Monday, November 12, 2012

Recipes part deux

GF Peanut Butter Sheet cake
2 cups sugar
2 cups GF flour
1 tsp xantham gum
2 eggs
1 tsp baking soda
1 cup dairy free sour cream or plain vanilla or applesauce
2/3 cup creamy peanut butter
1 cup nucoa
1 cup water
For the Glaze
½ cup nucoa
2/3 cup creamy peanut butter
6 tbs coconut milk
2 ½ powdered sugar
1 tsp vanilla
Preheat oven to 400 degrees.  In a bowl combine the sugar and the flour and xantham gum.  In a separate bowl mix eggs baking soda and sour cream well.  In a small saucepan combine peanut butter, butter and water.  Bring to a boil.  Stir the mixture into the flour mixture then add to the sour cream mixture.  Pour into and ungreased cookie sheet with sides, ie a jelly roll pan.  Bake 20 min or until done.  Cake is done when a toothpick comes out clean.  Mix the nucoa, peanut butter and coconut milk together in a sauce pan, bring to a boil stirring constantly.  Add powdered sugar and mix well off the heat.  Let it cook for a few minutes then add vanilla pour over cake while still warm.  Cool and serve.  Die in heaven.  

GF 5 star chocolate chip cookies
1 ½ cup sugar
1 ½ cup brown sugar
1 cup nucoa
1 cup coconut shortening
4 eggs
1 TBS vanilla
5 cups GF flour
1 ½ tsp salt
1 ½ tsp soda
1 tsp xantham gum
1 pkg chocolate chips
Cream the sugars and butter and shortening with a mixer until light and fluffy, then beat them some more.  Slowly add the eggs, vanilla, salt and baking soda.  Slowly add the flour and xantham gum.  Proceed to eat the cookie dough by the spoonful.  For best results refrigerate overnight before baking.  But it works right away as well.  Bake 375 for 10 min.

Cari’s Amazing pasta/potato salad!
1 cup macaroni noodles , boil and drain, rinse with cold water.
4 hard boiled eggs
2 potatoes
1 can whole olives drained
1 english cucumber, peel and half, take out seeds slice as thin as a fork tine.  Sprinkle with a good TBS of kosher salt and let sit in a bowl for a few hours to get the water out.  Drain the water.  Lay on a stack of 3 paper towels and gently squeeze out excess water. 
Peel and grate one carrot
Mix with helmans mayonnaise to desired consistency.
Enjoy with your eyes closed for best effect…. Then say yum!

Pizza Dough, not GF
3 cups flour
1 TBS yeast
1 cup warm water
1 TBS olive oil
1 TBS sugar
Mix the sugar and water and yeast and let sit until the yeast softens.  Add the flour and olive oil, using the dough hook on your mixer let it knead for a few minutes until elastic.  Then let rest for 15 min.  oil your hands and your rolling pin and roll out.  Good for breadsticks too!
GF and egg free Chocolate Cake
3 cups GF flour
2/3 cups oil.
2 cups sugar
1 tsp salt
 6 tbs cocoa
2 tsp Vanilla
2 TBS vinegar
2 cups water
½ cup applesauce or 2 eggs
2 tsp baking soda
1 tsp xantham gum
Mix everything together except the xantham gum.  When mixed well mix the xantham gum in.  Bake at 3t0 for 25-35 min in a greased pan or 2 9” rounds.


I've promised many a recipe to this family.  This is my attempt to reach all of you!

Dairy Free Pots De Crème
12 oz Semi Sweet Dairy Free Chocolate Chips
4 eggs
2 tsp vanilla
Pinch of salt
8 oz just boiling coconut milk
Put chocolate chips in blender, add eggs and vanilla and salt.  Leave for 10 minutes to warm the eggs up.  Pulse until chocolate chips are in small pieces, and it starts to emulsify.  Turn the blender on slowly add the coconut milk in a steady stream.  This will melt the chocolate chips.  Pour into 10 small tea cups, mason jars, whatever you like, about 4 oz each.  Refrigerate for 2-3 hours.  Top with dairy free whipped crème if you have any.  Enjoy!

 English Toffee

1/4 tsp. salt
1/2 tsp. vanilla
1 cup butter (I have used nucoa, it's chewier then normal, but still good!)
1 cup sugar
Milk Chocolate or Dairy Free Semi Sweet Chocolate chips

Combine in a sauce pan over medium heat.  Stir until butter and sugar are dissolved together, then bring to a rolling boil.  Cook until the mixture turns a carmel brown and reaches the crack stage (we used a candy thermometer and it was around 310 degrees).  Pour over a handful of your favorite nuts (we used peanuts) on a cookie sheet lined with cooking spray.  Spread it flat, and immediately sprinkle on a handful of milk chocolate chips.  When the chocolate chips start to melt, spread them evenly over the toffee.

More to come when I can type with two hands!!  

love ya,