PHOTO PROBLEM

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Monday, December 29, 2008

cornbread sweet and gluten free or not


 -- My family likes this sweet version best.  1 cup yellow cornmeal(self rising kind , I use)
1 cup gluten free bisquick mix (or if you can have flour use it)
1/4 cup sugar
3 tsp baking powder (if using self -rising flours you can add just 1 tsp )
1/4 tsp salt
1 egg, lightly beaten
1 cup of soymilk (or regular milk)
1/4 cup vegetable oil
Grease a 9 by 9 by 2 inch pan. In large bown stir together first 5 ingredients. In small bowl stir together remaining ingredients. Stir into cornmeal mixture just until moistened. Turn into prepared pan. I sometimes like to sprinkle a bit of sugar on top as well.  Bake in 425 degree oven for 15-20 minutes or until cake tester inserted in center comes out clean. Cut into squares. Makes 6 servings.
As you can see I dug in the middle without a cake tester--that is why it looks so strange!

Thursday, December 25, 2008

Gluten free cinnamon/roll coffee cake


FORGET THIS RECIPE USE THIS ONE INSTEAD! : http://nannykimsrecipes.blogspot.com/2013/12/cinnamon-bun-gluten-free.html

My son made this for me for Christmas breakfast and it was great. I make the family cinnamon buns so my son made me a cinnamon bun type coffee cake. I forgot to take a picture until it was part way gone. Only problem--after 2 days the dough part got very hard--so either eat quickly or perhaps add some butter to the flour part..... (ok--I MADE AN IMPROVED DAIRY FREE VERSION FOUND HERE: nope__USE THIS ONE http://nannykimsrecipes.blogspot.com/2013/12/cinnamon-bun-gluten-free.html  NOT THE NEXT ONE
I ADDED SOME APPLESAUCE ALSO MY SON FORGOT TO LET IT RISE A SECOND TIME WHICH I HAVE INSERTED IN THE DIRECTIONS BELOW--MIGHT MAKE A DIFFERENCE. HIS VERSION IS GOOD IF YOU WANT THE BUTTER ....I THINK MY VERSION WILL REMAIN FRESHER LONGER.
HERE IS HIS VERSION:

Flour mixture:
2 cup rice flour
1 cup tapioca starch/flour
1cup corn starch or potato starch
2 tsp xanthan gum

Cinamon Cake:
4 cups flour (of the above flour mixture)
1 package active dry yeast
1 cup vanilla soy milk (or soy milk + vanilla)
2-4 tbsp melted butter
1/3 cup honey
1/3 cup brown or unprocessed sugar
3/4 cup brown or unprocessed sugar
1 tbsp ground flax seed (can use a coffee grinder to grind it)
2 tsp cinnamon
1/2 cup raisins
1/2 cup chopped nuts

Directions:
Stir 1 1/2 cup flour & yeast set aside (may want to put yeast in warm water, instead)
Heat up some water (1/4 cup or so) and pour the ground flax seed into it, then set aside.
In saucepan, heat milk, 1/3 cup honey, 1/3 cup sugar, and dash of salt until warm (120-130 degrees) and the mixture is thoroughly mixed (no honey/sugar remains clinging to the bottom of pan when you tilt it)
In a bowl, combine the remaining flour, the heated mixture, and the flax-seed + water, then beat until very smooth.
Add the flour and yeast to the mixture, and stir with a spoon.
Cover and allow to rise until double the size (1 1/2 hour or so)
Spread into a glass baking pan.
Sprinkle with the brown sugar, cinamon, raisins, and chopped nuts.
Pour the melted butter over the top. Let rise again.
Bake at 350 for 30-40 minutes.
I want to experiment with non-butter solutions. Also, it might be good to place butter, sugar, cinamon, etc on the bottom of the pan, rather than on top of the cake, then flip the cake when removing from the oven.

