gluten free cornbread stuffing

 Chop and combine

• 1 large onion
• 2-3 garlic cloves
• 2 celery stalks
• 2 carrots
• 1 apple
• juice of 1 lemon
• abt 1 t salt
• abt 1 t rosemary

Put half into turkey, Then pick out onion and saute till brown, then add rest of half and lightly saute. 

Combine with about 

• 1/2- 3/4 pan of cornbread that has been cubed

Put in casserole dish, bake about 15-20'

See http://glutenfreekat.blogspot.com/2011/11/

for easy turkey recipe

Gluten Free cornbread

 ref: https://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/

Tastes really good right out of the oven. Very buttery flavor. Skipped honey, sweet enough.

20'/400F, well buttered 8x8 metal pan

Combine

• 2 c cornmeal
• 2 t baking powder
• 1 t baking soda
• 1 t salt

Whisk each ingredient singly while adding in another bowl

• 1 egg
• 1.5 c yogurt at room temp (< 16 oz)
• 4 T melted, cooled, butter

Then I put the bowl of wet ingredients in a hot water bath until they got thinner because our house is a bit cold.

Create a well in dry ingredients, add wet ingredients. Mix until just combined. Pour into prepared pan and bake.

Similar recipe except uses buttermilk and 4.5 c cornmeal.

• https://www.southernliving.com/recipes/gluten-free-cornbread

Baked Cashew Lemon Bars

 ref: https://minimalistbaker.com/creamy-vegan-lemon-bars/

I would like to make this

350F to start, 8x8 greased pan

Crust

Add to food processor and blend until fine meal is achieved

• 1 c oats
• 1 c almonds
• 1/4 t sea salt
• 2 T sugar

Then add

• 1 T maple syrup
• 4 T coconut oil

Spread evenly into baking pan

• Bake 15'/ 350F
• Then 5-8'/375F until starts to brown
• Remove from oven and reduce heat to 350F

Filling

Mix in food processor until smooth and creamy

• 1 c raw cashews, soaked overnight and drained
• 1 c coconut cream
• 2 T cornstarch
• 1/2 c lemon juice (2 lemons)
• 1 heaping T lemon zest
• pinch salt
• 1/4 c maple syrup

Pour over pre-baked crust and spread in even layer. Tap pan on counter to remove air bubbles.

Bake 20-30' until edges look slightly dry and center appears jiggly but not liquid

Let rest for 10'. Then transfer to fridge to let cool completely overnight while uncovered.

No Bake Lemon Pudding

 from: https://www.bakerita.com/no-bake-lemon-bars-gluten-free-paleo-vegan/

Blend in high powered blender or food processor

• 2 c raw cashews, soaked overnight and drained
• 1/4 c canned full-fat coconut milk shaken
• 1/4 c melted coconut oil
• 1/3 c maple syrup
• 1/3  fresh lemon juice (2 lemons)
• 1 T lemon zest
• 1 t vanilla extract
• 1/8 t tumeric, for color, optional

Freezable. Thaw for most intense flavor.

I don't like the no bake crust at all.

I would like to investigate the following crust recipes

• https://kingarthurbaking.com/recipes/gluten-free-lemon-squares-with-an-almond-flour-crust-recipe
• https://minimalistbaker.com/creamy-vegan-lemon-bars

King Arthur crust 10'/350, 8x8 greased pan

Combine:

• 2 c almond flour
• 6 T sugar
• 3 T cornstarch
• 1/4 t salt

Cut in

• 6 T cold, diced, butter

Dump into pan, shake to distribute, press into bottom, bake

Chocolate chip cookies

 from nestles chocolate chip bag. A crispy cookies with lots of chocolate chips

15'/ 375, greased cookie sheet

Cream together adding singly

• 1 c butter (next time cut back for a less crisp cookie?)
• 3/4 c sugar
• 3/4 c brown sugar
• 1 t vanilla
• 2 eggs (beaten before adding)

Combine then add to wet ingredients

• 2 1/4 c flour
• 1 t baking soda
• 1 t salt

Stir in 

• 2 c chocolate chips (cut in half next time)
• 1 c chopped nuts

drop teaspoons onto cookie sheet

Soft Ginger Cookies

 from: https://www.allrecipes.com/recipe/17165/big-soft-ginger-cookies/

10'/ 350F greased cookie sheet

Cream together as add ingredients singly

• 3/4 c butter
• 1 c white sugar
• 1 egg (beaten before adding)
• 1/4 c molasses

Combine then add to wet ingredients

• 2 1/4 c flour
• 2 t ground ginger
• 1 t baking soda
• 3/4 t cloves
• 1/4 t salt

Dropped pressed serving teaspoons size onto cookie sheet