Monday, December 19

G-F Gingerbread House Cookie Recipe

 We are headed to family parties for Christmas and the activity for one of them is a request for  gingerbread house decorating competitions.  That means I need to take  three g-f gingerbread houses.  So here I go... baking them.

  • 1/2 cup  packed light brown sugar
  • 6 tablespoons  unsalted butter, at room temperature
  • 4 tablespoons   molasses
  • 1 tablespoon  honey
Blend sugar, butter until fluffy.  Add molasses and honey and then add:
  • 1 egg  at room temperature, beaten
  • 1/2 teaspoon pure vanilla extract
Mix dry ingredients together and add slowly to the blended egg mixture.
  • 2 1/2 cups  all purpose gluten-free flour (I used my own Healthy Grain mix)
  • 1 1/2  teaspoon xanthan gum (omit if your flour blend already contains it)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
Mix together until it comes together to make a nice dough.  

I rolled the dough out onto a jelly roll pan lined with plastic wrap.  One big wide surface.  This recipe filled an entire pan.  

YES, PLASTIC WRAP.  My photo shows freezer wrap, and I promise you, I tried waxed paper and none of them work as well as just plain plastic wrap, top and bottom.  It just peels off easier.  

  Cool the dough in the fridge or freezer.  Peel off the top layer of plastic wrap and cut the dough into cookies or into shapes for gingerbread houses.  Chill again until dough can be handled and transferred onto cookie sheets.  
LINE THE COOKIE SHEETS with parchment so the cookies will remove nicely.  

Bake immediately at 350 degrees for 8 minutes.  The cool temperature dough helps the shape to maintain.    Let cool and remove from pan and paper.  

I had to recut the shapes for the gingerbread houses while hot so they were more uniform to the pattern.   

Cool and store between layers of paper until used.    Watch for the photos of the gingerbread house winners!  To be announced.  


Cranberry Almond Breakfast Scones

Well, that recipe is a keeper.   I did everything the same except substituted cup for cup for gluten-free flour and added 1/2 tsp. of guar gum.  (I used my healthy grain mix.)

It was really nice to have sour (berries) contrast with the sweetness of the dough and glaze.  This made delicious muffins, but the liquid was too much to make a mold-able scone dough.  So, I whipped out the mini-muffin tins and dropped them in.  Then they baked about 20 minutes--just until the tops were just solidifying.  These were delicious last night, but required a ten-second nuke in the microwave to again make them as delectable this morning.

It could be that my healthy grain flour mix is heavy on starches and we all know that starches age out overnight.  I'll keep working on this, but until then, enjoy.

Okay, just out of the oven I trashed the less-carb day and ate three of them immediately.

Saturday, December 17

Christmas Salsa

Cranberry Christmas Salsa adds such a unique flavor to the season that I find myself eating it by the spoonful.  

 Some people keep nog in the fridge for sneaking/snacking over the holidays, I keep this! And I'm making it tomorrow to take to the GF POTLUCK PARTY and to EAT ALL SEASON!

First Posted 12-10-08, but it is such a tradition that I'm posting it again today.

This recipe has inspired a great tradition. Every year I misplace this recipe and I have to hunt for it. I start looking for it in the most improbable place and work my way to the most likely. It takes a couple of days, but that's how I start the cavalcade of Christmas cleaning.

And, if it doesn't turn out to be where I expected, at least the process wasn't all in vain!

1 Tablespoon. fresh cilantro chopped
1/2 can pickled jalapenos (vary for hotness)
1 red pepper chopped
1 green apple (granny smith)
1/2 red onion chopped
1/2 to 3/4 cup sugar
1 bag cranberries chopped (fresh or frozen)

Chop everything, mix together and refrigerate.

This is a spicy and delicious addition to Christmas tradition.

Friday, December 16

Citrus Mirepoix

Family Christmas Food Tradition?
Here's another of ours.  

