Ingredients ( for 2 medium size glasses ):

Strawberries stuffing

• 180 -200 g frozen strawberries (recommended wild strawberries; if you don’t have it, you can use any other wild berries – blueberries, blackberries, raspberries,… )
• 5 big full spoons of white sugar
• 1 ( 20g ) gelatine
• 10 leaves of mint ( fresh or dried )
• 1 small spoon of cinnamon
• 3 whole pins

Cottage stuffing

• 500g of smooth cottage
• 3 big and full spoons of cream fraiche
• 4 big spoons of white sugar
• 1 big spoon of vanilla sugar
• ½ small spoon of vanilla extract

Directions

1. Thawed strawberries mix together with sugar, cinnamon, mint and pins. Heat it until you get gentle boiling.
2. Add gelatine ( find that kind of gelatin which can be immediately stir into a mixture ).
3. Mix it for about 2-3 minutes in a small fire. Remove from fire.
4. Mix together cottage, cream fraiche, sugar and extract well.
5. In glass give for about 5 big full spoons of cottage stuffing and then add about 6 – 7 big full spoons of strawberries stuffing.
6. Wait for approx. 20 minutes and then add cottage stuffing on top.
7. Cover all and place it into refrigerator for approx. 2 hours.
8. Decorate with cocoa before serving.
   

Ingredients

• 340g of butter
• 100g of white sugar
• 20g of vanilla sugar
• 20g of honey
• 15g of finely chopped lavender leaves
• 3g of finely chopped mint leaves
• ½ grated lemon peel
• 310g of white flour
• 65g of starch
• 2g of salt

Directions

1. Creamily mix together butter sugar and honey, so that you get foamy mass.
2. Add lavender, mint and grated lemon peel.
3. Mix together flour, starch and salt and add it all to butter mass.
4. Put dough into a refrigerator for at least one hour.
5. Roll out dough into a floured board and extend it to ½ cm thick.
6. Use the scale model and cut out cookies.
7. Add cookies into a baking tin, clad with paper for batch.
8. Bake it for 15-20 minutes at 165ºC

Ingredients:

• 1l of milk
• 300g of millet gruel
• 300g of dry plums
• 2 peeled and roughly grated apples
• 250g of mashed cottage cheese
• 100g of sugar
• 4 eggs
• 1 vanilla sugar
• ground cinnamon (round wish)
• ½ grated lemon peel

Directions:

1. Mix together in milk vanilla sugar and millet gruel and wait for so long that milk reduces.
2. Mix in hot gruel plums, apples, cottage cheese, cinnamon and lemon peel.
3. Foamy mix butter with yolks and half of the sugar, make snow from whites and use the rest of sugar and mix all in cooled off gruel.
4. Grease baking tin with butter and fill it with ready mass.
5. Bake it approximately 30 minutes on 190ºC.
6. Cooled off sprinkle with icing sugar.

Ingredients:

For the dough:

• 30 dags of white flour
• 12’5 dags of butter
• 1 baking powder
• 2 large spoons of honey
• 1 small teaspoon of cinnamon
• 1 vanilla sugar
• 2-3 spoons of warm water
• 1 spoon of breadcrumbs

For the filling:

• 750 dags of plums
• 1 vanilla sugar
• 1 spoon of brown sugar
• 1 spoon of rum
• 1 spoon of honey

Directions:

1. Mix together baking powder, flour, butter, honey, cinnamon, vanilla sugar, warm water into a dough. Then place it in the refrigerator for about 1 hour.
2. Rub butter on baking tin with a diameter of 27cm. Level dough by hand in baking tin and finally make large edge. Sprinkle with breadcrumbs.
3. Slice plums into a bowl, then add vanilla sugar, brown sugar and rum. Put stuffing on dough and rub it with honey.
4. Bake 45-50 minutes at 180 º C.

Mom made batch after batch of cookies until she came up with this recipe to satisfy my diabetic brother’s sweet tooth. We all like these soft cookies.

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min

Servings: 42

Ingredients:

• 1 / 2 cup ( or 110g ) reduced fat margarine, softened
• 1 / 2 cup ( or 115g ) sour cream
• 1 cup ( or 125g ) peeled, shredded tart apple
• 2 eggs
• 1 teaspoon ( or 5ml ) maple flavoring
• 1 / 2 teaspoon ( or 3ml ) vanilla extract
• 2 cups ( or 250g ) all – purpose flour
• 1 / 3 cup ( or 65g ) brown sugar substitute ( e.g., Splenda ® )
• 1 / 2 teaspoon ( or 2g ) baking soda
• 1 / 2 teaspoon ( or 2g ) baking powder

Directions:

1. In a mixing bowl, combine margarine, sour cream, apple, eggs, maple flavoring and vanilla. Combine flour, sweetener, baking soda and baking powder; add to apple mixture and mix well. Drop by heaping tablespoonfuls onto baking sheets coated with nonstick cooking spray. Bake at 375 degrees F for 9-10 minutes or until lightly browned. Cool on wire racks. Store in airtight container.

