cornbread sweet and gluten free or not

 -- My family likes this sweet version best.  1 cup yellow cornmeal(self rising kind , I use)

1 cup gluten free bisquick mix (or if you can have flour use it)

1/4 cup sugar

3 tsp baking powder (if using self -rising flours you can add just 1 tsp )

1/4 tsp salt

1 egg, lightly beaten

1 cup of soymilk (or regular milk)

1/4 cup vegetable oil

Grease a 9 by 9 by 2 inch pan. In large bown stir together first 5 ingredients. In small bowl stir together remaining ingredients. Stir into cornmeal mixture just until moistened. Turn into prepared pan. I sometimes like to sprinkle a bit of sugar on top as well.  Bake in 425 degree oven for 15-20 minutes or until cake tester inserted in center comes out clean. Cut into squares. Makes 6 servings.

As you can see I dug in the middle without a cake tester--that is why it looks so strange!

Gluten free cinnamon/roll coffee cake

FORGET THIS RECIPE USE THIS ONE INSTEAD! : http://nannykimsrecipes.blogspot.com/2013/12/cinnamon-bun-gluten-free.html 
http://nannykimsrecipes.blogspot.com/2013/12/cinnamon-bun-gluten-free.html
My son made this for me for Christmas breakfast and it was great. I make the family cinnamon buns so my son made me a cinnamon bun type coffee cake. I forgot to take a picture until it was part way gone. Only problem--after 2 days the dough part got very hard--so either eat quickly or perhaps add some butter to the flour part..... (ok--I MADE AN IMPROVED DAIRY FREE VERSION FOUND HERE: nope__USE THIS ONE http://nannykimsrecipes.blogspot.com/2013/12/cinnamon-bun-gluten-free.html  NOT THE NEXT ONE

http://nannykimsrecipes.blogspot.com/2009/04/gf-cinnamon-roll-coffee-cake-improved.html

I ADDED SOME APPLESAUCE ALSO MY SON FORGOT TO LET IT RISE A SECOND TIME WHICH I HAVE INSERTED IN THE DIRECTIONS BELOW--MIGHT MAKE A DIFFERENCE. HIS VERSION IS GOOD IF YOU WANT THE BUTTER ....I THINK MY VERSION WILL REMAIN FRESHER LONGER.

HERE IS HIS VERSION:

Flour mixture:
2 cup rice flour
1 cup tapioca starch/flour
1cup corn starch or potato starch
2 tsp xanthan gum

Cinamon Cake:
4 cups flour (of the above flour mixture)
1 package active dry yeast
1 cup vanilla soy milk (or soy milk + vanilla)
2-4 tbsp melted butter
1/3 cup honey
1/3 cup brown or unprocessed sugar
3/4 cup brown or unprocessed sugar
1 tbsp ground flax seed (can use a coffee grinder to grind it)
2 tsp cinnamon
1/2 cup raisins
1/2 cup chopped nuts

Directions:
Stir 1 1/2 cup flour & yeast set aside (may want to put yeast in warm water, instead)
Heat up some water (1/4 cup or so) and pour the ground flax seed into it, then set aside.
In saucepan, heat milk, 1/3 cup honey, 1/3 cup sugar, and dash of salt until warm (120-130 degrees) and the mixture is thoroughly mixed (no honey/sugar remains clinging to the bottom of pan when you tilt it)
In a bowl, combine the remaining flour, the heated mixture, and the flax-seed + water, then beat until very smooth.
Add the flour and yeast to the mixture, and stir with a spoon.
Cover and allow to rise until double the size (1 1/2 hour or so)
Spread into a glass baking pan.
Sprinkle with the brown sugar, cinamon, raisins, and chopped nuts.
Pour the melted butter over the top. Let rise again.
Bake at 350 for 30-40 minutes.
I want to experiment with non-butter solutions. Also, it might be good to place butter, sugar, cinamon, etc on the bottom of the pan, rather than on top of the cake, then flip the cake when removing from the oven.

-

Fettuccine no fredo with broccoli and mushrooms

An excellent dairy free fettuccine recipe we had tonight I found here: http://blog.fatfreevegan.com/2006/04/fettuccine-no-fredo-with-broccoli-and.html

I forgot to take a picture of it , but there is a picture at her site. We all loved this and it had a very nice flavor. I need to stalk up on nutritional yeast (which I can only get online or 2 hours from my home!!--it really adds a nutty cheesy dairy free flavor and low fat! dish). I made mine with gluten free noodles and the rest of the gang had the regular noodles.

This only took about 20 minutes to make--if you start your water heating as you do everything. A wonderful healthy dish with cauliflower, broccoli, mushrooms, and lots of seasonings!

(We came back from a refreshing winter walk , looking at the Christmas lights and had a nice quiet candle lit dinner with soft piano Christmas music playing in the background. This meal was great with a glass of good wine.

Note: One time I didn't have mushrooms and I substituted zucchini squash--I added some Mrs. Dash Italian seasoning and it was fantastic. you only need a small head of cauliflower in this recipe.

Meatless Split Pea Soup/crockpot/pressure cooker/or stovetop

This was so yummy. The liquid smoke gave it a nice meaty flavor. We needed to double this recipe since all 4 of us wanted another full bowl. It made 4 full bowls and a scoop extra for each of us , but not 4 more full bowls. We all loved it.

I used the recipe below.....she gave two ways of cooking it. [I cooked mine (a third way) on high in the crock pot for 4 or 5 hours.] I did saute the onions and vegetables as she directed and I also added the potatoes and sauteed them with the veggies.Then I added the sauteed veggies to the crock and then the washed split peas and 6 cups of water and the bay leaf , celery seed, basil, and thyme to the crock pot. I added some of the salt and pepper. After it was done cooking I added the liquid smoke (2 tsp) and some sea salt.

