This is a recipe that I made over Christmas weekend. It was a big hit! :) I made it in mini bread loaves, but the recipe is for muffins. I think that it is delicious either way! Mindi
Peach Gingerbread
2 cups All Purpose Flour
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon of salt
½ teaspoon of ground cinnamon
¼ teaspoon ground cloves
½ cup of sugar
½ cup of applesauce
¼ cup of apple juice
¼ cup of Molasses
1 egg
2 tablespoons vegetable oil
1 can of peaches in juice, drained and chopped
1. Preheat oven to 400 degrees F. Line cupcake pan with liners.
2. In large bowl, combine flour, baking powder, ginger, salt and spices.
3. In small bowl, combine sugar, apple sauce, apple juice, molasses, egg and oil.
4. Stir in apple sauce mixture into flour mixture until moistened. Fold in peaches.
5. Spoon into muffin cups.
6. Bake 20 minutes.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Wednesday, January 6, 2010
Wednesday, December 2, 2009
Gluten Free Butternut Squash Pie
This was my favorite recipe from our Thanksgiving. You can buy a regular pie crust (or buy a gluten free one if you would like) to save on time and patience. I love Butternut Squash, so I enjoyed having a new way to share it. I also made this same recipe with fresh pumpkin for a pumpkin pie. Both were wonderful. Nobody would have know the crust was gluten free, if I hadn't have told them. :) Mindi
(Bryan found this on npr.org about a Gluten Free Thanksgiving. Very good recipes.)
Gluten-Free Butternut Squash Pie
What's Thanksgiving without pie? This gluten-free version is every bit as delectable as those containing wheat flour, with a flaky crust and a creamy, spicy filling. Butternut squash pie is a fun departure from traditional pumpkin, but for purists, check the variations for the good old standard. This version has a bit of a kick and goes amazingly well with cold whipped cream on top.
Gluten-Free Butternut Squash Pie
Enlarge Stephanie Stiavetti for NPR
Gluten-Free Butternut Squash Pie
Stephanie Stiavetti for NPR
Makes 8 servings
Crust
1 cup Gluten-Free Flour Mix (recipe below)
5 teaspoons sweet rice flour
2 teaspoons sugar
1/2 teaspoon xanthan gum
Pinch of salt
6 tablespoons cold salted butter
1 large egg
1 teaspoon orange juice
Prepare a 9-inch pie pan by greasing it with butter or nonstick baking spray and generously coating it with Gluten-Free Flour Mix (recipe below).
Mix flours, sugar, xanthan gum and salt in a bowl. Using a pastry cutter or fork, cut cold butter into dry ingredients until it becomes crumbly and resembles small peas. Add egg and orange juice, and mix with a fork until the dough combines. Form into a ball and place in the refrigerator, covered with wax paper, for 10 minutes.
Lay down a sheet of wax paper and place the ball of dough in the middle. Lay another piece of wax paper over the top and press down gently with your hands to flatten the ball. Roll the dough with a rolling pin until it is about 1/4-inch thick, making sure to keep an even thickness and fill in any cracks with dough from the edges.
Remove the top sheet of wax paper and place the dough in the pan, then peel off the remaining sheet of wax paper and gently press the dough into the pan. Take care not to puncture the dough with your fingers or fingernails. Crimp the edges and prick a few holes in the bottom of the dough with a fork. Cover pie pan loosely with wax paper and place in freezer for 15 minutes.
While the dough is freezing, place rack in the middle of the oven and preheat oven to 350 degrees.
Remove pie pan from freezer and line crust with aluminum foil, making sure to seal the edges so they don't burn. Bake for 10 minutes, then remove foil and bake for another 10 minutes, or until crust is a pale brown. Remove from oven and set aside.
Filling
2 pounds butternut squash
3/4 cup low-fat milk
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
5 tablespoons sugar
1 tablespoon butter, melted
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 large eggs
Squash
Preheat to 425 degrees.
Cut squash in half lengthwise and scoop out seeds with a spoon. Lay squash facedown on a jelly-roll pan and pour 1/2 cup of water into the pan. Roast in oven for 1 hour, checking occasionally to make sure there is still water in the pan. Squash is done when a fork easily penetrates the flesh. Remove squash from oven, allow to cool and scoop flesh out with a spoon. You need 1 1/2 cups of mashed squash for the filling.
