Mayonnaise

2 egg yolks (room temperature)
1 whole egg (room temperature, and yes, it does make a difference)
1 tbsp fresh squeezed lime juice
1/2 tsp salt
1 cup to 1 1/2 cups canola oil (we usually prefer the closer to the 1 1/2)

In food processor (use small bowl attachment) put in 2 egg yolks and 1 whole egg. (If you don't have a food processor and handheld blender in a small bowl will work too.) Add lime juice and salt. Blend for 1 min.
Next while blending, slowly drizzle a tbsp of oil at a time, then let it blend/ emulsify for 30 seconds.
(When it is blending/ emulsifying we watch until the oil is no longer sitting on the top and it is completely blended in before adding the next tbsp of oil)
Add another tbsp of oil repeating the process above until the oil is gone or you have reached your desired consistency.

This keep good for a maximum of 5 to 7 days.

Chocolate Silk Pie

3 oz unsweetened chocolate
3/4 cup butter softened (not melted)
1 cup sugar
1 vanilla bean (SOAK the night before in cup of water to rehydrate if neccesary)
3/4 cup eggs or frozen egg product

Melt chocolate and a tbsp of the butter in pan over low heat. (I find the butter help it melt easier, not stick to the pan, and it is easier to remove from the pan.) Remove from heat.
Beat the remaining sugar until light and fluffy. Add sugar slowly, beating until light and fluffy.
Blend in cooled chocolate and vanilla bean scrapings. (If you don't know how to use a vanilla bean check youtube or do a search online. I had to watch a "how to" the first time.)
Add egg product 1/4 cup at a time. Beating at high speed 2 min each time. Beat until smooth and fluffy. Pour into cooled pie shell. Refrigerate at least 2 hours before serving. Keep refrigerated until ready to serve.
Do not leave in a warm car forgotten for 45 min. You will end up having more of a chocolate pudding pie. lol Still good enough to lick the pan clean though. 

Pie Crust

Crust
 1 cup flour
1/2 tsp salt
1/3 cup salted butter (unsalted not always sal free, should just read cream and salt)
4-5 tbsp ice water

Put water in cup in freezer. Ice water helps when you add it to give you a more flaky crust. Next combine salt and flour. Cut butter into flour with pastry blender or fork. Do not be afraid to really cut into it so mix in the butter. Should resemble soft crumbs. Next sprinkle water in 1 tbsp at a time tossing with fork. Add water until it forms a ball when pressed together. If you need more water you could probably add 1 more tbsp. But if it is sticky you have added to much. It will not be flaky or easy to work with.
Form into ball, wrap in plastic wrap, and put in refrigerator for 30 min. This helps with both the flakiness and makes it easier to handle.
Preheat oven to 450.
On floured surface flatten ball. Dust top with flour and roll out to an 11 inch circle. I usually roll to 11 1/2 then gently round and push the ends in to an 11 inch circle. Gets rid of the cracked edges and makes a perfect circle.
Sprinkle flour around the edge of the circle. NOT on the dough itself, but on the work surface. Then using the back of a metal spatula, basically turning it upside down, push underneath the dough working it free until you can fold it in half. The work free another section and fold it in half again. Work the last part free, center in pie pan, and unfold gently. Press dough gently onto bottom and sides. If you skip this the sides will fall down and it won't be tall enough for the filling. Also, do not stretch, just press.
Generously prick bottom and sides with fork.
Bake for 9 to 10 min until lightly golden. Let cool completely before adding filling.

Salicylate Free Chocolate Chips

3/4 Cup Butter
1 Cup Cocoa
3 Tbsp Sugar or Maple Syrup

Melt butter and stir in sugar.
(If you used sugar as your sweetener mix it in the butter for a minute. This will help it dissolve and the chocolate chips will have a smooth texture).
Mix in the cocoa.
Line a bowl or container with wax paper (you will thank me later) and pour the chocolate in. Place a cover over the top and place in freezer for one hour.
Chop the chocolate into bits and place in refrigerator until ready to use.

Caramel

"Ahh sweet caramel." Or should I be saying "aahhh sweet corn syrup"? I have yet to find anything made with caramel to be free of salicylates. Imagine my joy in finding an extremely simple home made recipe. It can be used on ice cream (Breyers is sal free). It also is great on pears. We personally use it in oatmeal chocolate bars, Chris's current favorite. Yes, I will post that recipe later. :)

1 can sweetened condensed milk

Fill double boiler up with water, just enough so it touches the top pan. Pour sweetened condensed milk in top pan. Bring water to a very soft boil on medium heat and immediately turn to simmer. Leave for 1 hour to an 1 1/2 hours stirring about every 20 min. 

(If you do not have a double boiler you can simply place the can in a large pot of water. It must be immersed completely at all times. Boil gently for 4 hours. Remove from stove and let water and can cool down for 1 hour. Remove from water and let cool 1 hour. You may now open the can! YUM! I personally like the double boiler simply because it is faster and I find it easier. The can is a slight risk because yes, they can explode. Just make sure it is always covered with water and keep filling up the pan with more as needed and it will be fine.)

Cabbage

Who knew cabbage could be so good?

For those of you who miss eating all those vegetables look no further.

Butter

Cabbage

Salt

Heat pan on medium low, once heated add butter and coat pan. Add cabbage and cook for 5 to 10 min. Salt as desired. 

Baking Tip

Vanilla

Vanilla, do not use unless you have an actual vanilla bean. In many cases extract is mixed with some vanillin which contains salicylates. Unless you are 100% sure it is pure (and pure on the bottle is no guarantee) do not use it. We learned the hard way.