Gluten Free Flaky Pie Crust

Suggested Piece: 2 Saladmaster Pie Plates

Ingredients

3 c. almond flour, finely ground

1/2 c. monk fruit sweetener

6 tbsp. erythritol, powdered

1/2 tsp. table salt

10 tbsp. unsalted butter, cold & cubed

2 large egg white

2 tsp. water

Directions

Into a bowl of a stand mixer with whisk attachment add all dry ingredients; mix. Add butter to bowl and continue to mix with dry ingredients until pea size balls form. In a small bowl, whisk egg whites with water. Drizzle egg whites on top of crust mixture and mix until dough comes together. Remove from stand, divide evenly in half, shaping into 2 disc shapes. Chill dough for 30 minutes to 1 hour. Dough should be firm, but still soft enough to roll easily. Place dough between two large pieces of plastic wrap. Starting in the center, roll dough into a 12-inch circle. Place dough in the freezer for 10-15 minutes to firm. Dough needs to be chilled so it does not fall apart when plastic wrap is peeled off. Peel off top layer of plastic. Center crust dough inside pie plate, dough side down, fitting it to the shape of the plate. Remove top layer of plastic wrap. Gently fold extra dough under at the edges and form decorative crust using fingers or fork. Prick holes all over the bottom of the pie crust dough with a fork (docking). Refrigerate for 15 minutes. Preheat the oven to 350F. Bake for 15-20 minutes or until sides and bottom are golden. Remove from the oven to a cooling rack. Cool completely before filling.

Notes

If making a pie where the filling will be baked and has a lot of moisture, like custard or pumpkin, only partially bake the pie crust for 7-8 minutes until the bottom is flaky but still pale. Pie crusts for baked fillings such as fruit pies generally do not require blind baking the crust.

Keto Garlic Rolls

Suggested Piece: Ultimate Culinaire and Cookie Sheet

Ingredients
1 1/2 c. mozzarella cheese (#2 cone)
3/4 c. almond flour
4 tbsp. Neufchâtel cream cheese
1 large egg
1 tsp. garlic powder
1 tsp. baking powder
1/4 tsp. salt

Topping
3 cloves garlic (#1 cone)
1 tbsp. butter, softened

Directions
Preheat oven to 375F. Prepare baking sheet lined with parchment paper. In Ultimate Culinaire combine mozzarella and cream cheese; heat over medium-low temperature to melt. In separate bowl combine all dry ingredients (almond flour, garlic powder, baking powder, and salt) until well-mixed. Add dry ingredients and egg to cheeses in Ultimate Culinaire. Stir over medium-low heat until the mixture forms a smooth dough. Remove from heat and divide dough into 8 equal pieces. Roll each piece into a ball and place on prepared lined baking sheet. Bake at 375F until lightly golden on top, about 15 minutes. Meanwhile, in a small bowl combine butter and garlic. Remove rolls from the oven, brush garlic butter over the tops, and return to the oven until golden brown on top (approx. 1 minute). Serve while hot.

Egg Nog

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients

2 c. heavy cream

1 c. unsweetened plain almond milk

3/4 c. powdered monk fruit

4 large eggs

1/2 tsp. vanilla extract

1/2 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Rum extract to taste

Directions

Separate the egg yolks from the whites. In a bowl, stir the egg yolks until smooth. Set aside the egg whites. In a blender or with an immersion blender process monk fruit until powdery fine. Add almond milk, heavy cream, powdered monk fruit, and beaten egg yolks to MP5, and place on medium-low heat (200F). Whisk almost constantly for 10 to 15 minutes. Cover and reduce heat to 160F for an additional 10 to 15 minutes, stirring occasionally. The mixture should not be hot enough to simmer. Turn off the heat. Add vanilla extract, nutmeg, and cinnamon, and whisk until spices are well-mixed (they will not completely dissolve). Let stand to cool, and then cover and refrigerate for at least a few hours or overnight to chill.

For serving:

When the eggnog is chilled, use fine mesh or cheesecloth to strain the liquid for a smoother drink. Pour into individual glasses, and top with additional nutmeg and garnish with cinnamon sticks. Optionally for a foamier drink: Use a hand mixer to beat the egg whites until soft peaks form. Add as much of the foamy egg whites as desired by stirring with the chilled eggnog, and serve. Optionally for an alcoholic drink: Add desired alcohol to each serving glass, and pour the chilled eggnog over it, stirring a bit.

