3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 packet of Knox unflavored gelatin
1 (15 oz.) can Libby’s 100% Pure Pumpkin
12 fl. Oz. evaporated milk (see recipe below)
1 (9 inch) baked deep dish pie shell (see recipe below)

Bake pie crust at 425ºF for 15 min. Take out of oven and let cool. Mix sugar, spices, gelatin, and milk in a small saucepan. Heat to a boil and stir gently until dissolved (about 5 min.).  Stir and beat gelatin mixture into pumpkin. Pour into pie crust. Refrigerate until firm.

Pie Crust

1 1/2 c. sifted all-purpose flour (We use Bette Hagman flour mixture.)
1/2 tsp. salt
1/2 cup. Spectrum shortening
4-5 Tbsp. cold water

Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal. Cut in remaining till like small peas.) Sprinkle 1 TBS water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened.  Form into a ball. Press dough into the pie dish with your hands and mold the dough to the side of the pie dish. (It is too moist and not elastic enough to roll out.)  
 

Evaporated Milk
(Taken from Special Diets for Special Kids Two by Lisa Lewis, Ph.D.)

1 c. Vance DariFree powder
3/4 c. water
 

The crust can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for one day.

Cookie-Almond Crust
4 cookies (I used Pamela's ginger cookies)
Handful of sliced almonds
About 4 ounces marzipan (mine was hard, so I microwaved to soften)
About 2+ tablespoons coconut oil (use more if necessary) or gfcf margarine

[Any cookies or nuts would work for this crust. But you may need to add sugar, if you're not using marzipan or lots of sweet cookies.]

Pumpkin Filling
3 tablespoons cold orange juice
2 teaspoons vanilla extract
2 teaspoons gelatin (from 1 package)
1 cup coconut milk (other CF milk substitute would probably work okay too)
2/3 cup (4 3/4 ounces) sugar
3/4 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large egg yolks
1 (15-ounce) can plain pumpkin puree (1 3/4 cups)

1. FOR THE CRUST: Adjust oven rack to lower middle position and heat oven to 325 degrees.

2. Pulse cookies, almonds and marzipan in food processor until evenly and finely ground, about fifteen 2-second pulses (you should have 1 cup crumbs). Add warm coconut oil in steady stream through feed tube while pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to 9-inch pie plate and spread evenly over bottom and sides; wipe out food processor bowl and reserve. Using flat-bottomed ramekin or dry measuring cup, press and smooth crumbs into pie plate (see illustration, at left). Bake until fragrant and browned around edges, 15 to 18 minutes. Cool completely on wire rack.

3. FOR THE FILLING: Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes.

4. Combine 1/2 cup coconut milk, 1/3 cup sugar, salt, and spices in small saucepan. Cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot mixture into yolk mixture, whisking constantly. Return mixture to pan and cook over medium-low heat, stirring constantly and scraping bottom of pot with heatproof spatula, until custard is thickened and registers 175 to 180 degrees on instant-read thermometer, about 2 minutes. (When properly cooked, custard should form slight ridge on tip of spatula when bottom of pan is scraped and spatula is lifted.) Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved.

5. Puree pumpkin in food processor until smooth, 10 to 15 seconds. With machine running, add remaining 1/2 cup coconut milk through feed tube in steady stream. Scrape sides of bowl and process for additional 10 to 15 seconds. Add pumpkin mixture to custard mixture and stir until completely smooth. Transfer filling to cooled crust. Chill pie, uncovered, until filling is just set, about 3 hours. Cover pie with plastic wrap and continue to chill until fully set, at least 6 and up to 24 hours. Cut pie into wedges and serve.

1 stick (8 tablespoons, 1/2 cup) CF margarine
3 1/2 cups of powdered sugar (about 1 lb.)
2 cups of chunky peanut butter
2 cups of GFCF substitute for Rice Krispies (such as Rice Twice)
1 package of GFCF chocolate chips

Mix all ingredients together except for chocolate. Refrigerate for several hours. Overnight is ideal. Form peanut butter mixture into small balls. Melt chocolate in a double boiler. Dip balls into chocolate using small spoon or toothpick. Set on wax paper and let cool.

