I love Recipes - Mine and everyone else's.
Recipes here so far.


Claire Waverley’s Fig and Pepper Bread
Celia Bonaduce's Medieval Gingerbread


Lauren Linwood's Tortilla Soup
Who Dat Gumbo from Debby Grahl

Main Dishes

Susan Elizabeth Phillips’ Oven Roasted Salmon
Jayne Anne Krentz Lemon Ricotta Zucchini Pasta with Kalamata Olives
Gail Ingis’ Noodle Pudding
CD Hersh Roasted Brussel Sprouts
Angela Scavone's Gluten and Lactose Free Pizza 
ML Compton’s Spaghetti Beans 

Paleo Mayonaise


Kristan Higgins Gram’s Hershey Bar Cake
Leanne Banks Chocolate Fudge Cake
Susan B James Paleo Raw Chocolate Fudge with Chili
Pamela Dumond's Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Chris’s Insanely delicious Paleo chocolate chip cookies.
Maggie Mundy's Bailey’s Chocolate Orange Baked Cheesecake/a>e

Pamela Dumond's Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

(Courtesy of Laura DeVries of Cupcakes-A-Go-Go in Madison, Wisconsin)
Prep Time: Around 25 minutes
Baking Time: 18 – 22 minutes
Yield: 18 cupcakes

1.5 cups stout beer
1 tsp. baking soda
1 small box vanilla instant pudding mix
1 cup sour cream
1/3 cup dark molasses
1.5 cup light brown sugar
.5 cup granulated sugar
3 cups all purpose flour
3 tbsp. ground ginger
1 tsp. baking powder
1 tsp. salt
.5 tsp. ground cinnamon
.5 tsp. finely ground black pepper
4 eggs
2/3 cup vegetable oil
2 tbsp. finely grated fresh ginger


1. Preheat oven to 350 degrees. Place baking cups into cupcake pans.

2. Bring the stout to a boil in a medium saucepan over medium heat, stirring occasionally. Remove from the heat and stir in the baking soda (mixture will foam up). When foaming subsides, stir in molasses, brown sugar and granulated sugar until dissolved; set aside.

3. Whisk flour, ground ginger, baking powder, salt, cinnamon, pepper and pudding mix together in a large bowl. Set aside.

4. Transfer the stout mixture to a large bowl. Whisk in the eggs, oil, sour cream and grated ginger until combined. Whisk the wet mixture into the flour mixture in thirds, stirring until completely smooth after each addition.

5. Fill baking cups 2/3 full and bake 18 – 22 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.

6. When cupcakes are completely cooled, top with cinnamon cream cheese frosting.

Cinnamon Cream Cheese Frosting

1 package 8 oz. cream cheese, softened.
4 tbsp. butter softened
1tsp. pure vanilla extract
1 pkg. (16 oz.) powdered sugar
1- ½ tsp. ground cinnamon

Using a hand mixer or stand mixer, beat cream cheese and butter until smooth. Add vanilla and cinnamon. Add powdered sugar gradually and beat until light and fluffy.

>Claire Waverley’s Fig and Pepper Bread

Here’s a fabulous recipe  from Sarah Addison Allen’s book, First Frost

A simple, rustic bread with a magical combination of sharp, cracked pepper and sweet, moist fig. Pair with your favorite creamy cheeses or marmalades.
2 cups wholegrain spelt flour
2 1/2 cups unbleached all purpose flour
1 1/2 cup coarsely chopped figs
2 tsp coarse black pepper
2 tsp sea salt
2 Tbs olive oil
1 dry yeast packet
1 1/2 cups of warm water

Whisk flour, salt, pepper and yeast until blended, by hand or with whisk attachment of mixer.

Add olive oil and warm water.  Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy.

Oil a large bowl, place dough inside, and cover bowl with a damp hand towel.  Let sit in a warm place for approximately 1 hour, or until dough has doubled in size.

Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet.

Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour.

Let rise, uncovered, until dough swells a little more —  10-15 mins, or longer if the kitchen isn’t warm.

Place tray in 350 degree oven for 40-45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.


· 2 15-oz cans white beans, drained and rinsed.
· Olive oil
· Minced garlic—minimum 1 teaspoon (I believe there is no such thing as too much garlic)
· 1 14-oz can petite diced tomatoes
· ¼ cup chopped basil.
· 1 Tablespoon lemon juice
· ¼ cup grated Parmesan cheese.
Heat the oil in a large skillet. Saute the garlic until golden.
Add the bean, tomatoes, and basil.
Cook for 7 minutes or until heated through.
Add the lemon juice and the Parmesan cheese. Mix thoroughly.
Serve with a green salad.

