Recipes

[dropcap]W[/dropcap]hen I was a young bride, I learned to make pie crusts from Betty Crocker’s New Picture Cookbook, published by McGraw Hill Book Company, circa 1961. I was extremely proud of myself, as I thought pie crust was difficult to make when, in fact, it was...

[dropcap]T[/dropcap]he differences between pumpkin pie and sweet potato pie are subtle, and, although Mom has no preference, I definitely prefer sweet potato pie. As I defined it for her, sweet potatoes are sweeter with a smoother texture while pumpkin has a courser...

[dropcap]W[/dropcap]hen Kris was three years old, we moved to Strasburg, North Dakota, the hometown of Lawrence Welk. It was a German-Russian community, rich with mixed culture, and a blend of the two languages could be heard more often than English. One of the...

[dropcap]T[/dropcap]he original inspiration for this recipe was from 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt, published by Robert Rose, entitled Country Harvest Loaf. We were thrilled to find multigrain-tasting bread that was not only...

[dropcap]O[/dropcap]ne of the foods we really missed when we went gluten free was saltine crackers. The salty crunch, the way they tasted in soups, and even the way they melted in the mouth were fond memories. We tried a few cracker recipes to rediscover that taste...

I was tired of the same old taste for breakfast, which prompted me to think outside the box for a new pancake recipe. We are always trying to incorporate more vegetables into our diet and I had sweet potato flour, aka camote flour, in the cupboard. The challenge was...

Mom and I had been kicking around the idea of putting together a granola recipe for a couple years, and the only thing that hindered us, was determining how to get the sticky sweetness without sugar or agave. So we brought out every likely ingredient we had in the...

We are always trying to get more vegetables into our diet in a satisfying way, and we give ourselves extra points if we incorporate a vegetable we don’t normally use, such as turnips.

I’ll tell you right up front: once you taste asparagus fixed this way, you will never boil asparagus again. Baked with a combination of Daiya cheese and soft, gluten free bread crumbs, the end result has a buttery taste and a crunchy coating.

We were in a rush to make dinner, tired of the same old vegetables the same old way, and that’s how this recipe came about. I incorporated our favorite flavors, cooked together until the beans were just tender and bright green.