PRALINE PUMPKIN PIE

Crust:
1/2 GFP Perfect Pie Crust Mix prepared according to package instructions and rolled out to make a 10-inch unbaked pastry shell
1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter or margarine, softened

Filling:
3 eggs, lightly beaten
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 16-oz.can pumpkin puree
1 1/2 cups half-and-half cream
Additional chopped pecans, optional

For Crust:
Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450 degrees for 10 minutes; cool for 5 minutes.

For Filling:
Combine first eight filling ingredients; stir in pumpkin.
Gradually add cream. Pour into pie shell. If desired, sprinkle chopped pecans on top. Bake at 350 degrees for 45-50 Minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8-10 servings

ROOT VEGETABLE STUFFING

1 pound chicken-apple sausage or other sausage, chopped
1/4 cup (1/2 stick) butter
2 medium leeks, sliced (white and pale green parts only)
2 medium Granny Smith apples, peeled, cored, chopped
2 cups chopped celery with leaves
2 medium parsnips, peeled and diced into small pieces (optional)
2 teaspoons poultry seasoning
1/4 teaspoon ground nutmeg
1 tablespoon chopped fresh rosemary leaves
1 cup dried cranberries (about 4 ounces) (optional)
1/2 cup chopped fresh parsley
8 cups or about 3/4 loaf Gluten-Free Pantry French Bread Mix prepared according to instructions and cut into 3/4-inch cubes and toasted in 350 degree oven about 15 minutes
1/4 teaspoon salt or to taste
Fresh ground pepper to taste
1 cup walnut pieces, toasted (optional)
3 eggs
1-1/2 to 2 cups gluten-free chicken broth

Brown sausage in 1 tablespoon butter. Remove to a large bowl and reserve. Melt remaining butter in skillet over medium heat. Add leeks, apples, celery, parsnips, poultry seasoning and nutmeg to skillet; sauté until leeks soften and parsnips cook through, about 8 minutes. Pour into bowl with sausage, then mix in rosemary, cranberries, parsley, and bread. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Beat eggs with 1-1/2 cups chicken broth. Toss stuffing with chicken broth - egg mixture and walnuts. Stuffing should be moist but not wet; if dry, add more broth.

To cook stuffing with turkey: Fill turkey cavity with stuffing. Spoon remaining stuffing into buttered baking dish. Bake, covered with buttered foil, alongside turkey until heated through, about 45 to 60 minutes. Uncover stuffing and bake until golden brown on top, about 15 minutes.

To bake in pan only: Heat oven to 350 degrees F. Butter a 15x10x2-inch or similar-sized baking dish. Cover with buttered foil and bake until heated through, about 45 to 60 minutes. Remove cover and bake until golden brown on top, about 15 minutes.

Charles Town Baked Yellow Squash - Sue Lloyd  

Cook the following squash and onion together.  Then drain and mash. 
5 yellow squash
1/2 cup chopped onion
Drain and mash the squash and onion.  Return to pan.
Add 1/2 cup cream and 2 tablespoons butter to above mixture.  Stir well.
Butter a 9x9 baking dish and add the above ingredients.
Crush about 1/2 cup Glutino cheddar crackers(I used 8 cheese Glutino crackers) and sprinkle on top.

Bake at 350 degrees for about 20 minutes.   Let cool a little and enjoy!

Chocolate Zucchini Sheet Cake – Paula Werner

1 1/2 cup sugar
3/4 cup applesauce
1/4 cup vegetable oil
3 Eggs
2 1/2 cups Pamela's Baking and Pancake Mix (make sure to double sift)
1/4 cup Baking Cocoa
1/2 cup milk
2 cups shredded fresh zucchini
1 tbsp vanilla extract
FROSTING

1/2 cup butter softened
1/4 cup baking cocoa
6 tbls evaporated milk
1 lb (4c) powdered sugar
1 tbls vanilla extract

In a large mixing bowl, combine sugar, applesauce and oil. Add eggs, one at a time, beating well after each addition. Combine Pam's mix and cocoa and gradually add to the egg mixture alternating with the milk. Stir in the zucchini and extract.
Pour into a greased 15x10x1 pan and Bake at 375 for 25 minutes or until cake tests done. While cake is baking combine all frosting ingredients and mix until smooth. Spread frosting over cake while hot. Cool on wire rack.
Optional: I add chopped walnuts on top!!!!!

