Crock pot BBQ pork

• 1-2 cups chopped celery
• 1 cup BBQ sauce
• 1 cup ketchup
• 1 medium onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• salt and ground black pepper to taste
• 1 (4 pound) pork shoulder roast

Combine ingredients, add pork to crock pot, and pour sauce on top. 

Can add water if needed, but final was way too watery with original 1/2 c water.

Berry Rhubarb Muffins

•  2 3/4 c flour (I use GF 1-1 flour)
• 1 c brown sugar (I like to use a combination of monk fruit sweeter, brown sugar, and maple syrup)
• 2 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t ground cinnamon
• 1/4 t salt
• 1 large egg
• 1 c buttermilk (I used mostly yogurt with some milk)
• 1/2 c canola oil
• 2 t vanilla
• 1 c berries (i used raspberries, strawberries also good)
• 1c rhubarb, diced (I used fresh but frozen it said will work)
• pecans (mix in or put on top)

1. Combine ingredients. Grease and fill muffin cups 2/3 full. 

2. Original says to mix 1/2 c pecans with 1/3 c brown sugar, 1/2 t cinnamon and 1 T cold butter and sprinkle on top. I don't think the extra sugar is necessary, so I just put pecans on top. 

3. Bake at 400 for 20 minutes. (I turned down to 350 halfway through and I would try just starting at 375 or 350 next time). 

Chocolate Crinkle Cookies

 Ingredients:

- 2 cups semisweet chocolate chips, divided
- 2 tablespoons butter, softened
- 1 cup sugar
- 2 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup powdered sugar

Directions:

In the microwave, melt 1 cup chocolate chips. Stir until smooth.

Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. 

In a large bowl, combine flour, baking powder, and salt. Gradually add to butter mixture alternately with water.

Stir in remaining 1 cup of chocolate chips. Refrigerate, covered, until easy to handle (about 2 hours).

Preheat oven to 350F. Form dough into 1" balls. Roll in powdered sugar. Place 2" apart on greased cookie sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool. 

World Peace Cookies (GF)

 

• 1+1/4 cups GF flour (I used Namaste, Bob's Red mill is usually good too)
• 1/3 cup (30 grams) Dutch-processed cocoa powder
• 1/2 teaspoon baking soda (try without it, cookies spread in a weird way)
• 1 stick plus 2 tablespoons butter, at room temperature
• 2/3 cup (120 grams) packed light brown sugar (original also had white sugar, but this is plenty)
• 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt (table salt was fine)
• 1 teaspoon pure vanilla extract
• 5 ounces (150 grams) bittersweet chocolate, chopped into small bits (if you use chips, it makes it hard to cut the cookies, so small bits or mini chips are probably best)

Method

1. Combine the flour, cocoa, and baking soda (original said sift, but I didn't)
2. Cream butter, sugar, salt, and vanilla extract together.
3. Add the dry ingredients. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.
5. Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
6. Center a rack in the oven and preheat the oven to 325 degrees F (165 C). 
7. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. Place the cookies on baking sheets, leaving about 1 inch (2.5 cm) spread space between them.
8. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that’s just the way they should be.
9. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.
10. Repeat with the second sheet of cookies.

Adapted from Korova Cookies

Cheesy scones (or biscuits)

•  2 C flour (I tried Target brand GF which only kind of worked. Was very wet.) 
• 2 oz (1/2 C) Parmesan, grated
• 4 t baking powder
• 1 t salt
• 1/2 t dry mustard
• 4 T butter, chilled
• 6 oz (1 1/2 C) cheddar cheese
• 1 c milk (could try less with the GF flour)
• 1 large egg

1. Grease baking sheet or line with parchment paper. Preheat oven to 400 degrees.

2. Combine flour, Parmesan, baking powder, salt, and mustard. Add butter with pastry blender (or use food processor). Add cheddar. 

3. Whisk milk and egg together in small bowl. Add all but 1 T to flour mixture (reserve the 1 T to brush on top at end). 

4. Mix dough. If it's too wet for scones, can also make drop biscuits. If scones, shape into 7 inch round about 3/4 in thick and cut into 8 wedges. Arrange scones or biscuits on cookie sheet. Brush with reserved milk/egg mixture. Bake until risen and golden brown, 15-18 minutes (turn sheet halfway through). Cool on sheet for about 5-10 minutes, serve. 

GF crepes

Ingredients

• 3 tablespoons unsalted butter, melted
• 2 large eggs
• 1 cup gluten-free all-purpose flour with xanthan gum (I like target brand)
• ¾ cup milk
• ½ cup water
• 2 tablespoons granulated sugar (optional, don't add for savory crepes)
• 1 teaspoon pure vanilla extract (optional, don't add for savory)
• Fruit compote

   
1. In a large bowl, whisk the eggs with your hand mixer or stand-up mixer. Add all of the rest of the ingredients and mix on medium for 1 minute and until all the ingredients are fully combined and the batter is smooth.

2. Spray a non-stick pan with gluten-free cooking spray. Pour ¼ cup of the batter into the center of a greased pan. Pick up the pan from the stove and swirl the pan to spread the batter evenly make a circle. Cook over medium heat for 30-45 seconds or until browned on the bottom. Flip the crepe over and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.

3. Slide the crepe onto a plate, laying it flat. Serve the crepes rolled or folded into triangles with your favorite fillings or toppings. I like fruit compote (honeyberries as the fruit is especially good)

Strawberry Rhubarb pie

Paul doesn't especially care for double crust pies especially when using storebought crusts. So this is significantly adapted and combined from several places but he especially likes Strawberry Rhubarb Pie - Sally's Baking Addiction (sallysbakingaddiction.com) Emily really liked this recipe, had several pieces.

 Ingredients:

• Pie crust (homemade or storebought, but could use extra filling if using deep dish pie crust)
• 3 cups (about 300g) sliced rhubarb
• 2 and 1/2 cups (about 380g) chopped strawberries
• 1/3 cup (67g) packed light brown sugar
• 1/3 cup (67g) granulated sugar (with frozen fruit this was good, but with fresh sweet berries, I'd use less sugar, maybe 1/4 c each)
• 1/4 cup (32g) cornstarch
• 1/2 t cinnamon
• 1/4 teaspoon salt
• 1 Tablespoon (15ml) orange juice
• 1/2 teaspoon pure vanilla extract
• recipe for crumble for top (I just used the same one from my rhubarb crumble recipe)

Combine all the ingredients for the filling. 

Preheat oven to 400°F (204°C). 

Spoon the filling into the thawed crust, leaving excess liquid in the bowl. Top with crumble. 

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, consider a pie crust shield to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.