Pumpkin Pie from scratch

Having a food based holiday happening so close to a candy based holiday alway seemed like serendipity to me.

After all, haven’t we all wondered what to do with those lovely pumpkins post Halloween?

This year we ended up with a few spares after the carving party.  

The best ones are the pie pumpkins not the typical carving ones. 

What to do with them?  Pumpkin PIE gluten free,  of course.

To make the fresh pumpkins into puree, just cut in half, place on a cookie sheet and bake till soft. 

Then drain the pumpkin meat till all moisture runs off and puree in the food processor.  You will have enough for a few pies.   

Fresh Pumpkin Pie

Pumpkin Pie from scratch
Prep time
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When you use a fresh pumpkin, make sure to drain it thoroughly before pureeing it. Any moisture you can eliminate makes for a better pie texture.
  • 1½ cups pumpkin puree (from fresh pumpkin or organic canned)
  • 3 eggs
  • ⅔ cup brown sugar
  • ½ teaspoon ginger (fresh or powdered)
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves.
  • 1 cup heavy cream, I always use Organic Valley products.
  • 1 teaspoon vanilla
  • One pie shell lined with pie crust
  1. Preheat oven to 425
  2. Beat together all ingredients.
  3. Pour into prepared pie pan
  4. Place on lower rack in the oven
  5. bake for 15 minutes
  6. Reduce oven temperature to 350
  7. Bake an additional 45 minutes or till a knife inserted in center comes out clean.

Pumpkin pie is one of my favorite breakfasts, at least as long as it doesn’t have a ton of sugar, that is.

This morning, that was exactly what we had, because like I said, we have several pumpkins to eat up.

I put this custard into my newest pie crust recipe.

Katie responded with, ” this is your best pie ever, Mom”.

When your 13 year old says something like that, you just have to believe.




Creamed Baby Red Onions

Thanksgiving to me is like a very long chorus of TRADITION from Fiddler on the Roof.
Each person’s beliefs about the foods needs to be considered.

Each person must feel welcomed.

Organic Creamed Red Onions-GlutenFree

Our little family’s  is an mish-mash of traditions from Ireland, German, Dutch, Native American, tossed gently with years in the food industry for seasonings.

So we get a bit eclectic with our meal. 
When Holiday time comes, you just want to make things feel familiar but also change them up just a teeny bit.

Discovering fresh red pearl onions at the market gave me the chance to change up a favorite part of Thanksgiving for my husband.
Creamed onions are so simple. The organic Cream truly does all the work once it is in the pan to smoothly coat each tender bite of sulfury vegetable.
The more difficult part is the peeling. I like to cut off both ends of each onion and then put them into a bowl of water and scrub the peels off.

Sometimes that makes it simpler, other times I just let go and enjoy zen like focus, slipping each little pearl from its paper jacket.

If you can’t find these in your market, the frozen ones work ok too. Just let them thaw and drain before using them in the cream.

Creamed Baby Red Onions
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These are my husband's favorite part of Thanksgiving so I willingly take the time to peel each tiny one. The red onions are a bit sweeter than the white, and don't make me cry too much either.
Serves: 6
  • 1 bag of red pearl onions-fresh (if you can't find them or just don't have time, use frozen white instead)
  • 1 pint Organic heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon ground White pepper
  1. Here's the tedious step. Remove both ends of each onion and peel off the papery skin.
  2. Heat cream in small saucepan.
  3. Add onions and allow to cook over low heat till the cream thickens and glazes the onions.
  4. Season with salt and pepper

Vegan Version?: I just don’t know how you would make creamed onions without the cream.  But if you sauteed the olives in a bit of olive oil and lots of fresh herbs, they would be a very appealing accompaniment to the meal.

Jammers, we’re Jammin…. Gluten-Free Ratio Rally does Biscuits


Bitter Orange Marmalade Jammer Biscuit, Gluten-Free
Bitter Orange Marmalade Jammer Biscuit, Gluten-Free

Why are we jamming?

it’s time for the Gluten-Free Ratio Rally once more, and this month we are all working on biscuits.

