Bolognese Sauce

1 lb. ground meat (beef/pork/other)
2 T. olive oil
1 c. chopped onion
1 c. chopped carrots
1 c. zucchini
2 c. stock (beef/chicken/veg.)
2 T. tomato paste
1 c. chopped ham
1 c. heavy whipping cream
1 pinch nutmeg
salt and pepper

Brown ground meat in the olive oil in large pot.  Add vegetables, stock, and tomato paste. Stir and let simmer for at least 1 hour.  A few minutes before serving, add ham, whipping cream and spices. Serve over noodles.

This is my version of a delectable dish I had in a little French restaurant. Mmmmmm!

Honey and Oat Bread

1 cups brown rice flour

1 1/4 cups oat flour (make sure the flour is certified GF)

2/3 cup potato starch

1/3 cup tapioca starch

2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum

3/4 cup warm milk or water

1/3 cup honey

1/4 cup soft butter

3 large eggs

Optional: sprinkle of oats for the top (make sure the oats are certified GF)

Place the flours, starch, yeast, salt and xanthan gum in a mixing bowl, or the bowl of your stand mixer. Warm the butter and honey in a glass bowl or cup until the butter is melted. Whisk or stir it together and set aside. Using an electric mixer (hand mixer, or stand), gradually beat the warm milk into the dry ingredients. The mixture will be crumbly at first, but once all the milk is added, it’ll come together. Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.

Add the eggs, one at a time. Beat the mixture till each egg is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.

At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. The dough will also be very sticky, and feel a bit gritty if you rub some between your fingers. Leave the batter right in the mixing bowl and cover the bowl with a light cloth or plastic wrap. Let the thick batter rise for 60-90 minutes. This batter won’t double in size, but it’ll definitely puff up.

Gently stir the batter down. Scrape it into a lightly greased 8 1/2” x 4 1/2” loaf pan. Use your wet fingers, or a wet spatula or bowl scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked. Lightly sprinkle the top of the loaf with oats and press lightly into the loaf.

Loosely cover the pan and let the dough rise till it barely crowns over the rim of the pan. 45 – 60 minutes, as much as 90. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and turn it out of the pan onto a rack. Lightly brush with melted butter to help keep the crust soft, being careful not to brush off the sprinkling of oats. Slice when completely cool. Enjoy!

From: http://www.barefeetinthekitchen.com/2012/10/honey-and-oat-gluten-free-bread.html

Be sure to double this, because it will disappear quickly!

Pumpkin Muffins

2 1/2 c. oatmeal flour
1 g.f. flour blend
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. oil
1 1/2 c. honey
4 eggs
1 can (2 c.) pumpkin puree

Combine dry ingredients. Add wet ingredients and stir until smooth.  Pour batter into 24 greased muffin tins. Bake for 35-40 mins at 350 degrees.

Easy Granola

1/3 c. jam, any flavor
2 Tbsp. butter
1/2 tsp. cinnamon
2 c. oatmeal
2/3 almonds/sunflower seeds
1 c. raisins/dried cranberries

Combine jam and butter in microwave safe bowl; microwave until melted and stir to combine.  Add cinnamon, oatmeal, nuts/seeds, and dried fruit. Toss to coat. Spread evenly in a baking dish. Bake for 25 minutes at 325 degrees, stirring twice during cooking.  Allow to cool and serve or store in an air tight container.

Creme Brulee

2 c. heavy cream, scalded
4 egg yolks
2 Tbsp. sugar
2 Tbsp. vanilla extract
10 tsp. brown sugar

Scald cream. Whisk eggs, sugar and vanilla in a separate bowl.  Temper the eggs by mixing in 2 tablespoons of hot cream. Stir the eggs into the cream. Divide evenly into 5 ramekins. Place ramekins in a 1-inch water bath. Bake for 50 mins. at 325 degrees.  Remove ramekins from water bath and cool on a wire rack for 10 mins. Refrigerate at least one hour. Just before serving, sprinkle 2 tsp. of brown sugar over each ramekin. Broil ramekins for 2-5 minutes, until sugar is completely melted. Serve immediately.

Custard

1 c. whipping cream*
1 c. water
4 eggs
1/4 c. honey
1 tsp. vanilla
1/4 tsp. salt

Heat water in a large pot or tea kettle until almost boiling. Lay out custard cups in a large baking dish (9x13").

Blend together all ingredients. Pour custard into cups. Pour hot water into baking dish for hot water bath.  Bake at 325 degrees for 60 mins.  Sprinkle with cinnamon-sugar or nutmeg as desired.

*You can, instead, use 1/2 c. cream and 1 1/2 c. water. It turns out a little lighter, but still just as tasty.

BBQ Sauce --Stubbs Copy Cat

16 oz tomato puree*
1/4 c. white sugar
1/4 c. white vinegar
2 Tbsp. molasses
2 tsp. brown sugar
1/4 tsp. onion powder
1/4 tsp. sweet smoked paprika
1/4 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1/8 tsp. celery seed

3 dashes Worcestershire sauce
2 tsp. salt
1/2 - 1 tsp. black pepper

Combine the above ingredients in a non-reactive sauce pan. 
Adjust for salt, and add a fair amount of pepper. Bring 
the contents of the pan to a boil, cut the heat and 
simmer slowly until the sauce is slightly thick.

*Re-hydrated tomato paste can be substituted for 
tomato puree. Place a level 2/3 cup of tomato paste into 
a 2 cup Pyrex measuring glass, add enough water to bring 
the liquid to 16 oz, then blend to combine.