Gluten-free, Sugar-free vanilla cookies

Ingredients

1 Cups Gluten free all purpose flour
1/4 tsp Salt
1 tsp Cornstarch
1 tsp Baking powder
1/2 Cup Granulated monkfruit or Splenda
1/2 Cup butter, softened to room temperature
1 Egg, at room temperature
1 tsp Vanilla extract

• Pre-heat your oven to 350 degrees and line cookie sheets with parchment paper.
• in a medium bowl, mix together the flour, salt, cornstarch and baking powder. Set aside.
• In a large mixing bowl, beat the monkfruit and butter with an electric hand mixer until it is light and fluffy and pale in color.
• Add in the egg and vanilla and beat until well combined.
• Gradually stir in the flour mixture into the butter mixture, stirring just until combined, and the dough forms a ball.  
• Using a cookie scoop, scoop the dough into balls on the prepared cookie sheet, pressing down until they are about 1/2 inch thick.
• Bake until the edges JUST begin to turn golden brown, about 13-14 minutes. They will still feel very soft and unbaked, that is good.
• Let them cool on the cookie tray for 5 minutes, and then transfer to a wire rack to finish cooling.

Louise's Favorite Rhubarb Custard Pie

Rhubarb Custard Pie:

ingredients :

Pastry for Double-Crust Pie (Aunt Gabby's Recipe)
1 1/2-2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
Dash salt
4 cups fresh or frozen unsweetened chopped rhubarb
2 slightly beaten eggs
2 tablespoons half-and-half or light cream or milk
1/4 cup Milk

directions:

1. On a lightly floured surface, roll out half of the pastry and fit into a 9-inch pie plate. Trim even with rim.
2. In mixing bowl, combine 1-1/2 to 2 cups sugar, flour, nutmeg, and salt. Add the rhubarb. Gently toss until coated. (For frozen fruit, let stand for 15 to 30 minutes or until partially thawed, but icy.)
3. In a small bowl, whisk together eggs and cream. Pour over fruit; toss to mix. Transfer to the pasty-lined pie plate.
4. On a lightly floured surface, roll out remaining dough into a 12-inch circle and cut slits for steam to escape, trim top crust to 1/2 inch beyond edge of pie plate; fold extra pastry under bottom pastry and flute edge. If you like, make leaf cutouts from pastry scraps and place on pie; brush top crust with milk.
5. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen). Remove foil. Bake for 20 to 25 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

MEAT-POTATO-BURGERS

1 pound Hamburger meat 1 Raw white potato 1 Onion 1 t. Salt 2 T Water 1 can Tomatoes (Chopped in juice) or 2 Cups fresh  2 T Fl our Put 1 pound of hamburger meat in a bowl. Peel and chop 1 large white potato (raw). Put in the bowl. Peel and chop 1 small onion. Put in the bowl. Add 1 teaspoon of salt. Mix. Make 6 or 8 patties. Put patties in a frying pan. Brown on both sides.Add Canned tomatoes, cut up, 2 cups with juice. Put in the frying pan. Cover. Cook slowly until done, about 25 minutes. Take patties out of the frying pan. Keep them hot. This recipe makes enough for 6 people. GRAVY FOR THE PATTIES: Mix: 2 tbsp. water with 2 tbsp flourStir until smooth. Add to hot tomato juice in the frying pan. Cook until thick. Stir a few times. Serve the gravy with the patties.

Mindy"s Almond Joy Pancakes

1 C Oatmeal
.5 C Coconut Flour
.5 C Almond Flour
.33 C Vanilla Whey Powder
1 t. Baking Powder
3 T Splenda or any sweetner
5 Eggs
1.5 C Milk
.5 C Chocolate chips

1. Mix all ingredients except for .5 C milk.
2. Let set in fridge for 30 mins.  Mixture will thicken.
3. Thin mixture with remaining .5 C milk.
4. Drop .33 (1/3)C batter onto griddle sprinkle with chocolate chips and cook on medium heat until bubbles toward the center begin to burst.  Flip and cook other side.  
5. Serve with Sugar-free syrup or Jam.
6. Very Healthy!

