Recipes at The House On Main Street B&B are ever-changing. Timothy and Donna have made a practice of taking a basic recipe and changing it a bit, and a bit more, a little more for dietary restrictions. Sometimes, the recipe hardly resembles it's original form but the new creation is always tasty. We hope this little sampling of recipes inspires you to do the same at home. Experiment, change ingredients, learn how foods new to you can enhance your life and if your really lucky, your health too. Enjoy!

Very Blueberry Cake
Ingredients:
3/4 Cup sugar
1/4 Cup Butter
1 Egg
1/2 Cup milk
2 cups flour
2 tsp. Baking Powder
1/2 tsp. salt
4 cups Blueberries

Blend Shortening, sugar then add egg and milk. Mix dry ingredients, then add wet to dry and carefully fold in blueberries. The batter just covers the blueberries. (You may think there is not enough batter for the amount of Blueberries - this is what makes it SO GOOD!) Spread into 9x13" baking pan.

Bake at 375 for 40 minutes. Best served warm.

Very Blueberry Cake (Gluten Free, Sugar Free & Dairy Free)
Ingredients:
1-1/1/2 cups Red Mill non-gluten baking flour
1/4 cup rice flour
1/4 cup potato starch
2 T Tapioca
2 T. Baking Powder
2 T. flax meal
1/2 Cup Agave Nectar
1/4 Cup vegetable oil
1 Egg
1/4 Cup Soy Beverage
1 tps. Vanilla extract
1/2 tsp. lemon extract
4 cups Blueberries

Mix dry ingredients and wet ingredients seperately. Add wet ingredients to dry and carefully fold in blueberries. The batter just covers the blueberries. (You may think there is not enough batter for the amount of Blueberries - this is what makes it SO GOOD!) Spread into 9x13" baking pan.

Bake at 375 for 40 minutes. Best served warm.