Sunday, December 21, 2014

Peppermint Bark


 We love Peppermint Bark. This Candy is super easy to make and it's naturally Gluten Free.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Peppermint Bark

In a Microwave Safe Bowl add:
10 oz. Dark Chocolate Morsels
Melt in the Microwave,, in 30 second increments.
Mine took a total of 1-1/2 Minutes to melt. Stir with a Rubber Spatula

Take a Large Cookie Sheet, turn upside down.
I used Reynolds Non-Stick Pan lining Paper or you can use Parchment Paper (Spray a little cooking spray on the cookie sheet to help it stick) You could also use Silpat baking mats.

Using an offset Spatula
Spread out the Chocolate, to an even thickness
Refrigerate until cooled and hard: about 20 minutes.

In a Microwave Safe Bowl Add:
10 oz. White Chocolate Morsels
Melt in the Microwave,, in 30 second increments.
Mine took a total of 1-1/2 Minutes to melt.
Add 1-1/2 tsp. Pure Peppermint Extract
Stir with a Rubber Spatula
Cool for a few minutes

Use either Candy Canes or Peppermint Starlight Candies
I used the Starlight Candies, approximately 20-22 Candies
Place into a Ziplock bag
Using a Meat Mallet or a Wooden Rolling Pin crush the candies into different size pieces.

Using an offset Spatula
Spread out the White Chocolate, to an even thickness
Sprinkle on the Crushed Peppermint Candies, Gently push them into the White Chocolate to help them stick.

Place back in the Refrigerate until cooled and hard. About 30 Minutes.

You can cut the Bark with a knife or break them apart by hand which is more traditional.

Store in a container in the Refrigerator.

 

http://www.reynoldskitchens.com/products/pan-lining-paper/


Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software







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Saturday, December 6, 2014

Gluten Free Honey Oat Beer Bread


A soft, moist and slightly sweet Quick Bread. This bread is great for breakfast with softened butter or Toasted with butter.


Gluten Free Honey Oat Beer Bread:


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


In a Large bowl, whisk together:
2 Cups Gluten Free Flour (***See FOOTNOTE***)
1-1/4 Cups Bob's Red Mill Gluten Free Quick Cooking Oats
1 tsp. Xanthan Gum
1 Tbl. Baking Powder
1 tsp. Salt

In a Medium Bowl, Whisk together:
1 Bottle Gluten Free Bard's Beer
3 Tbl. Honey
1 Egg

Add the Liquid ingredients to the dry ingredients using a Wooden Spoon. Mix until combined.

Pour the Batter into a Sprayed 9X5 Loaf Pan, spread out evenly with a Rubber Spatula.

Drizzle the Batter with:
¼ Cup melted Butter

Bake in a preheated 375* oven for 35-45 Minutes or until a digital thermometer inserted into the center reaches 205*.

Let the Bread cool in the Pan for 5 minutes, remove and cool on a wire rack.

I like my bread with a little bit on softened butter. My Husband likes his toasted  then spreads on some butter.

ENJOY!!


(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



Recipe from:
http://www.delightglutenfree.com/

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Monday, December 1, 2014

Gluten Free Apple and Yogurt Coffee Cake

Gluten Free Apple and Yogurt Coffee Cake:
This Coffee cake is moist and delicious.
We enjoy it for breakfast or a snack.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Apple and Yogurt Coffee Cake:

Using a Stand Mixer with the Paddle Cream together:
½ Cup Butter: Room temperature
¼ Cup Brown Sugar
½ Cup Granulated Sugar

Add and beat together until mixed:
2 Eggs (slightly beaten)
1 tsp. Vanilla Extract
Scrape the bowl

In a Medium Bowl, whisk together:
2 Cups Gluten Free Flour (***See Foot Note***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp Salt
1 tsp. Cinnamon
½ tsp. Nutmeg

Add and mix to coat in the flour mixture using a Wooden Spoon:
1 Cup Raisins
3 Medium Apples (peeled, cored and coarsely chopped)
½ cup Walnuts or Pecans (or a Combo of both)

Remove the bowl from the mixer and slowly add the dry ingredients using a wooden spoon. The batter is very thick, make sure that the flour has been mixed in.

Gently fold in using a Rubber Spatula:
1 Cup Plain Yogurt

Pour the batter into a 9X13 pan that has been sprayed with Cooking Spray.

Topping:
In a small bowl mix with a fork:
2 Tbl. Gluten Free Flour
¼ Cup Brown Sugar
½ tsp. Cinnamon
2 Tbl. Chopped Walnuts or Pecans (or a Combo of both)
Sprinkle on top of the Cake.

Bake in a preheated 325* oven
for 50-60 minutes or until done.
I use a digital thermometer inserted into the center of the cake, when it reaches an internal temperature of 205-210* the cake is done.


(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


I adapted this Recipe to Gluten Free.
Orginal recipe: http://www.stonyfield.com/recipes/apple-and-yogurt-coffee-cake


http://www.bobsredmill.com/



Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software



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Monday, November 24, 2014

Impossible Almond Coconut Cream Pie ~ Gluten Free


Impossible Almond Coconut Cream Pie ~ Gluten Free

This pie is super easy to make and is a great dessert.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Impossible Almond Coconut Cream Pie ~ Gluten Free

In a large bowl using a wooden spoon mix together, then use a Whisk for 1 Minute:
3 Eggs
1-3/4 Cups Milk
¼ cup Melted Butter; cooled
1 Cup Sweetened Flake or Shredded Coconut
¾ Cup Sugar
½ Cup Gluten Free Bisquick
1 tsp. Almond Extract

Spray a 9” pie plate with Cooing Spray (I used a deep pie plate)
Place the pie plate onto a pizza pan/cookie sheet in case it spills

Pour the Filling into the Pie Plate
Sprinkle the top of the Pie with extra Coconut
and ½ cup Sliced Roasted Unsalted Almonds

Bake in a preheated 350* Oven
for 50-55  minutes or until Golden Brown and a knife inserted into the center comes out clean.

Cool on a wire rack.

Chocolate Topping:

In a microwave safe bowl melt in the Microwave:
1 Cup Dark Chocolate Morsels
Melt in 30 second increments, stir with a Fork and melt again, until melted. Mine took 1 minute. Do not over heat in the microwave. Make sure the Bowl and  Fork are not wet.
Add 1-2 tsp Coconut Oil to help thin out the Topping. Mix with the Fork until melted.

Drizzle some of the Chocolate Topping over a slice of Pie.

Store the Pie in the Refrigerator.
Optional: After it has been refrigerated I warm each slice up the microwave for about 15 seconds so its
not super cold.

ENJOY!!!



Gluten Free Bisquick:
http://www.bettycrocker.com/products/bisquick/glutenfree


Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software



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Tuesday, November 4, 2014

Zucchini Yogurt Bread ~ Gluten Free


Zucchini Yogurt Bread ~ Gluten Free

This was the last of Zucchini from our Garden. This Bread is super easy to make, very moist and tasty.



Zucchini Yogurt Bread ~ Gluten Free




For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



In a Large Bowl whisk together::
2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
2 tsp. Cinnamon
½ tsp. Nutmeg

In a Medium Bowl whisk together:
¾ Cup Brown Sugar
2 Large Eggs
½ Cup Vegetable Oil
½ Cup Plain Yogurt
1 TBL.Vanilla Extract



Wash and dry a Medium Zucchini
Shred on the Course side of a grater

Add the Wet ingredients to the Dry Ingredients along with the Zucchini
Using a wooden spoon to stir together. Do not over mix the batter. Mix just until the flour is combined.

Optional:

Fold in with a Rubber Spatula:
1 Cup of Chopped Pecans or Walnuts

Preheat oven to 325*

Butter and lightly flour with Gluten Free Flour a 9X5 Loaf Pan
Use a Rubber Spatula to evenly spread out the bread dough

Bake for 1 hour and 15 minutes or until done. I use a digital Thermometer inserted into the center of the bread. When it reaches an internal Temperature of 205-210* the Bread is done.

Cool the Bread in the Pan on a wire rack for 5 minutes then remove. Let the bread completely cool.

This bread stayed fresh for several days. I made 2 and sliced the second one and wrap each piece in Plastic wrap and store in a Ziplock bag in the Freezer.




(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


ENJOY!!


http://www.bobsredmill.com/
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Friday, October 24, 2014

Brussels Sprouts and Bacon

Brussels Sprouts and Bacon:

I love cooking Brussels Sprouts this way,, they are my Husbands favorite.

Normally I buy a package of Fresh Brussels Sprouts in the produce department.
The day before I made this video I was asking my Husband how do Brussels Sprouts grow and he told me on a stalk.

