4 cups (12 oz) fresh cranberries 1 cup raisins, dried cranberries, or similar dried berries ½ cup sugar ¾ cup brown sugar 2 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp salt ¼ tsp ground black pepper 1 cup water, vegetable stock, or orange juice ½ cup minced onion ½ cup minced granny smith apple ½ cup minced celery Optional ½ cup chopped pistachios, walnuts, or peanuts

In a medium pot, combine the cranberries, dried fruit, sugar, brown sugar, cinnamon, ginger, cloves, salt, pepper, and water/stock/orange juice. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, celery, and nuts. Stir occasionally until the mixture thickens, 5-10 more minutes. Remove from heat.

For best flavor, refrigerate it overnight.

This makes a large amount. For Thanksgiving, I make 1/3 of a recipe.

#apple #brownsugar #celery #cinnamon #clove #condiment #cranberry #dairyfree #driedfruit #ginger #glutenfree #nuts #onion #orangejuice #peanut #pepper #pistachio #raisin #salt #side #soupstock #sugar #vegan #walnut

4 cups gluten-free flour mix 2 tsp sugar 2 Tbsp baking powder 2 tsp salt ½ cup butter ¾ cup sour cream ¾ cup water 1 large egg (or 2 small eggs) extra butter, softened

In a large bowl, whisk together the GF flour, sugar, baking powder, and salt. Cut the butter into the mixture until there are no large chunks of butter.

In a medium bowl, beat together the sour cream, water, and egg. Stir this mixture into the flour mixture.

Sprinkle GF flour onto your work surface, then put out he dough and knead it lightly to bring it together. Roll it into a slab about ½” thick. Cut out circles of dough, I used a 3” cookie cutter. Place the biscuits on a baking sheet lined with baking parchment. Brush the tops of the biscuits with softened butter.

Place biscuits in freezer and set the oven to heat to 450° F. Once it has heated, bake the biscuits for 18-20 minutes, until the tops and bottoms are lightly golden brown.

Serve warm or let cool on a rack.

#bakingpowder #biscuit #bread #butter #egg #gfflour #glutenfree #salt #sourcream #sugar #vegetarian

2 cups flour, or a gluten-free flour mix ½ cup sugar ½ tsp salt 2 ½ tsp baking powder ½ cup butter, frozen ¼ cup sour cream ¼ cup milk 1 egg 1 tsp vanilla extract 2/3 cup rolled oats 1/3 cup sliced almonds extra milk

Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter and cut it into the flour mix until there is no dry powder.

Whisk milk, sour cream, egg, and vanilla extract together in a small bowl. Pour over the flour mixture, add the oats and almonds, then stir to combine.

Line a baking sheet with baking parchment. Dump the dough onto the sheet and press it together into a ball, then press it into a thick, flat disk. Use a dough cutter to cut it into 8 wedges. Pull them apart from each other. Brush the tops with the extra milk. Put the pan into the fridge or freezer while the oven is heating.

Preheat oven to 400° F. Bake for 18-25 minutes.

#almond #bakingpowder #butter #dessert #egg #gfflour #glutenfree #milk #oats #salt #scone #snack #sourcream #sugar #vanilla #vegetarian #wheatflour

2 ½ cups flour 2 Tbsp sugar 1 Tbsp baking powder 1 tsp salt ½ cup butter 3 eggs 2/3 cup buttermilk 2/3 cup grated sharp cheddar ¼ cup chopped chives ¼ cup grated sharp cheddar (to top scones)

Preheat oven to 375° F.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour with a pastry cutter. Stir in the cheddar and chives.

Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist.

Turn the dough out onto a well floured surface and knead lightly. Cut dough in half. Roll each half into a circle about ¾” thick. Cut each circle into 4 wedges. Whisk remaining egg in a small dish and brush on top of the scones.

Let the scones rest for about 10 minutes before baking. Sprinkle each scone with about a Tbsp of grated cheddar.

Bake for 20 minutes or until golden brown on the edges.

#bakingpowder #biscuit #butter #buttermilk #cheddar #cheese #chive #egg #salt #scone #side #sugar #vegetarian #wheatflour

1 cup water ½ cup butter ¼ cup sugar ½ tsp salt 2 ¼ tsp yeast 1 egg 3 cups flour

Add ½ cup water, butter, and ¼ cup flour to a saucepan. Heat on medium heat until butter melts. Pour mixture into a large mixing bowl. Add sugar and salt, stir until dissolved.

In a small bowl, beat the egg.

Add yeast, egg, and remaining water to mixing bowl. Stir thoroughly. Stir in the rest of the flour until totally combined.

Cover bowl with greased foil and place in the refrigerator for 6-48 hours.

When ready to bake, remove dough from the refrigerator. Place dough onto a lightly floured surface and divide into 8 equal pieces. Roll each piece between your hand and the counter, working your hand in a flat, circular motion.

Place rolls on a greased baking sheet. Cover and let rise for one hour.

While rolls rise, preheat oven to 425° F. Bake rolls for 18-25 minutes, until golden-brown.