Kitchen Sink Blondies

Suggested Piece: Bake and Roast Pan

Ingredients
1 1/2 sticks unsalted butter, melted
2 large eggs
1 1/2 c. light brown sugar (or substitute)
1 1/2 tbsp. vanilla extract
1 1/2 c. all-purpose flour
22 Oreo sandwich cookies pieces
1/2 c. M&M's or Reese's Pieces (or 1/4 c. of both!)
Candy eyes to decorate (opt.)

Directions
Preheat oven to 350F. Coat Bake and Roast Pan with cooking spray. Whisk together until smooth the melted butter, egg, brown sugar, and vanilla. Add the flour and stir until just combined. Gently fold in Oreo pieces. Spread batter evenly in Bake and Roast Pan. Sprinkle with M&M's/Reese's Pieces and candy eyes, and press into batter with spatula. Bake for 20-22 minutes, until top is no longer wet. Allow the blondies to cool in pan before slicing and serving.

Mixed Vegetable Salad with Lime Dressing

Suggested Piece: 3 Qt Saucepan with Inset, 3.5 Qt Insulated Bowl

Ingredients
About 2 cups of any or all of the following:
- beets (#3 cone)
- carrots (#3 cone)
- potatoes (#3 cone)
- green beans (fresh or frozen, thawed)
- peas (fresh or frozen, thawed)
- radishes (#4 cone)
- cucumber (#3 cone)
- grape tomatoes, halved

Dressing
3 tbsp. lime juice (#1 cone)
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. cilantro, chopped

Garnishes
1 hard boiled egg (#3 cone)
1/2 red onion (#4 cone)
2 tbsp. feta cheese

Directions
Place 3.5 Insulated Bowl in refrigerator to cool. Process beets, carrots, and potatoes on #3 cone in Inset. Place Inset in 3 Qt. Saucepan over 1/2 in. water. Cook over medium heat until Vapo-Valve clicks, reduce heat to low and continue cooking for approx. 7 minutes (vegetable should be al dente, not mushy). Add cooked vegetables to pre-cooled 3.5 Qt Bowl. Add green beans, peas, radish, cucumber, and/or tomatoes. Top with desired garnishes. Add all dressing ingredients to a glass jar with lid, shake to combine. Pour dressing over salad just before serving. Thank you Rick Bayless for inspiring this dish!

Sweet Corn & Cheddar Pancakes

Suggested Piece: 11” Square Griddle

Ingredients
1 c. gluten free pancake mix
2 eggs
2 c. corn, cut off the cob (2-3 ears)
½ tsp. salt
½ tsp. cumin
3 scallions, finely chopped
½ c. milk or dairy-free alternative
½ c. cheddar cheese (#1 cone)

Directions

Place all ingredients into a bowl and mix thoroughly to combine. Preheat griddle over medium heat. When several drops of water sprinkled on griddle skitter and dissipate, pour a few tablespoons of pancake mixture onto griddle for each pancake; do not overcrowd. Cook pancakes for about 2 minutes, or until bubbles begin to form on the edges, and they can easily be flipped over with metal turner. Cook pancakes for 2 more minutes on other side until golden brown.

Continue cooking remaining batter. Serve pancakes warm, or at room temperature, as they are or topped with chopped seasoned tomato, salsa, hot sauce, or sour cream.

Recipe also found at https://recipes.saladmaster.com/recipe/sweet-corn-cheddar-pancakes

Meatloaf with Cauli-tatoes

Suggested Piece: 11" Large Skillet, 3 Qt Sauce Pan with Culinary Basket

Ingredients

Meatloaf
2 lbs. ground turkey or beef
1/2 onion (#2 cone)
1 yellow squash, small
1/2 c. barbecue sauce
2 eggs
1 tbsp. chili powder
1 1/2 tsp. salt

Cauli-tatoes
3 c. cauliflower (#2 cone)
2 large potatoes
2 clove garlic (#1 cone)

Topping
4 slices cooked bacon, crumbled
1/2 French fried onions
Sharp cheddar cheese (#1 cone)

Directions
Combine all ingredients for meatloaf and press into bottom of 11" Large Skillet. Cook over medium heat until Vapo-Valve clicks then reduce heat to low for 40 minutes.

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process potatoes on #3 cone, cauliflower on #2 cone, and garlic on #1 cone into Culinary Basket. Set Culinary Basket in 3 Qt. Sauce Pan and cover. Cook on medium until Vapo-Valve clicks, then reduce heat to low. Cook on low heat for approx 15-20 minutes or until potatoes are soft. Empty water from 3 Qt. Sauce Pan, transfer potatoes from Culinary Basket, and stir with fork until mashed.

