Sweet Potato Rolls - Gluten Free

Let's get real.  Although I love sweets, I don't usually make them; because I will eat them all. by. myself.  I'm one of those women who finds a mis-shapen candy bar in my purse and looks around to see if I'm being watched....then with joy in my heart eats it!  (Don't act like you have not done the same!)  So, on occasion when I am making a pork tenderloin or another meat and have a "sweet tooth" I will make this recipe to accompany the protein. 

I have a handy little mandolin ...

Not a musical instrument, but a mandolin kitchen tool that creates even, beautiful, slices! 

It is almost imperative to have one if you make this recipe because, otherwise it would be very difficult to slice the sweet potatoes evenly lengthwise.  But if you do not have one, it could be made as a layered dish.  (grease dish, layer 1/2 sweet potatoes, top with apples and nuts, top with remaining potatoes, drizzle with brown sugar, cover and bake as directed below)

 Here is what you will need:  

3 large sweet potatoes sliced to 1/4 inch thickness, two sweet apples sliced, 1/2 cup of chopped walnuts, 4 Tablespoons of butter mixed with 1 cup packed brown sugar

Put on a pot of water to boil and preheat your oven to 350 degrees.  Peel potatoes, and slice with your mandolin to 1/4 inch, and when complete you want to drop them into boiling water until they are JUST tender.  You want to be able to roll them but not have them so done that they don't hold together.  I'd like to suggest a certain amount of time, but there are a great deal of factors which keep me from doing so. Just watch them closely...

After boiling, remove and place on a wax paper to cool. Keep your water for the apples...

 

I went ahead and used the mandolin on my apples as well. (same setting)  You want to boil them until quite tender.  While they are boiling, chop your walnuts into smaller pieces than seen in the bag above.

Once your apples are softened, remove them from the water and cut up into bite sized pieces and place in a bowl with the walnuts.  Melt butter and combine with sugar.  Pour 1/2 of the mixture in the apples and walnuts.  Take one spoonful at a time and place inside the sweet potato strip and roll, placing the seam side down in a greased pan. When complete, place any remaining "stuffing" on top with the remainder of the sugar mixture.  Bake for 10-15 minutes.  

As you can see, I added some broccoli to my pan.  (coated with olive oil, and seasoned to taste with some favorite spices) 

 

 I served this with a grilled pork tenderloin and it was fabulous! 

And I did not have to rummage through my purse for a sad candy bar...

Canned Apple Butter (Promise it's easy)

So, let me just say I grew up with a Nana who gardened, canned and made me help.  The cousins snapped many peas and beans, cut, and peeled lot of fruit.  I was the only grandchild who lived in town with Nana.  So I was able to watch much of the canning.  It was a CHORE for her, but I loved spending time in her kitchen. When Clint and I bought this home, we actually had room for our own garden.  Clint's  grandfather was a farmer in Mississippi so we were destined to go back to our roots.  (no pun intended)  

With our little garden I have been able to put up some great things.   For summer after summer I TRADITIONALLY canned like Nana.  Boiling jars, preparing contents, and bringing back to another boil to seal when cooled.  But I did some research and found that you can clean your Ball Jars, and lids in the dishwasher with a high wash, rinse and heat dry. One busy day after I did this, I put the contents inside the hot jars, just out of the dishwasher, and put the lids on good and tight.  BUT WAIT!  I had to take a kid to a lesson and did not put them on to boil, cool then seal :(

Yet, I came back they were all sealed.  I tried it with beans, it worked.  I tried it with hot sauce, it worked.  I tried it with jelly, it still worked.  Now, I don't know if it's our altitude or what?  Lubbock is at 3202 ft above sea level and we have a very dry climate.  Does that have anything to do with it?  I HAVE NO IDEA!  But wherever you are I think this method is worth a try!!!  

So here it is:  (FINALLY)  How you can apple butter!  Or you can do peaches EXACTLY the same way and amounts... Here is what you need:  12 sweet apples, 4 pint ball jars and lids, 1 & 1/2 sticks of unsalted butter, 2 t. vanilla, and 2 t. cinnamon, 1 1/2 cups sugar.

Take a dozen SWEET apples and core, peel and cube.  (I used Honey Crisp) They really cook down so you can count on about 3 apples to make one pint.  Put them in the crock pot for 4 hours on high with 1 &  1/2  sticks of unsalted butter, 2 teaspoons of vanilla, and 2 teaspoons of cinnamon.  Cover. I put my jars in about 1 hour before the apples are finished.

