Manglets

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.

Updates thru 12-16-11

Add:
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

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

Remove:
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.

Roasted Brussel Sprouts

This is a brussel sprout recipe to serve people who don't think they like brussel sprouts!  Roasting brings out a sweetness and totally does away with any of that bitter taste brussel sprouts can sometimes have.  Fall is a perfect time to make these - use the stalks with little brussel sprouts still attached if you can find them.  Otherwise, buy small sprouts for the best flavor.  Thank you Andy for showing me how to make this!

Roasted Brussel Sprouts - serves 2 to 3
About 30 small brussel sprouts, washed and cut in half
1 shallot, peeled and sliced (I like to separate the rings)
Olive oil
Salt
White pepper
1/2 lemon

1.  In a roasting pan (I use my porcelain covered cast iron braiser), toss brussel sprouts and shallot rings with enough olive oil to coat.  Season with salt and pepper. 
2.  Roast uncovered at 400 degrees for about 30 - 40 minutes.  You want them to be at least golden brown - we like ours a little more toasted.
3.  Remove from oven, squeeze juice from 1/2 lemon over the top, and serve.