(Originally posted on our FB group with the following text by Meagan: “These are my Pumpkin Pecan Pie Bars. I combined and tweaked 3 different recipes to come up with it. I used Gluten free flour (my mom is GF) for Thanksgiving’s batch, and they turned out just fine. I’m corn lite, so please use [cont…]
(As originally posted on Facebook Corn Allergy & Intolerance Group) Mixing yeast 1 oz. (3 Tbs.) water, (105°F–110°F) 2 tsp. active dry yeast 1 tsp. sugar Mix all ingredients and set aside until foamy, about 5 minutes. Making the dough 14.7 oz. (3 ½ cups) all purpose flour 1.5 oz. (3 Tbs.) sugar 1 tsp. [cont…]
This looks a lot more involved than it is, and would be easy to alter for various diets as long as you can eat chicken or pork, peppers and tomatoes (nightshades). Depending on your tastes the onion can be left out, and the vinaigrette could be made with your choice of vinegar instead of the [cont…]
I started this recipe as I do most of my cooking with a baseline of a recipe and then improvise. I was looking for a cheddar cheese soup recipe online that I could actually make. Many had carrots, onions, chicken, broths, and various other things that I couldn’t eat myself and I’m sure make super [cont…]