Banana-Apple Strudel

Found on Pillsbury

INGREDIENTS

1

tablespoon margarine or butter

2

firm bananas, sliced

3

tablespoons brown sugar

3

tablespoons apple juice

4

Pillsbury® Toaster Strudel® Frozen Apple Pastries

DIRECTIONS

• 1Melt margarine in small skillet over medium heat. Add bananas; cook and stir 1 minute or until thoroughly heated. Add brown sugar and apple juice; cook about 4 minutes or until bubbly and thickened, stirring occasionally.
• 2Meanwhile, toast pastries as directed on package.
• 3Place hot pastries on individual plates. Top with banana mixture. Squeeze icing over top of each.

Dessert Nachos

Found on Disney Family Fun

Ingredients

• 3 6-inch flour tortillas
• Cooking spray
• 1 1/2 tablespoons sugar
• 1 1/2 cups fresh strawberries, cleaned and hulled

• 1 tablespoon orange juice
• 8 ounces vanilla yogurt
• 1 cup chopped strawberries
• 1/2 cup shredded coconut or white chocolate shavings

Instructions

1. To make the tortilla chips, heat the oven to 350º. Cut the tortillas into triangles, lay them on a baking sheet, and spritz them with cooking spray.
2. Sprinkle 1 tablespoon of sugar over the tops of the tortillas and bake for 12 minutes or until crisp.
3. For homemade strawberry sauce, combine the strawberries, orange juice, and the remaining 1/2 tablespoon sugar in a blender. Puree the ingredients until smooth.
4. Once the chips have cooled, set them on a plate. To complete the buffet, set out separate bowls containing the strawberry sauce, yogurt, chopped strawberries, and coconut or chocolate shavings. Serves 4 to 6.

Avocado Egg Salad

Found on Healthy Food For Living

Ingredients:

• 2 large eggs, preferably organic
• Kosher salt
• 2-3 Tbsp plain Greek yogurt, 0% or 2%
• 2-3 tsp light canola oil mayonnaise, such as Spectrum
• 1/4 of a large avocado, peeled and diced
• 1/4 tsp white wine vinegar
• 1/4 – 1/2 tsp coarse ground mustard, depending on preference
• freshly ground black pepper

Directions:

1. Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered & off of the heat, for 15 minutes.
2. Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
3. In a small bowl, stir together the yogurt, mayonnaise, avocado, vinegar, mustard. Season to taste with salt and pepper.
4. When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog – Shelby loves egg yolks and they are great for dog’s coats).
5. Gently mash the eggs, and then fold them into the avocado mixture mixture.
6. Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers (such as Back to Nature).

Gluten-Free Baked Donuts

Found on Multiply Delicious 

Gluten-Free Donuts

Print Recipe

1/2 cup almond milk

1/2 teaspoon cider vinegar

3 tablespoons water

1 tablespoons ground flaxseed meal

1/2 cup organic cane sugar

2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups Gluten-Free All Purpose Flour (I used Red Mill)

1/4 cup almond flour

1 tablespoon organic refined coconut oil, melted

Cinnamon Sugar Coating

1/2 cup organic cane sugar

2 teaspoons ground cinnamon

Instructions:

Preheat oven to 350 degrees.  Lightly grease 6 or 8 donut molds with cooking spray.

In small bowl, make “buttermilk” by combining the almond milk and cider vinegar.  In another small bowl, mix together the water and flaxseed meal and allow to thicken for 3 to 5 minutes.

In a large mixing bowl, whisk together 1/2 cup organic cane sugar, baking powder, baking soda, salt, xanthan gum, cinnamon, and nutmeg.  Stir in the flaxseed mixture and the “buttermilk” mixture.  Gradually add the baking mix and almond flour and stir until the dry ingredients are thoroughly combined but the dough is still soft.  Spoon the dough into donut molds and bake 15 to 20 minutes, or until donuts are golden and firm.  Remove the donuts from the oven and turn out onto cooling racks to cool.

In a small bowl, mix together cinnamon-sugar mixture by combining sugar and cinnamon.

Brush the donuts with melted coconut oil and coat donut with cinnamon-sugar mixture.  Serve immediately.

