Showing posts with label Gluten-Free. Show all posts
Showing posts with label Gluten-Free. Show all posts

Wednesday, October 11, 2017

Delicious Gluten-Free Strawberry Ice Cream


My family loves this delicious "Gluten-Free Strawberry Ice Cream". You'll need an ice cream machine for this recipe.

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Ingredients


4 large egg's yokes
1 cup heavy cream
1 cup whole milk
2/3 cup sugar
1 cup finely chopped fresh ripe strawberries

Directions

Change your beater to whisk on your mixer.

Place in the mixing bowl the egg yokes and sugar.

Whisk until light and fluffy; like whip cream.

In a small pot add milk, heavy cream and strawberries. Fresh fruit is always best but you can use frozen.

Constantly whisking bring to just before it starts to boil but you see steam releasing from the mixture.

Turn off heat.

While constantly whisking add one ladle of egg and sugar mixture slowly until you have added all of the mixture into the milk.

Return to high heat constantly whisking and cook for 5 minutes.

Remove from heat and place in fridge for 1 hour or until the mixture has cooled.

Pour the mixture into the ice cream machine and turn on. Usually takes about 45 minutes for the machine to make the ice cream.

Put ice cream in an airtight container and set in the freezer for at least 30 minutes to  1 hour.

Serve.



Mom's Delicious Banana Creme Pie Ice Cream


My family loves this delicious "Banana Creme Pie Ice Cream". You'll need an ice cream machine for this recipe.

Ingredients:

4 large egg's yokes
1 cup heavy cream
1 cup whole milk
2/3 cup sugar
2 large ripe bananas; mashed
1 Teaspoon banana extract
1/4 cup pre-cooked broken pieces of pie crust

Directions:

Change your beater to whisk on your mixer.

Place in the mixing bowl the egg yokes and sugar.

Whisk until light and fluffy; like whip cream.

In a small pot add milk, heavy cream, extract and mashed banana.

Constantly whisking bring to just before it starts to boil but you see steam releasing from the mixture.

Turn off heat.

While constantly whisking add one ladle of egg and sugar mixture slowly until you have added all of the mixture into the milk.

Return to high heat constantly whisking and cook for 5 minutes.

Remove from heat and place in fridge for 1 hour or until the mixture has cooled.

Pour the mixture into the ice cream machine and turn on. Usually takes about 45 minutes for the machine to make the ice cream.

Add pie crust turn ice cream machine on run just long enough to blend in chunks of pie crust about 45 to 55 seconds.

Put ice cream in an airtight container and set in the freezer for at least 30 minutes to  1 hour.

Serve.

Mom's Delicious Strawberry Ice Cream

My family loves this delicious "Strawberry Ice Cream". You'll need an ice cream machine for this recipe.

Ingredients:

4 large egg's yokes
1 cup heavy cream
1 cup whole milk
2/3 cup sugar
1 cup finely chopped fresh ripe strawberries

Directions:

Change your beater to whisk on your mixer.

Place in the mixing bowl the egg yokes and sugar.

Whisk until light and fluffy; like whip cream.

In a small pot add milk, heavy cream and strawberries. Fresh fruit is always best but you can use frozen.

Constantly whisking bring to just before it starts to boil but you see steam releasing from the mixture.

Turn off heat.

While constantly whisking add one ladle of egg and sugar mixture slowly until you have added all of the mixture into the milk.

Return to high heat constantly whisking and cook for 5 minutes.

Remove from heat and place in fridge for 1 hour or until the mixture has cooled.

Pour the mixture into the ice cream machine and turn on. Usually takes about 45 minutes for the machine to make the ice cream.

Put ice cream in an airtight container and set in the freezer for at least 30 minutes to  1 hour.

Serve.

Wednesday, October 4, 2017

Aunties Gluten-Free Pineapple Creme Pie

Gluten-Free Pineapple Creme Pie

I have won high praise from this "Aunties Gluten-Free Pineapple Creme Pie" from seasoned pie bakers!  It has the rich delicious creamy pineapple flavor that is sure become one of your favorite pies.  ~ Amber S.  


Ingredients

1 cup Powdered Sugar
¼ cup Cornstarch
1 ½ cup cold water
3 egg yolks
1 Tablespoon butter
1 small can crushed pineapple
½ teaspoon pineapple, rum, or vanilla extract

Directions

Preheat oven to 350̊, and bake pie crust until golden.
Combine powdered sugar and cornstarch with cold water in a medium sized heavy sauce-pot.
Stir in egg yolks.
Bring to boil over medium heat until thickened to the consistency of very thick pudding.
Remove from heat and stir in drained crushed pineapple.
Pour into baked pie shell and let cool before adding topping if using

Aunties Amazing Gluten-Free Coconut Creme Pie

Gluten-Free Coconut Creme Pie


I have won high praise from this "Amazing Gluten-Free Coconut Creme Pie" from seasoned pie bakers!  It has the deep nutty flavor of toasted coconut in the filling and is not as chewy as most coconut pies.  ~ Amber S. 


