Fall Desserts & Pumpkins

For Family night this week

I put together a little dessert buffet.

Caramel Pumpkin Parfaits

Sugar Cookies on a stick

Homemade Caramel sauce

with apples and toppings

The pumpkins are the horribly fake looking

ones from the Dollar Tree which have a 

line through the center-strange!

Anyway I painted the bottom cream, the top taupe,

 made a stem of paper and wrapped it in twine,

then I added leaves of fabric.

Turned out kind of modern country:)

All recipes are off of Pinterest & can be found 

on my page under "Food"

Seafood Dinner Recipes

Here is the link to make the 

Sand Cake

from our seafood dinner

Sand Cake

I used Nilla Wafers not Oreos as

I thought it might be less sweet

and I used Vanilla pudding not French Vanilla.

And here is the link for the best GF Cornbread Ever!
Moist Sweet Cornbread

Only difference here is I  used Mama's Almond blend
in place of the regular flour.

Dreaming of the Beach

This time for family dinner

I went all out with a beach/seafood

theme to anticipate an upcoming trip

and to cheer us all up in a rainy spring.

The food was great especially the cornbread

and chowder which were both GF.

I made the hot dog octopus and sand cake

for the little people and along with mac and cheese

and blue ocean punch,

they were very happy!

Gluten Free Maple Bars

YES!

Gluten Free Maple Bars!

I was craving a maple bar, really the 

only type of donuts I like and which

I have not had in 6 years.

This recipe is interesting as it has no yeast

but the dough ends up frying up like a yeast donut

not a cake one.

It was suggested on the site to eat while warm

but I actually enjoyed them even more 

when they had sat an hour 

and even the next morning.

Disclaimer:

I have not had a donut in 6 years!! 

I may not be the best judge of 

the texture and taste but my son

who has only been GF for a month 

said they were excellent.

Donuts

1 egg beaten

1 c. buttermilk

1/8 c. butter melted

 mix together

2 1/2 c.GF flour

(I used Mamas almond blend)

1/2 c. sugar

1 tsp. baking soda

1/2 tsp baking powder

1 tsp salt

t tsp. xantham gum

mix together

Add wet ingredients to dry mix gently

then knead a few times.

Let sit for 15 minutes.

Roll out on rice flour dusted surface, 

to about 1/2 inch deep.

Cut into squares about 2x2.

Fry in very hot oil until brown on both sides.

Drain on paper towel.

Frost when mostly cool.

Maple Frosting

1/4 c. melted butter

1 tsp maple flavoring

1 T. milk

1 1/2 c. powdered sugar

Beat until smooth

Sweet and Salty Fritos Snack Mix

This recipe is gluten free

and was a big hit with everyone who 

tried it, especially my little niece 

who enjoyed the peanut M&Ms 

with out the rest:)

2 c.Corn Chex

10.5 oz bag Fritos

2 c. GF Pretzels

1 1/2 c. Peanuts

Mix in large bowl

1 c. Brown sugar

1/2 c. butter

1/2 c. corn syrup

Melt over medium heat. let mixture come to a boil

and then boil for 4 minutes without stirring.

Pour over Frito mixture, stir to coat evenly.

Transfer mix to a large roasting pan

and bake at 350* for 8 minutes.

Remove from oven, stir and bake for 

8 minutes more.

Transfer mixture to a wax paper lined

counter and let cool completely.

When cooled sprinkle with 

1-2 c. Peanut M&Ms.

Store in airtight container.

Modified from recipe

at

Recipe Girl

What's For Dinner?

It's all Gluten Free these days as my son 

is eating that way too now...makes it a lot

more simple for me!

Sugar...Flour...Butter

Yesterday was baking day.

I always ask my boys which 

Christmas cookies they want me to make

and they all like the same ones

which as I was baking I realized

contain the same 3 main  ingredients

with a slight variation

to added ingredients and shape!

Flour

Sugar

Butter

My forays into GF baking didn't go so well,

the cookies flattened into butter pools

and the tarts fell apart when looked at...

First Fudge of the Season

I found an interesting recipe for

fudge in a book called

" A Vintage Christmas"

It is called Mackinaw Island Fudge

However it was not as good as the recipe

promised so I'm back to my old favorite

from the back of the marshmallow creme jar!

Any of you Michigan people tried this famous

fudge while visiting Mackinaw?