Recipe courtesy of:Fatfree Vegan Kitchen

Thick and Hearty Split Pea Soup

2 medium onions, chopped

2 cloves garlic, minced

3 carrots, diced

3 ribs celery, chopped

2 cups dried split peas, checked carefully for debris and rinsed

6-8 cups water

2 medium potatoes, coarsely chopped

1 large bay leaf

1/2 teaspoon celery seed

1 teaspoon dried basil

1 teaspoon dried thyme

1-2 teaspoons liquid smoke

2 teaspoons salt (or to taste)

freshly ground black pepper,

to taste

Lightly spray the bottom of a pressure cooker or Dutch oven with canola oil. Sauté the onions for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more minutes.

Add the peas to the pot. If you're using a pressure cooker, add 6 cups of water; for regular cooking, add 8 cups water.

Stir in the potatoes, bay leaf, celery seed, basil, and thyme.For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes. Remove from heat and allow the pressure to come down naturally. If beans are not completely cooked, cover loosely and cook (without pressure) until they reach the desired tenderness.

For regular cooking: Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.

For both methods: When the beans are done, add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken (or add water to thin). Serve with warm whole-grain bread.Makes about 8 servings, and tastes even better the next day!

Good served with sweet cornbread here:

http://nannykimsrecipes.blogspot.com/2008/12/gluten-free-sweet-corn-bread.html

Southwestern Pasta Salad (or spiral noondles)

We Really love this salad and another one found at this link is also wonderful http://nannykimsrecipes.blogspot.com/2009/07/i-found-this-veggie-filled-pasta-from.html )-but this southwestern one below is one of our favorites- great seasonings. This salad only takes 12 minutes to make and it tastes good warm or cold. This came from a magazine--I think it may have been light and tasty. It is yummy!!

1 package (1 pound) of macaroni--we used the tricolor spirals instead
1 pound cherry tomatoes, quartered
1 cup of frozen corn, thawed
1 medium green pepper, chopped
1 medium red onion, chopped
1 can (2-1/4 ounces) sliced ripe back olives, drained (I used more)
1/2 cup fresh lime juice (good even without this)
1/4 cup olive oil (I used less--about a tab. because we were eating it immediately)
1 tab red wine vinegar
1 tab chili powder
1 tab sugar
1 tsp salt
1 tsp garlic powder

Cook pasta according to package. Drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion, and olives.

In jar with tight lid, combine the lime juice, oil, vinegar and seasonings. Shake well. Pour over pasta and toss to coat. Serve immediately or chill an hour. Yield: about 3 quarts.

Rich Chocolate Dessert /gluten free

This is how it looks as you are making it. It is a very rich dessert--kind of like a Pate' . It needs to be served with fresh raspberries (or thawed frozen ones) or cherry pie filling. We all really loved this and you slice it very thin since it is so rich. It almost tastes like a chocolate cheesecake. I was supposed to use a 4 by 6 loaf pan (tiny---but I didn't have one)

We used 2 of the above Chocolate but it might also work with 6-9 oz of Baker's semi Sweet Baking Chocolate Squares (these have sugar in them--I will try it next--however the above bars are full of chocolate flavor.

The above is some of it left, not sliced. You make thin slices and lay them down with your fruit topping. I found the basic recipe at vegfamily and it is by Ricki Heller--found here with a nice photo :
http://www.vegfamily.com/vegan-recipes/desserts/decadent-chocolate-pate.htm

Ingredients:
1- 1/2 cups non-dairy chocolate chips or 6-9 oz. nondairy bittersweet chocolate, chopped
1/4 cup freshly squeezed (essential!) orange juice (remove large pieces of pulp)
1 small ripe avocado
1 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
Fresh or frozen raspberries, if desired

In microwave at 50 percent power, melt together the chocolate and orange juice, stirring occasionally, until smooth.

Meanwhile, peel avocado, remove pit, and puree the flesh in a food processor. Add the melted chocolate and other ingredients(except for the raspberries) and puree until perfectly smooth, creamy, and glossy (be sure there are no specs of green visible!) Turn the mixture into a small loaf pan (4 x 6") that has been lined with plastic wrap.

Refrigerate about an hour, until the top is firm, then cover with plastic and refrigerate overnight.

To unmold, remove plastic from the top of the loaf. Place a clean platter upside down over the top of the pan, and, holding the pan tightly against the platter, turn both over and shake once or twice until the pâté falls out onto the platter. Remove pan and peel away the plastic liner. Serve in thin slices (it's very rich!) with berries or cream. May be frozen until ready to use if desired. Top with raspberries or other fruit. Makes about 6 servings. (I just pulled on the plastic and the whole thing popped out.)

Ricki Heller, PhD, RHN, is a Registered Holistic Nutritionist and freelance writer who owns and operates Ricki's Kitchen Cooking Classes and Bake It Healthy, devoted to producing delicious baked treats free of wheat, dairy, eggs, or refined sweeteners. She lives in Toronto, Canada with her husband and lab-border collie cross. Visit her on the web at http://www.rickiskitchen.com/.

Gluten Free Brownies/ dairy free

1/2 tbsp. ground flax seed

1-1/2 tbsp. hot water

3/4 cup lite silken tofu (firm), crumbled

1/2 cup water

3 /4 cup unsweetened cocoa powder

2 teaspoons vanilla extract

1/2 cup brown rice flour

3/4 cup cornstarch

1 cup unbleached cane sugar

1/4 teaspoon baking powder

1/4 teaspoon salt (actually better with more salt!! perhaps 1/2 tsp or so)

1/4 to 1/2 cup chopped walnuts

4-5 ounces of Baker's Semi-sweet baking chocolate squares (or a dairy free brand--this has no milk but is manufactured on equipment that processes milk --great with GERMAN Baking Chocolate too)

Mix the ground flax seeds with 1- 1/2 tablespoons of hot water and set aside. (Mixture will thicken slightly.)Preheat the oven to 350 degrees F. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside.

Blend the tofu, water, cocoa powder, flax mixture, and vanilla extract until completely smooth.

Add 3 ounces (3 squares) of the chocolate grated.(or you can melt at 50 percent in the microwave just until soft.)

Place the remaining ingredients, except the walnuts, in a medium mixing bowl and stir them together until they are well combined. Pour the blended mixture into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts, if using.

Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 30 minutes, or until a cake tester inserted in the center comes out clean. Be careful not to over cook.

