Author: Janet Monk

Gluten Free Butter Milk Biscuits

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Butter Milk Biscuits

3/4 Cup All Purpose GF Flour with xanthan gum already added (I use Better Batter all purpose GF flour)

1/2 Tablespoon GF Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/3 Cup Sweet Pure Butter Milk

3 Large Eggs beaten

2 ½ Tablespoons softened Butter or Oil

In mixing bowl whisk together all dry ingredients. Then add butter milk, beaten eggs, and butter or oil. Mix just until smooth and all lumps are gone. Let batter set for 20-30 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup)  fill a regular greased non-stick cup cake or small muffin pan with batter. Bake for 25- 30 minutes or until biscuits are browned around the edges. I can usually get about 6 biscuits out of this recipe. Note, you can use cupcake fillers, but the paper keeps the biscuits from browning.

I usually double this recipe and freeze leftover biscuits in a zip lock bag. When ready to thaw and eat, microwave each biscuit for 20-25 seconds. I also make a variation of this recipe with sausage or ham and cheese, to make a Breakfast in a Biscuit. Go to my blog site to see this recipe in the GF Breads Section.

If you use another flour you may need to adjust the liquids. Some flours absorb liquids better than others.

Gluten Free (Garden Fresh) Jambalaya

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Gluten Free (Garden Fresh)  Jambalaya

¼ Cup GF Oil

1 Cup chopped Onion

2 Large Cloves Garlic finely chopped or minced

1 Teaspoon additive free dried Celery Flakes

1 or 2 Jalapenos deseeded and chopped (Optional)

2 Medium Sweet Bell Peppers deseeded and Chopped

2 Cups Uncooked Chicken Breasts (cut into 1 -2 inch pieces)

3-4 Fish fillets (fresh or frozen any kind, as long as it is not catfish)

1 Tablespoon additive free Paprika ( I usually make this a heaping Tblspn.)

1/2 Tablespoon additive free Seasoning Salt

2 Cups chopped GF Ham ( I use leftover ham)

2 Cups thinly sliced fresh Okra

2 Cups cored, peeled and chopped fresh Tomatoes

1 – 12oz. Package frozen, peeled, deveined, tail-off, Shrimp ( I like the extra small)

1 – 14.5 oz. Can 100% Chicken Broth

1 Cup Red Quinoa ( I like Ancient Grains, it’s already rinsed)

In very large skillet, ( mine is 15 inches) pour in oil and set heat to medium high. Add onion, garlic, celery flakes, jalapeños and bell peppers. Let this start to sizzle and move vegetables to outer edges of pan. Then add chicken to the center of the skillet to cook and brown, about 15 minutes. Stirring and turning chicken pieces occasionally. Move chicken pieces to edges of skillet and add fish fillets to center of skillet, in a single layer. Sprinkle seasoning salt and paprika over meat and vegetables. Let this cook another 5- 10 minutes or until fish and chicken are cooked through. ( note fish will break up as it cooks). Then add ham and okra, and tomatoes. Stir in and cover for about 5 minutes. Then add shrimp, chicken broth and quinoa. Turn heat up until it starts to simmer, then turn heat down to medium. Cover and cook for another 15 minutes. Be sure to stir making sure quinoa is down in the liquid. Quinoa should be cooked by now, turn heat off and serve. We like to have this with hushpuppies or cornbread.  Enjoy!

There are many variations to this dish! Some add sausage, and cayenne pepper, others may add squash. Of course the original recipe uses rice. Just add anything that makes you happy!  It’s Jambalaya!

Gluten Free Indian Tacos (no rules)

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I realize this is a regional dish, but this is such a treat, everyone needs to know what we, here in Oklahoma enjoy all the time. We grew up with these, you can find them sold everywhere. We even have Indian Taco dinners to raise money for church groups, ball teams or just about anytime we can find an excuse to have them! But now we can have them Gluten Free!

Gluten Free Indian Tacos

GF Indian Fry Bread (recipe below)

GF Chili ( make my own fresh chili)

Gluten Free Beans(  I used Bushes Black Beans)

Fresh Pico Da Gallo

Freshly Grated Cheddar Cheese ( as much as you want, there are no rules with an Indian Taco!)

After making your fry bread and chili, split open the bread and start assembling your taco. I start with chili, then beans and pico. Top with cheese or whatever you like on your taco. Remember there are no rules with Indian Tacos!

Variations: You can add GF Salsa, brown beans, onions alone or peppers alone, whatever you like on your taco!

