1 egge cheese omlet

cooking with an egg ring

There for a while my wive wanted me to fix her 1 egg omelets, I was having difficulty making the omelet look pretty, here is how I solved that problem. I bought myself an egg ring at one of our local restaurant supply houses...it worked perfectly. Now I have no problem creating 1 egg omelets

Pesto Pizza

Ingredients:
1 1/2 teaspoons instant dry yeast
1 cup warm water, 105° to 115°
3 teaspoons sugar
2/3 cup rice flour
1/3 cup potato starch
1 tablespoon potato flour
1 1/2 teaspoon melted butter or shortening
1 teaspoon salt

Preheat oven to 425°
In a mixing bowl, disolve the yeast in 1/2 cup of the warm warter with the sugar added.
Let set until yeast bubbles and the quanity doubles.
Add all the rest of the ingredients, using enough of the remaining water to get a dough the consistency of cake frosting that will spread, not run, when all ingredients are thoroughly beaten.
Grease a 10"x15" jelly roll pan.
Pour batter down the center and spread with a spatula. Run a teaspoon around the edges, forcing batter up the sides.
Bake the crust for 10 minutes.

Remove from oven and then spread pesto sauce over the entire crust, top with grated motzeralla cheese, (top with your favorite topping) return to oven for 25-30 minutes

Microvave "sticky" popcorn

Microvave "sticky" popcorn

Pop 2 batches air popcorn (about 16 cups I think)

In 2 qt. microwavable bowl

Mix:  1 C. brown sugar

          1/2 c. butter

           1/4 c. corn syrup

Bring to a boil 1 1/2 - 2 min

    

Boil 45 seconds.

Add 1/4 tsp. soda  ~

Pour over and stir into popcorn.   Eat now...pretty sticky ~ or cook 1 minute in microwave (per bowl full) if you want it more crispy...Enjoy!!    

Microwave sticky popcorn

sticky popcorn on jelly roll pan drying

Aebleskiver - Pancakes/Danish Pancake Balls

Ingredients:
2 cups gf flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup buttermilk
1 teaspoon sugar
1/2 teaspoon salt
2 eggs
1/2 teaspoon xanthan gum

Beat eggs and sugar well. Sift dry ingredients and add to mixture.
Add buttermilk and beat until batter is smooth. Fry in Aebleskivepan. Heat pan over medium heat, melt one teaspoon margarine or butter iin each hole. Fill holes completly, let bake few minutes and turn aebleskive with a fork or wooden skewer. Fry until golden-brown. Applesauce or a small slice of apple may be dropped in each hole before turning. Serve with jam and/or powered sugar

aebleskiver pan and pancakes

Quick Spaghetti Sauce

1 - 8oz can tomato sauce
3 tbsp sugar
3 tbsp apple cider vinegar
1 tbsp mustard (your choice, I prefer regular yellow mustard)

mix ingredients together pour or ladle over your spaghetti. Taste great
(sorry no picture)

GF Pie Crust

Gluten free pie crust   (yes lots of work, but oh so worth it)

1/2  cup almonds

1 ½  cups Alison’s GF baking mix ( listed below)

½ cup brown rice flour

1 teaspoon guar or xanthan gum

1 Tablespoon unrefined sugar

½ teaspoon salt

¼  cinnamon  (great if you are making an apple pie, other wise leave out for a cream pie)

12 Tablespoons (1 ½ sticks unsalted Butter) COLD and cut into cubes

10 Tablespoons of ice water, plus an additional tablespoon if needed

Using a food processor:  Grind almonds until a fine meal forms.  Whirl in Alisons’s FG Baking Mix, brown rice flour, guar or xanthan gum, sugar, salt and cinnamon.  (if using).  Add cold butter and whirl till dough looks crumbly.  Add 10 Tablespoons of ice water and whirl till dough just sticks together. Add additional water if it looks like it needs it. 

  Pour mixture onto a flat work surface dusted with baking mix. Use hands to bring dough together without over working the dough.  Use more baking mix if too sticky.