After removing from the oven , while still hot, place 1-2 more squares of chocolate shredded on top of the brownies. As it melts, take a spatula type tool to spread the melted chocolate evenly over the surface.

Completely cool the brownies in the pan. Cut and serve. These are fudgy--more like fudge.

Lasagna-spinach/mushroom

My husband and family loved this so it is a keeper. This uses spinach, tofu nutritional yeast, mushroom, olives etc and seasonings. I used the Classico Fire Roasted tomato and garlic sauce . We also added some zucchini to the mushrooms. We also had to add a bit of extra water since I used some of the sauce to make some gluten free stuff. Here is the recipe: http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html Also some of the jar of roasted red peppers is a good substitute if you don't have mushrooms. I just whip it with the tofu in the recipe. I do like either fresh red bell peppers or green ones along with the black olives on the top. PS.we really like some jarred Roasted Red Bell Peppers added to the tofu blend!

Since the above link might break as she is changing over to word press here is her recipe:

Easy Spinach and Mushroom Lasagna

1/2 lb fresh mushrooms, sliced ( me-crimini mushrooms are cancer fighters)
1 tsp. chopped garlic
2 tbsp. water
2 26-oz jars of spaghetti sauce (or your favorite pasta sauce) (I use a bit more)
9 lasagna noodles (regular lasagna noodles, uncooked) (I use 12-since I use exta across the top--like in a T and I use gluten free ones)
Soy Parmesan (optional)
Sliced black olives (optional)

Filling:

10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
I add some roasted red bell pepper
Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)


Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using four dry noodles width way if they are the short kind .Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 4 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

Makes about 9 servings. Nutritional breakdown will change depending on the exact ingredients you use. Using regular (not light) tofu and Classico Mushroom & Ripe Olive Pasta Sauce (with 60 calories and 1 gram of fat per 1/2 cup) and no optional ingredients, one serving provides 453 Calories (kcal); 5g Total Fat; (10% calories from fat); 20g Protein; 83g Carbohydrate; 0mg Cholesterol; 546mg Sodium; 7g Fiber. Weight Watchers Flex Points: 9.

Copyright 2008 Susan Voisin and Fatfree Vegan Kitchen

Indian Lentils over Rice

This was a flavorful curry and I love curry. We did serve it over rice. I believe I found this at veganfamily, but I changed this some --the steam is still coming off in this picture! For a simpler versions see down below in the red .

4 cups cooked basmati rice (I used brown basmati)
1 cup lentils, rinsed
3 cups vegetable broth
2 ribs celery, diced
1/2 onion , diced
1 red bell pepper, diced (I used 1/2 red and 1/2 green)
1 bunch spinach, chopped (I used a box of fresh organic whole baby spinach)
1 Tbs. curry powder
1/4 cup flour (I used a tab. cornstarch)
1/3 cup tomato paste
salt to taste
Optional -mango chutney served on side

Drain and rinse the lentils. In a large pot add lentils and broth. Simmer for 45 minutes or until tender.

In another pan saute celery, onion, bell pepper until tender. Add spinach, curry, flour, tomato paste--heating for 2 more minutes. Add the sauteed vegetables to cooked lentils. Simmer 5 minutes stirring frequently. Add salt and pepper to taste. Serve over rice.

For a simpler version see here:

http://nannykimsrecipes.blogspot.com/2009/01/simple-lentil-curry-served-on-mashed.html

Butternut squash/bean chili

I really enjoyed this--a great way to sneak in some butternut squash. The Lime zest and juice adds great flavor! 1 small butternut squash or 1/2 of a medium one diced in small cubes without peel
3 cups black beans OR(I used 1 &1/2 cups of black beans/1 cup chickpeas/1&1/2 cups kidney/beans) (actually, I like the equivalent of 3 cans of beans! I also like 2 cans black beans and one of pinto beans and a bit of quinoa)
1 onion
1 tab chili powder
1 tsp cumin
sea salt
1 tab cocoa powder
1 lime with zest and juice
1 tab minced garlic
cilantro
2 cans of whole tomatoes chopped
few tablespoons of Newman's own chunky medium salsa (or your favorite)
taco chips (optional)
1 tsp olive oil (optional)
Roasted tomatoes (optional)(when using 3 cans of beans I use the large 23-26oz can)
handful of quinoa (optional)
some cabbage is good in this also


Place a bit of water in a big pot adding the olive oil (if you desire the oil). Cook the onion and squash (if using cabbage saute here with onion and squash), chili powder, cumin, some sea salt, cocoa powder for about ten minutes until the onion is nice and tender (adding more water as needed). Add garlic and zest from the lime--cook another ten minutes. Add beans and tomatoes (roasted tomatoes too & quinoa if using)and cook for about 30 minutes until the squash is nice and tender. Serve with squeezed lime juice and cilantro sprinkled over the bowls. Add broken up taco chips if desired.

Antique Potato fry type gadget

This is a wonderful old gadget I found 2 summers ago in an Antique shop in NC (Hendersonville, I believe). It works like a gem---you put the potato in and push the handle down and out pops the sliced potatoes.

I just bake them in the oven around 450 with no oil, just some seasonings and a great snack is made!! I like Chef Paul Prudhommes Magic Seasoning Blends vegetable magic!

So if you see one of these gadgets at an antique store buy it!

Fruit and Nut mix/appetizer

I love this and it is so tasty that it is hard not to keep eating it!! It is a good snack or appetizer (the smoked almonds really add to the flavor--I just wish they didn't have the hydrolyzed oil--maybe some brands do not have this)

One (9.5 oz) container mixed nuts

one (6 oz) container of smoked almonds

1 cup quartered dried apricots

3/4 cup dried cranberries.

Mix up in a large bowl. Store in an airtight container. Makes about 4 1/2 cups. You can also add some dark chocolate if you want.

