One thing I love about this recipe is that you can use any canned compot, or you can make your own. You can even make it sugar free version with a sugar free filling.
The other thing I love about this recipe is that it is simple and something I can make quickly but it's made to look like I spent all day on them. These would be great for a potluck or a quick dessert to take to someone's house for dinner. I hope you enjoy this one as much as I do!
1 14.1oz package refrigerated Pillsbury Pie Crust
1 tablespoon water
1 cup Lemon Créme Filling
1/3 cup white chocolate chips
1/8 tsp shortening
This was my first time using coconut flour. It makes a nice hearty bun that can hold up to what ever you use to fill it. Tonight I filled mine with a Cooked Chicken Breast and Sharp Cheddar Cheese and it was delightful! The bun held up nicely and only started to crumble a little towards the last couple of bites.
1 1/4 cup coconut flour
1 tbsp. baking powder
1 tsp. Kosher salt
1/2 cup olive oil
1 Tbsp. water
Yields: 5-6 buns
Banana Bread w/ Toasted Walnuts
Makes one 9-inch loaf
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup Sugar (if you want to make it Sugar Free add 1 cup sugar substitute instead of Sugar)
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain Greek yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled (or olive oil)
1 teaspoon vanilla extract
This is a great resource page for gardeners that are just beginning and those that have been doing it a long time.
On the go a lot? Don't have time to always make a wholesome dinner for your family? Check out these recipes to get you ahead of the game.
How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.