[Carriefaith]

Apple Crisp
4-5 bitter apples, peeled and cut into slices (Granny Smith maybe?)
1 cup Kinnikinnick All Purpose Flour Mix (or your personal favorite mixture)
1/2 cup of brown sugar (you may need more!)
1Tlb Cinnamin
3 Tbl Earth Balance soy butter (or oil)

Basically this is really simple. Use a medium sized pan for baking brownies. Coat the pan in some melted butter (or use oil if easier), place apple slices onthe pan in rows. Mix gluten-free flour, cinnamin and brown sugar together in a bowl. Sprinkle the whole dry mixture on top of apples. Pour melted butter or oil on top and bake for about 20-30 at 350 until done. Keep checking so that it doesn't burn.

[AndreaB]

Thank you Carrie.

My husband was looking for apple crisp. I will definately try this.

[happygirl]

This is a great thread...I just wanted to say thanks to all for sharing!

[Robina]

Sweetfudge, on Nov 19 2006, 07:11 PM, said:

Robina, what is a gingerbread truffle? It sounds delicious! I'd love a copy of your mom's recipes

Sorry sweetfudge for not getting back to u sooner... I've been working 16 hour days and haven't gotten to the forum as much as I would like to... I'll get the recipe from her today and post it in it's own topic for Christmas desserts :-)

[broncobux]

Bump

It that time of year to make Happygirl's Pumpkin Cheesecake and Elfkin's yummy pumpkin bars...

[broncobux]

I made Happy Girls' Pumpkin Cheescake last night again



One with crumbled chocolate cookie crust and one with ginger snap cookie crust



Gonna be a feast on Sunday (I am holidng a gluten free Turkey Day at my house since my mom is in town and she is recently diagnosed and won't be bale to have one at home in Ohio)

[jerseyangel]

broncobux, on Oct 19 2007, 04:11 PM, said:

Gonna be a feast on Sunday (I am holidng a gluten free Turkey Day at my house since my mom is in town and she is recently diagnosed and won't be bale to have one at home in Ohio)

Sounds nice--hope you all have a great day

[Sweetfudge]

so here's a question. i bought a baking pumpkin. does it work the same as far as measurements go for recipes w/ canned pumpkin stuff? what would i need to do instead? just thought i'd be ambitious. maybe i'll just make it into a soup, and save the canned stuff for the baking. i read in a health food magazine last month that canned pumpkin is actually better than real pumpkin. maybe not calorie wise, but as far as baking goes, and flavor goes. hm, who knows.

clbevilacqua, on Nov 4 2006, 04:04 PM, said:

I don't know if you can find chocolate chips that meet your requirements, as I only need to be gluten-free. But my first year making a pumpkin pie I hadn't yet figured out a crust and used crushed pecans and crushed chocolate chips mixed together. Put them in the bottom of a greased pie plate and microwave them until soft enough (but not melted) to push down and together. Then just pour a no-bake pumpkin pie on top. Everyone loved it so much (and I was the only gluten-free person at the meal) that it is requested every year! I also drizzled a fine thread of melted chocolate on top of the pie for decoration.

mmm, this sounds heavenly!

broncobux, on Oct 19 2007, 02:11 PM, said:

I made Happy Girls' Pumpkin Cheescake last night again



One with crumbled chocolate cookie crust and one with ginger snap cookie crust



Gonna be a feast on Sunday (I am holidng a gluten free Turkey Day at my house since my mom is in town and she is recently diagnosed and won't be bale to have one at home in Ohio)

how fun! hope it went well!! and the cookie crusts sound great!!

[happygirl]

broncobux, on Oct 19 2007, 04:11 PM, said:

I made Happy Girls' Pumpkin Cheescake last night again

One with crumbled chocolate cookie crust and one with ginger snap cookie crust

BB---I actually thought of you about two weeks ago when I was eating the cheesecake myself. I'm happy you enjoy it. My mom is a sweetheart and made it for me....it is SO delicious!

BTW, we've started adding a bit more pumpkin for a stronger taste. Last batch one had a crust (ginger snap cookie, like yours) and the other was crustless. Delicious!

[zkat]

This is my husband's Nanny's recipe. It has been a family favorite for years and I was delighted to find out it can easily be made gluten free

Corn Bread Stuffing

Bake 2 cornbreads-I follow the directions on the back of the cornmeal package.

Boil a regular cut up chicken until tender. Remove chicken from broth.

Chop some celery and onion and saute in skillet with some butter.

Mix celery mixture and cornbread mixture. Add all of broth from chicken. And if needed, 1 can chicken broth. Stir well. (should be soupy) Add sage to taste. Spray large pan with Pam and add dressing. Bake at 350 degrees until brown on top.

You can (and she usually does) add chicken pieces on top of dressing before baking

[missy'smom]

Sweetfudge,

Yes you can sub it cup for cup. Just puree it really good and be sure that there are no tough fibers before pureeing. For baking, if you feel that it is a little thicker than the canned you can mix in a tiny bit of water or milk. If it seems thinner, you can decrease the amount of liquid in the recipie by a few tablespoons. You'll enjoy the freshness of it I think. I do this with butternut squash and use it instead of pumpkin for our Thanksgiving pie. I freeze the extra in 1 cup containers.

Have fun!

[Mango04]

This recipe is amazing! I used 1/2 cup applesauce and 1/2 cup walnut oil instead of 1 cup oil.

I used 1 cup sucanat instead of 1 2/3 cup sugar, and 1 t. pumpkin pie spice mix instead of 1 t. cinnamon.

Then...since I'm casein-free, I added chopped walnuts to the top of the cake when there was about 10 minutes baking time left. When it came out of the oven I drizzled icing made with rice milk and powdered sugar over the walnuts. It was REALLY GOOD

elfkin, on Nov 5 2006, 10:40 AM, said:

Pumpkin Bars
(Sort of a moist pumpkin cake with cream cheese icing)

4 eggs
1 2/3 cup of sugar
1 c. oil
1 can (@16 oz.) of pumpkin

Beat this together until fluffy.

In a seperate bowl, mix:
2 cups gluten-free flour (I used Bob's - but whatever)
2 t. baking soda
2 t. cinnamon
1 t. salt
1 t. gluten-free baking powder

Mix the wet and dry ingredients together and pour into a 9x13 pan.
Bake @ 350 for @ 30 minutes or until it is done all the way through - test with a toothpick if needed.

Icing is made by creaming 3 oz. of cream cheese and 1/2 c. softened butter together. Then add 2 cups powdered sugar and 1 t. vanilla. Beat well.

Pour icing over bars while they are hot. The icing will melt across the bars into yummy pumpkin loveliness!

This is our favorite holiday treat!

[almostnrn]

Yippee it is Thanksgiving time again!! I never thought I would feel that way again but thanks to everyone here and all of the great recipes last year was a HUGE hit and this year will be even better!

[emcmaster]

We just made this today, in preparation for our Thanksgiving. We had been planning on holding a "Thanksgiving in October" today and had invited 8 people, but we had to cancel on Friday, as I got extremely sick. I still feel pretty darn awful, but we wanted to try this recipe out, so my husband, as he does most of the cooking anyway (he likes it whereas I tolerate it), made some with my assistance from the couch.

Quote

Gluten Free Stuffing (Shauna James Ahern)

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled (we used 1 loaf Kinnikinnick white sandwich bread, thawed, and cubed and then toasted in the oven on broil for a minute or so on each side)
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper


Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.