Gluten-Free Foodie desserts
Get a fresh squash from the produce section of your supermarket. Then cut it in half and coat the fruit side with olive oil. Place the fruit side down (skin up) and put in oven at 425 for 45 minutes. Scoop out butternut squash, take out seeds and strings. Beat eggs lightly in a bowl. Put butternut squash, eggs, milk substitute, maple flavor, stevia into a bowl. I love stand mixers, if you don't have one, its a great investment :) Beat ingredients for about 3 to 4 minutes. You will get lots of butternut squash string on your beaters....chuck it! You want the creamy, yummy fruit blended well!
Next, fix the gluten-free pie crust mix as directed. When you have a pie crust completed in your pie dish, place the butternut squash mixture in the pie.
Bake at 425 degrees for 10 to 15 minutes, then 350 degrees for 30 to 40 minutes. When the crust is golden brown, you're done! Cool and EAT!
The best summer dessert around? You got it, ice cream! Top that with fresh, homemade ice cream (add in a beach here if available) and you have a dessert that will make your taste buds sing for the entire day long!
Ice Cream Mixing Tips
When making homemade ice cream, I've found these tips really useful to get good, consistent ice cream:
2 cups frozen cherries (I prefer organic)
1 1/2 cups of chocolate chips
2 Hershey's bars shaved into small pieces
2 cups milk
1 1/2 cups sugar (or use stevia 3 tablespoons)
1/2 teaspoon salt
3 teaspoons vanilla extract
2 cups (1 pint) half and half
4 cups cream
box of ice cream salt
Directions: Scald milk until bubbles form around edge. Remove from heat and add sugar and salt, stirring until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate for 30 minutes. Put into your fav ice cream maker. (see mixing tips on left) Mix until ice cream looks like soft serve (about 25 minutes) then add cherries, chocolate chips and shaved chocolate (you can easily shave it with a cheese grater) and stir for another 5 to 10 minutes. If you have an electric ice cream mixer and its making weird sounds, that means the ice cream is thick enough and you can stop mixing. Freeze ice cream in containers for about 2 hours before frozen. Enjoy!