This is a very simple appetizer that tastes really good.
Friday, February 27, 2009
This is a very simple appetizer that tastes really good.
Wednesday, February 25, 2009
- 1 cup buttermilk
- 2/3 cup lukewarm water
- 2 tbsp vegetable oil
- 1 tsp salt
- 3 tbsp honey (liquid)
- 2 cups flour
- 1 cup whole-wheat flour
- 1/2 tsp baking soda
- 1/2 cup ground flax seeds
- 1/2 cup oat bran
- 2/3 cup sunflower seeds
- 1 1/2 tsp bread machine yeast
- 1 tsp water
- 1 egg
- Add dough ingredients according to instructions provided by your manufacturer.
- Select dough/ manual cycle.
- When the cycle is complete, transfer dough to lightly floured surface.
- If the dough is not easy to handle, knead is some extra flour.
- Cover the dough and let rest for 15 minutes.
- Using a little extra flour on the kneading surface, shape the dough into a ball.
- Lightly grease a baking sheet then place the ball of dough on the sheet.
- Flatten it somewhat.
- Cover and let rise for about half an hour...or until doubled in size.
- Brush top of loaf with egg mixture.
- Using a very sharp knife, score the top of the loaf three times.
- Bake at 375°F for about 30 minutes.
Tuesday, February 24, 2009
I love a good cookie and this one has been declared (by a variety of 'experts' ) 'VERY good' - they disappeared in record time from the plateful served to non-Celiac as well as Celiac guests.
(I found some chestnut flour and was curious - It worked well in this recipe, but I'm sure you could sub. sorghum or brown rice flour)
Ingredients (this is a large recipe that is easily cut in half)
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup packed brown sugar (I used Demara)
- 1/2 cup white sugar
- 4 eggs
- 2 tsp vanilla
- 1/2 cup chestnut flour
- 1 cup tapioca flour
- 1 tsp. baking soda
- 1 tsp. Cinnamon
- 1/2 tsp salt
- 2 tsp xanthan gum
- 3 cups Gluten-free oats
- 1 cup raisins
- 3/4 cup dried cranberries
- 1 cup chopped walnuts (or almonds, or pecans)
- In large mixing bowl, cream butter and shortening, then add eggs, sugar, vanilla and beat well.
- Mix well together the flours, soda, cinnamon, salt xanthan gum and oats
- Add to the butter mixure and mix until well blended
- Drop by teaspoon onto lightly greased cookie sheets (you may flatten slightly with a fork if you want a little crisper cookie)
- Bake for 18 minutes at 350'. (Don't over bake or they will go crumbly dry - I learned the hard way ! grrrr - ... but adjust baking time to your favorite softer or crispier cookie)
These are so good out of the oven, but they also freeze well.
Monday, February 23, 2009
I had planned to post a special cake for someone very special today but then decided I'd rather 'invite' her to brunch and make this strata. So Lovella this one's for you. You are celebrating your 50th today and I want to wish you a very happy birthday! You have been an inspiration to me, you set a good example to many. I love your enthusiasm for life and how you express love for God, your beloved, your children, your grandbabies and your friends! We have never met in person but I count you a true friend. Seems like a long time ago that I googled 'Paska' and found much more..I found the recipe and a friend! Wishing you God's blessings today and keep celebrating!
Back to the recipe..
Sausage and Pancake Strata
1/2 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1 pkg(14.5 oz) frozen mini pancakes(I made my own although from a mix) approx 18
1 pkg(7oz) maple flavoured brown and serve sausage patties,8 or 9 patties
Preheat oven to 350. Coat a 11"by 7" baking dish with cooking spray.
Beat eggs with milk and stir in cheese and salt and set aside.
Cook the sausages and the pancakes.
Arrange half of pancakes in bottom of dish. Top with sausage patties. pour egg mixture over the patties and top with the rest of the pancakes, gently pressing them into the egg mixture to partially coat.
Cover with foil and bake for 30 min. Uncover and drizzle maple syrup over the egg mixture which has started to set at this point. Continue baking uncovered for another 30 min until set.
Let stand 5 min before serving and drizzle with more maple syrup if you prefer.
Sunday, February 22, 2009
This chocolate cake is as easy as cake mix and is made with out eggs or milk, still resulting in a very moist and tasty cake. Frost with your favorite frosting. My favorite frostings are just below the cake recipe.
1 pkg any flavour pudding
Friday, February 20, 2009
I finally have a recipe that is good enough to serve to guests -- Regular guests..not just Celiac ones ! It has a crisp outer crust and soft inside.
This dough smells soooo good baking !!!
