tag:blogger.com,1999:blog-74259644278248309352024-03-13T11:19:22.771-07:00Goodness Gluten FreeGluten Free Cooking and LifestyleAnonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-7425964427824830935.post-37372293126705129342013-11-27T09:37:00.003-08:002013-11-27T09:38:52.988-08:00Gluten Free Churros<br />
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In the spring, I sent my 15 year old to Spain with a school group. Every day on Facebook, I saw pictures of my son with his friends eating <span class="st"><em>chocolate</em> con <em>churros </em>at various cafes in Spain. (This mommy who has never even had a passport until a couple months ago was very jealous!... When a mysterious stranger dies and leaves me a fortune I think I will spend a couple years sampling food at cafes around the world :-))</span><br />
<span class="st"><br /></span>
<span class="st">My picky eater tried all sorts of things in Spain that blew me away, squid, I really want to know how they got him to eat it; not only eat it, but enjoy it! He came home with a taste for churros and hamburgers still pink inside, looking older and debonair in a scarf. Of all the wonderful (and some not so great looking) things that they ate, the churros looked the best! And I realized that somehow in my pre-diagnosis days, I had never, ever had a churro! How did that happen?</span><br />
<br />
<span class="st">Challenge Accepted!</span><br />
<br />
<span class="st">When I researched how to make churros, I discovered they are a very easy and simple thing to make. I always looked at them at the event vendors and assumed I needed some special equipment to make them. Not so: a simple pastry bag with a star tip does the trick. </span><br />
<span class="st"><br /></span>
<span class="st">Please excuse my shortage of pictures, I don't know what I did, but halfway through making these, my camera had a conniption fit and corrupted my pictures! These are really very easy to make. The only thing I really want to stress is cooking them way longer than you think you need to. The goal is to make them crispy, which requires cooking long enough to get quite dark brown.</span><br />
<br />
<span class="st">Rather than making a chocolate from scratch, we did it the lazy way and used special dark hot fudge and I stirred some whole milk into it.</span><br />
<span class="st"><br /></span>
<span class="st"><a href="https://sites.google.com/site/goodnessgfprintablerecipies/churros" target="_blank">(printable Recipe)</a></span><br />
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<br /></div>
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Heat vegetable oil in large pan for frying.<span style="mso-spacerun: yes;"> </span>Don’t heat above 340°.<span style="mso-spacerun: yes;"> </span></div>
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6 Tablespoons butter</div>
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1 Cup milk</div>
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¼ Cup Sugar</div>
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A pinch of salt</div>
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A pinch of cinnamon</div>
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<br /></div>
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Heat over medium heat until boiling</div>
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<br /></div>
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Whisk in ½ cup brown rice flour and keep beating until it
forms a ball, one to two minutes. </div>
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<br /></div>
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Place ¼ cup tapioca starch in food processor with the blade
attachment.<span style="mso-spacerun: yes;"> </span>Add the dough ball and turn
on the food processor.<span style="mso-spacerun: yes;"> </span>Process until
fully blended and let cool for about 5 minutes.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
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Add 2 eggs, one at a time, and process until batter is
smooth and thick.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-k56JHtJ9ArB_4WQy3BmPID9TM-r7rmRlGXWul8KDs4RiINnzj11F2hz45AN8tOKAWRnKg-uZdFOo2MgvlbY0wRRxcz4YjDE659BmqkEjM-mekBxP0VEDALfVpxuy5Qp8M0pbk3W-VaXK/s1600/20131127_092706.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-k56JHtJ9ArB_4WQy3BmPID9TM-r7rmRlGXWul8KDs4RiINnzj11F2hz45AN8tOKAWRnKg-uZdFOo2MgvlbY0wRRxcz4YjDE659BmqkEjM-mekBxP0VEDALfVpxuy5Qp8M0pbk3W-VaXK/s1600/20131127_092706.jpg" width="200" /></a>Scoop batter into a pastry bag with a large star tip.<span style="mso-spacerun: yes;"> </span>When the oil is hot, pipe the batter into the
oil.<span style="mso-spacerun: yes;"> </span>It will puff up almost double.<span style="mso-spacerun: yes;"> </span>Allow to cook about 5 minutes until dark
golden brown.<span style="mso-spacerun: yes;"> </span>You may be tempted to turn
them early because they are getting nicely brown, but resist the temptation!<span style="mso-spacerun: yes;"> </span>You want them crispy.<span style="mso-spacerun: yes;"> </span>Turn them over and cook on the other side an additional
5 minutes.</div>
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<br /></div>
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Remove from oil and place on paper towels.<span style="mso-spacerun: yes;"> </span>Sprinkle lightly with cinnamon sugar and
serve with chocolate sauce.<br />
<br />
I made a double batch and my kids inhaled them!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kvqF6nBiCbS_-cmSYuCOcv2nNXF4i0iqPt-E-b1fUbdaYvNwgx-k2SfEVTs4ad4mTrDQ01Csl0XEpzHE4QkYrSNVcMwgFgCYydSx91WRASMFQ2dUmGiiL-POfgZaNkbhY7V44931kWHs/s1600/20131127_092659.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kvqF6nBiCbS_-cmSYuCOcv2nNXF4i0iqPt-E-b1fUbdaYvNwgx-k2SfEVTs4ad4mTrDQ01Csl0XEpzHE4QkYrSNVcMwgFgCYydSx91WRASMFQ2dUmGiiL-POfgZaNkbhY7V44931kWHs/s1600/20131127_092659.jpg" width="200" /></a></div>
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<span class="st"><br /></span>Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-33102157098807773642013-11-16T20:25:00.002-08:002013-11-16T20:25:34.213-08:00Gluten Free Stuffed Crust Pizza!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1bUu12L3tmyjrSGCEMYT1PueD00QY4Zz2YOxpQvtUPsTRiRwM31sxiVIiiy1Z5-6fL1cruFvyMtCzj9CKs5L7YokhrDBbPb-n8aE6-A61XEMkSisqpcIUIVObev7zzlKQFPj9Wq_tNV-/s1600/20131116_181157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEian9poHsvPDGwQk93Gjb4L7Eae2fKssiGdXHvw72PCdS6KpSIbjsnyI4D1soRwo5XW5e1LBr6KoGSoQbT6PAKcxXSbHVugLeMXWejBKEz7vW6-7yTKMDgOaETZG6hIgWULiQVP6Q6ng2L5/s1600/20131116_195859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEian9poHsvPDGwQk93Gjb4L7Eae2fKssiGdXHvw72PCdS6KpSIbjsnyI4D1soRwo5XW5e1LBr6KoGSoQbT6PAKcxXSbHVugLeMXWejBKEz7vW6-7yTKMDgOaETZG6hIgWULiQVP6Q6ng2L5/s1600/20131116_195859.jpg" height="200" width="400" /></a></div>
<br />
It snowed today. I am not a person who loves the snow. Since my knees make skiing, sledding, and really any activity which might include slipping (walking, getting into the car) a really bad plan, I have never learned to enjoy snow. I see it coming down and I want to retreat into my cave and hibernate until spring.<br />
<br />
So much for raking the leaves (yeah I'm really heart broken about that). There will be no bike rides. After braving the weather for grocery shopping the kids and I decided to return to our cave and watch movies and eat pizza. My little guy requested stuffed crust, and I said what the heck.<br />
<br />
Stuffed crust pizza is really not a lot trickier than regular pizza. Since I feel that we all have to eat all our crusts when it's gluten free pizza (this stuff is too expensive to throw away) stuffed crust makes that more enjoyable. Today, I had some fresh mozzarella curds, and I have to say they tasted even better than the string cheese I normally use.<br />
<br />
So here goes, this is the same crust/focaccia bread recipe I've posted before, but I re-sized it. It will make two 14 inch pizzas. If you don't want to make that much, you can cut it in half, though I recommend making up extra crusts, par baking them and freezing them. Then you have an easy work night dinner.<br />
<br />
Make the biga:<br />
<br />
<div class="WordSection2">
<div class="MsoNormal">
540 g warm water</div>
<div class="MsoNormal">
9g dry active yeast</div>
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225 g sorghum flour</div>
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375 g brown rice flour</div>
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150 g tapioca flour</div>
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75 g potato flour</div>
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75 g corn flour</div>
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15 g xanthan gum</div>
</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="MsoNormal">
Dissolve the yeast in the water and set aside.<span style="mso-spacerun: yes;"> </span>Measure the dry ingredients into a bowl and
blend well.<span style="mso-spacerun: yes;"> </span>Stir about one third of the
flour blend into the water/yeast mixture, until it has the consistency of a
thick cake batter.<span style="mso-spacerun: yes;"> </span>Cover the bowl with a
damp towel and set in a warm place to proof for at least 3 hours.<span style="mso-spacerun: yes;"> </span>Add 15 g baking powder to the flour mix.<span style="mso-spacerun: yes;"> </span>Cover the remaining flour and set aside. You can do this step in the morning and leave it in a warm moist place all day, just make sure it's in a really big bowl so it can rise without overflowing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fcB5YAd-kAMsnZxW5ilcOkSemlaGpb6TDW6t0EydXWd06vw7J2OfmhJKzAHfYF8anifeVV-TH4a_zFoJ5CICdzjqeafnCrBoWWXJs0-Xq6xLVL7kIXjHwjTcHm-BhpNbYpu4rQ6aPxSS/s1600/20131116_182202.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><div class="MsoNormal">
Make the dough:</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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<br />
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420 G Water</div>
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120 g oil</div>
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15 g psyllium husk</div>
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15 g salt</div>
</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: always;" />
</span>
<br />
<div class="MsoNormal">
Stir together and let rest for at least 10 minutes.<span style="mso-spacerun: yes;"> </span>The psyllium will absorb a great deal of the
moisture and will look like a thin jelly.</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Pour the biga, the water and psyllium mixture and the
remaining flour into the bowl of your mixer.<span style="mso-spacerun: yes;">
</span>Blend the dough on low speed until combined then turn the speed up to
high and mix for 3-4 minutes.</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1bUu12L3tmyjrSGCEMYT1PueD00QY4Zz2YOxpQvtUPsTRiRwM31sxiVIiiy1Z5-6fL1cruFvyMtCzj9CKs5L7YokhrDBbPb-n8aE6-A61XEMkSisqpcIUIVObev7zzlKQFPj9Wq_tNV-/s1600/20131116_181157.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1bUu12L3tmyjrSGCEMYT1PueD00QY4Zz2YOxpQvtUPsTRiRwM31sxiVIiiy1Z5-6fL1cruFvyMtCzj9CKs5L7YokhrDBbPb-n8aE6-A61XEMkSisqpcIUIVObev7zzlKQFPj9Wq_tNV-/s1600/20131116_181157.jpg" height="309" width="320" /></a> </div>
<div class="MsoNormal">
Divide out the dough into the pans and spread it out like you do for a normal pizza. This is easiest if you get your hands damp. If the dough starts to stick, simply rinse your hands again. Once the dough is spread, use either small fresh mozzarella curds or string cheese sticks cut in half lengthwise and press the cheese into the dough all the way around the outside edge. Now gently roll the edges of the dough over the cheese to the inside of the crust. Then press the dough outward again until it covers the pan. Press down the edges of the dough to seal the cheese in.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1bUu12L3tmyjrSGCEMYT1PueD00QY4Zz2YOxpQvtUPsTRiRwM31sxiVIiiy1Z5-6fL1cruFvyMtCzj9CKs5L7YokhrDBbPb-n8aE6-A61XEMkSisqpcIUIVObev7zzlKQFPj9Wq_tNV-/s1600/20131116_181157.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fcB5YAd-kAMsnZxW5ilcOkSemlaGpb6TDW6t0EydXWd06vw7J2OfmhJKzAHfYF8anifeVV-TH4a_zFoJ5CICdzjqeafnCrBoWWXJs0-Xq6xLVL7kIXjHwjTcHm-BhpNbYpu4rQ6aPxSS/s1600/20131116_182202.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fcB5YAd-kAMsnZxW5ilcOkSemlaGpb6TDW6t0EydXWd06vw7J2OfmhJKzAHfYF8anifeVV-TH4a_zFoJ5CICdzjqeafnCrBoWWXJs0-Xq6xLVL7kIXjHwjTcHm-BhpNbYpu4rQ6aPxSS/s1600/20131116_182202.jpg" height="320" width="313" /></a></div>
Pre-heat oven to 425 </div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Let it rise for about 30-45 minutes until soft and puffy looking.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you are going to be freezing a crust, par cook it for 10-12 minutes, cool and freeze. When you are ready to use it, thaw it, top it, and bake for 10-15 minutes until lightly browned on top.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you are eating it today, top with your favorite sauce and toppings and cheese. Bake for 20 minutes. If your oven browns things too quickly (like mine) you can loosely cover the pizza with aluminum foil that has been generously sprayed with Pam. Bake it covered for 10-15 minutes and then remove the foil to lightly brown the cheese and toppings.</div>
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<br /></div>
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Allow to cool for about 5 minutes before slicing and serving.</div>
Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-73115124507589603842013-11-14T19:12:00.003-08:002013-11-14T19:12:46.868-08:00Bacon Wrapped Chestnuts...Fast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJZcW2AJSRD5Kan-ZCKmfsdUrL-wUnG9O-hQ-AnjOrLpTErcorrY_TfU9pVNaZiS6AiKewe67Ej2iGDNG5bn0fud47Bww_nG5fBfZWoFRyq6oELgKNV45mXJ7ca_ZJycXngp-Lzcqt_o2/s1600/20131114_185717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpchSX1q-SCBJfJ-1PyGgywRLZF6yAQAw9szANzn7kfrCzyYgPPSI9DTUl6grPGU-Psj5LldNkkWmrjz0EpQvy1f9arzw2bzwFPCeqBmvTi_c7ty-zKxJ1AZpjt7kNbTluEC8fSh2EpGB6/s1600/20131114_192545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpchSX1q-SCBJfJ-1PyGgywRLZF6yAQAw9szANzn7kfrCzyYgPPSI9DTUl6grPGU-Psj5LldNkkWmrjz0EpQvy1f9arzw2bzwFPCeqBmvTi_c7ty-zKxJ1AZpjt7kNbTluEC8fSh2EpGB6/s1600/20131114_192545.jpg" height="373" width="400" /></a></div>
<br />
Last year, for the first time in my life I went to Thanksgiving with a friend instead of to family. Which means that I got to try some other traditions and got to share some of mine with people who had never tried <a href="http://goodnessgf.blogspot.com/2012/11/rainbow-jello.html" target="_blank">rainbow jello</a>. <br />
<br />
One of the things the hostess did that I really liked was set out some appetizers about an hour before dinner was ready for those of us who were helping cook to snack on while we cooked. My family doesn't really know about appetizers, so this is an area I'm always learning about. One of her appetizers was something I'd never seen before. Bacon wrapped chestnuts. Well, I always say that bacon makes everything better!<br />
<br />
I wasn't positive if they were really that good or if I was just really hungry, so of course I had to try making them myself! I tried several different recipes, and then, as always combined my favorite things from all of them. Most of the recipes I found are very similar, but there were a few variations.<br />
<br />
One of the things I didn't like was how long they took to bake. After all, I can't tie up a whole rack of the oven for an hour on Thanksgiving! I also didn't love the amount of bacon grease that stays with the treats as they bake. For one batch, I ran out of raw bacon, so I wrapped a few chestnuts with precooked bacon instead. I prefer my bacon very crunchy, so I really liked the result, plus they cook faster and have less grease. Since the bacon is already cooked they could be baked in a good toaster oven and not tie up the oven at all.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJZcW2AJSRD5Kan-ZCKmfsdUrL-wUnG9O-hQ-AnjOrLpTErcorrY_TfU9pVNaZiS6AiKewe67Ej2iGDNG5bn0fud47Bww_nG5fBfZWoFRyq6oELgKNV45mXJ7ca_ZJycXngp-Lzcqt_o2/s1600/20131114_185717.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJZcW2AJSRD5Kan-ZCKmfsdUrL-wUnG9O-hQ-AnjOrLpTErcorrY_TfU9pVNaZiS6AiKewe67Ej2iGDNG5bn0fud47Bww_nG5fBfZWoFRyq6oELgKNV45mXJ7ca_ZJycXngp-Lzcqt_o2/s1600/20131114_185717.jpg" height="320" width="270" /></a> <br />
<br />
Another dislike was how messy they can be. I don't know about you, but I am neurotic about getting food on my shirt in a social situation. I think this stems from my teen years when I ate an eclair at a party: I took a bite and all the pudding squished out the other end, right onto my shirt. I had trouble with how sticky my fingers got snitching these goodies while cooking.<br />
<br />
So here is my recipe, with my solutions to those problems. This makes a small pan for a small party, but if you are feeding a large group, double it.<br />
<br />
<a href="https://sites.google.com/site/goodnessgfprintablerecipies/bacon-wrapped-chestnuts" target="_blank">Printable recipe </a><br />
<br />
1 package thick cut pre-cooked bacon<br />
1 can water chestnuts, drained<br />
1/3 cup brown sugar<br />
2/3 cup ketchup<br />
1 Tablespoon Worcestershire sauce (make sure it's gluten free)<br />
1 Tablespoon gluten free soy sauce<br />
1 teaspoon sriracha chilli sauce<br />
toothpicks<br />
<br />
Soak toothpicks in water for a few minutes<br />
<br />
Preheat oven to 375<br />
<br />
Line a square baking dish with tin foil and spray with cooking spray. <br />
<br />
Cut bacon strips in half.<br />
<br />
Mix together in a small bowl the brown sugar, ketchup, Worcestershire sauce, soy sauce, and sriracha sauce. Set aside.<br />
<br />