CD Hersh's Roasted Brussel Sprouts

You should really try roasted Brussel sprouts. Cut them in half, toss with some olive oil, salt, pepper and garlic powder. Place, cut side down, on a baking sheet that has been lightly oiled and bake at 375 degrees for about twenty minutes or until browned on the bottom. Even teenagers who say they hate Brussel sprouts will eat these.

Kristan Higgins Gram’s Hershey Bar Cake

1 7-ounce Hershey bar (milk chocolate, no nuts) broken into pieces
¼ cup butter
1 2/3 cups boiling water
2 1/3 cups unsifted flour
2 teaspoons baking soda
1 tsp. salt
2 eggs, lightly beaten
½ cup sour cream
1 teaspoon vanilla
2 cups light brown sugar

Combine chocolate, butter and boiling water in medium bowl; stir till smooth. In large bowl, combine flour, soda and salt, Gradually add chocolate mixture, beating well. Blend in eggs, sour cream and vanilla. Beat till smooth, for about a minute. Pour into 10 x 14 baking pan or two 9” rounds. Bake at 350 degrees for 35-40 minutes.

Perfect Chocolate Frosting (Hershey’s recipe)

1 stick butter
2/3 cup Hershey’s cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Jayne Ann Krentz visited my blog page and said her favorite new food toy was the vegetable spiralizer. Here is a recipe from the link she gave us. Vegetarians and foodies, rejoice.

Lemon Ricotta Zucchini Pasta with Kalamata Olives

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2

  • 1/2 cup ricotta cheese
  • zest of 1 small lemon + 1 tsp of juice
  • pepper, to taste
  • 1/2 tablespoon extra virgin olive oil
  • 1 garlic clove minced
  • 1 pinch red pepper flakes
  • 2 medium zucchinis, Blade A
  • 1/3 cup halved kalamata olives

  1. Place the ricotta cheese and olives in a large mixing bowl with the lemon zest and juice. Season with pepper and set aside.
  2. In a large skillet, add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 30 seconds or until fragrant. Then, add in the zucchini noodles and toss for 3 minutes or until al dente. Using pasta tongs to let excess moisture drip dry, transfer the zucchini noodles into the bowl with the ricotta sauce and kalamata olives. Toss to combine and then transfer to the pasta bowls using tongs, letting excess moisture drip off.
  3. Serve immediately.

Susan B. James Paleo Raw Chocolate Fudge with Chili

Ever since I saw the movie Chocolat, I wanted to try chocolate with chili pepper. Chocolove makes a dark chocolate bar with chilies and cherries which is awesome, but not Paleo.

Raw chocolate is okay on Paleo and I had a yearning for fudge. So I looked up Paleo recipes and added a bit of Chili.

1/2 cup coconut oil, softened but not melted
1/2 cup cocoa powder
1/4 cup coconut sap sugar
1/4 cup raw honey
1/2 tsp vanilla
dash of sea salt
1/8 tsp red pepper
(if you don’t like your fudge with a spicy edge, leave this out. But I love it.)

Mix all ingredients in a food processor or Kitchen Aide.  Line a bread pan with parchment paper or wax paper. Press fudge into pan and chill in the fridge for 1 hour to set. Cut into squares.

Paleo Mayonaise

I love Mayonnaise and didn't love any of the Paleo Mayonnaise recipes I saw online. I came up with my own .

A lot of Paleo recipes seem to complicate things by adding lots of unnecessary ingredients. This recipe is adapted from The Joy Of Cooking.I removed the sugar and substituted extra light virgin olive oil because I like that taste better in mayonnaise.

I lived in Cape Town as a child and commercial mayonnaise was unavailable. I helped my mother with the beating and pouring. This is a blender mayonnaise recipe. Much easier on your arms, and delicious.

1 egg
1 teaspoon ground mustard
1/4 teaspoon salt
Dash of cayenne
1 cup extra light virgin olive oil
2 tablespoons lemon juice

Put in Blender
1 egg
1 teaspoon ground mustard
1/4 teaspoon salt
Dash of cayenne
1/4 cup extra light virgin olive oil
Cover and blend until thoroughly combined.

Remove cover and slowly, in a thin stream add another ½ cup salad oil.
Slowly add add 3 tablespoons lemon juice
Add the final 1/4/ cup salad oil.
Taste the result. Correct the salt to your personal taste.

Christopher Corbin's Insanely Delicious Paleo Chocolate Chip Cookies

This is how my son, Christopher Corbin, talked me into trying Paleo.

