Sweet Potato Pie

3 tablespoons all-purpose flour
1 2/3 cups sugar
1/2 teaspoon ground nutmeg
Pinch of salt
1 cup mashed sweet potatoes
2 large eggs
1/4 cup light corn syrup
1/2 cup butter, softened
3/4 cup evaporated milk
1 (9-inch) unbaked pastry shell

Heat oven to 350 degrees F.
In a small bowl, combine the flour, sugar, nutmeg, and salt.
In a large bowl, beat the potatoes, eggs, corn syrup, butter and sugar mixture. Gradually stir in milk. Pour into pastry shell.
Bake for 55-60 minutes.
Cool on a wire rack for 1 hour.
Refrigerate for at least 3 hours before serving.
Refrigerate leftovers.

Source: Recipe Goldmine

GFCF Mini Apple Crisp


For each serving:
1 medium apple, peeled and sliced
1 tablespoon Gluten free flour mix
1 teaspoon Apple pie spice blend
2 tablespoons brown sugar
1 tablespoon butter
2 tablespoons quick-cooking oats
1 teaspoon ground cinnamon


Place apple slices in a small greased baking dish, like a ramekin. In a small bowl,  combine flour, apple pie spice,  and brown sugar; cut in butter until mixture resembles coarse crumbs. Add oats and cinnamon. Sprinkle over apple slices. Bake, uncovered, at 350° for 35-40 minutes or until tender. Serve with cream if desired.

Nutrition Facts
1 each: 334 calories, 12g fat (7g saturated fat), 31mg cholesterol, 127mg sodium, 56g carbohydrate (40g sugars, 3g fiber), 3g protein.

Modified from the Original recipe published as Mini Apple Crisp in Taste of Home December/January 1994

GfCf Southern Fried Green Tomatoes

3 firm green tomatoes
salt
1/2 cup gluten-free rice flour
1 cup cornmeal
1/2 cup cornstarch
1 tablespoon seasoned salt
3 Tablespoons Old Bay Seasoning
1/2 teaspoon of white vinegar or lemon juice added to 1/2 cup almond milk
1 1/2 cups vegetable oil for frying


Slice the green tomatoes 1/4 inch thick and place on a paper towel-lined plate.
Salt the tomatoes on both sides and let sit for 10 minutes. Do not skip this step, it helps draw the extra water out of the tomatoes.
Pour the milk with vinegar into a pie pan or shallow dish. Add tomatoes to the buttermilk.
Heat oil in a large pan.
Combine the gluten-free flour, cornmeal, cornstarch, Old Bay seasoning and seasoned salt to a pie pan or shallow dish. Mix until fully combined.
Dip milk covered tomatoes into the gluten-free cornmeal-flour mixture. Cover both sides of the tomatoes with the mixture.
Drop the tomatoes into the hot oil. Fry until golden.
Remove from pan and place on a paper towel-lined plate.
Serve while still hot.

Modified slightly from the recipe at Mama Knows Gluten Free

Marshmallow Filled Chocolate Eggs (GFCF)


3 envelopes of unflavored gelatin
2 cups of sugar
2/3 cup of white corn syrup
gfcf chocolate chips

Make marshmallows according to this recipe.
The next day, turn marshmallows out and cut with an egg-shaped cookie cutter.
Melt chocolate chips. Coat marshmallow eggs in chocolate. Turn out on a parchment lined cookie sheet or tray. Sprinkle with Easter sprinkles, if desired. Put in refrigerator to harden.

Save the leftover pieces of marshmallows and use as you would regular marshmallows.

Chocolate Chip Cookie Dough Filled Chocolate Eggs


½ cup soft butter
¾ cup brown sugar
2 teaspoons vanilla
¼ teaspoon salt
¾ cups flour
2 teaspoons milk
½ cup powdered sugar
½ cup mini chocolate chips

In large bowl cream together butter and brown sugar. Add vanilla, salt, flour, milk and powdered sugar. Mix until well combined, add chocolate chips.
Scoop dough into 1 inch + balls and shape into eggs on a parchment paper lined pan.
Freeze for at least 2 hours.
After 2 hours, melt the chocolate almond bark according to the package.
Dip each frozen egg into the chocolate, shake off extra and put on parchment paper, let dry.

