Slippery-Slidey Cinnamon-Espresso Cup Custard

Creamy desserts are totally wonderful, & for those coffee nuts, i'm sure you'll love this flavor :)

BY DORIE GREENSPAN (SeriousEats.com)
(makes 4 servings)
1 3/4cups whole milk
2-3tsp espresso powder (2tsp gives you a mild espresso flavor)
1/2tsp cinnamon
3 large eggs, preferably at room temperature
1/2cup sugar
Directions:
1) Center a rack in the oven & preheat the oven to 325F.
2) Butter four 6-oz custard cups (or coffee cups) & find a roasting pan that's large enough to hold them; line the roasting pan w/a double thickness of paper towels to keep the cups from sliding. Have a kettle of very hot water at the ready.
3) Bring the milk just to the boil & stir in the espresso powder & cinnamon, stirring until they are dissolved.
4) Remove the pan from the heat & keep at hand.
5) Whisk together the eggs & sugar until the sugar is dissolved & the mixture is pale. (You can do this by hand or w/a mixer.)
7) Mixing without stop, add just a little of the milk—you don't want to the heat to shock the eggs.
8) When you've got about 1/4cup of the milk in (& the eggs are tempered), you can add the rest in a slow, steady stream.
9) Mix gently so you don't create too much foam.
10) Strain the custard into a measuring cup w/a spout & skim off all the foam that's on the top (even though you mixed gently); divide the custard evenly among the four cups.
11) Place the cups in the prepared roasting pan, set the pan in the oven & very carefully fill it w/hot water to come halfway up the sides of the cups.
12) Bake the custards about 45min, or until they're jiggly only in the center when you tap them lightly.
13) Remove the cups to a rack & cool to room temperature. Chill, covered, for at least 2hrs before serving.
TO SERVE:
14) Serve the custards in the cups or unmold onto small plates by running a knife around the edge of the cup to break the seal.

http://www.seriouseats.com/recipes/2007/10/baking-with-dorie-slipperyslidey-cinnamonespr.html

Baked Pears w/ Currants & Walnuts

this is so ingenious, i am obsessed with neat desserts like this

FROM BLUE KITCHEN (blue-kitchen.com)

(serves 4)
4 firm, ripe Anjou pears

1/4cup sugar

1/4cup [packed] dark brown sugar

3/4tsp cinnamon

1/4cup dried currants

1/4cup chopped toasted walnuts [or pecans]

1/3cup water [or more]

Directions:
1.Preheat oven to 350ºF.

2. Using a vegetable peeler or apple corer, core pears. I started at the base, working around the blossom end with a vegetable peeler. Then I worked around the stem at the top. When I pushed from the bottom of the pear, the core easily slid out. Don’t peel the pears, but slice a bit off the bottom so they’ll stand straight in a baking dish. I also trimmed a little off the tops to give them a clean edge. Set pears in an 8×8-inch glass baking dish.
3. Mix sugar, brown sugar & cinnamon in a medium bowl. S

4. Stir in currants & walnuts.

5. Fill cavities of pears w/half the sugar mixture ( I made a cone from a sheet of paper to help me do this step).

6. Stir the water into the remaining sugar & pour it around the base of the pears.

7. Bake pears uncovered until tender, about 50min, basting occasionally with pan juices. Juices will become syrupy as they cook down. If they become too thick, add water, about 1/8 \cup at a time. By the time the pears were done, I had added about 1/4 cup of water.

8. Transfer pears to individual serving plates, slice in half and spoon syrup around them. Serve.

*NOTES:

PEAR. I specified Anjou pears for this recipe, has more to do with their barrel-like shape than their flavor.