When meatloaf is cooked through, pour off excess liquid. Spread cauli-tatoes over top meatloaf, and top with bacon crumbles, French fried onions, and shredded cheese. Broil in oven uncovered until cheese is melted and potatoes are golden brown.

Faux-tato Salad

Suggested Piece:  2.5 Qt Perforated Basket, 3 Qt Saucepan, and 3.5 Qt Insulated Bowl

Ingredients
1 large head cauliflower (#3 cone)
3 eggs, hard cooked (#3 cone)
3 tbsp mayonnaise
3 tbsp sour cream
1/4 c sweet pickle relish
1 tbsp sweet onion (#2 cone)
1 tbsp mustard
1 tsp salt
1/4 tsp pepper

Directions
Pre-cool 3.5 Qt Insulated Bowl in refrigerator. Pour 1/2 inch of water in bottom of 3 Qt Saucepan, place on stove over medium heat. Meanwhile, process cauliflower stalks on #3 cone (stopping at florets and breaking them apart) into 2.5 Qt Perforated Basket. Rinse 3 eggs and place on top of cauliflower. Insert basket over preheated water in 3 Qt Saucepan. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for 5 minutes. Immediately remove from heat and transfer cauliflower to cold 3.5 Qt Insulated Bowl. Peel eggs and process on #3 cone. Combine cauliflower, eggs, and all remaining ingredients. Cover and chill for at least 30 minutes to allow flavors to blend. Add salt and pepper to taste just before serving.

Deviled Eggs - Three Ways

Suggested Piece: 11" Large Skillet, 3.5 Qt Insulated Bowl

Ingredients
12 eggs
4 tbsp mayonnaise (or veganaise)
4 tsp yellow mustard
2 tsp dill pickle juice or vinegar
Sat & pepper to taste

Directions
Place a sopping wet paper towel in bottom of 11" Large Skillet. Place rinsed raw eggs on top of paper towel. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approx 10-15 minutes. Place eggs in 3.5 Qt Insulated Bowl filled with water and ice. Allow eggs to cool before handling. Peel and slice each egg lengthwise and remove yolks. In small bowl combine yolks with mayonnaise, mustard, vinegar, and a pinch of salt & pepper. Mash until smooth. Scoop mixture into a plastic sandwich bag and snip the corner to create a piping bag.

Variations
Smoked Paprika: Use lime juice in place of pickle juice. Add 1-2 tbsp fresh cilantro and 1/4 tsp smoked paprika to the yolk mixture. Top with additional smoked paprika.

Curry: Use lemon or lime juice in place of pickle juice. Add 1/4-1/2 tsp yellow curry powder to your yolk mixture. Top with minced cilantro or additional curry powder.

Avocado: Use lemon or lime juice in place of pickle juice. Use 2-4 tbsp fresh avocado in place of the mayonnaise. Top with fresh cilantro. (You can also use prepared guacamole instead of avocado!)

To-Die-For Carrot Cake

Suggested Piece: 12" Electric Skillet

Ingredients
Bowl #1:
1 1/4 c apple (#1 cone, approx 2 apples)
2 c sugar
3 eggs, room temperature

Bowl #2:
2 c whole wheat flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Bowl #3:
2 c carrots (#1 cone, approx 3 carrots)
1 c shredded sweetened coconut
1 c walnuts (#2 cone)
1 tsp vanilla
1 c crushed pineapple in juice, undrained

Cream Cheese Frosting:
1/2 c butter softened
8 oz Neuftchatel cream cheese
1 lb powdered sugar

Toppings:
- toasted pecans
- shredded sweetened coconut

Directions
Preheat 12" Electric Skillet on 180F. Combine bowl #1, and add bowl #2, then bowl #3. Lightly coat skillet with coconut oil, pour cake batter in warm skillet, and cover. Increase temperature to 250F and "bake" for 30-40 minutes, or until the cake is no longer wet on top and springs to the touch. (Remember, cakes/dough should never "click.") Invert on a rack or plate and let cool. Meanwhile, make the frosting! Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar, continue to beat until smooth. Apply a generous dollop of frosting on top a cooled cake and spread. Finish by sprinkling with toasted pecans and/or shredded sweetened coconut. For best results refrigerate for an hour before serving.

Alternative: To bake in the oven, pour batter in either a 9x13 Bake & Roast Pan or two (2) 9" Cake Pans. Bake at 350F for 35-40 minutes or until inserted toothpick comes out clean.