  Divide dough in half and form into two balls.  Place each on large square of waxed paper, flatten a bit, wrap up in waxed paper and repeat for second one.  Place both in refrigerator for 20 min. 

  Next step calls for rolling out one ball into an 11 inch round, using waxed paper on top and bottom for ease of rolling out.  But I found if you own a Demarle ‘Roul Pat ‘and ‘Beachwood rolling pin’, you can proceed just like you always made pie crusts.  The dough never sticks to the Roul Pat.  (I enjoy making pie crusts again!).

  Place crust into 10 pie pan.  Bake in 425 oven for 10-12 minutes if you plan to fill it with a pudding. For Banana cream pie, cut up a banana onto bottom of baked pie shell, prepare your favorite filling and pour in.  Refrigerate. Top with whipped cream.  ENJOY! 

  For coconut cream pie.  Stir in ¾ cup shredded coconut into pie filling just before pouring in the crust.

Recipe makes  crusts for 2 pies or one apple pie.

Alison’s gluten free baking mix recipe

     ( I mix this up and store for future use in my other refrigerator)

4 cups brown rice flour

4 cups tapioca flour

2 cups potato starch (not potato flour)

2 cups arrowroot powder

    Combine all ingredients.  Makes 12 cups.

David might take credit for making this pie, but don’t let him fool you.  I am the pie baker in our house.  Carolyn  J





gf pie crust

Bannana Cream Pie

Cream Puffs

GF Cream Puffs

by David Sylvester on Wednesday, June 10, 2009 at 5:26pm

Ingredients:
1 cup water
1/2 cup shorting
1/3 cup potato starch flour
2/3 cup rice flour
1/2 teaspoon salt
1 tablespoon sugar
4 eggs

Preheat oven to 450 degrees. Grease muffin tins.
Combine water and shortening in a large sauce pan. Bring to a rapid boil. Mix flours, salt, and sugar and add to water and shortening. Stir until mixture forms a ball that leaves the sides of the pan. Remove from heat and cool slightly.

Add the unbeaten eggs, one at a time, beating well with electric mixture after each egg is added.

Drop by spoonfuls onto prepared muffin tins. The puffs should be approximately 2" round and about 1 1/2" high. Leave space for them to expand. Bake in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and bake for 20 minutes more. Remove from oven and prick with knife to let steam escape.
Serve cold, filled with sweetened whip cream, or vanilla pudding. Sprinkle with powered sugar...enjoy. Make 8 to 10 puffs

Salmon Cakes with Lemon-Herb Sauce

My wife Carolyn is is an outstanding cook when she wants to be, she made this dish tonight. I created the sauce, what a compliment...For the sauce:
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/ teaspoon fresh thyme or 1 teaspoon dehydrated thyme
salt and pepper to taste.
(this made double the sauce that was needed so I will have leftovers)

For the Salmon cakes:
1 7 oz can (Kirkland) salmon
1/4 cup finely chopped red pepper
1/4 cup finely chopped green onion
1/4 cup mayonnaise

Zucchini Bread/Muffins

Zucchini Bread/Muffins

Zucchini Bread - Gluten free version

Ingredients:
4 eggs
1 ½ cups sugar
½ cup oil
2 tsp. vanilla
2 cups shredded zucchini
½ cup chopped walnuts
2 cups gluten free flour blend
1 ½ tsp salt
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. xantham gum

Oven 350 degrees. Makes 12 LARGE muffins.
Grease muffin tins. Beat eggs, oil, sugar, vanilla, and zucchini. Stir all dry ingredients together till well mixed and then add to wet ingredients. Stir in Walnuts. Pour into large muffin pans and bake 25 minutes. After they are cool, freeze leftovers in Baggies.
Enjoy. Soft and yummy.

Regular version this is the one I made all the years my boys were young.

