RECIPES #14-A NOVEMBER STATE OF MIND

Look at all these recipes I’ve stumbled across that just say “Hello November, you look de-lish-ish! But in a make them healthier yourself instead of buying the processed versions kind of way! 1. Turnip Puff (recipe via Kitchen Parade) Serves 4 Ingredients 3 pounds purple-topped turnips (about 6 large) or rutabagas (about 1 large) 2 eggs 2 tablespoons butter 3 tablespoons flour 1 tablespoon brown sugar 1 teaspoon baking powder 1 teaspoon kosher or sea salt 1/2 teaspoon white pepper Pinch nutmeg 1/2 cup panko or dry bread crumbs 2 tablespoons melted butter Directions 1. Preheat oven to 375 degrees and bring a medium sized pot of salted water to a boil. Peel the turnips or rutabagas and cut into roughly equal-size quarters and cook at a gentle boil until soft. 2. Mash the turnips or rutabagas in a large bowl – you can do this by hand, with an immersion blender or in a food processor. Add the eggs, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. Transfer to a buttered casserole dish. 3. Combine the crumbs and butter and sprinkle evenly on top and bake until lightly browned on top, about 35-40 minutes. 2. Banana Bread (from Allergy Free Cookbook for the Family by Brianna Monson) 11⁄4 cups bananas (2 bananas), mashed 1⁄2 tsp. vanilla (gluten free) 3⁄4 cup sugar 1⁄4 cup oil 1 Tbsp. dairy-free margarine 1 tsp. cream of tartar 1 tsp. baking soda 1 cup rice flour 1⁄4 cup oat flour MIX bananas, vanilla, and sugar. Add oil and margarine, and mix. Add cream of tartar, baking soda, rice flour, and oat flour. Mix until well blended. Pour into a greased 8 x 4 x 2 loaf pan, and bake at 350 degrees for 30–35 minutes. To make muffins, pour into muffin cups 3⁄4 full and bake at 350 degrees for 20–25 minutes. Makes 12–15 muffins. Tip: To make oat flour, grate quick oats in blender until flour is fine. To make this recipe soy free: Substitute dairy-free margarine with an equal amount of soy-free margarine. To make this recipe gluten free: Substitute oat flour with an equal amount of gluten-free oat flour. 3. Cinnamon Muffins (from Allergy Free Cookbook for the Family by Brianna Monson) 2 cup dairy-free margarine 1 Tbsp. oil 1⁄2 tsp. cinnamon 1⁄2 tsp. salt 1 cup sugar 1 cup applesauce 1 cup rice flour 1⁄2 cup oat flour 1⁄2 cup tapioca starch 1⁄2 tsp. baking soda 1⁄2 tsp. cream of tartar COMBINE all ingredients and mix for 3 minutes. Pour into muffin cups 3⁄4 full and bake at 350 degrees for 20-22 minutes. Makes 18 muffins. To make this recipe soy free: Substitute dairy-free margarine with an equal amount of soy-free margarine. To make this recipe gluten free: Substitute oat flour with an equal amount of gluten-free oat flour. 4. Salted Caramel Apples (recipe adapted from Food.com) Ingredients: 2 cups brown sugar, packed 1 cup light corn syrup 14 oz sweetened condensed milk 2 teaspoons vanilla 1 dash of table salt 8-10 medium apples, washed and with stems removed Coarse salt – fleur de sel is ideal, but kosher salt or other coarse salts will do Special Tools & Equipment: 8-10 lollipop sticks, chopsticks, or any other wooden sticks Candy thermometer Wax paper, generously buttered Instructions: 1. Place wooden stick in every apple. 2. Combine butter, brown sugar, corn syrup, and milk in a heavy saucepan over medium-high heat. Bring to a boil. 3. Stir mixture for about 30-40 minutes, until the candy thermometer gives a reading of 248 degrees. If you’d like your caramel to be softer, let it heat to about 245 degrees. 4. Remove caramel from heat and stir in vanilla and one dash of salt. 5. Work one apple at a time. Dip apple, holding the stick, in the caramel. Move it around to coat the entire surface evenly. Let any excess caramel dip back into the pan. Immediately roll caramel in salt. Let cool on buttered wax paper and repeat with next apple.

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