I went to Trader Joe's the next day and was so excited to see my first Brussels Sprout Stalk. Of course I had to buy it and was looking forward to surprising my Husband with his favorite Brussels Sprout dish.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
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Preparing the Brussel Sprouts:

If you happen to find the Brussel Sprouts on the stalk. Simply snap them of the stem with your fingers.

If you find them fresh in a container or on the stalk,  remove the out side tough leaves. Also remove any that are discolored. Cut a bit of the stalk off the bottom of each Brussel Sprout. I did not rinse them as they were clean. I have read that some people do rinse them and towel dry them and other said you don't have to rinse them. Personal preference.

In a non-stick Skillet cook:
4-5 Piece of Bacon until crispy
Drain on a paper towel.
When cooled crumble the bacon.

Save about 2-3 TBL. Bacon in the Skillet (I cooked a few extra piece for a snack who can resist..LOL)
If you have extra Bacon fat pour into a cup and save for later.

Carefully pour the Brussel Sprouts into the bacon fat.. you do not want to pour them fast otherwise you may get slashed with Bacon Fat. Cook on Medium High.

Sprinkle on Freshly Ground Black Pepper. I do not add salt because the Bacon has enough salt.

Cook the Brussel Sprouts tossing around for 10 minutes.
To help them get tender cover the pan and cook for 10 more minutes.
Checking after 5 minutes and giving them a toss. If the pan is dry of bacon fat add a little bit more.
If you do not have any more bacon fat add 1-2 TBL water.. do not add to much water.. just enough to keep them from sticking. You want to keep the Bacon flavor.
After 10 minutes remove the cover and cook until done.  If needed add a bit of the reserved Bacon Fat. Mine took an extra 5 minutes. Take a sharp knife and insert into the center.. they should be tender,,, but not mushy.

Sprinkle on the Crumbled Bacon and serve!!

ENJOY!!
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Wednesday, October 22, 2014

Chocolate ~ Chocolate Chip Ricotta Muffins ~ Gluten Free


Chocolate ~ Chocolate Chip Ricotta Muffins ~ Gluten Free:
These muffins are super easy to make and are bursting with Chocolate flavor.
They are very moist and stay fresh for several days. They also freeze well.




Chocolate ~ Chocolate Chip Ricotta Muffins ~ Gluten Free:

In a large bowl whisk together:
2-1/3 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xantham Gum
1 Cup Sugar
1/3 Cup Unsweetened Cocoa
2 tsp. Baking Powder
½ tsp. Salt

Using a wooden spoon or a rubber spatula add:
1 Cup Semisweet Chocolate Chips; mixing it in.

In a Medium bowl whisk together:
1 Cup Ricotta Cheese
2 Eggs, slightly beaten ~  giving it a good mix

Add and Whisk in:
1-1/3 Cups Milk
1 tsp. Vanilla Extract
1/3 Cup Vegetable Oil

Combine all the liquid ingredients in with the dry ingredients using a rubber spatula.  You do not want to over beat the batter.

Spray Muffin tins with Cooking Spray.
Using an ice cream scoop evenly measure out the Muffins.
You will get 17-18 Muffins.

Bake in a Preheated 350* Oven
For 22-25 Minutes or until done.
I use a digital Thermometer inserted into the center. When it reaches an internal temperature of 205* your muffins are done.

Cool for just a couple of minutes then remove the Muffin and cool on a wire rack.

The Muffins can be served just as they are or after they are completely cooled Dust them with Powered Sugar.

ENJOY!!


(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/

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Saturday, October 11, 2014

Spinach Ricotta Bites ~ Gluten Free ~ Grain Free


Spinach Ricotta Bites:
I recently went through my old recipe index box and found this recipe that I have not made in ages. I totally forgot that this recipe is naturally Gluten Free, Grain Free and Low in Carbs. This makes a great side dish, appetizer or snack.



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Spinach Ricotta Bites:

In a medium skillet:
Melt 2 TBL. Unsalted Butter over medium heat
add:
1 Small Chopped/Minced Onion.
Cook the Onions until tender, do not brown the onion.
Add:
Minced Garlic to Taste and cook 1 minute.
Remove the Skillet from the heat and cool for 10 minutes.

In a Medium bowl Whisk together:
2 Large Eggs
Stir in:
1 Cup Ricotta Cheese
½ Cup Mozzarella Cheese, shredded
½ Cup Parmigiano-Reggiano Cheese, Shredded

Defrost 1-10 0z. package of Frozen Chopped Spinach
Drain well,, I squeeze the Spinach between Paper towels; trying to get out as much liquid as possible.

Add the Spinach; crumbling it into small piece
Sprinkle on a little salt.
To the Egg and Cheese Mixture and mix together.

After the Onion mixture has cooled add to the entire mixture and mix well.

Preheat the oven to 350*

Spray a mini muffin tin with cooking spray.

Using a Cookie Scoop evenly measure out the Batter. These do no rise like a muffin so fill
the tins to the top.

I got 20 Bites.

Bake for 25-30 minutes or until golden and a knife inserted into the center comes out clean.
Remove to a wire rack.

ENJOY!!



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Friday, October 3, 2014

Shrimp and Scallop Scampi served over Squashetti ~ Gluten Free


Full Video Link for Squashetti: http://sharingglutenfreerecipes.blogspot.com/2014/09/summer-squash-spaghetti-pasta-squashetti.html  


Summer Squash Spaghetti – Pasta ~ AKA: Squashetti

Wash, Clean and Dry
3 Medium Summer Squash
Place on a cutting board
Using a Julienne Peeler.. Julienne peel the Summer Squash  until you reach the seeds, turn the Summer Squash and continue until only the seed core is left. You can save the core for another recipe or place in a compose pile.
Place the Julienne Strips into a Colander. Sprinkle with a little bit of Salt and toss so the salt gets evenly distributed.  You can leave the Colander in the Sink or place in a pan, I was curious how much water came out. The Salt helps the Summer Squash sweat off the excess moisture. I let the Summer Squash drain for 30 Minutes. Rinse the Summer Squash well with cold water to remove the salt,  then place of a Kitchen Cloth. Blot dry gently with a second towel. You want to remove as much water as possible.

In a Skillet heat to medium and add 2-3 TBL Extra Virgin Olive Oil. Add more Oil if necessary.
Add Minced Garlic and Red Pepper Flakes (Optional) to taste. Cook for about 1 minute. Do not over cook otherwise the Garlic will get bitter.
Add all the Squash and mix in with the Oil and Garlic. Turn to Medium High heat.
I added Parsley Flakes for Color, Salt, Fresh Ground Pepper and Onion Powder to taste.

If you'd like it very Crispy cook for 1-2 Minutes
If you'd like it Al Dente then cook for 3 to 3-1/2 Minutes
If you'd like it softer then cook to your desired texture. Keep an eye on it so it doesn't get mushy.

Remove from the pan and place in a large serving bowl.

Serve on your Plate and top with The Shrimp and Scallop Scampi.


Scampi Recipe:

Shrimp and Scallop Scampi:
Wash and Clean:
1 # Sea Scallops
1 # Shrimps – I used 31-40 Count - Removing the Tails/Shell
Place on plates lined with Paper Towel! Dry the tops of the Shrimp and Scallops as well.
Sprinkle with Salt and Pepper.

In a large Non-Stick skillet:
Coat with Extra Virgin Olive Oil and heat to a medium high Temperature
Add the Scallops and  sprinkle the second side lightly with more Salt and Pepper
Let cook for about 2-3 Minutes per-side to get some nice Caramelization  before you turn them over.
Do not over cook.
Remove the Scallops to a clean Platter.

Using the Same Skillet add more Extra Virgin Olive Oil and heat to medium high Temperature
Add the Shrimp and cook until they turn Pink
They only take a few minutes to cook. Do not over cook.
Remove the Shrimps to a clean Platter.

Using the Same Skillet add a Little bit of Extra Virgin Olive Oil heating to medium.
Add lots of Garlic minced or chopped (To your Taste) Cook for 1-2 Minutes,, do not over cook otherwise the Garlic will turn bitter.

De-glaze the Pan with:
1 Cup Chardonnay - or any other White Wine of your choice.
Cook until half the wine has reduced.
Add 1 Stick of Butter and melt.
Add the Shrimp and Scallops. Garish with Parsley (Fresh or Dried) Cook for about a minute.

Some people like to squeeze a fresh Lemon in with the Butter Sauce. I do use Lemon but if you like it then add.

