APPENDIX: Greene Marler Recipes

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Bean Dip

2 15oz cans black beans or pinto beans 1/2c onion, chopped 1/3c cilantro, chopped 1 clove garlic, minced 1 tbsp lime juice 1/4tsp cumin 1/4tsp chili powder 3/4tsp salt 1/4tsp pepper

Blend until smooth

Serve covered with melted cotija or other cheese Jeff Marler

Chocolate Hummus

1 15 oz. can chickpeas (used black beans last time, good texture but could still taste the beans) 1/3 cup cocoa powder ¾ cup sugar ¼ cup Nutella 1 teaspoon vanilla extract 1/8 teaspoon fine sea salt 2 tablespoons water

In a large food processor, add in the chickpeas, cocoa, sugar, Nutella, vanilla, and salt.

Process until relatively smooth, then add 2 tablespoons of water to help it come together with a spreadable texture.

Hannah's Notes: I want to try powdered sugar, Splenda did not work, and regular sugar was a bit grainy.

I used Nutella, others said peanut butter or almond butter was good. Hannah Greene

Raspberry Vinaigrette

½ cup extra virgin olive oil ½ cup raspberry balsamic vinegar 1 tablespoon Dijon mustard ½ teaspoon dried oregano Salt and pepper to taste

Combine all ingredients. Whisk until blended. Hannah Greene

Balsamic Vinaigrette

½ cup extra virgin olive oil ½ cup raspberry balsamic vinegar 1 tablespoon Dijon mustard ½ teaspoon dried oregano Salt and pepper to taste

Combine all ingredients. Whisk until blended. Jeff Marler

GF Pie Crust Options

1 ¼ cups (195g) King Arthur Gluten-Free All-Purpose Flour 1 tablespoon granulated sugar ½ teaspoon xanthan gum ½ teaspoon salt 6 tablespoons (85g) butter, cold 1 large egg 2 teaspoons lemon juice

Lightly grease a 9” pie pan.

Whisk together the flour or flour blend, sugar, xanthan gum, and salt.

Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

Fill and bake as your pie recipe directs; note the yolk makes this crust brown quickly in the oven. Shield the edges of the crust with aluminum foil or a pie shield, to protect them from burning while baking.

Adapted from: https://www.kingarthurbaking.com/recipes/christmas-tourtiere-recipe, https://www.kingarthurbaking.com/recipes/gluten-free-pie-crust-recipe Hannah Greene

Cinnamon Roll Cheesecake

Crust 1 ½ cups nilla wafer crumble 4 tbsp sugar 1 tsp ground cinnamon 5 tbsp butter, melted Cheesecake Filling 3 8-ounce packages cream cheese, softened 1 cup sugar 3 tbsp all-purpose flour 4 eggs 1 cup sour cream 2 tsp vanilla extract 2 tsp ground cinnamon

Cinnamon Filling 2 cups brown sugar, lightly packed 5 tbsp ground cinnamon ¾ cup flour 2 tbsp butter, melted

Icing 2 tbsp cream cheese, room temperature 6 tbsp butter, room temperature ½ tsp vanilla extract 1 ½ cups powdered sugar 4–5 tbsp milk

Instructions

Crust Heat oven to 325 degrees.

In a small bowl, combine crust ingredients and mix well.

Press mixture into the bottom and up the sides of a 9-inch springform pan.

Bake crust for 10 minutes then remove and set aside.

Cover the outsides of the pan with aluminum foil and set aside.

Cheesecake and Cinnamon Filling Reduce oven to 300 degrees.

In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

Add the sour cream, vanilla extract and cinnamon. Beat on low speed until well combined. Set aside.

In another medium bowl, whisk together brown sugar, cinnamon and flour.

Stir in melted butter.

Break apart cinnamon mixture and sprinkle pieces over the bottom of the crust, about ¼ of the cinnamon mixture.

Spread about 1/3 of the cheesecake filling over the cinnamon mixture.

Repeat steps 7 and 8 two more times, for a total of three layers of cinnamon and three layers of cheesecake filling.

