Basic Cheesecake

Junior's, New York

1 Package of Graham Crackers
2 Tablespoons Sugar
6 Tablespoons Butter

3 Packages Cream Cheese, 8-ounce packages
1 1/3 Cups Sugar
3 Tablespoons Cornstarch
1 Tablespoon Vanilla Extract
2 Eggs
2/3 Cup Heavy Cream

Preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch spring form pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

To make the crust put the graham crackers in the food processor until there are no chunks. Place graham cracker into a bowl, add sugar. Add the melted butter. Put into the bottom of the spring form pan.

Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to over mix!

Gently spoon the batter into the foil-wrapped spring form and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours.

Maple Bacon Ice Cream

Tastes like breakfast!

1/2 Pound Bacon
1/2 Cup Brown Sugar
6 Cups Milk
3 Cups Sugar
2 Teaspoons Vanilla
6 Cups Heavy Whipping Cream
1 Teaspoon Maple Extract

Place bacon on a cookie sheet with parchment paper underneath, cover the bacon with the brown sugar. Bake until bacon is fully cooked and brown. Let cool completely. Chop bacon up into little pieces.

Mix the rest of the ingredients together, Place in ice cream maker until frozen.

Ice Cream

Makes 4 Quarts

6 Cups Milk
3 Cups Sugar
2 Teaspoons Vanilla
6 Cups Heavy Whipping Cream

Mix all ingredients and place in ice cream maker.

Honey Citrus Glaze

1 tablespoon onion, finely diced
1 clove garlic, finely chopped
1/2 cup orange juice
1/2 cup honey
1 tablespoon lime juice
1/4 teaspoon liquid smoke flavoring
1 tablespoon fresh parsley, chopped
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon paprika

Place onions and garlic into a saute pan with a little oil. Cook until the garlic sweats. Remove from saute pan and place in bowl. Add everything else to the bowl and mix well.

Grandma Murdocks

1 1/2 Cups Raisins
1 Cup Water
3 Cups Flour
1 Cup Walnuts
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Shortening
1 Cup Brown Sugar
1/2 Cup Sugar
3 Eggs
1 Teaspoon Vanilla

Preheat over to 350. In a pot boil the raisins and the water until most of the water is gone. Sift together flour, baking soda, and salt, set aside. Cream together the shortening, brown sugar and sugar. Add eggs. Add all ingredients together. Stir in the walnuts and the vanilla. Roll dough in balls then roll in a cinnamon sugar mixture Bake for 10 to 12 minutes.

Italian Meatballs

Joy of Cooking

















1 Pound Ground Beef
1 Garlic Clove
1/2 Cup Fresh Parsley, chopped
1/2 Cup Parmesan Cheese, grated
1 Small Onion, finely chopped
1/2 Cup Bread Crumbs, freshly ground
1 Egg, beaten
2 Tablespoons Tomato Paste
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/2 Teaspoon Dried Oregano
1/2 Cup All-Purpose Flour
2 Tablespoons Olive Oil

Combine in a large bowl add, ground beef, garlic, parsley, Parmesan, onion, bread crumbs, egg, tomato paste, salt, pepper and oregano. Mix with your hands. Scoop out the mixture in heaping tablespoons and form into 2-inch balls.

Dredge the meatballs in flour. Heat the meatballs in a large skillet over medium heat with olive oil. Brown the meatballs in batches. Place in a baking pan and cook in the oven for 10 minutes at 350 degrees.

Ham & Potato Soup

allrecipes.com












3 1/2 Cups Potatoes, peeled and diced
1/3 Cup Celery, diced
1/3 Cup Onion, finely chopped
3/4 Cup Ham, diced
3 1/4 Cups Water
2 Tablespoons Chicken Bouillon
1/2 teaspoon Salt
1 Teaspoon Ground Pepper
5 Tablespoons Butter
5 Tablespoons All-purpose Flour
2 Cups Milk
1 Teaspoon Garlic, minced
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil. and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and add garlic cook soup until heated through. Serve immediately.

Glazed Meatloaf

allrecipes.com

1/2 Cup Ketchup
1/3 Cup Brown Sugar
1 Tablespoon Balsamic Vinegar
1 Teaspoon Dry Mustard
2 Pounds Lean Ground Beef
3 bread Slices, shredded
1/4 Cup Onion, diced
1 Egg, beaten
1 Cube Beef Bouillon, crumbled
3 Tablespoons Balsamic Vinegar

Preheat oven to 350 degrees F. In a small bowl, combine ketchup, brown sugar, 1 tablespoon balsamic vinegar and dry mustard until smooth.

