Cream Puffs

1	cup flour
1	tsp. baking powder
1/4 tsp salt
1	cup water
3	eggs
½	cup butter

-Preheat oven to 400F
–Grease large cookie sheet 
–Mix flour, b. powder and salt 
–Bring water and butter JUST to a boil 
–Remove from heat 
–Mix flour in all at once 
–Replace on heat and mix and beat hard till mixture forms a ball leaving sides of pan clean –Remove from heat 
–Beat in eggs one a time beating vigorously after each egg until thoroughly combined making a smooth egg mixture 
-Drop by spoonfuls into mounds about the size of eggs well apart 
-Bake 400F for about 15min. the turn oven down to 350F and bake about 25 min. (or longer until no moisture) 
–Turn off the oven and leave the door open allowing puffs to dry fro 10 min.

Gravy

 We use the strained drippings from a cooked chicken or roast for added flavor.

 Mix drippings with water if you are short of liquid. Bring mixture to a boil.

 While water is coming to a boil mix flour and cornstarch (3:1) in a bowl. Stir. Slowly whisk in water and mix until smooth with no lumps. 

Slowly add flour mixture to boiling water mixture stirring continuously to prevent lumps. Only add enough flour mixture until gravy is desired thickness. Cook for 2 or 3 minutes longer stirring so it doesn’t burn on the bottom. Add beef or chicken bouillon and salt until desired taste. 

Apple Pie

 4 apples

1 cup sugar

1/2 tsp. salt

1/2 tsp. cinnamon

1 Tbsp. lemon juice

butter

• Peel and core apples and cut into slices
• In bowl mix sugar, salt, cinnamon and lemon juice
• Add apples
• Arrange in uncooked pie crust
• Dot with butter
• Top with crust 
• Bake @ 450F for 10 minutes
• Reduce heat to 350F and bake until apples are tender (approx. 30 minutes)

*NOTE: If crust is looking overbaked before apples are tender, cover crust with tin foil 

BLUEBERRY SCONES (GLUTEN FREE, SUGAR FREE)

 2 cups almond flour

1/4 cup coconut flour

1 Tbsp. tapioca flour (optional)

1 Tbsp. baking powder

1/4 tsp. salt

2 large eggs

1/4 cup heavy whipping cream

1/2 tsp. vanilla extract

1 cup blueberries (fresh or frozen)

Sweetener of your choice (I use THM super sweet)

Preheat oven to 325F

Line baking sheet with parchment paper

In bowl whisk together the almond flour, sweetener, coconut flour, baking powder and salt.

Add the eggs, whipping cream and vanilla. Stir with a fork until the dough begins to come together. Add blueberries and gently work into the dough.

Turn dough out onto prepared baking sheet. Pat into a rectangle (10 x 8 inches) or a circle.

Use a sharp knife and cut into pieces (square for rectangle piece or pie pieces for circle)

Bake for approximately 15 minutes depending on thickness. When done scones should be lightly browned.

Top with sugar free icing or serve with sugar free jam.

Olive Garden Breadsticks

 Olive Garden Breadsticks

These are so easy and great paired with any pasta meal!

Dough:

1 cup + 2 Tbsp. warm water
2 Tbsp. sugar
3 - 3 ½ cups flour
1 ½ tsp.. salt
3 Tbsp. yeast

Topping:
2 Tbsp. margarine or butter
½ tsp. salt
¼ tsp. garlic powder

• In heavy duty mixer,  mix water and sugar.
• Add half of flour.
• Mix well. 
• Sprinkle in salt & yeast.
• Add rest of flour. (Dough will be slightly sticky.)
• Mix for 5 minutes.
• Divide dough into 24 equal parts. 
• Roll each piece into 9 inch ropes.
• Place on greased cookie sheet and let rise until double in size.
• While dough is rising mix topping ingredients and set aside.
• Bake risen breadsticks @ 425 F for 10-12 minutes.
• Brush topping over warm breadsticks and they are ready to serve!

Pizza Sauce

Thanks to Stacey I tried a new pizza sauce recipe and it is absolutely yummy. You can use it as a pasta sauce too! Enjoy!

Prepare 8-9 pint jars and lids

Simmer together for 7 minutes
1/2 cup Olive Oil  
1 cup Chopped Onion  

ADD:   
2 tsp Minced Garlic  
Simmer for another 2 minutes
 
ADD:  
12 cups Skinned & Blended Tomatoes  
1 Chopped Green Pepper  
1 1/3 Tbsp. Oregano  
1 1/2 Tbsp. Basil  
1/2 Bay Leaf, Crushed  
6 Tbsp. Sugar
2 Tbsp. Pickling Salt  
1/4 tsp .Pepper
1 1/2 tsp. Chili Powder  
4- 6oz. Cans Tomato Paste (or 2 -13oz. cans)  
Simmer all for 1 hour  
Pour immediately into hot jars.
Place in hot water bath for 20-25 minutes.

NOTES:
*6 litres of whole tomatoes makes around 12 cups of blended tomatoes.  
**To easily remove skin from tomatoes, place them in boiling water until the skins crack.  Cool in  cold water until they are cool enough to handle. Remove skin.

Peanut Butter Marshmallow Squares

3/4 cup margarine
3/4 cup peanut butter
2 cups chocolate chips (I use semi-sweet)
2 cups butterscotch chips
4 cups miniature marshmallows

-Melt together margarine, peanut butter, chocolate chips and butterscotch chips
-Remove from heat and cool slightly
-Add marshmallows 
- Pour into greased 9 inch square pan
-Cool in refrigerator until firm all the way through and serve