Gluten Free Fry Bread

Please note: Different GF Flours will take more or less liquid. So add liquid slowly until you get a cookie dough consistency, while mixing. Dough will get thicker as it absorbs the liquids.

1  1/2 Cups Betty Crocker GF Rice Flour ( I usually use Tom Sawyer GF and Betty Crocker GF mixed) (This is not GF Bisquick)

1/8 Teaspoon Xanthan Gum ( if you use a GF flour with xanthan Gum already added then omit this)

1/2 Teaspoon GF Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/3 Cup GF Oil

1/3 Cup Milk

3 Eggs Beaten

In mixing bowl whisk together flour, xanthan gum, baking powder, salt, and baking soda. Then add oil, milk, and beaten eggs. Mix until smooth. Let set for 15 – 20 minutes or refrigerate overnight. When ready to fry, cover bottom of skillet with oil, or if you want to deep fry add more oil. I like to turn the heat up on high just until the oil sizzles when adding a bit of dough, then turn down to medium high. Oil your hands and dip out a ball of dough about 2-3 inches around. Pat out dough until it is about the size of the palm of your hand. Gently turn it over into the skillet. ( Be careful you can get burned easily doing this.) Fry about 1-2 (if you make them thick, then fry 3-4 minutes per side) minutes per side or until browned on both sides. Remove from skillet and drain on paper towels. Repeat until dough is gone. As soon as bread is cool enough, place in zip lock bags and refrigerate until ready to use. You can heat in microwave or toast when ready to eat. I can get about 10 -12 flat breads, unless you make them really thick then I only get 4 or 5, from this.

Cajun Squash Sauce

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 Cajun Squash SauceIMG_2241

1 Tablespoon minced Garlic

2 Teaspoons additive free Paprika

1 Teaspoon Cayenne Pepper

1/2 Teaspoon Fresh chopped Oregano Leaves

3 Cups puréed Yellow Squash

1 – 14.5 oz. can 100% Chicken Broth

1 Teaspoon Salt ( If you are watching your salt intake just use less salt )

In food processor add all ingredients except broth and salt. Blend until smooth.     ( the oregano leaves will not completely blend, but that’s fine.) Add broth and salt, blend again. (if you are going to freeze sauce, do not add salt) Pour sauce into medium sauce pan and heat to boiling. Or pour over chicken, pork or beef to bake. I like to pour it over left over grilled chicken.

Jan’s Gluten Free Zucchini Banana Bread

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Jan’s Gluten Free Zucchini Banana Bread

3  1/2 Cups Gluten Free Rice Flour ( I use Tom Sawyer/Betty Crocker GF Rice flours mixed ½ and ½ )

1 Tablespoon GF baking powder

1/4 Teaspoon Baking Soda

1  1/2 Cups Pure White granulated Sugar

3 Large Eggs beaten

1 Stick softened Salted Butter

2 Small Bananas sliced and mashed (about 3/4 cup when mashed)

3/4 Cup Peeled, finely chopped or shredded Zucchini

1 Cup chopped Pecans (optional)

Yeast Mixture

1/2 Cup room temperature Sweet Buttermilk

1/2 Cup warm water (be sure it isn’t over 110*)

1/2 Cup packed Pure Brown Sugar

2 Teaspoons Dry Active Yeast

In large mixing bowl whisk together flour, baking powder, baking soda, and white sugar.  Using mixer on high, blend together, flour mixture, beaten eggs, butter, mashed bananas, and zucchini. Cover and let set for about 15 minutes, while you prepare yeast mixture.

In glass container, add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture by the stove to keep it warm, for about 5 – 10 minutes. It will rise and start to bubble.

When ready to bake, preheat oven to 325*F. Add yeast mixture to batter and mix until completely blended don’t over mix. If using pecans, fold them in now.  Pour batter into a greased and floured (with GF flour)  5×10 inch loaf pan. If you have smaller pans make 2 loaves. Bake for 65 to 70 minutes or until bread is set in the middle and a toothpick inserted into the center comes back clean. When done remove from oven and let cool before removing from pan. Enjoy!

This recipe will make several muffins. Just bake at 325*F. for 25 – 30 minutes or until they are set in the center.

Bacon Tomatoes and Okra

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Bacon Tomatoes and OkraIMG_2224

Don’t worry,this is not slimy. When you add in the tomatoes, the acid breaks down the slime of the okra.

