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6 packages (8 ounces each) softened cream cheese
1/2 cup sour cream
4 large eggs, at room temperature
2 1/2 cups granulated sugar
1 cup Wild Turkey American Honey
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted butter

"Use a mixer to beat cream cheese with sour cream, eggs, 2 1/2 cups sugar, American Honey, vanilla, salt, and pepper until perfectly smooth, about 5 minutes at high speed.  Preheat the oven to 325 degrees.  Mix together the crumbs, 2 tablespoons sugar and butter and press into the bottom and halfway up the sides of a 10-inch spring-form cake pan.  Pour the cream cheese mixture into the pan and use several pieces of aluminum foil to seal the bottom of the pan.  Set in a pan of warm water on the middle rack of the oven and bake for about 2 hours, or until the surface has cracked slightly and appears firm. Turn off the oven and let the cake cool in the pan in the oven for 1 hour.  take out of the hot water bath and cool completely before removing the side of the pan and serving.

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Free Gluten Free Bread Machine Recipe:

Henk’s Flax Bread

1 1/3 cups  brown rice flour
1/3 cup  flax flour
2/3 cup  potato starch
1/3 cup cornstarch
1/3 cup cracked flaxseed
1/3 cup nonfat dry milk or skim milk powder 
2 ½ tsp  xanthan gum
1 ¼ tsp  bread machine or instant yeast
1 ½ tsp  salt
1 ¼ cups  water
¼  cup  vegetable oil  (we always omitted or substituted with only 2 tbsp. evoo)
¼ cup  liquid honey
2 tsp  cider vinegar
2  eggs, lightly beaten
2  egg whites, lightly beaten

In In a large bowl or plastic bag, combine brown rice flour, flax flour, potato starch, cornstarch, flaxseed, dry milk, xanthan gum, yeast and salt; mix well and set aside

2.       Pour water, oil, honey and vinegar into the bread machine baking pan.  Add eggs and egg whites.

3.       Select the Dough Cycle.  As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula.  Try to incorporate all the dry ingredients within 1 to 2 minutes.  When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine.  Quickly smooth the top of the loaf.  Allow the cycle to finish.  Turn off the bread machine.

4.       Select the Bake Cycle.  Set time to 60 minutes and temperature to 350° (180° C).  Allow the cycle to finish.  Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer.  It should be 200° degrees F (100° C).  If it’s between 180° F (85° C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

5.       Once the loaf has reached 200° F (100° C), remove it from the pan immediately and let cool completely on a rack.

       Courtesy:  125 Best Gluten-Free Bread Machine Recipes    By: Donna Washburn and Heather Butt      ISBN: 978-0-7788-0238-9

Free Recipe for Rose Hip Vinegar (makes 1 1/2 cups):

1/2 pound fresh rose hips, cleaned
2 tablespoons sugar
1 1/2 cups white wine vinegar

Place the rose hips in the bowl of a food processor.  Pulse until very finely chopped.

   Place the rose hips, 2 tablespoons water, and the sugar in a small saucepan over medium heat.  Heat, stirring to dissolve the sugar, just until the mixture comes to a boil. Remove from the heat and cool to room temperature.
   Combine the rose hip mixture and the vinegar in a nonreactive bowl.  Cover with plastic wrap and let sit for 4 to 7 days in a cool, dark place.
   Strain the rose hip mixture through a jelly bag for 4 to 6 hours, discarding any sediment remaining in the bag.
   Store the vinegar in a clean glass container with a lid in a cool, dark place.  It will keep up to 2 years.
Courtesy  of The Wild Table: Seasonal Foraged Food and Recipes  by Connie Green and Sarah Scott

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Texas Ruby Red Grapefruit Pound Cake (Yield: 12 slices)
Ruby Red grapefruit juice lends its colorful citrus flavor profile to this dense pound cake.  It makes a deliciousdessert served with sweetened whipped cream or ice cream, but can stand alone served with tea or as a delicious finale at outdoor gatherings.
-1 cup plus 2 tablespoons all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-4 teaspoons minced Ruby Red grapefruit zest (colored portion of peel)
-2/3 cup fresh Ruby Red grapefruit juice plus 4 teaspoons, divided use
-1/2 cup (1 stick) unsalted butter, softened, plus butter for greasing pan
-1 cup sugar
-3 large eggs
-1/2 teaspoon lemon extract
-2 tablespoons milk
-1/2 cup sifted powdered sugar

1. Adjust oven rack to middle position.  Preheat oven to 350 degrees F.  Lightly butter a 9x5- inch loaf pan; line bottom and long sides with parchment paper.  Set aside.

