My sister made this yummy pie for us this weekend while she and her family were up for a visit. It might be the best rhubarb pie I’ve ever had. Feel free to use any pie crust recipe you wish, or you can select a nice prepared pie shell. 5b’s Gluten Free Pie Crust is very good – you can find it in our freezer section. Or… use Anna’s favorite pie crust recipe found at end of this post.
Hannah’s Cranberry Orange Muffins
2 cups flour
1 cup sugar (I use less)
1 tsp salt
1 ½ tsp baking powder
½ tsp baking soda
4 Tbls cold butter cut up
1 egg beaten
Zest of one orange
¾ cup fresh OJ (about two oranges)
2+ cups frozen cranberries
Grease muffin tin (or use muffin liners)
Stir together dry ingredients and orange zest then cut in butter till equally incorporated and split pea sized.
Mix together beaten egg & OJ then stir into dry ingredients until just moistened
Add frozen cranberries, mixing quickly and just until incorporated equally
Spoon into muffin tin
Bake at 350 for 30+ minutes, makes 12 muffins
Submitted by Anna via Hannah
Angie’s Grandmother’s Apple Cake
Ingredients
3 farm fresh eggs
1 c of oil
½ c water
2T vanilla
3 c flour
1 ¾ c sugar
1 t cinnamon
1 t soda
¾ t. salt
3 c shredded apples and/or pears
1 c Equal Exchange chocolate chips
Directions
Mix wet and dry ingredients separately, and then combine
thoroughly. Add chocolate chips last.
Bake @ 350 for 45 minutes.
Sprinkle with granulated turbinado sugar when almost cool.
Enjoy!
Submitted by Jill, original recipe from family friend
Bacon & Cheese Scones
Ingredients
5-6 Tablespoons Butter
1 ¾ cups flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup cooked, crumbled bacon
½ cup grated cheese
5 Tablespoons (more or less) half-and-half
1 egg, beaten
Directions
Combine flour with other dry ingredients. Cut butter into dry ingredients until mixture resembles fine crumbs. Mix in cheese and bacon. Stir in egg and just enough half-and-half so that dough leaves side of bowl and begins to form a ball.
Turn dough onto a floured surface and knead lightly 10 times. Pat into a ½ inch thick round. Cut into 8 wedges and place on an ungreased baking sheet.
Bake at 400 for 10-12 minutes.
Remove immediately from pan when done. Serve hot or cold.
Submitted by Anna, Adapted from Betty Crocker
Margaret’s Fall Fruit Crisp
You asked for recipes for apple, pear or plums. I make a crisp that my friends and family LOVE. I peel and cut up my fruit. I add whatever type of sweetener I have at the time, (local honey, maple syrup, or organic sugar) with cinnamon, nutmeg and melted organic butter and a little melted coconut oil.
For the topping I use a product that the Co-op sells, Coho granola. I melt some more organic butter and a little coconut oil then add it to the granola and mix it well. Then I add it to the top of the fruit and bake for 35 to 45 minutes at 350.
This is SOOO yummy.
Sorry that I don’t have definite measures….I’m a little of this and a little of that kind of cook. =)
Happy cooking,
Margaret
Same recipe, with measurements supplied by Anna
Filling Ingredients
4-5 cups of fall fruit or any combination: pears, apples, plums, Asian pears
¼ cup melted butter/coconut oil combination
½ cup (more or less) of a sweetener: honey, maple syrup, organic sugar
1/3 cup flour
1 teaspoons cinnamon
¼ teaspoon nutmeg
Topping Ingredients
1/3 cup melted butter/coconut oil combination
2 cups Coho granola
Directions:
Peel and cut up fruit
Toss to coat lightly with 1/4 cup melted butter/coconut oil combination and warmed honey or maple syrup if using
Mix together filling dry ingredients and toss with fruit
Put in baking dish
For topping, mix 1/3 cup melted butter/coconut oil into granola and sprinkle evenly over fruit
Bake for 35 to 45 minutes at 350
ALMOND PASTE COOKIES
I saved this recipe for molded cookies to hang on our tree from the September 1970 Sunset Magazine. My little girls had fun shaping the animals and decorating them with twists, wads, and balls of dough–even pushing dough curls for the lamb’s wool through a garlic press–and pricking or pressing with a fork, toothpick, knife blade, and using whole cloves for pear stems or eyes.
