Adrian and two friends came home for Christmas break. They really wanted to cook, but needed to keep the recipe gluten free and dairy free. Over spring break, they perfected this recipe.
Panic Butter Almond Cookies (GF, DF)
Ricotta Gnudi
This is an Italian dish that Andrea taught me for “cultural immersion” cooking class . This is excellent with Andrea’s Vodka sauce.
Pecan Pie (without corn syrup)
Pumpkin bread
This is a sweet bread similar to the recipe we made in cans years ago. While I would not recommend baking this in cans, if you can find a round bread baking tin, fill it a little more than half full and place on center rack to bake.
We reduced the sugar from the original recipe, but reduce it further if desired. Toasted with a little butter is our favorite way to eat it.
Lemon Filling Tarts
Carrot Cake
Tongass Forest Cookies
I was reading a book about Alaska that mentioned these cookies. This is a combination of a few different recipes I found and us changing it a little.
If using sweetened coconut, reduce sugar!
Megan’s Fudge Brownie Mix
While we have made extra batches of these for sharing or to have on hand for a quick dessert, we usually skip the jar and just make a batch of these fudgy brownies.
Aunt Nancy’s Brown Sugar Brownies
A simple “Blondie” recipe.
Monster Cookies (GF)
A simple oatmeal cookie without any flour. Be sure to check your oats if you need them to gluten free.