-

Tuesday, December 23, 2008

Fettuccine no fredo with broccoli and mushrooms

An excellent dairy free fettuccine recipe we had tonight I found here: http://blog.fatfreevegan.com/2006/04/fettuccine-no-fredo-with-broccoli-and.html

I forgot to take a picture of it , but there is a picture at her site. We all loved this and it had a very nice flavor. I need to stalk up on nutritional yeast (which I can only get online or 2 hours from my home!!--it really adds a nutty cheesy dairy free flavor and low fat! dish). I made mine with gluten free noodles and the rest of the gang had the regular noodles.

This only took about 20 minutes to make--if you start your water heating as you do everything. A wonderful healthy dish with cauliflower, broccoli, mushrooms, and lots of seasonings!

(We came back from a refreshing winter walk , looking at the Christmas lights and had a nice quiet candle lit dinner with soft piano Christmas music playing in the background. This meal was great with a glass of good wine.

Note: One time I didn't have mushrooms and I substituted zucchini squash--I added some Mrs. Dash Italian seasoning and it was fantastic. you only need a small head of cauliflower in this recipe.

Monday, December 22, 2008

Meatless Split Pea Soup/crockpot/pressure cooker/or stovetop

This was so yummy. The liquid smoke gave it a nice meaty flavor. We needed to double this recipe since all 4 of us wanted another full bowl. It made 4 full bowls and a scoop extra for each of us , but not 4 more full bowls. We all loved it.
I used the recipe below.....she gave two ways of cooking it. [I cooked mine (a third way) on high in the crock pot for 4 or 5 hours.] I did saute the onions and vegetables as she directed and I also added the potatoes and sauteed them with the veggies.Then I added the sauteed veggies to the crock and then the washed split peas and 6 cups of water and the bay leaf , celery seed, basil, and thyme to the crock pot. I added some of the salt and pepper. After it was done cooking I added the liquid smoke (2 tsp) and some sea salt.

Recipe courtesy of:Fatfree Vegan Kitchen
Thick and Hearty Split Pea Soup
2 medium onions, chopped
2 cloves garlic, minced
3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas, checked carefully for debris and rinsed
6-8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
1-2 teaspoons liquid smoke
2 teaspoons salt (or to taste)
freshly ground black pepper,
to taste
Lightly spray the bottom of a pressure cooker or Dutch oven with canola oil. Sauté the onions for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more minutes.
Add the peas to the pot. If you're using a pressure cooker, add 6 cups of water; for regular cooking, add 8 cups water.
Stir in the potatoes, bay leaf, celery seed, basil, and thyme.For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes. Remove from heat and allow the pressure to come down naturally. If beans are not completely cooked, cover loosely and cook (without pressure) until they reach the desired tenderness.
For regular cooking: Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.
For both methods: When the beans are done, add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken (or add water to thin). Serve with warm whole-grain bread.Makes about 8 servings, and tastes even better the next day!

Good served with sweet cornbread here:

http://nannykimsrecipes.blogspot.com/2008/12/gluten-free-sweet-corn-bread.html

Sunday, December 21, 2008

Southwestern Pasta Salad (or spiral noondles)

We Really love this salad and another one found at this link is also wonderful http://nannykimsrecipes.blogspot.com/2009/07/i-found-this-veggie-filled-pasta-from.html )-but this southwestern one below is one of our favorites- great seasonings. This salad only takes 12 minutes to make and it tastes good warm or cold. This came from a magazine--I think it may have been light and tasty. It is yummy!!

1 package (1 pound) of macaroni--we used the tricolor spirals instead
1 pound cherry tomatoes, quartered
1 cup of frozen corn, thawed
1 medium green pepper, chopped
1 medium red onion, chopped
1 can (2-1/4 ounces) sliced ripe back olives, drained (I used more)
1/2 cup fresh lime juice (good even without this)
1/4 cup olive oil (I used less--about a tab. because we were eating it immediately)
1 tab red wine vinegar
1 tab chili powder
1 tab sugar
1 tsp salt
1 tsp garlic powder

Cook pasta according to package. Drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion, and olives.

In jar with tight lid, combine the lime juice, oil, vinegar and seasonings. Shake well. Pour over pasta and toss to coat. Serve immediately or chill an hour. Yield: about 3 quarts.