Frittata

Suggested Piece: Small Skillet

Ingredients
1/4 onion (#2 cone)
1/2 c green pepper, diced
5 eggs
4 egg whites
1/2 tsp salt (opt.)
1/4 tsp pepper (opt.)
3 tbsp Parmesan cheese (#1 cone)

Directions
Add the onions and peppers to skillet and cook over medium-low heat until soft. Meanwhile, whisk together the remaining ingredients in a medium bowl. Add mixture to the green pepper and onions in the skillet and cover. Cook over medium low heat until center of frittata is firm.

Peanut Butter Banana Oat Bites

Suggested Piece: Stainless Steel Cookie Sheets & Turner

Ingredients
1 egg
1 ripe banana
1/2 c peanut butter
1 tsp vanilla extract
2 tbsp Splenda brown sugar blend
2 c old fashioned rolled oats
1 tsp baking soda
1/2 tsp salt
1/4 c ground flax seed

Directions
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium bowl whisk together peanut butter, banana, egg, vanilla and Splenda brown sugar blend. In a small bowl mix together oats, baking soda and salt. Add milled flaxseed. Add oat mixture to peanut butter mixture and mix well. Scoop batter into 1 tablespoon balls and place on baking sheet. Bake for 10-12 minutes. Cool on wire rack.

Keto Pumpkin Spice Almond Flour Cake

Suggested Piece: Small Skillet

Ingredients
2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. salt
3 1/4 tsp. pumpkin spice
2 eggs
1/3 c. maple syrup, sugar-free
1/2 c. pumpkin puree
1/4 c. coconut oil
1 tsp. vanilla extract
6 tbsp. unsalted butter, melted
3/4 c. monk fruit sweetener
2 tsp cinnamon

Directions

Lightly grease small skillet. In large bowl combine the almond flour, baking soda, salt, and pumpkin spice. Stir until well combined. In a medium bowl, combine the eggs, sugar-free maple syrup, pumpkin puree, coconut oil, and vanilla. Stir until smooth. Add this egg mixture into the almond flour mixture and stir until combined. Pour batter into skillet. Cover and bake over medium-low heat until center firm and cooked through. Invert onto a plate; let cool. Drizzle with butter and sprinkle with monk fruit sweetener and cinnamon.

Corn Souffle

Suggested Piece: Bake & Roast Pan

Ingredients
6 eggs
3/4 c. sugar
Dash of salt
30 oz. canned creamed corn
15 oz. frozen corn
2/3 c. milk
1/2 tsp. vanilla
4 tbsp. flour
2 tbsp. butter

Directions
Cream eggs and sugar until a lemony yellow. Add sugar, salt, creamed corn, frozen corn, milk, vanilla, and flour and beat for 1 minute. Pour into a buttered pan and a dot with butter. Bake at 350F for 1 hour. Let sit for 10 minutes so that is sets and thickens. You know it's done when the edges are golden and slightly pulled away from the pan.

Chocolate Candy Cane Cheesecake

Suggested Piece: 12" Electric Skillet

Ingredients
2 c. chocolate graham crackers (#1 cone)
1/2 c. butter
1 c. sugar
24 oz. cream cheese
2 eggs
1 tbsp. cornstarch
8 oz. sour cream
1 box candy canes (#1 cone)

Directions
Mix cream cheese with sugar and mix in eggs. Add sour cream and cornstarch. Ground graham crackers in skillet with #1 cone and melt with butter to form crust. Add cream cheese mixture. Bake at 250F for 1 hour. Add candy cane crumb topping. Place in fridge for 1-2 hours before serving.

Note: You can substitute chocolate graham crackers for honey graham crackers. Also, you can substitute candy cane crumbs for any flavor fruit pie filling.

Coconut Blueberry Lemon Bars

Suggested Piece: Two Burner Griddle

Ingredients
Crust
2 c. shredded coconut
1 c. almond flour
1/4 tsp. salt
4 tbsp. honey
4 tbsp. coconut oil
2 - 3 c. blueberries, chopped
2 egg whites

Filling
6 eggs + 4 egg yolks
2 tbsp. honey
4 tbsp. lemon zest
1 c. lemon juice
2/3 c. almond flour
Shredded coconut for sprinkling

Directions
Preheat oven to 400F and line a two burner griddle with parchment paper. Melt the coconut oil in a 2 Qt. Saucepan over medium heat. Add honey, shredded coconut, almond flour, and salt to the pan. Mix well until combined and remove from the heat. Let it cool to room temperature and add the blueberries. Add on egg while to the mixture and stir. Transfer the mixture on the bottom of the prepared pan and press down firmly. Bake for 20 minutes and remove from the oven. Let it cool. To prepare the filling beat together the eggs and egg yolks until frothy. Add the remaining ingredients and beat for a couple more minutes. Reduce the oven heat to 375F. Pour the filling over the cooled crust and bake for another 20 minutes or until the center is set. Let the bars cool completely. Cut into squares, dust with more shredded coconut, and serve.

