Cake decorating frosting

2 pounds powdered sugar
1/2 c. Milk
2 t. Flavoring
3/4 c. Shortening

combine ingredints and beat for five min.

I usually base all frosting I make off this basic recipe adjusting for thickness on wheter or not I am going to just frost a cake or pipe frosting.  To make adjusting for my allergies I either buy corn starch free powdered sugar or use extra fine cane sugar and blend in the blender (1/2 c. at a time) until powdery. Instead of shorting I use room temperature butter.  I like almond flavored frosting best.

Raspberry Rhubarb Compote over Streusel Bars with whipped Coconut Cream

Streusel Bars

2 1/3 c.  gluten free flour mix
2 t. guar gum
1 1/4 t. baking powder (gluten and corn free)
1/2 t. sea salt
3/4 c. softened butter
1 c. sugar
1/2 c. brown sugar
3 eggs
1 t. vanilla (gluten and corn free)

Streusel 

2 T. cinnamon
2 T. sugar (extra fine bakers)
3/4 c. chopped almonds

Pre-heat oven to 325 degrees.  Grease bottom of 9" x 13" cake pan.

Mix dry ingredients and set aside.  Cream butter and sugars add eggs one at a time, then add vanilla.  Then add dry ingredients until all is moistened.  Reserving half the dough spread one half in cake pan.  Sprinkle streusel over dough then with wet fingers spread second half of dough over the top.  You may have to wet fingers several times but try and spread over the whole thing.  

Bake for 15- 20 minutes until toothpick comes out clean.  This was based on this recipe: http://www.bettycrocker.com/recipes/snickerdoodle-bars/e2fc99ee-d389-434d-98e9-73bbf2527053 .  Adapted to gluten free with nuts added and more cinnamon and sugar.

Cool  bars for one hour or more.

Raspberry rhubarb compote

3 c. chopped rhubarb
1/2 c. fresh squeezed orange juice
3 t. zested orange rind
1/2 c. brown sugar
3 t. agar flakes
2 c. raspberries
5 drops citrus bliss essential oil

Place rhubarb, orange juice, orange zest, and brown sugar in sauce pan over med. heat.  Bring to boil and simmer for 10 min.  Sprinkle agar flakes over top and mix in.  Turn off heat and add citrus bliss oil.  Refrigerate. ( Based on recipe from this blog;  http://www.simplebites.net/salute-spring-ten-ways-to-enjoy-rhubarb-compote/ )

Whipped coconut cream

used this recipe; 
http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html  but instead of powdered sugar I use the extra fine bakers sugar ( no corn starch) and vanilla.

To serve  place bar on plate and top with raspberry rhubarb compote and garnish with coconut cream.


 I am so flattered that this won first place in my ward dessert contest on 27 July 2112.

Ginger & Garlic Salad Dressing

Ginger & Garlic dressing

1/2 c. olive oil
1/2 c. raw apple cider vinegar
4 T. sugar
2 t. salt
1 t. ginger

1 t. garlic powder

1 t. celery seed

1/2 t. pepper

Combine above in jar and shake until dissolved.  I keep this on my kitchen counter so the olive oil doesn't  clump together. I use this on all types of salads.  Also good on baked potatoes. I sometimes use  fresh squeezed lemon juice in place of the vinegar.  This is my standard salad dressing the one I use most often.

Bridal Bouquet for Lisa, a corsage and a

 Bridal bouquet for Lisa, and a corsage and a boutonniere

Banana Oatmeal Chocolate Chip Cookies

This is a recipe I grew up with.  They were my grandpa Argyle's favorite cookie and my grandma Argyle would make us up a box lunch to eat on our way home from Utah, usually included were these cookies.  She would line a shoe box with wax paper and sandwiches, etc.

I now make them with gluten free flour , gluten free oatmeal, and raisins.  Due to food allergies they have adapted to this quiet well.

make 6 dozen cookies.

Preheat oven  to 350 degrees.

