Monday, August 25, 2008
Saturday, August 16, 2008
Tuesday, June 10, 2008
Chocolate Chip Meringue
INGREDIENTS
3 egg whites
1 cup white sugar
1/2 teaspoon distilled white vinegar
1/2 teaspoon vanilla extract
1 pinch salt
1 cup* semisweet chocolate chips
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.
*The recipe calls for 2 cups- but is way too much in my opinion- (although it probably would make significantly more cookies.) I doubled it- so you won't get quite the mound I have there in the picture if you make just one batch.
www.allrecipes.com
Fresh Fruit Crisp
Ingredients:
fresh fruit*
large splash of lemon juice
2 T sugar
generous sprinkle of cinnamon
1 c oats
1/3 c brown sugar
1/2 stick butter melted
Mix fruit, lemon, and sugar and put it in your baking dish.
Mix cinnamon, oats, brown sugar, and melted butter. Sprinkle on top of fruit mixture. Bake at 350 for until golden brown and "crisp"y. I think at least 30 minutes.
*I used cherries and Nectarines. You'll want to adjust your lemon and or sugar to the sweetness of the fruit.
Saturday, April 19, 2008
Wednesday, April 9, 2008
Brownies
Brownies
(modified from a recipe of my Great Great Grandma Bitton)
2 squares unsweetened chocolate (melted)
1/4 cup butter melted
1 1/5 cup sugar
2 eggs
1 tsp vanilla
pinch of salt
1/2 tsp xanthan gum
1 cup white rice flour *
1 cup nuts (I used chocolate chips- because my husband doesn't like nuts in sweet things)
bake at 325 for 25-30 minutes
** I'm taking a break on this one. I'm just not satisfied with it. I think that we need to try some other flour. Maybe Spelt? The rice flour is just not the ticket for this one. It is good- but not GOOD- you know? There is a little grainyness to it. I tried using more butter and less flour- it made no difference. So I'll let you know when I take it up again.
Monday, April 7, 2008
Swiss Charrd
Swiss Charrd. A memory from my childhood. We used to grow this stuff in our garden when I was a little girl. My mom would boil it and then we would slather it in butter and load it up with salt and pepper. Delicious. And these babies are packed with Vitamins. When I was chopping them today, the smell brought me back to our back yard garden 15 years ago.
Xanthan Gum
Gum, Xanthan is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate.
http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=431
Note: a little goes a long way. I don't think that you would ever need to use more than 2 teaspoons in a recipe, and I would keep it under 1 teaspoon. Also, always mix the xanthan gum with another powder (flour, cocoa, sugar, etc.) before adding it to your liquids or it will make lumps that will not dissolve.
http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=431
Note: a little goes a long way. I don't think that you would ever need to use more than 2 teaspoons in a recipe, and I would keep it under 1 teaspoon. Also, always mix the xanthan gum with another powder (flour, cocoa, sugar, etc.) before adding it to your liquids or it will make lumps that will not dissolve.
Sunday, April 6, 2008
Helpful sites
Here are some helpful sites. They all have some delicious sounding recipes- but a lot of them have corn, potatoes, or something else that we are trying to avoid here. So just skim over those ones. Happy hunting.
http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html
This one has some really good basic tips. I would start with this one.
http://killthegluten.blogspot.com/
http://www.my-gluten-free-recipes.com/?gclid=CKKJ-r7K1JECFSEaawodPm3bag
http://foodisyummy42.blogspot.com/
https://www.bobsredmill.com/gluten_free_info.php
This is also a good place to order things that you can't find. The prices on here are about the same as in the grocery stores here.
http://www.101cookbooks.com/gluten_free_recipes/
http://www.aaa-recipes.com/riceflour/riceflour.html
http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html
This one has some really good basic tips. I would start with this one.
