GLUTEN-FREE PUMPKIN PIE

1-15 OZ CAN PUMPKIN
1 CUP SOY MILK
3/4 CUP SUGAR
1/4 CUP CORN STARCH
1/4 TEASPOON SALT
1 TEASPOON VANILLA
2 TEASPOONS PUMPKIN PIE SPICE


1 9-INCH GLUTEN-FREE PIE CRUST


PREHEAT OVEN TO 425.


ADD ALL INGREDIENTS TOGETHER.  MIX AT MEDIUM SPEED FOR 4 MINUTES.


POUR PUMPKIN MIXTURE INTO GLUTEN-FREE PIE-CRUST OR WELL BUTTERED PIE DISH FOR A CRUSTLESS PIE.  


BAKE FOR 15 MINUTES.


TURN TEMP DOWN TO 350 AND BAKE FOR ANOTHER 45 TO 50 MINUTES.  


LET COOL AND REFRIGERATE FOR 30 MINUTES BEFORE SERVING.


MAKES ONE DELICIOUS GLUTEN-FREE PUMPKIN PIE.

WHIPPED COCONUT CREAM

12-16 oz coconut milk 
1 - 1.5 Teaspoons Vanilla Extract
1/4 cup pure maple syrup

Put this mixture in your GOURMET WHIP, gas it up, shake it, and put it in the fridge. Coconut milk gets really thick in the fridge but the maple syrup helps (don't try honey - way too thick). It dispenses a little better if you take it out of the fridge for a minute first. This is GREAT with coffee, berries, on mango/coconut ice cream and go crazy with your imagination.


Once you get a Gourmet Whip you will never go back to whipping your own cream.  It takes only seconds to whip and lasts longer.

Carbonated Grapes

Our food experiences are not limited to just taste.  Presentation, textures, and temperatures are just a few of the many elements that come into play when we eat.  This idea was borrowed by Martin from Kymos who did the research and tested this process using the Gourmet Whip from iSi.


The first step is to wash and cut your grapes in half laterally. Place them in the whipper and charge it with two cartridges and then place it in the refrigerator overnight (or at least 6 hours).

Right before you are ready to serve, release all the gas from the whipper and unscrew the cap. Pour out the contents into a bowl and enjoy. Remember, they only last about 10 minutes so you have to do it right before service. They are extremelyfizzy to the point where they actually tickle your tongue. The flavor is unchanged though they seem to taste sweeter. The best fruits to use are ones with large exposed surfaces and lots of moisture.


FYI:
Cold water dissolves more CO₂ than tempered water, that’s why we leave it in the fridge. Also, remember that it takes some time for the carbon dioxide to dissolve in water, therefore it’s better not to be in a hurry. A quick calculation of the pressures gives the following: Both gases have molecular weights of 44 g/mol, so 8 g of gas corresponds to 0.1818 moles or 4.1 L at 25 °C and 1 atm pressure. The volume of the chargers is 0.01 L which gives an initial pressure in the chargers of impressive 445 atm! With an approximate volume of 0.7 L this gives a pressure (in an empty whipper) of nearly 6 atm – the same as in a bottle of champagne.


You can purchase your very own at this link or at your local Williams Sonoma.
http://www.amazon.com/iSi-Gourmet-Whip-Quart-Polished-Stainless/dp/B00007JXQX

BLUEBERRY OATMEAL MUFFINS

1 1/2 CUPS WHOLE WHEAT FLOUR
1 1/2 CUP INSTANT OATS
1/2 TEASPOON CINNAMON
1 TEASPOON BAKING SODA
1/8 TEASPOON SALT


1 CUP APPLESAUCE
2/3 CUP SKIM MILK
1/4 CUP SUGAR
2 TABLESPOONS OLIVE OIL
1 EGG
1 CUP FRESH BLUE BERRIES


PREHEAT OVEN TO 400.


MIX FIRST 5 INGREDIENTS IN LARGE BOWL UNTIL COMBINED WELL.  ADD AND MIX THE REST OF THE INGREDIENTS.


BATTER SHOULD BE LUMPY.


FILL GREASED MUFFIN CUPS 2/3 FULL WITH BATTER.


BAKE FOR 20 MINUTES OR UNTIL GOLDEN BROWN AND TOOTHPICK COMES OUT CLEAN.


MAKES 12 MUFFINS.

DARK CHOCOLATE BEETROOT BROWNIE

6 OZ DARK CHOCOLATE
3/4 CUP BUTTER
1 1/2 CUP GRANULATED SUGAR
3 LARGE EGGS, LIGHTLY BEATEN
1/2 CUP BEETROOT, SHREDDED FINE
1 TEASPOON VANILLA EXTRACT
1 CUP FLOUR


PREHEAT OVEN TO 325.