From Southern living

Zucchini/sweetpotato/chickpea/tomato curry

I found this from the Eat, Drink and be Vegan cookbook. Here is a view of it while it is cooking

Here is a view of it on what I call the coconut rice

I liked this dish served with some Mango Chutney I found in Food Lion's specialty aisle. The squeezed lime is a must for it also--adds to the flavor. I need to use the full amount of spices as the recipe listed, it is not overly spicy. The curry recipe is on page 151 of the book. The coconut lime basmati rice is on 157. The rice recipe is a nice different one using brown basmati rice, a can of light coconut milk , water , lime juice , lime zest---pretty neat. I didn't know if I could publish the recipe, but it is in the book or I guess you could ask me for it?

recipe online here: https://www.popsugar.com/fitness/Vegan-Curry-Recipe-From-Eat-Drink-Vegan-19181746

Quick refried bean/hummus spread

This is fast and tasty for a quick snack or lunch.

1 can refried beans (they come in fat free)
a bit of prepared hummus (I like the kind without preservatives this one had black olives too)
avocado
purple onion
plum tomato
honey Dijon mustard

Mix up the amount you want to give the taste you want. Good in pita rounds or as a dip for taco chips or might even be good in crunchy tacos.

8 minute vegetable gumbo soup

This makes a quick easy great lunch. (Serves 4--depending on how much veggies you put in)

1 large baking potato

few cups of frozen mixed veggies

1 can of tomato okra corn combo

Cook the frozen veggies for 5-6 minutes in a bit of water until just done. Meanwhile microwave a large potato until fork tender (in my microwave it takes 4-5 minutes). Chop the potato into bite sized pieces leaving the skin on it. Drain most of the liquid from the mixed vegetables leaving some for flavor. Add the can of okra/tomato/corn combo and add the potato. Do a few fresh grinds of pepper and serve. The okra tomato combo adds such nice flavor (I have only tried the brand pictured above).

Holiday eggs (with white wine!)

What fantastic flavor these holiday eggs had because they are cooked with a bit of white wine! Loved these!!! They are extra special. (this recipe makes about 3 cups)

2 eggs
6 egg whites
1/4 cup white wine
1/4 tsp salt (I just used a sprinkling)
1/8 tsp black pepper
1/8 tsp garlic powder
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
Pam (or 1 tsp butter and 1 tsp olive oil)
1/2 cup shredded low fat cheddar (I omitted and they were still great)
2 tsp fresh minced basil (I omitted)

Whisk eggs, whites, s & p, and garlic. Set aside.

Saute the peppers, onions, mushrooms--stir in the eggs and cook until set. Sprinkle with cheese and basil if desired.

Veggie Pasta Salad

Packed full of veggies--great for hubby's lunch THIS IS ALSO GOOD WITH ADDED SALMON IF YOU AREN'T A VEGETARIAN. [I have another recipe for a southwestern version that we really like too----which is found here:http://nannykimsrecipes.blogspot.com/2008/12/southwestern-macaroni-salad-or-spiral.html ]

1/2 cup regular spiral pasta

1/2 cup whole wheat spiral pasta

6-9 cherry tomatoes cut in half

1/2 cup sliced green onions

1/8 cup sliced purple onion

1/2 cup each of chopped celery, sweet red pepper, zucchini, and carrots

a bit of broccoli florets (tiny ones)

2-3 ounces of sliced black olives

oregano

garlic powder

salt and pepper

dried basil

Chief Paul Prudhomme's Magic seasoning blend--vegetable magic (optional -this is hot so go lightly)

Creamy fat free balsamic Vinaigrette [found here http://nannykimsrecipes.blogspot.com/2008/11/creamy-balsamic-vinaigrette-from.html (or use your own dressing or a combo of balsamic vinegar and olive oil and 1/2 tab of sugar) ]

1/4 cup of Parmesan cheese if desired (I omitted)

Cook the pasta as directed on the package. I cooked the whole wheat 3 minutes more than the regular--so I put the whole wheat in 3 minutes before the regular. Meanwhile chop the veggies.

Rinse the pasta under cold water. Toss with the raw veggies. Add the vinaigrette or salad dressing. Sprinkle with salt and pepper and oregano and basil and garlic powder until you get the taste you desire. (I like a good amount of oregano) I also added Chef Paul's vegetable magic (go lightly with this as it is spicy!!).

Ps--If you make hours or a day ahead you may have to add more dressing as it gets absorbed!
ALSO it is good with the tri-colored noodles

FOR AN EVEN BETTER VEGGIE FILLED PASTA SALAD GO HERE: http://nannykimsrecipes.blogspot.com/2009/07/i-found-this-veggie-filled-pasta-from.html

Apple Crisp

This is a picture before I put the crisp stuff on top.Note--for a really good big apple crisp that is gluten free go here: http://nannykimsrecipes.blogspot.com/2012/10/gluten-free-apple-crisp-cake.html

For two servings:

2 Fuji apples (or a tart apple of choice)
1 Tab. sugar
cinnamon
water
1 Tab. cornstarch

In a pot place peeled cut up apples with just a bit of water (around 1/4 cup)--add the sugar and sprinkle with cinnamon. Cook for about 15 minutes until tender. In a measuring cup place 1 Tab of cornstarch. Add a bit of water (1-2 tab) just enough to dissolve the cornstarch. Add to the apple mix--this thickens the juices.

For topping:

1 envelope of instant cinnamon and spice oatmeal
2 tab. all purpose flour
2 tab butter, melted

Place apples in custard type cups. Combine the topping ingredients and sprinkle over the apples. Bake at 420 for 10-15 minutes or until golden brown. (I did a different topping which does not come out as well--I used 2 tab of quick oats, 2 tab of gluten free pancake mix and about 2 tab of apple butter plus cinnamon--next time I need to add a bit of brown sugar to this alternate topping).

Chili or soup Cornmeal Topper

You can use this to make a whole covering or as a topper. I like the crunchy corn taste with the thick soup. You break it up to eat it.