Saturday, December 20, 2008

Rich Chocolate Dessert /gluten free

This is how it looks as you are making it. It is a very rich dessert--kind of like a Pate' . It needs to be served with fresh raspberries (or thawed frozen ones) or cherry pie filling. We all really loved this and you slice it very thin since it is so rich. It almost tastes like a chocolate cheesecake. I was supposed to use a 4 by 6 loaf pan (tiny---but I didn't have one)


We used 2 of the above Chocolate but it might also work with 6-9 oz of Baker's semi Sweet Baking Chocolate Squares (these have sugar in them--I will try it next--however the above bars are full of chocolate flavor.


The above is some of it left, not sliced. You make thin slices and lay them down with your fruit topping. I found the basic recipe at vegfamily and it is by Ricki Heller--found here with a nice photo :
http://www.vegfamily.com/vegan-recipes/desserts/decadent-chocolate-pate.htm


Ingredients:
1- 1/2 cups non-dairy chocolate chips or 6-9 oz. nondairy bittersweet chocolate, chopped
1/4 cup freshly squeezed (essential!) orange juice (remove large pieces of pulp)
1 small ripe avocado
1 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
Fresh or frozen raspberries, if desired
In microwave at 50 percent power, melt together the chocolate and orange juice, stirring occasionally, until smooth.
Meanwhile, peel avocado, remove pit, and puree the flesh in a food processor. Add the melted chocolate and other ingredients(except for the raspberries) and puree until perfectly smooth, creamy, and glossy (be sure there are no specs of green visible!) Turn the mixture into a small loaf pan (4 x 6") that has been lined with plastic wrap.
Refrigerate about an hour, until the top is firm, then cover with plastic and refrigerate overnight.
To unmold, remove plastic from the top of the loaf. Place a clean platter upside down over the top of the pan, and, holding the pan tightly against the platter, turn both over and shake once or twice until the pâté falls out onto the platter. Remove pan and peel away the plastic liner. Serve in thin slices (it's very rich!) with berries or cream. May be frozen until ready to use if desired. Top with raspberries or other fruit. Makes about 6 servings. (I just pulled on the plastic and the whole thing popped out.)
Ricki Heller, PhD, RHN, is a Registered Holistic Nutritionist and freelance writer who owns and operates Ricki's Kitchen Cooking Classes and Bake It Healthy, devoted to producing delicious baked treats free of wheat, dairy, eggs, or refined sweeteners. She lives in Toronto, Canada with her husband and lab-border collie cross. Visit her on the web at http://www.rickiskitchen.com/.

Gluten Free Brownies/ dairy free


1/2 tbsp. ground flax seed
1-1/2 tbsp. hot water
3/4 cup lite silken tofu (firm), crumbled
1/2 cup water
3 /4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 cup brown rice flour
3/4 cup cornstarch
1 cup unbleached cane sugar
1/4 teaspoon baking powder
1/4 teaspoon salt (actually better with more salt!! perhaps 1/2 tsp or so)
1/4 to 1/2 cup chopped walnuts
4-5 ounces of Baker's Semi-sweet baking chocolate squares (or a dairy free brand--this has no milk but is manufactured on equipment that processes milk --great with GERMAN Baking Chocolate too)
Mix the ground flax seeds with 1- 1/2 tablespoons of hot water and set aside. (Mixture will thicken slightly.)Preheat the oven to 350 degrees F. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside.
Blend the tofu, water, cocoa powder, flax mixture, and vanilla extract until completely smooth.
Add 3 ounces (3 squares) of the chocolate grated.(or you can melt at 50 percent in the microwave just until soft.)
Place the remaining ingredients, except the walnuts, in a medium mixing bowl and stir them together until they are well combined. Pour the blended mixture into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts, if using.
Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 30 minutes, or until a cake tester inserted in the center comes out clean. Be careful not to over cook.
After removing from the oven , while still hot, place 1-2 more squares of chocolate shredded on top of the brownies. As it melts, take a spatula type tool to spread the melted chocolate evenly over the surface.
Completely cool the brownies in the pan. Cut and serve. These are fudgy--more like fudge.

