Banana Cake with Butter Cream Icing
2/3 Cup Buttermilk
2/3 Cup Shortening, butter flavored
3-4 Bananas, mashed
3 eggs
1 2/3 Cup Sugar
2 1/3 Cup GF Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2/1 tsp Cream of Tartar
½ tsp Xanthan Gum
Grease and flour 13x9 pan. Preheat oven to 350 degrees. Mix buttermilk, shortening, bananas, eggs and sugar. Add dry ingredients and mix. Bake 30-40 minutes. Cool and frost.
Butter Cream Icing
3 Cups powdered sugar
1/3 Cup Margarine
2 Tbsp Milk
Mix all ingredients.
Showing posts with label Celiac Disease. Show all posts
Showing posts with label Celiac Disease. Show all posts
Tuesday, January 6, 2009
Monday, November 19, 2007
Gluten Free Apple Cornbread Dressing
Gluten Free Apple Cornbread Dressing
Fold together:
4 cups Gluten Free Bread, cubed and dried
4 cups Gluten Free cornbread, cubed and dried
2 ½ cups Gluten Free Chicken broth
1 Cup apple juice
3 eggs, beaten
Sauté in 6 Tbsp Butter and add:
1 cup onion, diced
1 cup celery, diced
2 cups Granny Smiths or Braeburn apples, cored, peeled and diced
½ cup chopped parsley
¼ cup chopped fresh sage
1 Tbsp fresh Thyme leaves
Salt and pepper
Preheat oven to 375 degree; coat a 9 x 13 pan with nonstick spray. Fold breads, broth, apple juice, and eggs together. Sautee onion, celery, in butter in a nonstick pan over medium heat until soft. Add onion mixture and remaining ingredients to bread mixture. Mix well the mound into baking dish, bake until top is browned. Approximately 45 minutes.
Fold together:
4 cups Gluten Free Bread, cubed and dried
4 cups Gluten Free cornbread, cubed and dried
2 ½ cups Gluten Free Chicken broth
1 Cup apple juice
3 eggs, beaten
Sauté in 6 Tbsp Butter and add:
1 cup onion, diced
1 cup celery, diced
2 cups Granny Smiths or Braeburn apples, cored, peeled and diced
½ cup chopped parsley
¼ cup chopped fresh sage
1 Tbsp fresh Thyme leaves
Salt and pepper
Preheat oven to 375 degree; coat a 9 x 13 pan with nonstick spray. Fold breads, broth, apple juice, and eggs together. Sautee onion, celery, in butter in a nonstick pan over medium heat until soft. Add onion mixture and remaining ingredients to bread mixture. Mix well the mound into baking dish, bake until top is browned. Approximately 45 minutes.
Friday, November 16, 2007
Gluten Free Sweet Potato Orange Cups
Gluten Free Sweet Potato Orange Cups
8 oranges
Mash together:
4 cups canned sweet potatoes, drained
1 cup fresh pineapple, diced
1 cup orange juice(from prepared orange cups)
¼ cup unsalted butter, softened
¼ cup brown sugar
2 eggs, beaten
1 Tbsp. Ground cinnamon
1 tsp kosher salt
For the topping-
Toast, Add:
1 cup pecans, chopped
4 Tbsp unsalted butter
¼ cup brown sugar
¼ cup light syrup
½ tsp kosher salt
Off Heat, Stir In:
¼ cup dark rum
1 tsp gluten free vanilla extract
Preheat oven to 375 degrees.
Prepare oranges by slicing off the bottom of each(this keeps them from falling over). Flip the orange over and remove the top 1/3 and scoop out and juice the flesh, reserving juice for the potato filing.
Mash the sweet potatoes and next 7 ingredients together in a bowl. Fill the orange cups with the potato mixture then arrange on a baking sheet (cups may be assembled 1 day ahead). Bake 45 minutes, or until tops begin to brown. Meanwhile prepare topping.
Toast pecans in a sauté pan over medium heat for 2 minutes. Add the next 4 ingredients; cook until syrupy.
Off heat stir in rum and vanilla. Return to heat for 1 minute then spoon mixture over baked orange cups and serve.
8 oranges
Mash together:
4 cups canned sweet potatoes, drained
1 cup fresh pineapple, diced
1 cup orange juice(from prepared orange cups)
¼ cup unsalted butter, softened
¼ cup brown sugar
2 eggs, beaten
1 Tbsp. Ground cinnamon
1 tsp kosher salt
For the topping-
Toast, Add:
1 cup pecans, chopped
4 Tbsp unsalted butter
¼ cup brown sugar
¼ cup light syrup
½ tsp kosher salt
Off Heat, Stir In:
¼ cup dark rum
1 tsp gluten free vanilla extract
Preheat oven to 375 degrees.
