SPICE CHIFFON CAKE

 2 EGGS, separated

1/2 cup GRANULATED SUGAR

2 1/4 cup FLOUR

1 teaspoon BAKING POWDER

3/4 teaspoon SODA

1 teaspoon SALT

3/4 teaspoon NUTMEG

3/4 teaspoon CLOVES

3/4 teaspoon CINNAMON

1 cup BROWN SUGAR

1/3 cup VEGETABLE OIL

1 cup BUTTERMILK

Heat oven to 350 degrees. Grease and flour pan(s) (8" or 9" or a 13"x9"). 

Beat egg whites until frothy. Gradually beat in granulated sugar. Continue beating until very stiff and glossy.

Measure flour by sifting. Blend flour, soda, baking powder, salt, and spices in a separate bowl. Add brown sugar, oil and 2/3 cup of buttermilk. Beat for 1 minute at medium speed. Scrape sides. Add remaining buttermilk and egg yolks. Beat for 1 minute scraping sides frequently, fold in meringue.

Pour into pan(s). 

Bake:

Layers 30-35 minutes

Oblong pan 40-45 minutes

SUGAR COOKIES

In a large mixing bowl, combine:
4 cups FLOUR
1 teaspoon SALT

Add: 
1 cup SHORTENING and cut into flour mixture.

In a separate bowl, combine and cream until fluffy:
2 EGGS
1 1/2 cup SUGAR
1 teaspoon VANILLA

In another bowl mix:
1 cup SOUR CREAM
1 1/2 teaspoons SODA

Combine egg and sour cream mixtures. Blend into flour mixture. Refrigerate.
Roll odough to approximately 1/2 inch depth.  Cut with your favorite cookie cutters. Place on an ungreased cookie sheet. Sprinkle with colored sugar unless you plan to frost the cookies. Bake at 375 degrees for approximately 12 minutes or until golden brown. Cool on rack.

Enjoy!

BBQ CORNISH GAME HEN

2 Cornish Game Hens

Brine:
1 gallon water
1/2 cup brown sugar
1/2 cup kosher salt

Mix together until salt and sugar are dissolved. Pour mixture into a 2-gallon ziplock bag, add game hens and brine in refrigerator for 4 hours.

Dry Rub:
1 tbsp. Smoked Paprika
1 tbsp  Onion Powder
1 tsp ground Thyme
1/2 tsp Sage
1/2 tsp black pepper

Remove both hens from brine. Rinse off and pat dry. Rub with oil (I used avocado oil) then rub hens with dry rub.

Heat smoker/bbq to 250° Fahrenheit.  Put hens on bbq rack and cook until temperature is between 155° to 160°. Juice from hens will be clear. Remove from heat and let rest for 5 minutes. Serve and enjoy.

Note: I substituted, in the dry rub, Paprika for smokey Paprika and smoky Black Pepper for the Black Pepper.

Garlic Honey Glazed Salmon

4 SALMON FILETS
1/2 cup HONEY
1/3 cup SOY SAUCE, reduced sodium
2 teaspoons GARLIC, chopped or minced
1 teaspoon GINGER, fresh minced
Optional for garnish: chopped scallion, sesame seeds,  sprinkle of parsley for color

1. Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic and ginger together in a medium bowl (I added a sprinkle of dried parsley for color-- try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly.  Refrigerate for 15 minutes or up to 4 hours.
2. Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
3. Line the marinated salmon filets on the baking sheet. You can onto this used marinade-- see step 5. Bake for 15-20 minutes depending n thickness (about 10 minutes per 1-inch inch thickness-- measured d from thickest part of filet). You can broil t.he salmon for the last 3 minutes for crisper edges.