In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons balsamic vinegar, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place on a cookie sheet.

Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

Cinnamon Rolls

Best Gluten-free Yeast Bread in 2008

1 Cup Milk, warm
2 1/2 Teaspoons Yeast
2 Eggs, room temperature
1/3 Cup Butter, melted
1 Cup White Rice Flour
2 Cups Tapioca Starch
1 1/2 Teaspoons Xanthum Gum
1 Teaspoon Salt
1/2 Cup Sugar

1 Cup Brown Sugar, packed
2 1/2 Tablespoons Ground Cinnamon
1/3 Cup Butter, softened

3 Tablespoons Tapioca Starch
1 Cup Milk
1 Cup Butter
1 Cup Sugar
1 Teaspoon Vanilla

In a small bowl add milk and yeast, let it set for 5 minutes.

In a mixing bowl add eggs, butter, rice flour, tapioca starch, xanthum gum, salt, and sugar. Add milk and yeast mixture. Mix dough until well combined. Let
dough double in size. In a small bowl, combine brown sugar and cinnamon.

Place the dough on a piece of wax paper sprayed with nonstick spray. top with an additional piece of wax paper sprayed with nonstick spray. Roll dough into a 16x21 inch rectangle. Remove the top layer of wax paper, Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.

Roll up dough and cut into 12 rolls. Place rolls in a lightly greased muffin pan. Place immediately in to a preheated oven to 400 degrees F.

Bake for 15 minutes.

Frosting
Mix Tapioca Starch and milk, place mixture in a sauce pan cook until thick. Let it cool completely. Cream together butter and sugar. Add small amounts of the thicken
milk mixture. Beat like whipping cream. Add vanilla.

Ginger Ale

1 Cup Sugar
2 Tablespoons Fresh Grated Ginger
Juice of One lemon
Water

Mix together.

Garlic Lime Chicken

Bella Jarrett
Gourmet Cookbook

1/4 Cup Fresh Lime Juice
1/4 Cup Olive Oil
1 Tablespoon Garlic, minced
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Pounds Chicken Breast Halves, rinsed and patted dry

Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl. Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours.

Put a rack in tipper third of oven and preheat oven to 400F. Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking pan. Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.

Turn oven to broil. Broil chicken about 2 inches from heat until skin is Crisp, about 2 minutes. The chicken can marinate for up to 8 hours.

French Bread

2 1/2 Cups Warm Water
2 Tablespoons Sugar
1 Tablespoon Dry Yeast
1 Tablespoon Salt
2 Tablespoons Oil
6 Cups Flour
Cornmeal for pan

In large bowl stir sugar and yeast in warm water till dissolved. Stir in 1/2 flour, beat. Stir in remaining flour, salt, and oil till completely mixed in leaving spoon in batter. Let dough rise 10 minutes. then stir down. Do this 5 times (about 1 hour)
Put dough on floured board-knead only to be able to handle, divide in 2 parts. Roll each in to 9x 12 rectangle. Roll up like jellyroll. Seal edge (pinch) arrange loaves on large cookie sheet sprinkled with corn meal, cover let rise to double (30 minutes) cut 3 gashes diagonally across tops.

Brush with slight beaten egg white- bake 350 25-30 minutes.

Focaccia

The Culinary Institute of America


Cornmeal, as needed
18 Ounces Water
1/2 Ounce Yeast, compressed
2 Ounces Extra-Virgin Olive Oil
28 Ounces Wheat Flour, hard
1/2 Ounce Salt

Line baking sheets with parchment. Scatter with cornmeal. Combine the water, yeast, and oil until yeast is dissolved. Add the flour and salt. Mix the dough until smooth and elastic. Cover the bowl and allow the dough to ferment for 75 minutes. Punch down and scale the dough at 10 oz / 284 g per focaccia. Round off dough. Set dough on
prepared sheet pan and proof at room temperature 1 hour.

Press the balls of dough flat and stretch slightly. Brush with olive oil and add any optional garnish items desired. Pan-proof an additional 30 minutes.

Bake in a 425°F / 218°C oven for approximately 30 minutes.

Focaccia may be lightly brushed with garlic and olive oil and served on its own, used as the base of an hors d’oeuvre or sandwich, or dressed with various additions.

Variation Grissini: Prepare the dough through step 2. Punch down and scale at 1½
oz / 43 g. Round off the dough. Seton a sheet pan and proof at room temperature 1 hour. Roll the balls into long, thin sticks. Brush with olive oil or egg wash and top with desired seasoning: kosher salt, sesame seeds, or fresh herbs. Pan-proof an
additional 15 minutes. Bake in 425°F / 218°C oven for 10 to 12 minutes.

