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I have not tried these 2 specific flour blends but have had great luck with similar blends using xanthan gum. Since I cannot locate the ingredients I used to use for my blend I have included these from Karina's gluten free blog found here... If you try them please let me know if they were a success or not. Thanks.

Gluten-Free Flour Blend #1


1 cup sorghum flour (or brown rice flour, if avoiding sorghum)
1 cup tapioca starch, corn starch or potato starch (not potato flour!)
1/2 cup almond flour, GF millet, or GF buckwheat flour
1 teaspoon xanthan gum

This basic blend works for most breads, muffins, cookies, cakes and cupcakes.

Gluten-Free Flour Blend #2

1 cup sorghum flour (or brown rice flour, if avoiding sorghum)
3/4 cup potato starch (not potato flour), tapioca starch, or corn starch
1/2 cup GF millet flour
1/2 cup GF buckwheat flour or GF cornmeal
1/4 cup GF quinoa flour or almond flour
1.5 teaspoons xanthan gum

A slightly heartier blend for breakfast muffins, cookie bars and bread.

Read more:

Breakfast foods

Sunny's Sweet Potato and Nut Pancakes

Combine dry ingredients in a large bowl...
1 C all purpose flour (or use gluten free mix at top of section)Breads
1 C whole wheat flour
2 tsp baking powder
2 tsp baking soda
1/4 C brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
pinch of ground cloves (a little goes a long way)

Whisk together and add to dry ingredients...
2 C milk
3 Tbsp melted butter
3 eggs
1 1/2 C sweet potato puree (fresh or canned)

Set aside 1/4 C sunflower seeds (raw or roasted), plus cold butter for greasing hot griddle

Mix until combined (a few lumps are OK, do not over mix). Bring griddle up to med high heat, swipe hot griddle with butter (just til pan is lightly greased), ladle batter onto hot pan, sprinkle tops of wet pancake with sunflower seeds. When bubbles appear and edges start to dry a little bit, lift edge of cake to check for doneness. Dark golden brown coloring means it's time to flip. Cook on opposite side til dark golden brown, then serve with favorite toppings. Goes well with most syrups or fresh fruit toppings. I like to serve this with warm honey and melted butter.

Canned foods


Almond & Cream Cheese Sugar cookies

1/2 C almond paste
4 egg yolks
2 C softened butter (4 cubes)
1 - 8 oz pkg cream cheese
Seeds from one vanilla bean
1 C brown sugar
3/4 C sugar
1/2 tsp salt
3 & 3/4 C AP flour
1/4 tsp nutmeg

In a large bowl, beat almond paste and egg yolks until crumbly. Add the butter, cream cheese, sugars and vanilla and beat until light and fluffy. Mix flour with salt and nutmeg and add slowly to creamed mixture. Mix just until smooth. Dough is not as stiff as most sugar cookie recipes but you may add more flour if a stiffer dough is desired.

Divide dough into 4 equal portions. Shape each portion into a ball and flatten slightly. Wrap each disk in plastic wrap and place into an airtight container. Refrigerate for 3 hours or freeze for later use (this dough freezes very well). Once chilled, roll dough out onto floured surface, about 1/4" thick, cut into desired shapes, place 1 & 1/2" apart on ungreased cookie sheets.

Bake at 375 degrees for 6-8 minutes or until edges are golden brown. Cool for 2 mins before removing cookies to wire racks (handle with care, cookies are still quite tender when warm). Cool completely before frosting (I like Royal icing or use the recipe for sugar cookie frosting below). Garnish with colored sugar or other edible decorations.

Meringues are an easy and super versatile cookie. You can easily change the color and flavor of these cookies in so many ways. I have so many favorite meringue cookie flavors it's always tough to decide which ones to make. Mint meringues with peppermint extract, 2 drops of green food coloring and clear sugar sprinkles are a frequent choice. Another combination I love uses 1 vanilla bean, 1/8 tsp of almond extract and 2 drops of coconut extract. Use your imagination and make these easy cookies your own.

3 egg whites
1/4 tsp cream of tartar
1/2 C sugar
1 vanillla bean (or 1/4 to 1/2 tsp of your favorite extract)
few drops of food coloring if desired
Sugar sprinkles, ground nuts, grated chocolate, ice cream sprinkles, chopped maraschino cherries etc for garnish.
You will also need 1 gallon size plastic storage bag and parchment paper

With an electric mixer beat egg whites and cream of tartar until frothy. On med to high speed continue beating while gradually adding sugar until glossy, stiff peaks form. Beat in extract(s) and/or flavorings and food coloring. Turn down the edges of a gallon size zip lock bag so it will stand up on counter. Spoon meringue carefully into bag. Twist top of bag closed while squeezing meringue into one corner of the bag. Snip off corner with scissors. Squeeze dollops of meringue onto cookie sheet covered with parchment paper. Garnish with your choice of edible decorations.

