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	<title>gfe--gluten free easily &#187; Holiday Food Fest</title>
	<atom:link href="http://glutenfreeeasily.com/category/holiday-food-fest/feed/" rel="self" type="application/rss+xml" />
	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Coconut Meringues</title>
		<link>http://glutenfreeeasily.com/coconut-meringues/</link>
		<comments>http://glutenfreeeasily.com/coconut-meringues/#comments</comments>
		<pubDate>Fri, 18 Dec 2009 03:10:31 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[GFE]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3237</guid>
		<description><![CDATA[Coconut Meringues

2 egg whites
dash of salt
2/3 cup granulated sugar
1 and 1/2 cups sweetened shredded coconut
1/4 tsp vanilla extract

Beat egg whites and dash of salt until soft peaks form. Gradually add in sugar while beating until peaks are stiff and glossy. Fold in coconut and vanilla. Drop by rounded teaspoon onto greased baking sheet.

Bake at 325 degrees about 15 - 18 minutes until set and very slightly browned. Center will still be soft. Let cool. Makes about 20 cookies.

Shirley’s Notes: A Silpat liner (as shown) can be used instead of a greased baking sheet, but I actually think I prefer using a greased baking sheet for this particular recipe. The cookies seem a little easier to remove using a greased baking sheet. If cookies harden while removing (when using the greased baking sheet) and are difficult to remove, just pop back in the oven for a few seconds and try again.]]></description>
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		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Holiday Food Fest Is Up!</title>
		<link>http://glutenfreeeasily.com/holiday-food-fest-is-up/</link>
		<comments>http://glutenfreeeasily.com/holiday-food-fest-is-up/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 17:07:35 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Holiday Food Fest]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3162</guid>
		<description><![CDATA[Hi all! Holiday Food Fest is up on my Out and About page. Click here or on the Out and About tab above. See what I&#8217;ve made  and link up with your holiday recipe for a chance for a great giveaway! I&#8217;ll be back with more here on my main page later. Shirley Not just gf, but gfe! [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Holiday Food Fest: POM’d Pork and Tropical Traditions</title>
		<link>http://glutenfreeeasily.com/holiday-food-fest-pom%e2%80%99d-pork-and-tropical-traditions-giveaway/</link>
		<comments>http://glutenfreeeasily.com/holiday-food-fest-pom%e2%80%99d-pork-and-tropical-traditions-giveaway/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 04:08:53 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Crockpot Wednesday]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[Out and About]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[coconut oil]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3131</guid>
		<description><![CDATA[POM’d Pork

1 tablespoon olive oil
1 large yellow onion, sliced thin
3 pounds (or larger) pork tenderloin or pork butt
1/4 teaspoon ground cinnamon
1 teaspoon Italian seasoning 
1/2 teaspoon sea salt
4 garlic cloves (whole or minced)
1 (14-ounce) can diced tomatoes with green chilies
1 cup POM Wonderful pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup

Use a large slow cooker. (I used my large oval Crockpot.) Pour olive oil in slow cooker; tilt so olive oil is evenly coating the bottom of the stoneware. Place onion slices over olive oil.

Place meat in slow cooker. Rub the spices over the surface of the meat. Top meat with garlic and whole can of tomatoes with green chilies. Mix pomegranate juice, balsamic vinegar, and maple syrup, and gently pour over the meat so that the diced tomatoes and green chilies remain on top.

Cover and cook on low for 8 hours, or on high for approximately 5. The meat is done when it has reached desired tenderness. For pork tenderloin, I like it sliceable. For pork butt, I like it to pull apart easily with a fork.

Serve on buns or with a complementary side. I’ll share a side dish recipe next week that’s easy to make, but that also impresses with its looks and taste.

Shirley's Notes: The photo shows two cans of diced tomatoes with green chilies; however, I decided one would be sufficient after I poured it over the pork butt. Feel free to vary ingredients to your liking. Look to the original recipe for more ideas.

Adapted from Karina Allrich, Gluten-Free Goddess and Stephanie O’Dea, A Year of Slow Cooking and Make It Fast, Cook It Slow!]]></description>
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		<slash:comments>75</slash:comments>
		</item>
		<item>
		<title>Easy Crustless Gluten-Free Pecan Pie</title>
		<link>http://glutenfreeeasily.com/easy-crustless-pecan-pie/</link>
		<comments>http://glutenfreeeasily.com/easy-crustless-pecan-pie/#comments</comments>
		<pubDate>Sat, 05 Dec 2009 20:29:38 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[pecan pie]]></category>
		<category><![CDATA[pecans]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3079</guid>
		<description><![CDATA[Easy Crustless, Gluten-Free Pecan Pie

1 cup granulated sugar
1 cup light corn syrup
6 eggs
2 tbsp butter (or non-dairy substitute), melted
2 tsp vanilla
1 1/2 cups pecans

Mix all ingredients in greased pie plate. Bake in a preheated 325-degree Fahrenheit oven for 45 minutes.