Prep time: 15min
Cook time: 25min
Ready in: 40min

Servings: 16

Ingredients:

Raisin Bars- Sugar Free

• 1 cup(or 145g) raisins
• 1/2 cup(or 120ml) water
• 1/4 cup(or 55g) margarine
• 1 teaspoon(or 2g) ground cinnamon
• 1/4 teaspoon(or 0.8g) ground nutmeg
• 1 cup(or 125g) all-purpose flour
• 1 egg, beaten
• 3/4 cup unsweetened applesauce
• Sugar substitute equivalent to 1/2 cup(or 180ml) sugar
• 1 teaspoon(or 5g) baking soda
• 1/4 teaspoon(or 1ml) vanilla extract

Directions:

1. In a saucepan, over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into a 8-in square baking dish that has been sprayed with non stick cooking spray. Bake at 350 degrees F for 25-30 minutes or until lightly browned.

This is family recipe. This is a very elegant holiday cookie. Pecans can be substituted for walnuts.

Servings: 4

Ingredients:

• 1 / 2 cup ( or 100g ) shortening
• 1 cup ( or 200g ) white sugar
• 1 egg
• 1 / 2 teaspoon ( or 3ml ) vanilla extract
• 2 cups ( or 250g ) all – purpose flour
• 1 / 2 teaspoon ( or 2g ) baking soda
• 1 / 2 teaspoon ( or 2g ) baking powder
• 1 / 4 teaspoon ( or 2g ) salt
• 1 / 2 teaspoon ( or 1g ) ground cloves
• 1 / 2 teaspoon ( or 1g ) ground cinnamon
• 1 / 2 teaspoon ( or 2g ) ground nutmeg
• 1 cup ( or 145g ) raisins
• 1 cup ( or 120g ) chopped walnuts
• 1 / 4 teaspoon ( or 2g ) salt
• 1 cup ( or 235g ) persimmon pulp

Directions:

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. Cream together the shortening and sugar. Add egg and vanilla; mix well.
3. Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
4. Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
5. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

A healthy, gluten-free,crunchy cookie. Not distinguishable from gluten-containing cookies at all!!!

Prep time: 10 min
Cook time: 8 min
Ready in: 20 min

Servings: 24

Ingredients:

• 1 / 2 cup ( or 70g ) brown sugar
• 1 / 2 cup ( or 100g ) white sugar
• 1 egg
• 1 / 4 cup ( or 70g ) salted natural peanut butter
• 1 / 4 cup ( or 65g ) cashew butter
• 1 / 2 cup ( or 110g ) gluten free, casein free margarine
• 1 / 2 teaspoon ( or 2g ) baking soda
• 1 / 2 cup ( or 65g ) corn flour
• 1 / 2 cup ( or 70g ) tapioca flour
• 1 / 4 cup ( or 40g ) potato flour

Directions:

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

Servings: 20

Ingredients:

• 1/2 cup(or 115g) unsalted butter
• 1/3 cup(or 75g) packed brown sugar
• 3 tablespoons(or 45ml) honey
• 1 cup(or 80g) quick cooking oats
• 1/3 cup(or 40g) chopped hazelnuts
• 1/3 cup(or 25g) shredded coconut
• 1/3 cup(or 50g) sesame seeds

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11×7 inch baking pan.
2. In medium sauce pan, over low heat, combine butter or margarine, brown sugar and honey. Cook, stirring, until butter or margarine is melted and sugar is dissolved. Remove from heat. Add oats, nuts, coconut and sesame seeds. Mix with a wooden spoon until well combined. Press mixture evenly into the prepared baking pan.
3. Bake for 15 to 18 minutes in the preheated oven, until the top is golden brown. Let cool in the pan and cut into bars.

These are basic brownies for those of us allergic to dairy, wheat, gluten and corn.

Servings: 20

Ingredients:

• 2 ripe bananas, mashed
• 1 1 /2 cups ( or 355ml ) vegetable oil
• 1 cup ( or 160g ) potato flour
• 1 cup ( or 160g ) brown rice flour
• 2 cups ( or 400g ) white sugar
• 1 /2 cup ( or 45g ) unsweetened cocoa powder
• 1 /2 teaspoon  (or 2g ) baking soda
• 5 / 8 teaspoon ( or 2g ) cream of tartar
• 1 1 / 2 teaspoons ( or 8g ) sea salt

Directions:

1. Preheat the oven too 325 degrees F ( 165 degrees C ) Grease a 9 x 13 inch baking dish.
2. In a large bowl, mix together the potato flour, rice flour, sugar, cocoa powder, baking soda, cream of tartar and salt. Blend together the bananas and oil in a separate bowl. Stir the banana mixture into the dry ingredients until well blended. Spread evenly in the bottom of the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until they appear dry on the top. Cool completely, and cut into squares.