http://killthegluten.blogspot.com/
http://www.my-gluten-free-recipes.com/?gclid=CKKJ-r7K1JECFSEaawodPm3bag
http://foodisyummy42.blogspot.com/
https://www.bobsredmill.com/gluten_free_info.php
This is also a good place to order things that you can't find. The prices on here are about the same as in the grocery stores here.
http://www.101cookbooks.com/gluten_free_recipes/
http://www.aaa-recipes.com/riceflour/riceflour.html
Substitutions for Flour (as a thickener)
Substitutions for Flour (as thickener)
1/2 rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.
http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm
Note: Xanthan gum may also be included in this list. And I think I would say about 1/8 of a teaspoon for 1 tablespoon of all purpose flour- and maybe even less because it makes things kind of slimey. I think that Rice flour may also be used.
1/2 rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.
http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm
Note: Xanthan gum may also be included in this list. And I think I would say about 1/8 of a teaspoon for 1 tablespoon of all purpose flour- and maybe even less because it makes things kind of slimey. I think that Rice flour may also be used.
Substitutions for Milk
Substitutions for Milk in Baking
Milk is one of the easiest ingredients to substitute in baking. Non-dairy milks and water are suitable replacements with only subtle effects on taste and texture. Some ingredients may affect the coloration of the finished product. Soy will often cause a darker color or browning effect. Another consideration is that not all liquid replacements are as thick as milk; therefore, the amount used may need to be reduced from the amount called for in the recipe.
Soy Milk: 1 cup soy milk = 1 cup cow's milk
Rice Milk: 1 cup rice milk = 1 cup cow's milk
Depending on the brand, rice milk can be thinner than cow's milk and you may need to reduce the amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help offset a watery consistency.
Nut Milk: 1 cup nut milk = 1 cup cow's milk
Nut milks, such as almond, are best served in dessert recipes.
Juice: Fruit juice can be used as a replacement, but can impart sweetness. Juice is also acidic and is best served in recipes that include baking soda. The amount used will depend on the thickness of the juice.
Water: Approximately 3/4 cup water = 1 cup cow's milk
Water is commonly substituted for milk in recipes. Add water last to the recipe, stirring in small amounts until the proper consistency is achieved.
Note: Milk substitutes may still have dairy ingredients in the product. Many brands claim to be dairy-free, but in truth they only eliminate lactose. Dairy protein (casein) is commonly included in both soy and rice milks. Also, many brands of rice milk are not gluten-free, such as Imagine Foods Rice Dream, because of their manufacturing process. Always confirm the status of rice or soy milks if you are on a gluten-free diet and/or dairy-free diet.
Other dairy substitutes, such as non-dairy cheese, will often use dairy or soy protein in their ingredients. Always check the ingredients and/or with the manufacturer to make sure that the product is completely dairy-free. There are currently no known cheese substitutes that do not contain either dairy or soy protein ingredients.
http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm
Note: Also Coconut milk can be used as a substitute for milk, and sometimes as a substitute for cream. Source: my opinion.
Milk is one of the easiest ingredients to substitute in baking. Non-dairy milks and water are suitable replacements with only subtle effects on taste and texture. Some ingredients may affect the coloration of the finished product. Soy will often cause a darker color or browning effect. Another consideration is that not all liquid replacements are as thick as milk; therefore, the amount used may need to be reduced from the amount called for in the recipe.
Soy Milk: 1 cup soy milk = 1 cup cow's milk
Rice Milk: 1 cup rice milk = 1 cup cow's milk
Depending on the brand, rice milk can be thinner than cow's milk and you may need to reduce the amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help offset a watery consistency.
Nut Milk: 1 cup nut milk = 1 cup cow's milk
Nut milks, such as almond, are best served in dessert recipes.
Juice: Fruit juice can be used as a replacement, but can impart sweetness. Juice is also acidic and is best served in recipes that include baking soda. The amount used will depend on the thickness of the juice.
Water: Approximately 3/4 cup water = 1 cup cow's milk
Water is commonly substituted for milk in recipes. Add water last to the recipe, stirring in small amounts until the proper consistency is achieved.
