Delicious Recipes

Gluten-free Pumpkin Muffins, by Teresa Flattery

STEP 1: In a small bowl, mix the ingredients below and preheat your oven to 350 degrees.

1 ⅔ c. Gluten-free flour
1 tsp. Baking soda
¼ tsp. Baking powder
¾ tsp. Salt
½ tsp. Cloves
½ tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Allspice

STEP 2:  In a separate bowl, mix the ingredients below.

1 ½ c. Sugar
½ c. Salad oil
2 Eggs (added one at a time)
1 16 oz. Can of Pumpkin

STEP 3:  Combine first and second ingredients in a large bowl. Pour mixture into greased or paper-lined muffin pans. Bake for 20 - 25 minutes. For mini-muffins, bake for 10 - 15 minutes.

Coated Pecans or Walnuts

Mix 1 lb brown sugar and 5 tablespoons water in a saucepan and boil for 5 minutes. Add 4 cups pecans or walnuts and stir until well-coated. Pour nuts onto wax or parchment paper and separate nuts. Sprinkle cinnamon, nutmeg or other favorite seasonings while still warm. Let cool and serve or store in an airtight container.

Amaretto, Peach, Pecan Pancakes

1 Jigger of Amaretto
2 Juicy, ripe peaches (cut up)
½ c. Crushed pecans
1 tsp. Oil
1 Egg
1 c. Whole wheat pancake mix
½ c. Milk

Combine pancake mix, egg, peaches, oil and milk. Stir with a wire whisk until peaches have liquefied, then add pecans and Amaretto. Pour batter into skillet and turn as needed. Makes 6-8 pancakes.

Holiday Punch

Maraschino cherries
2-liter Ginger Ale
46 oz. (large can) Pineapple juice
6 oz. can Frozen orange juice, thawed
½ tsp. Peppermint extract

Combine all liquids and chill. Garnish with cherries.