Nightshade Free Zuppa Tuscana

Ingredients:

For Homemade Pork Sausage:

1/2 t Ground Black Pepper

1 t Dried Parsley

3/4 t Italian Seasoning

1/2 t Garlic Powder

1/4 t Fennel Seeds

1/2 t Minced Dried Onion

1 t Sea Salt

1 Pound Ground Pork

For Soup:

6 Slices Bacon, cut into 1/2-inch pieces

1 Medium Onion, chopped

3 Garlic Cloves, minced

1 qt Chicken Broth

1 Large or 2 Small Rutabagas, peeled and cut into bite-size cubes

2 C Shredded Fresh or Frozen Kale

1/3 C Heavy Whipping Cream

Parmesan Cheese

Directions:

In a small bowl, mix together black pepper, parsley, Italian seasoning, garlic powder, fennel seeds, dried minced onion and sea salt. 

In a large bowl, thoroughly mix dry seasoning with pork. Cover and refrigerate for 2-24 hours. 

In a large cooking pot, cook bacon pieces and sausage until done, stirring and crumbling as needed. 

Remove from pan and drain off most of the grease. 

Add onions to grease and cook over medium heat until soft. Add garlic and cook for one minute. Add chicken broth and rutabagas. Return sausage and bacon to pot. 

Bring to a boil. Reduce heat and simmer, covered, until rutabagas are tender. 

Add kale and simmer five more minutes. Stir in cream and cook until heated through. 

Serve sprinkled with fresh grated Parmesan cheese!

Yield: 4-6 Servings

Gluten Free Cranberry Orange Bread with Grand Marnier Glaze

Ingredients:

1 1/2 C Butter, softened

1 1/2 C Sugar

4 Eggs

1 C Orange Juice

1 C Sour Cream

2 T Freshly Grated Orange Zest

2 t Vanilla Extract

4 C Pamela's Gluten-Free Bread Mix (or other GF flour mix)

1 T Baking Powder

1/2 t Salt

1 1/2 C Dried Cranberries

2 C Powdered Sugar

7-8 T Grand Marnier (or other orange liqueur)

Directions:

Preheat oven to 325 degrees. Grease or butter two standard-size loaf pans. 

In a large mixing bowl, cream together butter and sugar on medium speed until pale and fluffy, about three minutes. Add eggs one at a time, mixing well after each addition. 

Add orange juice, sour cream, orange zest and vanilla. Mix until blended.

In a separate mixing bowl, whisk together flour, baking powder and salt. 

Add flour mixture and cranberries to wet ingredients and mix until just combined. 

Pour batter into loaf pans. Bake for about 90 minutes or until tester inserted in center comes out clean. 

Meanwhile, in a small bowl, whisk together powdered sugar and 7 tablespoons of Grand Marnier. Glaze should have consistency of thick maple syrup. If too thick, thin with an additional tablespoon of liqueur. 

Let loaves cool for 10 minutes in the pans before removing to a cooling rack set over a baking sheet pan. 

Poke holes in top of bread with a thin, long skewer. Drizzle with Grand Marnier glaze so that it coats the top of the loaves and runs down into the holes and down the sides. 

Let loaves cool completely before cutting and serving or freezing. 

Yield: 2 Large loaves

* Adapted from http://heartnsoulcooking.blogspot.com/2009/11/orange-cranberry-bread-with.html

Vegetable and Cornmeal Fritters

Ingredients:

1 1/4 C Shredded Carrot

1 1/4 C Shredded Zucchini

1 t Dried Chives

2 Eggs, beaten

1/2 C Cornmeal

3/4 t Salt

1/2 t Turmeric

Olive Oil

Directions:

In a large bowl, mix together carrots, zucchini, chives, cornmeal, salt and turmeric. 

Heat several tablespoons of olive oil in a large skillet over medium-low heat. 

Scoop vegetable mixture into hot oil 1/4 C at a time. Flatten each in the pan from the top to form a pattie. 

Cook for about 3 minutes per side. 

Serve hot. 

* Adapted from https://food52.com/recipes/27902-vegetable-cornmeal-fritters

Gluten Free Norwegian Christmas Bread (Julekake)

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast

1/2 C Sugar

1 t Ground Cardamom

2 Large Eggs, room temperature

1/3 C Light Tasting Olive Oil

Warm Water (about 110 degrees)

1/2 C Raisins

1/2 C Mixed Candied Fruit

Directions:

Grease two standard-size loaf pans. 

In a large mixing bowl in a stand mixer, add flour, yeast, sugar and cardamom. 

