BIZZY BAKES

This is the season to use pumpkin in our recipes.  No, I am not tired of pumpkin after October.  For a squash lover, I think pumpkin is a sure-sell.  Of course, you can use real pumpkin but I was out to save time.  I find that most recipes using canned pumpkin are fast and easy.  This one is delicious too. Diana Rattray About.com   (adapted) Cinnamon Pumpkin Bars Ingredients: 1 1/2 cups gluten-free flour mix 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 2 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg                                                                    ...

I use dried fruit in many of my recipes.  They always add something new in terms of either texture or taste.  If the dried fruit is soaked before hand, we end up with a plump juicy piece of fruit rather than the harder dried fruit.  My hubby always asks me, why I don't use fresh fruit.  The answer is simple.  I don't always have it, in the house, or it is out of season.  Dried fruit steps in like a real trooper.   Fruity Bars                                         adapted from Taste of Home Ingredients 1 cup water 1/2 cup chopped dates 1/2 cup chopped pitted dried plums, cherries, cranberries, blueberries 1/2 cup raisins 1/2 cup oil (Canola) 1/2 cup egg substitute 1 teaspoon vanilla extract 1 cup gluten-free flour mixture 1 teaspoon baking soda 1/...