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. 

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/ 

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.

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. 

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. 

Maple Nut Truffles

•  4 oz cream cheese
• 1 1/2 c confection's sugar (try subbing maple syrup for some of this for the maple flavor)
• 3/4 t maple flavoring (or try others you may have on hand like rum extract or mint?)
• 1 1/2 C semisweet choc chips
• walnuts or other topping to roll in

Combine first 3 ingredients. Melt choc chips and add. Cover and refrigerate until firm, about 15 minutes. Shape into 1 in balls and roll into walnuts or other topping. 

Sour Cream Sugar cookies

•  115 g, 1 C + 1 T GF flour (cookie jar blend I used but could try another)
• 112 g, 1/2 C + 1 T sugar
• 1/4 t salt
• 1/2 t baking powder
• 3 T butter
• 1 egg (double sized recipes suggests 1 egg plus 2 yolks in order to account for the fact that you can't use as much butter with gf recipes so egg yolk gives more of the fat)
• 1 T sour cream
• 1 T brandy (or white rum)
• 1/2 t vanilla
• 1/2 t almond extract
• flour for dusting (glutinous rice flour is esp good but more of the blend is also fine)
• icing, sprinkles, whatever you want on top

1. Combine flour, sugar, salt, and baking powder in a bowl, can use stand mixer or food processor. Add butter until mixture resembles damp cornmeal. Add eggs, sour cream, brandy, vanilla, almond extract and mix until dough clings to sides. Scrape down and mix 20 sec more. Dough will be soft. Chill overnight in fridge. 

2. Roll out with rolling pin on flour dusted cutting board. Cut with cookie cutters and bake on cookie sheets for 10 minutes at 350 degrees. May need to re-chill partway through if it's getting too warm and sticky. Can try putting in freezer for 10 minutes. Should be starting to brown at the edges. 

3. Cool and decorate as desired. 

Sugar cookie frosting

For about 2 dozen cookies

• 3/4 c powdered sugar
• 1/8 t vanilla
• 1/8 t almond extract
• 2 T heavy cream (or whatever is needed to get the desired consistency

Mix in a small bowl. Can be divided into different bowls if you want to use different food coloring.

Nut butter fudge (no refined sugar)

• 1/2 C coconut oil (try less?)
• 1/2 C raw cacao powder (try 3/4 C, final product was too oily. Cacao is less processed and thought to have more of its nutrients, but cocoa could probably work)
• 1/4 C maple syrup 
• 1 t vanilla extract
• 1/2 C nut butter (I liked almond butter better than pb for this)
• 1/2 C berries (original said raspberries, I also tried blueberries which seemed better)
• 1/2 C buckwheat groats, quinoa puffs, rolled oats, chopped nuts or try any chunks you like, I liked walnuts and oats

Melt coconut oil and combine with next 4 ingredients, then mix-ins. Pour onto wax paper and transfer to freezer for 25-30 minutes or until set. Cut or break into pieces and store in container. 

Dutch Apple Pie (GF)

 Adapted from ATK "How Can it Be Gluten Free"

• 1 Pie crust
• 2 T butter
• 2.5 lbs granny smith apples, peeled, quartered, cored, and sliced into 1/4 in pieces
• 2 lbs Mcintosh apples (or whatever you like, I've also subbed in some cranberries), same preparation
• 1/4 c granulated sugar
• 1/2 t ground cinnamon
• 1/4 t nutmeg
• 1/8 t salt
• 3/4 C golden raisins or craisins
• 1/2 C heavy cream

Topping

• 4 T butter, melted and still warm
• 1/4 C granulated sugar
• 1/4 C brown sugar
• 1 large egg yolk 
• 2 teaspoons water 
• 1/2 t cinnamon
• pinch salt and nutmeg
• 4.5 oz (1 C) ATK All-purpose GF flour blend
• 1/2 C nuts (walnuts or pecans are good), optional

1. Bake single pie crust on a pie plate at 375 for 25 minutes, rotating plate halfway through. Remove from oven (can be left at room temp for up to a day, if needed). See pg. 437 if you're using ATK pie dough. 

2. Combine topping ingredients and let rest 10-30 min. I don't usually like melted butter for a streusel, so I used cold butter and left out the egg but it needed less flour (see our cranberry apple pie topping). Would be worth it to try it as printed. 

3. Melt butter in dutch oven over medium heat. Stir in apples, sugar, spices, salt. Cook until apples are softened, 5-7 min. Add craisins and cook until some apples have started to break down, 5-7 min. If you put a cover on, you will have to drain the juice later. If you leave the cover off, it will probably be ok without draining. Add cream (or see pg. 437 for further instruction on draining liquid). 

4. Add apple mixture to pie shell and pinch topping into 1/4-1/2 in pieces and sprinkle on top. Place on baking sheet and cook at 425 for 25 minutes, rotating halfway through. 