In a 2 cup measuring cup measure oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. Add 2 T additional water. 

Pour wet ingredients into dry and mix on medium/high speed for about three minutes. 

Add raisins and dried fruit and mix on low just until distributed. 

Pour into prepared loaf pans. All dough to rest for 60-90 minutes. 

Preheat oven to 350 degrees. Bake for 25-35 minutes. Remove from oven. 

Let sit for 10 minutes before removing from pan onto cooling rack. 

Slice and enjoy with a generous amount of butter!

Yield: 2 Small Loaves

Whole Wheat Zucchini Raisin Bread

Ingredients:

1/2 C Light Tasting Olive Oil

1/2 C Honey

2 Eggs, beaten

1 t Vanilla Extract

1 1/2 C Shredded Zucchini

1 1/2 C Whole Wheat Flour

1/2 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

1 1/2 t Ground Cinnamon

1/2 t Ground Nutmeg

1/2 C Raisins

Directions:

Preheat oven to 350 degrees. Grease a standard-size loaf pan. 

In a large mixing bowl, thoroughly mix together oil and honey. Mix in eggs, vanilla and zucchini. 

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. 

Pour dry ingredients into wet and stir until just combined. Fold in raisins. 

Spoon into prepared pan and bake 45-60 minutes or until tester inserted in center comes out clean. 

Remove from oven and allow to rest in pan a few minutes before removing from pan and let cool completely on cooling rack before slicing. 

* Adapted from http://www.food.com/recipe/whole-wheat-zucchini-or-carrot-bread-325250?photo=289912

Whole Wheat Zucchini Bread Pancakes

Ingredients:

2 1/4 C Whole Wheat Flour

2 t Baking Powder

1/2 t Baking Soda

1/4 t Salt

3/4 t Ground Cinnamon

1/4 t Ground Nutmeg

2 T Brown Sugar

1 T Sugar

2 C Buttermilk (or Plain Milk Kefir)

4 T Butter, melted and slightly cooled

2 Eggs

1 t Vanilla Extract

1 C Grated Zucchini 

Directions:

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugars. 

In a medium bowl, whisk together buttermilk (or kefir), butter, eggs and vanilla extract. 

Pour wet ingredients into dry and stir until just combined. 

Fold in zucchini. 

Heat a frying pan over medium heat. Grease pan in between each pancake and pour 1/3-1/2 C batter in pan. Flip when edges start to look dry. 

Serve with butter and maple syrup. 

* Adapted from http://www.twopeasandtheirpod.com/whole-wheat-zucchini-pancakes/

British Scones (with Gluten Free Option)

Ingredients:

1 1/2 C All-Purpose Flour (or Pamela's Gluten Free Bread Mix)
2 1/2 t Baking Powder
3 T Sugar
Pinch of Salt
3 T Butter, cold and cut into pieces
1/2 C Milk
1 Egg
1/2 t Vanilla Extract

Directions:

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a large bowl, mix together flour, baking powder, sugar and salt.

Cut in butter until mixture resembles a coarse meal.

In a separate small bowl, whisk together milk, egg and vanilla.

Pour wet ingredients into dry and mix until just combined.

On a well-floured surface and will floured hands, form dough into a disc about 3/4-inch thick.

Move disc to sheet pan and bake 12-18 minutes or until done.

Allow to cool before slicing into wedges. Serve topped with clotted cream, jam or lemon curd and with hot tea!

Note: You may also use a small biscuit cutter (floured) to make round scones. Place 2-inches apart on baking sheet. Not recommended for gluten free version. Once baked and cooled, slice open and add toppings.

* Adapted from http://www.rockrecipes.com/proper-english-scones/

Mexican Pot Pie

Ingredients:

2 C Masa Harina

1 1/2 t Baking Powder

1/2 t Salt

1/2 C Cold Lard or Butter, cut into pieces

2 C Water or Beef Stock

1 lb Ground Beef

1-2 T Olive Oil

1 Large Onion, chopped

15 oz Can Diced Tomatoes, undrained 

4 oz Can Mild Green Chiles

3 Garlic Cloves, minced

1/2 t Dried Oregano

1/2 t Cumin

1/2 t Paprika

1/2 t Salt

1/4 t Black pepper

12-16 oz Canned or Frozen Corn

1/2 C Sour Cream

1-2 C Shredded Cheddar or Jack Cheese

Directions:

In a medium bowl, mix together Masa Harina, baking powder and salt. 

Cut in Lard or butter. 

Add water and mix until it forms a wet dough. Set aside. 

In a large pan, cook ground beef and onion in olive oil. 

