Gluten & Dairy Free Maple Pumpkin Pie

Happy Thanksgiving!!!! 

It's is that time of year again when you pull out all of your favorite recipes, and I want to share with you my personal favorite. Gluten & Dairy Free Maple Pumpkin Pie!!! Being completely gluten and dairy free I was so disappointed when I learned that I could not have my favorite Thanksgiving dessert.  I have been gluten & dairy free for 3 years. Last year I found this recipe and decided to try it out, hoping and praying that it would taste the same. Surprise!!!!! It was even better then I remembered. So below is the recipe and I add a few notes of what I did that made it better. Enjoy!!

Gluten & Dairy Free Maple Pumpkin Pie

Ingredients:

1 unbaked Best Gluten-Free Flaky Pie Crust Recipe (I didn't have time to make a crust so I found one at the store. Also gluten free & dairy free.)

15 ounces unsweetened pumpkin puree

1/2 cup almond milk (or rice milk, hemp milk, coconut milk beverage, etc...) (I used rice milk.)

1/2 cup pure maple syrup (I used Agave.)

2 eggs (I used duck eggs.)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon sea salt

1/4 teaspoon ground cloves
1 1/2 teaspoon pumpkin pie spice (the original recipe didn't have this ingredient, but I added  it because I like the pumpkin.)

Instructions:

Whisk all of the ingredients in a medium size mixing bowl until well blended.

Pour filling into the prepared unbaked pie shell and bake in a preheated 400 degree (F) oven for 15 minutes. Reduce the oven temperature to 350 degrees (F) and bake for an additional 40 to 50 minutes. The pie is completely cooked through when a toothpick inserted in the center of the pie comes out clean. (It took longer to cook then I thought. The middle shouldn't jiggle anymore and it should have the darkened look. I didn't have to put foil on the crust this time, last time I did. I think it depends on the crust you have.)

Allow to cool completely before serving.

Honey Mustard Chicken

The first recipe is the recipe that our family uses. We LOVE this dish and it has always been a great hit with all friends that we have served it to.

After the pictures there will be another recipe, that is the original recipe.

Honey Mustard Chicken
Enough Chicken to cover the bottom of the pan.
4 T Butter
1/2 cup honey
1/4 cup yellow mustard
1 tsp salt

 Place the chicken into the pan. In a bowel, mix the honey, salt, and mustard together until blended thoroughly. Pour the sauce into the pan on top of the chicken. Cut the butter to a 1/4" thickness and place all around the pan. Preheat the oven to 375° and cook for 1 hour. When the chicken is fully cooked inside take it out and serve.
Note: If you are going to use a 9x13 pan, you need to double the recipe.
Note: This dish is Gluten Free, but not Dairy Free. I used Earth Balance Vegan shortening.

Rice ready to be made!!

Gluten Free and Dairy Free dish!!!!

Regular.

This is how we make our plate up. It is so good!!!!

Chicken Diablo
1 cut-up fryer chicken
4 T butter (1/2 stick)
1/2 cup honey
1/4 cup prepared yellow mustard
1 tsp Salt
t tsp curry powder

Melt Butter. Mix in honey, mustard, salt, and curry powder. Roll chicken in mixture. Place in baking dish skin side up. Bake at 375° degrees for 1 hour.

11/30/12

Today is the last day of November and tomorrow will be December. Wow!

It seems just like yesterday was Christmas. It is kind of hard to believe that Christmas is almost here.

Below are some pictures that I took last year.

 

Merry Christmas!!!!!!!!!

 

Ice Cream Sandwich Dessert

Ice Cream Sandwich Dessert by my Grandma.

Place ice cream sandwiches in 9x13 dish.
Spread a layer of Cool Whip topping. Make one more layer of ice cream sandwiches then a final layer of whipped topping.
Freeze. When serving, swirl chocolate and/or caramel topping over each piece.

My Grandma taught me this recipe when she was here for a visit.

Caramel Apple Dip

Caramel Apple Dip by my Mama
(1)  8oz. cream cheese
3/4 c. sucanat or brown sugar
1 tsp. pure vanilla

Mix ingredients with a mixer, which makes the dip smooth and eliminates the clumps. Serve with apple slices. Enjoy!

