Friday, July 24, 2015

Gluten Free Icecream Pie (Plus a recipe for Gluten Free, Egg Free, Double Chocolate Cookies!!)

Make double-chocolate cookies:
Cream together:
1 cup margarine or softened butter
1 cup white sugar (can be substituted with baking Splenda or Sweet-n-Low)
1-1/2 cups brown sugar

Add:
1-1/2 teaspoon vanilla extract
1 teaspoon salt
1 large baking bar of semi-sweet chocolate, diced
1/2 cup baking cocoa
3 tablespoons applesauce
1 tablespoon baking powder
3 tablespoons oil

Stir in until everything is mixed together:
3 cups gluten free flour:
  2-1/8 cups white rice flour
  1/2 cup brown rice flour
  1/4 cup corn starch
  1/8 cup potato starch 

Bake at 375 degree preheated oven until they are done. Make sure that they do not burn. (Gluten free, egg free cookies are always a little extra moist when first removed from the oven, so just let them cool before dealing with them.) If there are cookie crumbles leftover, just oil the sides of the dish and press them around the sides. 
When cookies are cooled, crumble them onto a freeze-able 9 to 10 inch round or rectangular dish. Pack them down evenly until they form a crumble crust. 
For the icecream, you will need about a half to one gallon to have enough on hand.
Pack the icecream into the dish until the dish is full of icecream. Flavor of icecream can be anything that tastes good with chocolate; however, Neapolitan icecream and chocolate chunk icecream are the best. Squirt chocolate syrup in pretty pattern over the icecream. Cover well with lid that protects from freezer burn. 
When icecream is firm enough, your wonderful dessert can be served!


Saturday, July 18, 2015

Gluten Free Italian Bread/Rolls

Preheat the oven 425 degrees F.

Ingredients
2 cups water, warm (approx. 110-115 degrees)

1 to 1-1/2  tablespoons instant dry yeast (this may sound like a lot, but for gluten free bread, it requires different measurements than wheat bread does)

5 3/4 cups Gluten Free Domata Recipe Ready Flour mix or
     3-1/2 cups rice flour
     1-3/4 cups cornstarch
     1/4 cup tapioca dextrin
     1/4 cup rice extract

1 teaspoon xanthan gum

1 tablespoon baking powder

1 teaspoon salt

1/4 cup sugar

3 tablespoons pure Extra Virgin Olive Oil

2 tablespoons applesauce at room temperature

Directions 
Place the water and yeast in a large mixing bowl, and whisk together.  Mixing with one hand, add the flour, baking powder, xanthan gum and sugar to the water/yeast and combine until a dough starts to form. Drizzle the oil, salt and applesauce into the dough and stir with fingers until a smooth, firm, elastic dough is formed. If dough is too wet or too dry, add more water or flour depending on the situation. Dough needs to be moist, but not like a batter or dry crumbles.
Flip dough onto a large floured surface. Punch and knead for 5 minutes.
Transfer the dough to a large, lightly oiled bowl and brush the dough with a thin coating of olive oil. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1-2 hours or until doubled in size. 
For Bread
Remove the plastic wrap, punch down, knead 2 minutes and roll dough out until it is 2 inches thick. Roll the dough up tightly (jelly roll fashion, but much tighter), sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
Grease large baking sheet with olive oil, then place bread on it. Cover loosely with a damp towel and allow it to rise for 30 minutes more. Brush the dough with olive oil.  Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle. Brush the dough with water from a water bottle and place in the oven. Immediately close the oven and bake for 3 minutes. Open the oven door and brush the dough with olive oil and water. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.
Rolls
Remove the plastic wrap, punch down, knead 2 minutes, then pat into smooth ball.
With a sharp knife, first cut into fourths, then into smaller pieces until each piece is 4 inches in diameter.
Form each piece into balls. 
Grease round cake pans thoroughly, then place 1 roll in the middle, then surround it with rolls (7 rolls per dish). 
Cover loosely with towel and allow to rise for 30 minutes more. Brush generously with olive oil and place in preheated oven. Halfway through the baking process, brush again with olive oil. Rolls will be done when they are golden on top and no longer gooey. They will be soft inside and will need to be cooled, but they will not be gooey. Brush with butter when they are finished.



