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Holiday Trifle*
Ingredients
12 Schar Lady fingers,
2 Tbsps rum or sherry,
1 cup raspberry jam,
2 cups fresh raspberries,
3 cups custard or pudding **

Directions
1. Arrange 6 ladyfingers in bottom of trifle bowl or in a deep glass casserole dish
2. Sprinkle half of rum or sherry on the ladyfingers
3. Spread half of jam on the ladyfingers
4. Place 1 cup of raspberries on top of jam
5. Cover with half of the custard or pudding
6. Repeat for second layer
7. First ladyfingers then rum then jam and raspberries – but save a few raspberries for garnish then finish with pudding or custard
8. Garnish with whipped cream and remaining raspberries
9. Refrigerate until served.

** For a traditional filling a rich custard is used. Recipe below. But a ready made or instant vanilla pudding or custard may be substituted for ease of preparation and time.

Vanilla custard
Ingredients
¾ cup sugar,
2 Tbsp cornstarch,
1/8th tsp salt,
1 cup milk,
1 cup heavy cream,
4 egg yolks, beaten,
2 Tbsp butter,
1 ½ tsp vanilla,
1 cup whipped cream

Directions
1. In the top of a double boiler mix together sugar, cornstarch, and salt.
2. Gradually stir in the milk and cream
3. Cook covered for 8 minutes without stirring.
4. Uncover and cook for 10 minutes, stirring occasionally
5. Add the egg yolks and the butter, cook for 2 more minutes
6. Cool, stirring occasionally.
7. Add vanilla and whipped cream.
8. Chill custard until ready to use.

*Adapted from Joy of Cooking
Adapted from holidays.net/kawanzaa

Cornmeal-Cottage Cheese Kugel
Serves: 8

Ingredients
Batter:
1/3 cup melted unsalted butter or oil
1/3 cup sugar
2 eggs
1/4 cup milk
1/3 cup sour cream or yogurt
1 cup gluten-free baking mix
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
Filling:
1 pound dry cottage cheese or well drained ricotta
1/3 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup sour cream or yogurt
1 pinch salt
Topping:
Sour cream or yogurt
Warm cherry pie filling (optional)

Directions
Preheat oven to 350°F.
1. Grease a rectangular baking dish (7"x11", if using Pyrex, reduce oven heat to 325°F). You may also use a 9" or 10" spring-form pan.
2. For batter, stir together the butter and sugar. Add eggs, milk, flour, cornmeal, baking powder and salt to make a smooth batter. Set aside.
3. For cheese filling, cream the cottage cheese with the sugar. Add vanilla, eggs, sour cream and salt.
4. Spoon half of cornmeal batter into dish. Top with half of cheese filling, then finish with more cornmeal batter and cheese batter. You may marbleize by gently swirling a butter knife through mixture.
5. Bake until casserole appears set (40 to 50 minutes). Serve warm or cold, with sour cream or yogurt spooned on top.
Adapted from: Baker Boulanger

Roasted turkey with potato latke stuffing
Serves: 10
Ingredients for the turkey: 1 turkey 12 to 14 lbs., 1 gallon water, 1-1/2 cups sugar, ,1-1/2 cups kosher salt, 3 ounces dark soy sauce, 4 tbsp. black peppercorns, 4 ounces peeled fresh ginger, sliced 1/4" thick, 6 pieces star anise, 6 bay leaves, 4 tbsp. vegetable oil

Ingredients for the Potato Latkes: 4 large unpeeled washed potatoes (about 1 lb.), 2 small onions, 2 eggs, extra large, 1 pinch kosher salt, 4 tbsp. gluten-free baking mix, corn oil for frying
Preheat oven to 550°F. In a large pot or plastic container (large enough to submerge whole turkey) combine water, sugar, salt, soy sauce, peppercorns, ginger, star anise, and bay leaves. Stir to dissolve sugar and salt. Remove giblets from turkey's cavity. Submerge turkey in brine and allow turkey to brine overnight in refrigerator (up to 24 hours). Make Potato Latkes: Shred potatoes and onions in a food processor; place into a large mixing bowl and mix by hand. Put shredded potato-onion mixture into bowl of food processor fitted with metal blade. Add eggs and salt, then pulse just to blend. Return mixture to mixing bowl. Sprinkle gluten-free baking mix over top, then stir to mix. (Most gluten free baking mixes have baking powder added and gives latkes a little lift.) The mixture should have consistency of loosely cooked oatmeal. Pour corn oil into a large skillet to depth of about 1/2", then heat over medium-high heat. Pour in enough mix to make a 3" diameter pancake. Cook pancakes until deep golden brown, about 3 to 4 minutes per side. Drain on paper towels. Latkes may be prepared one day ahead. Remove turkey from brine; rinse inside and out under cold running water. Pat dry with paper towels. Place turkey in roasting pan; stuff cavity loosely with potato latkes (once cool, cut latkes into crouton-size pieces to stuff turkey). Secure legs of turkey by tying together with kitchen string. Rub outside of turkey with vegetable oil. Place roasting pan with turkey in preheated oven and roast 30 minutes. Lower oven temperature to 375°F and continue roasting about 2 hours, basting every 20 minutes. When an instant-read thermometer inserted into body cavity/stuffing registers 165°F (fleshy part of thigh will be about 180°F; do not touch the bone), remove turkey from oven. Allow turkey to rest 30 minutes. Carve turkey and spoon latke stuffing around platter.
Adapted from: Recipe from Peter Kelly, chef-owner of Xavier's restaurants, Restaurant X and Bully Boy Bar, and Steve Gold of Murray's Chicken in South Fallsburg, N.Y. This appeared in the San Jose Mercury News, 11-27-02