2 cups of cashew or almond flour
1/2 cup of raw cocoa powder
2 TBS of coconut flour
1/2 tsp of cinnamon
1/2 tsp of sea salt
1/2 tsp of baking soda
1 TBS of Vanilla Extract (I used raw ground vanilla)
1/4 cup of Coconut oil (You can use Ghee if you aren't doing vegan)
1/4 cup of cacao butter (melted)
1/4 cup of raw Honey
1/4 cup of Blackstrap Molasses
3/4 cup of dark chocolate chips (I use Enjoy Life Chocolate chips)

Preheat oven to 350
combine dry ingredients into large bowl
combine wet ingredients in small bowl
mix wet and dry ingredients

Scoop cookies onto parchment paper, and shape them since they do not flatten out during the baking process. Place the parchment paper onto a baking sheet and stick it in the oven for 9 minutes. While baking set up your next parchment paper. Make sure to cool down the baking sheet under cold water before putting your next batch in the oven or else the bottoms will burn. Let me know how they turn out for you.

Dingle Delight as mentioned in Hidden Mortality by Maggie Mundy

Bailey’s Chocolate Orange Baked Cheesecake

2 packets of Light Philadelphia cream cheese. 250grm packets
2 100 grm packets Lindt Orange chocolate intense bars
1 packet dark chocolate biscuits.
100grms margarine or butter.
2 eggs
½ cup or 50 grms castor sugar.
1 teaspoon orange essence
30mls Bailey’s Irish Cream
1 Crush to crumbs. Melt butter and pour on to crumbs and mix well.
2 Grease flan tin and then push crumb mixture into base.
3 In a mixing bowl put cream cheese, eggs, sugar orange essence and Bailey’s Irish Cream
4 Melt the Lindt orange chocolate and add to mixture.
5 Beat well with an electric mixer until all ingredients are combined.
6 Pour mixture into flan tin and palace in a preheated oven at 160 degrees for one hour.
7 Turn oven off and let cheesecake cool in the oven. This prevents the top from cracking.
8 Place in fridge and cool for three hours prior to serving.
9 Grate Lindt white chocolate on the top and serve with a dollop of cream.
Serves 8 large pieces or 16 smaller. Is a very rich desert.

Leanne Banks Chocolate Fudge Cake 

-1 9" pie pastry (do not pre-bake)
-1/2 cup butter melted
- 3 Tablespoons unsweetened Cocoa powder
- 1 cup white sugar
-  2 eggs beaten lightly
-  1 tsp. vanilla
-  1/4 cup all-purpose flour

Mix melted butter and cocoa.  Beat sugar into mixture for two minutes.  Add eggs and vanilla and mix.  Add 1/4 cup all-purpose flour.  Mix well.  Pour into pie crust.  Bake at 300 degrees for 45 minutes.  Top with ice cream or whipped cream.

Celia Bonaduce's Medieval Gingerbread

In Celia Bonaduce's wonderful The Merchant of Venice Beach(The cover has nothing to do with the content. This is women's fiction, peoples.) Suzanne's best friend, Fernando, comes up with a translation of a Chaucer recipe for Medieval Gingerbread for their tea shop, The Rollicking Bun. I couldn't wait to try it!
I love all things Gingerbread.
Celia's recipe is in the back of the book. (I couldn't find Jasmine Honey, so I used wild organic honey and added 2 tablespoons organic Blackstrap molasses.for flavor.)
Modern  Ingredients:
16 oz Jasmine Honey 
(16 oz)Breadcrumbs - about one pound finely ground unseasoned breadcrumbs in a combination of white and wheat (which gives us another way to use up old bread, hurray!)
Ginger 1 tbsp 
Cinnamon - up to 1 tbsp
Ground white pepper. up to 1/2 tsp)
 Pinch of culinary lavender
 Whole cloves

 Preparation: Method: Bring the honey to the boil and skim off any scum. Keeping the saucepan over very low heat, stir in the breadcrumbs and spices. Add just enough bread to achieve a stiff, well-blended mass (add more breadcrumbs if necessary), remove from heat and turn the mixture into a bowl. Let cool. When cool, take a rolling pin and spread the gingerbread out evenly into a square shape, 1/2 to 1 inch thick. Trim the edges Then cut into small squares to serve. Decorate with Small leaves (real or candy) attached to each piece with a clove. If you use real leaves, make sure they are not poisonous

