Giving Thanks

Happy Thanksgiving!

  Thanksgiving is my favorite holiday and it just so happens to be in my favorite time of year too - Fall! I have heard lots of people refer to Thanksgiving as Turkey Day and they are just happy about seeing family and eating lots of food. I am so thankful that I was raised in a Christian home and taught to be thankful! "Thanks be unto God for his unspeakable gift." 2 Corinthians 9:15

What are you thankful for this year?

Rejoice evermore.

Pray without ceasing.

In everything give thanks:

for this is the will of God in Christ Jesus concerning you.

1 Thessalonians 5:16-18 

Frosted Cranberry Salad

Are you looking for a new last minute dish to serve your guests this Thanksgiving? This is one of my favorite Shamburger family Thanksgiving traditions. It is a very "fancified" version of the traditional cranberry sauce (which is also very good). *smile*

Frosted Cranberry Salad 

1 13 1/2 oz. can crushed pineapple

2 3 oz. packages lemon jello

7 oz. ginger ale

1 can jellied cranberry sauce

6 oz. whipped topping

6 oz. cream cheese

1/2 cup chopped pecans

Drain pineapple reserving juice. Add water to make 1 cup. Heat to boiling; add jello and stir until dissolved. Cool. Stir in ginger ale. Chill in an 11"x7" dish until partially set. Blend pineapple and cranberry sauce and add to jello mixture; mix well. Chill until firmly set. Mix whipped topping and cream cheese; spread over top. Toast nuts in a little butter and sprinkle over top. Chill.

*The topping *does* contain dairy. The jello would be good without it too!

Apple-Date Oat Chews

Apple-Date Oat Chews

1/2 cup water

1 cup grated apple (with peel)

1/4 cup oil

1 teaspoon vanilla

1/2 cup walnuts, chopped (optional)

1/4 teaspoon salt

1 cup oat bran cereal OR milled oats*

1 cup chopped dried dates

2 cups regular rolled oats

Preheat oven to 350 degrees. In a saucepan, simmer dates in water for 5 minutes. Mash with a fork into a puree'. Add grated apple and oil and beat well with a wooden spoon until mixture is smooth. Add remaining ingredients and mix well. Let stand 10 minutes to thicken. Mix again; drop by teaspoonfuls onto dry cookie sheet. (Batter does not spread in cooking, so chews can be placed close together.) Bake for 20 minutes, or until lightly browned around edges. Makes 24 chews.

Variation: Substitute 3/4 cup pumpkin puree for the dates. 

Add about 3 tablespoons honey or agave nectar.

 *Milled oats can be made by running in blender for a minute. They will be coarse, but that's what I used and these turned out great!

Gluten-Free Baking Mixes

Basic Gluten-Free Flour Mix

4 cups superfine brown rice flour

1 1/3 cups potato starch

2/3 cup tapioca flour

Combine all flours in a large bowl. Mix well, and store in a ziploc bag or container with a lid. Store in the refrigerator or freezer. Makes 6 cups.

Gluten-Free Bread Flour Mix

1 1/2 cups millet flour

1 1/2 cups sorghum flour

2 cups tapioca flour

1 cup potato starch

Combine all flours in a large bowl. Mix well, and store in a ziploc bag or container with a lid. Store in the refrigerator or freezer. Makes 6 cups.

 Recipes from Cybele Pascal 's "The Allergen-Free Baker's Handbook". My sister and friend just bought this book for me and it is the BEST cookbook I have ever seen! *grin* I have so enjoyed looking through it and trying the recipes!