Add diced tomatoes, garlic, oregano, Cumin, Paprika, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. 

Add corn. Stir in sour cream. 

Grease a 9x13-inch casserole dish. Preheat oven to 400 degrees. 

Pour beef mixture into casserole dish and spread evenly. 

Sprinkle shredded cheese over top of casserole. 

Spread Masa mixture over top of cheese. 

Bake for 40-50 minutes or until firm and the edges have become golden brown. 

Serve with salsa and more sour cream. 

Gluten Free Sweet Cornbread (or Mix)

Ingredients

Dry Mix:

2/3 Cup Sugar

½ teaspoon Baking Soda

1 Cup Cornmeal

1 Cup Pamela’s Gluten Free Bread Mix

½ teaspoon Salt

Add To Dry Mix:

½ Cup Butter

2 Eggs, slightly beaten

1 Cup Buttermilk (or Plain Milk Kefir)

Directions

Preheat oven to 375 degrees. Grease an 8x8-inch square baking pan.

Melt butter.

Pour dry mix into a large mixing bowl and stir to combine.

Add melted butter, eggs and buttermilk (or kefir). Stir until thoroughly incorporated.

Pour batter into prepared baking pan.

Bake for 30-40 minutes or until tester inserted in center comes out clean.

Remove from oven and allow to cool for 5-10 minutes before cutting and serving.

* Note: Dry Mix fits well in a Pint-and-a-half size mason jar.

Winter Bean Soup (or Mix)

Ingredients

Dry Mix:

1/3 Cup Dried Yellow Split Peas

1/3 Cup Dried Green Split Peas

1/3 Cup Dried Baby Lima Beans

1/3 Cup Dried Pinto Beans

1/3 Cup Dried Kidney Bean

1/3 Cup Dried Great Northern Beans

1/4 Cup Dried Minced Onion

1/4 teaspoon Ground Cumin

1/4 teaspoon Granulated Garlic

Add to Dry Mix:

2 Cups Gluten Free Chicken Broth

8 Cups Water

2 Large Carrots, peeled and sliced

2 Large Celery Stalks, sliced

2 Pounds Smoked Ham Shanks or Meaty Ham Bone

Directions

Heat broth, water and Dry Mix to boiling in a large pot (4-quart).

Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.

Stir carrots and celery into bean mixture. Add ham shanks (or ham bone). Heat to boiling; reduce heat. Cover and simmer for about 2 hours or until beans are tender.

Remove ham shanks (or ham bone). Remove meat from bone. Cut into bite-size pieces stir meat into soup. Heat until hot.

* Note: Dry Mix fits in a Pint size mason jar.

* Adapted from http://www.budget101.com/content.php/371-Winter-Bean-Soup-Mix

Amazing Gluten Free Waffles

Ingredients:

1 C Almond Flour

1 C Tapioca Flour

2 T Coconut Flour

2 t Baking Powder

1/4 t Salt

2 Large Eggs

1/4 C Melted Coconut Oil

1 t Apple Cider Vinegar

1 C Milk (or non-dairy milk of choice)

1/2 t Vanilla Extract

Directions:

In a large bowl, mix together almond flour, tapioca flour, coconut flour, baking powder and salt. 

Mix in eggs, coconut oil, apple cider vinegar, milk and vanilla extract. 

Mix for about two minutes until thoroughly combined. Batter will be similar to a thin pancake batter. 

Grease waffle iron. 

Cook waffles in iron for about 2 minutes or until crispy on the outside. 

Serve immediately or keep warm in a 350 degree oven. 

* Adapted from http://nurturemygut.com/best-gluten-free-waffles-paleo.html

Vanilla Cardamom Tea

Ingredients:

2 T Irish Breakfast black tea leaves

1 inch Vanilla bean

6 Cardamom pods

Directions:

Cut vanilla bean into tiny pieces.

Crush cardamom pods.

Combine vanilla bean and cardamom pods/seeds with black tea leaves. Mix well.

Store in a small mason jar.

Steep 1 t of tea for each cup of freshly boiled water. Steep for 1-2 minutes. Serve with sugar/honey and cream!

Beef Liver Pâté with Red Wine and Herbs

Ingredients:

1 lb Grass-Fed Beef Liver, cut into pieces

2 T Butter

1 Lemon

6 oz Butter, room temperature (plus more if needed)

1 Small Red Onion, chopped

1/2 C Red Wine (something you like to drink)

2 Garlic Cloves, crushed

1 Sprig Fresh Rosemary, removed from woody stems

1 Sprig Fresh Thyme, removed from woody stems

1 T Lemon Juice

Salt

Black Pepper

Directions:

In a medium-large bowl, cover liver pieces with water and juice of one lemon. Stir with your hands to make sure the lemon juice gets evenly distributed. Cover and refrigerate for 12 hours. 

