2 3/4 c. powdered sugar
5 T. cocoa powder
6 T. butter, softened
5 T. coffee creamer
1 t. vanilla
Sift sugar and cocoa together, set aside
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with creamer. Blend in vanilla. Beat until light and fluffy. Add more creamer or sugar to adjust consistency if needed.
adapted from: Allrecipes
Monday, April 15, 2013
Thursday, April 4, 2013
Gluten Free Waffles
1/4 cup melted refined coconut oil or canola oil, plus more for oiling the waffle iron (or use gluten-free, vegan nonstick spray)
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 cup brown rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon xanthan gum
2 1/2 cups rice milk
3 tablespoons agave nectar
1 tablespoon vanilla extract
Agave Maple Syrup (page 38)
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 cup brown rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon xanthan gum
2 1/2 cups rice milk
3 tablespoons agave nectar
1 tablespoon vanilla extract
Agave Maple Syrup (page 38)
For Chocolate-Chip Waffles
1 cup vegan gluten-free chocolate chips
1/2 cup vegan powdered sugar, for dusting
Preheat a waffle maker according to the manufacturer’s instructions. Brush the iron with oil, or spray with gluten-free, vegan nonstick spray.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and xanthan gum. Add the rice milk, 1/4 cup coconut oil, agave nectar, and vanilla (and chocolate chips, if desired) and stir with a rubber spatula until combined.
Pour 1/3 to 1/2 cup of batter onto the waffle griddle and bake to desired doneness (or according to the manufacturer’s instructions). Remove the waffle from the griddle and serve with the Agave Maple Syrup (and with a dusting of powdered sugar for chocolate-chip waffles). Repeat with the remaining batter.
from: Epicurious
1 cup vegan gluten-free chocolate chips
1/2 cup vegan powdered sugar, for dusting
Preheat a waffle maker according to the manufacturer’s instructions. Brush the iron with oil, or spray with gluten-free, vegan nonstick spray.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and xanthan gum. Add the rice milk, 1/4 cup coconut oil, agave nectar, and vanilla (and chocolate chips, if desired) and stir with a rubber spatula until combined.
Pour 1/3 to 1/2 cup of batter onto the waffle griddle and bake to desired doneness (or according to the manufacturer’s instructions). Remove the waffle from the griddle and serve with the Agave Maple Syrup (and with a dusting of powdered sugar for chocolate-chip waffles). Repeat with the remaining batter.
from: Epicurious
Monday, March 18, 2013
Dutch Oven Potatoes
Potatoes, peeled & sliced
1 big can creamy chicken mushroom soup
1 c. sour cream
Precooked bacon
Green onions, sliced
Salt & pepper
1 can Sprite
Put all ingredients in dutch oven, cook at 350* till tender. When done, sprinkle with grated cheese & let melt.
from: Preston family favorites
1 big can creamy chicken mushroom soup
1 c. sour cream
Precooked bacon
Green onions, sliced
Salt & pepper
1 can Sprite
Put all ingredients in dutch oven, cook at 350* till tender. When done, sprinkle with grated cheese & let melt.
from: Preston family favorites
Dutch Oven Cobbler
1 white/yellow cake mix
1 cube butter, chopped
2 cans pie filling or peaches (drain about 1/2 liquid from peaches)
Sprite
Brown sugar
Dump fruit & cake mix in dutch oven, dot with butter cubes, pour Sprite over, top with brown sugar. Cook at 350* (2 less coals on bottom) for 30 mins, check, cook for another 30 mins.
from: Preston family favorites
1 cube butter, chopped
2 cans pie filling or peaches (drain about 1/2 liquid from peaches)
Sprite
Brown sugar
Dump fruit & cake mix in dutch oven, dot with butter cubes, pour Sprite over, top with brown sugar. Cook at 350* (2 less coals on bottom) for 30 mins, check, cook for another 30 mins.
from: Preston family favorites
The Mothership Tomato Salad
2 1/4 pounds mixed ripe tomatoes, different shapes and colors
Sea salt and freshly ground black pepper
A good pinch dried oregano
Red wine or balsamic vinegar
Extra-virgin olive oil
1 clove garlic, peeled and grated
1 fresh red chile, seeded and chopped
Sea salt and freshly ground black pepper
A good pinch dried oregano
Red wine or balsamic vinegar
Extra-virgin olive oil
1 clove garlic, peeled and grated
1 fresh red chile, seeded and chopped
Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
from: Jamie Oliver
Saturday, March 9, 2013
Oatmeal Pancake Mix
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.
from: Mel's Kitchen Cafe
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.
from: Mel's Kitchen Cafe
Luscious Slush Punch
2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored Jell-O® mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage
Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.
from: Allrecipes
Subscribe to:
Posts (Atom)