Bottom Layer Crust:
1/2 cup butter
1 cup flour (can substitute GF flour)
2 T water
Mix flour and butter with pastry cutter. Stir in water with fork. Divide in half and press into two rectangles each about 4"x 10" on ungreased cookie sheet.

Middle Layer Puff Pastry:
1/2 cup butter
1 cup water
3 eggs
1 cup flour
1 T almond extract
Bring butter and water to a boil and add flour all at once stirring till smooth ball forms. Remove from heat and add 3 eggs, one at a time, stirring with hand held beater till well mixed after each egg. Spread evenly over crust. Bake at 375 F. for 45 minutes or until golden brown. Let cool.

Top Layer Frosting:
2 T soft butter
1 1/2 cups powdered sugar
1/2 t almond flavoring
sliced almonds
Mix together with drops of warm water till spreading consistency. Frost pastry. Top with sliced almonds. Slice into desired shapes.

SIMPLE OAT FREE GRANOLA

30 minute grain free granola packed with seeds, nuts, coconut and naturally sweetened! Vegan, gluten free and the perfect healthy, protein-rich breakfast or snack!

Author: adapted from the Minimalist Baker
Serves: 5 cups

Ingredients
1/2 cup unsweetened coconut flake
1 1/2 cups raw cashews
1/2 cup pumpkin seeds
1 1/4 cup raw pecans
1 cup raw walnuts
3 Tbsp chia seeds
1 Tbsp flax seed meal
1 1/2 tsp ground cinnamon
1/4 tsp of sea salt
3 Tbsp coconut or olive oil
1/4 cup + 1 Tbsp maple syrup (or sub agave or honey if not vegan)
1/4 cup dried blueberries (or other dried fruit)
1/4 cup roasted unsalted sunflower seeds

Instructions:

Preheat oven to 325 degrees F and position a rack in the center of the oven.
In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, and salt.

In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.

Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries and roasted sunflower seeds and stir.
Increase heat to 340 degrees and return to oven for another 5-8 minutes, or until deep golden brown.
The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.

Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.
Store in a container with an air-tight seal and it should keep for a few weeks.

2 cups flour
1/4 cup granulated sugar
1 1/2 t. baking powder
1/2 t. baking soda
2/3 cup buttermilk
1/2 cup sour cream
2 eggs
5 Tbsp. butter melted
1 cup fresh blueberries (frozen in a pinch)
1/2 cup dried tart cherries

Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.  (A well helps the wet ingredients incorporate quickly, making it less likely that you will overmix, which will result in a tough texture) If you used frozen blueberries, add them to the dry mixture now.
In a 2-cup measure whisk together buttermilk, sour cream, eggs, and 3 tablespoons of the melted butter. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Add blueberries and dried cherries; gently fold in.
Spoon batter into prepared muffin cups, filling each three-fourths full. Use a large spoon or ice cream scoop to fill; this will ensure rounded tops that wont spill over the tin. Bake for 15-20 minutes or until golden brown and toothpick comes out clean. Remove from oven and brush with remaining melted butter. Cool in muffin cups on a wire rack for 10 minutes. Remove them too quickly and they can break apart. Leave them in to long, and they can become soggy. Makes 12 servings.

2 1\2 c whole wheat flour
2 3\4 flour
2 c sugar
2 T baking powder
1.5 t salt
1.5 t soda heaping
3 oranges
1\2 c butter
3 beaten eggs
3 c chopped walnuts
3\4 c flour for frozen blueberries
3 c blueberries

Mix first five ingredients. Grate orange rinds. Squeeze juice into bowl and add enough boiling water to make 2 1\4 cups liquid. Add butter melted. Beat eggs. Add all liquid to dry ingredients just till combined. Toss blueberries in flour. Carefully stir in blueberries and walnuts. Makes 38 muffins or 3 loaves.
Bake loaf at 350 for 50-60 minutes or muffins for 20 minutes. Cool for ten minutes. Remove from pans.

4 eggs

1 lb. ground pork, beef or venison
1 t salt
1 t seasoned salt
2 cloves minced garlic
2 t sage
1 t black pepper
1/2 t rosemary
1/2 t thyme
1/2 t marjoram

(Made for spaghetti sauce 4/4/13; was delicious!)

9 cups milk
1 1/2 cups rice
1 1/2 t salt
3/4 cup sugar
cinnamon sugar

In crock pot mix rice, milk and salt the night before. Stir occasionally.
In the morning, add sugar to taste and serve with milk and cinnamon sugar.

5 cups oatmeal
4 t. baking powder
4 eggs
1 cup butter softened
2 cups milk
1/2 cup shredded coconut
(Opt.) 1/2 cup brown sugar (if not adding coconut or fruit)
1 diced apple
1/2 cup chopped nuts
1/2 cup dried fruit (raisins, cherries, apricots)
2 t. cinnamon

Whisk eggs and butter together with fork. Add oatmeal and milk and mix. Add remaining ingredients.
Grease 9x13 pan. Spread oatmeal evenly in pan and cover. Bake at 350 degrees for 45-50 minutes or till golden brown. Can leave in oven overnight for time-bake.

32 oz. hash browns
1 stick melted butter
Press into 9 x 13 pan and bake at 350 for 30 min.

Mix:
1 1/2 cups of shredded swiss or mozz
1 1/2 cups cheddar
6 eggs
1 1/2 cups diced ham or sausage
1 1/2 cups milk
Pour over hash browns
Bake 40 min.