Thursday, December 24, 2009
3 cups hot, mashed sweet potatoes or butternut squash
1/2 cup milk or cream (I use coconut milk)
3 Tbsp butter or margarine (I use olive oil or coconut oil)
1/4 cup brown sugar or 3 Tbsp honey
1 tsp cinnamon
1 tsp vanilla
1/4 tsp of each of the following: allspice, salt & nutmeg
(marshmallows for top, but optional)
-Combine the squash or potatoes and beat in milk, egg, sugar and spices until smooth. Pour into a greased casserole and bake at 350 degrees for 40 min or until set. If using marshmallows, add to the top and brown for 5-10 minutes. Serves 6-8.
1.5 tsp salt
Monday, December 21, 2009
*These cookies are egg free* I will be posting some pictures as soon as I have mine baked. :)
Christmas would not seem like Christmas without these pretty pink and white shortbread cookies as dessert. They are a family tradition from my Grandma Olive. These were always on the table at her house at Christmas. I remember one Christmas when I was about 14: I stayed with my Grandparents for a few days before Christmas to help Grandma prepare. We baked these little cookies together and sat at their oak dining table visiting while we iced them. It was a treat to be the only grandchild there while we worked together, baking, cleaning and decorating: pinning up the felt gingerbread man valance on top of her blue gingham dining room curtains. Oh what blessed things memories are!
Saturday, December 19, 2009
If any of you want to send me your Christmas recipes, I would love to post them here. Or you could just post a comment with a link to a recipe that works for you. I would love to try some new things! I will also try to include a few more recipes that are egg free.
Thursday, December 3, 2009
1 cup rice flour
1/2 cup tapioca starch
1/2 cup potato starch
3/4 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp xanthan gum
2 1/2 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
1/2 cup oil
2/3 cup honey or sugar
1 1/2 cup thick apple sauce
1/2 cup water
METHOD: Just as a note, if your apple sauce is runny, you will not need to add as much water. Combine all dry ingredients and mix well. Add all wet ingredients and mix well. Spoon into greased muffin tins or paper muffin cups. Sprinkle with sugar and cinnamon if desired. Bake at 385 F for 20 min. This makes 12 muffins. These smell wonderful while baking. Raisins would be a lovely addition.
Monday, November 16, 2009
My Dad suggested "Heavenly Dessert", for pretty much the same reason.
This recipe makes a 9x13 pan.
1/2 cup butter or margarine, melted
3 cups gluten free graham cracker crumbs
1/4 cup sugar
Combine the crumbs, margarine and sugar together thoroughly. Place in a 9x13" pan and press down firmly and evenly. Bake at 350 degrees for 15 min. Cool.
4 cups warm milk or milk substitute (I use coconut milk - it gives a wonderful flavor - I take
one can of rich coconut milk and dilute with pure water to make the 4 cups)
1/4 tsp salt
1/2 cup sugar
1/4 cup cocoa (or equivalent in unsweetened chocolate)
1/2 cup + 3 Tbsp rice flour
2 eggs, room temperature, beaten
1 tsp pure vanilla
2 tsp butter or margarine, optional
Place flour, cocoa, sugar and salt in a sauce pan, whisking to mix. Slowly add the warm milk, whisking to prevent lumps. Stir over medium heat until thickened. Whisk in the beaten eggs and cook for about 1 min, stirring to prevent burning. Remove from heat and add vanilla and butter (if using). Pour over crust and place in fridge to cool.
Beat 1 cup of cream or whip topping and apply to cooled pudding. Cut into squares and serve.
Make vanilla pudding by removing the cocoa and decreasing the sugar if desired. Instead of whipping cream on top, you could add meringue - and you have a traditional "Flapper Pie".
You could make Banana Cream by making the vanilla pudding: first slice 2 or 3 bananas on the crust and pour the pudding over. Top with whipping cream.
Note: The chocolate recipe makes a semi-sweet chocolate - if you prefer a sweeter chocolate, increase the sugar to 3/4 cup. If you own a Vita-Mix blender, this recipe was developed from the one on page 108 of the recipe book that comes with the mixer. You can follow their directions for using the mixer to make the pudding.
