"For those of you wondering what the difference between 'sorbet' and 'sherbet' is, a sorbet has no dairy or eggs in it, and sherbet is usually made with milk or egg whites." -David Lebovitz

I highly recommend Raspberry Sorbet. Mango's pretty good too. :)

Check out my new website: Cook Gluten Free!

http://cookglutenfree.blogspot.com/

• 1 (.25 ounce) package active dry yeast
• 1 teaspoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 1/2 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

1 cup cocoa powder

2 cups water, boiling

2 3/4 cups flour, sifted

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 1/2 cups sugar

4 large eggs

1 1/2 teaspoons vanilla extract

In medium sized bowl, combine cocoa with boiling water,
mixing with wire whisk until smooth. Cool completely.

Sift flour with baking soda, baking powder and salt.

In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light, scraping bowl occasionally.

Divide batter evenly into prepared pans.

Bake 25-30 minutes or until surface springs back when touched. Cool in pan 10 minutes. Carefuly loosen sides with spatula; remove from pans; cool completely on wire racks.

I then used a basic strawberry-chocolate filling, and then BHG's No-Cook Fudge Frosting for outside of cake. I sprinkled sliced almonds on top.

"How do you keep those tummies full without spending your whole day in the kitchen?"

Check out my friend's blog, Cooking for your Crowd. She gives many tips, suggestions, and helpful hints on cooking for your family using bulk freezing, crock pot meals and more.

Cooking for your Crowd

SERVINGS: 12
TIME: Prep: 30 min. Bake: 35 min. + cooling
Ingredients:

* 1 can (8 ounces) unsweetened crushed pineapple
* 2 cups all-purpose flour
* 1 cup sugar
* 1 cup packed brown sugar
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 4 eggs
* 1 cup vegetable oil
* 2 cups shredded carrots
* 3/4 cup chopped walnuts
* FROSTING:
* 2 packages (8 ounces each) cream cheese, softened
* 1/4 cup butter, softened
* 2 teaspoons vanilla extract
* 1-1/2 cups powdered sugar

Directions:
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large mixing bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts.
Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in powdered sugar until smooth. Spread over cake. Yield: 12 servings.

I made this Wednesday night, and everyone loved it! It's a nice change from lasagna, and tastes delicious! It's easy too!


INGREDIENTS
1 pound dry ziti pasta
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
1 pound ground beef
1 1/2 (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
3. Place ground beef. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
5. Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

I made the Red Cherry version (see below) vs. Raspberry, and it was very delicious!

TIME: Prep: 25 min. Bake: 55 min. + cooling
Ingredients:

COFFEE CAKE:
2-1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream (you can also substitute vanilla yogurt)
1 egg
1 teaspoon almond extract

FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry jam (or use cherry, strawberry, blackberry, peach, apricot, etc)

TOPPING:
1/2 cup sliced almonds

Directions:
In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserving 1 cup crumb mixture.
To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
In a small bowl, combine reserved flour mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings. NOTE: I suggest placing the springform pan on a baking sheet, in case of drips during baking.

• 1 cup butter
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup chopped pecans
• 4 eggs
• 1-1/2 cups sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• semi-sweet chocolate chips (optional)
  

I've discovered a new recipe! I baked it for the first time tonight, and it turned out great and was easy to make. It tasted so good; hot out of the oven, with a dollop of whip cream on top! I was so eager to taste it that I forgot to take a picture...I'll just have to bake it again soon!

Hot Fudge Sundae Cake (from Betty Crocker)

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Heat oven to 350ºF. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter. Bake about 40 minutes or until top is dry. Spoon warm cake into dessert dishes. Top with ice cream (or whipped cream!) Spoon sauce from pan onto each serving.

INGREDIENTS:

• 5 cups cubed peeled baking apples
• 1/2 cup sugar
• 2 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 unbaked pastry shell (recipe below---cut recipe in half to make one crust; or make two pies)
  

• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/2 cup butter

• 2 cups flour
• 1 tsp salt
• 1 cup butter
• 1/2 cup ice water
• 1 egg yolk

10 cups rolled oats
1 cup brown sugar
1/4 cup (or more) flax seeds (optional)
1/2 tsp salt
1/4 tsp cinnamon
2/3 cup coconut oil (use vegetable oil if you have to)
1/2 cup honey
1/4 cup white sugar
2 1/2 Tbsp vanilla

Preheat oven to 300. Lightly oil a 11x15 glass baking pan, or cookie sheets.

In a large bowl, combine oats, brown sugar, flax, salt and cinnamon. In a small saucepan, combine honey, coconut oil, and white sugar. Cook over low heat until sugar has dissolved and everything is combined. Remove from heat and stir in vanilla. It will bubble and foam. Pour over oat mixture and mix with a wooden spoon (or your hands) until oats are evenly coated.

Pour into prepared baking dish and bake for 30 minutes, stirring every 10 minutes. Leave on counter uncovered overnight to cool. In the morning, break apart and store in an airtight container.

Recipe taken from A Distinctively Different Household.

I just found this recipe... Mrs. Paxton's Raw Apple Cake. It looks good, I'll have to try it out!