Shirley’s Notes: Cassandra said her mother has been making this pie for years, but the source of the recipe is unknown. The original recipe said you could mix ingredients right in the pie plate, but I mixed all in a bowl and then poured into greased pie plate.]]></description>
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		<slash:comments>55</slash:comments>
		</item>
		<item>
		<title>Crab Ball for Holiday Food Fest</title>
		<link>http://glutenfreeeasily.com/crab-ball-for-holiday-food-fest/</link>
		<comments>http://glutenfreeeasily.com/crab-ball-for-holiday-food-fest/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 05:48:00 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[holiday appetizer]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3056</guid>
		<description><![CDATA[Crab Ball

8 ounces crabmeat

8 ounces cream cheese, softened

paprika or Old Bay seasoning, optional

Mix crabmeat and cream cheese with clean hands or plastic-gloved hands. You’ll want to mix with your hands so you can remove any bits of cartilage left in the crabmeat. As I’ve shared before (regarding the Crab Casserole), I never buy the most expensive crabmeat from the local seafood dealer. So, there’s always a small amount of shell and cartilage to be removed. It’s no big deal and well worth the savings to me.

Shape mixture into a ball and serve immediately or place in container in refrigerator until serving time. Serve the crab ball with crackers that are complimentary in flavor. (The cracker flavor should not be so strong that it competes with the flavors of the crab ball.)

Shirley’s Notes: If you want to add some color and a bit of spiciness, you can sprinkle a bit of paprika or Old Bay seasoning on the crab ball or even add a dash in the crab ball when mixing.

While any serving dish will work, I often serve my crab ball in a special crab dish, so that guests are instantly aware that crab is involved. We have had guests who are allergic to shellfish, so it’s nice to keep these folks safe with that visual cue.

Before going gluten free, my favorite cracker to serve with crab ball was Keebler Townhouse crackers. Elves made them so they seemed especially appropriate for the holidays. Unfortunately these elves have not expanded their Townhouse line of crackers to include a gluten-free version. (I’ll keep waiting on that.) My current favorite gluten-free crackers to eat with crab ball are Blue Diamond hazelnut or pecan crackers. These don’t have a buttery texture like Townhouse crackers (quite the opposite actually), but their flavors do complement the crab ball texture.

For large parties, I mix together one pound of crabmeat and one pound of cream cheese (two blocks), and then divide into two crab balls, one of which I keep in the refrigerator. I stay vigilant for that moment when the first crab ball is fast disappearing and guests are getting that panicky look on their faces ... anxious that the person standing next to them might get the last bite (a stampede for that last bite seems to be a real possibility). Not to worry. With my hostess finesse, I slip through the mass of guests around the last dollop of crab ball and quietly place the second crab ball onto the serving dish. Ah, love and peace reign once again.]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Reindeer Antlers and POM Wonderful</title>
		<link>http://glutenfreeeasily.com/reindeer-antlers-and-pom-wonderful-giveaway/</link>
		<comments>http://glutenfreeeasily.com/reindeer-antlers-and-pom-wonderful-giveaway/#comments</comments>
		<pubDate>Fri, 27 Nov 2009 22:31:23 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[Out and About]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GFE]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2973</guid>
		<description><![CDATA[Reindeer Antlers

1 cup POM Wonderful pomegranate juice
1 cup grenadine syrup or grenadine liqueur
3 cups orange juice
3 cups pineapple juice
1 cup vodka
1 cup rum
1 cup tequila

Stir all together. I added my ingredients to a gallon-sized jar, place the lid on it and just shook the jar to mix. Chill. Serve over ice and top with pomegranate seeds---also known as arils. Pouring the Reindeer Antlers over crushed ice and topping with arils provides a lovely presentation. As an alternative you can sprinkle arils on your Reindeer Antler just before serving; the arils will slowly sink to the bottom of your drink. Or, you can add festive ice cubes that contain pomegranate seeds that you’ve made earlier. Very important---one must eat the pomegranate seeds to achieve the optimum “effects” of the reindeer antlers. To date, numerous scientific studies have been conducted on the benefits of pomegranate juice for cardiac health, blood pressure, prostate health, and, yes, even “virility”---all with encouraging results. So Reindeer Antlers taste delicious and are good for your love life. Plus, you know how some folks eat the agave worm at the bottom of a Mescal bottle? Eating the reindeer antler-infused arils is such a nicer alternative, don’t you think?

