Wednesday, October 31, 2012

Pumpkin Sensation Week: Final Day

Recipe for making no-fuss dairy free pumpkin french toast  In our kitchen we have some allergy- cursed individuals, most allergies stemming from dairy. as an effort to convert from dairy loaded to dairy free we got cracking on french toast first. The best part about this recipe is that you don't even notice there are no eggs thanks to a mixture of pumpkin and milled flax seed. It is crunchy and moist and everything you would want on a chilly winter's day. Since it is baked in the oven, with easy prepping, you don't have to spend time over the stove flipping slices. you can simply walk away and enjoy time with your family or friends.

  • 1 Recipe (Freezer) Fresh Bread or bread of your choosing. You need about 12-14 slices depending on how many you are serving and how large your slices are
  • 1 Cup Pumpkin Puree
  • 3 tbsp Milled Flaxseed
  • 6 tbsp Water
  • 2 tsp Cinnamon
  • 1/2 Cup Almond Milk
  • 3 tsp Brown Sugar
  • 1 tsp Granulated Sugar
  • 1 Recipe Pumpkin Butter or topping of your choosing

Baking Dish or Cookie Sheet
Medium Mixing Bowl
Small Mixing Bowl
Measuring cup, tsp and tbsp
Bread Knife
Foil or Baking Mat

Time 50 minutes
Prep 15 minutes
Cooking 30 minutes
Yield 10-12 slices

Tuesday, October 30, 2012

Pumpkin Sensation Week: Day 7

So we know at first recipe look overwhelming but seriously it is so easy you'll be surprised how quickly it goes from raw ingredients to warm and yummy salad. A great alternative to serving a hot soup or cold salad as an appetizer at a dinner party, its a hot salad! We can't forget to mention how it makes a great cold snack the next day.

  • Salad
  • 1 cup Pumpkin Slices (uncooked part leftover from Pumpkin thought we had forgot)
  • 3 Cups dry, loosely pressed Spinach
  • 2 Cups sliced Red Onions
  • 3 tbsp chopped Almonds
  • 3 tbsp whole Pumpkin Seeds
  • 1 cup sliced Cremini Mushrooms
  • 4 cups water
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil
  • 1 tsp Olive Oil
  • Sauce
  • 2 tbsp Olive Oil
  • 1 tbsp Honey
  • 1 tsp Apple Cider Vinegar
  • 1/4 tsp Black Pepper
  • 1 tsp Mustard Powder
  • 1 tsp Dill Weed
  • 1 tsp Rosemary
  • 1 tbsp Pumpkin Puree

Cutting Board
Sturdy Knife
Measuring Cup, tsp and tbsp
Medium size Skillet
Large Mixing Bowl
Mixing Spoon
Sharp Knife
Medium Pot
Small Mixing Bowl
Small Whisk or Fork
Wrist grease (yay!)
Paper Towels

Time 30 to 35 minutes
Prep 10 minutes
Cooking 15 minutes
Yield 4 to 5 cups

Monday, October 29, 2012

Pumpkin Sensation Week: Day 6

A sweet and pumpkin loaded dessert dip to leave out at a party or use as a topping on fruit salad, ice cream or baked desserts. Since it does not contain any dairy you can leave it sitting out and not worry about it going bad or souring. Great warm or chilled so it can suit whatever need you might have.

  • 2 tbsp Milled Flax Seed
  • 1 1/4 Cup Granulated Sugar
  • 1 1/4 Cup Pumpkin Puree
  • 1/4 Cup Vegetable Oil
  • 1 Sachet Chai Tea
  • 1 tsp Cinnamon
  • 1 Cup and 3 tbsp Warm Water
  • 3 Apples (optional)

Mixing Bowl
Handheld Electric Mixer or stand mixer or a lot of elbow grease (not recommended)
Cutting Board
Sharp Knife
Small Pot
Wooden Spoon and/or Spatula
Measuring Cup, tsp and tbsp

Time 15 minutes to 20 minutes
Prep 15 minutes to 20 minutes
Cooking 15 minutes to 20 minutes
Yield 3 Cups

Sunday, October 28, 2012

Pumpkin Sensation Week Day 5: Pumpkin Biscotto

Pumpkin Biscotto by Custom Taste on Homemade Not Pre Made
"What is 'biscotto'?," you are probably asking yourself. You have heard of 'biscotti', but this 'biscotto' is not recognized. Well, do not fret we have the explanation. Biscotto simply means toasted in Italian, while 'biscotti' means twice toasted or twice baked. This pumpkin biscotto has the taste of the well known biscotti but without the extra baking time making them soft and crunchy all at once. Perfect to pair with your favourite cold weather drinks such as tea, coffe, hot apple cider and warm Honey Mead. As for the Pumpkin Butter, the recipe was created by Custom Taste entirely because of the apple butter a certain husband's grandmother use to put on his toast for him as a small boy.

