Biscuits supreme

Preheat oven to 400

Ingredients

2 cups flour*

4 tsp baking powder**

1/2 tsp salt

1/2 tsp cream of tartar

2 tsp sugar

1/2 cup shortening

2/3 cup milk

* alternate flour such as whole wheat or gluten free also work well in this recipe

** alternate shortening a such as butter and palm oil also work well in this recipe

Instructions 

• Sift together flour, baking powder, salt, cream of tartar, and sugar. 

• cut in shortening till mixture resembles coarse crumbs

• add milk all at once

Stir only till dough follows fork around bowl. Turn out on lightly floured surface, knead gently 1/2 minute. Pat or roll 1/2 inch thick. Cut with biscuit cutter. Bake on ungreased cookie sheet 10-12 minutes in 400 degree oven. 

Mom's brownies

Preheat oven to 350

Ingredients

1 cup butter

4 Tbs cocoa

2 cups sugar

4 eggs 

2 tsp vanilla

1 1/4 cup flour

1 cup hopped nuts (optional)

Instructions

Melt cocoa and butter in the microwave. Mix until smooth. Mix in sugar. When cool enough to not cook the eggs, mix them in with the vanilla. Mix in flour. 

Bake in ungreased cake pan on 350 degrees for 35 minutes or until set in middle and not browned on edges. 

Dust with powdered sugar if desired. 

Gluten Free and Vegan chocolate Shortbread Cookie

Gluten Free and Vegan chocolate Shortbread Cookie
1 c. Shortening ( I used Spectrum Organic)
1 tsp. GF Vanilla
1/2 tsp. pure peppermint extract ( I found Watkins brand at Walmart)
1/2 c. tapioca starch
3/4 c. powdered sugar
3/4 c. brown rice flour
1/4 c. cocoa powder
1/2 tsp. salt
1/4 tsp. GF baking powder

Chocolate Glaze
1 12oz bag of dairy free semisweet chocolate chips (I use Trader Joe’s)
2 tsp. shortening (Spectrum Organic)
1 tsp. peppermint extract

Preheat oven to 300. Cream together shortening, vanilla and peppermint extracts. Add remaining ingredients stir until combined. It should be a stiff dough. Refrigerate for about 30 minutes. Roll out dough on parchment paper dusted with powdered sugar to about 1/8 to 1/4 inch thick. Cut using a small round 1 1/2 inch cookie cutter. Lift from the parchment paper and place on a cookie sheet. Bake for about 15-18 minutes. Remove from oven and cool for 5 minutes on the cookie sheet. Then remove carefully to a cooling rack.
While the cookies finish cooling combine the chocolate chips and shortening in a small microwave safe bowl. Cook for 1 minute and stir. If not completely melted then zap again at 15 sec intervals until melted. Stir in 1 tsp. peppermint extract. Then dip one cookie at a time into the chocolate top side down and then using a fork flip the cookie over, lift out the cookie and gently tap the fork against the edge of the bowl to remove any excess chocolate from the cookie. Place on to a waxed paper lined cookie sheet. When you have dipped all of the cookies you can place the tray of cookies into the refrigerator to help the chocolate quickly set.

Cauliflower pizza crust

Cauliflower Pizza Crust

Ingredients

• 4 cups raw cauliflower rice (about one medium head)
• 1 egg, beaten
• 1/3 cup goat cheese or ricotta cheese
• 1 tsp dried oregano
• Pinch of salt
• Pinch of cayenne pepper (optional)

Directions 

1. Preheat the oven to 400 degrees F, then begin to make the cauliflower rice.
2. Cut the cauliflower head into florets and add them, in batches, to a food processor. Pulse each batch until the cauliflower turns into a rice-like texture.
3. There are two ways to cook the cauliflower rice – on the stovetop or in the microwave. To cook on the stovetop, fill a large pot with an inch of water and bring it to a boil. Then, add the cauliflower rice, cover the pot, and let it cook for about 4 to 5 minutes – draining it into a fine-mesh strainer afterward. To cook in the microwave, place the rice cauliflower in a microwave-safe bowl and cook for 7 to 8 minutes, letting it rest after for a few minutes but fluffing the rice every so often.
4. After straining the cauliflower rice, transfer to a clean, thin dishtowel and twist the towel around the rice to get all the excess moisture out – or, pat the rice firmly with paper towels until all the excess moisture is gone. There’s a surprising amount of moisture in there, but it’ll be worth it to make sure the crust is dry.
5. Put the drained rice into a large bowl and add the egg, cheese, and spices. Mix together thoroughly.
6. Line a baking sheet with parchment paper (a must) and then press the dough onto the baking sheet into the shape you’d like. Try to keep the dough about 1/3-inch thick, and a little thicker around the edges if you’d like a traditional crust shape.
7. Bake the crust for about 35 to 40 minutes, or until the crust is firm and golden-brown. Then, remove from the oven and add sauce, cheese, and your toppings of choice before returning the pizza back to the oven for about 5 to 10 minutes (cook until the cheese is bubbly).
8. Let the pizza rest for a few minutes, then cut into slices and serve.
9. Enjoy!

Recipe adapted from Detoxinista

Sloppy Joes

INGREDIENTS:
3 lbs. ground beef
8 stalks celery, chopped
3 small onions, chopped
3 (8 oz. cans) tomato sauce
¾ cup ketchup
¾ cup barbecue sauce (*look for one that says gluten free)
3 tablespoons firmly packed brown sugar
3 teaspoons dry mustard
salt and pepper
3 tablespoons Worcestershire sauce (Lee & Perrins - gluten free)
3 tablespoons vinegar

DIRECTIONS:
1. In a large skillet, brown ground beef, celery and onion.
2. Drain the fat.
3. Stir in remaining ingredients.