31 for 21: Pumpkin Pudding

I'm lining up some of my fall recipes to post in the next few days . . . here's what has been happening -

Monday we found my brother's pig with 10 little orange, black-spotted piglets . . . 

Today we found a guinea hen nest with new chicks!

Anyway . . .

    Back in the kitchen - Here's a great easy fall recipe. There were some pumpkins on sale when we were in town the other day, so we picked some out and boiled them today. I had made this last year, but never posted. This recipe was originally for a no-bake pie, so it could be made either way - as pudding or pour into a baked pie shell.

Pumpkin Pudding (Gluten-free, Cow Dairy-free, Corn-free)

Adapted from Cooks.com

2 1/2 cups pumpkin, cooked and pureed
2 cups goat milk
1 1/2 cups sugar
4 tablespoons rice flour or arrowroot powder
2 egg yolks
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger

Combine all ingredients in heady duty pan, consistently stirring. Bring to a boil over medium heat until thickened. Serve warm or cold.

~ Hanunyah

Shared on Gluten-free Wednesdays

Grab This Button

31 for 21: Apple Muffins

Here is a great fruit muffin/bread recipe - soft, moist and they stay together without gums (because we ran out of guar gum :) ).

Apple Muffins (Gluten-free, Cow Dairy-free, Corn-free, Gum-free)
Adapted from AllRecipes.com


2 cups rice flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup goat milk
1 egg, beaten
1/4 cup oil
1 cup apple, peeled, cored and chopped

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.

2. Stir together flour, soda, cream of tartar, sugar, cinnamon and salt. In a separate bowl, stir together milk, egg and oil. Stir egg mixture into flour mixture just until combined. Fold in chopped apples. Spoon batter into prepared muffin cups.

3. Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

~ Hanunyah

Grab This Button

31 for 21: Amaretti Peach Cookies

Update - October 5, 2011: I don't know what happened . . . I guess I tweaked out and posted 2 posts on the second of the month, but nothing on the third . . . sorry.

We went to a soccer game today - we won 3-2. It was a very exciting game . . . 

 Anyway, here is a recipe for some sweet, chewy, peach-almond bars.

Amaretti Peach Cookies (Gluten-free, Dairy-free, Corn-free, Gum-free)
Adapted from Chocolate Chip Cookies

1 cup lard
2 cups brown sugar
2 eggs
2 teaspoons almond extract
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rice flour
1 or 2 peaches, peeled, seeded and finely chopped

Preheat oven to 350 degrees. In a large bowl, cream the lard with sugar until light and fluffy. Add egg and extract. Add cream of tartar, soda, salt and flour. Mix in the peaches. 

Drop dough by tablespoons on a greased cookie sheet OR, spread on a greased cookie sheet. For cookies, bake 7-9 minutes or JUST UNTIL edges are light brown (unless you want crunchy, hard cookies). (The cookies WILL NOT look completely cooked when you pull them out of the oven). For bars, bake about 10 minutes or so, until the top is light to medium brown. Let cookies cool on a wire baking rack on the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating.

~ Hanunyah

Grab This Button

31 for 21: Caramel Pudding

My sister, Suriyah made this the other day, and it was very good! It is an interesting recipe, though (but not hard to make).

Myy brother with Down Syndrome, likes pudding! When I told him I made some when he came home from town today, he was excited. He had some cut up bananas in his.

Caramel Pudding (Gluten-free, Cow Dairy-free, Corn-free)

Adapted from My Recipes

2 cups goat milk

2 tablespoons arrowroot powder (or cornstarch, if not corn-free)

1 egg yolk

2/3 cup sugar (brown or white)

2 teaspoons vanilla (optional)

1. In a bowl, whisk 1/2 cup milk, starch, and egg yolk until well blended.

2. In a 2- to 3-quart pan over medium-high heat, stir sugar until melted and deep amber, about 4 minutes. (DO NOT add liquid. It will melt on it's own). Stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden. Stir until sugar melts again, about 2 minutes.

3. Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to pan. Stir over medium-high heat until pudding thickens and begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla. Pour into bowls and serve warm. Or let cool, chill airtight up to 2 days, and serve cold.

~ Hanunyah

Grab This Button

31 for 21: First Day!

This is my second year doing the 31 for 21 challenge. Thanks to Tricia at Unringing the Bell for hosting the 5th Annual 31 for 21 Challenge.

My sister and mom are doing the challenge also -
Qadoshyah (my oldest sister) @ Got Down Syndrome
Kim (my mom) @ Life on the Ranch

For now, instead of a recipe, here are a few pictures of the sunshine I caught this morning on my {almost} daily morning picture routine :).

~ Hanunyah

Grab This Button