Mini cheesecakes

Crust:
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon honey

Then spoon into 12 muffin cups set into muffin pan. Press into bottom with fingers.

Filling:

2 packages of Philadelphia cream cheese
2 eggs
1 tsp of vanilla
1/4 cup of honey
½ cup of sour cream
2 tbsp of soften butter

This was ok. I baked it with water bath in lower shelf at 350 for 30 minutes I think, until over 155 degrees. They could have been better. I didn't get the batter smooth enough. I should have whipped the cheese better initially. 

I also make a strawberry topping: http://allrecipes.com/recipe/supreme-strawberry-topping/ but subbed sucanat for sugar. It was great.

Honey Pumpkin Pie

So I'm still doing my year of no refined sugars and I made Pumpkin Pie using my standard "Libby's" recipe from the side of the can. I made only one pie, and instead of 3/4 c sugar I used 1/2 c honey. The end result was not quite set enough for me, it was set but still kind of wet. I think I will add another egg (making it 3 eggs) which I saw on some other honey pumpkin recipes and see if that fixes it. Even though the custard texture wasn't perfect, it still tasted fantastic!

Press-in Gluten Free Crust

http://www.glutenfreegigi.com/gluten-free-vegan-pie-crust-press-in-pan/

I subbed 1 cup of trader joes gluten free flour mix (which is brown rice, white rice, and starches) for the flours in this recipe. I added the xantham gum and then used microwaved coconut oil for in the crust. It looked like a disaster at first until I added some cold water and then it thickened up into a pressable consistency. This was a bit thin for a deep dish 9 inch pan, but it worked well enough. It did stick in a lot of places and didn't come out as cleanly from the pan as a rolled out crust would. But it did save some time and effort, so I didnt' care! I used this as a crust for pumpkin pie. The coconut flavor went well with the pumpkin. David said he would eat it again for sure, so that's good enough for me.

Chocolate Cake with Frosting / gluten free & refined sugar free

http://blog.kitchentherapy.us/2010/03/beautiful-gorgeous-awesome-gluten-free-100-oat-flour-chocolate-cake/

This was  good, but a little short. I think it wasn't enough batter for a 9 inch pan. I used coconut oil and sucanat in it. It gets very hard if kept in the fridge. Probably because of the coconut oil. But David said he thought it was great as is.

Frosting:
http://simplysugarandglutenfree.com/whipped-cream-cheese-frosting/

I added 4 T baking cocoa powder to this, and probably used double the sweetener. I used honey instead of the agave nectar.

This was a good cake. It was a dark chocolate cake to be sure, and I put fresh raspberries on top and in the layer between. David loved the cake and frosting. These are keepers!

Gluten Free Pumpkin Bread

http://www.theglutenexchange.com/2011/11/fall-favorite-gluten-free-pumpkin-bread.html

This was too squigy/dense. I added 3/4 c dark choc chips. It was good otherwise. I used sucanat and it was fine.

Gluten Free Pie Crust

http://glutenfreeonashoestring.com/pastry-crust-how-to-with-video/

This worked well. I did the savory version without sugar. I used trader joes gf flour mix, which is 1/3 brown rice, 1/3 white, and potato and tapioca starch I think. So it was a pretty light flour.

I rolled it out bewteen my silicon mats and it worked well. The chilling part of the recipe is a necessary step I think.

Taco Casserole

http://beautyandbedlam.com/taco-casserole-recipe/

Taco Casserole

This was great. It barely fits in a 2 quart casserole. If you add extra stuff to it beyond the recipe, use a bigger dish.

9/27/2015: This fit great into my oval 2.5 quart casserole dish. I added a hot pepper and a sweet pepper and cooked them with the meat, and also let onion and fresh garlic soften before putting it all together. Also I think it could have used extra tomato sauce. 8 oz wasn't quite enough. I left out the taco seasoning and replaced it with 2 tsp of cumin to balance with the heat from the pepper.

Sorrel Soup

https://food52.com/recipes/19001-creamy-sorrel-soup

This was really great. I will make this whenever I have sorrel. David and I really liked it.