In the mean time bring a large pot of water to a boil.. salt and add Gluten Free Fettuccine.
I used homemade Gluten Free Pasta you can use store bought. Do not over cook the Pasta. Strain and lightly coat with Extra Virgin Olive Oil.

Serve the Shrimp and Scallop Scampi on top the the Gluten Free Fettuccine or Squashetti.

We sprinkle the Scampi with Fresh Parmigiano Reggiano and Pecorino Romano Cheese.

ENJOY!
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Friday, September 19, 2014

Zucchini Lasagna ~ No Noodle ~ Naturally Gluten Free

Zucchini Lasagna ~  No Noodle ~ Naturally Gluten Free



This is a recipe that I have been wanting to make all summer. We have lots of Zucchinis and I'm always looking for new ways to make use them. Many recipes I found there were complaints that the Lasagna was watery due to the Zucchinis which naturally are a watery vegetable. This recipe may seem long, but each step is important if you want a Zucchini Lasagna that is not watery. It was so good! 


We were able to get 4 meals plus my Husband got 2 lunches. I hope you will give this Recipe a try. You can freeze the lasagna,,  place desired amount in a pan, first wrap in plastic wrap then tin foil. I do not defrost it,, when ready to cook place in a preheated 350* oven and cook until heated through. I don't not recommend microwaving it.



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
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Zucchini Lasagna ~  No Noodle ~ Naturally Gluten Free:

If you are not Gluten Free ~ Substitute All Purpose Flour in place of the Gluten Free Flour

To prepare the Lasagna:
Wash and Dry 2-3 Medium Zucchinis or 2 Large Zucchinis; cut off both ends
Using a Mandolin Slice the Zucchini 1/4” thick: If the Zucchini is very large cut in half so it is easier to handle. Mandolines are very sharp, use the protective shield to protect your fingers.

If you do not have a Mandolin, use a sharp knife to cut into long slices. Continue slicing until they are all sliced. Place the slices in a colander and lightly sprinkle with Salt.
Let sweat/drain for 30 minutes or longer  to remove excess moisture.
Rinse all the Zucchini with cold water to remove the Salt.
Place the Zucchini on several Kitchen Towels to Dry. Take another towel and blot dry the tops. Let the Zucchinis sit on the towels for a few minutes making sure they are dry. This is very important.
Zucchinis hold a lot of water, by taking these few extra steps your lasagna willl not be watery.

Heat up a Grill pan to Medium High,,, spray with cooking spray.
First lightly brush 4-5 pieces of Zucchini with a little bit of Extra Virgin Olive Oil and then place on the Grill Pan. Do not put to much Oil on the Zucchinis because the slices will absorb the oil.  Brush the second side with Extra Virgin Olive Oil. Grill for about 2-4 minutes to get grill mark turn them and grill the other side. Place the Grilled Zucchini on a towel and dry them, then place on a wire rack. Continue until all the zucchinis are grilled.
If you do not have a grill pan, you can Oven Roast the Zucchini... brush a little bit of Olive Oil on a couple of large cookie sheets and Roast at 375* for 10 minutes. Keep an eye on them so they don't burn.

Making the Sauce:
In a large Dutch Oven:
Add:
1 lb. 90# Lean Ground Beef
6 Hot or Sweet Sausages depending on your taste. Remove the Sausage from the casings and crumble up.
Cook on Medium High for 5-10 minutes using a Large Spoon to break up the Sausage.
Add:
1 Large chopped Onion
Sprinkle with Fresh Ground Black Pepper
Cook until done. Making sure the Pork is done.
Add to taste Minced Garlic and cook for 1 minute.
Drain the cooked meat into  a colander to remove the Fat.
Add the Meat back to the Dutch Oven and add:
12 oz. Tomato Paste.. stir in to coat the meat and cook for 1 minute on low temperature.
Add:
1 Cup Red Wine,, I used Cabernet Sauvignon or any Red wine of your choice. Wine is optional, you can leave it out,, but it does add a lot of flavor. If you leave it out add some water to the pan to loosen up the drippings.
Deglaze the Pan with the wine until its almost cooked off.
Add:
1- 28oz Can of Crushed Tomatoes
To taste:
Parsley, Italian Seasoning and Basil.
Bring to a boil then reduce heat and simmer for 60 minutes. After 30 minutes check your seasonings.
This is a thick sauce,,, if it starts to stick to the pan add just a little bit of water. You do not want a sauce that has to much liquid. The Zucchini will add some liquid to the sauce.
In a Non-stick Skillet add a little bit of Extra Virgin Olive Oil. Add:
1 lb. Sliced Mushrooms.
To taste sprinkle with:
Ground Fresh Pepper, Garlic Powder and Onion Powder.
Saute until; golden brown and done. Place the mushrooms into a bowl and Blot dry with Paper Towels.

Prepare the Spinach: Defrost, thaw and drain:
1-16 oz Frozen package of Chopped Spinach.
Squeeze the Spinach completely between a towel to remove all the liquid. Very important to remove the excess water.

Prepare the Vegetable Filling:
In a medium bowl add the Mushrooms and Spinach, Mix gently with a fork. Add 2 TBL. Gluten Free Flour to coat the vegetables. This will help absorb the any moisture. Add in some dry Garlic Powder.

To make the Cheese Filling:
In a medium Bowl using a Rubber Spatula combine together
1-1/2 lbs Ricotta Cheese
1-1/4 Cups Parmesan Cheese
to taste: Salt, Fresh Ground Pepper and Parsley
add Two Eggs and mix well.

Shred up 1-1/2 lbs of Fresh Mozzarella cheese into a bowl. (Save remaining ½ lb for the end)
Assemble your Lasagna:
Spray a deep 9X15 Pan with Cooking Spray
Spread 1/3 of the sauce in the bottom on the pan
Add First layer ~ 1/3 of the Zucchini Slices on top of the sauce its okay to over lap them.
Lightly (Very lightly) Using a small colander sprinkle on Gluten Free Flour on top of the Zucchini. You only need about 2 Tbls of Gluten Free Flour. This will help to absorb any moisture.
Add all the Ricotta/Parmesan Mixture and spread out evenly
Add a second layer of Zucchini again lightly sprinkling with Gluten Free Flour
Add 1/3 more Sauce,, spread out
Top with the Mushroom and Spinach Layer,, spread out evenly.
Add ½ of the Mozzarella Cheese
Add Third layer of Zucchini again lightly sprinkling with Gluten Free Flour
Add remaining Sauce
Optional: Top with 12-15 Slices of Fresh Whole Basil Leave
Top with the remainding of the Mozzarella Cheese

Bake in a preheated 350* oven. Place the Lasagna Pan on rack above a cookie sheet just in case it spills. Check after 30 minutes. You may want to Shred the Remaining Mozzarella Cheese and sprinkle on top. Bake an additional 20 minutes. Or about a total of 55 minutes. I did not have to cover the Lasagna!
Remove pan from the oven. Turn on the Broiler.
Broil for 1-2 minutes just until the Cheese is Golden Brown. Keep a close eye on it so the cheese doesn't burn.
Cool for 30-45 minutes. This helps to set the Cheese.
This lasagna was absolutely delicious and was not watery. While there are many steps for the Zucchini Recipe they help to make your lasagna not watery.



ENJOY!!


Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software








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Tuesday, September 16, 2014

Strawberry Yogurt Muffins ~ Gluten Free



Gluten Free Strawberry Yogurt Muffins


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes




Gluten Free Strawberry Yogurt Muffins:
In a small bowl whisk together:
1- ¾ Cups Gluten Free Flour (***See Footnote ***)
¾ Cups Sugar
½ tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Xanthan Gum
½ tsp. Salt
½ tsp. Cinnamon

In a large bowl whisk together:
2 Eggs, lightly beaten
½ cup Plain Yogurt
¼ Cup Melted Butter, Slightly cooled
1 tsp. Vanilla
Add the Dry Ingredients with a wooden spoon a little bit at a time.
Just until moistened, you do not want to over beat the batter.

Coarsely dice:
1-1/2 Cups Fresh or Frozen Strawberries
Using a Rubber Spatula fold the Strawberries into the batter.

Spray Muffin tins with Cooking spray.
Makes 11-12 Muffins
Using an ice cream scoop evenly measure the batter into the muffin tins.

Optional:
Add some slices of Natural Almonds to each Muffin then sprinkle with a little bit of Cinnamon and Sugar.

Bake in a preheated 375* oven

For 18-20 Minutes or until an Thermometer inserted into the center reaches an internal temperature of 205-210* the Muffins are done.

Cool for 5 minutes in the muffin tins.
Then remove to a wire rack to cool.