Assembly
Make a shield for the edge of the pie crust by cutting 3-inch-thick strips of foil and folding them over the edges of your crust to protect them from burning. The foil should not dip down into the basin of the pan. Make sure it just covers the crimped parts around the rim of the pie pan.
To make the filling, combine all ingredients in a blender or food processor. Blend on high for 1 minute, or until ingredients are liquefied. Pour filling into pie crust and carefully place on the center rack of the oven. Bake for 45 minutes, or until a toothpick inserted in the pie comes out clean.
Place pie on wire rack until completely cooled. Slice and serve with whipped cream, which is nice with a little cayenne pepper.
Variation: For standard pumpkin pie, replace the butternut squash with 1 1/2 cups of fresh, unseasoned pumpkin puree. If you are roasting your own pumpkin, cut open the top, scoop out the seeds and split the body into four pieces. Roast according to directions above.
Gluten-Free Flour Mix
This flour mixture is light while remaining sturdy, and acts as a great alternative to wheat flours. Make up a big batch and keep it in your pantry for when you need gluten-free flour.
Makes 3 cups
2 cups finely ground brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour
Mix flours in a large bowl. Sift and store in an airtight container in the freezer.
(Bryan found this on npr.org about a Gluten Free Thanksgiving. Very good recipes.)
Gluten-Free Butternut Squash Pie
What's Thanksgiving without pie? This gluten-free version is every bit as delectable as those containing wheat flour, with a flaky crust and a creamy, spicy filling. Butternut squash pie is a fun departure from traditional pumpkin, but for purists, check the variations for the good old standard. This version has a bit of a kick and goes amazingly well with cold whipped cream on top.
Gluten-Free Butternut Squash Pie
Enlarge Stephanie Stiavetti for NPR
Gluten-Free Butternut Squash Pie
Stephanie Stiavetti for NPR
Makes 8 servings
Crust
1 cup Gluten-Free Flour Mix (recipe below)
5 teaspoons sweet rice flour
2 teaspoons sugar
1/2 teaspoon xanthan gum
Pinch of salt
6 tablespoons cold salted butter
1 large egg
1 teaspoon orange juice
Prepare a 9-inch pie pan by greasing it with butter or nonstick baking spray and generously coating it with Gluten-Free Flour Mix (recipe below).
Mix flours, sugar, xanthan gum and salt in a bowl. Using a pastry cutter or fork, cut cold butter into dry ingredients until it becomes crumbly and resembles small peas. Add egg and orange juice, and mix with a fork until the dough combines. Form into a ball and place in the refrigerator, covered with wax paper, for 10 minutes.
Lay down a sheet of wax paper and place the ball of dough in the middle. Lay another piece of wax paper over the top and press down gently with your hands to flatten the ball. Roll the dough with a rolling pin until it is about 1/4-inch thick, making sure to keep an even thickness and fill in any cracks with dough from the edges.
Remove the top sheet of wax paper and place the dough in the pan, then peel off the remaining sheet of wax paper and gently press the dough into the pan. Take care not to puncture the dough with your fingers or fingernails. Crimp the edges and prick a few holes in the bottom of the dough with a fork. Cover pie pan loosely with wax paper and place in freezer for 15 minutes.
While the dough is freezing, place rack in the middle of the oven and preheat oven to 350 degrees.
Remove pie pan from freezer and line crust with aluminum foil, making sure to seal the edges so they don't burn. Bake for 10 minutes, then remove foil and bake for another 10 minutes, or until crust is a pale brown. Remove from oven and set aside.
Filling
2 pounds butternut squash
3/4 cup low-fat milk
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
5 tablespoons sugar
1 tablespoon butter, melted
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 large eggs
Squash
Preheat to 425 degrees.
