Coconut Rice Pudding

1/4 c. melted pastured butter
3 eggs (free range)
2 cans Natural Value Organic coconut milk
1 c. sugar
2 t. vanilla
1 t. cinnamon
3/4 t. nutmeg
1/2 t. sea salt
2 1/2 c. cooked rice
3/4 c. raisins
3/4 c. flaked coconut
3/4 c. chopped Almonds (optional)

Use butter to oil the bottom and sides of 9" X 13" baking dish.  In Large bowl combine eggs, milk, sugar, vanilla, nut meg, and cinnamon.  Stir in rice and raisins.  Pour into prepared baking dish.  Bake uncovered 30 min. at 325 degrees.  Sprinkle coconut and almonds and bake for an additional 10- 15 min until a baking thermometer reads 160 degrees when inserted or center is not liquid. Can be served warm with whipped coconut milk or not.  Good warm or cold. Refrigerate leftovers.

Other flavor options:  dried sweetened cranberries, or blue berries in place of raisins.

Adapted from a recipe in  Susan Aylworth's book Zucchini Pie,  page 88.

White Bean Soup

8 ounces nitrate free bacon, diced (Organic Prairie, hardwood smoked uncured bacon is the one I usually use.  I get it at Fred Meyer in the frozen health food section of the store.)

6-7 carrots, sliced
4 stalks celery, sliced
2 cloves garlic, minced
1 onion, diced
1 t. thyme leaves
2 14 oz. can White  kidney beans, drained and rinsed with water in a strainer.
1 14 oz. can Red kidney beans, drained and rinsed with water in a strainer.
2 T. pure tomato paste
1 liter homemade chicken stock or 2 Rapunzel vegetable bouillon with sea salt cubes and 1 liter water
salt and pepper to taste

Fry diced bacon until browned then add carrots, onion, garlic, and celery lightly saute for 5 min. on med heat. Add thyme.  Add drained beans, stock, and tomato paste.  Simmer for 45 min.


adapted from a recipe by http://www.maillardvillemanor.com/2012/02/white-bean-soup.html

See's fudge

4 1/2 c. sugar
1 can evaporated milk
3 packages milk chocolate chips (11.5 oz Guittard Brand)
1/2 lb.butter
1 bottle marshmallow cream (7 Oz.)
1 c. chopped almonds
2 c. glazed cherries, cut in half
1 t. vanilla

Preparation:
Chop almonds and cut cherries before starting the milk and sugar mixture.

Mix sugar with evaporated milk.  Boil 7-8 min. stirring often (roiling boil).  Use a extra big pan with a thick bottom to prevent boiling over and scorching.

Cream melted butter and marshmallow cream.  In separate bowl.  Mix well before adding hot milk/sugar mixture.  After chocolate has melted add almonds and cherries. with the vanilla.  Pour into buttered pan and let set up  (usually I let it set overnight) before cutting up.

Almond Butter Crescents

In mixer bowl add:
1 1/2 c. warm milk
2 c. butter softened
4 t. almond extract
4 T. almond paste
6 eggs
1 c. sugar
1 t. salt
8 c. flour
2 1/2 t. yeast

 Mix thoroughly.  The dough will be really sticky and you will need to use a little flour for kneading when you take it out of the mixer.  knead the dough lightly and roll into 4 circles.  brush with a mixture of melted butter and almond extract.

Mixture to brush on dough:
1 c. melted butter
2 t. almond extract

Cut each rolled out circle into 6-8  wedges as you would a pie.  Roll each piece from wide end to tip of triangle so that it forms a crescent.  Place on cornmeal-covered baking sheet, cover and let rise for approximately 1 hour.  Bake at 400 f for about 10-15 min, watching carefully to avoid burning.

I used to make these for special occasions and they were a favorite of both my daughters.  I had misplaced the recipe but stumbled upon it recently again.  This is posted especially for them.  : )

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.