Ingredient: dried cranberries

  • Pumpkin Stuffing

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    Pumpkin Stuffing
    Adapted from Rachel Ray
    Instructions
    1. Melt butter in skillet; add onions, celery, and apples
    2. Cook until slightly tender.
    3. Add bay leaf and crumbled pumpkin muffins. Mix up.
    4. Add 3/4 cup of broth. Stir well.
    5. Season with pepper and thyme.
    6. Stir in pecans and dried fruit.
    7. Take out Bay Leaf and transfer stuffing mix to a buttered baking dish.
    8. Bake at 375 degrees until lightly browned on top. Serve with turkey.
  • Gluten-Free Banana Cranberry Muffins

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    Gluten-Free Banana Cranberry Muffins
    From Linda Clark, CNC
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat the oven to 350 degrees.
    2. In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
    3. Mix well and set aside.
    4. In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
    5. Add dry ingredients and mix just until combined.
    6. Stir in cranberries.
    7. Spoon batter evenly into each cup of prepared muffin tin.
    8. Let stand for 30 minutes.
    9. Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
    10. Remove from the pan immediately and let cool completely on a rack.