1 1/2 c. softened butter
2 c. sugar
2 eggs
1 t. vanilla
2 c. mashed ripe bananas
4 c. oatmeal ( gluten free)
1 1/2 c. raisins or chocolate chips
2 1/2 c. gluten free flour mix
2 t. salt
2 t. guar gum
2 t. soda
1 1/2 t. cinnamon
1 c. chopped nuts (optional)

Cream shortening and sugar.  Add eggs one at a time.  Add banana.
Then add oatmeal.  Next add the dry ingredients starting with the salt and spices, then the flour a little bit at a time. mix well  and add the raisins.  Drop by table spoons on to ungreased cookie sheet. ( I usually use parchment Paper for easier clean up) Bake  for 10- 12 min.

Parsley Hamburger Gravy 

1lb. hamburger
1/2 onion, chopped or 1/4 c. dried, minced onion
2 T. arrowroot flour or corn starch
2 bouillon cubes vegetable, chicken or beef

2-4 T. dried parsley

salt 

pepper

garlic powder

about 1 c. water  

1/4 c. water

Brown hamburger over med heat, drain off fat if there is more than a tablespoon.  Add onion and cook until softened.  ( If using dried onion can skip this step)  Add parsley, 1 cup water and bouillon cubes. Add salt, pepper, and garlic powder to taste.  Pour in 1 cup water and bring to boil.  In separate bowl stir 2 T. arrowroot into the 1/4 c. cold water then after the hamburger mixture boils stir in the arrowroot mixture stir until thickened.  Can adjust thickness of gravy by adding more water or  cooking a little longer.  Serve over baked or mashed potatoes, or cooked rice.   

Oriental Beef Salad

I have had this recipe since 1990.  I got it at a Homemakers fair in the Civic auditorium.  A lady came and demonstrated recipes and they gave away kitchen supplies.  I believe this was the year I won a 8 cup  measuring cup donated by Blackers in Idaho Falls.  The lady who demonstrated wasn't the one whose recipe it was.  The paper in my file that has the recipe on it says Jan Gillett, Spokane, WA 1990 second prize winner.  In what contest I don't know, but I want to give credit to the creator.

Melanie requested this for her birthday dinner the year she turned 8.

Oriental Beef Salad

Prepartion 40 min.
frezzing 1 hour
Marinating 1 to 2 hours or over night, if desired
cooking time 15-20
serves 6

1 1/2 pounds beef flank steak
1/2 c. water plus 2 T water
2 T. olive oil
2 T. soy sauce (leave out for G.F. version)
2 T. rice vinegar
2 t. sugar
1 t. instant beef bouillon granules, or G.F. vegetable broth granules
1 t. garlic powder
1 package beef flavor Ramen-style noodle soup mix

1/2 cup silvered almonds
2 T. seasame seeds


Partially freeze beef steak to firm.  (I usually partially thaw, since I usually have to thaw the meat out) Easier to slice the beef when semi frozen.  Slice steak diagonally across the grain into 1/4 " thick slices;  cut slices crosswise into 1 1/2" stripes.  Place beef in marinade and stir to coat. To make marinade combine oil, water soy sauce, vinegar, sugar bouillon granules and garlic powder.  marinate in refrigerator 1-2 hours or over night.  Stirring occasionally.  Drain beef; discard marinate. Heat large skillet over medium heat until hot; stir-fry beef (1/2 at a time)  5-6 min or until brown.  drain beef discarding liquid.  Cover and refridgerate 30 minutes or until cool.
crush noodles from soup mix then add to beef with almonds and sesame seeds.



1 head lettuce, torn into bite-size pieces
2 c. shredded red cabbage
1 c. sliced celery
4 green onions sliced

Combine lettuce, cabbage, celery, and green onions.

Ginger Dressing

4 T. sugar
1/4 c. olive oil
1/4 c. rice vinegar
1 t. salt
1/4 t. ginger
1/4 t. pepper

Combine sugar, oil,vinegar, ginger, pepper, salt.

Beef mixture and lettuce mixtures can be made ahead and kept separately, then combined right before serving with each other and the ginger dressing.

For gluten-free version I usually leave out the soy sauce, and the noodles and just have the steak on the lettuce mixture.

Banana Cake

3/4 c. milk with 2 T. lemon juice, set aside to curdle.

2/3 c. butter
1 2/3 c. sugar
2 eggs
2 t. vanilla

Cream butter, sugar, eggs and vanilla until light and fluffy.

3 c. gluten-free flour mix
1 1/4 t. soda
1 t. salt
2 t. baking powder
2 t. guar gum

Add milk and dry ingredients to creamed ingredients.  Add 1 1/2 c. mashed bananas.  Bake in 3  8" round pans or 2 bread pans or one large sheet pan well greased at 350 degrees. 30-45 min.

