PIZZELLES

Ingredients:

• 6 large eggs

• 3 ½ – 4 ½ cups flour

• 1 ½ cup sugar

• 1 cup margarine

• 4 teaspoons baking powder

• 2 teaspoons vanilla

Directions:

Beat eggs very well (about two minutes). Add sugar gradually. Beat until smooth at high speed for four minutes (electric mixer works best). Scrape sides and bottom of bowl often.

Add cooled, melted margarine and vanilla to sugar/egg mixture.

In a new bowl, sift flour with baking powder. The less flour you use, the daintier and crispier the cookies will be. Add flour and baking powder mixture to the egg mixture. Dough will be sticky enough to be dropped by tablespoon onto preheated, ungreased Pizzelle Waffle Baker. Bake approximately 45 seconds. Remove from grill and cool on wire cake rack. Makes at least 60 cookies.

BUTTERNUT SQUASH SOUP

Ingredients:

• 1.5 tablespoons of butter

• 1 chopped onion

• 2 cubed potatoes

• 1 peeled, cubed butternut squash (medium)

• 1 box of chicken stock

• salt and pepper as you see fit

Directions:

Melt the butter in a large pot, and cook the onion, potatoes, and squash for five minutes, or until lightly browned. Soak vegetables in stock, bring mixture to a boil. Cook until vegetables are soft, approximately 40 minutes. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

PALEO SALTED CHOCOLATE CHUNK COOKIES

Ingredients:

• 1 egg, slightly beaten

• 1 teaspoon vanilla extract

• 1/4 cup coconut oil, melted and cooled

• 1/2 cup coconut sugar

• 1 cup almond flour

• 1/4 cup coconut flour

• 1/2 teaspoon baking soda

• 2-2.5 oz 80% dark chocolate, coarsely chopped

• Coarse sea salt, for sprinkling

Directions:

Preheat oven to 350 degrees F. In a large bowl, add in beaten egg, melted and cooled coconut oil, coconut sugar and vanilla extract. Add in almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chunks (put as much or as little in as you prefer). Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Gently flatten the dough with your hand. Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finish cooling. Makes 12 cookies.

PORK RIBS AND STICKY RICE IN KABOCHA SQUASH

Ingredients:

• 1 cup sweet rice

• 2 pounds of pork ribs

• 2 tablespoons sugar

• 2 tablespoons Chinese cooking wine

• 1 teaspoon salt

• 2 cloves minced garlic

• 1 kabocha squash

Directions

Soak one cup of sweet rice in water for around two hours. Marinate the ribs (2 inches in length) with soy sauce, sugar, Chinese cooking wine, salt, and minced garlic for about two hours. Cook whole Kabocha in the microwave for around 5-6 minutes until it’s  ¾ of the way cooked.

Cut a hole around the stem, 1/3 into the whole squash, and put it off to the side.  Clean out  the seeds with a wooden spoon. Put the Kabocha in a steamer, and place part of the ribs in the bottom. Every layer of ribs should be covered by a layer of soaked sweet rice. Steam for about one and half hours.