Makes 16-18

Easy Homemade Chocolate Peanut Butter Eggs


1 cup creamy peanut butter
¼ cup butter-melted
2 Tablespoons brown sugar
2 teaspoons vanilla
Dash of salt
2 cups powdered sugar
about 10-12 oz. chocolate or chocolate chips 

Stir together peanut butter, melted butter, brown sugar, vanilla and a dash of salt, just to combine.
Gradually mix in powdered sugar.
Line a tray with parchment paper. Using your hands, shape into eggs and place them on the tray. If it is too soft to mold, you can place in refrigerator or freezer until firmed up a bit. 
Once molded, place them in the freezer for 45-60 minutes.
Melt the chocolate and line another tray with parchment paper.
Using a fork, dip each egg into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. Place chocolate covered eggs on the parchment paper lined tray. Refrigerate until chocolate has set.
Store in the fridge or freeze for longer storage.

Makes about 16-18 eggs.

source: modified slightly from the recipe at Oh My Goodness Chocolate Desserts

Cheesy Artichoke Bread

Cheesy Garlic Bread meets Baked Artichoke Dip.

2 tbsp butter
2 cloves garlic, pressed
1 (14 oz) can artichoke hearts, drained and chopped
1 cup shredded cheddar and mozarella cheese blend
½ cup grated Parmesan cheese
¼ cup sour cream
1 large shallot, finely minced
1 small loaf ciabatta bread
Salt and black pepper

Preheat broiler, and line a large baking sheet with aluminum foil.
In a large skillet set over medium-high heat, melt the butter and cook garlic about 30 seconds. Remove from heat, and stir in artichoke hearts, mozzarella, cheddar, Parmesan, sour cream and shallot until combined.
Slice the bread lengthwise. Place the bread halves on the prepared baking sheet, cut side up, and spoon the cooled cheese and artichoke mixture overtop. Broil until cheese is melted and bread is hot. Cut each half into six pieces and serve right away, while the cheese is still nice and melty.

source: Crumb

Pots de Creme


12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs, Room Temperature
2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
1 pinch Salt
8 ounces, fluid Strong Hot Coffee

First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

King Cake for Mardi Gras

Make dough and roll as you would for Cinnamon Rolls, (or you can use defrosted frozen bread dough) but leave in a roll (do not cut).
Lay roll on a cookie sheet and curve roll into a circle by connecting the ends together. Bake 350 deg. F oven for 20-25 minutes.

Let cool. Once cool, mix 1/2 package cream cheese, softened with 1/3 cup confectioner's sugar and just enough milk to allow the mixture to mix and create a runny icing. You want it to pour over the top of the cake but not all run off. Pour icing over cake and then sprinkle the cake with green, yellow and purple colored sugars.

Betty Crocker Merry Christmas Cookies, dark and light

1/3 cup vegetable shortening
1/2 cup granulated sugar
1 egg
2/3 cup honey for light cookies (or molasses, for dark cookies)
1 teaspoon lemon or vanilla extract, for light cookies (or for dark cookies, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice)
2 3/4 cups all-purpose flour
1 teaspoon baking soda 
1 teaspoon salt

In a large bowl, cream vegetable shortening, sugar, egg, honey, and lemon extract until light and fluffy. Sift in flour, baking soda, and salt; stir until well blended. Refrigerate dough at least 1 hour or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease Cookie Sheets.
On a lightly floured board, roll dough 1/4-inch thick with your Rolling Pin; cut into desired shapes with your favorite Cookie Cutters. Place 1-inch apart onto prepared cookie sheets. Bake 8 to 10 minutes or until edges are light brown. Remove from oven and cool on wire cooling racks.

Betty Crocker Pinwheel Cookies

pictured on right
1 package (3 oz) cream cheese, softened
1 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/8 teaspoon salt
1/4 cup cookie filling (or jam/preserves)
In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour and salt. Cover and refrigerate about 30 minutes or until firm.
Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets.
Spread each square with about 1/4 teaspoon cookie filling. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.

