Apple Pie Filling

6 quarts blanched sliced fresh Apples
5 ½ cups Sugar
1 ½ cups cornstarch, flour, or clear gel or ultra gel
1 T Cinnamon
1 teas. Nutmeg
2 ½ C cold Water
5 cups Apple Juice
¾ cups Lemon Juice

Use firm, crisp apples, if apples lack tartness, use an additional ¼ C of lemon juice for each 6 quarts of slices.
Wash, peel, and core apples. Prepare slices 1/4 -1/2 inches wide and place in cold water containing ¼ cup lemon juice for every 4 cups of water to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, spices, Ultra Gel, and spices in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately in a water bath according to the recommendations below.

Processing time for pint or quart size jars: 0-1000 ft: 25 minutes, 1001-3000 ft: 30 minutes, 3001-6000 ft: 30 minutes, Above 6000 ft: 40 minutes

Freezer instructions: Alternately this recipe can be placed in freezer bags and frozen for several months. Shelf life – 1 year.

Gluten Free NOTE: DO NOT USE FLOUR.

Apple Butter

5 pounds Tart Apples
2 cups Apple Cider
3-5 cups Sugar
¾ teas. Cinnamon
¾ teas. Cloves
½ teas. Allspice
½ teas. Nutmeg

• Core and quarter apples (peeling isn’t necessary). Cook apples slowly in cider until tender (I put mine in my crock pot) – then blend in a food processor or blender.

• Add 3 cups of sugar and check for sweetness, then add more as necessary (sometimes up to 5 cups total). Add spices and stir together.

• Cook for 6-8 hours in a crock pot. I just cook it overnight on low.

• Test for thickness by spooning butter on a cold plate. If no liquid comes out of the edges, it is thick enough. If it isn’t thick enough, you can take the lid off of the crock pot and turn it up to high, let some liquid boil off, but stir and check back often.

• Ladle into sterile jars leaving ¼ inch head space.

• Process in a boiling water bath for 10 minutes, adjusting for altitude if necessary.

• You may also freeze this apple butter if you prefer.

Pumpkin-Banana Bread

I made this today - and it was a hit!

4 cups flour

2 teas. baking powder

2 teas. baking soda

2 teas. cinnamon

1 1/2 teas. nutmeg

1 teas. ginger

1 teas. salt

1/2 teas. ground allspice

1 3/4 cups canned pumpkin from a 15-oz can (save the remaining for the pumpkin glaze)

1 1/2 cups mashed bananas

1 1/3 cups vanilla yogurt

1/2 cup canola oil

4 large eggs

3/4 cup granulated sugar

3/4 cup brown sugar (packed)

1 cup chopped walnuts or pecans (optional)

Preheat oven to 350'. Grease and flour two 9*5 loaf pans and set aside.

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined. Set aside.

In a large bowl, mix pumpkin, mashed bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture - half of it at a time - and mix until ingredients are combined. Fold in walnuts or pecans (optional).

Divide batter between the two prepared loaf pans and bake and 350' for 55 minutes, or until toothpick inserted in center comes out clean. Let the loaves cool for about 10-15 minutes in the pans, then remove from pans and cool completely before adding the glaze.

PUMPKIN GLAZE

2 Tbs. whipping cream

1-2 cups powdered sugar (start with 1 cup and add more depending on consistency)

Remaining pumpkin from your 15-oz can (should be about 2 tbs.)

You may add chopped walnuts or pecans for sprinkling over glaze.

GFCF Pumpkin Bread

My son LOVED this (and it freezes well).

INGREDIENTS:

serves about 16 (Makes two 9-by-5-inch loaves)
10 ounces (about 2 1/2 cups) white rice flour
2 1/4 ounces (about 1/2 cup) cornstarch
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
24 ounces (about 3 cups) granulated sugar
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
Gluten-free non-stick cooking spray

Adjust oven rack to middle position and preheat oven to 350°F. Spray two 9-by-5-inch loaf pans lightly with nonstick cooking spray.

In a large mixing bowl, whisk together flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum. In separate bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.

Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium speed on a handheld mixer or medium-low speed on a stand mixer. If mixing by hand, use a balloon whisk and mix for two minutes). Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.

Divide batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 5 minutes. Remove bread from pans and place directly on wire rack. Allow bread to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.

Yummy Chicken Noodle Soup & GFCF

3 to 4 lbs. chicken
5 cups water or chicken broth
1 lb. baby carrots
5 cloves garlic, minced
3 celery stalks, finely sliced
2 tbsp. fresh parsley, minced
1 tsp. low sodium chicken soup base (or bouillon)
1 large onion, chopped
1 or 2 green onions, chopped (optional)
pinch each oregano and thyme
salt and pepper (to taste)

1 stick butter

1 package Egg Noodles

2 beef bouillon cubes
additional seasonings of your choice (to taste)

Put all ingredients in crock-pot and cook for 4-6 hours. Yummy!

GFCF RECIPE:

Use all same ingredients (do not use chicken broth unless you buy gluten free chicken broth) substitute butter and pasta noodles.

Chocolate Marshmallow Meltaways - Regular & GFCF

1 1/4 graham-cracker crumbs
1/2 C creamy peanut butter
1/3 C maple syrup
1/4 C sugar
1 tsp. vanilla extract
1/3 tsp. cinnamon
7 oz. marshmallow cream
Nonstick cooking spray
chocolate syrup

(For Gluten/Dairy Free use Gluten Free Graham Crackers)

In large bowl, mix the crumbs, peanut butter, maple syrup, sugar, vanilla, and cinnamon. Shape into 24 1 1/4 inch balls and place them on a parchment paper-lined baking sheet or tray as you shape. Use a fork to flatten and make a crisscross design on each ball.

Before serving, spoon 1/2 teaspoon marshmallow on each cookie. Coat the spoon with nonstick spray to make it easier. Then drizzle the cookies with chocolate syrup. Makes 24

Marinated Flank Steak

1/2 C vegetable oil
1/4 C soy sauce
3 Tbsp. honey
2 Tbsp. vinegar
1 tsp. garlic powder
1 tsp. fresh ginger, grated
1 cup green onions, chopped
1 (2 - 2 1/2 lb.) flank steak

Whisk oil, soy sauce, honey, vinegar, garlic powder, and ginger in a bowl. Stir in the green onions. Pour over steak in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 12 hours, turning occasionally; drain, discarding the marinade.

Preheat grill. Grill directly over medium heat, turning once for medium-rare. Let stand about 5 minutes. Slice diagonally against the grain into thin strips - refrigerate any leftovers.