Just wondering if it's supposed to be more

like chocolate than fudge?

Gluten Free Fall Baking

 Spice cookies w/ Pumpkin Kisses
Spice Blossom Cookies

 

 

 Cinnamon Rolls
 

Caramel Apple Cake
chunky caramel apple cake

 

 

All 3 were good in their own way

and as with most things GF they are

best when fresh.

I modified regular recipes

for the cake and cookies
(see links)

and tried a recipe from a friend for the

cinnamon rolls.

Greek Gyros

This was a great, light meal

and though I had to have mine on rice

not a pita bread, it was a hit with

my son who said it was "delicioso"

I'm linking up with Aimee

at

 

 I started by marinating the chicken tenders

in Kens Greek salad dressing.

I fried the onions but

they are really supposed to be raw.

The chicken can be grilled or cooked in hot fry pan

 

Tzatziki Sauce

1/2c. cucumber grated

1 tsp. sea salt

1 c. plain Greek yogurt

1/4 c. sour cream

1 T. lemon juice

1/2 T. rice vinegar

1 tsp. olive oil

1 clove garlic

1 T. chopped dill

1 T. chives chopped

1 T. Mrs. Dash Lemon seasoning

salt and pepper to taste

 

Toss cucumber with salt and let sit

at least 5 mins. Squeeze out excess water.

Mix all ingred. together and refrigerate

at least 1 hour to blend flavors.

 

Warm Pita bread in microwave or on grill.

Layer hummus, chicken, onions,

 olives, lettuce, tomatoes,

Feta cheese and Tzatziki sauce.

Fold pita in half or roll up.

Enjoy!



End of Summer Supper

As the summer winds down and

peach season vanishes into

fall, it's always tasty

to have peach waffles for supper

with REAL whipping cream!

I'm not sure whether to call it  dessert or

supper, but it sure is good!

Corn Salad

On a few blogs I've seen recipes

for corn salad and with the 

corn season in high yield right now

I figured I'd give it a try.

It was absolutely delicious

and I ended up eating it as a meal

for lunch several times.

It may sound like a strange combo but

it is worth a try if you like corn.

   Corn Salad

4 ears of corn cooked and kernels cut off

(or 4 cups of frozen corn cooked and cooled)

1 red pepper cut into small pieces

1 green onion chopped

2 cups of cherry tomatoes cut up

1 c. grated cheddar cheese

1/4 c. mayonnaise  (or to taste)

salt

pepper

2 cups of Chili Cheese Fritos lightly crushed

Mix together all ingredients and serve immediately

I think any vegetable could be added as you wish

depending on taste preference.

 

Coffee Toffee Bars

These bars are a treat I've always

enjoyed at Christmas time

when my sis in law Amy makes them.

However being GF has taken that

pleasure away.

The other night I was craving something

different for a snack and suddenly

remembered these and decided to try

them GF and they are just as

good!

Coffee Toffee Bars

 

1 c. butter

1 c. brown sugar

1 tsp almond extract

1 T. instant coffee powder

2 1/4 c. flour (I used Mamas Almond mix)

1/2 tsp baking powder

1/4 tsp salt

1 c. chocolate chips

 

Combine butter, sugar, almond extract &

coffee powder. Cream together. Combine

dry ingredients & add to creamed mixture.

Stir in Chocolate chips.

Press into 9x13 pan. Bake at 350*

for 20 minutes. Cool. Frost with

almond buttercream frosting if desired.

 

Frosting

1/2 c. butter

3 c. powdered sugar

3 T. milk

1 tsp almond extract

Combine all and beat until light & fluffy.

 

They are actually very good without the

frosting also, but I'm a frosting lover so

I did them like Amy does!



Tomato Pie

I'm a day late on the Bakers Review

W/ Aimee but I went ahead

with this because it was a new recipe.

It is called

Summer Tomato Pie

and has a biscuit type crust with herbs,

layers of tomato, cheese

herbs and mayonaisse.

I won't put the recipe

as it is available on

countryliving.com.

I would rate it as ok, not

spectacular.





Oyster Stew

This was a recipe I had been wanting to try 

for a long time and my mystery dinner

gave an opportunity to make it

as it is a very English first course.

Oyster Stew

1/4 c. butter

1 can oysters, undrained

2 c. milk

1/2 c. half and half

1/2 tsp salt

dash of pepper

In 1 1/2 quart saucepan, melt butter over low heat.