Drain liquid. 

In a large pot, sauté the lover and onions in the 2 T butter until liver is browned and onions are tender. 

Add wine, garlic, rosemary, thyme and lemon juice. Simmer, uncovered, until most of the liquid has evaporated. 

Allow to cool slightly but while still warm blend in a food processor with remaining butter. Blend until smooth and creamy, adding more butter (1 T at a time) if needed. Salt and pepper to taste. 

Spoon into mason jars and refrigerate at least one day before serving. Freezes well. 

Serve on crackers, toast or celery. 

* Adapted from http://nourishingjoy.com/three-pates-to-satisfy-every-palate/

Gluten Free Vanilla (or Chocolate) Pudding

Ingredients:

1/4 C Cornstarch

1/4 t Salt

1/3 C Unsweetened Cocoa Powder (if making chocolate)

2 1/2 C Whole Milk

4 Large Egg Yolks

1/3 C Honey (or 2/3 C Sugar)

2 T Unsalted Butter, cut into pieces

1 t Vanilla Extract

Directions:

In a medium saucepan, whisk together cornstarch and salt (and cocoa powder, if using). 

Slowly add milk a few tablespoons at a time, whisking constantly. Be sure all cornstarch is dissolved.  

Whisk in egg yolks one at a time. 

Over medium heat, whisk in honey (or sugar) and continue whisking constantly until mixture just reaches a boil. Mixture will instantly thicken. Reduce heat to low and continue whisking for one minute. 

Remove from heat and stir in butter and vanilla. 

Pour into serving dishes and cover with plastic wrap. Refrigerate for at least three hours before serving. 

* Adapted from http://www.marthastewart.com/314077/vanilla-or-chocolate-pudding

Gluten Free Zucchini Bread

Ingredients:

2 C Pamela's Gluten Free Bread Mix (or other GF flour blend)

2 t Ground Cinnamon

3/4 t Salt

1/4 t Ground Nutmeg

2 t Baking Soda

1/4 t Baking Powder

2 Large Eggs

1/4 C Coconut Oil, melted

1/2 C White Sugar

1/2 C Packed Brown Sugar

1 t Vanilla

2 C Grated Zucchini, squeezed and drained if needed

1/2 C Chopped Walnuts or Pecans (optional)

Directions:

Preheat oven to 350 degrees. 

Grease a standard size loaf pan. 

In a large bowl, whisk together flour, cinnamon, salt, nutmeg, baking soda and baking powder.

In another large bowl, thoroughly mix together eggs, oil and sugars. Mix in vanilla.

Stir wet ingredients into dry ingredients until just combined. 

Fold in zucchini and nuts (if using). 

Spoon batter into prepared pan. 

Bake for 55-60 minutes. 

Remove from oven and allow to rest in pan five minutes before removing to cooling rack. 

Muffins: Grease a standard muffin pan. Bake for 30-35 minutes. 

Yield: 1 Loaf or 12 Muffins

* Adapted from http://www.pamelasproducts.com/zucchini-bread/

Gluten Free Masa Harina Corn Biscuits

Ingredients:

1 1/4 C Pamela's Gluten Free Bread Mix (or other GF all-purpose flour)

3/4 C Masa Harina

2 t Baking Powder

1 T Sugar

1/2 t Salt

1 1/4 C Plain Milk Kefir (or Buttermilk)

1/3 C Light Tasting Olive Oil

2 Large Eggs, beaten

1/2 C Shredded Cheddar Cheese (optional)

Directions:

Preheat oven to 400 degrees. 

Grease or line a standard muffin tin. 

In a medium bowl, mix together dry ingredients. 

In a separate bowl, mix together remaining ingredients. 

Stir wet ingredients (and cheese, if using) into dry and mix just until incorporated. 

Spoon into muffin tin and bake approximately 12 minutes. 

Remove to cooling rack. 

Yield: 1 Dozen

Italian Pork Sausage

Ingredients:

1/2 t Ground Black Pepper

1 t Dried Parsley

3/4 t Italian Seasoning

1/2 t Garlic Powder

1/4 t Red Pepper Flakes or 1/16 t Cayenne Pepper

1/4 t Fennel Seeds

1/4 t Paprika or Smoked Paprika

1/2 t Minced Dried Onion

1 t Sea Salt

1 Pound Ground Pork

Directions:

Mix all ingredients together thoroughly. Cover and refrigerate for 2-24 hours. 