Zucchini Bread
Makes 2 loaf pans.
3 eggs
2 ½ cups sugar
1 cup oil
1 TBSP vanilla
3 cups grated zucchini
½ cup chopped walnuts
3 cups flour
3 tsp. cinnamon
½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
In mixer, mix eggs, oil, sugar, zucchini, vanilla. Mix dry ingredients well and add to liquids. Stir in walnuts. Pour into greased loaf pans and bake 350 degrees for 1 hour and 10 minutes, or until loaf springs back when finger presses it.

Yummy Orange Chicken

Ingredients:
1 1/2 lbs boneless, skinless chicken breast cut into 1" cubes
Marinade-
2 tablespoon soy sauce (or wheat free tamari)
1/2 teaspoon salt

Batter-
2 large eggs separated
3/4 cup cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon of white pepper (black pepper will work)
oil for frying

Sauce-
1/3 cup sugar
1 cup chicken broth
1 1/2 tablespoon cornstarch
2 tablespoon orange juice
3/4 teaspoon salt
zest of 1 whole orange
2 tablespoon vegetable oil
2 drops red and 3 drops yellow food coloring (optional)

Cooking Instructions:

Step 1: place the cut up chicken pieces in a bowl and mix 2 tablespoons of soy sauce or tamari and 1/2 teaspoon of salt. Stir till all pieces of chicken are coated. Cover and marinate in the refrigerator for 30 minutes.

Step 2: to make the batter use only the egg whites (beat with a fork till frothy). In a separate bowl mix the cornstarch, pepper and baking powder. This is important dip the chicken in the dry ingredients then dip into the egg whites.

Step 3: Heat the oil in a deep fryer or wok till it reaches 350 degrees. Cook chicken in small batches waiting each time till temperature re-reaches 350 degrees. Cook till golden brown. Drain on paper towels.

Step 4: How, to make the orange sauce- combine the ingredients and food coloring (I used 4 drops of red and 6 drops of yellow) into a small saucepan. Cook over medium heat until sauce is clear and thick. Some recipes say pour the sauce over the chicken then serve. I have found that if I place the sauce on the table people can add the sauce as they prefer it also keeps the chicken crispy longer than mixing all the sauce at one time.

Serve over rice or my favorite quinoa pilaf

You made a WHAT kind of omelet...?

You made a WHAT kind of omelet...?

Peanut Butter & Jelly Omelet.

Today was mother's day so I asked my wife what she would like for her special breakfast. She suggested that I make her one of my outstanding peanut butter and jelly omelets along with some country fried potatoes.

Ingredients:
2 eggs
little pad of butter
1 tablespoon peanut butter
1 tablespoon jelly or jam.

I melt the butter in one of my cast iron skillets (I love to cook with cast iron) shake up the eggs or mix them up pretty good, pour them into the hot pan then I put in the peanut butter and jam, let the eggs cook till almost solid then using a spatula get under one edge and fold the eggs on top of them selves. let cook for just a few more minutes then slide onto a plate. Season as desired with salt and pepper.

To make the hash browns cut up the potatoes into small chunks heat a skillet with about 1 tablespoon oil. Put the potatoes into the hot oil add anything else that you like, mushrooms, onions, cheese. let cook for about 15 minutes then turn the potatoes...serve nice and hot season with salt and pepper to taste....

Worlds Best Homemade Ice Cream

my vintage 1960's  ice cream freezer

I have made many, many containers and flavors of ice cream over the years. This by far is my favorite recipe.

I will include both a 4 quart and a six quart recipes.

4 quart ingredients
6 eggs
2 cups sugar
1 tablespoon vanilla (I only use real vanilla)
1/2 teaspoon salt
1 carton of half and half
milk.

6 quart ingredients
9 eggs
3 cups sugar
2 tablespoons vanilla

What to make with ALL that zucchini

It is summer time and that means zucchini squash is in abundance. Here is a simple recipe that tastes wonderful. Quick and simple.

Ingredients:
garlic, onion, zucchini.

Sauté your onion, zucchini and sliced garlic in about 1 teaspoon of butter. The amount of garlic and onion depends on how much zucchini you have. ( I used 3 cloves of garlic, 1/2 an onion and 2 small and 1 medium zucchini squash). sauté until the squash is soft. Add salt and pepper to taste. Serve warm

What to do with all those pesky leftovers....

