I had, close to a cup , of pumpkin, in the fridge, from a previous recipe.  I can’t count the times, I planned to use this in wonderful recipes and just did not get to it.  I wanted to use it before it went bad.  Along comes this warm and cozy bread and bye-bye pumpkin.  Alas, I did not have quite enough for the recipe.  In the fridge, was also, a delicious butternut squash/sweet potato soup, again less than a cup.  Add the two together and I had a wonderful mix of creamy smooth pumpkin/ butternut squash, sweet potato mix.  They enhanced this bread because it is the richest pumpkin bread, I have made.

This recipe did not call for nuts but hubby loves nut breads so I tend to turn most quick breads into nut breads.  At the very last-minute, I dropped, on top of the bread, a hefty handful of chopped walnuts and mixed them in.  If you are not a nut lover, leave them out, and you will still have a great autumn bread.

This is a Libby’s recipe which is adapted to the ingredients, on hand.
 

Ingredients:

Directions:

SIFT flour, allspice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, apple juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Spoon into greased 9 x 5-inch loaf pan.

This turned out to be a good recipe which I would make again with the soup that saved the day.  Perhaps, it was that extra sweet potato flavor that changed this recipe into an even better one.

Once again, we ran out of our gluten-free bread and sandwiches had to be made so I decided to bake two loaves of quick bread.  This is one and the other is a pumpkin bread.   This was very wet.  As a result, I took close to a cup of filbert, ground to a meal, and threw it in the mixing bowl

Applesauce Filbert-Walnut Bread   

Ingredients:

• 1 cup sugar
• 1 cup applesauce
• 1/4 cup vegetable oil
• 3 egg whites
• 3 tablespoons Rice Dream
• 2 cups gluten – free flour mixture (not store-bought mix) 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup chopped  walnuts
• 3/4 cup filbert crumbs

Method:

1. In a large mixing bowl combine sugar, applesauce, oil, egg whites, and milk; mix until well blended.
2. Into another bowl, sift flour, soda, baking powder, salt, and spices.
3. Stir into the first mixture until well blended; stir in chopped pecans or walnuts.
4. Spread batter in a greased and floured 9×5x3-inch loaf pan.
5. Bake at 350° for 60 minutes, or until a wooden pick inserted in center comes out clean.

Each time I visit Amanda’s blog, Amanda’s Cookin’. I find a few recipes to make.  This afternoon, I was fortunate enough to find tonight’s dinner, Baked Manicotti.  I have never seen gluten-free manicotti but this recipes uses lasagne noodles, rolled up and voila, we have manicotti.  There was a major change to be made to make this recipe kosher but eliminating the meat solved the problem.

This is my contribution to Tuesdays at the Table.

Baked Manicotti                                                                  

1 box gluten-free lasagne

1 (28 ounce) cans diced tomatoes (in juice)
1 tablespoons extra-virgin olive oil
1 small onion, chopped                                                                                                                                                                                                                                                                                                                              
1/4  teaspoon hot red pepper flakes                                                                                                                                                                                                                                             
1/2 teaspoon table salt
2 tablespoons dried basil
1 1/2 cups ricotta cheese
2 ounces grated parmesan cheese (about 1 cup)
4 ounces shredded mozzarella cheese (about 1 cups)
1 large eggs, lightly beaten
1/4 teaspoon salt
1/2 teaspoon ground black pepper                                                                                                                                                                                                                                                     
2 tablespoons chopped fresh parsley leaves                                                                                                                                                                                                         
2 tablespoons dried basil                                                                                                                                                                                                                                                 
1 package lasagna noodles

Preheat oven to 375 degrees.                                                                                                                                                                                                                                       

Sauce:
In a large saucepan, heat the oil, onion, and pepper flakes in large saucepan over medium heat until onion is just barely starting to brown (1-2 minutes). Add tomatoes and salt; cook until sauce thickens slightly (about 15 minutes). Add basil and salt.

Filling: Combine ricotta, 1/2 cup parmesan, mozzarella, eggs, salt, pepper, and herbs. Set aside.

Assembly: Cook noodles until just pliable.

