Oatmeal Cranberry Muffin or Quick Bread

makes 1 dozen

1 Loaf

1 heaping cup large flake, rolled oats (not instant or quick)

1 1/2 cup gf biscuit mix

2 teaspoon zanthan gum

1 teaspoon gelatine

2 teaspoon sure gel

1/2 cup sugar

1 1/4 tsp cinnamon

3 eggs

1 cup milk

1/4 cup oil

1 heaping cup dried cranberries

Preheat oven to 475°F

Mix, together, all dry ingredients.

Soak cranberries in water over night. Drain in sieve and shake off excess moisture. Place cranberries in a bowl and add two heaping tablespoons of the dry mixture. Mix berries this dry mix until the cranberries are well coated. Set aside.

In a bowl blend oil, milk, egg and blend well

Add wet ingredients to dry and only enough to blend (avoid over mixing)

Add cranberries to batter and blend only enough to incorporate cranberries.

Fill muffin cups evenly and bake muffins 17 to 20 minutes - test muffins for doneness with a toothpick

Let muffins rest about 10 minutes before removing them from the pan to the wire rack (allow them to pull away from the sides of the pan before removing them).

You can also make this into a quick bread, put batter into a loaf pan and bake at 350°f for 35 minutes

Beef Noodle Casserole

6 servings

1 tablespoon olive oil

1 pound extra lean ground beef

1 medium onion, chopped

2 cloves garlic, smashed and minced

1 stalk celery chopped

2 tablespoons gf beef bullion granules

1 teaspoon ground black pepper

Salt to taste amount depends on beef granules

11/2 cup gf white sauce

2 cups rice rotini

1 can(s) sliced mushrooms, drained

1 cup shredded cheddar cheese

Cook rotini according to package directions and drain. Add olive oil to skillet, brown extra lean ground beef, celery, garlic and onion over medium heat, stir in salt, pepper and bullion granules; Remove from pan and add drained mushrooms sauté. Combine the meat mixture, mushrooms and white sauce into a 2 quart casserole.

Bake covered, at 350°F 30 minutes, or until heated through. Remove from oven, sprinkle with cheese bake additional 5 minutes, or until cheese melts

No Flour Oatmeal Cookies

Makes 3 dozen

These high fibre cookies whip up in a flash.  They have no flour and if you use certified gluten free oats they are gluten free. A sweet treat with tea or to tuck into a lunch bag.

1 cups butter

1 cup brown sugar

3 large eggs

1 1/2 teaspoon vanilla extract (optional)

6 cups of gf quick cook Oatmeal

Cream butter and sugar together beating for 2 minutes. Add egg and vanilla, beat for another 1 minute. Add 4 cups oatmeal 1 cup at a time. Beat until blended. Stir in last 2 cups by hand.

Drop cookies by rounded teaspoonful onto a cool cookie sheet. Flatten each cookie with 2 fingers if necessary. This should make 36 cookies.

Bake at 350°F for 12 to 15 minutes, or until just lightly browned.

Allow to cool for several minutes before eating.

Notes: if you can’t find gf quick cook oatmeal, use gf large flake oatmeal and whiz 2 to 4 times on pulse in blender one cup at a time. You only want to reduce the size of the flakes, not make a flour.

You can replace the last 1 cup of oatmeal with equal amount of chocolate chips, raisins or dry cranberries and add 2 teaspoons xanthan gum to butter, sugar, egg mixture.

Nutty Peanut Butter Cookies

Make 24

This is an amazing no-flour peanut butter cookie has a great peanut flavour.

2 cups natural gf peanut butter

2 cups gf icing sugar

2 eggs

2 teaspoons baking soda

1 pinch salt

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, mix together sugar salt and baking soda, add peanut butter and stir together until smooth. Beat in the eggs, one at a time. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

My Meatloaf

Serves 8

2 tablespoons olive oil

1 medium onion, chopped

1 medium green pepper, chopped

2 stalks celery, chopped

1/4 cup celery leaves, chopped

1 teaspoon 2 tablespoons 

gf beef bullion granuals

1/8 teaspoon ground nutmeg

1/4 teaspoon dried thyme, rubbed

1/2 teaspoon paprika

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup bread crumbs, gluten free

1/2 cup parmesan cheese, grated

1/3 cup skim dry milk

1 pound extra lean ground beef

1 pound ground pork

1/2 cup milk

1 large egg, lightly beaten

Preheat oven to 350°F.

In a skillet heat olive oil and sauté onions, pepper, celery and celery leaves with salt, beef bullion herbs and spices.

