Here is a recipe for a coconut cake with a raspberry filling and flaked coconut frosting. Ingredients 2 large eggs, Whole Foods 365 brand (.50 cents) 2 large egg whites, Whole Foods 365 brand (.50 cents) 1 3/4 cups flour Whole Foods All Purpose flour brand (.63 cents) 2 teasp baking powder, Rumford brand (.06 cents) 1/2 teasp salt, Morton’s brand (.02 cents) 3/4 cup butter, cut into small pieces, Whole Foods 365 brand (.63 cents) 1 1/3 cups white sugar, C&H brand (.40 cents) 1 1/2 teasp vanilla extract, McCormick brand (.69 cents) 3/4 cup full fat coconut milk, Whole Foods 365 brand (.80 cents) 3/4 cup raspberry jam, Whole Foods 365 brand ($1.00) 1/2 cup shredded sweetened coconut, Whole Foods 365 brand (.30 cents) For The Frosting Ingredients 2 cups powdered sugar, C&H brand (.84 cents) 2 tablesp butter, softened, Whole Foods 365 brand (.13 cents) 1/2 teasp vanilla extract, McCormick brand (.23 cents) 2-3 tablesp whole milk, Whole Foods 365 brand (.06 cents) 1 cup shredded sweetened coconut, Whole Foods 365 brand (.60 cents) Instructions Preheat oven to 350 degrees F. Butter and flour two �" 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with non stick spray). Sift or whisk together the flour, baking powder, and salt in a mixing bowl. Set aside. In bowl of electric mixer, or with a hand mixer, beat the butter and sugar until soft (about 1-2 minutes). Add the egg yolks, one at a time, beating well after each addition; add the egg whites and mix well. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and coconut milk, in three parts; in other words, add one third of the flour, mix gently by hand with a spatula just until it is mixed in, and then add half of the coconut milk, mixing until just combined. Add half of the remaining flour, mix by hand until just mixed in, and add the other half of the coconut milk, mixing until just combined. Add the other half of the remaining flour, mixing by hand until just mixed in. Always mix gently, and do not over mix. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely. Cut each cake in half. Place one cake layer on your serving plate and spread with about 1/3 of the raspberry jam and sprinkle with about 1 - 2 tablespoons of coconut, or enough to lightly cover the entire surface of the cake. Continue with the next layers, stacking and filling with the jam and coconut. Set aside when done. You will be making the frosting next. For The Frosting In a mixing bowl add the powdered sugar, butter and vanilla. Turn the mixer on medium low and slowly add the whole milk until you reach the consistency desired. Increase the speed to medium and continue to beat until fluffy.

Rice Krispie Treats can be made gluten-free -- just make sure each ingredient identifies itself as 'gluten free'. See here: http://www.ricekrispies.com/en_US/recipes/the-original-treats.html?utm_source=google&utm_medium=cpc&utm_term=how%20to%20make%20rice%20krispies%20treats&utm_content=How+to+Make+Rice+Krispies&utm_campaign=Intention+-+Brand#/en_US/recipes/gluten-free-treats Otherwise, have a look at the King Arthur Flour site for gluten free cookie/sweets recipes. Most of their GF recipes I've tried have been pretty good. Here's the link: http://www.kingarthurflour.com/recipes/gluten-free/cookies-bars-and-candy I've also found some good GF recipes at Allrecipes.com so you might want to search there to see what inspires you.

Here are a few of my favorites. They may not be too challenging but they are delicious. We're having Monte's Ham for dinner this Sunday :) Kima (Indian Meat Dish) 1 cup chopped onion 1 clove garlic, minced 1 lb extra lean ground beef 1 or more Tablespoons curry powder 2 tsps salt tsp pepper 2 potatoes peeled & diced 2-3 tomatoes, diced Ground coriander Garlic powder 1 package frozen peas Saute onion in butter (I used 1 Tbsp). Add garlic and meat. Brown, then drain a bit (I didnÂt have much fat). Stir in curry powder, salt and pepper. Simmer. Then add tomatoes (I mash the tomatoes and meat at this point to get more juice and to make the ground meat fine). I saute the potatoes separate, then add to the mixture and let simmer about 15 minutes. I add some spaghetti sauce (marinara style) and water until I have a sauce because the tomatoes I buy donÂt make a lot of juice it seems. I taste for seasoning and add more curry powder plus some coriander and a bit of garlic powder. A few minutes before serving I add the peas and let simmer. If the Kima is too acidic, I add a bit of sugar. Serve with raita salad and naan (from Trader JoeÂs, baked 1-1/2 minutes in countertop oven). Can also serve with rice. Raita Salad (can halve this recipe for above Kima recipe) 2 (8 oz) containers plain yogurt 1 cucumber peeled, seeded and diced 4 or 5 radishes chopped ¼ cup red onion diced Ground coriander Pinch of Kosher salt Blend all ingredients, cover with wrap and chill in refrigerator at least 1 hour. ***************************************************************************************** Chile & Tomato Saifun Noodle Salad ½ pound saifun (rice stick) noodles Dressing: ¼ cup rice vinegar 3 tablespoons sugar Zest and juice of 1 lime 2 tsps chile paste* 3 cloves garlic, chopped 2 tsps fish sauce ¼ cup vegetable oil Soy sauce 2 ripe tomatoes, diced 1 small peeled cucumber, thinly sliced into rounds 2 tablespoons choped fresh mint 3 to 4 green onions, minced To prepare the noodles, soak them in a bowl of warm water for about 10-15 minutes to soften. Bring 5 cups of water to a boil in a medium saucepan, add the softened noodles, & cook until tender, about 1 minute. Drain the noodles & briefly rinse them under cold running water to stop the cooking process. Drain again and place in the refrigerator to chill. To prepare the dressing, mix together the vinegar, sugar, zest, juice, and chile paste in a medium bowl. Stir in the garlic and fish sauce. Slowly whisk in the oil until the dressing is emulsified & thickened. Season to taste with the soy sauce and set aside. To finish the salad, place the chilled noodles in a large bowl. Add the tomatoes, cucumbers, cilantro, mint and green onions and toss well. Pour the dressing over the salad and toss well to coat evenly. Refrigerate the salad for at least 30 minutes, then serve. *I use only 1 tsp of chile paste (sambal oulek)--this stuff is Hot! The author says you can add slices of pork tenderloin or bean sprouts. I added snow peas, bean sprouts and shrimp & sometimes have added more soy sauce. Source: CaprialÂs Bistro Style Cuisine **************************************************************************************** MonteÂs Ham 1 (15 lb) smoked ham, on the bone 1-1/2 cups orange marmalade 1 cup Dijon mustard 1-1/2 cups firmly packed brown sugar 1 rounded tablespoon whole cloves Heat oven to 300 degrees. Cut off the ham's tough outer skin and excess fat and discard. Put ham in a large roasting pan. With a long, sharp knife score it, making crosshatch incisions all over the ham about ½" deep and 1 inch apart. Roast the ham on the lower middle level of the oven for two hours. Remove it from oven, increase heat to 350 degrees and make the glaze. For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze (reserving some glaze) and return ham to the oven. Cook ham 1-1/2 hours more, brushing with glaze at least 3 times. Transfer ham to a cutting board or platter & allow it to rest for about 30 minutes. Carve and serve warm or at room temp. Source: Saveur Cooks Authentic American.

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)