Note: Milk substitutes may still have dairy ingredients in the product. Many brands claim to be dairy-free, but in truth they only eliminate lactose. Dairy protein (casein) is commonly included in both soy and rice milks. Also, many brands of rice milk are not gluten-free, such as Imagine Foods Rice Dream, because of their manufacturing process. Always confirm the status of rice or soy milks if you are on a gluten-free diet and/or dairy-free diet.
Other dairy substitutes, such as non-dairy cheese, will often use dairy or soy protein in their ingredients. Always check the ingredients and/or with the manufacturer to make sure that the product is completely dairy-free. There are currently no known cheese substitutes that do not contain either dairy or soy protein ingredients.
http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm
Note: Also Coconut milk can be used as a substitute for milk, and sometimes as a substitute for cream. Source: my opinion.
Double Chocolate Pudding
Double Chocolate Pudding (adapted from the Barefoot Contessa recipe)
Serves 4
6 extra-large egg yolks (or 7 large)
1/2 cup sugar
1/2 teaspoon xanthan gum
3 tablespoons cocoa powder
2 cups almond milk
1-ounce (= 3 Tablespoons) semisweet chocolate, chopped
2 tablespoons butter
1 1/2 teaspoons vanilla extract
Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the xanthan gum, and cocoa powder (mix them together first). Bring the almond milk to a boil in a medium saucepan and, with the mixer on low, very slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, and vanilla and mix until the chocolate and butter are melted.
Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.
Notes: The higher quality chocolate and vanilla that you use- the better the pudding will be. Serve with fresh fruit.
Summer Chicken for Amy Jo
4 Tablespoons of butter
3-4 Boneless skinless chicken breasts (depending on size)
Salt and Pepper (or lemon pepper)
Lemon Juice
Thyme
1 cup shredded mozzarella cheese
1 medium zucchini, sliced into 1/4 inch thick rounds
1 medium yellow squash, sliced into 1/4 inch thick rounds
1 splash of Italian dressing (optional)
Place 4 Tablespoons of butter in a 9X13 glass dish and place in oven. Turn oven to 350. Prep Chicken
Douse both sides of chicken in Lemon Juice (fresh is always the best). Season both sides of chicken with salt, (lemon) pepper, and thyme.
When the butter is melted, take the pan out of the oven, place the chicken in the hot butter in the pan and let it brown for about 30 seconds, then flip it over to brown the other side. Toss the sliced vegetables on top of the chicken. Splash with Italian dressing, season with salt and pepper, and top with cheese. Cover with foil and bake for about 40 minutes. Take off foil about 10 minutes before the chicken is done to brown the cheese on top.
Note: The trick to juicy chicken is to make sure it is not overbaked. Keep checking it and slicing it open until it is no longer pink at the thickest part.
This is the first recipe that I made just for you, Amy. It inspired me to start this collection.
3-4 Boneless skinless chicken breasts (depending on size)
Salt and Pepper (or lemon pepper)
Lemon Juice
Thyme
1 cup shredded mozzarella cheese
1 medium zucchini, sliced into 1/4 inch thick rounds
1 medium yellow squash, sliced into 1/4 inch thick rounds
1 splash of Italian dressing (optional)
Place 4 Tablespoons of butter in a 9X13 glass dish and place in oven. Turn oven to 350. Prep Chicken
Douse both sides of chicken in Lemon Juice (fresh is always the best). Season both sides of chicken with salt, (lemon) pepper, and thyme.
When the butter is melted, take the pan out of the oven, place the chicken in the hot butter in the pan and let it brown for about 30 seconds, then flip it over to brown the other side. Toss the sliced vegetables on top of the chicken. Splash with Italian dressing, season with salt and pepper, and top with cheese. Cover with foil and bake for about 40 minutes. Take off foil about 10 minutes before the chicken is done to brown the cheese on top.
