Berries and Cream

3 cups heavy whipping cream

1 ½ cups sugar

1 envelope unflavored gelatin

1 cup boiling water

1 tablespoon vanilla

1 ½ cups sour cream

Simmer cream and sugar sin a saucepan stirring often to avoid scorching. In another bowl combine envelope of gelatin and boiling water and stir with a wire whip. Take off heat and let cool to room temperature.

Combine cream and gelatin mixtures. In another bowl, mix vanilla and sour cream together. Slowly add the cooled cream/gelatin mixture to the sour cream mixture. Stir with a wire whip until the mixture is totally smooth.

Chill overnight in individual serving dishes or scoop servings from a large bowl as you would scoop ice cream.

Serves: 6: 8.5 ounce servings or 8: 6.5 ounce servings.

Top with fresh, canned or frozen raspberries or any fruit of your choice. 

Pumpkin Spice Cookies

http://www.primalpalate.com/paleo-recipe/pumpkin-spice-cookies/

1/2 tsp Baking Soda
1/2 cup Organic Coconut Oil
2 cup Almond Flour/Meal
1Tbsp Pumpkin Pie Spice
1/2 cup Pumpkin Puree
1/2 tsp Salt
1/4 cup Shredded Coconut, unsweetened
1 Tbsp Pure Vanilla Extract
1/2 cup Maple Syrup

Preheat oven to 350*
Blend all ingredients in a large mixing bowl with a hand mixer.
On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size)
Bake for 30-35 minutes
Let cool and serve

Honey Orange Grilled Chicken

http://www.plainchicken.com/2016/06/honey-orange-grilled-chicken.html

Honey Orange Grilled Chicken
serves 4

• 1/2 cup orange juice
• 1/4 cup honey
• 1-oz package Italian dressing mix
• 4 boneless skinless chicken breasts

Whisk together orange juice, honey and Italian dressing mix. Pour over chicken and refrigerate for an hour.

Remove chicken from marinade and grill 12 to 15 minutes, until internal temperature reaches 165 degrees.

Gluten Free Pumpkin Muffins

http://freecoconutrecipes.com/glutenfree-pumpkin-muffins/

Servings: 12 muffins
Preparation time: 10 minutes

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice/nutmeg
• 1/2 cup pumpkin puree
• 6 eggs (or 4 whole eggs and 2 whites…a good way to use up your egg whites)
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted
• 3/8 cup maple syrup (about 3 1/2 oz)
• pinch salt
• 1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

Paleo Lemon Poppy Seed Muffins

• http://www.paleonewbie.com/paleo-lemon-poppy-seed-muffins/
• 
  
• 1 1/4 cup almond flour
• 2 Tbsp coconut flour
• 1 Tbsp poppy seeds
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup of raw honey
• 1/4 cup fresh lemon juice, plus the zest of 1 lemon
• 3 eggs whisked
• 3 Tbsp coconut oil
• 1 tsp vanilla extract
Yield
• Makes about 10 muffins
• 
  

1. Preheat oven to 350-degrees F
2. In a small bowl, mix all the wet ingredients together
3. In a medium bowl, combine all the dry ingredients
4. Now pour the wet ingredients into the dry ingredients bowl, and stir into a batter
5. Let batter set for a few minutes, then stir it again
6. Grease a muffin tin or use muffin liners and fill each well or cup about two-thirds full
7. Bake about 15-20 minutes, or until a toothpick inserted into a muffin comes out clean
8. Serve and enjoy!

Paleo Chocolate Chip Cookies

BEST PALEO CHOCOLATE CHIP COOKIES YET

2 and 2/3 c. almond flour – NOT packed down when
you measure it
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1/2 c. pure maple syrup
2 eggs
1 c. semi-sweet (60%) chocolate chips or dark chocolate chunks
1/2 c. coconut oil, melted

1. Mix first three (dry) ingredients.
2. In a separate bowl, mix second three (wet) ingredients. Whip together well.
3. Mix wet into dry and mix well.
4. Add chocolate chips.
5. Add coconut oil.
6. Roll dough by hand into smooth balls, and flatten slightly. This is important!! The dough will be really
sticky and that’s ok.

7.  Bake at 375* for 13 minutes

Grandma Bradley's Buttermilk Biscuits

1 c. flour

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp salt

Shortening the size of a large egg

Buttermilk

Cut the shortening in and add enough buttermilk to make moist, stiff dough. Turn out onto a floured board. Knead 10 times, then pat out to desired thickness. Cut and bake at 425 for 12 to 15 minutes.