Wrap each chestnut with one of the half slices of bacon.the ends should overlap. Insert a toothpick through all the layers. I stop right after it pokes out the bottom. When all the chestnuts are wrapped and skewered, it's time to sauce them.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPLjnN1qQcdp0SdlcyyAUWY-wSzcO97ZX0vohhSXw4GBVtooKSx4G5K_F_U1XNKKw3vH6FUBh8bOi5vAlOEDyMkcWTjcQdQlyecEKTGd-S7Vb1tja1zE6vZtU1y9jX5xjqd2HhUVNkMvH/s1600/20131114_190028.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPLjnN1qQcdp0SdlcyyAUWY-wSzcO97ZX0vohhSXw4GBVtooKSx4G5K_F_U1XNKKw3vH6FUBh8bOi5vAlOEDyMkcWTjcQdQlyecEKTGd-S7Vb1tja1zE6vZtU1y9jX5xjqd2HhUVNkMvH/s1600/20131114_190028.jpg" height="320" width="240" /></a>Dip each chestnut in the sauce and arrange them in the pan so that they don't touch if possible. Doing it this way rather than pouring the sauce over them keeps the toothpicks from getting saucy. Bake for 20 minutes (if you like it really crisp, you can bake it another 5-10 minutes). Allow to cool a few minutes before serving.<br />
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The sriracha sauce might scare you if you don't like spicy food (I do). I felt like it added a pleasant kick without being very spicy. If you are nervous about it, you can cut it in half or omit it completely, but I really recommend giving it a shot.Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-69675180180257055392013-11-13T20:06:00.000-08:002013-11-13T20:08:18.470-08:00Gluten Free Frozen Roll Dough<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXdL7MkG93icNl8dQinQ6-vHCLvc0lFrfzwLvkdLevMRER1kSTbLSmQ7OhaJ7aGOf2566Ac2wCizsIB7zIG-OJEzmRdsil2I9CEBkfCOQSmwGptGy_Yp21w6ugXFKzQMLH62FwZKf_5hB/s1600/20130922_180502.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXdL7MkG93icNl8dQinQ6-vHCLvc0lFrfzwLvkdLevMRER1kSTbLSmQ7OhaJ7aGOf2566Ac2wCizsIB7zIG-OJEzmRdsil2I9CEBkfCOQSmwGptGy_Yp21w6ugXFKzQMLH62FwZKf_5hB/s1600/20130922_180502.jpeg" height="285" width="320" /></a></div>
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<br />
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Today, I am going to tackle my dinner rolls for Thanksgiving. I love fresh baked rolls, but I don't have time to make them on Thanksgiving along with everything else. I learned some tricks a while back for making frozen roll dough. I like to make a double batch of rolls when I am baking and put the extra rolls into the freezer.<br />
<br />
When making frozen dough, there are a couple things to consider. There are different kinds of yeast available, and which kind you use matters. When you are going to freeze some or all of the dough it is a good idea to use active dry yeast. It lives longer in the freezer. If you can find fresh yeast it is best but it can be hard to find and doesn't keep long. Keep in mind that if you are using a different kind of yeast than what the recipe calls for, you will need to convert the volume <a href="http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html" target="_blank">(try this calculator)</a>. If you want to use your own favorite recipe to make frozen dough, you should double the yeast.<br />
<br />
Another thing to remember; yeast dies over time in the freezer. Most of the time, your yeast production will decline significantly after 1-3 months in the freezer unless you are using one of the specialized yeasts that are hard to come by for home use.<br />
<br />
I used to think scalding the milk served no purpose, since it's
pasteurized anyway. I learned that scalding, which heats the milk
further than pasteurization, actually changes the protein structure of
the milk which affects the quality of the finished bread. If you don't
want to use scalded milk, you can mix up powdered milk instead, just
make sure you use 2 cups of milk, not 2 cups of water plus the powdered
milk. <br />
<br />
Here is my newest (and therefore my favorite) roll recipe:<br />
<br />
2 Cups scalded milk, cooled to skin temperature<br />
1/2 Cup (1 cube) melted butter <br />
2 Tablespoons (for frozen dough) dry active yeast<br />
1/4 Cup sugar<br />
<br />
Combine and let rest for 10 minutes<br />
<br />
1/4 Cup psyllium husk<br />
1/2 Cup water<br />
<br />
Combine and let rest<br />
<br />
1/2 Cup tapioca starch<br />
1/2 Cup potato starch<br />
2 Cups brown rice flour<br />
1 Cup amaranth flour<br />
1/4 Cup corn flour<br />
1 1/2 teaspoon sea salt<br />
1Tablespoon xanthan gum<br />
2 Tablespoons baking powder<br />
<br />
Combine dry ingredients in mixer bowl and blend. Add the yeast mixture and the psyllium/water mixture and beat on low speed until combined. Turn up to medium speed and beat 3-5 minutes. The dough will look stiffer than your normal GF dough because the psyllium absorbs so much water.<br />
<br />
Portion out the rolls. This dough does spread more than I like, so I have taken to baking it in a muffin tin. When I make the frozen rolls, I use an ice cream scoop (2 ounces) and
put them on a cookie sheet, lined with freezer paper. They are not
going to rise, so you can place them close together, just not touching.
Place the tray in the freezer until they are frozen solid. Remove from
the tray any seal in a freezer bag.<br />
<br />
<br />
When I'm ready to cook the frozen rolls, I have
a couple options. If I'm in a hurry, I thaw them in the microwave for a
couple minutes at 40% power, then I put them in a warm oven to rise and
bake them as usual. Or I can pull them out between 4 and 6 hours and
put them on a covered tray to thaw and rise before baking.<br />
<br />
Allow rolls to rise about double. If you let them rise too long they will shrink in the oven.<br />
<br />
Bake at 350 for 20-25 minutes until golden brown. I like to either brush the hot rolls with butter or spray with cooking spray to make the crust softer.<br />
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This makes about 20 2 ounce rolls.<br />
Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-51274772321230849632013-11-10T12:19:00.002-08:002013-11-13T20:11:50.736-08:00Oh No Not Turkey!<div class="separator" style="clear: both; text-align: center;">
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<img src="http://i1.cpcache.com/product/84154004/funny_turkey_protest_throw_pillow.jpg?height=460&width=460&qv=90" height="393" id="irc_mi" style="margin-top: 0px;" width="393" /> </div>
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Last year on Christmas Eve, I tried cooking a brined turkey for the first time. I had all these wonderful intentions of sharing pictures and results with everyone, but....<br />
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Dinner was almost done: the veggies were hot, the bread was golden, the potatoes were about to be mashed. I removed the turkey from the roaster so that I could pour the broth and make the gravy. And fate intervened between me and my perfect Christmas Eve dinner. Some celery hit the floor from the turkey, it got picked up, leaving a slight greasy spot on the floor. I zipped over to mash the taters and BANG! Take my advise and DO NOT try that at home. I dislocated my knee and the last thing on my mind was posting about my turkey to all of my friends out there.<br />
<br />
It just occurred to me that I never have shared my thoughts. I was quite happy with the tender results. I followed<a href="http://savorysweetlife.com/2010/11/how-to-brine-a-turkey/" target="_blank"> these directions</a>. In fact, being a food geek, I had to research why it made such a difference... and I found out some interesting science that's changing how I will cook my turkey again this year.<br />
<br />
I knew from my food science courses that the salt affects the structure of the proteins. I had also heard that osmosis was responsible for the added moisture, which, given what I remember from biology 101 seemed like a reasonable assumption. I found this <a href="http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html" target="_blank">Food Lab article</a>, and, since I am a food geek, I loved that he followed scientific procedure and posted pictures of the results. So this year, along with the herbs I normally rub on the turkey, I will be rubbing salt into the skin as well, instead of soaking in a brine solution. I tried the experiment with chicken breasts as well, and I did like the flavor/texture better this way.<br />
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When I cook a turkey dinner, I like to prep as much as I can before hand so I don't have to get up at 5 am and I can enjoy the day without being exhausted. I make sure I thaw the turkey if using a frozen turkey a few days ahead of time. The day before the dinner, I prep the bird. I take out the neck and giblets (ick, this is why I don't cook turkeys so often) and then I stuff it loosely with an onion pealed and cut into large chunks and the tops of the celery I will be using for the dressing. Celery is a wonderful vegetable, it doesn't seem to have much flavor of its own but somehow enhances the flavors around it. So with the onion and celery tops, I will rub some poultry seasoning and salt on the inside and more on the outside. Then I pop it into the roasting pan, cover it, and cram it into the fridge overnight.<br />
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I also go ahead and dice the onion and celery for the dressing at this point, again to reduce the work the actual day.<br />
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Now I'm ready to go, I just pop the turkey in the oven and all I have to do on the day is make the gravy and taters, everything else was prepared over the 2 or 3 days before. Which means that even when I do slip and blow out a knee, it's possible to take narcotics and get through Christmas Eve with my kids. Because I am an action hero and put the dislocated knee back so I can put off a trip to the hospital until after dinner. Just make sure that you don't slip! Repeat after me, I will not end up in the emergency room this holiday:-)<br />
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<br />Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-14248331351977048222013-11-09T13:49:00.002-08:002013-11-09T16:53:46.903-08:00Staying Safely Gluten Free at Family Events<div class="separator" style="clear: both; text-align: center;">
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The holiday's are rapidly approaching... Okay Carol, take a deep breath, it will be okay.<br />
<br />
I don't know about you, but the holidays always stress me out. My favorite part of the holidays was the food, and with the coming into my life of celiac disease, that suddenly became complicated.<br />
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Every family with a celiac person has come up with their own strategies to dealing with gluten free at family events, and it seems to range from the whole extended family eating gluten free to the person on the diet being excluded, with many shades of gluten free in between. <br />
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My first gluten free Thanksgiving, I hosted and was able to make everything in my own kitchen. It was exhausting, and a little kid dropped their gluteny roll into my gravy. If I'm completely honest, I will have to admit that I went into my bedroom and cried at that point.<br />
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The next year, I went to my family, and got cross contaminated. Someone put the wrong spoon in the wrong pot. I was sick for a week.<br />
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The year after that, I told everyone I was going out of town and stayed home and ate all my favorites safely, and kept eating them for a month, because left overs are pretty ridiculous when you only have 1 person at Thanksgiving. I didn't get sick, but really, while the food is my favorite part, there isn't much point in Thanksgiving without the people who you are thankful for (and some that you pretend to be thankful for because they are family).<br />
<br />
After several years, I think I'm finding a balance. I do still cook all my favorites in small portions for myself, I have worked to educate family members on what is okay and what isn't, and they understand better. But still, there is the fear. No one wants to spend Black Friday dealing with a glutening, it's only slightly less painful than Black Friday shopping at Walmart (though nothing is worse than both at the same time).<br />
<br />
For me, I have learned to let go of the foods I don't absolutely love, and to make all the foods I do. When I bring the foods to Mom's house, I no longer set them out with all the others, and I leave things covered to prevent crumbs making their way in. After that, I rearrange the buffet, so that the gluten items are set after all of the shared items that I want to eat too. Turkey, gravy, potatoes, veggies all come first and then rolls and stuffing are spaced further down the way. I go through a spiel reminding people that while I am happy to share anything I have brought I need them to be mindful of cross contamination.<br />
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There are a few places I think we are more likely to overlook possible gluten at family events:<br />
<ul>
<li>Butter: I either bring my own or slice some off the new cube and set it aside, I just have to make sure no one sneaks some of my butter.</li>
<li>The turkey: Not all turkeys are gluten free, I check with the host and make sure they have a turkey I can eat. Additionally, if the turkey is roasted in a turkey bag, the directions say to toss in a couple tablespoons of flour. I offer to provide rice flour for the bag. This takes some checking and planning ahead. Don't be afraid to ask, if they love you enough to have you to Thanksgiving, this is a small accommodation to make. </li>
<li>Gravy: Many people like gravy on their stuffing, and it's easy to drag the dipper across the stuffing and stick it back in the pot without realizing you could make someone sick. I often set some gravy aside for myself before serving begins to avoid this.</li>
<li>Serving spoons: People often accidentally set the wrong spoon in the wrong pan, I try to keep a physical space between gluten and gluten free items to avoid this, as well as keeping things covered as much as possible.</li>
<li>Cutting boards: A cutting board is often used to slice gluten bread, but on Thanksgiving it may be used to cut turkey. If there are crumbs in the cuts on the board, the turkey will become contaminated. I try to be in charge of slicing the turkey so I can make sure it is sliced on a surface that will not contaminate it.</li>
</ul>
<br />
What are things that work for you and your family?<br />
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<br />Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-39075803928190790772013-09-29T16:29:00.004-07:002013-09-29T16:29:49.188-07:00Best (Gluten Free) Fried Chicken EVER!<br />
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One of the things I dearly miss since going gluten free is fried chicken. None of the commercial chicken strips/chicken nuggets are what I wanted. I never made home made fried chicken before my diagnosis, why, when there's a KFC in every city and fried chicken in the deli at every grocer.<br />
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This recipe is NOT good for you! But my philosophy is that, since I don't eat it that often, it's good to indulge cravings every once in a while. As a gluten free person,I can't drive through and get fries or fried chicken a couple times a week, so making fried chicken every 3 or 4 months is fine! And if I say yes to the craving while it's small, I don't go crazy and over eat.<br />
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A couple years ago, I found <a href="http://www.seriouseats.com/recipes/2007/10/is-this-the-best-fried-chicken-recipe-ever.html" target="_blank">this recipe. </a><br />
The first time I made it, I followed the directions exactly (except the gluten flour) He's right, it really is the Best Fried Chicken! But it really took a long time, and clarifying the butter took FOREVER! So I have taken some of the bits and discarded some of it, and changed some of it so that I can make it without it taking too much time (but you do need to plan ahead).<br />
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The first change I made is to use boneless skinless chicken breast strips. Cut up 3 chicken breasts into 1/2 inch strips. <br />
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Make a brine solution using 1/4 cup kosher salt and 1 quart of cold water. Pour the brine over the chicken strips and refrigerate over night. I like to use Ziplock bags for this but bowls are fine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnxq_P7Jolmc2gNtU6LJtpR-3QL8kfZZQ6JU0biamHSQCw4ZuyL3DdPeFAdrrLPpwOdXK5lfnUL9BacT1wZKdlKom5kQkHlBMG_Pruw_p0XLiWaHwFmUVEK_itW8MfkX-9uJ99xVgnewS/s1600/20130929_144954.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnxq_P7Jolmc2gNtU6LJtpR-3QL8kfZZQ6JU0biamHSQCw4ZuyL3DdPeFAdrrLPpwOdXK5lfnUL9BacT1wZKdlKom5kQkHlBMG_Pruw_p0XLiWaHwFmUVEK_itW8MfkX-9uJ99xVgnewS/s1600/20130929_144954.jpg" height="200" width="188" /></a></div>
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In the morning, pour the brine solution out and add 1 quart of cultured buttermilk. Refrigerate for 8 hours (or until you are ready to cook dinner).<br />
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When ready to cook, strain off the buttermilk and stir in 1/2 cup of ranch dressing. I really like Lighthouse jalapeno ranch, it's thicker and has a kick. Mix it around until the chicken is well coated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6lZmMZkTMoGHrq3F2w9X2_IpuYJf7TOjk46ZbqqJXjx9OsBPguz_4QKV8KwAP_sdE17nh7tqwpX8lUgqWSPBGj6zYkdS-05RsOm7OZC86c8JqSMC0YfXITTWHrVXiYh8iFnlgbjjnrEu/s1600/20130929_144924.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6lZmMZkTMoGHrq3F2w9X2_IpuYJf7TOjk46ZbqqJXjx9OsBPguz_4QKV8KwAP_sdE17nh7tqwpX8lUgqWSPBGj6zYkdS-05RsOm7OZC86c8JqSMC0YfXITTWHrVXiYh8iFnlgbjjnrEu/s1600/20130929_144924.jpg" height="168" width="200" /></a><br />
In a large Ziplock bag, combine 2 cups <a href="http://goodnessgf.blogspot.com/2012/12/gluten-free-baking-mix.html" target="_blank">gluten free all purpose baking mix</a> 2 teaspoons Steak Seasoning, 2 teaspoons paprika. Mix well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOewZPAuwUhMsrpJ6F6c87-MfC4Zgrqdq1r8bpIT4SfK5GJVhwR1X54Vxn8fFfOJLwjoZRHORVgu9AXpOp-9wT6IVBJQjguzT9ToGrzLCz7ANciOjHNItZSe4YM3RQGvudqYs_Wyhb_YBs/s1600/20130929_163853.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOewZPAuwUhMsrpJ6F6c87-MfC4Zgrqdq1r8bpIT4SfK5GJVhwR1X54Vxn8fFfOJLwjoZRHORVgu9AXpOp-9wT6IVBJQjguzT9ToGrzLCz7ANciOjHNItZSe4YM3RQGvudqYs_Wyhb_YBs/s1600/20130929_163853.jpg" height="153" width="200" /></a><br />