Place in single layer on clean kitchen towels.                                                                                                                                                                                                                 

Pour about 1 1/2 cups of sauce in the bottom of 9″ x 13″ baking dish; spread evenly. 

 Spread 1/4 cup cheese mixture on to the bottom 3/4 of each noodle on top of noodle, leaving top 1/4 of noodle uncovered.                          

Starting from the end with cheese, roll into the noodle into a tube shape and arrange in baking dish seam side down.

Top evenly with remaining sauce, covering each noodle completely. 

Cover the dish with aluminum foil. Bake on the middle rack until the sauce bubbles (about 40 minutes).

Remove manicotti from the oven and adjust the oven rack to the highest position. 

It should be about 6 inches from the heating element. Sprinkle remaining 1 cup parmesan cheese evenly over the manicotti.                                

Do not replace the foil.

Broil until cheese starts to brown. Cool 15-20 minutes before serving to allow manicotti to set.

Eat and enjoy.

My husband likes plain desserts so I scour the cookbooks and Internet and blogs, looking for recipes I can make plain and dress up.   He is a nut fan, meaning walnuts, pecans, cashews and a variety of other nuts.  When I came across a Martha Stewart recipe that was a simple applesauce and pecan cupcake, I decided, in about two seconds, to make the recipe.  You can find the full recipe here but I am not sure it is correct.   I also made miniatures because again, that is hubby’s preference.  I know, he rationalizes, one is a little bite so he can have more and then some more.  Should I tell him that the calories add up?  Nah.  Let him enjoy himself.  He deserves to.

For 24 mini cupcakes, this is the recipe I came up with, adapted from Martha Stewart.

Pecan Applesauce Mini Cupcakes

• 1 cup gluten-free flour mixture             

• 2 teaspoons ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground nutmeg

• 1/8 teaspoon ground cloves

• 1/2 cup Canola oil

• 1 cup granulated sugar

• 1/2 cups packed light-brown sugar

• 2  eggs

• 3/4 cup applesauce

• 1/2 cup toasted pecans, chopped

Directions

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.

2. Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low-speed, mix in applesauce and then flour mixture. Stir in nuts by hand.

3. Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack.

4. Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins. Muffins can be refrigerated in airtight containers up to 2 days.

Double Potato Mash

This is my contribution to

I Heart Cooking Clubs and to

We had a pot luck, this week, and this simple recipe, as it may be, has been on my list, for a while.  Since, I am busier than usual, these days with school work, I decided this was a great choice and a recipe, I wanted to try out.

 Nigella Lawson

Serves: 10 to 12 servings

This recipe originated from Dorie Greenspan.  As it sometimes happens, the recipe takes over and the results are not you think they will be nor would the originator of that recipe.  Dorie, forgive me.

The cookie was supposed to be a normal cookie, one that had height to it.  Mine turned out to be almost like a lace cookie, but a little more dense.  I took advantage of that.  After a day of eating these gems, as they were, and loving every bite, I realized, I could turn them into an imitation of the lace cookie by partially dipping this into melted chocolate.

I had a success.  I am not sure exactly what they taste like but I keep thinking I am eating a lace cookie.  I think the taste is stronger than the traditional lace cookie and I think it is better.

Dipped in Chocolate Gems                                                                                     

1 1/6 cups gluten-free flour
1 teaspoons baking soda
1/2 teaspoon salt
1 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 plus 2 tablespoons margarine at room temperature
1/2  cup Brownulated sugar
1/4 cup dark corn syrup
1 egg beater egg
1/2 cup sugar, for rolling

1 cup melted chocolate chips (I didn’t add anything.  I was so anxious to see what would happen, I just took the chips and used them alone.)

Method:

Whisk together the flour, baking soda, salt, ginger and cinnamon. 

Mix with electric mixer in a large bowl, the margarine on medium speed until smooth and creamy.

Add the brownulated sugar and corn syrup and beat for 2 minutes or so to blend.

Add the egg and beat for 1 minute more.

Add the dry ingredients, mixing until the flour and spices disappear. 

The dough will be a smooth, very soft dough.

Wrap the dough in plastic wrap.

 Freeze for 30 minutes, or refrigerate for at least 1 hour.

