Thursday, October 27, 2011

Gluten Free Pumpkin Crepes

These are delicious and can be made Gluten free or not. They taste delicious and are a perfect Autumn treat!

  • 1 1/2 cups all-purpose gluten-free flour mix (can use regular flour as well, and omit xanthum gum)
  • 1/2 tsp xanthan gum
  • 1/2 tsp pumpkin pie spice
  • 1 Tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup pumpkin puree
  • 1 1/2 cups milk
  • 2 eggs
  • 2 Tbsp vegetable oil
  • 1/2 tsp vanilla

NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended..


  1. In a small bowl, combine all dry ingredients.
  2. In a larger bowl, combine all wet ingredients.
  3. Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
  4. In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
  5. Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
  6. You can top with your favorite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!

NOTE: Add more milk if the batter is too thick to spread nicely across the pan. I usually have 2 frying pans going at a time, but they need your full attention then. You can not leave them on the stove unattended, because they cook so quickly.

Pumpkin Doughnut Muffins

These are sooooooo good!! The perfect fall time treat!

For the batter:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs
    For the sugar coating:
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

    Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
  • Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)

  • Tuesday, October 18, 2011

    Pumpkin Zucchini Apple Cinnamon Chocolate Chip Bread


    • 3 eggs, lightly beaten
      1 cup sugar
      1 cup canned pumpkin
      1/4 cup butter, melted
      3/4 cup applesauce
      1 tablespoon vanilla extract
      3 cups flour ( I use Gluten Free blend with Xanthum gum in it)
      1 teaspoon baking soda
      1/2 teaspoon baking powder
      1/2 teaspoon salt
      1/2 teaspoon ground cinnamon
      1/2 teaspoon ground nutmeg
      1/2 teaspoon ground cloves
      1/2 teaspoon pumpkin pie spice
      1/4 teaspoon all spice
      1 cup shredded zucchini
      1 cup chocolate chips
      cinnamon sugar to sprinkle on top of batter
      In a bowl, combine eggs and sugar. Add pumpkin, butter, applesauce, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Sprinkle with cinnamon sugar GENEROUSLY!! Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves. Enjoy!

    Thursday, October 6, 2011

    Marcia Lynn McClure's Caramel Dip/ Caramel Apple recipe!

    Here is another recipe from our favorite author Marcia Lynn McClure. She shared this delicious recipe that I thought you all might like too! Yum! A great Fall recipe for my favorite time of year!! Thanks Marcia!

    Caramel Dip/Caramel Apples

    Caramel Ingredients:

    1 c. Sugar
    3/4 c. Light Corn Syrup
    1/8 t. Salt
    1 Can Sweetened Condensed Milk
    1/4 c. Butter
    1 t. Vanilla

    In a saucepan, combine sugar, corn syrup, salt and sweetened condensed milk. Cook over medium heat, stirring constantly to very, very soft ball stage (for dip). Remove from heat and stir in butter and vanilla. Serve with sliced apples.

    Caramel Apples will also require:

    10 Medium Apples (Washed and dried, of course.)
    10 Popsicle Sticks
    Waxed Paper

    Begin by inserting Popsicle sticks into center of apples and set aside. Place a length of waxed paper on a cookie sheet, butter it and sprinkle with granulated sugar.

    Combine sugar, corn syrup, salt and sweetened condensed milk. Cook over medium heat, stirring constantly to soft ball stage.

    Remove from heat and stir in butter and vanilla. Working quickly, cover apples with caramel and place on buttered/sugared waxed paper.

    Monday, October 3, 2011

    Apple Dip

    1 c. brown sugar
    1 8 oz.cream cheese, softened
    1 tsp. vanilla

    Blend these three ingredients well with a hand mixer until creamy. Dip with anapple of your choice.

    Apple Fritters

    2 c. all-purpose flour
    1/4 c. white sugar
    1 tbsp. baking powder
    1/2 tsp. nutmeg
    1 tsp. salt
    2 eggs
    1 c. milk
    oil for deep frying
    4 large apples, peeled and cored
    1/2 c. powdered sugar for dusting

    In a medium bowl, mix together four, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth. Heat oil to 375 degrees in a deep fryer or heavy bottomed deep pot or skillet. Slice apples into 1/2 in. rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with powdered sugar.

    Apple or peach crisp

    6 apples or peaches, peeled and sliced
    1 c. brown sugar
    1/2 c. oatmeal
    1/2 c. flour
    1/2 c. margarine, softened
    1 tsp. cinnamon
    1/4 c. water

    Preheat oven to 350 degrees. Arrange fruit in well greased baking dish. Blend all remaining ingredients except water. Spread evenly over top fruit. Pour water over the topping. Bake 45 mins. or until fruit is tender and top is crisp.

    Cake Mix Apple Crisp

    1 box of yellow cake mix
    cube of butter, softened
    1 qt. apple pie filling

    Mix the two ingredients until crumbly. Pour on top of a quart of apple pie filling. Sprinkle with cinnamon and sugar. Bake at 350 degrees for about 30 mins

    Snickers Apple Salad

    1/2 red apple, cut into chunks
    1/2 green apple, cut into chunks
    1 snickers bar, cut into chunks
    1/2 cup of whipping cream
    4 tsp powdered sugar
    3 oz. strawberry or vanilla yogurt

    Whip whipping cream into soft peaks. Add powdered sugar and continue whipping until stiff peaks. Mix in the yogurt, then fold in the apples and snickers. Enjoy!