Prepare oranges by slicing off the bottom of each(this keeps them from falling over). Flip the orange over and remove the top 1/3 and scoop out and juice the flesh, reserving juice for the potato filing.
Mash the sweet potatoes and next 7 ingredients together in a bowl. Fill the orange cups with the potato mixture then arrange on a baking sheet (cups may be assembled 1 day ahead). Bake 45 minutes, or until tops begin to brown. Meanwhile prepare topping.
Toast pecans in a sauté pan over medium heat for 2 minutes. Add the next 4 ingredients; cook until syrupy.
Off heat stir in rum and vanilla. Return to heat for 1 minute then spoon mixture over baked orange cups and serve.
Thursday, November 15, 2007
Roast Turkey with Gluten Free Pomegranate Molasses Glaze
Roast Turkey with Gluten Free Pomegranate Molasses Glaze
1 - Self basting turkey (12-15 lb.)
1 Medium Onion, quartered
1 Apple, quartered
1 Rib Celery, cut into chunks
3 Tbsp. Vegetable Oil
Combine and simmer:
1 Cup Pomegranate Juice
2 Tbsp Molasses
1 Tbsp Balsamic Vinegar
1 Tbsp Dry Mustard
Preheat oven to 325°; place a foil-lined roasting rack n a roasting pan.
Prepare turkey by removing giblets and stuff with onion, apple, and celery chunks. Tie the legs together at the knuckles using butchers twine. Rub the entire turkey with oil then season with lots of salt and pepper to coat the skin evenly.
Combine pomegranate juice, molasses, vinegar and mustard in saucepan; simmer over medium heat 2 minutes, Baste turkey with glaze when internal temperature is 150°. Glaze every 10 minutes. Until the breast meat reaches 160-165° then remove the turkey from the oven. Let rest for 30 minutes before carving.
1 - Self basting turkey (12-15 lb.)
1 Medium Onion, quartered
1 Apple, quartered
1 Rib Celery, cut into chunks
3 Tbsp. Vegetable Oil
Combine and simmer:
1 Cup Pomegranate Juice
2 Tbsp Molasses
1 Tbsp Balsamic Vinegar
1 Tbsp Dry Mustard
Preheat oven to 325°; place a foil-lined roasting rack n a roasting pan.
Prepare turkey by removing giblets and stuff with onion, apple, and celery chunks. Tie the legs together at the knuckles using butchers twine. Rub the entire turkey with oil then season with lots of salt and pepper to coat the skin evenly.
Combine pomegranate juice, molasses, vinegar and mustard in saucepan; simmer over medium heat 2 minutes, Baste turkey with glaze when internal temperature is 150°. Glaze every 10 minutes. Until the breast meat reaches 160-165° then remove the turkey from the oven. Let rest for 30 minutes before carving.
Wednesday, November 14, 2007
Gluten Free Pulled Pork
Gluten Free Pulled Pork
2 Onions, quartered
2 Tbsp Brown Sugar
1 Tbsp Paprika
2 tsp salt
1/4 tsp Ground Black Pepper
1/4 cup Cider Vinegar
4 tsp Worcestershire Sauce
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp Sugar
1/2 tsp Dry Mustard
1/2 tsp Garlic Salt
1/4 tsp Cayenne
1 (4-6 lb) Boneless Pork Roast
Combine onions, brown sugar, paprika, salt, pepper, vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne - stir well to mix
Put roast in crock pot and pour vinegar mixture over the roast. Cook on low for 12-14 hours. Remove and shred meat with a fork.
2 Onions, quartered
2 Tbsp Brown Sugar
1 Tbsp Paprika
2 tsp salt
1/4 tsp Ground Black Pepper
1/4 cup Cider Vinegar
4 tsp Worcestershire Sauce
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp Sugar
1/2 tsp Dry Mustard
1/2 tsp Garlic Salt
1/4 tsp Cayenne
1 (4-6 lb) Boneless Pork Roast
Combine onions, brown sugar, paprika, salt, pepper, vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne - stir well to mix
Put roast in crock pot and pour vinegar mixture over the roast. Cook on low for 12-14 hours. Remove and shred meat with a fork.
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