  • 1/4 Cup and 3 tbsp Pumpkin Puree
  • 1 1/2 Cups Flour
  • 1 1/4 tsp Baking Soda
  • Pinch of Salt
  • 2 tbsp Vegetable Oil (no subs for this one)
  • 2 tbsp Granulated Sugar
  • 1/3 Cup Brown Sugar
  • 1 1/2 tsp Ginger
  • 1 tsp Cinnamon
  • 4 tbsp Honey
  • 1 Recipe Pumpkin Butter (optional)

Cookie Sheet
Saran Wrap
Stand Mixer with whisk and dough hook attachment (or equivilent)
Sifter or Strainer
2 Small Mixing Bowls
Mixing Spoon
Measuring Cup, tbsp, tsp
Baking Mat (or wax paper)
Small Pot

Time 2 hours (depending on batches)
Prep 15 minutes
Freezing 1 hour
Pumpkin Biscotto by Custom Taste on Homemade Not Pre MadeBaking 25 mintues per batch
Yield 2 3/4 dozen cookies

Saturday, October 27, 2012

Pumpkin Sensation Week: Day 4

Creamy, delicious  easy and low calorie you could go as far as to say this is the perfect fall sauce. However we encourage you to try it for yourself. It takes the same amount of time to make as it does to boil pasta so its a simple multi tasking recipe. This recipe definitely adds another layer to the pumpkin possibilities keeping with our idea that pumpkin is not just for the dessert menu.

  • 2 Cups Pumpkin Puree
  • 1 Cup Almond Milk
  • 1 tbsp Milled Flax Seed
  • 2 Cloves Garlic (equal to 2 tsp)
  • 1 tbsp Paprika
  • 1 pinch Salt
  • 1 tsp Black Pepper
  • 2 tsp Rosemary
Small Pot
Measuring Cup, tsp and tbsp
Cutting Board
Sturdy knife
Mixing Spoon
Blender or food processor
Mortar and Pestle

Time 25 minutes
Prep 5 minutes
Cooking 20 mintues
Yield 1 1/2 cups

Friday, October 26, 2012

Pumpkin Sensation Week: Day 3

Kid-friendly and easy to snack on. This granola mix will help keep your energy up without compromising your waist line. Feed it to kids in the morning if they are feeling extra groggy or if they need a quick pick-me up during the late afternoon. Family and Friends will love it as well at any holiday gathering. 

  • 1/2 Cup Pumpkin Seed (saved from when we made Pumpkin Puree
  • 2 Cups Plain Rolled Oats
  • 1/2 Cup Chopped Almonds
  • 2 tbsp Milled Flax Seed
  • 1 tbsp Cinnamon
  • 1/2 Cup Brown Sugar
  • 2 tbsp Water
  • 1 Cup Pumpkin Puree
  • 2 tbsp Honey
  • 1 sachet Chai Tea
  • 1 tsp Salt
  • 3 tbsp Vegetable Oil

Large Mixing Bowl
Small Mixing Bowl
Cookie Sheet
Small Pot or Skillet
Measuring cup, tsp, tbsp
Mixing Spoon
Aluminum or Baking Mat

Time 2 hours
Prep 15 minutes
Cooking 1 hour 30 minutes
Yield 3 cups

Thursday, October 25, 2012

Pumpkin Sensation Week: Day 2

Pumpkin Beer Cornbread by Custom TasteSavory and pumpkin flavoured! Great as a snack, side or anything else you need it for. Bring it to a gathering or make if for a football party, it will be a hit no matter where you take it.

3 tbsp Pumpkin puree
1 bottle Pumpkin beer*
2 cups Flour
3/4 cup Cornmeal
1 tbsp Oil
1 tsp Salt
1 tbsp Baking powder
2 tbsp Honey
4 tbsp Pumpkin Butter

1 Large Mixing Bowl
Measuring Cup, tbsp, tsp
Mixing Spoon
Baking Pan
Fork or Whisk
Skillet Basting Brush

Time 1 hour
Prep 10 minutes
Cooking 40 minutes
Yield 12 servings

Wednesday, October 24, 2012

Pumpkin Sensation Week: Day 1

Pumpkin Butter by Custom Taste
Sweet, healthy and quick to make this is helpful when trying to solve a sweet tooth problem or when your in a pinch for icing anything cookies to cakes to bread. It both sweet and savory with just enough pumpkin flavour to remind that it is fall.