1/2 cup all purpose flour (for gluten free I used brown rice flour and added 1 tsp Xanthan gum)
1/2 cup cornmeal
1/2 tsp baking powder
1/4 tsp salt
1 tab butter, melted (I used olive oil)
3-4 tab. milk (I used soy milk--but needed more)

In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. ON a lightly floured surface, roll dough into a 12 in circle . Using an inverted 10 oz baking dish as a guide, score four circles. Cut them out. Cut a small circle in the center of each pastry. Each pastry will cover a 10 oz baking dish of chili or thick soup. Since I was experimenting with the substitutions I just patted a disc with my hands and placed on the soup. I cooked it at 350 degrees for 12-15 minutes.

Apple Bourbon Turkey Breast

This is a moist flavorful Turkey Breast. My favorite.....a Southern Living recipe...altered a bit to be gluten free.  NOTE this picture is NOT mine--I forgot to take a photo. This is from Betty Crocker I think!

**PLAN AHEAD--THIS HAS TO MARINATE overnight BEFORE COOKING!!!!

1 (6 pound) Bone in Turkey Breast (Honeysuckle)
Apple Bourbon Marinade (see below)
cornstarch
1 large oven bag
2 celery ribs
1 medium onion , sliced
2 tab butter melted
Large 2 gallon Zip lock bag

(1)Rinse breast with cold water and pat dry
(2)Remove 1/2 cup of marinade (recipe for marinade below), reserving to make the gravy.
(3)Pour remaining marinade into 2 gallon Ziploc bag . Add breast and chill and turn occasionally in refrigerate 8 to 24 hours.
(4)Remove Breast; discard the soaking marinade.
(5) Place a tablespoon or so of cornstarch in a oven bag and shake to coat. Place bag in shallow roasting pan; place celery and onion inside bag. Brush Turkey with melted butter and place on top of veggies. Close bag with tie. Cut 6 (1/2 inch) slits in bag.
(6) Bake 350 for 1 hour and 45 minutes (mine often takes less time) or until meat reaches 170 (I do 165 or a bit less) degrees. Remove turkey (cool for 20 minutes before slicing). Pour drippings through wire mesh strainer.---about 1 and 1/2cups to 2 cups --place in bowl for making gravy.

Apple Bourbon Marinade and gravy:

2 cups apple juice (not from concentrate)
1/2 cup Bourbon
1/4 cup firmly packed brown sugar
stir together until dissolves
Be sure to reserve a 1/2 cup of this before putting the rest in the Turkey bag (for use later when making the gravy.

Gravy:

1/4 cup of butter
1/8 cup of cornstarch
2 cups of reserved drippings
1/2 cup reserved apple bourbon marinade
salt and pepper to taste

(1) Melt butter over medium heat
(2) Mix cornstarch into 1/2 cup of cold marinade
(3) Put drippings in pan with butter and gradually add cornstarch mixture--stirring about 5 minutes or until thickened. Add salt and pepper to taste.

Note to self/ if I cook the turkey a day ahead don't set it in broth to keep it moist unless the broth is not salty/ same with gravy. Might try my GF cream of chicken to make a gravy for keeping it moist because I want the good gravy apple bourbon for serving.

Note how they carve the breast in this video:

toasted almond green beans

We had these with Thanksgiving dinner--these were very tasty. The toasting of the almonds added a lot of flavor.

3/4 cups of slivered almonds
2-4cups of frozen green beans
garlic powder
salt and pepper

Place the almonds in an iron skillet (or whatever you have) and heat on medium , stirring until golden brown. Cook the string beans lightly. Mix the almonds and a sprinkling of garlic powder and salt and pepper to taste.

Chocolate balls

This recipe uses coconut inside and outside. I really liked these; but I like them better without the rolling in the coconut. The coconut on the inside was good, but on the outside it made them a bit wet since I used the frozen coconut and the recipe called for unsweetened coconut and the only unsweetened I could find was this frozen brand.. Next time I may delete the rolling in the coconut or use a bit of the dry sweet kind. I don't recall where I found this recipe! NOTE--I JUST SAMPLED THEM THE NEXT DAY WHEN THE COCONUT HAD A CHANCE TO DRY OUT (SINCE IT HAD BEEN FROZEN) AND IT WAS GREAT!! SO NEXT TIME I WILL MAKE THEM A BIT AHEAD SO THE COCONUT HAS A CHANCE TO DRY OUT! Or you could roll them in chopped pecans or nuts. Here are the ingredients:

1/2 cup of oatmeal (you may need a bit more of this if you use natural peanut butter)

1/4 cup moist brown sugar

1/4 cup peanut butter

4 tsp fine unsweetened coconut grated (or ground nuts or seeds)

4 tsp chopped raisins or dates

4 tsp liquid soy milk (or whatever -regular milk etc)

1 tab. unsweetened cocoa powder

1 tab. maple syrup

more coconut if you are going to roll them in it.

Grind the oatmeal in food processor until chopped well. Mix all together. Roll into large or small balls and roll in the coconut if desired.

Roasted Chickpeas

These make a nice crunchy snack. Southern Living had it this month--I changed it a bit. I didn't use oil and they came out great.

1 can of chickpeas -rinsed and drained. (I used one with no added salt)
seasoning (I used Cajun seasoning which had plenty of salt)

After rinsing and draining the chickpeas place them on a cookie sheet (with sides--or a jellyroll pan) that has been sprayed with Pam (or whatever). Shake on your seasoning of choice and bake at 400 or 405 for 45- 65minutes. Stir them at 15 minute intervals. Watch near the end--a few of mine got over cooked. Actually a few of mine got undercooked as well--so I needed to stir them a bit more. You want them golden brown --The picture above was my first try. Since then I cook them until they are more brown and nice and crunchy--just have to stir often. I cool them and put them in glass jars.

mexican corn salad/ hot or cold/taco variation

I like this hot served with a bake potato for lunch, or it is great with taco shells or pita bread (adding a bit of taco sauce is great). I found the basic recipe from a McDougall cook book. You can change the amounts as you like them:

2-4 cups thawed frozen corn kernels
1-- 15 ounce can black beans -drained/rinsed (I like more beans--and kidney and black together too)
1/2 cup chopped green onions (I used regular onions)
1/2 cup chopped red bell pepper (I don't always have these and it is good without)
1/4 cup chopped fresh cilantro
1 cup salsa
2 tablespoons balsamic vinegar (I probably use a lot less--just sprinkle some)

Just put the amounts you desire--you can't go wrong--I love this hot. If you like this spicier you can add Tabasco sauce. Ps. This is also great for pita bread (pocket bread). You can also mix a bit of this with hummous and place it in the small pita pocket bread...my hubby loves it this way. And it is great with a seasoned baked potato for lunch which I have already stated.