I made my own easy almond paste with Bob’s Red Mill Almond Meal/Flour: 1 cup almond meal, 1 1/2 tablespoon egg white, 1/3-1/2 cup sugar (powdered is o.k.); process or stir; knead & chill.
DOUGH: Beat together until creamy 1 cup butter, 1 cup almond paste (see above), 3/4 cup sugar; beat in 1 egg. Gradually mix in 3 cups flour until smooth. Shape & decorate. Cloves work as hangers with a doubled thread tied on, or make a little hole for hanging the cookie on the Christmas tree if you want. Bake at 325º till lightly brown on bottom.
Happy Holidays!
-Eleanor
Pumpkin Brittle
Ingredients:
1 tsp coconut oil, plus additional for coating
1 c pumpkin seeds
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1.5-1.75 honey
3/4 c water
Directions:
Place oil and seeds in a heavy skillet over medium heat, watching and moving until toasted–roughly 3-6 minutes
Transfer the seeds to a small mixing bowl and season with salt and spices
Lightly oil a sheet pan with a little more coconut oil.
Bring water and honey to a boil then reduce and simmer until the mixture is light brown.
Mix the seeds in quickly and spread out in a thin layer in the sheet pan.
Cool for at least half an hour then break into portions. Store in an airtight container for up to two weeks.
Recipe submitted by Bulk Dept. Coordinator, Lori
My Sister’s Cranberry and Orange Muffins
2 cups flour
1 cup sugar (I use less)
1 tsp salt
1 ½ tsp baking powder
½ tsp baking soda
4 Tbls cold butter cut up
1 egg beaten
Zest of one orange
¾ cup fresh OJ (about two oranges)
2+ cups frozen cranberries
Grease muffin tin (or use muffin liners)
Stir together dry ingredients and orange zest then cut in butter till equally incorporated and split pea sized.
Mix together beaten egg & OJ then stir into dry ingredients until just moistened
Add frozen cranberries, mixing quickly and just until incorporated equally
Spoon into muffin tin
Bake at 350 for 30+ minutes, makes 12 muffins
Submitted by Anna via Hannah
Gluten-Free Teff Muffins
Ingredients:
1 1/3 cups teff
1/4 cup flax seeds
(process the teff and flax to a flour in a blender of some kind
2/3 cup arrowroot starch
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/2 cup sugar (or honey or maple syrup, amounts adapted for liquid and sweetness)
4 eggs
1/2 cup oil or melted butter
1 cup milk
Nuts and raisins if desired.
Preparation:
Prepare muffin cups or tins with paper liners or oil. Blend dry ingredients in a large bowl. Whisk wet ingredients in another bowl and pour into dry ingredients. As with all muffins and pancakes, mix just enough to combine. Add nuts and raisins if you like. Fill muffin cups three quarters full. Bake 25 minutes and test for doneness. Cool 10-15 minutes before eating; otherwise they might be a little gooey.
Adapted from Carrie Forbes’ adaptation of a Bette Hagman recipe from “The Gluten-Free Gourmet Cooks Comfort Foods.”
EINKORN PUDDING (like rice pudding)
1/2 cup Einkorn grain
1 cup water
1 quart milk
1/4 cup (4 tablespoons) unsalted butter
3 eggs
1/4 cup honey or maple syrup
1 cup raisins or currants
1/2 teaspoon vanilla
cinnamon
Boil Einkorn in salted water in a medium saucepan. Add milk and butter. Stir. Bring mixture to a boil, cover and cook slowly over a low flame for about an hour.
When it’s done, beat eggs, add honey or maple syrup, and vanilla, and beat some more. Slowly add a little bit of the hot milk and Einkorn mixture to the eggs. Pour the egg mixture into the rest of the Einkorn in the saucepan, stirring slowly over low heat until it thickens. Add cinnamon to taste. The pudding can be served either warm or cold. A slurp of cream on top is very nice.
Recipe by Eleanor