Snack Time!!

Here's a yummy little snack for the fun of it, it's also a great snack to share at parties.

Cinnamon Sugar Pull-Apart's w/Pina Colada Jam!!

Many people have asked me how we even find food to eat due to all the food allergies in our home. Well this is one way! Here's how we make this yummy treat...

Pull-Apart's:

• 
  
  One tube of biscuit dough, any brand will work. We like to use Buttermilk style


• 
  
  2-3 Tablespoons or so of melted butter in a dish


• 
  
  A dish with about 1/3 Cup Sugar and 1 Tablespoon Cinnamon mixed together. (My son is allergic to Cinnamon, so I always make a small pan of just sugar coated ones for him)


• A non stick pan works best, I like to use bunt or shaped pans for more fun.

First preheat the oven to 350 degrees. Now take the biscuit dough, (you can use them whole or pull them into small pieces and ball them) and dip it into the melted butter, make sure it's covered. Then dip the dough into the Cinn/Sug mix again making sure to cover it completely. Place in your chosen pan. Keep in mind that they do raise slightly, so don't pile it to the top of the pan, leave about a 1/4" or more between your dough and the top of the pan. Drizzle any remaining butter over the dough. (This is what helps the sugar caramelize just a bit to cause that yummy crunch on the outside and soft on the inside reaction) Place in oven for 15-20 minutes. Let it cool for a few minutes before turning it out of the pan. Great by it's self or with your favorite jams!

I found this recipe in "Simple & Delicious" magazine. Of course I was excited to try it because unlike most jam/jelly/preserves, it does not use pectin! Which is one of the food allergies in our home.

Pina Colada Jam:

• 6 Cups sugar


• 6 Cups shredded peeled zucchini


• 1 Can (8 oz.) crushed pineapple, undrained


• 1/4 Cup lime juice


• 2 Pkg. (3 oz. each) pineapple gelatin


• 1 tsp. rum extract

Combine sugar, zucchini, pineapple, and lime juice in a Dutch oven (I just used a large pot) . Bring to a boil. Boil for 10 minutes, stirring constantly. Remove from the heat; stir in gelatin and extract until gelatin is dissolved. Pour into jars or freezer containers, leaving 1/2" headspace. Cool completely before covering with lids. Refrigerate for up to 3 weeks or freeze for up to 1 year. This makes about 3.5 pints.

So now using almond butter as a substitute for peanut butter, and the Colada jam my boys can enjoy "pb&j" again! But the Colada jam is so yummy we enjoy it on more then sandwiches as you can see. Looks like I'll have to make more of it soon! :)