Cook and use in place of ground Italian sausage in any recipe!

* Adapted from http://queenofthereddoublewide.com/homemade-italian-sausage-seasoning/

Vanilla Coffee Creamer

Ingredients:

14 oz Can Sweetened Condensed Milk

1 t Vanilla Extract

Half-and-half (optional)

Directions:

Combine ingredients together. Dilute with half-and-half to desired sweetness. Store in refrigerator. 

* Adapted from http://www.food.com/recipe/french-vanilla-coffee-creamer-445183

Sweetened Condensed Milk

Ingredients:

1 C Evaporated Milk

1 1/4 C Sugar

Directions:

Combine ingredients in a saucepan over medium-low heat. Stir constantly until sugar is completely dissolved. 

* Adapted from http://preparednessmama.com/homemade-coffee-creamer/

Gluten Free Buttermilk Chocolate Chip Muffins

Ingredients:

1 1/2 C Buttermilk (or plain milk kefir)

1/2 C Coconut Oil, melted

2 Large Eggs

1 C Sugar

2 t Vanilla Extract

3 C Pamela's Gluten-Free Bread Mix (or other gluten-free flour)

4 t Baking powder

1/4 t Salt

2 C Chocolate Chips

Directions:

Preheat oven to 425 degrees. 

Grease or line two muffin tins. 

In a large mixing bowl, combine the buttermilk (or kefir), oil and eggs. Mix together.

Mix in sugar and vanilla. 

Mix in flour 1/2 C at a time until thoroughly combined. 

Fold in baking powder.

Fold in chocolate chips. 

Spoon batter into muffin tins. 

Bake for 5 minutes. 

Reduce temperature to 375 degrees and continue baking for about 8 more minutes. 

Remove from oven and cool in muffin tin for a couple of minutes before removing to cooling rack to finish cooling. 

Yield: 2 Dozen Muffins

* Adapted from http://www.galonamission.com/easy-chocolate-chip-muffins/

Crustless Apple Pie

Ingredients:

1 T Butter

4 Granny Smith Apples, cored, peeled and cut into chunks

1/2 t Cinnamom

2 T Brown Sugar

Directions:

In a skillet or saucepan, melt butter over medium heat. 

Add apples, cinnamon and brown sugar and stir thoroughly together. 

Cook, stirring occasionally, until apples are soft and caramelized. 

Serve warm topped with vanilla ice cream or whipped cream. 

* Adapted from http://joyinmykitchen.blogspot.com/2009/11/crustless-apple-pie.html

Gluten Free Buttermilk Chocolate Bread

Ingredients:

1 1/2 C Pamela's Bread Mix (or other gluten-free all-purpose flour)

3/4 C Cocoa Powder

3/4 C Sugar

1 1/2 t Baking Powder

1/2 t Salt

1 Egg

1/4 C Butter

1 C Buttermilk (or plain milk kefir)

1/2 C Hot Brewed Coffee

Directions:

Preheat oven to 350 degrees. 

Grease a standard-size loaf pan. 

In a medium mixing bowl, whisk together flour, cocoa powder, sugar, baking powder and salt. 

In another bowl, add butter to hot coffee and allow butter to melt. Whisk in egg and buttermilk (or kefir). 

Add wet ingredients to dry, mixing until combined. 

Spoon into prepared loaf pan. 

Bake for 45-50 minutes or until tester comes out clean. 

Remove from oven. Cool in loaf pan for ten minutes. Remove to cooling rack. 

Cool completely before slicing. 

Gluten Free Crustless Buttermilk Pie

Ingredients:

3 Eggs

1 1/2 C Sugar

1 C Buttermilk (or plain milk kefir)

1/3 C Pamela's Gluten-Free Bread Mix (or other gluten-free flour)

1/2 C Melted Butter

1 t Vanilla extract

Dash of salt

Directions:

Preheat oven to 350 degrees. 

Grease a glass pie dish or ramekins. 

In a medium bowl, mix together eggs, sugar, buttermilk (or kefir), melted butter, vanilla and salt. 

Pour into prepared dish(es). 

Bake for 25-40 minutes. 

Remove from oven and allow to cool. 

Serve at room temperature or chilled. 

Almond Flour Last-Minute English Muffin

Ingredients:

1 T Melted Butter

1/4 C Almond Flour

1 Egg

Pinch Salt

1/8 t Baking Powder

Directions:

Grease one 4-inch ramekin or other microwave safe dish. 

In a small bowl, stir together butter, almond flour, egg, salt and baking powder until smooth.