If you want to make this Paleo, substitute a nut meal and coconut flour for the breadcrumbs. I tried the recipe both ways. You need half again as much nutmeal and cocunut flour to get the mixture to a thick, well blended mass.
Here is the original medieval recipe I found online. 
Gyngerbrede (from Harleian MS 279) Gyngerbrede.
Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow ther-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-leched; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche it; take when þou lechyst hyt, an caste Box leaves a-bouyn, y-stkyd þer-on, on clowys. And if þou wolt haue it Red, coloure it with Saunderys y-now.
Translation: Gingerbread. Take a quart of honey, & boil it, & skim it clean; take saffron, pepper, & throw on; take grated bread, and make it so thick that it can be sliced; then take cinnamon, & strew on; then make it square, like you would have it sliced; and when you slice it, stick in cloves. And if you'd like it red, colour it with sandalwood.

Lauren Linwood’s Chicken Tortilla Soup
Lauren Linwood's Chicken Tortilla Soup

3 cans low sodium chicken broth
3 cans cream of chicken soup
1 can Rotel
1 onion
1 green pepper
2 T butter
2 lbs frozen diced chicken breasts or fajita strips (dice strips after cooking)
Garlic powder and black pepper, to taste
Tortilla chips
Shredded cheese

-Microwave chicken while sautéing chopped onion and green pepper in butter till softened
-Stir in 7 cans with seasonings and chicken to veggie mix
-Simmer 30 minutes
-Place crunched up tortilla chips in a bowl and ladle soup over them; top with grated cheese


Andouille and Chicken Gumbo

Keep a kettle of hot water on the back burner. Makes about 4 servings.
ONION [2-3 MEDIUM] chopped sauté until clear
CELERY [6-8 stalks] chopped sauté until softened
+ GARLIC [3 cloves] chopped

Chop veggies and sauté in the gumbo pot. Add a little water from the kettle and simmer. While they are sautéing you can make the roux, but don’t burn either one.
1/4 c FLOUR

Pour ¼ c. of the oil in a skillet and place it over medium heat.
When the oil is warm but not too hot, start stirring in flour until the mixture is thick. Add more oil or flour until it's right. Roux must be stirred constantly to avoid burning. If you start to see smoke turn it off to let it cool a little while. It should have the consistency of a thin paste.

Once the roux has turned a medium brown, lower the fire a little. The darker you cook the roux, the more flavor it will add to the sauce. Don't cook it past a mahogany color, though. A dark roux might take up to 20 or 25 minutes. If you see black specks in your roux, you've burned it; throw it out and start over.
Turn the fire up a little and add hot water from the kettle about 1/4 cup at a time. Let it bubble before adding more. Stir, stir, stir. After adding about two cups of liquid, let it come to a boil, then add the roux and water mixture to the gumbo pot.

Add 16 oz CHICKEN BROTH to the pot. Add more broth as needed as you add the other stuff.


CHICKEN BREASTS [3] Dice (about ½ inch) and brown in a skillet. Add to the pot.
ANDOUILLE Sausage [1 lb.] Slice or dice and sauté. Add to the pot.
“Pickled” or Tasso HAM [8 oz.] Dice and sauté. Add to the pot. (or just diced ham)
for Kick, add CRYSTAL, Louisiana, Tabasco, or your favorite hot sauce.

Add 3-4 GREEN ONIONS (do not sauté ) chopped.
Simmer one hour or so. Add Gumbo FILÈ [if you have it.]

Filé should never be added to a pot of gumbo while it's cooking, but rather at the end when the gumbo is off the fire (it's best when you sprinkle it on, cover the pot and let it sit for 15 minutes). Filè is a thickener and adds flavor. You can also thicken with Wondra which is easier to use than regular flour or cornstarch. I like my gumbo fairly thick but that is up to the cook. You can also thicken by making additional roux.
serve with: scoop of rice

Angela Scavone's Gluten and Lactose Free Pizza
 1 lb ground beef or chicken (personally I love ground chicken)
1/2 cup pizza sauce
2 cups shredded lactose free cheese
Favourite toppings
 Preheat oven to 350 degrees
Brown the ground beef or chicken in a pan, drain
Put meat in a mixing bowl and mix with 1 cup of shredded lactose free cheese
Spread the meat mixture into a circle on a pizza pan (or stone) and top with tomato sauce
 Add Toppings and the rest of the lactose free cheese.
 Bake for 25 minutes or until cheese is melted.
 Voila! Gluten and Lactose free pizza!! YUM!\

Linda Bradley’s Blueberry Buckle  
Linda Bradley's Blueberry Buckle
¼ cup butter, softened
¾ cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 cups fresh blueberries
2/3 cup sugar
1?2 cup all-purpose flour
½ teaspoon ground cinnamon
1/3 cup cold butter

1.      In a small mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. (I use rice milk as we don’t drink dairy.) Fold in blueberries. Pour into greased 9-in. square baking pan. (I use a round decorative baking dish and cut it like pie. It’s pretty!)