Sprinkle remaining cinnamon mixture over top of cheesecake.

Place spring form pan (covered with aluminum foil) inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour and 20 minutes.

Turn off heat and leave cheesecake in oven with door closed for 30 minutes.

Crack oven door and leave the cheesecake in the oven for about 5 minutes.

Remove cheesecake from oven and chill.

Icing Combine cream cheese and butter and mix until smooth.

Add vanilla extract and powdered sugar and mix until smooth.

Add milk and mix until smooth.

Once cheesecake is cool and firm, remove from spring form pan and place on serving plate. Cover with icing. Refrigerate until ready to serve.

Adapted from: https://www.lifeloveandsugar.com/cinnamon-roll-cheesecake/ Hannah Greene

Ground Beef Stroganoff

1 Tbsp olive oil 1 lb lean ground beef ½ medium onion, diced 1 lb mushrooms, sliced, optional 2 garlic cloves, minced 2 Tbsp all-purpose flour 1 cup beef broth 1 cup whipping cream 1/3 cup sour cream 1 Tbsp Worcestershire sauce ½ tsp salt, adjust to taste ½ tsp ground black pepper, adjust to taste

Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Sauté until the onion is translucent and golden brown.

Add sliced mushrooms and sauté for another 5 minutes.

Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.

Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, ½ tsp salt, and ½ tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.

Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

Adapted from: https://natashaskitchen.com/ground-beef-stroganoff Hannah Greene

Oatmeal Pancakes

1 1⁄2 cups rolled oats 1⁄4 teaspoon salt 1⁄2 teaspoon baking powder 1⁄2 teaspoon ground cinnamon egg, lightly beaten cup nonfat milk 1⁄2 teaspoon vanilla extract

Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.

Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.

Combine egg, milk and vanilla in a small bowl and mix well.

Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.

Heat a nonstick large skillet or griddle over medium heat.

When hot, pour ¼ cup batter for each pancake.

Cook until bubbles form on surface of pancake. Turnover and cook until lightly browned. Hannah Greene

Oatmeal Pie Cookies w/ Marshmallow Frosting Filling

Cookies 5 oz all-purpose flour 4 oz rolled oats, (the regular kind, not quick cooking) 16 g (roughly ½ ounce) raisins ½ teaspoon baking powder ½ teaspoon kosher salt ¼ teaspoon baking soda ¼ teaspoon cinnamon 8 grams (4 teaspoons) malted milk powder 4 grams (4 teaspoons) cocoa powder, sifted to remove lumps 3 oz unsalted butter softened oz dark brown sugar sifted to remove lumps 2 oz neutral vegetable oil 2 oz dark corn syrup 1.2 oz molasses 2 egg yolks

Filling 12 tablespoons unsalted butter, softened to cool room temperature 1½ cups marshmallow crème 2 cups powdered sugar, sifted if lumpy ¾ teaspoon pure vanilla extract couple pinches salt

Place your oven racks in the upper and lower thirds of your oven. Preheat oven to 350F.

Line 2 cookie sheets with parchment. Set aside.

Combine flour, oats, raisins, baking powder, salt, baking soda, cinnamon, malted milk powder and cocoa powder in the bowl of your food processor or high-speed blender. Process/blend until you can't see bits of raisins, oats or apple. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, cream butter and dark brown sugar together until smooth. Cream an additional minute on medium speed.

Add the oil, corn syrup and molasses and cream another minute, scraping bowl as necessary.

Add both yolks and mix until well combined. Scrape the bowl.

Dump in all the dry ingredients all at once and mix on low speed until combined. Increase speed to medium and mix for a minute more.

Portion out the dough in level tablespoons to end up with 2” cookies. Use 1 ½ level tablespoons (4 ½ teaspoons) for 3” cookies.

Leave a good 3” between cookies since they will spread.

For the tablespoon-sized cookies, bake for 4 minutes. Rotate pans top to bottom and front to back. Bake for an additional 3 minutes. For 1 ½ tablespoon-sized cookies, bake for 4 minutes, rotate the pans and bake for 4 more minutes.

