Nita's Sweet Potato Pie

My friend Jo shared Nita's great recipe for Sweet Potato Pie. When I spoke with Nita she said I could share it.  I know you will love this.  This pie is easy and so good.  My Grandson JT2 loved it.

Just a couple of things about this recipe.  First, most sweetened condensed milk is gluten free.  About 90% of the varieties.  But to be on the safe side check the label and/or manufacturer.  Also, for those of you who like dairy free, then check out my recipe for making sweetened condensed milk gluten free and my way. 

The original recipe calls for sugar but I use coconut sugar because it does not raise your blood sugar so much.  Also, I use gluten free pie crusts.  I was not happy with the pie crusts this time.  They were quite hard and difficult to eat.  I will definitely try another brand next time.

Ingredients:

3 medium sweet potatoes baked and mashed
2 cups of sugar or  substitute equivalent in coconut sugar
1 can of sweetened condensed milk
3 large eggs
2 teaspoons of real g/f vanilla
1 stick of butter softened g/f

Steps:

Bake sweet potatoes in the oven until done.  Cool, peel and mash.
Mix all the rest of the ingredients in bowl with a mixer.
Pour into 2 g/f pie shells deep dish because it makes a lot.

Rim the crust with foil.
Bake at 350 for 40 minutes.

Remove Foil after baking and cool.

Eat and Enjoy

Jo's Drunken Gluten Free Pound Cake

 My friend Jo and I are still experimenting.

This is a variation of Paul Deen's Southwest Georgia Cake.  Here is our gluten free version that we made.  http://sharpshooter77.blogspot.com/2015/03/gluten-free-south-west-georgia-pound.html

This  is another variation.  At some point it quits being Paula Deen's cake but maybe not yet.  She is such a fabulous cook.  I also think you can use coconut sugar to replace the sugar. 

I know you will enjoy this one.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups gluten free Bisquick (Do not use all-purpose flour)

Do not use  (1/2 teaspoon baking powder)

1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)
2 oz. Coconut Rum
1/4 Cup chopped Walnuts
1/4 Cup Brown Sugar (or Coconut Sugar)
1/4 Cup Shredded Coconut (Optional)

Topping:
1 oz. of coconut rum.

Steps:

Generously grease and flour a 10-inch bundt pan.
In the bottom of the bundt pan sprinkle with  nuts, brown sugar, and coconut if you want to use that. 
Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream and rum to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes.

 Invert cake onto cake plate.  Let it cool an additional 15 minutes.
Poke holes into the cake and drizzle 1 oz of rum over the top of the cake.

Enjoy.

Jo's Delicious Homemade Tomato Soup

My friend Jo who is visiting with me this week made this delicious tomato soup.  Yum, we made some tomato and bacon sandwiches to go with it.  I had to go back and get a second bowl it was so good.

We used the tomatoes we had on hand which was a combination of fresh and my organic frozen one's out of my garden freezer.  You can of course substitute a can of diced  tomatoes.   Hope you enjoy.


Ingredients:

4 Roma Tomatoes washed and diced
2 quart packages of my garden organic tomatoes thawed
2 Tablespoons EVOO or coconut oil
1 can of beef consume soup - organic or (substitute boullion cubes with 1 cup of water or any beef soup that you might have on hand)
1 Tablespoon Italian seasoning
1 Tablespoon garlic powder
1 Tablespoon Braggs Liquid Aminos
Salt to taste

Steps:

Saute tomatoes in EVOO
Add in beef consume soup and other ingredients
Cook on low for about 20 to 30 minutes.

After cooking pour into  a blender or food processor and blend until almost smooth
We left it so there were bits of tomatoes. 
Put back in pot and cook an additional  15 minutes

Delicious.

Enjoy

Gluten Free Sweetened Condensed Milk - My way

I was thinking today why I started this recipe blog.  One of the reasons for me was very personal.  I wanted to keep my favorite recipes online and be able to find them.  I haven't done a very good job of recording them but I am working on it.  Here's one I think you might be able to use.  It is very basic to a lot of recipes. 

If you are like me, you have a number of recipes that would not be the same without sweetened condensed milk.  I just love the stuff.   To make it dairy free and healthier than  try making it from scratch. 

I must warn you that it might have a slightly brown sugar taste from the coconut sugar.  If you don't care about the calorie count or don't worry about the glycemic index then just use regular sugar.

Give it a try and if you don't like it,  leave me a comment and I will work on it.  If I don't have any canned coconut cream/milk on hand then I always have my unsweetened Almond/Coconut milk in the refrigerator as a substitute.  The regular Almond Coconut milk is a little more difficult to deal with as it may take a little longer to cook.   I store the condensed milk in the refrigerator until I am ready to use. 

Ingredients:

1 can (about 14 fluid ounces) canned (not low-fat) coconut milk or cream

1 cup coconut sugar
1/8 teaspoon kosher salt

Steps:
Place  ingredients in a medium-size heavy bottom saucepan.
Whisk to combine well and bring the mixture to a simmer over medium heat.

Stirring the mixture, continue to simmer until it is reduced by about 1/2 and has begun to thicken (approximately 12 minutes).
Pour mixture into a heat-safe container until cooled completely.
Cover tightly and store in the refrigerator.
Try to use within 2 to 4 weeks.

Enjoy.

Gluten Free South West Georgia Pound Cake

My friend Jo and I took Paula Dean's South West Georgia Pound Cake (http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html) and made it gluten free.  We also plan to make this with a lower glycemic load later on.  One step at a time though.  The idea is to keep the quality of the pound cake and work on making it healthier.  I also like to keep things easy.  In my thinking the fewer changes the better.  I am sure Paula would try to make this healthier now as well.  Love Paula's cooking.  We did use more heavy cream than Paula called used. 

This is very good.  I think it will be easy to substitute coconut sugar instead of sugar.  Everyone loved it.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups gluten free Bisquick (Do not use all-purpose flour)

Do not use  (1/2 teaspoon baking powder)

1/2 teaspoon salt
1 cup heavy cream (we also added 1/2 cup of heavy cream - use if you need additional cream)
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Read more at: http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html?oc=linkback

Steps:

 

We followed Paula's directions to the letter.

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html?oc=linkback

Enjoy.

Jo's Skinny Shake

Here is another fabulous shake by Jo with my input.

Ingredients:

1 cup of ice cubes
1 cup of almond/coconut unsweetened milk (or your own non-fat milk)
1 banana
1 Tablespoon Hershey's Cocoa powder (no sugar)
1 dropper Liquid Stevia
1 Tablespoon Protein Powder (optional)  I use Sun-Warrior vegetarian brand
1 Tablespoon fine milled flax chia seeds.(optional)

Steps:

In blender or food processor
chop ice until fine
Add other ingredients - put seeds on top
Blend about 2 minutes until well blended

Enjoy
 

Jo's Tropical Smoothie

Here is a great little Smoothie recipe.  My friend Jo drinks this smoothie and loves it.  I loved it too.  Hope you will enjoy.  


Ingredients

1 cup diced or chopped pineapple - fresh if you have it. 
1 cup  almond/coconut milk (or non-fat milk of your choice).
1 8 oz. Light and Lively Greek coconut yogurt that is 80 calories
1 cup of ice cubes
1 dropper of liquid Stevia
1 Tablespoon protein powder (optional) I use Sun Warrior brand.
1 Tablespoon fine milled flax and chia seed (optional)
(Makes enough for 2 shakes)

Steps:

In blender or food processor
chop ice until fine
add other ingredients and blend (2 minutes)

Drink and enjoy.