Recipe makes about 15 waffles; so if you have a small family you may want to half the ingredients.

Multigrain Vanilla Waffle

Dry Ingredients

1 ½ cups cornstarch

1 cup GF oat flour

¾ cup rice flour

½ cup corn flour or fine ground cornmeal

½ cup potato starch

1 tablespoon baking powder

¼ teaspoon baking soda

1 teaspoon xanthan gum

1/3 cup sugar

Wet Ingredients

1 ¾ cups milk

3 eggs

1 cup olive oil

1 tablespoon vanilla extract

If your waffle maker isn’t non-stick, then grease well, then heat waffle maker.

Whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just blended.

Ladle waffle mixture onto waffle maker and cook for about five minutes until lid of waffle maker lifts easily. Top with butter and maple syrup, fruit sauce, or honey.

We usually use this chocolate fudge for gift baskets at Christmastime

This is a Christmas favorite. It is soft, chocolatey, and melts in your mouth.

¾ cup evaporated milk

1 ¾ cup white sugar

1 ½ cups miniature marshmallows

1 ½ cups semisweet chocolate chips

1 ½ teaspoons vanilla extract

½ cup pecans or walnuts (optional)

In a small saucepan, combine the evaporated milk and sugar. Heat at medium high. Bring it to a slow boil, and let it boil for 1 minute. Turn the heat to low and stir in marshmallows, chocolate chips, vanilla extract, and nuts. Stir until the chocolate chips and marshmallows are melted.

Pour into a buttered 9×13 inch pan. Let it cool. When cool, cut into squares. Fudge can be kept for about a month. 

Though there are actual ‘double boilers’ you can buy, there is a simpler, less-expensive, homemade version:

Place water in a small saucepan, at least an inch thick, so that the water will not boil away. Place a stainless steel bowl on top of the saucepan, big enough that it won’t touch the water. Put whatever you need to melt/cook in the bowl on top and heat the burner to high.

The water will boil underneath the bowl, and the steam will rise and heat the bowl, therefore slowly and evenly heating the contents. Cook/melt contents for as long as the recipe says. In the case of the cream cheese or butter (butter can melt in a microwave or a saucepan on medium low heat, but you can also use a double boiler), only until the cream cheese is soft enough to blend or butter is melted.

Ingredients:    

Gluten-Free Carrot Cake with Mom's Cream Cheese Frosting

1 ½ cups cornstarch

1 cup gluten-free oat flour

½ cup rice flour

1 ½ teaspoons xanthan gum

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 cups sugar

1 cup light olive oil

4 eggs

1 ½ cups ground or grated carrots, peeled

1 cup walnuts or pecans, optional

Preheat the oven to 350 degrees F. Grease WELL two nine inch round cake pans for a two-layer cake, or a single eleven inch round cake pan. You can also use a 9 by 13 inch glass pan.

In a separate bowl, whisk together the cornstarch, oat flour, rice flour, xanthan gum, baking powder, baking soda, salt, and cinnamon.

In the bowl of your electric mixer, beat the olive oil, eggs, and sugar until well blended. Stir in the flour mix and fold in the carrots and nuts.

Cook for forty to forty-five minutes, see ‘Cake and Cupcake Tips’ in the ‘tips’ section for checking doneness.

Mom’s Cream Cheese Frosting

Ingredients:

4 ounces, (½ a stick) cream cheese

¼  cup (½ a stick) butter

1 teaspoon vanilla extract

2 1/2 cups powdered sugar, more or less

1/4 cup cream, half and half, or milk

In a double boiler (see tips), melt the butter and cream cheese, the butter until it is completely melted, the cream cheese until it is soft. Beat with electric mixer, then add vanilla extract and one cup of the powdered sugar. Beat, then add another cup. If the frosting is at about the right consistency and tastes sweet enough, then don’t add the remaining half a cup of powdered sugar. If you think it needs more, add the rest, and continue adding sugar until you think it is just right. Once frosting is at its perfection, you can add food coloring if you like. If you want chocolate frosting, add a tablespoon of cocoa. Spread onto your cake, cookie, or cupcake, with a knife or small rubber spatula.

Gluten-Free Easy Ketchup on homemade meatballs

1 12 oz can tomato paste

¼ cup water

½ teaspoon cinnamon

¼ teaspoon salt

1 teaspoon spaghetti seasonings

1 tablespoon vinegar

2 tablespoons honey/white sugar

Put the tomato paste and water in a small saucepan and stir. Heat the saucepan to medium heat. Add the remaining ingredients and stir until fully blended. Test it and add more honey/sugar to taste.

As soon as ketchup is fully mixed, remove from heat. It is best if cooled for at least 1 hour before serving.

NOTE: Do not replace the rice flour with oat flour; I find that the oat flour gives far too grainy a texture.

Soft and moist Chocolate Coffee Brownie

Ingredients:

2 ½ cups sugar

½ cup rice flour

1 cup gluten-free cornstarch

1 cup (2 sticks) butter

4 eggs

1 teaspoon vanilla extract

½ cup coffee

1 cup semisweet chocolate chips

1 cup sliced almonds, chopped pecan pieces, or walnut pieces, optional

Preheat the oven to 350 degrees F, and grease a 9 by 13 inch glass baking pan.

