I think I am a pretty good sport about my husband's food allergies. I actually enjoy the challenge of creating recipes where no one misses the egg. But, one of my all time favorite holiday desserts is pecan pie. I have not yet figured out how to make this pie that normally calls for about three eggs! Well, I have found an amazing substitute! You HAVE to try this Caramel Pecan Tart. It is delicious!! It is kind of like pecan pie with more pecans and less gooey filling on top of a shortbread cookie. It is SO good. I made it for our Christmas dinner and everyone loved it!! I am so pleased with this recipe that I may abandon my quest for an egg-free pecan pie.
My husband really loves Cranberry Nut Bread (EF, DF). One bag of cranberries would make 3 loaves. So, I decided to make some of the cranberries into muffins and freeze for later use. Here is the adjusted recipe and they froze great!
I hope you all had a very Merry Christmas!!
Cranberry Orange Muffins
1 c flour
1 c whole-wheat flour
1 c sugar
2 t baking powder
1 t soda
½ t salt
Juice from one orange (about 1/3 c)
Freshly grated rind from one orange (about 1-2 t)
1/3 c vegetable oil
¾ c water
1 c cranberries, cut in half
Preheat oven to 350o. Line muffin tins with paper liners. Mix liquid with dry ingredients. Stir in cranberries. Spoon into muffin cups. Bake about 18 minutes. Cool in pan before removing.
I have always wanted to like Brussels Sprouts but never really have. Until, I had them raw in a salad and liked them. I thought there just had to be a way to cook them that actually tasted good. Then my friend sauteed them for me! Finally, a delicious way to eat Brussels Sprouts! My friend just used butter, salt and pepper. I did half butter and half olive oil. This gives you the same buttery flavor with less unhealthy fats and cholesterol. It is also less likely to scorch with a little oil mixed in. I made these with our Thanksgiving feast!
Sauteed Brussels Sprouts
1/2 T butter*
1/2 T olive oil
9 oz package shredded Brussels Sprouts
Salt & Pepper, to taste
Heat oil and butter until butter melts. Add Brussels sprouts, salt and pepper and sautee about 5-6 minutes on medium heat until soften. Serve immediately.
*If you have a dairy allergy, omit butter and double olive oil.
I made this Pumpkin Pecan Cobbler during Thanksgiving weekend. It was delicious! Last year during the holidays, I made Pecan Cobbler (EF). While the pecan cobbler was also really good, it was really, really sweet! The Pumpkin Pecan Cobbler is the perfect combination of pecan cobbler and pumpkin cake. And you can top it with ice cream! Yummy! I will for sure be making this recipe again.