Potato Latkes (especially for Chanukah) serves 8 to 10 people

HINTS:

~ I recommend using good tasting thin skinned potatoes like Yukon Gold, and preferably organic because they grow underground and sit in the soil.

~I like to microwave my onions for three minutes before I combine them with the potatoes (which brings out the sweetness.)

~When I fry them up, I let them float in an eighth inch of good expeller pressed oil which gives them a crispy texture.

With that said, here's the recipe for:

Potato Latkes, Gluten Free

6 raw medium sized potatoes, scrubbed but not pealed. Cube into bite-sized chunks.

2 to 3 medium onions, sliced in chunks and microwaved for 3 minutes

3 raw eggs

1 cup brown rice flour

2 teaspoons sea salt (or more to taste)

Expeller pressed oil for frying (Safflower, Canola)

A few paper grocery bags cut opened, to drain the latkes

As is the tradition in my family, I like the texture of my latkes to be pureed, not grated, and I use a powerful blender to do this. The trick is to start with blending a raw egg and half the onions which easily becomes a liquid. Slowly, add the potatoes and when the mixture becomes too thick, add another egg and more onions. If the blender gets full, pour half of it onto a large bowl and continue adding the rest of the onions and potatoes. Pour all of this mixture into the bowl and then add the brown rice flour and salt to taste.

Let the mixture sit for five minutes and get thick. In the meantime, heat up one eighth inch of oil on a medium flame until it is very hot. (Don't be afraid to use oil because it is only with a sufficient amount that you will get the most delicious crispy texture.) Turn on your exhaust fan and make sure you have on an apron because splattering happens. Spoon dollops of the sizzling mixture into the hot oil and when the latkes brown on the edges, flip them over.

Drain latkes on paper bags and serve right away with sour cream and/or applesauce. Leftover cooked latkes can be stored in the refrigerator and reheated in the toaster oven the next day.

ENJOY!!!!

GF Biscuits/Scones

Home-style Drop Biscuits                  Preheat oven to 350º

Servings: 8 large biscuits

Ingredients:

~ 2 cups Arnel's All Purpose Flour/Pie Crust Mix

~ 1 teaspoon baking powder

~ 1 teaspoon baking soda
~ 1 teaspoon salt
~  ½ stick of butter or Earth Bal. Marg.(chilled in the freezer)

~ 2/3 cup milk substitute

~ 1 ½ teaspoons apple cider vinegar

~ 2 eggs, beaten

*Note: Reduce the liquid if necessary, you don't want the batter to be too runny.

To Make:
• In a large mixing bowl thoroughly combine the flour (a fork works well for this), baking powder, salt, baking soda,

• For an easier time working with the butter, grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

• Add the milk, vinegar and beaten eggs to the flour and stir until the dry and liquid ingredients are combined.

• Using a large spoon, drop the dough onto a greased pan to make 8 large biscuits.

Cook at 350F degrees for 15 minutes or until golden brown

Butter Cream Frosting (Dairy Free/Gluten Free/Corn Free)

3 cups powdered sugar (I make my own by using 1 cup evaporated cane juice and 1 tablespoon tapioca flour ground in a Vita-Mix or coffee grinder, to a fine powder.)

4 egg whites

Whisk sugar and egg whites in a double boiler until it reaches 160*. Remove from heat and pour in a mixing bowl. Using a wire whisk, beat for 10 minutes.

Change to a mixing paddle and slowly add:

2/3 cup Earth Balance Margarine, organic shortening, or coconut oil

1 teaspoon vanilla

1/8 to 1/4 teaspoon sea salt

Chill and warm it up when you are ready to spread it on your cake.

You can add some fresh or dried fruit to use as a filling for a layered cake.

Almond Butter Balls

Perfect Protein Snack to take on the road, or munch on when you're too busy to stop for a meal. There's no cooking involved so anyone can whip it up.

1 cup almond butter, roasted no salt

1/2 cup honey

1/4 teaspoon sea salt

5 - 6 cups Enjoy Life Perky's Nutty Rice (enough so that the almond butter mixture acts like a glue to just hold the cereal together)

sesame seeds or coconut flour to coat

Mix the first 3 ingredients together and then add the Nutty Rice.

Form bite sized balls and roll in sesame seeds or coconut flour.

Can be left on the counter or stored in the refrigerator for up to a good week.

Passover Mandel Brød (Jewish Biscotti)

~ 2 cups sugar                                                        }

~ 1 cup salted butter or Earth Balance Margarine } CREAM THESE TOGETHER

~ 1 1/2 teaspoon sea salt                                        }

~ 6 eggs, add one at a time to above mixture

~ 2 3/4 cups Arnel's Originals GF All Purpose Flour 

~ 1 cup potato starch

~ 1 1/2 teaspoons xanthan gum 

 • Mix well and add the following:

~ 1 cup GF chocolate chips

~ 1 cup walnuts

• Refrigerate over night.

• Form two rectangular mounds and place each mound on a greased cookie sheet

• Sprinkle with cinnamon and sugar

• Bake for 40 minutes in a 350º oven

• Remove from oven and carefully slice into pieces, 1 inch thick.

• Separate the pieces so that air circulates around each piece.

• Place mondel brød back in the oven for another 20 minutes, or until each piece is firm and crispy

• Cool and store in an air tight container

Gluten Free Potato Kugel (Claudia's recipe)

1/2 cup oil

8 medium raw potatoes

2 medium onions quartered

1 Tablespoon sea salt

1 teaspoon ground pepper

2 1/2 Tablespoons sugar

5 large eggs, beaten

Pour oil in a large 9 x 13" pan.

Peel potatoes and place in cold water

Finely chop onions

Puree' potatoes and add to the chopped onions

Add salt, pepper, sugar and eggs

Put pan in oven with just the oil, and when it begins to sizzle, remove from oven and pour the oil in the potato mixture. Stir and pour the whole potato mixture back into the oiled pan.

Bake uncovered for an hour in 425º

Mock Chopped Liver Pate' (vegetarian) Ilene's recipe

In a blender, put

6 hard boiled eggs

1 can of LeSueur Peas, drained

1 large saute'd onion

1 cup walnuts (keep a bit chunky)

sea salt to taste

Blend and refrigerate. Serve cold. Can be kept for up to a week.