Thursday, July 6

Old Fashioned School Lunch Peanut Butter Bars

Ingredients 

1 cup confectioners' sugar
2 1/2 cups crispy rice
1/4 cup vanilla protein powder 
8 tablespoons (1 sticks) unsalted butter
1 cups smooth peanut butter,
1 teaspoon pure vanilla extract
One cup semi sweet chocolate chips

DIRECTIONS
Line a 9-inch square baking pan with parchment paper.
In a large bowl, mix the crispy rice cereal with the confectioners' sugar and protein powder. 
In another small bowl, whisk the melted butter with the peanut butter and vanilla extract. Add the peanut butter mixture to the cereal mixture and stir until the cr
umbs are evenly moistened. Pour the  mixture into the prepared pan and press into an even layer.
Refrigerate until firm, 30 to 45 minutes.
Cut into 16 even squares. Store the bars in the refrigerator in an airtight container until ready to serve.

Monday, July 3

GF Lemon Bars


Updated shortbread cookie crust link. https://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=544438




RePosted from 7-14-11 


Family Reunions!  I love them and didn't realize how much other people anticipate the food that I bring to these reunions until this year when at two different reunions, I was asked why I had not brought specific things.

AS IF I EVER REMEMBER, what food I bring to anything from the day before!  That would be miraculous.  So, I promptly went home, made lemon bars and gaspacho soup and took them to the next party, where the guests recalled with salivatorial joy the fruit pizza from last year.  Oh Well, Can One Never Win? 

In spite of the disappointment, once again, they managed to lick the platter though.  Delicious!

  
Recipe update: July 2011-- I have made this twice since the initial invention and when I made it this weekend for the family reunion I pressed half a batch of the recipe for (Living Without's shortbread Lintzer cookie recipe) into the 9 x 13 pan, which I had lined the pan with wax paper. The crust does not expand, so make your own judgement as to how thick you want it.

I baked the rest into shortbread cookies, but be very careful not to overbake these. They do not brown without added sugar atop. If you bake them too long, they will suck the moisture out of your mouth like sand in the Sahara and they crumble like it too.

2012 Update:  Raspberry Rhubarb filling!  Is Yum!

Back to the story:

The wax paper allowed the bar to slide out easier when it was cut and served. I baked the crust until just browned around the edges and while it was hot, I added the filling. I cut the sugar a little--I do love a tart lemon bar.
--------------------------------------------------------best of luck with yours.

First posted 3-4-11.

This recipe took honorable mention in the dessert contest at the church chili cookoff tonight.
I think it's a keeper!

4 eggs and 2 egg yolks wisk until frothy, add
2 cups sugar, (I cut it to 1 1/2 for tartness)  blend well, add
1/3 cup rice flour,
1 cup lemon juice (4-6 fresh squeezed)
1 Tablespoon lemon zest

I mixed this up and poured it over the prebaked crust (Living Without's shortbread Lintzer cookie recipe) in a 9 x 13 pan and baked it for 30-35 minutes (until the center is set). Cooled then dusted with powdered sugar, it tasted so good that I'm certain it has absolutely no redeeming nutritional value. But boy, was it delicious!

I've been told to bake lemon bars in a foil lined pan and after it's cooled, lift the entire thing out and then slice and peel the foil off, but this one didn't stick to the pan too badly.

Tuesday, June 27

Asian Chicken Cabbage Salad

http://reluctantentertainer.com/asian-chicken-cranberry-salad/


This one is a keeper!  Delicious!  Watch the video.

Who looks at a recipe and says, "What are those black things, black sesame?  Who has that?"
That same person goes to her freezer and looks in the door and sees black sesame seeds.

asian2

Sunday, May 14

7-Layer Mediterranean Dip

Delectible dip with a distinctive Mediterranean slant.  Serve with chips, flax multigrain crackers, or with my favorite g-f foccacia bread recipe.  



  • 1 cup prepared hummus  (Made with a scoop of red pepper pesto for zing.)
  • 1 cup shredded mixed greens
  • 1/2 cup chopped tomato
  • 1/2 cup chopped cucumber
  • 2 tablespoons chopped red onions
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped kalamata olives




G-F pita chips can be made by slicing Udi's bagels, laying slices onto a cookie sheet and spraying with veg. oil and sprinkling with garlic salt. Bake at 350 for 10 minutes until lightly browned.


Tuesday, May 9

Asian Cucumber Cashew Salad

Today I've joined a group of women to create sanitary kits for girls.  daysforgirls.org
So we're sewing, eating, but mostly talking. 
As with all service, "It's the process, not the project," that is most important.   

