When I saw this recipe for gluten-free breakfast cookies, I was excited because it only calls for one type of flour and the results were amazing. Switching to a gluten-free diet is very difficult, it is not just replacing a cup of wheat flour with coconut flour, there is an entire new baking formula to go by. Even then, the results can be less than satisfactory.  Those who suffer from celiacs disease and gluten sensitivity deserve to have that perfect crunch of bread or moist light muffin, it is one of those simple pleasures many of us take for granted.

With Celiacs disease, the gluten attacks the lining of the intestines; once gluten is removed from the diet, the symtoms of the disease go away. Gluten is found in wheat, rye, and barley (there is some debate as to oats being included in the mix). Those with a sensitivity to gluten may feel run down, bloated, and risk developing other types of autoimmune diseases. However, you need not have Crohns disease or Celiacs disease to experience a sensitivity to gluten.

Today, the gluten content in wheat is 90% more than 70,  or even 100, years ago. Many doctors are advising patients with unknown chronic illnesses to lay off the gluten until their system recovers. Some individuals discover that they feel healthier and have more energy once the gluten is removed from their diet. All in all, I would not rush out and start buying gluten-free products, as it seems to be the craze now-a-days. Moderation is the key in all things.

Often times gluten-free recipes can be somewhat overwhelming with all the unfamiliar products. With recipes like this one, we can easily incorporate more grains into our diet. And, your gluten-free friends will be so shocked. Just remember to use uncontaminated baking equipment.

Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Makes 25. Store in a sealed container.

Variations:
- For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
- Fall spice blend: 1 teaspoons ground cinnamon, 1/2 teaspoon grated nutmeg and ground cloves. Add with dry ingredients.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.

Upon their arrival, early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, cobblers, Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, blackberry jelly, blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing- Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Crafts:

1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones, Walnut Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Creamy Apple Chicken Chili 28. Pork Chops with Apple Chutney

Corn was a staple in the Native American diet. It was easy to cultivate as it grew well in the soils of South America. The Native Americans learned to dry and grind corn into corn meal for food. The husks were used to make shoes, baskets and mats. When the British Colonist arrived, in the 17th century, they taught the settlers how to grow and harvest the corn. Corn plants were planted with bean plants to provide support for one another. The spaces in between the mounds of earth were filled with ground covering melons. This method of planting provided an abundant supply of food in a small space. Cornmeal became a substitute for traditionally used grains of wheat and oats.

The type of cornbread depends on the area and family. Most culinary enthusiasts claim there are two factions of cornbread, Southern and Northern. Southern cornbread is made using bacon grease and little to no sugar. It is grainier and crumbly. Northern cornbread is a sweet cake-like bread with added sugar. Still there are more varieties of corn breads. Yeasted cornbread has a bread like texture. Savory cornbread mixes in fruits, vegetables and herbs. Skillet cornbread, or hoe cakes, are fast fried in fat before putting the pan in the oven. Corn Pone is a fried corn dough. Johnny cakes are corn pancakes.

This recipe for cornbread is a Northern cake-like bread. It is sweet and has a significant rise similar to a cake. I like to serve it as a dessert with honey butter.

Be sure to check out the variations after the recipe for some yummy alternatives.

Source: Patricia Bergstrom
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Honey Butter:
1/2 cup butter, softened
1/3 cup honey or maple syrup

For Honey Butter: Whip 1/2 cup butter with 1/3 cup honey until smooth.

For Cornbread:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking pan.

In a small bowl, combine cornmeal and milk; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth, about 5 minutes on low speed. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. Serve with a dab of fresh whipped honey butter.

Variations:
- Substitute the white sugar with half white and half light brown sugar.
- If using a glass pyrex reduce oven temp by 25 degrees.
- For muffins bake 25 minutes
- For more corn flavor use 2 cups cornmeal and 1 1/2 cups flour.
- For a gluten free alternative replace all-purpose flour with amaranth flour using 2 cups cornmeal and 1 1/2 cups amaranth.
- Melt 1 tablespoon bacon grease in a 10 or 12-inch cast iron skillet over medium-high heat. When the grease is sizzling hot add the cornbread batter to the pan. Smooth the batter. Place in the oven for 15-20 minutes. This creates a nice crispy outside.
- If you are looking to incorporate more whole grains into your diet try grinding your own cornmeal from popcorn. You read right, yes popcorn. Since popcorn is extremely hard a professional grinder like the WonderMill is recommended. (Grind with the dial turned as far to the right as it can go.)

This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the stainless steel cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, she can don a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound cake gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
– Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
– Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
– If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
– Weather and ovens vary the end result of baked goods.
– There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

Long about March the produce section at the supermarket was looking, well… pretty drab. Apples were out of season. The onions looked like they had traveled a great distance. I was so excited when the local fruit stands started opening up.

I love everything about summer, the warmth, the surf, picnics, being outdoors and the colorful array of fruits. These sweet gifts of nature look brillant in a fruit salad. So many dabs of color and texture. Fruit salad makes a wonderful end to an evening meal or a healthy homecoming after school snack.

