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/

Faux Clotted Cream

Ingredients:

2 C Whipping Cream
2 T Milk
2 T Cornstarch
2 T Sugar

Directions:

Add whipping cream to a medium saucepan.

In a jar, shake together milk, cornstarch and sugar.

Add sugar mixture to the cream, and heat on medium, whisking constantly, until it just starts to bubble and thicken.

Let cool completely to room temperature in the pan before transfering to another container for refrigeration.

 

* Recipe by my friend Sarah

Gluten Free Brownies (or Mix)

Ingredients:

For Dry Mix:

1/2 C Gluten-Free All-Purpose Flour (or Pamela's Gluten-Free Bread Mix)

1/2 C Unsweetened Cocoa Powder

1/4 t Baking Powder

1/4 t Salt

3/4 C + 2 T Granlated Cane Sugar
1/2-3/4 C Semi-Sweet Chocolate Chips, optional

Add To Dry Mix:

1/2 C Unsalted Butter, partially melted 

2 Large Eggs

1 t Vanilla Extract

1 C Coarsely Chopped Pecans or Walnuts (optional)

Directions:

Preheat oven to 325 degrees (for glass baking dish) or 350 (for metal baking dish). 

Grease an 8x8-inch square baking dish. 

In a medium mixing bowl, mix flour, cocoa powder, baking powder, salt, sugar and chocolate chips (if using). 

In a large mixing bowl, combine butter, eggs and vanilla. Add dry ingredients to wet ingredients and mix thoroughly. Stir in nuts, if using. 

Scoop brownie batter into prepared pan and spread evenly. 

Bake about 25 minutes or until tester comes out clean, do not overbake. 

Remove from oven and cool at least 15 minutes before serving. 

Great topped with ice cream!

* Dry mix will fill a pint-and-a-half jar if including chocolate chips or a pint size jar without chocolate chips and is enough to make an 8x8-inch pan of brownies

* Adapted from http://glutenfreecooking.about.com/od/dessertsandsweets/r/Gluten-Free-Brownie-Mix-Recipe.htm

Gluten Free Hamburger and Orzo Soup

Ingredients:

2 t Olive Oil

1 lb Ground Beef

1 C Onion, chopped

2 Celery Stalks, sliced

3 Carrots, peeled and sliced

6 C Beef Broth

29 oz Can Diced Tomatoes

1/2 C Tomato Sauce

2/3 C Gluten-Free Orzo, uncooked

1 1/2 C Frozen Peas

1/2 C Green Onions, chopped

Salt and Pepper, to taste

Directions:

In a large pot, cook ground beef and onion in olive oil until onion is translucent and meat is browned. 

Add beef broth, tomatoes, tomato sauce, celery and carrots. 

Bring to a boil, then simmer, covered until carrots are tender, about 30 minutes. 

Meanwhile, cook orzo in a separate pot according to package directions. 

Add peas and cook for an additional five minutes. 

Add orzo and green onions. 

Season with salt and paper, to taste. 

Serve and enjoy with warm bread or corn muffins!

Yield: 8 Servings

* Adapted from http://www.food.com/recipe/easy-delicious-hamburger-orzo-soup-100193

Chunky Peanut Butter Fudge

Ingredients:

3 C Sugar

2/3 C Evaporated Milk

3/4 C Butter

7 -7.5 oz Marshmallow Creme

15-16 oz Chunky Peanut Butter

1 t Vanilla Extract

Directions:

Grease a 9x13-inch baking dish. 

In a large pot, mix sugar, evaporated milk and butter. 

Stir constantly over medium heat until mixture begins to boil. Boil for about 4 minutes until a candy thermometer reads between 234-240 degrees F (soft ball). 

Remove from heat and stir in marshmallow creme, peanut butter and vanilla.

Scoop into prepared baking dish and spread evenly. 

Refrigerate until firm. 

Cut into squares and enjoy!

*Adapted from http://www.food.com/recipe/best-ever-peanut-butter-fudge-49596