Recipe for the Day. Eggs Winchester...

This recipe was inspired by the eggs served at the Winchester Inn in Ashland Oregon. Probably not exactly like Winchester Inn Eggs, but wonderful also. I named mine “Winchester Eggs” in honor of the Inn and one of my favorite places to visit.
 http://www.marriagecounseling4u.com/winchester

Mocha Hazelnut Ice Cream

Ingredients;

1 cup chocolate soy milk, divided
2 Tablespoons arrowroot
2 cups Hazelnut soy creamer
¾ cup sugar
1 teaspoon vanilla extract
1 Tablespoon Espresso crystals

In a small bowl combine ¼ cup soy milk and arrowroot.

Mix soy creamer, remaining ¾ cup soy milk, espresso crystals, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Add vanilla extract.

Refrigerate until chilled. Approximately 3-4 hours.

Freeze according to your ice cream makers instructions.

Yields 1 quart.

Vegan Cool Whip

RECIPE OF THE DAY;

Vegan Cool Whip
from Chocolate Covered Katie
(sugar-free, soy-free, and gluten-free)   

1 can unsweetened coconut milk

• sugar, stevia, or powdered sugar to taste
• optional: fruit (banana whipped cream, anyone?)
• optional: cocoa powder (for chocolate whipped cream!)

Open your coconut milk, and leave the can uncovered in the fridge overnight. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe.) Once thick, transfer to a bowl and whip in your sweetener with a fork, or even beaters, if you want to be really fancy. Stored uncovered in the fridge, the mixture gets even thicker!
Nutritional Facts:

Calories per tablespoon: 24
This whipped cream is also sugar-free, if you use stevia. And unlike Cool Whip, which lists “hydrogenated oil” as its second ingredient, my recipe has no trans fats nor high fructose corn syrup.

 (Side note: heavy whipping cream has 52 calories per tablespoon)

More great wheat/dairy free recipes in the ON SALE FOR THE HOLIDAYS eCookbook  htt://www.yvonnesinclair.com/cookbook

Make any recipe wheat free in a snap with E.Vaughn’s Conversion Mix. Recipe for this flour mix, bread flour mix, and baking mix all in the eCookbook.

Gluten-Free Pumpkin Cheesecake

adapted from Paula Deen/Food Network

Prep time:  10 minutes Cook time: 1 hour Chill time: 4 hours

Ingredients

1 3/4 cups gluten-free graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pumpkin puree
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose gluten-free flour
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F.

2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Makes: 8 servings

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Recipe: Chicken Divan

From gluten free homemaker. (note; this will not be gluten free if the cream of chicken soup is not gluten free. You can make it dairy free also by substituting soy cheddar cheese for the cheddar cheese.)

Ingredients

• 1 1/2 – 2 lbs. boneless skinless chicken breasts
• 1 lb. broccoli (fresh or frozen)
• 1 recipe cream of chicken soup
• 1/2 c. milk
• 1/4 c. mayonnaise
• 1 tsp. mustard
• 1/8 tsp. pepper
• 1 c. shredded cheddar cheese

Instructions

1. Cook the broccoli.
2. Pound the chicken breasts to an even thickness. Cut in half. Cook the chicken breasts in a skillet in a little butter or oil until no longer pink.
3. Make the cream of chicken soup then whisk in the milk, mayonnaise, mustard, and pepper.
4. Arrange the chicken and broccoli in a baking dish.
5. Spread the soup mixture over top.
6. Sprinkle with cheese.
7. Bake at 350° for 20 – 30 minutes or until the chicken is done and the cheese is melted.

Diet tags: Gluten free

Seriously Yummy Wheat and Dairy Free Foods-eCookbook.

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