Eggplant Paprika
That’s what I’m calling it, anyway. I just made it up and put it in the oven. I’m putting it in writing so I don’t forget in case it turns out good. 
Cut up two large eggplant and place in enameled cast iron Dutch oven on stove with some olive oil. Cook briefly. Add a generous amount of Hungarian paprika. Add salt, black pepper, and garlic powder. Add some caraway seeds. Add extra olive oil and red wine vinegar. Add one bag of frozen roasted peppers. Cover Dutch oven and place in 400°F oven until done. (I don’t know how long it will take … maybe an hour?)
I’ll report later on how it turned out.
Tropicana Orange Juice Drink with Stevia
Tropicana has a new orange juice beverage that is sweetened with stevia. Check out Trop50 at the Tropicana website. It contains 42% orange juice (not from concentrate). This reduces the sugar content to 10 g per 8 fl. oz. (regular Tropicana orange juice has 22 g). This may be a good way to reduce your (or your family’s) sugar and calorie intake without giving up orange juice completely.
Tomato Mug
One of my recent products at Zazzle.com. This image is also available on a postcard and a mousepad.
Backyard Farmer
With a large garden, several fruit trees, and numerous fruit bushes, I like to think of my backyard as a small farm. I hope to produce plenty of food for the family, and someday I may have enough to sell at a Farmer’s Market. But … how can I sell at a Farmer’s Market unless I’m a farmer? Well, that’s what I am. I’m a backyard farmer!
If you have a small farm in your backyard, let people know with this shirt! It is available in a variety of colors and styles, including men’s and women’s styles.
Brighten your morning with this mug
Add a little color to your morning with this mug!
Dairy-Free and Sugar-Free Pumpkin Pie
| Dairy-Free and Sugar-Free Pumpkin Pie |
- 3 eggs
- 1/2 cup xylitol
- 1/2 tsp. stevia extract powder
- 1 13.5 fl. oz. can coconut milk
- 1 15 oz. can pumpkin puree (not pumpkin pie mix)
- 1/2 Tbsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- pinch of ground cloves
- 1 partially baked 10-inch pie shell or a deep 9-inch pie shell
- Preheat oven to 350°F.
- In bowl of electric mixer, combine eggs, xylitol, and stevia. Mix until smooth.
- Stir in the coconut milk, pumpkin puree, and vanilla extract.
- Add the salt, cinnamon, ginger, and cloves and mix.
- Pour mixture into pie shell.
- Bake the pie until set, approximately 1 hour.
- Let cool before serving.
I used a whole wheat pie crust I had in the freezer, but I’d recommend using a low-carb crust instead. This makes a little more than will fit in a standard 9-inch pie crust. I poured the extra in a custard cup and baked it separately.
Blueberry Muffins
by Jodi Bager and Jenny Lass.
| Blueberry Muffins |
- 2 cups blueberries (frozen or fresh)
- 1/2 cup water
- 2 1/2 cups almond flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. vanilla
- 1/2 cup honey
- 3 eggs
- Heat oven to 325°F.
- Line muffin pan with paper muffin cups.
- Simmer blueberries with water until juice is released and mixture has thickened slightly. Let cool.
- Combine dry ingredients in a bowl.
- Combine cooled blueberries, vanilla, honey, and eggs in another bowl.
- Add dry ingredients to wet ingredients and mix well.
- Fill baking cups and bake for 25 to 30 minutes.
Dairy-Free Pumpkin Pie
- 3 eggs
- 1/2 cup brown sugar, firmly packed
- 1/2 cup pure maple syrup
- 1 13.5 fl. oz. can coconut milk
- 1 15 oz. can pumpkin puree (not pumpkin pie mix)
- 1/2 Tbsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- pinch of ground cloves
- 1 partially baked 10-inch pie shell or a deep 9-inch pie shell
Preheat oven to 350°F.
In bowl of electric mixer, combine eggs and brown sugar. Add the maple syrup and mix until smooth. Stir in the coconut milk, pumpkin puree, and vanilla extract. Add the salt, cinnamon, ginger, and cloves and mix.
Pour mixture into pie shell. Bake the pie until set. (The original recipe says 30 minutes, but I had to bake it for about an hour.) Cool the pie to room temperature. Serve.
Light As A Feather Muffins
| Light As A Feather Muffins |
- 1/4 cup shortening (use part butter)
- 1/4 cup sugar
- 1 egg well-beaten
- 1 5/8 cups (1 1/2 cup plus 2 Tbsp) flour
- 4 tsp baking powder
- 3/4 tsp salt
- 1 cup milk
- Stir into creamed mixture alternately with 1 cup milk. Pour into well-greased small muffin tins, filling each 2/3 full. Bake 18 to 20 minutes in 375° oven. Bakes 14 to 16 muffins.
- Cream shortening and sugar together until fluffy.
- Blend in well-beaten egg.
- Sift flour, baking powder, and salt together.
- Stir dry ingredients into creamed mixture alternately with milk.
- Pour into well-greased small muffin tins, filling each 2/3 full.
- Bake 18 to 20 minutes in 375° oven.
- Makes 14 to 16 muffins.
Banana Bread
| Banana Bread |
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp soda
- 1/2 tsp salt
- 1 cup mashed banana
- 1/2 finely chopped nuts
- Cream butter, sugar.
- Add eggs one at a time.
- Sift flour, soda, salt.
- Add dry ingredients to creamed mixture, alternate with bananas.
- Fold in nuts.
- Pour in a greased pan.
- Bake at 350 for 55 to 60 minutes.
- Cool before slicing.
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