Spoon batter into ramekin. 

Microwave for 90-100 seconds (your microwave may vary). 

Remove and allow to cool for several minutes. 

Turn out of ramekin. Cool completely. 

Slice and toast, if desired. 

* Adapted from http://carrotsncake.com/2012/11/microwavable-english-muffin.html

Pannekaker (Norwegian Pancakes/Crepes)

Ingredients:

4 Eggs, well beaten

1 C Whole Milk

3/4 C Flour

1 t Sugar

Add eggs to milk. 

In a small mixing bowl, combine flour and sugar. 

Slowly add wet ingredients to dry, stirring well. 

Heat a frying pan over medium-high heat. 

Add a small amount of butter before each crepe and tilt pan to coat. 

Add enough batter to make a thin layer when pan is tilted from side to side. 

Cook until crepe has a dry appearance. (Or flip and cook briefly on second side)

Remove from pan. 

Serve warm with your favorite toppings!

* Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Aprikossaus (Apricot Sauce)

Ingredients:

6 oz Fresh Apricot, peeled and diced

3 T Sugar

1 1/2 T Water

1 t Cornstarch

1/8-1/4 t Lemon Juice, or to taste

1/4 t Vanilla Extract

Directions:

Combine apricots, sugar, water and cornstarch in a saucepan. Cook on medium heat, stirring frequently, until fruit is tender. 

Remove from heat and stir in vanilla and lemon juice. 

Cool.

Serve at room temperature or chilled. 

Slow-Cooker Carolina Style Pork

Ingredients:

3 lb Pork Roast

3 T Brown Sugar, divided

1 T Smoked Paprika

1 t Salt

1 t Pepper

1 t Garlic powder

1 Large Onion, sliced

1 C Apple Cider Vinegar

1/4 C Worcestershire Sauce

1/8 t Cayenne Pepper

1/4 t Crushed Red Pepper

1 T Brown Mustard

1 t Ground Mustard

Directions:

Place sliced onions in bottom of slow-cooker. 

In a small bowl, mix together 2 T brown sugar, smoked paprika, salt, pepper and garlic powder. 

Rub spice mixture all over pork roast. 

Place roast on top of onions in slow-cooker. 

In small bowl, mix together remaining brown sugar, apple cider vinegar, Worcestershire, cayenne pepper, crushed red pepper, brown mustard and mustard powder. 

Pour gently over roast. 

Cook on low for eight hours. 

Shred pork with a fork and stir into liquid. Continue cooking another half hour. 

Enjoy on rolls or rice!

* Adapted from http://www.platingpixels.com/carolina-style-slow-cooker-pulled-pork/

Grain-Free Last-Minute English Muffin (Plain or Cinnamon-Raisin)

Ingredients:

1/4 C Almond flour

1 T Coconut flour

1/4 t Baking Soda

1/8 t Salt

1 Egg

1/2 T Melted Butter (or Coconut Oil)

2 T Water

Optional:

1/4 t Cinnamon

1/2 T Maple Syrup

1 1/2 T Raisins

Directions:

In a small bowl, whisk together almond flour, coconut flour, baking soda and salt. 

Add egg, butter (or coconut oil) and water. Mix thoroughly. 

Transfer to a 4-inch greased ramekin (or other microwave safe dish). 

Microwave for two minutes. 

Remove from ramekin and cool completely. 

Slice and toast, if desired. 

* Adapted from http://www.runningtothekitchen.com/paleo-english-muffins

Gluten-Free Last-Minute Bread

Ingredients:

1 Egg

1 t Water

3 T Plain Kefir or Buttermilk

1/3 C Pamela's Gluten-Free Bread Mix

1 t Baking Powder

Directions:

Grease two 4-5-inch ramekins. 

In a small bowl, whisk together egg, water and kefir (or buttermilk). 

Add flour and baking powder. Mix well. 

Spoon half of the batter into each ramekin. 

Microwave both together for 90-100 seconds (your microwave may vary). 

Remove and allow to cool for several minutes. 

Turn out of ramekins. Cool completely. 

Slice and toast, if desired. 

* Adapted from http://www.pamelasproducts.com/amazing-bread-in-about-a-minute/

Fleskepannekake (Bacon Pancake)

Ingredients:

1 lb Bacon, cooked, bite-size pieces

4 Eggs

1 5/8 C Flour

2 C Milk

1 t Baking Powder

1/2 t Salt

8 oz Jarslberg, grated

3 T Fresh Chives slices

Directions:

Preheat oven to 425 degrees. 

Grease a 9x13 casserole dish. 