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Add the chicken to the flour blend in the bag a few strips at a time. Shake it up and gently squeeze the strips in the flour mixture. This will make sure the coating is well adhered.<br />
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<br />
In a large frying pan, heat shortening to about <span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">365°. I usually use butter flavored Crisco, it gives the butter flavor without having to spend the time clarifying it. In my experience, while the shortening is not as good for you as a cooking oil, the texture and final result are much better. I also add some bacon grease to the shortening. Whenever I make bacon, I pour the fat off into a cup and keep it in the fridge for things like this.</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Fry the chicken for about 3 minutes on each side. The coating should be golden brown. Refrigerate the leftovers. I even love these cold, so when I make it I will make lots of extra and then use them in my lunches and on salads for a few days.</span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdjQnex9ukxs73svhk2sPf6WeLz5N13tdHQCIy07x7XSjZC1aRA2rOfkNjuOUjhRFBi9d_B_4MphV-CpO1551_jAtKOoIWsfo06iIW3F8WbjpRhRY2aS9kYZOeAPOvS4Ek2r4YAccvo-v/s1600/20130929_170900.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdjQnex9ukxs73svhk2sPf6WeLz5N13tdHQCIy07x7XSjZC1aRA2rOfkNjuOUjhRFBi9d_B_4MphV-CpO1551_jAtKOoIWsfo06iIW3F8WbjpRhRY2aS9kYZOeAPOvS4Ek2r4YAccvo-v/s1600/20130929_170900.jpg" height="240" width="320" /></a> </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Please don't save any leftover solutions, once they have had chicken in them, they are a food hazard, and unless you are planning to make more within 2 days, it would be very very bad! I do put the left over flour mixture in the freezer to use again next time. </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-87797536619129117902013-09-22T21:13:00.001-07:002013-09-22T21:13:57.673-07:00The Downside...<div class="separator" style="clear: both; text-align: center;">
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Tonight I made a yummy pot-roast with carrots and mashed potatoes for our Sunday dinner. I decided on about an hour's notice before dinner was ready that I wanted rolls to go with it. Rather than make one of my normal recipes, I threw together something new. I used some scalded milk, and more butter than normal, I threw in some amaranth flour that I had sitting in the cupboard, and used up some leftover flour mix.<br />
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I didn't know if they would turn out or not, and I didn't bother to measure or write down what I was doing. I wish that I had baked them in a muffin tin, as the dough was soft and spread out more than I wanted, but beyond that, they were perfect. The outside was soft but just a touch crispy on the bottom. The inside was soft and slightly chewy, and the flavor rocked.<br />
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And the downside of this perfect roll, is that I didn't write it down! Now I am going to spend weeks trying to re-create it, when if I had just taken the time to measure and write it down, I could share it with you right now.<br />
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Sometimes being a great baker is a curse! The downside to brilliance is moments like this! Okay so I know I'm not brilliant, and when I do have these random flashes of genius, I manage to do something unique to mess it up!<br />
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When I figure it out, I will post it here~<br />
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Happy baking!Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-563985157328152452013-09-17T19:18:00.000-07:002013-09-17T19:19:38.258-07:00Chocolate Coconut Rum Tart<br />
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A few years ago I was visiting a friend in Portland and she took me to Corbett's Fish House. Now, people who know me know that I don't do fish, so this was a stretch for me. I was very impressed that all their foods were gluten free, the bread and batter in rice flour and even had a gluten free dessert. My friend got a piece of their gluten free cake and took it home with us. If I had tried it before we left, I would have bought a couple (cakes not slices) to bring home with me!<br />
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It was a flour-less chocolate torte with an almond crust and macaroons soaked in butter rum sauce baked right inside the torte. Decadent, sinful, rich, delectable, heavenly, these things don't even begin to describe this cake, for this cake, there are not English words to describe the feeling, it probably should be illegal. Even the hardened chocoholics among us can only eat a small piece.<br />
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This cake is lots of work, and it's really expensive. I only make it for special occasions, and I try to freeze some of it, since it freezes well. On the bright side, it is so rich that you can easily serve 20 people one cake!<br />
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Okay, the first thing to make is<a href="http://goodnessgf.blogspot.com/2013/09/coconut-macaroons.html" target="_blank"> the macaroons</a>, I usually make them a day or two ahead of time.<br />
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Now make the<a href="http://goodnessgf.blogspot.com/2013/09/vanilla-bean-cheesecake-with-butter-rum.html" target="_blank"> rum sauce</a>...<br />
Try not to eat it all before you make the cake, maybe you better double the recipe just in case :-)<br />
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Next, bake the <a href="http://goodnessgf.blogspot.com/2013/09/gluten-free-almond-tart-crust.html" target="_blank">almond tart crust</a> into the bottom and up the sides of a 10" spring-form pan.<br />
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About an hour before you make the Chocolate Oblivion, place enough macaroons to completely cover the bottom of the spring-form pan 2 times (this will vary depending on the size of the macaroons) in a bowl. Add a few extra and then cover with the butter rum sauce. You may have to stir them around gently to get them completely covered. Set them aside and let the sauce soak in.<br />
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Last of all, make the Chocolate Oblivion Torte:<br />
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Beranbaum says this is her favorite way to eat chocolate. It is baked at a
high temperature for a short time in a water bath delivering what she calls a
result that is like the creamiest truffle wedded to the purest chocolate
mousse. Be sure to serve it a room temperature, not chilled. I used Sharffen
Berger 70% Bittersweet chocolate. Read through the recipe before starting, it
is an easy cake to make, but there are lots of side notes that are important to
the success of the cake.</div>
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<u>Ingredients (all at room temperature):</u><br />
bittersweet chocolate: 1 pound or 5 1/3 (3-ounce) bars or 454 grams (I use either 70 or 80% Lindt bars that you can find in the candy section of most grocery stores)<br />
unsalted butter: 1 cup or 1/2 pound or 227 grams<br />
6 large eggs: separated</div>
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<br />
<u>Prepare pan:</u> outside of pan wrapped with a double layer of heavy-duly
foil to prevent seepage. A roasting pan large enough for the spring-form pan to sit flat in it for the water bath.<br />
<br />
Preheat the oven to 425 degrees F.<br />
<br />
Melt the butter in a medium size glass mixing bowl in the microwave. Add the chocolate and let stand, stirring occasionally, until
smooth and melted. If the mixture cools you can re-heat it double boil style by placing the bowl into simmering water on the stove.<br />
<br />
Beat the
egg yolks and sugar with the bowl sitting in the simmering water (make sure you use a glass or metal bowl) and add to the chocolate mixture. Make sure
they are room temperature or they will cool the chocolate mixture causing a
curdled texture.<br />
<br />
In a large bowl set over a pan of simmering water heat the eggs whites, stirring
constantly to prevent curdling, until just warm to the touch. Remove from the
heat and beat, using the whisk beater, until triple in volume and soft peaks
form when the beater is raised. The egg whites also need to be room temperature to prevent curdling. If you do curdle the chocolate by mistake, don't stress, it will still taste great, it just won't look as smooth.<br />
<br />
Using a large rubber spatula, fold 1/2 the eggs into the
chocolate mixture until almost incorporated. Fold in the remaining eggs until
just blended and no streaks remain. Finish by using a rubber spatula to ensure
that the heavier mixture at the bottom is incorporated.<br />
<br />
Put a thin layer of the chocolate in the bottom of the pan with the almond crust. Arrange a layer of the rum soaked macaroons in the pan. Spread half the remaining chocolate on top of the macaroons. Arrange the remaining macaroons in the next layer. Spread the remainder of the chocolate on top. Smooth the top. <br />
<br />
Strain any lumps of macaroon out of the rum sauce remaining in the bowl and save the sauce to garnish the cake. I won't tell if you eat the rum soaked macaroon bits with a spoon!<br />
<br />
Set the pan in the larger pan and surround it
with 1 inch very hot water. Bake 5 minutes. Cover loosely with a piece of oiled foil and bake 10 minutes. (The cake will look soft, but this is as it
should be.)<br />
<br />
Let the cake cool on a rack 45 minutes. Cover with plastic wrap and
refrigerate until very firm, about 3 hours. <br />
<br />
<u>Serve:</u> Room temperature. Drizzle with left over rum sauce. Cut into narrow wedges with a thin sharp
knife that has been dipped in hot water.<br />
<br />
<u>Pointers for success:</u> For a moist airy texture, be sure to add beaten
eggs to chocolate mixture and not the chocolate to the eggs. Wrapping the pan
with foil keeps it watertight. Chill thoroughly before unmolding.<br />
<br />
<br />
So, as you can guess, I don't make this cake for every occasion, but when I really want a rich dessert, or I want to knock the socks off someone, this is where I turn. Enjoy!Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-79428437131064658462013-09-16T21:27:00.001-07:002013-09-16T21:27:12.517-07:00Gluten Free Almond Tart CrustThis is the last installment in the recipes leading up to the most amazing cake you have ever had. While the recipe is for the aforementioned cake, it is a fabulous crust that would go well with just about any tart that you wanted to make. In fact I've been toying with using it to make a homemade version of Almondy Tarte.<br />
<br />
I borrowed this recipe from a couple others I found, I simply converted it to be Gluten Free!<br />
<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>Gluten-free
almond tart </span></b></div>
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><b>combined </b>recipe from the </span></i><a href="http://www.heythattastesgood.com/2009/02/meyer-lemon-bars.html"><i><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Joy of Cookin</span></i></a><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">g and </span></i><a href="http://smittenkitchen.com/2008/11/the-great-unshrinkable-sweet-tart-shell/"><i><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Deb's post of Dorie Greenspan's tart crust</span></i></a><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">. </span></i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3/4 c rice flour mix</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3/4 c almond flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ c ground almonds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 c brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">pinch of salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 t xantham gum (scant)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 stick cold butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 egg</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1oz ( about 2 T almond paste, left
from an 8 oz can</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup coconut (dried out coconut
works best because it chops up better)</span></div>
</div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: always;" />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Pulse the dry ingredients together
in the food processor, then cut up the butter and add that. Pulse until butter
is about the size of peas. Beat the egg, and add while the processor is
running. Keep mixing until the dough starts to come together. Pat the crust
into a large spring form pan, prick all over with a fork, and freeze for half
an hour or so. Preheat the oven to 375. Lightly grease the shiny side of a
piece of foil, and press it down on top of the crust and over the edges. Bake
25 minutes. Take off the foil and fill as you would like, then bake again. If
the edges get too brown, cover them with foil, but even dark brown the crust is
still <i>delicious </i>and perfect. </span></div>
<br />
Maybe try it with this filling? <a href="http://www.taste.com.au/recipes/17558/caramel+custard+tarts" target="_blank">Caramel Custard Tarts</a><br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-41364898113249049272013-09-15T10:25:00.001-07:002013-09-15T10:29:54.639-07:00Vanilla Bean Cheesecake with Butter Rum Sauce<div class="separator" style="clear: both; text-align: center;">
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Outback used to serve a cheesecake with a caramel sauce. Back in the
day before my diagnosis, I would go to Outback just for the cheesecake. More than once I bought a pint of the caramel sauce to take home. I
tried several times to make the sauce, but never managed one that was
close to what I wanted. This sauce is it, I don't know if their sauce
was a butter rum rather than a caramel, but it tastes just like I
remember.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYmUNKcgEXMi7cJkXG12T2jZFVOCuDZZwEaCk9r6MZgnF7_rsvLeG6CqSnQEpP6Zg1yk1FKW9vdWxSez7Mw1jBcn0gMjsQybtuIHJyvOwXq1qmcXuruHIA3jS25xtt-3Va41Thyphenhypheny1KLX3/s1600/20130914_183557.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYmUNKcgEXMi7cJkXG12T2jZFVOCuDZZwEaCk9r6MZgnF7_rsvLeG6CqSnQEpP6Zg1yk1FKW9vdWxSez7Mw1jBcn0gMjsQybtuIHJyvOwXq1qmcXuruHIA3jS25xtt-3Va41Thyphenhypheny1KLX3/s1600/20130914_183557.jpg" width="164" /></a></div>
For the Cheesecake, I used <a href="http://www.simplyrecipes.com/recipes/perfect_cheesecake/" target="_blank">this recipe</a> with a couple of alterations. Normally, I don't make graham cracker crusts, since GF graham crackers are so pricey. This time I did make a crust because I had a whole box of Schar graham crackers that got stepped on, URG! The package of crackers made less crumbs than the recipe calls for, but I still used the same amount of butter and sugar.<br />
<br />
My cheesecake did fall just a little bit, I didn't think about the distance between the rack and the top burner in my new oven and it started to get really brown on top. So I had to open it up and put foil on top, which made the cheesecake fall (but it still tastes great!)<br />
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<br />
The other change I made was that I replaced the vanilla extract with this fabulous vanilla bean paste. Teaspoon per teaspoon replacement, but this is so yummy and is not bitter at all, so if you want a stronger flavor you can add a little more. In fact, if you get a little on your finger, lick it off! I found this at Thyme and Seasons in North Salt Lake.<br />
<br />
<br />
Okay my little disclaimer here. I have always made rum sauce with artificial rum flavoring. This is the first time I've ever used actual rum, since I don't drink, I try to avoid it. But, well, this sauce! It was so good I seriously sat and licked the bowl clean when I was done with it. You could certainly make it with rum extract, substitute 1/4 cup extract for the reduced rum.<br />
<br />
The sauce recipe is the second recipe in my series leading up to the most amazing cake/torte you have ever had.<br />
<br />
<br />
I'm going to have to go back to the liquor store so that I can make more of this stuff!<br />
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For the fun of it, before I reduced the rum, I lit it on fire. I haven't cooked en flambe before, I think I will play with it in the future. If you do choose to light your rum on fire, you will have to snuff it out after a while, simply cover the pan so it is airtight and wait a couple minutes.<br />
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<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">Butter rum sauce</span></span></div>
<div class="WordSection1">
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><span style="font-size: small;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: small;">Ingredients:</span></span><br />
</div>
<span style="font-family: inherit;"><span style="font-size: small;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: small;">1 cup
packed brown sugar </span></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><b><span style="font-size: small;">
</span></b></span><br />
<h3 style="line-height: normal; margin-top: 0in;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: windowtext; font-weight: normal;">1 cube butter or margarine</span></span><span style="font-size: small;"><span style="color: windowtext; font-weight: normal;"> </span></span></span></h3>
<h3 style="line-height: normal; margin-top: 0in;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: windowtext; font-weight: normal;">1 3/4
cup whipping (heavy) cream </span></span></span>
