Wednesday, March 15

G-F Caramel Turtle Pie

 In honor of Pi Month of the Century on Saturday   3.14.15  at 9:26.53 am and pm.  Eat it twice!  

PI month   3.14    It's Pie Month All Month, not just one day!   Celebrate and Eat Pie!  

reposted from 11-2011

Thanksgiving Pie! I'm headed to another party--this one with new neighbors who think celebrating with pie on Thanksgiving is not gratitude enough. My kind of people!

Baked a g-f crust, layered in chocolate ganache, filled it with Grandma's vanilla pie filling and then topped it all with whipped cream, toasted pecans, caramel and more chocolate.

I hope it tastes as delicious as it looks. If so, I promise to find time tomorrow to post the recipe.



It was the belle of the pie ball. And I had to sneak a piece home for the photograph.

Reality Bite: I've got to remember to take my camera to these events--not for the people, but for the desserts! (Gonna be Awkward.)

I lined it with 1/2 cup of this ganache recipe and then cooled it in the fridge for a half hour. When the chocolate lining was solid, I filled it with the cream pie filling.

Then I topped it with real whip cream prepared as follows, inside a ziplock with the corner cut out.
1 cup heavy whipping cream
1/4 cup powdered sugar (the cream of tarter in powdered sugar helps keep the volume)
1/2 tsp. vanilla.

I used another 1/4 cup of the ganache inside a ziplock with the corner cut out to make the squiggles. If it gets too stiff, nuke it for another second or two in the microwave.

I used some leftover caramel icecream topping, but it was too thin for the topping and I was afraid it would melt into the pie. So, I put it in a microwave bowl, splashed in 2 tbs. heavy whipping cream, 1/4 cup brown sugar and 1 tablespoon of butter. I nuked this for about 1 minute until a drop of it candy tested (dropped into ice water) at about soft ball.

I cooled this and then drizzled it over the top of 1/2 cup toasted pecans.

Tuesday, March 14

G-F PI Day

In honor of Pi Day.  We feast!  Cream cheese, whipped cream, powdered sugar vanilla and left over oreo cookies. Ten minutes and we're eating PI
My son's quote, "Teach the Son to Pi and he will eat forever."  

Gluten Free Grandma's Heavenly Custard Cream Pie

For Thanksgiving!   I'm too busy to repost people.  After Thanksgiving is over, I will post my preparations.   For now, I'll just repost the ones I'm making myself.

reposted Sept 2013 for my husband's birthday pie:
first posted as a pie crust recipe on 1-7-2009

GRANDMA'S HEAVENLY CUSTARD CREAM PIE FILLING
2 1/2 cups milk 
1/2 cup heavy cream
3 eggs
1/3 cup cornstarch
1 cup sugar

Mix together and microwave  about three minutes (no longer using the tedium of the double boiler method) and whisk every thirty seconds until really thick and creamy. Add 1 teaspoon clear vanilla and cool under a film of plastic wrap.  
Finally after a Holiday trifecta, I achieved success! The pies were delicious.

I made crusts from Bette Hagman's (Praise be her name) Comfort Foods, Featherlight Pie Crust Recipe. (can't breech copyright, but here's a link.) I was so impressed with the ease.

And with the salt container correctly marked and the sugar reinstated as predominant, the Razzleberry Rhubarb was to die for, the pumpkin was smashing, the lemon meringue was fantastic and the homemade banana cream marvelous.

The fillings are not too impressive, for the most part taken from the back of the can, and side of the package label, but the Banana Cream is Grandma's homemade and it's delicious.

BANANA CREAM PIE made with bananas and
GRANDMA'S HEAVENLY CUSTARD CREAM PIE FILLING

2 1/2 cups milk 
1/2 cup heavy cream
3 eggs
1/3 cup cornstarch
1 cup sugar
Mix together and microwave (no longer using the tedium of the double boiler method) and whisk every thirty seconds until thick and creamy. Add vanilla and cool under cover.

Pour into baked pie shell layered amid bananas and top with fresh whipping cream!
It's heaven!

Monday, March 13

Mom's Pie Crust - Made GF

IT'S PI DAY!    And in honor of pi day we're baking pies for our church linger-longer.  It's a tradition in many Christian churches here in Oklahoma and across the nation to stay after church for a potluck and visiting.

Our particular ward just started our first linger-longer last month and it was so successful, (snide g-f remarks aside) that we're doing it again this month.

So I'm taking frito pie ( chili ladled over corn chips--an Oklahoma exclusive as far as I can tell) and  lemon meringue and chocolate peanut butter
cream.  We'll see how it all turns out.

Chocolate ganache on the crust then 1/4 cup peanut butter added into the cream filling and whip cream atop.   I haven't perfected stabilization of the whipping cream with gelatin process.   (A work in progress.)



pie crust reposted from 2011 and 2016


I've tested everybody's g-f pie crust recipe except Mom's. Today, I'm resurrecting Mom's recipe from the depths of the recipe avalanche and trying it G-F.

2 1/2 cups g-f flour (I used my healthier Featherlight Mix)
1/2 teaspoon of xanthan/guar gum (can be omitted but the crust will be crumbly)
3/4 cup cold butter or margarine

I put these ingredients into my Kitchen Aid with the paddle attachment and turned it on low until the mix began to look like cornmeal.


I mixed up the following wet ingredients:

1 egg beaten
1 tsp. vinegar
4 tablespoons ice water

I slowly added these ingredients into the revolving mixer until the batch looks like it will form a ball.