Since this Jersey girl hails from way north of the Mason-Dixon line, I just don’t have a family tradition of biscuits.

The only ones I remember as a child came from a blue tube that Popped open when you hit it just right on the edge of the counter.

The first handmade biscuit I can recall was in restaurant management school, and those were produced from a big Bisquick box.

Biscuits weren’t a big part of growing up for me, but I’ve changed that for my girls.

Jammer Biscuit Recipe Gluten Free

The ratio makes it just so easy.


Three parts flour, one part fat, and two parts liquid.

Want to know a great trick?

Whipping cream has 30-36 percent fat and if you are fortunate to live near a restaurant supply store you can get Heavy cream that is 38-42 percent fat.

The proportions of fat to liquid in heavy cream are exactly right for the biscuit ratio.

Perfect flaky biscuits with very little work., just measure and stir.

Flatten the slices, add a bit of jam and read the paper or go shower while they bake. Jammer Biscuits are my favorite.

This recipe is the best way to use up bits of opened jam bottles I know.  And I am guessing you might have a few in your fridge post cookie baking for the holidays.

I just can’t be the only person with 6 open jars,

can I?

 Jammer Biscuit Recipe Gluten Free


Cherry Jammer- softer jam spreads a bit
Cherry Jammer- softer jam spreads a bit

Jammer Biscuits
Prep time
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Use the heavy cream from a restaurant supply if you can find it. The difference in biscuits is impressive. I just wish I could find it organic.
Serves: 16 three to four inch pastries
  • 165 grams whole grain flour mix
  • 125 grams white flour mix
  • 10 grams baking powder
  • 3 grams salt
  • 20 grams organic cane sugar
  • 5 grams pixie dust
  • 370 grams heavy cream
  • 1 cup jam of your choice- I used orange marmalade, cherry jam, lingonberry preserves and blackberry for these.
  1. Preheat the oven to 425.
  2. Weigh the dry ingredients into a bowl, resetting the tare between each flour mixture, salt, baking powder, sugar and pixie dust.
  3. This way you only have one bowl dirty at the end, so simple.
  4. Blend them together till the mixture has a uniform color.
  5. Put the bowl back onto the scale and zero it out once again.
  6. Add the cream.
  7. %http//www.gfdoctorrecipes.com/?attatchment_id=1860
  8. Make sure to use a flexible spatula to combine the mixtures.
  9. %http//www.gfdoctorrecipes.com/?attachment_id=1861
  10. It will start out sticky and as you stir get stiffer.
  11. Once the mixture leaves the side of the bowl and forms one cohesive mass, move it to a silpat (or parchment paper) covered baking pan.
  12. Roll the dough into a log about 2 inches in diameter.
  13. Slice the log into 1 inch thick pieces.
  14. Place each piece onto a silpat covered baking sheet leaving about 2 inches of space around each.
  15. %http//www.gfdoctorrecipes.com/?attachment_id=1862
  16. Press the center of the biscuit using a spoon or your thumb to form a cavity. You can press it almost to the pan, that allows it to hold a bit more jam.
  17. Bake the biscuits for 10 minutes, rotate the pans and bake 8-10 minutes more till lightly browned.

Amanda / Gluten Free Maui / Classic Biscuits & Gravy

Amie / The Healthy Apple / Wasabi Parsley Biscuits
Caleigh / Gluten Free[k] / American Style Biscuits
Caneel / Mama Me Gluten Free / Whole Grain Pecan Drop Biscuits
Charissa / Zest Bakery / Eggnog Biscuits with Grated Nutmeg
Erin / The Sensitive Epicure / Scallion Biscuits with Sausage Gravy
gretchen* / kumquat /sweet buttermilk biscuits
Heather / Discovering the Extraordinary / Almond Coconut Tea Biscuits
Jonathon / The Canary Files /http:// Vegan Sesame Shiso Biscuits
Karen / Cooking Gluten-Free! / Biscuit Template with DF Substitutions
Lisa / Gluten Free Canteen / Fluffy Biscuits
Mary Fran / FrannyCakes / Espresso Orange Biscuits
Mrs. R / Honey from Flinty Rocks / Gobbler Cobbler
Rachel / The Crispy Cook / Hummus in a Biscuit
Silvana / Silvana’s Kitchen / Sausage-n-Cheddar Bialy Biscuits
TR / No One Likes Crumbley Cookies / Lemon Basil Biscuits

Easy Dark Chocolate Truffles

Sometimes I crave chocolate.