Moroccan rubbed grilled steak and sweet potatoes
1 teaspoon ground allspice, 1 teaspoon ground cumin, 1 teaspoon ground ginger,
1 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1/2 teaspoon cayenne pepper, 1 pound strip steak, trimmed of visible fat and cut into 4 portions , 2 medium sweet potatoes (about 1 pound total), peeled and very thinly sliced, 1 medium red onion, halved and very thinly sliced
4 teaspoons canola oil, 1 teaspoon freshly grated orange zest
Preheat grill to high. Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a small bowl. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture. Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture. Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side. Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
Adapted from holiday.net/Kawanzaa

Pickled Beets
2 bunches of red beets, 1 cup balsamic vinegar, ½ cup liquid from canned mandarin oranges, 1 small can mandarin oranges, ½ cup pecans

Cut off beet tops ( these can be used in a tossed salad or steamed like spinach for a healthy side) Rise beets: Place in a pot and cover with water. Cook on stove top on medium high until the beets are fork tender. Drain the mandarin oranges, saving ½ cup of the liquid. Set the oranges and liquid aside. Let the beets cool. Then with a sharp knife peel the skin off the beets. Cut the beets into wedges. Place in a large bowl.
Add the vinegar and the liquid from the mandarin oranges. Toss lightly. Refrigerate the beets. When you are ready to serve the beets, add the mandarin oranges and the pecans. Toss lightly.

Pomegranate poached pears
4 ripe, firm Bosc pears, 1 1/2 cups pomegranate juice, 1 cup sweet dessert wine, such as Muscatel or Riesling, 2 tablespoons sliced almonds, 1/2 cup pomegranate seeds (1/2 large fruit), 4 tablespoons sour cream or plain yogurt, 4 fresh or dried bay leaves for garnish
Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.
Place the pears on their sides in a large 3- or 4-quart saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.
Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear. Sprinkle pomegranate seeds around the pears and top with the almonds. Garnish each serving with a dollop of sour cream (or yogurt) and a bay leaf.
Adapted from holidays.net/kawanzaa

Pumpkin spiced cookies
Ingredients
1 1/3 cup gluten-free all purpose flour,
1 teaspoon baking powder,
1/2 teaspoon baking soda,
1/2 teaspoon salt,
1 teaspoon ground cinnamon,
1/2 teaspoon ground ginger,
1/4 teaspoon ground allspice,
1/4 teaspoon freshly grated nutmeg,
3/4 cup canned plain pumpkin,
3/4 cup packed light brown sugar,
2 large eggs,
1/4 cup canola oil,
1/4 cup dark molasses,
1 cup raisins

Directions
1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.
3. Whisk pumpkin, brown sugar, eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.
4. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.
2. For a special treat chocolate chips can be added to the cookie dough.

Christmas cookies
Ingredients
½ cup sugar,
½ cup butter,
1 tsp vanilla,
2 eggs,
2 ½ cup gluten-free baking mix,
2 tsp baking powder,
½ tsp salt

Directions
1. Cream sugar and butter together.
2. Add vanilla.
3. Add eggs one at a time beating well after each addition.
4. Add in dry ingredients.
5. Chill dough three to four hours before rolling.
6. When ready to bake preheat oven to 375.
7. Roll and cut out cookies.
8. Place cookies on a greased cookie sheet.
9. Decorate as desired.
10. Bake 7 – 12 minutes

Apricot sauce
1 cup dried apricots chopped, 1 Tbsp orange marmalade, ½ tsp allspice, 2 cups water, 1Tbsp Chambord 

Chop the apricots into small pieces. Add the apricots, water and orange marmalade into a 2 qt saucepan. Cook over low flame until the apricots are soft and the liquid thickened, stirring frequently. Add the Chambord, stir. Remove from heat and serve. Sauce can also be stored and used on many dishes.