Elephant Ears

1 1/2 Cups Milk
2 Tablespoon Sugar
1 Teaspoon Salt
6 Tablespoon Butter
5 Teaspoon Yeast
4 Cups Flour
Mix milk, sugar, salt and butter together. Add yeast. Then add the flour. Form flat 1/2 dollar coins size out of dough.

In a skillet of oil place then one at a time. Cook each side until lightly
brown. Serve warm.

Biscuits

Earl Bushman






















Servings: 10
5 Cups Flour
5 Teaspoons Baking Powder
5 Teaspoons Sugar
1 1/4 Teaspoons Cream of Tartar
1 1/4 Teaspoons Salt
1 1/4 Cups Shortening
1 2/3 Cups Milk

Preheat oven to 450. Mix flour, baking powder, sugar, cream of tartar, and salt into a large mixing bowl. Cut in shortening. Stir in milk. Knead on floured surface. Roll out and cut. Bake for 10 to 12 minutes.

Davenport Coffee Cake

Davenport Hotel



























1 Cup Butter, softened
2 Cups Sugar
2 Eggs
1 Cup Sour Cream
1/2 Teaspoon Vanilla
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Chopped Walnuts
2 Teaspoons Cinnamon
2 Teaspoons Brown Sugar

Preheat oven to 350. Cream butter and Sugar in a mixing bowl. Add eggs, sour cream and vanilla. Combine flour, baking powder and salt into another bowl. Gradually add dry ingredients. Mix until batter is smooth. Put half batter in a greased 9-inch round cake pan.

Combine all of the topping ingredients and sprinkle half over the batter. Cover with the rest of the batter. Sprinkle with remaining topping.

Bake for 35 to 40 minutes.

Dark Fudge Frosting

1 1/2 Pounds Powdered Sugar, sifted
1/2 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Salt
1 1/2 Cups Unsalted Butter, at room temperature
6 Ounces Semisweet Chocolate, melted and cooled
2 Tablespoons Dark Corn Syrup
2 Tablespoons Vanilla Extract
1/2 Cup Heavy Whipping Cream

In a large bowl, sift the confectioners sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.

Custard Ice Cream

6 Cups Milk
2 Cups Sugar
2 Tablespoons Flour
1 Pinch Salt
3 Eggs
1 Quart Cream
3 Tablespoons Vanilla

Scald milk. Mix sugar, flour, and salt add a little milk to make a paste. Then add to scalded milk. Beat eggs yolks and small amount of custard to egg yolks then slowly add eggs to hot custard.

Cook 1 minute cool. Whip egg whites add to custard and whip about 1 quart of cream and add vanilla and freeze.

Cream Cheese Ice Cream

5 Cups Cream
2 1/4 Cups Sugar
4 Eggs, beaten
3 Cream Cheese, 8 ounce
1 Teaspoon Lemon Peel, finely shredded
2 Tablespoons Lemon Juice
2 Teaspoons Vanilla

In large saucepan combine 3 cups of half-and-half sugar and eggs. Cook and stir over medium heat just till boiling.

In a large mixing bowl beat cream cheese with electric mixer til smooth; gradually beat in hot mixture. Cover and chill thoroughly. Stir in remaining half-and-half, lemon peel, lemon juice and vanilla.

Freeze in 4-5 quart.

Corn Bread

The Culinary Institute of America


Servings: 8
1 Cup Cornmeal
3/4 Cup Bread Flour
1 1/2 Teaspoons Baking Soda
1/2 Cup Sugar
1 Teaspoon Salt
2 Eggs
1/2 Cup Milk
1/4 Cup Vegetable Oil

Preheat oven to 350 degrees. Place a 9-inch skillet in the oven as it preheats. Mix together cornmeal, bread flour, baking soda, sugar, and salt in a mixing bowl. In a separate bowl, whisk together eggs, milk, and oil until blended. Add wet ingredients to the dry ingredients and combine until barely mixed.

When the batter is ready, remove the skillet from the oven and brush the inside lightly with vegetable oil. Pour the batter into the skillet and bake for 25 to 30 minutes or until surface is golden brown and springs back when lightly pressed with a fingertip. Cool bread in the pan for about 10 minutes before cutting and serve.