Caramelized Carrots and Parsnips

Excuse the bad pic--this was just some of the left overs--don't go by the picture!!

This is one of my favorite ways to have parsnips and carrots. (picture is not the greatest--we ate most of them and this is what was left) Note: if you are using old big parnips it is better to parboil first.

2 Tabs olive oil (I used less in my iron skillet
As much parsnips and carrots as you want (you need a really large pan if you are doing a lot)
salt
minced garlic
soy milk, or cream
cayenne pepper
snipped Italian flat leaf parsley (I forgot and I liked it without)

In a large skillet place parsnips and carrot that you have sliced length wise several times. Sprinkle with salt and cook 5-10 minutes covered at a hot enough setting so that they brown nicely, but don't burn. Uncover, turn the vegetables over and add a sprinkling of garlic. Cover and cook 5-10 minutes more until tender and all sides are browned.

Meanwhile heat milk with a sprinkling of cayenne pepper. Add a bit of cornstarch if using soy milk so that it thickens. Serve the veggies with the seasoned milked dribbled over!

Meatless Shepherd Pie

(for another recipe that uses acorn squash and quinoa and lentels go here http://nannykimsrecipes.blogspot.com/2011/10/shepherd-pie-vegan-and-fall-version.html

and for another one that is made in a 9 by 13 inch pan with lentils--very yummy - go here: http://nannykimsrecipes.blogspot.com/2019/08/vegan-shepherd-pie.html

We love Shepherd Pie--but we wanted a meatless version. We loved this (the test is if my hubby goes back for seconds)
For potato topping
6-8 small to medium russet potatoes, cubed with some skins left on
handful of chives, chopped up
1 and 1/2 tsp minced garlic
1 or 2 tablespoons of fresh parsley (flat leaf) , cut up
soy milk or regular milk
salt and pepper to taste
For "meaty part"
3/4 of a can of black beans , drained
6 ounces of Portebello Mushrooms, chopped
1 good sized onion, chopped,
1-2 tsp minced garlic
soy sauce and Worcestershire sauce
salt and pepper
a pinch of tarragon
optional --a Tab or so of Chianti, a tab or so of liquid (brewed)coffee
For veggie part
1 and 1/2 cups mixed frozen vegetables to which I added some frozen peas and string beans--whatever you want and as much as you want.

Cook the potatoes (cubed, with some skins left on) in salted and peppered water with the 1 and 1/2 teaspoons of minced garlic. When done mash with milk , parsley, and chives. Set aside.

Saute the mushrooms, and onions sprinkling them with soy sauce and Worcestershire sauce until you get the flavor you want. When almost done, add the black beans and Chianti and coffee and salt and pepper and tarragon , heating until warmed.

Meanwhile cook the mixture of veggies until just done.

In an oiled casserole dish place the mushroom mixture first, top with the mixed veggies, and then spread the potatoes. Go over the potato topping with the tines of a fork to make little groves. Cook in 350 oven until slightly browned (45-60 minutes)

Gluten free Pecan Pumpkin pie

We love this pie--we ate half of it before we knew it! ( My hubby and I). This is crustless, but you don't miss the crust! We ate it when it was very hot---most say to cool first in refrigerator but we didn't want to wait! Actually this one is better: http://nannykimsrecipes.blogspot.com/2007/12/gluten-free-pecan-pumpkin-pie.html  and here is another that uses a springform pan and is vegan and GF https://nannykimsrecipes.blogspot.com/2019/11/gf-vegan-pumpkin-pie.html

1 can of pumpkin pie filling (around 15 ounces)
12 ounces of soy milk or evaporated milk or whatever
1 egg (I think next time I will try 2 eggs since it was a little loose)
1 and 1/2 tsp of pumpkin pie spice
3/4 cup of brown sugar

For the topping
3/8 of a cup of brown sugar (ie 1/4 cup plus 1/8 )
a little more than 1/2 tsp cinnamon
2 Tablespoons of Gluten Free Pancake mix (I use Bob's brand)
1 Tablespoon of smart balance or butter
1 Tablespoon of Apple Butter (or you can just use a total of 2 Tab of butter)
1/2 to 3/4 cup chopped pecans

Mix the pie filling, milk, egg, pumpkin pie spice, 3/4 cup brown sugar. Place in a pie plate that has been sprayed with oil or Pam. Bake in preheated oven at 425 for 15 minutes.
Mix the ingredients for the topping (you can mix all of the topping ingredients except for the pecans and sprinkle this over the top and then sprinkle the pecans on top of that if you desire to do it that way). Sprinkle over the top, reducing OVEN TO 350 and bake for 40 more minutes or until knife comes out clean.

NOTE--next time try 2 eggs--it needs to be a bit thicker in consistancy

Here is a gf vegan one https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

White Wine Turkey Breast for the crock pot

This is really good for sandwiches....but not so good if you want it as a roast for a meal because its sauce is too spicy for gravy. Wait 🤪 I CHANGED MY MIND!! I do enjoy this for dinner 😁(another good recipe for Turkey Breast with the bone in for a holiday meal is found at this other post http://nannykimsrecipes.blogspot.com/2008/11/apple-bourbon-turkey-breast.html but the crock pot recipe is here below----- I made this with a Turkey Breast Roast which is slightly different from a plain Turkey Breast. This is a picture of some of it sliced. I liked this but it was a bit salty--I have been on a pretty low salt diet--I used a Butterball Turkey Breast Roast and this apparently has added salt. I do not know where I found this recipe. The sauce that it makes is not good for gravy unless you like a spicy tang which I do sometimes enjoy for a change-it is good for adding flavor to the turkey. 1 (2-3 pound) turkey breast 1/4 cup lemon juice 1 tsp rosemary 1 tsp oregano 2 Tab Dijon mustard (these vary in strength) 1/2 cup dry white wine salt and pepper to taste 2 cloves of garlic Put all ingredients in crock on low with skin on bottom and cook 6- hours basting occasionally if possible. Mine took 6 hours. It can cook faster too.After mine was cooked, I removed the skin and put the whole turkey in a zip bag. I thickened the sauce with a tablespoon of cornstarch and about 1/8 of a cup of water mixed together and added it to crock and set it on high for 15 minutes or until thickened. Then I added this sauce to the turkey in the bag and refrigerated it for a few hours turning it occasionally to better flavor it.    You can also drizzle it over a serving after you thicken the gravy.  I f you refrigerate the gravy it thickens a bit more. If you don’t want it as spicy put less of the mustard— the brand will make a difference also. 