1/2  Pound of GF Bacon

4 Cups Sliced fresh Okra

2 medium Cloves of Garlic (chopped)

1 Small Jalapeno chopped (Optional)

2 Cups cored, peeled and chunked tomatoes ( About 3 medium tomatoes chunked into 1 to 1  ½ inch cubes)

1/2 Teaspoon Salt ( or less if you are watching your salt intake)

I medium skillet fry bacon just until crisp. Remove bacon from grease, to crumble into chunks and reserve for later. Add garlic, jalapeno and sliced okra to grease and fry on medium high heat just until okra is soft and starts to turn brown, stirring so that it cooks evenly. Reduce heat and add tomatoes and salt. Raise heat and let vegetables just come to a simmer. Remove from heat, stir in bacon and serve. Enjoy!

Note: You don’t have to peel the tomatoes. I just like mine peeled.

Gluten Free Blueberry Crisp

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Originally posted by Janet Monk on November 1, 2014

Blueberry Crisp

½ cup butter (=1 stick)

4 ounces cream cheese ( I use Philadelphia)

¼  cup cold water

2 large eggs, beaten

1 tsp. vanilla

2 cups Bob’s Red Mill 1 to 1 Gluten Free flour

1 cup sugar,(reserve ¼ cup to sprinkle on top)

2 teaspoon gluten free baking powder

1/2 teaspoon salt

½ teaspoon baking soda

1 – 12 ounce package frozen blueberries

In glass mixing bowl soften butter in microwave for about 40 seconds, add cream cheese to bowl and return to microwave for another 30 – 40 seconds. Cream together and add water, beaten eggs, and vanilla. In another bowl whisk together all dry ingredients (except ¼ cup sugar) and pour into the bowl with all of the liquids. Stirring and folding until there is no dry flour left. Cover and place in refrigerator for at least 20 minutes.

Preheat oven to 375* F.

Grease and flour a 9 to 10 inch baking dish (I like to use additive free powdered sugar for this). Remove batter from refrigerator and add frozen blueberries. Gently fold berries into batter, trying not to crush berries. Pour batter and berries into baking dish, sprinkle the ¼ cup of sugar on top and bake for 40 – 45 minutes or until crispy on top and set in the center. Let cool and serve. This is good for a dessert or for breakfast.

Please note: In my opinion this is not a bread flour. I tried it in bread, cookies and pizza dough. It is a dense flour and I still prefer Tom Sawyer G F and Betty Crocker GF. That’s just me, yall may have a better experience with it than I did.

Gluten Free Sticky Honey Buns

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Gluten Free Sticky Honey Buns

1 1/2 Cups All purpose GF Flour ( I used Betty Crocker GF and Tom Sawyer GF mixed, with xanthan gum already added)

1/2 Cup packed Dark brown Sugar

2 Teaspoons GF Baking Powder

1/2 Teaspoon Baking Soda

2 Eggs

1/2 Cup Pure Applesauce (or crushed pineapple with juice)

1/2 Cup Fat Free Greek Yogurt

1/4 Cup Pure Honey

I medium size mixing bowl, whisk together flour, sugar, baking powder, baking soda, and sugar. Then add eggs, applesauce and yogurt. Mix until well blended and smooth. Let batter rest to absorb liquids, for about 15 minutes.

Preheat oven to 325*F.

When ready to bake pour ¼ cup of batter into greased and floured mini loaf pans. Tip: Instead of GF flour, I like to dust the pan with Powdered Sugar, for these buns. ( I used the 2 ½ x 4 inch size, this is the kind that is 1 pan with 9 loaves). I also use a triggered Ice cream scoop (the ¼ cup size) to fill each loaf. Bake for 20 – 25 minutes or until loaves are set in the center and brown and pulling away from the edge. Remove from oven let cool for about 5 minutes, invert loaves onto cooling rack or parchment paper, and glaze with recipe below. These make great snacks or a quick breakfast bun!

Glaze:

1 Cup Pure additive free powdered sugar

3-4 Tablespoons water( depending on how thick you want your glaze)

In small bowl whisk together powdered sugar and 1- 2 tablespoons water then add a tablespoon at a time until glaze is smooth and you have the consistency you want. Then drizzle glaze over buns, as thick as you prefer. Enjoy!

Variation: Instead of applesauce you can use the same amount, only use crushed pineapple with the juice. I have also used pitted chopped cherries and juice.

Also instead of plain glaze, you can add cinnamon and nutmeg. Or dust with just plain powdered sugar.

NOTE: If you use Bob’s red mill, or Pillsbury GF flour, then you will need to let the liquids and flour rest a while longer, the flours that are not ground as fine, take longer to absorb liquids.