I dumped it out, quickly formed it into two balls and rolled them in plastic wrap and cooled it in the fridge for an hour.

I flattened the dough ball and then rolled it between plastic wrap with a rolling pin. I peeled off the top layer and flipped the rest into a pie pan, then peeled the other wrap off. If it cracks, gently push it back together. This dough is very forgiving and it does not become tough. (no gluten!) If I want a fancy edge, I double layer the edge. Usually I just use fork tines to make a edge design (like Momma did). I prick it with a fork for steam release.

I baked it today at 425 for 15 minutes - just until barely browned.

The dough does not shrink, so there is no need to bake it with pie weights. It's beautiful!!!




Saturday, March 4

Chicken Tortilla Soup Mix

I needed a quick soup for the service event and this one fits the bill great.

I made up this recipe from the back label of a great purchase from a gourmet farmers market in 2010.

Try it.  Replicate your favorite purchase --and save bucks!   Remember, food manufacturers list ingredients from largest to smallest.

Good Luck!









-----------Chicken Tortilla Soup Mix-----------------------

2 T. chicken bouillon
1 t. onion powder
1/4 cup masa harina (corn flour w/lime)
4 T. powdered cheese (like in Kraft Mac & Cheese) (or 1 cup sharp cheese chunks)
¼ tsp. oregano,

1/2 tsp. salt
1 cup nonfat dry milk,
1 tsp. parsley
1 t. minced garlic
½ t. chili powder
1 t. lemon pepper
½ tsp. dry cilantro

Add MIX to

1 can diced chicken or 1 c. shredded cooked chicken

1 can diced tomatoes

1 cup milk (powdered or non-dairy creamer works great)
4 cups water

Heat to a boil, reduce heat to a simmer and cook 10-15 minutes stirring often. Serve with tortilla chips, shredded cheese, sour cream or diced avocados.

Reality Bite: Or in a pantry pinch, serve it all by itself. It's delicious.
__________________________________
First posted 12-4-08 More Mixes for Christmas

GF Mixes for soup, spice mixes.

My daughter, away at college, can't wait for her care packages. She wants GF Mixes from home.

Don't forget the appeal of quick mixes for friends. I sent a basket to a basket swap and it was the prize gift.

These seasoning packets are really great and this soup mix is really fabulous.

_________________________________________

I haven't pulled together many soups for Winter, yet we love them.

(Unless you count the one I threw together the day we left Utah out of leftovers--ham, quinoa, broccoli, onion, cauliflower, spaghetti sauce-- from the refrigerator. That one was another once-in-a-lifetime gastro-piphany. Delicious! Anyway...)

While it's nice to fly home from vacation in two hours instead of driving here in 20, the home cupboards are still just as bare and until I go shopping, there seems to be naught to eat! Yet, without a visit to the grocery, and in just two minutes I can mix up soup and then merely wait for it to heat.

I can't seem to get into the jive of January cooking yet--too much cooking done over the holidays--yet family still has to eat. Phew! So I'm rooting out the staples and the easy mixes that I already have made up.

My Kind of January Cooking!


Wednesday, February 1

GF Chocolate Crackles

First posted 9-28-10   Still delicious.

I just rebaked chocolate crackles for the most recent family reunion and the newest recipe modification turned out delicious.  I baked some 12 minutes and some 10, just so I could have some crispy and some chewy and delicious.

I started with the world's standard cookie recipe

1 1/2  cup sugar
1/2 stick butter
2 eggs
1 teaspoon vanilla

Blended until light and fluffy.

I then added this dry mix.

1/2 cup baking cocoa (I use dutched just because it's so dark.)
1 tsp. xanthan gum
1 tsp. baking soda
1/8 tsp. salt
2 1/2 cup to 3 cups flour.  (Any gf flour should work--I used my wholegrain mix.
(Add just until a ball can form.)

Roll balls in powdered sugar.  Place on cookie sheet and bake at 350 for ten-12 minutes.

--------------------------------------------------------------previous post--------------------------


The biggest bowl in the house--the big green Tupperware was the bowl of choice when I baked cookies as a kid. Mom never let us bake any cookie unless we did it in a triple batch. "Otherwise," she said, "it's a total waste of time."

True, with nine of us children, most of the cookies would be disappear as soon as they came out of the oven. After two or three batches, most of us would have slunk off in guilty happiness with two or three in hand.
And feigning exhaustion after sheet ten, I would have been dismissed to snack on my handful with a book. Mom would be forced to finish the last batches and pack some off to the freezer disguised as green beans.

Here is her recipe:
1/2 cup butter
3 squares baking chocolate (melted)
2 cups sugar
4 eggs
1 tsp. vanilla
2 cups of flour
1 tsp. baking powder
1/2 tsp. salt

I planned to switch to GF flour and add xanthun gum. Certainly it would be delicious.

Here are my CHOCOLATE CRUMBLES, which is what results when:

Out of butter, I substituted shortning,
out of baking chocolate, out of cocoa, I substituted chocolate chips
out of my GF flour mix, so I substituted two other kinds
In the rush, forgot the leavening and the xanthun gum.

This is what results, and it's still very delicious. HA!


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

http://sallysbakingaddiction.com/2016/06/09/raspberry-almond-buttermilk-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!

http://www.culturesforhealth.com/learn/natural-fermentation/introduction-culturing-fermenting-fruit/

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.
ingredients
  • 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
instructions

  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