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Archive for the ‘Autumn’ Category

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Apr
14
2011

Impossible Coconut Pie from Gooseberry Patch’s Quick and Easy Autumn

I am a little later than I wanted to be getting this recipe published but I have 101 things going on this Thursday morning!  I think you know I love pie.  LOVE IT. Wrote a book about it I love it so much!  And this pie recipe I am about to share  is a keeper!    Made in a blender? How much easier could it be? And extra points for making its own crust!!!

I made two versions (another reason it took a little longer) – Sugar Free/Gluten Free Impossible Coconut Pie and the recipe straight out of Gooseberry Patch’s Quick & Easy Autumn.  I have the recipe below for you with notes about how to make it Sugar Free /Gluten Free and also one or the other 🙂

Impossible Coconut Pie

Impossible Coconut Pie (original recipe)

  • 2 cups milk
  • 4 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup biscuit baking mix
  • 1/4 cup butter, softened
  • 1 cup shredded coconut

Pour all ingredients into a blender; blend for 2-3 minutes.  Pour into a buttered 9″-10″ pie plate.  Bake at 350 for 45 minutes or until set.  Makes 6-8 servings

Gluten Free/Sugar Free Impossible Coconut Pie

  • 2 cups milk
  • 4 eggs
  • 1 cup Splenda for baking
  • 1 tsp vanilla extract
  • 3/4 cup Gluten Free biscuit baking mix
  • 1/4 cup butter, softened
  • 1 cup shredded coconut

Pour all ingredients into a blender; blend for 2-3 minutes.  Pour into a buttered 9″-10″ pie plate.  Bake at 350 for 45 minutes or until set.  Makes 6-8 servings.

MY NOTES: I upped the baking mix in the sugar free/gluten free version.   It needed more dry ingredient.  And it was a good decision.  So you want to consider that if you make the gluten free version.  Also, you could just substitute the gluten free baking mix or just the sugar depending on your dietary needs.

You will notice the top and even the texture looks different on the pies.  They were a little different consistency going in the oven but the outcome on the SF/GF version is very good. I really enjoyed a slice of the SF/GF version for my mid morning snack!
Scrumptious!!!  I put the other away for the kids’ dessert tonight.

I will definitely be making this again!

eat

Today is the last day to get your name in to win this great cookbook, just leave me a comment after this recipe (and the others if you haven’t already) and consider yourself entered.  Each recipe you comment on enters  your name again! Please share this giveaway with your friends if you facebook or have a blog. Cut off time is midnight tonight CST. You are welcome to still comment if you have tried a recipe and want to share your results but I won’t accept any more entries after midnight.

Then tomorrow,  April 15th I will draw the winner.  I picked April 15th to give us something fun to do that day!  I hate tax day and I know many of you do too!  So we will soften the blow of mailing that check with a wonderful NEW GOOSEBERRY PATCH COOKBOOK GIVEAWAY!!!

m212n

Apr
12
2011

Gooseberry Patch’s Review and Recipe 5: Pecan Pie Muffins

foryourposts

Okay, I know you may be tired of hearing this but ANOTHER WINNING RECIPE from Gooseberry Patch’s Quick & Easy Autumn!   Seriously delicious.  Seriously quick (and easy).  And super easy to convert to gluten free! I switched up the size tin it called for and used a mini muffin tin.  And they are so rich that two mini muffins was just right for me with my morning coffee.

ppmuffinsgf3a

Pecan Pie Muffins

Regular or Gluten Free

  • 1 cup chopped pecans
  • 1 cup brown sugar, packed
  • 1/2 cup all purpose flour (just substitute your favorite gluten free all purpose flour)
  • 2 eggs
  • 1/2 cup butter or coconut oil melted and cooled slightly

Mix pecans, brown sugar and flour in a large bowl; make a well in the center and set aside.

ppmuffins1aIn a separate bowl, beat eggs just until foam appears.  Stir in butter or oil.  Add to pecan mixture, stir just until moistened. Spoon batter into muffin cups greased only on the bottom, filling about 2/3 full.*

ppmuffins1b Bake at 350 degrees for 20-25 minutes, until golden**.

ppmuffinsgf2

Promptly remove from muffin tin.  Cool on a wire rack.  Makes 9 ***

~~~~~~~~~~~~~~~~~~~~~~~~~~~

In my gluten free version I also added a 1/2 cup chopped dates – a great addition!

* I used a mini muffin tin and lined it with paper muffin cups

** I reduced the baking time to 18 minutes

*** Made 30 mini muffins

I fixed the girls a little box to take to school with them today.  Yes, school is actually college 🙂 Putting the rest in the freezer for snacks later on!

ppmuffins3a

If you want to get your name in to win this great cookbook, just leave me a comment after each recipe and consider yourself entered.  Each recipe you comment on enters  your name again! Please share this giveaway with your friends if you facebook or have a blog.  Then on April 15th I will draw the winner.  I picked April 15th to give us something fun to do that day!  I hate tax day and I know many of you do too!  So we will soften the blow of mailing that check with a wonderful NEW GOOSEBERRY PATCH COOKBOOK GIVEAWAY!!!

m212n


Apr
06
2011

Gooseberry Patch Recipe Review 2: S’Mores Brownies

foryourposts

finished

WOW these were a hit!  Easy peasy!  Quickity quick and gone in a flash!  I even made a small pan of gluten free just for me!  This is one of those recipes that is so easy to convert to gluten free and I am always happy to find those.  One little thing I tweaked the recipe just a tad because I bought the brownie mix that was for an 8 x 8 pan instead of the 9 x 13 called for in the recipe.  It worked out great since I made two batches AND I used all the chocolate bar called for – more chocolate is never a bad thing right???

collagebrownies

S’Mores Brownies

  • 18 1/2 oz. pkg brownie mix
  • 3 cups mini marshmallows
  • 4 whole graham cracker, coarsely crushed (I had graham cracker crumbs on hand)
  • 2 chocolate candy bars, broken into small pieces

Prepare brownies as directed on package; bake in a greased 13 x 9 baking pan.  As soon as brownies are removed from the oven, sprinkle with marshmallows and graham cracker crumbs.  Set oven on broil.  Broil for 30-60 seconds, until marshmallows are golden.  Watch carefully, as marshmallows will brown quickly.  Sprinkle with candy bar pieces.  Let cool for 15 minutes before cutting into squares.  Serve warm.  Makes 2 dozen.

My notes: They are good cold too!  For the gluten free version use gluten free brownie mix and gluten free graham cracker crumbs.  Still oh so good!  Honestly Ben couldn’t tell the difference.  He’s my guinea pig taste tester when I convert recipes.

Enjoy!

m212n

If you want to get your name in to win this great cookbook, just leave me a comment after each recipe and consider yourself entered.  Each recipe you comment on enters  your name again! Please share this giveaway with your friends if you facebook or have a blog.  Then on April 15th I will draw the winner.  I picked April 15th to give us something fun to do that day!  I hate tax day and I know many of you do too!  So we will soften the blow of mailing that check with a wonderful NEW GOOSEBERRY PATCH COOKBOOK GIVEAWAY!!!

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