Biscuits

We love biscuits at our house, as I'm sure you do at yours too.  We had vegetable soup the other night and biscuits were a must.  I really like Carol Fenster's recipe in her Wheat Free Recipes & Menus book. It is just perfect, a few more ingredients than regular baking powder biscuits, but worth it.

Carol Fenster's Biscuits (printer friendly recipe)
1 C rice flour blend
1/2 C cornstarch
1 T sugar
2 tsp baking powder
1 tsp xanthan gum*
1 tsp guar gum*
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp shortening
1/2 C milk (or substitute)
1 egg (or equivalent)
White rice flour, for dusting

1. Preheat oven to 350-degrees (375 works best for me, so see what is best for you) and grease a large cookie sheet.
2. Combine the flour, cornstarch sugar, baking powder, xanthan & guar gum, salt and baking soda in a food processor and pulse a couple times to combine (or place in a large bowl and whisk until combined).  Add shortening and pulse until the mixture as the texture of large bread crumbs (or cut in the shortening until the appropriate texture is reached).
3. Combine milk & egg and add to the flour mixture and process until it forms a ball (or use a fork and stir until the same thing happens).  If for some reason, you don't get a ball, add 1 tbsp of water at a time until it does.  The dough should be soft.
4. Lightly flour the countertop or the cookie sheet or I prefer a rolling mat.

Place dough on surface and turn over so both sides are floured.

Roll or pat the dough to a 3/4" thickness and cut into 2" circles.

I have never had a biscuit cutter, I just use a cup and it works perfectly

Reshape leftover dough and pat again to a 3/4" thickness and cut again, repeat until dough is used.  I usually take the last bits and form into a biscuit.  It is ugly and not as soft, but it still tastes good.
5. Place biscuits on cookie sheet next to each other

You can see my hand formed one on the bottom of the photo.

6. Bake for 10-15 minutes or until lightly brown.  Remove from oven and transfer to a wire rack and allow to cool slightly.  Then enjoy!

Green Eggs & Ham

Yes, I'm finally back!  It has been a while, between getting the house ready to sell and selling it I have been running around crazy.  But I think life has slowed down enough and I am enough organized to actually do a post (or a few).  Yippee!!


Anyway, for St. Patrick's Day my kids wanted green eggs and ham for breakfast.  It has become somewhat of a tradition.  In the past I have just scrambled some eggs with green food coloring.  But I was out.  So I hunted and found this:

Betty Crocker Decorating Spray

I had bought it to decorate a cake a while back and decided to try it on eggs and it worked!  So I made "turned over and stomped on" (as my Grandmother called eggs fried hard) and then sprayed them with some of this spray to make them green.  Note: If you have a gas stove TURN OFF THE STOVE BEFORE SPRAYING OR YOU WILL HAVE A FIRE AND BE HURT!!!!!!  Luckily, I thought of this just before spraying but thought I'd pass it on if you are still half asleep when making the eggs.like I often am.  

Then I took some ham lunchmeat and "fried" it in the leftover bacon grease still in my egg pan.

I thought about spraying the ham, but I just couldn't stomach the thought of green ham.

And voile!  You have Green Eggs and Ham.

How do you make Green eggs and ham?

Doughnut Balls

For my daughter's class Christmas party they were serving doughnuts.  She really wanted some, but I wasn't up for rolling out and the raising, etc.  But I remembered this recipe in my Lion House Desserts cookbook that I quickly checked just to see what it was.  Come to find out it was a dump, stir, fry recipe which was up to my cooking level for the day.  I was quickly just raised the baking powder a little and added some xanthan gum and voile, we had GF Doughnut Balls that were delicious!  In fact they turned out so good we decided to change our Christmas breakfast tradition to Doughnut Balls.

Doughnut Balls (printer friendly recipe)

2 C rice flour mix
1/2 C sorghum flour*
1 1/2 tsp baking powder
1/2 t xanthan gum
2-2 1/2 eggs**(or substitute)
1 1/2 C sour cream (or substitute, Tofutti makes a good one)
2 T sugar
1 tsp vanilla
1/4 tsp salt
1 1/4 C vegetable oil for deep frying***
Powdered sugar
Cinnamon Sugar (recipe below)
Chocolate Glaze (recipe below)
Vanilla Glaze (recipe below)

1. In a large bowl combine rice flour mix, sorghum flour, baking powder, xanthan  gum, eggs, sour cream, sugar, vanilla, and salt -- The batter will be soft, like a thick muffin batter.
2. Heat oil to about 350-degrees.
3. Place tablespoons of dough

I used my cookie scoop, it made it really easy.

into the fryer

Drop carefully so you don't splash oil on yourself.

Fry about 3-4 at a time

I love this photo, I think it is so pretty.

Fry doughnuts for about 3-5 minutes or until golden brown all around.  Remove from pan/fryer with a slotted spoon or basket.  Drain on paper towels.

Don't they look yummy already?