BUTTER AND FLOUR DUST A 9X13-INCH PAN.


BREAK THE DARK CHOCOLATE INTO CHUNKS AND CUT THE BUTTER UP AND PLACE BOTH INTO A DOUBLE BOILER OR A LARGE METAL BOWL OVER A POT OF BOILING WATER.


MIX CONSTANTLY TO PREVENT BURNING UNTIL CHOCOLATE AND BUTTER MELTS.


TURN OFF HEAT AND LEAVE BOWL ON TOP OF POT.


ADD SUGAR AND STIR.


NEXT MIX IN THE SLIGHTLY BEATEN EGGS, SHREDDED BEETROOT AND VANILLA UNTIL WELL BLENDED.


ADD THE FLOUR AND STIR UNTIL WELL INTEGRATED.


POUR THE BATTER INTO THE PREPARED BAKING DISH.


BAKE BROWNIE FOR 35 MINUTES OR UNTIL KNIFE INSERTED INTO CENTER COMES OUT CLEAN.


MAKES 24 SMALL SQUARES.

PEANUT BUTTER CHOCOLATE CHIP WHEAT COOKIES

1 CUP + 2 TABLESPOONS WHOLE WHEAT FLOUR

1 TEASPOON BAKING SODA

1/2 TEASPOON ROCK SALT

1/2 CUP BROWN SUGAR
1/2 CUP SUGAR
1/2 CUP UNSALTED BUTTER, AT ROOM TEMPERATURE


2 LARGE EGGS
1/2 CUP ORGANIC CHUNKY PEANUT BUTTER


1/2 CUP ROLLED OATS


1/4 CUP WHEAT GERM
1/2 CUP CHOCOLATE CHIPS
1/2 CUP UNSALTED PEANUTS, CHOPPED


PREHEAT OVEN TO 350.


LINE 2 COOKIE SHEETS WITH FOIL AND LIGHTLY GREASE.


WHISK TOGETHER FLOUR, BAKING SODA, AND SALT THEN SET ASIDE.


INA LARGE BOWL BEAT SUGARS AND BUTTER FOR ABOUT 3 MINUTES.  THEN ADD EGGS AND PEANUT BUTTER.  ADD OATS AND BEAT AT REDUCED SPEED UNTIL COMBINED.  


GRADUALLY BEAT IN FLOUR MIXTURE.


STIR IN WHEAT GERM, CHOCOLATE CHIPS, AND PEANUTS.


SCOOP DOUGH INTO BALLS ON FOIL, ABOUT 1 1/4 INCH APART.


BAKE FOR 10 MINUTES UNTIL TOPS ARE GOLDEN BROWN.


ALLOW TO COOL FOR A FEW MINUTES BEFORE REMOVING TO SERVE.


MAKES 2 DOZEN COOKIES.

STRAWBERRY~RASPBERRY SEMIFREDDO

1 10 OZ BAG FROZEN STRAWBERRIES, LIGHT SYRUP
1 10 OZ BAG FROZEN RASPBERRIES, IN LIGHT SYRUP
1 TEASPOON VANILLA
1 CUP HEAVY CREAM
2 TABLESPOONS HONEY


POUR STRAWBERRIES WITH THEIR SYRUP INTO PROCESSOR.  


PULSE UNTIL SMOOTH PUREE.  TRANSFER TO LARGE BOWL.  


DO THE SAME WITH THE RASPBERRIES WITH THEIR SYRUP.  


PUSH RASPBERRY PUREE THROUGH A FINE MESH SIEVE INTO STRAWBERRY MIXTURE TO DISCARD SEEDS.  


ADD VANILLA.


BEAT CREAM IN MEDIUM BOWL UNTIL FOAMY.  


GRADUALLY BEAT IN HONEY UNTIL SOFT PEAKS FORM.  


GENTLY FOLD INTO BERRY MIXTURE.  


POUR INTO 8 - 4 OZ RAMEKINS.  COVER WITH PLASTIC WRAP.  


FREEZE AT LEAST 2 HOURS.  


REMOVE FROM FREEZER 15 MINUTES BEFORE SERVING.


MAKES 8 SERVINGS.

PEACH SORBET

7 PEACHES
6 OZ CAN FROZEN ORANGE JUICE CONCENTRATE
12 OZ CAN FROZEN PEACH JUICE CONCENTRATE 


REMOVE PITS FROM PEACHES.  


