recipes

  • Santa’s Whiskers

    Weekly Recipe: 
    NonWeekly
    Santa's Whiskers cookies

    1 cup butter flavored or golden shortening softened

    1 cup sugar

    2 tablespoons milk

    1 teaspoon vanilla

    2 1/2 cups Gluten-Free Flour

    3/4 cup red candied cherries, finely chopped

    1/2 cup pecans, finely chopped

    3/4 cup flaked coconut

    Preheat oven to 375 degrees. In mixing bowl cream together shortening and sugar; blend in milk and vanilla. Stir in flour, cherries, and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices, place on ungreased cookie sheet. Bake until edges are golden, about 12 minutes. Recipe and image courtesy of Domata

  • Red Palm Oil Cake

    Weekly Recipe: 
    NonWeekly
    [title]

    1 tablespoon butter

    3 cups plus 2 tablespoons flour, used in different parts of the recipe

    4 eggs

    1 cup sugar

    1/4 teaspoon lemon zest

    3/4 cup quality Malaysian red palm oil

    2/3 cup milk

    3 tablespoons Grand Marnier or other sweet citrus-flavored liqueur

    1 tablespoon baking powder

    Preheat oven to 325 degrees. Grease 11-cup Bundt pan with butter, and dust with flour. Set prepared pan aside. Beat eggs and sugar together in large mixing bowl with electric mixer on medium-high speed until pale yellow, about one minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur, and stir with wooden spoon until well combined. Add baking powder and stir until thoroughly combined. Spoon batter into Bundt pan, and smooth out top with back of spoon. Bake until cake is deep golden brown and wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to wire rack and let cool completely in pan. Recipe provided by Chef Gerard Viverito

  • Mina’s Purely Divine Gluten-Free Sugar Cookies

    Weekly Recipe: 
    NonWeekly

    1 1/4 cup Mina’s Purely Divine All-Purpose Mix

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1/3 cup sugar

    1/2 cup margarine (stick, not whipped)

    1 teaspoon vanilla extract

    1/8 teaspoon almond extract (optional)

    2 tablespoons coconut, almond, or soy milk

    Preheat oven to 350 degrees. In mixer bowl, use paddle to combine margarine and sugar. Add additional ingredients and mix for two minutes until dough ball forms. Roll out dough and cut in shapes. Bake on parchment paper for 15 minutes. Cool and decorate. Recipe courtesy of MinaGF.com

  • When Indigestion is a Good Thing

    At one point in the not-so-distant past, many of us were clueless when it came to the importance of fiber. Now, people are generally more privy to its true worth.

    Recent buzz tells us that fiber keeps us heart-healthy and (ahem), "regular," but just exactly why is fiber so critical?
    By Keri Glassman
  • Bittersweet Chocolate Walnut Macaroon Cookies

    Weekly Recipe: 
    NonWeekly

    2 1/2 cups California walnuts, toasted

    4 ounces bittersweet chocolate, coarsely chopped

    1 teaspoon finely grated orange zest

    1 tablespoon cocoa powder

    1/4 teaspoon salt

    1/3 cup almond paste (3 1/2 ounces), cut in small pieces

    3 egg whites

    2 teaspoons water

    1/3 cup sugar

    Preheat oven to 325 degrees and cover cookie sheets with parchment paper. In food processor fitted with metal blade, combine walnuts and chocolate and process until finely ground. Add orange zest, cocoa powder, and salt, and process a few seconds more. Transfer mixture into large bowl. Put almond paste in food processor and process until it resembles small crumbs. Add one egg white and water, and process until combined. Set aside. In medium bowl, beat remaining two egg whites until soft peaks form, then gradually add sugar and continue beating until whites are stiff. Sprinkle about 1/2 cup of chocolate walnut mixture over egg whites and fold together, then scoop egg whites on top of chocolate walnut mixture in large bowl. Add almond paste and stir together until thoroughly mixed. Macaroon dough will be firm enough to hold its shape, and a little sticky. Spread top of each wafer with generous tablespoon of dough and place about one inch apart, on parchment-lined cookie sheets. Bake about 18 minutes, until surface of macaroons looks dry, and feels dry to the touch. Cool for a minute on cookie sheets, then transfer to rack to cool completely. Store in an airtight container. Recipe courtesy of the California Walnut Board

  • In Season: Pumpkins

    Pumpkins, part of the Cucurbitaceae family, are a gourd-like squash with thick orange or yellow shells. They are planted in early July and are ripe in September or later. Pumpkins are loaded with beta-carotene, an antioxidant that helps with overall health in the body. Avoid pumpkins that have blemishes, soft spots, or a short stem.

  • Talking Turkey

    The fragrant smell of roasting turkey is a welcome scent on Thanksgiving Day. But what to do with the rest of the bird when next-day turkey-and-gravy sandwiches have lost their appeal?

    Fast, fresh takes on Thanksgiving leftovers
    By Lisa Turner
  • Sweet Potato Pumpkin Harvest Muffins

    Weekly Recipe: 
    NonWeekly

    1 package Zema’s Sweet Potato Pumpkin Pancake and Waffle Mix

    1/4 teaspoon baking powder

    1/4 teaspoon xanthan gum

    3/4 cup coconut milk (or milk of choice)

    2 organic large eggs

    1/2 cup pure maple syrup (or agave nectar)

    1/3 cup coconut oil (or oil of choice)

    1 cup canned organic pumpkin puree

    1 tablespoon pure vanilla extract

    1/2 cup Calimyrna fig, chopped

    1/2 cup hazelnuts, chopped (toasted)

    1 1/2 cups fresh or frozen organic cranberries

    To toast hazelnuts, place them on cookie sheet and set in 400 degree oven for eight to ten minutes. Let cool. Turn oven down to 350 degrees. In bowl, combine mix, baking soda, and xanthan gum. Set aside. In another bowl, combine all wet ingredients, whisk well. Add dry mixture to wet mixture and mix well. Add in all chopped ingredients and mix well. Fill mini-muffin cups 2/3 of way. Bake for 15 to 17 minutes. Check with toothpick. Do not overbake. Cool on rack for ten minutes. Recipe and image provided by Zema’s Madhouse Foods

     

  • Cinnamon Chia Pumpkin Crisp

    Weekly Recipe: 
    NonWeekly

    1 cup gluten-free dry oats

    1/4 cup brown sugar

    1 cup gluten-free all purpose flour

    1/2 cup butter, melted

    10 large Granny Smith apples, thinly sliced

    1 (15-ounce) can of pumpkin

    1/4 cup freshly squeezed orange juice

    1/4 teaspoon fresh orange zest

    1/2 cup stevia sweetener

    1 1/2 teaspoon ground cinnamon

    1/4 teaspoon nutmeg

    2 tablespoons chia seeds

    Preheat oven to 375 degrees. Prepare 9x9 baking dish with nonstick baking spray. In large bowl, combine all ingredients: mix well to combine. Transfer mixture to prepared baking dish. Bake for 25 minutes or until golden brown. Remove from oven: Set aside to cool for ten minutes before serving. Serve warm. Recipe courtesy of Amie Valpone at thehealthyapple.com

  • Raw-Food Smoothies

    Are you looking for a great way to start the day with energy, something light and easy to digest? Do you need more healthful options? Are you lactose intolerant or allergic to gluten? Are you too busy to make breakfast, or need a portable breakfast to take with you?

    A wholesome way to start your day
    By Jennifer Cornbleet