Mr Darcey and I are on our fourth pot of this magnificent food this season.  We can peel and section grapefruit like nobody's business.  I think of it as not only a wonderful food cleansing option for the holidays, but the acid is a nice exfoliate for the fingertips after peeling and sectioning ten of them.

Four large grapefruit, sectioned and defibered.
Four large oranges, sectioned and sliced up.
One can pineapple (or fresh if available) chunks and juice.
Combine these and serve chilled. It's delicious for breakfast. You could serve combined with sparkling water if so inclined.

Reposted from 5-9-9

A case of handpicked Florida citrus was delivered to my doorstep yesterday. You know, the oranges that are skanky on the outside and ambrosia in the middle. The juice of handpicked oranges is a shotglass of pure sweetness!

It's the end of the season, yet I cannot squander such deliciousness. I dug out a Christmas recipe that will become a transition tradition for our family in May.

-------------------------------------UPDATED HEALTH OPTIONS---------------------------------------------

REALITY BITE:   Or if you have been cycling the fruit through the same juice for a couple weeks, natural fermentation may take place and you can have a little bubbly-ness in the juices naturally.
Fermented fruits are Good For You!

Reposted from 5-26-09

Thursday, December 15

Pineapple Cream Cheese Stuffed French Toast

reposted from 2-2-9     
This can be adapted to any size serving. Use pineapple cream cheese, or make your own with crushed pineapple added to cream cheese. Spread between two slices of GF bread. (I used Bette Hagman {Praise Be Her Name} Basic Millet Recipe) (My non-gf friends love that bread straight.) Pour egg mixture over toast in a small pan and bake.

It is so delicious!

Actual recipe coming tomorrow, when I'm home for 10 more minutes than today!!!

1 8 oz container soft cream cheese (pineapple flavored or chop up pineapple to make your own)
16 oz. bread, sliced

4 eggs
1 cup milk
1/4 cup sugar
1/8 tsp. salt
1/4 tsp. cinnamon
2 tablesppoons butter, melted.

Spray a 9x13 pan, with cooking oil.  Spread cream cheese on bread and press two slices together in a sandwich.  Place filled sandwiches into the baking dish.

Beat all other ingredients together and pour over sandwiches in dish.  Let stand for 10 minutes or refrigerate overnight.
Bake at 400 degrees for 25-30 minutes or until golden brown and firm.

Friday, December 9

G-F Christmas WAFFLE Love Copycat Recipe

Christmas Food Traditions from 2015
Delicious Danish Breakfasts   

We are at least 25% Danes and so we love that delicious food.  

Waffles for Christmas morning and although my regular recipe is delicious and easy, I thought that we needed something terrifically spectacular!   So it's Love.  

It's WAFFLE LOVE!  (See the facebook site for a delightful video of baking one.)

So here we go!  A g-f rip-off of my favorite food truck that once visited Tulsa. Article here:   I was so jealous of the guys gobbling one of their creations that I resolved there and then to make my own gluten-free!

Image result for waffle love truckThe secret to the love is that it's a DANISH WAFFLE called a LIEGE Waffle.   I think that means more fat and sugar than any other you have ever eaten!  But the secret is the large-grained sugar that crystalizes and puffs the dough into a thick, delightful and decadent crust.

If you get to Provo, Utah, I recommend going to their shop and enjoying the real thing.  They do gluten-free waffles at the store.  Meanwhile, at home we make our g-f version.
  • 3/4 cup warm milk
  • 1 1/2 teaspoons sugar
  • 2 teaspoons yeast
  • 2 large eggs, lightly whisked
  • 1/2 cup melted butter, softened
  • 1/4 cup honey
  • 1 Tablespoon vanilla
  • 2 cups gluten-free flour (I used my healthier grain mix)
  • 1 1/2 cup potato starch 
  • 1 teaspoon baking powder
  • 1/2 cup pearl grained sugar

  1. add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine. allow the yeast mixture to proof, or get foamy and puffy.
  2. in a large bowl, beat together the butter and the honey. add the eggs and vanilla. stir together and add the yeast mixture. Place in a standing mixer with the dough hook and add 2 cups of flour and the potato starch. mix until the dough is thoroughly incorporated, 
  3. Cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. the dough will need to sit on the counter and come back to room temperature before baking. Right before baking, fold in the pearl sugar. scoop into 8 to 10 balls and gently place on waxed paper to raise. 
  4. When the dough ball has rested for 15 minutes, pick up the paper and plop the dough off onto a medium hot, greased waffle iron.  Close and cook until golden brown and serve with nutella, butter, jam, or whipped cream and fresh berries.

