Fruit Leather Recipe

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Fruit Leather Recipe


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Addictive Pumpkin Muffins

http://allrecipes.com

By: MIDNITEJASMINE

"This is my lower fat version of a pumpkin bread recipe using extra pumpkin and no oil. You can also substitute artificial sweetener for half of the sugar, and some whole wheat flour for nutrition, and they still taste great. They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready."

 

Addictive Pumpkin Muffins

 

Ingredients

• 1 1/2 cups raisins
• 4 3/4 cups all-purpose flour
• 4 cups white sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ground cloves
• 6 eggs
• 1 (29 ounce) can pumpkin
• 1 cup unsweetened applesauce
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

 

 

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Addictive Pumpkin Muffins

Posted: Nov. 18, 2005

Photographer:

Mindy

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Roasted Pumpkin Seeds

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 By: Rosemary

"Here is an easy recipe for roasting fresh pumpkin seeds."      

 

Ingredients

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.    

 

 

           

 

Fresh Tomato Salsa

Fresh Tomato Salsa

4-5 large chopped tomatoes (or 6-8 smaller ones)

1 green bell pepper, chopped

1 cup onion, diced

1/4 cup minced fresh cilantro (or if you don't have fresh you can use about 2 Tbsp dried)

2 tablespoons fresh lime juice

4 teaspoons chopped fresh jalapeno pepper (include seeds if you want it hotter- add less if you don't like heat)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 garlic cloves, minced

Mix all ingredients together and serve. Keep leftovers in fridge. This tastes amazing after about 24 hours in the fridge . . . the flavors all mix together and it is delicious!
If you like your's chunky then leave it the way it like the recipe calls for.  I like mine "not so chunky" so I give it a quick spin in the food processor or blender. 

Recipe adapted from allrecipes.com.

Orange-Vanilla Frozen Yogurt Pops

Photo: Ben Fink; Styling: Andrea Steinberg

Orange-Vanilla Frozen Yogurt Pops

Ingredients

• 1 12-oz. can frozen orange juice concentrate, thawed
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• Pinch of salt
• 1 1/4 cups plain Greek yogurt (not nonfat)

Preparation

1. 1. In a large bowl, combine juice concentrate with 2 1/2 cups water. Whisk in sugar until dissolved. Whisk in vanilla and salt. Whisk in yogurt, mixing until well combined.
2. 2. Place 8 7-oz. paper cups on a baking sheet. Pour mixture into cups, filling halfway. Freeze until slightly firm, about 1 hour. Place craft sticks in center of each cup, then return to freezer until completely firm, 6 hours or overnight. To unmold, peel off paper cups. Serve immediately.

All You 

Gluten-Free Flour

Gluten-Free Flour

I only bought the pre-mixed, all-purpose gluten-free flour once. It was pricey. Then I wised up and made my own mix. I found a fantastic all purpose flour mix that you can substitute, cup for cup, with regular recipes (as long as you remember to add xanthan gum) at Gluten Free Cooking School. Here's her well-researched mix:
Delicious Gluten-Free Flour Mix

1. Three parts brown rice flour
2. Three parts cornstarch
3. Two parts soy flour
4. One part masa flour (In the Mexican food section)

If you can't have soy, you can substitute sorghum flour. Also, if you want to add fiber and protein, add a bean flour, like garbanzo or fava. It adds iron as well.

Xanthan Gum

This necessary little ingredient is the only thing that will keep your fresh baked, gluten-free goodies from falling apart at the seams. Each recipe only calls for 1-2 teaspoons, so don't gag when you see the price tag (my Bob's Red Mill brand was around twelve dollars) — it goes a long, long way.

• For breads and pizza doughs, add 1 teaspoon for every cup of flour.
• For cookies and cakes, and every other delectable gluten-free treat you can concoct, 1/2 teaspoon for every cup of flour.

http://www.glutenfreecookingschool.com/

Fruit Burritos

Fruit Burritos

4 fresh strawberries
1/4 cup fresh blueberries
1 fresh peach
4 tablespoons creamy peanut butter
4 6-inch flour tortillas
1 banana
4 tablespoons vanilla yogurt

Wash fresh strawberries, blueberries and the peach; peel peach, halve and remove pit. For each burrito, spread 1 tablespoon peanut butter evenly on a flour tortilla. Onto each tortilla place in a line along the center of 1/4 sliced banana, 1 sliced fresh strawberry, 1/4 thinly sliced peach and about 1 tablespoon blueberries. Drizzle 1 tablespoon vanilla yogurt over the fruit. Carefully fold one side of tortilla over the fruit, tucking the edge under the fruit. Roll the folded and tucked portion of the burrito toward the other side; the peanut butter will help hold it together. — Joy B., Tennessee