Easy Maple Syrup

On those frequent occasions when I run out of maple syrup for pancakes or waffles, here's a tasty substitute. It's more watery than the real thing, but it stores in the refrigerator about two weeks, and it's really inexpensive!

You can also simply puree some fruit (just add it to your blender or food processor and thin with apple juice or yogurt) or use fresh berries as a topping for pancakes or waffles.

Easy Maple Syrup

In a 2-quart pot combine:
1 cup water
1/2 cup granulated sugar
1/2 cup brown sugar (firmly packed)
1 teaspoon maple flavoring

Bring to a boil, reduce heat, and simmer five minutes, until sugars dissolve. Let cool slightly before pouring over pancakes.

NOTE: For a timesaver, double your brown sugar measurement, measuring it loosely instead of taking time to pack it down firmly. This helps recipes go much faster when I'm adding lots of ingredients, and it usually seems to be fairly close to the proper amount.

Also, if you have a hard time finding maple flavoring, check near the vanilla and lemon flavoring. If that fails, ask your store's grocery manager to order some for you.

Yield: 1 cup syrup

Healthy Pancakes

Mix together dry ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
(or substitute 1/4 cup flour for 1/4 cup flaxseed)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon sugar

In a separate bowl, mix together:
1 mashed banana (optional)
1 cup vanilla yogurt
1 egg
2 Tablespoons canola oil

Combine wet ingredients with dry ingredients and stir just until moist throughout. At this point, add 3/4 cup of your favorite fruit (blueberries are my favorite), and stir. You could also add 1/2 cup carob or chocolate chips (a favorite with the kids).

Heat skillet at medium heat, and spray with cooking spray. Test one drop of batter to make sure the pan is hot. If the drop sizzles, add batter for 2-3 pancakes. At this point, you may need to turn down the stove slightly. Cook the pancakes until the tops form bubbles, then turn. Continue cooking until golden brown. Remove to plates and serve with maple syrup (see next post).

Gluten Free Chocolate Chip Cookies

Preheat the oven to 375 degrees.

Mix 2 sticks softened butter or one cup canola margarine in a mixer until creamy. Add 3/4 cup granulated sugar and 3/4 cup packed brown sugar. (If you're in a hurry and don't want to take time to pack the brown sugar, just double the amount and add 1 1/2 cups. This is close enough to taste great.)

Add 2 large eggs, mixing well after you add each egg. Add 1 teaspoon vanilla flavoring.

In a separate bowl, mix together 2 1/4 cups Gluten free all-purpose flour with 1 teaspoon salt and 1/2 teaspoon xanthan gum. If you can't find xanthan gum, Marie Callender's Quick Mix Thickener is a good substitute. It's a mixture of xanthan gum and guar gum and works great as a thickener for gravies and sauces, too.

Gradually add flour mixture to butter mixture and mix well. Stir in 1 cup chocolate chips. Refrigerate dough for one hour. (Gluten free cookie dough cooks very thin cookies unless you chill the dough first. Thanks to my friend, Jayma, for that tip!)

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8-11 minutes or until golden brown. Remove cookies to wire racks to cool.

Yield: 4 dozen cookies

Note: Dough may be stored in a sealable plastic bag in the refrigerator up to one week. If you have a toaster oven, you can cook 6-8 small cookies at a time instead of cooking the entire batch at once.

Stir-Fried Kale and Collard Greens

Purchase fresh kale and collard greens from your store's produce department.

Wash and dry kale and collard greens. Remove stems, and tear the leaves into pieces. Heat skillet and add 2 Tablespoons sesame oil. Add 1/4 cup chopped onion and 1/4 cup red pepper, and cook 1 minute. Stir in 1 Tablespoon chopped fresh ginger or 1 teaspoon ground ginger and 1/2 teaspoon dried red pepper flakes. Add 3 cloves garlic, minced. Stir-fry one minute. Add 1/2 teaspoon pepper and 1/2 teaspoon sea salt. Add greens and stir-fry 2 minutes. Cook 3 minutes, until greens are slightly wilted.

Note: I keep a jar of minced garlic in the refrigerator, because we like it in lots of dishes and use it often.

Quick & Easy Gumbo

If you don't have all of these ingredients on hand, just use what you have. Begin by heating a Dutch oven (pictured below) or a skillet. Add 1 Tablespoon oil and cook over medium heat. Chop 1/4 cup onion and set aside (or use dried onion if you're in a hurry).

