Healthy Holiday Fudge Brownies Recipe

1/2 cup flour
2 Tbsp unsweetened cocoa
1/4 tsp salt
1/4 tsp baking soda
2 oz unsweetened chocolate, chopped
1 Tbsp unsalted butter
1 cup firm-packed light brown sugar
1 large egg
1 large egg white
6 Tbsp unsweetened applesauce
1 tsp vanilla extract

Preheat oven to 350 degrees. Line a 9 inch square baking dish with parchment paper, making sure you leave plenty of paper sticking out of the dish.

In a bowl, stir together the flour, unsweetened cocoa, salt, and baking soda until well combined; set aside.

In a large heavy saucepan over low heat, melt the unsweetened chocolate and butter together, stirring constantly, until smooth; remove and let cool.

Once cooled, add the brown sugar, egg, egg white, applesauce, and vanilla extract to the saucepan, stirring until nice and smooth, then add the dry ingredients to the saucepan and stir until mixed well.

Pour the mixture into the prepared baking dish and bake in preheated oven for 22 to 25 minutes or until the brownies shrink away from the sides of the baking dish.

Remove the baking dish to a rack and let cool completely before lifting the brownies out using the edges of the parchment paper. Then peel the paper back and cut the Brownies into squares to serve.

Makes 12 to 16 small brownies.

Southern Skillet Sweet Peaches Recipe

6 ripe peaches
1/4 to 1/2 cup packed brown sugar
2 Tbsp butter, cut into 12 little pieces
4 Tbsps butter for frying

Wash the peaches, dry them, then split them in half and remove the pit. Evenly divide the brown sugar between the 12 peach halves and fill the hollow with the brown sugar, then set a little piece of butter on top of each.

In a large deep skillet over medium-low heat, melt the 4 Tbsp butter, then set the peach halves in gently, cut side up.

Let the peaches simmer gently in the skillet until hot and softened, spooning melted butter over the tops of the peaches as they cook. Add more butter to the skillet if you wish. You may also loosely cover the peaches with foil to get them cooking a bit faster, but don't turn the heat up; leave it on a low simmer so butter doesn't burn.

Serve hot with ice cream or whipped cream.

Will serve 6 to 12.

Southern Whiskey Egg Nog Sauce Recipe

2 large eggs, separated
3 Tbsps sugar
1 tsp rum
2 tsps whiskey
2 Tbsps whipped cream

Put egg yolks in a mixing bowl and beat until creamy and light yellow in color.

Add the egg whites and beat until fluffy, then add the sugar and beat until almost stiff.

Add the rum and whiskey, beat until blended, then add the whipped cream and beat until combined.
Serve over pie, pudding, or any dessert you want a creamy topping.

Southern Molasses Pan Cake Recipe

4 cups flour
1 cup butter
1 cup black strap molasses
1 cup packed brown sugar
3 large eggs
1 tsp baking soda
1 cup milk
pinch ground cloves
pinch ginger

Heat oven to 350 degrees.

Mix all ingredients together and pour into a buttered baking pan.

Bake for 25 to 35 minutes or until cake sets up and broom straw comes out clean when poked in the middle.

Cool on a rack and slice to serve.

Southern Style Lemon Custard Pie Recipe

5 large eggs, separated
1 cup sugar
2 large sweet lemons, juiced and zested
baked single pie crust

Put all egg yolks into a bowl and beat until light yellow and fluffy, then, with mixer running, slowly add in the sugar, and lemon juice and zest, and beat until blended.

Put the mixture into a double boiler over medium-high heat, and cook stirring constantly, until thick and smooth; remove insert from boiler and let cool.

Put the egg whites in a cold bowl and beat with a mixer until it forms stiff peaks, then fold most of the egg whites into the cooled custard, being careful not to deflate them. Turn this custard out into baked pie crust.

Take remaining egg whites and fold in a little sugar, then spread over the top of the custard in pie crust.

Turn oven on to 400 degrees and put pie in oven just long enough for egg whites on top to brown a little.

Remove immediately and cool before serving. May be refrigerated or served at once at room temperature.

Makes one pie.

Southern Corn Pudding Casserole Recipe

6 large fresh farm eggs
1 cup fresh sweet milk
2 tsp packed brown sugar
4  cups corn kernels
1 cup crushed buttery crackers (like Ritz)
1/2 stick butter (1/4 cup)
dash black pepper
dash paprika

Preheat oven to 350 degrees and butter the inside of a small casserole dish.

Break the eggs into a bowl and whisk until frothy.

Add milk, brown sugar, and corn kernels and stir to combine, then turn out into prepared casserole dish.

Sprinkle the crumbs over the top and dot with small pieces of the butter. Season lightly with black pepper and paprika.

