I wanted to experiment with prepackaged gluten-free flour mixes and came up with this yummy waffle recipe. A little maple syrup and dairy-free butter spread- What a great start to the day! You may also want to try topping a warm waffle with a scoop of vanilla ice cream (dairy-free of course), chocolate syrup, and sprinkles. As the ice cream melts, everything is contained in the little crevices. What a great dessert! Freeze the leftovers. And voila! You can have waffles any day of the week. To reheat, just pop them into your toaster oven for a few minutes. These waffles taste better and are much less expensive than the store-bought frozen waffles. Please note that xanthum gum is omitted in this recipe because it is already in the "Namaste Gluten Free" flour mix. If your flour mix does not contain xnthem gum, you may need to add 1/2 to 1 teaspoon.
This pudding recipe is so simple, and can be made with just a few ingredients. Yet, the result is a decadently rich, dense, chocolate pudding that is reminiscent of the French dessert, Pot de Creme. It will satisfy the most hardened chocoholic. You can vary the flavor by adding peppermint or orange extracts. Just remember that extracts are concentrated. Add in small amounts (drops) until desired flavor is reached. You can also use this recipe to make chocolate pudding pops! Pour chocolate pudding into popsicle molds instead of ramekins. Allow to cool, then freeze overnight.
This is a go-to recipe during the winter. It is so easy. The prep time is quick, and requires few ingredients. Slow roasting takes a few hours. However, the result is pork with meat so moist, that it falls off the bone. My family's favorite part is the crackly, crisp skin. When I make this dish, I often roast two pork shoulders. I save the second one for pulled pork sandwiches.
When purchasing a pork picnic shoulder, look for one that still has the skin on. the poor skin, specifically, the fat under the skin that bastes the meat while it cooks and keeps it from drying out.
_Pumpkin bread is a wonderful addition to the holiday table. This allergy-friendly version is delicious and very moist. I like to bake my pumpkin bread in muffin tins rather than a single loaf pan. This shortens the baking time, and the individual portions make serving easier and portable.
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