I found the original recipe on line but didn't have the flours called for so I substituted and tweeked until I ended up with the following .....
Pizza Dough Ingredients
- 2 cups brown rice flour
- 1 cup tapioca starch
- 3/4 cup white bean flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/3 tsp. Oregano
- 1 1/2 tbsp. xanthan gum
- 1 tsp. vinegar
- 1/3 cup Olive oil
- 2 eggs plus one egg white
- 1 3/4 cup warm water
- 2 tbsp. sugar
- 1 tbsp. honey
- 1 tbsp active dry yeast
- add sugar and honey to warm water... sprinkle yeast over top and let sit until foamy
- beat eggs, oil, vinegar in heavy duty mixing bowl
- add proofed yeast
- mix all dry ingredients together well -- then add to liquid in mixing bowl.
- mix until blended , then turn mixer on high and beat for 4 minutes - you will see the Constancy of the dough change.
- The dough will be sticky, but using a spatula turn it out onto a clean surface sprinkled with sweet rice flour (or tapioca starch) Using as little flour as possible knead the dough gently until you can handle it . It will be a very soft dough.
- Using your hands form it into a pizza shape, making the edges higher and thicker. I find it easier to make individual pizzas rather then one big one -- but there is no reason why you can't make your pizza any size you like.
- place pizza crusts on pans and let rise in warm place for about 45 minutes.
When pizzas have risen, bake at 350' for 20 minutes.
Remove from oven... spread with pizza sauce and desired toppings and bake at 400' for another 20 minutes.
Thursday, February 19, 2009
I think we've all been there.
On Friday, recognizing that it was also my daughter's birthday,
I thought..Hm...what can I send along to the city?
How do I even have time to make something,
while my day was packed with a flurry of celebrations.
I knew she was having a party with friends.
I know she loves Skor Bars, and so I found this recipe in the
Greendale Mennonite Cookbook, pg.180
Well I began scrambling...cake was baking while I was out walking.
Cake and pudding cooled while lunching out.
Came home and quickly assembled the layers.
Ready for three o'clock pick-up.
Off to the game I went.
Surprising how we can work under pressure.
I have a friend and she helps me along.
Yea! Betty Crocker.
I store her in my pantry.
She only comes out in a pinch.
Decadent Chocolate Trifle
1 chocolate cake
1 large Cool -Whip
6 Skor Bars, crushed
4 Chocolate Mousse mixes
2-3 cups peanuts
2 jars caramel topping
Cut cake into bite size pieces.
Make chocolate pudding according to directions on package.
Layer in the order listed.
I didn't have Mousse in the house, so I used chocolate cooked pudding.
Did you know that you can buy Skor Chipits?
I could already see quite quickly, that this was a large recipe.
So, I decided to half it and put it in s smaller bowl.
Cut cake into bite size pieces.
Layer with whipping cream or Cool-Whip.
Drizzle the crushed skor bits on top.
Yummy, can you see the chocolate pudding?
Throw the nuts on top!
Drizzle the caramel topping and you are set to go!
It's more advisable to chill for several hours.
They are still ramping and raving over it.
Wednesday, February 18, 2009
Monday, February 16, 2009
Honey Garlic Ribs
1 ½ to 2 kg pork side ribs (about 4 pounds)
½ cup honey
1 cup ketchup
¼ cup soy sauce
4 cloves garlic, crushed
1 tsp. coarse black pepper
1 tsp. salt
Place ribs in large roasting pan with about ½ inch of water. Cover & bake at 350 degrees F. for 1 ½ hours. Drain water from roaster.
Combine remaining ingredients to make sauce. Pour over the ribs & bake for another ½ to 1 hour, basting ribs occasionally with the sauce.
Sunday, February 15, 2009
Friday, February 13, 2009
A few years ago, I purchased some 6 ounce ramekins for individual desserts. They make the loveliest individual portions. . .all neat and tidy, no worry about "serving mess" catastrophe's.
I found this recipe in The Fine Cooking Magazine Special Annual Issue of holiday Baking. ..2003.
I was surprised to find the whole recipe on the link.
- 6 tablespoons unsalted butter, cut into pieces .. .and then some for buttering the ramekins
- Granulated sugar for dusting over the buttered ramekins
- 3 tablespoons water
- 1 1/2 teaspoons instant coffee granules. . . I keep instant coffee on hand for recipes
- 6 ounces bittersweet chocolate. I used leftover chocolate from Christmas and put it on a kitchen scale to weigh it. . .