Toss with powdered sugar in a ziploc bag

or toss with cinnamon sugar

or drizzle with glaze.

Anyway you eat them -- plain, sugared or glazed -- they are de-li-cious!

 
*Or just 2 1/2 C rice flour mix-- if you don't want GF just use regular flour and omit xanthan gum.
**to do a 1/2 an egg I scramble and egg and dump approx 1/2 in the recipe.
***or if you have a deep fryer use its directions

Cinnamon Sugar

1 C sugar
1 T ground cinnamon

1. Stir together until fully combined.

Vanilla Glaze

(also from the Lion House Desserts cookbook)
1 C powdered sugar
2-3 T milk or cream
1 tsp vanilla

1. Combine the powdered sugar with enough milk to make the mixture slightly runny.  Stir in vanilla.

Chocolate Glaze

(adapted from TheUltimate Southern Living Cookbook)
1 T butter
3 T cocoa
1 C powdered sugar (sifted if you want, I never do)
1 1/2-3 T boiling water
1 tsp vanilla

1. In a small heavy saucepan, combine the butter and cocoa.  Cook over low heat until the butter melts and the cocoa is fully incorporated.  Cool for 3-4 minutes.  Add sugar and combine together.  Add water until it reaches a slightly runny consistency.  Add vanilla.

German Pancakes

One of my favorite breakfasts as a child was German Pancakes.  We loved them.   Actually I think it was more about the cool whip than the actual "pancake" then.  But now it is about the whole experience.  I love the crispy and yet spongy texture, and the eggy, slightly salty taste mixed with the sweetness of the fruit and cream. Mmmm, I now wanting them again and I just ate them for breakfast.  Dinner maybe??

I made a double batch to feed 5 (it really feeds about 6-7, we had some leftovers) and then a 1/3 batch for my daughter (the 1/3 measurements are at the bottom of the recipe).  If you aren't GF just eliminate the xanthan gum.

German Pancakes (printer friendly)

2-4 T butter*

3 eggs

1/2 C flour mix

1/2 C milk

pinch of salt

1/4 tsp xanthan gum

1. Preheat oven to 435-degrees.  Place the butter in the pan and set in oven to melt.  If using a glass pan just set it in long enough for the butter to start melting, but not melting all the way so it doesn't get too hot and break when you pour the batter in.

 

2. In a blender add the eggs and flour and mix until thoroughly combined.  Add remaining ingredients.

 

Pour into pan.

 

I know it is blurry, but you get the idea. -- my 1/3 recipe is in the back.

Bake for 20 minutes.

 my 1/3 batch

 

This is my double batch, I love how it puffs up then falls as it cools, like a souffle.

3. Serve with fruit & whipped cream, or powdered sugar, or syrup if you so desire.

*more makes it richer, I usually do 2-3)

1/3 recipe measurements

1 1/2 T butter

2 eggs

3 T flour

1/8 tsp xanthan gum (add with flour)

3 T milk

dash of salt.

Squash & Mushroom Crustless Quiche

We have an abundance of squash in our garden so I am always looking for ways to use it. This recipe was created by taking eggs and adding some sauteed squash, mushrooms, half-and-half, and cheese that was in the fridge plus some seasoning. It was delicious and I am going to have to make it again.

Squash & Mushroom Crustless Quiche
1 C sauteed zuccini & crookneck squash*
8 eggs
1 can mushrooms, drained
3/4 C half & half
1/2 tsp onion powder (if don't saute onions with squash)
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper

1. Saute squash if you don't have some in the fridge. Basically thinly slice and saute in butter. Add onions, if desired.
2. In a med bowl, mix together all ingredients. Pour into a greased 11x7 pan.
3. Bake in a 350-degree oven for about 40 minutes or until golden brown.

Raspberry Buckle

We got a new oven this week. Our last one broke so bad it was cheaper to just get a new one. The best part, we just got a new fridge the beginning of June. Anyway, between being out of commission for the last few weeks and the broken oven I have been having the shakes about baking. So when we picked our raspberries yesterday I decided to find a recipe I could make in my gas oven. When I found this recipe in the Better Homes and Gardens Cookbook I thought it was perfect and seemed easy enough to adapt to Gluten Free. I added the non-GF recipe at the bottom. Having never cooked with gas it ended up a little over cooked, but it was delicious. I made a GF one and regular and I think I preferred the texture of the GF one to the regular, go figure! I also halved the original recipe since it is only for one person and cooked it in a loaf pan. Double and cook in an 8x8x2 or 9x9x2 for the original recipe.

Raspberry Buckle
1 C GF flour*
1 3/4 tsp baking powder*
1/2 tsp xanthan gum*
1/8 tsp salt
1/4 C shortening
3/8 C sugar (6 T)
1 egg*
1/4 C milk
1/8 tsp vanilla
1 c fresh or frozen raspberries
1/4 C GF flour*
pinch Xanthan gum*
1/4 C sugar
1/4 tsp ground cinnamon
2 Tbsp butter or margarine

1. Grease the bottom and 1/2" up the sides of an 8x4 loaf pan. Combine the flour, baking powder, xanthan gum, and salt in a small bowl and set aside.
2. In another mixing bowl beat the shortening for 30 seconds and add the 3/8 C sugar beating on med to high until until light and fluffy.

