From Kathrine Page

• 4 1/2 cups flour (substitute with Pamela’s  Gluten-Free Flour)
• 4 tsp grated fresh ginger
• 2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. cloves
• 1/4 tsp. salt
• 1 1/2 cup shortening
• 2 cups brown sugar
• 2 eggs
• 1/2 cup molasses
• 3/4 cup raw sugar

Set oven to 350.  In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt.  Set aside.  In a large bowl beat shortening until soft.  Gradually add the 2 cups of sugar; beat until fluffy.  Add eggs and molasses; beat well.  Add half the flour mixture; beat until combined.  Stir remaining flour in with a wooden spoon.  Using a scooper, shape dough into balls.  Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet.  Bake 12-14 minutes.  Let stand before moving to a cooling rack.

From Jane Barker

• 6 tablespoons soft butter
• 1 cup sugar
• 1/2 cup flour
• 6 eggs, separated
• 4 teaspoons grated lemon rind
• 1/2 cup fresh lemon juice (about 4 lemons)
• 3 cups milk
• 1/2 teaspoon salt

Grate lemons first, then juice.  Cream butter and sugar.  Add egg yolks, beat well.  Stir in lemon rind, juice, and milk.  Add flour.  In separate bowl, add salt to egg whites, beat until stiff.  Fold whites into first mixture.  Pour into a large buttered baking dish.  Set dish in shallow pan of boiling water.  Bake at 325 degrees for about 1 hour or until lightly browned.  Cool.  (Pudding will fall slightly.)  Enjoy with fresh blueberries or raspberries!

• 1/2 cup coconut oil
• 4 tablespoons dark chocolate powder
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 4-5 tablespoons unsweetened shredded coconut
• 2 pinches of salt
• 1 chilled ice tray

Melt the coconut oil slowly in a glass bowl sitting inside a pot of almost boiling water so that the water level is about half way up the bowl.  Add vanilla and whisk or beat with a fork until thoroughly combined.  In a separate bowl, mix the cinnamon and salt into the chocolate powder.  Then add the dry ingredients into the warm bowl of coconut oil with vanilla, and whisk until the mixture is completely smooth.  Mix in the shredded coconut last.

Spoon the mixture into a chilled ice tray, filling each section about 3/4 full.  Place in the freezer for 15 minutes, then put into the fridge for fifteen more.  Pop out the cubes and enjoy a few, and then store the rest in a glass container in the fridge for a healthy, dessert-like treat anytime!  As an option, stick an almond or walnut into the cubes before putting into the freezer.

From Karen Costa

• 2 egg whites
• 3/4 cup sugar
• dash of salt
• 1 teaspoon vanilla extract
• 1/4 cup flour (Gluten-free okay)
• 1 package (7 ounces) shredded coconut

Preheat oven to 325 degrees.  Line 2 cookie sheets with parchment paper.  In medium bowl mix egg whites, sugar, salt, and vanilla.   Add flour and stir until well blended.  Fold in coconut.  Drop dough by teaspoonfull about one inch apart.  Bake 15-20 minutes until light brown.  Cool on cookie sheet.   Peel paper from cookie.

• Pamela’s Gluten-Free Pie Crust Mix (double crust)
• 4-5 cups frozen blueberries (large ones)
• 4 tablespoons quick cooking tapioca
• 3/4 cup xylitol sugar
• 1/4 teaspoon Premier Pink Salt
• 4 tablespoons melted butter

Set oven to 450 degrees. Prepare pie crust and line a pie plate with the dough.

In a bowl, mix blueberries, tapioca, sugar, salt, and melted butter. Let stand for about 15 minutes until blueberries separate and begin to thaw. Add to the pie shell. Prepare the pie cover with the other ball of dough. Lay this dough over the blueberry mixture, sealing the edges, and prick the top several times with a knife.

Bake for 10 minutes. Reduce heat to 350 degrees and bake 45 minutes or until golden brown and bubbly.

• 1/14 cups blanched almond flour
• 1/2 cup Quinoa flakes
• 1/2 cup Pamela’s Baking Mix
• 1/2 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup chopped walnuts
• 3 tablespoons coconut oil, warmed
• 4 tablespoons coconut nectar
• 1 tablespoon gluten-free vanilla extract
  4 cups Gala apples, peeled, sliced then, and chopped in half

Preheat oven to 350 degrees. Mix flours, salt, 1 teaspoon cinnamon, nutmeg, and walnuts in medium bowl. Mix coconut oil, 3 tablespoons coconut nectar, and vanilla in a separate bowl. Stir wet ingredients into dry, then combine ingredients with hands to create crumbly mixture.

Grease 8×11 inch casserole dish. Mix apples, 3 more tablespoons coconut nectar, and 1 teaspoon cinnamon together in bowl. Arrange apple mixture in baking dish. Crumble topping over apples. Bake 18-20 minutes until dish is fragrant and top is brown. Serve warm.