desserts

Wednesday, December 29, 2010

Pancakes

This is the recipe I used to use with white flour before I was diagnosed with celiac disease.  It works great just switching out the flour and adding xanthan gum.  My kids can't even taste the difference!  I freeze what we don't eat, and heat them up for a quick breakfast.  I love them with strawberry jam on top!



4 cups featherlight flour
1 teaspoon xanthan gum
4 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
1 teaspoon salt
4 beaten eggs
4 cups milk
1/2 cup oil

Mix together dry ingredients.  In a separate bowl mix together the beaten eggs, milk and oil.  Pour wet ingredients into dry ingredients and whisk.  Grill on a hot 375º griddle.

Note:  I pour the amount I'd like on the griddle, then spread it around a little with the back of the spoon.

Wednesday, December 22, 2010

Tin Foil Dinners

Tin Foil Dinners are a family favorite!  We eat them all year long, cooking them in the oven.


Potatoes, peeled and cut up
Carrots, sliced
1 thick slice of an onion
1 tablespoon butter
salt and pepper
Hamburger patty
Montreal Steak Seasoning

Spray a large piece of heavy-duty aluminum foil with non-stick cooking spray.    (Use foil 3 times the width of the food.)  Place potatoes, carrots, and onion on tin foil.  Salt and pepper them.  Place butter on top.  Place hamburger patty on top.  Sprinkle with Montreal Steak Seasoning.  

Fold sides up creasing foil at edge of food.  Keeping edges together make a 1/2" - 1" fold and crease.  Fold 2 - 3 times - leaving enough room in packet for food expansion and steaming during cooking.  Smooth ends flat, make four small triangle folds on each end from the edge of food to the edge of foil.  Fold ends of foil in using 1/2" folds.

If not using heavy-duty foil, wrap dinner again with another piece of aluminum foil.

Bake in oven at 350º for 1 hour.  You may also cook this in hot coals, for about 1 hour, turning every 15 minutes.



Monday, December 20, 2010

Chicken/Turkey Marinade

1 part soy sauce
2 parts 7-up or Sprite
Horseradish Sauce about 1/2 teaspoon
1/4 teaspoon garlic powder

Mix ingredients together and add meat.  Let it marinate for at least 2 hours, up to overnight.  Grill or bake meat.  If you grill, right before you pull out the meat at 1 tablespoon oil to help it not stick to the grill.

Note:  I usually use 1 cup soy sauce and 2 cups soda, for enough meat to feed a family of seven.

Sunday, December 19, 2010

Mint Brownies

These brownies are delicious with the mint frosting and chocolate on top.  It is more of cake-like brownie!


1 cup water
2 cubes butter
6 tablespoons cocoa
2 cups sugar
2 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 teaspoon soda
1 teaspoon salt
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla

Prepare the buttermilk if making homemade.  Bring to a boil the water, butter and cocoa, then take off the heat.  In a medium bowl mix together the sugar, flour, xanthan gum, soda, and salt.  A little at a time add to the cocoa mixture.  Stir - don't beat.  Add the buttermilk, eggs and vanilla.  Mix well.  Spread in a greased and floured jelly roll pan.  Bake at 350º for 25 minutes.

Let brownies cool, then frost.

Frosting:
1 cube butter
3 cups powdered sugar
mint extract (to taste)
green food coloring
milk (to the right consistency)

Melt 1 bag chocolate chips using a double boiler and spread on top of frosting.

Notes:
•  I make my own buttermilk, by putting 1/2 tablespoon vinegar in a 1/2 cup measuring cup.  Then fill the rest with milk.  Let it stand for 5 minutes.

Tuesday, December 14, 2010

Yummy Gluten Free Pizza Crust & Sauce

I really love this pizza crust recipe because it tastes great and it's really easy.
The pizza sauce recipe is the most incredible pizza sauce I've ever tasted!

2 1/4 teaspoons rapid rise dry yeast
3/4 cup warm water
2 teaspoons brown sugar
2/3 cup white rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons olive oil
1 teaspoon cider vinegar

Add the yeast and brown sugar to the water, and stir to dissolve the yeast.  Set aside.  Measure all the dry ingredients and put in a medium size bowl. Add olive oil, vinegar, and yeast water.  Stir with a fork until a ball forms.  The dough will be soft.  Cover with plastic wrap and let rise until about double in size (20 minutes).  Stir down the dough.  Spread dough with hand until very thin, making sure you close up any tears or holes in the dough.  (You may want to flour your hand a little, using either featherlight or sweet rice flour.)

Spread with pizza sauce.  Place mozzarella cheese on top and and toppings of your choice.
Bake at 375º for 15 minutes.


Pizza Sauce

Put these ingredients in a blender and blend:
½ cup celery, sliced
½ cup green onion, chopped
1/3 cup green pepper, chopped
½ teaspoon garlic powder or 2 garlic cloves
¼ cup water

Put 1/4 cup of blended mixture in a large bowl.
Then add:

2 cups canned tomatoes, slightly blended
2 6 oz cans tomato paste
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
Blend.  

Mix well.  


Note:  I usually double the 2nd half of the recipe.  I add 1/2 cup of the green blended mixture, and double the rest of the ingredients.  (I use a quart of my whole tomatoes, etc.)  It makes a huge batch.  I use what I need and freeze the rest for pizza another day). 

Friday, December 10, 2010

Cheesecake Factory Cajun Jambalaya Pasta

This is a quick recipe that tastes and looks like you've been slaving away in the kitchen for hours!  The heat from the Cajun seasoning adds a nice kick!


