Watermelon and Cucumber Salad

I love a great new recipe that is different and tasty. My neighbor Annie was kind enough to share her recipe for Watermelon and Cucumber salad after attending a party at her house. I explained this is a great and a must have salad for the summer months. So enjoy this great new twist on a Watermelon Salad.

Watermelon and Cucumber Salad Ingredients: 

4 cups one-inch cucumber squares, peeled and seeded

4 cups watermelon balls

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup shredded fresh basil leaves

In a large bowl, add salt and pepper over cucumber squares. mix well, and let sit for about  one hour.

Add watermelon balls to the cucumber, mix gently.

Just before serving, sprinkle the basil leaves on top.

Enjoy this refreshing summer dish!

Thank you Annie for sharing your fabulous recipe with us today.

Sheila-

Pound cake

I love this recipe for Sunday Suppers because you can make and serve by itself or with fresh fruit you decide. This recipe makes enough for one Large Tube pan or 1 bunt pan and 3 small loaf pans or 1 large loaf pan. I chose to make the bunt pan with 3 small loaf pans then I can share with my neighbors.

I love to use my Big Kitchen Aid Mixer for a cake like this.

 Serves 16- 24 depending on size of slice

Pound Cake Ingredients:

3 Sticks Margarine ( Land of Lakes available at 99 cents store)

3 Cups Sugar

6 eggs

1 cup Milk

2 teaspoons Almond Extract

3 cups Gluten Free All Purpose Flour

3 teaspoons baking powder

Baking Spray with Flour

2 Tablespoon powder sugar for garnish

Equipment:

1 Large Tube pan or 1 bunt pan and 3 small loaf pans or 1 large loaf pan

In a separate bowl sift together: Gluten Free Flour and Baking Soda

For large recipes like this I like to use my Kitchen Aide mixer: Cream together( using paddle mixing blade) Margarine, sugar,

Next add eggs in one at a time, scraping down the sides occasionally,

Add in Almond Extract, then  beat until creamy next add all of flower mixture on slow speed mix together until thoroughly blended together.

Next Spray pans with baking spray that includes flour spray all pans and preheat oven at 350 degrees. Cook bunt pan for 40 min or Large Tube pan for 60 min.

 

 

 

 

 

 

Bon Appetit

 

Sheila Fretz

                             

Peach Crumble Cobbler

As Peach season comes and goes I always need to find something to do with all of the peaches that I get every year. This year my tree is loaded to the gills! Every year at this time as soon as peaches are ripe I peel and pit all the peaches on my tree that I haven’t given away to the neighborhood and make all sorts of peach desserts. This is one of our favorites

Peach Crumble Cobbler Ingredients:

Gluten Free Crumble

8 cups of  peaches either frozen or fresh.

1/2 cup sugar

3 tablespoons Corn Starch.

Equipment

13"x9" Pyrex or bake safe pan

Cooking Spray

1 Large cookie sheet to catch overflow

If you are using fresh peaches cut slice and toss in corn starch and sugar no boiling required.

Pulled 2 bags of peaches from freezer and defrosted.

Preheat oven to 350 degrees

Next separate fruit from juices

Place juice in pot with ½ cup of sugar bring to a boil.

Take ½ cup peach juice out and add 3 tablespoons corn starch make rue and add back into pot.

When starting to thicken add back in peaches bring to boil again.

Spray 13"x 9" pan with cooking spray.

Poor fruit Mixture into 13"x9" pan.

While waiting to boil make the Gluten Free Crumble.

Sprinkle crumble over peach mixture.

Bake in oven for 45 minutes until golden.

Serve with whipped cream or Ice Cream.

Enjoy and Bon Appetit

Sheila Fretz

Cranberry Mango Honey Coffee slow roasted Corned Beef

I hope you had a great weekend. I love making corned beef in the middle of the summer because I love it! Plus you can make leftover sandwiches even a ruben or two.  So today I'm going to share my recipe for a slow roasted corned beef with cranberry, mango honey, and coffee. This is one of those great recipes that you make low and slow and can walk away and let cook for the day. 

Preheat oven to 250 degrees

Cranberry Mango Honey Coffee slow roasted Corned Beef Ingredients:

2 cups of Coffee

1 Cup of Mango Honey

1/2 Cup Apple Vinegar

16 oz  can of cranberries

2 to 3 lb corned beef.