Ingredients

1 deep dish or 2 reg prebaked pie crust Gluten-Free  Double Pie Crust 
¾ cup flaked coconut
1 15 oz can coconut creme (not coconut milk) Can be found in the section with the
margarita mix
2 egg yolks, beaten
½ cup milk
¼ cup cornstarch
¼ Teaspoon sea salt

Directions

Toast coconut flakes on cookie sheet at 350̊ until golden, but not brown.
Watch carefully, time depends on the oven.
Mix cornstarch with cold milk.
Add beaten egg yolk, and mix well.
In heavy large saucepan, combine all ingredient except toasted coconut flakes.
Simmer over medium heat until thick.  
Stir constantly using a wooden spoon or heat proof rubber spatula.
Pour into baked pie crust(s) and allow to cool before topping if using mock merengue.
Choose Preferred Topping  
Traditional Meringue
Toasted Coconut – spread over meringue, mock meringue, or alone


Aunties Mock Meringue Topping

Meringue Topping

This "Auntie's Mock Meringue Topping" recipe is a creation born out of the dislike of traditional meringue!  I love making pies; however, I have always disliked the texture and taste of meringue.  This recipe produces the same peaked look as meringue, and tastes delicious! ~ Amber S.


Ingredients

1 pkg Cream cheese, softened but still cool
½ to 1  tsp vanilla to taste ( may substitute other flavoring )
½ c powdered sugar

1 tub cool whip

Directions

Whip cream cheese, vanilla, and sugar with mixer until smooth and fluffy.
Fold cool whip into cream cheese mixture gently.  

Use to top pies instead of traditional meringue.


Gluten-Free Double Pie Crust


The Perfect Gluten-Free Pastry for Extra Large Double Pie Crust 


Ingredients

2 ¾ cup Gluten-Free all purpose flour
1 Teaspoon sea salt
1 cup butter flavored shortening
8 – 9 Tablespoons ice cold water

Directions


Sift together flour and salt.
Cut in shortening with pastry cutter or butter knives.
Add water 1 tbsp at a time to carefully form a ball.
Divide ball in two.
Chill in refrigerator for 1 hour

Roll on floured surface or between sheets of wax paper to desired diameter.


Gluten-Free Spicy & Sweet Squash Chips

Squash Chips

This "Gluten-Free Spicy & Sweet Squash Chips" recipe was given to me by Granny Mildred Anderson is delicious. They always grow tons of squash every year and this recipe is a great way to use it! 


Ingredients

2 large yellow squash; sliced thinly
2 Teaspoons salt
1 Teaspoon cumin powder
1 Teaspoon paprika powder
1 Teaspoon coarsely ground black pepper
½  to 1 Teaspoon ground cayenne pepper
¼ C melted butter
1 cups unsalted nuts; finely chopped
2 cup Parmesan cheese; finely shredded

For Sweet Only

1 cup sugar
Substitute ½ tsp nutmeg for ground black pepper
Substitute ¼ tsp cloves for cayenne pepper
Leave out cumin & Parmesan

Directions

Preheat oven to 325̊.

Grease 2 foil lined cookie sheet.

Combine dry ingredients in small bowl.

Mix dry ingredients into melted butter.

Stir in nuts and toss until entirely covered.
Divide between baking sheets and spread evenly.
Bake 25-27 min, stirring every 10 min.
Cool on wax paper, and store in airtight container.

Gluten-Free Italian Meatball Soup

Italian Wedding Soup

Also known as a "Italian Wedding Soup". In a crock pot this recipe produces a flavorful, firm meatballs in a delicious soup that works great for those bone chilling days. Great for lunch or dinner. Is served with fresh Italian bread and topped with grated Parmesan cheese.  

Ingredients

1 lb. lean mini sized meatballs (beef, turkey, or chicken)
4 quarts low or no salt chicken broth
2 medium carrots, chopped
1 large stalk of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 bay leaves
1/2 teaspoon oregano, dried
Black pepper to taste
1 teaspoon lemon juice
10 oz. package frozen spinach, thawed
8 oz. Gluten-Free orzo, uncooked, or other tiny Gluten-Free pasta

Directions

Put the broth in the slow cooker to get hot while chopping the vegetables.