Lasagna-spinach/mushroom




My husband and family loved this so it is a keeper. This uses spinach, tofu nutritional yeast, mushroom, olives etc and seasonings. I used the Classico Fire Roasted tomato and garlic sauce . We also added some zucchini to the mushrooms. We also had to add a bit of extra water since I used some of the sauce to make some gluten free stuff. Here is the recipe: http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html Also some of the jar of roasted red peppers is a good substitute if you don't have mushrooms. I just whip it with the tofu in the recipe. I do like either fresh red bell peppers or green ones along with the black olives on the top. PS.we really like some jarred Roasted Red Bell Peppers added to the tofu blend!
Since the above link might break as she is changing over to word press here is her recipe:


Easy Spinach and Mushroom Lasagna

1/2 lb fresh mushrooms, sliced ( me-crimini mushrooms are cancer fighters)
1 tsp. chopped garlic
2 tbsp. water
2 26-oz jars of spaghetti sauce (or your favorite pasta sauce) (I use a bit more)
9 lasagna noodles (regular lasagna noodles, uncooked) (I use 12-since I use exta across the top--like in a T and I use gluten free ones)
Soy Parmesan (optional)
Sliced black olives (optional)

Filling:

10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
I add some roasted red bell pepper
Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)


Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

Makes about 9 servings. Nutritional breakdown will change depending on the exact ingredients you use. Using regular (not light) tofu and Classico Mushroom & Ripe Olive Pasta Sauce (with 60 calories and 1 gram of fat per 1/2 cup) and no optional ingredients, one serving provides 453 Calories (kcal); 5g Total Fat; (10% calories from fat); 20g Protein; 83g Carbohydrate; 0mg Cholesterol; 546mg Sodium; 7g Fiber. Weight Watchers Flex Points: 9.

Copyright 2008 Susan Voisin and Fatfree Vegan Kitchen

Thursday, December 18, 2008

Indian Lentils over Rice

This was a flavorful curry and I love curry. We did serve it over rice. I believe I found this at veganfamily, but I changed this some --the steam is still coming off in this picture! For a simpler versions see down below in the red .

4 cups cooked basmati rice (I used brown basmati)
1 cup lentils, rinsed
3 cups vegetable broth
2 ribs celery, diced
1/2 onion , diced
1 red bell pepper, diced (I used 1/2 red and 1/2 green)
1 bunch spinach, chopped (I used a box of fresh organic whole baby spinach)
1 Tbs. curry powder
1/4 cup flour (I used a tab. cornstarch)
1/3 cup tomato paste
salt to taste
Optional -mango chutney served on side

Drain and rinse the lentils. In a large pot add lentils and broth. Simmer for 45 minutes or until tender.

In another pan saute celery, onion, bell pepper until tender. Add spinach, curry, flour, tomato paste--heating for 2 more minutes. Add the sauteed vegetables to cooked lentils. Simmer 5 minutes stirring frequently. Add salt and pepper to taste. Serve over rice.

For a simpler version see here:

Saturday, December 13, 2008

Butternut squash/bean chili

I really enjoyed this--a great way to sneak in some butternut squash. The Lime zest and juice adds great flavor! 1 small butternut squash or 1/2 of a medium one diced in small cubes without peel
3 cups black beans OR(I used 1 &1/2 cups of black beans/1 cup chickpeas/1&1/2 cups kidney/beans) (actually, I like the equivalent of 3 cans of beans! I also like 2 cans black beans and one of pinto beans and a bit of quinoa)
1 onion
1 tab chili powder
1 tsp cumin
sea salt
1 tab cocoa powder
1 lime with zest and juice
1 tab minced garlic
cilantro
2 cans of whole tomatoes chopped
few tablespoons of Newman's own chunky medium salsa (or your favorite)
taco chips (optional)
1 tsp olive oil (optional)
Roasted tomatoes (optional)(when using 3 cans of beans I use the large 23-26oz can)
handful of quinoa (optional)
some cabbage is good in this also


Place a bit of water in a big pot adding the olive oil (if you desire the oil). Cook the onion and squash (if using cabbage saute here with onion and squash), chili powder, cumin, some sea salt, cocoa powder for about ten minutes until the onion is nice and tender (adding more water as needed). Add garlic and zest from the lime--cook another ten minutes. Add beans and tomatoes (roasted tomatoes too & quinoa if using)and cook for about 30 minutes until the squash is nice and tender. Serve with squeezed lime juice and cilantro sprinkled over the bowls. Add broken up taco chips if desired.