·         2 large thin-skinned asian cucumbers (about 1 1/2 pounds), sliced thin.. (I'm sure regular cucumbers would work fine.)
·         2 red, yellow, or orange peppers  (diced)
·         3 tablespoons seasoned rice vinegar
      1 teaspoon sugar (I used agave.)
    1 tablespoon soy sauce
·         1 small garlic clove, minced or pureed
·         1 teaspoon minced fresh ginger
·          teaspoon cayenne (more to taste)
·          Freshly ground pepper
·         2 tablespoons dark sesame oil
·         3 tablespoons sunflower oil or grapeseed oil
·         ½ cup cashews chopped
·         1 bunch scallions, white and light green parts, sliced very thin
·         2 tablespoons chopped cilantro    
  • Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.  Add chopped nuts and peppers.  
  • Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grape seed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.




See? GF Hamburger Buns



The g-f kids are visiting and so we're baking like crazy.  I just made the bread mix recipe, pressed it into my bun pans and baked up the most delicious buns for dinner.

I'm a happy, fat girl.



The Buns that won't last until burgers can be grilled. Did I say?

Monday, May 8

GF 15 minutes Doughnuts ? ? ?


THE GF KIDS ARE IN TOWN
AND WE ARE EATING LIKE KINGS!!!!


First posted 3-27-12

Delicious G-F Doughnut Holes

I've been on pinterest again... 16 pins sitting in my draft portion of my blog just waiting to be recipe modified or tested. STOP ME!

The most recent is the doughnut craze. I can tell that the craving has overwhelmed me when 4 of the 16... that's 4/16 or 1/4 for those of you homeschooling with me...
-------------------------------------
Aaaagggghhhhh,
anyway, it's apparent that a disproportionate number of posts are about doughnuts, so it's time to bust out the deep fryer and hustle up a batch.

The other doughnut recipe I tried this month wasn't as good as I wished, even rice krispies can't salvage that recipe. So I was cautious about the 15-minute doughnut recipe that I pinned, because right at the start, the author admits that they aren't as good the second day.
We G-F'rs know that if normal food isn't good the second day, gluten-free food probably wouldn't be good the first day! So instead of using her recipe, I used my own. It was fast, and aside from the rise time, they really only took 15 minutes to mix up.


Take your favorite bread mix (I used my recipe for healthier featherlight bread modified from Bette Hagman's - Praise Be Her Name) and added two extra tablespoons sugar.

I've used Gluten-free Pantry's sandwich bread mix before and I think it would work well in this recipe too.


Mix up the bread mix using 1/4 cup less water. The dough will be scoopable, yet still soft and squishy. Scoop out balls (using a floured melon baller or cookie scoop) and place gently on rice-floured wax paper, rolling into soft balls.

Set aside to raise 15-20 minutes while the oil heats.

I used regular canola oil, heated to 350. (If it gets hotter, pull the plug--as too hot means doughy centers)

I dropped them bottoms down.  Then fried them til brown, they almost rolled over by themselves.  Drained them on papertowels, rolled in cinnamon sugar or powdered sugar. Waited until cooeler to dip in a powdered sugar glaze.


And Then I Ate Every Single One - except for the ones that the youngest son got to first.

Delicious!  Make 40 doughnut holes.

Reality Bite: I did make the husband reserve one to see if they were as good today and when he ate it this morning, he affirmed that yes, second day, just as delicious!

_______

G-F doughnut recipe that is fast and easy and cheap? The last week of vacation Mom and I fried g-f doughnuts.  We delivered a plate to the neighbors, who mistook them and the whole non-gf family gobbled  them up.  The GF friend got NOTHIN'.   MY POINT?  They loved them!  I had to send over g-f carrot cake to make up.  

PIZZA, BEST PIZZA CRUST (Thus Far)






    Delicious Pizza that stands the test of time... meaning that I just unearthed a package of this mix deep in the bottom of the freezer (cleaning day) and I whipped it up, pressed it out, baked it and we are again eating delicious pizza.

(Don't ask about college guy's samurai haircut and the pirate patch.  He's an enigma.)

Last posted 1-28-09

Pizza Flour Mix
3/4 cup rice flour
3/4 cup tapioca flour/starch
1/3 cup dry milk
1 Tablespoon sugar
1 teaspoon salt
2 T. dry egg solids
1 1/2 tsp. xanthun gum
1 Tbs. egg replacer (optional)
1 tsp. italian seasoning
1 T. corn starch or modified food starch (I used MaxiGel)
1 t. lecithin

TO MAKE PIZZA Recipe

2 cups of the pizza flour mix
2 egg whites
1/4 cup canola oil
2 1/2 tsp. yeast
1 1/2 TBS olive oil
3/4 cup warm water

Mix these ingredients together and then pat onto a pizza pan. If you want it thinner, pat onto a greased 13 x 17 jelly roll pan. Remember to bake half way (about 10 minutes) before you add the toppings.

