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Archive for November, 2016

OMG!! I can not tell you how good this was..  It simply has to be experienced.

The original recipe came from Smitten Kitchen .  We took that recipe and turned it primal.

Here is our version:

Ingredients for the crumble:
1/2 cup of ground pecans
1/8 cup of date sugar
1 and a half tablespoons of molasses
1/2 cup of cassava flour
1 tsp ground ginger
1 tsp cinnamon
1 dash of nutmeg
1/4 cup of butter.

Ingredients for the Filling
2 large pears cored and sliced  ( I left the skin on)
3/4 cup of fresh cranberries
1/2 Tablespoon lemon juice
dash of lemon zest
1/8th cup of molasses
1/8th cup of maple
1 tsp of vanilla
1 Tablespoon of arrowroot.

 

 

Directions:
Preheat oven to 350

Stir together the ground pecans, flour, date sugar,  and spices.
Melt butter and then add molasses.
Mix the butter/molasses mixture into the flour mixture until it has the consistency of putty.  Set aside

In a bowl mix up the filling ingredients, add the arrowroot last.

Move the filling to a buttered baking dish.  Spread the crumble mixture evenly over the top.  Bake for 30 minutes

Note:  we are goign to try it with apples as well.  I’ll let you know how it comes out.

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Grilling a Turkey

Happy Thanksgiving to all.

We decided to grill our turkey this year.  it is the perfect time to try it since no one is coming over.  Testing is best done with out too many witnesses.. LOL

I searched the internet, and most agree to this.

Arrange turkey breast side up, in center of the grill.
Cook  11 to 15 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear.

They suggest letting it rest for 20-30% of the cooking time, but I’m not going to time it.

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Adapted from SmittenKitchen’s recipe (https://smittenkitchen.com/2009/11/gingerbread-apple-upside-down-cake/) that was adapted from Karen Bates at the Philo Apple Farm (http://www.philoapplefarm.com/) via the New York Times (http://www.nytimes.com/2009/11/01/magazine/01food-recipe1.html?ref=magazine)
Serves 12
Topping
4 tablespoons butter, plus extra for greasing pan
1/2 cup dark brown sugar (I used 1/4 cup light brown shugar and 1/4 cup coconut palm sugar)
Pinch of salt
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges (I used green apples)
Batter
1/2 cup (1 stick or 4 ounces) butter, at room temperature
1/2 cup coconut palm sugar
1 large egg
1/3 cup dark molasses
(1/3 cup honey) I did not put this in, but you could add it if you want the cake to be a lot sweeter.
1 cup half and half(milk or cream would work)
2 1/4 cups grain free flour from Paleo Girl(buckwheat, almond, flax, arrowroot, and tapioca starch)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Very softly whipped cream
Make the topping: Preheat the oven to 325°F. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.
Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
Pour the batter into the pan. Bake at least 45 to 50 minutes (thanks to commenter klp for reminding me this took a bit longer) or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter (one that will catch spills, unlike what you see in the pictures above).
Serve warm or cool with very softly whipped cream.

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