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Recipes
Strawberry Cream Pit
By weavincanuck
Grind crust ingredients in food processor and press into bottom of a 9 inch pie plate, building up the sides slight...
- Crust:
- 3/4 cup crushed pecans or walnuts
- 1/4 cup dried unsweetened shredded coconut
- Filling:
- 2 cups fresh strawberries
- 1 cup raw cashews
- 2 tablespoons vanilla extract
- 1/2 cup raw honey
- 1 pinch salt
- 1 cup coconut oil, melted
Pineapple Upside-Down Cupcakes
By weavincanuck
For the cupcakes: Preheat the oven to 350 degrees F
- 1 1/3 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 2/3 cup milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch fine salt
- 1 large egg
- 2 tablespoons unsalted butter
- 2 cups chopped ripe pineapple (about 1/4-inch pieces)
- 1/2 cup firmly packed light brown sugar
- Pinch fine salt
- 2 tablespoons unsalted butter
- 1/2 cup confectioners' sugar
- 5 teaspoons fresh or canned pineapple juice
- 6 marachino cherries, halved, for garnish
- Pineapple wedges, for garnish
Gluten Free Cinnamon Rolls
By weavincanuck
In the bowl of your stand mixer, mix all dry ingredients until combined
- Topping:
- 2 1/2 cups 2 1/2 cups all-purpose gluten-free flour (see note)
- 1/2 cup 1/2 cup tapioca starch
- 1 Tbsp 1 Tbsp rapid rise yeast
- 3 Tbsp 3 Tbsp white sugar
- 1/2 tsp 1/2 tsp salt
- 2 tsp 2 tsp xanthan gum
- 1 tsp 1 tsp guar gum
- 1/4 cup 1/4 cup instant vanilla pudding mix (dry) OR dry milk powder
- 1 tsp 1 tsp baking powder
- 4 Tbsp 4 Tbsp margarine
- 1/2 cup 1/2 cup water
- 3/4 cup 3/4 cup milk
- 1 1 egg, room temperature
- 1 tsp 1 tsp cider vinegar
- 2 Tbsp 2 Tbsp oil (I used Canola)
- 1 tsp 1 tsp vanilla
- NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
- Filling:
- Combine:
- 2 Tbsp. 2 Tbsp. butter or margarine, very soft
- 1/2 cup 1/2 cup firmly packed brown sugar
- 1-2 Tbsp. 1-2 Tbsp. cinnamon
- NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional)
Kool-Aid Slushies
By weavincanuck
Put all of the ingredients into your blender
- 2 cups ice water
- 1 packet KOOL-AID drink mix (use your favorite flavor)
- 1/2 cup sugar
- 4 cups or 1 full tray of ice cubes
Breakfast Cupcakes
By weavincanuck
Preheat oven to 400 degrees
- 1 bag (30 oz) of frozen hash browns
- 2 Tablespoons of vegetable oil
- 1/2 teaspoon of salt
- 1/2 teaspoon pepper
- 6 eggs
- 2 Tablespoons of Milk
- 3/4 cup cooked crumbled bacon (I usually use the pre-cooked kind)
- 3/4 cup cheddar cheese, grated
- 1/2 cup spinach (chopped)
Peanut Butter Cake
By weavincanuck
Preheat oven to 350F. Butter the insides of two 9" round cake pans, & line the bottoms with parchment
- CAKE
- 1/2 pound + 2 tablespoons unsalted butter, softened
- 2 1/4 cups sugar
- 1 cup smooth peanut butter
- 3 eggs
- 1 tablespoon pure vanilla extract
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/4 cups whole milk, warmed
- FROSTING
- 1 1/2 cups smooth peanut butter (same type as used in cake)
- 12 tablespoons unsalted butter, very soft
- 4 1/2 cups 10X confectioner's sugar
- 2 teaspoons pure vanilla extract
- Pinch salt
- 4-5 tablespoons whole milk, as needed
- 1/2 cup roasted unsalted peanuts, chopped coarse, to garnish (optional)
Jalapeño Mac n’ Cheese Griddle Cakes
By weavincanuck
Submitted by Bernie and Chef Jenny
- Makes approximately 20 cakes
- 1/2 cup All Purpose Flour
- 1 cup Cornmeal
- 1 teaspoon Baking Powder
- 1/2 teaspoon Onion Powder
- 1 tablespoon Sugar
- 2 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 1 cup Milk (plus 3 tablespoons for pasta preparation)
- 2 eggs
- 5 shakes of Hot Sauce
- 2 Jalapeño Peppers, diced*
- 1 cup Shredded Sharp Cheddar Cheese
- 1 box Annie’s Macaroni and Cheese
- Butter for pan (plus 2 tablespoons for pasta preparation)
- Remove the seeds and white membrane of the pepper to reduce heat
Crock Pot Pizza
By weavincanuck
1 Cook noodles as directed on package
- 12 ounces egg noodles
- 1/4 cup chopped onion
- 1 1/2 teaspoons italian seasoning
- 3 cups grated cheddar cheese
- 4 ounces sliced mushrooms
- 1 1/2 lbs lean ground beef
- 28 ounces Prego spaghetti sauce, any flavor
- 3 1/3 ounces sliced pepperoni or 3 1/3 ounces Canadian bacon
- 3 cups grated mozzarella cheese
Pizza Bombs
By weavincanuck
Instructions Preheat oven to 450 degrees F
- 2 eggs
- 1 1/4 cup tapioca flour/starch
- 1 tsp baking powder
- 1/4 to 1/2 tsp pizza seasoning or Italian seasoning (or to taste)
- 2 cups mozzarella cheese (or favorite gluten-free pizza cheese or blend)
- 1/4 cup melted butter
- 1 cup of favorite pizza toppings, pre-cooked, drained, and cut into small pieces (e.g., pepperoni, mushrooms, green peppers, onions)
- Pizza sauce for dipping
French Toast Casserole
By weavincanuck
Melt butter/Buttery Sticks and pour to cover the bottom of a 9×13 baking dish
- Toppings:
- 1/3 cup (5 Tbs) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 2/3 cup brown sugar or coconut palm sugar
- 1 loaf gluten-free sandwich bread or French bread (3-5 days old/stale or thawed from frozen works best)
- 6 eggs (or 1 1/2 cups apple butter, canned pumpkin or mashed bananas)
- 1 1/4 cups soy or coconut nog (note: if using egg substitutes above, add extra 1/4 – 1/2 cup nog to thin the mixture)
- 2 tsp. pure vanilla extract
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. sea salt
- 1/2 cup chopped pecans (optional)
- 1/2 cup fresh blueberries (optional)
- confectioner’s sugar for dusting (optional)
- pure maple syrup if serving for breakfast
- vanilla yogurt to top (optional) – (So Delicious® Vanilla Coconut Yogurt)