TOASTED NUTS. walnuts, pine nuts, pecans—just throw shelled nuts into a dry nonstick skillet and toast them over a medium flame, stirring occasionally, until fragrant. For walnuts or pecans, probably 3 to 5 minutes. For pine nuts, which are smaller, less time is needed. Just be careful not to burn them. Transfer to a plate to cool. You can also throw nuts on a cookie sheet and toast them in the oven. This works particularly well for thick-bodied nuts like cashews and almonds.

http://www.blue-kitchen.com/2008/10/22/you-can-keep-your-apples%E2%80%94baked-pears-make-for-a-great-seasonal-dessert/

Apple-White Fungus Soup

yes, fungus in a dessert.. looked super intriguing

FROM PIGGY'S COOKING JOURNAL (piggyscookingjournal.com)

8g white fungus

2 apples (peeled and sliced)

1/2 piece tangerine peel

1/4 piece star anise

1/2 cinnamon stick

60g rock sugar

60g honey

1tbsp lemon juice

1L water

Directions:

1) Soak the white fungus until softened, cut into small pieces.

2) Boil the water, add in white fungus and cook for 30min.

3) Add in the rest of ingredients (except lemon juice) & cook for another 30min.

4) Remove tangerine peel, star anise & cinnamon stick from the soup.

5) Add in lemon juice, let the soup cool to room temperature then keep it in the fridge for a few hours. Serve.

http://www.piggyscookingjournal.com/2007/10/apple-white-fungus-soup.html

Spiced Pumpkin Pot de Cremes

FROM A SPOONFUL OF SUGAR (aspoonfulofsugar.com)

(makes 6 servings)

300ml milk
375g peeled, deseeded pumpkin, chopped
125ml double cream
3 large eggs
60g caster sugar
35g soft dark brown sugar
1/4tsp freshly grated nutmeg
1/4tsp ground ginger
1/4tsp ground cinnamon
50g unsalted butter, melted and cooled

Directions:

1. Preheat the oven to 170C.

2. In a heavy-based saucepan, bring the milk to the boil & add the pumpkin.

2. Reduce the heat and simmer until the pumpkin is tender, adding more milk if necessary to keep it covered. Drain the pumpkin, reserving 125ml of the milk.

3. Puree the pumpkin in a blender, then pass it through a fine sieve.

4. In a large bowl, whisk together the cream, eggs & reserved milk.

5.Add the pumpkin puree, both the sugars & all the spices & mix well.

6. Add the melted butter & pass the mixture through a fine sieve again.

7. Pour into 6 individual ovenproof dishes, such as ramekins, & put them in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the dishes, then put the tin in the oven and bake for 20-25min, until the custards are set. (The surface should feel firm when pressed and no liquid should come to the top. Do not allow them to boil).

8. Remove the dishes from the roasting tin and leave to cool, then chill.

*NOTES:

If you’d also like to serve the pumpkin pots de creme in little pumpkins, then you simply need to roast them whole at 200C for about 30 minutes until mostly tender. Cut off a lid and scoop out the innards leaving a little of the flesh in each pumpkin so that it will hold its shape and still be waterproof. Discard the seeds and if you can, save some of the flesh for use in the recipe.
Also, I didn’t use the melted butter in the pots de creme as I felt they were rich enough already. This also has the bonus of making it a slightly healthier dish.

http://www.aspoonfulofsugar.net/wp/2008/10/spiced-pumpkin-pots-de-creme/

Grapes Roasted with Walnut Oil

Things like this make me so hungry, i love warm berries!

FROM THE KITCHN (thekitchn.com)

(makes about 4 cups)

1 1/2lbs red seedless grapes

4tsps walnut oil

2tbsps brown sugar

1tbsps unsalted butter, softened

1/2tsp cinnamon (preferably fresh-ground)

Pinch of kosher salt

1/2cup roasted walnuts

Directions:

1. Heat the oven to broil.

2. Wash & stem the grapes. Pat dry & put in a 9x13 baking pan.

3. Toss the grapes w/the walnut oil, brown sugar, butter, cinnamon and salt.
4. Broil for 7-9min, or until the grapes start popping open. Remove from the oven & stir in the roasted walnuts. Let cool for at least 15minbefore serving.
5. Serve with whipped cream, a dollop of mascarpone, some soft goat cheese, Greek yogurt, or vanilla ice cream.