In bowl add vegetable mix, bread crumbs, cheese and skim milk powder, stir gently just until mixed.

Break up ground beef and pork into mixture.

Add egg and milk. Mix until combined.

Put into a greased loaf pan or 1 1/2 quart casserole.

Cook in oven for 40 minutes.

Ambrosia Fruit Salad

Serves 8

Ambrosia Fruit Salad is a sweet mixture of mandarin oranges, fruit cocktail, coconut, and marshmallows coated in whipped cream. This is a favourite dessert salad at family gatherings.

1(11 ounce) can(s) mandarin orange segments, drained

1(15 ounce) can(s) fruit cocktail, drained

1cups flaked coconut

1 cups miniature marshmallows

1/2 cup whipped cream or cool whip

1 cup container gf dairy sour cream

Mix the mandarin oranges, fruit cocktail, and coconut in a large bowl.

Fold in the sour cream, whipped cream and marshmallows.

Chill for at least an hour. Stir again before serving

Note: Very easy to double recipe for potlucks or entertaining

Hamburger Stew

serves 6

1 1/2 pounds extra lean ground beef

3 tablespoons olive oil

4 tablespoon of gf beef bouillon granules

3/4 teaspoon of thyme, dry & crushed

1/2 teaspoon garlic powder

1 teaspoon of salt

1/2 teaspoon of pepper

5 med potatoes, large cubed

5 medium carrots, in 1" pieces

3 medium onion, cut into wedges

3 stalk of celery, sliced in 1” pieces

5 tablespoons of tapioca, quick cooking

2 teaspoons of worcestershire sauce

6 cup(s) of water

Heat oven to 325°F. In a large skillet heat oil and brown meat. Add bouillon granules, thyme, garlic powder, salt and pepper, stir together. In a large dutch oven, add potatoes, carrots, onion, and celery. Sprinkle tapioca and Worcestershire sauce over the top.. Stir in browned meat and water. Cover; cook in oven for 4 hours. 6 Servings

Matrimonial Cake

This is an old time favourite confection known to most as Date Squares, my Mom and my Grandma used to make this all the time but used the Western Canadian name of Matrimonial Cake. The recipe modifies well for gluten free results.

Pastry:
2 cups gf oatmeal
2 cups gf biscuit mix

1 cup brown sugar
1/2 teaspoon salt
1 cup butter

Date Filling:
1/2 pound dates, pitted
2/3 cup water
1/4 cup sugar
1 teaspoon lemon juice

Pastry
In a large bowl, combine oatmeal, flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly.

Spread 3/4 of the crumbs in a 9 x 13 inch cake pan.

Date Filling:
Mix dates, water and sugar together in a saucepan. Cook until thick, stirring frequently.

Remove from heat and add lemon juice.

Allow to cool before using.

Spread over the crumbs in the pan. Sprinkle the remaining crumbs over top of the filling.

Bake at 350 degrees F. for 30 minutes.

Caramel Pudding

Serves 4

2 cups whole milk

2 tablespoons cornstarch

1 large egg

2/3 cup sugar

2 teaspoons vanilla

In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended.

In a 2- to 3-quart pan over medium-high heat, tilt and swirl sugar until melted and deep amber, about 4 minutes. Stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden. Stir until sugar melts again, about 2 minutes.

Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to pan. Stir over medium-high heat until pudding thickens and begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla. Pour into bowls and serve warm. Or let cool, chill airtight up to 2 days, and serve cold.

Pork Scallopini

1 large (1-pound) pork tenderloin

1/4 cup rice flour

1 tbsp. each butter and olive oil

1/3 c. chicken broth

1 Tablespoon minced garlic

Salt and pepper

Juice of 1 lemon

1/2 c. evaporated milk

1-2 tbsp. Dijon mustard

2 tablespoons butter

2 tablespoons rice flour

Cut the pork into thick slices, about 3/4-inch. Flatten the meat with a pounder until pieces are about 1/4 inch thick. Sprinkle the "scallopini" with 1/2 of the lemon juice and set aside for 15 minutes.

Pat the pork slices dry. Season with salt and pepper.

Dredge pork chops in flour.

Melt butter or olive oil, or a combination of both, in a skillet. Quickly saute the pork scallopini. They should take only a minute or so on each side.

Remove from the skillet and repeat with the remaining "scallopini" until you have cooked them all.( You might need to add more butter and oil during the cooking process) Remove the "scallopini" from the skillet and in the same skillet, on low heat, melt butter and stir in flour then mix mustard, broth, garlic, remaining lemon juice, and evaporated milk, stir until smooth. Arrange scallopini on a platter and pour sauce over. Serve immediately. If you can’t serve right away, put the pan in the oven at 200°F. The sauce will separate a little, so stir it again before serving.

