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/