- 1/2 teaspoon salt
- 3 farm fresh large eggs. . .room temperature .. .and separated
- 3/4 cup icing sugar. . or confectioners sugar. . .same thing. . .different country
- Lightly butter 6 ramekins and then dust them with the sugar. . .pour the sugar into the first one. . and then dump the remainder to the next. . .and the next. . adding a bit more sugar if needed.
- Set the ramekins on a baking sheet.
- Stir together the water . . .and the instant coffee. Set aside.
- Melt the chocolate and butter in the microwave. . .ten seconds at a time until the chocolate is softened. . .stirring well in between.. . .or use a large bowl over a pot of boiling water.
- Whisk until glossy and smooth.
- Stir in the coffee mixture and the salt. . . and whisk in the egg yolks, one at a time.
- Add about 1/3 of the icing sugar and whisk until well blended. Set aside.
- Beat the egg whites in a freshly washed and dried glass or metal bowl.
- Add the remainder of the icing sugar just when the whites are foamy and then continue to beat until the peaks are firm and glossy.
- Spoon about 1/4 of the whites into the chocolate mixture. . .stirring well. . .this lightens the heaviness of the chocolate. . allowing the remainder of the whites to be mixed in without deflating them.
- Add the remaining whites. . .gently. . until just blended.
- Pour evenly into the ramekins .. .and chill uncovered about 30 minutes. Then. . cover with plastic wrap. The delay in wrapping helps the wrap not to stick to the chocolate, ensuring a nice smooth baked top.
- If you want to bake them within 24 hours. . .leave them in the refrigerator and bake them on a cookie sheet at 400 degrees .. .for 15 minutes.
- If you want to make them ahead. . .put them in the freezer. . .and remove them while you preheat the oven at 400 degrees. Bake them on a cookie sheet for 20 minutes.
- Serve hot from the oven. . .immediately.
- A little garnish of berries and whipped cream or Ice Cream on the side. . .is a perfect addition. Though the recipe instructions seem long. . .it is truly a breeze to make.
Thursday, February 12, 2009
Ingredients:1 cup sugar
2/3 c oil
1 c buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
2 tsp baking powder
3 heaping Tbsp cocoa
½ tsp salt
Mix sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla. Stir in dry ingredients. Fill paper-lined muffin tins 3/4 full. Makes 12 large or 18 medium sized cupcakes. Bake at 350F for 20 min.
Ice with Choc Icing:
Mix 2 cups icing sugar (approx) with 2 Tbsp soft margarine, 1 Tbsp cocoa and enough milk to make a spread-able consistency. Sprinkle with chocolate or colored sprinkles. Freeze in air tight container once the icing has dried.
Tuesday, February 10, 2009
- 3 cups warm water
- 2 tablespoons yeast. . .regular active dry is what I use
- 2 tablespoons creamy honey
- 1 tablespoon salt
- 4 cups of multigrain bread flour
- 2 cups plus 2 tablespoons white all purpose flour
- cornmeal or porridge oats or something like that to bake your buns on top of
- I am using my kitchen aid mixer. . .but you can use a big bowl and a sturdy wooden spoon.
- Put your water, salt, honey yeast in a large bowl and stir together.
- Add the multigrain flour. . stir it in.
- Add the white flour. . .stir hard. . or use your mixer.
- Plop it all into an ice cream pail with a few layers of plastic wrap on top.
- Put the lid on but leave a bit of airspace.
- Put the bowl in the fridge for a day at least or up to 2 weeks.
- When you want to bake buns, break off a piece the size of a large grapefruit.
- Roll it into a cylinder the length of a cookie sheet. . .making each end a bit pointed.
- Let rise for about 45 minutes.
- Take your clean kitchen scissors and at 1 1/2 to 2 inch intervals cut right down at an angle. ..through the cylinder, laying them down to the side.
- Continue down the row, laying the buns back and forth.
- Bake the buns at 450 for about 20 minutes.
- If you want crustier buns, pour 1 cup of hot water into a broiler tray below your bun sheet.
Monday, February 9, 2009
2 Tbsp oil
1 onion, chopped very fine
1/2 green pepper, chopped fine
1/2 cup celery, chopped fine
1 tsp basil
1 tsp dill weed
28 oz canned whole tomatoes
2 Tbsp tomato paste
1 Tbsp sugar
1 tsp salt
pepper, to taste
2 cups chicken stock (1 Knorr chicken bouillon cube + 2 cups water)
¼ cup butter
¼ cup flour
2 cups milk
Blend tomatoes in blender until just blended. (Do not substitute whole tomatoes for pre-blended) Heat first 6 ingredients in large pot until onion softens. Add tomatoes, tomato paste, sugar, salt and pepper; simmer 10 minutes. Add chicken stock; simmer 20 min.