Creamy Cabbage Casserole

Serves 6

1/2 head cabbage cut in wedges

1 medium onion sliced

2 tablespoons butter

4 tablespoons rice flour

2 cup milk

1 cup cheddar cheese shredded

1/2 cup gf bread crumbs

Add cabbage and onions into a casserole add 1 cup water and cover

Microwave on high for 10 minutes

Drain well.

Melt butter in a saucepan.

Stir in flour until blended. Slowly stir in milk, whisking over medium heat until thick and smooth.

Add cheese and stir until melted.

Pour sauce over cabbage and onion mix and top with bread crumbs.

Bake at 325°F for 20 minutes, until lightly browned and bubbly.

Gluten Free Cheese and Potato Pierogi

gluten free pierogi

Makes about 50 pierogi

Pierogi Dough

1 c tapioca starch

1 c sweet glutinous white rice flour (plus some to dust counter)

1/2 cup potato starch

1/2 cup cornstarch

1 teaspoon salt

2 teaspoons xanthan gum

1/2 teaspoon salt

1/4 cup sour cream

1 egg,

1 cup water

Combine starches and flour and salt. In a small bowl mix sour cream, egg and water in a large bowl. Mix until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.

On a floured work surface, knead dough for 3 or 4 minutes until elastic. Cover dough with plastic wrap and let rest for at least 30 minutes.

POTATO FILLING:

2 tbsp. butter

2 med. onions, chopped

1/2 lb. cheddar cheese, shredded

2 1/2 c. cooked, hot, mashed potatoes

To Make Potato Filling: Melt butter in medium saucepan and sauté onions until translucent; about 5 minutes. Add onions and cheese to hot mashed potatoes. Mix until cheese melts and potatoes. Let cool before filling. Makes enough to fill about 50 pierogi.

Putting it all together

On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.

Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.

Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

Mix until cheese melts and potatoes. Let cool before filling. Makes enough to fill about 50 pierogi.

Pork and Bean Stew Recipe

Servings: 6

1 1/2 pounds pork, in bite-size pieces

3 tablespoons oil

3 onion, chopped

2 stalks celery chopped

1 1/2 cups white wine (or use all water)

1 1/2 cups water

3 medium potato, grated or finely chopped

1 teaspoon dried oregano, crumbled

1 pound navy beans, rinsed, picked over, soaked overnight and drained

OR

3 can, about 16 oz, white beans (such as navy, Great Northern, etc)

2 tablespoons rice flour
1 cup milk

Cut pork into bite-size pieces. Salt and pepper lightly.

Heat oil in skillet. Brown pork pieces. Remove meat, add onion to pan and brown slightly.

Add water to pan with oregano and beans, bring to a boil and simmer for 45 minutes, add potato. Add browned pork and any accumulated juices. Bring to a boil, reduce heat to maintain a simmer, and cover. Simmer until potatoes and pork are tender, about 20 minutes. In a jar with a tight lid add flour and milk put lid on tightly and shake vigorously stir into bean mixture until well blended.

Cook on Low for another 10 min stirring constantly to avoid sticking.. Serve hot.

Meatball Stroganoff

6 servings

6 1/2 tablespoons corn starch

2 teaspoons gf bouillon powder (beef or chicken)

2 1/2 cup milk

1 tablespoons olive oil (or butter, margarine)

1 onion minced

1/2 cup milk

1 1/2 pounds extra lean ground beef

2/3 cup quick or old fashioned oats, uncooked

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dill seed

1/2 teaspoon garlic powder

1 whole egg, beaten

1/2 cup dairy sour cream

Sauce

Pour milk into a microwaveable bowl. Add chicken bouillon powder, seasonings and cornstarch. Use a whisk to stir, making sure that all the powder has dissolved. Place in the microwave for two minutes. Whisk in oil.

Meatballs

Mix extra lean ground beef, oats, salt, pepper, dill seed, garlic powder, egg, onion milk.

Shape to form 24 meatballs. Place in a shallow 10”x10” casserole. Spoon sauce over meatballs.

Bake, covered, at 350°F 35 minutes, or until meatballs are cooked through, stirring occasionally.