Set the butter to melt. I use a small saucepan at medium heat, stirring it now and then, but you can also use the microwave by going for 1 minute, stirring, and going for another minute.

While the butter is melting, mix together the sugar, cocoa, rice flour, and cornstarch. Add the butter, eggs, vanilla extract, and coffee. Stir until blended.

Pour in the chocolate chips and stir.

Pour the mixture into the pan, then top with nuts. I usually top only half of the brownies with nuts, since some people prefer no nuts.

Place in the oven and cook for 30-35 minutes, thirty minutes for rather ‘goopy’ brownies, and thirty-five for well done. A knife should come out dirty but with dry crumbs on it. Of course, their may be some melted chocolate chip upon the knife as well. See ‘Cakes and Cupcakes Tips’ for more on this.

Remove brownies from oven and let cool on counter-top. You may want to either remove them from the pan and put them in an airtight container or cover them with a towel or a cookie sheet, to prevent them from drying out.

Delicious Gluten-Free Waffle

These are soft and light on the inside with a little bit of crunch on the outside.

Dry Ingredients

1 ¼ cup GF oat flour or rice flour

¾ cup GF cornstarch

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon xanthan gum

¼ teaspoon salt

Wet Ingredients

2 eggs

½ cup olive oil

¾ cup milk

2 teaspoons vanilla extract

Whisk together the dry ingredients. Stir in the wet ingredients until just blended. Let the batter sit for ten minutes. Meanwhile, heat the waffle iron.

Pour the dough on the waffle iron and cook. Remove and eat with maple syrup, butter, honey, and/or dumpling berry sauce (see dumpling recipe).

Butter under wax paper sliced in half the long way

Cover your work surface with piece of wax paper about 10×10”. You don’t have to go by this exact measurement; this is just to give you an idea how big you want it to be.

Set another piece of wax paper about the same size aside.

Pressing the Butter Down

Place the butter that you need to soften on the first piece of wax paper. It is best to cut the butter in half the long way, so as to make it easier to press. Place the second piece of wax paper over the butter. Push down on butter with the palm of hour hand. Continue to press it until his is only about 1/8-1/4 inch thick. Remove the wax paper from the top of the butter and cut the butter into little chunks with a knife.

Continuing to press

Peel the butter off of the wax paper and into your bowl.

Cutting the butter

4 cups frozen raspberries

1 cup sugar or ½ cup honey

1 tablespoon butter

3 tablespoons cornstarch

Thaw the frozen raspberries. While the berries are thawing, prepare a pie crust. Preheat the oven to 350 degrees F. Put ¼ a cup of the juice from the raspberries into a saucepan. Place the sugar/honey and butter into the saucepan with the juice and bring it to a slow boil on medium/high heat.

Add the cornstarch and whisk it in until very thick. Fold in the raspberries. Cool with a plastic wrap over it.

Pour the cooled mixture into prepared pie crust.

Easy Egg Roll Wrappers

½ cup cold water + ¼ cup cold water to be added tablespoon by tablespoon

1 egg

½ teaspoon salt

1 1/3 cup rice flour or gluten-free oat flour

2/3 cup corn starch

1 tablespoon sugar

1 teaspoon xanthan gum

Whisk together the egg and the first ½ cup of the cold water until thoroughly combined. Meanwhile, place all the dry ingredients in a food processor, blender, or the bowl of your electric mixer. Blend with chosen device until combined.

Add the egg and cold water to the dry ingredients and blend until combined. If the dough feels a little dry, add some of the remaining ¼ cup cold water. You want a soft (not sticky at all!) dough that can easily be shaped into a ball without getting dough all over your hands.

Add water until you have the right consistency.

Flour the table or counter top with cornstarch and place dough on it. Divide the dough into 2 inch round balls.

Taking one ball at a time, roll them out with a rolling pin to as thin as you can get them. Then place them on wax paper and under slightly damp paper towels until you are ready to cook them.

Egg Roll Filling

In this egg-roll recipe, I use ground beef instead of pork.

1 pound ground beef

½ a head of cabbage, chopped into small pieces

1 onion, chopped into small pieces

1 teaspoon salt

1 teaspoon pepper

Cook the ground beef, chopping it into little pieces with your spatula as you go. As soon as the ground beef is no longer pink in the center of the largest chunks, add the cabbage, onion, salt, and pepper, and cook until the cabbage is soft.

Cooking the Egg Rolls

Place a clean metal frying pan on the burner. Heat to medium-high. Pour olive oil into pan until oil is about ¼ inch deep.

Heat oil until added water will bubble and sizzle. When the pan is hot, place about ½ cup of the meat mixture in the center of the first egg roll. Fold both sides of the dough over the meat and fold up the ends. Keeping the egg roll folded, place in the pan. Cook the first side for about 3 minutes. Meanwhile, put other egg rolls in the pan.

Flip, and cook the other side for three minutes. Repeat the process with all the egg rolls.

I like to place my cooked egg rolls in a pan and then put them in the oven at 350 degrees F to cook just a little bit more. When you take them out of the oil, however, they are done and you can eat them that way without the oven cooking.

Eat with sweet and sour sauce and enjoy!