1 cup room temperature butter, cut into pieces
1 cup sugar
1 cup boiling water
2 tsp salt
1 cup cold water
2 eggs beaten
2 Tbs yeast or 2 packages
3 cups white flour
3 cups whole wheat flour

1. In an extra-large bowl, pour boiling water over butter, sugar and salt. Set aside.
2. Let yeast stand in the cold water for 5 minutes and then stir. Add to first mixture.
3. Add beaten eggs. Add flour gradually. Mix well. Cover and place in refrigerator at least 4 hours or overnight.
4. Grease muffin tins. Roll 3 small balls of dough for each muffin cup, like a clover shape. Cover with clean tea towel and let rise for 3 hours.
5. Preheat oven to 375. Bake rolls for 12 to 15 minutes.

Makes approx 3 dozen.

2 cups fresh rhubarb, chopped
2 cups sliced strawberries
1 1/3 c sugar
1/3 c flour
zest of half an orange
2 Tbs butter
heavy cream and additional sugar for the crust1 recipe for a double pie crust (This is my favorite gluten-free pie crust recipe.)

Mix flour and sugar and fold carefully into strawberries, rhubarb and zest. Add to a pie crust and dot with butter. Top with pie crust ensuring there are vent holes or create a lattice crust.

Brush the top of the pie crust with cream and sprinkle generously with sugar. Bake at 425º 40-50 minutes or until crust is golden brown and the filling is bubbly. Cover the crust with foil as needed to keep from burning. (I never cover the crust with foil when I first put it in the oven to ensure that it doesn’t get smashed while the dough is still tender.)

Notes: I never brush my crust with an egg wash. I don’t like the glossy effect of an egg wash and I think it tastes much better with cream.

If you’re using frozen rhubarb, you’ll want to thaw and squeeze out some of the excess liquid before adding it to your filling.

It’s important to not purchase pre-shredded cheese for this dish because it is coated with something to keep it from sticking and it won’t melt as well! The Sodium Citrate can be ordered online and keeps the cheese from being stringy.
Prep Time: 20 min | Cook Time: 1 hour 15 min | Difficulty: Easy | Servings: 12

Ingredients:
1 lb Monterey Jack
1 lb White Cheddar
1 lb Mozzarella
1 lb Elbow Macaroni
22 g Sodium Citrate
1 tbsp Dijon Mustard
2 1/4 cup Milk

Directions:
Shred all cheese and mix together, separate a third of the cheese for later.
Heat milk and sodium citrate in a small pot to a simmer.
Add two-thirds of the cheese and Dijon and blend until smooth with an immersion blender.
Separately, boil (salted) water and cook macaroni to al dente.
When pasta is done, drain and rinse with cold water. Mix cheese sauce and macaroni together and spread in a buttered casserole dish.
Top with remaining shredded cheese.
When ready to cook, bake uncovered at 400° until the top is golden brown and bubbly, about 1 hour.

Can be prepared several days ahead of time and refrigerated to be baked when ready. If you’re cooking in a glass casserole dish, make sure to let the dish come to room temperature before placing it in a hot oven.

Quantities are a little iffy with this recipe so just follow your heart. I prefer my sweet potatoes to be more savory so I generally add less maple syrup. I generally start these 1-2 hours before I serve dinner and then keep them warm on low until I’m ready to serve.

6-8 Sweet potatoes, peeled and cut into large chunks

Juice and Zest of 1 orange

1-2 Tbs of fresh sage, finely chopped

1-2 bosc pears, cored and cut into chunks

2-4 Tbs Maple Syrup

1/2-1 stick of butter

salt

fresh coarsely ground pepper

In a large pot, cover the sweet potatoes with water and gently boil them until they are almost tender. Drain off the majority of the water leaving enough to continue cooking them without burning. Add in the orange zest and juice, sage, pears, maple syrup and butter. Season with salt and a generous amount of pepper. Continue simmering until potatoes are tender and the pears have cooked down a bit. Keep warm on low until ready to serve.

2lbs fresh blackberries

1Tbs fresh sage, finely chopped

1Tbs fresh lemon juice

zest of 1 lemon

1/4 cup cornstarch

3/4 cup granulated sugar

pinch of salt

2 Tbs butter for dotting

heavy cream and additional sugar for the crust

1 recipe for a double pie crust (This is my favorite gluten-free pie crust recipe.)

Preheat oven to 400º. Prepare and roll out double pie crust.

Combine blackberries, sage, lemon juice, lemon zest, cornstarch, 3/4 cup of granulated sugar and salt. Mix gently to keep the blackberries intact. Pour into the bottom of the pie crust and dot with butter. Top with pie crust ensuring there are vent holes or create a lattice crust. Brush the top of the pie crust with cream and sprinkle generously with sugar.

Bake for 30 minutes. Reduce heat to 375º and bake until juices are bubbly, around 1 hour more. Cover the crust with foil as needed to keep from burning. (I never cover the crust with foil when I first put it in the oven to ensure that it doesn’t get smashed while the dough is still tender.)

Note: I never brush my crust with an egg wash. I don’t like the glossy effect of an egg wash and I think it tastes much better with cream.