Archive for the ‘Gluten-Free’ Category

Strawberry Rhubarb Syrup

This syrup is great on Swedish Pancakes.

Makes about 2 cups of syrup.


2 cups hulled fresh strawberries

1 cup chopped fresh rhubarb

1 1/2 cups granulated sugar

1/4 cup water

In a medium saucepan, stir together all of the ingredients.

Bring to a boil and let boil for 5 minutes, stirring occasionally.

Remove from heat and strain through a mesh sieve over a large bowl.

Use a spatula or wooden spoon to extract all of the juice.

Discard the seeds and store the syrup in the refrigerator.

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Chocolate Meringues

Makes about 4 dozen meringues.


3 egg whites

1/2 teaspoon cream of tartar

2/3 cup granulated sugar

2 tablespoons plus 1 teaspoon unsweetened cocoa powder

Preheat the oven to 275 degrees F.

Cover 2 cookie sheets with parchment paper.

With an electric mixer, beat the egg whites and cream of tartar until foamy.

Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat.

Fold in the cocoa.

Drop by rounded tablespoonfuls or use a decorating bag to pipe 1 1/4 inch meringues onto cookie sheets.

Bake for 25-30 minutes or until the outsides of the meringues are crisp and dry.  (They will be soft inside.)

Cool for 5 minutes, then transfer to a wire rack to cool completely.

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Salted Caramel

 The best caramel you ever tasted!

Makes about 2 cups of caramel.


1 1/2 cups granulated sugar

1/2 cup water

2-3 drops lemon juice

1 1/4 cups heavy cream

1/8 teaspoon salt

In a saucepan over medium heat, combine the sugar, water, and lemon juice.

Bring to a boil, stirring frequently, then immediately stop stirring and don’t stir until the boiling process is over.

The mixture will turn clear, then begin changing color.

When the mixture is a golden brown color (shown above), remove from heat and slowly whisk in the cream.

Continue whisking until the caramel is completely smooth.

Stir in the salt.

Note: If there are little chunks of sugar that won’t dissolve, just strain the caramel.  It will taste exactly the same.

Use as an ice cream topper, an apple dip, and anything else you can think of!

Upcoming recipe:  Caramel Apple Crisp

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Dad’s Special Green Beans

Serves 6-8


1 pound green beans

1/2 -1 tablespoon butter, depending on how much you like butter

1/2 -1 clove minced garlic, depending on how much you like garlic

Place the green beans in a steaming basket and steam them for 4-5 minutes, until they are almost done, but still a little crunchy.

In a skillet over medium heat, melt the butter and add the garlic.

Throw in the green beans and cook, stirring frequently, until they are limp and bright green, 1-2 minutes.

Remove from heat and serve hot.

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Peanut Butter Ice Cream

My mom got this recipe while visiting her friend Jennifer in Seattle.

Delicious and peanut buttery.

Serves 4-6


7 oz sweetened condensed milk (1/2 can)

1/2 cup crunchy peanut butter

1 teaspoon vanilla extract

about 3 cups milk

In a glass measuring bowl, mix together the sweetened condensed milk, peanut butter, and vanilla.

Pour milk on top of it until it reaches the 4 cup mark.

Then mix it all together…

…and pour it into an ice cream machine.

Turn the machine on and let it run for about 30 minutes or until the ice cream is thick.

 Then you can put it in an airtight container and put it in the freezer until it is extra frozen, or just dish it up and eat it.


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Creme Brulee

Creamy, crunchy heaven.

Serves 8-12 depending on the size of your ramekins.


1 3/4 cups heavy cream

1 3/4 cups milk

1/2 vanilla bean, split and scraped

7 egg yolks

2 whole eggs

1/2 cup granulated sugar, plus extra for the top

Preheat the oven to 325 degrees F.

In a heavy saucepan, combine the cream, milk, and vanilla bean.

Heat to almost boiling, remove from heat, and let sit for 10 minutes, stirring occasionally.


With an electric mixer, beat together the egg yolks, whole eggs, and 1/2 cup sugar.

With the mixer running, add the milk mixture in a steady stream.

Skim the foam.

 Divide into 8-12 ramekins, filling about 2/3 full.

Set the ramekins in 1 or 2 baking dishes and pour in enough hot water to come half-way up the sides.

Bake for 25 to 30 minutes, or until just set.

Cover the top of each with 1-2 teaspoons of granulated sugar and caramelize under a broiler or with a creme brulee torch.


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Honey Mustard Pork Chops

This is a great meal to freeze-just put the marinade and pork chops in a Zip-loc bag and put it in the freezer!

Serves 6-8


1/4 cup mustard

1/4  cup honey

2 tablespoons apple cider vinegar

1/8 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

6-9 boneless pork loin chops

Mix together all of the ingredients except the pork chops.

Pour the mixture over the pork chops, cover, and let sit for 1-8 hours.

Grill the pork chops…

…and serve them over rice.


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