CSA stir fry with greens / Thai Peanut Sauce

I got this idea from a friend, Cara Jenkins. Chop up greens small. Put in whatever you have also chopped. I used onion, red and green bell pepper, tat soi (the green), and "stir-fried" it on 8 or 9 setting in my 4 qt heavy saute pan (since I don't have a wok). I added 1 lb of thin sliced/chopped pork shoulder after veg was cooked. Then I served it over rice with this peanut sauce:
http://allrecipes.com/Recipe/The-Best-Thai-Peanut-Sauce/Detail.aspx

I modifed the sauce slightly. First I halved all the quantities so it made less. Then I reduced peanut butter by a third, and doubled coconut milk. (Except I didn't have coconut milk, I had a thai sweet potato soup made with coconut milk that I used instead). David really liked it!

Notes:
Make as written except 1 cup peanut butter and 1 can of coconut milk. Then freeze half for a future meal, ~ 1.5 cups (makes 3 cups total).

I serve it with ~1.5 lb sauteed chicken over rice. And if there is no CSA stuff to use up, steamed green beans are great with it.

Here is an idea for more sauces: http://www.fortysomething.ca/2012/05/15_basic_stir_fry_sauce_recipes.php

Mug Brownie

http://www.number-2-pencil.com/2013/02/21/microwave-brownie-in-a-cup/
Mug Brownie

This was really good. For our microwave it needed 75 seconds. This would work well being doubled and using a whole egg between the two mugs as well. I used Bob's GF all purpose flour and sucanat in this recipe.

Corn Casserole

http://tastykitchen.com/recipes/sidedishes/corn-casserole-from-scratch/
Corn Casserole

I made this with Bob's red mill GF flour mix and it bombed. It separated into layers. GF flour on top, then corn, then custard, then cornmeal on bottom. It was good in its own way, but was not bready like in the picture, or what I was expecting. Will not make again.

Honey No Bake Cookies

http://allrecipes.com/recipe/all-natural-no-bake-cookies/
Honey No Bake Cookies

These were different. More chewy and didn't set up easily like regular no bake cookies. David said he liked them a lot though. I think it would have been better with quick oats, but all I had was old fashioned.

Update: I love these now, they totally grow on you. They do best when chilled in the freezer. It also works well to not do it on the stove at all, but just to heat the oil and mix with the rest of ingredients, then put in freezer. If you don't cook on the stove then they need to be a bit more frozen to not be sticky. Either way is great though.

Here is 1/4 recipe (with reduced honey):

2-3 T honey (42-63 g) (have used 48 g and cookies were great)
2 T coconut oil (28 g)
2 T cocoa powder (10 g)
1/2 c quick oats (39 g)
1/4 c natural peanut butter (64 g)
1/4 c unsweetened flaked coconut (13 g)
1/4 t vanilla extract

measure oil and pb. heat for 45 seconds in microwave. stir in powder, and other ingredients, adding honey toward the end so it is still raw.

Carob Fudge

http://www.motherearthnews.com/nature-and-environment/carob-pods-zmaz80sozraw.aspx?PageId=3#ArticleContent
Carob Fudge

Melt 1/2 cup of peanut butter and 1/2 cup of honey in a small saucepan over low heat, until the mix is soft and gooey. Then remove it from the stove and slowly stir in 1/2 cup of carob powder.

Mold the mixture into small balls, and roll each one in whole sesame seeds or flaked coconut. As a variation (or if you'd prefer to make some traditional fudge squares), you can blend about 1/2 cup of chopped nuts or seeds into the melted batter ... spread it in the bottom of a long pan ... chill it ... and cut the hardened dessert into squares.

I halved the recipe and made this the other day. It was good, but nothing special. Probably will not make again.

Black Bean Soup

http://www.foodnetwork.com/recipes/dave-lieberman/black-bean-soup-recipe.html

Black Bean Soup

This had too much bacon. I would put in 3 or 4 strips at most next time if I make it again. I'm not really loving this as much as everyone else did in the reviews. I wanted a soup too, and it turned into more of a super thick chili.

Broccoli-Cheddar Oven Risotto

http://www.foodnetwork.com/recipes/food-network-kitchens/broccoli-cheddar-oven-risotto.html
Broccoli-Cheddar Oven Risotto

This was a good basic recipe but the broccoli was a bit too strong. Try with less roasting tome for broccoli. A good base for variations. Also I forgot to stir the rice halfway thru and it was just fine.