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. 

Stir in bread mix until just combined. 

Pour batter 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/