Sweet Potato Casserole

This side dish is a great accompaniment–no matter what your main dish is for the Christmas Holiday.  This is another Gluten-Free recipe contributed by John Piscatello.  Again, thank you John for your contribution.

Sweet Potato Casserole

6 to 8 Cups of mashed sweet potatoes (5 to 6 medium sweet potatoes, peeled, sliced thick and boiled until tender. Drain and mash with a potato masher. Canned Sweet Potatoes can be substituted.)
3/4 Cup of Butter (1 1/2 sticks) melted or very soft
2/3 cup of sugar
2/3 cup of milk
4 eggs well beaten
2 tsp of vanilla

Put all the above ingredients in a mixing bowl and mix by hand with a wooden spoon. Mixture will have a liquid consistency. Pour into a 9 X 13 casserole dish.

Topping
1 Cup pecans
1/2 Cup Gluten-Free rice flour
2/3 Cup brown sugar
5 TBLS Melted butter

Put all of the above topping ingredients in a food processor and pulse until well mixed. Sprinkle evenly over the casserole.

Cover with foil and bake in an oven preheated to 350 degrees for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the topping browns slightly.

I have to warn you, this dish is highly addictive. I hope you enjoy this dish as much as the Butcher and I do.

Until next time…From our Butcher Block to your Table.

Desserts that are Gluten Free

Christmas is just around the corner. Don’t panic–enjoy the season. When we get stressed out, we really miss out on so much. With that said, I have 2 great Gluten-Free recipes to share with you. These were developed by John Piscitello. Thank you for your contribution this week.

Gluten-Free Carrot Cake

In a mixing bowl add the following:

4 Large eggs, well beaten (eggs should be at room temperature)
2 cups of sugar
1 1/2 cups of vegetable oil
3 1/2 cups of brown or white rice flour
3 jars of carrot baby food (4 oz. size)
1 cup of shredded carrots, peeled
1/2 cup of sweetened shredded coconut
1/2 cup of chopped pecans
2/3 cup of mandarin oranges, drained and chopped in food processor
2 tsp. of ground cinnamon
2 tsp. of baking soda
1 tsp. of salt
1 tsp. of vanilla
1 tsp. of Xanthan gum

Mix at medium speed until well mixed. Pour into a vegetable oil coated 9 X 13 baking dish or pan (Pyrex) and bake at 370 degrees for 35 to 40 minutes. (Toothpick inserted into the middle should come out clean) For cupcakes/muffins, cook for 15 to 20 minutes.

Frosting

4 TBSP of softened butter
3 1/2 cups of powdered sugar
6 oz. of gluten-free cream cheese which has been softened
2 1/2 tsp. of vanilla

Mix all ingredients and then spread on a cool cake. Garnish with a few strands of shredded carrots or pecans if desired.

Gluten-Free Pumpkin Cake

In a mixing bowl add the following:

4 Large eggs, well beaten (have eggs at room temperature)
2 cups of sugar
1 1/2 cups of vegetable oil
3 1/2 cups of white rice flour
1 29 oz. can of Libby’s Pumpkin
3.4 cup of sweetened shredded coconut
3.4 cup of chopped pecans
1/4 cup Half and Half
3 tsp. of ground cinnamon
2 tsp. of baking soda
2 tsp. of baking powder
1 tsp. of slat
1/2 tsp. of ground cloves
1 tsp. of ground ginger
1 tsp. of Xanthan gum
1 tsp. of vanilla

Mix all ingredients at medium speed until well mixed. Pour into a vegetable oil coated 9 X 13 baking dish or pan (Pyrex) and bake at 370 degrees for 35 to 40 minutes.  (Toothpick inserted in center should come out clean)  For cupcakes/muffins, cook for 15 to 20 minutes.

Frosting

5 TBSP of softened butter
3 cups of powdered sugar
8 oz. of gluten-free cream cheese, softened
2 1/2 tsp. of vanilla

Mix all ingredients and then spread on a cooled cake. Garnish with a couple of pecans if desired.

Until next time…From our Butcher Block to your Table.

Biscotti for the Butcher’s Wife

Last week the Butcher’s wife was a little under the weather. I did yard work on Monday, and paid for it dearly the rest of the week. I had itchy eyes, a scratchy throat, and then no voice. It was not a fun week last week. There was one really bright spot. My neighbors, Dr. Mike Jack (orthodontist extraordinaire in Cuyahoga Falls, Ohio) and his lovely wife Cindy, made home-made biscotti for me. It was really Cindy that did the baking; However, I know Dr. Jack cheered her on.  Cindy dropped off the home-made biscotti. I was so excited when I saw it. I had been drinking tea with honey all week.  After all, you can only drink so much tea before you get “burned” out. Pardon the pun. (I haven’t been around human beings a lot lately.)  I don’t think Cindy was out of the driveway before the Butcher and I were attacking the biscotti. It was really good. They had vanilla chips and craisins in them. I had two right off the bat. When you are sick, calories don’t count.  Besides, the Butcher had two and I had to keep up with him.

Today, I was feeling a little better. I went for a walk and enjoyed the beautiful sunshine. I stopped by the Jack’s home. Cindy was there. I told her how much I enjoyed the biscotti. Actually she got the abbreviated version. I didn’t want to embarrass myself–she is just starting to know me. I did tell her I would love to have the recipe if she would share it. She said she could give me a copy. She brought back a copy of an e-mail with the recipe on it. The sender was Debbie Kaludy. I told Cindy that Debbie Kaludy was my cousin. Her husband,  Michael, and my husband, the Butcher, are first cousins. I told her, “Cindy, this might actually be an old family recipe that I am getting by way of you”. I thought this was way too much of a coincidence and I felt I needed to share this on my blog.

Fortunately, the Butcher and I were able to restrain ourselves, so that there were still some biscotti left to photograph. I can’t wait to try this recipe. In the meantime I am enjoying Cindy’s labor of love.

Chocolate Chunk Biscotti
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 teaspoon baking  powder
2 cups flour
1 cup each of vanilla chips and chocolate chips
1 cup chopped and toasted hazelnuts, almonds, pecans or walnuts

Preheat oven to 350 degrees

Beat butter and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add remaining ingredients. Divide in half and shape into two rectangular logs on a greased and floured cookie sheet. Bake 25 to 30 minutes (until slightly firm to the touch in the middle). Cool for 10 minutes. Cut across in approximately 1″ wide cookies. Place upright on cookie Sheet and bake for another 1 minutes.

Melt 1/2 cup chocolate chips with 1 teaspoon shortening. Drizzle over biscotti. Refrigerate to firm icing.

Until next time…From my Neighbor’s home to our Home!