• Red Delicious: Large, firm red apple with a sweet flavor.
• Yellow Delicious: Large, firm yellow apple with a sweet flavor.
• Jonathon: Medium, crisp semitart apple, with red near the top, descending to green lower down the fruit.
• Granny Smith: Medium/small, crisp, tart apple with green color.
• Gala: Medium, crisp semitart apple with yellow skin blushed with orange to red tinge.

Choose a blend from the above list, or shop the local produce/fruit market or grocery store shelves. If you lean toward a sweet juice, use a 3 sweet to 1 tart combination, or for medium sweetness, use a 2 sweet to 1 tart mix.

Clean your apples thoroughly, cutting out any bruises or damaged parts. As a rule, it is not recommended to use any fruit for cider you would not eat as it is.

Quarter the apples, leaving the skins on them for color and the nutrients that processing will release.

Puree the apple quarters in a food processor or blender completely.

Squeeze the pureed apple through a cheesecloth, extracting all of the juice possible. Store the cider in a sealed container below 40 degrees F for up to 2 weeks, or freeze for extended storage.

Tips

• Choose a variety of apples, and process each separately, then combine the juice to sample different flavors and see the difference in the colors you may produce using golden, green, and red apples.
• Thoroughly process the apples and squeeze all liquid through the cheesecloth to get all the juice with its nutrients from your fruit. Some solids will get through the cheesecloth, and the juice will have a cloudy appearance.
• For large batches of cider, you may choose to buy a cider press.
• Caution: pasteurize juice by heating to at least 160 F but not more than 185 F to destroy harmful bacteria such as e. coli. Use a food thermometer to determine the temperature. Infants, the elderly, and anyone with immune system disorders should NOT drink fresh unpasteurized apple juice.
  
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• Dessert - Coconut Whipped "Cream"
  
  1 cup full fat coconut milk, from two 13.5 oz cans
  1/4 cup powdered sugar or to taste
  1/4 cup rice milk powder (preferably organic)
  1 tsp vanilla extract or to taste
  

  Directions:

  Open the cans of coconut milk, and cover with plastic wrap, or just leave the lid on loosely.

  Spoon the thick portion from the top of the coconut milk until you have one cup, reserving the lighter portion left in the bottom of the cans for other uses.

  Chill in the fridge for about 4 hours: the cans of coconut milk, a metal mixing bowl, and the beaters from a hand mixer.

  Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy.

  Gradually beat in the powdered sugar and rice milk powder 1 or 2 Tbsp at a time, testing for flavor and consistency.

  For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur.

  Using a rubber spatula, transfer the coconut cream from the blender to a covered storage container, and refrigerate until needed.
  
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• Dessert - Coconut Whipped "Cream" #2
  
  

  1 pint of coconut cream (you can find this at the Asian market or Kara Natural Coconut Cream)
  6-8 tbsp of powdered sugar
  1 tsp of vanilla

  Get everything really cold including the mixing bowl and beaters. Put everything together and whip it until it forms soft peaks – won’t get quite as stiff as real whip cream. Enjoy – it’s almost a dessert by itself!

  
  
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• Dessert - Dad’s Famous GFCF and Egg Free Pumpkin Pie!
  
  

  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
   
  

  
  
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• Dessert - Marshmallow Meringue
  
  

  1 7-ounce jar Marshmallow Creme
  3 large egg whites
  1/8 teaspoon salt
  1/4 cup sugar

  Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in 2 additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.

  Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. (this is particularly good on a Sweet Potato Pie!)

  
  
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• Dessert - No-Bake Pumpkin Pie
  
  (Serves 8)

  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.

  
  
  
  
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• Dessert - Peanut Butter Balls
  
  

  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.

  
  
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• Dessert - Peanut Butter Cookies
  
  

  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.

  
  
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• Dessert - Triple Meringue stars
  
  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 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.)
  
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• Main Dish - Brined turkey
  
  

  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)

  In a large stockpot, combine salt, sugar, lemons, and black peppercorns. Add 2 cups water and bring to a boil. Drop heat and simmer for 15 minutes, stirring to dissolve salt and sugar. Remove from heat and cool completely. Add turkey to the brine, and add enough water to just cover. Let sit for 6-8 hours in the refrigerator.

  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.

  
  
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