Serves about 6 to 8.

Recipe Adapted from Allergy-Free Desserts

Easiest Homemade Donuts

Found on Serious Eats

One roll of "Buttermilk" biscuits yields ten small (about 2 1/2-inch inches in diameter) doughnuts and ten tiny doughnut holes. You'll need a 1/2-inch round cutter to punch out the holes. One roll of "Grands Homestyle Buttermilk" biscuits yields eight large (about 3 1/2 inches in diameter) doughnuts and eight doughnut holes. You'll need a one-inch round cutter to punch out the holes.

Chopsticks are the best tool to use for turning the doughnuts, but you can use the ends of two wooden spoons if you don't have any on hand. If you don't have round cutters, use a bottle cap or the back of a pastry tip that fits the measurements provided.

The glaze recipes below make enough for one batch of large doughnuts. If making small ones, cut the recipe in half.

Serve the doughnuts warm.

Special equipment: 1/2-inch round cutter and/or 1-inch round cutter; 1 pair chopsticks; deep-fry thermometer

INGREDIENTS

serves Makes 8 small or 10 large doughnuts, active time 20 minutes, total time 30 minutes

• Doughnuts:
• 1 roll biscuits (see notes above)
• 8 cups vegetable oil
•  
• Plain Glaze:
• 2 cups confectioners’ sugar
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, melted
• 1/4 cup milk
• 1 teaspoon vanilla extract
•  
• Orange-Cardamom Glaze:
• 2 cups confectioners’ sugar
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 1/2 teaspoons finely grated zest plus 6 tablespoons juice from 2 oranges
•  
• Brown Butter Glaze:
• 8 tablespoons unsalted butter, cut into 8 pieces
• 2 cups confectioners’ sugar
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 teaspoon vanilla extract
•  
• Chocolate Glaze:
• 1 cup confectioners’ sugar
• 1 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• ¾ cup milk
•  
• Pink Glaze:
• 2 cups confectioners’ sugar
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, melted
• 1/4 cup strawberry-flavored milk

PROCEDURES

1. 1
   Heat oil in a Dutch oven or large skillet with high sides over medium-high heat until temperature registers 350°F. (Oil should be 1- to 1 1/2 inches deep). Pop open biscuit container. If any of the biscuits look irregular, gently pat them down to even rounds and even thickness. Cut out doughnut holes.
   
   
2. 2
   Add half of the doughnuts and half of the doughnut holes and fry until the bottoms turn golden brown, 1 to 1 1/2 minutes for small doughnuts and 2 to 2 1/2 minutes for large doughnuts. Using chopsticks, turn the doughnuts and holes and fry for until golden brown, 1 to 2 minutes longer.
   
   
3. 3
   Transfer doughnuts to a paper towel-lined plate and allow to cool slightly, 1 to 2 minutes before dipping in glaze. Serve warm.
   
   
4. 4
   For the plain glaze: Place confectioners’ sugar and salt in medium bowl. Add melted butter, milk, and vanilla extract and whisk until smooth. Dip doughnuts and serve immediately.
5. 5
   For the orange-cardamom glaze: Place confectioners’ sugar, cardamom, salt, and orange zest in medium bowl. Add orange juice and whisk until smooth. Dip doughnuts and serve immediately.
6. 6
   For the brown-butter glaze: Melt the butter over medium-high heat in a small stainless steel saucepan. Cook the butter until browned, 5 to 8 minutes, swirling the pan occasionally. The butter will begin to foam; the subsiding foam is an indicator that the butter is almost done. Once the solids are caramel brown remove pan from heat and immediately pour butter into a medium bowl, scraping in all the solids. Add the confectioners’ sugar, salt, milk, and vanilla extract and whisk until smooth. Dip doughnuts and serve immediately.
7. 7
   For the chocolate glaze: Place confectioners’ sugar, cocoa powder, and salt in medium bowl. Add milk and whisk until smooth. Dip doughnuts and serve immediately.
8. 8
   For the pink glaze: Place confectioners’ sugar and salt in medium bowl. Add melted butter and milk and whisk until smooth. Dip doughnuts and serve immediately.