Shirley’s Notes: “Real” grenadine syrup or liqueur is actually made from pomegranates. (I don’t know if any of the grenadine products that I’ve used to date have contained pomegranates.) I’ve used both the syrup and the liqueur, interchangeably. The liqueur contains alcohol (2.5% per the label of the Jacquin’s Grenadine that I used). Usually these products contain high fructose corn syrup and not always pomegranates. If you want to make your own genuine grenadine syrup, buy some pomegranates and use this recipe. Or, make a “simple syrup” using Pom Wonderful juice from the directions shown with this recipe. If you'd like to make a smaller batch of Reindeer Antlers, just use "parts" when mixing instead of cups. So for example, you can use one part every time 1 cup is called for and three parts when the recipe says 3 cups. Shot glasses or 1/4 cup measures can be great for downsizing this recipe. You'd add one shot every time one cup is required and three shots every time 3 cups is cited. Don't forget your arils as topping though.

Enjoy and drink responsibly!]]></description>
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		<slash:comments>44</slash:comments>
		</item>
		<item>
		<title>Homemade Vanilla Extract and Honey Butter</title>
		<link>http://glutenfreeeasily.com/homemade-vanilla-extract-and-honey-butter/</link>
		<comments>http://glutenfreeeasily.com/homemade-vanilla-extract-and-honey-butter/#comments</comments>
		<pubDate>Fri, 20 Nov 2009 04:05:23 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Holiday]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[edible gifts]]></category>
		<category><![CDATA[gluten-free holiday]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[homemade vanilla extract]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[vanilla]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2875</guid>
		<description><![CDATA[Homemade Vanilla Extract

Pint of vodka (or rum, or another liquor of your choice; some folks like brandy and cognac, but I prefer the more neutral-flavored vodka)

Two vanilla beans, cut as directed below

Soak label off vodka bottle by submerging bottle in water (up to top of label) for a few hours.

Either cut vanilla beans into 1-inch pieces or split/cut in the middle using a knife, but do NOT cut all the way through so that the bean separates into two pieces. See photo for both methods. I prefer the s splitting method because I think the beans looks nicer in the bottle this way.

Place vanilla beans in bottle of vodka. Place in a dark place where temperature doesn’t fluctuate, like cabinet away from stove. Now is an ideal time to make vanilla extract for gifts. It will take a month to 6 weeks for the vanilla to be extracted into the vodka, but you can actually give it as a present before then. Even if you drag your feet a little in your vanilla making, it will be okay. It’s not likely that the recipients will immediately start baking the minute they receive your gift. 

Shirley’s Notes: I don’t usually buy my vanilla beans from the grocery store because they are not usually high quality at my grocery store and they are typically more costly. Madagascar vanilla beans are popular. I’ve usually bought the Tahitian ones though (that actually come from Papua New Guinea now it seems). I’ve gotten my vanilla beans through The Spice House or Penzey’s, but you can also buy vanilla beans through Amazon. The Tahitian ones are shown here. I paid $3.80 for a pint of vodka and $6.60 for two vanilla beans. You can save money by buying a large bottle of vodka, using recycled bottles, and ordering your vanilla beans online in larger quantities. Just be sure if using recycled bottles that they allow for easy pouring, are a similar size to pints, and that they don’t retain a strong smell (i.e., don’t use a jar that formerly contained pizza sauce). I read that unless you use six vanilla beans per cup of alcohol, you are making vanilla-flavored alcohol. Well, I’ve been using this ratio for years and have been happy with the results. I just made the bottle of vanilla extract shown so no extraction has taken place yet. In a very short time, the extraction process will be evident as the vodka begins to turn amber.

Honey Butter

1 ½ sticks (3/4 cup) of butter, softened
¼ cup honey

Place softened butter in a deep bowl. Cream butter with your mixer or a wooden spoon. Gradually add honey and mix using a low speed if using a mixer. Spoon into the jar. You can “wrap” now and then refrigerate or wait until right before gifting if you are worried about your wrapping getting disturbed or damp in the refrigerator. I place a nice gift label on the lid and just tie a bow around the lid. The label shown in the photo was actually part of a book of stamps. I always save any parts I can turn into labels or stickers. I just hate to waste things. Cost wise, this gift can be very reasonable. The butter cost me about 75 cents and, of course, the honey was free (setting aside our costs for maintaining the bees).