Tuesday, December 9, 2008

Antique Potato fry type gadget

This is a wonderful old gadget I found 2 summers ago in an Antique shop in NC (Hendersonville, I believe). It works like a gem---you put the potato in and push the handle down and out pops the sliced potatoes.


I just bake them in the oven around 450 with no oil, just some seasonings and a great snack is made!! I like Chef Paul Prudhommes Magic Seasoning Blends vegetable magic!
So if you see one of these gadgets at an antique store buy it!


Fruit and Nut mix/appetizer


I love this and it is so tasty that it is hard not to keep eating it!! It is a good snack or appetizer (the smoked almonds really add to the flavor--I just wish they didn't have the hydrolyzed oil--maybe some brands do not have this)
One (9.5 oz) container mixed nuts
one (6 oz) container of smoked almonds
1 cup quartered dried apricots
3/4 cup dried cranberries.
Mix up in a large bowl. Store in an airtight container. Makes about 4 1/2 cups. You can also add some dark chocolate if you want.
From Southern living

Zucchini/sweetpotato/chickpea/tomato curry

I found this from the Eat, Drink and be Vegan cookbook. Here is a view of it while it is cooking
Here is a view of it on what I call the coconut rice


I liked this dish served with some Mango Chutney I found in Food Lion's specialty aisle. The squeezed lime is a must for it also--adds to the flavor. I need to use the full amount of spices as the recipe listed, it is not overly spicy. The curry recipe is on page 151 of the book. The coconut lime basmati rice is on 157. The rice recipe is a nice different one using brown basmati rice, a can of light coconut milk , water , lime juice , lime zest---pretty neat. I didn't know if I could publish the recipe, but it is in the book or I guess you could ask me for it?

Sunday, December 7, 2008

Quick refried bean/hummus spread

This is fast and tasty for a quick snack or lunch.

1 can refried beans (they come in fat free)
a bit of prepared hummus (I like the kind without preservatives this one had black olives too)
avocado
purple onion
plum tomato
honey Dijon mustard

Mix up the amount you want to give the taste you want. Good in pita rounds or as a dip for taco chips or might even be good in crunchy tacos.

8 minute vegetable gumbo soup




This makes a quick easy great lunch. (Serves 4--depending on how much veggies you put in)
1 large baking potato
few cups of frozen mixed veggies
1 can of tomato okra corn combo
Cook the frozen veggies for 5-6 minutes in a bit of water until just done. Meanwhile microwave a large potato until fork tender (in my microwave it takes 4-5 minutes). Chop the potato into bite sized pieces leaving the skin on it. Drain most of the liquid from the mixed vegetables leaving some for flavor. Add the can of okra/tomato/corn combo and add the potato. Do a few fresh grinds of pepper and serve. The okra tomato combo adds such nice flavor (I have only tried the brand pictured above).

Thursday, December 4, 2008

Holiday eggs (with white wine!)

What fantastic flavor these holiday eggs had because they are cooked with a bit of white wine! Loved these!!! They are extra special. (this recipe makes about 3 cups)

2 eggs
6 egg whites
1/4 cup white wine
1/4 tsp salt (I just used a sprinkling)
1/8 tsp black pepper
1/8 tsp garlic powder
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
Pam (or 1 tsp butter and 1 tsp olive oil)
1/2 cup shredded low fat cheddar (I omitted and they were still great)
2 tsp fresh minced basil (I omitted)

Whisk eggs, whites, s & p, and garlic. Set aside.

Saute the peppers, onions, mushrooms--stir in the eggs and cook until set. Sprinkle with cheese and basil if desired.

