Honeycrisp Apple German Pancake

Ingredients:

1/4 C Butter

2 Eggs

2/3 C Flour

1 C Milk

1/2 t Salt

2 T Sugar

1/2 t Apple Pie Spice

1 Honeycrisp Apple, thinly sliced

Directions:

Preheat oven to 400 degrees. 

In a large bowl, mix together eggs, flour, milk, salt, sugar, and spice. The batter will be slightly lumpy. 

Place butter in an 8x8 casserole dish or 8-9-inch pie plate. Put in oven until butter is melted. 

Remove from oven and arrange a single layer of Apple slices in dish. 

Pour batter over apples. Bake until knife inserted in center comes out clean. About 30 minutes. 

Serve topped with maple syrup and powdered sugar and enjoy warm!

Note: A double batch works nicely in an 9x13 casserole dish. Baking time will be a little longer. 

*Pictured made with Pamela's Gluten-Free Bread Mix. 

Pumpkin Pie

Ingredients:

3/4 C Sugar

1/2 t Salt

1 t Ground Cinnamon

1/2 t Ground Ginger

1/4 t Ground Cloves

2 Large eggs

1 15 oz Can Pumpkin

1 12 oz Can Evaporated milk

1 Unbaked 9-inch Deep dish pie shell

Optional:

Walnut Crunch Topping

4 T Butter

1 C Chopped walnuts

3/4 C Packed Brown sugar

Whipped cream

Directions:

Preheat oven to 425 degrees. 

In a small bowl, mix sugar, salt, cinnamon, ginger, and cloves.

In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. 

Gradually stir in evaporated milk

Pour into pie shell. 

Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife comes out clean. 

Cool on wire rack for two hours. 

For Walnut Crunch Topping: 

In a small  saucepan over low heat, melt butter. Stir in walnuts and brown sugar until well-mixed. 

When pie is cool, spoon topping evenly over pie. Broil about 5-7 inches from source of heat for about three minutes or until topping is golden and sugar is dissolved.

Cool pie again on wire rack

If desired, top with whipped cream. 

* Adapted from Libby's Canned Pumpkin Pie recipe

Cranberry-Glazed Sweet Potatoes

Ingredients:

1 3/4 C - 2 C Cranberries, thawed if frozen (8 oz)
2 T Water
1 C Brown sugar
3/4 t Grated orange peel
3 15 oz Cans Whole sweet potatoes, drained
2 T Butter

Directions:

Preheat oven to 350 degrees.

In a medium saucepan, stir cranberries, water, sugar and orange peel over medium heat until sugar dissolves.

Bring to a boil; boil 5 minutes or until berries begin to pop.

Remove from heat.

Arrange potatoes in greased 1 1/2 - 2 quart baking dish.

Pour cranberry mixture over top of potatoes and dot with butter.

Bake for 30 minutes or until glazed and bubbly.

Yield: 8-9 servings.

* From my mom's recipe box

Gluten-Free Pie Crust

Ingredients:

2 3/4 C Pamela's Gluten-Free Bread Mix

1/2 T Kosher Salt

3 oz Cold Unsalted butter (6 T)

3/4 C + 1 T Shortening

1/4 - 1/2 C Icy cold water

Directions:

Measure 2 3/4 C of flour into a large bowl. Mix in kosher salt. 

Cut in butter with pastry cutter until butters are about pea-size. 

Cut in Shortening in same manner. 

Cut in water until pastry dough can be formed into a ball. 

Wrap ball in cling wrap and refrigerate at least one hour. 

Roll out onto a floured Silpat before moving to desired baking dish. 

Fill and bake according to pie recipe directions. 

Yield: 1 thick 10-inch pie crush with some to spare or enough for one 9x13 baking dish. 

* My sister's recipe

Black Bean Hummus

Ingredients:

2 C Black beans, cooked

1/2 t Dried chives

1 t Dried cilantro

1 T Tahini

1 Garlic clove

1/2 T Lime juice

2 t Ground cumin

1/4 t Salt

2 T Olive oil

Water

Directions:

Combine black beans, chives, cilantro, tahini, garlic, lime juice, cumin and salt in a food processor. 

While pureeing bean mixture, slowly add in olive oil. 

Add water as necessary to bring to desired consistency. 

Top with a little extra oil and cilantro. 

Note: To make pinto bean hummus, replace black beans with pinto beans and then follow original recipe. Also great with Lima beans!

* Adapted from http://www.bakeyourday.net/black-bean-hummus/

Black Bean and Sweet Potato Chili

Ingredients:

Olive oil

1 lb Ground Beef

1 Medium onion, chopped

2-4 Garlic cloves, minced

2 Bell peppers, chopped

3 Sweet potatoes, peeled and cut into large dices

3 15 oz Cans Diced tomatoes, undrained

1 15 oz Can Tomato sauce

2 C Black beans, cooked

2 t Chili powder

1 t Cumin

1 t Salt

Directions:

In a large pot, cook ground beef in olive oil on medium heat until no longer pink. Stir in garlic and onion and cook until onion is translucent. Add bell peppers and sweet potatoes and cook for five minutes. 

Add all remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender, 1-2 hours. 

Sweet Potato Cornbread

Ingredients:

1 C All-purpose flour

1 C Yellow cornmeal

4 t Baking powder

1 t Salt

1/2 C Sugar

3 Sweet potatoes, cooked and mashed (or 16 oz canned)

2 Eggs

6 T Milk

3 T Vegetable oil

Directions:

Preheat oven to 400 degrees. 