Almond crusted Talapia
4 pieces tilapia (about 1 ½ pounds), ½ beaten egg, milk or water, 1 cup almond flour, 1 tsp thyme, salt, pepper, slivered Almonds, ¼ cup oil 

Preheat oven to 375°F. Pour the oil in a baking dish. Set aside. Mix almond flour with the thyme, salt and pepper in a large bowl. Dip the fish in the water or egg. Dip the fish in the flour mixture. Turn to coat evenly. Repeat until all the fish is coated. Place the coated fish in the oiled baking dish. Scatter the slivered almonds on top of the fish. Bake at 375 for 20 to 25 minutes until the fish can be flaked with a fork. Serve with the apricot sauce.

Beet salad
Beets 4 medium size beets
Mandarin oranges 1 small can
Balsamic vinegar ½ cup
Thyme, garlic salt, ½ tsp each
Red onion ½ half sliced thin
Walnuts ½ cup
Feta cheese crumbled ½ cup

Directions
1. Scrub beets, removing stems and leaves
2. Place beets in medium pot of water and boil gently until tender. Let cool.
3. While beets are cooling slice onion into thin semi circles.
4. Drain mandarin oranges saving the liquid. Put aside the mandarin oranges until ready to serve.
5. Mix the vinegar and liquid from mandarin oranges with spices in medium size bowl.
6. When beets are cool skin and cut into small wedges. Add to vinegar mixture and stir until beets are coated.
7. Cover and refrigerate beets until ready to serve.
8. When ready to serve the beet salad, remove from refrigerator, add mandarin oranges and stir till mix.
9. Top with crumbled feta cheese and walnuts.

Cucumber and Pomegranate Salad
½ cup chopped scallions
½ cup chopped fresh mint or 1 Tbsp dried mint
½ tsp ground pepper
1 long seedless cucumber, peeled and diced
Seeds of 2 pomegranates
1 fresh lime, peeled, sliced

In serving bowl; combine all ingredients and mix thoroughly.
Salt to taste.

Eggplant parmesan
Eggplant 1 medium
Milk or beaten egg to dip eggplant
Schar breadcrumbs 2 cups
Mozzarella cheese 2 cups
Parmeasean cheese 1 cup
Tomato sauce 2 – 3 cups

Directions
1. Peel eggplant. Cut in half lengthwise. Then slice each half into thin strips.
2. Preheat oven to 350
3. Mix bread crumbs and parmesan cheese in a medium size bowl.
4. place milk or beaten egg in medium bowl
5. take sliced eggplant dip in milk or beaten egg to coat, then dip into breadcrumb mixture
6. Lightly fry each coated piece of eggplant until golden brown. Place on a paper towel to drain.
7. When all eggplant slices are fried, coat the bottom of a medium baking pan with sauce.
8. Layer the fried eggplant on the sauce in the bottom of the pan, top with more sauce and then with the mozzarella cheese. Continue layering until all ingredients are used finishing with mozzarella cheese on top.
9. Bake for 30 to 40 minutes.

Pumpkin face shortbread cookies
Schar shortbread cookies
Vanilla cake icing
Red and yellow food coloring
Chocolate chips
Green cake decorating icing
Any other decorations you and the children may want

Directions
1. On a cookie sheet lay out the shortbread cookies.
2. Mix the red and yellow food colors into the vanilla icing until you get a nice pumpkin orange.
3. Spread about 1 – 2 tsp of orange icing on each cookie
4. Use the chocolate chips to create the pumpkin face.
5. Use the green cake decorating gel or icing to make the green steam.

You could also make perfect Halloween sandwich cookies ! Just ice the bottom of one shortbread cookie and top with another – delicious!

Pumpkin pie with Schar shortbread cookie crust
Crust
2 cups crushed Schar shortbread cookies
¼ cup butter – softened
Dash cinnamon

Pie filling
12 ounces pumpkin puree
12 ounces evaporated skim milk
2 eggs
½ cup brown sugar
½ cup granulated sugar
½ tsp nutmeg
½ tsp allspice
1 tsp cinnamon

Directions
1. Preheat oven to 350 degrees.
2. Crush cookies into a fine meal. Cut in the butter. Add cinnamon. Mix until dough forms a coarse meal.
3. Press into the bottom of a pie pan.
4. Bake for 10 minutes.
5. Remove from oven and let cool while mixing the pie filling.
6. In large bowl beat eggs until frothy.
7. Add remaining ingredients and mix well.
8. Pour into pie crust.
9. Bake for one hour.