Makes about 3 dozen peanut butter balls.

1 cup peanut butter
1 egg
1 teaspoon vanilla
1 cup sugar

Combine all ingredients well, form into balls and place on cookie sheet. Cook at 375 degrees for 11 minutes. If you like them a little soft, cook 9 minutes and they will be more “fudgy”, or if you want them crispy, cook them 13 minutes.

3 large egg whites, at room temperature 30 minutes, divided
1 teaspoon pure vanilla extract
3 pinches of cream of tartar, divided
3/4 cup superfine granulated sugar, divided
1-1/2 teaspoons instant-espresso powder
2 teaspoons unsweetened cocoa powder
1 (3-1/2-ounce) bar 70%-cacao bittersweet chocolate, melted
1 tablespoon oil

Equipment: 3 (12-inch) disposable pastry bags; a 1/2-inch star tip

Make vanilla and coffee meringues:
Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.

Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.

Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.

Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.

Make chocolate meringues:
Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.

Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in cocoa mixture gently but thoroughly.

Transfer meringue to a pastry bag and pipe more stars.

Bake meringues:
Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)

Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.

Dip meringues in chocolate:
Line a large baking sheet with parchment or wax paper.

Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.

Cook's notes:
• We used a Wilton 2110/1M star tip for our meringues. An Ateco 885 swirl star tip also works well.
• To avoid stickiness, try to bake meringues on a dry day.
• Dipped meringues keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 1 week or frozen, container tightly wrapped in plastic wrap, 1 month. Thaw frozen meringues, still in wrapped container, until container reaches room temperature, at least 30 minutes. (Do not unwrap and open container until completely thawed.)

Description:
Brining is an excellent way to cook pasture raised and organic turkeys that are not pumped full of the artificial additives that keep conventional turkeys moist.

Ingredients:
1 cup salt
3⁄4 cup brown sugar
2 lemons, quartered
1 Tbls whole black peppercorns
3 onions, quartered
5 carrots, cut into big chunks
Additional salt and pepper
Your favorite stuffing, optional
1 12-14 lb turkey (fresh or defrosted, giblets removed)

Preheat oven to 500 degrees. Remove the turkey from the brine. Rinse under cold water and pat dry with paper towels inside and out. Place the onions and carrots in a roasting pan. Season the turkey generously inside and out with salt and pepper, and stuff with your favorite stuffing, if desired. Place the turkey on top of the vegetables. Roast on the bottom rack of oven for 30-45 minutes, or until the breast is well browned.

Remove the turkey and cover the breast and any other well-browned portion with double-thick aluminum foil. Reduce oven temperature to 400 degrees. Return the turkey to the oven and roast for another 1 - 1.5 hours, or until an instant-read thermometer registers 165 degrees when inserted to the thickest part of the thigh (not touching the bone.) Let the turkey rest, loosely covered with foil, for at least 15 minutes before serving.

For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil

For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.

Cook roast: Let roast stand at room temperature 1 hour (Roast can marinate up to 24 hours in refrigerator if needed). Preheat oven to 450°F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted CF margarine, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

To top

2 large oranges, segmented
1/3 cup red wine (such as Pinot Noir)
1/4 cup unsweetened pomegranate concentrate (found at gourmet markets or health food store)
3 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch
1 cup pomegranate seeds
1/3 cup finely diced Vidalia onion
1/4 cup chopped fresh mint
1 1/2 teaspoons fresh lemon juice

Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 1/3 cup); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 1 to 2 minutes. Serve topped with relish.

2 salmon fillets 8 oz each
salt to taste
2 cups dry white wine
1 cup water
1/2 teaspoon whole coriander seeds
1 bay leaf

Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.

Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.

To make whole fish, use enough wine and water to cover fish body and double coriander, salt and bay leaves when poaching.