Folks are divided about whether or not to glaze these tender flavorful doughnuts, but Maple Frosting is “icing on the (cake)” worth every bite. Baked, not fried, and low in fat, these are moist, healthy, and satisfying. Gluten-free Pumpkin Doughnuts with Maple Icing – makes 12 doughnuts or 8 mini loaves Click Here For Printable Recipe … Continue reading
With the holidays around the corner, and pumpkin in the larder, it’s pie season. Wait! Maybe it’s always “Pie Season”. January – brrr, cold: frozen “Grasshopper” pie with GF “Oreo” Crust. February – something red: Cherry Pie. March – cloudy with a chance of rain or snow; citrus season in Florida: Meringue Pies. April – Patriot’s Day/Boston … Continue reading
October 20, was the 15th anniversary of Gus’s diagnosis with Type 1 Diabetes. 15 years ago today the results of blood tests confirmed his endocrinologist’s suspicion that he also had Celiac Disease. We have advice to share having been on the gluten-free baking path ever since. Some is noted in our recipes, but lists are nice … Continue reading
The intriguing thing about this easy soup is that it features pumpkin, a favorite fall ingredient, and is subtly flavored with a little tomato, part of summer’s bounty. Serve it with a drizzle of soured heavy cream, a scattering of snipped chives, and toasted pumpkin seeds. It’s perfect for lunch with our favorite simple salad and … Continue reading
“Strong minds discuss ideas, average minds discuss events, weak minds discuss people” ~ Socrates Last Monday we posted a recipe for Baked Apples with Pumpkin Pudding Corks inspired by a dish that Whit brought to our Book Group meeting. (Next month’s book selection: The End of Life Book Club in tandem with Crossing To Safety.) A … Continue reading
Ginger Pumpkin Scones – makes 8 small scones Click Here For Printable Recipe INGREDIENTS: 1 cup (6oz.) GF flour mix (yours, ours, or Trader Joe’s) 1 1/2 teaspoon baking powder 1/2 teaspoon xantham gum 1/4 teaspoon salt 2 tablespoons cold unsalted butter 1/3 cup roasted pumpkin puree 1 egg yolk 1/8 cup heavy cream 1 … Continue reading
This recipe is inspired by a dessert that Whit brought to a recent gathering. She filled the apples with currants and fresh rosemary and baked them in Sauternes. Most fun about making baked apples is the opportunity to pull out the Back To Basics Apple Peeler sold at LLBean. I’ve touted it before as a favorite and … Continue reading
2013 is the year of pumpkin as the “new” superfood, a great excuse to incorporate it into almost every meal. Some of our readers have written that they’re in the throws of cooking and freezing this fall’s harvest. We’ve been eating Pumpkin Yogurt with diced apple, toasted, pumpkin seeds, and raisins for breakfast almost every morning … Continue reading
Warm bread pudding is ultimate comfort food. This recipe using pumpkin bread is rich, delicious, and best of all easy: perfect for the end of a fireside fall dinner. Pumpkin Bread Pudding – Serves 12-16 Click Here For Printable Recipe INGREDIENTS: 4 cups (2 or 3 day old) pumpkin bread, cubed (Click Here for our … Continue reading
“Let food be thy medicine and medicine by thy food.” It’s all coming into focus, and yet it’s always been so, well at least since Hippocrates said it sometime before 370 BC. The virtues of eating pumpkin seeds have long been promoted. These days folks are talking pumpkin flesh. 1. It’s pumpkin and squash season. They’re … Continue reading
Gluten Free Gus 