Danica's Favorite Chocolate Peanut Butter Brownies

My grandaughter, Danica, loves to bake in Memere's kitchen.  The following recipe is one of her very favorites so we whipped up a batch today to enjoy while we watched the snow storm outside.
Ingredients:

1+1/2 C Sugar
3/4 C Coconut oil, melted
2 T water
2 large eggs
2 t vanilla extract
1+1/3 C flour
3/4 C baking cocoa (unsweetened)
1/2 t baking powder
1/4 t salt
1/2 C chopped nuts (any kind)
1/2 C peanut butter chips

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 13" X 9" baking pan.
3. Combine sugar, oil, and water in a large mixing bowl.
4. Stir in eggs & vanilla
5. Combine dry ingredients and add to sugar mixture.
6. Stir in nuts & chips.
7. Spread batter into prepared baking dish.
8. Bake for 18-25 minutes or until a wooden toothpick comes out of the center slightly sticky.
9. Cool and cut 4X6 for 24 servings.

Mindy's Oatmeal-Coconut Pancakes

1.5 C Oatmeal
.5 C Coconut Flour
.33 C Vanilla Whey Powder
1 t. Baking Powder
3 T Splenda or any sweetner
5 Eggs
1.5 C Milk

1. Mix all ingredients except for .5 C milk.
2. Let set in fridge for 30 mins.  Mixture will thicken.
3. Thin mixture with remaining .5 C milk.
4. Drop .33 (1/3)C batter onto griddle and cook on medium heat until bubbles toward the center begin to burst.  Flip and cook other side.  
5. Serve with syrup or Sugar-free Jam.
6. Very Healthy!

Crunchy Pumpkin Seeds

Don't throw out those slimy pumpkin seeds when you carve this year's jack 'O lanterns.   Pumpkin seeds are a rich source of protein, dietary fiber, iron, potassium, and other nutrients. A one-ounce serving of pumpkin seeds contains nearly 20% of the Daily Value (DV) for magnesium and zinc, and 10% DV for copper. Magnesium supports cardiovascular health and the formation of strong bones, while zinc plays an important role in supporting the immune system. Copper helps control inflammation and supports the production of oxygen-rich blood cells.

Ingredients: 

• Seeds from any size pumpkin (rinsed)
• 2 Tablespoons Olive oil 
• Salt (to taste)
• 1 teaspoon Louise's Rub (Opt.)

Directions:

1. Spray a cookie sheet with non-stick spray.
2. Toss seeds with spices and spread on cookie sheet.
3. Roast in a 350°oven for 1.5 hours or until seeds are light brown and very crunchy.
4. Enjoy!

Louise’s Best Food Rub

1/3 Cup Paprika

1 Tablespoon Sea Salt

1 teaspoon Black pepper

1 Tablespoon Mrs. Dash

1 Tablespoon Ground Mustard

1 Tablespoon Ground Sage

1 Tablespoon Granulated Garlic

1 Tablespoon Granulated Onion

1 Tablespoon Mustard Seeds

1 Tablespoon Celery Seeds

1 Tablespoon Dill Seeds

1 Tablespoon Dill Weed

2 Tablespoons Splenda, sugar, or Truvia

1. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill and the stove. Keeps indefinitely but won't last long.

2. I use this on roasted vegetables as well as meats and fishes.

Mom's Halfway Cookie Bars

 

Ingredients

•  •2 c. flour
•  •1 tsp salt
•  •¼ tsp baking soda
•  •1 tsp baking powder
•  •½ c butter
•  •½ cup sugar
•  •1½ cup brown sugar
•  •2 eggs, separated
•  •1 tablespoon water
•  •1 tsp vanilla
•  •12 oz. semi-sweet chocolate chips
•  •½ c chopped walnuts

Instructions

 1.Preheat the oven to 350°. Line a 9×13 baking pan with two pieces of foil–one piece lengthwise and the other piece crosswise with the ends hanging over the sides.