Spread bacon in prepared dish. 

Spread Jarlsberg cheese and chives over bacon. 

In a large bowl, combine eggs, flour, milk, baking powder and salt. Mix thoroughly. 

Pour egg mixture over cheese and bacon. 

Bake for 25-30 minutes or until baked through and golden brown.

Yield: 6-8 Servings

(You may also sprinkle cheese and chives over egg mixture instead of over bacon if desired, as shown here.)

*Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Jarlsberg Torsk (Jarlsberg Cod)

Ingredients:

1 lb Cod fillets

1/2 Small leek, thinly sliced

1 T Butter

2 Roma tomatoes

1 Clove garlic, minced

1/2 t Salt

2/3 C Jarlsberg Cheese, grated

1/4 t White pepper

1/3 C Half-and-half

Directions:

Preheat oven to 350 degrees. 

Grease a baking dish with the butter. 

Place cod in baking dish and season with salt, white pepper and garlic. 

Arrange sliced leak and tomato slices over fish. Top with cheese and pour half-and-half carefully over everything. 

Bake about 25 minutes or until fish flakes easily. 

Very good served over rice!

Yield: 3 Servings

* Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Baked Custard Rice Pudding

Ingredients:

2 Eggs

6 T Sugar

1 1/2 C Milk

1/2 C Heavy cream

1 t Vanilla extract

3/4 t Cinnamon

1 1/2 C Cooked, cooled rice

Raisins, optional

Directions:

Preheat oven to 350 degrees. 

Grease a standard-sized glass loaf pan. 

In a large mixing bowl, beat together the eggs and sugar. Continue beating while slowly pouring in the milk and cream. Add vanilla and cinnamon and mix well. 

Stir in rice (and raisins). 

Pour mixture into loaf pan. 

Place loaf pan inside a larger oven safe pan, like a roasting pan. Add enough water to roasting pan to reach halfway up the side of the loaf pan. 

Bake for 30 minutes. Stir gently. Bake for another 30 minutes or until set. 

Serve warm or chilled. 

* Adapted from http://tastesbetterfromscratch.com/2016/01/baked-custard-style-rice-pudding-2.html

Old-Fashioned Date-Nut Bread

Ingredients:

2 C Chopped Dates or Date Crumbles

4 T Softened Butter

1 t Baking Soda

3/4 t Salt

2/3 C Brown Sugar

1 C Hot brewed coffee

1 Large egg

1 t Vanilla extract

1 T Brandy, optional

1/2 t Baking powder

1 3/4 C All-purpose flour

1 C Coarsley Chopped Walnuts

Directions:

Preheat oven to 350 degrees. Lightly grease a standard-size loaf pan. 

In a large bowl, combine dates, butter, baking soda, salt and brown sugar. Pour the hot coffee into the bowl, stirring to combine. Allow mixture to cool for 15 minutes. 

Add the egg, vanilla, brandy, baking powder and flour. Beat gently until smooth. Stir in walnuts. 

Pour batter into the prepared pan. 

Bake for 45-55 minutes. Remove from oven and allow to cool in pan for ten minutes. 

Remove to cooling rack and allow to cool completely before slicing. 

* Adapted from http://www.kingarthurflour.com/recipes/old-fashioned-date-nut-bread-recipe

Slow-Cooker Korean Beef

Ingredients:

1/2 C Water

1/2 C Soy Sauce

1/2 C Brown Sugar, packed

4 Garlic cloves, minced

1 T Sesame Oil

1 T Rice Vinegar

1 T Fresh Grated Ginger

1/2 t Onion Powder

1/2 t White Pepper

3-4 lb Beef Chuck Roast

2 T Cornstarch

1/4 C Water

1 t Sesame Seeds

2 Green Onions, sliced

Directions:

Place roast in slow-cooker. 

In a small bowl combine water, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, onion powder, and white pepper. 

In another small bowl, mix cornstarch with 1/4 C water. 

Stir cornstarch mixture into soy sauce mixture. Pour over roast. 

Cook on low for 7 hours. Shred beef and continue cooking one more hour. 

Serve over rice and top with sesame seeds and green onion slices. 

* Adapted from http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

Gluten Free Custard Cake

Ingredients:

1/4 C Melted butter, slightly cooled

4 Eggs

3/4 C Sugar

2 C Whole Milk

2 t Vanilla extract

1/2 C Gluten-Free All-Purpose or Baking Flour

Pinch Salt

Cinnamon

Directions:

Preheat oven to 350 degrees. 

Grease or butter an 8x8-inch casserole dish. 