These muffins can be served warm or slightly reheated in the microwave.
You can also freeze them in a container. Take out what you need an microwave for 20 seconds depending on your microwave.

ENJOY!!



(***Footnote***)

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/




Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Thursday, September 4, 2014

Summer Squash Spaghetti ~ Pasta ~ Squashetti



Summer Squash (Yellow Squash) is very abundant during the summer.
Here is a great recipe for Summer Squash Spaghetti ~ Pasta ~ AKA: Squashetti.
It's super easy and fun to make.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
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Summer Squash Spaghetti – Pasta ~ AKA: Squashetti

Wash, Clean and Dry
3 Medium Summer Squash
Place on a cutting board
Using a Julienne Peeler.. Julienne peel the Summer Squash  until you reach the seeds, turn the Summer Squash and continue until only the seed core is left. You can save the core for another recipe or place in a compose pile.
Place the Julienne Strips into a Colander. Sprinkle with a little bit of Salt and toss so the salt gets evenly distributed.  You can leave the Colander in the Sink or place in a pan, I was curious how much water came out. The Salt helps the Summer Squash sweat off the excess moisture. I let the Summer Squash drain for 30 Minutes. Rinse the Summer Squash well with cold water to remove the salt,  then place of a Kitchen Cloth. Blot dry gently with a second towel. You want to remove as much water as possible.

In a Skillet heat to medium and add 2-3 TBL Extra Virgin Olive Oil. Add more |Oil if necessary.
Add Minced Garlic and Red Pepper Flakes (Optional) to taste. Cook for about 1 minute. Do not over cook otherwise the Garlic will get bitter.
Add all the Squash and mix in with the Oil and Garlic. Turn to Medium High heat.
I added Parsley Flakes for Color, Salt, Fresh Ground Pepper and Onion Powder to taste.

If you'd like it very Crispy cook for 1-2 Minutes
If you'd like it Al Dente then cook for 3 to 3-1/2 Minutes
If you'd like it softer then cook to your desired texture. Keep an eye on it so it doesn't get mushy.

Remove from the pan and place in a large serving bowl.

Serve on your Plate and top with
Parmigiano Reggiano and Pecorino Romano Cheese if desired.

You could also make the Tomato sauce that I made for the Zucchini Pasta ~ AKA ~ Zoodles in place of the Garlic/Oil.
Link to Zoodle Video:
http://youtu.be/ZKLjvpGq6tY




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Tuesday, September 2, 2014

Zucchini Pasta with a Tomato Sauce ~ AKA: Zoodles


Zucchini Pasta with a Tomato Sauce ~ AKA: Zoodles

Wash, Clean and Dry
2 Medium/Large Zucchinis or several smaller ones
Place on a cutting board
Using a Julienne Peeler.. Julienne peel the Zucchini until you reach the seeds, turn the Zucchini and continue until only the seed core is left. You can save the core for another recipe or place in a compose pile.
Place the Julienne Strips into a Colander. Sprinkle with a little bit Salt and toss so the salt gets evenly distributed.  You can leave the Colander in the Sink or place in a pan, I was curious how much water came out. The Salt helps the Zucchini sweat off the excess moisture. I let the Zucchinis drain for 30 Minutes. Rinse the Zucchini well with cold water then place of a Kitchen Cloth. Blot dry gently with a second towel. You want to remove as much water as possible.

Sauce:
I use 3 Large Fresh Garden Tomatoes washing them first. I did not remove the Skins. I just removed the Core. If you would like to remove the skin, place the Tomatoes in Boiling water for about 1 minute then immediately into an Ice Bath (large bowl filled with Water and Ice)  then remove the skins.
Chopped the Tomatoes. I don't mind the seed, you can remove them if you don't want the seeds.

In a Dutch Oven add  2-3 TBL.Extra Virgin Olive Oil. The add:
1 Medium/Large Chopped Onion
When the Onions are about done add Fresh Minced Garlic to your Tasting.
Cook for 1 minute, this will keep the garlic from getting bitter.
Add all the Tomatoes
Add to taste
Italian Seasoning
Ground Black Pepper and Salt.
Red Pepper Flakes to Taste. (Optional)
Cook on Medium High or until the Tomatoes have softened about 10 minutes.
Deglaze with ½ Cup Red Wine. I used Cabernet Sauvignon (Wine is Optional)
Reduce on Medium High for 10 minutes making a thick Sauce. You do not want it watery as the Zucchinis will add some moisture to the Sauce. Check your seasoning and adjust if needed.

Add all the Julienne Zucchinis using Tongues to gently mix them in with the Sauce.

If you'd like it very Crispy cook for 1-2 Minutes
If you'd like it Al Dente then cook for 3 to 3-1/2 Minutes
If you'd like it softer then cook to your desired texture. Keep an eye on it so it doesn't get mushy.

Remove from the pan and place in a large serving bowl.

Serve on your Plate and top with
Parmigiano Reggiano and Pecorino Romano if desired.


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Tuesday, August 19, 2014

Gluten Free Pizza Margherita

>
Pizza Margherita is to many the true Italian flag.
Gluten Free Pizza Margherita  is simple to make and taste wonderful. I used Fresh Basil from my Garden.



Gluten Free Pizza Margherita


Recipe will be available shortly on my blog, check back soon for the link.

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Pizza Margherita:
Pizza Dough ~ Gluten Free
1 Pkg. (16 oz) Bob's Red Mill Gluten Free Pizza Crust ~ Whole Grain Mix
1 ½ cups Warm Water 110*
2 Eggs
2 TBLS. Olive Oil
Yeast Packet (Enclosed)

Pre-heat oven to 425*. I use a pizza stone, heat that in the oven for 30 minutes
Using a KitchenAid Mixer with a Paddle.
In the large bowl of the Mixer combine water and yeast.  Add 1 tsp Sugar. Stir/whisk to dissolve. Let sit for a 5 minutes.
Mix 2 eggs (Room Temperature)  and the Olive oil ~ Add to the water  ~ Yeast mixture.
Blend briefly with the Paddle of the KitchenAid Mixer.
Add the Gluten Free Pizza Crust Mix using the paddle and blend about a minute. Scrape the bowl. Leaving dough in the bowl, split the dough in half. Using warm water on your hands will make it easier to manage the dough. Cover with Plastic wrap and a towel. Rise for 20 minutes.
Grease 2 Pizza pans. My pans are 12”. Using wet hands, spread out the dough to cover the full pizza pans,, making an edge/crust.
Bake on the pizza pans without toppings for 10 Minutes.
Remove from oven.

Lightly brush the par-cooked dough with Extra Virgin Olive Oil and Shred on Parmigino Reggiano Cheese to taste.

Top with Pizza Sauce, Homemade or Jar. Do not put lots of sauce on this pizza.

For 2 Pizzas I needed:
2 Large Tomatoes
1 Packaged of Fresh Mozzarella Sliced
Fresh Basil

Place Tomatoes over the sauce single layer with a space between then. Add a whole Basil leaf in between the Tomatoes, top with the Sliced Mozzarella, I torn each piece in half. Drizzle the pizza lightly with Extra Virgin Olive Oil.

I like to use a pizza stone,, I do not have a pizza paddle. I gently slid the pizza crust onto a rimless cookie sheet that was sprinkled with Cornmeal then carefully slid it onto the pizza stone. Be careful not to burn yourself. When the Pizza is done..take a spatula and carefully lift up the edge of the Pizza and slid back onto the cookie sheet. I only have one Pizza Stone so I cooked one at a time, Continue with the second crust. To avoid getting a soggy crust..after I sliced the Pizza,, I cool them on wire wracks.

Bake at 425*
For 25 Minutes or until done.
After they were baked I placed 4 Basil leaves in the center of the Pizza to look like a flower.

ENJOY!!



http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Monday, August 18, 2014

Gluten Free Cranberry Blueberry Bread







Gluten Free Cranberry – Blueberry Bread

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
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Gluten Free Cranberry – Blueberry Bread


In a Medium bowl whisk together:
3 Cups. Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt


Using a stand mixer with a paddle add and cream well:
1 Cup Granulated Sugar
½ cup. Softened Butter
Scraping down the bowl if needed.

With the mixer on slow speed add and mix well:
2 eggs
1 Cup Milk, slowly
2-3 tsp. Orange Extract
Scraping down the bowl if needed.

With the Mixer on slow speed add:
The flour Mixture a little bit at a time, blending well, scrap the bowl.
Add the Zest of 1 Orange and mix for a couple of seconds and scrap the bowl.