</h3>
<span style="font-family: inherit;"></span><br />
<h3 style="line-height: normal; margin-top: 0in;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: windowtext; font-weight: normal;">1 cup rum </span></span></span></h3>
<span style="font-family: inherit;"><b><span style="font-size: small;">
</span></b></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: small;">¼ teaspoon salt</span></span></div>
<span style="font-size: small;">
</span></div>
<span style="font-size: small;">
<span style="font-family: "Calibri","sans-serif";"><br clear="all" style="page-break-before: always;" />
</span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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<h3 style="margin-top: 0in;">
<span style="font-weight: normal;"><span style="font-size: small;"> </span></span></h3>
<h3 style="margin-top: 0in;">
<span style="font-weight: normal;"><span style="font-size: small;">Preparation:</span></span></h3>
<b><span style="font-size: small;">
</span></b><br />
<h1>
<span style="font-size: small;"><span style="font-family: "Calibri","sans-serif"; font-weight: normal;">Place
rum in medium sauce pan over medium low heat. Reduce for 20-30 minutes until
half the volume. Add the other
ingredients and cook over medium heat until boiling. Boil 6-10 minutes stirring regularly. Remove from heat and cool.</span></span></h1>
<h1>
<span style="font-size: small;"><span style="font-family: "Calibri","sans-serif"; font-weight: normal;"> At first, it seams like it isn't thick enough, but it thickens up a lot when you cool it. </span></span></h1>
<h1>
<span style="font-size: small;"><span style="font-family: "Calibri","sans-serif"; font-weight: normal;">I went ahead and prepped the rum sauce at the same time I was making the cheesecake because I like the texture of the sauce when it has cooled and set all the way. </span></span></h1>
Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-70139954025769497792013-09-14T10:51:00.001-07:002013-09-14T10:51:07.669-07:00Coconut Macaroons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oiFJpBqryQJZTt8MBiYMR-VRLTdHgdwExfZeZXrCFzYNGI7N7Hbz3Vg7inJXo9MYinYX5QeL5-AHMa2Zr4Cd4dcrkymNY_jwpfpa5Iw7h3LIopbBr3HzRIAXmWW_ne0yXet7nXDVvlkT/s1600/20130911_223554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oiFJpBqryQJZTt8MBiYMR-VRLTdHgdwExfZeZXrCFzYNGI7N7Hbz3Vg7inJXo9MYinYX5QeL5-AHMa2Zr4Cd4dcrkymNY_jwpfpa5Iw7h3LIopbBr3HzRIAXmWW_ne0yXet7nXDVvlkT/s1600/20130911_223554.jpg" height="298" width="320" /></a></div>
<br />
Macaroons are a cookie that is generally already gluten free... But I have my favorite recipe. I'm posting this recipe as a preface to a post about the most amazing cake/torte you will ever have. Make sure to check back for the next recipe you will need to make the torte.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqsPoEH8OXDP65hYctLTGGsCgPVf1gasRThZFKtphgays0cullYeXCOakIuuCeAJzB0gMNgy5gUVx8J30AE__fzIXzJcqblcaM_OHIIk6Qnca-ylXQ2lR7SJjEl9Kt2ic0oTl9yqkmYHE/s1600/20130914_112213.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqsPoEH8OXDP65hYctLTGGsCgPVf1gasRThZFKtphgays0cullYeXCOakIuuCeAJzB0gMNgy5gUVx8J30AE__fzIXzJcqblcaM_OHIIk6Qnca-ylXQ2lR7SJjEl9Kt2ic0oTl9yqkmYHE/s1600/20130914_112213.jpg" height="200" width="147" /></a><br />
<br />
One note, make sure you read the almond paste ingredients carefully, they are not all gluten free. I use this one, it comes in an 8 ounce can.<br />
<br />
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<div class="WordSection1">
<b>Coconut Almond Macaroons</b><br />
<i>From the side of the Odense Almond Paste package</i><br />
<i>Makes approx. 35 cookies</i><br />
INGREDIENTS:</div>
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<br />
<div class="WordSection2">
1/2 cup egg whites, room temperature<br />
1 teaspoon pure vanilla extract<br />
7 ounces almond paste, one can minus about 2 T<br />
2 cups powdered sugar<br />
14 ounce package sweetened flaked coconut<br />
<br style="mso-special-character: line-break;" />
<br /></div>
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DIRECTIONS:<br />
Preheat oven to 325°F.<br />
Line two cookie sheets with parchment. In a large bowl, beat egg whites and
extract until firm, but not dry. In food processor using the chopping blade,
combine almond paste, sugar and coconut and mix until the texture of small
crumbs. Gently fold mixtures together. Drop tablespoons of dough 1 inch apart
onto cookie sheets (small scoop with wire release works well). Bake for 18
minutes, or until lightly browned on bottom, and firm to touch. Cool cookies on
wire racks. Leave plain or decorate with chocolate if desired.Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-28870015094704210362013-09-13T17:45:00.000-07:002013-09-14T10:18:12.477-07:00Easy Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
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Wow, thank goodness it's Friday! I don't know about you, but I'm tired! It has been a really long day and an even longer week. I'm tired and I don't want to cook.<br />
<br />
Unfortunately, at least in my life, these days happen all too often. This is why i have a few fast and easy stand-by dinners that only take a couple minutes to throw together.<br />
<br />
Today, I was doing a Food Demo at the Utah State Fair. I decided to make a fast and easy pot pie. I have learned that no matter how well I plan, these little demos always go wrong. I forgot the corn starch, my bowl was too small, and the oven didn't work. I planned on a twenty minute demo and I kept checking the oven (at home it takes 10 minutes or so to bake) and it just wasn't done. I finally turned it on to broil for 10 or 15 minutes, and it still was barely cooked!<br />
<br />
But I enjoyed talking with people about the things that I've learned and the things that they want to see gluten free. I promised to post the recipe here on the blog, so here it is:<br />
<br />
Fast and easy chicken pot pie:<br />
1 small bag frozen mixed vegetables (corn, peas, carrots and beans)<br />
1/2 bag simply potatoes cubes with onions<br />
<br />
<div>
1/2 to 1 cup cooked diced chicken breast</div>
1/2 teaspoon poultry seasoning<br />
1 cup water<br />
1 Tablespoon Better Than Bullion<br />
1 Tablespoon corn starch mixed with 2 tablespoons cold water<br />
6 Chynna's Kitchen Gluten Free Biscuits<br />
Salt and pepper to taste<br />
Preheat oven to 400<br />
<div>
Spray 9x9 pan with cooking spray.</div>
<div>
Remove biscuits from freezer and allow to thaw while you prepare the filling.</div>
Combine
first 6 ingredient in a medium sauce pan and heat over medium high heat
until simmering. Stir and cook 4 minutes. Add corn starch and water
mix. Stir in salt an pepper to taste. Pour into prepared pan. Cut 2
of the biscuits in half and arrange them all on top of the filling.<br />
Bake for 10-15 minutes until the biscuits are golden brown. Remove from oven and serve hot.<br />
<br />
PS. To those of you at the demo, I found the corn starch! It was on the floor boards of my car, it must have fallen out of the bag. I knew I had grabbed it, I'm so relieved that I'm not going crazy after all :) Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-86430669787728163092013-09-09T21:55:00.001-07:002013-09-09T21:55:10.710-07:00Spiced Peaches<div class="separator" style="clear: both; text-align: center;">
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Several years ago I discovered the joys of canning...<br />
<br />
The work is hot and sweaty and sticky, and it seems to last all day, but their is something so satisfying at the end of a long day to see all the beautiful bottles lined up on the counter and hear them popping as I put my feet up on the sofa. At the end of the day, I had something tangible (and really yummy) to show for what I did all day.<br />
<br />
This year, for the first time, I don't have fruit trees to can from. But I still have bottled fruits I'm enjoying from last year. As people have helped me pack and unpack, and then do it over again, I keep having the same question asked: "What is that in the peaches, are you sure they are still okay?"<br />
<br />
The answer is simple, I can my peaches (and pears,apples, and nectarines) with half a cinnamon stick and 4 cloves in each bottle. This is a trick I learned from my mother. As a teenager and young adult, I hated peaches. Particularly the kind that come in all that thick syrup from the store. A few years ago, my mom asked if I wanted to bottle her peaches and I explained that I hated peaches. She was surprised and told me that spiced peaches had been one of my favorite foods as a little girl, so I decided to give it a shot and I fell in love again.<br />
<br />
Follow this recipe for <a href="http://www.food.com/recipe/raw-pack-peaches-in-light-syrup-233139" target="_blank">canning peaches in light syrup</a> or really any recipe that you know you like, they are all about the same, I prefer the light syrup though. You will change the recipe in 2 ways. Before you fill the jars, place 1/2 cinnamon stick (2-3 inches long) and 4-5 whole cloves in each jar. When making the syrup, skip the fruit fresh and use 1/4 cup of tang in 2 quarts of syrup. Don't use the tang in pears or apples, but in peaches and nectarines it enhances the color and flavor.<br />
<br />
These peaches make the best peach cobbler, I also love to stir them into vanilla ice cream. They are great alone as well.<br />
<br />
A few tips to make canning more fun and faster:<br />
<ul>
<li>Use the buddy system, more hands make light work and a friend gives you someone to chat with.</li>
<li>If you can get one, use a 2 or 3 burner camp stove and set it up outside (works great if you have a patio or deck off your kitchen) run 2 or 3 caners at once, and processing outside keeps it from heating up your kitchen.</li>
<li>Don't ever can just a few cans, the cleanup is half the work, bottle as much fruit as you can get your hands on.</li>
<li>Get your kids involved! They can wash and peal fruit and help fill bottles. It's a great skill for them to learn and they enjoy eating it better when they helped make it.</li>
<li>Bottle all the fruit you have ready on the same day. You can cook jam while prepping other fruits, or process one batch while preparing the next.</li>
<li>I know this is hard for some of you, but take a deep breath and accept the sticky. If you stop to wipe up every little sticky spill, you will spend more time cleaning up than caning, just live with it until you are done and then clean it all at once. (or better yet, get your kids to clean it up while you eat some well deserved chocolate!)</li>
</ul>
My friend and I have canned together for several years and we have a system that works great for us. We have 2 large pasta pots (with the strainers in them) that we use for blanching. They fit much more than the blanching pots. One of us mans the blanchers while the other slips and slices the peaches (or whatever we are working on). The sliced fruit goes into large bowls of cold water with fruit fresh in them. When all the fruit is prepped, we fill the jars. Using three water bath canners on the back deck on the camp stove we process 21 quarts at a time. We have gone through more than 60 bottles in a given day in which we are still doing carpools and preschool runs etc.<br />
<br />
Once all the bottles are cooled, we write the contents and year on the lid and then divide up the spoils.<br />
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Happy Canning! <br />
<br />Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-17646583030985132192013-08-13T18:56:00.001-07:002013-08-15T22:10:40.096-07:00Gluten Free Ice Cream Sandwhiches, oh My!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKo5m4Bkv_pHak5o3WX95pG6M0OZzGIkLiuC3aBCSwy1XVoT40YWEbjXWohSYJScd-5rdDXxHWuQr6dX4SxBQcwrqlVaTKh7GXwtiWQdPOhHokTJnT6jyXUqo5yC-txjmoPovOEJycABw/s1600/20130813_070520.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKo5m4Bkv_pHak5o3WX95pG6M0OZzGIkLiuC3aBCSwy1XVoT40YWEbjXWohSYJScd-5rdDXxHWuQr6dX4SxBQcwrqlVaTKh7GXwtiWQdPOhHokTJnT6jyXUqo5yC-txjmoPovOEJycABw/s1600/20130813_070520.jpg" height="300" width="400" /></a></div>
Ice cream sandwiches are one of those things that my little guy feels pretty bad about when all the other kids are getting one and he gets a banana Twin Pop (okay his mommy misses them too). I hadn't ever thought about trying to make ice cream sandwiches at home, that's just one of those things we always bought. There are gluten free ice cream sandwiches available, but they are very pricey, and not exactly what I want. I want those soft sweet ice cream sandwiches I remember!<br />
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I saw<a href="http://www.kingarthurflour.com/recipes/chocolate-ice-cream-sandwiches-recipe" target="_blank"> this recipe</a> on King Aurthur's blog and realized how easy it would be! And it is. This recipe calls for homemade ice cream, and someday, I might go to all that work, I'm sure it will be worth it. But in the mean time, I'm perfectly happy using the cheep ice cream that comes in the fold up carton. I choose this kind of ice cream because it is so easy to peal the carton away from the block and slice it up to make the sandwiches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-wUGgXWPzt75rQDjsDl8r_Gz5WPM3DWbu8bua5DSXPrDWfAHAhyz8X3RtzRl6Brh-jdh3NcwHVWziP4SqGZ81Z2pAB4Nrpl4yyD4SfmOZrp5Q56I5KXAzFWjwWy3dPsDxIkyb0Lg6LfE/s1600/20130813_070542.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-wUGgXWPzt75rQDjsDl8r_Gz5WPM3DWbu8bua5DSXPrDWfAHAhyz8X3RtzRl6Brh-jdh3NcwHVWziP4SqGZ81Z2pAB4Nrpl4yyD4SfmOZrp5Q56I5KXAzFWjwWy3dPsDxIkyb0Lg6LfE/s1600/20130813_070542.jpg" height="226" width="400" /></a>I made them as a test while my kids were in Disneyland with their dad. I told my little guy what I had done, and sent him the picture. He squeed like an excited dolphin and then dropped the phone and ran around yelling YES YES YES! If I had known how happy he would be, I would have tried this sooner!<br />
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These are so quick and easy, I think they will be kept in my freezer at all times. And they were so good, I blew my good intentions out of the water and ate them all in 3 days.<br />
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<a href="https://sites.google.com/site/goodnessgfprintablerecipies/gluten-free-ice-cream-sandwiches" target="_blank">printable recipe </a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY-XmYDAv7ygsJz9_CALGiUawKU6xkqQZnv7krAz40womFgh23dnuArp42iP_jEn19UbhuBOuuL15xiaUPIy_ACTfNdusdrH2eHng6LncbfuUWSSzkYG89vl7OQVnUHwL-of6fdCdDJvF/s1600/20130813_065939.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY-XmYDAv7ygsJz9_CALGiUawKU6xkqQZnv7krAz40womFgh23dnuArp42iP_jEn19UbhuBOuuL15xiaUPIy_ACTfNdusdrH2eHng6LncbfuUWSSzkYG89vl7OQVnUHwL-of6fdCdDJvF/s1600/20130813_065939.jpg" height="138" width="200" /></a><br />
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<b><span style="color: black; font-family: Helvetica-Bold; font-size: 10.0pt; line-height: 200%; mso-bidi-font-family: Helvetica-Bold;">Ice Cream Sandwiches, Gluten Free</span></b></div>
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<span style="font-family: Helvetica-Bold; font-size: 10.0pt; line-height: 200%; mso-bidi-font-family: Helvetica-Bold; mso-bidi-font-weight: bold;">A <span style="mso-spacerun: yes;"> </span>2qt carton
of ice cream </span></div>
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<a href="http://goodnessgf.blogspot.com/2012/12/gluten-free-baking-mix.html" target="_blank"><span style="font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 200%;">1 1/4 cupsPancake and baking mix</span></a></div>
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Dutch-process cocoa powder or all-purpose baking cocoa</span></div>
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<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9984zEyJ0HpzRUtrPnWIVbAYs3hcdcMbdjSccID3OChTZneBaKd6sI5xrBsCxsAuy406rBJeKx-pQJ93Zfpx_nZPauDQsEuyrNtFlHrSXO-FT4pkYR-BsmdISlU-Ut1oj3GVrtGxYU3n/s1600/20130812_225559.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9984zEyJ0HpzRUtrPnWIVbAYs3hcdcMbdjSccID3OChTZneBaKd6sI5xrBsCxsAuy406rBJeKx-pQJ93Zfpx_nZPauDQsEuyrNtFlHrSXO-FT4pkYR-BsmdISlU-Ut1oj3GVrtGxYU3n/s1600/20130812_225559.jpg" height="149" width="200" /></a><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;"> </span><br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;">Line a jelly
roll pan with parchment paper and lightly oil.</span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;">Whisk
together the baking mix, cocoa, and salt.</span><br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDEDMgnPHRe59NQOsFY_D4qKVpx2p7l95czgyexgSRmWYM3o1mey7rI6IiER4IQN4NADqJfm5NQ2OZwkiwhPtXEf7rj6n8i2zUDIaX2OY5K9c_Mh72xRabrMzRzQ5IBB57g2lu9UBCZg-/s1600/20130812_225404.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDEDMgnPHRe59NQOsFY_D4qKVpx2p7l95czgyexgSRmWYM3o1mey7rI6IiER4IQN4NADqJfm5NQ2OZwkiwhPtXEf7rj6n8i2zUDIaX2OY5K9c_Mh72xRabrMzRzQ5IBB57g2lu9UBCZg-/s1600/20130812_225404.jpg" height="149" width="200" /></a><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;"> </span></div>
<div class="MsoNormal" style="line-height: 150%;">
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;">Combine butter
and sugar in mixer bowl and beat on high speed until creamy.<span style="mso-spacerun: yes;"> </span>Scrape sides of bowl and add vanilla.<span style="mso-spacerun: yes;"> </span>Beat again until somewhat fluffy (lighter
colored).</span></div>
<div class="MsoNormal" style="line-height: 150%;">
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;">On low speed
add half the flour/cocoa mix and then the half and half.<span style="mso-spacerun: yes;"> </span>Beat in remaining flour, scraping the bowl
between each addition.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRG4EQbQSzu4XDLYNdYZAYgqMqdsIZ5MOb-F6VoyLm3-Jp8C4Ey3Uz9l8enOdX4Cyx7dv4n41HgrltFlrqqHYeihr4Wmy7e769w7Dsh5yMsTe9KmcMqYjReMnmW2eDg2MW5vnGFy40Oci/s1600/20130812_225949.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRG4EQbQSzu4XDLYNdYZAYgqMqdsIZ5MOb-F6VoyLm3-Jp8C4Ey3Uz9l8enOdX4Cyx7dv4n41HgrltFlrqqHYeihr4Wmy7e769w7Dsh5yMsTe9KmcMqYjReMnmW2eDg2MW5vnGFy40Oci/s1600/20130812_225949.jpg" height="233" width="320" /></a><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;"> </span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;">Spread the