Center a rack in the oven and preheat the oven to 350 degrees F.

Line two baking sheets with parchment paper.

Put the sugar in a small bowl.

Divide dough in small balls.

Roll each ball in the bowl of sugar.

Place them on the baking sheet.  

If you do not have a large sheet, use two baking sheets. 

These cookies spread a lot so leave at least two inches between each one.

Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/8 inch thick.

Bake the cookies one sheet at a time for 10 – 12 minutes.

Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot.

Transfer the cookies to a rack to cool to room temperature. 

 When they are firm, dip one side of the cookie into a small bowl of melted chocolate and place on wax paper to set. 

When firm remove from wax paper and EAT.   You won’t be able to stop.

While, I was at it, I took some dried apricots and dipped them in chocolate also.  Yum. 

Ingredients:

• Cooking spray
• 6 small slices of gluten free bread (cinnamon pecan)                    
  

  Peaches Placed on Bread

• 3 whole eggs
• 3 egg whites
• 3/4 cup low fat milk
• 1 teaspoon vanilla extract
• 5 cups sliced peaches, fresh or frozen
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon

Directions

Spray a 9 by 13-inch baking pan with cooking spray.

Arrange the slices of bread in a single layer in the baking pan.

Whisk together the eggs, egg whites, milk and vanilla.

Pour the egg mixture over the bread in the pan.

In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar.

Scatter the peach slices evenly on top of the bread.

Combine the remaining brown sugar and cinnamon and sprinkle over the top.

Cover and refrigerate overnight.                                            

Preheat the oven to 350 degrees F.

Uncover and bake for 40 minutes.                                

Although, we did not top this with anything, yogurt or sour cream would be good with it.

Bottom line:  I must have done something wrong with the recipe. I don’t think that gluten-free bread would make a difference, so I can’t blame that.  I have no idea but the bread seemed soggy and the peaches were a separate entity, not connected to the bread, not physically but taste-wise.  I enjoyed the peaches.  I have a feeling, if made again, I would get it right but I doubt that I will do this.  Check with the other CEiMB ladies to see how this worked for them.  I am taking bets that you will find success.

When my husband was diagnosed with celiac, the panic of the moment, sent us to rice and more rice and more rice.  I searched for every way to make rice that I could find and we ate rice, rice, rice.  As time went by, the pressure eased and we found lots of food to eat and that was before I knew about gluten-free baking.

Last week, I realized that I had not made rice, in months, or it seemed that way.  I made the most delicious and simple rice.  We ate it on the Sabbath and it was truly a fitting part of a festive meal.  This recipe was on the package.  I could not find a photo of the final product so, in the meanwhile, look at the two photos below, and imagine them mixed together.  It was beautiful with all the colors of the veggies.

Ingredients:

1 cup wild rice blend (long grain brown rice, sweet brown rice, wild rice. Wehani rice, Black Japonica rice – Lundberg Family Farms)

2 cups vegetable broth

1 tablespoon margarine (optional)

salt to taste

Method:

Combine rice, water and margarine in a pot with a tight-fitting lid. 

Bring to a boil.  Stir once.  Cover with lid. 

Reduce heat to simmer and cook 50 minutes.                                                              

Remove from heat and let stand in covered pot for ten minutes.         

Fluff with fork.

Salt to taste.

Serves 4-6.

Now for the best part.

Wild blend saute:                         

1 cup chopped celery

1 cup sliced mushrooms

1 small red onion, chopped

1 cup carrots, sliced

1/2 cup nuts of choice, chopped – not diced

1 clove garlic minced (did not use)

3 tablespoons olive oil

3 tablespoons teriyaki

Saute vegetables in large skillet in the olive oil.

Heat for 5 – 7 minutes.                                     

Add teriyaki sauce and simmer until liquid is absorbed.

Stir in the rice and serve.

Those vegetable enhanced a delicious rice.                                                                                               

This recipe takes minutes to make and it has no raw eggs which is very important to me. The marshmallows make a difference. It makes 4 to 6 servings

Put the marshmallows, marshmallow fluff, margarine, chocolate and water in the microwave.

Stop your microwave every 30 seconds and stir. I used a low to medium setting.

Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.