Wednesday, March 30, 2011

Gluten Free Brownies

Gluten Free Brownies


These brownies are lighter, but have a rich cake-like texture.
Dry Ingredients:
¼ cup cocoa powder
1 cup sugar
½ tsp salt
½ cup tapioca flour
½ cup potato starch
1 teaspoon xanthan gum
1 teaspoon baking soda
½ cup plain walnuts, chopped

Wet ingredients:
½ cup butter
½ cup milk or milk substitute
4 eggs
1 teaspoon vanilla
    Preheat oven to 350 degrees.  If you have the equivalent of a 9 inch baking pan in Demarle, no need to prep the pan.  If you don’t have a Demarle pan, butter the bottom of a 9 inch square pan, or line with waxed paper and leave walls of pan ungreased, which allows the batter to climb.    Melt butter in a bowl over hot water (double boiler style) and add cocoa, stir.    In large bowl, blend dry ingredients:  Add  chocolate mixture.  In separate bowl, blend all wet ingredients and pour into mixing bowl. Add walnuts and pour into pan.  Bake for 25 minutes or until toothpick inserted comes out clean.   Cool before cutting.   MMMMMM Good.  If you want them to last a day or two, you might have to bag and freeze them. 

   Tip on removing the waxed paper, invert on cake rack and when moderately cooled, peel off waxed paper, and transfer to serving dish and cut to desired size pieces. 

Thursday, March 17, 2011

Vietnam Styled Fried Rice

Vietnam Styled Fried Rice

Need 3 cups cooked rice – set aside
Heat in large skillet
            4 Tablespoons oil
Add:
            ¼ -1/2  lb any cooked or raw meat cut in to thin strips or small cubes
3 cloves garlic minced
1 large onion, chopped coarsely
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 tablespoon soy sauce (or gluten free tamari)
Stir- fry until meat is tender and hot, about 1-2 minutes
Add:
            3 cups of cooked rice
Stir fry 5 minutes add:
            1 cup leftover or frozen vegetables such as peas, green beans, or carrots
Stir well into rice mixture just before serving add:
            2 eggs beaten
Over medium heat stir carefully through rice until eggs are cooked. Serve piping hot.


Wednesday, March 2, 2011

Fruit Syrup- for pancakes/waffles/ice cream

Fruit Syrup
For Pancakes/Waffles/Ice Cream

Combine in saucepan
                ½ cup sugar
                3 Tablespoons cornstarch
Add:
                2 cups water
Bring to a boil stirring constantly
Add:
2 cups fruit (either fresh or frozen) simmer until fruit is tender
(if you have an immersion blender, use it to break down the fruit…otherwise use a ladle or a spoon to serve)
Remove from heat and add 2 Tablespoons Lemon Juice. Serve hot with
Pancakes/waffles/or over ice cream


Option: Use mangoes, raspberries, strawberries, blueberries, cherries or pineapple. Canned or frozen fruit may used—reduce sugar and use juice to replace part of the water.