Ruth's Yummy Stuff: Dips

 

This is what I have been up to lately.

My computer was being a pain.

Maybe not so much the computer, as the programs not cooperating.

So, I spent a lot of time trying to figure out how to get it done.

I wrote a book and than converted it to an ebook for Kindle.

I am planning to submit it to be on Nook, but I am taking the day off for that.

With each recipe, I have included a picture.

My hope is to make several cookbooks, with each one featuring a type of food.

Ruth's Yummy Stuff: Dips is what I decided to go with.

 

 

Peanut Butter Energy Bites

These are yummy and fast and healthy. No cooking or baking is involved. You are gonna love these!

You will need a bowl for mixing.

Ingredients:
1 cup oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup flax meal (ground flax seed)
1/3 cup honey
1 teaspoon vanilla extract


Put all the ingredients in a bowl and mix together. Start with a spoon and finish with your hands.
Roll into balls and put into a container with a lid.
Refrigerate to set up.

I just keep mine in the fridge, but you don't have to.

I get about 18. How many you get depends on how big you roll the balls.

DO NOT cook the oatmeal first!

Gluten Free Pie Crust

I LOVE pie! Out of all the desserts in the world, I think pie would be tops. My favorite filling is debatable. There are just too many great ones to choose from.

I gave up wheat a couple years ago, for health reasons.
I know there are plenty of wheat recipes scattered on the blog.
But, many of the recipes can be used with other flours.
A lot of the recipes I wrote before I quit wheat.

The biggest thing I missed was pie.
It is really hard to make a gluten free pie crust in the way I always made a crust.


Most recipes I came across were for using parchment paper to roll it out.
I didn't want to do that.

Or, they were just for single crust pies.

So, I came up with this recipe. The crust came out flaky, just like a pie crust should.
This is best made ahead at least a few hours or even overnight.

You will need plastic wrap for wrapping the dough in.

Ingredients:

2 cups Gluten Free All purpose flour blend- I used Namaste Perfect Flour Blend, but use what works for you.
1 teaspoon salt
2/3 cup butter
1 egg
2 to 4 Tablespoons water
2 teaspoons lemon juice

In a small bowl, whisk together the lemon juice, 2 Tablespoons water, and the egg.
Set aside.
In a larger bowl, mix the flour and salt.
Work in the butter with your hands or a fork until the mixture is crumbly like.
Some of the butter pieces can be bigger and some smaller.
Add the egg mixture and stir in with a fork.
If it is really, dry add another tablespoon and the last tablespoon, if needed.
Work it in with your hands just until it you can get it to come together in a ball.
Divide the dough in two and make into slightly flattened balls.
Wrap in plastic and refrigerate for a few hours, preferably a day.
When ready to make your pie, take a piece of dough out of the refrigerator about five to ten minutes before rolling it out.
Flour the counter well, put the dough on it and flour the top of the dough.
Carefully roll it out to a little larger than the pan size, turning over every so ofter so the dough doesn't stick to the counter or the rolling pin.
Transfer the pie crust to the pan and fill it.
Repeat with top crust.
Stick the pie, covered, in the fridge while preheating the oven.
Place a cookie sheet or pizza pan in the oven before you preheat.
Preheat according to the recipe.
To bake the pie, place the pie on the pan. It will make for a crisper crust.
Make sure to put slits in the top crust before you bake.