Day 161 - Recipes

Here are the promised recipes thanks to Benita from South Carolina!

Fruit Dressing

6 oz. frozen or fresh strawberries, cranberries or other fruit of choice  (canned may be substituted)


1 c. apple cider vinegar

1 1/2 c. sugar

1 1/2 tsp. dry mustard

1 Tbsp. salt

1 lg. clove garlic, pressed

3 cups corn oil

In large food processor, pulverize frozen cranberries. Add vinegar, sugar, dry mustard, salt and garlic. Process thoroughly. Through feed tube gradually add oil. Remove from processor and store in refrigerator for up to one year. Yield: 5 cups dressing

Serve with romaine lettuce, toasted and salted chopped pecans, and fruit such as mandarin oranges and craisins or strawberries. If desired add sliced red onion. Can also be served as a luncheon salad by adding turkey or chicken breast.

It tastes as good as it looks.

Gluten Free Chocolate Lava Cakes

Grease  four 6 oz. custard cups (or large muffin cups), then sprinkle sugar on each and place on a baking sheet.

Melt 1 stick of unsalted butter and 4 oz. bittersweet chocolate (chopped)
 (2 minutes in microwave or melt on stove - stir until smooth)

Whisk together: 2 large eggs plus 2 large yolks at room temperature and 1/4 cup sugar of choice - whisk till foamy

Whisk in the chocolate mixture and then 1 Tbsp. gluten-free flour.

Fill the cups 2/3 full with the batter. Bake at 425 until edges are puffy - 13-15 minutes.

Optional toppings: whipped cream and fruit, or ice cream

Yum - thanks Benita for a memorable lunch!