Bake (uncovered) in preheated oven at 350 degrees for 40 to 45 minutes. Remove and let rest for 5 minutes, then serve warm.

Will serve 4 to 6.

Southern Classic Chess Pie Recipe

3 large fresh eggs
1 1/2 cups table (granulated) sugar
1/2 cup butter, melted then at room temperature
1 Tbsp yellow corn meal
1/8 tsp grated nutmeg
1 tsp real vanilla extract
1 tsp white vinegar
1 pastry shell (8 inch unbaked)

Preheat oven to 350 degrees and set pastry crust into pie pan, trim edges as you wish.

Put eggs in glass bowl and beat well, then stir in the rest of the ingredients (aside from pie crust), and pour the mixture into the pie crust.

Bake in preheated oven for 50 to 60 minutes or until set firm and edges of pie crust brown slightly.

Potluck Peanut Butter Krispy Bars Recipe

1 cup creamy peanut butter
3 Tbsp butter, softened
1 cup powdered sugar
3 Tbsp milk
3 cups rice krispy cereal
1/4 cup semi-sweet chocolate bits, melted

In a large mixing bowl, add the peanut butter and butter, then with electric mixer on medium speed, beat until well combined.

Then add the powdered sugar and milk and beat on medium speed until light and fluffy.

Add the cereal and use a rubber spatula to fold in until combined.

Press this mixture into a 9 inch square baking pan lined with parchment paper if you wish for easier removal.
Put in refrigerator to get firm.

Melt the chocolate bits over warm water in a double boiler, then drizzle over the top of the bars. Once the chocolate hardents, cut into squares and serve.

Will make about 16 to 24 small snacks for a potluck setting.

Cinnamon Churros Recipe

1/2 cup unsalted butter
1/2 tsp salt
1 cup cold water
1 cup flour
3 large fresh eggs
1 tsp real vanilla extract
sugar mixed with cinnamon for sprinkling

Turn your oven to 350 degrees and get out a pastry bag with a large 'star tip.' (If you don't have a pastry bag and tip, use a plastic food bag.) Also prepare a cookie sheet by lightly spraying with cooking oil.

In a saucepan over medium heat, combine the unsalted butter, salt, and the water; bring to a boil, then remove from heat and stir in the flour, continuing to stir until the flour thickens and forms a dough-like substance.

With an electric hand-mixer on low, start beating the dough in the saucepan. With the beaters running, add one egg at a time, blending them in totally before adding another egg.

When the eggs are all combined and the dough is thick, add the vanilla and incorporate it into the dough. Your dough should look somewhat like mashed potatoes but with a sticky feeling.

Now spoon the dough into the pastry bag (or plastic food bag).

Squeeze slender lines of dough into rows leaving at least an inch in between each row. Each line of dough should be about 4 inches long.

Bake in the preheated oven for about 15 to 18 minutes or until they are deep golden brown.

Remove the cookie sheet from the oven and immediately sprinkle cinnamon-sugar over the warm churros.

Enjoy while they are still warm or they may be served at room temperature.

Maple Walnut Rice Pudding Recipe

1 quart milk
2 cups cooked long-grain white rice
1/3 cup + 2 Tbsp real maple syrup, divided
1 tsp orange zest
1/4 tsp vanilla extract
1/3 cup chopped walnuts

Put the milk and cooked rice in a large pot over medium-low heat. Bring to a boil, stirring until mixture gets nice and thick, 20 to 25 minutes. Be sure to stir frequently.

While stirring, add 1/3 cup of the real maple syrup and allow to simmer for 10 minutes, stirring frequently.
Add the orange zest and vanilla extract, stirring to combine well.

Now pour into individual custard cups or dessert bowls and allow to cool at room temperature.

When almost ready to serve, prepare the walnuts. Get out a heavy skillet and put it over low heat. Add the walnuts to the dry (un-oiled) skillet and heat until just warm and fragrant. Add the remaining 2 tablespoons real maples syrup to the skillet and stir to combine well. Continue heating until the syrup starts to bubble, stirring constantly.

Spoon walnut mixture over each individual pudding bowl and serve while walnuts are still warm.

Will make 4 (8 oz size) desserts.

Quick And Easy Rice Pudding Recipe

1 quart whole milk
1 pint heavy cream
1/2 tsp salt
1 whole vanilla bean
1 cup white sugar
3/4 cup long grain white rice
1 large egg yolk, whisked
1 1/2 cup whipped cream topping

Put the milk, heavy cream, salt, whole vanilla bean and 3/4 cup of the sugar into a saucepan with a heavy bottom; place over medium heat. Bring just to a gentle boil stirring frequently. Continue stirring while you add the rice; turn heat to very low.