In a medium bowl toss together:
1 Cup Whole Fresh or Frozen Cranberries (They do not need to be thawed)
1 Cup Fresh or Frozen Blueberries (They do not need to be thawed)
Toss the Berries with a little bit of Gluten Free Flour. This will keep the Berries from sinking to the bottom. Use a rubber spatula and gentle fold the berries into the batter.


Spray a 9X5 Pan with Cooking Spray
Pour the Batter into the Pan and spread out evenly.

Bake in a preheated 375* Oven
For approximately 1 hour and 20-30 Minutes or until a digital thermometer inserted in the center reaches an internal temperature of 210*.
Cool in the Pan for 5 Minutes them remove and completely cool on a wire rack.
This bread stayed fresh for 5 days.

ENJOY!!!


(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software


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Friday, August 1, 2014

Gluten Free Lemon Blueberry Muffins

Gluten Free Lemon Blueberry Muffins:
These are a super moist Gluten Free Muffin. The Yogurt helps to make the Muffins moist.

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Lemon Blueberry Muffins:
In a Large bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote***)
1 Cup Granulated Sugar
1 tsp. Xanthan Gum
2-1/2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt


In a Medium mixing bowl whisk together:
1 TBL. Lemon Juice
2 tsp. Lemon Extract
2 tsp. Lemon Zest
2/3 Cup Plain Yogurt
¾ Cups Milk
4 TBL. Melted Butter, slightly Cooled
2 Eggs

Add the Liquid Ingredients to the Dry Ingredients using a Wooden Spoon, gently stir, do not over beat the batter.

Using a Rubber Spatula:
Add and Fold in:
1-1/2 Cups Fresh or Frozen Blueberries (They do not need to be thawed)
First lightly dust the blueberries with a little bit of Gluten Free Flour, this will keep them from sinking to the bottom.

Spray Muffin tins with cooking spray:
Using an Ice Cream scoop to evenly measure out the batter.
Makes about 15 Muffins. (I made 12 Muffins and used a rectangular Ramekin Dish to make a mini-loaf,, it took about 25 minutes to bake)

Sprinkle each muffin with a mixture of Cinnamon and Sugar.

Bake in a preheated 400* Oven.
For about 20 minutes or until a digital Thermometer inserted into the center of the muffin reaches and internal temperature of 205*.

Cool in pan for 5 minutes then remove and cook on a wire rack.

These muffins freeze well. I place them in a ziplock bag in a container.

ENJOY!!


(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


http://www.bobsredmill.com/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Tuesday, July 29, 2014

How to make Whole Grain Sorghum ~ Gluten Free ~Sorghum Pilaf


How to make Whole Grain Sorghum ~ Gluten Free


For more recipes and tidbits please join me on my
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How to make Whole Grain Sorghum ~ Gluten Free:

In a small colander rinse:
1 Cup Bob's Red Mill Whole Grain Sorghum and drain

In a medium pot add:
3 Cups Chicken Stock (Beef Stock or Water) Gluten Free
Add the Sorghum and Stir.

Bring to a boil, cover, reduce Heat to a medium Simmer.
Simmer until Tender. About 1 Hour.
If the Sorghum is still hard  and the Stock has been absorbed add a little more Chicken Stock and continue cooking until tender.
After 1 Hour, I removed the cover and turned up the heat a little bit to help absorb some of the Stock and also to make the Sorghum Tender,,, it will be a Chewy ~ Tender consistency.
If there is excess Stock drain the Sorghum in a Colander.

You can serve it as is or continue with my Recipe.




Sorghum Pilaf:

In  a large Pot add:
2-3 TBL Extra Virgin Olive Oil.. heat it up.
Add to your taste:
Chopped Onion
Chopped Mushrooms
Chopped Celery
When the vegetables are done add
Garlic to taste.. cook for 1 minute.

Add the Sorghum to the Large pan and mix.
Add Parmesan Cheese to Taste
And Parsley

Serve!




Whole Grain Sorghum:
http://www.bobsredmill.com/


Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software


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Tuesday, July 22, 2014

Gluten Free Banana Muffins


Here is a simple recipe for Gluten Free Banana Muffins. This is a great way to use up Ripe Bananas. You could also add some chopped Walnuts into the batter.



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Banana Muffins:

In a Medium bowl whisk together:
1-1/2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon

Using either a Potato Masher or fork:
Mash 3 Large Ripe Bananas in a shallow bowl

Combine in a Large Bowl combine with a wooden spoon:
Bananas
¾ Cup Sugar
1 egg: slightly beaten
1/3 Cup Melted Butter (Cooled off a little bit)
1 tsp. Vanilla


Fold in the Flour Mixture using a Rubber Spatula. Do not over beat.

Spray Muffin tin with Cooking Spray or use Muffin Cups.

Makes 11-12 Muffins.

Using an ice cream scoop measure the batter into the prepared pan.
Top each muffin with a mixture of Cinnamon/Sugar.

Bake in a Preheated 350* Oven
25 minutes or until done.

I use a Digital Thermometer. When it reaches an internal temperature of 205* your muffins are done.

Cool for a few minutes in the pan.
Remove from the Pan and cool on a wire rack.

These muffins Freeze wonderfully.

Enjoy!

(***Foot note***)
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com


http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software





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Wednesday, July 9, 2014

Gluten Free Blueberry Orange Muffins


Gluten Free Blueberry Orange Muffins
These muffins are full of flavor. They are very moist and super easy to make.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Blueberry Orange Muffins

In a Large bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
¾ Cup Sugar
¾ tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt


In a Small bowl whisk together:
½ Cup Orange Juice
2 Eggs
½ Cup Vegetable Oil
1-2 tsp. Orange Zest

Pour the wet ingredients into the Flour Mixture
Mix with a Wooden Spoon, just until combined.

Using a Rubber Spatula gently fold in:
1-1/2 Cups Fresh or Frozen Blueberries (Sprinkle the Blueberries with a very little bit of Gluten Free Flour, this will keep the Blueberries from sinking to the bottom on the Muffins)

Spray a Muffin Tin with Cooking Spray.

Use an Ice Cream scoop to evenly measure out the batter.

Makes 12 Muffins

Sprinkle each muffin with a mixture of Cinnamon and Sugar.

Bake in a preheated 375* Oven
For 23 Minutes or until done.
I use a digital Thermometer, insert it into the center of the Muffin when it reaches an internal Temperature of 205* the Muffins are done.

Place the Muffin Pan or a wire rack and cool for a couple of Minutes.

Remove the Muffins and cool completely on the wire rack.

These Muffins Freeze wonderfully.

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

ENJOY!!

http://www.bobsredmill.com/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

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Wednesday, June 25, 2014

Gluten Free Peach Crisp

Gluten Free Peach Crisp:
This is a great Summer time dessert. I had a package of Frozen Peaches that I wanted to use up. This recipe goes together real quick and it taste great!


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Peach Crisp:

Spray a 1 Quart Casserole Dish with Cooking Spray

In a medium size bowl combine:
16 oz. Frozen Peaches no Sugar added (Defrost the peaches ahead of time)
2 TBL. Granulated Sugar
1 TBL. Gluten Free White Rice Flour
½ tsp. Cinnamon


Crumb Topping:
In another medium bowl combine with a fork or fingers:
1 Cup Gluten Free Quick Cooking Oats (I used Bob's Red Mill)
¼ Cup Gluten Free White Rice Flour
4 TBL. Cold Butter cut into cubes
¼ Cup Brown Sugar
1 tsp. Cinnamon
Combine until it's the size of small peas.

Place the Peaches into the Casserole Dish
Top with the Crumb Topping.

I placed my Casserole Dish on top of a Pizza pan in case any juices spilled over.

Bake in a Preheated 350* oven
For 50 minutes or until you see some of the Peach Juices are bubbling and the Crumb Topping is Golden Brown.


Place on a wire rack and cool.

Makes 5 servings

When I'm ready to serve the Peach Crisp. If it has cooled off I place a serving in a bowl and microwave 20-30 seconds to heat it up. This is optional, if you like yours cool then skip warming it up.
Top with Vanilla Ice Cream.

ENJOY!!


http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software




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Friday, June 13, 2014

Crown Royal Cookies ~ Gluten Free


Crown Royal Cookies ~ Gluten Free

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Crown Royal Cookies ~ Gluten Free:

In a stand mixer with a paddle add:
1 stick  (½ cup) Room Temperature Butter
1-1/2 Cups Sugar
½ Cup Cocoa Powder
Start with the mixer on low, then turn up the mixer and Cream thoroughly

Add and Mix:
2 eggs – 1 at a time
1 tsp. Vanilla

Add and Mix
½ Cup Crown Royal Regular or Maple Whiskey (***See Footnote 1***)


Whisk together in a medium bowl:
2-1/4 Cups Gluten Free Flour (***See Footnote 2***)
1 tsp. Xanthan Gum
½ tsp. Baking Soda
½ tsp. Salt

Slowly add the dry ingredients to the wet ingredients, scrap down the bowl a couple of times. Mix until combined.