    Image result for belgian pearl sugar

Thursday, December 8

Cranberry Fudge Recipe Evaluation

How To Seasonally Diet Successfully--Go to Lots of Parties!  

It's sounds so crazy, but this food philosophy works for me.

It's so hard to evaluate Christmas treat recipes while on a food refit!  It technically called a diet, but the word diet has taken on a whole new meaning than just going without food to lose weight. Diet means I'm modifying my food habits to promote health.

Once again, everything aches, so to improve my joint function and lower inflammation, I'm trying something different.  But the food refit bans all sugar!   I know, crazy to attempt this during the holidays, but I'm really just hoping to minimize the damages.
Not to worry!  Today I'm baking for a party tonight, so I feel confident that I have a place to deliver the results and still keep an eye on my prize.

Let's see how it turns out?

This fudge has a different texture than typical fudge.  It is creamy, yet has more of the feel of divinity but not as solid.  I enjoy it, but think that I may like it more with lots more cranberries.  I like the zip and tang of the berries contrasting with the sweetness.

Will I make it again?  We'll see.  It's not my most favorite, but we'll see how much of a crowd-pleaser it is tonight when I present them at the party.

Friday, December 2

Sausage quiche

Last posted 2-09-09  So it is time to pull out the recipe and make it again--and take a new photo.    Yum.

1 lb mild sausage cooked (not links)
6 eggs (slightly beaten)
2 c. milk
1 tsp salt
1 tsp dry mustard
6 slices bread, cubed (no crust)
1 c. grated cheddar cheese

Mix all ingredients and put in a 9 x 13 pan. Let stand refrigerated overnight. Cook at 350 for 45min-1hr.
Once again standard recipe using Bette's Basic Millet bread. Not dry, just delicious.

Friday, November 18

G-F, Zero Carb Low Fat, No Grain, Not Yucky Chocolate Cake

Unbelieveable?  Flourless, dairy free?    Too delicious to ever last for a photograph.  

Happy, happy, happy wedding for the son.  He's married a doll who is willing to learn to bake gluten-free.  This post is for her.  Maybe she can perfect this cake.  I am always struggling with it.  

This recipe came from my g-f sister DawnL.  Yeah, the baby who accompanied me on dates in high school is now teaching me about gluten-free.  

She sent this recipe:  Gluten-free Chocolate Cake that doesn't budge the insulin levels in her son, my Type 1 diabetic nephew.  This Is It!  She says that some days he eats the whole thing.  Gotta love that kid.

This whole process happens in my blender--easily and in less than three minutes!

I'm having a hard time baking this because I tweek recipes, but here goes.  

1  15 oz can of black beans, drained and rinsed

1/2 cup honey  (I have halved this, used date paste, and substituted with agave too.) 

1/4 cup oil - coconut or vegetable oil

5 eggs 

1/2 cup cocoa (I did not used dutched as it's too rich for me.)

1 Tablespoon baking powder 

1 Tablespoon soda 

dash of salt

1 teaspoon vanilla

Blend the mixture until smooth and pours like cake batter, not bread dough.  Add a splash of water if necessary.

I baked it at 350 25-30 minutes in an 8x8 pan just until I tapped the top and it sprang back.  It does not raise overly much.  

The homeschool kids gobbled it up this morning... however, I'm sure they are not renowned for a well-developed palate, pallet, palette?  Homophones!  Grrrrr.