Remove pans and let cookies cool for 4 minutes before transferring them to racks to cool completely. Sandwich together with about 1-1 ½ tablespoons of frosting

For the frosting, mix all ingredients together. Mix till well combined.

Adapted from: https://pastrychefonline.com/oatmeal-cream-pies/ Hannah Greene

Turkey Carcass Soup

Turkey Stock 1 turkey carcass cleaned of skin, fat and meat 1 large white or yellow onion, peeled and quartered 2 carrots 2 stalks celery 2 tablespoons salt 5 peppercorns 3 bay leaves 2-3 sprigs fresh parsley or 2 tsp dry Turkey Soup Ingredients 1 tablespoon butter 1 cup diced white onion 4-5 large carrots diced large 3-4 stalks celery diced large 2 teaspoons poultry seasoning 2 cups diced turkey meat 8-10 cups turkey stock 1 cup wild rice mix

Break the turkey carcass apart at the joints where you can, in order to be able to fit it into the soup pot. Remove all the skin and fatty parts as well.

Place the turkey pieces into a large stock pot. Add the onion, the carrots and the celery stalks (if you have the leafy tops those are amazing for flavor, add them in!) .

Add in the salt, peppercorns, bay leaves, fresh parsley, and then cover the turkey with water, just to the top of it.

Simmer for 3-4 hours until the turkey bones are starting to break down, the meat is falling off the bone and the broth is looking cloudy. 

Remove the carcass from the soup pot carefully and set aside. Strain the broth through a fine mesh strainer then place in another pot. 

Turkey Soup Choose the soup pot that you want to use, then add in the butter. Fry the onions until soft, then add in the celery and carrots. Fry for another 4-5 minutes, then add in the poultry seasoning. Fry for 1 minute.

Add in the turkey meat, the broth and the rice, Stir. Bring to a low simmer and cook until the rice is done and the vegetables are soft.

Serve and enjoy.

Hannah's Notes: If you want to reduce the stock, after you strain it you can return it to the same pot and boil it until it's reduced. This will make it stronger tasting.

I have estimated that you will have around 8-10 cups of broth when you are done cooking to use in your soup. If you made more than that, simply store the extra in a container and freeze for later! Jean Young

Watergate Salad

1 small Pkg. pistachio pudding 8 oz Cool whip, thawed 16 oz Cottage cheese 1 can Pineapple (½ can crushed or tidbits) Mini marshmallows

Mix pudding and cool whip.

Add cottage cheese and mix.

Fold in drained pineapple and mini marshmallows.

Refrigerate for 1 hour or more. Marjie Anderson

Oatmeal Pancakes

1 1⁄2 cups rolled oats 1⁄4 teaspoon salt 1⁄2 teaspoon baking powder 1⁄2 teaspoon ground cinnamon egg, lightly beaten cup nonfat milk 1⁄2 teaspoon vanilla extract

Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.

Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.

Combine egg, milk and vanilla in a small bowl and mix well.

Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.

Heat a nonstick large skillet or griddle over medium heat.

When hot, pour ¼ cup batter for each pancake.

Cook until bubbles form on surface of pancake. Turnover and cook until lightly browned. Hannah Greene

Christmas Tourtière w/ Gluten and GF Crust Options

Gluten Free Crust (yields one 9” single-crust pie) 1 ¼ cups (195g) King Arthur Gluten-Free All-Purpose Flour 1 tablespoon granulated sugar ½ teaspoon xanthan gum ½ teaspoon salt 6 tablespoons (85g) butter, cold 1 large egg 2 teaspoons lemon juice

Gluten Crust 2 ½ cups (283g) King Arthur Pastry Flour Blend 10 tablespoons (142g) unsalted butter, cold 2 teaspoon salt 1 teaspoon baking powder 5 to 8 tablespoons (71g to 113g) ice water, enough to make a cohesive dough