Next, brown 1/2 pound sausage or chicken cut into pieces in the oil, cooking through. Add chopped onion when meat is halfway done. (You can use sliced kielbasa, andouille sausage or shrimp instead of or in addition to the meats. I buy the cooked shrimp and add it last, as a time-saver.) Remove the meat, reserving the drippings.

Now make a roux. (This is a southern thickener for sauces and soups.) Melt 1/4 cup butter or canola margarine in the dutch oven with the sausage drippings. Add 1/2 cup flour and mix until the flour turns a copper color, similar to the color of a penny. Stir constantly.

Add 6 cups water and mix in any or all of the following:
1/2 cup chopped green or sweet red bell pepper
1/2 cup frozen okra
1/2 cup sliced celery
3 cloves minced garlic
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon Gumbo filé powder
(File powder is Sassafras leaves, crumbled)
1 Tablespoon Worchestershire sauce
1/2 teaspoon hot sauce

Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes (you can simmer up to an hour or for just 15 minutes, depending on your time). During this time, cook rice to go with the gumbo.

Add meat and cook, uncovered, 30 minutes. (Add shrimp just 15 minutes before serving.)

Discard the bay leaves and serve over rice. Top with green onions or grated cheese, if you wish.

Yield: 6 servings

Turkey BLT Sandwiches

When you need a quick lunch, cook some turkey bacon on the stovetop in a frying pan or in the microwave. On the stovetop, cook over medium heat, turning the bacon after 5 minutes. In the microwave, cover a plate with paper towel, then place 6 pieces of bacon on the plate. Cover with more paper towel. Cook at full power for 5 minutes, rotating halfway through. Check the bacon, turning it or moving the outside pieces to the center, as necessary. Cook one minute more, until bacon is done. Set aside.

Toast sandwich bread lightly. Slice tomato thinly. Wash and tear a Romaine lettuce leaf or leaf of kale (pictured) for each sandwich. Slices of avocado are tasty, too, if you have them. Spread mayonnaise or Miracle Whip on the bread. Add a small amount of mustard, if you wish. Tear bacon in half. Layer three bacon halves on one side of the bread. On the other side, layer a lettuce leaf, tomato, and avocado. Place on top of the bacon half. Cut the sandwich in half, if you like.

Serve with grapes or other fresh fruit or veggie sticks or a pickle.

Yield: 4 sandwiches

Kentucky Colonels (Bourbon Balls)

My friend Carol requested rum balls, so this is a close second. You can use either rum or bourbon (or rum flavoring). These candies must be refrigerated after making them.

Preheat toaster oven to 350 degrees. Spread 1/2 cup pecans on a baking sheet and cook 4-5 minutes, until brown. Chop finely. If you like crunchier candy or more texture, add more nuts, up to 1 1/2 cups.

Cream 1 stick (1/2 cup) unsalted butter. Add one pound (4 cups) confectioners (powdered) sugar, 2 Tablespoons unsweetened cocoa, and 4 Tablespoons bourbon (or Southern Comfort or rum). Mix well. Mix in 1/2 cup chopped roasted pecans. Shape into small balls, about one inch in diameter. Don't worry about smoothing them at this point. Place on wax paper and store in refrigerator for 30 minutes to chill thoroughly.

Remove balls from refrigerator and roll between your palms to smooth. Roll balls in powdered sugar and/or cocoa (1 Tablespoon unsweetened cocoa mixed with 1/2 cup granulated sugar) to coat. Or dip in chocolate: melt 1 pound semi-sweet (or Belgian) chocolate on top of a double boiler (this type of pan has water in the bottom pan and chocolate in the top pan so it doesn't get too hot and burn). Dip candy in chocolate, and remove with two forks. Let excess chocolate drip back into pan. Place back on wax paper to chill until firm. Then pipe with white or colored frosting, if you wish.

Place candy in pretty candy cups and layer in a box or tin for gift giving. Place wax paper between each layer and on top, cut to fit the box or tin. Or serve on a plate as shown, alternating candy between rows.

Store in refrigerator in covered container.

Yield: 36 candies

Note: My friend Elaine makes her recipe go further by purchasing fine small chocolate truffles from Costco or Trader Joe's. She surrounds the chocolate candy with her bourbon ball mixture. If you need lots of candy for gifts, this is a good way to extend your recipe, but it's also more costly.

