Pumpkin butter

1 29oz can pumpkin

2/3C apple juice (or cider)
1 1/2 C sugar
2t ground ginger
1/2t ground cloves
2t ground cinnamon
1/2t ground nutmeg
Combine all ingredients and bring to a boil. Reduce heat and simmer until thickened, about 30-40 minutes, stirring frequently. Spoon into clean jars to within 1/4 inch from the top, run a knife through to remove air bubbles. Wipe rims, cover with lids, and process in a boiling water bath for 10 minutes. Makes 4 pint jars.

Wheat Free - Alternate Flours

There is a reason why wheat, rice, and corn are the world's most popular grains.  For those who have to avoid them, it can be a challenge to find adequate replacements.  For smaller uses like sauce thickening, each item can be used on it's own.  Usually, it takes a combination of alternate flours to get similar effects for larger quantities like in baking.  Here are some combinations I've found useful:


Jo's All Purpose Flour, from Food Allergy Survival Guide
(The flour I use to make Chapatis)


3C tapioca starch
2C bean flour
2C sorghum flour
1C arrowroot


All Purpose Flour, from Cooking Free

1 1/2C sorghum flour
1/2C bean flour
1 1/2C potato starch
1 C tapioca starch


Bread Flour, from Allergen Free Baking

1 1/2C buckwheat flour (not actually related to wheat!)
1 1/2C sorghum flour
2C tapioca starch
1C potato starch


Muffin Mix, from Cooking Free

4C potato starch
3 1/3C bean flour
1C sorghum flour
1C tapioca starch
2C sugar
4t gelatin powder
3 1/2t salt

Iced Coffee - cold brewed

I must admit I was doubtful about this one at first.. but it is the best iced coffee recipe I've tried and with some whipped cream and syrup it would taste just like the expensive ones.

1/3 C ground coffee (I used flavored coffee, decaf chocolate caramel!)
1 1/2 C water

Stir together and let rest at room temperature overnight or at least 12 hours.  Strain.
In a tall glass filled with ice, mix equal parts coffee concentrate and water or to taste.
You won't have to worry about storage long, but the coffee concentrate will keep in the fridge for several days.

Jen's note:  I added about a tablespoon of milk and a teaspoon of sugar free Torani chocolate flavored syrup and it was a perfect mocha latte.