Mom's Pie Crust - Made GF

I just went to a famous coffee shop here in Tulsa on Cherry Street and I'm just saying that even when splurging on Amish butter, your pie crust can be tough and YUCK!  So here I go, saving twenty-three bucks per pie and making my own again.  

Cheap and delicious.  And not that hard people.  

pie crust recipe 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!!!

______________________________


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 layered 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.)

Smoky Chipotle Pepper Sweet Potatoes

This one turned out really delicious and I prefer it to the sweeter potato casserole.

8 small sweet potatoes, peeled, diced, cooked (steamed or boiled and drained) and mashed,
1 tablespoon butter
2 teaspoons liquid smoke
1 tablespoon chipotle pepper seasoning
1/2 teaspoon salt
1/2 cup bacon fried, drained and diced

Stir it all up together and place in a casserole.  Bake 15 minutes at 350.   Or can be refrigerated and rewarmed by baking at 350 a half hour.

Mom's GF Crockpot Stuffing

first posted 2012 

My Momma's stuffing recipe made GF.  Delicious.  She has never made it in the crockpot, but with the family gathering taking up all the oven space, this works. 

1 cup butter or margarine  (melt and saute the onion and celery)  

2 cups chopped onion

2 cups chopped celery

1/4 cup chopped fresh parsley

1 teaspoon poultry seasoning

1 1/2 teaspoons dried sage

1 teaspoon dried thyme  (Mom never had thyme or marjoram, so it's optional) 

1/2 teaspoon dried marjoram

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

2 eggs 

12 cups dry bread cubes

4 1/2 cups chicken broth, or as needed  (Dia, if you make this veggie broth, Grandpa can eat it!)

Mushrooms are optional, as our family still find them fungal.  

12 ounces sliced mushrooms

Mix the whole thing together in your largest old tupperware popcorn bowl (You know it's green). 

Dump into a crockpot and cook on high 45 minutes to get to heat and then cook 3-4 hours on low.  

Delicious.  

GF Orange Rolls

GF Orange Rolls?

This morning - for the next party--Hey!

Parties are no longer my fault! Today's party is a church mix-n-mingle (designed to help shut-ins visit).

So, I modified the cinnamon roll recipe and made orange rolls.

2 T. orange zest (grated orange peel not the white)

1/2 cup sugar

1 recipe of g-f bread dough mixed up

I patted out half of the dough between greased

plastic wrap. I peeled the top layer off and sprinkled on the orange sugar mixture.

I used the plastic wrap to roll the dough over and over. I cut the dough in sections, plopped it into greased muffin pans and set it to raise.

I baked it at 350 for 12-15 minutes. (interior temperature of 190) Then frosted the rolls with glaze while hot.

Glaze

1 tsp. orange flavoring

2 tbs. milk

1 tbs. butter

1 cup powdered sugar

Stir up and drizzle over warm rolls.

Reality Bite: So, the rolls don't raise and you remember that you forgot the yeast, and you dump the rolls back into the mixer bowl, and then mix the yeast in and then put the rolls back into the pan, and leave them to raise, then bake them 12-15 minutes in a 350 degree oven. It's a pleasant surprise when they turn out delicious. And all is again, well with the world. It's reality.

Fabulous GF Chebe Dinner Rolls?

First posted 1-11-11

Thanksgiving is coming and we must be ready with great g-f roll recipes under our belts so we can eat it and store it under our belts.

I made this one back in January on 1-11-11 and it is delicious, easy and fast.

So again for 11-11-11 I'm doing it.

MOM! THIS IS THE RECIPE I WAS TELLING YOU ABOUT.

1 1/4 cup tapioca

2 cups shredded cheese (I use asiago)

1 tsp baking powder

2 eggs

1/4 cup melted butter (half a stick)

Mix dry ingredients, mix wet then mix the two together. Form into balls and place on baking sheet. Bake at 450 8-10 minutes only! Do not overbake these.