In a small pot, melt butter, using whisk, blend in flour and milk to make a white sauce. Stir sauce into tomato soup. Serves 4 – 6
Cool soup slightly, refrigerate until ready to use.
Divide among 4 -6 onion soup bowls, leaving 1 inch from top.
Roll out 1 -2 pkgs (14 oz each - 397 g) thawed frozen puff pastry to 1/8" thick. (I used 1 pkg. for 6 bowls, but I had to combine the scraps and re-roll – it worked fine) Cut rounds out, about 6 inches in diameter – slightly larger than tops of bowls. Cut a few slits to allow steam to vent. Press to outside of bowl, but not to rim. Chill 1 hour. Brush with 1 whisked egg. (optional) Bake on lower 1/3 of oven, at 400 F, 15 – 20 min. Watch that the pastry doesn’t brown too quickly.
Saturday, February 7, 2009
4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
3 tbsp milk
3 tbsp oil
3 tbsp choc chips
small splash of vanilla
1 large mug
Put dry ingredients in mug and mix. Add egg and mix thoroughly. Pour in milk and oil and mix well. Add choc chips and vanilla and mix again.
Place mug in microwave (1000 watts) and cook for 3 min. The cake will rise over the top of the mug but don't be alarmed. Allow to cool a bit and tip out on a plate if desired or eat right out of the mug.
Dessert for two.
Friday, February 6, 2009
1 c oil (or 3/4 c oil, 1/4 c pineapple juice)
1 1/2 c brown sugar
2 c flour
1 tsp cinnamon
1 tsp baking powder
1 tsp soda
2 tsp vanilla
1/2 tsp salt
1 1/2 c coconut
1 cup crushed pineapple, drained
2 c grated carrots
Prepare pans by greasing well and dusting with flour, tapping out any excess. If you plan to invert and decorate the whole cake (sides and top) and you don’t have a spring form pan, it’s a good idea to line your pan with parchment paper.
Beat eggs, oil and sugar well. Add combined dry ingredients, then coconut, pineapple and carrots. Spread into prepared 9x9 square pan or 9inch round spring form pan.
Bake at 350 F for 60 – 70 minutes. Test with toothpick.
Cream Cheese Frosting*
1/4 cup butter, room temp
4 oz cream cheese, room temp
1 tsp vanilla extract
1 - 1 1/4 cup confectioner's sugar (icing sugar)
Beat butter and cream cheese, gradually adding icing sugar until desired consistency for spreading. To use with a decorating tube, you may need a little extra icing sugar.
1) Cool completely in pan and ice. Sprinkle with chopped nuts.
2) Cool 10 min. Invert onto cooling rack, remove paper. Cool completely and freeze or frost and decorate. *To frost sides and top of cake, double the icing amount.
If you need to bake a larger cake, use 1 ½ times the recipe, for a 9X13 pan.
Thursday, February 5, 2009
1 cup margarine or butter
1 1/2 cups sugar
1 tsp. vanilla
3-4 mashed bananas
1 cup sour milk or buttermilk
1/4 tsp. salt
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
Mix butter and sugar.
Beat in eggs...and vanilla, bananas and buttermilk.
Stir in dry ingredients and mix until blended.
Pour into a greased nine by thirteen inch pan...or two nine inch round cake pans.
Bake at 350 degrees for about 45 minutes...or until set in centre.
- 2 Tbsp. butter
- 1/3 cup firmly packed sugar
- 1/3 cup sour cream
Melt butter in skillet over medium heat. Add sugar; cook until melted, stirring occasionally. Stir in sour cream and cook for 1 minute.
I have also used this cake as the base for my grandson's birthday cake...what could be more appropriate for a monkey cake than a moist banana cake recipe? I'll post instructions for the monkey cake below.
I found the banana cake recipe works perfectly for this cake. Mix as per instructions above...and then bake in a 10" inch springform pan and a small round Pyrex bowl (for monkey nose). I also made one mini loaf, that I carved into a banana shape.
This frosting spreads and pipes smoothly. Make sure the butter is really soft so the frosting won't split when tinted.
- 1-1/4 cups (300 mL) butter, softened
- 6 cups (1.5 L) icing sugar
- 3/4 cup (175 mL) whipping cream
- 2 tsp (10 mL) vanilla
- Remove a small amount of icing to be tinted yellow...for small banana cake.
- Divide remaining frosting into two bowls. Tint one portion a skin-tone.
- Add 2 squares semi-sweet chocolate (melted) to remaining frosting.
- Centre round cake on prepared base...allowing enough room for small banana cake below.
- Position nose on monkey's face...and glue in place with frosting.