Bake at 200 degrees for 1 & 1/2 to 2 hours. The outside should be dry and the insides should be just a little gummy, they will continue to harden when you remove them from the oven. Once cookies are cool store in an airtight container.

Nut Horns

1lb softened butter (2 cubes)
1 8 oz pkg cream cheese softened
1/4 C brown sugar
4 egg yolks
3 & 3/4 C AP flour (add more if dough is soft)
1/4 tsp salt
4 cups ground nuts (I like almond, macademia, hazelnuts or a combination of these)
1/2 C sugar
1/2 C brown sugar
2 Tbsp butter
1/2 tsp cinnamon
1/2 C milk
seeds from 1 vanilla bean (may substitute 1 tsp vanilla extract but reduce milk slightly)
Clear Sugar crystals

In a large bowl combine butter, cream cheese, brown sugar and egg yolks. Beat well. Mix in flour and salt. Divide dough into 4 equal portions. Roll each portion into a ball and flatten slightly. Wrap in plastic wrap and chill in refrigerator for 3 hours or overnight.

For filling combine ground nuts, sugars, butter, cinnamon and milk in a small saucepan. Heat, while stirring, until butter melts and ingredients are well mixed. Set aside to cool or place in airtight container in fridge for later use. The filling and dough may be frozen for up to 4 weeks before using.

After dough has chilled roll 1 disk out onto floured surface about 1/4" thick. Spread filling over dough. Using a pizza cutter cut dough into 8 slices. Roll each wedge up starting at the outside (widest) edge. Curve edges of each cookie slightly into a cresent shape after placing on an ungreased baking sheet, seam side down. Bake at 350 degrees for 20 minutes or until edges are lightly browned. Carefully remove cookies to a wire rack to cool then drizzle with honey and sprinkle with sugar crystals.


Sarah's Banana Cake

Preheat oven to 350, grease and flour 1 - 9x13" pan.

Cream together in large bowl at medium speed...
1 1/4 cups sugar
2/3 cup shortening (I use butter but it does change the consistency)
Add and beat slightly...

1 ex-large egg (or 2 med)
Add and continue beating on low speed...

1/2 cup buttermilk
2 C mashed bananas (use only very ripe bananas)
seeds from 1 large vanilla bean (or 1 tsp extract)
Sift together and add in thirds to wet ingredients, beat on med/low speed until blended...

2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt (optional)

Pour into prepared pan. Bake for 30 to 35 minutes, or until toothpick comes out moist but clean. Cool completely. Top with whipped cream (beat heavy whipping cream with seeds from 1 small vanilla bean and add sugar to taste) and sliced bananas (top with sliced bananas right before serving so they are fresh). I love to add blueberries or I buy the frozen, sweetened strawberries and thaw them before setting out for guests to help themselves.

Sarah's Carrot Cake

Preheat oven to 350 degrees. Grease and flour 1 - 9"x13" pan or 2 loaf pans

Combine in large bowl and set aside...
2 C flour
1 1/2 C sugar
1/2 C brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger (or grated candied ginger)
2 tsp baking soda
1/2 tsp salt

In separate bowl mix together...
4 large eggs beaten
1 C oil

1/2 C melted butter
1/4 tsp almond extract
3 cups grated carrots (or try with different veggies like squashes, zucchinis or well drained pineapple. I like to use combinations of these)

Add egg mixture to dry ingredients and mix until smooth. Pour into pan(s) and bake for approx 30 minutes (depending on size of pan). Insert a toothpick into the center of cake to test for doneness (toothpick will be buttery but not wet with batter). Cool completely before frosting. Use Cream Cheese or Sour Cream frosting recipe (below). Sprinkle with chopped pecans or walnuts if desired.

Frostings, Icings and Syrups

Sarah's Cream Cheese Frosting

Blend all ingredients until smooth
1 - 8 oz pkg of cream cheese
2 Tbsp soft butter
Seeds from 1 large vanilla bean or 2 tsp vanilla extract (oh what the heck, add them both!)
3 C powdered sugar (I always use less but you can add more of you like a sweet frosting)
*Optional - 1 tsp candied lemon zest or candied ginger

Sour Cream Frosting
This recipe was adapted from an recipe. The original recipe can be found here...

Combine in med bowl. Mix on low speed...
1/4 C butter softened (1/2 cube)
1/2 C sour cream (pour off any liquid from container first)
seeds from 1 small vanilla bean or 1/2 tsp vanilla extract
1/2 tsp lemon juice
1/4 tsp salt
Add and continue mixing until smooth...
2 1/2 C powdered sugar
1 Tbsp corn starch

If frosting gets too thin refrigerate before spreading.

Sugar cookie frosting
This frosting is great for decorating cookies because it hardens when dry so cookies can be stacked

1 3/4 C powdered sugar
2 tsp milk (add or subtract a 1/4 tsp for desired consistency)
2 tsp light Karo syrup
2 tbsp softened butter (no substitutions)
1/4 tsp extract (any flavor of extract you like)
*Food coloring paste (if using liquid food coloring you may need to add more powdered sugar)

I love to use lemon, orange or lime zest instead of extracts or add the seeds from one vanilla bean.