#bread #butter #egg #roll #salt #side #sugar #vegetarian #wheatflour #yeast

4 ¾ cups flour 4 Tbsp olive oil 2 tsp salt 1 ½ tsp yeast 2 ¼ cups warm water olive oil coarse salt dried rosemary

Coat a 9”×13” cake pan with cooking spray.

In a large mixing bowl, combine the flour, olive oil, and salt.

In a small bowl, combine yeast, with ½ cup warm water. When it is foamy, stir the yeast mixture and the rest of the water into the flour mixture.

Stir together and then knead for a few minutes to make a cohesive dough.

Place the dough into the can pan. Gently flatten it. Cover with plastic wrap and let rise for 1 hour.

After ½ hour of rising, set the oven to 375° F.

After 1 hour of rising, poke holes all over the dough with your fingers. Drizzle with olive oil and sprinkle with coarse salt and rosemary.

Bake for 28-30 minutes until golden brown.

#bread #dairyfree #oliveoil #rosemary #salt #side #vegetarian #wheatflour #yeast

2 fish fillets, boneless, 4-6 oz each Salt and pepper 2 Tbsp flour 2 Tbsp oil

The fish needs to be not frozen. Skin can be removed if desired. Use whatever kind of fish you like. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Spread flour over the entire surface. Flip the fish pieces over and repeat. Shake excess flour off.

Heat oil in a non stick skillet over high heat. When the oil is shimmering, add fish. For thin fillets, cook for 1 ½ minutes until golden and crispy on the edges, then turn and cook the other side for 1 ½ minutes. Cook longer if you have thicker fillets.

#dairyfree #fish #main #oil #pepper #salt #wheatflour

1 unbaked pie crust for 9” deep-dish pie 2 cups chopped pears (about 3 pears) 3 eggs ¾ cup sugar 1 cup cream (or ¾ cup milk, ¼ cup butter) 3 Tbsp corn starch ½ tsp salt ¼ tsp dried rosemary or gingerbread spice mix

Preheat oven to 400° F. Prepare the pie crust and place the pie pan on a baking sheet (for ease of handling and safety if it overflows).

Combine all filling ingredients in a blender and blend until smooth.

Pour the mixture into the pie crust.

Bake for 10 minutes at 400° F. Reduce the temperature to 350° F and bake for 40 more minutes.

The custard will set up completely as it cools. Let cool completely before serving.

#cornstarch #cream #dessert #egg #pear #pie #rosemary #salt #sugar #vegetarian

3 eggs 1 ¼ cups milk or water ¾ cup flour 1 Tbsp sugar ½ tsp salt 1 tsp ground cardamom or nutmeg butter

Beat eggs in a bowl until they are creamy and light yellow colored. Gently beat in milk/water. Add the flour, sugar, salt, and spice, beating until smooth.

Heat a skillet over high heat, then turn to medium. Melt a thin layer of butter in the skillet and pour in batter, about ½ cup at a time to make thin pancakes. Cook for 1-2 minutes on each side. Add more butter in between batches.

Top the warm pancakes with syrup, jam, cream, nut butters, or whatever kind of topping you like.

#breakfast #butter #cardamom #egg #milk #nutmeg #pancake #salt #sugar #vegetarian #wheatflour

¾ cup buttermilk ¼ cup coconut oil, or butter, or olive oil 1 ½ cup blueberries, fresh or frozen 1 tsp vanilla extract 3 eggs ¼ cup brown sugar ¼ cup white sugar ½ tsp salt 2 cups flour 2 Tbsp corn starch ½ Tbsp baking soda

Half recipe: 1/3 cup buttermilk 2 Tbsp coconut oil, or butter, or olive oil ¾ cup blueberries ½ tsp vanilla 2 eggs 2 Tbsp brown sugar 2 Tbsp white sugar ¼ tsp salt 1 cup flour 1 Tbsp cornstarch ½ tsp baking soda

Preheat oven to 400° F, and spray a muffin tin with non-stick spray, or use paper liners.

In a blender, combine the buttermilk, butter/oil, blueberries, vanilla extract, eggs, and brown sugar. Blend until mostly smooth.

In a medium mixing bowl, mix together the white sugar, flour, baking soda, and corn starch. Add the liquid mixture, beating on low speed, or during by hand, until it is mixed. Don't stir for too long.

Fill the muffin tin. Bake for 12-15 minutes.

Variations

For cake: Use an 8”-10” round or square cake pan for ½ recipe. Use butter and flour to grease the pan or use oil spray on the sides and parchment on the bottom. Bake at 350° F for 25-35 minutes.

Replace half of the flour with almond meal for less carbs.

Replace some or all of the sugar with jam for extra flavor.

Add ¼ cup ground flax seed for more nutrition. It doesn't change the texture or flavor.

#almondflour #bakingsoda #berry #blueberry #breakfast #brownsugar #butter #buttermilk #cake #coconutoil #cornstarch #egg #flaxseed #jam #muffin #salt #sugar #vanilla #vegetarian #wheatflour