4 tablespoons butter
2 teaspoons Cajun spice mix
1 lb boneless, skinless chicken breasts, cut into small pieces
1/2 cup clam juice
1/2 of a green pepper, cut into thin strips
1/2 of a red pepper, cut into thin strips
1/2 of a yellow pepper, cut into thin strips
1/2 of a medium red onion, cut into thin strips
1/2 lb fresh medium shrimp, peeled deveined, tails removed
1/2 cup diced tomatoes
16 oz gluten free linguini pasta

Place the butter into a saute pan.  Allow the butter to melt slightly.  Add the seasoning into the pan and stir together with the melted butter.  Add the chicken into the pan and saute the chicken until it's cooked through.  Add the clam juice, peppers and onions.  When the vegetables are almost done, add the shrimp.  Continue to cook until the shrimp is done.  Add the tomatoes.  Continue to cook until tomatoes are heated.  Serve over cooked pasta.

Note:  
  •  I often use cooked shrimp and add it at the end, cooking it only until the shrimp heated through. 
  •  Gluten free spaghetti noodles work well in this recipe too!

Tuesday, December 7, 2010

Mexican Casserole

This is a quick easy meal that my kids love!




1 lb hamburger
medium onion, diced
1 quart whole tomatoes
4 tablespoons taco seasoning
1 4 oz can diced green chili's
1 1/2 cups frozen corn
1 15 oz can black beans, drained & rinsed
crushed tortilla chips
cheddar cheese, grated

Brown hamburger and onion.  Season with salt and pepper.  Add tomatoes, taco seasoning, green chili's, corn and black beans.  Simmer 4 - 5 minutes.  Spray a 9 x 13 inch casserole pan with cooking spray.  Put layer of crushed tortilla chips in the bottom, then half the meat mixture.  Add a layer of cheese then repeat - chips, meat, cheese.  Bake at 350º for 15 minutes.

Monday, December 6, 2010

Sour Cream Potatoes

I love these potatoes with the homemade cream of chicken soup!  I make this recipe with a lot of give and take.  I don't like it to be runny.  I cook as many potatoes as I need for the number of people I'm serving.  Then I add the cream of chicken and sour cream until it's the right consistency.  Then mix in the cheese.  These are the basic amounts I use, but make it how you like it best.  This is a great recipe to make ahead of time and refrigerate until you're ready to put it in the oven.


8 cups potatoes, peeled 1/2 inch cubes
1 cup cream of chicken (recipe in soup section)
1 cup cheddar cheese, grated
1 cup sour cream

Boil potatoes, until very tender.  Drain.  Add cream of chicken soup, cheddar cheese and sour cream.  Stir together well.  You can smash the potatoes a little if you want it to be really smooth.  Pour into greased casserole dish and heat for 20 minutes at 350º.  Take it out of the oven, and sprinkle grated cheddar cheese on top.

Cream of Chicken Soup

1 medium onion, diced
2 tablespoons butter
2 tablespoons featherlight flour
2 cups milk
3 chicken bouillon cubes (gluten free)

Saute onion in the butter.  Stir in the flour.  Heat it slightly and stir in the milk.  Add the bouillon cubes and stir until thick and the bouillon dissolves.  This soup is very flavorful because of the 3 bouillon cubes.  It works great in sour cream potatoes, chicken enchiladas, etc.  If you don't like it as strong, just add 2 cubes.

Thursday, December 2, 2010

Taco Soup

So easy and delicious!

1 lb hamburger
1 medium onion, diced
1 4 oz can diced green chili's
2 quarts whole tomatoes
1 15 oz can black beans, drained & rinsed
1 15 oz can kidney beans, drained & rinsed
1 15 oz can creamed corn
4 tablespoons taco seasoning
2 - 3 teaspoons cumin

cheddar cheese
crushed tortilla chips

Brown hamburger and onion.  Season with salt and pepper.  Add the rest of the ingredients and simmer 5 minutes.  Serve with cheddar cheese and crushed tortilla chips.

Wednesday, December 1, 2010

Bread Sticks

This has to be one of my all time favorite gluten free indulgences!  I LOVE these bread sticks!  When I'm feeling a little down on my diet this is what I make!  My son told me tonight as he was eating the bread sticks that I should open up a gluten free restaurant!  So sweet!  This recipe is adapted from eatingglutenfree.com


3 cups French Bread mix
1/3 cup dry milk powder
1 tablespoon dry yeast
1/2 teaspoon salt

4 egg whites
3 tablespoons oil
1 teaspoon vinegar
1 1/2 cups warm water


Mix flour mix, milk powder, yeast and salt in a medium bowl.  In the bowl of a stand mixer, mix the wet ingredients.  With the mixer on low, slowly add the dry ingredients to the wet ingredients.  Beat on high for 3 1/2 minutes.

Spoon dough into a Ziploc bag then cut the corner off to about a 1/2 inch diameter opening.  Spray 2 cookie sheets with Pam.  Squeeze dough onto the cookie sheet in 5 - 6 inch lines.  You will get about 44 - 46 six inch bread sticks.


Preheat oven to 400º.  Brush bread sticks with melted butter.  Sprinkle garlic powder and Parmesan cheese on top.  Let rise for 20 minutes in a warm place.

Bake for 10 - 15 minutes until golden brown.  Serve immediately.  Store leftovers in the refrigerator.

Notes:
•  In this photo I did some bread sticks with fresh Parmesan and some with the inexpensive can of
      Parmesan cheese.  Both work well.
•  I use non-instant milk powder
•  I use saf - instant yeast.  It dissolves well.

Bette Hagman's French Bread Mix

3 1/2 cups white rice flour
2 1/2 cups tapioca flour
2 tablespoons xanthan gum
2 (7 gram) packets unflavored gelatin
2 tablespoons egg replacer
1/4 cup sugar