I have a new cookie I want to test out and maybe a bar cookie I am working on too.
Will be baking the Angelic Cake to take to a party too.
Friday, September 14, 2012
Saturday
Gonna be tearing up my kitchen and giving the mixer a work out in the morning! Just loaded up my baking mix jar and ready to go.
I have a new cookie I want to test out and maybe a bar cookie I am working on too.
Will be baking the Angelic Cake to take to a party too.
I have a new cookie I want to test out and maybe a bar cookie I am working on too.
Will be baking the Angelic Cake to take to a party too.
Sunday, September 9, 2012
No Fry Donut Cake
One of my last Sunday mornings home with my daughter! We move her into her campus housing 2 weeks from today. I think have whiplash from the past nearly 19 years flying by! Whoosh!
Cake
1-3/4 cup GF baking mix
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Pinch of salt
1/4 teaspoon nutmeg
1/3 cup melted margarine
2 tablespoons of Coca Cola plus Silk Very Vanilla Soymilk enough to make a total of 3/4 of liquid
Topping
1/4 cup melted margarine
1/4 cup sugar and 1/4 teaspoon cinnamon mixed together
Heat oven to 350. Grease bottom of 9" square pan. In large bowl combine all cake ingredients. Pour into greased pan.
Bake at 350 for 30 minutes. While cake is still hot poke top with a fork A LOT. I had to dip my fork in the melted margarine to prevent the cake from sticking to it when I poked the cake. Brush melted margarine over top of pierced cake. Sprinkle with cinnamon sugar mixture. Serve warm with coffee.
Mmmmmmm... no joke. The two together are an eye closin-deep sigh inducin treat.
Cake
1-3/4 cup GF baking mix
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Pinch of salt
1/4 teaspoon nutmeg
1/3 cup melted margarine
2 tablespoons of Coca Cola plus Silk Very Vanilla Soymilk enough to make a total of 3/4 of liquid
Topping
1/4 cup melted margarine
1/4 cup sugar and 1/4 teaspoon cinnamon mixed together
Heat oven to 350. Grease bottom of 9" square pan. In large bowl combine all cake ingredients. Pour into greased pan.
Bake at 350 for 30 minutes. While cake is still hot poke top with a fork A LOT. I had to dip my fork in the melted margarine to prevent the cake from sticking to it when I poked the cake. Brush melted margarine over top of pierced cake. Sprinkle with cinnamon sugar mixture. Serve warm with coffee.
Mmmmmmm... no joke. The two together are an eye closin-deep sigh inducin treat.
Saturday, September 8, 2012
'These Pretzels Are Making Me Thirsty'
My, my! Sometimes things go so well in the kitchen! Never mind my roux is a little bit dark today... because these pretzels are kick. ass.
I adapted one recipe and modified the directions of another and this is what I got.
3 cups GF baking mix
1 tablespoon sugar
I adapted one recipe and modified the directions of another and this is what I got.
3 cups GF baking mix
1 tablespoon sugar
1 packet yeast
1/2 teaspoon salt
1 cup Soymilk
1 tablespoon shortening
6 cups water
1/4 cup baking soda
Coarse salt
Combine one cup baking mix, sugar, salt and yeast in mixer bowl. Heat Soymilk and shortening to 120degrees. Add liquid to dry ingredients and stir until combined. Beat on medium until smooth. Slowly add additional baking mix until dough pulls away from sides of bowl. Squeeze dough together with hands a few times. Cover bowl with plastic wrap and towel. Let rise in warm place until doubled in size.
Preheat oven to 450.
Line 2 jelly roll pans with parchment paper and brush lightly with oil. Roll dough into 1" balls. I got 36.
Bring water and baking soda to a rapid boil. Drop a few pretzels into water with a spider or slotted spoon. Boil for 30 seconds. Remove and return to oiled/parchment pan. Repeat until all pretzels boiled. Spread out on jelly roll pans evenly. Brush with melted margarine and sprinkle with coarse salt.