Creamy Fat FREE Balsamic Vinaigrette from McDougall

This is from McDougall's letter

Fat-Free Creamy Balsamic VinaigretteBy Diane Barnett

This keeps in the refrigerator for several weeks, if it lasts that long.

Preparation Time: 10 minutes Chilling Time: 2 hours Servings: makes 2 ½ cups

1 cup water
¼ cup balsamic vinegar
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup unseasoned rice vinegar
3-4 gloves garlic
¼ cup low-sugar organic ketchup
1 tablespoon Dijon mustard (can omit for a different flavor)
1-2 tablespoons Agave nectar(used honey instead)
½ teaspoon Xanthan Gum (this is what makes it thicken!)(Walmart carries this in their gluten free section near the gluten free flours--it is in our cereal isle here)

Place all ingredients in a blender jar and process until very smooth and emulsified. Taste for sweetness and add more Agave to taste if necessary. Chill in refrigerator for at least 2 hours. Dressing will thicken as it chills.
Hints: Use the best quality vinegars you can find for the best flavored dressing. Xanthan gum is an excellent thickener for oil-free salad dressings because it thickens without heat as the dressing chills in the refrigerator

Black Swan Shiraz

This was a cheap wine from Southeastern Australia (6.95) and we really liked it. Here is the description:

"Black Swan Shiraz is crafted with premium grapes selected from some of South Eastern Australia's finest wine growing regions. Our Shiraz boldly exhibits flavours of black cherry and peppery spice, blended in harmony to create an elegant, remarkably smooth wine. Enjoy our Shiraz with pasta dishes and grilled meats."

Vegetable Focaccia (like Veggie Pizza)

I love this. I made the above with a gluten free pizza crust , but I am going to give the regular one below---this is from an old Light and Tasty Magazine April/May 2003.

2 to 2 and 1/4 cups of Bread Flour
1 package of quick-rise yeast (Bread Maker yeast 2 and 1/4 tsp)
1 tsp salt
1 cup warm water
1 Tab olive oil

Topping:

3 plum tomatoes chopped or sliced (I like more)
5 medium fresh chopped mushrooms, sliced
1/2 cup chopped green pepper
1/2 cup sliced (not chopped) black olives
1/4 cup chopped onion (I like more)
3 Tab olive oil (I use less because of calories)
2 tsp red wine vinegar or cider vinegar
3/4 tsp salt (I use less)
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp pepper
2 tsp cornmeal to sprinkle in pan

In Bowl combine 2 cups flour, yeast, salt. Add water and oil--Beat until smooth. Stir in enough remaining flour to form soft dough. Knead until smooth and elastic --about 4 minutes. Cover and let rest 15 minutes. Meanwhile in bowl combine tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.

Coat a 15 by 10 by 1 inch Baking pan (I used a non-stick one). Spray with oil and sprinkle with cornmeal. Press dough into pan. Prick generously with fork. Bake 450 for 5 min or until very lightly browned (I don't brown it--I let it brown with the veggies--I do cook for 5 min). Cover with the vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden or light brown.

Pumpkin Chili

I found this recipe at http://makemethod.vox.com/library/post/pumpkin-chili.html This makes about 5 servings. I changed it up some (it made a nice thick different chili and I really liked it after adding the picante sauce:

1 cooking onion, chopped
1 red or green bell pepper, chopped
2 cans diced tomatoes – and please do not drain
2 cans black beans, rinsed
1 can dark kidney beans, rinsed
1 can pumpkin (regular size unseasoned 141/2 ounce or so)
1 cup beer (I used a gluten free Hornsby's Hard Cider crisp apple)
1 tablespoon paprika
½ teaspoon dark brown sugar
1 tablespoon poppy seeds (I omitted)
Salt & pepper (to taste)
I added some spoonfuls of picante sauce to each bowl served and some broken taco chips.


Method . . .
Toss onion and bell pepper to a large soup pot (with a bit of vegetable oil or water), cook for about 5 minutes until softened.
Add tomatoes and their juices, beans, pumpkin, beer and spices -- EVERYTHING into the pot.
Bring to a boil, then lower heat to low and simmer for approximately 1 hour

NOTE i PREFER THE RECIPE FOUND HERE: SEE BELOW

https://nannykimsrecipes.blogspot.com/2019/09/pumpkin-chili-3-bean-for-crockpot.html

So yummy especially for the fall. I love the pumpkin in this--thickens it nicely .

Ingredients

1 med onion, chopped
1 med green bell pepper, chopped
4 cloves garlic, minced
3 cups veggie broth
1   15 ounce can of tomato sauce
1  15 ounce can of diced tomatoes
1   15 ounce can of kidney beans, drained and rinsed
1   15 ounce can of white beans (ie northern or cannenellini) , drained and rinsed
1  tab of baking cocoa
1  tsp oregano (or to taste)--I sometimes use more
1/4 teas smoked paprika
1/4 tsp of regular paprika
cumin (I just sprinkled very lightly--I can't have a lot--makes me sweat)
black pepper and salt to taste
1/2  of a can of plain pumpkin puree (not seasoned, not sugared ).
1 cup frozen corn added during last 30 minutes

Directions:

Throw all into a 4 or 5 qt crockpot (except for the corn). 2-3 hours on high OR 4-5 hours low. During last 30 minutes or last hour add corn. You can add more pumpkin or spices if desired

NOTE: if you can tolerate chili you can put 1/2 teaspoon or so in it. 