Most children (adults too) like breaded chicken. Chicken nuggets and fish sticks are a favorite school lunch too. Here is a way to make delicious gluten free version of their favorite meal. For a crunchy version use equal parts of breadcrumbs and crushed potato chips. Watch the chicken disappear!

Chicken Nuggets, Tenders, or Fish Sticks
Chicken breast (or chicken strips or flounder cut into strip)
1 cup Schar gluten free breadcrumbs
1 cup crushed potato chips
½ tsp Pepper (use white if color is an issue)
½ tsp Garlic salt
½ tsp Oregano, crushed
1 Egg, beaten

1. Heat oven to 400
2. Lightly coat the bottom of a baking pan with oil.
3. Mix together the dry ingredients.
4. Beat the egg.
5. Cut the chicken or fish into desired size and/or shapes.
6. Dip the chicken or fish into the egg then into the coating mixture.
7. Place the chicken or fish in the pan.
8. Repeat until all chicken is coated.
9. Bake for 20 – 30 minutes depending on the size and thickness of the pieces.

Grilled Salmon with mango salsa
4 salmon cutlets

Mango salsa
2 large mangos
½ cup chopped red onion
½ cup chopped red pepper
¼ cup vinegar
1 tsp garlic salt

1. Peel and chop the mango into small pieces.
2. Mix all ingredients together.
3. Spoon over salmon
4. Bake salmon (or grill) till done and flesh flakes.

Parsley sauce with cornichons and capers

This sauce is excellent with beef tenderloin.
From Cooks Illustrated; The New Best Recipe
¾ cup minced fresh parsley leaves
12 cornichons, minced (6 Tablespoons) plus 1 tsp cornichon juice
¼ cup drained capers, chopped coarse
2 medium scallions white and light green parts, minced pinch salt
¼ tsp black pepper
½ cup olive oil

Mix all the ingredients together.
Keep at room temperature until ready to serve with tenderloin.

Marinade for chicken
From Joy of Cooking
This is a great marinade for chicken breast, grilled or baked, and it is perfect for kebobs!

¼ cup vegetable oil
½ cup dry white wine
1 minced clove garlic
1 finely chopped medium size onion
½ tsp celery salt
½ tsp salt
¼ tsp dried thyme, tarragon, or rosemary
1. Combine all ingredients
2. Mix well.
3. Chill for several hours (or overnight) in covered bowl or jar.
4. Shake well then pour over chicken.
5. Chill chicken in marinade for three hours, turning pieces to ensure even coating.
6. Cook as desired – baste at least once during cooking.

As May is the month for celiac awareness, Mothers day, and Memorial Day. So I thought what fun to create an easy Bar-B-Q menu the whole family can enjoy! The idea behind this easy menu is that the pasta salad and cookie bars can be made ahead so everyone can enjoy the day off!
But with any picnic or Bar-B-Q don’t forget to keep any meats, proteins, or salads well chilled. Use a cooler with ice or ice packs to keep food safe. Make the hamburger patties ahead and freeze them. Pack them in the cooler frozen, this way you can be sure the meat will be safe – as well as acting as an extra “freezer pack” for the rest of the food in the cooler. Be sure to keep the cooler in the shade.
Don’t forget to bring a comfortable chair for Mom and a Frisbee or softball for the rest of the family!

Here is my favorite Bar-B-Q menu:

Hamburgers on Schar Classic White Rolls
Pasta salad
Fruit salad
Oatmeal Cookies or Bars
Raspberry lemonade

Mashed potatoes – and more.
Cauliflower, cut into small pieces use mostly the tops
Potato, skinned, chopped
Margarine, salt and pepper to taste.

1. Fill large pot with water, set on med high heat on stove.
2. Add cauliflower and potatoes to large pot.
3. Boil till tender soft.
4. Drain water.
5. Mash the potatoes and cauliflower together.
6. Season to taste.

