Tuesday, December 20, 2011


Oh my goodness, these are good!  I probably did not need to figure out how to make these!  I'll have to limit myself to only making them at Christmas.  These are a fruit jelly candy that is very much like the Applets and Cotlets I used to love eating - these are made of mangoes, so I'm calling them "Manglets."  They could be made with any type of fruit sauce.

Manglets - makes about 72 squares
1 1/4 cup mango sauce (I boil Trader Joe's frozen mango cubes with a little water for about 20 minutes then run it through the blender)
2 envelopes unflavored gelatin
2 cups organic sugar
2 tsp. homemade vanilla
*optional 1 cup chopped nuts
Corn free powdered sugar

1.  Put 1/2 cup of the mango sauce in a small bowl and sprinkle the gelatin over it.  Mix thoroughly and let sit for about 10 minutes.
2.  Add the rest of the mango sauce and the sugar to a pan and bring to a boil over medium heat.  Add the mango/gelatin mixture and boil for 15 minutes - keep stirring it.  Take off the burner and add the vanilla and optional nuts.
3.  Grease an oblong glass baking dish (about 11 x 7) and pour in the mixture.
4.  Cover.  Let it sit for a day.  Cut into squares, cover with powdered sugar, and store in a covered container with waxed paper in between the layers.

Friday, December 16, 2011

Updates thru 12-16-11

organic pears
ghee made from Kerrygold butter  (edit:  Kerrygold is not working any longer for many with corn allergies)
Boyco raw honey - Portland area farmer's markets or 503-646-5138
Penzeys Spices dried herbs
Charlie's Soap laundry detergent (I buy from Amazon)
Raw mustard leaves

Muffin recipe now reads -
  1 2/3 cups rice flour
  1/3 cup ground flax

All Free and Clear laundry detergent - there's been a formula change, it doesn't work for me any longer

Dairy Free Caramel Sauce

I've been experimenting with the proportions of this recipe for awhile (happily eating the results!) and think it's working pretty well now.  This is amazing!!  And no dairy at all!  We've been using it as an ice cream sauce, on cobbler, in ice cream as a caramel swirl, as a dip for apple slices ....  It's very similar to a cajeta.

Dairy Free Caramel Sauce
1 1/2 cups coconut milk
1 1/2 dark organic brown sugar

Add coconut milk and dark brown sugar to a large sauce pan and heat to boiling, stirring to dissolve sugar.  Turn down heat to a slow simmer and cook for about 1/2 hour, until sauce is thickened.  This will thicken up more when cool - you can dribble some on an ice cube to get a better idea of how thick it will be.  Store in the refrigerator.