batter thinly on the prepared parchment paper.<span style="mso-spacerun: yes;">
</span>It will be thin, but it should completely cover the pan.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SSg28gJuaEVhaYyj4VcuQjx7GHvxwUVOWc6oKIvIeAekxkwkRYyDcm5aY1_CEzOwdtI7t3Y0UmcSPZqqj2BzvgwkCg_grs5UWC3Y4VOUFP4s7zdO1F9hVWG9BS0d-gHvjl5D-tOX1oNR/s1600/20130812_230742.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SSg28gJuaEVhaYyj4VcuQjx7GHvxwUVOWc6oKIvIeAekxkwkRYyDcm5aY1_CEzOwdtI7t3Y0UmcSPZqqj2BzvgwkCg_grs5UWC3Y4VOUFP4s7zdO1F9hVWG9BS0d-gHvjl5D-tOX1oNR/s1600/20130812_230742.jpg" height="240" width="320" /></a><br />
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<div class="MsoNormal" style="line-height: 150%;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;">Bake 8-10
minutes until it is no longer shiny, but don’t over bake, it will get hard.<span style="mso-spacerun: yes;"> </span>Remove the pan and cool for 10 minutes.<span style="mso-spacerun: yes;"> </span>Prick the top of the cookie evenly with a
fork to make the pattern on the outside of the sandwiches.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;"><span style="mso-spacerun: yes;"> </span>Place the pan in the freezer for an hour.</span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;">Remove the
cookie from the freezer.<span style="mso-spacerun: yes;"> </span>Trim the edges
and cut in half. Gently turn the cookie over on the tray so that the side with
the pattern is on the bottom.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Remove the ice cream from the freezer and peal
the cardboard away from the sides.<span style="mso-spacerun: yes;"> </span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM6Qmo_7oq7-ZzoY7I3DYlhP4VtlvHah1HHPK-d9AbdUhEXux0PGLRaMXSeJ9eNqwWWQDFJbkAXalEDXoPYKPPlLl9-ImCbd3IuVccv1i-rT54SQY-f_pa5KFJ2f60eRLqyUE7PnOuUMD/s1600/20130813_070259.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM6Qmo_7oq7-ZzoY7I3DYlhP4VtlvHah1HHPK-d9AbdUhEXux0PGLRaMXSeJ9eNqwWWQDFJbkAXalEDXoPYKPPlLl9-ImCbd3IuVccv1i-rT54SQY-f_pa5KFJ2f60eRLqyUE7PnOuUMD/s1600/20130813_070259.jpg" height="200" width="190" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgiykooTnuX709Hz62ZSKC_hecQkAf6XIOQLZ72RUmu8ctc2VQHq2I4fdybYJuJI7DIjdZyGAN4SJpfus04XTVMViAKkWqq9IYUDknON-YBQLHf3mwsyskgvUb5tBcJvZ_j0KEjmOuA72k/s1600/20130813_070414.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgiykooTnuX709Hz62ZSKC_hecQkAf6XIOQLZ72RUmu8ctc2VQHq2I4fdybYJuJI7DIjdZyGAN4SJpfus04XTVMViAKkWqq9IYUDknON-YBQLHf3mwsyskgvUb5tBcJvZ_j0KEjmOuA72k/s1600/20130813_070414.jpg" height="229" width="320" /></a><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;"><span style="mso-spacerun: yes;"> </span></span><br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;"><span style="mso-spacerun: yes;"> </span>Using
a large knife, slice the ice cream about ½ to 1 inch thick.<span style="mso-spacerun: yes;"> </span>Layer the ice cream slabs on one of the
cookie slabs. They should be touching and completely cover the cookie.<span style="mso-spacerun: yes;"> </span>Trim the ice cream as needed to fit.<span style="mso-spacerun: yes;"> </span></span><br />
<br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; line-height: 150%;"><span style="mso-spacerun: yes;"> </span>Place the second cookie on top of the ice
cream and gently press down to stick the sandwiches together.<span style="mso-spacerun: yes;"> </span>Using the large knife, cut the sandwiches
into the size/shape you want.<span style="mso-spacerun: yes;"> </span>Put the
tray back in the freezer for at least 1 hour.</span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-size: 10.0pt; line-height: 150%;">When the ice cream sandwiches are frozen, wrap each sandwich
in plastic and then place in an airtight container.<span style="mso-spacerun: yes;"> </span>Eat within 3 months. If they last more than a day!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-32372456523651078802013-08-10T14:09:00.001-07:002013-08-15T22:09:51.080-07:00Gluten Free Margarita Cake<br />
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I saw a recipe a couple years ago in a Kraft email for margarita cake and it sounded sooo good, but not gluten free. I have tried it and tweaked it and changed it around so that it's gluten free, all me, and well, perfect!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQEt7X6uAGIrtYwKqBNGtQIBDN-GQ0LpcBJnoHqc0A04-h8WHZynADc2nBDuyrZ0SsM5CX7KobDLDSM5HneDze0DCbPHjnTaqMmXD4myoBZk0BV9eVSwLTrOIn5A7Zuq7ZWdtACIjU7Ir/s1600/DSCF0019.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQEt7X6uAGIrtYwKqBNGtQIBDN-GQ0LpcBJnoHqc0A04-h8WHZynADc2nBDuyrZ0SsM5CX7KobDLDSM5HneDze0DCbPHjnTaqMmXD4myoBZk0BV9eVSwLTrOIn5A7Zuq7ZWdtACIjU7Ir/s1600/DSCF0019.JPG" height="276" width="320" /></a>I use this recipe in place of angel food cake because it is so much easier, I get reliable results every time, and the texture is amazing. The lime is fairly mild, so it goes well with just about anything.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKudpCffdYelG2EZf7IGfDJlhYjBZOlO5b5INteqiOlojQbyN6d8uIMDw5zSdYDgdwjEnk0esiCyyzhNHLdvuUg8bMXBpgpj3myHDMMhYUMFabiwFZHG7loQGqztJHB58lBzUa2Qq1E5n/s1600/DSCF0019.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a> <br />
<br />
The original recipe I read had a pretzel crust. I tried it and honestly didn't like it. And GF pretzels are just too expensive to use in something you don't love them in! It was a flat cake and served with frosting, but when I made it, it just tasted like it needed fruit and cream instead.<br />
<br />
A couple years ago a good friend of mine was diagnosed with celiac, and for his first gluten free birthday, he wanted strawberry short cake, made with angel food cake. I seriously tried 10 different recipes. I had made angel food cake many times with gluten but for some reason, every time I made it gluten free it was a disaster. It would come out looking perfect and golden, it would even taste good, but it fell flatter than flat. This cake was my solution.<br />
<br />
So in honor of berry season, here is this great summer recipe. It is fantastic with any berries, but I particularly like it with the yummy blackberries out of my garden. I take it to parties and people who don't know it's gluten free ask me for the recipe (ha ha ha, you just loved something gluten free!).<br />
<br />
<a href="https://sites.google.com/site/goodnessgfprintablerecipies/margarita-cake" target="_blank">printable recipe </a><br />
<br />
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Gluten Free Margarita Cake</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplSooh0L-UZLn7sVdyMai7WvXdL2LRCo802kMsmHU94iCOFivtZeG0WBF8CLVIp7AAsSZJXz9UATEzErNSzaBge6GWKWkV6e2nnTY521fVWl9Kmr3S1RUvBT0HWATK4O1GGL1FC39SKmW/s1600/DSCF0012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplSooh0L-UZLn7sVdyMai7WvXdL2LRCo802kMsmHU94iCOFivtZeG0WBF8CLVIp7AAsSZJXz9UATEzErNSzaBge6GWKWkV6e2nnTY521fVWl9Kmr3S1RUvBT0HWATK4O1GGL1FC39SKmW/s1600/DSCF0012.JPG" height="239" width="320" /></a></div>
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Ingredients:</div>
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Betty Crocker gluten free yellow cake mix</div>
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6 egg whites</div>
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1 lime</div>
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2/3 cup margarita mix</div>
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1/3 cup cooking oil</div>
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Preheat the oven to 350°</div>
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Prepare a bunt pan by coating it with cooking spray then
sifting powdered sugar over the cooking spray.<span style="mso-spacerun: yes;">
</span>Turn the pan upside down and tap it gently to release extra sugar.</div>
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Wash the lime and zest it (I don’t have a zester so I just
use the fine grate on my cheese grater).<span style="mso-spacerun: yes;">
</span>I like a lot of zest, so I try to get most of the outside of the lime.</div>
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Slice the lime in half and juice it.<span style="mso-spacerun: yes;"> I invested in a citrus juicer, a little hand held tool that turns the lime nearly inside out and squeezes all the juice out. For years I thought this an unnecessary gadget, but after using a friend's, I had to have one. </span>Set aside the lime juice and zest.</div>
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<br /></div>
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Place the egg whites in the mixer and beat until they form
peaks.<span style="mso-spacerun: yes;"> I tried making it without beating the egg whites and the texture was not as good, it was almost dry and crumbly. When you beat the eggs, it changes the structure of the protein and adds air to the batter.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7BsZ-1Ab-ABYLv4ib5_Nmmtrmuxy5TefCEvtAdaJ_fVVFDaIbjepKN6Ld4IyX2WZ5mszlszP4FUz64HVCse0XQOZAeoRVxFcsR_cAspkrmw3jPwnjL9KImic8k22IuhCHkmIRg1I4pH_/s1600/DSCF0013.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7BsZ-1Ab-ABYLv4ib5_Nmmtrmuxy5TefCEvtAdaJ_fVVFDaIbjepKN6Ld4IyX2WZ5mszlszP4FUz64HVCse0XQOZAeoRVxFcsR_cAspkrmw3jPwnjL9KImic8k22IuhCHkmIRg1I4pH_/s1600/DSCF0013.JPG" height="239" width="320" /></a> </div>
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Add the oil and the cake mix to the egg whites and beat
until smooth. The batter will be quite thick at this point.</div>
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Add the margarita mix and the lime zest & juice.<span style="mso-spacerun: yes;"> </span>Beat until combined.<span style="mso-spacerun: yes;"> The lime juice creates a chemical reaction with the leavening in the cake mix, i</span>t will foam up, don’t over-beat it and get it
into the pan quickly.<span style="mso-spacerun: yes;"> </span>Pour it into the
prepared bunt pan and put it into the oven. The first time I made it, and it foamed up so quickly, I had flashes to elementary school science class and baking soda/vinegar volcanoes. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbd-RoMr-FPPgRpBqFseZ12z_J08nZg1SKZ5rGTFyrmdO-Kc7PLMcGP4VichkflkmTjxImGAsSVhG7FqHNQHuPW_3_NgUWFyMHEH5tP7B9K9y47UtegN0lLCUwu4oY5W-a0Q-RsehAYdD/s1600/DSCF0014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbd-RoMr-FPPgRpBqFseZ12z_J08nZg1SKZ5rGTFyrmdO-Kc7PLMcGP4VichkflkmTjxImGAsSVhG7FqHNQHuPW_3_NgUWFyMHEH5tP7B9K9y47UtegN0lLCUwu4oY5W-a0Q-RsehAYdD/s1600/DSCF0014.JPG" height="239" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsXzcuavsY2j6m1iBc9VG1Evp6MqgIuRj7anX4vpaKLkXDA_YD5gUmcHml0gYOF6QKxn99gTXyBWZv8sGnkqI5eS4Al00MieRhCvTO__pDEvHonD3bDdOzJ-yV1TyQUzaaKeNsrBcx9Nm/s1600/DSCF0015.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsXzcuavsY2j6m1iBc9VG1Evp6MqgIuRj7anX4vpaKLkXDA_YD5gUmcHml0gYOF6QKxn99gTXyBWZv8sGnkqI5eS4Al00MieRhCvTO__pDEvHonD3bDdOzJ-yV1TyQUzaaKeNsrBcx9Nm/s1600/DSCF0015.JPG" height="239" width="320" /></a> </div>
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Bake about 45-50 minutes until the cake is golden brown and
springy. </div>
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Remove from the oven and cool for 5-10 minutes, then invert
it onto a plate to continue cooling.<span style="mso-spacerun: yes;">
</span>Serve cooled cake with whipped cream and fresh fruit.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUQyplmlqC0600csY1T_niKdVbRi5d1d2382WiA2jXfNcExsuOiwhmVdZPbY-TAd33m4FixUuVM_jpB7j3pXRylf1KzENK62BOFCDksbfPbnng9pyqD5pWY33Z9SzVkw1U-m7StdBmfvs/s1600/DSCF0016.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUQyplmlqC0600csY1T_niKdVbRi5d1d2382WiA2jXfNcExsuOiwhmVdZPbY-TAd33m4FixUuVM_jpB7j3pXRylf1KzENK62BOFCDksbfPbnng9pyqD5pWY33Z9SzVkw1U-m7StdBmfvs/s1600/DSCF0016.JPG" height="239" width="320" /></a> </div>
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Welcome to yummy! Sometimes when there is leftover cake I will sneak out to the kitchen in the middle of the night and snitch a slice of the cake plain.</div>
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<br /></div>
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I cut it into narrow pieces so it makes 20 servings, but no one eats just one piece! </div>
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Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-24906473672634378292013-08-06T21:43:00.001-07:002013-08-15T22:09:14.714-07:00Pan Pizza like you remember it, But now it's gluten free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9zvgjaA8nGqkSVup5uFSsHQnlkqtx-8RpPhP8yicaoOooy-0-uB-LzMQiIACotGziTfZFEOiN2MUVibIBFVtV-MWzg00GWdN4ZRFGZLzQdLB9gClecHaWXzfixvSVSxoKPqCxtEYk64u/s1600/1375848361934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Vltraojb0c-y4XUzg33dkNL3r1x7Y-JWzdLCWeCe5BFFzfu-zPvRHGKhkVvLWc0ACaHM6frwtTLPWgXhJjc34cbNr_sg9HNLcuGvElN_ndnbLMAzhx5gfzTGougGRtld6auuWurA69Yd/s1600/phone+pics+86-13+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Vltraojb0c-y4XUzg33dkNL3r1x7Y-JWzdLCWeCe5BFFzfu-zPvRHGKhkVvLWc0ACaHM6frwtTLPWgXhJjc34cbNr_sg9HNLcuGvElN_ndnbLMAzhx5gfzTGougGRtld6auuWurA69Yd/s1600/phone+pics+86-13+027.jpg" height="209" width="320" /></a></div>
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<br />
I know, I know, you thought I was dead! Between knee injury, move, injure the other knee, major knee surgery and recovery, I have not been doing much baking. But now I'm back!<br />
<br />
Every time a new pizza place comes out with gluten free crusts, I rush out to try it, hoping that it will be pizza like I wanted it to be. Remember going out to Pizza Hut and getting that thick, chewy crust pan pizza? That's what I'm looking for. Time and time again, I go to a restaurant with hope and expectation, and every time I get served pizza sauce and toppings on a thin sliver of something made to hold the toppings, but never what I crave.<br />
<br />
The other day (okay it was 3 am and I couldn't sleep) I was obsessing about the crust I remember, what I wanted, and I remembered the <a href="http://goodnessgf.blogspot.com/2012/12/gluten-free-focaccia-bread-with-garlic.html" target="_blank">Focaccia Bread</a> recipe that I created for the Ratio Rally. It hit me that the focaccia bread was the same texture I wanted for a pizza crust!<br />
<br />
Follow the directions for the focaccia bread. I know that this recipe requires planning ahead, but it is so worth it. I knew I was going to make the pizza today, so last night, I measured out the dry ingredients before I went to bed. This morning before work, I made the biga and put it in the oven with the light on and a damp towel on top (it took about 5 minutes). Then when I got home, I put together the rest of the wet ingredients with the psyllium and finished the dough.<br />
<br />
When I first started making bread by weight, I thought it was cumbersome, but I learned the trick is to zero out the scale after each ingredient, and I can just sprinkle the ingredient in on top. It's actually faster and I don't have to wash the measuring cups and spoons. If you don't have a kitchen scale, there are online conversion tools to convert from grams to traditional measuring, though I recommend getting a scale, there are inexpensive ($15-25) at most stores.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5kMqe1XLrmWcpCjafchbIZ-lpTAYcXA07FQlhYfsZRSt0xPVV45lQvgt-QhCiAF1sm8erVTrI88UfIttUK8e53YFB3rsDW6RBzdr7mnFUPPcHdOU6c4n0K3rkWjrBZA7DyMFJwq15hpz/s1600/phone+pics+86-13+023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5kMqe1XLrmWcpCjafchbIZ-lpTAYcXA07FQlhYfsZRSt0xPVV45lQvgt-QhCiAF1sm8erVTrI88UfIttUK8e53YFB3rsDW6RBzdr7mnFUPPcHdOU6c4n0K3rkWjrBZA7DyMFJwq15hpz/s1600/phone+pics+86-13+023.jpg" height="272" width="320" /></a></div>
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When the dough is done mixing, spread it in oiled pizza pan. I used a pan with small holes in the bottom because the dough does tend to sweat. You can roughly spread the dough with damp hands, then drizzle a small amount of olive oil (I use an oil infused with garlic and herbs) on the dough and spread it around. Use it to finish spreading the dough and smooth it out. I like the dough thick, so I use a smaller pan and spread it out about 1/2 inch thick. One recipe made a 12" crust. If you like a thinner crust, you can make a bigger pizza. Sprinkle garlic salt on the crust. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEA8LRrEKh_jEuMI7l1n-s7fFXPAqo11BjNjVVBDZjkBMtvGJIpnhnYWzQcOciIMkusjk4qaZVl18rKbCM1rGLah7NxtdOGVslclqRKwu62ced0pI_CkQ0K77rrTwjiwfApSxDbvFC6MSv/s1600/phone+pics+86-13+025.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEA8LRrEKh_jEuMI7l1n-s7fFXPAqo11BjNjVVBDZjkBMtvGJIpnhnYWzQcOciIMkusjk4qaZVl18rKbCM1rGLah7NxtdOGVslclqRKwu62ced0pI_CkQ0K77rrTwjiwfApSxDbvFC6MSv/s1600/phone+pics+86-13+025.jpg" height="281" width="320" /></a>Place the crust in a warm place to rise for about 30 minutes. If you let it rise too long it will shrink when baking. It will look soft and puffy.<br />
<br />
Pre-heat the oven to 375 Degrees I normally cook pizza at 425 but I found that with the thick crust, the toppings burn before the pizza is ready. <br />
<br />
Spread the crust with your favorite sauce. I'm lazy and I use a good pasta sauce. Top with your favorite toppings and sprinkle with cheese. Be careful while topping the pizza, the dough is very tender. Sprinkle an Italian seasoning lightly on top of the cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtylBoU0Sow5W7g3m3tFDy9QiCC6hOXtL-Eh3NWD1Y2sXJrFeupDO29CO0fy95LVDEAC4bj09cM2CAWvExcN42vPn8GXsmRd07VQP-aBhB9rMIKZCjQkz1WuQmlRypa9nxejl8hpl1onhN/s1600/phone+pics+86-13+026.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtylBoU0Sow5W7g3m3tFDy9QiCC6hOXtL-Eh3NWD1Y2sXJrFeupDO29CO0fy95LVDEAC4bj09cM2CAWvExcN42vPn8GXsmRd07VQP-aBhB9rMIKZCjQkz1WuQmlRypa9nxejl8hpl1onhN/s1600/phone+pics+86-13+026.jpg" /></a><br />
<br />
Bake for 15-20 minutes until the cheese is bubbly and just starting to brown. Remove from the oven and let rest for 4-5 minutes before slicing.<br />