Zucchini Tex-Mex Chili Bake

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Zucchini Tex-Mex Chili Bake

1 large Zucchini Squash

2 Tablespoons GF oil

1/2 Teaspoon Salt

2 pounds lean Ground Beef

1/2 cup chopped Onion

1- 1.25 oz. package GF Taco Seasoning

2 tablespoons Chili Seasoning ( I used Williams original )

1- 15oz. can Dark Red additive free Kidney Beans (I do not drain)

2 Cups freshly grated Cheddar Cheese

Wash peel and thinly slice zucchini length wise. (I cut the zucchini in half, it makes it easier to work with)  If you have a mandolin slicer, that works great. Heat oil in large skillet, salting and lightly browning zucchini slices on both sides about 1- 2 minutes per side. In another skillet add chopped onions, ground beef, taco seasoning and chili seasoning. On medium high heat stir and separate meat into smaller pieces until meat is cooked through and no longer pink. Preheat oven to 375*F.

Starting with meat mixture in a 9×13 inch baking pan, layer meat, squash, and beans, ending with meat on top. Bake for 15- 20 minutes or until cooked through and bubbling. Top with cheese and serve.

Variations:

Add a can or small bag of corn. You may also use other types of squash.

Also you can use black beans, or brown beans instead of kidney beans.

Chocolate Bunt Cake with Chocolate Butter Cream Frosting

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Chocolate Bunt Cake with Chocolate Butter Cream Frosting

(This is a version of the Hershey’s chocolate cake recipe)

1 ¾ Cup All purpose GF Flour ( I used Better Batter GF Flour)

1 Cup Hot Water ( microwave about 1 minute)

1 Cup Milk

1 Stick Melted Butter

2 Teaspoons Vanilla

2 Large Beaten Eggs

Mix flour and all liquids in large mixing bowl, cover and let this rest for about 10 -15 minutes.

When you are ready to bake, set mixer on high and mix the rest of the ingredients.

Preheat oven to 325*

2 Cups White Sugar

¾ Cup Hershey’s Cocoa

2 Teaspoons Gluten Free Baking Powder

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

When all ingredients are blended well and there are no lumps left. Pour batter into a greased non-stick bunt pan. Bake for 40 – 45 minutes or until cake is set and pulled loose from the sides of cake pan. Remove from oven let cool for about 5 minutes and invert cake onto cake plate. Frost cake with icing below, while cake is still warm.

Chocolate Butter Cream Frosting

4 oz. Plain Philadelphia Cream Cheese, softened

1 Stick unsalted Butter Softened

2 Teaspoon Pure Vanilla

1/2 Cup Dark Brown Sugar

3 Cups Pure Powdered Sugar

1/4 Cup Pure Cocoa Powder

In food processor blend all ingredients until smooth. Frost cake while cake is still warm, so frosting will melt and run down sides of cake.  Warning this cake is so moist and rich, it can be addicting!

Gluten Free Cheddar Cheese Dill Bread

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Gluten Free Cheddar Cheese Dill Bread

Yeast Mixture:

1 1/4 Cup warm Dill Pickle Juice (not over 110*, make sure the Juice is GF)

2 Teaspoons Dry Active Yeast

In Small glass bowl, mix Yeast and juice together with plastic whisk and set aside. It should bubble and start to foam.

Dough Mixture:

3 Cups All Purpose GF Flour ( if it does not have xanthan gum already added, then add ½ teaspoon)

2 Tablespoons GF Baking Powder

1/4 Teaspoon Baking Soda

2 Tablespoons Dry Dill Seed

4 Eggs Beaten

3 Tablespoons Butter Softened

1 Cup chopped GF Dill Pickles ( makes sure pickles do not have any added MSG or gluten)

1 Cup Freshly Shredded Cheddar Cheese (additive Free)

In large mixing bowl whisk together flour, baking powder, baking soda, and dill seed. Add eggs, butter, dill pickles and cheddar cheese. Start mixer and add yeast, dill pickle juice to blend in. Mix well, just until all ingredients are blended.

Preheat oven to 325*F.

Pour dough into a greased and floured (with GF Flour) 9×4 inch loaf pan. Let dough rise in a warm place for 20 – 30 minutes. Bake for 60 – 65 minutes or until a wooden tooth pike inserted into center of loaf comes back clean. Remove from oven and loaf pan. I like to brush top and sides with butter. Let cool slightly before serving. This bread is good while still warm. Enjoy!

Trouble Shooting Tips For Gluten Free Bread

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IMG_2186 This is what my dough looks like when it is done mixing.

Trouble Shooting Tips for Gluten Free Bread

Over the years I’ve tried to keep track of all of the things I did wrong making GF bread as well as the things that worked. So here is a list of some of these tips.