Gluten Free Pasta & Sausage Skillet Dinner

My mother-in-law gave us some fresh sausage purchased from some of her friends who belong to our local Italian Club. (Thank you, Mom!) So this recipe features sausage with tomato sauce and gluten-free rice penne pasta. For a vegetarian dish, leave out the sausage.

Bring water to a boil for the pasta.

Saute 1 pound sausage in a large skillet until cooked through. Remove sausage from skillet and add 1/4 cup onion, 1/4 cup green pepper, and 1/4 cup sweet red pepper to drippings. (If you don't use sausage, use 1 Tablespoon olive oil instead of drippings.) Cook one minute. Then add 4 cloves garlic, minced, and 1/3 cup white wine or chicken broth. Mix in the following and simmer:
1 Tablespoon chili powder (or 1 teaspoon if you like it mild)
2 Tablespoons soy sauce (I prefer low salt)
1 teaspoon pepper
1 teaspoon dried basil
1-2 teaspoons sugar
2 Tablespoons lime juice

Now add 24 ounces no-salt pasta sauce or tomato sauce (or 14 ounces canned tomatoes combined with 10 ounces tomato sauce). Return sausage to sauce and simmer 10 minutes, while you cook 1/2 pound penne in the boiling water. (Most rice penne cooks in about 9 minutes.)

Simmer sausage mixture 1-2 minutes. Serve topped with Parmesan or Romano cheese to taste.

Feel free to use whatever pasta you have on hand. Many kids I know prefer bowtie (farfalle) pasta. If you don't need it to be gluten free, any pasta will work.

A side of green beans (cooked with olive oil and a few tablespoons of sweet red peppers) is a great accompaniment to this dish.

Yield: 4 servings

Simply Sensational Sugar Cookies

These cookies are just as yummy plain or frosted, and are great for lactose-free friends. You can use heart-shaped cookie cutters for Valentine's Day, shamrocks for St. Patrick's Day, and stars or trees for Christmas. If you don't have cookie cutters on hand, just use a juice glass with the rim dipped in flour. You can prepare the dough and then let your kids cut out the shapes of their choice. They can sprinkle the cookies with colored sugar (add a couple of drops of food coloring to granulated sugar and stir).


Beat 1 cup butter or canola margarine, softened, at medium speed of a mixer until creamy. Gradually add 1 1/2 cups sugar, beating well. Add 2 large eggs and 1 1/2 teaspoons vanilla extract. Beat until well blended.

Combine 4 cups all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Add to butter mixture, beating at low speed until blended.

Shape dough into 2-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly with the bottom of a glass dipped in colored sugar.

Dough can also be rolled out onto a floured surface and cut with cookie cutters.

Bake at 325º for 12 to 14 minutes (do not overbake). Cookies will turn light brown around the bottom and/or edges. Remove cookies to wire racks to cool.

Yield: 2 1/2 dozen.

Enjoy!

Easy Chocolate Cupcakes

These cupcakes were made by my 13-year-old daughter last night. Very yummy and chocolaty!

Preheat the oven to 350 degrees. Add cupcake liners to two muffin pans.

Melt 3 ounces unsweetened chocolate on the stove over low heat, stirring occasionally. Set aside.

Cream one stick butter or 1 cup canola margarine until smooth. Add 2 1/4 cups brown sugar (not packed) and 3 eggs. Beat until light and fluffy. Mix in 1 1/2 teaspoons vanilla and the melted chocolate. Mix in 2 teaspoons baking soda and 1/2 teaspoon salt. Mix in 2 1/4 cups cake flour (or 2 cups all-purpose flour), alternating with 1 cup sour cream. Beat until smooth. Bring one cup water to a boil, and mix in until blended. Stir in one cup chocolate chips. Pour batter into muffin cups.

Bake 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Cool 15-20 minutes. Frost, if you like. Our family likes some frosted and some plain, but the frosted are really great looking!

Yield: 24 cupcakes

Vanilla Buttercream Frosting
Cream one stick of softened butter or 1 cup canola margarine. Add 3 3/4 cups confectioner's (powdered) sugar, 3 Tablespoons milk or rice milk, and 1 teaspoon vanilla extract. Beat at medium speed until creamy. Add one more Tablespoon of milk, if necessary until the consistency is creamy. If you get it too runny, add more powdered sugar. Add food coloring of your choice. Spoon into a pastry bag and pipe over the cupcakes.

Family Table Graces

Before your meal, try singing this table grace with your children. It's sung to the tune of "Where Is Thumbkin?"

