For a while my waffle mixes were sticking to my waffle iron and then pulling apart in the middle. Then I remembered my once-successful recipe and was able to recreate it last weekend. M likes waffles better than pancakes.
1 cup Cherrybrook Kitchen Gluten Free Dreams Pancake & Waffle Mix
1 cup whole grain brown rice flour (for some fiber)
1 3/4 cup rice milk
2 Tbsp vegetable oil
1/2 tsp xanthan gum
1 egg
Mix well. Drop onto lightly greased hot waffle iron. Time until doneness depends on the iron and your personal taste.
Friday, March 5, 2010
Lemon Tea Cookies
Adapted from a recipe in the Better Homes & Gardens cookbook. I just made these and they are so good! They hardly taste GFCF.
2 tsp lemon juice
1/2 cup rice milk
1 3/4 cup GF flour blend
1 1/2 tsp xanthan gum
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup margarine (I use Earth Balance Soy Free)
3/4 cup sugar
1 egg
1 tsp lemon zest
Stir 2 tsp lemon juice into rice milk and set aside.
Stir together flour, xanthan gum, baking powder, baking soda and salt.
Beat butter and sugar together until fluffy (or well combined). Add egg and lemon zest and beat well.
Add 1/2 flour mixture and 1/2 milk mixture. Beat well.
Add remaining flour and milk mixtures. Beat well.
Drop by large teaspoonfuls onto ungreased cookie sheet (I use a silpat). Bake in a 350 degree oven for 12 to 14 minutes.
Makes approximately 24. If using convection oven, bake at 325 for 11-12 minutes. Cookies will be cakelike when done.
Lemon Glaze - Stir together 3/4 to 1 1/4 cups powdered sugar with 1/4 cup lemon juice. Spread over tops of cookies.
2 tsp lemon juice
1/2 cup rice milk
1 3/4 cup GF flour blend
1 1/2 tsp xanthan gum
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup margarine (I use Earth Balance Soy Free)
3/4 cup sugar
1 egg
1 tsp lemon zest
Stir 2 tsp lemon juice into rice milk and set aside.
Stir together flour, xanthan gum, baking powder, baking soda and salt.
Beat butter and sugar together until fluffy (or well combined). Add egg and lemon zest and beat well.
Add 1/2 flour mixture and 1/2 milk mixture. Beat well.
Add remaining flour and milk mixtures. Beat well.
Drop by large teaspoonfuls onto ungreased cookie sheet (I use a silpat). Bake in a 350 degree oven for 12 to 14 minutes.
Makes approximately 24. If using convection oven, bake at 325 for 11-12 minutes. Cookies will be cakelike when done.
Lemon Glaze - Stir together 3/4 to 1 1/4 cups powdered sugar with 1/4 cup lemon juice. Spread over tops of cookies.
Friday, January 1, 2010
New Year's Cassoulet
We wanted to go out this afternoon but I knew I wanted to have our New Year's beans for dinner tonight. I threw this together based on the cassoulet recipes I found on Epicurious and was able to use most of the meat off the holiday turkey I made two days ago.
New Year's beans is a tradition in our house based on my Aunt Beverly's tradition of having beans every New Year's Day. She believed that having beans on New Year's Day would bring you good monetary fortune for the new year. She never had any reason complain and can't say that I have either.
New Year's Cassoulet
8-10 servings
1 to 2 cups of chopped onion
1/2 - 1 cup chopped celery
1 package small white or Great Northern beans
4 sweet italian sausages, cut into 1-2 inches chunks
1 plateful of roasted turkey, white and dark meat
1 cup chopped ham
4 cups chicken broth
1 bay leaf
1-2 teaspoons thyme
1/2 - 1 cup sun-dried tomato paste
1 tsp whole peppercorns
6-8 peeled whole garlic cloves
salt to taste
Sort the beans to remove small stones. Rinse beans and then put in a heavy oven-safe pot or dutch oven and cover with 2 inches of water. Bring to a boil and remove from heat. Let sit for an hour or more.
Saute onions and celery in olive oil in a separate pan until translucent and starting to brown. Remove from heat.
Drain and rinse soaked beans, keeping them in the dutch oven. Add all ingredients to pot with beans. Add about 4-6 cups of water so that all ingredients are just covered with liquid. Bring to boil on stovetop. When mixture boils, cover pot and put in a 300 degree oven for 3 to 4 hours. When done, the turkey should be falling apart and the beans tender. I set the cook time feature on my oven and then went out with the family for a sunset walk on the beach. We came home to the most delicious cassoulet. Serve with a salad.
New Year's beans is a tradition in our house based on my Aunt Beverly's tradition of having beans every New Year's Day. She believed that having beans on New Year's Day would bring you good monetary fortune for the new year. She never had any reason complain and can't say that I have either.
New Year's Cassoulet
8-10 servings
1 to 2 cups of chopped onion
1/2 - 1 cup chopped celery
1 package small white or Great Northern beans
4 sweet italian sausages, cut into 1-2 inches chunks
1 plateful of roasted turkey, white and dark meat
1 cup chopped ham
4 cups chicken broth
1 bay leaf
1-2 teaspoons thyme
1/2 - 1 cup sun-dried tomato paste
1 tsp whole peppercorns
6-8 peeled whole garlic cloves
salt to taste
Sort the beans to remove small stones. Rinse beans and then put in a heavy oven-safe pot or dutch oven and cover with 2 inches of water. Bring to a boil and remove from heat. Let sit for an hour or more.
Saute onions and celery in olive oil in a separate pan until translucent and starting to brown. Remove from heat.
Drain and rinse soaked beans, keeping them in the dutch oven. Add all ingredients to pot with beans. Add about 4-6 cups of water so that all ingredients are just covered with liquid. Bring to boil on stovetop. When mixture boils, cover pot and put in a 300 degree oven for 3 to 4 hours. When done, the turkey should be falling apart and the beans tender. I set the cook time feature on my oven and then went out with the family for a sunset walk on the beach. We came home to the most delicious cassoulet. Serve with a salad.
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