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a productive weekend (and GF chocolate chip cookies)
So I accomplished quite a bit this weekend. Figured out how to sew with Ultrex (a Gore-tex type material), got the guest room ready for a friend (quite a feat, I assure you, as it is also my sewing room), and did a fair amount of cooking. So here it is, in order of increasing good-ness: salsa: I had a lot of tomatillos and cherry tomatoes from the garden, so I decided to make salsa. I put in about a half-dozen tomatillos, four handfuls of cherry tomatoes, a shallot, two cloves of garlic, a jalapeno, and some lime juice. It is definitely spicy, a little watery (I probably just processed it too long though), but it is okay. I think it will be really good with chicken or fish, so we’ll try that tomorrow night. Mmm. dog treats: My husband made me breakfast on Saturday, and we had some leftover bacon. I made dog treats with bacon, peanut butter, shredded carrot, honey, and a mixture of oat flour and brown rice flour. I had to make my own oat flour using GF rolled oats (seriously, make sure the oats are GF), which I put in the blender until they turned to powder. The dogs seem to love them. I found the recipe at http://tidymom.net/2011/homemade-dog-treats/ . I followed the recipe exactly, and it turned out well. bread: Sad news - my sourdough starter died. Good news - I got to make beer bread instead. I used this recipe, though I cut out the dill. I used Green beer, partly because we had it around the house and my husband won’t drink it, but also because it is a nice dark beer (even if it doesn’t taste great). It made the bread really delicious. My husband said he liked it even better than the sourdough. Because it isn’t a yeast bread, though, it didn’t rise, and so it was just a really really flat loaf. However, like I said, delicious. If you know the beer is there, you can taste it, but it just tastes good. The texture was really light and the beer makes nice holes in the bread the way yeast does in yeast bread. and the best thing this weekend: chocolate chip cookies: I didn’t even try the recipe I have in a book, because my experimentation worked out so well. I adapted an old Toll House recipe that my grandmother had altered years and years ago. I wanted to try millet flour, and I’m glad I did. I think it added a flavor that just tasted substantial, if that makes sense. One thing I have done in the past that I wish I had done here is add some cinnamon. But anyway, here is my GF chocolate chip cookie recipe:
Sep 2011Amaretto cake recipe
As promised in my prior post, here is the recipe for the gluten free amaretto cake I made last weekend. 1 box devil’s food cake mix (Betty Crocker makes a gluten free one) 1 3.9 oz pkg instant chocolate pudding 1/2 c vegetable oil 1/4 c water 3/4 c amaretto (Hiram Walker’s is gluten free) 4 whole eggs 1 egg yolk Crushed almonds to coat Bundt cake pan Preheat oven to 350F. Mix wet ingredients together in a big bowl. Add cake and pudding mixes. Sprinkle crushed almonds into greased cake pan. Pour mix into pan. Bake 1 hour. Invert onto plate and poke lots of holes into cake. (LOTS of holes) For the glaze: 3/4 c brown sugar 12 T butter 1 c amaretto Bring sugar and butter to a low boil, stir to make it creamy. Remove from heat and add amaretto. Pour glaze slowly over the cake, allowing it to seep in between pours. Let cool 1 hour before serving. I had a lot of glaze that didn’t seep in, so I cut the cake into slices, let each side sit in the glaze for about a minute, and then arranged the slices nicely on a plate… Mmm, cake soaked in amaretto.