Note: The trick to juicy chicken is to make sure it is not overbaked. Keep checking it and slicing it open until it is no longer pink at the thickest part.
This is the first recipe that I made just for you, Amy. It inspired me to start this collection.
Saturday, April 5, 2008
Salsa
Abe's Famous Salsa
about 5 chopped tomatoes
1/8 of an onion finely chopped or blended
clove of garlic
lemon and or lime juice to taste (2 or 3 fresh limes)
cilantro chopped
green or yellow bell peppers
6 oz. can of tomato sauce
pinch of chili powder
Salt and Pepper to taste
jalapeno to taste finely chopped
Directions: chop everything and throw it all together. Don't taste it until you put a little bit of salt and pepper in it.
Note: Don't use the whole jalapeno unless you want it to be really hot. For extra spiciness, leave the seeds in.
about 5 chopped tomatoes
1/8 of an onion finely chopped or blended
clove of garlic
lemon and or lime juice to taste (2 or 3 fresh limes)
cilantro chopped
green or yellow bell peppers
6 oz. can of tomato sauce
pinch of chili powder
Salt and Pepper to taste
jalapeno to taste finely chopped
Directions: chop everything and throw it all together. Don't taste it until you put a little bit of salt and pepper in it.
Note: Don't use the whole jalapeno unless you want it to be really hot. For extra spiciness, leave the seeds in.
Lettuce Bacon Salad
Verda’s Lettuce Bacon Salad (My Great Grandma)
In a 9X13 inch glass pan cover bottom 1 inch thick with torn lettuce.
Add:
1 layer raw frozen peas
1 layer alfalfa sprouts
1 layer chopped celery
about 2 green onions
Mix
1 ½ cups mayonnaise
1 teaspoon sugar
½ cup parmesan cheese
¼ teaspoon garlic
Spread over lettuce and refrigerate overnight.
Before serving sprinkle with 5 boiled chopped eggs, 1 12 ounce package of bacon, cut in ¼ inch pieces and fried ‘til crisp and cooled
Serve with tomato pieces, drained and in separate dish to serve at table.
In a 9X13 inch glass pan cover bottom 1 inch thick with torn lettuce.
Add:
1 layer raw frozen peas
1 layer alfalfa sprouts
1 layer chopped celery
about 2 green onions
Mix
1 ½ cups mayonnaise
1 teaspoon sugar
½ cup parmesan cheese
¼ teaspoon garlic
Spread over lettuce and refrigerate overnight.
Before serving sprinkle with 5 boiled chopped eggs, 1 12 ounce package of bacon, cut in ¼ inch pieces and fried ‘til crisp and cooled
Serve with tomato pieces, drained and in separate dish to serve at table.
Asian Lettuce Wraps
Asian Lettuce Wraps (www.allrecipes.com)
*Submitted by Tanya
INGREDIENTS
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
1.Rinse lettuce leaves and pat dry, Set aside.
2.In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3.Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
*Submitted by Tanya
INGREDIENTS
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
1.Rinse lettuce leaves and pat dry, Set aside.
2.In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3.Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Buffalo Chicken Drumsticks
Buffalo Chicken Drumsticks
(Allrecipes.com)
*Submitted by Tanya
12 drumsticks
1 Bottle of Franks Red Hot Buffalo Wing Sauce (check the label and make sure that it doesn't have corn syrup or anything)
2 tbs. melted butter
Place drumsticks in baking dish. Mix Buffalo Wing Sauce and melted butter and pour over drumsticks. Bake at 375 degrees for about 45 minutes until chicken is done.
Note: Check the label on the Bottle of Franks Red Hot Buffalo Wing Sauceand make sure that it doesn't have corn syrup or anything.
(Allrecipes.com)
*Submitted by Tanya
12 drumsticks
1 Bottle of Franks Red Hot Buffalo Wing Sauce (check the label and make sure that it doesn't have corn syrup or anything)
2 tbs. melted butter
Place drumsticks in baking dish. Mix Buffalo Wing Sauce and melted butter and pour over drumsticks. Bake at 375 degrees for about 45 minutes until chicken is done.