Coffee Cake

2 1/2 Cups Flour
2 Cups Brown Sugar, packed
1/2 Teaspoon Salt
2/3 Cup Shortening
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Cup Milk
1 Tablespoon Lemon Juice
2 Eggs, Beaten slightly
1/3 Cup Chopped Nuts

Preheat oven to 375. Stir together flour, sugar, and salt. Cut in shortening. Save 1/2 cup for topping. Add baking powder, soda and spices. Mix well. Add milk, eggs and lemon juice. Put in two round pans and sprinkle crumbs and nuts on top.
Bake for 20 to 25 minutes.

Coconut Ice Cream

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1 Cup Milk
1 Can Coconut Cream,(14 ounce)
1 1/2 Cups Heavy Cream


Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

Toasted coconut goes great on top!

Bread Sticks

Yvette Mitchell




















1 Tablespoon Yeast
1 1/2 Cups Water, Warm
3 Cups Flour
2 Tablespoons Sugar
1/2 Teaspoon Salt
1/2 Cup Butter
Garlic, to taste

Dissolve yeast in water with sugar set aside for 5 minutes. Add flour, sugar and salt add yeast mixture, until barely combine. Knead lightly. Let dough rest for 10 minutes.

Preheat oven to 375. Melt butter and pour into bottom of 9 by 13 dish. Divide dough into 18. Roll out and place in to dish. Let rise for 20 minutes in pan. Sprinkle with garlic. Bake for 20 minutes.

Blue Cheese Dressing

Teton Grille













Servings: 5
1 Cup Mayonnaise
1 Cup Buttermilk
1 Ounce Blue Cheese, crumbled
1 Tablespoon Lemon Juice
1 Tablespoon Scallion
1 Tablespoon Bacon Bits
1 Pinch Peppercorns, to taste
1 Tablespoon Red Wine Vinegar
1 Pinch Salt, to taste

Mix all ingredients together.

BBQ Sauce

Shirley Price

















1 Cup Ketchup
2/3 Cup Sugar
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Teaspoon Vinegar

Mix all together until sugar has dissolved.

Banana Crumb Muffins

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1 1/2 Cups Flour
1 Teaspoon Baking soda
1 Teaspoon Baking powder
1/2 Teaspoon Salt
3 Banana, Mashed
3/4 Cup Sugar
1 Egg
1/3 Cup Butter, melted
1/3 Cup Brown Sugar, packed
2 Tablespoons Flour
1/8 Teaspoon Ground cinnamon
1 Tablespoon Butter

Preheat oven for 375. Mix flour, soda, powder and salt in a large bowl, set aside. In another bowl beat bananas, sugar, egg, butter. Stir both mixtures together. Spoon batter into muffin tin.

In a small bowl mix brown sugar, flour and cinnamon. Add butter. Mix until it looks like cornmeal. Sprinkle on top of muffins. Bake for 18-20 minutes.

Chicken Enchiladas

1 Cup Cooked Chicken, cut in small pieces
1 Cup Cream of Mushroom Soup
1 Can Green Chilies, Chopped
1/2 Pint Sour Cream
1 Dozen Tortillas
1/2 Pound Cheddar Cheese, shredded
1/2 Teaspoon Onion Powder
1/8 Teaspoon Cumin
1/8 Teaspoon Oregano
1/4 Teaspoon Garlic Powder

Preheat oven to 350. In bowl, mix chicken, soup, chilies, sour cream and seasonings and cheese. Leave about 1/2 cup for topping. Put about 1/4 cup of mixture on tortillas. Roll, place seam side down in 9 by 13 dish. Sprinkle grated cheese on top.

Place in oven for 15 to 20 minutes.

Chicken Cordon Bleu

6 Chicken Breasts, Flattened
6 Tablespoons Spicy Mustard
6 Slices Ham
6 Slices Swiss Cheese
Paprika, to taste

Preheat oven to 350. Spread 1 TBS of spicy brown mustard on to each chicken breast. Add a slice of ham and Swiss cheese. Roll chicken breast up and tuck in sides and place on to cookie sheet. Repeat for all chicken breasts.

Sprinkle Paprika on top of all the chicken. Cook in oven until chicken juice runs clear or internal temperature of 165 F

Cantaloupe Soup with Lime Granite

The Culinary Institute of America's Book of Soups

1 1/2 Pounds Cantaloupe, peeled, seeded, and cut into large chunks
(yield about four and one half cups)
3/4 Cup Fresh Orange Juice
1/4 Cup Cornstarch
2 Tablespoons Lemon
3 Cups Water
2 1/4 Teaspoons Orange Zest
2 1/4 Teaspoons Lemon Zest
1/2 Cup Sugar
2 Cups Water
1 Cup Sugar
1/4 Cup Fresh Lime Juice, about two limes
2 Limes, zest

Puree melon and orange juice in a blender. Dissolve cornstarch in lemon juice.

