Big, Strong Bubbles!

6 cups water
1 cup corn syrup
2 cups Joy dish soap

Ice Cream

• 1 can coconut milk (I prefer Native Forest or Thai Kitchen Organic Canned Coconut Milk. Native Forest is my top pick, as it contains little to no BPA in the can lining).
• 1 cup blueberries (fresh, or you can use thawedblueberries from the freezer)
• 1 tsp vanilla
• 1/2 cup maple syrup
• 1 egg yolk, raw (optional)

Other possibilities: 

• Substitute honey for maple syrup (see below)
• Use a different fruit (cherry, peach, strawberry, etc.)
• No egg yolk. It adds an extra creaminess and improves the texture, but the recipe turns out just fine without it if using raw eggs isn’t your thing.

Step 1: Toss everything into a blender and mix it up. You can choose whether to blend the fruit completely smooth, or to leave some chunks in it if you like your ice cream better that way.

Step 2: Pour it into your prepared ice cream maker. Make sure that you turn the machine on so that the blade starts churning before you pour the ice cream mix in.

We use a cheap Deni automatic ice cream maker (ours is a slightly older version than this one) that we bought at a garage sale. It works well, so long as I freeze the canister for a minimum of 18-24 hours before using it. The manuals often tell you that 12 hours is sufficient, but in my experience, it isn’t. Just keep your clean canister in the freezer all summer long, so that it’s ready whenever that ice cream urge arises.

Step 3: Let it churn away for 25-30 minutes. The only hard part about this step is the waiting… we’ve been known to have several little people sitting up on the counter, crowding around the machine to watch it solidify. What’s that saying about a watched ice cream canister never freezes?

The finished product. Once it starts to look thoroughly icy and comes up onto the sides a bit, it’s probably ready. Get out a spoon and test it yourself. Several times. Quality control is important, right?

Step 4: Consume and enjoy.

Chocolate Cake

Paleo/Gluten free Chocolate Cake with Chocolate Frosting.

4 Large Eggs

1c Cocoa Powder

3/4c Dark Grade Pure Maple Syrup

3Tbsp Coconut Oil, melted and cooled (replace with palm shortening for treenut free)

2tsp Pure Vanilla Extract

1/8tsp Sea Salt

1/2tsp Baking Soda

1/4tsp Baking Powder

Preheat oven to 350 degrees. Grease you cake round with palm shortening and set aside. In small bowl, whisk together cocoa, baking soda, baking powder and salt, set aside.

Add eggs, coconut oil, maple syrup and vanilla to stand mixer with paddle attachment. Beat ingredients on medium for about 30 seconds. Turn mixer down low, and slowly add cocoa mixture. Once all ingredients are incorporated, turn mixer off. Don't over mix! Pour into prepared pan and bake for 20 minutes. Check with toothpick to make sure it is done. Let cool completely before removing from pan and frosting.

Chocolate Frosting (Gluten free and Paleo Friendly)

1c Palm Shortening, room temperature

1/2c Dark Grade Pure Maple Syrup 

1/2c Cocoa Powder

1Tbsp Coconut Milk

1tsp Pure Vanilla Extract

Pinch of Salt

Place all ingredients in stand mixer bowl with whisk attachment. Beat on low at first then on high until fluffy.

Avo Mayo

Avo Mayo

Author: Gluten Free Gigi

Recipe type: Sauces

 

(You can also see exactly how I make this recipe in my How-To Video below!)

Ingredients

• 1 ripe avocado
• Juice of ¼ lemon
• ¼ teaspoon garlic powder
• ¼ teaspoon black peper
• ¼ teaspoon sea salt
• 3 Tablespoons light olive oil

Instructions

1. Combine all ingredients except oil in the bowl of your food processor and blend until pureed.
2. You will need to scrape down the sides several times to insure all avocado is pureed.
3. When the mixture is smooth, drizzle the oil slowly into the processor while blending.
4. Be patient – if you add the oil all at once or too fast, you will not achieve the rich creamy mayo-like texture that you’re looking for.
5. Use immediately, or store in fridge for 3-5 days tightly covered.
6. It may keep longer, but it never stays around my fridge long enough to find out.

Pina Colada Sorbet

Ingredients

• 1 cup finely chopped pineapple, frozen
• 1 Tbs. coconut milk
• 2 Tbs. creamed coconut or coconut butter, melted
• Pinch of salt

Instructions

1. In a blender or food processor, blend the pineapple and coconut milk until smooth. Let the pineapple chunks soften for about 5 minutes, if necessary, to help blend smoothly. This works best in a high powered blender or mini food processor. If you only have a large food processor, you may wish to double the recipe so there is enough stuff to get blended.
2. Add the creamed coconut and continue blending. It will appear to harden in chunks, but continue blending. There will be only small flecks of the creamed coconut. Enjoy immediately or freeze for later.

Biscuits and Gravy Breakfast Casserole Recip

Biscuits and Gravy Breakfast Casserole Recipe - true 'comfort' food! Want to make it? Hit SHARE and it goes to your home page!
Be sure that you've LIKED my biz PAGE www.facebook.com/PCwithCarol

Ingredients:
1 lb pork sausage
2 T butter
2 packages Sausage Gravy Mix (makes 2 cups per package)
12 eggs
1 (5 oz) can evaporated milk
½ tsp salt
2 tubes refrigerated biscuits

Cook sausage in 10" Executive Skillet - breaking up using Mix 'N Chop, set aside.
In large saucepan, make gravy according to directions. Add sausage to gravy, set aside.
In large Stainless Steel Bowl (check out our Stainless Steel Bowl Set item #1735) whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a Stoneware Rectangle Baker layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown.
This recipe was share with me by a great friend and has become a true family favorite!
You can view and order our products in my personal websitewww.pamperedchef.biz/carolallen

Popcorn

Sweet Vanilla Popcorn (Rainbow Popcorn)

Ingredients

• 1/2 cup milk
• 2 cup white/caster sugar
• 1-2 teaspoon vanilla extract/flavouring
• ½ cup popcorn kernels (or 8 cups popped popcorn)
• 2-3 tablespoons vegetable oil (for popping)
• food colouring

Directions

Coat the bottom of a large pan (one that has a lid) with a few tablespoons vegetable oil.

Add 1/2 cup popcorn kernels.

Cover pan.

Turn stovetop burner to medium or medium-high heat.

Let kernels cook, shaking occasionally to prevent burning.

When the popping slows to 3 to 5 seconds between pops, remove pan from burner.

Allow to cool a minute or two.

Pour popcorn into a bowl.

pinkish red popcorn 

For the Vanilla Syrup

Mix milk and sugar in a sauce pan and on medium heat bring to a boil.

Careful not to let it burn and do not scrape the sides of the pan or the sugar will crystallize.

Add vanilla extract (or any other flavouring) and your choice of food colouring (we used blue and red as I got vetoed on the black food colouring *sulk* I have two bottles of the crap to use up) and mix well.

Place the popcorn in a large bowl then pour the hot liquid over it and coat as evenly as you can, you can put as much or as little syrup over the popcorn as you like.

Spread baking paper to dry. You can place the baking paper onto baking trays and place in a low oven (200°F or 100°Cfor 10-15 minutes to help dry out (harden) the popcorn.