Note: Check the label on the Bottle of Franks Red Hot Buffalo Wing Sauceand make sure that it doesn't have corn syrup or anything.
Broccoli Salad
Broccoli Salad (Tanya)
5 cups fresh chopped broccoli
1 pound of bacon: cooked and crumbled
1 cup raisins
Sauce:
1 cup mayo
½ cup white sugar
2 Tablespoons white wine vinegar
5 cups fresh chopped broccoli
1 pound of bacon: cooked and crumbled
1 cup raisins
Sauce:
1 cup mayo
½ cup white sugar
2 Tablespoons white wine vinegar
Blueberry Pancake Syrup
Easy Blueberry Pancake Syrup (Laurel- my mom)
1 c. berries
1/4 c. sugar
1/4 c. water
Combine ingredients in small saucepan. Bring to a boil. Crush berries with back of spoon. Simmer 2 to 3 minutes. Serve hot
1 c. berries
1/4 c. sugar
1/4 c. water
Combine ingredients in small saucepan. Bring to a boil. Crush berries with back of spoon. Simmer 2 to 3 minutes. Serve hot
Mexican Style Lentils
Mexican Style Lentils
Served on a soft Tortilla with fresh Lime wedges, (Sour Cream optional), and shredded Cheese.
Put in Crock Pot*:
1 part lentils
2 parts water
1 Tablespoon Cumin
Salt and Pepper to taste
Garlic Salt to taste
Chopped bell peppers
(Optional)
Cook for 4 hours or all day if possible. (Turn to low after 3 hours if cooking all day)
Add 1 14.5 oz can diced tomatoes and green chilies in the last 30 minutes.
Add Chopped Cilantro right before serving.
*(Or can cook on stove for 45 min - 1 hour. And add can of tomatoes for the last 15 minutes)
Served on a soft Tortilla with fresh Lime wedges, (Sour Cream optional), and shredded Cheese.
Put in Crock Pot*:
1 part lentils
2 parts water
1 Tablespoon Cumin
Salt and Pepper to taste
Garlic Salt to taste
Chopped bell peppers
(Optional)
Cook for 4 hours or all day if possible. (Turn to low after 3 hours if cooking all day)
Add 1 14.5 oz can diced tomatoes and green chilies in the last 30 minutes.
Add Chopped Cilantro right before serving.
*(Or can cook on stove for 45 min - 1 hour. And add can of tomatoes for the last 15 minutes)
Summer Spinach Salad
Summer Spinach Salad
(Tanya Smith- my big sister)
Chopped Spinach
Pecans
Frozen Raspberries and/ or Sliced Strawberries
Strawberry or Raspberry Vinaigrette Dressing(or poppyseed)
Toss and serve immediately.
*In a small bowl melt butter, add pecans stir until coated, then coat with sugar.
(Tanya Smith- my big sister)
Chopped Spinach
Pecans
Frozen Raspberries and/ or Sliced Strawberries
Strawberry or Raspberry Vinaigrette Dressing(or poppyseed)
Toss and serve immediately.
*In a small bowl melt butter, add pecans stir until coated, then coat with sugar.
Chicken and Grape Salad
Chicken and Grape Salad
(Joan Risenmay- my grandma)
2 ½ cups cooked chicken
(boil chicken with garlic, salt and pepper)
1 cup diced celery
1 cup sliced grapes
½ cup almonds (toasted)
