Cherry-blueberry crumble tart

Crust

•  1 1/3 c flour (GF 1-1)
• 1/4 c sugar
• 1/4 t ground cinnamon and other spices (allspice, nutmeg)
• 1/2 c butter, melted

Berry filling

• 2 c blueberries
• 2 c cherries or peaches or whatever fruit you like
• 1 T honey
• 1 T brown sugar

Topping

• 1/4 c gf flour
• 1/4 c brown sugar (I used coconut sugar)
• 1/4 c old-fashioned oats
• 1/4 c chopped pecans
• 1/8 t cloves and other spices (allspice, cinnamon)
• 2 T olive oil or melted butter

1. Preheat oven to 350 degrees. Melt 1/2 c butter and stir in sugar, cinnamon, then flour. Press into 9 in fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool. 

2. Combine fruit. Let cherries drain for 30-60 minutes from a colander into a bowl. Once drained of excess moisture, mix with honey and brown sugar. 

3. Mix topping mixture in small bowl. Spoon fruit into crust, then sprinkle topping over. Bake at 350 for 35-40 minutes or until topping is golden and filling is bubbly. Cool and serve with ice cream or yogurt. Put in fridge by the end of the day, preferably after not too much more than 2-3 hours. 

Low Sugar vanilla ice cream

 Up to 2 C heavy cream (can sub up to half of it with milk)

1-2 t vanilla

3 T maple syrup or to taste

1. Whip cream until it starts to thicken but not turned into whipped cream. Add other ingredients to taste. Put directly into the freezer, possibly stir or check on it every hour or so. 

Sugar free strawberry ice cream

 2 C strawberries

1 banana and/or up to 4 T monk fruit or other favorite sweetener

2 C half and half

Blend ingredients together in a blender or food processor. Can add it to the ice cream maker or can try just putting it in the freezer, occasionally mixing as it freezes. 

Consulted: 

https://www.craftingafamily.com/ninja-creami-healthy-strawberry-ice-cream/ 

Pasta casserole

•  8 oz spaghetti (or other pasta, gf)
• 1 lb gr beef or turkey
• onion and garlic to taste
• 14 oz spaghetti sauce (add 1-2 t italian seasoning depending on the sauce)
• up to 1/2 t salt depending on how much is in the sauce
• 1/4 t pepper
• 3 oz cream cheese
• 1 c ricotta
• 1/2 c sour cream (original said 1 c which seemed like too much)
• 3 green onions, optional
• 1.5 c italian style cheese

1. Cook the pasta. Meanwhile in a large skillet, cook the meat, onion, and garlic over medium heat until browned, 6-8 min. Drain if too much fat. Stir in spaghetti sauce, salt, and pepper. Simmer for 10-20 minutes or until the rest of the ingredients are ready. 

2. Mix cream cheese, ricotta, and sour cream. Stir in green onions. To a 9x9 pan, layer pasta, then cream cheese mixture, then sauce. Top with shredded cheese. 

3. Bake at 350 degrees for 20-30 minutes, until browned and bubbly. If desired, top with additional onions.  

Peppery Cheese Bread

•  2 1/2 c flour (GF 1-1 worked well)
• 1 T sugar
• 2 t cracked black pepper
• 1 t baking powder
• 3/4 t salt
• 1/2 t baking soda
• 2 eggs
• 8 oz plain low-fat yogurt
• 1/2 c cooking oil
• 1/4 c milk
• 1 T brown mustard
• 1 c shredded cheddar cheese

1. Grease three 2x4 inch loaf pans. 

2. Mix dry ingredients (first six), wet ingredients (next 5), then combine. Add cheese.  

3. Spoon into prepared pans and bake at 350 degrees for 30-35 minutes. Cool in pan for 10 minutes then room and cool on wire rack. Store leftovers in fridge for up to 3 days or in freezer. 

Baked Cranberry-apple pancake

Makes enough for 2-4 people

• 2 T butter
• 1/4 c cranberries (frozen)
• 1 small apple, cored and chopped
• 1/8 c brown sugar (or coconut sugar also worked)
• 1/4 c orange juice
• 1 t orange zest
• 3/4 c flour (gf works)
• 1 t granulated sugar
• 1/2 t baking powder
• 1/2 t baking soda
• 1/8 t salt
• 1 egg
• 1/2 c buttermilk (regular milk is ok)
• 4 t cooking oil

1. Place butter in 9 inch pie plate or 9x9 pan. Preheat in oven. Remove pan when butter is just melted, add cranberries and apples pieces to pan. 

2. Meanwhile cook brown sugar and orange juice in a small pan, boil on medium for 5 minutes. Pour over fruit in pie plate. 

3. Stir together remaining ingredients and pour over fruit mixture in pan. 

4. Bake uncovered at 350 for 15 minutes. Cut in wedges and serve. 

Cherry lime shortbread cookies

 

Ingredients

• 1 cup butter, softened
• 3/4 cup confectioners' sugar
• 1 tablespoon grated lime zest
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup chopped dried cherries

Directions

1. In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries.
2. Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm.
3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Lemon Kale

 

Ingredients

Scale

• 6 cups packed kale, chopped
• 2 tablespoons ghee (or butter was fine)
• 1 tablespoon lemon juice
• 1–2 cloves garlic, finely minced

Instructions

1. Wash and pat try the kale, then tear the leaves off the stem and shred into small, bite-sized pieces
2. Heat ghee/butter in a large saucepan over medium heat and add the kale (stems first for a few minutes, then leaves). 
3. Add the lemon juice and garlic
4. Continue tossing the kale until slightly wilted, roughly 5 minutes
5. Serve immediately or let cool and refrigerate to store

