Wednesday, October 1, 2014

Flourless Brownie Bites

My daughter sent me to  to Averie Cooks for a great brownie bite recipe.  Not being a huge fan of banana I was a little skeptical, but these brownie bites were delicious and took less than a half an hour start to finish. I might try them in the food processor next time since it is a little easier to work with than the blender.

The Brownie Bites were no more trouble to make than packaged gluten free brownies and taste so much better and have a bit of protein from the egg and peanut butter as well as a bit of fiber from the peanut butter and banana.

I look forward to exploring Averie Cooks for more recipes.


Friday, October 4, 2013

Gluten Free Lemon Bars

This recipe is fan update to the original lemon bar recipe from my orange Betty Crocker cookbook, (circa 1979).  It was a simple substitution of gluten free flours for the all purpose wheat flour.  These are not sugar free in any way, but I can only give up so much...


Gluten Free Lemon Bars

Begin the lemon bars preheating oven to 350 degrees.

In a large mixing bowl mix: (I used food processor)
40g coconut flour +100g GF flour containing xanthum gum 
(or  1 cup high quality gluten free flour containing xanthm gum. )
1/2 cup butter
1/3 cup confectioners sugar
until it holds together. Press mixture into an 8x8 pan and bake at 350 degrees for 20 minutes.

While the cookie base is baking beat
2 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 Tablespoons lemon juice
1 teaspoon finely grated lemon zest

Beat until light and fluffy, about 3 minutes. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool, cut in squares and sprinkle with powdered sugar.

Wednesday, September 11, 2013

My Mom's Peach Cobbler

I grew up in a farm family. My father and grandfather farmed several hundred acres of peach and apple orchards.  My mom made peach everything... from frozen peach mouse to peach barbecue sauce and peach muffins (my personal favorite!) But the one thing that showed up most often was peach cobbler.  Here is my mom's recipe, as published in The Richwood Cookbook, one of those small-town, spiral-bound cookbooks containing some of the best recipes ever!

Peach Cobbler
5 cups peaches
1 cup sugar
2 tablespoons instant tapioca (usually found with the pudding and Jello at the store)
2 1/2 cups biscuit mix
3 tablespoons sugar
3 tablespoons oil or melted butter
1 egg and milk to measure 1/2 cup

In a sauce pan, bring peaches,  1 c. sugar anad tapioca to a boil.  Pour into a 9" square pan.
In a bowl, combine biscuit mix, 3 tablespoons of sugar, oil and egg-milk mixture and mix until blended.  Top the hot fruit with 9 large spoonfuls of batter.  Bake at 375 degrees F.  for about 20 minutes until biscuit are golden brown and fruit is bubbly.

Note:  The 5 cups peaches, 1 cup sugar and 2 tablespoons of tapioca can be prepared and frozen for winter use.  To use, remove from freezer to thaw. When thawed, proceed as directed above.

Recipe courtesy of Pat Young.

Saturday, August 10, 2013

Brown Sugar Pound Cake


This is an old family favorite (from the days we didn't care how much butter and sugar a recipe contained)  my mother used to make for bake sales.  She would bake it in loaf pans and have one to take to the sale and one to keep at home.   Because of the amount of butter and sugar, I now reserve it for special occasions or to take to church events or dinners since it serves easily.  It needs no frosting!

Bround Sugar Pound Cake

  • 1 ½ cups butter
  • 1 pound brown sugar
  • 1 cup granulated sugar
  • 5 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt.


Preheat oven to 350 degrees F.  
Grease and flour two 9x5” loaf pans or one Bundt pan. 
Mix dry ingredients together in a small bowl.
Mix bilk and vanilla together in a measuring cup.
In the mixing bowl cream the butter and sugars until light and fluffy.  Beat in the eggs, one at a time, beating after each addition until the mixture is smooth.  Blend in about 1/3 of the flour mixture at a time, alternating with the milk/vanilla mixture.  Begin and end with flour.  This helps to preserve the air bubbles you have just carefully beaten into your butter and eggs and helps to make a cake with a more  delicate texture.  
Spoon into prepared pan(s) and bake four about 1 hour.  Bundt pans sometimes take a bit longer.  The edges should be well-browned and a toothpick should come out clean when testing the cake.  
Cool cake in pans for about 15 minutes.  Turn out onto a rack or cake plate and allow to cool completely before cutting.  