This is a family favorite.

Mama's stir-fry

Mama's stir - fry

Ingredients are:
broccoli, cooked chicken, olive oil, and teriyaki sauce. You determine the quanities needed.  

Cut broccoli in bite size pieces.
Cut cooked chicken in bite size pieces.
Few tablespoons of oil to heat and add
broccoli. Steam broccoli 3 minutes at medium
heat. Add chicken pieces,Yakisoba noodles,
and teriyaki sauce. Heat thoroughly and serve.

This recipe is one of my family's favorite. It is VERY GOOD and quick meal to make.

Lemon Bars

Lemon Bars


Crust:
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
pinch of salt
2 sticks butter, at room temperature, plus more for greasing

Filling:
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice

Directions:
Preheat oven to 350 degrees. Lightly grease a 9 by 13 by 2-inch pan. Make the crust by combining the flour, confectioner's sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioner's sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done!

Enjoy!

GIVE - ME - A - BREAK PINAPPLE CAKE

  GIVE-ME-A-BREAK PINEAPPLE CAKE  ( A recipe from my grandma)

             1 box yellow cake mix
             1 can (20-22 oz.) crushed pineapple
             2 (4-serving size) boxes instant vanilla pudding
             3 c. milk

Prepare and bake cake according to directions for 9x13 pan.  (I always use the 'low fat' recipe that is printed on the box.)
Upon removing cake from oven, pierce cake with fork at frequent intervals and top with pineapple and juice.
Prepare pudding according to directions, using the milk.  Spread on top of pineapple.  Top with Cool Whip, if desired.

Corn Casserole Recipe

Corn Casserole by my Mama

1 can whole corn kernel ( do not drain )
1 can cream style corn
2 eggs, beaten
8 oz. carton sour cream
1 package Jiffy Corn Muffin mix

Mix all together and pour into greased 9 x 13" baking dish. Bake 45 minutes at 350 degree.

One of our family favorite recipes and from my Mama.

Upside Down Apple Cake

·         Butter 9 inch cake pan with 2 inch sides. Heat oven to 350. This recipe is from Cooks Illustrated

TOPPING
4 Granny Smith or Golden Delicious apples cored and peeled
2/3 cup brown sugar
2 T lemon juice
1/2 stick butter(4 T)

Cut up 2 apples into 1/2 inch slices and 2 into 1/4 inch slices.  Heat butter in skillet over med-high heat. When foaming subsides, add the 1/2 inch slices and cook until they begin to caramelize about 4-6 minutes. Then add the rest of the slices, brown sugar and the lemon juice. Looks inviting. When the sugar is dissolved and apples coated about a minute later, pour this into the cake pan and spread it evenly.

CAKE
1 cup Flour
1 T cornmeal
1 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
6 T butter, melted and slightly cooled

Mix the flour, corn meal, baking powder and salt in one bowl. In the other, whisk the eggs and sugars until well blended. Then add butter and whisk it together, then the sour cream and vanilla. Add the dry mixture to this and whisk until combined. Spread the batter over the apple mixture in the pan. I found putting dollops of it in the pan and then gently spreading it worked the best.

Bake for 35-40 minutes or until cake is done. Cool it for 30 minutes then use a knife to loosen edges from pan. Take a wire rack and hold it firmly over the pan and turn it upside down onto the rack. Put a plate underneath to catch the drippings. Instead, you can turn the cake onto a plate and not use the wire rack. Then let it cool as much as you like, transfer to a serving tray, cut and serve. Enjoy!

A Favorite in my Family

Honey Mustard Chicken by my Mama

5 chicken breasts
4 T butter (1/2 stick)
1/2 cup honey
1/4 cup prepared yellow mustard
1 tsp salt

Melt butter. Mix with the butter, honey, mustard, and salt. Place chicken in 9 x 13 pan. Pour mixture over chicken. Bake at 375 degrees for 45 min.

This recipe is one our of family favorites. We all like it served with cooked rice.