2. In medium bowl, whisk together flour, baking powder, salt, and zest.

3. In large bowl of electric mixer, beat butter until light and fluffy on medium-high speed.  Add sugar; beat until well combined, scraping down sides of bowl as needed.

4. Add 2 eggs, one at a time, beating well after each addition.  Add lemon extract and remaining egg; beat to combine.

5. By hand, beat in half of the flour mixture.  Add milk and 2/3 cup grapefruit juice.  The juice will curdle.  Blend ingredients well.  Add remaining flour mixture and mix just until combined.  Do not overmix.

6. Pour batter into prepared pan; smooth top.  Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.  The top will be glossy.  Cool cake in pan on wire rack 20 minutes.  Carefully loosen sides and invert.  Place on wire rack to cool completely.

7. Prepare glaze: In small bowl, blend powdered sugar and remaining 4 teaspoons grapefruit juice.  Drizzle over top of cooled cake, allowing glaze to drip down sides and dry.  Cake may be made up to 3 days ahead, cooled and wrapped in plastic wrap.

From: Melissa's Everyday Cooking with Organic Produce: A guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables
By: Cathy Thomas
ISBN: 978-0-470-37105-3
Wiley

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Butter Braid Bread
- 2 packages active dry yeast
- 1/2 cup warm water (105-115 degrees)
- 1/2 cup butter
- 1/3 cup sugar
- 2 teaspoons salt
- 3/4 cup scalded milk
- 3 eggs, beaten
- 5-8 cups all-purpose soft-wheat or bread flour
Glaze:
1/4 cup melted butter
1/4 cup poppy or sesame seeds
1 egg white mixed with
1 tablespoon water

- Stir the yeast and water together in a bowl and set aside to dissolve.  Put the butter, sugar, and salt in a large bowl and add the hot scalded milk.  Let cook to 115 degrees.  Don't worry if the butter isn't melted.  Add the eggs, yeast, and 3 cups of the flour.  Beat until smooth by hand or portable mixer or in a food processor.  Stir in more flour, 1 cup at a time, enough to make a soft dough that holds its shape and is not sticky.
Knead, adding more flour as necessary, on a lightly floured board for 8-10 minutes, or in a mixer or food processor until the dough is soft but not sticky and springs back when touched.  Place in a greased bowl, and turn the dough to grease all over.  Cover with plastic wrap and let rise about 1 hour, until doubled in bulk or until the indentations made by two fingers pushed into the edge of the dough remain.

To shape, punch down and divide the dough in thirds.  Cut each third into 3 equal pieces and roll each piece into a strand about 18 inches long.  Place 3 strands together on a board and pinch or press them together well at one end, tucking the pinched dough under, so the strands won't come apart.  Braid the strands tightly, pinching and tucking the finished end under the loaf.  Repeat for each loaf.
Place on greased baking sheets.  Brush the loaves with the melted butter and sprinkle with poppy or sesame seeds.  Brush the loaves with the melted butter and sprinkle with poppy or sesame seeds.  Let rise until doubled then brush with the egg-white-and-water mixture to glaze.  Preheat the oven to 375 degrees.  Place the loaves in the oven and bake 20 minutes, checking occasionally.  When browned, remove one loaf and test for doneness by thumping the bottom to see if it sounds hollow, or running a trussing needle or skewer into the loaf to see if it comes out clean.  Return to the oven until done if necessary, checking every 5-10 minutes.  Remove from the pans and place on a rack to cool.-

From: New Southern Cooking by: Nathalie Dupree
ISBN: 0-8203-2630-5
University of Georgia Press

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