http://www.thekitchn.com/thekitchn/dessert/quick-dessert-grapes-roasted-with-walnut-oil-067883

Cinnamon Apple Butter

I LOVE RICE CRACKERS. okay. now that that is out of the way. i recently bought a pumpkin butter from trader joe's and even though it did not have any gluten in it per se, it was made on equipment shared with wheat. not fair for those going gluten-free. well, fabulously enough, this one you can make yourself, and without gluten contamination :)

FROM ALWAYS ORDER DESSERT (alwaysorderdessert.com)

8 Macintosh Apples, cored & sliced but not peeled

3cups apple juice (preferably no sugar added)
1tsp lemon juice

1tbsp cinnamon

1/4tsp ground cloves
1/2tsp nutmeg
Directions:
1. In the base of your slow mixer, add the apples followed by the spices, lemon juice, & apple juice. (juice should just cover the apples, but they shouldn't be swimming in it)

2. Set the slow cooker to "low" for 12-15hrs.

3. Once the apples have softened, darkened, & much of the liquid has reduced, use an immersion blender or food mill to process until smooth.
4. Transfer to a large pot & cook over medium heat for 10-15min until the liquid has reduced & the apple butter has thickened (take care because the mixture will splatter).
5. Let the apple butter cool completely before pouring into a glass jar or air-tight container. This will keep in the refrigerator for 3-4 weeks.

*NOTES: This recipe is made without any added sugars to highlight the natural sweetness of the apples & juice. You can use any apples you'd like, but try to pick a sweeter variety such as Macintosh or Jonathan; Granny Smith apples don't work quite as well in this recipe due to their acidity. You can also play around with the juice for slightly different flavors. Try using grape, pomegranate, or pear juice (avoid citrus juices).

http://www.alwaysorderdessert.com/2009/01/cinnamon-apple-butter-no-sugar-added.html

Cinnamon Fudge

you may be able to tell by now, but i'm a fudge enthusiast. and who needs to go to Rocky Mountain when you can make your own?

FROM RECIPE GIRL (recipegirl.com)
(maks 32 pieces)
3cups granulated sugar
¾cup butter
2/3cup evaporated milk
10oz cinnamon chips
7oz marshmallow creme
2tsp vanilla extract
Directions:
1. Line a 9x13-inch pan with foil; coat with cooking spray.
2. In a heavy bottom 3 quart sauce pan, combine sugar, butter & milk. Bring to a rolling boil over medium heat, stirring constantly.
3. Boil for 5min, stirring all the time (if using a candy thermometer- let it get up to at least 234F).
4. Remove from heat & stir in the cinnamon chips until melted.
5. Add marshmallow creme & vanilla; beat until blended.
6. Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Cinnamon%20Fudge.htm#top%20of%20page

Pumpkin Mousse Trifle

Recipes drive me insane when there is no picture. but on the alternate side, i guess it means there's no Martha Stewart of pretty to live up to the first time.. i still don't know how she does it. practice? anyway, finally a gluten-free trifle recipe!

FROM RECIPE GIRL (recipegirl.com)
5 large egg yolks
1cup granulated sugar, divided
3½ cups heavy whipping cream
15oz canned pure pumpkin
2tbsp dark rum
2tsp vanilla extract
1½tsp ground cinnamon
½tsp ground ginger
¼tsp ground nutmeg
¼tsp salt
3oz shaved dark chocolate
Directions:
1. Fill a large bowl halfway w/ice water & set aside.
2. Beat the yolks & ¾ cup plus 2tbsp sugar together in a medium bowl until thick.
3. Bring ¾ cup cream to a boil & stream into the yolks while whisking continuously. Transfer to clean bowl & set over the ice bath. Stir the pumpkin, rum, vanilla, spices, & salt into the egg mixture.
4. Beat ½ cup cream to stiff peaks & fold into the pumpkin mixture. Cover & chill for 5-12hrs.
5. Beat remaining cream and sugar to stiff peaks.
6. Alternately layer pumpkin mousse & whipped cream in a glass serving or trifle dish (with tall sides). Sprinkle the chocolate between top two layers. Sprinkle chocolate on top with a few shaved rolls of chocolate. Serve chilled.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Pumpkin%20Mousse%20Trifle.htm#TOP%20OF%20HOME%20PAGE

Pumpkin-Spice Dip

PUMPKIN! YAY!

