Thanksgiving Yumminess

I'm looking forward to Thanksgiving next week. Its one of my favorite holidays.  I have very warm memories of spending it at my grandmother's house growing up.  In particular, I always loved going outside for a few minutes to take in some of the crisp fall air after indulging in a heavy meal, and then just relaxing with my family.  There was no rush to do anything or be anywhere. 

This year it will be much quieter for us.  After last year's attempt to join my family for the holiday, only to have to leave 45 minutes after arriving due to the Babe starting to develop hives, this year we're staying home.  While it would be nice to be with all our family, it is safer and less stressful this way. 

Just because its a much smaller gathering, doesn't mean I won't have the essentials.  And I bought a huge turkey.  I didn't quite calculate what I would need, but I didn't really want to either.  There will be plenty, and if we have any last minute added guests, no worries either. 

Now to the fun part.  My family always has apple and pumpkin pie at Thanksgiving.  I have made pie twice in my adult life, and only since the Babe's allergies.  The first attempt at a pumpkin pie was disgusting.  The second was very good.  This year I'm changing it up a bit, which will actually make life easier.  I have tested the recipes, and now cannot wait for dessert next week.  We will be having a gluten-free apple crisp and pumpkin ice cream.  Both taste tested, hence my excitement.  Here are the recipes.  Please note, the first step of the ice cream must be done the day before.

Gluten Free Apple Crisp

Ingredients:
6 apples
1- 1 1/2 tablespoon lemon juice
2 tablespoons brown sugar
2 teaspoons corn starch
1 cup Gluten free Oats
3/4 cup brown rice flour
1 cup light brown sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 stick margarine

Instructions:
1. Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8x11-inch baking dish. Set aside.
2. Peel and core the apples. Slice them and put them into a large bowl.
3. Sprinkle the apples with lemon juice and toss to coat. Add the 2 Tbsp brown sugar and toss again. Add the corn starch and stir again to coat the slices. Then pour the slices into the prepared baking dish.
4. In a separate mixing bowl, combine the oats, brown rice flour, 1 cup brown sugar, cinnamon, ginger, and stir/whisk together. Add the margarine in pieces, using a pastry cutter, forks, or your hands, cut the margarine into the flour blend until you have a sandy mixture. Spread the mixture all over the top of your apples.  (It will probably be a thick layer).
5. Bake for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20-25 minutes or so. Remove from the oven, and let cool a little before eating.

Pumpkin Ice Cream
15 oz canned pumpkin (not pumpkin pie filling)
3/4 C brown sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
3/4 tsp pumpkin pie spice
2 - 8oz containers of Rich's Whip, thawed
Additional Rich's Nondairy Creamer (couple of Tbsp to add to Rich's Whip to make liquid total 2 cups)

1. Freeze the bowl insert of an ice cream maker overnight. 
2. Combine pumpkin, brown sugar, cinnamon, ginger, and pumpkin pie spice.  Mix thoroughly. 
3. In a two-cup measure, add Rich's Whip.  If it does not equal two cups, add enough Rich's non-dairy creamer to total two-cups liquid.
4. Pour liquid into pumpkin mix, whisk until completely combined.  Cover, and refrigerate about 20 minutes or more.
5. Remove pumpkin mix from refrigerator, whisk once more.  Add to ice cream maker.  Run for 25-30 minutes.  Transfer to a container and freeze to firm for at least an hour.  Then enjoy!!!

* If you do not have to avoid dairy, this can be made with 2 cups of Whipping Cream instead of the Rich's.