Stir in oysters. Cook 2 minutes.

Add remaining ingredients and stir over med-low

heat until steaming hot. 

Serve with oyster crackers.

Everyone liked this and it was easy to make.

It definitely has a strong seafood flavor 

so if you're not a fan you won't like this:)

Salmon Pasta

Salmon Pasta with Pesto Cream Sauce

8 oz. pasta cooked (I used GF)

2 T. olive oil

1 12 oz. salmon fillet

1/2 tsp salt divided

1/4. tsp pepper divided

3/4 c. heavy cream

2 oz. cream cheese

1/2c. prepared pesto

2 tsp. lemon herb seasoning

While pasta is cooking, heat oil in skillet and sprinkle

salmon with 1/4 tsp. salt and 1/8 tsp pepper

Cook salmon 5 minutes on each side. 

Transfer to a plate and flake into large pieces with a fork.

Heat another skillet over med high heat.

 Add cream and simmer 3 minutes until slightly thickened.

Reduce heat and add cream cheese and pesto,

whisking in until smooth.

Stir in pasta, cook 1 minute, stirring frequently.

gently stir in salmon and add seasonings.

This was super good and tasty.

It would be great with chicken breasts also.

I served it with asparagus but the original

recipe called for 1 c. peas to be added

with the pasta into cream sauce.

That would be tasty too.

I made non GF pasta for Kirk 

and he really liked it also.

M&M Cookies

M&M Cookies

3/4 c. butter (not margarine)

1 c. sugar

1/4 c. brown sugar

1 egg

1 1/2 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

2 c. flour

2 c. M&Ms ( I used the Easter color ones)

Mix butter and sugars until creamy. Add egg and vanilla,

and beat until fluffy. Add dry ingredients

and mix. Fold in M&Ms.

Bake @ 375*

7-8 minutes.

I couldn't eat them because they

weren't GF, but they sure looked

and smelled good and Drew

said they were a "typical"

cookie...meaning?

Peanut Butter Cookies

Peanut Butter Cookies (GF optional)

1/2 c. each of sugar and packed brown sugar

1/2 c. peanut butter (I use Adams old fashioned)

1/2 c. soft butter

1 egg

1 1/4c. All purpose GF flour or reg. flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4. tsp. salt

1 c. chocolate chips

Mix all ingredients well. Shape into balls and

place on baking sheet. 

Flatten with a fork.

Bake at 350* for 8 minutes

These are a classic cookie, buttery and yummy.

I have had this recipe since my girls were little

from a childs' how to cook book.

I make these into balls and freeze. 

When I want a fresh cookie I take out a couple to 

thaw out and bake. That works best for me

as no one else likes PB cookies at my house:)

Mud Pie

Gluten Free Mud Pie

Crust:

1 1/2 c. crushed GF graham crackers

1 T. cocoa

1/3 c. melted butter

3 T. sugar

Mix together and pat in pie pan

Spoon 1/2 gallon vanilla icecream in bottom of crust

and smooth with spoon to fit .

Add a thin layer of Chocolate sauce over vanilla.

Add 1/4 gallon coffee flavor icecream on top of sauce.

Drizzle well with caramel sauce.

Layer 1/2 gallon chocolate ice cream in a high 

mound on very top of pie.

Freeze for several hours.

Serve with caramel sauce, hot fudge and 

whip cream.

Delicious!!!

Cornmeal Biscuits

Theres' nothing I love more than

a hot biscuit with butter melting

over the top and sides!

I finally found a recipe that turned

out great with GF flour:)

Cornmeal-Buttermilk Biscuits

2 1/4 c.Mama's Almond Blend GF flour

2/3 c. yellow cornmeal

1 T. Baking Powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. cold butter

1 c. buttermilk or sour milk

1/3c. cheddar cheese

optional topping

1/4 c. butter melted

1/2 tsp. garlic powder

1/2 T. parsley flakes

1/2 tsp. Italian seasoning

Stir together dry ingredients. Using a pastry blender

cut in butter until it resembles coarse crumbs.

Make a well in the center of the dry mixture.

Add buttermilk and cheese. Stir just

until moistened. Drop by rounded

spoonfuls onto greased cookie sheet.

Bake @ 450 for 8-10 minutes

Drizzle with butter topping if you want 

a more savory biscuit.

These were wonderful hot and when

frozen and reheated they were great too.