My newest success! PIZZA!

I am so tired of trying every mix out there and being disappointed. I figure that I can mix up my own failures cheaper than using any mix.

But... But... I tried once more. Deep in the furthest depths of the pantry, I stumbled on a long-forgotten mix that I purchased while I was traveling through Utah. AND THIS IS IT!

I love this mix. It has a strange consistency when mixed up. Kinda like a flubber, but the crust was crusty, not flat, browned nicely and not soggy! This is pizza crust that can be picked up and tastes so close that the boys agreed, "It's the best yet!"

Unfortunately, when it is gone, it is gone,

and while I wait for the order to arrive, (Blue Chip Foods http://www.glutenfreebcg.com/) I took the ingredient list and tried to make my own from the amounts listed and this is what I came up with. It's slightly different dough texture, but it really is delicious.

The key might be the baking method. I bake it by setting the pizza pan on top of a heated pizza stone on the top shelf of my oven (top shelf might not work in yours--unless you too have an old, crusty oven). Heat the oven to 500 then reduce the heat to 400 to bake.

But try it! And once again test the Celiac Creed: "One fabulous success is worth yet another potential failure."

Pizza Flour Mix
3/4 cup rice flour
3/4 cup tapioca flour/starch
1/3 cup dry milk
1 Tablespoon sugar
1 teaspoon salt
2 T. dry egg solids (or an egg I guess)
1 1/2 tsp. xanthun gum
1 Tbs. egg replacer
1 tsp. italian seasoning
1 T. corn starch or modified food starch (I used MaxiGel)
1 t. lecithin

TO MAKE PIZZA Recipe

2 cups of the pizza flour mix
2 egg whites
1/4 cup canola oil
2 1/2 tsp. yeast
1 1/2 TBS olive oil
3/4 cup warm water

Mix these ingredients together and then pat onto a pizza pan. If you want it thinner, pat onto a greased 13 x 17 jelly roll pan. Remember to bake half way (about 10 minutes) before you add the toppings.

NEW Addition! Then slide the pizza off onto your preheated pizza stone! That makes a delightful crusty on top and bottom pizza!

Sunday, May 7

NYTimes Chocolate Chip Cookie G-F Tweek

This recipe came highly recommended so I want to see how it TWEEKS G-F with my whole-grain flour mix.  

I exchanged both of the flour types cup for cup with my whole-grain flour mix, and added one teaspoon xanthan gum.  Every other ingredient was the same.   

It passes the first college-bound guy test--the dough is delicious and the cookies are in the oven. 

They're out-- and GONE! 


 I baked them 12-15 minutes, they are browned nicely and I've eaten the batch.  Sheesh!  I safely placed the rest of the dough in the refrigerator to see if 24-36 hour refrigeration (as the recipe suggests) improves the cookies.  What will really happen?  Yup, the dough will be devoured.  

 http://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?utm_source=yahoo-food&utm_medium=referral&utm_campaign=content-partnerships

Then the NYTimes goes and locks their site.  Thanks Brown Eyed Betty for reposting it.

3 2/3 cup g-f flour

1¼ teaspoons baking soda

1½ teaspoons baking powder

1½ teaspoons kosher salt

1¼ cups ( 2 1/2 sticks) unsalted butter, at room temperature

1¼ cups light brown sugar

1 cup plus 2 tablespoons  granulated sugar

2 eggs

2 teaspoons vanilla extract

2 cups dark chocolate chips, 

Sunday, April 23

ALMOND POPPY SEED MUFFINS


lasted posted in August 2008

2013

As I'm baking up a muffin menagerie, I've resurrected this muffin recipe, dusted it off and am eating it until I'm full.  I have unearthed 39 muffin recipes that have been posted on this blog, everything from cajun corn to jalapeno bacon and cranberry chocolate.  There are some delicious muffins to be eaten and I'm really glad to be in the muffin mode again.

These are to die for. Even better when I add a touch of lemon.

Sorry, I made up the recipe from off the back of a big bag of poppyseed muffin mix, so you are stuck with huge increments. Think of it this way... you can make them for all your friends too... forever.

I keep this mix on the shelf and use 1 3/4 (updated 1-2013) cups of it for the muffins.
Mix:
1/2 cup sorghum,
3/4 cup garfava or buckwheat flour
1 cup tapioca flour,
1 1/2 cup potato starch
1 1/2 cup sugar,
4 Tbs. poppy seeds
2 T. baking powder,
4 teaspoon xanthun gum
2 t. salt,
2 t. soda
1/4 cup dry eggs,
1 Tablespoon potato flour, not starch (optional, who always has dry potato flakes to grind?)