FROM RECIPE GIRL (recipegirl.com)
2- 8oz. packages cream cheese, softened
1cup powdered sugar, sifted
1 small can of unsweetened pumpkin
1tsp ground ginger
1tsp ground cinnamon
Directions:
1. In large bowl, blend cream cheese w/sugar.
2. Add pumpkin & spices. Blend well.
3.Serve with sliced apples.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Pumpkin%20Spice%20Dip.htm#TOP%20OF%20HOME%20PAGE

1876: New Jersey Blanc Mange

FROM THE NEW YORK TIMES (nytimes.com)

(makes 6 servings)

BLANC MANGE:

3cups milk
¼ cup plus 1 tablespoon sugar
½oz gelatin
½tsp kosher salt
Grated zest of 1 lemon
1 cinnamon stick
½tsp almond extract.

PORT SAUCE:

2cups port

¾cup sugar

1tsp peppercorns

1 star anise

1 wide strip lemon peel.

Directions:

FOR THE PORT SAUCE:

1. In a small saucepan, combine port, sugar, peppercorns, star anise & lemon peel. Bring to a boil & reduce until syrupy.

2. Strain & let cool. (makes about ¾ cup)

FOR THE BLANC MANGE:
3. In a medium saucepan, combine the milk (or half milk, half cream), sugar, gelatin, salt, zest & cinnamon. Slowly bring to a boil, whisking to dissolve the sugar & gelatin.

4. As soon as bubbles form on the milk, remove from the heat. Strain.

5. Stir in the almond extract.

6. Pour into six ½ -to- ¾ -cup bowls or ramekins & chill until firm.

TO SERVE:

7. Dip the bowls in warm water to loosen & unmold onto plates. Serve each blanc mange with a spoonful of port sauce

http://www.nytimes.com/2008/02/24/magazine/24Food-t.html

Mexican Chocolate Pots de Crème

FROM SUNSET (myrecipes.com)

(makes 6 servings)

1cup heavy whipping cream
1cup whole milk
1tsp espresso powder
1tsp ground cinnamon
1/4tsp cayenne pepper
2tbsps coffee liqueur (such as Kahlúa)
6oz finely chopped high-quality bittersweet chocolate
6 large egg yolks
2tbsps superfine sugar
Directions:

1. Preheat oven to 300°F.

2. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, & spices to a gentle simmer; cook 10 min.

3. Increase heat to medium &bring mixture to a boil, then remove from heat & stir in coffee liqueur.
4. Put chocolate in a heat-proof bowl & pour hot cream over it. Let stand 1min, then stir until smooth.
5. In a separate bowl, whisk together egg yolks & sugar.

6. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly.

7. Pour mixture through a fine-mesh sieve into a bowl & let cool at room temperature 15min.
8. Meanwhile, in a kettle or small pot, bring about 4 ups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins.

9. Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25min; do not overbake.

10.Transfer ramekins to a cooling rack & let cool at room temperature for 30min, then chill in refrigerator until fully set, about 3 hours.

Nutritional Information (per servings)
Calories: 391 (71% from fat)
Protein: 6.9g
Fat: 31g (sat 17)
Carbohydrate: 25g
Fiber: 0.7g
Sodium: 42mg
Cholesterol: 273mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1575596

Baked Apples

FROM SIMPLY RECIPES (elise.com)

(makes 4 servings)

4 large good baking apples (e.g. Rome Beauty, Golden Delicious, or Jonagold)

1/4cup brown sugar

1tsp cinnamon

1/4cup chopped pecans

1/4cup currants/chopped raisins

1tbsp butter

3/4cup boiling water

Directions:

1. Preheat oven to 375°F.

2. Wash apples. Remove cores to 1/2inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, & then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.

