Parmesan Garlic Straws
Makes 12

1/2 recipe for basic pizza dough

1/2 cup parmesan, grated
4 garlic cloves, minced
1 tablespoon flat leaf parsley, minced
1/4 cup (1/2stick) sweet cream butter, melted
black pepper to taste

1. Preheat oven to 425°F.
2. Roll dough out on a lightly floured surface, until ¼ inch thick and into a 12” x 9” rectangle.
3. Place parmesan, garlic and parsley into a small bowl and toss together. Set aside.
4. Brush entire surface of dough with generous amount of melted butter.
5. Sprinkle parmesan mixture over half the dough, season with pepper and fold the other half over and gently press together.
6. Cut 1” thick strips from the stuffed dough and twist each straw before setting onto a baking sheet lined with parchment.
7. Bake for 8 to 10 minutes or until straws have puffed up and are golden brown.
8. Allow straws to cool for 5 minutes and serve warm.


Fried Pickle Chips
Serves 6 to 8

2 cups ridge cut pickle chips, pressed between paper towels
1 cup all purpose flour
2 eggs, lightly beaten
2 cups seasoned panko breadcrumbs
salt and pepper to taste
bleu cheese dipping sauce:
½ cup light mayonnaise
¼ cup light sour cream
¼ cup crumbled bleu cheese
2 tablespoons milk
1 ½ tablespoons chives, thinly sliced
1 teaspoon fresh lemon juice
salt and pepper to taste

2 quarts vegetable oil for frying

1. Preheat oil to 350°F.
2. Place flour, eggs and panko in three separate shallow dishes.
3. Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated. Set coated pickle chips onto a baking sheet lined with parchment and place in the freezer for about 20 minutes.
4. While the chips are in the freezer make the dipping sauce: Place all the sauce ingredients into a mixing bowl and whisk together. Set aside covered in plastic wrap until ready to use.
5. Remove pickle chips from freezer and fry in batches, for about 5 to 6 minutes.
6. Drain onto paper towels and season with salt and pepper. Repeat until all the pickle chips have been fried. Serve immediately with bleu cheese dipping sauce.


Makes 18

easy mini baguettes:
all purpose flour for dusting
6 frozen Parker House rolls, thawed and each divided into thirds

12 ounces poached lobster meat, diced
3 1/2 tablespoons diced hothouse cucumber
2 1/2 tablespoons mayonnaise
1/2 lemon zested and juiced
2 teaspoons thinly sliced chives, plus more for garnish
2 1/2 tablespoons salted butter, melted
salt and pepper to taste

1. For mini baguettes: Preheat oven to 350°F. Roll each piece of dough into a small, 2”x 1/2” loaf and place onto a parchment lined baking sheet. Bake mini loaves for 12 to 15 minutes or until golden brown and fluffy. Set aside and allow baguettes to cool before slicing in half and assembling. (Tip: The baguettes can be made up to three days ahead of time and kept in an airtight container. They can be warmed in the oven at 200°F for about 10 minutes before using.)
2. For the filling: In a mixing bowl toss together the lobster meat and cucumber. Add the mayonnaise, lemon zest and juice and chives to the lobster mixture and season with salt and pepper . Gently mix together until well combined.
3. To assemble: Split each baguette open and fill with about 2 teaspoons of the lobster mixture. Brush the tops of each roll with melted butter and sprinkle with sliced chives. Serve.




  • 1 cup brown rice flour
  • ⅓  cup tapioca flour
  • ⅓  cup potato starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon unflavored gelatin
  • ½ teaspoon nutmeg
  • ⅔ cup buttermilk
  • 6 tablespoons melted butter
  • 1 tablespoon honey
  • 1 egg, beaten
  • ½ cup raisins or currants, soaked in hot water for 10 minutes

Preheat oven to 350° F and line a standard loaf pan or baking dish with parchment paper.

In a large bowl, combine all dry ingredients until well-incorporated.

In a second bowl, stir together buttermilk, butter, honey, egg and soaked raisins.

Hollow out a small well in the dry ingredients and slowly pour in the wet mixture. Stir until combined and sticky. Form into a loaf and transfer to baking pan. Cook for 35-40 minutes until a knife inserted in the middle comes out clean.

Let cool and remove from parchment-line dish.


Makes one loaf.
Preparation Time: 10 Minutes
Cook Time: 50-65 Minutes
  1. 1/2 stick of salted butter
  2. 1/4 cup of vegetable oil (optional)
  3. 3/4 cup of light brown sugar
  4. 1/4 cup of sugar
  5. 1 1/2 cup of “Silkie Flour Mix” (3/4 cup of  Brown Rice Flour, 1/4 cup white rice flour, 1/4 cup of Tapioca flour, 1/4 cup of corn starch and a little bit of potato starch)
  6. 2 eggs
  7. 1 1/4 tsp of xanthan gum
  8. 1 tsp of baking powder
  9. 1/2 tsp of baking soda
  10. 1 tsp of ground cinnamon
  11. 1/8 tsp of nutmeg
  12. 1/2 tsp of gluten free vanilla extract
  13. 1 1/2 cup of shredded zucchini
  14. 1/2 cup of chopped Walnut (optional) – with nuts version
  15. 1/2 cup of chocolate Chips (optional) – chocolate chips version
  16. 2 tbsp of light brown sugar for sprinkle on top (optional)
  1. Preheat oven to 350F degree, grease one 8 by 4 by 2-inch loaf with oil spray or line the pan with parchment paper.
  2. Use mixer, cream butter and sugars until fluffy
  3. With mixer running, add egg and vanilla extract to the mixture
  4. Whisk flour mix, baking powder, baking soda, salt, xanthan gum, nutmeg and cinnimon together and add the dry ingredient to the wet ingredient in the mixer
  5. If the dough appears too dry, add 1/4 of vegetable oil
  6. Fold zucchini and walnut (optional – for nut version) or chocolate chips (optional – chocolate chips version) into the batter
  7. Pour batter into the prepared pan, if desires, sprinkle a couple 2 tbsp brown sugar on top of the batter
  8. Bake for 55-65 mins until golden brown or skewer insert in the center comes out clean
  9. Let cool for 10 minutes before serve.
Happy Baking!


  • 1/2 cup(s) (1 stick) butter, softened
  • 1 cup(s) sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon(s) vanilla extract
  • 1 1/4 cup(s) cake flour
  • 1 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) milk
  • 1 recipe Vanilla Bean Pudding
  • Chocolate Glaze


  1. Heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.
  2. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
  3. Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes. Cool completely on a wire rack.
  4. To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. PourChocolate Glaze over the cake, allowing it to drip down the sides of the cake.