If your bread sinks in the center.

  1. Possibly your dough is too wet.
  2. Baking time may not be long enough, if bread is not done in the center, that will cause it to sink.
  3. You may be putting too much oil or butter on top when you smooth out the dough.
  4. If you use a second mixing cycle in your bread machine or punch down the dough for a second rise. GF dough does not like to be disturbed after the first rise.
  5. If you are have a recipe that calls for a different GF flour than you are using. The reason for this is GF flours are so different, they do not absorb liquids at the same rate. Some absorb more liquid than others and some just don’t want to absorb liquids at all. For example Coconut flour absorbs much more liquid than rice flour. This can also be the reason your breads turn out so dry, even though it does rise.

 

Gluten Free Stuffed Tomatoes

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IMG_2169 We are getting several tomatoes from the garden now, so I’m making fresh tomato recipes. Hope yall are getting some fresh tomatoes too!

Gluten Free Stuffed Tomatoes

6-8 Medium size ripe Tomatoes

1 Pound GF sausage cooked and drained ( I used Johnsonville Gluten Free)

1 Tablespoon Freshly chopped Rosemary (if you use dried, then use half the amount)

1 Tablespoon Freshly chopped Sweet Basil Leaves

1 Teaspoon salt

1 1/2 Cups GF Bread Crumbs. ( I save the ends and cut them up for crumbs)

1 1/2 Cups additive free freshly grated Mozzarella Cheese

1 Cup additive free freshly grated Parmesan Cheese ( for topping)

Preheat oven to 375* F.

In medium skillet cook sausage into small crumbled pieces, until lightly browned, just until the pink is gone. Remove cooked meat and drain on paper towels. Wash tomatoes and slice off just the very top. After you remove the core of the tomatoes, cut up the tops into small chunks and add to medium size mixing bowl. Gently slice around the inside of the tomatoes and scoop out the ribs and seeds of the tomato, cutting this into small chunks and add to mixing bowl. Being careful not to cut all the way through to the outside of the tomatoes. (setting aside the outside of the tomato until you are ready to add stuffing.) Add herbs, salt, bread crumbs, and mozzarella to tomato chunks in the mixing bowl. Then add crumbled sausage to tomato mixture and mix thoroughly. Grease a 9×13 baking dish, scoop tomato mixture into hollowed out tomatoes and place each stuffed tomato into baking dish. Add any remaining filling around tomatoes. Bake for 20- 25 minutes or until stuffing is starting to brown and tomatoes are getting soft. Remove from oven and top with parmesan cheese. Serve while still warm. Enjoy!

Gluten Free Tomato Pasta Salad

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Gluten Free Tomato Pasta Salad

1 Teaspoon Salt

1 Tablespoon Olive Oil

5 Quarts Water

1 – 16 oz. Bag GF Pasta ( I used Sams Mill elbow macaroni, Wal-Mart Brand)

2 Large Tomatoes ( cored and chopped)

1/3 Cup Fresh Parsley leaves (chopped) (if you use dried, cut the amount in half)

3/4 Cup Freshly grated parmesan Cheese (reserve, ¼ cup for topping)

Add water and salt to large pot and bring to rolling boil. Then add olive oil and pasta. Set timer for 7 minutes. During that time pasta will come to rolling boil. When time is up remove and drain in strainer. Rinse with cold water, and place pasta in large mixing bowl. Let cool and add tomatoes, parsley  and ½ cup of cheese. Mix Dressing below, and pour over salad, lightly stirring in dressing . Top with remaining cheese, cover and refrigerate until ready to serve.

Dressing:

Juice of 1 lemon ( about ¼ Cup)

1/3 Cup GF Oil ( I used Light Olive Oil)

1/2 Tablespoon Fresh Oregano (chopped)

1 Tablespoon Fresh Sweet Basil(chopped) (if you use dried, then use half the amount)

1 Teaspoon Salt

2 Teaspoons additive free Garlic Powder

In small bowl whisk all ingredients together and pour over salad.

Please Note: Some GF pastas do not hold up overnight. If you’re not sure then make salad just before you are ready to serve.  I also do not cook Sams Mill pasta as long as the package directions state. I reduce the time by 1 minute.

Salad Variations: Add in cooked and chopped bacon, or chopped ham.

Also you may add in chopped broccoli, lettuce, or onions, but if you do you will have to double the dressing recipe.