1/2 cup Pumpkin Puree
3 tbsp Brown Sugar
1/2 tbsp Flour
2 tbsp Almond Milk

Small pot
Measuring cup and tbsp
Mixing spoon

Time 25 minutes (roughly)
Prep 5 minutes
Cook 20 minutes
Yield 3/4 cup

Tuesday, October 23, 2012

Pumpkin Puree

To get ready for our Pumpkin Sensation Week we have made our very own pumpkin puree from fresh whole pumpkin bought at our local grocery story. It was fun to make and the kitchen smelled amazing! However it does get messy, so if you have kids they would probably love helping you out! Just remember to let it cool, burnt hands are unhappy hands.

1 Pumpkin of the large variety, minimal blemishes and no cuts*

Heavy Duty Dish Cloth or Cutting Board
Sturdy Chopping Knife
Blender, Food Processor, Stick Blender or Masher
Large (like really large) Mixing Bowl
Small Mixing Bowl
Large Baking Sheet( or 2)
Storage Containers or Zip Top Bags

Time 2 hours
Prep 15 minutes/ 15 minutes
Cooking 60-90 minutes
Yield 16 cups
*Disclaimer: SUPER MESSY!!!

Monday, October 22, 2012


Just in time for the holiday season, we are doing a full week of pumpkin oriented recipes. Foods ranging from sweet to savory  to side, snack, dessert and entree. They will be posted day by day so there will always be something new to try!

Thursday, October 18, 2012

Dry Rub Oven Baked Pork

Dry Rub Oven Baked Pork by Custom Taste
If you prefer your pulled pork with a crust and a little spicy, you will find that this recipe to be up your alley. Since it is a dry rub there is a marinade to go along with to keep the meat from drying out during the baking process. However, the marinade helps to form a crunchy crust, which helps the juices stay in the meat even better.

1 Dry Rub Mix
4 lb Pork Shoulder (of preferred cut)
1/4 Cup Apple Cider Vinegar
1 tbsp Brown Sugar
1/2 tbsp Thyme
1 tbsp Garlic Powder
1/2 tbsp Cayenne*
1/2 tbsp Chili Powder*
4 cups water
1 cup Apple Juice
1/2 tbsp Paprika

Mortar and Pestal
Large Zip Top Bag
Large Knife
Alumininum Baking Pan
Baking Rack
Basting Brush
Cutting Board
Large Meat Fork
Small Mixing Bowl

Time 1 day and a half
Prep 12 hours to 24 hours
Cooking 6 hours 30 minutes
Yield 8 cups

Tuesday, October 16, 2012

Slow Cooker Vegetable and Rice with Baked Chicken

The crock pot is probably a home cook's favourite appliance. You can start it and leave it alone without having to worry if anything is burning or over cooking. This recipe work great for a midweek meal, especially if you have leftover meat that you need to use. Also, this makes a great fall nigh meal since it warm and filling not to mention the flavours will envelop the house and put the family into a great mood.

2 cups Rice
1 2/3 to 2 cups Baked Chicken Breast*
1 1/2 cup Onion
1/4 cup Corn
2 cup Cremini Mushrooms
1 cup Tomatoes
6 cups Water
1/2 cup Jalapenos
1 tbsp Chipotle Pepper in Adobo Sauce (about 2 peppers)
1 tsp red Chili (you can use red pepper flakes)
1 tbsp Apple Cider Vinegar
1 tsp salt
1 tsp Black Pepper
1 tsp Cayenne Pepper
1 tbsp Sage
1 tsp Bay Leaves (or 2 bay leaves)
1 tsp Parsley
1 tsp Thyme
1 tbsp Garlic
1/2 tsp Oregano

Cutting board
Measuring Cup, Tbsp, Tsp
Sharp Knife
The Crock Pot (4qt)!!
Mixing Spoon
Large Mixing Bowl
Small Mixing Bowl

Time 5 hours 50 minutes
Prep 30 minutes
Cook 5 hours
Yield 10 3/4 cup servings

Thursday, October 11, 2012

Homemade Noodles

Homemade Noodles by Custom Taste
 Pasta, almost enough said. It is hard to find allergen free AND inexpensive pasta, that also tastes good, at grocery stores (trust us, we've done the footwork. This is our solution. We were pleasantly surprised with how delicious and rewarding fresh made pasta tastes. Its buttery (without butter), chewy and absorbs sauce beautifully.