Supreme Chicken Salad

Servings: 8

2 1/2 cups diced cooked chicken

4 bacon strips, cooked and crumbled

1 (8 ounce) can(s) sliced water chestnuts, drained

1/2 cup thinly sliced celery

1 cup halved seedless grapes

1/2 cup mayonnaise

1/4 chopped parsley

1 green onion finely chopped

1/4 cup plain yogurt

1/4 teaspoon ground ginger

1 dash soy sauce

salt and pepper to taste

Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Peanut Butter and Chocolate Impossible Pie

super easy and so yummy. Use "Gluten Free Biscuit Mix Recipe" or Regular Bisquick ® Mix.

1 cup packed brown sugar

1/2 cups GF Biscuit Mix

2 large eggs

1 cup whipping cream

2/3 cup chunky peanut butter

1 (6 oz.) pkg. chocolate chips (1 cup) for topping

chopped peanuts if desired for garnish

Heat oven to 350°F. Beat all ingredients, except chocolate chips, in a large bowl on high speed, scraping bowl occasionally until fluffy, one minute (do not use blender). Pour into an ungreased pie plate, 9 x 1 1/4. Bake until puffed and dry in center and knife inserted in center comes out clean, about 25 minutes. Cool slightly. Heat chocolate chips in 1 quart saucepan over low heat, stirring occasionally, until melted. Spread over pie. Sprinkle with chopped peanuts, if desired. Refrigerate until chocolate is firm, about 1 hour.

Gluten Free Biscuit Mix

Kudos to Betty Crocker ® they have now developed Bisquick® Gluten Free mix, thank God a company that is coming out with a whole line of reasonably price and delicious convenient mixes for all us who are gluten challenged.

Although Betty Crocker ® has developed this growing line of mixes they are not yet widely available in Canada and mixing your own Biscuit mix is still more economical, so I have offered the following GF Biscuit mix recipe. For those lucky enough to be able to not have to worry about the Gluten issue you can use the same recipe and eliminate the first 3 ingredients, along with the xanthan gum and use 4 cups of all purpose flour.

Gluten Free Biscuit Mix

makes 5 cups of dry mix enough for approx. 18-20 biscuits

1 1/2 cup brown rice flour
2 cup corn, potato, or tapioca starch
1/2 cup. chana (chickpea), Sorghum or soy or flour

2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1/2 cup buttermilk powder (the butter milk give a lighter texture)
1 tbsp powdered egg white (or meringue powder)

Mix this all together, airtight container.

For 18-20 Biscuits

5 cups biscuit mix

1 stick of butter (chilled in the freezer until quite firm)
2 1/4 cup cold water (more for drop biscuits)

For 10-12 biscuits

2 1/2 cup biscuit mix

4 tbsp cold butter

1 cup cold water (more for drop biscuits)

For 5-6 biscuits.

1 1/4 biscuit mix

2 tbsp cold butter

1/2 cup cold water (more for drop biscuits)

1. Preheat your oven to 350°F.

2. Cut or shred cold butter into biscuit mix.

3. Add water (just enough to make a workable ball for cut biscuits or just sticky but not liquid for drop biscuits.

4. Roll dough to about 3/4” thick and cut with a cookie cutter or a drinking glass to make about 18-20 biscuits. OR Using 2 large spoons pick up enough dough for one biscuit and using second spoon scrape to drop the dough onto a greased pan Cook at 350°F for 15 minutes or until golden brown.

Pizza Dough:

1 package yeast

3/4 cup warm water

2 1/2 cups biscuit mix

In a large bowl, dissolve the yeast in the warm water.

Add the biscuit mix and mix well.

Knead the dough until smooth.

Roll it out to desired thickness and press into a greased pizza or baking pan.

Let rise in a warm place for 30 minutes.

Top with your favourite toppings and bake at 400 degrees for about 20 minutes, or until crust is crispy.

Minute tapioca

Serves 4

2-3/4 cups milk

1/3 cup sugar

3 Tbsp. minute tapioca

1 egg, beaten

1 tsp. vanilla

MIX milk, sugar, tapioca and egg in medium saucepan. Let stand 5 min.

COOK on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.

Chicken Chip Bake

4 to 6 servings

2 cups chopped cooked chicken
2 cups sliced celery
1 can(s) (8 ounces) pineapple chunks, drained
3/4 cup mayonnaise
1/3 cup toasted slivered almonds
2 tablespoons lemon juice
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/2 cup (2 ounces) shredded medium cheddar cheese
1 cup crushed potato chips
Combine chicken, celery, pineapple, mayonnaise, almonds, lemon juice, onion, and salt. Put into a 1 1/2 quart casserole. Sprinkle with cheese and potato chips.
Bake, uncovered, at 350°F 30 minutes, or until heated through.