God Our Father

God our Father, God our Father,
We thank You, We thank You,
For our many blessings,
For our many blessing,
Amen, Amen.

This next table grace can also be sung as a round, with the second group starting when the first group sings the second line "and."
For Health and Strength
For health and strength
And daily food,
We give you thanks, O Lord.

After the song, have a member of the family lead in a prayer of thanks for the food.

Easy Fruit Smoothies

No sugar is needed to make healthy berry smoothies from fresh or frozen fruit. Blend one banana (or 1/2 cup yogurt) with whatever fruit you have on hand. I use blueberries, blackberries, raspberries, peaches, strawberries, or a combination of fruit. Add 1-2 cups fruit (frozen or fresh) and blend. Add one tablespoon flaxseed, if you wish. Add apple juice or yogurt until the smoothie reaches a consistency allowing you to drink it through a straw.

This recipe makes one or two smoothies. Feel free to experiment with your favorite fruits.

Zucchini Parmesan

Here's an easy and delicious way to cook zucchini.
(Sorry, I forgot to take a picture before we ate the dish. It looked great, but then so do these grapes!)

Preheat oven to 450 degrees.

Brown turkey bacon (5 slices) or 3 turkey sausage links and cook over medium-high heat until meat is cooked. Remove meat from pan and add 1/4 cup chopped onion. Cook for one minute, until onion becomes clear. Then add 3 tablespoons chopped fresh basil, 2 tablespoons chopped fresh oregano, one 28-ounce can pureed tomatoes (or two 14 1/2-ounce cans of diced tomatoes of your choice) and 2 large cloves minced garlic. Return crumbled meat to the pan. Bring to a boil, reduce heat, and simmer, uncovered, 10-20 minutes, stirring occasionally. Stir in 1 teaspoon flour and cook two additional minutes. Set aside.

Coat 15-ounce individual casserole dishes or one 2-quart casserole dish with cooking spray.

Slice 2-3 zucchinis into 1/4-inch round slices. Cook in boiling water 3 minutes. Drain zucchini and add to bottom of casserole dish or ramekins. Cover with thin slices of mozzarella (1/2 pound cheese).

Spoon 2/3 cup tomato mixture over zucchinis in individual casseroles or add all of the sauce to the casserole dish. Top with 1/2 cup grated Parmesan cheese.

Place individual casseroles on a baking sheet. Two-quart casserole can be placed on oven rack. Bake at 450 degrees for 10-20 minutes or until golden. Let sit five minutes before serving. Yield: 6 servings.

Note: My husband likes spicy food so I add crushed red pepper flakes to his serving before cooking.

Basic Bread Dough

Here's a great recipe for bread dough that can used for bread, pizza dough, calzones, or whatever you wish. If you use a bread machine, use the dough setting, remove the dough, knead 5-6 times on a flour-covered surface, then divide in half for two baguettes or form into one large loaf or two pizza crusts. (Kids love to knead the dough and then help shape it into loaves or roll into pizza crusts.

Place a baking stone in the oven. Preheat the oven to 400 degrees.

Place liquids in the bread machine first:
1 cup water
1 egg
1/3 cup butter or canola margarine, cut into pieces
a few sun-dried tomatoes cut into small pieces (optional)

Then add the dry ingredients:
3 cups bread flour (or unbleached flour)
1/3 cup shredded parmesan cheese
1 teaspoon dried onion (optional)
1/4 teaspoon garlic
1 teaspoon herbs de Provence (or herbs of your choice: rosemary, thyme, lavender, etc.)
1 tablespoon sugar
1/2 teaspoon salt
2 1/4 teaspoon yeast (add this last so it doesn't touch wet ingredients)

Set your bread machine on the dough setting (or cook it in the machine on the French Bread setting).

If you shape the dough into loaves, cut the loaves with kitchen shears every 2-3 inches to form 2-inch slits. If you roll the dough out for pizza crust, poke it with a fork and then brush it with olive oil. (You can use 1/4 cup semolina flour and 2 3/4 cups bread flour for added texture.) Place the bread dough (after shaping it) on the baking stone.

Cook bread loaves for 10-15 minutes at 400 degrees. Then lower the oven temperature to 350 degrees (while the dough remains in the oven) and cook another 10-15 minutes, until bread is golden brown.

Cook pizza dough for 4-6 minutes at 400 degrees. Remove from oven, add toppings, then return to oven for 4-6 minutes, until cheese is bubbly.