Preheat oven to 350F and line two cookie sheets with parchment paper.


1 cup almond flour (freshly ground if possible)

1 cup sugar

1 egg, slightly beaten

1 teaspoons gluten-free vanilla extract

½ teaspoons gluten-free almond extract

½ cup chipped dried apricots

2 Tablespoons butter

Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.

This recipe comes to us from Ann Sokolowski


Old World Stew

September 17, 2011

This is a very simple recipe that takes a bit of time to cook, but creates a very hearty meal,


1/2 lb ground pork

1/2 lb ground beef (a nice lean beef, but not too lean – like sirloin)

Italian Parsley / (Cilantro)

Onion and/or garlic

1 head of cabbage

at least 1 lb. Sauerkraut


Step 1 – Create you “Meat-uh-balls”

Dice up a 1/4 onion and/or two cloves of garlic, and sautee in a heated pan with 1 Tbsp. of olive oil. Throw in a healthy amount of Italian Parsley and maybe some Cilantro, if you’re in to that sort of thing. You’ll know when you put in enough Parsley, because it will smell really really good. Cook until the edges are browned (carmelized) on your onions.

Combine in a bowl:

– 1/2 lb Ground pork

– 1/2 lb Ground beef

Or alternately, you can use 1 lb of ground pork.

Mix in the onion mixture and roll into ~ 8 meatballs

Step 2 – Make the stew

Slice up an entire head of cabbage.

Combine in a large pot:

– Your meatballs

– 1 lb. of Sauerkraut

– The cabbage

And cook on low heat on a stove for at least an hour. Those of you who have cooked corned beef and cabbage know that the longer you let this simmer, the softer and tastier your cabbage becomes. Like all stews – it tastes better the next day. And unlike most stews – you can let it sit out, covered, at room temperature and it keeps. (Sauerkraut?).

Ways to expand the recipe.

The recipe can also accomdate:

– Some spiciness in the meatballs

Tuna “Noodle” Casserole

September 17, 2011


3 T. each diced onion and celery

1 T. butter

1/2 cup milk

2 oz cream cheese

1/2 cup shredded cheddar cheese

1/2 cup sour cream

spices and salt as desired-I used two drops hot sauce,

2 T.parsley and a little salt

1 1/2 cups shredded cabbage

1 can tuna, drained

3 T. walnuts


Put the onion,celery and butter in a 1 quart casserole. Cook in the microwave until onion and celery are soft, about 2 minutes. Put the milk and cream cheese in a microwave safe measuring cup and microwave for about a minute, or until the cream cheese is soft. Add to the casserole dish, the add the sour cream, grated cheese and spices and mix well. Add the cabbage and tuna and mix again. Strew the walnuts across the top. Bake at 350 degrees until brown and bubbly, about 30 minutes.

Almond Cake

September 17, 2011


3 – Cups of Whole Almonds

1, 1/4 – cup sugar, divided

12 – Tablespoons Unsalted Butter, At Room Temp

4 – Whole large Egg yolks

4 – teaspoons grated lemon zest

1/4 -teaspoon salt

1/2 – teaspoon cinnamon

1 – teaspoon almond Extract

4 – Whole large egg whites


Positon rack in middle of oven and preheat to 350 deg. F.

Line the bottom of a 10″ spring form pam with parchment paper and grease the paper and sides of the pan

Coat the sides of the pan with ground almond mill or ground almonds

Press the almonds and 1/4 cup of the sugar in a food processor until it has the consistency of fine cornmeal. Add the butter and pluse to combine. Set aside

In the bowl of a stand mixer fitted with the paddle attachement, or with a handmixer in a big bowl, beat 3/4 cup plus 2 tablespoons of the remaining sugar and yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest , salt, and cinnamon and mix until incorporated. Whril in the almond mixture and almond extract.

In an impeccably clean bowl, whisk the egg whites until foamy then slowly shisk in the remaining 2 tablespoons of sugar until the whites form soft luscious peaks. Plop a spatulaful into the almond mixxture and stir to lighten. Carefully fold in the rmainder of the whites until no streaks show.

Spoon the batter into the pan and smooth the top.

Bake until the cake is golden brown and begins to pull away foro the sides of the pan, about 45 min.

Transfer to a rack and let set for 5 minutes before releasing cake from the pan.

Recipe found / modified from Tasty Kitchen.