Stephanie Life of Determination

Roben Ryberg's Biscuits (Gluten-Free) This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999. Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits. Ingredients: 1/3 cup shortening ½ cup potato starch ¾ cup cornstarch 1 ¾ teaspoon xanthan gum 1 tablespoon baking powder ¼ teaspoon baking soda 1 tablespoon sugar ¾ cup milk ½ teaspoon salt Directions: Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. Makes 6-8 large biscuits. Email me and t

Ingredients: 4 large baking potatoes 1/2 cup low fat milk 3 oz. gf cream cheese, softened 2 Tablespoons gf sour cream 2 teaspoons fresh oregano, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup green onions, thinly sliced 2 bacon slices, cooked and crumbled Directions: Preheat oven to 400 degrees F. Pierce potatoes with a fork; bake at 400 degrees F. for 1 hour, or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 14" thick shells. Place potato pulp in a large bowl; mash with a potato masher or a fork. Add milk, cream cheese and sour cream to bowl and stir well with a whisk. Add oregano, salt and pepper; combine thoroughly. Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees F. for 15 minutes, or until thoroughly heated. Garnish with with green onions and crumbled bacon bits.

http://www.stillridingpizza.com/At-Restaurants.aspx Email:info@stillridingpizza.com (Tell them you want delievery in your area) Pizza Delivery is finally on its way. This website will tell you the places that deliver. Call your local pizza place and bug them about delievering Gluten Free, by asking them to order pizza's from Coco Charlotte!! Coco Charlotte information is on this blog so look around!

http://www.foodtek.com/Products/QBKids.html THis is great for the Kids Easy Bake Oven!!

Ingredients Pierre Herm钳 Cream Puff Dough with Gluten-free variation and modified instructions (makes 20-24 ɣlairs) 1/2 cup (125g) whole milk 1/2 cup (125g) water 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces 1/4 teaspoon sugar 1/4 teaspoon salt *1 cup (140g) Rebecca Reilly GF flour mix 5 large eggs, at room temperature 1 tsp. vanilla Chocolate glaze (see separate recipe) Vanilla and/ or Espresso pastry cream (see separate recipe) *Rebecca Reilly’s GF flour mix uses 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch mixed together. Although you only use one cup in this recipe, I keep it on hand- it’s great for many different things. Directions 1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil. 2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry

What months is the best time to buy certain fruits and vegetables? Janurary: Kiwis Kumquats Leeks Spinach Sunchokes Jersalem Artichokes Febuary: Grapefruit Radishes Red potatos March: Artichokes Cabbage Carrots Cauliflower Key Limes Navel Oranges April: Asparagus Broccoli Celery Mushrooms Rhubarb May: Peas Salad Greens Strawberries Vidalia Onions June: Apricots Bell Peppers Blackberries Honeydew July: Blueberries Cherries Green Beans Nectarines Peaches Red Onions Summer Squash Watermelon August: Avocados Corn Cucumbers Grapes Okra Plums Tomatoes September: Apples Asian Pears Cantaloupe Eggplant Garlic Raspberries Zucchini October: Acorn Squash Parsnips Persimmons Pomegranates Pumpkins Radishes November: Beets Bok Choy Bosc Pears Cranberries Daikon Rutabagas Sweet Potatoes Yams December: Brussels Sprouts Butternut Squash Dates Mandarin Oranges Red Currants Tangerines Turnips

4021 Cascade Road SE Grand Rapids MI. Phone: 616-956-3052 3770 Alpine Ave NW Comstock Park MI Phone: 616-647-9902 Please call to see what soup they made for the day. Gluten Free Soups are: Chunky Tomato Chili Spicy Italian Vegetable Fire Roasted Tomato Bisque Lentil with Roasted Garlic Ginger Butternut Squash Spicy Black Bean Chili Vegetarian Split Pea Gazpacho