2 Tablespoons chopped fresh parsley
¾ cup mayo*
1. Toast almonds in the oven at 300 degrees
2. Mix ingredients. Add salt and pepper to taste.
3. Wrap in lettuce leaves or in tortillas.
*or for a regular salad substitute ¼ cup cream whipped stiff
(Joan Risenmay- my grandma)
2 ½ cups cooked chicken
(boil chicken with garlic, salt and pepper)
1 cup diced celery
1 cup sliced grapes
½ cup almonds (toasted)
2 Tablespoons chopped fresh parsley
¾ cup mayo*
1. Toast almonds in the oven at 300 degrees
2. Mix ingredients. Add salt and pepper to taste.
3. Wrap in lettuce leaves or in tortillas.
*or for a regular salad substitute ¼ cup cream whipped stiff
Mom's Waffles
Waffles (my Mom's recipe- adapted)
3 eggs separated
1 cup almond milk
1/2 cup cooking oil
1/2 tsp xanthan gum
1 cup rice flour (white)
1/2 tsp salt
2 teaspoons baking powder
1. Whip whites, set aside.
2. Combine yolks, milk and oil.
3. Mix xanthan gum, rice flour, salt, and baking powder and add to egg mixture.
4. Fold in beaten egg whites.
5. Bake in hot waffle iron.(about 1 min 45 sec)
Italian Dressing Mix
Italian Dressing Mix
INGREDIENTS
1 tablespoon garlic
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon dried celery
1 tablespoons salt
DIRECTIONS
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup olive oil, 2 tablespoons water and 2 tablespoons of the dry mix.
modified from: http://allrecipes.com/Recipe/Italian-Dressing-Mix/Detail.aspx
INGREDIENTS
1 tablespoon garlic
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon dried celery
1 tablespoons salt
DIRECTIONS
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup olive oil, 2 tablespoons water and 2 tablespoons of the dry mix.
modified from: http://allrecipes.com/Recipe/Italian-Dressing-Mix/Detail.aspx
Lemon Bars
Lemon Bars (Adapted from the Barefoot Contessa.)
For the Crust
1/2 lb butter , at room temp.
1/2 teaspoon xanthan gum
1/2 cup granulated sugar
2 cups rice flour
1/8 teaspoon salt
For the filling
6 extra large eggs (or 7 large), at room temp
3 cups granulated sugar
2 tablespoons grated lemons, zest of (4 to 6 lemons)
1 cup freshly squeezed lemon juice
3/4 teaspoon xanthan gum
1 cup rice flour
confectioners' sugar , for dusting
Directions
1. Preheat oven to 350 degrees.
2. For crust: Cream butter and sugar until light and fluffy.
3. Combine xanthan gum, rice flour and salt and add to the butter until just mixed.
4. With floured hands, or the bottom of a floured measuring cup, press into a 9x13x2 inch glass dish.
5. Chill.
6. Bake for 15 to 20 minutes, until very lightly browned.
7. Let cool completely. (At least an hour)
8. Preheat oven again to 350
9. For the Filling: Whisk together eggs, sugar, lemon zest, lemon juice, xanthan gum and rice flour.
10. Pour over the crust and bake for 30 to 35 minutes until the filling is set.
11. Let cool to room temp.
12. Cut into triangles and dust with confectioner’s sugar.
13. Store in the fridge.
Note: Make sure to cool the crust completely before filling, as it is very fragile at that stage.
Oatmeal Raisin Cookies
1 cup butter, softened
1 cup light brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp xanthan gum
1 1/2 cups rice flour (brown)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
3 cups rolled oats
1 cup rasins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the xanthan gum, rice flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased, parchment lined, cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.
Notes: This recipe before I altered it, and made with golden raisins is a favorite of both Papa Ben and Douglas Stewart. It is a sure way to win their hearts and makes for an inexpensive gift. Adapted from: http://allrecipes.com/Recipe/Beths-Spicy-Oatmeal-Raisin-Cookies/Detail.aspx
1 cup light brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp xanthan gum
1 1/2 cups rice flour (brown)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
3 cups rolled oats
1 cup rasins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the xanthan gum, rice flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased, parchment lined, cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.
