Gluten-Free & Yummy Peanut Butter Cookies

1 cup vegetable shortening1 cups peanut butter

1 cups white granulated sugar

1 cups golden yellow sugar

1 egg

1 tsp. Baking powder

1 1/2  tsp. Baking soda

1/2  tsp. Salt

2 1/2  cups robin hood gluten free all purpose flour blend

IQF cookies 

Cream shortening, peanut butter and sugars until light and creamy.

Add eggs and beat well until combined.

In a small bowl combine baking powder & soda, flour and salt. Stir well. 

Add dry to egg mixture. Mix all until well combined 

Scoop dough into desired size scoops to bake.

These cookies can also be lined up on trays to freeze. Conserve space by placing the cookies next to each other for freezing (see photo to the right). Once individually quick frozen (IQF) the cookies can be bagged in ziplock freezer bags for easy storage.  Bake as per instructions from frozen.

Yield:  56 cookies scoop with a small scoop

Preheat oven to 375 °. Bake for 12-14 minutes.

Fresh Scones for the Royal Wedding

Just in time for Harry & Megans vows we enjoyed these delicious scones.

1 cup butter
1/2 cup sugar
3 eggs

3 cups flour
1 tbsp. baking powder
1/4 tsp. salt
3/4 cup raisins (optional)

1/2 cup whipping cream +
2 tbsp. + cold water


Cream butter and sugar until soft and the butter has softened. Add eggs one at a time. Beat until light and fluffy.
In another bowl mix together flour, baking powder and salt. Add raisins. Mix again.

Add creamed butter mixture to the dry mixture. Add whipping cream.
Fold wet into dry until the mixture almost comes together. Be careful at this point not to over mix.
If the the mixture is too dry add cold water, 1 tbsp. at a time.

Fold out onto a flat surface and roll out to 1 inch thick (this can be done with your hands).
Cut into rounds.
Brush the top of each scone with whipping cream and sprinkle with sugar.

Bake at 375 degrees for 25-30 minutes until golden brown.

Parsley & Artichoke Hummus...Hummus at it's best!

By: Miriam Borys Busby

Ingredients: 

2 cans (540ml) chick peas (well rinsed under cold water & drained) 

1/4 cup red onion

1 cup artichoke hearts (canned or pickled)

2 garlic cloves

1 cup fresh parsley

1/4 tsp. salt

1/4 cup Olive oil 

2 tbsp. Tahini 

1 juice of a lemon

1 - 1 1/4 cup vegetable stock

Drain chick peas. Rinse under cold water in a wire mesh sieve and drain well. Add to food processor. Add all remaining ingredients to the chick peas.

Process until large pieces are gone. Scrape the sides of the processor bowl down. 

Continue to process until the hummus is at the desired consistency. This stage is up to you and your personal taste. If too thick more broth (vegetable or chicken) can be added a little at a time until the hummus is t the right consistency.

Store in the fridge in a covered container until serving.

Great served with a vegetable tray or with  crackers and cheese.