Unrolled Cabbage Roll Casserole

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Unrolled Cabbage Roll Casserole

1 Large head of Cabbage ( or 2 small)(after chopped about 7-8 cups)

2 Teaspoons Salt ( one in cabbage one in meat mixture)

2 Tablespoons minced Garlic

1 ½ Cups Chopped Onion

1 pound Ground Beef

2 Gluten Free Sausage Brats ( I used Johnsonville GF Original flavor Brats)

1 Cup uncooked Brown Minute Rice ( or quinoa )

2 Cans GF Tomatoes and Green Chilies ( I make my own, one brand name is Rotel)

Remove large outer leaves from cabbage, wash and cut into bite size pieces, about 1 inch. Add cabbage to large pot, and cover with hot water, add salt, turn heat on high and let boil about 10 minutes or until thickest part of cabbage is fork tender, while you prepare meat. In medium skillet add garlic, chopped onion, and ground beef. Set heat to medium high. Cut and peel outer casing from sausage, and add to ground beef, pinching sausage into pieces and to cook. Season with salt stirring and turning meat, onions and garlic, breaking up large chunks, until there is no pink left in meat.

Preheat oven to 375*F.

When meat is cooked through, layer meat and other ingredients in a 9×13 inch baking pan. Start by putting half of the meat onion garlic mixture in bottom of pan, then spread rice over meat. Cover rice and meat with one can of green chilies and tomatoes. Add cooked cabbage, and the rest of the meat mixture, then top with the other can of green chilies and tomatoes. Bake for 25 – 30 minutes, or until tomatoes are starting to brown and mixture is bubbling.  Remove from oven and serve warm.

Please note: If you do not precook cabbage, then casserole will have to bake for at least an hour.

Grilled Peach Pork Chops

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Grilled Peach Pork Chops

4 Pork Chops or Pork Steaks

1/3 Cup Gluten Free Balsamic Vinegar

1 Cup Fresh Peaches peeled and sliced

About 1- 1 ½ Teaspoons Sea Salt ( salt to your own taste)

Lay pork chops flat in 9×13 glass pan and cover with peach slices then pour balsamic vinegar over the top. Let chops marinate at least 30 minutes or cover and refrigerate overnight.

Preheat Grill to 300 -350* F.

Remove only the pork chops from marinade and place on grill. Grill chops on one side for 20 minutes. Then turn chops over and cover with peaches that were left in the marinade. Salt to taste, peaches and chops. Grill another 15- 20 minutes or until pork chops are done. Serve warm with peaches. Enjoy!

Peach Orange Frosty

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IMG_2154 It’s hay season here on the ranch, and this frosty treat brings a lot of smiles to my guys working out in the hot sun.

Peach Orange Frosty

1 Large Orange, or 2 small ones peeled and sectioned

1 1/2  Cups peeled and sliced peaches

If you prefer, you can sweeten to taste with sweetener, honey, or agave nectar.

Add fruit, and sweetener to smoothie maker or blender and blend until smooth. Pour into glass and place in freezer for about 20 – 30 minutes or until frosty, and starting to freeze.

I have also made this with frozen fruit, and it is just as good on a hot day.

Variations:

Instead of oranges use mango, strawberries, or 1 Tablespoon of grated ginger.

You can also blend up the fruit and pour into ice cube trays and freeze. Then use the cubes for tea.

Peachpopsicle Peachpopsicles2 I also like to make fruit popsicles. If you don’t have the popsicle molds, you can use the small paper cups with a popsicle stick or plastic spoon or fork frozen in the center for the handle.

Gluten Free Peaches and Cream Crisp

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Peaches and Cream Crisp         IMG_2142 I have been up to my elbows in peaches the last few days. Our Peach tree was loaded this year. Thankfully! We didn’t get any last year, so I not complaining.

Gluten Free Peaches and Cream Crisp

Dough for Crispy Crust:

3  1/2 Cups All-Purpose Gluten Free Flour ( I use Tom Sawyer/Betty Crocker GF flour mix, See flour mixes)

2 Teaspoons GF Baking Powder

1 Cup Sugar Brown  (  you can use White Granulated)

1/4 Cup White Granulated Sugar (reserved for sprinkling on top before baking)

2 Sticks Salted Butter ( melted)

1 Egg (beaten)

In large mixing bowl whisk together, flour, baking powder, and Brown sugar. Add melted butter, and egg. Mix until well incorporated and there are no lumps, this will make a stiff dough. Refrigerate while you mix the fillings.

Peach Filling:

4 Cups Peaches ( Peeled and chunked, depending on the size of your peaches this is about 8 – 10 peaches)

1/4 Cup Gluten Free Flour

1 Cup White Granulated Sugar

Mix all ingredients for filling and set aside.