Line 2 Cookie sheets with Sil-Pat Baking Mats

Using a 1 TBL size cookie scoop measure out the dough. The dough is sticky,, I would dip the cookie scoop into warm water every 3-4 cookies to easily release the cookie dough.

Bake in a 375* Preheated oven
For 11-12 Minutes.
Cool on the Cookie sheets for 2 Minutes
Remove the cookies and cool on a wire rack.

When the cookies are completely cooled lightly dust with Confectioner's Sugar (Powdered Sugar).

Makes 3-1/2 dozen cookies.

ENJOY!


(***Footnote 1 ***)
http://www.celiac.com/gluten-free/blog/27/entry-85-alcoholic-beverages/
Crown Royal products
from the company: “Please be advised that Crown Royal products, which have been distilled, do not contain glutens or gluten residues. However, as this relates to a medical condition, may we suggest you consult your own physician concerning the consumption of alcohol beverage products?”


http://www.dummies.com/how-to/content/glutenfree-alcoholic-beverages.html


http://www.gfoverflow.com/product.php?id=008536


(***Footnote 2***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


http://www.bobsredmill.com/

http://www.silpat.com/

http://www.crownroyal.com/


Camera:
Canon PowerShot SX230 HS 14X Zoom
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software




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Saturday, June 7, 2014

Gluten Free Oreo and Peanut Butter Brownie Cakes

 
Gluten Free Oreo and Peanut Butter Brownie Cakes

Recently my friend John sent me this recipe. I converted it to Gluten Free.
These are super simple to make and are so good!!

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Oreo and Peanut Butter Brownie Cakes:

32 Chocolate Vanilla Creme Gluten Free Cookies (I used Glutino Gluten Free Chocolate Vanilla Creme Cookies--- you will need to buy 2 packages but you will not be using all the cookies)

Spread about 1 tsp. of Peanut Butter on each cookie.
Top 1 cookie with a second cookie and place into a Silicone Muffin Liner that has been sprayed with Cooking Spray. (***See Footnote 1***) Line a
Cookie Sheet with a Silicone Liner. Place the Silicone Muffins on top of the Silicone Lined Cookie Sheet.
Making a total of 16 Double stacked Cookies.

Recipe for the Brownie Batter:

In a small pan over medium heat
Melt 1 Stick of Butter (½ Cup)
add 1 Cup Sugar... mix with a Wooden Spoon and let cool for a few minutes
add 2 Beaten Eggs
and 1 tsp. Vanilla

Place into a Medium Bowl.

Add:
1/3 Cup Unsweetened Cocoa Powder
½ Cup Gluten Free Flour (***See Footnote 2***)
½ tsp. Xanthan Gum
¼ tsp. Salt
¼ tsp. Baking Powder
Mix well.. if the batter is to thick slowly add 1-2 tsp warm water and mix thoroughly.
You want the batter to be a bit running and not to thick. Add the water slowly.

Using a 1 TBL. cookie scoop measure out 2 TBL. of the Brownie Batter over each cookie letting it run down the sides of the cookies.

Bake in a Preheated 350* oven
For 18-20 Minutes.

Cool for about 10 minutes then remove from the Silicone Liners. They will easily slide out. Cool completely on a wire rack.

ENJOY!!!


***Footnote 1***
The first time I made these cookies I baked them in Paper muffin liners.. ½ of the cookies stuck to the Paper. I read online that this is a common problem. Many people suggested spraying either paper liners or tin foil liners with cookie spray so the cookies won't stick. I have always wanted to try the Silicone Liners,,, they worked beautifully and none of the cookies stuck.

***Footnote 2***
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/

Glutino:
http://www.glutino.com/products/cookies-and-wafers/cookies/chocolate-vanilla-creme-cookies/


Camera:
Canon PowerShot SX230 HS 14X Zoom
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

Thursday, May 29, 2014

Green Bean Italian Salad




Green Bean Italian Salad

I do not measure out the ingredients. It all depends on how many Fresh Green Beans I get at the Store or Farmers Market. This is a very easy Salad to make. Just adjust the Oil, Vinegar and Seasonings to your taste.

I use Fresh Green Beans,,, snip off the ends and cut in half. Use as many Green Beans as you wish.
Place the Green Beans in a Large Pot and cover with water and add some salt.
After the water comes to a Boil,,, Boil for about 1-2 minutes. You want your Green Beans to be Al Dente not mushy. (Cook JUST until a little past crisp) Test them after 1 minute.

Drain in a Colander then immediately place the Green Beans in a Large Bowl filled with Cold Water and Ice. This stops the Green Beans from cooking and keeps them from getting mushy.

Cool for a few minutes. The Ice rises to the top. Remove the Ice then Drain the Cooled beans in the Colander. Place the Green Beans onto a Kitchen Towel and lightly dry them.

In a Large Salad~Serving Bowl add the Green Beans
and the following ingredients to taste depending on how many Green Beans you used:
Chopped/Diced Onion
Cut in half Rip Cherry or Grape Tomatoes
Fresh Mozzarella Pearls or cut/cubed up Fresh Mozzarella (Rinse the cheese first)

In a Glass Measuring Cup whisk together with a fork, add depending on how much Salad you have
Extra Virgin Olive Oil
Red Wine Vinegar
Salt
Freshly Ground Black Pepper
Dried or Fresh Chopped Basil
Dried or Fresh Chopped Parsley
Garlic and Onion Powder
Take one of the Green Beans and dip into the dressings for a taste; adjust the Seasonings, Oil and Vinegar if needed.

Pour the Dressing over the Salad. Toss gently. Cover the Bowl with Plastic wrap. Refrigerate at least 3-4 hours. I personally make the Salad the day before I need it,,, this helps to enhance all the flavors. I will toss it a few times as it refrigerates.

Do not drown the Salad in the dressing. This Salad stays fresh for 4-5 days.

ENJOY!


Cheese:
Bel Gioioso Fresh Mozzarella Pearls
http://www.belgioioso.com/Products/Fresh-Mozzarella


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Friday, May 23, 2014

Gluten Free Brazilian Cheese Bread ~ Mini Pizzas ~ Version 4


Gluten Free Brazilian Cheese Bread  ~ Mini Pizzas ~ Version 4:


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Gluten Free Brazilian Cheese Bread  ~ Mini Pizzas ~ Version 4:


We love Brazilian Cheese Bread. I decided to turn them into Mini Pizzas.


In a small sauce pan add:
1 Cup Milk
1 stick of Butter (½ Cup)
Bring to a boil. Remove from the heat.

In a stand mixer add and mix together with the paddle:
2-1/2  Cups Bob's Red Mill Tapioca Starch ~ AKA: Tapioca Flour (Sometimes I add an additional ½ Cup of Tapioca Starch if the dough is to runny, its always best to start off using less then adding more later. I wait until after I add the Eggs to decided if the dough needs more starch. The video will show you the consistency)
1 tsp. Salt

Slowly add the Milk/Butter mixture to the Tapioca Flour,, start with the mixer on low speed,, scrape the bowl; then turn up to medium high for about 30 seconds.

Add any cheese of your choice:
Total of 1-½ cups of Cheese
I used  Parmesan, Romano and Asiago Mixture.
Mix until blended.

Let the dough cool off for about 10 minutes. (this is important because you will be adding eggs,, you do not want the eggs to cook in the dough)

Slowly add:
2 Eggs, Beaten
Mix until smooth. (This is when you check the consistency of the dough ~ add more Starch if needed; check video for consistency)

Tidbits: Sometimes I add extra Tapioca Flour/Starch after adding the eggs,, a lot depends on the Humidity in the air,,, if the batter is to thin,, add a little bit of extra Tapioca Flour/Starch and mix in thoroughly. I will scoop out one and if it runs together,,, I will add more Tapioca Flour/Starch,,, only a little bit at a time.


Using a Large Ice cream Scoop measure out the Batter on to Cookie Sheets that have been lined with Silpat Liners.
Bake in a 375* Preheated oven. For 20 Minutes

Remove from the cookie sheets and cool on a wire rack. You can make these earlier in the day and assemble them later on or assemble after they are baked.

