Pumpkin Pie

Crust: (no shortening)

• 1/3 c. whole wheat or unbleached flour
• 1 c. unbleached flour
• pinch of salt
• 1/3 c. oil
• 3 T. milk

Mix flours and salt together.  Mix the milk and oil in a separate bowl with a fork until the milk is suspended in the oil.  Add oil mixture to flour mixture and mix with a fork only until mixed.  Roll out between wax paper.  Roll the dough out within 15 minutes.

Tips:

• The less the dough is mixed the better.
• Don’t make more than a triple batch at one time.
• The better quality the oil the better it tastes.  Try Expeller Pressed.

Pie Filling

Put ingredients in a blender in the order listed.

• 2 eggs
• ¾ c. sugar
• 1 c. pumpkin (fresh cooked or frozen pumpkin tastes better)
• 1 T. cornstarch
• 1 ½ c. evaporated milk
• ½ t. salt
• ½ t. ginger
• 1 t. cinnamon
• 1 T. oil

Blend then pour gently into an unbaked pie shell.

Bake at 350 for about 50 minutes.

Whipped Cream

Whip 1 c. of whipping cream until it starts to be whipped.

• Add 1 T. instant vanilla pudding
• 3 T. powdered sugar or to taste.
• ½ t. vanilla

Whip to mix.

This is a stable whipped cream that can be used as a frosting or topping and won’t separate.

 

Cornbread

Cornbread  (gluten free)

Mix together:

• 2 cups rice flour
• 2 cups cornmeal
• 2 tsp. Xanthan gum
• 4 tsp. baking powder
• 1  1/2 salt
• 4 eggs
• 2 cups water or milk
• 1/2 cup oil or applesauce
• 1/2 cup honey

Pour into greased 9 x 13 pan. 

Bake 425 degrees for 25-30 minutes.

Serve with honey-butter.

Tips:  If you have a grain mill, brown rice and unpopped popcorn make great flour for this recipe.  It also works well to put all the dry ingredients in ziplock bags in the freezer to use later.  It makes a fast wonderful cornbread.   Everyone will love it. 

Microwave Caramel Popcorn

This is a fun easy recipe to do with children.  This can be used when teaching:

• the sounds — OR, AR, Short O, or P.
• the word family -op.
• farms, seeds, plants, or heat.  

Caramel Popcorn

1.  Melt in the microwave in a large glass bowl on high for 2 minutes:

• 1 cube butter
• 1 cup brown sugar
• ¼ cup corn syrup
• ½ tsp. salt

2.  Stir then microwave for 2 or 3 more minutes.

3.  Stir in ½ tsp. baking soda.

4.  Pour over 4-5 quarts of popped popcorn.

5.  Stir to mix then pour in a large brown paper grocery bag.

6.  Fold down the top then cook in the microwave for 2 minutes.

7.  Take out the bag then shake it and cook again for 1 ½ minutes.

8.   Pour out on a cookie sheet to cool.

9.  When cool break apart.

ENJOY!

Upside-Down Cake

Upside-Down Cake (This can made in a cake pan or as muffins. You can use different canned fruit. It is so fun to make with kids.)

1.  Melt 1/4 cup of butter in a frying pan. (Cast Iron or one that can go in the oven.) (Step 1 and 2 can be done in the microwave.)

2.  Mix in 3/4 cup of brown sugar and take off the stove.

3.  Lay sliced canned pineapple on the brown sugar and butter.

4.  Mix in a bowl:

• 1 cup flour
• ½ T. baking powder

5.  Mix in another bowl:

• ½ cup oil or butter
• 3/4 cup sugar or brown sugar
• 1 t. vanilla
• 2 eggs

6.  Mix into egg mixture:  (Alternate)

• Flour mixture
• 6 T. milk

7.  Spoon batter on top of the pineapple in the frying pan. 

8.  Put the pan in the oven and bake at 350 for 30 min.

9.  Place a tray on top of the pan, then turn the cake upside down.  Can eat with Whipped Cream.

(A stable whipped cream is made by whipping 1 cup of whipping cream until it thickens.  Then add 1 T. of instant vanilla pudding, ½ t. of vanilla and 1 to 2 T. of powdered sugar.  Then whip a few seconds until thick. )

Granola

          

 

         

Granola

 

Heat the oven to 300 F with the rack in the middle.

Place in a large bowl and mix:

• 3 cups rolled oats (not quick oats)
• 1/4 cup almond flour or regular flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Place in a pan and warm to melt:

• 1/3 cup honey
• 1/4 cup coconut oil

Put 1/4 cup pure maple syrup or 1 teaspoon vanilla in the honey/oil mixture. 

Then pour over the oats mixture and mix.

Spread the mixture on a rimmed cookie sheet lined with parchment paper.

Bake for 15 minutes then stir.  Bake for 5 to 10 more minutes until lightly brown around the edges.

Place on a rack to cool.

Add about 1/2 cup of dried fruit (cranberries, cherries, raisins, dates) and about 1/2 cup of nuts or seeds (I prefer pecans.)   I also add about a 1/2 cup of ribbon coconut.

Stir every 15 minutes as it cools to break up the clumps.

Store in airtight container.

Enjoy!   We like it with Cashew Milk.