Gluten Free Cranberry Corn Bread Stuffing

This is quite tasty! MY FAMILY ALWAYS WANTS SOME OF THIS EVEN THOUGH I COOK IT FOR ME TO BE GLUTEN FREE--THEY ALL LOVE IT! Use the cornbread in the post below ( http://nannykimsrecipes.blogspot.com/2008/11/gfdairy-free-cornbread-moist.html ) or http://nannykimsrecipes.blogspot.com/2012/11/pan-cornbread-gluten-free-too.html to make this stuffing. You can cut up some of the cornbread into 1 inch squares or smaller and heat in a warm oven to dry out for the cubes. However if I cook the cornbread in a 12 inch skillet they come out quite nicely for bread cubes.

2 cups of cornbread cubes (made from the gluten free cornbread  or whatever one you desire)
4 Tab. of butter (you don't have to use butter but it makes the dressing flavorful and moist) or I believe I have used some chicken broth as a substitution--eye balling the moisture
2 ribs of celery thinly chopped 
1/2 tsp dried rubbed poultry seasoning (I like using a bit more)
1/2 small onion chopped
1/2 cup dried cranberries (I like a bit more)
1 medium chopped apple--no peel (ie Macintosh--or whatever)
Salt if desired.
chicken broth to have on hand--if you think it looks a little dry you can add some to the mix near the end of cooking timeSaute the celery, onion, apple , and cranberries till onions and celery are tender. Add the seasoning and mix with the cornbread cubes. Place in a covered casserole dish and bake at 275 for 30 minutes (or until nice and warm)
Ps. I usually cut the cornbread in cubes and dry them in the oven before making the stuffing if the cornbread is too moist.


Another gluten free corn bread which is very easy to make , but I have not yet tried for this stuffing is here: https://nannykimsrecipes.blogspot.com/2019/09/cornbread-gf.html

GF/dairy free Cornbread (MOIST)

This is Gluten free and dairy free--It came out soooooooo moist!! What a treat. THE CORNMEAL BRAND MAKES A BIG DIFFERENCE--I REALLY LIKE THE STONE GROUND HODGSON MILLS. Note: this has a slightly different taste due to the applesauce. Also at the bottom of this recipe is a link to a sweet cornbread recipe that my boys like best.

Note; if using flaxseed use a tablespoon and a 1/2  . Also you can use just a 1/2 tablespoon of oil in the pan instead of  1 whole tablespoon  if you want less fat.
Preheat oven to 450. Take a 9 inch iron skillet and place one tablespoon of olive oil in the pan. Place the pan in the oven while it is preheating.

Meanwhile whisk in a large bowl

1 & 3/4 Cups cornmeal (I used Hodgson Mill Brand)

1 tab sugar

1 tsp Baking Powder (I use a salt free version so you may need to adjust the amount of salt)

1 tsp Baking Soda

1 tsp salt.

In a 2 cup measuring cup place 2 cups of milk of your choice

Meanwhile add 6 tablespoons of unsweetened applesauce and 2 eggs [or substitute 1 snd 1/2 tab of golden flax seed meal soaked for 5 minutes in 1 &1/2 tab of water--add all to the milk mixture]

Add the wet ingredients to the bowl of dry ingredients. When just mixed (don't over mix) Pour the batter into the hot skillet.

Bake until the top is nice and brown and the center feels firm when pressed--about 20 minutes or if you like crispy edges 25-30 . If it is nice and brown and the center isn't done, just cover loosely with foil and keep checking-- I sometimes cook 25-30 minutes for nice crusty edges.

Cool for 4-5 minutes and then serve right from pan.
Sooooooooooooo MOIST!!!!

a sweet version with corn: http://nannykimsrecipes.blogspot.com/2012/10/gluten-free-corn-bread.html

For a sweet version that is not dairy free go here: http://nannykimsrecipes.blogspot.com/2008/12/gluten-free-sweet-corn-bread.html  and another vegan one GF is here
https://nannykimsrecipes.blogspot.com/2019/09/cornbread-gf.html
NOTE TO SELF:dont use self rising cornmeal

Gluten Free Crusty Rosemary rolls (dairy free)

Here are some of the main ingredients for the GF Crusty Rosemary rolls--these are delicious and I think I may serve these with the Thanksgiving Meal. Nice and moist on the inside and crusty on the outside. I found the ingredients at my local Food Lion (but it is the only Food lion in town that has them) you can find them at Health Food Stores and possible at Krogers (here in the South. (I found the recipe from a magazine called Living Without.) The Xanthan Gum is expensive, but you only use a few teaspoons.

To make these you need to make a High protein flour blend and then you use 3 cups of the blend. The blend consists of : 1 & 1/4 cups bean flour (either chickpea or soy flour),

1 cup cornstarch (or arrowroot or potato starch), 1 cup tapioca starch or tapioca flour, 1 cup white or brown rice flour.

Ingredients for the rolls:

3 cups of the above gluten-free high protein flour blend

2 tsp. Xanthan Gum

1 tsp salt

3 tab. sugar

1 tab. active dry yeast

1-2 tsp dried rosemary (OR dill or any favorite herb) optional (I ground the rosemary in a

coffee grinder)

1 Tab. olive oil (I used extra virgin and it was cold pressed)

1 & 1/2 cups warm water

(Rice flour or corn meal for dusting--I forgot).

Sift first 4 ingredients (the blend, the gum, salt and sugar). Add Yeast and herbs. Mix to incorporate ingredients.

Blend oil and warm water (110-120 degrees) into dry ingredients and mix on high speed 4 minutes (I mixed by hand since I don't have a high grade mixer)

Line a cookie sheet with parchment. Spray lightly with oil. Scoop with a large ice cream scoop (couldn't find mine) or I used a 1/4 cup measuring cup---makes 12--well spaced (mine still connected when cooking!). Cover lightly in warm place for 30 minutes.

Bake 400 degree preheated oven for 15-20 minutes. Mine took 15.