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Enjoy pizza like you remember it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9zvgjaA8nGqkSVup5uFSsHQnlkqtx-8RpPhP8yicaoOooy-0-uB-LzMQiIACotGziTfZFEOiN2MUVibIBFVtV-MWzg00GWdN4ZRFGZLzQdLB9gClecHaWXzfixvSVSxoKPqCxtEYk64u/s1600/1375848361934.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9zvgjaA8nGqkSVup5uFSsHQnlkqtx-8RpPhP8yicaoOooy-0-uB-LzMQiIACotGziTfZFEOiN2MUVibIBFVtV-MWzg00GWdN4ZRFGZLzQdLB9gClecHaWXzfixvSVSxoKPqCxtEYk64u/s1600/1375848361934.jpg" /></a></div>
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P.S. I decided to try par baking a small crust and freezing it to see how it held up. I was very happy with the result. I bake the crust the same as above for 8 minutes without any toppings or sauce. then I let it cool, wrapped it, and put it in the freezer. Today I thawed it, topped, it and baked it for another 8 to 10 minutes. It turned out great, so in the future when I make this I will make a large batch and freeze small individual crusts so that we can have quick pizzas on a busy day.Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com1tag:blogger.com,1999:blog-7425964427824830935.post-59723200201730696922012-12-25T11:41:00.001-08:002013-08-15T22:11:20.862-07:00Gluten Free Banana MuffinsGrowing up, our Christmas tradition was to get up incredibly early, open our presents as quickly as we could and spend the rest of the day playing with our toys and eating junk food. Needless to say, by the end of the day I didn't feel so hot. It's amazing what one night of no sleep followed by a day of junk food can do to how you feel. When my oldest was born, I decided to start a new tradition. We started having breakfast before we opened presents. And, miracle of miracles, I felt good all day long!<br />
We traditionally have a big breakfast, pancakes or waffles, eggs, sausages, fruit and Orange Julius. It takes me about half an hour to cook, and then we eat before we open presents. And amazingly enough, my kids actually sleep on Christmas Eve. This morning, I woke up at about 7 am to the sounds of my teenager trying to wake up my youngest son so they could get me up and get to their presents.<br />
Unfortunately, last night while cooking our Christmas Eve dinner, I slipped on a damp spot and hurt my knee, so I'm on crutches for Christmas. Standing for 30 minutes while I made pancakes was definitely out! So I decided to try something different this year. While sitting and having a helper bring me stuff I mixed up a batch of very easy muffins and baked them last night so that this morning my teenager could make up the eggs and we could still have a nice Christmas breakfast.<br />
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Easy muffins:<br />
2-3 very ripe bananas<br />
3 T sugar<br />
Beat together bananas and sugar until just lumpy<br />
Beat in 2 eggs<br />
add 1 1/2 cups milk and 1 cup <a href="https://sites.google.com/site/goodnessgfprintablerecipies/baking-mix" target="_blank">baking mix. </a><br />
Beat until well combined, you will still have some small banana lumps.<br />
You may need to add up to 1/2 cup more milk to reach desired consistency. It should be thick enough to stay in a soft mound when dropped.<br />
spoon into muffin cups and bake at 350 for 25 minutes.<br />
<br />
This took me about 5 minutes to mix up, and they were the best gluten free muffins I have had. They rose well and did not fall and had a great texture.<br />
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Merry Christmas!Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com1tag:blogger.com,1999:blog-7425964427824830935.post-53109307565089217722012-12-21T16:27:00.001-08:002013-08-15T22:11:54.480-07:00Gluten Free Sour Cream Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5ob7YxTVKJ7pnl6wfUIuMbx2uSTXirdS7R1FMLKSLCwdaz6L_7c4CRts734al0HnW0fMPE9oGUgw2zkzJVu93rfNw0f8xXSvRNJwnf2g_yTNk3XgY4YpiMb3DeO9g8EDQv7owR23CD07/s1600/DSCF0097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5ob7YxTVKJ7pnl6wfUIuMbx2uSTXirdS7R1FMLKSLCwdaz6L_7c4CRts734al0HnW0fMPE9oGUgw2zkzJVu93rfNw0f8xXSvRNJwnf2g_yTNk3XgY4YpiMb3DeO9g8EDQv7owR23CD07/s1600/DSCF0097.JPG" height="238" width="320" /></a></div>
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One of the things I have been looking for is a good sugar cookie recipe. I like a soft cookie, and we want to cut them out and frost them for Christmas. The problem I have had with most of the recipes I have tried is the flavor, I just don't like the after taste you get with potato starch, and the texture you get when you make a GF cookie dry enough to roll out leaves much to be desired. I have come up finally with a cookie I am happy with!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXC7-OJmzTyezBrU4bFlGs6Ff9AcoLFZAZr9omx81ktwDO9CMbK8vETELgdOQMR-3hM5fabHQ3T6hi6TPTIz7gHs9GShYHHn6K_mas2234KCyoWHyHVxCA6DUGbz1jTULYtgnGEUeqY7Wo/s1600/DSCF0089.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXC7-OJmzTyezBrU4bFlGs6Ff9AcoLFZAZr9omx81ktwDO9CMbK8vETELgdOQMR-3hM5fabHQ3T6hi6TPTIz7gHs9GShYHHn6K_mas2234KCyoWHyHVxCA6DUGbz1jTULYtgnGEUeqY7Wo/s1600/DSCF0089.JPG" height="238" width="320" /></a></div>
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This recipe uses gluten free oat flour. If you don't have GF oat flour available, you can make it using GF rolled oats, simply put them in the blender until they are a fine texture. This will have a coarser texture than store bought oat flour but will work just fine in the recipe.<br />
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I converted this recipe from <a href="http://www.tasteofhome.com/Recipes/Sour-Cream-Sugar-Cookies" target="_blank">this gluten recipe</a> I found online<br />
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<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="color: #642916; font-family: TT17At00; font-size: 12.0pt; mso-bidi-font-family: TT17At00;"><a href="https://sites.google.com/site/goodnessgfprintablerecipies/sugar-cookies" target="_blank">(printable recipe)</a></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="color: #642916; font-family: TT17At00; font-size: 12.0pt; mso-bidi-font-family: TT17At00;">Sour
Cream Sugar Cookies</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="color: #642916; font-family: TT17At00; font-size: 12.0pt; mso-bidi-font-family: TT17At00;">Ingredients</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">½<span> </span>cup butter</span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">¾ <span> </span>cup sugar</span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">2 egg</span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">½<span> </span>cup (4 ounces) sour cream</span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">1
teaspoons vanilla extract</span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">1 1/3<span> </span>cup GF baking mix<a href="https://sites.google.com/site/goodnessgfprintablerecipies/baking-mix" target="_blank"> *See recipe</a></span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">2/3 C oat
flour</span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">1/2<span> </span>teaspoons baking soda</span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: #642916; font-family: TT17At00;">Directions</span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">In a
large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs
one at a time.<span> </span>Add sour cream and
vanilla. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BJcNdTR-QIf2Li6d28dU9-02EdJ3iKESZlLayjFya-VInFNJvqbBFbCD-u_-h9N8LDJ-QUVHldBjf40IHqeflwQU7onRR6_5MorwmLkQifNlGGJVGpeaFHn7UxQVAx1ViZtlQVVJj-NY/s1600/DSCF0092.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BJcNdTR-QIf2Li6d28dU9-02EdJ3iKESZlLayjFya-VInFNJvqbBFbCD-u_-h9N8LDJ-QUVHldBjf40IHqeflwQU7onRR6_5MorwmLkQifNlGGJVGpeaFHn7UxQVAx1ViZtlQVVJj-NY/s1600/DSCF0092.JPG" height="238" width="320" /></a> </span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">Combine
the flour, baking soda and salt; gradually add to creamed mixture and mix well. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO73vW7xSKae6CSvTJVsSDw95ZNhyLzHnIQUWu7BD5JlxZ6kY5UEFB_XzHzZPJN_KNcJck-cVcu5ZGBCk5ZD32GHH7DZrzzX6J4Bf8q7DaXfPRnuVIs2BaccE3FlVen6GDuJ0oJdRjcMBX/s1600/DSCF0094.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO73vW7xSKae6CSvTJVsSDw95ZNhyLzHnIQUWu7BD5JlxZ6kY5UEFB_XzHzZPJN_KNcJck-cVcu5ZGBCk5ZD32GHH7DZrzzX6J4Bf8q7DaXfPRnuVIs2BaccE3FlVen6GDuJ0oJdRjcMBX/s1600/DSCF0094.JPG" height="238" width="320" /></a></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">Cover and
refrigerate for at least 1 hour. </span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">Pre-heat
oven to 375</span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">To make
round cookies, use a cookie scoop and place dough balls on an oiled cookie
sheet, then press them flat with a damp and until ¼- ½ <span> </span>inch thick.</span></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">If you
want cut-out cookies: line a cookie sheet with parchment paper.<span> </span>Lightly spray with Pam.<span> </span>Scoop balls of dough onto the sheet and press
them flat with a damp and until ¼- ½ <span> </span>inch
thick.<span> </span>Make sure they are at least 1
inch apart and slightly larger than the cookie cutter you are using.<span> </span>For best results use simple cookie cutters,
complex shapes will be difficult to get out of the cutter and loose definition
when they rise.<span> </span>Spray the cookie cutters
with Pam and cut out the cookies.<span> </span>Leave
the cutter in place and remove the excess cookie dough with a butter knife.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black; font-family: TT188t00;">Bake for
7-9 minutes.<span> </span>Remove from oven and leave
on cookie sheet for another 3 minutes.<span>
</span>Cool completely and frost as desired.</span></span></div>
<br />
<br />
<br />
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
</div>
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</div>
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</div>
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</div>
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They browned more than a normal sugar cookie, probably because of the extra egg and the oats, but the cookies rose well, were soft and had a good flavor. Santa will definitely be getting these at my house this year!
Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-64866900753955989372012-12-21T14:24:00.001-08:002013-08-15T22:12:43.523-07:00Gluten Free Baking MixI have been experimenting for a long time with a gluten free all purpose baking mix, and I've finally found one I like, so I'm going to share the recipe, because I've started using it as a base several things. It works well for pancakes, and I made amazing muffins with it, I'm going to try banana bread and use it in my Christmas cookies as well.<br />
<br />
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<br />
<div class="MsoNormal">
Baking mix</div>
<div class="MsoNormal">
4 cups sorghum flour</div>
<div class="MsoNormal">
6 cups brown rice flour</div>
<div class="MsoNormal">
3 cups tapioca starch</div>
<div class="MsoNormal">
1 ½ cup potato starch</div>
<div class="MsoNormal">
½ cup corn flour</div>
<div class="MsoNormal">
5 Tablespoons baking powder</div>
<div class="MsoNormal">
2 ½ Tablespoons salt</div>
<div class="MsoNormal">
½ cup xanthan gum</div>
<div class="MsoNormal">
¼ cup psyllium husk</div>
<div class="MsoNormal">
1 cup sugar</div>
<div class="MsoNormal">
Mix all ingredients together and store in an air tight
container.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I will post recipes for muffins and other quick breads as I experiment with them, but in the mean time, use this mix in any quick bread recipe in place of the flour, leavening and salt.<br /> </div>
<div class="MsoNormal">
Happy Baking!</div>
Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-52071028985223022002012-12-10T17:34:00.004-08:002013-08-15T22:13:24.825-07:00No-Bake Caramel Chocolate Cheesecake, Gluten Free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpf3IeF8OEWnGlsnCi8vrcbxxI0g_NWNVrdteYTeubqn-7cmfBLjoEmJ7yOzCDrwMFEKk5etn87ekqwGrfRZErqSv2hOOYdqJtsotsXEE3GzQpprgcwOOCqFwGRvRMqlJ-wvy5AxqBxVp/s1600/DSCF0047.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpf3IeF8OEWnGlsnCi8vrcbxxI0g_NWNVrdteYTeubqn-7cmfBLjoEmJ7yOzCDrwMFEKk5etn87ekqwGrfRZErqSv2hOOYdqJtsotsXEE3GzQpprgcwOOCqFwGRvRMqlJ-wvy5AxqBxVp/s1600/DSCF0047.JPG" height="238" width="320" /></a></div>
I was reading recipes for different pies at Thanksgiving and found something called a Banoffee pie. I have never had this pie, but it is basically chocolate cream pie with bananas, toffee, and caramel. I decided to try it without the bananas using the chocolate cheesecake instead of the cream pie.<br />
O my word it was yummy! It is very rich, so cut small pieces and pace yourself :)<br />
<a href="https://sites.google.com/site/goodnessgfprintablerecipies/caramel-chocolate-cheesecake" target="_blank">(printable recipe)</a><br />
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;">First make chocolate whipped cream
as follows, scrape out of mixer and set aside while mixing the cake.</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpf3IeF8OEWnGlsnCi8vrcbxxI0g_NWNVrdteYTeubqn-7cmfBLjoEmJ7yOzCDrwMFEKk5etn87ekqwGrfRZErqSv2hOOYdqJtsotsXEE3GzQpprgcwOOCqFwGRvRMqlJ-wvy5AxqBxVp/s1600/DSCF0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div style="line-height: normal;">
<br /></div>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;">Whipped cream</span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Symbol;">·<span style="font: 7.0pt "Times New Roman";">
</span></span>2 cup heavy whipping cream</div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Symbol;">·<span style="font: 7.0pt "Times New Roman";">
</span></span>1/2 cup sugar</div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Symbol;">·<span style="font: 7.0pt "Times New Roman";">
</span></span>2 teaspoons vanilla</div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Symbol;">·<span style="font: 7.0pt "Times New Roman";">
</span></span>¼ cup cocoa powder</div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Symbol;">·<span style="font: 7.0pt "Times New Roman";">
</span></span>1 teaspoon unflavored gelatin (knox)</div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Symbol;">·<span style="font: 7.0pt "Times New Roman";">
</span></span>4 teaspoons water</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Stir the gelatin and the water
together and let set until thickened.</div>
Add the cream and sugar and cocoa powder to the mixer and turn on to low
speed.<br />
Put the gelatin mixture in the microwave and cook for 15-25 seconds,
stirring every 5 seconds. Cook it until it is clear.<br />
With the mixer running, when the cream has started to thicken but is not
quite done, slowly spoon the gelatin mixture into the cream.<br />
Add the vanilla and mix until firm peaks form. Make sure you do not
over mix, it will turn into butter.<br />
<div style="line-height: normal;">
<b><span style="font-family: Times New Roman,serif; font-size: 18.0pt;">Ingredients
</span></b></div>
<ul>
<li style="line-height: normal;"><span style="font-family: Times New Roman,serif; font-size: 12.0pt;">1 cup crushed gluten free cookie or graham cracker
crumbs</span></li>
<li style="line-height: normal;"><span style="font-family: Times New Roman,serif; font-size: 12.0pt;">4 Tablespoons Unsweetened Cocoa Powder</span></li>
<li style="line-height: normal;"><span style="font-family: Times New Roman,serif; font-size: 12.0pt;">3 T Butter, Melted</span></li>
<li style="line-height: normal;"><span style="font-family: Times New Roman,serif; font-size: 12.0pt;">16 ounces, weight Cream Cheese, Softened</span></li>
<li style="line-height: normal;"><span style="font-family: Times New Roman,serif; font-size: 12.0pt;">3-¾ ounces, weight Powdered Sugar</span></li>
<li style="line-height: normal;"><span style="font-family: Times New Roman,serif; font-size: 12.0pt;">1 teaspoon Vanilla Extract</span></li>
<li style="line-height: normal;"><span style="font-family: Times New Roman,serif; font-size: 12.0pt;">12 oz bag semi-sweet chocolate chips</span></li>
<li style="line-height: normal;"><span style="font-family: Times New Roman,serif; font-size: 12.0pt;">1 bag Heath toffee bits</span></li>
<li style="line-height: normal;"><span style="font-family: Times New Roman,serif; font-size: 12.0pt;">1 can dulce de leche</span></li>
</ul>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;"> </span><b><span style="font-family: Times New Roman,serif; font-size: 18.0pt;">Preparation
Instructions</span></b></div>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;">In a medium mixing bowl, stir
together cookie crumbs, cocoa powder and butter. Stir until all combined. Press
firmly onto the bottom of a spring form pan. Bake at 350 for 8</span><span style="font-family: Times New Roman,serif; font-size: 12.0pt;"> minutes</span></div>
<div style="line-height: normal;">
<br /></div>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;">In a large mixing bowl, beat cream
cheese for 1 minute, until smooth. Add powdered sugar and beat again. Add vanilla
extract and mix again.</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;"> I found Nestle Dulce de Leche at wal-mart, but if you can't find it, you can make it with sweetened condensed milk following <a href="http://www.bakersroyale.com/basic-baking-series/baking-basics-how-to-make-homemade-dulce-de-leche/" target="_blank">these</a> directions. When I have made it, I use my canning pot and make several at once.</span></div>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;"><br /></span></div>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;">Melt chocolate in the microwave for
1-3 minutes, stirring every 30 seconds. Let cool slightly. With your mixer on
low speed, add the chocolate into the cream cheese mixture, pouring slowly. Add half the bag of heath bits. Fold in about 2/3 of the chocolate whipped
cream.</span></div>
<div style="line-height: normal;">
<br /></div>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;">Melt the Dulce de leche in the
microwave for 60-90 seconds. Spread half
the Dulce de Leche in the bottom of the crust.