What to do with all those pesky leftovers....

Make a stir fry...under 30 minutes total time

I went to clean out my refrigerator this evening, so I decided to make a stir fry.
for the sauce I mixed some Tamari (which is a wheat free soy sauce) about 1/2 cup, some Worcester sauce about 2 tablespoons, some balsamic vinegar about 2 tablespoons,, about 2 tablespoons of honey and a little bit of fresh grated ginger. As I was looking through the refrigerator I found a defrosted flank steak, which I cut up into 3/4 inch cubes. Some frozen vegetables, some rice, 1 head of boc choy.

I cooked the cut up steak in the sauce till all the meat was done, then cut up the boc choi and put in the wok siring constantly, then I add the the rest of the vegetables and cooked, siring for about 10 minutes. Serve over rice......very good says my wife, she loved it.

Waffle Sauce

Waffle Sauce

Ingredients:
5 cups milk
3 tablespoons flour  heaping
1/2 cup sugar
1 egg beaten slightly
1 teaspoon vanilla

*For those people who are gluten intolerant (like my wife) use your gluten free mix in place of regular flour.

I use the microwave can be done on stove top also.
In large Pyrex measuring cup heat 4 cups of milk in microwave till hot set aside
In another container mix 1 cup of milk and rest of ingredients. Slowly add to hot milk whisking till smooth. Cook till thickened stirring every minute or two.

Serve over hot waffles. Our family likes to use peanut butter or almond butter then this sauce

Very quick dessert

Very quick dessert

Bake Apple

Take a nice firm apple (I prefer fugi)
core it and cut into small bite sized pieces.
Either sprinkle some cinnamon on the apple or use cinnamon imperials (I prefer cinnamon imperials)
bake apple in microwave for 1 1/2 minutes on high.

Tuna rolls with homemade cheese sauce

Ingredients:
2 cans tuna drained
1 cup olives chopped
1 cup mayonnaise
1/3 cup plain yogurt
3 cups cooked rice
2 tablespoons onion
2 1/2 teaspoons Worcestershire sauce
2 1/2 teaspoons lemon juice
crushed corn flakes ( I use only gf corn flakes) regular corn flakes will work also.
1 can of cheddar cheese soup - heat till hot
* I do not use cheese soup - instead I make my own sauce which I will list at the bottom of this recipe.

Mix top 8 ingredients. Roll out in your hand into small rolls about the size of your thumb. Roll into corn flakes. Place on baking sheet and slightly curve them like a crescent roll.

Snickerdoodles

There is always time for cookies......

Friday, May 22, 2009

Snickerdoodles- one of my favorite childhood memories was coming home from school and eating hot snickerdoodles right out of the oven with a cold glass of milk......

Mix together thoroughly....
1 cup shortening ( I use 1/2 cup real butter and 1/2 cup Crisco)
1 1/2 cups sugar
2 eggs

Sift together and stir in....
2 3/4 cup flour or GF mix
2 teaspoons Cream of Tartar
1 teaspoon baking soda
1 teaspoon salt

*if making gluten free add 2 teaspoons xanthan gum and 1 extra egg

Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place about 2" apart on ungreased baking sheet. Bake until slightly browned.400 degrees for 8-10 minutes....but still soft. (These cookies puff up at first....then flatten out with crinkled tops). Makes about 5 dozen cookies.

THE 5 MINUTE GF CHOCOLATE CAKE FOR ONE PERSON

THE 5 MINUTE GF CHOCOLATE CAKE FOR ONE PERSON

Ingredients:
4 tablespoons gf flour mix or regular flour
1/4 teaspoon xanthan gum (not needed if using regular flour)
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (the mini's chocolate chips work the best and don't sink to the bottom)
A small splash of vanilla extract
1 large coffee mug (Microwave Safe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well..

