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Cheddar Cheese Scones

2 c flour mix
2 large eggs separated
1T sugar or maple syrup
½ c butter or vegetable oil
1+ c milk or water
1-2 T yogurt
2 t baking powder
¼ t cinnamon (optional)

Mix egg yolks, melted butter, and sweetener. Beat egg whites until stiff. Add flour to egg mix and stir while slowly adding milk until smooth and thick. Fold in egg whites. Cook in skillet. Add berries before flipping [optional].

Special Banana Nut Bread

3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 large Nellie’s Free Range Eggs
1-1/2 cups mashed ripe bananas (about 4 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, divided
1 cup confectioners’ sugar
3 tablespoons orange juice
1 teaspoon grated orange zest

Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.
Transfer to two greased 8×4-in. loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in center comes out clean, 1-1-1/4 hours. Cool 10 minutes before removing to wire racks.
While loaves are still slightly warm, whisk glaze ingredients. Drizzle over loaves, using a baking pan or parchment paper under racks to catch excess. Cool completely.


Cherry Crostata

Gateau St. Honoré

Gluten Free Pie Crust

Gluten Free Puff Pastry

Mini Eclairs

Old-Fashioned Sour Cream Crumb Cake

Pumpkin Pie
¾ cup organic granulated sugar
1 T white rice flour
¼ t Maldon salt, ground
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
3 large eggs, beaten
2 cups butternut squash
1¼ cups half and half

Bake squash until soft in the oven at 350. Mix all ingredients in blender or food processor until smooth. Pre-bake 2 pie crusts for 10 minutes. Pour in filling and bake until firm. Serve with whipped cream.

Rosemary Lemon Sand Cake

Stabilized Whipped Cream


Shrimp Pasta
serves 2-3
½ small onion
½ cup matchstick carrots or sweet potato
6-8 asparagus cut into 1.5in lengths or 3/4 c pea pods, stemmed
½-¾ lb shrimp
olive oil
italian cheese (½-¾ c shredded)
gray salt
chili powder or black pepper

Prepare shrimp, devein, wash, and lightly salt, set aside. Boil water and cook pasta, set aside. Warm olive oil in a non-stick skillet, add carrots and sweet potato and cook until al dente. Add asparagus or pea pods and cook to taste, adding gray salt at the last minute. Set aside vegetables. Warm butter in non-stick skillet until bubbly, do not brown. Add chili powder, then add shrimp and saute until tails touch, add marsala or white wine at the end. Add vegetables to the shrimp and cook for about 2 minutes to warm. Add pasta and 2-4 additional tablespoons of olive oil. Remove from heat and add cheese, toss to coat. Add cracked pepper. Sprinkle with additional cheese, if desired.


Spinach Quiche


Hollandaise Sauce


Chicken Squash Leek Soup
1 small Butternut squash, cubed (3/4 in)
2-3 leeks, sliced in rounds
olive oil
chicken breast, cubed
chicken broth
chili powder
½ onion

Warm olive oil in a stainless steel soup pan and add chili powder., then leeks and saute for 2-3 minutes and add squash. Sautee for 5 or more minutes. Before leeks brown, add the chicken broth to cover 2x.