Serves 8-10 generously
1 small Watermelon, cubed
1/2 Pineapple, cubed
1 Peach, 1/4-inch slices
1 Red Plumb, 1/4-inch slices
1 pint Raspberries
2 Kiwi, sliced

Place pieces of fruit in a large bowl and toss.

Best eaten the same day. If the leftovers seem dry and tasteless, add enough fruit juice to coat. Let sit a few minutes to absorb.

Photo: Courtesy of Wiki Commons

July is National Blueberry Month. The honor was issued by the United States Department of Agriculture on May 8th, 1999. However, blueberries have been recognized for their health benefits and as a major food staple for centuries.

Blueberry season is at its peak and there is much to celebrate about this plump little orb. The blueberry, unlike apples which came from Europe, is indigenous to North America. Native Americans referred to them as ‘Star Berries’ for the five-pointed star that forms on the underside of the berry. It was believed that the Great Spirit sent the berry from the stars to sustain them, and the wild animals, during times of famine. The blueberry plant was utilized as a whole in various ways. The leaves and roots were steeped to make teas. The berry juice aided coughs and made excellent dyes for fabrics. The berries were eaten fresh, dried, and in powdered form in cultural dishes ranging from stews to seasoning for meats.

The blueberry contains the richest source of antioxidants among all fruits and vegetables. Scientists believe the high concentration of flavonoids in the blueberry just might hold the key to resolving some of the most serious threats to our optimal health- heart disease, obesity and various cancers.

Antioxidants are made up of minerals, vitamins and flavonoids. Antioxidants work to neutralize the cellular dammage caused by harmful molecules called free radicals. Free radicals have been linked to the development of cardiovascular diseases, cancers, neurodegenerative diseases, Alzheimer’s, Parkinson’s and blindness to name a few. The body is exposed to free radicals when burning sugars for fuel and other bodily functions; as well as from natural and chemical pollutants.

We get the purest form of antioxidants from eating raw fresh fruits and vegetables. The substance in blueberries, called polyphenols, is what gives the fruit its blue color and delicious flavor. Polyphenols are made up of two antioxidant compounds: non-flavonoids (ellagic acid in berries) and flavonoids (anthocyanins in fruit). Polyphenols are major contributors in cardiovascular health. Ellagic acid, when consumed regularly, has been shown to prevent against arterial hardening, or atherosclerosis. Moreover, the anthocyanins compound can inhibit the formation of new baby fat cells; thus, reducing triglycerides (a type of fat in the blood stream used for energy) and cholesterol.

Before running off to stock up on all things blueberry remember not all things are as they seem. Many of the foods advertised as containing blueberries are really synthetic knock-offs. Read the labels first to make sure the package actually contains real blueberries. As always nothing is better than the real deal. Stock up on fresh ripe berries this summer to enjoy later in the winter.

Pork with Savory Blueberry Sauce:
Mixed Greens with Feta, Almonds and Blueberries
Refrigerator Blueberry Jam:
Blueberry Pops:
Blueberry Pancakes:
Blueberry Sauce:
Blueberry Pie:
Blueberry Smoothie:
Blueberry Crisp:
Blueberry Scones:
Blueberry Bars:
Blueberry Muffins:
Maple Almond Granola With Dried Blueberries:

There is a fresh strawberry stand within biking distance from our home. The strawberries are always so juicy and sweet. Problem is I have two little ones who can down a whole flat of berries in one day. My daughter did not like the idea of using the strawberries she could be eating to make cookies. She went so far as to accuse me of making her starve to death. She reluctantly helped me chop the strawberries and prepare the batter. However, I did not hear a single complaint when it came time to eat them.

Strawberry shortcake cookies are similar to a scone or biscuit. I diced the pieces of strawberry about the size of a pea. I did not want a soggy cookie that can sometimes result from larger pieces of fruit. I also used raw sugar in the place of the sanding sugar. The effect was essentially the same just not as sparkly. If you do not have kosher salt you can substitute regular table salt decreasing the amount slightly.

Source: Martha Stewart
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon or lime juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar or raw sugar, for sprinkling

Preheat oven to 375F degrees. Line baking sheets with parchment paper and set aside.

In a small bowl, combine strawberries, lemon juice, and 2 tablespoons granulated sugar; set aside.

In a large bowl, whisk together flour, baking powder, salt, and remaining 7 tablespoons of granulated sugar.

Cut in the butter with a pastry cutter, or two forks until the mixture resembles coarse crumbs.
Stir in the cream until dough starts to come together, then fold in the strawberry mixture, just until combined. Do not handle the dough to much. It will cause the cookies to become tough. If the mixture is too dry add another tablespoon of crea to the bottom of the bowl and fold in.

Using a 1 1/2-inch ice cream scoop or two tablespoons, drop dough onto parchment lined baking sheets, spacing evenly apart. Sprinkle with sanding sugar, if using.

Bake until golden brown, about 20 to 25 minutes; or until a light golden color. Remove from the oven and transfer cookies with a spatula to a wire rack, and let cool.

*These cookies are best served the day they are made, but can be stored in an airtight container at room temperature for 1 to 2 days.*

Yields: 3 dozen Cookies.