3. Add egg and beat well. Combine milk and vanilla. Add milk mixture and dry mixture to batter, alternating between the two and beating until smooth after each addition.
4. Spoon batter into prepared pan.

5. Sprinkle with raspberries. Combine the 1/2 C flour, a sprinkle of xanthan gum (if using), and cinnamon. Cut in butter until the mixture resembles coarse crumbs.
6. Sprinkle mixture over raspberries.
7. Bake in a 350-degree oven for 35-40 minutes** or until golden brown. Best served warm.
Makes 4 servings

*NON-GF VERSION: Use regular flour, omit xanthan gum, use 1 1/4 tsp baking powder and 1 egg.
**45-60 minutes for 8x8x2/9x9x2 pan.

Crunchy Granola

A year ago my husband and I visited Scotland and Ireland. We spent 3 days in Belfast and during that time we stayed at a hotel that served breakfast. Because we were cheap we chose the cold breakfast each morning. I expected cold cereal, instead it was basic granola with choices of dried fruit, nuts, seeds, etc. I loved it. Since then I have been trying to recreate the granola with no luck. Last January my sister sent me this recipe from a recipe swap at church. It sounded so yummy, but I hadn't gotten around to making it until today and I'm not sure I made enough. I can't stop eating it, and it reminds me so much of the granola back in Belfast, it isn't sweet like most granolas and it is pretty healthy so I don't feel too guilty eating a lot. It is easily the best granola I've ever had. If you like sweet granola add honey to the butter/syrup mixture before you pour it over the rest of the ingredients. I am thinking of having it over ice cream as a lunch/afternoon snack.

NOTE: This uses oatmeal, which need to be certified GF for those with GF issues, even if they are GF some people still have problems with oatmeal.

Crunchy Granola
3 cups old-fashioned rolled oats (not instant)
¾ cup sliced or slivered almonds
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
½ tablespoon ground cinnamon
1 Tbsp flax seed
¼ teaspoon salt
2 tablespoons canola oil or 2 tablespoons unsalted butter, melted
½ cup pure maple syrup (preferably Grade A Dark Amber)
1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional -- but recommended, I used cranberries & dates)

1. Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.

2. In a large bowl combine the rolled oats, nuts, seeds, flax seed, ground cinnamon, and salt.

3. In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, add dried fruit and store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Ham & Cheese Crustless Quiche

I've never tried quiche, but tonight that seemed like something yummy. I had decided on baked potatoes and needed something to go with it and I didn't really want hamburger or chicken. After looking at menu ideas from the GFRecipeswap YAHOO! group I came across an idea for a crustless quiche. It turned out DELICIOUS! I had to stop myself and everyone else from eating it all -- I really wanted leftovers.

Ham & Cheese Crustless Quiche (printer friendly)

7 eggs
3/4 C milk
3/4 C evap milk
1 C shredded cheddar cheese
1/2 C chopped ham
1/2 tsp dried thyme
1 tsp djon mustard
1/2 tsp salt
1/2 tsp pepper
dash of Old Bay (opt.)

1. Preheat oven to 375-degrees. Grease a 10" tart pan or cake pan.
2. In a mixing bowl, beat all ingredients with a wire whisk until thoroughly combined.
3. Pour into prepared pan and bake for 40-50 minutes or until egg is thoroughly cooked
4. Allow to sit for about 5 minutes.

German Pancakes (Gluten-free)

So I had some left over whipping cream from making Roasted Tomato-Pepperoni Soup that I HAD to use so we had German Pancakes for breakfast. This is probably one of the first recipes I ever adapted to GF. It is also one of the easiest. The one thing you must do, however, is if you use a glass pan make sure the pan is not really hot from melting the butter, otherwise you will crack it when you add the batter to the butter. And yes, unfortunately I have been reminded of this from experience -- what a mess!

German Pancakes
Measurements in parenthesis are for a small single person portion, use a smaller pan
3 eggs (2)
1/2 C flour (3 T)
2-4 Tbsp butter (4 T)
1/2 C milk (3 T)
pinch salt
1/4 tsp xanthan gum (1/8 tsp)

Melt butter in a 9"pan (round or square). While butter is melting mix eggs, flour, milk and salt in a blender or food processor. Pour into pan with melted butter. bake for about 20 minutes. Serve hot with sliced fruit or applesauce and whipped cream or with powdered sugar. (I should have got a photo but forgot -- oops!

Kitchen Hint: My blender can't go in the dishwasher :( so this is my method of cleaning it: Fill with warm water and some dish soap and run the blender on high for about 30 seconds. Remove and wipe the sides and lid with a rag. Rinse and let air dry.