My Thanksgiving Challenge

[SeMeCl]

I know there are some cooking/baking geniuses out there and I need ideas! PLEASE!

I am currently in Chile and for Thanksgiving there will be a HUGE celebration with the students in my program. Each of us is required to bring a desert to the event. My problem is this: I have none of the billions of flours we have access to in the US. I can obtain corn flour and rice flour and mixes of the two, but nothing more. They have normal things like brown sugar (at least I can make it), sugar, butter, all of the other staples you can think of. The flour is my problem. I would like a good Thanksgiving recipe (something that tastes like Thanksgiving) because this is my Thanksgiving and chances are I won't be able to eat ANY of the other 60 deserts there!!!! Qu

[missy'smom]

You can bake the pumpkin pie filling in a baking dish of any size(several small or one larger) without the crust and call it pumpkin custard. If you don't have access to pumpkin, you can cook, strain and puree other squashes. I often make pies with butternut squash instead of pumpkin. If you need more info about this let me know.

Someone posted a nice fall quinoa dish recently.

Open Original Shared Link

[Karnilla]

I found this recipe in a low-carb cookbook that a friend of mine lent to me. I haven't tried it out, but it sounds like a winner. And it doesn't requite flour.

Pumpkin Pie with Pecan Praline Crust

Crust

2 cups shelled raw pecans

[LuvMoosic4life]

You can bake the pumpkin pie filling in a baking dish of any size(several small or one larger) without the crust and call it pumpkin custard. If you don't have access to pumpkin, you can cook, strain and puree other squashes. I often make pies with butternut squash instead of pumpkin. If you need more info about this let me know.

Someone posted a nice fall quinoa dish recently.

Open Original Shared Link

You could also crush pamela's ginger cookies (or flavor of your choice) and spread it in the pie dish with melted butter to form it, bake it, and the add the filling when it cools...I believe there is a recipe right on the back of the pamela's ginger cookie bag ( if they sell them by you)

[purple]

Here are 2 easy pies, you will need crusts and be sure to read the comments:

Open Original Shared Link (reduce the butter amount)

Open Original Shared Link

For a graham cracker crust replacement go here:

Open Original Shared Link

or try this thread:

Open Original Shared Link

Here is an easy casserole:

Glazed Pineapple Sweet Potatoes

1 can (15oz.) pineapple chunks in juice

1 1/2 lbs. sweet potatoes or yams, peeled and cut into chunks

1/3 cup seedless raisins

1/4 cup brown sugar

3 T. butter, melted

1 tsp. cinnamon

Drain pineapple, reserving 1/4 cup juice.

Combine reserved juice, sweet potatoes, raisins, sugar, butter and cinnamon in greased 9" square or 2 quart shallow baking dish.

Cover, bake at 375 degrees, 35 minutes or until potatoes are tender.

Stir in pineapple, bake, uncovered, 5 more minutes.

[Mtndog]

Chile sounds good! Easiest fall recipe I can think of- Apple crisp!

Apple crisp: For apple crisp, all I do is cut up some apples (enough for the people you are serving) and sprinkle sugar, cinnamon and nutmeg on them and place them in a baking pan. Then for the top, I take a stick of butter and a cup of rice flour (more if your crisp is bigger) in a seperate bowl. Take two knives and slice until the sugar and butter are combined to form a crumbly top. Bake at 325 until the apples are a bit bubbly, serve with vanilla ice cream.

[DMarie]

I found what looks like a great Pumpkin Pie recipe - and I think for the couple of ingredients you don't have, it is an easy sub for what you do have. I will post the link (you can look at the pictures and comments - plus there are other great recipes on this site) - plus I will copy/paste below. No crust needed for this pie!

Open Original Shared Link

Pumpkin Pie

NOTES - I would think the following subs would be ok:

---regular milk for hemp milk

---3 large eggs for the Egg Replacer (1-1/2 tsps of egg replace is = to 1 egg per the Ener-G box)

---a mix of the flours you have for the flours used

Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.

I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work.

