Ingredients

  • 2 cups cranberries (wash in cold water)
  • 3-4 cups sliced apples (Granny Smith)
  • 1 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 cup oatmeal (I use gluten-free)
  • 1/2 cup flour (I use almond flour)
  • 1/3 cup butter

Faith Berens – Gluten Free


CranApple Casserole Bake

Our family makes this recipe every year for Thanksgiving and Christmas. It was a traditional side dish, lovingly prepared and served each year at family gatherings when my Aunt Betty was alive. Aunt Betty had the gift of hospitality and she absolutely loved hosting for the holidays. Sadly, she passed away due to kidney cancer several years ago, but one way we help keep her traditions going is to make some of her favorite recipes.

 

Directions:

Sprinkle lemon juice over apples. Combine cranberries, apples, granulated sugar, and salt and place in a Pyrex baking dish 9×9 or 9×13.

In a separate bowl, make a crumble out of the brown sugar, oatmeal, flour, and butter and spoon on top of the apple mixture.

Bake for 1 hour

Image provided by: https://www.needpix.com/photo/945891/cake-streusel-cake-baked-cake-mould-bake-sugar-coffee-party-streusel-sweet-dish

Ingredients

  • 2 cups baked sweet potatoes
  • 2 eggs, beaten
  • 1 1/2 cup sugar
  • 1/4 tsp nutmeg
  • 1 cup Milk
  • 1/2 tsp cinnamon
  • 1 stick of butter
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 3/4 cup corn flakes

 Jace Clark – Sweet Potato Skeptic


Sweet Potato Casserole

This is a traditional recipe that I received from a lady at church. I have been making it for over 20 years and it’s always a popular request. I didn’t even like sweet potato casserole until I found this one!


Directions:

  1. Mix together the sweet potatoes, eggs, regular sugar, nutmeg, milk, and cinnamon.
  2. Place in 9×9 buttered dish.
  3. Bake at 350 degrees for 35-40 minutes.
  4. Mix topping (butter, brown sugar, pecans, and corn flakes) in a separate bowl.
  5. Spread topping over  potato mixtre and bake an additional 15 minutes at 350 degrees

 

 

Ingredients

  • 4 apples
  • 4 oranges (seedless)
  • 2 bags of cranberries
  • 2 cups raw honey

 Peggy Ployhar– In-the-Raw


Raw Cranberry Relish

This cranberry relish recipe is one my grandmother and mother made every holiday season and one I have incorporated into my own family holiday cooking schedule. Not convinced yet? My husband used to hate cranberry relish, now he looks forward to it every holiday season.

 

Directions:

  1. Wash, seed and cut the apples into wedges (leaving on the skins)
  2. Wash the oranges and cut into wedges (leaving the rinds on – trust me)
  3. Wash cranberries
  4. Using a food grinder, grind all the fruit together
  5. Mix the honey into the ground fruit
  6. Let sit at least 8 hours before serving

Hint: This recipe freezes very, so I make a double batch before Thanksgiving and then freeze the other half for Christmas.

Image provided by: https://www.flickr.com/photos/jbrons/5216172956

 

Ingredients

  • 1 lb diced smoked sausage
  • I can corn or other veggies
  • 1 can sliced mushrooms
  • 1 can black olives
  • I can diced tomatoes
  • 1/2 cup diced onion
  • 1/2 cup diced green pepper
  • 4 cups of rice
  • 4 1/2 water

Cammie Arn – Instant Pot Meal


Sausage Rice Casserole

Makes for a great meal when you are tired of Turkey.


Directions

  1. Mix all of the ingredients together and place in a large rice cooker or Instant Pot. 
  2. Use the white rice setting on my rice cooker or the rice setting on my Instant Pot.

 

Ingredients

  • Chopped pecans, walnuts or cashews
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup chocolate chips

Dawn Spence – Sweet Finish


Toffee Fudge

This is what we had when we got together for Christmas Eve. My mom always made finger foods and this wonderful toffee. It reminds me of my grandmother who was an avid cookie and candy maker. But, now that I eat low-carb and sugar-free I have added some substitutions as well below.