- Put a skim coat of skin-toned icing over entire cake...with a somewhat thicker layer over face area.
- Position vanilla wafer for ears. Using icing bags and decorating tips to apply chocolate icing. I used assorted chocolates for the mouth, nose and eyes...but use your imagination!
- Frost tiny banana 'smash cake' with yellow icing...add a few green streaks with toothpick.
Wednesday, February 4, 2009
We had some left over barbecued chicken breast so I decided to make Quesadillas for dinner last night with a new twist. I carmelized the onion, bellpepper, Anaheim green chile and half a jalapeno in some olive oil. When they were soft I added the leftover chicken and let it heat through.
My girlfriend Jody taught me this great trick to make your tortilla a little crunchy and with some added flavor. Put some cheese in your heated pan first. Then lay the first tortilla over the cheese and let the cheese crisp up and stick to the tortilla. Put some cheese on the exposed part of the tortilla, to taste. Put your filling on top of the of the cheese and then add the second tortilla on top. If you really like a cheesy quesadilla you could add more cheese on top of the filling too. The hardest part of this meal will be fipping the quesadilla without losing all the filling. Oh I almost forgot, I also toss in a good amount of cilantro.
Tuesday, February 3, 2009
I made the dough a little higher in fiber, used low fat cheese and low sodium farmer sausage.
Using turkey sausage is a better option but we didn't have any. You can use garlic sausage really anything you have on hand.
- 1 1/2 c. oats
- 3 c. whole wheat
- 3 c. unbleached flour
- 2 tbsp. sugar
- 1 tsp. salt
- 2 pkg. instant yeast
- 1/4 c. oil (can be left out)
- 4 c. of really warm water
- mix all the dry ingredients including the dry yeast
- add water and incorporate well.
- add more unbleached flour as necessary to make a soft dough
- knead about 10 min.
- let dough rest about 20 min.
- divide dough in 64 equal pieces
- farmer sausage, cut into 64 equal pieces
- cheese cut in 64 sticks
- flatten out each piece of dough and put in a little mustard, a piece of sausage and cheese.
- fold up sides and pinch the seams together, place seam side down on a parchment lined baking pan.
- some cheese tends to melt out and it makes for easier clean up.
- let rise about 1/2 hour. bake at 375 for 25-30 minutes.
Monday, February 2, 2009
I have changed the recipe up a bit, cutting down on sugar and oil, and less frosting. It’s still sweet enough to make you hum while you eat.
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
¾ cup vegetable oil +1/4 cup pineapple juice
2 tsp vanilla
1 1/2 cups white or brown sugar
2 cups mashed bananas
1 can (8 oz) crushed pineapple, drained
1 cup chopped walnuts or pecans, optional
1 cup unsweetened coconut
12 oz cream cheese
2 tsp vanilla
¾ cup butter, room temp
4 cups confectioners sugar (approx)
Beat butter and cream cheese until creamy. Gradually add sugar , beating until right consistency for spreading. Can be refrigerated for several days. bring to room temp before using.
1. Preheat oven to 350F. (rack mid level) Grease two 9-by-2 inch round cake pans. Line the bottom with parchment or wax paper. Grease paper (if using wax paper) and sides of pan, then dust with flour, tapping out any excess. Set aside.
2. In med bowl, mix flour, baking soda, cinnamon and salt. Set aside.
3. In a large bowl, beat eggs, sugar and vanilla well, stir in oil until combined. Beat until mixture is pale yellow and fluffy.
4. Add bananas, pineapple, coconut and nuts, stirring until combined. Add flour mixture, blending well.
5. Divide batter between two pans. Bake until golden brown and cake tests done, 30 - 40 minutes.
6. Transfer pans to wire rack and let cool 10-15 min. Run a knife along edge of cakes. Invert onto racks. Remove paper and cool completely. (Assemble cake or freeze for another day)
7. With serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Spread top with ¼ inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers.
Dried Pineapple Flowers
Preheat oven to 225 F. Line two baking sheets with parchment paper.
Slice off top and bottom of pineapple. While still standing it up, peel off sections, cutting in a downward motion. Using a small melon baler, remove eyes.
Slice pineapple into very thin slices and place on baking sheets. The thinner you cut the slices, the faster they will dry and the brighter the color will be. Bake until tops look dried, about 30-40 minutes. Flip slices (at this time I cut some indentations into the sides so that the petals would be more exaggerated) and bake until completely dried. I used convection bake which has a fan on it, and that worked well. Bake slices a bit longer if needed - - you want them dry. Cool on wire rack. You can make these ahead and store them in a muffin tray – slip into plastic bag and refrigerated up to three days.