Filling 1 teaspoon salt 2 cups (454g) water 2 cups (340g) potatoes, peeled and cut into ½” dice 2 pounds ground pork, or a combination of ground pork and ground beef; or meatloaf mixture 1 ½ cups (227g) onion, diced 1 to 2 large garlic cloves, chopped fine ½ teaspoon clove ¼ teaspoon nutmeg ¼ teaspoon allspice ¾ teaspoon sage ½ teaspoon dried thyme 1 teaspoon black pepper ½ to ¾ teaspoon salt, to taste

Notes: For an egg-free crust, substitute 4 tablespoons (57g) cold water for the egg and lemon juice (or vinegar). Add additional water if necessary.

Tips from our Bakers on GF Crust: Making fruit pie? Apply strong heat to the bottom crust at the beginning of the baking time to prevent sogginess. For best results, use a metal (aluminum preferred) pie pan. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly.

If you're using this recipe as a base for custard pie, pre-bake the crust without filling. Preheat the oven to 375°F, line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, until the crust is a light golden brown. Cool the crust until you can touch it comfortably before pouring in the custard. Bake the custard-filled pie as directed in your recipe, shielding the edges as necessary.

The top of a double-crust pie will brown OK; but brushing it with milk and sprinkling it with sugar will enhance its browning, and add sparkle and sweet crunch to your pie.

Filling Put the salt, water, and potato in a medium saucepan, and bring the mixture to a boil over medium heat.

Boil until the potatoes are fork-tender, about 5 to 6 minutes. Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks.

In a large skillet, brown the meat, draining off any excess fat when finished.

Add the onion, garlic, spices, salt, and reserved potato water to the meat, stirring to combine.

Bring the mixture to a boil, then lower the heat to simmer. Stirring occasionally, continue simmering the mixture for 35 minutes or so, until the liquid has evaporated and the onions are tender.

Add the mashed potatoes to the meat mixture, stirring until thoroughly combined. Gently stir in the diced potatoes. Set the mixture aside to cool.

Gluten Crust 1. Combine the flour, salt, and baking powder in a bowl. Add the butter, mixing it in thoroughly. Unlike a typical American pie crust, this “short crust” shouldn't have any large pieces of butter remaining; the mixture should look like breadcrumbs.

Drizzle in the water, tossing as you go, until you've added enough water so that you can squeeze the dough together and it's cohesive. It should hold together nicely; if it doesn't, add a bit more water.

Divide the dough into two pieces, making one slightly larger than the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Shape each piece into a flattened ball, or wheel; they should look like big hockey pucks. Wrap in plastic, and refrigerate for 30 minutes. Note: make the dough ahead and refrigerate it overnight, if desired. Next day, let it warm at room temperature for about 30 to 45 minutes before rolling it out.

Gluten Free Crust Lightly grease a 9” pie pan.

Whisk together the flour or flour blend, sugar, xanthan gum, and salt.

Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

Assemble Preheat the oven to 375°F.

Select a 9” cast iron skillet that's 2” deep; or a 9” pie pan that's at least 1 ½” deep. Roll the larger piece of dough into a 13” circle (for the skillet), or 12” circle (for the pie pan). Let the dough rest for 10 minutes; this will help prevent it shrinking as it bakes. Gently settle it into the pan, being careful not to pull or stretch it.

Spoon the filling into the crust, gently patting it flat.

Roll the other piece of dough into a 10” circle, and lay it atop the filling. Tuck the overhanging bottom crust over the edge of the top crust, pinching and pressing to seal. Crimp the edge of the crust, if you like. Cut a circular hole in the center of the crust, or some decorative slashes, for steam to escape.

Bake the pie for 45 minutes, until its golden brown. Remove it from the oven, and set it on a trivet or rack.

Allow the pie to cool for about 10 to 15 minutes before serving.