 

Directions:

  1. Sprinkle the bottom of a 9″ square pan with chopped pecans, walnuts or cashews.
  2. In a saucepan combine the brown sugar and butter.
  3. Bring to boil.
  4. Stir constantly for 7 minutes exactly.
  5. Remove from heat and spread over nuts.
  6. Sprinkle with chocolate chips and cover for 5 minutes.
  7. When chocolate is melted spread evenly and cut into squares.
  8. Refrigerate until cool and set.
  9. Remove and break into squares.
  10. Keep in an airtight container.
    Omit nuts if desired.
    Omit chocolate for tender nut brittle.

Low-Carb Option: Substitute 3/4 cup brown Swerve for the brown sugar, change the butter to Earth Balance and use Lily’s dark chocolate chips or Enjoy dairy-free chocolate chips.

 

 


Did you benefit from this article?

Would you consider a small donation to support the ongoing work of SPED Homeschool?

Click Here to Donate Today

 

Please follow and like us:
error
holiday treat share blog image

 

Ingredients

  • 2 cups mashed sweet potatoes
  • 4 oz. coconut oil, melted and cooled
  • ½ cup carrot, cooked and mashed
  • ¾ cup plum, peeled and processed in a blender
  • 2 oz. cream cheese, softened
  • 2 T. honey
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 tsp. ground cinnamon

sweet potato pie

Dr. Jan Bedell – Low-Carb Alternative


No-Crust Sweet Potato Pie

My support person, Michelle, created a cookbook for her son when he was on the Spectrum Balance Protocol diet. This came from that book.

  • This recipe is for children and adults who have multiple food sensitivities.
  • This recipe is gluten-free, corn-free and processed sugar-free.
    If you are also dairy-free, leave out the cream cheese.

Instructions:

Preheat oven to 400 degrees. In a medium mixing bowl, combine all ingredients with a hand mixer and mix well. Pour into pie pan and bake at 400 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 30 minutes or until firm. Serves 6. (Recipe submitted by Michelle Thompson, author of Dinner for David.)

 

gingerbread men with tea

Ingredients

  • ½ cup margarine
  • ½ cup molasses
  • ½ cup sugar
  • 1 egg
  • 2 ½ cups flour (or 1 ½ cups flour + 1 cup whole wheat flour)
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ginger
  • 1 tsp ground cloves
  • 1 tsp cinnamon

Kathy Kuhl – Traditional Holiday Favorite


Gingerbread Men 

This is our favorite for Christmas. I have a reindeer cookie cutter and add a red hot to create Rudolphs.


  1. Cream (or partially melt) margarine, sugar, and molasses. If melted, let the mixture cool.
  2. Add egg.
  3. Sift in remaining ingredients.
  4. Stir.
  5. Chill.
  6. Roll out ¼ inch thick and cut.
  7. Bake 10-12 minutes at 350 degrees.
  8. Cool on cooling racks.

Yield 2 trays.

Tip: roll all the dough to the same thickness, or thinner cookies will be overcooked before others are done.

 

Ingredients

  • Gluten-free pretzels
  • White almond bark
  • Yellow M&M’s

Cammie Arn – Gluten-Free Fun Treat


“Eggs & Bacon”

We are a little non-traditional at our house!

  1. Place 2 pretzel sticks next to one another on a piece of waxed paper or baking mat
  2. Top with melted almond bark
  3. Place 1 yellow M&M on top
  4. let it set up

Enjoy!

 

apples image

Ingredients

  • 1½ cups sugar
  • 2/3 cup water
  • 3 Tbsp. cornstarch
  • 3/4 cup red hot cinnamon candies
  • Apples
  • 1/2 cup butter

Hint: Use a cooking apple that will not turn mushy when cooked, such as Macintosh, Granny Smith, Jonathon, etc.

 

Dawn Spence – Gluten-Free Fruit Treat


Baked Cinnamon Apples

One smell of this apple dessert and I knew that the holidays had arrived. I miss my grandmother but this recipe helps me remember fond memories.


In a heavy saucepan, bring the sugar, water, cornstarch, and red hots to a boil.

Fill a 3-quart baking dish with sliced apples

Pour the hot liquid over the apples

Dot the top of the apples with 1/2 cup butter.