Cream Filling:

16 oz. of additive free Cream Cheese softened ( I use 2 -8oz. packages of Philadelphia original)

1/2 Cup White Granulated Sugar

2 Eggs (beaten)

1 Tablespoon Pure Vanilla Extract

In food processer blend all ingredients until well mixed and creamy.

Assembly:  

Preheat oven to 375*F.                                                                                                                                                            Either grease a 9×13 inch baking dish or line with parchment paper. Remove dough from fridge and divide in half. Roll out half of the dough in the bottom of pan, completely covering the pan and pushing the dough up the sides. Pour peach filling of the bottom crust, then pour cream filling over the top of peaches. Finally top this with the rest of the dough by pinching it of into bits and completely covering the entire pan. Bake uncovered for 35 minutes, then sprinkle top with 1/4 granulated sugar and bake another 10 minutes. (45 minutes total) Let pan completely cool before slicing. This is good served with GF ice cream or vanilla yogurt. Enjoy!

Gluten Free Banana Split Smoothie

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IMG_2115  It is getting really warm here in our part of Oklahoma, and this is a great healthy treat for those warm days! Hope you enjoy it!

Banana Split Smoothie

1 frozen banana cut into slices

1/3 cup frozen dark sweet cherries

1 cup milk

1/3 cup plain GF Greek Yogurt

1 ½ Tablespoons Stevia ( or sweeten to taste, with honey, agave nectar, etc,)

Place all ingredients in to smoothie maker or blender. Blend until smooth and garnish with GF cookie crumbs, chopped nuts and sweet cherries. Enjoy!

Note: When my bananas start to turn I like to slice them up and freeze each banana in an individual bag. That way when I need them to make smoothies or use them for banana bread, I know I am getting the right amount. Also there is usually one banana that no one will eat.

Gluten Free Ham and Cheese Yeast Biscuits

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GF Ham and Cheese Yeast Biscuits

3/8   Cup White Granulated Sugar

¼ Cup Scalded Milk (in the microwave about 45 seconds)

¼ Cup Cold tap water

2 Teaspoons Dry Active Yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam and rise for about 30 minutes. I like to set it near the stove to keep it warm.

½ Cup Pure Egg Whites

¼ Cup Oil (any oil that you can tolerate)

1 ¾ Cups Betty Crocker/Tom Sawyer GF Flour Mix ( ½ & ½ )

¼ Teaspoon Salt

¼ Teaspoon Baking Soda

1 ½ Teaspoons GF Baking Powder

¾ Cup GF Ham Chopped ( Fricks GF or Farmland GF )

½ Cup GF Chunked Sharp Cheddar Cheese (about ¼ inch square chunks)

Preheat oven to 325*      (Tip when you add the ham, there is usually about a tablespoon of juice in the package, go ahead and pour it in, remember the tip on fats & oils) 

In food processor or mixer, blend all ingredients with yeast sugar mixture, except ham and cheese. When dough is smooth, (remember don’t over work the dough) remove beaters or blades and fold in chopped ham and cheese. Grease a non-stick regular muffin pan (not the large muffins). Or you can just use the cupcake liners. Fill each muffin cup with ¼ cup of dough. I use a triggered ice cream scoop, (mine holds just about ¼ cup) to fill the muffin pan. Let the dough rise and the rice flour absorb liquids for 10 minutes or so. Bake for 25 – 30 minutes or until browned. Let cool and serve, or put them in freezer bags and store in the freezer for a quick morning snack. When you remove frozen biscuits, to heat. Put in the microwave for about 20-25 seconds, heating time will take longer if you thaw more than one. This will make 12 biscuits.

Chicken Broccoli Bacon Casserole

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IMG_2126 This broccoli came from my garden, but you can also use frozen chopped broccoli for this recipe.

Chicken Broccoli Bacon Casserole

2 Large Uncooked Chicken breast cut into 1 inch cubes( about 2 ½ Cups)

2 Cups chopped Broccoli

2 Cups additive free freshly grated Cheddar Cheese

1 – 18 oz. Can Gluten Free Cream of Mushroom soup ( I used Progresso)

1 – 6oz. jar of additive free sliced Mushrooms

1 – 14.5 oz. can of 100% Chicken Broth ( I used Swanson)

1 Teaspoon Salt

1 large green Garden onion chopped

2 Cups Brown Minute Rice

8 – 10 slices of cooked Bacon, chopped or crumbled (reserve about ¼ cup for garnish)

Preheat oven to 375* F.

