Lemon Cakey Brownies?

I found a recipe for lemon brownies that piqued my interest, so decided to try it gluten & dairy free. No problem till I realized it has no rising agent except eggs. Being a little skeptical, and not liking things to be pancake height, I added some and yum! Then I realized I added too much lemon juice – oops. Hubby & I both like how it turned out though 🙂

original recipe here:   http://www.bestyummyrecipes.com/lemony-lemon-brownies/

Cream together:

3/4cup white sugar

1/2cup shortening

Blend together:

3/4cup gluten free flour blend (i.e. 1/4c each tapioca, potato & rice)

1/2tsp guar or xanthan gum

1/2-3/4tsp baking powder

1/2tsp ground coriander (to boost the lemony flavour)

1/4tsp salt

Beat together until light & fluffy

2 eggs

1tsp lemon flavouring

1/4cup lemon juice (add after eggs are fluffy)

Blend all together and pour into a greased 8×8″ pan and bake at 350 for 20 minutes.

Cool ten minutes and pour glaze overtop:

Glaze:

1cup icing sugar

1/2tsp lemon flavouring

1/4cup lemon juice.

whisk till smooth & pour overtop of cake.

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Nut Butter Banana Chocolate Chip Cookies

 

I wanted something that would have the flavours of a peanut butter & banana sandwich, so hit google up for a rough idea of a recipe and went from there.

Blend together:

3/4cup natural nut butter of choice (I used almond)

1/2cup shortening

1tsp vanilla

1/2cup white sugar

1/2cup brown sugar

 

Add & beat until light & fluffy

1 egg

1 1/2cup mashed banana

 

Stir in:

1/4tsp salt

1tsp baking soda

1 1/2cups gf flour (I used 1/2cup GEMS, then a 1 cup blend of potato starch, white rice & tapioca flour)

1/2tsp guar gum

chocolate chips until it “looks” right 🙂

 

Drop by spoonfuls onto parchment paper on a cookie sheet. Bake at 350 for 10-12 minutes. cool on a wire rack.

Enjoy

 

Cinnamon Coffee Ring

This recipe was one I discovered in one of my Mom’s Taste of Home cookbooks and loved. Now I can eat it gluten/dairy free!

1cup butter or butter substitute. (I use df margarine or palmfruit shortening)

2cups white sugar

4 eggs

1 1/2 cups GEMS flour

1/2cup EACH tapioca, white rice flour & potato starch

1tsp xanthan or guar gum

2tsp baking powder

1tsp baking soda

1tsp salt

2cups sour cream (or coconut or almond yogurt, or 1 3/4cup milk of choice)

2Tbsp cinnamon

1cup brown sugar

chopped apples (optional)

 

Blend 1cup brown sugar with 2Tbsp cinnamon

Cream butter and white sugar. Add vanilla & eggs, beating after each addition.  Blend dry ingredients together, and add to creamed mixture alternately with sour cream.

Grease & flour (use gf flour!) a tube pan. Spoon 1/3 of the batter in and sprinkle with cinnamon sugar (and a good layer of chopped apples if desired). Repeat 2x, ending with a layer of cinnamon sugar.

Bake at 350 for 65-70 minutes (or more if using apples) until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

 

 

 

Drunken Mushroom Kale Chicken

Since yesterday was St. Patrick’s day, and I’m 1/4th Irish, I’d meant to cook a nice Irish Stew for supper. But, since my fridge conspired against me by not thawing the meat, I decided to make a “let’s see what’s in the fridge’ meal. Hubby isn’t fond of mushrooms, but he quite enjoyed this meal, as did Baby Boo (10 months).

Slice a handful of mushrooms and saute in butter/oil (I used my Earth Balance spread and some olive oil.) Season with salt & pepper and cook until a nice fried smell appears.Season with dried chives, parsley and poultry seasoning to taste. Sprinkle with about 1/4c of gluten free flour and saute for a moment more. Add approx 2-3 cups of milk (I used coconut milk) and stir frequently, until it simmers and thickens.

Meanwhile, chop 2 large chicken breasts and place in a greased 8×8″ baking pan. Cover with chopped kale, and about 1cup of gluten free light beer (or white wine). Could leave this for a couple of hours in the fridge to marinade.

Once sauce is ready, pour overtop of chicken mixture. Cover and bake at 350 for 45 -60 minutes. Serve over pasta, rice, or gf gnocchi.