PUREE PEACHES IN FOOD PROCESSOR.  


STIR IN ORANGE AND PEACH CONCENTRATES.  


ADD 12 OZ OF WATER.


FREEZE IN AN ICE CREAM MAKER OR CONTAINER.


SCOOP AND SERVE.


MAKES 15 SERVINGS.

Irish Milkshake

2 cups vanilla ice cream

1 1/4 cups low fat milk

1/4 teaspoon mint extract

7 drops green food coloring

In a blender combine all ingredients.

Blend on high speed until smooth.

Pour into tall glasses and top with whipped cream and green and white candy sprinkles.

Makes 2.

Irish Apple Cake

2 cups self-rising flour
1/8 teaspoon salt
1 teaspoon ground cloves
1 stick butter, room temp
3-4 cooking apples, peel, core & slice
3/4 cup sugar
2 eggs, room temp
3 tablespoons milk


3 tablespoons sugar



Preheat oven to 375° F.


Grease an 8-inch springform pan. 


Cut wax paper to fit and line the bottom of the pan.


Sift flour, salt, and ground cloves into a large bowl. 


Cut in the butter until the mixture has the consistency of fine crumbs.


Add the apples and sugar to the flour mixture. 


Stir in the eggs and enough milk to leave the dough stiff. 


Turn the dough into the prepared pan. Sprinkle with the remaining sugar.


Bake 45 minutes until crisp and golden in color.


Makes 1 cake.

IRISH WHISKY CAKE

3/4 cup chopped nuts (your choice)


1 yellow cake mix
1 small package instant vanilla pudding mix
4 large eggs
1/3 cup Irish Whiskey
1/2 cup vegetable 
1/2 cup cold water




1 stick butter
1/4 cup water
1-1/2 cup granulated sugar
1/2 to 1 cup Irish Whiskey (to your taste)



Preheat oven to 325° F.


Grease and flour a bundt or tube pan. 


Sprinkle nuts over bottom of pan.


Combine next 6 ingredients and mix well. 


Pour batter into pan and bake for 1 hour.


Cool completely before flopping out onto a plate. 


Prick holes in cake. 


Melt butter in saucepan and then add water and sugar. 


Boil for 5 minutes, stirring constantly. 


Remove from heat; stir in whiskey.


Drizzle glaze over top and sides, allowing it to be absorbed into cake.


Makes 1 cake.

PEANUT BUTTER CHOCOLATE BROWNIE BARS

NON-STICK SPRAY
7 OZ BITTERSWEET CHOCOLATE, CHOPPED
1 STICK UNSALTED BUTTER, CUT INTO PIECES
1/4 CUP GRANULATED SUGAR
1/4 TEASPOON SALT
3 LARGE EGGS, LIGHTLY BEATEN
1 TEASPOON VANILLA
1 CUP SALTED DRY-ROASTED PEANUTS


4 OZ CREAM CHEESE, SOFTENED
1/2 CUP CREAMY PEANUT BUTTER
3/4 CUP CONFECTIONERS SUGAR
1/4 TEASPOON SALT
1/2 CUP CHILLED HEAVY CREAM
1 TEASPOON VANILLA


1 JAR FUDGE SAUCE


PUT OVEN RACK IN MIDDLE POSITION AND PREHEAT OVEN TO 350.  LINE A 9 INCH SQUARE BAKING PAN WITH FOIL, ALLOWING 2 INCHES OF FOIL TO HANG OVER 2 OPPOSITE ENDS OF PAN.  SPRAY FOIL COVERED PAN WITH NON-STICK.


MELT CHOCOLATE WITH BUTTER, SUGAR, AND SALT IN A BOWL SET OVER A PAN OF BARELY SIMMERING WATER, WHISKING OCCASIONALLY, UNTIL SMOOTH.  REMOVE BOWL FROM HEAT AND WHISK IN EGGS AND VANILLA, THEN STIR IN PEANUTS.


POUR BATTER INTO BAKING PAN AND BAKE UNTIL SET AND EDGES ARE SLIGHTLY PUFFED, ABOUT 15 MINUTES.  TRANSFER CAKE TO A COOLING RACK TO COOL COMPLETELY.


BEAT CREAM CHEESE, PEANUT BUTTER, CONFECTIONERS SUGAR, AND SALT IN A BOWL WITH AN ELECTRIC MIXER AT MEDIUM UNTIL COMBINED WELL,  ABOUT 4 MINUTES.


