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Berry Rhubarb Maple Crunch [P]

Juli 22, 2013 Add Comment
recipe from Paleo Parents
BERRY RHUBARB MAPLE CRUNCH
Filling:
1 tbsp coconut oil
2 cups diced rhubarb, cut into 1/2-inch pieces
2 cups strawberries
2 cups blackberries
2 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp powdered ginger
1/2 cup maple syrup

Topping:
2 tbsp coconut oil
1 cup almond flour
1/2 cup pecans
Dash of sea salt
1/2 tsp ground nutmeg
2 tbsp maple syrup
  • Lightly coat the inside of the slow cooker with coconut oil.
  • Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.
  • Cook on high for 2 hours or until fruit is tender.
  • Preheat the oven to 375 degrees.
  • Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.
  • Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.
  • Let rest for 5 minutes then serve from the slow cooker stoneware.
recipe from Paleo Parents

Blueberry Flax Mug Muffin

Maret 18, 2013 Add Comment
BLUEBERRY FLAX "MUG" MUFFIN


1/4 cup whole ground flaxseed meal
1/2 tsp baking powder
1/5 tsp ground nutmeg
2 Tblsp pancake syrup
1/2 tsp lemon zest [or orange zest]
1 egg white
1/4 cup fresh blueberries [or frozen, thawed]

  • In a small bowl, mix dry ingredients together until throughly combined. Add syrup, stir. Add egg white, stir. Add blueberries and zest, stir.
  • Spray a small mug lightly with cooking spray. Pour mixture into the mug. Sprinkle the top with a little sugar.
  • Cook for 90 seconds. 

Creamy Nutmeg Chicken [crock-pot]

Desember 24, 2012 Add Comment
CREAMY NUTMEG CHICKEN


6 boneless, skinless chicken breasts
2 Tblsp vegetable oil
1/4 cup onions, chopped
1/4 cup fresh parsley, finely chopped
2 (10-3/4 oz) cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 Tblsp ground nutmeg
1/4 tsp sage
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed

  • Brown chicken in skillet in the oil. Reserve drippings and place chicken in the slow cooker.
  • Saute onions and parsley in dripping until onions are tender.
  • Stir in remaining ingredients. Mix well. Pour over chicken.
  • Cover. Cook on low 3-4 hours, or until juices run clear.
recipe from "Fix-It and Forget-It" Christmas Cookbook @2010

GP: Blueberry Buckle w/ Cinnamon Bourbon Glaze

Desember 20, 2012 Add Comment
Guilty Pleasures has done it again....[this has to be my favorite so far....]

BLUEBERRY BUCKLE with
CINNAMON BOURBON GLAZE


FIRST LAYER:
1 cup butter, room temperature
1/3 cup sugar
1 egg, beaten [I used egg replacer and it worked just fine!]
2 cups flour
2 tsp baking soda
1 cup buttermilk
2 pints blueberries

  • Preheat oven to 350 degrees F. Grease and flour 9x11-in pan.
  • Cream butter and sugar until light and fluffy; beat in egg. 
  • Sift flour with baking soda. Stir dry ingredients, alternating with buttermilk into cream mixture. 
  • Spread mixture in prepared dish. Cover with berries.

SECOND LAYER
1 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup toasted pecans
1/2 cup unsalted butter, cut into pieces
1/2 tsp nutmeg
1/4 tsp ginger

  • Combine all ingredients [use a food processor] until crumbly. Crumble over berries.
  • Bake 1 hour until brown.

CINNAMON BOURBON GLAZE
1/2 cup butter
2/4 cup sugar
2 eggs [again, I used egg replacer and it worked the same!]
1/2 tsp cinnamon
1 Tblsp very hot water
1/2 cup whipping cream
1/2 cup bourbon

  • Melt butter over simmering heat in a double boiler. Beat sugar, eggs, and cinnamon in bowl, then add to butter; add water, stirring until mixture coats back of spoon (7 minutes). 
  • Remove from heat; cool to room temperature. 
  • Beat in whipping cream and bourbon. 


Serve squares of Blueberry Buckle topped with warm Cinnamon Bourbon Sauce. Serves 10-12.




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Guilty Pleasures: Sweet Potato Custard Pie

Desember 10, 2012 Add Comment
Another FANTASTIC delight from the book "Guilty Pleasures." I haven't been disappointed in anything that I've made so far! I can tell that this cookbook will stay out front in my cookbook collection.

SWEET POTATO CUSTARD PIE


1 cup mashed cooked sweet potatoes [I found this in a CAN--made the process much faster!]
1 cup sugar
2-1/2 tblsp butter, melted
2 eggs, separated
1 tsp vanilla
1-1/2 cups scalded milk
Pinch of nutmeg
1 (9-inch) deep dish pie shell or 2 (9-inch) regular pie shells

  • Mix potatoes, sugar, and butter; beat well. 
  • Add egg yolks, vanilla, milk and nutmeg; beat together well. 
  • Beat egg whites stiff, adding them last; stir well. Pour into pie shell(s). 
  • Bake at 400 degrees F for 30 minutes, then reduce heat to 350 degrees F for 20 minutes (deep dish may take longer).  [I used deep dish, and increased the time to 40 minutes and 30 minutes]
  • Test for doneness with a knife. Serves 8.




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