Bake for 10-12 minutes or until golden brown and delicious! I made these to eat with soup tonite.
1/2 teaspoon salt
1 cup Soymilk
1 tablespoon shortening
6 cups water
1/4 cup baking soda
Coarse salt
Combine one cup baking mix, sugar, salt and yeast in mixer bowl. Heat Soymilk and shortening to 120degrees. Add liquid to dry ingredients and stir until combined. Beat on medium until smooth. Slowly add additional baking mix until dough pulls away from sides of bowl. Squeeze dough together with hands a few times. Cover bowl with plastic wrap and towel. Let rise in warm place until doubled in size.
Preheat oven to 450.
Line 2 jelly roll pans with parchment paper and brush lightly with oil. Roll dough into 1" balls. I got 36.
Bring water and baking soda to a rapid boil. Drop a few pretzels into water with a spider or slotted spoon. Boil for 30 seconds. Remove and return to oiled/parchment pan. Repeat until all pretzels boiled. Spread out on jelly roll pans evenly. Brush with melted margarine and sprinkle with coarse salt.
Bake for 10-12 minutes or until golden brown and delicious! I made these to eat with soup tonite.
Monday, September 3, 2012
Harmony Soup
My daughter and I have completely eliminated meat from our diets. So that makes us really vegan. My husband and my son still are carnivores though.
Here is a soup that starts out as vegetable soup but can be finished with meat if desired.
I made this with more fresh from our backyard garden carrots too!
2 cups peeled and sliced carrots
2 cups peeled and diced Yukon Gold potatoes (don't dice too thin. Keep them chunky.)
1/4 cup margarine
1/4 Braggs (or soy sauce)
8 cups cold water
1 bag frozen shelled edamame
For thicker soup, add this step
1/4 cup GF baking mix
3 tablespoons margarine
Optional 1lb ground beef
Spices
Melt margarine in your preferred soup making pot. Add Braggs. Add carrots and potatoes and stir until all veggies are coated with margarine and Braggs.
Add water and then edamame. Bring to a boil with lid off. Reduce heat to low and put lid on. Simmer on low until veggies are fork tender.
Brown ground beef in pan. Add salt, pepper, garlic, and oregano. Set aside until soup time!
To make thicker soup.... this also adds a toasty, nutty flavor. Since we are allergic to so many seasonings and intolerant to some vegetables, getting body and flavor from alternate ways can make or break a meal around here.
Melt margarine and add GF baking mix. Cook until golden brown. Add to soup right before serving.
So, now when serving, the meat eaters can add the seasoned ground beef to their bowls of soup and the non meat eaters eat it as is.
Everyone happy!
Here is a soup that starts out as vegetable soup but can be finished with meat if desired.
I made this with more fresh from our backyard garden carrots too!
2 cups peeled and sliced carrots
2 cups peeled and diced Yukon Gold potatoes (don't dice too thin. Keep them chunky.)
1/4 cup margarine
1/4 Braggs (or soy sauce)
8 cups cold water
1 bag frozen shelled edamame
For thicker soup, add this step
1/4 cup GF baking mix
3 tablespoons margarine
Optional 1lb ground beef
Spices
Melt margarine in your preferred soup making pot. Add Braggs. Add carrots and potatoes and stir until all veggies are coated with margarine and Braggs.
Add water and then edamame. Bring to a boil with lid off. Reduce heat to low and put lid on. Simmer on low until veggies are fork tender.
Brown ground beef in pan. Add salt, pepper, garlic, and oregano. Set aside until soup time!
To make thicker soup.... this also adds a toasty, nutty flavor. Since we are allergic to so many seasonings and intolerant to some vegetables, getting body and flavor from alternate ways can make or break a meal around here.
Melt margarine and add GF baking mix. Cook until golden brown. Add to soup right before serving.
So, now when serving, the meat eaters can add the seasoned ground beef to their bowls of soup and the non meat eaters eat it as is.
Everyone happy!
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