In large mixing bowl add all ingredients. Mix and pour into a 9×13 inch baking pan, spreading out evenly. Bake for 35 to 40 minutes or until bubbling and starting to brown on top. Chicken should be cooked through. Top with remaining bacon and serve.

Roasted Green Tomato Salsa

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Roasted Green Tomato Salsa

4 Large green tomatoes

3-4 Large Jalapeños ( 4-5 inches long)

5-6 Large Whole Cloves of Garlic

2-3 Green Onions

1 Teaspoon Salt

Preheat grill to 375* – 400*F.

Wash all vegetables, clean and peel outer skin off of garlic and onions. Core and cut tomatoes into quarters. Cut stems off of jalapenos. Place all vegetables in large foil pan, arrange so there is only one layer. Make sure to place the tomatoes with skin side down. Sprinkle with salt over all vegetables and place pan over center burners. Lower the flame on the center burners and close lid of grill. Check occasionally to make sure vegetables are not burning, you only want to roast them. The green onions will cook faster than the other veggies, when the green ends turn dark brown take them off the grill. Cook rest of the vegetables for 30 to 40 minutes or until vegetables are soft and turning brown. They are cooked when you can pierce through with a fork.  Let cool for about 10 minutes, then add all vegetables, including onions to your blender and blend to desired thickness. I like mine a little chunky. You may like yours pureed, taste and add more salt if desired. Serve as a dip or as toppings for tacos or tostadas.

Note: I like to go a little heavy on the garlic, if you don’t care for a strong garlic taste, then don’t roast as many cloves as I do.

If you plan to can or preserve your salsa, before you add to jars, you will have to boil blended vegetables, and follow canning directions, according to Ball or Kerr canning books.

 

Jan’s Gluten Free Chocolate Chip Cookies (with applesauce)

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Jan’s Gluten Free Chocolate Chip Cookies with Applesauce

These cookies will not go flat, shrink or get hard like most GF cookies.

2 Cups Gluten Free Pie Crust Mix (see recipe in flour mixes)

2 teaspoons Gluten Free baking powder (Clabber Girl)

1  1/4 Cups Brown Sugar

1/2 Teaspoon Baking Soda

2 eggs

5 Tablespoons softened Salted Butter

1/3 Cup additive free Applesauce

2 Tablespoons Pure Vanilla

8 oz. Cream cheese ( I use Philadelphia original)

2 Cup GF Chocolate chips or white chocolate chips

In mixing bowl whisk together pie crust flour mix, baking powder, brown sugar, and baking soda. Using mixer or food processor, then add eggs, softened butter, vanilla, applesauce, and cream cheese, blend until all incorporated and smooth. Remove beaters and fold in chocolate chips. Place dough in the refrigerator for about 30 minutes until dough is stiff.  When ready to bake preheat oven to 350*F.  Place dough onto lightly greased cookie sheet by a tablespoon each, place in oven and bake for 20 – 25 minutes or until cookies start to brown. When done let cookies set for about 10 minutes then place them on cooling racks. Depending on how large you make your cookies, this should make about 3 dozen.

Jan’s Gluten Free Banana Chia Muffins

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Jan’s Banana Chia Muffins

Yeast Mixture

1/4 Cup room temperature Sweet Buttermilk

1/4 Cup luke warm water (be sure it isn’t over 110*)

1/4 Cup packed Pure Brown Sugar

1 Teaspoon Dry Active Yeast

Batter:

1 3/4 Cups Gluten Free All-Purpose Flour ( I used Better Batter )

1 1/2 Teaspoons GF baking powder

1/2Teaspoon Baking Soda

3/4 Cups Pure White granulated Sugar

2 Large Eggs beaten

1/2 Stick softened Butter (or ¼ cup GF oil)

2 Large Bananas or 3 small sliced and mashed

1/8 Cup Chia ground Seeds (Soaked in 1/8 cup warm water for at least 20 minutes)

1/2 Cup chopped Pecans (optional)

In glass container make the yeast mixture first. Add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture aside while you make batter. ( I like to set mine by the stove or in a warm place)

Preheat oven to 325*F.

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together flour mixture with beaten eggs, butter, and mashed bananas, and soaked chia seeds.  Add yeast mixture to batter and mix until completely blended don’t over mix. Let batter set for about 15 -20 minutes, then dip batter (about ¼ cup each ) into a greased nonstick muffin pan or cupcake liners. I like to use a triggered ice cream scoop. Bake for 25-26 minutes or until a tooth pick inserted in center cup comes back clean. When done remove from oven and let cool. This will make about 18 cupcake size muffins.  Enjoy!