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18 replies to this topic

#16 mushroom

 
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Posted 17 May 2012 - 07:30 AM

It depends on the crowd-

Sometimes, we get the smoker out & smoke ribs or grill some steaks if it is our group of friends & roast potatoes in olive oil & sea salt & have something I made earlier, like Texas sheet cake or brownies. On the flip side, I make a simple mixed green salad with oil & vinegar dressing, homemade pasta sauce with Tinkyada noodles (no one can tell!) and a dessert (trifle makes a lot and is easy - no one can tell it is gluten-free) or cupcakes.

What do you use for sponge in your trifle?
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

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#17 mboebel

 
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Posted 17 May 2012 - 08:22 AM

I've used both homemade blonde brownies & Shabtai lady fingers.

The blonde brownies were MUCH better!
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#18 mushroom

 
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Posted 17 May 2012 - 08:37 AM

I've used both homemade blonde brownies & Shabtai lady fingers.

The blonde brownies were MUCH better!


Thanks! Would you mind very much sharing your blonde brownies recipe ;)
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

#19 mboebel

 
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Posted 17 May 2012 - 09:41 AM

I just adapted Mark Bittman's (from How to Cook Everything) --

1 stick of butter
1 c brown sugar (can use dark or light - I like light)
1 egg
1 teaspoon vanilla extract (or 1/2 teaspoon almond extract)
pinch of salt
1 c all purpose flour (I find that Bob's Red Mill works very well cup for cup with this recipe, while Better Batter you have to add about 1/16 more)

Bittman's possible additions --
1/2c-1c chopped nuts
1/2c-1c chocolate chips
1/2 teaspoon mint extract (replace vanilla extract)
1/2c mashed bananas
1/4c bourbon or scotch
2 teaspoons espresso powder
1/2c dried fruit (cranberries, chopped apricots, raisins, etc)
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diagnosed November 2009




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