Spinach pie
Gluten-free pie crust
1 box frozen chopped spinach thawed and drained, 16 ounces ricotta cheese – preferably part skim, 2 eggs, 1 cup grated Swiss cheese, 1 cup grated parmesan cheese, ½ tsp nutmeg, salt and pepper to taste 

Crust:
½ cup all purpose gluten-free flour mix
½ cup chopped nuts (walnuts or almonds)
¼ cup butter or margarine
Crust directions:
1. Mix crushed nuts and flour together.
2. Add butter or margarine. Mix until ingredients resemble coarse meal.
3. Press into pie pan.
Filling Directions:
1. Preheat oven to 375 degrees
2. In large bowl combine eggs and ricotta cheese. Mix well.
3. Add grated cheeses and seasoning. Mix well.
4. Add drained spinach. Mix well.
5. Spoon cheese mixture into prepared pie crust.
6. Bake in oven at 375 degrees for 45 minutes or until middle is done.

This meal offers many heart healthy benefits. The salmon and pine nuts provide those essential fatty acids that are so beneficial. The quinoa also offers a good source of calcium and fiber – not to mention a great taste.

Quinoa pine Nut Pilaf
1 large onion, chopped, 3 garlic cloves, minced or pressed, 1 Tablespoon canola or olive oil, 1 red or green bell pepper or a combination, 2 tsp ground cumin, 2 tsp ground coriander, 1 cup quinoa, 1 2/3c water, ½ cup chopped fresh basil, 1 ½ cu frozen corn kernels, salt and pepper to taste, 1 ½ Tablespoons toasted pine nuts

1. In a heavy sauce pan sauté the onions and garlic in the oil for about 5 minutes, until softened.
2. Add the bell peppers, cumin, coriander, and continue to sauté for 5 more minutes stirring occasionally.
3. While the vegetables cook, rinse the quinoa.
4. Add the rinsed quinoa and water to the sauce pan, cover tightly, and simmer for 15 minutes.
5. Stir in the basil and corn and cook for 5 to 10 minutes longer, or until the quinoa is tender.
6. Stir the pilaf to fluff it, add salt and pepper to taste.
7. Serve with topped with toasted pine nuts.

Oven roasted salmon
1 pound salmon filets ( 1/4 pound per person), 1 large lemon, half thinly sliced, 2 Tablespoons capers, 1 Tablespoon olive oil

1. Preheat oven to 350 degrees.
2. Put salmon in pan, drizzle with oil and juice from half lemon.
3. Top with capers and lemon slices, cover with foil.
4. Bake for 30 minutes, or until salmon is done and flakes with a fork.

Pumpkin Cheesecake
Crust
Two options;
1) Ground nuts or nut meal.
2) Gluten free ginger snaps
Use either as if graham crackers. Mix with butter, brown sugar and a dash of gluten free flour. Press into pie pan. Bake for 10 minutes at 350 degrees.
1/4 cup butter, 2 cup ground nut meal ( or gf ginger snaps), 2 tablespoons chickpea flour, 1/2 cup brown sugar

Cheesecake:
4 packages cream cheese, 4 eggs, 1 ½ cup sugar, 2 tsp vanilla, 1 tsp cinnamon, ½ tsp ground cloves, ½ tsp ginger, ½ tsp nutmeg, 1 cup pumpkin puree

Topping:
1/4 cup granulated sugar, 1 cup sour cream, ½ tsp vanilla

Directions
1. Preheat oven at 450.
2. Make crust, bake and set aside to let cool.
3. In mixing bowl cream together the cream cheese, sugar.
4. When sugar mixture is creamed and fluffy add pumpkin.
5. Add eggs one at a time.
6. Add spices.
7. Pour over nut crust.
8. Bake at 450 for 15 minutes.
9. Turn oven down to 350 and bake for 55 minutes, or until knife inserted in center comes out clean.
10. Mix sour cream, sugar and vanilla together.
11. Remove cheesecake from oven. Spoon sour cream mixture over top of cheesecake leaving room around the edge, covering any cracks.
12. Return to oven and bake for another 15 minutes at 350.
13. Remove from oven and let cool for one hour, then refrigerate.
14. Best when refrigerated over night.

Citrus Brown Rice Pilaf
2 tbsp butter or oil, ¼ tsp oregano, 1 cup brown rice, ½ cup finely chopped pecans, 2 cups stock; beef, chicken or vegetable, salt and pepper to taste, ½ cup currants, 2 tbsp chopped, fresh parsley, 1 tbsp grated orange or lemon rind

Preheat oven to 350º F (180ºC). Melt butter or oil in a large saucepan over medium heat. Add buckwheat. Add stock, cover and cook for 15-20 minutes or until most of the liquid is absorbed. Add remaining ingredients except parsley. Transfer to a greased 1-qt casserole dish, cover and bake for 20 minutes. Stuff in cavity of cooked chicken to serve. Garnish with parsley. Makes 6 servings.