BEAT CREAM WITH VANILLA IN A BOWL WITH CLEANED BEATERS AT MEDIUM-HIGH SPEED UNTIL IT JUST HOLDS STIFF PEAKS, THEN GENTLY FOLD INTO PEANUT BUTTER MIXTURE UNTIL JUST COMBINED.


SPREAD MIXTURE EVENLY ON TOP OF CHOCOLATE LAYER AND FREEZE, PAN COVERED WITH FOIL, UNTIL FIRM, ABOUT 2 HOURS.


CAREFULLY LIFT CAKE FROM PAN BY GRASPING OVERHANG.  TRIM AND CUT INTO 8 BARS.  PEEL OFF FOIL AND SERVE WITH FUDGE SAUCE DRIZZLED ON TOP.


MAKES 8 BARS. 

4 INGREDIENT WHITE CHOCOLATE MOUSSE

6 OUNCE WHITE CHOCOLATE, BROKEN INTO PIECES 
1 1/2 CUPS HEAVY WHIPPING CREAM, DIVIDED
1/4 CUP CONFECTIONERS' SUGAR
1 TEASPOON VANILLA EXTRACT


MICROWAVE WHITE CHOCOLATE & 1/2 CUP CREAM IN A MICROWAVE-SAFE BOWL FOR 20 SECONDS & STIR, 20 SECONDS & STIR.  DO THIS UNTIL COMPLETELY MELTED;  COOL COMPLETELY.


BEAT REMAINING CREAM, SUGAR AND VANILLA IN SMALL BOWL UNTIL STIFF PEAKS FORM.


FOLD MELTED CHOCOLATE MIXTURE INTO WHIPPED CREAM; REFRIGERATE.


SPOON INTO SERVING DISHES.


MAKES 6 SERVINGS.

APPLE DUMPLING

1 (16.3-0Z) GRANDS BUTTERMILK BISCUITS
8 TEASPOONS BUTTER OR MARGARINE
4 MEDIUM GRANNY SMITH APPLES, PEELED, CORED AND HALVED


3/4 CUP SUGAR
3/4 CUP WATER
1/2 CUP BUTTER, MELTED
1 TEASPOON VANILLA


1/2 TEASPOON GROUND CINNAMON


PREHEAT OVEN TO 350.  


SPRAY NON-STICK ON 13X9-INCH GLASS BAKING DISH.


FLATTEN BISCUITS WITH ROLLING PIN.  PLACE 1 TEASPOON BUTTER IN THE CORE AREA OF EACH APPLE HALF.  WRAP EACH BISCUIT AROUND 1 APPLE HALF.  PLACE SEAM SIDE DOWN IN GREASED BAKING DISH.  


COMBINE SUGAR, WATER, MELTED BUTTER AND VANILLA; POUR OVER DUMPLINGS.  SPRINKLE CINNAMON OVER DUMPLINGS.


BAKE UNCOVERED AT 350 FOR 35 TO 40 MINUTES OR UNTIL GOLDEN BROWN AND APPLES ARE TENDER.


DRIZZLE WITH SAUCE AND SERVE WARM.  VANILLA BEAN ICE CREAM (OPTIONAL)


MAKES 8 DUMPLINGS.

FROSTED CARROT CAKE

1 1/2 CUPS ALL-PURPOSE FLOUR
2/3 CUP WHOLE WHEAT FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS GROUND CINNAMON
1/4 TEASPOON SALT


1 CUP FIRMLY PACKED BROWN SUGAR
3/4 CUP EGG SUBSTITUTE
3/4 CUP NONFAT BUTTERMILK
1 (8-OUNCE) CAN CRUSHED PINEAPPLE, DRAINED
2 CUPS CARROTS, GRATED
1/3 CUP RAISINS
3 TABLESPOONS VEGETABLE OIL
2 TEASPOONS VANILLA EXTRACT


CREAM CHEESE FROSTING


PREHEAT OVEN TO  350.


COMBINE FIRST 5 INGREDIENTS AND SET ASIDE.


COMBINE BROWN SUGAR AND NEXT 8 INGREDIENTS, AND BEAT AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL WELL BLENDED.  POUR BATTER INTO 2-9-INCH ROUND PANS COATED WITH COOKING SPRAY.


BAKE FOR 30 TO 35 MINUTES OR UNTIL  A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.  COOL CAKE COMPLETELY IN PAN ON A WIRE RACK.


SPREAD SOME FROSTING ON ONE ROUND AND STACK WITH SECOND.  COVER EVENLY OVER ENTIRE CAKE.


MAKES ONE DOUBLE LAYERED 9-INCH ROUND CAKE.