Original recipe won second prize a the southern California Exposition by Sylvia Murray.  This is called sour milk and rotten banana cake by the Jenson Family.

Pasta e Fagioli

Pasta e Fagioli

Makes 6-8 servings

3 TBSP extra-virgin olive oil

1 medium onion chopped

3-4 small carrots, chopped

3-4 stalks celery with leaves, chopped

4 cloves garlic, finely chopped

2 (28 oz) cans whole tomatoes, preferable plum, liquids reserved

4 cups vegetable broth (Rapunzel brand vegetable bouillon [found at Whole Foods] works well to make vegetable broth- 2 cubes, no salt needed)

4 cups cooked cannellini beans (we usually use 2 15.5 oz cans of cooked cannellini beans + 1 15.5 oz can kidney beans)

1/4 tsp dried thyme leaves

1/4 tsp crushed red pepper flakes, or to taste

1 bay leaf

salt and pepper, to taste

1 cup uncooked gluten-free elbow macaroni or other similar small pasta (Tinkyada brand brown rice noodles work well. Walmart around here has them, Whole Foods would also probably have them. Those noodles are definitely safe in the allergy department)

1/4 cup chopped fresh basil (optional)

1/4 cup chopped fresh flat-leaf parsley (1/2 cup if not using basil)

In a medium stockpot, heat the oil over medium heat. Add the onion, carrots, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add the tomatoes and their liquid, broth, beans, thyme, red pepper flakes, bay leaf, salt and pepper; bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. 

Add the pasta and bring to a boil over high heat. Reduce the heat to medium and simmer briskly for about 10 minutes, stirring occasionally from the bottom to prevent sticking, or until the pasta is cooked al dente. Reduce the heat to low and add the basil (if using) and parsley, stirring until just wilted. Serve hot.

ADVANCE PREPARATION

The finished soup can be held, covered, over very low heat for one hour before serving; decrease the pasta's cooking time by a few minutes. The soup can be stored, covered, in the refrigerator for two days, but the pasta will become a bit soggy. You will probably need to add more broth or water. Reheat over low heat. If you like, cook the pasta separately and add it shortly before serving.

Recipe from The Mediterranean Vegan Kitchen by Donna Klein.  I have made small changes to make allergy friendly for myself and added more vegetables.  One of my favorite recipes.

Had some wonderful friends come for lunch today we had this soup and fruit salad with orange cream cupcakes for dessert.  Great afternoon.

Orange Cream Cupcakes

1 c. brown rice flour
1/2 c. coconut flour
1/3 c. tapioca starch flour
2 t. baking powder
1/4 t. guar gum
1/4 t. sea salt
1 c. sugar
1/2 c. olive oil
2 eggs
1 orange, zested & then juiced
4-5 drops doTerra wild orange essential oil
1/2 c. coconut milk

Pre-heat oven 350 degrees F.  Line muffin pan with baking liners.  In medium bowl combine brown rice flour, coconut flour, tapioca starch flour, baking powder, guar gum and sea salt, set aside.  In large bowl beat sugar and olive oil.  Add eggs one at a time.  Combine coconut milk, orange zest , orange juice and wild orange essential oil.  Add 1/2 of milk mixture to the egg mixture beat on low then add 1/2 of flour mixture, then repeat milk and flour mixtures.  Divide evenly into muffin cups.  Bake 15-20 min.  Until toothpick comes out clean.

I made a fluffy almond frosting from Almond flavor, butter, coconut milk  and powdered sugar (used a blender to make powdered sugar with bakers extra fine sugar to start). I also flavored some of the frosting with cinnamon ( the light brown ones).

This are quite good not too dry or crumbly.  Yum!  I was attracted to this recipe because it didn't call for a flour mix but gave the flour portions straight out.  I also liked  the sound of orange cream One of my favorites as a kid was orange cream cycles.  I like those way better than the fudge  ones so many people liked.

This recipe is from Deliciously G-free by Elisabeth Hasselbeck.  I made a few changes to accommodate my personal food allergies and preferences.  I am allergic to wheat, corn, soy, milk, barley, rye,chocolate, walnuts, & peanuts.