Crust:
2 c flour
1 c oats
3/4 c shortening
1 c brown sugar
Mix and pax into a pan. Reserve some crumble for the top.
5-6 apples
Slice and peel the apples and layer onto the crust.
Syrup:
1 c white sugar
1 c cold water
2 T cornstarch
Cook in a saucepan until clear and bubbly. Pour over apples. Sprinkle crisp with cinnamon and remaining crust. Bake for 30 minutes at 350.
In a 9x13 pan layer ingredients as follows:
1 can refried beans
8 oz. sour cream blended with 8 oz. cream cheese
8 oz. taco sauce or salsa (taco sauce is better)
1 lb. browned hamburger with taco seasoning
1 can nacho cheese soup
Shredded cheese
Bake at 350 for 30 minutes. Serve with tortilla chips.
1 c. wheat
4 c. water
1 lb. hamburger OR 1 lb. chicken, shredded/cubed
1 large can tomato juice (the big one)
2 packages of chili seasoning
Combine wheat & water in large pot and cook/simmer on low for 1 1/2 hours. Don't drain any water. Once cooked, add meat, juice, and chili seasoning. Heat through and enjoy. Serve with sour cream, shredded cheese & fritos.
3/4 c mayo
3 cloves garlic
2 1/2 T lemon juice
3/4 t salt
1/2 t pepper
Add all ingredients to nutribullet or some sort of blender device. Blend until smooth. Refrigerate for 30 minutes prior to eating for best enjoyment.
1 1/2 c egg whites from 10-11 eggs
3/4 c gluten free flour
1/4 c cornstarch
3/4 c powdered sugar
3/4 c + 2 T granulated sugar
1/4 t salt
1 1/2 t cream of tartar
1 T vanilla
1/4 t almond extract
Separate egg whites and allow them to sit at room temperature for 30 minutes.
Preheat oven to 350. In a food processor bowl, blend flour, cornstarch, and powdered sugar together until smooth, about 30 seconds. (I use my immersion blender)
Add the granulated sugar to a bowl and blend 5-7 times, just to make it finer. Set aside.
In a bowl of a stand mixer using whisk attachment, beat egg whites on high speed until it starts to foam. Then add salt and cream of tartar.
Add the vanilla and almost and continue whipping on high speed.
With the mixer running on high, slowly add the granulated sugar, 1 T at a time, until all the sugar is added and the mixture is glossy with soft peaks.
Using a spatula, slowly fold in the flour mixture, 1/3 at a time. Do this carefully and slow so the egg whites don't deflate. Scoop into an ungreased pan.
Bake for 35-40 minutes, until lightly golden. Remove oven from cake and immediately flip upside down.
1 c flour
1/2 t baking soda
1/2 t salt
1/2 c butter at room temperature
1/3 c sugar
2/3 c brown sugar
2 t vanilla
1 egg
1 1/2 c rolled oats
1 c semi-sweet chocolate chips
In a small bowl, whisk together the flour and baking soda. Combine butter with both sugars and beat until light and fluffy. Reduce speed and add salt, vanilla, and egg. Beat until well mixed, about one minute.
Add flour mixture and mix until almost combined. Stir in oats and chocolate chips. Chill dough for one hour.
Preheat oven to 375. Bake cookies until golden around edges, about 8-10 minutes. Remove from oven and let sit on baking sheet for 1-2 minutes before transferring to a cooling rack.
Cooked Jam
Raspberry:
5 cups crushed berries
4 cups sugar
Strawberry:
6 cups crushed berries
4 cups sugar
Put crushed berries into a large saucepan. Measure the exact amount of sugar. Take 1/4 c of sugar from measured and stir with pectin. Stir that mixture into the fruit. Bring mixture to a boil on high heat and boil for one minute, stirring constantly. Add remaining sugar to fruit. Return to a full boil and boil for one minute exactly, stirring constantly. Remove from heat and skim off foam. Add to jars and can jars for 10 minutes.
Freezer Jam
Strawberry:
4 cups crushed berries
3 cups sugar
Raspberry:
4 cups crushed berries
3 1/2 cups sugar
Measure sugar into a saucepan and stir in box of pectin. Add one cup of water. Bring to a boil on medium-high heat, stirring constantly. Boil for one minute, stirring constantly. Remove from heat and add fruit. Stir for one minute or until blended. Fill jars and cover. Let the jars sit out for 24 hours and then store in freezer.