This is a good make-ahead cake, because it always seems to taste better the day after it’s baked!

Monday, August 5, 2013

Four Ingredient Nutella Cookies

I still don't get how nut butter and eggs make cookies that taste like they were made with wheat flour, but I am glad that the combination works!  I found a recipe for Nutella cookies here, but I was afraid they would be too sweet, so here is my interpretation of the recipe.  Never one to make just a few cookies, I also doubled the amount of nut butter and adjusted the eggs to make 5 1/2 dozen cookies.  It is always good to have something gluten-free and chocolate in the freezer!


  • 1 1/2 cups Nutella
  • 1/2 cup Sun Butter
  • 3 large eggs
  • 1 cup chopped walnuts


Beat the first three ingredients till smooth and silky.  This will take some work,  I used my Kitchen Aid.  (Gluten free has not yet healed the arthritic fingers!)
Stir in the nuts. 
Drop by teaspoonsful (smallest sized Pamapered Chef cookie scoop) onto parchment lined cookie tray.  Place no more than 12 per tray since the spread.
Bake 9-11 minutes at 350 degrees F.  If you bake two or more trays at one time, switch their position in the oven part way through the baking time.
Cool on wire racks, Remove from parchment when they are cool.


Friday, July 12, 2013

Home Made Granola

Since I developed an allergy to cinnamon, finding a good pre-made granola became difficult.  So I started making my own.  Below is my basic recipe suited to my tastes, but granola is something very flexible that can be made to suit your family and their dietary needs. I also find myself adjusting it to whatever I have on hand.  For instance, today I had no sesame seeds or sunflower kernels, so I used slivered almonds, chopped pecans and flax meal.  I don't think you can go wrong adding ingredients!

Crunch Granola

Ingredients
1/3 cup honey
1/2 cup olive oil, coconut oil or butter or a combination of any
2/3 cup packed brown sugar 
2 teaspoons vanilla extract
6 cups old-fashioned oats
1 cup sliced almonds
1 cup flaked coconut
1/2 cup sesame seeds
1/2 cup salted sunflower kernels

Directions
In a small saucepan, combine honey, oil and brown sugar; cook and stir over medium heat until the sugar dissolves. Remove from the heat; add vanilla.
In a large bowl, combine the next five ingredients. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. Bake at 300° for 20 minutes, stirring frequently. Bake a little longer if you like it more toasty.. Cool, stirring occasionally. Store in an airtight container. 

Tuesday, May 7, 2013

Gluten Free Pseudo-Starbucks Lemon Loaf


I was going to try the Starbucks Lemon Loaf by just substituting GF flour, but I couldn't resist messing about with the recipe.  One thing I am slowly learning is that almond flour is almost always a nice addition to a white rice flour based blend.  I have found it gives a little more body to the batter and the texture is more like I want baked goods to be.  

Here is my rendition of Lemon Loaf

Ingredients:
1½ cups (210 g.) Mr. Ritt’s Gluten Free Flour alternative (or other blend that contains xanthum gum)
¼ cup (40 g.) almond flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
6 packets of True Lemon (crystallized lemon juice that gives intense flavor.)
    or 2 teaspoons of lemon extract
⅓ cup lemon juice
½ cup melted butter
zest of one lemon

Glaze (TOTALLY optional.   It’s is good without it!)
1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon lemon extract
Whisk ingredients to combine.


Directions:
1. Preheat oven to 350. Grease three 3x5” mini loaf pans.  Dust with almond flour.
2. In a large bowl, combine flour, baking soda, baking powder and salt.
3. In a medium bowl, combine eggs, sugar, coconut oil, butter, vanilla extract, True lemon, lemon zest  and lemon juice with a mixer until blended.
4. Pour wet ingredients into the dry ingredients and blend until smooth and batter thickens a bit.
5. Pour into three loaf pans and bake for 45-50  minutes the loaf is springy when touched. I don’t know that the toothpick test works for gluten free recipes.   Remove from oven and let cool 10-15 minutes before removing it from the pan. 

If you want to use the glaze pour it on while the loaf is cooling and cool in pan. I can’t couch for how that turns out.  I did not try it.  I think it has enough sugar without the glaze.