posted by 9 years ago

This Recipe Provided by Bakery On Main

Apple Chocolate Chip Oatmeal Coffee Cake


For the Coffee Cake Batter:

1 1/2 cups gluten-free all-purpose flour

1 tsp. baking powder

2 tsp. ground cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

1 cup sugar

2 eggs

1/4 cup canola oil

1/4 cup applesauce

1 tsp. vanilla extract

2 Granny Smith apples, cored and shredded

3/4 cup semi-sweet chocolate chips

For the Crumble Topping:

3 packages Bakery on Main Apple Pie Oatmeal

4 Tbs. butter, melted


Preheat oven to 350? F. Spray an 8-inch spring form pan with non-stick spray and set aside. In a large mixing bowl, whisk together gluten-free all-purpose flour, baking powder, ground cinnamon, nutmeg and salt. Set aside. In the bowl of a stand mixer, beat together sugar, eggs, oil, applesauce and vanilla extract. In 3 separate additions, add in the dry ingredients, mixing well after each addition. Add in the shredded apples and mix well. Fold in the chocolate chips. To make the crumble topping, in a mixing bowl, mix together Bakery on Main Apple Pie Oatmeal and melted butter. Pour the batter into prepared pan and evenly spread the crumble mixture over the top of the batter. Bake for 40 to 45 minutes until golden and a toothpick inserted into the cake comes out clean. Cool before releasing the cake from the spring form pan.

Ham with Honey-Brown Sugar Glaze


1 (5 pound) fully cooked sliced ham

1/4 cup whole cloves

1 cup pineapple juice

1 cup brown sugar

1/2 cup honey

2 oranges, juiced


Preheat the oven to 325? F. Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Bake the ham uncovered for 1 hour in the preheated oven. Remove ham from oven, and brush with glaze. Bake for an additional 30-45 minutes, brushing ham with glaze every 10 minutes.

Roast Leg of Lamb with Rosemary


1/4 cup honey

2 Tbs. Di Lusso Dijon mustard

2 Tbs. chopped fresh rosemary

1 tsp. freshly ground black pepper

1 tsp. lemon zest

3 cloves garlic, minced

5 pounds whole leg of lamb

1 tsp. coarse sea salt


In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and Marinate in the refrigerator overnight. After marinating, preheat oven to 450 degrees. Place lamb on a rack in a roasting pan and sprinkle with coarse salt. Bake at 450 degrees for 20 minutes, then reduce heat to 400 degrees and roast for 55-60 minutes more for medium-rare. The internal temperature should be 145 degrees when taken with an instant-read thermometer. Let the roast rest about 10 minutes before carving.

Rosemary Garlic Buttered Potatoes


3 lbs. baby red potatoes

2 Tbs. extra virgin olive oil

4 crushed garlic cloves

1/4 cup minced fresh rosemary

1/4 cup butter

Coarse salt and ground pepper


Scrub the potatoes, and if desired, remove a thin strip of peel from around the centers of the potatoes. Cook the potatoes in a large pot of salted boiling water until tender, about 20 minutes. Drain well, then return to the pot. Place the pot over medium high heat and add the olive oil, garlic, and rosemary. Cook, stirring constantly, until the potatoes are light golden brown and the garlic is fragrant, about 5 minutes. Be careful not to overcook or burn the garlic. Add the butter and season to taste with salt and pepper.

Green Beans with Hazelnuts and Lemon


1 1/2 lbs. fresh green beans, washed and trimmed

2 Tbs. extra virgin olive oil

1 1/2 tsp. lemon zest

1/3 cup chopped toasted hazelnuts

Coarse salt and ground pepper


In a large pot of salted boiling water, cook beans 3-8 minutes or until tender. Drain and place in a large bowl. Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled, and covered. Reheat beans, preferably in a microwave.

Asparagus and Green Beans with Chili-Orange Oil


3 Tbs. extra-virgin olive oil

3 wide strips orange zest

2 Tbs. orange juice

1/4 tsp. red-pepper flakes

Coarse salt & fresh ground black pepper, as desired

2 bunches asparagus, trimmed and cut into 2-inch lengths

1 lb. fresh green beans, trimmed and broken in half

1/2 cup tightly packed fresh basil leaves


In a small saucepan, bring oil, orange zest and red-pepper flakes to a simmer over medium-high heat and cook 3 minutes. Remove from heat and set aside. Working in 2 batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp tender; about 3 minutes. Transfer to a colander and rinse with cook water to stop beans from cooking. In a large skillet, heat 1 Tbs. chili-orange oil over high heat. Add half the vegetables and cook, stirring often, until warmed through and tender; about 3 minutes. Stir in half the basil, season with salt & pepper, and transfer to platter. Repeat with 1 Tbs. oil and remaining vegetables and basil and transfer to platter. Drizzle vegetables with remaining chili-orange oil and serve immediately. (Serves: 8)

Spring Salad


3 cups washed baby spinach leaves

3 cups washed and torn salad greens

1 cup sliced strawberries

1 medium red onion, thinly sliced

1/4 cup sliced almonds

1/4 cup orange juice

2 Tbs. honey

1 tsp. Di Lusso Dijon mustard

1/2 tsp. poppy seeds

Salt and pepper

2 Tbs. extra virgin olive oil


Toss together the spinach leaves, salad greens, strawberries, onion, and almonds in a large bowl. Mix together the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side.

