Holiday Desserts

Before my home went gluten free I made pies for every holiday, however I never made my own crust, so why try to start now? I tried the Gluten Free Pantry mix and was surprised how tasty and light it was with my pumpkin pie. I used 1/2 of the box for only one crust instead of 2 and gave up after trying to roll it out...I simply put it into the pie pan and spread it out in the pan.

Over the next few days I will post the recipes that are staples at our home:

Sweet potato pie:

Peel, chop and boil 2 medium sweet potatoes until tender, about 7 minutes. Drain, mash and cool. Add 1 box of organic tofu,and 1/8 C of maple syrup,blend well. Take 1 packet of plain geletin and let sit in 3T of boiled water for 5 minutes. Add this to sweet potato mixture along with 2tsp of cinnamon mixed with 2T of sugar. Pour into 9" pan over crispy rice crust. Put into the refrigerator for at least 4 hours. See recipe below.

Crispy rice crust:

3C Gluten free rice crispies
1/4 C margarine of choice, melted
Mash cereal with a potato masher until 1/2 of the mixture is powdery. Mix melted marg with rice crispies until well coated. Press into bottom of greased lined pan and bake at 300 for 10 minutes. Take out and cool completely before adding filling.

Holiday Eats

Cornbread Stuffing: Gluten free and free of the top 8 allergens

Follow the recipe for the cornbread muffins below from October 15th. Spread the mixture onto a lined, greased cookie sheet. Cook at 400 for 15 minutes. Let cool and break into 1" pieces.

Add:
1 1/2 Lbs ground cooked pork, season with sage, parsley and sage.
4 stalks of celery finely chopped
1/2 onion finely chopped
2 C mushrooms
Cook celery, onions and mushrooms in 1/4 c olive oil, or butter.
Add 1/2 C of broth of choice
Combine all ingredients in a 9" casserole and cook covered at 350 for 30 min. Remove cover and cook at 425 for an additonal 10 minutes.