In a food processor bowl add:

1 14 or 15-oz can pumpkin

1 1/2 cups plain hemp milk

2 teaspoons bourbon vanilla

2 tablespoons light olive oil

1 tablespoon Ener-G Egg Replacer

3/4 cup organic brown sugar

1/2 cup buckwheat flour

2 tablespoons tapioca starch/flour

2 teaspoons baking powder

1/4 teaspoon xanthan gum

1/2 teaspoon sea salt

1 teaspoon cinnamon or pie spice

1/2 teaspoon nutmeg

Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, like my Flourless Chocolate Cake recipe.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

Makes 8 slices.

[Jenny (AZ via TX)]

Chile sounds good! Easiest fall recipe I can think of- Apple crisp!

Apple crisp: For apple crisp, all I do is cut up some apples (enough for the people you are serving) and sprinkle sugar, cinnamon and nutmeg on them and place them in a baking pan. Then for the top, I take a stick of butter and a cup of rice flour (more if your crisp is bigger) in a seperate bowl. Take two knives and slice until the sugar and butter are combined to form a crumbly top. Bake at 325 until the apples are a bit bubbly, serve with vanilla ice cream.

Where you write" take two knives and slice until the sugar and butter are combined to form a crumbly top", do we add more sugar in the bowl with the butter and flour?

[jerseyangel]

Where you write" take two knives and slice until the sugar and butter are combined to form a crumbly top", do we add more sugar in the bowl with the butter and flour?

I'm not Beverly , but when I make topping for apple crisp I do add sugar to the topping mixture--about equal to the amount of flour. Brown sugar also is yummy in the topping--and an extra dash of cinnamon never hurt anybody

[SeMeCl]

Beverly I absolutely love the apple crisp idea. I LOVE apple crisp!

Thank you for all of your ideas and PLEASE keep them coming (I'm thinking of making two deserts ) Plus there are never too many good ideas.

[Mtndog]

I'm not Beverly , but when I make topping for apple crisp I do add sugar to the topping mixture--about equal to the amount of flour. Brown sugar also is yummy in the topping--and an extra dash of cinnamon never hurt anybody

Patti isn't me but she wishes she was

Sorry, I'm BRAIN dead!!!! What I meant was for the TOPPING take 1 stick of butter, 1 cup gluten-free flour and 1 cup sugar (I'm like Patti- I like to do 1/2 cup brown sugar and a 1/2 cup regular sugar) and use the knives to "slice" it up till it's crumbly.

[jerseyangel]

Patti isn't me but she wishes she was

You betcha!

[Jenny (AZ via TX)]

Patti isn't me but she wishes she was

Sorry, I'm BRAIN dead!!!! What I meant was for the TOPPING take 1 stick of butter, 1 cup gluten-free flour and 1 cup sugar (I'm like Patti- I like to do 1/2 cup brown sugar and a 1/2 cup regular sugar) and use the knives to "slice" it up till it's crumbly.

Ok, thought I missed something there. As you can probably tell, I need really good directions when cooking or baking. I'm trying though! This sounds so good and easy. Thanks for sharing Beverly/Patti. I like the idea of 1/2 brown sugar and 1/2 regular.

[loco-ladi]

Today I made homemade pumpkin pie, instead of using a "regular" crust I took some ginger cookies that "failed to hit the taste mark" crushed em up and made it into a sort of graham cracker crust....

OMG it was awesome! Whole family wants me to make another tomorrow, I got the pumpkin, but am all outta ginger cookies that tasted bad, lol

[SeMeCl]

I like the idea for using cookies as a crust, unfortunately this only serves me when I get back to the US. There aren't any ginger cookies here or really any gluten-free cookies for that matter (well there are some, but it pains me to spend $6 on a bag of 10 miniature cookies ).

[JNBunnie1]

I like the idea for using cookies as a crust, unfortunately this only serves me when I get back to the US. There aren't any ginger cookies here or really any gluten-free cookies for that matter (well there are some, but it pains me to spend $6 on a bag of 10 miniature cookies ).

Just use the crushed nut/ sugar/ butter as a crust. And if you don't have a food processer for the nuts, just put them in a bag and bang on them til they're crushed. Great therapy when you're irritated.