Bake at 350 for 1 hour, let cool 15 minutes.

chocolate biscotti

 

Ingredients

  • 4 1/2 cups whole wheat pastry flour, freshly ground
  • 1/2 cup lentil flour (green, red or brown – it doesn’t matter)
  • 1 1/2 cups cocoa powder
  • 2 Tablespoons baking powder
  • 1 cup butter
  • 1 cup Sucanat (or brown sugar)
  • 6 large eggs 
  • 1 Tablespoon vanilla
  • 2 cups chocolate chips (divided)
  • 2 Tablespoons coconut oil

Peggy Ployhar – Hidden Healthy


Triple Chocolate Biscotti

Before our family even started down the road to healthy eating, this recipe was one of my children’s favorites – actually not this exact recipe as I have modified it over the years to make a more healthy version. I have really been surprised that no one has even noticed the changes, but then again with this much cocoa powder in a recipe, you can mask a lot of ingredients.

I make this recipe at least three times every holiday season plus multiple times throughout the rest of the year.

 

Instructions:

  • In one bowl mix all the dry ingredients – flours and powders.
  • In another bowl cream together the butter and Sucanat.
  • Next, add in the eggs and the vanilla to the butter mixture.
  • Now slowly, 1/2 cup at a time, add in the dry ingredients. First off by adding in 1 cup of chocolate chips. (You will need a really heavy-duty mixer to handle this dough.)
  • Now dump out the dough and finish off the mixing by kneading the dough with wetted hands until the dough gets glossy. (This is also a good upper body workout!)
  • Next, separate the dough into two pieces and then roll each piece out on parchment into a rectangle about 1/2 inch thick, 4 to 5 inches wide and as long as you need for length.

Then bake at 350 degrees Fahrenheit for 25 minutes.

When the 25 minutes are up, remove the cookies from the oven, cut them again, separate each slice and lay them on their sides on two baking sheets.

Then return the cookies to a 275 degree Fahrenheit oven for 1 hour to dry.

 While the cookies are on their final bake, heat the remaining 1 cup of chocolate with the coconut oil in a double-boiler until melted

Once baking is done, spread the melted chocolate onto the tops of the cookies.

Let cool, then eat…if you can wait that long.

 

 


Did you benefit from this article?

Would you consider a small donation to support the on-going work of SPED Homeschool?

Click Here to Donate Today

 

holiday treat share vert image

Please follow and like us:
error

 

Peggy Ployhar

 

Although sugar plums are mentioned in “The Night Before Christmas,” and there is a Sugar Plum Fairy in the Nutcracker Ballet, not many people are familiar with what a sugar plum really is.

Years ago, when our family did a Christmas unit study, we discovered this versatile Christmas treat.  Since then, it has been my go-to recipe for holiday gatherings and a personal healthy indulgence during the holiday season.

Here is a video my daughter Maggie and I made to take you step-by-step through the recipe.  In the video, we not only show you how simple this recipe is to make, but also how you can easily change the ingredients to work around any of your family member’s food allergies.

 

 

 

 

Allergy Friendly Sugar Plum Recipe

 

Equipment, Ingredients and Instructions

 

Equipment:
Food processor
2 plates

 

Ingredients:
  • 2 cups base ingredient:  any variety of nut, oatmeal (gluten-free if needed), or coconut
  • 2 cups dried fruit: raisins, dates, cranberries, figs, apricots, or prunes
  • 2 teaspoons spices: cinnamon, cloves, allspice, ginger, ground anise, etc.
  • Approximately ¼ cup of a wet ingredient: honey, maple syrup, maple cream, nut butter, molasses, brown rice syrup, etc.
  • Extra chopped base ingredient, or cocoa/peanut butter powder, for coating

Directions:

  • Measure 2 cups of your base ingredient (or mix of base ingredients) into the food processor and chop to a fine meal.
  • Measure 2 cups of your dried fruit choice (or mix of dried fruit choices) into the food processor, with the base, and chop again until the fruit is minced.
  • Measure in 2 teaspoons of spices into the mixture in the food processor, and chop to distribute.
  • Slowly add the wet ingredient into the mixture in the food processor until it forms a ball.
  • Dump the mixture out on one plate and place your desired coating on another plate
  • Roll the mixture into gumball-sized balls
  • Finish by rolling the ball in the coating

 

Extra Recipe Tips

  • Keep a wet towel nearby to clean off sticky hands
  • Store finished sugar plums in the refrigerator

 

 

 


Did you benefit from this article?

Would you consider a small donation to support the ongoing work of SPED Homeschool?

Click Here to Donate Today

 

Please follow and like us:
error