5. Cool (ATK recommends 2-3 hours but we like it after 20-30 minutes) and serve.  

Chickpea cookie dough balls

•  15 oz chickpeas
• 1/2 c oats (or 1/3 c oat flour)
• 1/4 c peanut butter
• 3 T maple syrup, more if desired (could try dates)
• 1 t vanilla
• 1/4 t salt
• 1/4 t cinnamon
• 1/3 c choc chips

1. Process all but choc chips in food processor. Taste, adding in more sweetener if desired. Add choc chips and pulse or stir until incorporated as much as desired. Roll into balls and harden/store in fridge. 

Pumpkin pie (gf)

 This is adapted from "How Can it Be Gluten Free" by America's Test Kitchen. It made about 2/3 C too much filling for a regular pie crust so it needs deep dish or save the extra filling for something. It tastes good raw or could probably even be cooked in muffin cups. 

• 1 single-crust pie
• 15 oz pumpkin puree
• 5 oz (about 3/4 C-try even less, maybe 4 oz?) dark brown sugar
• 2 t ground ginger
• 2 t ground cinnamon
• 1 t ground nutmeg
• 1/2 t salt
• 1/4 t ground cloves
• 2/3 c heavy cream
• 2/3 c milk (1% was fine, original said whole milk. Could try having less milk as well)
• 4 eggs

1. Make pie crust or use pre-made crust. Bake it at 375 for about 20-25 minutes until light brown in color. Rotate halfway through. 

2. While crust bakes (crust and filling should both be still hot when combined in order to help minimize the chances of having a soggy crust), process pumpkin and dry ingredients in a bowl with a stand mixer. (didn't work well in my food processor or blender). 

3. Transfer pumpkin mixture to a saucepan and simmer over medium high for 5 minutes. Whisk in cream and milk, returning to a simmer briefly before removing from heat. 

4. Beat eggs in the bowl that had the pumpkin mixture and while the machine is running, add hot pumpkin mixture. Immediately pour warm filling into warm pie crust. If you can't fit in all the filling, you can let it cook 5 minutes and then add in more after it settles. Increase temp to 425 and cook for about 25 minutes. Rotate pan halfway through. Filling will be puffed and lightly cracked around the edges when finished and center will wiggle slightly when jiggled. Let cool for 2 hours and serve slightly warm or at room temperature.  

Sauteed Apples

 This works especially well as a filling for Aebleskiver or a topping for ice cream. Could probably be a pie filling. 

• 3 T butter
• 9 small tart apples (about 3 cups? We used Haralson), peeled, cored and diced into bites
• 2 t cornstarch
• 1/4 c brown sugar (we ran out and I used half of this as monkfruit sweetener which was good)
• 1 t cinnamon
• dash nutmeg and cloves
• raisins, optional

1. Melt butter in a large skillet or saucepan over medium heat; add apples and cook until almost tender, 6-7 minutes. 

2. Add cornstarch (you can add water too if you want it to be soupier, depending on what it's used for). Stir in brown sugar and spices. Simmer for 2 minutes, Serve warm. 

Brownies (gf)

•  3/4 c gluten free all purpose flour (mix and recipe from Montana Gluten Free)
• 3/4 c sugar
• 1/3 c cocoa powder
• 2 eggs
• 1/4 c melted butter
• 3 T vegetable oil
• 1/2 t salt
• 1/2 t vanilla
• 1/3 c choc chips
• chopped walnuts

1. Preheat oven to 350. Grease a 8x8 pan or even smaller. 

2. Combine all ingredients in mixing bowl and mix well. You can just sprinkle walnuts on half at the end if not everyone wants nuts. 

3. Pour into prepared pan. 

4. Bake for 20-22 minutes, using toothpick to check for doneness. Cool completely.

Strawberry shortcakes (GF)

This is not the kind of dessert we usually eat, so I made a half recipe, which was perfect for 3 people.

• 2 lbs strawberries, hulled and quartered
• 4-6 T of sugar (depending on how sweet you want it)

Shortcakes

• 2 C (9 oz) all purpose gluten free flour blend
• 2 T granulated sugar
• 4 t baking powder
• 1/4 t baking soda
• 1 1/2 t powdered psyllium husk (I just used a flour blend with xanthan gum)
• 1/2 t salt
• 3 T butter, cut and chilled
• 3/4 c whole milk yogurt (I have used strawberry rhubarb flavored siggis or plain chobani low fat)
• 1 egg
• 2 T oil
• 2 t lemon juice
• 1 T turbinado sugar (any sugar is ok)

Whipped Cream (or serve with ice cream also works fine)

• 1 C heavy cream, chilled
• 1 T sugar
• 1 t vanilla extract

1. Crush 1/3 of the strawberries with sugar in bowl (use fork or maybe try a blender, the texture of mashed strawberries was not entirely pleasant). Add sugar and remaining berries. Cover and let sit at room temperature up to 2 hours. 

2. Combine dry ingredients and cut in butter until pea size pieces remain. Combine yogurt, egg, oil, and lemon juice in a measuring cup and add to dry until well combined. Add more yogurt if the mixture seems too dry. Cover and let rest for 30 minutes at room temperature. 