3. In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top w/a dot of butter (1/4 of the Tbps).
4. Add boiling water to the baking pan. Bake 30-40min, until tender, but not mushy.

5. Remove from the oven & baste the apples several times w/the pan juices.
6. Serve warm w/vanilla ice cream on the side.

http://www.elise.com/recipes/archives/004073baked_apples.php

Apple Juice Sabayon & Berries

FROM LA TARTINE GOURMANDE (latartinegourmande.com)

(serves 4 people)
3 egg yolks
1/4cup blond cane sugar + 2 Tbsp
2/3cup fresh apple juice
2tbsp lime juice
1/4tsp ground cinnamon
1 vanilla bean, split open, seeds scraped out
Pinch of salt
1 lb 6 oz berries, such as strawberries, raspberries, blueberries
Fresh mint, chopped coarsely
Slivered almonds, dry roasted
Directions:
1. Wash the strawberries (& other berries) & dice them.
2. Sprinkle w/2tbsp sugar & 1tbsp lime juice. Add the mint; keep on the side in the fridge.
3. In a pot, heat the apple juice with 1tbsp lime juice, the vanilla seeds & bean, the cinnamon and salt. Once hot, stop the heat, and cover. Let infuse for 15min & then remove the vanilla bean.
4. In the meantime, in a large bowl, beat the egg yolks w/the sugar until light.
5. Reheat the juice & pour slowly on the mixture egg/sugar, stirring.
6. Transfer to a pot & heat on low heat, stirring, to thicken the cream. It is ready when it coats the spoon.
7. Pour onto the berries. You can also place the dessert under the broil for 2min (paying close attention so that it does not burn). Serve with the almonds.

http://www.latartinegourmande.com/2008/06/11/sabayon-apple-juice-berries/

Chocolate & Cinnamon Flan

BY TRACY RUTHERFORD (taste.com.au)
(serves 8)
1 cup caster sugar
1/4cup water
2 cups milk
100g dark cooking chocolate, coarsely chopped
6 eggs
1 x 395g can sweetened condensed milk
1/2tsp ground cinnamon
1/2tsp vanilla extract
Strawberries, washed, hulled, quartered, to serve
Directions:
1. Preheat oven to 160°C. Line the base of a large baking dish with a tea towel, folded to fit.
2. Place the sugar & water in a medium saucepan over low heat. Cook, stirring, for 5 min or until the sugar dissolves.
3. Increase heat to medium & bring to the boil. Cook, without stirring, occasionally brushing down the side of pan with a pastry brush dipped in water, for 7 min or until golden.
4. Use an oven mitt or tea towel to hold a round 20cm (base measurement) cake pan with one hand. Pour in the caramel and swirl to coat the base and 2cm up the side.
5. Set aside to cool completely.
6. Meanwhile, place the milk & chocolate in a medium saucepan over low heat. Cook, stirring, for 4-5min or until the chocolate melts and the mixture is smooth.
7. Whisk together the eggs, condensed milk, cinnamon & vanilla in a large bowl.
8. Gradually add the chocolate mixture to the egg mixture, whisking constantly.
9. Place the cake pan in the lined baking dish. Pour the custard mixture into the pan.
10. Pour enough boiling water into the dish to come halfway up the side of the pan. Bake in oven for 40min or until just set.
11. Carefully remove the cake pan from the baking dish. Set aside for 40min to cool. Place in the fridge for 8 hours or overnight to chill.
TO SERVE:
12. run a flat-bladed knife around the edge of the pan. Carefully turn the flan onto a serving plate. Cut into wedges and serve with strawberries.