Notes: This recipe before I altered it, and made with golden raisins is a favorite of both Papa Ben and Douglas Stewart. It is a sure way to win their hearts and makes for an inexpensive gift. Adapted from: http://allrecipes.com/Recipe/Beths-Spicy-Oatmeal-Raisin-Cookies/Detail.aspx
Chocolate Chip Oatmeal Cookies
Chocolate Chip Oatmeal Cookies
1 cup butter softened
2 eggs
1 3/4 cup brown sugar
1/2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1 cup chocolate chips
1/2 t xanthan gum
1 1/2 cups rice flour (brown)
3 cups oatmeal
Mix batter. Scoop in rounded teaspoons onto a parchement lined baking sheet. Bake at 350 for about 9 minutes- until golden brown.
Notes: These need to be about two-bite sized cookies or they won't hold together.
1 cup butter softened
2 eggs
1 3/4 cup brown sugar
1/2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1 cup chocolate chips
1/2 t xanthan gum
1 1/2 cups rice flour (brown)
3 cups oatmeal
Mix batter. Scoop in rounded teaspoons onto a parchement lined baking sheet. Bake at 350 for about 9 minutes- until golden brown.
Notes: These need to be about two-bite sized cookies or they won't hold together.
Lemongrass Coconut Rice
This recipe gets 3 1/2 stars in my book, and Abraham didn't like it. You have been warned. Proceed at your own risk.
Lemongrass Coconut Rice
INGREDIENTS
1 stalk lemongrass, bottom 6 inches only, outer leaves peeled
1 cup long-grain rice, rinsed and drained
1 3/4 cups coconut milk
2 bay leaves
1/2 teaspoon ground turmeric
1 pinch salt
DIRECTIONS
Lightly pound the lemongrass stalk with a kitchen mallet. Combine the lemongrass, rice, coconut milk, bay leaves, turmeric, and salt in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally; reduce heat to low and simmer until all liquid is absorbed, about 25 minutes. Remove bay leaves and lemongrass before serving.
http://allrecipes.com/Recipe/Lemongrass-Coconut-Rice/Detail.aspx?src=etaf
Lemongrass Coconut Rice
INGREDIENTS
1 stalk lemongrass, bottom 6 inches only, outer leaves peeled
1 cup long-grain rice, rinsed and drained
1 3/4 cups coconut milk
2 bay leaves
1/2 teaspoon ground turmeric
1 pinch salt
DIRECTIONS
Lightly pound the lemongrass stalk with a kitchen mallet. Combine the lemongrass, rice, coconut milk, bay leaves, turmeric, and salt in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally; reduce heat to low and simmer until all liquid is absorbed, about 25 minutes. Remove bay leaves and lemongrass before serving.
http://allrecipes.com/Recipe/Lemongrass-Coconut-Rice/Detail.aspx?src=etaf
Banana Pancakes
Banana Pancakes
2 ripe bananas
1 egg
1 cup buttermilk
2 Tablespoons oil
2 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon soda
2 teaspoons baking soda
1/2 t xanthan gum
1 1/2 cup rice flour (brown)
Mix together in above order (always mix the xanthan gum with the flour well before adding it to liquid.) Scoop batter (a generous 1/3 cup) onto a preheated, greased skillet. Cook on medium, flipping once, until golden brown.
Notes: Thin with milk until the batter is desired consistency. If the batter turns out too thick, the pancakes will not be able to cook all the way through and will burn on the outside. If the batter is the right consistency, but the pancakes are still burning on the outside and too gooey in the middle, turn down the temperature and cook them for longer. And try to flip them only once. The riper the bananas the better. I tried mixing up the recipe with cinnamon and vanilla- but then you can't taste the banana flavor. You can substitue pumpkin, or applesauce for the banana, and I would add spices with those changes. This recipe works without xanthan gum, but you have to make the pancakes very small or else they won't hold together. Buttermilk substitute: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Let sit for 5-10 minutes before adding to recipe. Also, because these take so long to cook (it might just seem that way to me, being impatient and hungry,) to speed up the process, I use run two skillets at the same time and cook them twice as fast- unless of course- you have a griddle.