Add whatever herbs or spices you wish, italian flavor, taco flavor, rosemary, dill, delicious!

http://www.sltrib.com/sltrib/home/51000644-76/gluten-free-bread-cookies.html.csp

This article is so exciting!!!!! I wondered how I get frozen dinner rolls shipped to me? I trip to Utah twice this spring and I'm going to be bringing frozen rolls back in my luggage. You know how it is with me and TSA; Just saying, It's gonna be ugly.

P.S. further research is that manioc flour, from the yucca, is the same as tapioca starch and is also called cassava root! Final word on that is that I have tapioca, and I'm making my own.

Reality bite: Mr. Darcey heaves a huge sigh of relief.

New Crust Recipe

First published 11-10-10

GF pie crusts can be just as delicious as non gf. They are sold now in the freezer section of specialty stores. Whole Foods makes their own brand, but my experience is that it doesn't take much more effort to handmake gf crusts than the old g-filled kind, so I'm making my own. These crusts freeze great, so I'm doing them early.

As I've said before, the only skill set difference required is an inclination to sculpt and all of us are born with innate playdough abilities, suppressed to some degree by life and our own misgivings. It's okay! We too can revisit the inner child and enjoy playing in pie dough! Here's my answer to cherpumple.

Here is the newest recipe I'm experimenting with today! http://www.glutenfreeda.com/nov10-easy-as-pie.asp

I followed the recipe directions explicitly, this being the first time I've ever used my kitchenaid for pie dough. The dough in my mixer needed less than 1/2 cup water to form a nice firm kneadable dough. It rolled out between plastic nicely. I placed it into the pans, peeled back the plastic then formed the edges. I baked them about 15 minutes, then I will freeze them to be filled later.

The next batch, I'm freezing in the pie pan, but uncooked. Maybe they will withstand my freezer jostling better. Make Pie!

GF Turkey Dressing I'm stuffed!

The GF turkey dressing was delicious. I thought it wouldn't be good the second and third days, but we ate it every day 'til it was gone. I was going to bake bread to dry out, but it turns out that there is always gluten free bread in one's freezer from all the failed loaves. I emptied it out and used it up!

I used Grandma's recipe, sauted onion and celery in butter, added poultry seasoning and sage and a little salt and pepper and a can of chicken broth, tossed in the bread crumbs and baked about an hour until hot throughout.

I did make one modification, I stirred in an egg after adding the cool chicken broth, (MARTHA Stewart's recommendation that morning on TV) and it seems to keep it moist longer.

Thanksgiving Gravy Oklahoma Style

GF Turkey gravy, mine is typically made with turkey drippings, thickened with corn starch and seasoned with salt. A friend of mine adds a little smoke flavoring to her gravy. But she also presents a smoked bird for Thanksgiving.

In Oklahoma gravy is a work of art and you have to hear about it to believe it!

I tried to find the recipe online to link to, but it's been a few years, just imagine pulling all the skin off the turkey (they must cook two, because the one is too fried to pull apart). Anyway, fry up the skin in a skillet and then cool it and break it apart and include the bits of that crumbled in your gravy. Don't bother to defat, 'cause that's where all the flavor is.

Good luck with gravy, it's the easiest part of a glutenless Thanksgiving.

Thankful Thanksgiving

Hey, if you don't think a GF Thanksgiving is daunting enough, this article reminds us of how it was once. Just so you know, Thanksgiving is easier than ever now.

If you were wondering while you are

baking pie crusts that crumble,

eating stuffing that's glue,

rolls that are crumbly and

thin gravy too.

Just remember, it could be worse. Somehow that will make you feel better.

http://www.npr.org/templates/story/story.php?storyId=120503651 (The author's recipe for pie crust is Bette Hagman's GF Flour recipe) (In absentia: Bless you, Bette Hagman)

I say make several batches of rolls early and when they go stale quickly, then you will have bread for stuffing! YUM!