3. Preheat to 450 (mine needs to be less, 400-425). Use two baking sheets to help ensure the bottoms of the biscuits don't brown too fast and place six 2 1/2 in mounds of dough onto prepared sheet, 1 in apart. Sprinkle turbinado sugar on top. Bake until golden and crisp, about 12-15 minutes, rotating halfway through. Cook completely on a wire rack, about 30 minutes. 

4. Whip cream, sugar, and vanilla with stand mixer on medium until foamy, about 1 minute. Then on high for 1-3 minutes, until soft peaks form. 

5. Split each biscuit through the middle and portion berries and dollop whipped cream (or ice cream) on top. Serve immediately.

Berry cobbler with cornmeal biscuits

Biscuits

• 1 C (5 oz) cornmeal
• 1 C (4.5 oz) gluten free flour blend
• 2 T sugar
• 2 t baking powder
• 1/4 t baking soda
• 1/2 t salt
• 1/4 t xanthan gum (if not included in the blend)
• 1 stick of butter, cut into pieces, chilled
• 3/4 c buttermilk, chilled (I used about 1/2 c of lemon yogurt with 1/4 c milk)
• 1 T turbinado (or any kind) sugar
  

Compote

• 1/3 C sugar
• 4 t cornstarch
• 1/4 t salt
• 6 cups blueberries (or other berries, I used serviceberries and mulberries which was ok)
• 1 1/2 t grated lemon zest plus 1 T juice 

1. Combine dry ingredients for biscuits and cut butter in with food processor or pastry blender tool. Stir in buttermilk with spoon or fork. Drop eight 2 1/4 in mounds of dough on prepared baking sheet about 1 inch apart. Sprinkle remaining 1 T of sugar on top and cook for about 24-25 minutes, rotating halfway through. Cool on wire rack. 

2. Stir sugar, cornstarch, and salt together in the pie plate or other baking pan you're going to use. Stir in berries and lemon zest and juice until combined. Cover with foil and place on rimmed baking sheet. Bake on lower rack until berries are beginning to burst and juices are bubbling around the edge, 40-50 minutes (stirring halfway through). 

 

3. Uncover berries, stir gently, and arrange biscuits on top of fruit (however many you expect to eat at that time) and bake about 5 minutes more, until warmed through. Serve immediately. It's especially good with berry or vanilla ice cream.

 

Strawberry rhubarb cookie bars

 Like strawberry rhubarb crisp but in bar/cookie form.

Ingredients

Filling

• 1 1/2 cups sliced strawberries
• 1 1/2 cups sliced rhubarb
• 1/3 cup packed brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon cinnamon
• pinch salt

Crust and Crumble

• 1 1/2 cups all-purpose flour (I used bob's red mill 1 to 1 gluten free flour)
  
• 1 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar (original said 1 C, but 1/2 C seemed like plenty)
  
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter (original recipe was for country crock)
• 1/4 walnuts, added to crumble
  

Instructions

Filling

1. Add strawberries and rhubarb to a medium mixing bowl. If using frozen, make sure they are well thawed and drained. Toss with brown sugar, cornstarch, lemon juice, cinnamon and salt and toss to coat. The sugar draws out the liquid, so it worked well to make this ahead of time, leave in fridge for a few hours, then drain the excess liquid, but might not be necessary depending on how juicy the berries are.
   

Crust and Crumble

1. Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper. Cut enough parchment so ends overhang on 2 sides so you can lift the bars out after they've cooled for easy cutting. It's easier to cut the bars more nicely if you do this, if you do it without parchment paper, they may just fall apart more as you're trying to cut them.
   
2. Combine flour, oats, brown sugar, baking powder and salt in medium bowl. Using a pastry cutter or fork, mix butter into flour mixture until mixture resembles coarse crumbs.
3. Reserve 1 cup dough and mix with 1/4 c walnuts for crumble topping. Press remaining dough firmly into prepared pan. Spread strawberry rhubarb mixture evenly over crust. Crumble reserved dough over fruit.
4. Bake 50-55 minutes or until fruit is bubbling and top is golden. Cool on wire rack before lifting out and slicing into 16 bars. Could also try 375 degrees for 40-45 minutes, it didn't seem very bubbly or brown after 50 minutes at 350 so I ended up leaving it in for another 5-10 minutes.
   

 

Gluten Free PB oat cookies

 adapted from a King Arthur Flour cookbook recipe for whole grain baking, it only uses oats, no wheat flour

•  2/3 c peanut butter (I like crunchy)
• 4 T butter, softened or melted (oil didn't work well, could try plant butter)
• 1/2 c brown sugar (try 1/3 C honey or maple syrup)
• 1 t vanilla extract
• 1/2 t salt
• 1/4 t baking soda
• 2 eggs (tried ground flaxseed and water as a substitute: 4 t of each, but still needed more liquid/binder)
  
• 2 1/2 c oats (8 3/4 oz) grind at least half in a food processor)
• 1 C choc chips (smaller chips are particularly good for this)

1. Cream peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in eggs, then oats and chocolate chips. Drop dough on baking sheets (and/or save and eat as cookie dough).  

2. Bake at 350 for 11-13 minute, turning pan(s) midway through and trading racks they're on if using more than one. Cool for 5 minutes and then remove from pan to cooling rack.