Wednesday, December 22, 2010

Left Over Cranberry Sauce? Try this for breakfast!

I made a double batch of cranberry sauce for Thanksgiving. I LOOVE homemade cranberry sauce and I wanted to have lots of left overs to create other yummy things with it. With my food issues I've been eating lots of oatmeal. I never used to enjoy oatmeal in the morning but I've found that I feel so much better if I take the time to sit and enjoy a warm bowl of oatmeal. It truly will last me through until lunch with a satisfied (not stuffed) feeling. I have served it with almond butter and banana, raisins and pecans, Craisins and walnuts, and now my new favorite breakfast.....

Cranberry Sauce and Pecan Oatmeal For One
1/2 old fashioned oats
1 cup water
2 Tablespoons Homemade Cranberry Sauce (recipe below)
pinch of chopped pecans

Combine oats and water in a microwave safe bowl. Heat for 5 minutes on power level 5. Stir, add Cranberry Sauce and chopped pecans and you are ready for a sweet, tart, satisfying and yummy breakfast that will keep you going all morning and then some! Enjoy

Cranberry Sauce:
2 bags fresh (or frozen) cranberries
2 oranges, use all the zest and juices
1 stick cinnamon
1 cup white sugar
1 cup brown sugar
small piece of vanilla pod (if desired, could use a teaspoon of vanilla at the end of cooking if desired)

Combine ingredients on a large sauce pan. Heat over med-low heat stirring frequently until all berries have burst and the sauce is thick. Remove from heat and cool completely. Store in tupperware in the fridge or freeze in the freezer until ready to use. This is a double batch and will last and last. I usually divide mine in the fridge and freezer so that I have some for a while and then some for later when I run out stashed away in the freezer. This sauce is great for cocktails, topping brie, using on sandwiches or as a "jam" on muffins or toast. It would also be great in a smoothy.

Christmas Cookie Baking For Gluten Free Families.

I am still pretty sure that I have a wheat sensitivity. I do not feel as good when I am eating wheat so I have just decided to avoid it for a while. This inspired me to find some edible gluten free cookie recipes so I wouldn't feel totally deprived over the holidays. I found a recipe that mimics Peanut Butter Kiss Blossoms for Gluten and Peanut free eaters. This is my creation and my first attempt. It is very good for being a gluten and peanut free cookie however I would like to try it again using agave and perhaps an alternative to egg for dairy free as well.

Almond Butter Kiss Blossoms (Gluten Free and Peanut Free)
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1 cup almond butter
1 cup sugar
1 large egg, slightly beaten
1 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon cinnamon
about 24 Hershey's Kisses

Preheat oven to 350. Beat almond butter and sugar until light and fluffy. Add egg, vanilla, baking powder and cinnamon. Beat until well combined. Roll dough into little balls and place on a cookie sheet.

Press balls in the center with thumb, back of spoon or using the Pampered Chef Mini Tart Shaper.

Bake cookies in 350 degree oven for about 12-14 minutes. Remove from oven and place Kiss chocolates on the center right away. Move to a rack to cool completely. The chocolate will need some time to set. Once cooled these can be stored for a few days or frozen for up to two weeks. 

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