Time to Get Back to Business

So for a while I have been MIA. I am ready to get back to the business of sharing my gluten free adventures. I have found that no matter what life events occur, I still have to eat gluten free food. AND I have to often find ways to 'share' that food with those who may not be so jiggy with it. I have learned a great number of recipes that are delightful and very few can tell the difference. Wonderful! The alternative, as you may know, is to cook two or three different meals. When it is just us, I am OK. When it is a room full, less is more.

Yes, this was a trip in MAY to the Midwest. Snow in four states. Wonderful! AND

almost everything on  the table is gluten free. I love it when a meal comes together.

Well, as the blog would imply, I am a social media bug. I enjoy seeing what is going on in the world. And it is how I keep in touch with family and friends around the globe. Enter my family from Missouri. Now my mom is from Louisiana. She used to cook the most delectable meals. And like all master chefs, she wrote NOTHING. We captured a few recipes, but not most. Anyway, my cousins have shared a few recipes with me that they have made or seen. And there it was on Memorial Day, pecan pie!

Well, they had me at PECAN. Then the picture. That was it I was done. SO I had to tweak the recipe a smidgen for gluten free and then personal taste. It was wonderful!!! EVEN my NEVER EATS GLUTEN FREE husband enjoyed it. That is an accomplishment. So I hope that you enjoy this some time. It took less than 15" to prepare.

And here it is.

Crust:
Kinnikinnick Gluten Free Graham Cracker Crumbs 1 1/2 c crumbs**
Butter 1/2 c melted
Sugar 1/2 c

Spray pie plate with Pam or favorite.
Press crust into the plate.

 **I often crush and use the chocolate K-Kritters Animal Cookies for a crust. This would be a good alternative for this and it is awesome with banana cream pie filling, peanut butter cheesecake filling or any other number of fillings. They are also excellent to make the dirty pudding pots made famous in restaurants. I will share in the next post. :-)

Filling:
Butter 6T melted
Eggs 2, beaten
Vanilla 1T
Sugar 1/2 c
Corn Syrup, light or dark, 1/2 c
3/4 c Rolled Oats**

Mix together and pour into the pie shell. Bake at 350 degrees for 20".

** From a dedicated Gluten Free Factory source. AND in case you aren't sure, these are not intant oats. They are larger and require longer cooking time to absorb and soften. If you only have instant, use slightly less, in this recipe decrease to 1/2 c,  as they are more absorbent and will use up the liquid from your mix. Not bad, but will leave you with more of a breakfast cereal texture. **

Topping:
4 oz. pecan halves, plain or cinnamon dusted (That is what I used)

Remove then arrange pecan halves to cover the pie. Return to the oven for 25-30" or until the pecans are browned.

Enjoy plain or with whipped cream.