Combine all ingredients in blender and blend for 30 seconds. 

Pour into prepared pan. 

Sprinkle with cinnamon. 

Bake for 45 minutes or until set. 

Remove from oven and allow to cool. Serve warm or after chilling. 

* Adapted from http://www.hoteatsandcoolreads.com/2012/06/magic-crust-custard-pie-recipe.html

Leftover Stuffing Meatloaf

Ingredients:

Meatloaf:

2 lbs Lean Ground Beef

1 lb Ground Pork

4 Eggs

2 C Leftover Stuffing

1 C Milk

1/2 C Diced Onion (or 3 T Dried Minced Onion)

1/4 C Fresh Chopped Parsley (or 2 T Dried Parsley)

1 t Salt

1/4 t Pepper

Sauce:

1/2 C Ketchup

2 t Ground Mustard Powder

2 T Brown Sugar

Directions:

Preheat oven to 350 degrees. 

In a large bowl, thoroughly combine all loaf ingredients. 

Divide into two standard size loaf pans. 

In a small bowl, mix together sauce ingredients. 

Spread sauce evenly over each meatloaf.

Bake in preheated oven for 75 minutes. 

Allow to rest several minutes before slicing and serving.  

* Adapted from http://m.jsonline.com/food/recipes/180219271.html?category=Meats

Norwegian Applesauce Cake

Ingredients:

2 C All-Purpose Flour (use Gluten-Free if desired)

1 t Cinnamon

1/2 t Ground Cloves

1/2 t Salt

1 t Baking Soda

1/2 t Ground Nutmeg

1/2 C Lard or Shortening or Softened Butter (or 1/4 C Lard and 1/4 C Butter)

1 C Sugar

2 Large Eggs

1 C Cold Applesauce

3/4 C Golden or Regular Raisins

Directions:

Preheat oven to 350 degrees. 

Grease an 8x4-inch loaf pan. 

In a medium mixing bowl, whisk together flour, cinnamon, cloves, salt, baking soda and nutmeg. 

In a large mixing bowl, cream together shortening and sugar. Add one egg at a time, mixing thoroughly between each addition. 

Add half of the flour mixture and half of the applesauce. Mix thoroughly. Add the rest and mix thoroughly. 

Fold in raisins. 

Pour into prepared pan and bake in preheated oven for 65-80 minutes until golden brown and a tester comes out clean. 

Place on wire cooling rack for ten minutes before removing from pan. 

* Adapted from http://www.silive.com/cooking/staten-island-cookbook/index.ssf/2015/10/fall_cookbook_norwegian_apples.html

Gluten-Free Vanilla Cardamom Tea Bread

Ingredients:

2 C Gluten-Free All-purpose flour (or regular flour if not gluten free)

1/2 C Sugar

1/2 t Vanilla extract

1 t Ground Cardamom

1 1/2 t Baking powder

1/2 t Baking soda

1 t Salt

1 C Buttermilk (or plain milk kefir)

1 Large Egg

1/4 C Unsalted butter, melted

Directions:

Preheat oven to 350 degrees and grease a 9x5-inch loaf pan. 

In a large bowl, whisk together flour, sugar, cardamom, baking powder, baking soda, and salt. 

In a medium bowl, whisk together melted butter, egg, vanilla and buttermilk (or milk kefir). 

Pour wet ingredients over dry ingredients. Gently fold and stir until flour is just incorporated. Do not overmix. 

Spoon the batter into the prepared loaf pan. Spread to give a consistent shape. 

Bake in preheated oven 45-50 minutes. 

Remove from oven and let cool in pan 15 minutes. 

Remove from pan and allow to cool completely before slicing.  

Gluten-Free Buttermilk Cornbread

Ingredients:

1/2 C Butter

2/3 C Sugar

2 Eggs

1 C Buttermilk (or plain milk kefir)

1/2 t Baking soda

1 C Cornmeal

1 C Pamela's Gluten Free Bread Mix (or other gluten-free flour blend)

1/2 t Salt

Directions:

Preheat oven to 375 degrees. Grease an 8-inch square pan. 

Melt butter. 

In a large mixing bowl, mix butter and sugar. Add eggs and beat until well blended. 

In a separate bowl, combine buttermilk (or kefir) with baking soda. Stir into egg mixture. 

Stir in cornmeal, flour and stir until well blended and few lumps remain. 

Spoon batter into prepared pan. 

Bake in preheated oven for 30-40 minutes or until tester inserted in center comes out clean. 

Note: Recipe doubles well. Cook in 9x13-inch pan. Also freezes well. 

 

* Adapted from http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/