Spread the filling in the crust. Top with remaining Dulce de Leche,
reserving 2 tablespoons to garnish the cake.</span></div>
<div style="line-height: normal;">
<br /></div>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;">Sprinkle with all but ¼ cup toffee
bits. Spread remaining chocolate whipped
cream and garnish with remaining toffee bits and Dulce de Leche.</span></div>
<div style="line-height: normal;">
<br /></div>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;">Refrigerate at least 2 hours before
serving.</span></div>
<div style="line-height: normal;">
<span style="font-family: Times New Roman,serif; font-size: 12.0pt;">When the cheesecake is set, run a sharp
knife around the edge to loosen from the pan. Open the latch and release
the cheesecake.</span></div>
It freezes very well, simply wrap in plastic and freeze<br />
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Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-34767710894635053602012-12-05T06:53:00.003-08:002013-08-15T22:14:14.534-07:00Gluten Free Focaccia Bread with Garlic and Parmesan<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="WordSection1">
<span style="font-family: "Calibri","sans-serif"; font-size: 1.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"></span><br />
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The Ratio Rally challenge for this month is Focaccia
Bread.<span style="mso-spacerun: yes;"> </span>I never had this kind of bread
before I went gluten free so I wasn’t sure what it should taste like.<span style="mso-spacerun: yes;"> </span>I decided to do a little research on traditional
Focaccia bread.<span style="mso-spacerun: yes;"> </span>I found out that it is
usually made with a biga, which is a mild sourdough starter used in Italy.<span style="mso-spacerun: yes;"> </span>I found <a href="http://www.latimes.com/features/food/la-fo-masterclass-20110526,0,1188913.htmlstory">this
article</a> helpful in understanding the basics of how to make Focaccia, and
what it should taste like, though I found that a couple of the tips did not
apply well to gluten free dough.<span style="mso-spacerun: yes;"> </span>I also
had never made sourdough because for some reason, sourdough always made me sick
when I was eating gluten so I have never been that attached to it.<span style="mso-spacerun: yes;"> </span>I found I really like this mild sourdough
flavor and texture, and it really wasn’t hard to make at all!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFoeaVJL9JAGk8F1osTJjjelGQLeDwlgB3Wke7zKmXku__7vncZQ7gC7Kn0WwMhp5fu6O0Rql7N9IZ-c3iq-zIo-3QPi_iDfAfoRiKfg1q3oePeLfcWhZM7NPpnM9AwRQ_R5pX8njA_q0I/s1600/DSCF0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFoeaVJL9JAGk8F1osTJjjelGQLeDwlgB3Wke7zKmXku__7vncZQ7gC7Kn0WwMhp5fu6O0Rql7N9IZ-c3iq-zIo-3QPi_iDfAfoRiKfg1q3oePeLfcWhZM7NPpnM9AwRQ_R5pX8njA_q0I/s1600/DSCF0076.JPG" height="238" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMM380ozwNZPDSKqe3jF-szPVqoeio_K0SC0exO1_Ajo2ipvolt-hiSvn5itMni-PUDyl1Dg4rmq4AX5HNFtYWFthBSo5sYaRYoZ6I0sV4rNykf8uAwKOaaZIInaRvAZxC_OkgJpq85Q3c/s1600/DSCF0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<br /></div>
<div class="MsoNormal">
The information I found says that Focaccia should be very
wet dough, my normal gluten free doughs have between 100 and 110% hydration (the
ratio of liquid to flour) so I decided to try 120% for this recipe.<span style="mso-spacerun: yes;"> </span>I weighed using grams as this is more precise.<span style="mso-spacerun: yes;"> </span>I used to always avoid weighing out
ingredients because it took so much longer to weigh each individual ingredient,
but I’ve learned a little trick that makes it much faster.<span style="mso-spacerun: yes;"> </span>I place my mixing bowl on the scale and turn
it on.<span style="mso-spacerun: yes;"> </span>I start with the first ingredient
and weigh out the correct amount, and then if the math is easy I just keep
adding ingredients.<span style="mso-spacerun: yes;"> </span>It you are worried
about messing up the math, simply push the zero or tare button on the scale
between each item.<span style="mso-spacerun: yes;"> </span>This was just as fast
as measuring with cups and spoons.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://sites.google.com/site/goodnessgfprintablerecipies/gluten-free-focaccia-bread">(printable
recipe)</a></div>
<div class="MsoNormal">
First make the biga:</div>
</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="WordSection2">
<div class="MsoNormal">
180 g warm water</div>
<div class="MsoNormal">
3g dry active yeast</div>
<div class="MsoNormal">
75 g sorghum flour</div>
<div class="MsoNormal">
125 g brown rice flour</div>
<div class="MsoNormal">
50 g tapioca flour</div>
<div class="MsoNormal">
25 g potato flour</div>
<div class="MsoNormal">
25 g corn flour</div>
<div class="MsoNormal">
5 g xanthan gum</div>
</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="WordSection3">
<div class="MsoNormal">
Dissolve the yeast in the water and set aside.<span style="mso-spacerun: yes;"> </span>Measure the dry ingredients into a bowl and
blend well.<span style="mso-spacerun: yes;"> </span>Stir about one third of the
flour blend into the water/yeast mixture, until it has the consistency of a
thick cake batter.<span style="mso-spacerun: yes;"> </span>Cover the bowl with a
damp towel and set in a warm place to proof for at least 3 hours.<span style="mso-spacerun: yes;"> </span>Add 5 g baking powder to the flour mix.<span style="mso-spacerun: yes;"> </span>Cover the remaining flour and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KxqmC7utkbCyVi_XEXmudtFlHpOWaNj3xAA9gZkfXXYIza_UrhCYh8gzFYZ7s08cgbpTtZgx4fgw14lLcMgQhEhHS37N-_PWbXwC2Gv0st-3T4c3sJ4i6py4EI8B2_cpXec23RwqZHQC/s1600/DSCF0086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KxqmC7utkbCyVi_XEXmudtFlHpOWaNj3xAA9gZkfXXYIza_UrhCYh8gzFYZ7s08cgbpTtZgx4fgw14lLcMgQhEhHS37N-_PWbXwC2Gv0st-3T4c3sJ4i6py4EI8B2_cpXec23RwqZHQC/s1600/DSCF0086.JPG" height="238" width="320" /></a></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZJJaue711Rk5FTAnIPpYWB7ezPLfvX01I3QfbLS_L4_4rYNTWZqUG1HJ4EnWnarDigtf4OvRzyeS4JC1P-PAFbF7Z1Nu_UxjMKD9vPBiCUqFu_5q69Drdobu5o0ADVHbwJTIb1ZtTrSt/s1600/DSCF0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="MsoNormal">
Make the bread:</div>
</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="WordSection4">
<div class="MsoNormal">
140 G Water</div>
<div class="MsoNormal">
40 g oil</div>
<div class="MsoNormal">
5 g psyllium husk</div>
<div class="MsoNormal">
5 g salt</div>
</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: always;" />
</span>
<br />
<div class="MsoNormal">
Stir together and let rest for at least 10 minutes.<span style="mso-spacerun: yes;"> </span>The psyllium will absorb a great deal of the
moisture and will look like a thin jelly.</div>
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<div class="MsoNormal">
</div>
<div class="MsoNormal">
Pour the biga, the water and psyllium mixture and the
remaining flour into the bowl of your mixer.<span style="mso-spacerun: yes;">
</span>Blend the dough on low speed until combined then turn the speed up to
high and mix for 3-4 minutes.</div>
<div class="MsoNormal">
The dough will feel somewhat elastic, this is from the
psyllium.<span style="mso-spacerun: yes;"> </span>Spread it out in a well oiled
rectangular cake pan.<span style="mso-spacerun: yes;"> </span>Top with olive
oil, salt, pepper, Italian seasoning, garlic, onion, whatever sounds
good!<span style="mso-spacerun: yes;"> </span>Push dents into the dough to the
bottom of the pan using your fingers to give it the classic dimpled uneven
look…</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMM380ozwNZPDSKqe3jF-szPVqoeio_K0SC0exO1_Ajo2ipvolt-hiSvn5itMni-PUDyl1Dg4rmq4AX5HNFtYWFthBSo5sYaRYoZ6I0sV4rNykf8uAwKOaaZIInaRvAZxC_OkgJpq85Q3c/s1600/DSCF0073.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMM380ozwNZPDSKqe3jF-szPVqoeio_K0SC0exO1_Ajo2ipvolt-hiSvn5itMni-PUDyl1Dg4rmq4AX5HNFtYWFthBSo5sYaRYoZ6I0sV4rNykf8uAwKOaaZIInaRvAZxC_OkgJpq85Q3c/s1600/DSCF0073.JPG" height="238" width="320" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Cover with a damp towel and set in a warm place to rise.<span style="mso-spacerun: yes;"> </span>This dough will rise quickly; it should
double in 30 minutes.<span style="mso-spacerun: yes;"> </span>Heat the oven to
375 and bake for 30-40 minutes.<span style="mso-spacerun: yes;"> </span>Allow the
bread to rest for at least 5 minutes before slicing.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;">Garlic Parmesan topping: </span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;">Stir together and sprinkle on baked bread</span></div>
<div class="MsoNormal">
<br />
2 tablespoons dry parmesan cheese
<br />
1 tablespoon garlic powder
<br />
1 tablespoon garlic salt
<br />
1 tablespoon onion powder
<br />
1 tablespoon Italian seasoning blend</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;">A couple notes on this bread- it is very easy to over-rise this bread since it rises so quickly. If it is risen too much, it will shrink during baking. I found that the bread did not brown very much, probably because there is not sugar or egg. I sprinkled a small amount of the Parmesan topping on the bread before baking to help it brown.</span></div>
<div class="MsoNormal">
<br />
For other great recipies, check out all the other Ratio Rally Participants:<br />
Here’s the entire list of creations for this month:<br />
Heather | Discovering the Extraordinary <a href="http://discoveringtheextraordinary.wordpress.com/2012/12/05/gfrr-focaccia-bread/" target="_blank">Rosemary and Garlic Focaccia Bread</a> Morri | Meals with Morri made <a href="http://mealswithmorri.blogspot.com/2012/12/getting-ready-for-holidays.html">Sweet Cinnamon Raisin Focaccia Bread</a><br />
mary fran | frannycakes made <a href="http://frannycakes.com/recipes/ratio-rally-focaccia/">Gluten Free Sage Foccacia</a><br />
~Aunt Mae (aka ~Mrs. R) made <a href="http://auntmaes.com/2012/12/05/focaccia-bread-gluten-dairy-free/">Focaccia Bread</a><br />
Silvana | Silvana’s Kitchen made <a href="http://www.silvanaskitchen.com/gluten-free-sun-dried-tomato-and-olive-focaccia">Sun-Dried Tomato and Olive Focaccia</a><br />
TR | No One Likes Crumbley Cookies made <a href="http://tcrumbley.blogspot.com/2012/12/gluten-free-focaccia.html">Gluten Free Cheesy Herb Focaccia</a><br />
Shauna | Gluten-Free Girl and the Chef made <a href="http://glutenfreegirl.com/gluten-free-ch%E2%80%A6lmond-focaccia/">Gluten Free Cherry and Almond Focaccia</a></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com3tag:blogger.com,1999:blog-7425964427824830935.post-6737521570938503502012-11-29T08:19:00.002-08:002013-08-15T22:17:41.521-07:00Chicken Divan, gluten free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJPwJw9qOxT0kV9L5eBPSlPnR60K5Hni78mcZHatWl2LvkFATqw-BnFCWqiG49yPzDRyZ9ZaqMZ4GBMEbNObum6UPqTbJmEcLSvESZfUplRkyQk5izP5VDVcV0DB5iSI_z2zrc_NY4GM3/s1600/DSCF0084.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJPwJw9qOxT0kV9L5eBPSlPnR60K5Hni78mcZHatWl2LvkFATqw-BnFCWqiG49yPzDRyZ9ZaqMZ4GBMEbNObum6UPqTbJmEcLSvESZfUplRkyQk5izP5VDVcV0DB5iSI_z2zrc_NY4GM3/s1600/DSCF0084.JPG" height="238" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6b_A8dA-UNu1Yi7xk1IxSrBO2m155zOPEJZ0RJz2tj0mED2PnWI6ai42RU4vX4Y-KJLtIPc6FGF7GABmDC5MVLpdugHfE0Za4Um3_s-Q5-TYuyIAwW1NN9PmeKCOw9TF9p7wX354jmea/s1600/DSCF0080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
A friend of mine who is gluten free asked me a while ago to make him some Chicken Divan. I had only had this dish once when I was a gluteny person, and honestly I didn't like it! But I like my friend, so I decided to try. The dish my friend's mom always made was the normal American housewife version using cream of chicken soup and mayonnaise and some lemon juice. I do have a gluten free cream of chicken soup powder mix I have made, and I could have tried that, but I decided to do some research. I found out that Chicken Divan was originally made using a Mornay sauce made with sherry.<br />
<br />
The first time I made it, I just used the basic mornay sauce recipe with cheddar cheese and salt and pepper. It was good, but somewhat bland. My friend called his mom and she said she used a little curry powder in hers. So I tried it again with curry powder, and added just a bit of onion powder. I also decided to use some Italian cheese blend to amp up the flavor.<br />
<br />
This is what we came up with and we are both very happy with it. It isn't much like his mom's but it's very very good! (I think much better than the Chicken Divan I had years ago)<br />
<br />
<a href="https://sites.google.com/site/goodnessgfprintablerecipies/chicken-divan" target="_blank">(printable recipe)</a><br />
<div class="MsoNormal">
2-3 boneless skinless chicken breasts cut into small chunks</div>
<div class="MsoNormal">
1 quart water</div>
<div class="MsoNormal">
¼ cup salt</div>
<div class="MsoNormal">
1 teaspoon onion powder</div>
<div class="MsoNormal">
½ teaspoon curry powder</div>
<div class="MsoNormal">
Stir together the salt and the seasonings with the
water.<span style="mso-spacerun: yes;"> </span>Add the chicken breasts to the
brine solution and refrigerate for 3-4 hours.</div>
<div class="MsoNormal">
Heat 2 Tablespoons oil over medium high heat.<span style="mso-spacerun: yes;"> </span>Add the drained chicken and sauté until just
cooked through.<span style="mso-spacerun: yes;"> </span>Remove the chicken from
the pan and make the Mornay Sauce</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6b_A8dA-UNu1Yi7xk1IxSrBO2m155zOPEJZ0RJz2tj0mED2PnWI6ai42RU4vX4Y-KJLtIPc6FGF7GABmDC5MVLpdugHfE0Za4Um3_s-Q5-TYuyIAwW1NN9PmeKCOw9TF9p7wX354jmea/s1600/DSCF0080.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6b_A8dA-UNu1Yi7xk1IxSrBO2m155zOPEJZ0RJz2tj0mED2PnWI6ai42RU4vX4Y-KJLtIPc6FGF7GABmDC5MVLpdugHfE0Za4Um3_s-Q5-TYuyIAwW1NN9PmeKCOw9TF9p7wX354jmea/s1600/DSCF0080.JPG" height="238" width="320" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Mornay sauce</div>
<div class="MsoNormal">
1/3 Cup cooking sherry</div>
<div class="MsoNormal">
1 1/3 cup chicken stock</div>
<div class="MsoNormal">
½ teaspoon curry powder</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>½ teaspoon onion
powder</div>
<div class="MsoNormal">
Salt and Pepper to taste</div>
<div class="MsoNormal">
Combine in Sauce pan and reduce over medium heat until half
the volume.<span style="mso-spacerun: yes;"> </span>Pour out of pan and set