Take 1 1/2 cup of this mix and add to 2 eggs, 2 T. oil, 1/4 cup buttermilk and 1/2 cup milk, with 1 t. almond flavoring and 1 T. lemon juice (optional).

Makes 36 mini muffins.

Sunday, April 9

GF CF sugar-free faux Cream cheese Carrot Cake Balls

Cream cheese cake balls that are dairy-free, sugarless, gluten-free, grain-free, healthy, raw and delicious?

And about which the 14 year old says,  "Okay Mom, they are not terrible."  Woot!  High praise indeed.

The impossible dream?  Well, maybe.  It's all true, except for the cream cheese. There is none of that in the recipe, but I made these and asked the guys what they  reminded them of and they came up with the name.  

Actually they said they tasted pumpkin too, but I thought that was really stretching it.  

Who knew dates are the secret ingredient?  None of the guys and they will not!  

3/4 cup carrots, peeled, diced (2 or 3 full sized)
4 dates (pitted and diced)
1 teaspoon minced ginger root (I use the stuff from the jar in the fridge)
1 teaspoon cinnamon
1 teaspoon orange extract
1/2 cup pecans

I have a good food processor, so I did it all together using my processor blade, but try chopping the carrots first then remove and do the rest and add the carrots to thoroughly combine into a dough.  I used my handy-dandy melon baller and then rolled them in coconut.  

This is the birthday cake ball recipe that my dear friend Pam researched and fed to me for my September birthday.  It's taken a month to get it replicated.  I hope you love it as much as I do.    

Reality Bite:  And for the record, I still do not like dates... alone. (hee,hee.)

Last posted 10-29-13

Monday, April 3

GF Thin Mint Cookies

GF deliciousness in a simple Thin Mint Chocolate Cookie. Fast and easy, literally a dump-together-and-bake it recipe.

Teaching the new D-I-L this weekend how to make the son's favorite cookie ever.  Success.  She has talent so it didn't take much.

I give Gobsmacked all the glory.  For years I have used her recipe to death.  If I had posted a note every time I used her recipe to make a version of her gf cookies, this blog would be subtitled "GF Oreo Obsession."  Pie crust, cake balls, torte, thin mints, standard oreos... I have even converted it to a mix for gifts with a note, "Just add a stick of butter and an egg for cookies."  Type oreo in the search bar of this site and you will get a sampling.

Gobsmacked's recipe really is great, but each time I use it, I have to remember all the tweeks I have made to the recipe to conform to my pantry stores and my quicker method of mixing. After so much modification, I think I can claim that this recipe is no longer original and it is enough different to be posted on my site without infringement. (This is also to help my Mom who can't seem to manage to find the recipe on its linked site.)

1 cup sugar
1/2 cup dutched cocoa (dutched is what makes cookies authentically dark, but you choose.)
1 1/4 cup g/f flour (I use my healthier grain mix--but I have used others successfully.)
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon salt

Combine all the dry ingredients and set it to mix in the heavy duty mixer.  Add the following:

1 egg beaten, 1/2 cup butter softened, 1 tsp. vanilla.

Blend until the crumbly stuff coalesces into a big dough ball. I scoop out smaller balls with my melon baller and flatten with the bottom of a cup layer with plastic wrap to stop the sticking.  Bake at 350 for ten minutes. When they come out of the oven, give a final smash with the metal spatula (in UT called a hot cake turner).

Today I am making thin mints again.  I melt chocolate chips in the microwave, add a drop of essential oil (peppermint) and slather a layer over the bottom cookies.  Then I press them onto a layer of waxed paper so they pull off nicely when cool.  For the top accent, I use a baggie to melt more chocolate chips in the microwave to swirl over the tops.

Maybe next I could add a layer of caramel under the chocolate... Ah the GF Potluck and Christmas cookie exchange is coming!

Last posted 12-23-10

2008 memories:

I'm really into the gift a day during the holiday season. When one gets only one gift per day (like the Jewish tradition) rather than all of them at once, I find that I have the time to appreciate each one more. The first day I got a great pair of winter shoes, (I did order them myself, but still a gift!) the next day I purloined a beautiful neck scarf from the daughter (who will not need it in Hong Kong). I wore it all day and had to stave off people in Park City who tried to buy that piece of artwork right off my neck.

It's been delightful, but the best so far has been the gift from the college boy who made THIN MINTS! YES, the exact thing from the GIRL SCOUT COOKIE MEMORY!

They are delicious. He made them from the Oreo Cookie recipe, then dipped them in melted chocolate mixed with one half tsp. of peppermint extract.


I AM IN HEAVEN -- Happy Holidays!!!!