2.      For topping, combine sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkler over blueberry mix. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

style="font-family: inherit; font-size: large;">Susan Elizabeth Phillips' Oven Roasted Salmon

From SEP's Facebook Page:
 Oven Baked Salmon Fillets

Serves two; can be easily multiplied for more people

What You Need
12-ounce fillet of salmon, skin on (or 6 ounces per person)
1 small shallot, finely chopped (about 1 heaped tablespoon)
2 tablespoons chopped parsley
2 tablespoons chopped basil (or other herb of your choice)
1 teaspoon dried dill (or 1 tablespoon fresh)
Finely grated zest of a lemon (1 loosely packed tablespoon)
1 tablespoon of olive oil or enough to moisten the herbs
A generous pinch of flaky sea salt
A shallow baking tray
A rack (doesn't need to fit into the tray)
A chef's knife and cutting board
A spatula
1. A half-hour before you start: Remove the salmon from the refrigerator, unwrap it and let it sit on the counter to come to room temperature. Place a pan 1/2 full of water (I use a 8" round cake tin) in the oven on the lower rack and preheat to 250°F.
2. Prep the herb paste: Finely chop the shallot, parsley, basil and other herbs. Zest the lemon (I find a microplane is the best way to go.) Mix the shallot, herbs and lemon zest in a bowl and moisten with the olive oil to form a rough paste.
3. Prepare the baking tray: Lightly oil the rack and place it over the tray. Place the salmon fillet skin side down on the rack.
4. Coat the salmon with the herbs: Pat the herbs on top of the salmon, forming a thick layer. I haven't had much luck coating the sides (the herbs usually fall off) but you can certainly give it a try.
5. Bake the salmon: Place the salmon in the oven on the middle rack and close the door immediately. Bake for 25 - 30 minutes. A thicker fillet will usually need a little longer time. Check for doneness at 20 minutes: remove the tray of salmon from the oven and close the oven door. (Since the oven is at such a low heat, you want to keep the door closed as much as possible.) Place a knife tip in the thickest part of the salmon and gently pry it open. If the salmon separates into flakes, it's done. If not, return it to the oven for another five minutes.
6. Garnish and serve: When the salmon is done, transfer it to a cutting board and cut into two pieces. To remove the skin (optional) work the edge of the spatula between the skin and the flesh. By gently wiggling, you should be able to lift the fillet clear of the skin. Sprinkle each fillet with the salt and serve.
Additional Notes:
• A word on salt: This is one of those times where you want to use some of that fancy finishing salt. I especially recommend a large-flaked salt such as Maldon. The reason for this is that the salt, which is sprinkled on the herb mixture just after baking, will retain it's shape and texture. So when you bite into the salmon, you'll get a hint of crunchiness and a burst of saltiness. It's a simple step with a big payoff in texture and flavor.
• The herb layer isn't prescriptive. Use whatever you have on hand, although parsley is always a good base herb. I didn't have fresh dill on hand, so I used about 1/3 of the amount dried. The herbs don't need to be finely minced. A rough chop is fine.
• The salmon is delicious served just out of the oven, or at room temperature. Leftovers make a delicious salmon salad when mixed with a small amount of mayo or thick yogurt. No additional seasoning necessary as the fish is already deeply flavored.

Gail Ingis’ Noodle Pudding
Bake 40 minutes at 325 degrees
pt=pint (same as 2 cups)

1lb medium egg noodles-boiled 8 minutes
4 extra-large eggs/ or 6 regular
1 cup sugar (set aside 4 Tlbs)
½lb (2 sticks) butter-melted (set aside 4 Tlbs melt later if easier)
¾lb cream cheese
1 pt (2cups) sour cream (room temp)
2 cups corn flake crumbs, mix with 4Tlbs sugar and 4 Tlbs melted butter

Beat eggs and sour cream-add sugar and melted butter and mashed cream cheese.  Can mix in Mixmaster, easier to blend cream cheese. Mix together with noodles and pour into buttered square casserole or other pan. Sprinkle with topping. Cover with aluminum foil and keep in refrigerator overnight (it gels).
THEN: remove cover and cook 40 minutes in preheated oven at 325 degrees.

Can freeze after refrigerator. THEN: thaw and cook 40 minutes, no cover


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