Paleo Chocolate Chip Cookies

Suggested Piece: 2 Stainless Steel Cookie Sheets

Ingredients
3 c. almond flour
1 tsp. baking soda
2 large eggs
1/4 c. maple syrup
1 tsp. vanilla extract
1/2 c. coconut oil
1 cup dark chocolate chips

Directions
Preheat oven to 375F. Sift together the dry ingredients in a medium mixing bowl. Beat in the eggs, maple syrup, vanilla, and coconut oil with hand mixer until well combined. Fold in the dark chocolate chips. On a parchment-lined baking sheet, drop tablespoon-sized balls of cookie dough about 2 inches apart. Bake for 15 minutes. Remove from oven, cool, and serve.

Paleo Fried Rice

Suggested Piece: 10" Gourmet Chef Skillet

Ingredients
2 organic eggs
2 - 4 tbsp. EVOO (extra virgin olive oil)
2 tbsp. garlic (#1 cone)
1/2 medium onion (#2 cone)
1/2 c. carrots (#1 cone)
1/2 c. red cabbage (#2 cone)
1 head cauliflower (#2 cone)
Salt & pepper to taste
3 tbsp. coconut aminos
1 - 4 tsp. sriracha

Directions
Preheat skillet over medium heat. In small bowl, scramble two eggs. Cook eggs in dry skillet; the set aside. Process garlic, onion, carrots, purple cabbage, and cauliflower in large bowl. Heat EVOO in skillet over medium heat. Add veggies to skillet. Season with salt and pepper, coconut aminos, and sriracha to taste. Once veggies are almost finished cooking add in scrambled eggs and mix. Top with more sriracha and sliced avocado (opt.)

Sausage Cornbread Stuffing

Suggested Piece: 3 Qt. Saucepan with Perforated/Culinary Basket

Ingredients
1 pkg. Premium Pork Regular Sausage
2 c. chopped celery
1 c. finely chopped onion
4 c. coarsely crumbled cornbread
¼ c. chopped fresh parsley
1 tsp. poultry seasoning
1 c. chicken broth
1 egg, lightly beaten
½ c. chopped pecans (opt.)

Directions
De-grease the sausage by cooking it in the 3 Qt. Perforated Basket /or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! Remove basket and pour out greasy water. Saute celery and onion in bottom of 3 Qt. Saucepan over medium heat for 8-10 minutes or until softened and onions are translucent. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired. Cover a cook over medium-low heat for approx. 15 minutes or until thoroughly heated.

Optional: Just before serving, uncover and place in oven under the broiler to toast the top.

Carmel Apple Crumb Bars

Suggested Piece: Double Burner Griddle, 1 Qt. Saucepan,

Ingredients
Glaze:
2 Tbsp unsalted butter
1/4 cup packed light brown sugar
1 to 2 Tbsp milk
1/2 cup powdered sugar
Crust:
1/2 cup unsalted butter melted, cooled
1/2 cup packed light brown sugar
1 and 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Filling:
1 cup sour cream
3/4 cup granulated sugar
3 Tbsp all-purpose flour
1 large egg
1 tsp vanilla extract
1/2 c apple butter or applesauce
1/2 medium Granny Smith apple shredded

Directions
Glaze:
In a 1 Qt. Saucepan, melt butter over medium-low heat. Add sugar and bring to a boil. Turn the heat down to low and simmer the mixture for about 2 minutes, stirring constantly. Stir in 1 tablespoon of milk. Heat to boil. Take of the heat, cool for 5 minutes. Transfer into a medium mixing bowl. Cool to lukewarm, about 30 minutes. If the sauce hardens, reheat on low heat. Add powdered sugar and whisk. If the mixture is crumbly, add another tablespoon of warm milk. Whisk until drizzling consistency. Makes about 1/2 cup of glaze.

Line Double Burner Griddle with parchment paper. Set aside.
Preheat the oven to 375 degrees F.

Crust:
In a medium mixing bowl, whisk melted butter with sugar. Add remaining ingredients and stir everything until a thick dough forms. Reserve 3/4 of a cup for the crumb topping. Press the remaining dough onto the bottom of prepared pan.

Filling:
In a medium mixing bowl, whisk all ingredients until smooth. Pour over the crust.

Top with little bits of the reserved dough to make the crumb topping. Bake the bars for 25 to 28 minutes. Cool completely in the pan. Drizzle with caramel sauce or glaze