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Member Since 30 Mar 2006
Offline Last Active Dec 06 2006 02:37 PM

Topics I've Started


12 November 2006 - 07:26 PM

To convert these to dairy free sub coconut milk or your milk substitute for the milk.

1 large egg
1/3 cup mix of buttermilk & milk or either one
1 Tablespoon Maple syrup
1 teaspoon vanilla
1 Tablespoon oil

Put all in a large "measuring cup bowl" & whisk with a small wire whisk

In another little bowl put:
1/4 Cup PLUS 1 Tablespoon Soy Flour
2 Tablespoons Potato Starch
2 Tablespoons Tapioca Starch
1 Teaspoon Baking Powder
1/2 Teaspoon Soda
1/2 teaspoon salt

Stir to blend the flours

Pour flour mixture all at once into wet mixture. Mix with wire whisk - just until all mixed together. This batter will look a little thinner than regular hotcake batter. If the egg was really large you might have to add a bit more soy flour.
Pour a small amount of batter onto a 350 degree griddle for each pancake. They bubble nicely. I let them almost get dry on the top - which I like & the bottoms were nicely browned, then flip over.

I put some real butter on mine & poured on the syrup & wolfed down a couple!!!! They also passed the kid test!

You can freeze the extras.

Chocolate Cupcakes

12 November 2006 - 07:21 PM

here is my chocolate cupcake recipe - it could be a cake but I always made cupcakes for the grandkids

Chocolate Cupakes

1 Cup of Brown Sugar (I put a scant cup of brown sugar then added some white sugar to fill the cup)
1/2 Cup Unsalted Butter (1 stick)
2 Eggs
2 Teaspoons Vanilla

1/2 Cup Buttermilk
1/2 Cup PLUS two Tablespoons Milk

Dry ingredients:
1/2 Cup Soy Flour
1/2 Cup Potato Starch
1/2 Cup Tapioca Flour
1/2 Cup Cocoa Powder
1 1/4 Teaspoons Baking Soda
3/4 Teaspoon Salt
1 Scant Teaspoon Xanthan Gum (I did not fill the spoon completely)

Place all dry ingredients in a small bowl & stir to mix flours.
Cream butter and sugar using a mixer, add eggs & vanilla, mix, add milks & flours alternately beginning & ending with the flour. I am an old time baker & this was the rule I learned for cakes before there were cake mixes!!!! What I do is pour some flour in, mix, then half the milk, mix, then a little more flour, mix, then the rest of the milk, mix, then the rest of the flour, & mix. The batter looks a little thick -

Put 12 cup cake liners in muffin tins - fill each one - they will be full. bake in a preheated 350 degree oven for about 25 minutes. Done - when a toothpick inserted in center comes out clean. These will rise & be rounded on top, like a muffin. If you do not want the large cupcakes you could make extra cupcakes. Or use the tiny little cupcake liners.

I think you could also make a cake out of this. I loved these & could not tell the difference from regular cupcakes!! I will be making some for a celiac disease friend that does not cook!!!

We iced ours with powdered sugar icing. & put sprinkles on for the kids.

I do not measure much for my icing - but I start off with a stick of butter & mix in some powered sugar about 1 box, then add canned cream till all is mixed along with a teaspoon of vanilla. For Chocolate just add some cocoa powder with the powdered sugar.

Chocolate Sour Cream Bundt Cake

18 September 2006 - 10:22 AM

I saw this on America's Test Kitchen today, it only uses 1 1/2 cups of flour. I have not made it because I cannot do dairy, or I would be mixing it up now!!! But with 2 cups of brown sugar a stick & a half of butter, sour cream, a Tablespoon of vanilla extract & 5 eggs there is no way that this would not be a fabulous gluten-free cake. They said that it was a dense cake, which would be a perfect texture gluten-free.

I also thought ya'll might like the technique of "greasing" the pan with a mixture of melted butter and cocoa powder, that they brushed on with a pastry brush (newbies make sure you bought a new one!)

You can also look it up on their web site to see the illustrations, plus they have some great recipes there.

Chocolate Sour Cream Bundt Cake

Natural (or regular) cocoa gives the cake a fuller, more assertive chocolate flavor than does Dutch-processed cocoa. In addition, Dutch-processed cocoa will result in a compromised rise. The cake can be served with just a dusting of confectioners' sugar but is easily made more impressive with Tangy Whipped Cream and Lightly Sweetened Raspberries (recipes follow). The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. Dust with confectioners' sugar just before serving.

Serves 12 to 14

Cake Release
1 tablespoon butter , melted
1 tablespoon cocoa

3/4 cup natural cocoa (2 1/4 ounces)
6 ounces bittersweet chocolate , chopped
1 teaspoon instant espresso powder (optional)
3/4 cup water (boiling)

1 cup sour cream , room temperature
1 3/4 cups your favorite gluten-free flour blend
1 teaspoon Xantan gum
1 teaspoon table salt
1 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), room temperature
2 cups packed light brown sugar (14 ounces)
1 tablespoon vanilla extract
5 large eggs , room temperature

confectioners' sugar for dusting

See Illustrations Below: Ensuring an Easy Release
1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges; serve with Tangy Whipped Cream and raspberries, if desired.

Tortilla Fillings

04 September 2006 - 10:27 AM

My old standby tortilla filling for breakfast is to heat up the tortilla in a skillet (still soft) & put peanut butter, jelly & bacon & roll up.

Today I branched out & heated up some prosciutto in the skillet, then topped my tortilla with prosciutto, minced red onion, cilantro, diced red cabbage & a dap of mayo, rolled up & oh my it was fabulous.

It was a take off on the ones they do at the restaurants here, fried fish, cilantro, cabbage & a dressing, rolled in a corn tortilla. Which I do not get because of the CC for the fried fish - well not counting the batter.


26 August 2006 - 05:18 PM

I was so shocked to realize that every jelly & jam had corn syrup in it - I mean like how many years ago did that happen? I am on a quest to omit corn syrup & artificial coloring & junk from the foods that I eat. While also cutting out the hydrogenated fats. But back to the sweet stuff, I have scoured the specialty grocery shelves for the jams & jellies that do not have corn syrup & some that even do not have added sugar - just fruit juice. These jellies & jams are sooooo good. But wow! they can be pricey anywhere from $6.00 to $10.00 a jar. (& those are none too large :blink: )

So I have been collecting the empty jars. Some really cute jars :o & bought a couple of boxes of sure jell. Today I had some apples that needed to be eaten & a handful of blueberries & a handful of cherries, so I cut up all the fruit & added a little water & boiled it till mushy, then I strained the whole mess in a large tea strainer & mashed the pulp thru with a wooden spoon, I drained it into a large glass pyrex measuring cup/bowl thing that has a spout, that the strainer fit on top of. Threw out the skins etc.

I had two cups of fruit pulpy stuff, poured it back in the pan, (stainless steel), I added 2 Tablespoons of the sure jell, & boiled till bubbly, then added in 1 cup of sugar, boiled to rolling boil, plus one minute & oh my goodness it was jelly, I poured into three jelly jars & then tasted the jelly & it was awesome.

Next time I am going to make blueberry with no sugar. But since I was a beginner I thought I would add the sugar this time. Also, these are going in the refrig, so I did not process in hot water bath.

Anyone else out there making jelly? Thinking of giving it a try??? All the directions are inside the sure jell package which is by the jars in the grocery, which is usually by the paper plates etc.

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