Bring water, orange zest, and lemon zest to a boil in a large saucepan. While stirring, add the cornstarch solution and continue to stir until liquid returns to a simmer and thickens. Remove from heat. Add melon purée and sweeten to taste.

Serve in chilled bowls, garnish with small scoops of lime granite.

Lime Granite: Combine water,sugar, lime juice, and lime zest in a
shallow pan. Stir well to combine. Place pan in freezer and stir every 25 minutes for 3 hours. Freeze until firm.

Cinnamon Rolls

1 Cup Milk, warm
2 1/2 Teaspoons Yeast
2 Eggs, room temperature
1/3 Cup Margarine, melted
4 1/2 Cups Bread Flour
1 Teaspoon Salt
1/2 Cup Sugar

1 Cup Brown Sugar, packed
2 1/2 Tablespoons Ground Cinnamon
1/3 cup Butter, softened

5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

In a small bowl add milk and yeast, let it set for 5 minutes. In a mixing bowl add eggs, margarine, flour, salt, and sugar. Add milk and yeast mixture. Knead dough until well kneaded. Let dough double in size.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.

In a small bowl, combine brown sugar and cinnamon.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Bake fore 15 minutes at 400 degrees.

For Frosting:
Cook flour and milk in a sauce pan until thick. Let it cool all the way. Cream together butter and sugar. Add small amounts to the flour and milk mixture. Beat like whipping cream. Add vanilla.

Chocolate Chip Cookies

Was entered in Gluten-Free Competition in 2008

















1 Cup Butter
2/3 Cup Shortening
1 1/2 Cups Brown Sugar
1 1/2 Cups Sugar
3 Eggs
2 Cups Tapioca Starch
2 Cups Rice Flour
1 Cup Potato Flour
1 Teaspoon Xanthum Gum
2 Teaspoons Baking Soda
2 Teaspoons Water
2 Teaspoons Salt
1 Package Chocolate Chips
2 Teaspoons Vanilla

Preheat oven to 350. In a large mixing bowl, cream together butter, shortening, brown and white sugar. Add eggs. Dissolve baking soda in hot water.

In a medium mixing bowl, sift tapioca starch, rice flour, potato flour, xanthum gum, and salt. Add the flour mixture to the butter sugar mixture, in three different installments mixing thoroughly after each installment. Add chocolate chips and vanilla.

Form 1 inch balls and place on a cookie sheet.
Bake for 8 to 10 minutes

Chocolate Chip Cookies

Servings: 60

1 Cup Butter
2/3 Cup Shortening
1 1/2 Cups Brown Sugar
1 1/2 Cups Sugar
3 Eggs
2 Teaspoons Baking Soda
2 Teaspoons Hot Water
4 1/2 Cups Flour
2 Teaspoons Salt
1 Package Chocolate Chips
2 Teaspoons Vanilla

Preheat oven to 350. Cream margarine and shortening together with brown and white sugar. Add eggs. Dissolve Soda in hot water and mix alternately with flour and salt.
Add Chocolate chips and nuts. Add vanilla. Bake for 8 to10 minutes.

Chipotle Brownies

Best Gluten-free Brownie Winner 2008



3/4 Cup Tapioca Starch
1/4 Cup White Rice flour
1/4 Cup Oil
1/2 Cup Applesauce
1 Cup Cocoa Powder
1 1/2 Cups Sugar
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Ground Chipotle
1/4 Cup Golden Flax Seed Meal
3/4 Cup Water

Preheat oven to 325 degrees F. Grease a 9 X 13 pan.

Sift the rice flour, tapioca starch, cinnamon, chipotle, and cocoa powder.
Add the remaining ingredients to the dry ingredients. Mix thoroughly. Pour into pan and bake for 35 to 40 Minutes.

Chilled Peach Soup

1 Cup Water
2 Cup Milk
1/2 Cup Sugar
1 Cup Cream
12 Fresh Peaches, sliced and peeled

Place water, milk, sugar, and cream into a bowl. Stir until sugar is dissolved. Add slice peaches and transfer into a sauce pan.

Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender.

Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

Challah Bread

Pronounced (Hallha)


1 Pound Water
3/4 Ounce Yeast
3 Ounces Sugar
3/4 Ounces Salt
3 Ounces Oil
5 Ounces Egg (room temp.)
2 Pounds Bread Flour



4 Braids:
Basic rule: under two, over one alternate outermost strains, on the left and the right.