When apples are finished cooking and are tender, add 1 1/2 cups of sugar.  I prefer organic cane but you can use whatever you choose.  White granulated is just fine.  Put them in the blender on high until processed.  While they are still HOT, add them to your HOT jars JUST out of the dishwasher.  Tighten the lids and set aside to cool.  As they cool, you SHOULD hear some popping.  That is the sound of goodness and the sealing of your jars. 

After the jars are cooled, the center of the lids will be drawn down.  If you can press it and they pop down, then your apple/peach butter did not seal. But do not press them until they are completely cooled.   If they did not seal, it's no big deal!  You just have to put it in the refrigerator and not in the pantry.  Remember, a dozen apples will only make 4 pint jars so no great loss if it doesn't work for you.  But I have literally never had them NOT seal.  

Note:  when recipes say apple "butter" or peach "butter"  just know it is not the consistency of butter; it is more like baby food.  Now, I love baby food (not), but this is leaps and bounds above it!

Nona Lacewell
Sorry you didn't have a hot dishwasher Nana!

Gluten Free Apple Crisp

Celiac Disease has killed my love for apple pie!  And until I learn to make a better gluten free pie crust....AND I WILL!  Warm apple crisp, served over Blue Bell Vanilla will just have to do.  (Poor me)

 This recipe is NOT difficult at all, I just have a lot of pictures for some reason? So, don't let my trigger happy finger discourage you at all.

Here is what you need:  I got 5 apples out, but they were so big I just used 3.  Go with whatever apple is your favorite.   And you need 3/4 cup coconut oil, 2 Tablespoons lemon juice, 2 Tablespoons maple syrup, 1 cup oats (I buy mine at the health food store to assure they are GF), 2 teaspoons tapioca starch or flour, and 3/4 cup brown rice flour, 1 cup brown sugar, 2 teaspoons cinnamon divided, 1 teaspoon sea salt, 1 teaspoon regular sugar.  Preheat your oven to 350 degrees...

Take a small dab of your coconut oil and spread to coat your baking dish on the bottom and along the sides to prevent sticking.

Peel, core and slice your apples.  I have this handy little gadget from William Sonoma that does it for me, and YES I am a cheater! 

Now place your apples in a bowl with your maple syrup and your lemon juice and toss to coat.  Then line your baking dish with the apples. You will have to put some on top of one another, and pour the left over syrup and juice over them.

In a separate bowl add your 1 cup oats, flours, brown sugar and 1t. cinnamon

Don't forget your sea salt!  I LOVE sea salt and have it on hand but if you don't have it...who cares!  Add regular salt; and let's be honest-it's the same!

Mix it up!

Add your 3/4 cup of coconut oil and you can TRY to cut it in with a pastry cutter, or knives, but I honestly just wash my hands and pinch it in my dry ingredients.  I hate all these kitchen gadgets - they are called FINGERS and they are FREE!

Cover your apples with the mixture and shake it down.  Some of your apples are going to come to the top and that is ok.  Put in the oven for 20 minutes....

At 20 minutes, pull them out, toss, and add your 1 Tablespoon of cinnamon and granulated sugar on top.  Mine is already mixed for toast for my kids...cook an additional 10 minutes after tossing.

When apple crisp is finished serve over Vanilla Blue Bell or just eat alone. Either way it is an amazing GF dessert and your house smells divine! 

Honey Cinnamon Apple Pancakes

1 apple will make about 12 pancakes, core it and slice it VERY thin

As always I don't measure, but put about 2 Tablespoons of butter, 1/2 teaspoon of cinnamon and about 3 Tablespons of honey in a skillet and melt it over a medium low heat

When melted add your thinly sliced apple rings and simmer until just soft

While they were cooking I put some bacon in the oven to broil and made my pancaked batter

When your apples get tender, spray your grittel with pam and place your apples on top and cover with batter

This is what they will look like and don't worry they are easy to turn

Or if  you'd like you can place batter, apple and more batter to "hide" the apple ring

.

Sarcasm Note:  "This is not tasty, & you won't want to try it,"  take the left over apple stuff, i.e. butter, cinnamon and sugar in your pan and add syrup to it.  Heat it up and it will add a little flavor to your syrup for the pancakes.   

HAPPY FALL!!!