Have a safe and Happy Halloween!
Thursday, October 18, 2012
1cup of pecans
1/4 cup butter (1 Stick) Cut into cubes (4 to 5)
1 teaspoon baking soda
1 cup Brown sugar
2 cups gluten free all purpose flour
1/4 cup milk
1/2 cup of frozen raspberrries
1/2 cup of frozen blueberries
16 teaspoon granulated sugar
1 Food Processor
1 12"x17" Baking Sheet
1 Silpat to prevent burning
1 Large Ice Cream Scoop
Makes about 16
When you are dividing the scones up I like to use a large Ice cream scoop because you get 16 equal scones. None a different size and they look so professional too.
Bon Appetite and Enjoy!!
Tuesday, October 16, 2012
8 cups of Butter Nut Squash I large peeled and cut.
4 cups Yams
1 large onion Roughly Chopped
1/4 cup Olive Oil
Salt and Pepper to taste
4 cups Organic Chicken or Vegetable Broth
1 ½ cups Organic Half and Half
1 teaspoon Garlic Powder
1 teaspoon All Spice
1 12" X 17" Baking Sheet or Roasting Pan
1 Food processor 14 Cup Cuisinart
1 Large Pot
Chop and peels all vegetables and toss in Olive Oil then Roast in Pan at 350 degrees turning every 15 minutes for 45-50 min.
Bon Appetite and Enjoy!!
Monday, October 8, 2012
I love all things orange and today is Canadian Thanksgiving plus on #SundaySupper October7th we cooked with all things Orange. Which got my mind thinking so I thought it's time to share this fabulous recipe again that is appropriate especially for the holidays. In addition it's always nice to try new and exciting recipe, and add a couple new and old to the mix. . Every year I make Acorn Squash Florets with Apple Sage Sausage Stuffing They are in the upper left hand corner of this picture. So sorry I was unable to get one closer.But if your looking for some other recipes to serve for your Thanksgiving look here
#Glutenfree Acorn Squash Florets with Apple Sage Sausage Stuffing
Acorn Squash Florets with Apple Sage Sausage Stuffing Ingredients.
2 acorn squash cut in 1/4" slices
1 lb. Jimmy Dean bulk Sage Sausage
8 Celery Sticks chopped finely about 1 1/2 cups
1 Large Onion Finely Chopped
1 Granny Smith apple finely Chopped
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons Olive Oil 1 Tablespoon Olive Oil for stuffing the rest to be drizzled on squash.
1 cups Chicken Broth or Vegetable Broth
1 loaf of Gluten free bread toasted cubed and buttered
Maple syrup drizzle on top about 1 teaspoon per floret
They make a beautiful presentation, however, this recipe calls for brute force strength so I always make sure Mr. Fix It is around to cut the squash for me.
Sunday, October 7, 2012
Sweet Potato Bacon Beet Salsa Ingredients:
1 large sweet potato or yam
3 pieces of apple wood bacon
4 to 5 whole beets that have been cooked and peeled ( I buy the precooked ones at Trader Joe's)
Chop and peel a large sweet potato or yam in nickle size chinks place inside pan and cover so it will steam to for about 5 minutes. When golden brown on both sides add Beets that are also chopped into nickle size cubes.
Next stir and cover for about 5 min.
How will you serve your Sweet Potato Bacon Beet Salsa ?
This week our host is Pam from The Meltaways and Pam loves October and all things Orange! She challenged the Sunday Supper Team to share their favorite Orange Recipe. Who knew there could be so many amazing orange recipes. Leave it to the Sunday Supper Team to come up with so many delicious Orange options. Can you believe we had close to 60 recipes submitted for this week’s #SundaySupper Event? Pam’s love for spending time Around the Family Table is evident in her posts on her site.
Friday, October 5, 2012
Gluten Free French Onion and Sausage Soup
French Onion and Sausage Soup Ingredients:
2 Large Onions
1 pound Sage Sausage make sure it's gluten free with no fillers
1 32 oz box of Beef Broth
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon of Garlic Powder
½ stick of butter
Parmesan/ Mozzarella gluten free toast Ingredients:
3 Tablespoons softened butter
1 cup Parmesan cheese grated
1 cup Mozzarella cheese grated
Loaf of Gluten Free Bread
Take Onions and slice very thin.
To make Parmesan/ Mozzarella toast butter gluten free bread add Parmesan toast in broiler or Toaster oven and brown then add Mozzarella on top until melted. Cut off crust and Float in bowl or serve on the side. Make sure to watch can burn easily!!!!
Enjoy and Bon Appetite
Wednesday, October 3, 2012
#GlutenFree Upside Down Banana Bread Pudding
I really love making bread pudding especially when I have a ton of heels from bread and a lot of bananas. I had a party to go to that weekend and I just didn't want to take the typical bread pudding. So I went to my freezer to see what was available and I found two wonderful items that I always keep frozen; Old Bananas and The heals and crust for gluten free bread so I thought I would try to master a fabulous dessert that could be a go to and it was given fabulous reviews from all of my friends and neighbors so now I am going to share it with you.
- When the bananas turn brown throw them in the freezer so when you make banana bread or even Upside down Banana Bread Pudding you have them available.
- When a loaf of bread is opened take the heal or crust and place in freezer at the end do the same. I know my family never eats this part of the bread so instead of waiting keep a bag of heals and crust in freezer so when you make anything that calls for bread you have it already.
4 of the nastiest bananas you can find
1 banana instant pudding small size make sure it is made with corn starch.
2 cups milk
½ teaspoon All spice
1 teaspoon cinnamon
6 cups gluten free bread torn into small pieces
2 Tablespoons butter for buttering dishes
2 nice bananas for upside down portion sliced
3/4 cup brown sugar
13" x 9" Pyrex, (6) Larger Ramekins 8oz, (12) 4 oz. ramekins. You choose one
Large Bowl or Kitchen Aid Mixer Bowl
Cooking Spray for foil or NON STICK FOIL Crisco makes a good one with no gluten.
Bon Appetite and Enjoy!!