Yield 20 servings

BAKED PASTA, SAUSAGE & SQUASH CASSEROLE - Dean Lombard

Ingredients:
1 Large (1.5 lb) butternut squash, peeled and cut into 2 inch chunks
1 lb Italian sweet sausage, removed from casings
1 tbsp olive oil 16 oz fresh Spinach or Kale, chopped
1 tsp fennel seeds 7 oz Cornito Spirals (or other GF pasta)
6 garlic cloves, chopped 2 cups half-and-half
6-8 sprigs fresh thyme 1 ½ cups finely grated Romano cheese
½ cup Shelton’s chicken broth salt & pepper

Directions:
Preheat oven to 400 F. Toss together squash, olive oil & thyme. Spread out on a large baking sheet. Sprinkle with salt and pepper. Roast for 20-25 minutes, until squash is tender, but not mushy. Discard thyme. Set aside and let cool.
Place sausage and fennel seeds in a large frying pan, cooking over medium-high heat. Stir frequently to break up sausage and until no longer pink. Remove sausage and drain off most of the oil. Return the pan to the stove, lower heat to medium. Add spinach and garlic. Saute until spinach has wilted. Turn off heat and return sausage to the pan.
Cook pasta in boiling water, approx. 2 minutes less than package directions. Drain well. In large bowl, gently toss with sausage / spinach mixture. Stir in half-and-half, chicken broth, cooked squash and half of the cheese.
Reduce oven temperature to 350F. Transfer mixture to a lightly oiled baking dish (13 x 9) and top with remaining cheese. Bake for 25 minutes, until thoroughly heated. Serves 6.

Here are some glutenfree Halloween treats for all those tricker treaters:

Glutino pretzels	Glutino Apple Breakfast Bars	Glutino Blueberry Breakfast Bar
Glutino Chocolate Bars Dark	Glutino Chocolate Bars Milk	Glutino Chocolate Bars Peanut Butter
Candy Tree Licorice Vines	Candy Tree Cherry Vines	Candy Tree Strawberry Vines
Let’s do Organic-Gummy Bears Classic	Let’s do Organic-Gummy Bears Super Sour

Celiac Disease, Gluten Intolerance, Autism, Attention Deficit Hyperactivity Disorder, Wheat Allergies & Multiple Food Allergies
It has been proven that strict adherence to a gluten-free diet improves the overall quality of life for people with Celiac Disease, Gluten Intolerance, Autism and Attention Deficit Hyperactivity Disorder. We cater to people with Celiac Disease, wheat & gluten intolerance, wheat allergies and multiple food allergies, and have helped thousands of families adapt to this challenging diet.

About Our Company
Since 1993, we have been offering gluten-free products to people on this diet. Our company was founded by professional chef and food writer, Beth Hillson who, along with her son, is gluten-free. We are always on the lookout for new products and ideas to help make it easier and tastier for our customers to thrive on a gluten-free diet. Our customers are constantly thanking us for our great products, informative website and reliable and friendly customer service.

Our Products
Our selection includes a wide array of delicious gluten-free and wheat-free gourmet baking mixes, breads, bagels and baguettes, crackers, cookies, pretzels, snacks, pastas, beverages, vitamins, convenience and prepared meals, baking ingredients, condiments, books, and so much more.

Choose from the biggest brand-names such as Glutino, Gluten-Free Pantry, Bi-Aglut, Bakery on Main, Bob's Red Mill, Cherrybrook Kitchen, Cream Hill Estates, Dr. Schar, Ener-G, Enjoy Life Foods, Food-Tek, Jo-Sef, Kinnikinnick, Maxwell's Kitchen, Namaste, Nature's Path, Organ, Pamela's Products, Perky's, Premier Japan, PureFit, Really Great Food, San-J, Shelton's, Thai Kitchen, Tinkyada, Zojirushi, and more.

Now, great foods for special diets are more accessible than ever!