1 inch of water in roasting pan

Spices from Corned Beef

Cranberry Mango Honey Coffee slow roasted Corned Beef Equipment:

A cooking rack that will elevate meat a inch. I use 2 to get high enough.

A Roasting pan that has a lid.

Aluminum foil to line roasting pan.

A blender or hand mixer to mix

In a large measuring cup add Coffee and Mango Honey.

Add Vinegar

Next add 1 can of cranberries.Then either place in blender or hand mix with mixer.

Place 1 inch of water in a cover-able roasting pan plus cooking rack, then corned beef.

Pour cranberry mixture on meat then add seasoning packet.

Cover and place in oven at 250 and cook for 5 hours .

When your 5 hours are up pull out of oven and do not uncover for 25 to 30 min.

Lastly slice thinly against grain and serve with your favorite sides.

Enjoy

Sheila Fretz

Gluten Free Toffee Bars

These Toffee Bars are Gluten Free and are a quick and easy dessert that I love to make in the hot summer months. I love these because the Chocolate taste floats to the crust and the toffee stays on the top. So yummy.

Ingredients:

Cookie Crust

2 ½ cups gluten free oat flour

2 sticks of butter

3/4 cup brown sugar

3/4 cup granulated sugar

Toffee

1 1/4 cup brown sugar

1 cup granulated sugar

1 1/4 cup corn syrup

3 eggs

1 teaspoon vanilla

1 ½  Cup trail Mix I used Almond, Dark Chocolate, Cashews ( sold at Trader Joes)

Equipment

Parchment paper or aluminum foil

13 x 9 pan

cooking spray

Preheat over no 350 degrees

In a large bowl Mix Together Oat Flour and sugar

Next Cube butter and mix together in mixer until thoroughly combined.

Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

Next place a bunch of dollops in bottom of the pan then press down until smooth

Place cookie bottom in oven for 18 min.

While Cookie bottom cooking make Toffee mixture.

Now in the same bowl that you mixed the cookie crust in Mix the brown sugar, granulated sugar

corn syrup, eggs and vanilla and mix in mixer.

Chop or Crush Trail Mix to bite size pieces

Fold in Trail Mix

Poor on top of baked cookie bars cook for a additional 35 to 45 min.

Let cool over night then cut in one inch squares.

Enjoy and Bon Appetit

Sheila Fretz

Maple Glazed Bacon.

Maple Glazed Bacon

I posted a recipe the other day for Double Crunch Apple French Toast it is a fabulous recipe. However since I have posted people keep asking me what about that Maple Glazed Bacon so I thought it was time that I share this quick and easy recipe with you.

Serving Size 6

Maple Glazed Bacon Ingredients:

12 slices of precooked bacon

1/2 cup Organic Maple Syrup

Equipment:

Aluminum foil

Large cookie sheet

Directions:

Preheat oven to 350 degrees

Take a large cookie sheet and place foil on it next place cooked bacon on foiled cookie sheet.

 Now drizzle with Maple syrup.

Then place in oven for about 15 minutes. Then serve with your favorite eggs or french toast.

Enjoy 

Sheila~

#Gluten Free Double Crunch Apple French Toast

#Gluten Free Double Crunch Apple French Toast

The Other day we went out for breakfast and one of my friends had this French toast that she said was coated in a sweet cereal that had a peanut butter flavoring. It sounded awesome, It was served with fresh berries chocolate chips and bananas. I knew that I what I had to do is to recreate this great  french toast. I  knew that I had to recreate this fabulous breakfast so my family and I could enjoy this special breakfast.

Serving Size 6 pieces

#Gluten Free Double Crunch Apple French Toast Ingredients:

4 eggs
(1) 4 ounce container or apple sauce

1/4 cup of cream

1 teaspoon cinnamon

1 cup of home made gluten free flour

6 pieces of your favorite gluten free bread

 butter or cooking spray

Equipment 

Whisk

Large Bowl

Small Bowl

Grill or frying pan

Spatula

Directions:

Preheat grill and either spray or butter grill.

In a large bowl whisk together first, four ingredients until well blended.

In a separate bowl  pour about a cup of home made gluten free flour . Next dip bread in egg mixture then into home made gluten free flour. Then back in the egg mixture again.

Next place on preheated grill then in about 2 minutes flip over when golden and crunchy. Repeat for the other side.

Cut in half on the diagonal dust with powder sugar and serve with fresh fruit and eggs and maple glazed bacon. 

Enjoy and I will be sharing my maple glazed recipe soon.

Sheila~