Gluten Free Chocolate Peanut Butter Oatmeal Bars

A real Favourite -these bars are addictive! This is from Gert’s family recipe book.

1 cup butter or margarine, melted
1 cup brown sugar
1/2 cup corn syrup, honey or Rogers Cane Syrup
6 cups gluten free Oatmeal
3/4 cup peanut butter -gluten free
3/4 cup chocolate chips


  1. Melt butter – place in large mixing bowl.
  2. Stir in the brown sugar and syrup.
  3. Add oatmeal.
  4. Press into a greased and floured baking sheet  15″ x 10″ or a 9″ x 13″  or a parchment lined baking sheet.
  5. Bake at 350* for 15-20 minutes.  Mixture will all be bubbling and turning golden at the edges.
  6. Place peanut butter and chocolate chips in microwave safe bowl.  Heat a seconds at a time until melted.  Stir until smooth and spread over first layer.  Cool and slice while still a bit warm.  Chill to set the top layer.  These freeze well.

Gluten Free Brownies

This recipe comes from my friend Gert’s family recipe book.  I always like her recipes and changed this one to be gluten free.

In large microwavable bowl place:
1 cup butter or margarine
place in microwave and heat until melted.

Add, stirring after each addition:
2 cups brown sugar
2 teaspoons vanilla extract
1/2 cup cocoa powder
2 eggs
1 cup rice flour
1 cup sweet rice flour or glutinous rice flour
1/2 teaspoon baking powder
1/2 cup chopped walnuts

1/4 cup cocoa powder
2 cups icing sugar
2 tablespoons butter
6-7 tablespoons hot water.

Mix brownie ingredients together and spread in a lightly greased 9″x 13″ baking pan.  Bake at 350* for 20-25 minutes or until tester inserted comes out clean.

Mix together the frosting ingredients and spread on warm brownies.  Let get cold before slicing.  This holds together and is softer/moister after being in a sealed plastic container in fridge for a day.  It freezes well.


  • Top baked brownies with a layer of miniature marshmallows (gluten free) and return to oven just long enough to make them puff.  Remove from oven and let get cold before slicing.
  • Caramel Brownies: Mix together: 1 1/2 cups icing sugar, 2 tbsp. cocoa powder, 2 tablespoons butter, 1 tbsp water  or enough water to make a thick spreadable icing.  Spread on cooled brownies.





Hawaiian Chicken

This is a nice meal that is quick and easy to make.  Serves 6

3-4 chicken breasts, cut in cubesHawaiian Chicken

2 tablespoons peanut oil or canola oil

1 kg Stir Fry style vegetables, frozen

2 teaspoons grated ginger root

2 teaspoons diced garlic

2 tablespoons brown sugar

4 tablespoons soya sauce

2 tablespoons sweet chili sauce – optional

2 tablespoons cornstarch

1 can pineapple chunks or tidbits

2 tablespoons condensed chicken broth or 2 bouillon cubes

1/4 cup water

Method: Fry cubed chicken in hot oil in large saucepan or wok. Drain pineapple and add juice to pan. Reserve pineapple. Stir in remaining ingredients, simmer until vegetables are crisp tender. Stir in pineapple. Serve over hot rice.  For 6 people I cooked 2 1/2 – 3 cups rice.

Barbeque Sauce – Great on Meatballs, pork, chicken etc.

We use this recipe on ribs or on meatballs- very good and easy to make!
Barbecue Sauce
1 med. onion, diced
1/4 cup vinegar
2 tablespoons sugar
1 cup ketchup
3 tablespoons worcestershire sauce – check if your is gluten free
1 tablespoon prepared mustard
2 teaspoons salt
Mix all ingredients together.
I usually double this for a slow cooker of meatballs or a few racks of ribs.  We like the extra sauce on rice with the meal.

Ice Cream Pail Pickles

This is a easy recipe that everyone loves!

Ice Cream Pail Pickles (from Willing Workers cook book, revised)
4 medium onions, sliced
1 gallon sliced cucumbers (unpeeled) (one ice cream pail full)
4 cups sugar
2 cups vinegar
1/3 cup pickling salt/coarse salt
1 1/2 tsp turmeric powder
1 1/2 tsp ground celery seed
1 1/2 tsp mustard seed

Slice onions and cucumbers and place in clean ice cream pail.  Combine remaining ingredients in large sauce pan.  Heat until boiling – stir until sugar and salt are dissolved.  Pour hot brine over cucumbers and onions.  Cover and store in refrigerator.
Will keep for at least 3 months.

can use large over grown cucumbers for this recipe
Stir and heat brine until sugar is dissolved

Scrambled Eggs Bombay


This recipe comes from my husband’s family and is well liked by all!  It’s easy to make extra for last minute guests – we  figure on 2 eggs per person .  If two extra people come add four eggs to the recipe.  It’s a easy meal to make at the last minute.

Scrambled Eggs Bombay – serves 6
12 eggs
1/4 teaspoon salt
6 tablespoons cream or milk
375 grams bacon, diced
1 medium onion thinly sliced
3 tablespoons butter
2 teaspoons curry powder
2 cups rice, uncooked
3 cups water.
Cook 2 cups rice in 3 cups water.  Bring to a boil, cover and simmer on very low for 20 minutes.

In large skillet – fry diced bacon until crisp.  Add sliced onions and fry until light brown.  Drain off excess bacon fat.
In large measuring cup mix the eggs and the cream together.  Pour over the bacon and eggs and scramble until done.  Add the 3 tablespoons butter and the curry powder.  Mix lightly.
Serve over cooked rice or mix together before serving. Add soy sauce as desired.  If you like it a little “hotter” add a tiny bit of sambal oelek to your dish.  We usually have a salad with this.

Hamburger Curry

This recipe is really good.  It is a mild hamburger curry.

Can be made in a skillet or Breville Fast Slow Cooker.

Hamburger Curry serves 6-8
3 Tbsp butter
1 med. onion, diced
1 Tbsp minced garlic
1lb ground beef
1 Tbsp Curry powder
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp cinnamon, ginger pwd and tumeric
750 ml canned diced tomatoes
2 medium potatoes, diced
2 cups green beans

In large skillet/saucepan melt butter and saute onion and garlic.  Add ground beef and saute until no longer pink. Add remaining ingredients.  Cover and simmer 25 minutes.  Stir in 2 tbsp cornstarch.  Simmer 1 minute.  Serve over cooked rice.

To cook in Breville fast slow cooker:

Saute onion and garlic in butter.  Add beef and saute until no longer pink.  About 10 minutes.  Add remaining ingredients except cornstarch and lock on cover.  Follow pressure cook instructions, pressure cooking it on medium for 8-10 minutes.  Release steam.  Stir in the cornstarch and saute for 1 minute until thickened.  Serve over rice.