Ingredient: dark brown sugar

Chocolate Almond Granola

This is not at all sweet, but my husband loves it!  Of course, if you prefer it sweeter, add more brown sugar or honey!

Chocolate Almond Granola
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Chocolate Almond Granola
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Set aside. Combine all dry ingredients in large bowl. Combine liquid ingredients and add to dry ingredients. Stir to mix. Spread onto parchment paper lined baking sheet. Bake for 15 minutes, then stir. Return to oven and bake for another 10 minutes without stirring. Remove from oven and allow to cool completely. Break into large clusters. Store in covered container at room temperature.
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Flourless Chocolate Truffle Cake

This is great because you don’t need to go out and buy all kinds of gluten-free flours, or any kind of flour!  It almost has the consistency of a cheesecake and is delicious!

If you prefer, you can omit the almond extract and put in 2T. of pure vanilla extract instead.

Flourless Chocolate Truffle Cake
Print Recipe
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Flourless Chocolate Truffle Cake
Print Recipe
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350 degrees. Line the inside bottom of a 9" Springform pan with a circle of parchment paper. Grease the sides of the pan. Set aside. In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy, remove it from the heat. Using a wire whisk attachment, beat the eggs, brown sugar and sea salt until the eggs are foamy and doubled in volume. Slowly add the chocolate mixture to the eggs, and beat gently until combined. Pour the batter into the prepared cake pan. Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will appear a bit loose in the center, underneath. This is fine. Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight. Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate. Dust with a sifting of powdered sugar.
Recipe Notes

This recipe originally came from glutenfreegoddess.blogspot.com.  I made a few changes, which are reflected here.

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Missouri Beans

A mixture of various kinds of canned beans, ground beef, bacon, BBQ sauce and molasses.  You can also used dried beans (see my notes below).  This could even be a main dish.  Even our grandsons loved it and they are picky eaters!

Missouri Beans
Print Recipe
Servings Prep Time
20 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
20 servings 20 minutes
Cook Time
1 hour
Missouri Beans
Print Recipe
Servings Prep Time
20 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
20 servings 20 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Bake at 350 degrees for 1 hour in a 9x13" pan. This also works well in the crock pot on low for several hours.
Recipe Notes

I like to use dried beans and I had a lot of beans in my basement, so I used black turtle beans, pinto beans, baby lima beans, and cranberry beans.  I started with about 1 1/4 cups of each variety. You can cook them in the crockpot with some water on low until they are done.  I would like to try the oven method that I just recently learned about.  Place the beans in a dutch oven and cover with water to 1" past the top of the beans.  Bake at 350 for an hour and 15 minutes, or until done.  When they are finished cooking, drain the extra liquid off, and use as you would the canned beans.  Note:  I still used Bush's baked beans.  These took the place of the canned butter beans, kidney beans and lima beans.

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