Sweet and Sour Carrots


1 lb. carrots

1 green bell pepper, cut in 1-inch squares

1 can (8 oz.) pineapple tidbits in juice

1/3 cup C&H sugar

1 Tbs. cornstarch

1/2 tsp. salt

2 Tbs. apple cider vinegar

2 tsp. gluten free soy sauce


Cook carrots in a covered saucepan in lightly salted water for about 15 minutes, until just tender. Add green pepper; cook 3 minutes longer. Drain well. Drain pineapple juice into a measuring cup and add enough water to make 1/3 c. In a small saucepan, combine sugar, cornstarch, and salt; stir in pineapple liquid, vinegar, and soy sauce. Cook, stirring constantly, until thickened and bubbly. Stir into hot vegetables; add pineapple. Heat through.

Kids Whipped Gelatin


1 (5.5 oz) box Royal Gelatin, Orange

1 small tub Cool Whip, thawed

1/2 package Holiday mallows

1-2 bananas, sliced

3 1/2 cups water, divided


Pour Royal Gelatin into 2 ? c. boiling water and stir until dissolved. Stir 1 c. cold water into Royal Gelatin and refrigerate until ?soft? set about 1 hour. After Royal Gelatin sets, remove from refrigerator and put into blender. Blend until frothy. Add Cool-Whip to Royal Gelatin and blend until smooth. Pour gelatin mixture into a pretty glass bowl and top with sliced banana and Holiday mallows. Place back into the refrigerator until gelatin resets before eating.

This Recipe Provided by Namaste Foods

Deluxe Carrot Cake


1 package Namaste Foods Spice Cake Mix

3 eggs

1/2 cup oil

1/2 cup raisins

1 1/2 cups grated carrots

1/2 cup flaked coconut (unsweetened or sweetened)

1/2 cup chopped walnuts or pecans

1 (8 oz.) can crushed pineapple, including juice


Heat oven to 350? F. Lightly spray 9x13 pan with non-stick spray. Combine all ingredients and mix well. Bake for approximately 40-45 minutes. Cake is done when toothpick inserted in center comes out clean.


Layer Cake Variation: This cake can be baked in two 9? layers, too. Be sure to spray the pans and bake for 35-40 minutes or until toothpick inserted in center comes out clean.

Strawberry Angel Cake


1 gluten free Angel Food cake mix

2 cups heavy whipping cream

2 pints strawberries, washed, hulled, and halved

Strawberry Syrup Ingredients

1 cup granulated sugar

1 cup water

1 1/2 cups mashed unsweetened strawberries


To make syrup, bring sugar and water to a boil in a saucepan. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Allow syrup to cool completely before using. Bake the cake according to package directions and let cool completely. Slice the cake horizontally into four layers and set aside. In a medium heavy chilled bowl with chilled beaters, beat the whipped cream and 2/3 cup strawberry syrup until stiff peaks form. Place the bottom layer of the cake on a serving plate and top with ? inch layer of the whipped cream mixture. Repeat with the remaining layers. Frost the entire cake with the remaining whipped cream mixture, making sure to evenly cover the top and sides of the cake. Arrange the strawberries over the top and sides of the cake, pressing them firmly into the whipped cream. Serve immediately, or chill up to eight hours before serving. Left-over syrup is delicious over pancakes, waffles or ice cream.

Cherry Nut Easter Eggs


1/2 cup milk

1/4 cup butter

2 (2.75 oz.) packages Royal Pudding, Cook 'N Serve Vanilla

9 oz. maraschino cherry halves; drained

1 cup pecans, finely chopped

1-2 lbs. confectioners' sugar

1 lb. Ghirardelli milk chocolate chips

2 Tbs. vegetable shortening


Cook milk, butter and pudding over low heat until well blended and thickened. Remove from heat and add cherries, nuts and enough sugar to make a thick consistency. Form mixture into 10 egg-shaped balls. Place on wax paper and chill until firm. Melt chocolate in a double boiler or in the microwave adding 2 Tbs. vegetable shortening for each 1 lb. of chocolate. After the chocolate and shortening have melted, dip cooled eggs in melted chocolate. Refrigerate for 15 minutes or until firm.

Easter Bird Nests


2 (10-12 oz.) packages gluten free white baking chips

1 package Gluten Free Pretzel Sticks

25 yellow chicks Peeps candy

1 (12 oz.) package M&M's eggs or other gluten free egg-shaped candy


In a large microwave-safe bowl, melt white chips; stir until smooth. Set aside 1/2 cup for decorating. Add pretzel sticks to remaining chips; stir until coated. Scoop a small amount of mixture onto waxed paper; shape into a nest using
two forks. Repeat, forming 25 nests. Dip bottom of Peep into reserved white chips; place in a nest. Add eggs to nests, securing
with white chips. Repeat. Let stand until set. Yield: 25 servings.

This Recipe Provided by Tito's Handmade Vodka

Tito’s Sweet Green Tea


2 oz. Tito's Handmade Vodka

3/4 oz. Fresh Lemon Juice

1/2 oz. Honey Simple Syrup (recipe below)*

Green Tea


Combine Tito's Handmade Vodka, lemon juice, and honey syrup in a mixing glass and shake until proper dilution (10-15 seconds). Fine strain into a chilled Collins glass. Fill Collins glass (or mason jar) with fresh ice and then top off with Sun Brewed Tea. Garnish with a thinly sliced lemon wheel placed onto the side of the glass and a sprig of mint.

*To make Honey Simple Syrup: Combine 1 part honey into one part water. Stir until dissolved.

tags:  miscellaneous, meats, vegetables, salads, desserts
1. posted by: twisters   9 years ago


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