Peach Crisp

“There is no love sincerer than the love of food.”

- George Bernard Shaw, Man and Superman

"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.

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”

- Craig Claiborne

“There is no greatness where there is not simplicity, goodness, and truth.”

- Leo Tolstoy

Sweet Potato Biscuits with Honey Butter

Adapted from a recipe in Taste of Home

2 c. Gluten Free all-purpose flour

1/4 tsp. xanthan gum

4 tsp. sugar

3 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 c. shortening

1 c. mashed sweet potatoes

1/2 c. half-and-half

Honey Butter

1/2 c. butter, softened

2 Tbsp. honey

1 tsp. ground cinnamon

1. In a small bowl, combine the first seven ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Combine sweet potatoes and cream; stir into crumb mixture just until moistened. 

2. Using a tablespoon, scoop the mixture and drop onto a greased baking sheet to create drop-biscuits, placing the biscuits about 1 inch apart.  (You could also roll out and cut with a biscuit cutter.)

3. Bake at 400 degrees for 9-11 minutes or until golden brown. 

4. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended.  Serve with warm biscuits.

Chunky Chicken Noodle Soup

"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill?  Soup does its loyal best, no matter what undignified conditions are imposed upon it."  - Judith Martin

1 pkg. boneless, skinless chicken strips

4 cups water

3/4 tsp. poultry seasoning

1/4 tsp. thyme

1/4 cup diced onion

1/2 cup chopped celery

1/2 cup chopped carrots

1/4 tsp. pepper

2 cups chicken broth

3 cups pre-cooked rice pasta (fettucini or spirals)

1. Combine first four ingredients in Dutch oven; bring to a boil and cook about 20 minutes.

2. Remove chicken and add remaining ingredients, except pasta. Cover and simmer for 20 minutes. Coarsely chop chicken.

3. In separate pot, cook rice pasta according to directions. Drain.

4. Add chicken and cooked noodles to soup. Simmer additional 5 minutes. Serve.

Pasta Salad

12 oz. Gluten Free Fusilli Pasta 1 large tomato 1 large cucumber 1 Tbsp. fresh basil 1 Tbsp. fresh parsley 1/2 c. mozzarella cheese, shredded 2 Tbsp. lemon juice 1/4 c. extra-virgin olive oil 1/4 tsp. salt 1/2 tsp. black pepper

1. In a large pot of lightly salted water, cook pasta according to package directions.  Drain.  Place in a large bowl. 

2. Combine the lemon juice, olive oil, salt and pepper.  Whisk together and pour over the warm pasta.  Stir to combine. 

3. Dice the tomato and cucumber and finely chop the fresh herbs.  Add the tomato, cucumber, herbs, and cheese to the pasta.  Toss until well combined.  Serve at room temperature.

*I used Heartland's Gluten Free Fusilli.