Cardamom Walnut Crescent Cookies

Almond Crescent Cookies, almond, pecan or walnut these melt in your mouth Christmas Cookie Recipe are a must make. Delicious.
1 cup walnuts
1 tsp ground cardamom
3/4 cup confectioner's sugar
1 cup ( 2 sticks) unsalted cold butter, cut in pieces
2 tsp vanilla extract (you can use 1 tsp almond extract instead if you like)
2 cups all purpose flour
1/2 tsp salt
coating
1/2 cup confectioner's sugar, sifted

Put the walnuts, cardamom, and sugar in the bowl of a food processor and pulse to combine. Then process until the walnuts are finely ground.
Add in the pieces of COLD butter and vanilla and pulse/process until the butter is fully incorporated.
Add the flour and salt, and pulse to combine. Then process just long enough so that the dough comes together. I do a combination of pulsing and processing so everything gets thoroughly mixed, but not over mixed.
Turn the dough out onto a floured surface and bring it together with floured hands. Divide it into 3 pieces. Roll each piece out into a 1 1/2 inch rope. Wrap in plastic wrap and twist the ends securely. Refrigerate for at least 1 1/2 hours. You can leave the dough logs refrigerated for up to a few days if you want to make them ahead. You can also freeze them.
Preheat oven to 350F
Working with one log at a time, (keeping the others refrigerated) cut it into 1 inch pieces, and then form those into crescents with your hands. The original recipe says to freeze the cookies for 20 minutes at this point. FYI ~ I found that didn't make much of a difference so I skipped it. Place on a parchment lined baking sheet and bake for about 12 minutes until the cookies are set but not browned. They should just be beginning to show a little golden color around the edges, but that's it.
Remove and let the cookies cool on the pan.
Coat the cookies in powdered sugar after they've cooled. You can also coat them when they are still slightly warm, your choice.
Cookies will keep for a week in an airtight container at room temperature.

PEANUT BUTTER OATMEAL COOKIES

1 1/4 cup flour
1/2 tsp baking powder
1 tsp baking soda
1/2 cup packed brown sugar
1/2 cup white sugar
1 stick unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup chunky peanut butter
3/4 cup oats

Preheat oven to 350 degrees F.
In a small bowl, whisk together the flour, baking powder and baking soda.
In large mixing bowl, cream together the softened butter, brown sugar and white sugar until smooth, about 2 minutes.
Beat the egg, vanilla extract and chunky peanut butter into the sugar mixture.
Slowly add the flour mixture to the sugar mixture until it's just mixed.
Fold in oats, being careful not to powder them.
Roll 1 1/2 inch balls of dough and place on a baking sheet prepared with parchment paper, about 2 inches apart.
Bake for 12-14 minutes.
Soft & Chewy Peanut Butter Oatmeal Cookies

Soft and Chewy M&M Chocolate Chip Cookies

Soft and Chewy M&M Chocolate Chip Cookies - my favorite chocolate chip cookie gets all dressed up for the holidays! The addition of bright red and green M&M's makes them perfect for Santa! No chilling required, which is a bonus if you make them with kids!1/2 cup unsalted butter softened to room temperature, 1 stick
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup and 3/4 to 2 cups all-purpose flour
1 3.5 oz instant vanilla pudding mix
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
3/4 cup red and green M&M's

Preheat oven to 350 degrees F.
Line a baking sheet parchment paper. Set aside.
In a large mixing bowl, cream butter for 30 seconds. Add both sugars and beat for 3 minutes, until light and fluffy.
Add egg and vanilla and mix until well incorporated.
In another mixing bowl, whisk together flour, pudding mix, soda and salt.
Add the dry ingredients to the butter sugar mixture and mix with an electric mixer until almost incorporated. Switch to a rubber spatula or a wooden spoon, add chocolate chips and M&M's (reserving some) and stir in until well mixed.
Scoop the cookie dough with a medium (1 and 1/2 tablespoon) cookie scoop. Roll into balls and place on prepared cookie sheet, spacing them 2" apart.
Press reserved chocolate chips and M&M's onto the balls.
Bake cookies for 9 to 11 minutes. Cool for 2 minutes on the sheet, then transfer onto a cooling rack to cool completely.

Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
    1 cup chopped nuts (optional)
  • PREHEAT oven to 375° F.
  • COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets. 

  • BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

3 INGREDIENT PEANUT BUTTER COOKIES


    1 cup creamy peanut butter
    1 cup sugar
    1 egg

    Combine all ingredients and mix until smooth. Drop by tablespoonfuls on baking sheet lined with parchment paper. Bake at 350 for 6 to 8 minutes. Be careful not to over bake or the cookies will be too crisp.

3-ingredient Creme Brulee

source: Tasty

Preheat the oven to 325˚F (160˚C).
Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
Add the egg yolk (or whole egg) into the melted ice cream and whisk well.
Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.

source: Tasty

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