Add the chocolate chips and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Tamale Pie

My parents came over for lunch today so I decided to make some tamale pie.
Ingredients:
1 lb ground beef (extra lean)
1 16oz can of tomatoes
1 16oz can of corn drained (frozen corn works just as well)
1 egg beaten
2 teaspoons salt
1 tablespoon chili powder
1 teaspoon onion powder
1 8oz can tomato sauce plus 1 can water
1 can of olives pitted and drained
1-2 cup shredded cheddar cheese for topping.

Mix all the ingredients except the cheese in a large bowl...Sprinkle with cheese on the top bake for 1 hour at 325 degrees....

Sweet and sour Chicken

Sweet and sour Chicken

Originally this recipe was called Tahitian treat dinner. I used it for years them my wife became allergic to pork and all pork byproducts. It was made using Spam or a spam like substitute. I have since redone it using chicken. It is outstanding if I say so myself...


Ingredients:
1/2 cup brown sugar
2 tablespoon cornstarch
1 cup water
1 20oz can of pineapple chunks packed in own juice- reserve the juice
2 tablespoons apple cider vinegar
1 cup bell pepper - cut into strips
1 pound of boneless, skinless chicken breast cup into 1" cubes


In a skillet cook the chicken chunks in just a little olive oil till done. Drain off fat.

In a sauce pan mix the sugar and cornstarch add pineapple juice, water and vinegar. Heat over medium heat stirring constantly till clear and thick.

Stir in the cooked meat, pineapple chunks and peppers. Cook together for about 10 minutes till done.

Serve over hot rice.

Serves 4

Swedish Apple Pie

Mix together 1/2 cup flour (or GF baking mix), 3/4 cup sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, 1 1/2 cup peeled diced apples, 1/2 cup walnuts chopped, 1 beaten egg, 1 teaspoon vanilla. Mix well..
Spread into a 9" pie pan..Bake 25 minutes at 350 degrees...
Excellent with ice cream wile warm...Develops it own crust...

Stuffed Zucchini

What to do with those ginormous zucchini's that got missed while harvesting...make stuffed zucchini.

Ingredients:
1 ginormous zucchini cut in half or quartered remove the seeds.
mix together 1 can of your favorite chili (my just happens to be Cattle drive gold)
1 can of chunked chicken
some shredded cheese

Place the mixture of chicken and chilli in the hollowed out area of the zucchini (where you took the seeds out) cover with shredded cheese, bake at 350 for 1 hour.

*I found that if you wrap the zucchini in aluminum foil it will bake more evenly.

Stuffed Chicken Breast

Stuffed Chicken Breast

Here is a recipe that I have created that taste so good.

Cut a chicken breast almost in half
open up the breast break up some crystallized ginger sprinkle on.
add some strips of your favorite cheese
if you want you can put thin strips of carrots, zucchini, bak choy, ham, or anything that you would like on the inside.
close the top of the chicken back over
coat the chicken with raspberry chipolte sauce, or a sauce of your liking such as sweet and sour etcetera.
Add some additional cheese or slivered almonds to the top.
Bake on low heat 325 degrees for 1 hour serve with rice or vegatables
1 chicken breast per person.

My family loves this so much that I often get requests to make this when I know they are coming over. Each time I make it, it is different I use what I have on hand. I often make my own plum sauce. The chicken is moist and tender sort of melts in your mouth.

Sour Cream Fudge Cupcakes made with Quinoa flour

Ingredients:
1/4 cup unsalted butter
1/2 cup water
1/4 cup cocoa powder
1 cup of sugar
1 1/4 cup quinoa flour
1/2 teaspoon xantham gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs separated
1/2 teaspoon vanilla
1/4 cup sour cream

Preheat oven to 375 degrees. Place the butter and water in a saucepan. Bring to a boil, remove from heat and whisk in cocoa powder. Sift together the sugar, quinoa flour,xanthan gum, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blend well. Beat the egg whites until stiff but not dry. Fold into batter. Spoon into a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a toothpick inserted in center comes out clean, Makes 12 gorgeous, scrumptious cupcakes.

