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.

Sweet And Sour Pork

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 4 bone-in pork loin chops
• 2 tablespoons vegetable oil
• 1 (20 ounce) can unsweetened pineapple chunks, drained
• 1 small green pepper, cut into rings
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup chicken broth
• 1 cup cider vinegar
• 1/3 cup ketchup
• 1/4 cup cold water
• Hot cooked rice

Directions

1. In a large resealable plastic bag, combine the flour and salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with pineapple and green pepper; set aside.
2. In a small saucepan, combine the sugar, cornstarch, broth, vinegar, ketchup and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour over chops. Bake, uncovered, at 325 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Serve over rice.

French Toast Bake

Ingredients

• 3/4 cup butter, melted
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 (21 ounce) cans apple pie filling
• 20 slices white bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1/2 cup maple syrup

Directions

1. Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
2. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

Toaster Pastries

• 9 1/2 ounces all-purpose flour, approximately 2 cups
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 1/2 ounces shortening, approximately 6 tablespoons
• 3/4 cup milk
• 1 egg mixed with 1 to 2 teaspoons water
• Vegetable, canola oil or butter, for frying
• Curried Mango Filling, recipe follows
• Chocolate Filling, recipe follows

Directions

In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.

Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with aspatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock piesthat are going to be deep-fried, instead of snipping or cutting slits.

To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.

To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.

To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.

To make toaster pastries:

Preheat oven to 350 degrees F.

Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.

Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.

Curried Mango Filling:

• 4 mangos, peeled and diced, approximately 2 cups or 12 ounces
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 2 teaspoons curry powder
• 1/4 cup freshly squeezed lime juice

Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover andsimmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.

For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.

Yield: enough for 10 to 15 pies

Chocolate Filling:

• 2 1/2 cups sugar
• 1/4 cup plus 1 tablespoon cocoa powder
• Pinch kosher salt
• 10 ounces unsalted butter, room temperature

Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.

For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.

Yield: enough for 10 to 15 pies

Spinach-Artichoke Meatballs

Cooking Steps

Place spinach, egg and all seasonings in the food processor. Allow spinach to breakdown to a paste and all seasonings to be distributed evenly. Add in ground meat and combine until it is evenly dispersed.
Add in the can of artichoke hearts and pulse till they are broken up and distributed, but not completely chopped.
You want some bigger chunks of artichoke.
Allow mixture to sit in the refrigerator for a couple hours to let the flavors meld.
Form meat into desired size balls and place on a baking sheet.
Bake at 325 for about 20 minutes, or until the meatballs are almost completely cooked through. The time will vary depending on the size you make, as well as the type of meat.
Place in a large pot and add in tomato sauce of your choice and allow them to finish cooking in the sauce.
Serve as is or on top of spaghetti squash or zucchini noodles. Enjoy!

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Serves 5

30 min

This is a Non-Dairy Recipe

Ingredients

• 3 Good Size Handfuls of fresh Spinach
• 1 Egg
• 1 Clove of fresh Garlic
• 4 Tbsp Dried Sweet Basil
• 2 Tbsp Dried Italian Seasoning
• 2 Tbsp Dried Chopped Onions
• 1/2 tsp Salt
• 1 Can Artichoke Hearts (drained)
• 3 lb Ground Meat (I like a combo, so I used 1/2 Turkey and 1/2 GF Beef)

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