Quinoa Rice Sausage Stuffing

I love stuffing, but gluten free bread isn’t always tasty or cheap. Hubby doesn’t like classic stuffing, so this recipe came around so I could have stuffing and he’d like it too 🙂

1 1/2 pounds lean ground pork – season with 1/2tsp sage, 1/4tsp thyme, 1/2tsp pepper, 3/4tsp parsley, 3/4tsp salt, 2 tsp sugar & 1/8tsp nutmeg Mix well and let sit in fridge overnight.

Fry sausage until onions are transparent:

2Tbsp oil

2 stalks finely chopped celery

1/2 an onion, finely chopped

2Tbsp poultry seasoning.

Rinse with water and add:

1 cup wild or brown rice

2cups quinoa

Fry for about 5minutes or until fragrant.

Place in slow cooker on high with 7 cups liquid. I used 2cups homemade broth concentrate & 5 cups water.

Add salt & pepper to taste, cook on low for 4 hours – enjoy

Katie’s Cranberry Turkey Rolls

My friend’s recipe that is just too tasty not to share!

1 recipe of pastry… goodandglutenfree.wordpress.com/2013/04/21/naomis-pie-crust/

Chill pie crust for 1-2 hours. Roll into a 10×8″ (or so) rectangle, about 1/8″ thick.

Sprinkle with grated ‘cheese’ (i.e. Daiya mozza, jack or swiss cheese). Spread with slices of cooked turkey (or maybe cubed turkey) and then a thin layer of cranberry sauce. Carefully roll into a log. Chill for 1 hour. Slice into 1″ thick rolls, and bake at 425 for 15minutes or until golden. Enjoy!

Chocolate Shortbread

a classic family recipe that who knows where I got it – all I know it’s been in the family for 10+ years, and I just tweaked it so I could enjoy it gluten & dairy free.

Cream 1c. palmfruit shortening plus 2Tbsp water & 1/2tsp. butter extract (or dairy free margarine) with 1c. icing sugar & 1tsp vanilla

Lightly measure:

3/4cup white rice flour

1/2cup tapioca flour

1/2cup potato starch

1/2cup cocoa

Dough should be mildly crumbly, but not dry. If too dry, add a bit of water.

Shape into logs & wrap in wax paper. Chill for a couple hours, then slice into rounds & bake at 350 for 10-13 minutes.

Mix well.

Mom’s Sugar Cookies

I needed some basic cookies to use as a crumb crust, so I decided to try tweaking my Mom’s sugar cookie recipe so I could enjoy it…Not sure how this will roll out, it did pat into a pan very nicely with only minimal refrigeration. Will likely need a bit more if rolled cookies are desired.

Cream until smooth

1/2cup palmfruit shortening

1c. white sugar

Blend in:

1 egg

1/2cup + 1Tbsp milk of choice

1tsp vanilla

Stir in:

1cup white rice flour

3/4cup tapioca flour

3/4cup potato starch

1tsp guar gum

2tsp baking powder

1tsp salt.

Bake at 350 for 10-12 minutes on greased cookie sheets.

Enjoy 🙂

Nanaimo bars

Who doesn’t love Nanaimo bars??  originally from www.chefinyou.com, but tweaked to taste more like I remember

First layer

1/4c. Df margarine (or coconut oil)

5T cocoa

1/4c sugar

1 1/4c cookie crumbs (in a pinch, almond flour will work)

1c coconut

1 egg

1/2 c chopped nuts – opt

Melt butter, cocoa & sugar together in the top of a double boiler. Add egg to cook & thicken. Stir in crumbs, nuts & coconut. Press into an 8×8” pan.

Second layer beat together until creamy

1/2c. Df margarine

2Tbsp custard powder

2C icing sugar

just a bit of dairy free milk – so it’s a thick creamy texture.

Spread over first layer. Chill

Third layer:

melt 4oz of chocolate with 2Tbsp shortening. Spread over custard layer. Chill.

These freeze wonderfully, but somehow never last…

pictures (and the lack thereof)

Feels like I should apologize for not posting photos. Truth is, I don’t like the photos I take, so I just don’t take them. I’m slowly learning about plating food attractively (thanks to Master Chef for the inspiration ), but I’ve got a long way to go. Also doesn’t help that I usually remember it would have made a good photo after the dish has been consumed. 🙂 c’est la vie – I’m a cook, not a photographe r.