The frosting I used was a pecan, coconut frosting. any frosting will do.

To make the pecan coconut frosting
ingredients:
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 slightly beaten egg yolks
3/4 cup butter
1 1/2 teaspoon vanilla
2 cup coconut
1 1/2 cup chopped pecans.

Combine milk and sugar, egg yolks, butter and vanilla in sauce pan. Cook and stir over medium heat until thickened. Remove from heat and stir in coconut and pecans. Cool until thick enough to spread.

Slow cooked coffee roast beef

Slow cooked coffee roast beef

ingredients:
2 medium onions thinly sliced
2 cloves of garlic minced
1 boneless beef chuck roast quartered (3 1/2 to 4 pounds)
1 cup brewed coffee
1/4 cup soy sauce or wheat free tamari
1/4 cup cornstarch
6 tablespoons cold water

Place half of onions in a 5 quart slow cooker. Top with garlic and 1/2 of the beef. Top with the remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover; cook on low for 9-10 hours or until meat is tender. Combine cornstarch and water until smooth; stir into cooking juices. Cover; cook on high 30 minutes or until gravy is thickened.
*You can add sliced mushrooms while cooking for an earthy flavor.

Sesame Chicken

Sesame Chicken

 Ingredients:
3 boneless skinless chicken breasts

Marinate:
2 tablespoons soy sauce or wheat free tamari
1 tablespoon cooking wine or dry sherry
½ teaspoon sesame oil
1 teaspoon vegetable oil
½ teaspoon salt

Sauce for Sesame Chicken:
½ cup water
1 cup chicken broth
1/8 cup balsamic vinegar
¼ cup corn starch
1 cup sugar
2 tablespoon soy sauce or wheat free tamari
1 clove of garlic (minced)

Directions:
Cut up the chicken into 1” cubes.
Mix the marinate ingredients and marinate the chicken for 20 minutes.

To prepare the sauce:
Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring constantly, till the sauce becomes clear and very thick. Turn heat down to low and keep warm.

To make the batter:
Ingredients:
½ cup cornstarch
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Whisk together all the dry ingredients put in a bowl.
2 large egg whites (beat egg whites with a fork till frothy)

*This is very important*
Dip the chicken into the dry ingredients 1st then into the egg whites.

Heat the oil to 350 degrees, Either use a wok, or large double oven or a large skillet. (a deep fryer will also work very good)

Cook the chicken in small batches. Allow the oil to re-heat back up to 350 degree. Cook until golden brown turning as necessary. Remove with slotted spoon and place on paper towels to drain.

Some recipes say mix all the chicken in the sauce. However I have found through experience that if you put the chicken on your plate and pour the sauce over the top the remaining chicken will remain very crispy and not turn soggy with the sauce.

Serve over broccoli or rice. Sprinkle liberally with sesame seeds.

Salmon Fillets with creamy mashed potatoes

Salmon Fillets with creamy mashed potatoes

Wednesday, June 17, 2009 Ingredients:
2 tablespoon Dijon mustard
2 tablespoon light brown sugar
1 1/2 to 2 pounds salmon fillets (tiny bones removed with tweezers), cut in half
1/2 teaspoon kosher salt
1/3 teaspoon black pepper

Preheat the broiler.
Place the mustard and brown sugar in a small bowl and mix to combine.
Place the salmon fillets in a large flameproof baking dish and smother with the mustard mixture. Sprinkle with the salt and pepper and place under broiler. Cook until browned on top and just undercooked inside, 5 to 6 minutes. Cut each half into 3 pieces and serve immediately. Serves 6

Creamy mashed potatoes

Cut up potatoes into chunks and boil till soft. Drain water. Instead of adding milk and butter like regular mashed potatoes use sour cream and cream cheese mix till smooth. Add fresh chives, and butter if so desired. Serve hot. This type of mashed potato can be frozen if needed for later so it can be made a head of time for Thanksgiving or any time you want mashed potatoes

Rossy Apple Whirls

Rossy Apple Whirls

Monday, June 15, 2009

This was one of my brothers and mine favorite deserts.

