by Ruth Rautio
1 cup sorghum flour
1/2 cup millet flour, or brown rice flour
1/2 cup potato starch (not potato flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup light brown sugar
2 organic free range eggs, beaten
1/2 cup organic canola oil
1/2 cup rice milk
1 tablespoon bourbon vanilla extract
1 heaping cup diced peeled apple (we used two medium apples)
- Preheat the oven to 375ºF. Line a twelve cup muffin tin.
- In a large mixing bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg and brown sugar.
- Add the eggs and oil, and beat to combine. Add the rice milk and vanilla extract, and continue beating for a minute or two until the batter is smooth and elastic.
- Stir in the apple pieces by hand.
- Spoon the batter evenly into the muffin cups.
- Bake in the center of a preheated oven for about 22 minutes, until the muffins are domed, and firm.
- Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack.
1 package (18 ounces) refrigerated sugar cookie dough
1/2 teaspoon vanilla
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
3 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped
Preheat oven to 350°F. Shape cookie dough into a ball and place in center of large pizza stone; flatten slightly. Using lightly floured Roller, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone; cool completely on baking stone.
Combine cream cheese, brown sugar, peanut butter and vanilla in bowl; mix well. Spread cream cheese mixture evenly over cookie. Peel, core and apples. Cut apple slices in half and arrange evenly over cream cheese mixture. Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using a food Chopper; sprinkle over apples. Cut into wedges.
Yield: 16 servings
Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g
Recipe by Pampered Chef
Here is a great stuffing recipe for Thanksgiving that comes from Pampered Chef.
1/2 lb bulk pork sausage
1/2 cup (1 stick) butter or margarine
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 package (14 ounces) herb-seasoned cubed stuffing
1/2 cup sweetened dried cranberries
1/2 cup coarsely chopped apples
1 tbsp Rosemary Herb Seasoning Mix
2 cans (14.5 oz each) chicken broth
Preheat oven to 350ºF. Place sausage into (10-in.) Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)
Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.
In Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened. Spoon stuffing into Baker. Cover and bake 30 minutes. Carefully remove lid using oven mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Yield: 16 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 6 g, Sodium 720 mg, Fiber 3 g