Brian's Gluten Free 
Oatmeal Raisin or Chocolate Chip Cookies

*NOTE: To make this recipe you need a high powered blender to make oatmeal flour

1 1/2 cups BUTTER
2 cups, BROWN SUGAR, tightly packed
1/2 Tablespoon VANILLA
3 EGGS, large
2 1/2 teaspoons BAKING POWDER
1 1/2 teaspoons BAKING SODA
1/2 teaspoon SALT
4 1/2 cups OATMEAL FLOUR
2 cups CHOCOLATE CHIPS or RAISINS or a combination of both

Directions:

1. In a high powered blender, blend 12 cups of gluten free oatmeal to make 9 cups of flour.
2. Heat oven to 350 degrees.
3. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy.
4. In separate bowl mix 9 cups oatmeal flour, baking powder, baking soda and salt together. Slowly add dry ingredients to egg mixture. Mix until combined.
5. Add chocolate chips, raisins or other ingredients as desired
6. Drop by rounded tablespoons about 2 inches apart onto an ungreased cookie sheet.
7. Bake 12 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Marinated Kabobs

1/2 Cup Teriyaki Sauce                                   

1/2 Cup Honey

1/2 teaspoon Garlic Powder                              

1/2 pinch Ground Ginger

Meat & Veggies of Choice (Chicken, Beef, Shrimp, Onion, Peppers, Mushrooms)

DIRECTIONS:

1.  In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.

2.  Preheat grill for medium-high heat.

3.  Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.

4.  Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Delicious Hamburger Recipe!

(Recipe adapted from Six Sisters' Stuff)

1 lb ground beef (I used 85/15- you want a fattier meat to make a juicier burger!)
Sesame Seed Buns
1/2 cup Colby Jack cheese, grated
1/4 cup BBQ sauce
1 Egg
Seasoned Salt
Black Pepper
Onion Powder

Directions:

1. Beat the egg in a bowl.  Then, in the same bowl, combine the ground beef, grated cheese, bbq sauce, and seasonings (with the egg - the egg is to help bind the patty together better). Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 patties.
2. Turn grill up to high and let it get hot.  If you need, spray a little non-stick on your grill.
3. Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn't burn. Then flip the burger over and cook until done.
4. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
5. Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles or any of your other favorite hamburger toppings!

For Secret Sauce:

Mix together:

3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons Worcestershire sauce
seasoned salt

Brown Sugar Balsamic Glazed Pork Tenderloin

2 Pounds Pork Tenderloin                                       1 Cup Brown Sugar

1 tsp Ground Sage                                                   2 Tbsp Cornstarch

1/2 tsp Salt                                                              1/2 Cup Balsamic Vinegar

1/4 tsp Pepper                                                         1 Cup Water

1 clove Garlic, minced                                             4 Tbsp Soy Sauce

1/2 Cup Water

Mix together the seasonings: sage, salt, pepper, and garlic.  Rub over tenderloin.  Place 1/2 cup water in slow cooker, place tenderloin in slow cooker.  Cook on low for 6-8 hours.  An hour before the roast is finished, mix together ingredients for glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.  Heat over medium and stir until mixture thickens, about 4 minutes.  Brush roast with glaze 2-3 times during the last hour of cooking.  (For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubble and caramelized.  Repeat 2-3 more times until desired crust is achieved.)  Serve with remaining glaze on the side.

P.S.  I usually pour quite a bit of the glaze over the entire roast after I take it out of the crockpot.  The glaze is, by far, the best part!  I also drizzle a little of the glaze over my garlic mashed potatoes.  So good!

Salzbury Steak

1 lb HAMBURGER
1/2 cup BREAD CRUMBS
1 tablespoon ONION, minced
1 teaspoon SALT
1/4 teaspoon PEPPER
1 EGG
1/4 cup MILK

MUSHROOM or BROWN GRAVY

Combine hamburger, bread crumbs, onion, salt, pepper, egg and milk together in mixing bowl. Mix together and form into patties. Fry patties in frying pan. Pour gravy over patties and simmer.

Ann's Zucchini Bread

4 cups ZUCCHINI,  coursley shredded
3 cups FLOUR
2 1/2 cups SUGAR
1 1/4 cups VEGETABLE OIL
4 EGGS
4 teaspoons VANILLA EXTRACT
1 tablespoon CINNAMON
1 tablespoon ALLSPICE
1 1/2 teaspoons SALT
1 1/2 teaspoons BAKING SODA
1/2 teaspoon BAKING POWDER

Blend all ingredients on low speed for 1 minute then increase speed to medium and blrnd another 1 minute. Pour into greased pans.
Bake at 325º for 50-60 minutes.
Makes 2 loaves.