Petzel and Pecan Crust for Cold Pies

This Pie crust is UNBELIEVABLE!!! You can make it with butter
flavored Crisco instead of real butter for a Dairy Free version.
You will need the following,
2 cups salted GF Dairy, Egg Free Pretzels, I use Glutino
1 cup chopped pecans
1 tsp. cinnamon
1/4 cup granulated sugar
4 T. unsalted butter or Crisco- melted

In a food processor, pulse all dry ingredients until a very fine crumb
Add melted butter or Crisco and pulse until a moist ball of dough is formed.
Using your fingers, press dough into a 9" inch pie pan.
Bake for 8 minutes in a 325 degree oven.
Chill completely before you fill it with a cold pie filling
or cheesecake.
Chill until very very cold before serving.

You will never miss a graham cracker crust again! I guarantee!

NEW! Dairy and Egg Free Banana Bread

I have been asked for dairy and egg free recipes for a long time. They are hard to come by, at least ones that taste good. This Sunday morning, when the temperature is 1 degree outside, seemed like a great morning to try and whip something up, at least the oven will warm the house. But I even surprised myself with these banana nut muffins, and the family couldn't even tell the difference! Let me know what you think! Leslie


GF Dairy and Egg Free Banana Walnut Muffins


One box of Banana Walnut Bread Mix or the Recipe from the CQF Book


4oz. natural applesauce


2 T. cornstarch


1/2 stick Butter Flavor Crisco- room temp.


2 ripe bananas


1/2 cup water


Pre Heat oven to 375


Beat bananas with applesauce in electric mixer until blended


Add Crisco and water and beat until well mixed.


Add cornstarch with mix and add to wet ingredients in 3 small batches.


Beat on med.-high until light and fluffy.


Add walnuts to mix if desired.


Using a 6 Texas size muffin pan, use two muffin papers per muffin hole and


spray the papers lightly with PAM


Divide the batter evenly between the 6 muffins tins, and top with raw sugar


Bake in 375 oven for 15 minutes and then turn down the heat to 350 and bake


20-25 minutes longer, until light brown and done.


Cool in pan for 5 minutes and then remove from pan and cool on wire rack.