“One Cannot Think Well, Love Well, Sleep Well, If One Has Not Dined Well.”

1 cup Gluten Free soy sauce 1 cup water 3/4 cup white sugar 1/4 cup Worcestershire sauce 3 tablespoons distilled white vinegar 3 tablespoons vegetable oil 1/3 cup dried onion flakes 2 teaspoons garlic powder 1 teaspoon grated fresh ginger

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves.

“The greatest ideas are the simplest.”

- William Golding, Lord of the Flies

{Picture via tartineandapronstrings.com}

{"Eatsy: Gluten-Free Rhubarb Almond Breakfast Cakes"}

"Good apple pies are a considerable part of our domestic happiness."                             - Jane Austen

All-American Apple Pie

Gluten Free Pie Crust*

Filling: 2/3 c. sugar ½ tsp. cinnamon 2 Tbsp. water 2 Tbsp. lemon juice ¼ tsp. nutmeg 2 Tbsp. margarine 5-6 medium sliced apples

Crumb Topping: ½ c. firmly packed brown sugar ½ c. softened margarine 1 c. Gluten Free all-purpose flour*

1. Preheat oven to 350 degrees.

2. To Make Pie Crust: Follow package directions. 

3. To Make Filling: In large bowl, combine sugar, cinnamon and nutmeg. Toss with apples. Add water and lemon juice. Toss until evenly coated and spoon into unbaked pie crust. Dot with butter.

4. To Make Crumb Topping: Using a pastry cutter, mix topping ingredients until crumbly in texture. Sprinkle over apples. 

5. Place pie on a cookie sheet, covered with aluminum foil, to catch juices that may spill over.  Bake 45 minutes at 350 degrees.  Top with ice cream and serve.

*I used Gluten Free Pantry's perfect pie crust mix and all-purpose flour for this recipe.

Cook's Tip: This recipe can be made into a delicious gluten free apple crisp by omitting the crust.

In honor of National Doughnut Day

Baked Doughnuts

Recipe adapted from the blog Iowa Girl Eats

1 cup Gluten Free all purpose flour

1/2 tsp. xanthan gum

6 Tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons buttermilk

1 egg

1/2 teaspoon vanilla extract

1 Tablespoon butter, melted

For the glaze:

1/2 cup or more powdered sugar

1/2 teaspoon vanilla extract

Water

1. Pre-heat oven to 325 degrees. Mix together flour, xanthan gum, sugar, baking powder, cinnamon and salt in a bowl. Add buttermilk, egg, vanilla and butter. Whisk to combine.

2. Transfer dough to a ziplock bag. Snip off a corner of the bag and pipe dough evenly into a 6-cup doughnut pan. Bake for 9-10 minutes, or until dough is set (it won’t be golden brown, but should be springy.)

3. In a separate bowl, mix together powdered sugar and vanilla. Begin adding water 1 teaspoon at a time. Stir until desired thickness of glaze is achieved. Glaze doughnuts while warm or cool.

{Picture via familyfreshcooking.com}

1 lb. lean ground beef

1 cup  chopped onions (about 1 medium)  

2 cups enchilada sauce, divided  

6 oz.  VELVEETA Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices  

12 corn tortillas (6 inch), softened (see Tip)

1. Preheat oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

2. Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the VELVEETA.

3. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.

Kraft Kitchen Tips

How to Soften Tortillas

Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 sec. Fill and roll tortillas while still warm.

Make Ahead

Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350°F for 30 min. or until heated through.

Cheesy Bean Enchiladas

Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.