To assemble the Mini Pizzas:
Place the Pizza Crust on Cookie Sheets (Without the Silpat liners)
Top with Pizza Sauce ~ Don't bring the Pizza sauce to the edge because there is not a crust.
Top with any toppings of your choice.
I used Cooked ground up Sausages. Top the Sauce with the Sausage or anything of your choice. Then sprinkle with a Pizza Cheese Blend. I used Mozzarella, Parmesan, Romano, Cheddar and Provolone.

Bake in a Preheated 375* oven for 8-10 Minutes. (You don't want to over cook them, the crust will get hard, the cheese will melt and get golden brown under the broiler, next step.)

Remove from the Oven, turn on the Broiler. Once the Broiler has been preheated ~ Broil your pizzas.

Broil for 1-2 Minutes keeping a close eye on the pizzas. Broil until; Golden Brown.
Cut the Pizza into serving size pieces!!

ENJOY!!!

These Pizza's can be re-heated in a toaster oven the next day if there are any leftovers.

ENJOY!!



http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Tuesday, May 6, 2014

Gluten Free Applesauce Nut Crumb Cake


This is a great cake to have for Breakfast with a cup of Coffee or Tea. We also enjoy it as a dessert and serve it with a scoop of Butter Pecan Ice Cream.

Gluten Free Applesauce Nut Crumb Cake:

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Applesauce Nut Crumb Cake:

In a large bowl mix together first with a wooden spoon to break up the Brown Sugar, then use a whisk:

1-1/2 Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanathan Gum
½ Cup Packed Brown Sugar
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon
¼ tsp. Nutmeg

In a medium bowl whisk together:
½ Cup Buttermilk (I used Powdered Buttermilk following the package instructions)
½ Cup Unsweetened Applesauce
1 Tbl. Melted Butter
1 Large Egg
1 Egg White

Add the Liquid ingredients to the dry ingredients using a wooden spoon. Stir until moist,, do not over beat the batter.

Spray a 9” Round Baking Pan with Cooking Spray

Spoon the Batter into the Pan

In a small bowl combine with a fork: Until Crumbly
1/3 Cup Chopped Nuts – Walnut or Pecans
1/3 Cup Gluten Free Flour
¼ Cup Packed Brown Sugar
2 tsp. Melted Butter
1/2 tsp. Cinnamon

Sprinkle the Crumb topping evenly over the batter.

Bake in a 350* Preheated Oven.
for 35-45 minutes or until done. I like to use a digital Thermometer,, insert it into the center of the cake when it reaches an internal temperature of 205-210* the Cake is done.

Cool in the pan on a wire wrack for 20-30 minutes.

Run a small medal spatula around the edge of the Cake and Invert onto the wire rack and cool completely. Or you can serve the Cake directly from the pan.

ENJOY!

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


I converted this Recipe to Gluten Free From:
http://www.food.com/recipe/applesauce-nut-crumb-cake-58290


http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until it reaches an internal temperature  205*-210* in the center of the bread.
It's also great to check the temperature of the milk and water before adding the yeast. It's a helpful gadget.



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Monday, April 21, 2014

Apple Crisp with Oatmeal ~ Gluten Free




This is one of my Son's favorite desserts.
Very simple to make Apple Crisp with Oatmeal ~ Gluten Free:
If your not Gluten Free use Regular Oats and Flour.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Apple Crisp with Oatmeal ~ Gluten Free:

10 Apples of your choice
Peel, Core and Slice about 1/4” thick

Place the Apples in a large bowl sprinkle with:
¼ Cup White Granulated Sugar
½ tsp. Cinnamon
2 TBL. Water
1 tsp. Vanilla
Mix to coat all the Apples.

Pour the Mixture into a 9X13” Buttered or Sprayed Glass Baking Pan

Using the same bowl make the Crisp Topping
Add:
1 Cup Brown Sugar (***See Foot Note***)
1 Cup Bob's Red Mill Gluten Free Quick Cooking Oats (I used BRM Extra Thick Rolled Oats)
1 Cup Gluten Free Flour of your choice, I used Bob's Red Mill Gluten Free Brown Rice Flour
1 tsp. Cinnamon
½ tsp. Nutmeg
½ Cup Cold Cubed Butter
(If your not Gluten Free use Regular Oats and Flour)

Using either a pastry blender or a fork mix together. I end up using my fingers,, making sure the butter is mixed in and that the mixture is crumbly.

Sprinkle/Crumble the Crisp topping evenly over the apples evenly.

Bake in a Preheated 350* oven

Depending on what size your apples are will determine how long it takes to bake. I start to check at 35 minutes. Mine took 45 minutes to bake,, I used a cake tester,, check the apples,, making sure they still have texture to them, you do not want to over cook the apples otherwise they will turn into applesauce.
Remove from the oven and place the pan on a wire rack.

We like to serve our Apple Crisp warm with Vanilla Bean Ice cream

(***Foot Note***)
Many recipes use a lot more sugar than I did. Check the crisp topping before you crumble it over the Apples to see if you would like more sugar. Remember that the Apples are naturally sweet and that I also mix a little sugar in with the Apples before topping them with the Crisp.

Enjoy!


http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Tuesday, April 15, 2014

Gluten Free Brazilian Cheese Bread ~ Mini Buns Version 3



Gluten Free Brazilian Cheese Bread ~ Mini Buns Version 3:


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Gluten Free Brazilian Cheese Mini Buns Version 3:

These tasty Mini Buns are Soft, Creamy on the inside with an almost moist texture. The outside is a bit chewy/crispy. It's best to eat these buns while they are warm. I do not recommend reheating them in the microwave. Either re-heat in your regular oven or toaster oven. When you pull the buns apart they are nice and stretchy and oh so good.

In a small sauce pan add:
1 Cup Milk
1 stick of Butter (½ Cup)
Bring to a boil. Remove from the heat.

In a stand mixer add and mix together with the paddle:
2 Cups Bob's Red Mill Tapioca Starch ~ AKA: Tapioca Flour
1 tsp. Salt

Slowly add the Milk/Butter mixture to the Tapioca Flour,, start with the mixer on low speed,, scrape the bowl; then turn up to medium high for about 30 seconds.

Add any cheese of your choice:
Total of 1 ½ cups of Cheese
I used 1 Cup Parmesan and  ½ Cup of an Italian Blend of cheese that had:
Shredded Mozzarella, Smoked Provolone, Romano, Fontina, Asiago, Parmesan Cheese.
Mix until blended.

Let the dough cool off for about 10 minutes. (this is important because you will be adding eggs,, you do not want the eggs to cook in the dough)

Slowly add:
2 Eggs, Beaten
Mix until smooth.

Spray a 24 cup Mini Muffin tin with cooking spray. Carefully pour the batter into the tins.
Bake in a preheated 375* oven for 20 Minutes. Makes 24 Mini Buns.

You can also cook these in larger Muffin Tins, checking them after 20 minutes to see if they are done.

Remove the Mini Buns to a wire rack.

You can also add any herbs of your choice to the Tapioca Flour Mixture.

You can  freeze these buns in a zip-lock bag placed in a container after they have cooled off.
Again re-heating before you serve them.


http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software


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Thursday, April 10, 2014

Banana, Blueberry & Applesauce Muffins ~ Gluten Free





Banana, Blueberry & Applesauce Muffins ~ Gluten Free
These muffins are nice and moist and super easy to make.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Banana,  Blueberry &  Applesauce Muffins ~ Gluten Free:

In a large bowl whisk together:
2 Cups Gluten Free Flour (***SEE FOOTNOTE***)
1 tsp. Xanthan  Gum
¾ Cup Brown Sugar
1 tsp. Cinnamon
2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt


In a serving bowl mash 2 very ripe Bananas with a Potato Masher or fork.
It should measure 1 Cup Mashed Bananas

In a Medium bowl Whisk together:
1 Cup Mashed Banana
½ Cup Unsweetened Applesauce
½ Cup Milk
¼ Cup Coconut Oil
2 Eggs slightly Beaten
1 tsp. Vanilla Extract

Mix the wet ingredients into the dry ingredients using a rubber spatula. Do not over mix. Mix just until all the dry ingredients have been mixed in.

In a Small bowl lightly dust with Gluten Free Flour
2 Cups Fresh Blueberries

Gently fold the Blueberries into the batter.

Spray a 12 Cup Muffin win with Cooking Spray.
Using a large ice cream scoop evenly measure out 12 Muffins.

Sprinkle each Muffin with a mixture of Cinnamon and Sugar.

Bake in a Preheated 400* oven
for 20-22 Minutes or until the center of the Muffins reach an internal temperature of 205* using a digital thermometer.

Cool the muffins in the pan for 5-10 minutes on a wire rack.