Cover the saucepan and simmer for 1 1/2 to 2 hours, just until rice is cooked (it should be soft but not mushy).

Remove the saucepan from burner and let cool at room temperature for a few minutes.

Remove the vanilla bean, then start stirring the mixture gently while you add the remaining 1/4 cup of sugar, stirring until the sugar dissolves.

Ladle about a cup of rice mixture into a separate bowl and stir until room temperature, then, while stirring, add the egg yolk, combining it well, then add back into the saucepan with the rest of the rice mixture and stir to combine well; let entire mixture cool to room temperature.

Add most of the whipped cream topping to the saucepan (reserve about 1/8 of a cup) and stir to combine, then pour mixture into a broiler-proof shallow dish and spread the remaining whipped cream topping evenly over the top of the mixture.

Heat the broiler.

Put dish under the broiler and cook just long enough for the top to get golden brown.

Remove and refrigerate (uncovered) until chilled.

Will serve 8.

Gluten Free Sweet Almond Crunchies Recipes

1 egg white
8 oz almond paste
1/2 cup confectioners sugar
1 cup finely chopped almonds or almond meal
24 whole almonds, almond halves, or almond slivers for decorating, optional

Lightly spray a baking sheet with cooking oil.

Put the egg white in a bowl and whisk until frothy.

Add the almond paste and sugar to the egg white and stir together until you get a dough.

Take a tablespoon of dough, roll into a little ball, then press slightly in the palm of your hand to form a semi-flattened disk. Continue until all the dough is used up. You should have about 24 disks.

Put the chopped almonds or almond meal in a bowl. Take each disk and press it lightly into the chopped almonds or meal (top and bottom) until coated well, then place on the prepared baking sheet. Let rest for 15 minutes.

Preheat oven to 300 degrees.

Bake for 18 to 22 minutes or until cookies are golden brown on the bottom.

Remove and immediately press an almond into the top of each cookie if you like.

Let cool then enjoy!  Makes about 24.

Gluten Free Splendid Sponge Cake Recipe

1/3 cup sugar
1/4 cup rice flour
dash salt
2 eggs, separated
1 tsp lemon juice
1/4 tsp lemon zest

Preheat oven to 350 degrees. Line a loaf pan with parchment paper.

Get out your sifter and sift the sugar, rice flour, and salt together into a bowl; set aside.

In separate bowl, beat egg yolks until creamy, thick, and light yellow in color, then add the lemon juice and lemon zest and beat just until combined; set aside.

In a large bowl, beat egg whites with an electric mixer just until stiff peaks are formed.

Get out a large rubber spatula and begin alternating folding small amounts of the egg yolk mixture, then the flour mixture into the stiff egg whites. Fold GENTLY after adding one mixture after the other - do not over mix.

Pour into the loaf pan and bake for 25 to 30 minutes.

Remove and cool slightly, then remove from loaf pan to a rack, remove parchment paper, and let cool completely.

Gluten Free Simple Crepes Recipe

1/2 cup milk
2 eggs
1/2 cup PLUS 2 Tbsp rice flour
1/8 tsp salt
2 tsp melted butter (optional)

Pour the milk into a bowl, add the eggs, and whisk together.

Add the remaining ingredients and whisk until well blended.

Lightly oil a crepe skillet or other small skillet and place over medium-high heat. When hot, drizzle a small amount of the crepe batter into the skillet, twirling it around until the batter spreads out thin and covers the bottom of the skillet.

 Cook until edges crisp slightly, then flip carefully and cook for just a minute longer, then slide out onto a plate and repeat the process for remaining crepes.

Fill with any gluten-free foods you like - sweet or savory - roll up and enjoy.

Gluten Free Ooey Gooey Marshmallow Peanut Butter Popcorn Recipes

12 cups popped popcorn
1/2 cup butter
3/4 cup brown sugar
20 large marshmallows (gluten free)
1/4 cup peanut butter

Put the popped popcorn in a heat-resistant bowl; set aside.

Put the butter, brown sugar, and marshmallows in a large pot over low heat and cook, stirring frequently, until marshmallows are dissolved. Add the peanut butter and continue stirring until the peanut butter dissolves - remove from heat.

Pour the hot marshmallow mixture evenly over the popcorn, tossing several times to coat evenly.

You can butter your hands and form popcorn into small balls for a simpler serving idea.

Gluten Free Fruited Rice Pudding Recipe

2 cups water
1 cup long grain rice
4 cups evaporated milk
1/2 cup brown sugar
1/2 teaspoon lemon zest
1 tsp vanilla extract
6 egg whites
1/4 cup crushed pineapple
1/4 cup golden raisins
1/4 cup chopped dried apricots

Put water in a large saucepan over medium-high heat and bring to a boil. Stir in the rice, lower heat to medium-low and cook gently for 10 minutes. Pour rice out into a fine mesh strainer and drain; set aside.