Tuesday, July 14, 2015

Hamburgers: The all-American Meal

People get together to eat them, go to a restaurant to have them fancied up for eating…
For the hamburgers you will need (for serving four people):
2 pounds lean ground beef or any ground meat
2 thin slices cheese for each sandwich
Salt, pepper, garlic powder to taste
2 onions, one chopped, the other sliced
2 sliced tomatoes
Round sliced pickles (4 for each sandwich)
8 lettuce leaves
4 large bread buns or 8 slices bread (regular or gluten free)
Ketchup, mayonnaise and mustard (for condiments)

First, you will want to split the 2 pounds of hamburger into patties, flattening them with your hands until they are flat discs.
If you would like to grill them, then you will want to mix the mentioned spices into the meat before forming it into patties.
If you are cooking it in a pan, pour 1 tablespoon oil into bottom of pan and grease it with a paper towel. This way your hamburgers do not stick. Heat your pan, then place your meat patties evenly into the pan. Sprinkle the chopped onion over the meat so that it will be flavored as it cooks.
Brown meat on both sides. Hamburgers will be done when it they are no longer red in the middle, instead mostly grey. Serve hot.
On a platter, serve the washed lettuce leaves, sliced onions and tomatoes. These will be to add to your hamburgers.
Each person will:
Spread ketchup, mayonnaise and mustard on their bread, then place the cheese, meat, pickles, tomatoes, onions and lettuce onto it, then the other piece of bread (which also has the condiments spread on it.
You may serve these, and have French fries, chips, and vegetable sticks, then ice cream for dessert.
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Sunday, July 12, 2015

Italian Ice

This recipe is fun, easy and perfect for summer! It takes only a few ingredients, and the freezer does the rest!
Here's what you'll need:
2 cups very cold water
1/2 cup white sugar (fine ground)
1-1/2 cups fruit juice [lemon, orange, strawberry, watermelon, blueberry...any kind of 100% fruit juice]
Blend all of these together in with a whisk, then pour into 6 ounce freezable containers/cups. When the liquid has become a solid, your dessert will be ready! (Takes about 4-5 hours in the freezer to completely solidify.)




Saturday, July 11, 2015

Gluten Free Apple Crisp



Preheat oven to 375 degrees.
Filling:
1-2 large cans Mussleman's Apple Pie Filling 
                     OR
5-7 apples peeled, sliced thin mixed into
3/4 cups brown sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
juice of one lemon
1 teaspoon vanilla
Stir together the sugar, cornstarch, cinnamon, cloves, nutmeg and lemon juice in a bowl, and place the peeled, sliced apple in another bowl. Sprinkle the entire sugar mixture over the apples, then thoroughly mix it in. Put into a casserole dish.

Topping:
Next, in a medium-size mixing bowl, mix together:
2 cups white rice flour
1 cup gluten free quick oats
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup butter or margarine
(Add more liquid if the topping is powdery. However, you will want to make this in the consistency of crumbles, so do not make this too wet.)

Sprinkle your topping evenly over the apples until all the topping is distributed.
Place into preheated oven and let it bake until the topping is crispy and golden brown.
Serve hot or cold with ice cream or whipped topping.



Wednesday, July 1, 2015

Gluten Free, Egg Free White (Vanilla) Cake

Preheat oven to 350 degrees.
In large bowl, mix these ingredients first:
1 cup very soft butter
1/2 cup oil
3 cups white granulated sugar

Cream ingredients together, then add (beat in with fork):
1/3 cup applesauce
1 tablespoon baking powder

After that, stir gently in with whisk:
2-1/2 cups sifted white rice flour
1/4 cup corn starch
1/4 cup potato starch
1/4 teaspoon salt
1 cup milk or coconut, almond or other milk
2 teaspoons vanilla extract

Make sure that your batter is smooth and light (not thick). Grease 2 cake pans, sprinkle into them rice flour, the pour in your batter, making sure that the batter is evenly distributed between the two pans.
Bake until they are lightly golden and the toothpick you insert comes out clean.
Use any of your favorite frostings or fillings.



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