Cut squash in half lengthwise and scoop out seeds with a spoon. Lay squash facedown on a jelly-roll pan and pour 1/2 cup of water into the pan. Roast in oven for 1 hour, checking occasionally to make sure there is still water in the pan. Squash is done when a fork easily penetrates the flesh. Remove squash from oven, allow to cool and scoop flesh out with a spoon. You need 1 1/2 cups of mashed squash for the filling.
Assembly
Make a shield for the edge of the pie crust by cutting 3-inch-thick strips of foil and folding them over the edges of your crust to protect them from burning. The foil should not dip down into the basin of the pan. Make sure it just covers the crimped parts around the rim of the pie pan.
To make the filling, combine all ingredients in a blender or food processor. Blend on high for 1 minute, or until ingredients are liquefied. Pour filling into pie crust and carefully place on the center rack of the oven. Bake for 45 minutes, or until a toothpick inserted in the pie comes out clean.
Place pie on wire rack until completely cooled. Slice and serve with whipped cream, which is nice with a little cayenne pepper.
Variation: For standard pumpkin pie, replace the butternut squash with 1 1/2 cups of fresh, unseasoned pumpkin puree. If you are roasting your own pumpkin, cut open the top, scoop out the seeds and split the body into four pieces. Roast according to directions above.
Gluten-Free Flour Mix
This flour mixture is light while remaining sturdy, and acts as a great alternative to wheat flours. Make up a big batch and keep it in your pantry for when you need gluten-free flour.
Makes 3 cups
2 cups finely ground brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour
Mix flours in a large bowl. Sift and store in an airtight container in the freezer.
Gluten Free Corn Bread
Cornbread
Adapted from a recipe by Patsy Watkins via Crescent Dragonwagon
1 cup stone-ground yellow cornmeal
¾ cup sweet rice flour
¼ cup corn starch
½ tsp. Xanthan gum
1 Tbsp. gluten-free baking powder
2 Tbsp. sugar
½ tsp. salt
¼ tsp. baking soda
1 ½ c. buttermilk (or almond milk soured with ¼ tsp. apple cider vinegar)
1 egg, beaten
¼ cup canola oil
¾ cup frozen corn kernels, thawed
¾ cup grated cheese
2 Tbsp. butter or canola margarine
Preheat the oven to 375 degrees. Put the butter or margarine in a 9” X 9” cast-iron skillet or baking pan and place it in the oven until the butter is melted.
In a large bowl, sift together the flour, cornstarch, Xanthan gum, baking powder, sugar and salt. Add the cornmeal and mix well. Add the grated cheese and mix until the cheese is coated with the dry ingredients.
In another bowl, mix the buttermilk and baking soda. Add the beaten egg and the canola oil and mix thoroughly.
Make a well in the center of the dry ingredients and pour the liquid mix into it. Mix the liquid ingredients with the dry with as few strokes as possible. Pour the batter into the hot pan and bake for 25 minutes.
Cool for about 20 minutes before cutting.
Serves 6 – 8
Adapted from a recipe by Patsy Watkins via Crescent Dragonwagon
1 cup stone-ground yellow cornmeal
¾ cup sweet rice flour
¼ cup corn starch
½ tsp. Xanthan gum
1 Tbsp. gluten-free baking powder
2 Tbsp. sugar
½ tsp. salt
¼ tsp. baking soda
1 ½ c. buttermilk (or almond milk soured with ¼ tsp. apple cider vinegar)
1 egg, beaten
¼ cup canola oil
¾ cup frozen corn kernels, thawed
¾ cup grated cheese
2 Tbsp. butter or canola margarine
Preheat the oven to 375 degrees. Put the butter or margarine in a 9” X 9” cast-iron skillet or baking pan and place it in the oven until the butter is melted.
In a large bowl, sift together the flour, cornstarch, Xanthan gum, baking powder, sugar and salt. Add the cornmeal and mix well. Add the grated cheese and mix until the cheese is coated with the dry ingredients.
In another bowl, mix the buttermilk and baking soda. Add the beaten egg and the canola oil and mix thoroughly.
Make a well in the center of the dry ingredients and pour the liquid mix into it. Mix the liquid ingredients with the dry with as few strokes as possible. Pour the batter into the hot pan and bake for 25 minutes.
Cool for about 20 minutes before cutting.