Adapted from: https://www.kingarthurbaking.com/recipes/christmas-tourtiere-recipe, https://www.kingarthurbaking.com/recipes/gluten-free-pie-crust-recipe Hannah Greene

Oatmeal Raisin Cookies

1 cup butter softened 1 cup light brown sugar ¼ cup sugar 2 large eggs 2 tablespoon molasses 1 tablespoon vanilla extract 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt 1 ⅔ cups flour 3 cups old-fashioned rolled oats 1 ½ cups craisins w/ white chocolate chips -or- raisins, or golden raisers with coconut and pecans/walnuts

In a large bowl or the bowl of your stand mixer cream together the cup of softened butter with 1 cup packed light brown sugar and ¼ cup sugar until smooth.

Add the 2 large eggs, 2 tablespoons molasses, and 1 tablespoon vanilla extract then mix into the creamed butter and sugar

Stir in the 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon dried orange peel, and ½ teaspoon of salt.

Mix in the 1 ⅔ cups all-purpose flour until all of the flour has been incorporated into the wet ingredients.

Fold in the 3 cups of old-fashioned rolled oats and 1 ½ cups of craisins or dried cranberries. Your dough will still be sticky once everything is combined.

Chill the dough for at least 30 minutes before baking, an hour is optimal.

Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet(s) with parchment paper or a silicone baking mat.

Portion out roughly ½ tablespoon bits of the dough and roll them into 1-inch balls. Place the dough onto your prepared baking sheets leaving about 2 inches of spacing for the cookies to spread.

Bake at 350 degrees 12-15 minutes. Remove from the oven when the edges are slightly golden and the center of the cookie still looks under-cooked. Hannah Greene

Oatmeal Pie Cookies w/ Marshmallow Frosting Filling

Filling 12 tablespoons unsalted butter, softened to cool room temperature 1½ cups marshmallow crème 2 cups powdered sugar, sifted if lumpy ¾ teaspoon pure vanilla extract couple pinches salt

Place your oven racks in the upper and lower thirds of your oven. Preheat oven to 350F.

Line 2 cookie sheets with parchment. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, cream butter and dark brown sugar together until smooth. Cream an additional minute on medium speed.

Add the oil, corn syrup and molasses and cream another minute, scraping bowl as necessary.

Add both yolks and mix until well combined. Scrape the bowl.

Dump in all the dry ingredients all at once and mix on low speed until combined. Increase speed to medium and mix for a minute more.

Portion out the dough in level tablespoons to end up with 2” cookies. Use 1 ½ level tablespoons (4 ½ teaspoons) for 3” cookies.

Leave a good 3” between cookies since they will spread.

Remove pans and let cookies cool for 4 minutes before transferring them to racks to cool completely. Sandwich together with about 1-1 ½ tablespoons of frosting

For the frosting, mix all ingredients together. Mix till well combined.

Adapted from: https://pastrychefonline.com/oatmeal-cream-pies/ Hannah Greene

Pineapple Teriyaki Chicken with Coconut Rice

2 large chicken breasts 2-4 rings of pineapple, or 1 can of pineapple tidbits Coconut Rice (2 cups): 2 cup white rice (sticky preferred) 1 cup coconut milk 2-3 tablespoons sweetened coconut ½ teaspoon salt 2 cup water

Teriyaki sauce ½ cup soy sauce 2 tablespoons sweet rice wine 1 tablespoon, plus 2 teaspoons brown sugar ¼ cup sugar 1 ½ teaspoons minced garlic 1 ½ teaspoons minced ginger

Alternative sauce
¼ cup low-sodium soy sauce ¼ cup water 2 Tbsp honey 1 ½ Tbsp packed light brown sugar 1 Tbsp rice vinegar ¼ tsp toasted sesame oil 2 tsp peeled and minced fresh ginger 2 tsp peeled and minced fresh garlic (2 cloves) 2 tsp cornstarch

Mix all teriyaki sauce ingredients together. Marinate chicken in the sauce. I like to save a little of the sauce (before I add the chicken) to use as extra sauce at the end.

Add all coconut rice ingredients in a rice maker. Cook according to manufacturer’s instructions. You can also cook on the stove.

Adapted from: various sources Hannah Greene