Remove the muffins and completely cool on the wire rack.

These Muffins freeze beautifully.

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the Muffins for when they are done. Bake until it reaches an internal temperature  205*-210* in the center of the Muffin.
It's also great to check the temperature of the milk and water before adding the yeast. It's a helpful gadget.



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

Saturday, March 29, 2014

Spicy Honey Glazed Chicken Thighs ~ Gluten Free





This is a very simple tasty Chicken Recipe.

Spicy Honey Glazed Chicken Thighs ~ Gluten Free



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Spicy Honey Glazed Chicken Thighs ~ Gluten Free:

Spray a Glass 9X13 pan with Cooking Spray.
Clean off 6-7 pieces of Chicken Thighs,, cutting off any excess Skin.
Place in the pan and sprinkle both sides with Fresh Ground Black Pepper and Salt

In a small mix together:
1 tsp. Cayenne Pepper
1 tsp. Chili Powder
1 tsp. Paprika
1 tsp. Garlic Powder
1 tsp. Onion Powder

Rub the Chicken with the Seasonings. Lift the Skin and rub on some more of the seasonings .

Cover with Plastic wrap and refrigerate 2-3 hours or longer.

Preheat the oven 400*

Remove the Chicken from the Refrigerator,, dispose of the plastic wrap. Cover the pan with Foil.
Bake for 30 minutes covered. Remove from the oven and dispose of the Foil

Honey Glaze:
Mix with a fork
1/3 Cup Honey
1-1/2 TBL Gluten Free Soy Sauce (I used Joyce Chen Gluten Free Soy Sauce...Use regular Soy Sauce if you are not Gluten Free)

Using a Pastry Brush:
Brush the Chicken with the Honey Sauce,,, baste both the top of the skin as well as under the Skin.
Bake for 25 Minutes
Brush on more of the Honey Glaze and bake an additional 5 minutes or until the Chicken reaches an internal temperature of 165*.
Let the Chicken sit for 5 minutes before serving. I like my Chicken a nice dark caramelized color,, if you don't just lower the temperature
the last 25-30 minutes to 350*.

ENJOY!

Joyce Chen Gluten Free Soy Sauce:
http://joycechenfoods.com/

Acu Rite Digital Thermometer:
I used a digital thermometer to check the Chicken for when its done. Bake until 165*.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

Saturday, March 22, 2014

Brazilian Cheese Bread ~ Buns with Bacon ~ Version 2 ~ Gluten Free








Brazilian Cheese Bread ~ Buns with Bacon ~ Version 2


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Brazilian Cheese and Bacon Buns ~ Version 2:
These are not shaped into normal Brazilian Cheese Buns. I like to experiment with Recipes and was happy these came out great.

I wanted to make the Brazilian Buns larger so I could use them for Sandwiches. They also made great Hamburger Buns.  The Bacon was a great addition. They are thin but held together beautifully and tasted so good.
These tasty Buns are Soft, Creamy on the inside with an almost moist texture. The outside is a bit chewy/crispy. It's best to eat these buns while they are warm. I do not recommend reheating them in the microwave. Either re-heat in your regular or toaster oven. I sliced the Buns in half and toasted them in my toaster oven. If you don't want them toasted you can warm them up for a minute or two in your Toaster/Toaster Oven.

In a small sauce pan add:
1 Cup Milk
1 stick of Butter (½ Cup)
Bring to a boil. Remove from the heat.

In a stand mixer add and mix together with the paddle:
10.5 oz Bob's Red Mill Tapioca Starch ~ AKA: Tapioca Flour (***SEE FOOT NOTES***)
1 tsp. Salt

Slowly add the Milk/Butter mixture to the Tapioca Flour,, start with the mixer on low speed,, scrape the bowl; then turn up to medium high for about 30 seconds.

Add any cheese of your choice: I used:
Total of 1 ½ cups of Cheese (1 cup Fiesta and ½ cup Fresh Shredded Parmesan)
The Fiesta Blend has shredded:
Montery Jack, Cheddar, Queso Quesadilla and Asadero Cheese
Mix until blended.

Let the dough cool off for about 10 minutes. (this is important because you will be adding eggs,, you do not want the eggs to cook in the dough)

Slowly add:
2 Eggs, Beaten
Mix until smooth.

Add 10-12  pieces of cooked Crumbled Bacon to the dough and mix for a couple of seconds

***FOOT NOTES***

There are so many recipes for Brazilian Cheese Buns. I have experimented with many different recipes. Some are a very thin batter others a very thick batter.
I realize that not everyone has a Baking Scale. Many recipes call for 2 Cups of Tapioca Flour,,, due to Tapioca Flour being so light,, it's hard to get an accurate measurement. After reading many helpful hints,,, I found that measuring the Tapioca Flour on a scale to be very helpful. If you don't have a scale, here is my conversation. This is what 10.5 oz of Tapioca Flour will be.
2 Cups plus 1/3 Cup  plus 1 TBL Tapioca Flour (If you add a bit more its not going to make a big difference) 



Tidbits: Sometimes I add extra Tapioca Flour/Starch after adding the eggs,, a lot depends on the Humidity in the air,,, if the batter is to thin,, add a little bit of extra Tapioca Flour/Starch and mix in thoroughly. I will scoop out one and if it runs together,,, I will add more Tapioca Flour/Starch,,, only a little bit at a time.

To cook your Brazilian Cheese Buns: Again there are many methods.
I cooked mine on a Silpat Lined Cookie sheet using a Extra Large Ice Cream Scoop. Tapioca Flour is very sticky/elasticity, if you find it sticking to the scoop,,, dip the scoop in warm water.
Makes 9 Large Buns

You can also cook them in Mini or Regular Muffin tins. Cooking them in the Muffin tins resulted in a more Puffed up Traditional Brazilian Bun... cooking them on the Silpat liner they were not as puffy,,, but this method worked for me. I was able to slice them and toast them for Sandwich's and Burgers. My Husband enjoyed having one the next morning,, slicing it, then toasting it and filling with an Cooked egg, slice of ham and cheese.

Before I baked my Brazilian Buns, I sprinkled a little bit of cheese on each bun.

I cooked my Buns in a preheated 375* oven for 20 Minutes. Rotating the pans ½ through baking.
Remove from the cookie sheets and cool on a wire rack.

You can also add any herbs of your choice to the Tapioca Flour Mixture.

You can  freeze these buns in a zip-lock bag placed in a container after they have cooled off.
Again re-heating before you serve them.

ENJOY!!

Tapioca Flour/Starch:
http://www.bobsredmill.com/

http://www.silpat.com/

Camera:
Canon PowerShot SX230 HS
Print Friendly and PDF

Wednesday, March 12, 2014

Gluten Free Sour Cream and Orange Muffins

)



Here is a super easy and moist Muffin Recipe
Gluten Free Sour Cream and Orange Muffins



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Gluten Free Sour Cream and Orange Muffins:
In a Large bowl whisk together:
1-3/4 Cups Gluten Free Flour (***SEE FOOT NOTE***)
2/3 Cup Sugar
1 tsp. Xantham Gum
1 TBL.Baking Powder
½ tsp. Salt

In a Medium bowl whisk together:
1 Cup Sour Cream
1 Egg
½ cup (1 Stick) Melted Butter
¼ Cup Orange Juice
1 tsp. Orange Extract
1 TBL. Orange Zest

Pour the wet ingredients over the dry ingredients.
Fold togteher with a rubber spatula just until combined. Do not over mix.

Spray a 12 Cup Muffin tin with Cooking Spray.
Use an Ice Cream Scoop to evenly measure out 12 Muffins.

Bake in a 400* Preheated oven
for 18-20 Minutes or until a Thermometer inserted into the center of the Muffin reaches an internal temperature of 205*

Remove muffins from the tin and cool on a wire rack for 15 minutes.

Orange Glaze:
In a Small bowl mix together with a fork.
¾ Cup Confectioner Sugar
1 TBL. Orange Zest
1-2 TBL Orange Juice... use just enough to make a thin glaze.

Dip the Muffin tops into the Glaze. Place back on the wire rack. Allow the glaze to dry before covering the muffins.

These Muffins stay fresh for several days covered. I also froze some in a plastic container. When ready to serve remove from the freezer to defrost.

ENJOY!!

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the Muffins for when  they done. Bake until it reaches an internal temperature  205*-210* in the center of the Muffin
It's also great to check the temperature of the milk and water before adding the yeast. It's a helpful gadget.


I adapted this Recipe to Gluten Free from:
http://myboulangerie.wordpress.com/2013/01/14/sour-cream-orange-muffins/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software


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