*Notes & tips:Allow 8hrs chilling time.

http://www.taste.com.au/recipes/18047/chocolate+cinnamon+flan

Mexican Coffee Pudding w/Kahlúa Whipped Cream

FROM EPICURIOUS (epicurious.com)
(6 servings)
1/2cup (packed) golden brown sugar
3tbsps cornstarch
3tbsps instant espresso powder
1/2tsp ground cinnamon + additional for sprinkling
2cups whole milk
1 1/4cups chilled heavy whipping cream, divided
1tbsp Kahlúa or other coffee-flavored liqueur
Directions:
1. Whisk first 3 ingredients & 1/2 tsp cinnamon in heavy medium saucepan.
2. Whisk in milk & 1cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 min, whisking constantly.
3. Divide among 6 small bowls. Cover & chill until cold, about 4hrs.
4. Whisk 1/4cup cream & Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle w/cinnamon.

http://www.epicurious.com/recipes/food/views/Mexican-Coffee-Pudding-with-Kahlua-Whipped-Cream-351251

Spiced Chocolate Mousse w/Almond Praline

FROM BUTTER SUGAR FLOUR (buttersugarflour.com)

(serves 4-6)
You can use any kind of unsalted nut for the praline: macadamias, hazelnuts, cashews. I used flaked almonds as they were in my pantry at the time.
250g dark chocolate (minimum 60% cocoa solids)
4 eggs, at room temperature and separated
½tsp ground cinnamon
½tsp chilli powder
¼tsp allspice
300ml thickened cream, lightly whipped
ALMOND PRALINE:
100g flaked almonds, lightly toasted
100g caster sugar
Directions:
1. Melt the chocolate & allow to cool slightly.

2. Whisk in the egg yolks & add the spices.
3. Gently fold the whipped cream into the chocolate mix. Place in the fridge whilst you prepare your egg whites.
4. Whip the eggs whites until they reach soft peaks & gently fold them into the chocolate cream mixture. Divide the mousse into bowls/cups/whatever and place in the fridge to chill.
5. Lightly grease a baking tray with oil or non-stick baking paper. Pour the toasted almonds on top and set aside.
6. Place the sugar & 2tbsps of water into a small, heavy-bottomed saucepan & cook over low heat, stirring until the sugar has dissolved.

7. Increase the heat to high & allow the toffee to boil & colour (Do not stir the toffee, just swirl the pan if need be)Once the toffee has reached a dark golden brown colour, carefully pour over the almonds & mix it around with a metal spoon. Allow to cool & set.

TO ASSEMBLE:
8. roughly chop the praline & sprinkle over the mousse. Serve immediately.

http://buttersugarflour.com/2008/02/14/spiced-chocolate-mousse-with-almond-praline/

Gingered Pumpkin Pudding

FROM DENISE AUSTIN EMAILS (deniseaustin.com)
1cup canned pumpkin
3/4cup whole milk
1 large egg, lightly beaten
1tbsp light brown sugar
3/4tsp orange/lemon extract
1tsp grated fresh ginger
1/4tsp ground cinnamon
Pinch of salt
4tsps whipped reduced-fat cream cheese
Directions:
1. Preheat the oven to 350°F. Coat four 6-ounce custard cups with cooking spray; set on a sturdy baking sheet.
2. In a medium bowl, whisk together the pumpkin, milk, egg, brown sugar, extract, ginger, cinnamon, & salt. Pour into the custard cups. Bake for 30 to 35 minutes, or until a knife inserted in the center of a pudding comes out clean.
3. Serve warm or chilled, topped with a dollop of the cream cheese.