Dark soft Chocolate with just a bit of sweetness, vanilla scented, made simply from great ingredients.


250 Grams of Dark Chocolate (I used Trader Joes 72% Belgium dark)- cut into squares

150 grams organic heavy cream

40 grams organic unsalted butter

3 grams vanilla extract

200 g powdered sugar (optional)

Chopped nuts, sprinkles, minced fruits. (optional)


Place all the ingredients in the top of your double boiler or a metal bowl over a pot of boiling water.

Let melt till 3/4 of the chocolate squares are melted, stirring frequently.

Remove from the heat and continue to stir till all the chocolate is melted.

Place in a container and chill till the truffle filling will scoop and hold a shape.

I use a mini ice cream scoop to create the balls but you can pinch off bits or use a spoon too.

To make sure that they won’t stick together, I use powdered sugar but this is optional.

You could also use cocoa powder, jimmies or chopped nuts to finish the look.

Place the decorative item of your choice on  a plate, drop the balls of truffle onto the plate and dust with remaining sugar or roll the balls around on the plate. 

Make sure to enjoy within a week or so, the heavy cream will start to degrade after that.






Snowfall half and half

This is a recipe created by my daughter on a lovely snowy Monday.
We weren’t able to get out of our home today to get the girls to school, so what to do?
Yup, snow day!
We played, read and finally cooked.
And Fiona created this recipe, (all spelling mistakes are hers)

4 cups snow (make sure that it is the clean top snow, not the grassy stuff at the bottom)
1 cup half and half
1 tabelspoon organic sugar
a splash of vanilla extract
a splash of almond extract

Beat with a whisk or electic beater till the texture of whipped cream.
Eat immediatly!

Sorry we didn’t get a picture, we enjoyed it all!

What to do on a flood day? Make Pudding!

Bellingham has been in the news lately. Not necessarily as a wonderful green city that is thriving in this economy but as a community under water.
Check out this video to see how Sudden Valley has been this week.

While we are dealing with so much water, I have neglected this blog. Luckily our home is fine and we used the two extra days off from school to cook a bit.

My daughter wanted to make a special pudding. Right now she is not eating all that much. It has been her pattern in the past so I don’t get too worried.

So when she grabbed our antique copy of Joy of Cooking (1946 edition), turned to Bavarian cream pudding and said “This is It”, we made pudding.

Now I really wasn’t in the mood to create something elaborate, but like many recipes it was truly easy. It happened to be gluten-free as well without any changes.

Bavarian Cream I (page 660 in Joy of Cooking)
soak: 1 tablespoon gelatin in 2 tablespoons cold water
Scald: 1 3/4 cups of organic milk
Add: 1/3 to 1/2 cup organic sugar
1/4 teaspoon salt
Stir the gelatin into this mixture until it is dissolved. Chill it. As it thickens flavor it with:
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
Whip it with a wire wisk until it is fluffy.
Beat until stiff 1 cup of organic heavy cream
Fold it into the gelatin mixture.
Place the pudding in a wet mold.
chill thoroughly.

Although the recipe said to mold it, we were all to eager to enjoy it so we scooped it into small bowls, added a bit of lingonberry preserves and an almond cookie.
This was amazing! Light in flavor although not in calories. Fiona decided that we really should only use 1/3 cup of sugar since it seemed too sweet for her.

Got to love when a child’s sweet tooth is in good control. Now I want to use this as a launching point for a dairy free version and a diabetic version.