Author: Brooke, Jeri

• 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.

• Add rosemary, black pepper and salt to a small bowl and stir thoroughly.
• Add the lemon zest and stir
• Stir in the garlic and olive oil, making a thick liquidy paste
• Coat the tenderloin thoroughly in the rub
• Leave to infuse for 30 mins
• Pre heat the grill to high (550F) (around 10 minutes)
• Approximately 16 mins grill time on high, turning every 4 mins so all sides are charred. Until internal temperature is 150F (note if grill temperature can’t reach 550F it will take longer)
• Let it rest for 10 minutes loosely tented with foil
• Carve on a diagonal, 3/8” slices and serve
• Drizzle the juices that are released during resting time over the slices

• In large pan, cook bacon till crisp; drain and crumble. Put in large Dutch oven.
• Brown sausage in same pan; drain and reserve 2 tbsp. drippings in pan. Place cooked sausage in Dutch oven.
• Add diced onions and green pepper, with cubed beef and garlic in pan and cook until browned. Add to Dutch oven.
• To Dutch oven, add red chili peppers, jalapeno peppers, chili powder, oregano and ½ tsp. salt. Stir in tomato paste and 2 ½ c. water.
• Cook on medium high heat until it boils, then turn it down and let simmer covered for 1 ½ hours. Stir occasionally.
• Add beans 30 – 45 minutes before the end.

Instructions

• Heat oven to 350°F

Filling

• Place apples in large bowl
• Mix Sugar and Cinnamon and sprinkle over apples
• Add Amaretto and Gran Marnier and stir well
• Spoon into baking dish

Topping

• Combine oats, flour blend, brown sugar and cinnamon in bowl
• Cut butter into topping mixture until mixture resembles coarse crumbs
• Sprinkle evenly over apples in baking dish
• ake 50-60 minutes until fruit is tender and topping is crisp

• Mix together black beans, green onions, red pepper and cilantro
• Combine Salsa, lime juice, garlic and cumin and pour into bean mixture
• Add the chopped avocado
• Serve with Tortilla chips