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


Gluten Free Pizza Dough


A gluten-free diet doesn't mean you have to do without all your favorite foods it just means you have to cook your own food this "Gluten-Free Pizza Dough" recipe is absolutely delicious. Try it the next time you want a pizza.


Ingredients 

1½ cups All Purpose Gluten-free Flour Blend
1 tablespoon dry active yeast
½ teaspoon kosher or fine sea salt
½ teaspoon agave nectar, sugar or honey
2 tablespoons extra virgin olive oil

2/3 cup tap water (around 110 degrees is perfect)

Directions



    1. Pour 2/3 cup warm water into small bowl; stir in yeast. 
    1. Let stand until yeast dissolves, about 5 minutes.
    1. Brush large bowl lightly with olive oil. 
    1. Mix 1 1/2 cups flour, sugar, and salt in processor. 
    1. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. 
    1. Transfer to lightly floured surface. 
    1. Knead the dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. 
    1. Transfer to prepared bowl; turn dough in bowl to coat with oil. 
    1. Cover bowl with a dish towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour. 
    1. Hit down dough. 
    1. Rolling out the dough according to recipe instructions. 
    1. Start in center of dough, working outward toward edges but not rolling over them.


Gluten Free Amish White Bread


 There's nothing in the world like "Gram's Gluten-Free Amish White Bread" recipe absolutely mouth watering delicious. As a matter of fact, once the aroma from the bread cooking escapes your kitchen a line will quickly develop for a slice.


Ingredients

2 cups warm water (110O F or 45O C)
2/3 cup white sugar
1 ½ Tablespoons active dry yeast
1 ½ Teaspoon Sea Salt
¼ Cup vegetable oil
6 Cups +/- Gluten-Free all purpose flour

Directions

In a large bowl dissolve, the sugar in the warm water.

Add the yeast and stir until it has dissolved.

Allow to proof until yeast resembles a creamy foam; about 10-15 minutes.

Mix in the sea salt.

Begin adding one cup of the flour at a time to the yeast mixture.

If you’re not using mixer knead dough on a lightly floured surface until smooth; no lumps.

Place in a well-oiled bowl and turn dough to coat the outside layer of the dough.

Cover with a damp cloth; barely damp not dripping wet.

Place in a warm draft free area and allow to rise until doubled in size; about 1 hour to 1 ½ hours.

Remove cloth and punch dough down.

Knead for a for 1 to 2 minutes.

Divide in half and shape into loaves.

Place into two well-oiled 9x5 inch loaf pans and turn dough to coat the outside layer of the dough.

Clover with damp cloth; barely damp not dripping wet.

Allow to rise 30 to 45 minutes or until the dough rises 1 inch above rim of bread pan.

Preheat over 375 degrees 8-10 minutes.

Lower temp. to 350 degrees F. for 35 minutes or until top is golden brown.

Remove pans oven and turn pans upside-down to allow for the bread to fall out of the pan.

Place bread on cooling racks for 30-45 minutes before the hungry hounds hoards hound you out of a slice of warm bread.

Serve.

Hot Damn Chili Gluten-Free


The best "Hot Damn Gluten-Free Chili" recipe on Earth. It's super easy to make and mouth watering delicious.

Ingredients 


1 ½ - 2 lbs London Broil
1 Pkg. Black Peppercorn  marinade mix
½ cup ea. Habanero peppers and chopped onion
29 oz. can chopped tomato in juice
8 oz jar of Chinese Garlic Chili sauce
1 bottle of Mr & Mrs. T’s Bold and Spicy Bloody Mary mix
1 tube Wasabi (5-6 oz.)
1 can of Kidney beans: drained
Hot sauce, Onion powder, Garlic powder, chili powder and cumin to taste (There is no such thing as too much).

Directions


4-5 days in advance make the marinade - substituting hot sauce for the vinegar - and freeze the meat in the mix.

The night (or that morning) before cook off the meat, sauté the peppers and onion in olive oil till the onions are tender.  

Combine the meat, peppers and onions; add in the tomatoes and seasonings.  

Stir and add the Chili sauce and ¼ the Bloody Mary mix and the Wasabi.  

Stir till well blended.  

Simmer for at least 45 minutes, stirring occasionally, adding more Bloody Mary mix if the sauce gets too thick.

If doing this the night before remove from heat and cool, then refrigerate overnight 

An hour before serving warm up the chili adding more Mr. & Mrs. T’s if needed and the beans.  

Heat at least one hour over low heat stirring every five minutes.