Chicken Bacon Ranch Pasta

•  16 oz spiral pasta (cooked according to package directions)
• 1 1/2 c milk (we used 1%)
• 1/2 c ranch salad dressing (could probably use less)
• 8oz cream cheese 
• 2 C chicken, cooked and cubed (can be cooked in the bacon grease)
• 8 bacon strips, cooked and crumbled
• 2 c colby cheese
• sliced green onions

1. In a pan, combine milk, ranch dressing and mix. Stir in cream cheese over medium heat until melted and combined. Add pasta, chicken, bacon, and 1 c cheese. Transfer to 13x9 and top with remaining cheese. Bake uncovered until heated through, 15-20 minutes at 400 degrees. Sprinkle with green onion if desired. 

Chicken Spaghetti casserole

•  8 oz uncooked spaghetti, broken into 3 in pieces
• 3 c cubed chicken, cooked (could use rotisserie chicken if desired)
• 10 3/4 oz cream of chicken soup (I usually make my own gf)
• 1 c milk
• onion
• 1 C cheddar cheese 
• 1 C swiss cheese, divided
• 4 oz mushrooms
• 1/2 c chopped roasted sweet red peppers (this is the best part, we just used fresh red peppers)
• 3 T mayonaise
• 1 1/2 t steak seasoning (salt, pepper, garlic, onion powder, paprika)
• 1/2 t dried basil

1. Cook spaghetti according to package directions. 
2. Combine in large bowl: chicken, soup, milk, onion, 1/2 cup cheddar, 1/2 c swiss, mushrooms, peppers, mayo, steak seasoning, basil
3. Drain spaghetti and add to chicken mixture. Transfer to 13x9 pan. Cover and bake at 350 degrees for 20 minutes. Uncover, sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer.  

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.

Scotcharoo Cookies

 Ingredients:

- 1 cup shortening
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup creamy peanut butter

- 2 large eggs
- 1/4 cup light corn syrup

- 3.5 cups flour
- 1 package (3.4 oz) instant butterscotch pudding mix
- 2.5 teaspoons baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup Rice Krispies, plus additional for sprinkling

- 1 cup semisweet chocolate chips
- 1/2 cup butterscotch chips 

Directions:

Preheat the oven to 300F. Grease two cookie sheets.

In a large bowl, beat together the shortening, butter, brown sugar, and peanut butter, until smooth. Beat in the eggs and corn syrup.

In another bowl, whisk together the flour, pudding mix, baking powder, cornstarch, baking soda, and salt. Gradually beat the dry ingredients into the peanut butter mixture. Stir in Rice Krispies.

Shape dough into balls and place on the prepared cookie sheets. Press tops of balls to flatten slightly. Bake until tops appear dry, 15-20 minutes. Let cool on pans for 2 minutes before removing to wire racks to cool completely.

In a small bowl, melt the chocolate chips and butterscotch chips together. Stir until smooth. Spread over the tops of the cookies. Sprinkle with additional Rice Krispies. Let stand until chocolate is set. 

Caramel Chocolate Candy

 This tastes like a cross between a Snickers bar and a Nut Goodie. It makes a LOT, so be prepared to share.

Ingredients:

- 2 teaspoons butter

- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter

- 1/4 cup butter
- 1 cup sugar
- 1/4 cup evaporated milk
- 1.5 cups marshmallow creme
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1.5 cups chopped salted peanuts

- 1 package (14 oz) caramels
- 1/4 cup heavy whipping cream

- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter

Directions:

Line a 13x9" pan with foil. Grease foil with 2 butter and set aside.

In a small saucepan, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter. Stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

In a small saucepan, melt butter over medium heat. Add sugar and milk. Bring to a gentle boil, then reduce heat to medium low and cook while stirring for 5 minutes. Remove from heat. Stir in marshmallow creme, 1/4 cup creamy peanut butter, and vanilla until smooth. Stir in peanuts. Spread over first layer. Refrigerate until set.

In a small saucepan, combine the caramels and heavy cream. Stir over low heat until melted and smooth. Cook while stirring for 4 minutes. Spread over the filling. Refrigerate until set.

In another saucepan, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter. Stir over low heat until melted and smooth. Pour over caramel layer.

Refrigerate at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1" squares. 

Colcannon (Mashed Potatoes with Kale)

•  2 lbs Yukon Gold (or russet) potatoes, sliced 1/2 inch think (traditionally peeled, but I like the skins)
• 1 1/4 t salt, plus for cooking potatoes
• 8 oz curly kale (I just used kale from my garden)
• 8 T butter
• 1/4 t pepper
• 8 scallions, sliced thin (3/4 c)
• 1 1/2 c whole milk

1. Place potatoes and 1 T salt in large saucepan, add water to cover by 1 inch and boil on high. Reduce to medium and simmer until tender, 18-22 minutes. 

2. Stem kale and slice stems thinly. Cut leaves into 1 inch pieces. Melt 6 T butter over medium and add stems, salt, and pepper, cooking about 6-8 minutes until stems soften. Add leaves and scallions and cook about 1-2 minutes (leaves wilted and scallions softened). Add milk and increase to high heat to simmer. Remove from heat. 

3. Drain potatoes, return to saucepan and mash. Gently fold in kale mixture and season with salt and pepper to taste. Transfer to serving bowl and create a depression in the center with remaining 2 T butter. Serve.