These recipes are a bit "rough" since I've only made them once or twice; and are subject to change. TUSCAN CHICKEN (adapted from - Tuscan Rosemary Chicken and White Beans) Preheat GT Xpress 101 (takes 2-3 minutes). Meanwhile, chop veggies. When the light goes out... Place 1/2 T. bottled (or homemade) Italian Dressing in each cooking chamber. Add 1-2 small chicken tenderloins to each chamber. Flip the chicken so the dressing coats both sides. Top the chicken with a small sprig of fresh rosemary. Top the chicken with sliced veggies. I used 1 stalk of celery, 1 carrot, few slices of a small zucchini and small yellow squash, divided between the two chambers. If you want to increase the protein and use less chicken, use a small amount of chicken and add canned (or cooked) cannellini beans (drained and rinsed) mixed with the veggies. Other veggie choices would include frozen stir-fry veggies, if you are in a hurry. Cook 10-15 minutes, or until the temperature of the chicken reaches 180F and the chicken is cooked through. (Hubby\-Friendly) Hot Dog with Biscuit Topping Preheat the GT Xpress 101. Split hot dog and butterfly open. I use my homemade, multi\-grain version of a baking mix and used it for the biscuit topping. 3/4 c. Good\-For\-You Baking Mix 1/4 c. kefir (you could also use milk, plain yogurt, or milk substitute) Stir together, just until mixed together. In each chamber, place one hot dog (you may be able to place two hot dogs in each chamber if they are thin (I use Hebrew National). Divide the baking mixture in two equal portions and spread over the top of the hot dog/s. Bake 6\-10 minutes. Next time, I'm going to put the dollop of baking mix in the bottom of the chamber and top it with the hot dog and see how that works. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cheeseburger Bake This was thrown together, so I'm not sure exact measurements. Preheat GT Express 101. Mix together 1/2\-1 cup pre\-cooked hamburger (I keep pre\-cooked hamburger in the freezer for quick meals \- ground gluten would also work as a good ground beef substitute), chopped onion (I used dried onion), and enough ketchup to hold mixture together. Divide into the two chambers. Top with shredded cheese. Top with the "Pie" Batter mixture from the book: 1 c. milk 1 egg 1/2 c. baking mix Mix all ingredients together in a covered shaker. Fill each chamber to the top, but don't over\-fill it. Cook 10 minutes. NOTE: The next time I make this, I'm going to make tiny biscuits with my homemade baking mix and top each of the meat mixtures with 2\-3 multi\-grain biscuits instead of using the "Pie" Batter. Shredded beef, onion and bbq sauce could also be used as the mixture in the bottom and topped with biscuits or even a slice of rye bread or Italian bread. Makes an open\-faced BBQ Beef Sandwich. Hot Dogs (butterflied open) can be topped with well-drained sauerkraut and mashed potatoes. Cook 6-7 minutes. Taco Salad (similar to Tostado Bowls in the cookbook) Another pull\-it\-out\-of the freezer meat I keep on hand is taco meat (ground beef (or beef/ground gluten combination), seasonings, salsa mixture), in individual 1/2\-cup portions. You need about 1/4 c. meat mixture per chamber. I cut a homemade tortilla in half (I made small tortillas so they would fit into the chambers) and fit one tortilla half into the preheated chambers. Added the meat, shredded cheese, cooked black beans (also from the freezer \- thawed). Cook 6\-7 minutes. Top with your favorite toppings (shredded lettuce, tomatoes....) Scalloped Potatoes (3 servings) Mix together: 1-1/2 c. Simply Potatoes - Shredded Hash Browns (refrigerator case, not frozen - or rehydrated dehydrated or freeze-dried hash browns) 1/2-1 t. dried onion 5 T. kefir (or half & half) 1/2 T. cheddar cheese powder (www.thespicehouse.com) Whisk together. 