PALEO BLUEBERRY MUFFINS

• 2 1/2 cups almond meal (almond flour)
• 3 large eggs, fresh
• 1/2 cups Cooper’s pure raw honey
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 1 cup blueberries, fresh

Directions:

1. Preheat oven to 300°.
2. Line a 6 cup muffin pan with muffin liners.
3. In a large bowl, mix all ingredients together, except blueberries, until full combined. Gently fold in blueberries.
4. Fill each liner 3/4 full with batter.
5. Bake for 30-40 minutes. (Top should be spongy, but firm when pressed.)
6. Cool for 5 minutes and remove from muffin pan.

MINT BROWNIES

1 C butter

2 C sugar

Blend together then add

9 Tb Cocoa powder

3 Tb oil

1 Tsp vanilla 

4 eggs

1 tsp salt

Last add 4 C flour

Can add mint flavoring but I just put it in the frosting.

FROSTING

1/4 C butter

1 tsp mint flavor 

2-3 cups powdered sugar 2-3

Enough cream or milk to make the right consistency

Green food coloring 

SHRIMP COCKTAIL DRINK

3 quarts tomato juice
1 14 oz bottle catsup
1 tablespoon horseradish
1 cup finely chopped celery
3 tablespoons Worcestershire sauce
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic salt
Juice of 1 lemon
2 cans shrimp

Chill.  Serves 25.

CREPE CAKE WITH WHIPPED CHOCOLATE GANACHE

6 tablespoons unsalted butter

3 cups whole milk

6 large eggs

1 ½ cups all-purpose flour

¼ cup + 2 tablespoons sugar

Pinch of salt

For the whipped ganache:

10 ounces chocolate, finely chopped

2 cups heavy cream

Melt the butter in a small saucepan over medium low heat. Continue to cook, while stirring occasionally, until browned. Set aside and let cool slightly.  Meanwhile, heat the milk in another saucepan until steaming and small bubbles appear at the edges. Set aside and let cool slightly.

In the bowl of a stand mixer fitted with a whisk attachment or with a hand-held mixer, mix the eggs, flour, sugar, and salt until combined. While mixing on low speed, add the butter and milk slowly until incorporated. Cover and chill until ready to make crepes.

Heat a 9-inch skillet over medium heat and grease with a small amount of butter. Add approximately 1/3 cup of batter to the skillet and swirl to coat the pan evenly. Cook for a few minutes until edges begin to brown. Flip and cook for an additional minute. Repeat until the batter is gone, stacking crepes and letting them cool to room temperature.

In a medium saucepan over medium heat, bring the heavy cream to a simmer. Place the chopped chocolate in a medium bowl. Pour the heated heavy cream over the chocolate and let sit for 1 minute. Whisk until smooth and chill for at least 2 hours. Whip to medium peaks.

To make the cake, layer the crepes with a thin coating of chocolate ganache. Garnish cake with powdered sugar or cocoa, if desired and chill for 2 hours before serving.

PLUM & BLACKBERRY CRUMBLE SUNDAE

1 ½ cups all-purpose flour

2 tablespoons granulated sugar

3/4 teaspoon coarse salt

1 3/4 teaspoons baking powder

¼ teaspoon baking soda

1 stick cold unsalted butter, cut into small pieces

8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature

2 ounces blueberries (about 1/3 cup), plus more for serving

2 ounces strawberries, hulled & diced (about 1/3 cup), plus more for serving

3/4 cup well-shaken buttermilk

1/3 cup confectioner’s sugar, plus more for serving

1 ¼ cups heavy cream

This recipe makes four blueberry & four strawberry shortcakes. Coat 2 parchment-lined baking sheets with cooking spray.  Whisk together flour, granulated sugar, salt, baking powder, & baking soda in a large bowl.  Incorporate butter & cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal.  Transfer to freezer & chill 30 minutes.

Preheat oven to 425° with racks in upper & lower thirds.  Transfer half of flour mixture to another large bowl.  Add blueberries to 1 bowl & strawberries to other bowl.  Gradually stir 6 tablespoons buttermilk into 1 bowl, gently folding with rubber spatula until a sticky dough forms.  Do not over mix.  Divide dough into 4 even mounds & place 2 inches apart on 1 baking sheet.  Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes.  Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely. 

Meanwhile, beat together remaining 6 ounces cream cheese & confectioner’s sugar with a mixer until smooth.  Gradually add cream, beating just until mixture becomes smooth & thick, about 1 minute.  Do not over beat.  Serve alongside shortcakes & berries, with confectioner’s sugar for sprinkling.

BANANA BREAD

1 cup sugar

1 egg

¼ cup margarine

½ cup applesauce

2 bananas 

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

Mix together.  Bake for 1 hour and 15 minutes at 350°. Makes one large loaf or two small loaves.

SIRACHA, HONEY, LIME CHICKEN SKEWERS

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

Juice of one lime

2 garlic cloves, minced

1-2 teaspoons Siracha

Red pepper flakes, to taste

2 tablespoons cilantro, chipped

1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.  Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.  Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.