Author: pcmscAdmin

• Heat oil in a heavy large Dutch oven over medium high heat.
• Dry meat with paper towel.
• Season with kosher salt and pepper.
• Working in batches, add meat and bones to pot and brown on all sides.
• Transfer meat and bones to a bowl and set aside.
• Add onions to the Dutch oven and sauté until tender and brown, about 10 minutes.
• Add cumin and cinnamon and stir for about 30 seconds.
• Add tomatoes, chicken broth, beef broth and bay leaves.
• Return meat and bones to pot along with any accumulated juices. Bring to a boil. Reduce heat, cover and simmer 1 ½ hours

• Preheat oven to 350 degrees.
• Toss the oats, coconut, cinnamon, ground flax meal, and almonds together in a large bowl.
• Whisk together the oil, vanilla, almond extract, and honey in a small bowl. Pour the liquids over the oat mixture and stir until all the oats and nuts are coated.
• Pour onto a large baking sheet.
• Bake, turning oats half way through baking so they brown evenly, with a spatula when they get golden brown, about 40 minutes. All ovens vary, so watch very closely as it can burn quickly. Let your nose be your guide and when you smell the granola baking, check on it from time to time and make sure you fold the mixture once browned and golden starting from the outer edges of the pan so that the granola can brown evenly.
• Remove the granola from oven and immediately transfer to a large metal bowl to cool, stirring occasionally to break up clumps.
• When cool, add the remainder of ingredients. Store in airtight container. Lasts for weeks.

• Melt butter and cook onions and sugar slowly until golden, about 30-45 minutes.
• Slice 1/3 of the mushrooms and finely chop the rest.
• Add all mushrooms and sauté for 5 minutes.
• Stir in flour until smooth.
• Cook for 2 minutes, stirring constantly.
• Pour in water and stir until smooth.
• Add remaining ingredients and heat to boiling, stirring constantly.
• Reduce heat and simmer uncovered 10 minutes.
• As in most soups, it is even better the next day.

• Preheat the oven to 350 degrees F.
• Grease two cookie sheets or line them with Silpat.
• In a large bowl, stir together the flour, baking soda, espresso powder, and salt.
• In another large bowl, cream the butter and sugars.
• Add the water and vanilla.
• Mix the ingredients until they are just combined.
• Add the eggs and mix them lightly.
• Stir in the flour mixture. Fold in the chocolate chips. Don’t over-mix the dough.
• Drop the cookies, 6 scoops each, onto the prepared cookie sheets using two tablespoons or an ice cream scoop.
• Sprinkle with a bit of flake salt on top of each cookie.
• Bake them for 12 minutes or until the edges and centers are brown.
• Remove the cookies to a wire rack to cool.

• Combine ingredients and let sitfor several hours before serving.  Adjustseasoning.  I like to serve with LateJuly multi grain tortilla chips that I get at Costco. 

• Combine the cake mix, eggs, oil and water in a bowl, mix well. Stir in the coconut extract. Pour into a greased and floured 9×13 inch cake pan.
• Bake at 350 degrees for 30 minutes or until cake tests done.
• Mix the coconut milk and condensed milk in a small bowl. Pour over the hot cake. Let stand until cool.
• Beat the whipping cream with the sugar in a mixer bowl until soft peaks form. Spread over the cake.
• Top with the flaked coconut.
• Serve with fresh strawberries.

Sandwiches

• Slice rolls. Spray an 11x15x2 inch sheet pan with cooking spray and lay a piece of Parchment paper to line the baking sheet. Spray parchment lightly with cooking spray to prevent sandwiches from sticking. ** I use a Silpat baking sheet which replaces using parchment and they do not have to be sprayed. Place rolls in pan and place a 1/2 slice of cheese on bottom half, folding to fit, then slice of ham (folded to fit the roll) on top of cheese and top with another 1/2 slice of cheese. Replace top half of roll. They should completely fill the sheet pan. There may be about 4 rolls leftover. Or the rolls can be placed on the sheet pan and sliced in half all at one time, then lay the ham and cheese on bottom half and lay the top half over the ham and cheese. Cut the rolls so it makes individual sliders and pour marinate over all and continue with the recipe instructions.
• Brush tops of rolls with the sauce until all the sauce is used. Cover with foil sealing edges and chill in fridge overnight.
• Bake covered in foil at 350 degrees for 10 minutes. Remove foil and continue baking an additional 10 minutes until cheese is nicely melted. Don’t over bake or rolls will be dry. Serve warm.

Sauce

• Heat ingredients until brown sugar is melted, whisking so it does not burn

• Preheat oven to 375 degrees.
• Cream together the sugars, oil and butter.
• Add the eggs, almond extract and vanilla and beat until fluffy.
• Sift dry ingredients together and add to butter mixture gradually beating until just blended.
• Drop by rounded tablespoons (I use small ice cream scoop) on ungreased sheet pan (I use Silpat baking sheets).
• Using a flat bottom glass, dip the bottom of the glass in sugar and slightly press down on each cookie before baking.
• bake about 12 minutes
• These cookies spread out, so place far apart when baking.  Let cool slightly on baking sheet before transferring to rack to cool.

Cake

• Preheat oven to 325
• Blend the first four ingredients.
• Add remaining ingredients, except the carrots and walnuts.
• Once that is blended, add the carrots and walnuts.
• Bake at 325 degrees for about 45 minutes in a bundt pan or two rounds.

Frosting

• Be sure to let the cake totally cool before removing it from the pan. Gluten free baked goods need to be cooled before you can cleanly remove them from the pan.
• Combine 8 oz of brick cream cheese, half a stick of butter (4 oz.), 2 teaspoons vanilla, and 2 cups confectioner sugar, added slowly one cup at a time.

• PREP: Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.
• CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and 1/2 cup sugar. Add 1 1/2 tsp vanilla extract, 2 cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains. Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough. Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.
• FILLING: While the crust is baking, zest then squeeze the lemons and prepare your filling. In a large mixing bowl, whisk together eggs and sugar until blended. Add Lemon juice and lemon zest and whisk to combine. Add 1 cup flour and whisk until smooth and very well blended and no traces of flour remain.
• BAKING: Pour filling over the warm crust and bake in the center of a preheated oven at 350˚F for 30-35 minutes or until the filling is set. As soon as the filling is no longer wobbly in the center, remove from the oven so you don’t over-bake. Cool in the pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.
• TO SERVE: Pull the parchment paper up slightly to loosen from the pan then transfer to a cutting board and cut into 18-20 squares then dust the tops with powdered sugar.