Homemade Cranberry Sauce

November 16, 2012 By

 

Do you make your own cranberry sauce or do you buy the canned stuff? I have a brother-in-law that swears he has to have the canned junk, but I always make us fresh cranberry sauce. I love the zesty zing of it, and I actually love preparing it. It is super easy to make, and only mildly time consuming. But the results are a beautiful jewel toned jelly that you can’t beat. We start making it early and have it all winter long. I buy huge bags of the cranberries from Costco. No, they aren’t organic, but they aren’t over processed either.

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Homemade Cranberry Sauce
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Easy Cranberry Sauce
Ingredients
  • 6 cups washed, fresh cranberries
  • 2 cups sugar
  • 2 cups water
Instructions
  1. In a large pot bring the water and sugar to a boil.
  2. Add the cranberries and return to boil.
  3. Simmer the cranberries for 10 minutes.
  4. Pour into a bowl and allow to cool.
  5. Store in refrigerator to chill.
  6. Serve.
  7. You can also can the sauce while it is hot.
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Gluten Free Pumpkin Pie from a Pie Pumpkin

November 15, 2012 By

My CSA had pie pumpkins as an available fruit, and since I have never made a gluten free pumpkin pie from a pie pumpkin, I decided to get one. It was a beautiful, small pie pumpkin and the boys could not wait for me to turn it into their favorite Thanksgiving treat – gluten free pumpkin pie. So here is my gluten free pumpkin pie recipe.I hope you enjoy.

Recipe derived from Pick Your Own

5.0 from 3 reviews
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Gluten Free Pumpkin Pie from a Pie Pumpkin
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fragrant Thanksgiving dessert
Ingredients
  • 3 cups of pumpkin puree
  • 1 can coconut milk
  • 4 eggs
  • 1½ teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup sugar
  • ½ cup brown sugar
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Using coconut oil, lightly grease two pie plates.
  3. Combine all ingredients in a blender and blend until completely combined.
  4. Pour into prepared pie plates (this is a crustless pie).
  5. Bake for 15 minutes at 425 degrees.
  6. Turn oven heat down to 350 and bake for an additional 45 to 60 minutes.
  7. Check for doneness by inserting knife into pie and when it comes out clean it is done.
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I am including instructions for how to roast the pie pumpkin to be used in the above recipe.

Roasting a Pie Pumpkin

1. Wash the pumpkin and cut open.

2. Clean out the pumpkin seeds and scrape clean. Keep the seeds for roasting.

3. Preheat oven to 350 degrees Fahrenheit.

4. In a large baking dish lay the pumpkin cut sides down and add 1/4 inch of water.

5. Bake pumpkin for 30 minutes to 1 hour until fork is easily inserted into the pumpkin.

6. Allow pumpkin to cool.

7. Remove pumpkin flesh and puree until smooth.

8. Use in your favorite Pumpkin Pie recipes.

 

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Gluten Free Dairy Free Hot Chocolate

October 30, 2012 By

gluten free dairy free hot chocolate

Dairy Free Hot Chocolate

With October here I am starting to think about warm sweaters, falling leaves, hay rides and creamy hot chocolate. But in our house it has to be gluten free dairy free Hot Chocolate. I think the best way to make a delicious, creamy gluten free dairy free hot chocolate is to use coconut milk and almond, which is delicious anyway and makes hot chocolate even better.

gluten free dairy free hot chocolate

Gluten Free Dairy Free Hot Chocolate Recipe

1 Can Coconut Milk

1 Tablespoon Honey

2 Tablespoons Unsweetened Cocoa Powder

1/4 teaspoon sea salt

1/2 teaspoon Organic Almond Extract

1/2 teaspoon Chocolate Extract

Method

In a Stainless Saucepan combine all ingredients over low to low/medium heat.

Stir constantly until heated and smooth.

Pass through Mesh Strainers to ensure creaminess

Serve immediately

 

 

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Honey Caramel Pecan Candy

September 19, 2012 By

Honey Caramel

With the holidays coming up and the cooler weather settling in I started to think about making candy. I love to bake but with being Gluten Free sometimes it is hard to come up with really wonderful GF baked goods. But candy is another story. I adore caramel, but most recipes I found contained either evaporated milk in a can or corn syrup. Although you can get organic corn syrup I figured people have been making caramel for a much longer time then they have made corn syrup so their had to be a more natural alternative. Honey! This basic recipe can be found all over the internet so I have no idea who to credit with this. I’m guessing that is because it has been around forever.

Honey Caramel Pecan Candy

5.0 from 1 reviews
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Honey Caramel Pecan Candy
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
a comforting caramel made with simple, natural ingredients
Ingredients
  • 1 cup honey
  • 1 cup cream
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  • pecan halves
  • candy thermometer
Instructions
  1. Place the thermometer in the sauce pan.
  2. Line a baking sheet with parchment.
  3. Heat the milk in the large sauce pan over medium high heat until it begins to bubble.
  4. Add the honey and salt and reduce to medium heat.
  5. Stir continuously.
  6. Bring to 250 degree Fahrenheit, this could take 30 to 45 minutes.
  7. Remove from heat and stir in vanilla.
  8. Pour out and allow to cool some.
  9. MAKE SURE THE CANDY IS NOT TOO HOT - then cut pieces and shape them as desired.
  10. While candy is still warm place a pecan half on top.
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