Pancakes (my mom's recipe: adapted- in case you are out of bananas)
1 egg
1 cup (plus some) buttermilk
2 T oil
1 T sugar
1/2 tsp salt
1/2 tsp soda
2 tsp baking powder
1/2 t xanthan gum
1 cup rice flour
Beat egg, add buttermilk and stir. Add oil, sugar. Mix salt, soda, baking powder, xanthan gum, and rice flour together, then add to buttermilk mixture. (I usually add more buttermilk of batter will be too thick.)
2 ripe bananas
1 egg
1 cup buttermilk
2 Tablespoons oil
2 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon soda
2 teaspoons baking soda
1/2 t xanthan gum
1 1/2 cup rice flour (brown)
Mix together in above order (always mix the xanthan gum with the flour well before adding it to liquid.) Scoop batter (a generous 1/3 cup) onto a preheated, greased skillet. Cook on medium, flipping once, until golden brown.
Notes: Thin with milk until the batter is desired consistency. If the batter turns out too thick, the pancakes will not be able to cook all the way through and will burn on the outside. If the batter is the right consistency, but the pancakes are still burning on the outside and too gooey in the middle, turn down the temperature and cook them for longer. And try to flip them only once. The riper the bananas the better. I tried mixing up the recipe with cinnamon and vanilla- but then you can't taste the banana flavor. You can substitue pumpkin, or applesauce for the banana, and I would add spices with those changes. This recipe works without xanthan gum, but you have to make the pancakes very small or else they won't hold together. Buttermilk substitute: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Let sit for 5-10 minutes before adding to recipe. Also, because these take so long to cook (it might just seem that way to me, being impatient and hungry,) to speed up the process, I use run two skillets at the same time and cook them twice as fast- unless of course- you have a griddle.
Pancakes (my mom's recipe: adapted- in case you are out of bananas)
1 egg
1 cup (plus some) buttermilk
2 T oil
1 T sugar
1/2 tsp salt
1/2 tsp soda
2 tsp baking powder
1/2 t xanthan gum
1 cup rice flour
Beat egg, add buttermilk and stir. Add oil, sugar. Mix salt, soda, baking powder, xanthan gum, and rice flour together, then add to buttermilk mixture. (I usually add more buttermilk of batter will be too thick.)
Pop-up Pancakes
Rice flour Pop-Up Pancakes
6 eggs
(3 Tablespoons sugar) optional
1 1/2 cup milk
1 1/2 cup rice flour (brown)
4 Tablespoons Butter (more or less if you want)
Preheat oven to 375. Place unwrapped butter in a 9X13 glass dish and put it in the warming oven.
Beat eggs. Add sugar (optional). Slowly add Milk. Mix in the rice flour. Pour batter into pan with melted butter. Bake for 20-25 minutes.
Notes: Pop-up pancakes, aka german pancakes, were a staple in the Romney kitchen when Benjy was a wee lad. Xanthan gum didn't work- the pancakes wouldn't "pop-up" for some reason. Any milk substitute will work fine. Serve with lemon juice or fresh fruit and powdered sugar, or maple syrup, or jam.
6 eggs
(3 Tablespoons sugar) optional
1 1/2 cup milk
1 1/2 cup rice flour (brown)
4 Tablespoons Butter (more or less if you want)
Preheat oven to 375. Place unwrapped butter in a 9X13 glass dish and put it in the warming oven.
Beat eggs. Add sugar (optional). Slowly add Milk. Mix in the rice flour. Pour batter into pan with melted butter. Bake for 20-25 minutes.
Notes: Pop-up pancakes, aka german pancakes, were a staple in the Romney kitchen when Benjy was a wee lad. Xanthan gum didn't work- the pancakes wouldn't "pop-up" for some reason. Any milk substitute will work fine. Serve with lemon juice or fresh fruit and powdered sugar, or maple syrup, or jam.
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