Pumpkin Frappé

Yield: 5 servings (8 oz. each)

Jack-o-lantern with witch hat

Eat, Drink and Be Merry!

Ingredients: 

  • 2 c. vanilla ice cream
  • 1 1/4 c. pumpkin
  • 3/4 c. crushed ice
  • 2/3c orange juice
  • 1 TBsp. brown sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ground cloves
  • 2 medium frozen or very ripe fresh bananas, cut into chunks

Directions:  Puree all ingredients in a blender until smooth, about 3 minutes.  Pour into 5 glasses.  If desired, sprinkle nutmeg over the top.

Calories: 185 per serving

Beer and Bananas — What a Combination!

Taste of Home’s Recipe

Beernana Bread

Yield: 1 loaf (16 slices)

Beernana Bread - Taste of Home recipe
Photo by Taste of Home©

Ingredients:

  • 3 cups self-rising flour
  • 3/4 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1 bottle (12 ounces) wheat beer
  • 1/4 cup maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon kosher salt

Directions:
Preheat oven to 375°. In a large bowl, mix flour, oats and brown sugar. In another bowl, mix bananas, beer and maple syrup until blended. Add to flour mixture; stir just until moistened.
Transfer to a greased 9×5-in. loaf pan. Drizzle with oil; sprinkle with sesame seeds and salt. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack to cool.

 

Originally published as Beernana Bread in Simple & Delicious June/July 2013, p52

Gluten-Free Baking Products

Have Your Cake and Eat it Too!

gluten-free chocolate cake mix

Let them eat cake!

Allergies are more common today than 20 years ago.  In an effort to help those allergic to gluten, King Arthur Flour offers a variety of goodies… including chocolate cake!

Here’s a Gluten-free recipe for you to try

Gluten-Free Banana Bread with Coconut and Flax

Yield: 1 loaf, 16 servings.

Gluten-free Banana Bread with coconut and flax

Enjoy this tasty treat!

Directions: 

1) Grease a 9″ x 5″ loaf pan and preheat your oven to 350°F.

2) In a medium-sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In your mixer’s bowl, combine the brown sugar and oil until well-blended.

3) Add the eggs one at a time, beating until well-incorporated.

4) Stir in the dry ingredients, and beat on medium speed for about 30 seconds, until well combined.

5) Stir in the banana, coconut, and flavors, and blend well.

6) Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting.

tips from the King Arthur Flour bakers

  • It’s often difficult to be sure gluten-free quick breads are fully baked in the middle. A cake tester inserted into the center may come out crumb and batter free before the bread is fully baked; thus, using an instant-read thermometer is a good idea.

Want a quick treat that’s gluten-free?  Check this out first —

For a list of Gluten Free Candy:  click here.