1/2 c. fresh bread crumbs 1-2 t. butter Melt butter, add bread crumbs to coat. Heat over low heat for a minute. Place hash browns in a small bowl and mix in dried onion. Add the kefir cheddar cheese powder sauce. Mix well and divide between the two chambers, which have been preheated and lightly greased. Divided the buttered bread crumbs on the top. Shut lid and cook 8-10 minutes. Option 1: I've precooked the recipe WITHOUT the buttered crumb topping, and only cooked it for 6-minutes. Removed the cooked potatoes and placed them in a buttered baking dish. (One recipe fits nicely into my 7-1/4x4-1/2x1-inch pasta dishes.) You can cool, wrap tightly with foil, and refrigerate this par-cooked recipe. When ready to reheat, add the buttered crumbs and finish baking in a toaster oven later in the day. Not sure of reheating times... Option 2: Line the baking dishes you are going to use with Reynolds Wrap Release non-stick foil. Place the par-cooked potatoes in them, quick freeze the potatoes. When frozen, remove the foil and wrap the potatoes in the foil and make a stack for freezer to use later. I made the recipe in the book, "Almost Instant" Coconut Custard Pies. I use unsweetened coconut and it worked just fine. I made these in the afternoon and chilled them in the refrigerator. So think ahead.... In the works: Chicken What\-the\-heck! Shepherd's Pie Impossible Pies from Bisquick \- in 2 serving sizes... \-Grainlady

I'm happy to provide it! Embarrasingly easy. GreatGram's Pie Crust 1 c. flour 1/2 tsp. baking powder 1/4 tsp salt. 1/3 c. shortening (generous) 1/4 c. milk Mix dry ingredients and cut in shortening. Add liquid. Makes enough pastry for 8" single-crust pie. When I made the pecan pies for the restaurant, my hands were hurting something awful! My husband (who doesn't cook at all) said--fine I'll do it! Sure, dude! I couldn't believe he thought he could make pie crust! Coffee, yes, pie crust?????? Well, I measured out the ingredients and then bent over the bowl as he mixed the dry ingredients with the shortening using the pastry thingie. When everything was as it should be--I yelped "Stop!" then took over. He is too funny! Didn't understand what was going on, but oh so happy to do it! Trudymon, enjoy it. It is very easy to use and its the only crust I ever make!

We've been gone on a little fall trip, so I hope you didn't think I was ignoring your post. Glad you were able to find some information. Here's my 2 cents... -Grainlady SPELT - the ancient form of the wheat we have today (fyi - kamut, is the ancient form of todays durum wheat). Spelt has enough gluten to make a fairly good loaf of bread, and is good as a substitute for all-purpose flour in most baked goods, especially things where low-gluten is beneficial, such as quick breads, cakes, cookies, etc. If making a loaf of 100% spelt bread, don't expect a nice lofty loaf of bread, like you would get with high-protein bread flour, unless you also add some vital wheat gluten. The gluten in spelt is much less than all-purpose (or other wheat flour). It has 5,000 parts per million; compared to wheat which begins at 50,000 per million and goes up. Therefore, it takes much less kneading (when making a yeast bread) to develop the gluten. Due to the reduced amount of gluten, you may need less hydration if you substitute spelt flour for all-purpose wheat flour. Spelt is also called dinkel. A good cookbook on the subject is "The Spelt Cookbook" by Helga Hughes. All kinds of useful recipes. I mill spelt berries and use spelt almost as much as I do wheat, but usually in combination with wheat flour for yeasted or naturally-leavened breads. You'll find spelt flour readily available at most well-stocked health food stores. You can usually find it in wholegrain and white spelt (the bran and the germ removed). There is also sprouted spelt flour, which makes it easier to digest - available from Summers Sprouted Flour Co. OAT FLOUR: can be milled from the whole grain (2/3 c. oat groats = approx. 1 c. oat flour), or you can mill your own from oatmeal. It can't be substituted 100% for all-purpose flour due to lack of gluten. To make your own ground oat flour (yield: approx. 1 cup): 1. Place 1-1/2 c. oatmeal (quick or old-fashioned, uncooked) in a blender or food processor. 2. Blend or process for about 60 seconds. 3. Store in tightly covered container in cool dry place up to six months (keeps best refrigerated or frozen). 4. Use for baking, bread, thickening or dredging and browning. When used in baking, substitute up to, but not more than, 1/3 of the all-purpose flour called for with oat flour. Oat flour has a slightly sweet taste, and the crumb of foods will be more moist and crumbly (due to lack of gluten). SORGHUM is a flour I've developed a number recipes with. We have a mill outside of town that mills sorghum, and I developed the recipes for a tour of the mill. Once again, it is gluten-free and will not substitute for all-purpose. You will often find it used in glute-free baking. Sorghum Flour Information A. Problems substituting gluten-free grains. - You may need to use additional ingredients to reduce dryness, increase volume and tenderness, and enhance flavor. - Sorghum Flour tends to be gritty, so use with a mixture of other textures, like oatmeal. You can also use a soaked flour technique. - Add 1/2 to 1 tablespoon of corn starch to every cup of sorghum flour to improve smoothness and moisture retention. If you are allergic to corn, arrowroot flour can be used measure for measure where corn starch is used. Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use HALF as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines. - Use xanthan gum as a binder and for moisture retention. Add 1/2 t. of xanthan gum per cup of sorghum flour for cookies and cakes; or 1 t. per cup for breads. [Xanthan gum helps to prevent gluten-free "goodies" from crumbling, a job normally performed by gluten. Xanthan comes from the dried cell coat of a microorganism called Zanthomonas capmestris. Though it sounds like a chemical, it is actually an all natural ingredient. Xanthan gum is derived from the fermentation of corn sugars, all corn sugars are removed in the processing os xanthan gum. Xanthan gum contains NO corn protein and is considered to be corn-free.] - Add a little extra oil or shortening if you feel your recipes are too dry. - Add an extra egg or egg white for improved smoothness and crumb structure. - Add a little extra baking powder and/or soda to boost rising properties. - Mix recipes longer. - Sorghum flour works well combined with other grain/seed/bean flours. It cuts the bitterness of bean flour. When using bean flour, the small white beans provide the least amount of "bean" flavor. It can't be substituted for all-purpose flour due to lack of gluten. ---------------- Nutella White Sorghum Flour Cookies 1/2 c. Nutella Chocolate Hazelnut Spread 1/2 c. butter 1/4 c. white sugar 1/4 c. brown sugar 1 egg 1/2 c. white sorghum flour 1/2 c. dried potato flakes 1/4 c. flaxmeal 1/2 T. cornstarch 1 t. baking powder 1 t. baking soda 1/2 t. salt Preheat oven to 325F. Line cookie sheets with parchment paper. In a large bowl, beat Nutella and butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed. In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. Mix, BY HAND, only until ingredients are incorporated. Using a portion scoop, make dough into 1-inch balls. Place on prepared cookie sheets. Bake about 12 minutes. Remove cookie sheets from the oven and allow the cookies to rest on the sheets for 2 minutes then remove to a wire rack to completely cool. (These cookies are very soft when they come out of the oven, but get crispy when completely cool.) Makes 65, 2-1/2 to 3 inch cookies. ------------------ Sorghum/Spelt Banana Bread 1 c. mashed banana 1/4 c. agave nectar (or honey) 1/2 c. kefir (OR plain yogurt, buttermilk, or milk) 3 T. coconut oil (or butter), melted 1 egg lightly beaten 1 c. white sorghum flour 1 c. white spelt flour (OR wholegrain spelt flour) 2 T. flaxmeal 1 T. cornstarch 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon 1. Mix liquid ingredients (including bananas) in a small bowl. 2. Mix dry ingredients in a large bowl. 3. Make a well in center of dry mixture; add liquid ingredients, stirring until moistened. Do NOT use an electric mixer for this. 4. Spoon into two Junior loaf pans (7-1/2x3x2-1/4-inches) coated with cooking spray. 5. Bake in a preheated 350°F oven for 30-35 minutes or until a pick inserted in center comes out clean. 6. Cool in pans 5 minutes. Remove from pan and cool on a rack. 7. Yield: 2 small loaves, 13-14 slices each loaf. --------------- I have other recipes for cookies and one for brownies, if you are interested in them.

linelle, if I lived in another state, the vodka would be cheaper, but here in Michigan it's taxed like crazy. I've been known to bring a bottle back from Chicago, but that's illegal. Ahem. Here a pint is $11 and that's for the cheap Popov stuff. Another poster said you had to have good vodka, that affected the taste, so that ups the price. And I'd rather die of whatever ailment than to ever drink vodka, LOL, although I did spring $22 and buy a bottle to make Lemoncello. We drank a little of it mixed with cranberry juice and I ended up dumping most of it out after about 14 months in my refrigerator, I'm told THAT won't last forever. Hey, I wonder how lemoncello would work in pie crust, for a lemon meringue pie. Hmmmm..... Annie