Per serving: 90 calories
3.5g fat
11g carbohydrates
4g protein
2g fiber
200mg sodium

Sautéed Bananas W/Spiced Yogurt Topping

FROM DENISE AUSTIN EMAILS (deniseaustin.com)
(makes 4 servings)
TOPPING:
2/3cup light vanilla yogurt
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of ground nutmeg
BANANAS:
4 small ripe bananas
1tbsp unsalted butter
1tbsp dark brown sugar
2tbsps orange juice
Directions:
FOR THE TOPPING:
1.In a small bowl, mix the yogurt, cinnamon, ginger, & nutmeg.
FOR THE BANANAS:
2.Peel the bananas & cut them in half crosswise & then lengthwise to make 16 pieces. Cut out any brown spots.
3.Melt the butter in a large nonstick skillet over medium heat. Add the bananas cut side down & cook without turning for 3 to 4 min or until golden.
4.Turn, sprinkle with the brown sugar, & and cook for 1 min.
5. Drizzle the orange juice into the pan & over the bananas.
6.Cook, shaking the pan to mix the orange juice w/the pan drippings, for 1 to 2min more, until the bananas are lightly browned on the underside.
7.With a spatula, remove the bananas from the pan, placing 4 pieces each on 4 dessert plates.
8. Spoon the pan juices over & top each w/some of the spiced yogurt. Serve right away.

NOTE: this is best made w/firm yellow bananas. They should not be green or they won't have full flavor, and they shouldn't be speckled with brown or they'll be too soft.

Pumpkin Creme Brulee

FROM GLUTEN-FREE RECIPES (gluten-free-desserts.com)
2Cups Heavy Cream
¼Cup Sugar (additional sugar will be needed for top of Crème Brulee- if you plan to carmelize the top layer)
¼Cup Brown Sugar
8 Large Egg Yolks
1 Cup Canned 100% Pure Pumpkin
½tsp Vanilla
½tsp Cinnamon
Directions:
1. Preheat oven to 325F
2.In saucepan, combine cream & sugars. Cook on stovetop until sugar is dissolved, stirring occasionally. Remove from heat and set aside for later use.
3. Using mixer with whisk attachment, whisk eggs on high for 2 mins (will be lemon colored).
4. While the mixer is running on low speed, add ¼ of the cream mixture. Slowly keep adding the cream mixture in small batches until all of the cream mixture has been added to the eggs (do not add all of the cream mixture to the eggs at once).
5. Add the remaining ingredients, mix.
6. Place 8 custard cups (or ramekins) in a large metal baking pan. Pour ½ cup of the pumpkin Creme Brulee into each custard cup.
7. Add hot water to the metal baking pan to come halfway up the sides of the custard cups. Place in oven and cook for 50-55 mins (or until Crème Brûlée is set).
8. Refrigerate overnight. Remove from refrigerator and place ½ to 1 tsp sugar evenly on top of each Crème Brulee. To caramelize the sugar, either use a kitchen torch or broil in oven.

**NOTE: CARMELIZING OF SUGAR/TOP
The broil/oven method can cause Crème Brulee to become warm or if not watched carefully, sugar can burn. If Crème Brulee becomes warm, simply put back in refrigerate to chill.
The caramelized sugar is very hot; allow to cool at least 5 mins before serving.

http://gluten-free-desserts.com/recipes.aspx?ID=51&Gluten-Free-Recipe=Gluten-Free%20Pumpkin%20Crème%20Brulée

Cinnamon Applesauce

FROM KARINA'S KITCHEN (glutenfreegoddess.blogspot.com)
(makes 6servings)
8-9 assorted apples (can use pears) - peeled, cored & chopped
1cup unsweetened 100% organic apple juice or cider
1/2cup water, more if needed
small pinch of fine sea salt
1tbsp agave nectar
1/2tsp cinnamon (or to taste)
Directions:

1. Place the chopped apples in a large saucepan & add the apple juice & enough water to barely cover the apples. Add a pinch of sea salt. Bring to a simmer over medium heat & cook the apples until they are fork-tender, about 15 to 20 min.
2. Mash the apples with a potato masher. Stir in the agave & cinnamon.

3. Continue to cook over low heat until the apples are soft & all the excess liquid has cooked off; about 5mins.

4. Remove from heat & cool.

5. Serve a room temp; or cover & store in an air-tight container & chill

http://glutenfreegoddess.blogspot.com/2007/12/latkes-and-two-apple-recipes.html