Butter-Toasted Pecans

Spread 1/2 lb of raw pecan pieces in a 9 x 12 glass baking dish with 3 Tbsp of butter. Place in a 300°F oven for 24 minutes, stirring every 8 minutes. Salt to taste.

Beef or Chicken Stroganoff

Sautee 2 medium onions, cut into thick strips with 3 Tbsp butter and 1 clove minced garlic. Set aside. In the same pan, brown 2 lbs chicken or beef strips. Add 1/2 cup sake, stir and boil. Then add 1 1/4 cups broth, 1 1/2 tsp salt, and 2 Tbsp nutritional yeast flakes. Bring to a boil; then simmer for 10 minutes. With heat off add a mixture of 1/4 cup water and 1/4 cup gluten-free oat flour. Stir and boil to thicken. With heat off again, add sour cream. Heat until hot but not boiling, serve over gluten-free noodles.

Deep-Dark Chocolate Cake

Dissolve 1 cup of dark baking cocoa in 1 cup of very hot milk. Whisk in 1 cup of hot espresso. Set mixture aside to cool completely. Mix together 2 3/4 cup wheat-free flour mixture, 1/2 tsp salt, and 1 tsp baking soda. Set aside. On low speed, cream 1 1/2 sticks butter adding 3/4 cup canola oil and 1 1/2 cups sugar in small amounts, mixing constantly to form soft peaks. Mix in 4 large eggs, one at a time. Make batter by adding chocolate mixture and dry ingredients in alternating thirds to creamed butter and sugar mixture. Mix until just combined. Pour batter immediately into prepared 8 inch round cake pans and let stand at room temperature for 8-10 minutes. Bake for 40-50 minutes at 350ᵒF.