Main Dishes

Sauces, Gravy and Dressings

Sunny's Pineapple Teriyaki Sauce

Mix together in saucepan and stir on medium heat til sugar is dissolved, keep on low heat...
1 1/2 C low sodium soy sauce (I used Chung King, low salt, since it is gluten free and I often make this for large groups. It also does not have a strong vinegar taste.)
1/2 C honey (use a mild honey like clover or orange blossom)
1/4 cup sugar (can substitute 1/8 C agave nectar if you like instead)
1/4 C brown sugar
1 tsp minced ginger (ok to use minced from a jar)
1 tsp minced garlic (fresh is best but ok to use from a jar)
1 20oz can of crushed pineapple w/ juice
about 2 Tbsp Maple syrup (add to taste)
*optional - 1 Tbsp sesame oil
*optional - 1/2 tsp tangerine zest (I love this! Adds a definite Asian flavor to the sauce but some traditionalists did not care for it)
*optional - 1 Tbsp rice wine vinegar (I don't use this, I don't like the flavor but if you like a teriyaki that's a little more acidic...)
Mix roux then add to above ingredients
1 Tbsp corn starch (do not use flour, it will lighten the teriyaki sauce)
2 Tbsp butter
Heat these 2 ingredients on med heat until smooth. Corn starch roux does not darken like flour roux so don't bother.

Mix roux and soy sauce mixture together. If you like a thicker teriyaki sauce you can double the roux recipe before adding. Stir until mixture just begins to boil. Reduce heat and simmer for 5-10 mins. I marinate chicken tenders in half this mixture, then grill while spooning more on the chicken as it cooks. Reserve a little sauce for pouring on cooked chicken right before serving. Do not use the marinate that the raw chicken sat in on the cooked chicken.

Side Dishes and Veggies

Asparagus with Citrus

2 bunches of fresh asparagus
1 tangerine or orange
2 Tbsp good quality extra virgin olive oil
3 oz pkg prosciutto
1 large clove garlic minced
salt and pepper to taste

Take fresh asparagus spears, snap off woody ends (just hold each spear, bend it, and it will snap off at about the half way point), rinse and dry, then place in a shallow glass or ceramic baking dish. Zest the tangerine (or orange) then cut and juice 1/2 half (strain out any seeds). Cut up the prosciutto and place on a microwave safe dish with garlic and cook for 20-30 seconds on high. Drizzle olive oil on top of asparagus, add salt and pepper, sprinkle garlic and prosciutto over spears followed by zest and 1-2 Tbsp juice. Place in microwave and cook on high for 3-5 minutes (til just a little before spears are fork tender). Transfer to 400 degree oven and bake for an additional 3-4 minutes. Serve.

Another variation is to use chopped leeks instead of citrus and sprinkle with parmesan before placing in oven. If using leeks then sautee leeks in a small saucepan and add prosciutto and garlic after leeks are soft (skip microwaving prosciutto and garlic). Cook until slightly caramelized, pour over microwaved asparagus, sprinkle with parmesan and place in oven.


Potato Broccoli Soup

2 C chopped leeks (Wash well and dry before chopping. Cut off bottom "root" piece and dark green tops)
1 Tbsp chopped garlic
1 tsp oregano
1 tsp celery salt
4 Tbsp butter
2 1/2 lbs peeled and cubed potatoes (pasta or rice will work too)
5 cups chicken stock (home made or good quality store bought)
3 cups fresh broccoli, cooked and drained. (May substitute frozen artichoke hearts or cooked and sliced Brussels sprouts)
salt and pepper to taste (I add a lot of pepper to this soup)
*optional - try grated Gruyere cheese sprinkled on top of each bowl or garlic croutons.
I love to add crab meat or prosciutto to this soup right before serving

In a large stockpot melt butter and add chopped leeks. Cook just until leeks begin to soften, on med heat (will not turn translucent like onions do), add garlic and oregano. Saute for one minute more. Add potatoes and broth. Cover, bring to a boil, then reduce heat to medium and cook for about 15 minutes or until potatoes are nearly cooked through. While potatoes are cooking cut up broccoli florets (or substitutions) and stems (remove tough outer layer of stems first) and cook in Microwave, covered with 2 Tbsp water, until fork tender. Once cooked add to soup. Add remaining ingredients (Unless adding crab meat. Wait til right before serving to add that).
Puree half of soup mixture in a blender or food processor then add back to pot. Taste and season as needed before serving. When adding crab meat I buy the cooked crab meat that is already cleaned and shelled and I add this right before serving. The crab meat heats up very quickly so stirring for 30 seconds ought to do it unless you are adding a lot! Sprinkle bowls of hot soup with croutons or cheese (skip the cheese if you are adding seafood) and enjoy!

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