aside.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLGuFLOLUbFH75B69Z8rp-v5BOJg0QbERfaitqYPyqnVe72JnPSUTghO6i-vQgDVbbQqrvK_1ivlmJ9SsVv9P90D8JvpGkWxfqvvy_1PTA8xxqy2e8el2hQOHkQ_4tIhOhfdlU76olFkW/s1600/DSCF0082.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLGuFLOLUbFH75B69Z8rp-v5BOJg0QbERfaitqYPyqnVe72JnPSUTghO6i-vQgDVbbQqrvK_1ivlmJ9SsVv9P90D8JvpGkWxfqvvy_1PTA8xxqy2e8el2hQOHkQ_4tIhOhfdlU76olFkW/s1600/DSCF0082.JPG" height="238" width="320" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
¼ cup butter</div>
<div class="MsoNormal">
¼ cup gluten free flour blend (I like to use 2 parts sweet
rice and 1 part tapioca, it gives the best flavor/texture)</div>
<div class="MsoNormal">
Melt the butter in the pan and then whisk in the flour, cook
for a couple minutes so you won’t have the raw flour taste, but don’t brown it.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BAB9ZVTRV-ed0MNtLW-LxF80FHt6FPBljN16QEZa9p5LrJdSPKjCtPG0gCfvBEUE9yQcEfVlvif4Tjp3QqpXq24lFtPjnsHdSY-0Ia5gie13d44jgfCROInPMoUBaouQCTzlSxppmVqi/s1600/DSCF0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BAB9ZVTRV-ed0MNtLW-LxF80FHt6FPBljN16QEZa9p5LrJdSPKjCtPG0gCfvBEUE9yQcEfVlvif4Tjp3QqpXq24lFtPjnsHdSY-0Ia5gie13d44jgfCROInPMoUBaouQCTzlSxppmVqi/s1600/DSCF0081.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BAB9ZVTRV-ed0MNtLW-LxF80FHt6FPBljN16QEZa9p5LrJdSPKjCtPG0gCfvBEUE9yQcEfVlvif4Tjp3QqpXq24lFtPjnsHdSY-0Ia5gie13d44jgfCROInPMoUBaouQCTzlSxppmVqi/s1600/DSCF0081.JPG" height="238" width="320" /></a></div>
<br />
<br />
<div class="MsoNormal">
Remove pan from heat, whisk back in the reduced stock.<span style="mso-spacerun: yes;"> </span>Add 2 cups half and half, whisk until smooth.<span style="mso-spacerun: yes;"> </span>Return to heat and cook until just bubbly,
then remove from heat.<span style="mso-spacerun: yes;"> </span>Stir in 1 cup
shredded Italian cheese blend, and 1 cup shredded cheddar cheese.</div>
<div class="MsoNormal">
1 bag frozen broccoli florets (family size) and ½ bag cubed
hash browns.</div>
<div class="MsoNormal">
Stir together the broccoli, potatoes and chicken, and put in
a large casserole dish.<span style="mso-spacerun: yes;"> </span>Pour the sauce
over the top and top with ½ cup shredded cheese.</div>
<div class="MsoNormal">
Bake in 350 oven for 45 minutes.</div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
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<![endif]--><br />Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-53166221169112498522012-11-21T07:53:00.001-08:002013-08-15T22:15:48.892-07:00Rainbow Jello<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7AJL3D61uQk06umV55vuy6FgoOzdIFM9XezToQnjk5hqHuV3I5VYPwr32D_bJUUO4bA4AXLkwnlwZ2w2GCoQDzAdV4qqpP6UAemi3EgjAZPIZH9bgptsfgKMUWnsAAdQt9X0xBweg6pd/s1600/DSCF0063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7AJL3D61uQk06umV55vuy6FgoOzdIFM9XezToQnjk5hqHuV3I5VYPwr32D_bJUUO4bA4AXLkwnlwZ2w2GCoQDzAdV4qqpP6UAemi3EgjAZPIZH9bgptsfgKMUWnsAAdQt9X0xBweg6pd/s1600/DSCF0063.JPG" height="238" width="320" /> </a></div>
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Do you want to take an impressive treat to share with your gluten eating friends and family? This is one everybody loves (except my one sister who refuses to eat Jello of any kind because real food shouldn't look like that). </div>
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My oldest sister learned about this treat when she got married and it has been an important part of Thanksgiving ever since. In fact we all had to learn to make it in case she went to her in-laws, or so we could bring it to our in-laws. Some of us like it better than pie! </div>
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This will take some time, as you have to wait for each layer to set up, so plan ahead. You can easily do it while making pies or doing other prep, as it only take a minute to make each of the layers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidXpgy2qYs2AubZ7o3koGCTYjcExaIPzXeC4bd2u19yylm7qbEJCdca7GIueenJ8qtFECXWEcf6-QIXQTnDXtbdf-Py-PsTz2PMSH0wvfVFVUZ29YGXaKVnK3sipluexLGYNeoaTqrCpk/s1600/DSCF0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidXpgy2qYs2AubZ7o3koGCTYjcExaIPzXeC4bd2u19yylm7qbEJCdca7GIueenJ8qtFECXWEcf6-QIXQTnDXtbdf-Py-PsTz2PMSH0wvfVFVUZ29YGXaKVnK3sipluexLGYNeoaTqrCpk/s1600/DSCF0059.JPG" height="238" width="320" /> </a></div>
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<a href="https://sites.google.com/site/goodnessgfprintablerecipies/rainbow-jello" target="_blank">(printable recipe)</a> Start with 7 colors of jello (small boxes) and a large tub of yogurt. I like to arrange the Jello on the counter in a line the way I want it
to go into the pan. This is a personal preference, some people like to
put in in the order a rainbow would be. I like it to be more visually
stimulating so I break up the colors and try not to put similar colors
together. We have always used normal plain yogurt, but my sister has started using vanilla yogurt instead. I prefer the tang of of plain yogurt. This year I decided to try using Greek yogurt and I liked it better, so my recipe will use Greek yogurt. If you prefer to use regular yogurt, use 1/2 cup. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVm5ZcOxdwbko9UP0iJzeyIYUYINvS-q-dhcqSVOwSDMBgtjukLjJlzIeSzEfLZDYUAVvhUQrhbHkjK5UGGbRByWlMImcFjoMs6NjS3CTlPZ1MwHh4QHX7pnN9jUIr7S_KNdGv2GClI5ol/s1600/DSCF0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVm5ZcOxdwbko9UP0iJzeyIYUYINvS-q-dhcqSVOwSDMBgtjukLjJlzIeSzEfLZDYUAVvhUQrhbHkjK5UGGbRByWlMImcFjoMs6NjS3CTlPZ1MwHh4QHX7pnN9jUIr7S_KNdGv2GClI5ol/s1600/DSCF0060.JPG" height="238" width="320" /> </a></div>
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Start by spraying a glass 9x12 pan with cooking spray. Boil water (I find it's easier to start a large pot of water on the stove and keep it simmering, then I just measure out what I need for each layer). Mix 1 cup boiling water with the first color of jello. Stir it until all the jello is dissolved. In another bowl, measure out 1/3 cup of the Greek yogurt. Measure one cup of the prepared jello into the yogurt bowl. Set aside remaining jello. Mix the yogurt and jello until smooth and pour into the bottom of the pan. Put the pan in the fridge to set up. Leave the remaining jello sitting out on the counter until the yogurt layer is set up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3VM3IglwceRdWh3B-44wMsPlItkiSCd8vtvC3XNgHUqlCMpkhAaUxBIeSD_VUfelK0-Pafi7f27F1xd8jOPuqUQ5GW9ZYTXdhzwQDaJPFBeR_c2fyILD7KHE4vSP1uBEi3BAjpEq5OES/s1600/DSCF0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3VM3IglwceRdWh3B-44wMsPlItkiSCd8vtvC3XNgHUqlCMpkhAaUxBIeSD_VUfelK0-Pafi7f27F1xd8jOPuqUQ5GW9ZYTXdhzwQDaJPFBeR_c2fyILD7KHE4vSP1uBEi3BAjpEq5OES/s1600/DSCF0061.JPG" height="238" width="320" /> </a></div>
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The methodology I use to reduce the time and dishes involved is this: I use one glass measuring pitcher for the boiling water and two glass dishes for the layers. I rinse the dishes out after each color but don't wash them (it's just jello) I use the same measuring cups and spatula for measuring the yogurt and jello each time, as well as the same whisk and spoon. The layers will set up faster if they are cooled down somewhat when they are poured into the pan. When I have poured the yogurt layer into the pan, I rinse the bowl and go ahead and prepare the next color of jello. I leave it sitting on the counter to cool. Once you have poured the clear layer of the first color out, you can rinse that bowl and prepare the yogurt layer for the second color. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMU-T7DsfafdWC2BizwWKHQqICVyznZ9R33TW5UaXN-OxmMa5T-SGOfiRlb3ODp9Arh4PsRh6EDvqd1ktAwf6FCru9RNIOa9THocqe_Hp_3NVrecbIq_5xlkAI5QRpvyR2VKix82xKFpq/s1600/DSCF0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMU-T7DsfafdWC2BizwWKHQqICVyznZ9R33TW5UaXN-OxmMa5T-SGOfiRlb3ODp9Arh4PsRh6EDvqd1ktAwf6FCru9RNIOa9THocqe_Hp_3NVrecbIq_5xlkAI5QRpvyR2VKix82xKFpq/s1600/DSCF0062.JPG" height="238" width="320" /> </a></div>
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The first layer will take longer to set up, maybe as long as 30 minutes. The following layers will set up more quickly. If you are unsure if the layer is firm enough to pour the next layer on, simply touch it with your finger. If it bounces back, it's ready, if it sticks to your finger, give it a few more minutes. When the yogurt layer is set up, pour the clear layer of the same color on top and return to the fridge to set up. Simply repeat these steps until you have made it through all the colors.</div>
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Don't use the freezer to set it up faster, the sugars will crystallize and then they don't stay stuck together when you serve it, it turns into a mess. </div>
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If you get distracted and forget to pour your next layer in time, it will set up on the counter. This is why I use glass bowls to mix in, simply pop it in the microwave for a minute and stir it around again, it will melt and be smooth.</div>
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Cut into squares and serve with whipped cream, yummy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7AJL3D61uQk06umV55vuy6FgoOzdIFM9XezToQnjk5hqHuV3I5VYPwr32D_bJUUO4bA4AXLkwnlwZ2w2GCoQDzAdV4qqpP6UAemi3EgjAZPIZH9bgptsfgKMUWnsAAdQt9X0xBweg6pd/s1600/DSCF0063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7AJL3D61uQk06umV55vuy6FgoOzdIFM9XezToQnjk5hqHuV3I5VYPwr32D_bJUUO4bA4AXLkwnlwZ2w2GCoQDzAdV4qqpP6UAemi3EgjAZPIZH9bgptsfgKMUWnsAAdQt9X0xBweg6pd/s1600/DSCF0063.JPG" height="238" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0tag:blogger.com,1999:blog-7425964427824830935.post-20125119793220459862012-11-21T07:53:00.000-08:002013-08-15T22:18:42.942-07:00Carrot Casserol (kinda!) reborn gluten free<div class="separator" style="clear: both; text-align: center;">
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This
is a picture from my family cook book from 1989. This is my Aunt
Thelda's contribution to Thanksgiving dinner every year. As you can
see, it is definitely NOT gluten free! But this is the main vegetable
dish in my family, and I feel strongly that every meal needs some
vegetables! </div>
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I
could easily convert this to gluten free, but honestly, (don't tell my
family this, it's sacrilege) I never liked the cracker crumbs, it's a
texture thing. So the first year I was gluten free, I simply made it
without the crackers and thickened with corn starch. But...</div>
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I
feel that food should be visually appealing as well as smell and taste
good, I don't like monotone dinners, and Thanksgiving tends to be all
monochromatic, unless you are eating green been casserole, which also
isn't gluten free! Everything is white or light brown to dark brown or
orange, I want some GREEN! So the second year, I added broccoli, and
liked it quite a bit.</div>
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I
recently have learned about making sauces with wine. Now you may think
it's odd to learn this at my age, but I don't drink, so I've just
avoided recipes with wine, or tried substituting with broth or vinegar,
which you can certainly do, but I have found that the flavor really is
much better with wine. I made some Chicken Divan for a friend recently
and fell in love with the mornay sauce with sherry in it, it's a whole
new flavor experience! So this year, I'm incorporating it into my
Carrot Casserole!</div>
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<a href="https://sites.google.com/site/goodnessgfprintablerecipies/carrot-casserol-kinda-1" target="_blank">(printable recipe)</a></div>
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4 Cups sliced carrots, steamed</div>
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2 heads broccoli, cut into small crowns and steamed</div>
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1 med onion, diced</div>
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4 T butter</div>
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2 T gluten free flour blend (2 parts sticky rice flour 1
part tapioca flour)</div>
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¼ t salt </div>
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1 C half and half</div>
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1/3 cup cooking sherry </div>
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1/3 cup chicken broth</div>
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1 cup shredded Italian cheese blend </div>
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1 cup shredded cheddar cheese</div>
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<span style="mso-spacerun: yes;"> </span>Melt half the butter
in a frying pan over medium high heat, and cook the onions until transparent
but not browned.<span style="mso-spacerun: yes;"> </span>Remove from pan and set
aside.<span style="mso-spacerun: yes;"> </span></div>
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Add sherry and chicken broth to pan and cook until reduced
in half.<span style="mso-spacerun: yes;"> </span>Pour the reduced liquid into
the bowl with the onion.<span style="mso-spacerun: yes;"> </span></div>
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Melt the remaining butter in the pan and whisk in the gluten
free flour.<span style="mso-spacerun: yes;"> </span>Cook this for a couple minutes,
continuing to whisk.<span style="mso-spacerun: yes;"> </span>Don’t allow the
flour to brown.<span style="mso-spacerun: yes;"> </span>Quickly beat in the
reduced wine and onions.<span style="mso-spacerun: yes;"> </span>It will be very
thick.<span style="mso-spacerun: yes;"> </span>Cook a couple more minutes and
then add the half and half and remove from heat.<span style="mso-spacerun: yes;"> </span>You don’t want to cook the milk too long or
it may curdle.<span style="mso-spacerun: yes;"> </span>Stir in all but ½ cup of
the cheeses.<span style="mso-spacerun: yes;"> </span></div>
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Spray a casserole dish with cooking spray, put the steamed
vegetables in the dish and pour the sauce over it. Stir slightly to make sure
everything is covered.<span style="mso-spacerun: yes;"> </span>Top with
remaining cheese.<br />
Bake at 350 for 20-30 minutes.</div>
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One
of the great things about this dish is that you can make it the day
before and keep it in the fridge until just before dinner. If you are
cooking a cold casserole, add another 10 minutes or so to the cooking
time. </div>
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Happy Thanksgiving!</div>
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<br />Anonymoushttp://www.blogger.com/profile/11400445802240479468noreply@blogger.com0