In a medium bowl, mix together flour, cornmeal, baking powder, salt, and sugar. 

In a large bowl, mix together sweet potato, eggs, milk, and oil. 

Add dry ingredients to wet ingredients and mix until just combined. 

Spoon into greased muffin tin, or 8x8-inch casserole dish. Bake until done, about 18-25 minutes. 

* Adapted from http://www.food.com/recipe/sweet-potato-queen-cornbread-127202

Apple Spice Granola Muffins

Ingredients:

Muffins:

1 C All-purpose flour

3/4 C Whole wheat flour

2 t Baking powder

1/2 t Salt

1 t Ground cinnamon

2 Large eggs

3/4 C Brown sugar, packed

1/2 C Plain yogurt

2 T Butter, melted

3/4 C Granola

2 C Granny Smith apples, peeled and chopped into 1/4-inch pieces (about two apples)

Topping:

3/4 C Granola

1 T Brown sugar

1 t Maple syrup

Sprinkle of Ground cinnamon

Sprinkle of salt

Directions:

Preheat oven to 400 degrees. Line or grease muffin tin. 

In a large bowl, whisk together flours, baking powder, salt and cinnamon. 

In a medium bowl, whisk together eggs, brown sugar, yogurt and butter. 

Make a well in the flour mixture and pour in egg mixture. Mix until just combined. 

Fold in apples and granola. 

Spoon into muffin tin. 

In a small bowl, combine granola, brown sugar, maple syrup, cinnamon and salt for the topping. Sprinkle evenly on tops of muffins. 

Bake 18-20 minutes or until tester comes out clean. 

* Adapted from http://morecheesemorechocolate.com/2010/11/03/apple-granola-muffins/

Stuffed Pepper Soup

Ingredients:

1 T Olive oil

1 lb Ground beef

1 C Yellow onion, diced

2 Garlic cloves, minced

3/4 C Green bell pepper, chopped

3/4 C Red bell pepper, chopped

2 14.5 oz Cans Diced tomatoes, undrained

1 15 oz Can Tomato sauce

2 C Beef broth

1 T Dried parsley

1/2 t Dried basil

1/2 t Dried oregano

Salt and pepper

2 C Cooked white rice

Shredded mozzarella cheese

Directions:

In a large pot, cook beef and onion in olive oil. Add garlic and peppers. Cook for about two minutes. 

Add tomatoes, tomato sauce, beef broth, parsley, basil, and oregano. Add salt and pepper to taste. 

Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. 

Stir cooked rice into soup. Continue to simmer until rice is heated through. 

Serve topped with mozzarella cheese and garnish with more parsley. 

* Adapted from http://www.cookingclassy.com/2014/09/stuffed-pepper-soup/

Pumpkin Pie Spice

Ingredients:

1/4 C Ground cinnamon

1 T Ground nutmeg

1 T Ground ginger

1 1/2 t Ground cloves

Directions:

Mix all ingredients thoroughly in a small bowl. Use in any recipe that calls for pumpkin pie spice. 

* Adapted from http://allrecipes.com/recipe/pumpkin-pie-spice-ii/

Cranberry Apple Pumpkin Bundt Cake with Maple Glaze

Ingredients:

Cake:

1 1/2 C Peeled and diced Granny Smith Apples
2 T Butter, melted
1/2 C Finely chopped sweetened dried cranberries
1/2 C Firmly packed brown sugar
3 T Flour
2 C Sugar
1 C Butter, softened
4 Large eggs
15 oz Canned pumpkin
1 T Vanilla extract
3 C Flour
2 t Baking powder
2 t Pumpkin pie spice
1/2 t Baking soda

Glaze:

1/2 C Pure maple syrup
2 T Butter
1 T Milk
1 t Vanilla extract
1 C Powdered sugar

Directions:

Preheat oven to 325 degrees.

Grease and flour 10-inch bundt pan.

In a small bowl, toss diced apples with melted butter to coat. Add cranberries, brown sugar, and 3T flour.Toss until well-blended. Set aside.

In a large mixing bowl, beat granulated sugar and 1 C butter at medium speed until light and fluffy. Add eggs one at a time beating just until blended after each one. Add pumpkin and vanilla. Beat just until blended.

In a large bowl, combine 3 C flour, baking powder, pumpkin pie spice, and baking soda.

Gradually add flour mixture to mixing bowl beating until just blended after each addition.

Spoon half of batter into bundt pan. Spoon apple mixture over batter leaving 1/2-inch border around outer edge. Spoon in remaining batter on top of apple mixture.

Bake 70-80 minutes or until a long cake tester comes out clean.

Remove from oven and cool on wire rack for 15 minutes.

Remove from pan to wire rack and cool an additional 2 hours until completely cool.

When cake is cool proceed to making glaze.

In a small saucepan, bring maple syrup, butter, and milk to a boil over medium-high heat, stirring constantly. Boil for 2 minutes, stirring constantly.

Remove from heat. Whisk in vanilla.

Gradually whisk in powdered sugar until smooth. Stir gently for 3-5 minutes until mixture begins to thicken and cool slightly.

Immediately pour glaze onto cake.

* Adapted from http://homeiswheretheboatis.net/2012/11/18/cranberry-apple-pumpkin-bundt-cake/