Serves 6 – 8
Wild Rice Stuffing (Gluten Free)
Bryan's dad has been trying to cut gluten out of his diet, so I contacted a lady who lives in this area to help me out with some gluten free recipes. They were delicious! Hope you enjoy. Mindi
Wild Rice Stuffing
It’s best to prepare this the night before you will use it.
1 large onion
4 carrots
4 stalks celery
2 cups wild rice
3 Tbsp. olive oil
7 cups chicken stock, or half stock and half water
3 cloves garlic
2 Tbsp. dried parsley leaves
2 Tbsp. fresh rosemary leaves
Salt and pepper to taste
Chop the onion, carrots and celery. Heat the olive oil in a stock pot or saucepan large enough to hold 2 quarts. Sauté the onion, carrots and celery in the oil until the onion is translucent. Wash the wild rice and add it to the onion mixture. Sauté for 5 minutes more.
Heat the chicken stock in a saucepan until it is boiling. Add it to the rice and onion mixture. Cover and allow the rice to cook for 40 to 50 minutes. It should still be a bit chewy, not soft.
Slice the garlic cloves. Add the garlic, parsley and rosemary to the rice mixture. Add salt and pepper.
Place the stuffing in the bird so that the stuffing takes up about ¾ of the cavity. Also stuff the crop area. Close the bird according to your preference (i.e., sew it shut or use skewers) and bake it according to the directions for a stuffed bird, usually around 25 minutes to the pound.
Other things that can be added are: wild mushrooms, dried cranberries, pecans, sage, thyme, chunks of sweet potato, etc.
Makes 8 cups
Wild Rice Stuffing
It’s best to prepare this the night before you will use it.
1 large onion
4 carrots
4 stalks celery
2 cups wild rice
3 Tbsp. olive oil
7 cups chicken stock, or half stock and half water
3 cloves garlic
2 Tbsp. dried parsley leaves
2 Tbsp. fresh rosemary leaves
Salt and pepper to taste
Chop the onion, carrots and celery. Heat the olive oil in a stock pot or saucepan large enough to hold 2 quarts. Sauté the onion, carrots and celery in the oil until the onion is translucent. Wash the wild rice and add it to the onion mixture. Sauté for 5 minutes more.
Heat the chicken stock in a saucepan until it is boiling. Add it to the rice and onion mixture. Cover and allow the rice to cook for 40 to 50 minutes. It should still be a bit chewy, not soft.
Slice the garlic cloves. Add the garlic, parsley and rosemary to the rice mixture. Add salt and pepper.
Place the stuffing in the bird so that the stuffing takes up about ¾ of the cavity. Also stuff the crop area. Close the bird according to your preference (i.e., sew it shut or use skewers) and bake it according to the directions for a stuffed bird, usually around 25 minutes to the pound.
Other things that can be added are: wild mushrooms, dried cranberries, pecans, sage, thyme, chunks of sweet potato, etc.
Makes 8 cups
Tuesday, November 10, 2009
Swedish Almond Cake
Yeah, I know. I always make this one. It's my standby favorite because its so easy to make and I usually have all the ingredients. I usually double this one. I also recommend using a glass baking dish...
Swedish Almond Cake
1 cube butter, melted
3/4 C sugar
3/4 C flour
2 eggs, beaten
1-2 tsp almond extract
Cream together the butter and sugar. Add the eggs until mixed in and then the flour. Add the extract last. Pour into a buttered pie pan (if you double this, use a 9 x 13 inch pan). Bake at 350 degrees for about 25-30 minutes, until the edges are golden and it passes the toothpick test. Sprinkle with powdered sugar while it is still hot. Enjoy!!!
Swedish Almond Cake
1 cube butter, melted
3/4 C sugar
3/4 C flour
2 eggs, beaten
1-2 tsp almond extract
Cream together the butter and sugar. Add the eggs until mixed in and then the flour. Add the extract last. Pour into a buttered pie pan (if you double this, use a 9 x 13 inch pan). Bake at 350 degrees for about 25-30 minutes, until the edges are golden and it passes the toothpick test. Sprinkle with powdered sugar while it is still hot. Enjoy!!!
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