 2.Stir together the flour, salt, baking soda, and baking powder in a small bowl and set aside.

 3.Using a mixer, cream together the butter, the granulated sugar and just ½ cup of the brown sugar together until it’s smooth.

 4.Separate the eggs, and set the whites aside.

 5.Beat the yolks into the butter mixture one at a time until well blended.

 6.Add water and vanilla–mix well.

 7.With the mixer on low speed, add the flour slowly and beat until dough looks crumbly.

 8.Press the cookie dough gently into the pan evenly.

 9.Sprinkle the chocolate chips and walnuts on top of the cookie dough and press them in just enough that they stay put a bit.

 10.Using a mixer and whisk attachment, being beating the egg whites on medium. Gradually increase the speed to medium-high.

 11.When the egg whites turn white, start adding the remaining cup of brown sugar a spoonful at a time.

 12.Continue increasing your speed to the highest setting.

 13.When all the sugar has been added, continue whipping the meringue until it holds a soft, sticky peak.

 14.Scoop the meringue down the middle of the pan with a spatula and gently spread it to the edges.

 15.Cover the pan loosely with foil–shiny side up and bake for 20 minutes, then remove the foil.

 16.Continue baking for an additional 5-10 minutes, until the top looks toasted and pulls slightly away from the sides.

 17.Allow to cool for about 20 minutes and then cut into squares.

 

Nibble Bait

Nibble Bait
  Recipe By : Louise
 Serving Size: 24
 Categories : Snacks
 ---------------------------------------------
    6      tablespoons   margarine or butter--do not use spread or tub products
    2      tablespoons   worcestershire sauce
    1 1/2  teaspoons     seasoned salt
      3/4  teaspoon      garlic powder
      1/2  teaspoon      onion powder
    3      cups          corn chex® cereal
    3      cups          rice chex® cereal
    3      cups          wheat chex® cereal
    1      cup           mixed nuts
    1      cup           pretzels
    1      cup           Cheerios® cereal
 
 1. Heat oven to 250°. Melt margarine in large roasting pan in oven. Stir in
 seasonings. Gradually stir in remaining ingredients until evenly coated.
 Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool.
 Store in airtight container.
 
 12 cups snack.


 

Almond Butter Crunch

Almond Butter Crunch
By: Theresa Dragon
  Categories: Candies, Chocolate, Nuts
--------------------------------           
   1 1/2 c  Whole blanched almonds chopped (12 oz)
       1 c  Butter or margarine
   1 1/2 c  Sugar
       3 tb Light corn syrup
       3 tb Water
       8 oz Semisweet chocolate squares
 
    1. Place chopped almonds on a cooky sheet; toast in moderate oven
   (375F) 10 minutes, or until lightly golden.
    2. Combine butter or margarine, sugar, corn syrup and water in a
   medium-size heavy saucepan. Cook over medium heat, stirring
   constantly, to 300F on candy thermometer. (A teaspoonful of syrup
   will separate into brittle threads when dropped in cold water.)
   Remove from heat; stir in 1 cup of the toasted almonds. Pour into a
   buttered 13x9x2″ pan, spreading quickly and evenly; cool. Turn out
   onto wax paper.
    3. Melt chocolate squares in the top of a double boiler over hot
   water; remove from heat. Spread half the melted chocolate over top of
   candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn
   candy over and spread with remaining chocolate and sprinkle with
   remaining nuts. Let stand until set. Break into pieces.
    Makes l pound.
   

 

Stuffed Pumpkin

Stuffed Pumpkin
By Louise

1 medium sugar pumpkin
1 lb. hamburger
1 lb. ground pork
1 onion, chopped
6 stalks of celery, chopped
2 teas. salt
1/4 teas. pepper
1/4 teas. cloves
1/8 teas. cinnamon
1/8 teas. nutmeg
1-2 cups dried bread cubes

1. Clean out pumpkin (reserve seeds and toast with a little butter and salt for a yummy treat).
2. Make stuffing by cooking the remaining ingredients (use a little broth or water if too dry) in the order given.
3. Place stuffed pumpkin in a pyrex baking dish and bake at 350 until nicely browned.