Saturday, November 14, 2009
GLUTEN FREE WAFFLES
1 tsp salt
Sift dry ingredients together. Whisk eggs, water and oil or butter together and then stir it into the dry ingredients to make a smooth batter.
Wednesday, October 28, 2009
Wednesday, October 21, 2009
First of all, I made a single loaf of potato bread, following the directions in this post. If you make the whole recipe, you will have two loaves: you can half the recipe to make one loaf...or you can make the whole recipe and have one plain loaf and one cinnamon roll loaf.
1 cup brown sugar
1/2 cup raisins
2 tsp cinnamon
1 tsp vanilla
2 Tbsp butter or margarine
1/4 cup rice flour
Use a fork to mix well and cut in the margarine.
Monday, October 19, 2009
The step I added to the recipe was I first peeled, cubed &boiled a med-small potato in about 2 cups of water. When it was very tender, I dumped the potato and water into my blender and pured until smooth. I then added enough extra liquid to have the amount needed in the recipe, adjusting the temperature to have it right for the yeast.
I then mixed the bread according to the recipe, adding my potato water as the liquid. The result was light buns and lovely bread. It rose so high, had a fine texture, and a pleasant potato bread taste.
Sunday, October 11, 2009
Wednesday, September 30, 2009
|Emily from "In His Hands"|
1/4 cup dark molasses (I use unsulferated blackstrap molasses - THE BEST FLAVOR!)
1 1/3 cup rice flour
2/3 cup tapioca starch
1 tsp xanthan gum
1/2 tsp salt
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1/3 cup cinnamon sugar for dipping cookies in
-Preheat oven to 350 F.
-Sift the flour, starch, xanthan gum, soda, salt and spices together to blend evenly.
-Cream together the butter and sugar. Add the egg and molasses and beat until smooth.
-Add the flour mixture and mix thoroughly, until a soft dough forms.
-Use a spoon to scoop a ball of dough, about 1" in diameter. drop the ball into the cinnamon sugar to coat one side. Place the balls, sugar side up on a baking sheet.
-Bake for 9-10 minutes or until the tops are slightly cracked and the edges look firm and slightly browned.
Saturday, September 26, 2009
Wednesday, September 23, 2009
I tried this recipe from the I Am Gluten Free blog site. She also included a link to another site that had great pictures showing a step by step method to make these cinnamon buns.
My first efforts at gluten free corn bread were very dry and crumbly. Consequently I was delighted when a friend passed on her recipe which turned out beautifully moist and tasty. I have altered the recipe slightly, but it is very close to Betty's original.
Sunday, September 20, 2009
I discovered a great looking gluten free blog this morning and I wanted to pass it on. I will be adding this to the label on the sidebar of great gluten free sites. I am also trying a cinnamon bun recipe from her site this morning... I'll let you know how it goes. :)
Thursday, August 27, 2009
Saturday, August 22, 2009
Monday, August 17, 2009
Monday, August 10, 2009
Wednesday, August 5, 2009
Thursday, July 30, 2009
This recipe was on Tereza's cooking blog and it looked so good (she has a great picture up) that I had to try it tonight. I didn't have any chicken wings so I thought I would try it with meatballs instead. They were a hit with the family (especially the boys :). I served them with a Rainbow Pasta Salad (will post that recipe later), which isn't such a hit with the boys... but they do not really like salads of any kind, so their vote doesn't count :)
Monday, July 27, 2009
Saturday, July 25, 2009
Thursday, July 23, 2009
After becoming dissatisfied with the bread recipe that we were using, my daughter, Millie, and I started experimenting with a new recipe. Millie really does most of the baking around here and her bread is consistently delicious. She has perfected recognizing the right consistency (neither too stiff or too runny). You will develop a knack for it as well. If the batter is too thick, the bread will not rise well and will be very heavy when baked (brick-like :). If the batter is too runny, it will overflow and fall in the oven and the bread will be very course and crumbly. Be patient with the bread and yourself! Once you get onto things, you will be taking delicious smelling, looking and tasting loaves from your oven... and you will hardly believe that piece of fresh bread is gluten free!
Wednesday, July 22, 2009
These squares are truly an indulgence. They are also my husband's favorite. :) If the Graham Cracker crumbs are already on hand, they are actually quite easy and quick to make.