Holiday Homemaking | Simple Christmas Decor & Cooking From Scratch

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ChocolateBurbon Pecan Pie Recipe
By Faith and Flour

Gluten Free Pie Crust
4 large Eggs
1 cup Corn Syrup
6 Tbs melted Butter
1/2 cup Sugar
1/4 cup Brown Sugar
3 Tbs Bourbon
1 Tbs Gluten Free Flour Blend
1 Tbs Vanilla
1 cup Pecans
1 cup Chocolate Chips

Preheat oven to 350 degrees F. Whisk together eggs and next 7 ingredients until thoroughly blended. Stir in pecans and chocolate chips. Pour mixture into pie crust. Bake on the lowest rack of oven for 55 minutes, or until set. Cool for 1 hour.

Pineapple Casserole Recipe
By Faith and Flour

3/4 cup Sugar
6 Tbs of Gluten Free Flour Blend
1/4 tsp Salt
2 cups Sharp Cheddar Cheese, grated
2 (20 oz cans) Pineapple chunks, drained, and 6 Tbs of juice reserved
4 Tbs Butter, melted

Preheat oven to 350 degrees F. Grease an 8x8 or 9x9 inch casserole dish with butter. In a large bowl, sir together the sugar, flour and salt. Gradually stir in the cheese. Add the drained pineapple and butter, stirring until the ingredients are well combined. Pour into the casserole dish and bake for 2530, or until golden brown.

Sweet Potato Soufflé Recipe
By Faith and Flour

3 cups Sweet Potato, cooked, peeled and mashed
1/4 cup Sugar
1/2 tsp Salt
2 Eggs
4 Tbs Butter, softened
1/2 cup Whole Milk
1 tsp Vanilla

Topping:
1/2 cup Brown Sugar
1/3 cup Gluten Free Flour Blend
1 cup Pecans, chopped
4 Tbs Butter, melted

Preheat oven to 350 degrees F. Mex all ingredients (except topping) with an electric mixer. Pour into a buttered 9x13 inch baking dish. Mix topping ingredients thoroughly and spread over the sweet potato mixture. Bake for 3540 minutes.

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