NOTE:  A great Halloween Meal served with crusty bread and a salad.

TOURTIERE -- PORK PIE

TOURTIERE -- PORK PIE
By Louise
Categories: Main dish, Meats, Pork, Casseroles
Yield: 16 servings (2 pies)
3 c Mashed potatoes
3 lb Lean pork, ground
1 c Water
1/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Allspice
1 ts Sage
1 tb Salt
1/4 ts Pepper
1/2 c Onion, chopped
Pastry for 2 (2 crust) pies
-------------------------
1. In a saucepan, combine the ground pork, water, nutmeg, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed
potatoes; and mix well. Cool.


2. Fill two pastry-lined plates;adjust top crusts, slashing pastry to allow for the steam to escape as the pies bake. Bake in a hot oven, 400 degrees F., For 40 minutes. Serve hot with gravy.

Old New England Boiled Dinner

Old New England Boiled Dinner
-----------------------
Recipe By : Louise
Serving Size : 6
Categories : Entree, Meats
-----------------------
3 pounds corned beef brisket (or a "Daisy" ham)
6 carrots
2 turnips ( Substitute rutabagas for turnips if desired)
6 ribs of celery
1 large onion
6 potatoes
1 cabbage head
-----------------
1. Cut meat into serving-sized pieces, cover with water and bring to a boil. Lower heat and simmer for approximately 3-1/2 hours. Remove meat and keep warm.
2. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges.
3. Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook for 15 minutes. Add cabbage and cook for 15-20 minutes longer.
4. Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper and sea salt.

Tommy's Favorite Cornish Hens

Tommy's Favorite Cornish Hens
Serving Size : 4
Categories : Holiday Poultry
-----------------------------
4 Rock Cornish game hens
1/2 teaspoon lemon pepper
2 oranges -- sliced
1/4 cup margarine -- melted
1/4 cup yellow onions -- minced
1 teaspoon fresh ginger root -- grated (or 1/2 teaspoon dry)
1 teaspoon Worcestershire sauce
1 1/2 teaspoons yellow mustard
1/3 cup chili sauce
1/4 cup soy sauce
6 ounces lemonade, frozen concentrate -- thawed
16 ounces plums in juice
1/4 cup dried coconut
-----------------------
* Mix yellow and brown mustard if you wish.
--------------------------
1. Have the Cornish hens split in half, then sprinkle with lemon-pepper seasoning and perhaps a dash of salt.
2. Arrange the orange slices in shallow roasting pan. Place the hens, skin side up, over oranges. Bake in preheated 350-degree oven for 45 minutes.
3. Combine margarine, onion, ginger (use ginger spice instead of fresh if preferred), Worcestershire sauce, mustard, chili sauce, soy sauce, thawed lemonade and drained and pureed plums in saucepan. Blend well. Simmer, stirring frequently, for 15 minutes.
4. Pour plum sauce over hens. Bake for 20-25 minutes longer, basting every 5 minutes.
5. Place hens on serving platter, top with the pan drippings and sprinkle with the coconut.


Serving Ideas : A very special entree for a very special brother (miss you kid!)

Easy Scalloped Potatoes

Easy Scalloped Potatoes
Recipe By : Louise
Serving Size : 4
Categories : Side Dish
-------------------
1 teaspoon salt
1 teaspoon garlic Powder
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
4 large potatoes -- sliced
1 can cream of celery soup -- & water
1/4 cup margarine
parsley flakes
------------------------------------------
1. Prepare Casserole pan by spraying with nonstick spray.
2. Slice potatoes and arrange in pan.
3. Sprinkle with spices.  Thin soup with a little water and pour over potatoes.  Dot with margarine.
4. Sprinkle with a little parsley flakes and bake for 1-2 hours at 400.  Serve