Shirley’s Notes: I made a sample batch using coconut oil instead of butter and I liked it, but it does have a pronounced coconut flavor.]]></description>
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		<slash:comments>42</slash:comments>
		</item>
		<item>
		<title>Fall Abundance</title>
		<link>http://glutenfreeeasily.com/fall-abundance/</link>
		<comments>http://glutenfreeeasily.com/fall-abundance/#comments</comments>
		<pubDate>Tue, 17 Nov 2009 17:28:27 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[blogherfood09]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[motorcycle]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[giveaway]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2765</guid>
		<description><![CDATA[There’s so much going on this fall in the blogosphere, specifically here at gfe (up front and behind the scenes), and in life in general for most everyone because the holidays are fast approaching. So we’ve just barely wrapped up Halloween, Thanksgiving is next week for those of us who celebrate in the U.S., and [...]]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Susie’s Crab Casserole</title>
		<link>http://glutenfreeeasily.com/susie%e2%80%99s-crab-casserole/</link>
		<comments>http://glutenfreeeasily.com/susie%e2%80%99s-crab-casserole/#comments</comments>
		<pubDate>Fri, 13 Nov 2009 01:45:12 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[crabmeat]]></category>
		<category><![CDATA[GFE]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2733</guid>
		<description><![CDATA[Susie’s Crab Casserole

Serves 8
Preparation Time: 5 minutes
Baking time: 40 minutes
Oven temperature: 350 degrees Fahrenheit

1 pound crab meat (Susie says to use backfin, but I use the “special," which is a mix of backfin, and leg and claw meat---it's much more reasonably priced, although crabmeat is pricey)

½ cup milk (or non-dairy equivalent)

3 slices of bread (I use gluten-free bread, like tapioca loaf, or 1 ½ to 2 Van’s gluten-free waffles; you need about one cup of your fresh bread “crumbs.”)

1 ½ - 2 tbsp prepared mustard (I use Dijon)

1 tsp Worcestershire sauce (I use Lea &#038; Perrins)

¼ cup (1/2 stick) butter or non-dairy equivalent, melted (this is half the original amount and you might even cut back a little more)

3 eggs, slightly beaten

½ tsp salt

½ tsp pepper

1 ½ tsp – 1 tbsp Old Bay seasoning (or similar, to taste)

Paprika (for sprinkling on top)

Beat eggs slightly in bowl.

Crumble bread into pieces; add to eggs in bowl.

Pour milk over bread, and gently stir all together.

Add and mix all ingredients (except paprika).

Pour into a lightly greased casserole dish (about 1 ½ qts).

Sprinkle with paprika.

Bake until knifes comes out clean, about 40 minutes.

Adapted from the V.I.P. Cookbook: A Potpourri of Virginia Cooking, Vol. 7

]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Crustless Coconut Pie for Holiday Food Fest</title>
		<link>http://glutenfreeeasily.com/crustless-coconut-pie-for-holiday-food-fest/</link>
		<comments>http://glutenfreeeasily.com/crustless-coconut-pie-for-holiday-food-fest/#comments</comments>
		<pubDate>Thu, 05 Nov 2009 04:50:14 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Thanksgiving]]></category>

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		<description><![CDATA[Crustless Coconut Pie

3 large (or extra large) eggs
1 ½ cups granulated sugar
¼ cup plus 1 tbsp flour*
1 cup milk
½ cup butter, melted
1 tsp vanilla
1 tsp apple cider vinegar
1 ½ cup shredded coconut/coconut flakes

Preheat oven to 350 degrees Fahrenheit.

Beat eggs and sugar. Add flour, milk, butter, vanilla, and vinegar; mix well. Stir in coconut and pour into greased pie pan. Bake until the top is golden and the filling is set in the center, about 45 minutes. Serve at room temperature. Store any leftovers in your refrigerator.

*I use my all-purpose gluten-free flour mix, but you can use whichever flour you prefer for baked goods. (If you are not gluten free, use your "standard" all-purpose flour.) My gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like glass jars or Tupperware). No refrigeration is needed.

Shirley’s notes: This is the pie recipe exactly as I make it. However, many of my friends and support group members have adapted this recipe to fit their own needs. Some friends cut back on the butter. Another makes this pie dairy free by replacing the milk with rice milk and using Earth Balance (again, in a lesser amount) instead of butter. She also cuts the sugar in half, increases the gf flour to 1/3 cup, and omits the vinegar. So please don’t be shy about adjusting this recipe slightly. I plan to be trying out some new adjustments to this recipe myself over the holiday season. I’d like to make it using coconut oil versus butter and coconut milk instead of the cow’s milk. I’ll report back when I am successful.

Adapted from allrecipes.com

Shirley
Not just gf, but gfe!]]></description>
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