Saturday, December 3, 2011
Dairy free Sweetened condensed milk
3 cups of milk substitute (I used Flax)
1/2 and 2Tbs sugar
1 tsp vanilla
pinch of salt
Mix your milk and sugar together in a heavy bottom sauce pan. Heat on Medium to Medium-Low heat stirring constantly until it is reduced to one cup. This will take a good hour or so. It will be thinner than you think it should be. I over reduced mine and then had to add milk back to it. After it is reduced and off the heat add vanilla and salt to reduced milk. Store in fridge.
Friday, November 18, 2011
1 box Betty Crocker Gluten Free yellow cake mix
1/2 cup nuts (I used walnuts but pecans would be good too)
1/2 cup butter substitute
2 packages (8oz each) cream cheese substitute (I use Tofutti) softened
1 cup sugar
1 cup canned pumpkin
1 T pumpkin pie spice
2 T milk substitute (I either use Flax or Coconut)
Heat oven to 350
Mix together cake mix and chopped nuts. Cut in butter substitute into flour mix until it is crumbly. Set 1 cup aside to use later. Press remaining mixture in 9x13 and bake 10 minutes.
In large bowl beat cream cheese and sugar on medium speed until smooth. Add remaining ingredients and beat until well blended. Pour over work crust and sprinkle top with crust mix set aside.
Bake about 35 minutes or until the middle is set (mine took a bit longer)
Cool 30 minutes and put in refrigerator for about 2 hours until well cooled.
Store in fridge.
3 cups gluten free flour mix
2 t cinnamon
2 t nutmeg
1 t cloves
1/4 t ginger
1 t salt
1 t baking soda
4 medium eggs
2 cups sugar
1 cup oil
Preheat oven to 350
Mix dry together and set aside. Mix wet and combine with the dry. Fill muffin tins about 3/4 full and bake 20-25 minutes until toothpick comes out clean. Cool 5 minutes and then move to rack to finish cooling.
Saturday, November 5, 2011
Pumpkin Cinnamon Rolls
- 1/3 cup warmed unsweetened gluten and dairy free milk substitute (I used Flax milk)
- 4 1/2 teaspoons dry active yeast
- 3/4 cup sugar
- 3 tablespoons olive oil
- 1 teaspoon gluten free vanilla extract
- 2/3 cup pumpkin puree
- 1/4 cup brown rice flour, finely ground
- 1/2 cup sorghum flour
- 3/4 cup tapioca starch
- 1/2 cup corn starch
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 5 tablespoons gluten and dairy free margarine (I used Best Life)
- 1/2 cup packed brown sugar
- 4 teaspoons ground cinnamon
- 1/2 cup pumpkin puree
- 4 tablespoons gluten and dairy free margarine (Again I used Best Life)
- 5 cups gluten free powdered sugar
- 1/4 tsp pumpkin spice
- 1/2 tsp vanilla extract
In bowl of your mixer, mix together brown rice flour, sorghum flour, tapioca flour, corn starch, baking powder, xanthan gum, baking soda, and salt. Gradually combine yeast mixture into dry ingredients until a very sticky elastic dough is formed, scraping down sides as necessary.
Turn dough ball out onto a piece of lightly oiled plastic wrap that has been taped to your countertop. With well oiled hands pat dough out into a rectangle.
Mix together the brown sugar and cinnamon in a small bowl. Gently spread the first amount of softened margarine in an even layer on top of dough, and then sprinkle with cinnamon and brown sugar mixture.
Using the plastic wrap to help, carefully roll the dough. Slice the rolls and carefully place them into the 8″” greased round pan(s) indicated, leaving about an inch between each roll. Cover loosely with lightly oiled plastic wrap and let rest in a warm place for about 45 min.
To make pumpkin icing, cream together the pumpkin puree and second measurement of margarine. Slowly incorporate powdered sugar until icing becomes stiff and spreadable, using more or less depending on your preference.
When rolls have risen, bake for 30 minutes in a preheated 350 F degree oven. Cool. Frost with icing.
Tuesday, November 1, 2011
I set with my computer freeze framing youtube video of Super Mario Brothers and went to work.
Mine is light because I used red, yellow, purple and black tomatoes in my mix.
I had started on the cake before I realized I had not taken a picture.
Thursday, October 6, 2011
2 ¼ cups gluten-free flour mix (see below)
½ cup packed brown sugar
1¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter or margarine, cut into pieces
3 tablespoons cold water
3 tablespoons honey or agave
1 teaspoon vanilla
1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
2. Using your fingertips, work butter into dry ingredients.
3. Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.
4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about ⅛-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.
1 cup sorghum or chickpea flour
1 cup tapioca starch
1 cup potato starch, corn starch or arrowroot
½ cup amaranth, millet, quinoa or oat flour
½ cup fine brown rice flour
¾ cup sweet rice flour
Mix ingredients together until well blended. Keep refrigerated until used.
Wednesday, October 5, 2011
So I have been slowly working towards my teaching degree through on-line classes but I have come to realize that because of my RSD that this will have to be some dream I let go. I have had the RSD in my right arm for over a year now and it has not improved much to my dismay. I know it could be worse but it still makes it hard to quit on something that I have worked so hard for. I guess that I will just have to see what the future holds for me and take it all with a grain of salt.