Strawberry Dream Cake

Strawberry Dream Cake
Recipe By : Louise
Serving Size : 12
Categories : summer, dessert
-------------------------------
1 angel food cake (large)
2 Pkg. Cool Whip
1 Pkg. strawberry jello -- (6 oz.)
1 pkg frozen strawberries
---------------------------------
1. Make jello using 3/4 cup boiling water and 3/4 cup cold. Fold in frozen strawberries and let jello set to consistency of egg whites.
2. When jello is at right consistency, add to Cool Whip and fold together.
3. Take cake and tear in bite size pieces. Layer cake with jello-cool whip mixture.
4. Chill until set -- then serve.

NOTE: This was my son's favorite cake recipe -- he asked for it every year for his birthday!

Mother's Day Sugar Cookies

Mother's Day Sugar Cookies

Categories: Cookies
Yield: 45 servings
------------------
1/2 c Butter
1 c Sugar
2 Eggs

1 tb Light cream

2 1/2 c Flour
2 ts Baking powder
1/2 ts Salt

1/2 ts Nutmeg

1 ts Lemon juice

1/2 ts Vanilla
-----------------------
1. Cream butter and sugar. Beat in eggs and cream. Add flour mixed withbaking powder, salt and nutmeg.

Then add lemon juice and vanilla, and mix well. Form dough into logs about 1" in diameter. Chill dough for at least an hour. Slice cookies. 

2. Bake at 350^F for about 8 minutes until golden. Do not let cookies get too brown. Decorate as desired Makes 4-5 dozen. Decorate with sprinkles, colored sugar, nuts, chocolate chips, etc.

-----

Note: These can be sandwiched with Raspberry filling for a great cookie!

"Do-it-together" Butter Cookies -- Recipes by Pillsbury

Louise's Pot Roast

Louise's Pot Roast
Recipe By : Louise
Serving Size : 8
Categories : Beef, Main Dishes
--------------------------------
1 cup beef bouillon
3 cloves garlic -- smashed
2 tablespoons Worcestershire sauce
6 peppercorns
1 bay leaf
1 onion -- sliced
3 pounds beef pot roast
1/4 cup all-purpose flour
1/4 cup bacon fat -- or oil
4 whole potatoes -- peeled & quartered
4 whole carrots -- peeled & quartered
4 white turnips -- peeled & quartered

----------------------------------------
1. Season flour with salt and pepper to taste. Dredge meat in flour. In heavy sauce pan, sear meat quickly on all sides in smoking hot bacon fat. Sprinkle with spices, onions, and garlic.
2. Cover and roast until tender, about 3-1/2 hours. Add turnip, potatoes, and carrots during last hour of cooking.
3. When done, place roast and vegetables on a platter and keep warm. Skim fat from liquid and reduce over medium-high heat until liquid measures about 2 cups.
4. Season to taste; if necessary, thicken gravy with one tablespoon flour dissolved in a quarter cup of cold water.

Whacky Eggless Chocolate Cake

Whacky Eggless Chocolate Cake
By Louise
Categories: Cakes, Chocolate
Yield: 12 servings
------------------------
2 c Flour
1 1/4 c Sugar
1/2 c Cocoa
2 ts Baking soda
1 c Sour milk
1/2 c Melted shortening
Or salad oil = (I use canola or peanut oil)
1/2 c Boiling water
1 ts Vanilla
--------------------
1. Put all ingredients (in order) in one bowl and beat.
2. Bake in greased tube pan for about 55-60 minutes in a 350 degree oven. (some ovens may vary, so check the cake between 50 aand 60 minutes)
3. I frost my cake with a white buttercream frosting with a hint of real coffee -- it is absolutely delicious!
-------------------------------------------
Hint: To make sour milk, add one teaspoon of vinegar or lemon juice to the cup of milk and let it stand for a couple of minutes.
For the liquid shortening, I use peanut or canola oil; it is both healthy and tasty and makes the cake very moist.