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Gluten Free Pie Crust - BY EDWARD P.

My son and I run a catering business and we were asked to come up with a gluten free pie crust. After plenty of research and trials, I think everyone would agree, this is good enough to replace their normal pie crust. 1/4 teaspoon salt 1 1/2 cups soy flour 1/2 cup arrowroot powder 1/4 - 1/2 cup quinoa powder 1 stick butter 1/2 cup lard or Crisco 1 egg 1/4 cup ice water Work into small crumbs, adding quinoa slowly to avoid adding too much. Add one egg to 1/4 cup of ice water, mix and toss onto pie crust until just mixed. Roll out as usual and fill with desired filling* and place on top crust. This is a little "tangy" so I sprinkled the crust bottom and tops with cinnamon and sugar. * pre cook your toppings because the soy browns too quickly so you can't bake it as long or as hot as normal. Keep the oven at around 330-340 degrees and watch for the doming of the crust to signal it is done.

New Simple Jam Recipe - BY FUTURE CHEF, MATT

The other day I mixed strawberries and sugar together and put them on the stove. I let them cook for about 5 minutes. After that I placed them in the fridge to cool down. I took them out and had a delicious jam. I don't know the exact measurements but you could guess. I am a 12 year old inspiring chef so don't be surprised if someone has already gave this simple idea to you. Just thought I would give you the idea!

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