Combine in a sauce pan: 1 1/2 cups sugar, 1 1/2 cup water, 1/3 cup cinnamon imperials candies. Bring to a boil stirring constantly then simmer for 5 minutes. Pour into a 12x8x2 inch pan. Reserve 1/2 cup for topping.

Prepare 3 cups peeled, finely cut apples. Set aside.

Sift together 2 cups flour ( I use Bob's Redmill GF mix instead of regular flour) 2 teaspoons baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons xanthan gum, 1 teaspoon egg replacer, 1/4 cup sugar in a large bowl. Cut in 1/3 cup shortening till mixture resembles coarse meal.
Break 2 eggs into measuring cup add enough milk to make 3/4 cup. Beat with fork to combine. Add to dry ingredients all at once. Stir until dough clings together in a ball.

Knead lightly 12-15 strokes. Roll out to make a 12" square. Spread with 1 tablespoon melted butter. Cover with the apples. Roll up like a jelly roll. Cut into 1 1/2 in slices and place on syrup in pan. Bake at 400 degrees for 30 minutes. Spoon the reserved syrup over biscuits and continue baking 10-15 minutes longer or until golden brown.

Serve warm with half and half or vanilla ice cream

* use a floured towel to roll the dough with the apples makes it easier to roll up.

Rosemary Potatoes with Chicken

Rosemary Potatoes with Chicken

By David Sylvester

Ingredients:

2 large baking potatoes

Fresh rosemary sprigs

Sharp cheddar cheese

Salt

Pepper

3 teaspoons butter

¾ cup evaporated milk

Garlic Powder

I can white chicken meat

1 Demarle flower mold

Preparation- break the leaves off a rosemary sprig placing on bottom of Demarle flower mold about 2 teaspoons worth.

Put down a layer of sharp cheddar cheese about ¼ cup finely graded

Peel and thinly slice 1 potato, place a layer of potatoes on top of cheese sprinkle with salt, pepper and garlic.

Crumble 1 can of white chicken meat on top of potato.

Add another layer of finely grated cheese, add the other remaining sliced potato  pieces salt, pepper and  garlic powder, top with another layer of cheese.

Pour  the canned milk over the potato, and cheese mixture.

Bake at 350° F for 45 minutes

Let stand for 15 minutes before turning out.

Roasted Sesame Green Beans

Combine 1 tablespoon minced garlic (about 3 medium cloves), 1 teaspoon minced fresh ginger, 2 teaspoons honey, 1/2 teaspoon toasted sesame oil, and 1/4 teaspoon hot red pepper flakes in a small bowl; set aside.

1. adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread about 1 pound green beans with stem ends snapped off on baking sheet. Drizzle with oil (about 1 teaspoon); using hands to coat evenly. Sprinkle with salt and distribute in even layer. Roast 10 minutes.

2. Remove baking sheet from oven. Using tongs, coat beans evenly with garlic/ginger mixture; redistribute in an even layer. Continue roasting until dark golden brown in spots and starting to shrive, 10 to 12 minutes longer. Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with 4 teaspoons toasted sesame seed and serve

Rice Noir

Rice Noir

Tuesday, May 12, 2009

Ingredients:
1 lb. ground beef
1/2 onion chopped
1 7 oz. Ortega chopped green chilies
1 1/2 cups sour cream
1/2 can sliced olives
1 1/2 cup cooked rice
salt and pepper to taste
1/4 lb cheddar cheese cut into 1" strips
1/2 cup graded cheddar cheese for topping
paprika (for color)

Brown hamburger and onion. Drain off fat.
Combine in a large Pyrex bowl bowl (1 1/2 quart casserole dish) and mix well. Sour cream, chilies & olives. Add cheese and rice. Season meat mixture with salt and pepper add to sour cream mixture. Stir well

Place in oven bake 25-30 minutes at 350 degrees.
Cover top with grated cheese and a sprinkle of paprika. Bake and additional 5 minutes more until cheese melts.