Tuesday, December 2, 2008

Veggie Pasta Salad



Packed full of veggies--great for hubby's lunch THIS IS ALSO GOOD WITH ADDED SALMON IF YOU AREN'T A VEGETARIAN. [I have another recipe for a southwestern version that we really like too----which is found here:http://nannykimsrecipes.blogspot.com/2008/12/southwestern-macaroni-salad-or-spiral.html ]

1/2 cup regular spiral pasta
1/2 cup whole wheat spiral pasta
6-9 cherry tomatoes cut in half
1/2 cup sliced green onions
1/8 cup sliced purple onion
1/2 cup each of chopped celery, sweet red pepper, zucchini, and carrots
a bit of broccoli florets (tiny ones)
2-3 ounces of sliced black olives
oregano
garlic powder
salt and pepper
dried basil
Chief Paul Prudhomme's Magic seasoning blend--vegetable magic (optional -this is hot so go lightly)
Creamy fat free balsamic Vinaigrette [found here http://nannykimsrecipes.blogspot.com/2008/11/creamy-balsamic-vinaigrette-from.html (or use your own dressing or a combo of balsamic vinegar and olive oil and 1/2 tab of sugar) ]
1/4 cup of Parmesan cheese if desired (I omitted)
Cook the pasta as directed on the package. I cooked the whole wheat 3 minutes more than the regular--so I put the whole wheat in 3 minutes before the regular. Meanwhile chop the veggies.
Rinse the pasta under cold water. Toss with the raw veggies. Add the vinaigrette or salad dressing. Sprinkle with salt and pepper and oregano and basil and garlic powder until you get the taste you desire. (I like a good amount of oregano) I also added Chef Paul's vegetable magic (go lightly with this as it is spicy!!).


Ps--If you make hours or a day ahead you may have to add more dressing as it gets absorbed!
ALSO it is good with the tri-colored noodles


FOR AN EVEN BETTER VEGGIE FILLED PASTA SALAD GO HERE: http://nannykimsrecipes.blogspot.com/2009/07/i-found-this-veggie-filled-pasta-from.html

Apple Crisp

This is a picture before I put the crisp stuff on top.Note--for a really good big apple crisp that is gluten free go here: http://nannykimsrecipes.blogspot.com/2012/10/gluten-free-apple-crisp-cake.html

For two servings:

2 Fuji apples (or a tart apple of choice)
1 Tab. sugar
cinnamon
water
1 Tab. cornstarch

In a pot place peeled cut up apples with just a bit of water (around 1/4 cup)--add the sugar and sprinkle with cinnamon. Cook for about 15 minutes until tender. In a measuring cup place 1 Tab of cornstarch. Add a bit of water (1-2 tab) just enough to dissolve the cornstarch. Add to the apple mix--this thickens the juices.

For topping:

1 envelope of instant cinnamon and spice oatmeal
2 tab. all purpose flour
2 tab butter, melted

Place apples in custard type cups. Combine the topping ingredients and sprinkle over the apples. Bake at 420 for 10-15 minutes or until golden brown. (I did a different topping which does not come out as well--I used 2 tab of quick oats, 2 tab of gluten free pancake mix and about 2 tab of apple butter plus cinnamon--next time I need to add a bit of brown sugar to this alternate topping).

Chili or soup Cornmeal Topper

You can use this to make a whole covering or as a topper. I like the crunchy corn taste with the thick soup. You break it up to eat it.

1/2 cup all purpose flour (for gluten free I used brown rice flour and added 1 tsp Xanthan gum)
1/2 cup cornmeal
1/2 tsp baking powder
1/4 tsp salt
1 tab butter, melted (I used olive oil)
3-4 tab. milk (I used soy milk--but needed more)

In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. ON a lightly floured surface, roll dough into a 12 in circle . Using an inverted 10 oz baking dish as a guide, score four circles. Cut them out. Cut a small circle in the center of each pastry. Each pastry will cover a 10 oz baking dish of chili or thick soup. Since I was experimenting with the substitutions I just patted a disc with my hands and placed on the soup. I cooked it at 350 degrees for 12-15 minutes.