Homemade Ice cream (Dusti Torrey)

Whip together
1/2 cup whipping cream
1 tsp vanilla 
and refrigerate


Heat 
1/2 cup whole milk
1/4-1/2 cup honey
1/4 cup cocoa (if making chocolate ice cream)
until honey pours smoothly.
Mix with whipping cream mixture and freeze in freezer or ice cream maker.

Soft Snickerdoodles

Ingredients: Servings: 24 Units: US | Metric 1 cup butter 1 1/2 cups sugar 2 large eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons sugar 3 teaspoons cinnamon Directions: 1 Preheat oven to 350°F. 2 Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. 3 Combine flour, cream of tartar, baking soda and salt in a separate bowl. 4 Blend dry ingredients into butter mixture. 5 Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. 6 Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. 7 Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. 8 Coat by gently rolling balls of dough in the sugar mixture. 9 Place on chilled ungreased cookie sheet, and bake 10 minutes. 10 Remove from pan immediately.

Grandma's White Bread

Ingredients

• 3 cups warm water
• 3 tablespoons active dry yeast
• 3 teaspoons salt
• 4 tablespoons vegetable oil
• 1/2 cup white sugar
• 8 cups bread flour

Directions

1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Apples and Cream Cheesecake

3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

1 3.4oz package dry vanilla pudding mix (not instant)

3 Tbsp butter or margarine, softened

1 large egg

APPLES

2-3 large apples, peeled and sliced

1/4 c sugar

CREAM CHEESE FILLING

1 8oz package cream cheese, softened

1/2 c sugar

3 Tbsp apple juice

TOPPING

1Tbsp sugar

1/2 tsp cinnamon

Preheat oven to 350•F. Grease a 9 inch pie pan.

In a large mixing bowl, combine flour, baking powder, salt. Pudding mix, butter, egg and milk. Beat for 2 Monday medium speed. Pour into the prepared pan.

Combine apples and sugar, spread over the batter.

Combine cream cheese, sugar and apple juice in a small mixer bowl. Beat for 2 mind at medium speed. Spoon over the apples within 1 inch of the edges.

To prepare the topping, combine sugar and cinnamon, sprinkle over the cream cheese filling.

Bake for 30-35 mins or until filling is puffy. Let cool, then refrigerate for 2-3 hours.

Paleo granola bars

• 1 Cup Slivered Almonds
• 1 Cup Pecans
• 1/2 Cup Almond Flour (you can use any nut flour you like)
• 1/2 Cup Almond Butter
• 1/2 Cup Coconut Oil
• 1/4 Cup Agave Nectar
• 2 tsp Vanilla
• 1/2 tsp Salt
• 1 Cup of Dried Fruit, chopped into small pieces
• 1/4 to 1/2 Cup of Shredded Coconut (optional)

Step 1: Toast the nuts. (Optional)

Place the slivered almonds and pecans on a cookie sheet and toast in a 350 degree oven for a few minutes until they’re golden brown. Stir them occasionally. Keep an eye on them as they can quickly burn.

Step 2: Toss the nuts into the food processor until they are coarse.

Again, this is something you can alter to your own preferences. Sometimes I have left a lot bigger chunks for added crunch.

Step 3: In a medium bowl, mix the nuts and the almond flour together.

Step 4: In a microwaveable bowl, warm thecoconut oil and the almond butter for about 20 seconds in the microwave until liquid-y. Stir together well.

Step 5: Stir the agave nectar, vanilla and salt into the liquid mixture. (You can use light or dark agave nectar.)

Step 6: Add the liquid mixture to your dry mix. Combine well.

Step 7: Add your fruit to the mix. You can add the coconut in at this time if you chose to use it. Or you could use the coconut to coat the top of the bars.

Step 8: Lay parchment paper down in an 8×8 inch baking pan. Pat the mixture into the prepared pan with your fingers, making sure it is all good and snug in there.

Step 9: Leave in the refrigerator or freezer for at least 1 hour. Cut into pieces and serve.

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Key Lime Pie

Preheat oven to 350F

Crust:
1.5 cups whole almonds
4 pitted dates
1 Tablespoon Coconut Oil
(I didn't make up the date part.. here's some paleo crust recipes)
Put it all in a food processor and stop just short of nut-butter
Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Don't bother going all the way up the sides with it - though a visible crust looks good, you have to worry about it burning in the oven - too complex for a lazy caveman. Form the crust so it goes about half way up the sides. Pre-bake at 350 for 6-8 minutes - should be just a tad golden.

Filling:
4 teaspoons lime zest (you know... get the grater out)
1/2 Cup lime juice (fresh of course)
3 Tablespoons agave syrup (can use honey)
2 Tablespoons coconut flour
3 eggs
1 Cup Coconut Milk (Thai Kitchen brand recommended)
Get a whisk and mix it up real good. When pie shell is done, dump filling into shell and put back in oven for another 25-30 minutes (filling should appear to be set up). Hopefully the crust is actually covered. If not, don't let it burn - cover with foil near the end if you have to.

Sausage-Stuffed Squash

• 2 acorn squash
• 1 lb sausage
• 3 Tbsp coconut oil
• salt and pepper to taste
• 1/2 tsp sage
• 1 celery rib, 1/2 red onion, 2 cloves garlic
• 2 apples, chopped
• 1 egg beaten
• 1/2 cup almond meal
• 2 sprigs rosemary

1. Pre heat oven to 400. Cut squash in half length wise and scoop out the seeds. Sprinkle with salt, pepper and sage to taste.

2. Use 1 Tbsp. of coconut oil. Brush or spoon coconut oil into each half of squash. Roast for 60 minutes.

3. While squash is roasting, melt remaining 2 Tbsp. coconut oil in a pan over medium heat and brown the sausage. Remove sausage from pan and let cool in a mixing bowl. Leave the fat in the pan.

4. Finely dice the onion, celery and garlic and saute over medium heat for a few minutes– until they are softened. Add some salt and pepper. Then add the chopped apples and saute for a couple more minutes.

5. Remove from heat and add to the mixing bowl with the sausage. Allow to cool.

6. When sausage and vegetable mixture are cool enough to handle, add egg and almond or flax meal. Chop rosemary finely and add as well. Mix with your hands (I’m sure I don’t need to tell you to wash them first, right?) until well combined.

7. After an hour, remove squash from the oven. Divide the stuffing among the 4 halves– the stuffing should be mounded– and bake for another 20 minutes.

8. To avoid scorching the roof of your mouth… like I did… you should be patient and let it cool for a bit before you stuff it into your mouth eat it! Enjoy.