Add the carrots, celery, onion, garlic, seasonings and lemon juice.

Add the browned meatballs.

Then turn down the heat and cook until the carrots are very tender.

Squeeze the thawed spinach gently to remove excess liquid, and add with the pasta 20 minutes before serving.

Serve it with fresh Italian bread and grated Parmesan cheese on top


Gluten-Free Caribbean Stew

Caribbean Sweet Potato & Bean Stew

This "Gluten-Free Caribbean Sweet Potato & Bean Stew" is a vitamin packed stew that combines sweet and spicy flavors for an extraordinary taste.  

Ingredients
2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Sea Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional

Directions
Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.
Cover; cook on low for 5 to 6 hours or until vegetables are tender.
Meanwhile, preheat oven to 350°F. 

Spread almonds in single layer on baking sheet. 

Bake 8 to 10 minutes or until golden brown, stirring frequently.
Season to taste with sea salt and pepper. 

Sprinkle with almonds. 

Serve with hot pepper sauce, if desired.

Tuesday, October 3, 2017

Gluten-Free Hawaiian Dinner Rolls


Even the beginner cook can make these delicious home-made "Gluten-Free Hawaiian Dinner Rolls". They must chill 2 hours. Or you can make them up 3 days in advance.  


Ingredients

2 cups coconut milk (110 degrees F)
½ packages yeast
½ cup butter, melted; or 1 stick unsalted
1 teaspoon sea salt
6 ¼ cups Gluten-Free all purpose flour
½ cup white sugar
1 Teaspoon vanilla
3 large eggs

Directions

Combine coconut milk (110 degrees F) and yeast in large bowl; let stand for 5 minutes.

With wooden spoon, stir in butter, sugar, eggs and salt.


Add flour, 1 cup at a time and beat in as much as you can.

Cover and refrigerate for at least 2 hours, or up to 3 days.

Punch dough down and divide into 24 balls for dinner rolls or 3 equal parts for bread loafs.

Place in a oiled 9 x 5 inch baking pan, 5 rows 3 across or in loaf pans.

Cover and set in a warm spot until they double in size.

Bake at 350 degrees fot 25 to 30 minutes oe golden brown.

Brush tops with melted butter.

Serve warm

Saturday, September 30, 2017

Gluten-Free Oatmeal Honey Bread

Oatmeal Honey Bread

This "Gluten-Free Oatmeal Honey Bread" recipe is easy to make and delicious. A bread for the Gods.

Ingredients 

1 cup Quick-cooking oats; not instant

2 cups Hot Milk

2 ½ Teaspoons Active Dry Yeast (I use loose yeast & this is about 1/4 teaspoon more than a package it makes the bread lighter.) 

½ cup water½ cup + 1 Tablespoon Honey

2 Teaspoons Sea Salt

¼ Teaspoon Ground Ginger

4 ½ cups (+ OR -) Gluten-Free Flour


Directions

Put oats in large bowl and cover with milk.  Stir and let stand until lukewarm.  

Sprinkle or crumble yeast into water.  

Use very warm water (1050F to 1150F.) for dry yeast; use lukewarm (800F to 900F for compressed.  

Let stand a few minutes; then stir until dissolved.  

Add yeast mixture, honey, salt and ginger to oat mixture.  

Stir in 4 ½ cups flour.  

Dough will be “sticky” not firm.  

Cover and let rise in warm place until double in bulk, about 1 to 1 ½ hour.  

Knead down on lightly floured surface and divide in half, put into 2 greased (I found that buttery Pam works best) loaf pans (9 x 5 x 3 inches).  

Let rise until double or nearly so, about 45 to 60 minutes.  

Bake in preheated oven at 3500 for 45 to 50 minutes.  

Bread keeps well for about 5 days if kept in airtight container. 






Gluten Free Donut Holes

Donut Holes

This "Gluten-Free Donut Holes" are easy make and delicious. Your children and grandchildren will love them.

Ingredients 


1 cup soy milk

1 large egg
2 cups all-purpose Gluten- Free Flour
1/2 Teaspoon Stevia
4 1/2 Teaspoons baking powder
1/2 Teaspoon sea salt
1/4 cup (1/2 stick) unsalted butter, melted

Directions


Add the vegetable oil to a large, heavy-bottomed pot. 

Attach the deep-fry thermometer to the pot and heat to 350ºF. 

Line a baking sheet with paper towels.In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, stevia, baking powder and salt. 

Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. 

Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. 

Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet. 
Allow the doughnut holes to cool slightly. 

If you want you can roll them in powdered sugar, brown sugar or cinnamon & sugar.