2 1/2 cups Flour
1/2 tsp Rosemary
1/2 tsp Paprika
1 Flag (1 tbsp flax : 3 tbsp warm water)
1/2 cup Pumpkin Puree
1 tsp Vegetable Oil
6 cups Water

Baking Mat
Rolling Pin
Large Mixing Bowl
Small Mixing Bowl
Measuring Cup and tsp
Large Pot
Sharp Knife
Large Pot
Homemade Noodles by Custom Taste
Time 1 hour
Prep 1 hour
Cooking 3 minutes
Yield 4 cups dry pasta

Tuesday, October 9, 2012

Wet Rub Oven Baked Pork

Wet Rub Oven Baked Pork by Custom Taste
Since it is being baked in the oven, this pork has a wet rub, which infiltrates the meat better and allows to keep the pork nice a moist throughout the baking process. The marinade aids in giving the pork a very buttery texture. It is great by itself or pulled apart and put into sandwiches, salads, even in soups but just as delicious alone. The best part it is a great play on sweet and savory with no added sugar or mass amount of salt.

4 lb Pork Shoulder (or choice of cut)
1 tsp Ground Black Pepper
1 tsp Paprika
1 tsp Cayenne
1 tsp Salt
1 tsp Garlic Powder
3 tbsp Spicy Mustard w/ Grounds
1 1/2 cup Drained Pineapple Chunks
1 tsp Crush Red Pepper
4 cups Water
1 cup Apple Juice

Large Knife
Aluminum Grill Pan
Baking Rack
Zip Top Bag
Basting Brush
Measuring Cup, Tsp, Tbsp
Cutting Board
Large Meat Fork
Large Mixing Bowl
Small Mixing Bowl

Wet Rub Oven Baked Pork by Custom TasteTime 1 day and half
Prep 12 hours to 24 hours
Cooking 6.5 hours
Yield 8 cups

Thursday, October 4, 2012

Apple Mead (Honey Wine)

You may have heard of mead in some barbaric tale, at a renaissance festival or playing a medieval video game, and wondering "What is this drink they so constantly talk about?", well this is your chance to find out what all the hype is about! Mead is believed to be mich older than medieval times, dating back as far as 7000 BCE in Northern China. It is sweet, easily made, not time consuming and does not require many ingredients. Making it perfect for times when refrigeration, thermometers and all other gadgets weren't even thought of. It is a great drink for colder months as it is to be served warm. A little known fact is that mead actually helped to coin the term "honey moon" in medieval ireland, as the married couple would spend a month hiding out and  drinking honeyed-wine (Mead) following their marriage or elopement. 

2 cups Pure Honey
2 tsp Dry Active Yeast (1 package)
4 cups Pure Apple Juice (you can make your own if you'd like)
1 cup Filtered Water
2 diced Prunes

1 Ballon
1 2 Liter bottle
A Large Funnel
Measuring Cup, tsp
Large Mixing Bowl
Sewing Needle or Push Pin (a sharp and pointy object)

Time 4 to 7 hours
Prep 30 minutes
brewing 1 to 2 months
yield 1.8 liters or 61 ounces

Tuesday, October 2, 2012

(Freezer) Fresh Bread

(Freezer) Fresh Bread by Custom Taste
We have a love affair with bread and know many others who also do. Our problem is that store-bought bread just does not cut it. It's too soft,dry,squishy and leaves much to be desired. So we decided why not make a bread recipe that can easily be frozen and whenever you get a craving, simply thaw it out and bake it. So here it is! Might we say, it's pretty delicious as well.

1 1/2 cup all purpose flour
1 1/2 cup cake flour
1 1/2 tsp yeast
1/2 cup almond milk
1/2 water
2 tsp oil
1/3 tsp salt
1 tbsp flax meal
1 tbsp sugar

rolling pin*
baking pat
measuring cup, tbsp and tsp
loaf pan of perferred baking dish
zip top bag
large mixing bowl
small mixing bowl
Small pot
Stand mixer or handheld mixer
Cooling rack

Time 2 hours 30 minutes
Prep 1 hour 55 minutes*
Cooking 20-30 mintues*
Yield 2 small loaves or one medium size loaf (24 slices)