I have been in the kitchen most of the day today. Started out making dinner rolls from a Bob's Red Mill gluten free bread mix I found in the freezer. I baked them in cast iron-and they were really good-tasted like "real " bread. They are a bit browner because I was going by the time it would take to bake a loaf of bread, and these only took half the time-I caught them just in time.
I made the chunky fresh cranberry sauce. This time I added softened dried cherries and dried blueberries to the fresh cranberries.
and I was very pleased with the sweet potato pies. I made one with a walnut crust and the other with a pecan crust. I had the exact amount of sweet potato mashed up for two pies so I just made two. We like pie for breakfast with our coffees, and in case someone should stop by I will have pie to share. (not expecting anyone but one never knows haha)
This is the recipe I used for a reference from Taste of Home I used half splenda and half coconut sugar for the white sugar, and I changed the milk to half and half. After reading allot of recipes online I cut the nutmeg to 1/4 teaspoon as many suggested less nutmeg and more cinnamon. The nut crusts are gluten and carb free.
Have you been working in the kitchen today?