Put the saucepan back over medium-high heat, add the evaporated milk and brown sugar, whisk and cook until heated through, then add the drained rice, lemon zest, and vanilla extract. Turn heat to low and cook stirring occasionally, for about 30 minutes or until rice is tender and liquid has thickened. Remove and let cool completely.

Preheat oven to 325 degrees and spray a small casserole dish with non-stick cooking oil.
In a bowl, whisk the egg whites until frothy, then add to the cooled rice mixture, and stir. Add the crushed pineapple, raisins, and dried apricots to the rice/egg mixture and fold together until blended - don't over mix.

Turn the mixture out into the casserole dish.

Bake in preheated oven for 20 to 25 minutes or until the pudding sets up.

Serve warm out of the oven or allow to cool. This is good with a little drizzle of cream over the top and a dash of nutmeg or cinnamon.

Gluten Free Double Chocolate Berry Surprise Cupcakes Recipe

3/4 cup bittersweet chocolate baking chips
1/2 cup butter
1/2 cup sugar
1/2 cup unsweetened cocoa powder
3 large eggs
36 berries (blueberries or raspberries)

Preheat oven to 375 degrees. Put cupcake liners in 12 compartment muffin tin.

Put bittersweet choco chips and butter in saucepan over low heat and stir until chips are melted; remove from heat.

In a medium size bowl, stir together the sugar and cocoa powder, then add the eggs and whisk, mixing well. Then, while whisking, drizzle in the melted chocolate until well combined and a batter is formed.

Pour this batter into the cupcake liners each about 1/2 full, set 3 berries into each, then top off to 3/4 full.

Bake in preheated oven for 15 to 17 minutes or until puffed up and cupcakes spring back when touched.

Remove and let cool for a few minutes, then tip over onto a rack and let cool completely.

Gluten Free Coconut Cinnamon Rice Pudding Recipe

1 1/4 cups coconut milk
1 1/4 cups water
1 cup uncooked rice
1/2 tsp kosher salt
1 tsp ground cinnamon

Put coconut milk and water in a large saucepan over medium-high heat; whisk to combine.  Bring to a boil, add the rice and salt, stir, turn heat to low, cover pan, and simmer for 40 to 45 minutes or until the rice is tender and liquid is absorbed.

Remove from heat and let stand, covered, for 10 minutes, undisturbed.

Add cinnamon and stir. Serve immediately.

You can top the rice pudding with a little cream, some raisins, or even nuts and shredded coconut. This can be served for breakfast or as a dessert or snack.

Pacific Northwest Raspberry Frosty

2 cups fresh raspberries (plus a few for garnish)
1/2 cup sugar
1/2 cup vanilla yogurt
1/2 cup cranberry juice
2 cups cold water

Put 2 cups raspberries into food processor and puree, then pour out into a bowl and add the sugar, stirring until the sugar is dissolved.

Stir in the yogurt, cranberry juice, and water until well blended.

Pour into a saucepan, put over low heat, and stir, slowly heating the puree mixture until hot, but not boiling.

Pour into a bowl and put into freezer or refrigerator until chilled well and frosty. Stir and pour out into chilled

glasses, then serve garnished with whole raspberries.

Pacific Northwest Orchard Pear Crisp

3 lbs. pears, cored and sliced into thin wedges
1 Tbsp. lemon juice, fresh 
1 Tbsp. cornstarch
1 1/2 tsp. cinnamon, divided
1/3 cup white granulated sugar
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp. salt
3 Tbsp. cold butter, cut into small pieces
1/4 cup walnuts, coarsely chopped
1/3 cup old fashioned rolled oats

Preheat oven to 375 degrees.

Add the pears and lemon juice to a two-quart casserole dish, gently tossing pears to coat well.

In a separate bowl, use a whisk to mix together the cornstarch, 1 tsp. cinnamon, and white granulated sugar, then dump this mixture into the casserole dish with the pears and toss well to coat as evenly as possible.

In a food processor, put the brown sugar, flour, salt, remaining 1/2 tsp. cinnamon. Pulse until combined.  Add the butter to the food processor and pulse until it looks like a coarse meal. Add the walnuts and oats and pulse a couple more times.

Sprinkle this flour/nut/oat mixture from the food processor over the pears in the casserole dish, sprinkling as evenly as possible.

Bake in preheated oven for 40 to 45 minutes, until pears are tender.

Remove from oven and allow to cool for 15 to 20 minutes before serving.