recipe

Archive for May, 2011

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May
31
2011

Bonjour Jeune! Hello Juni! Ciao Giugno! Olá! Junho! Hello June!

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Missing you peeps but life is keeping me busy busy busy!  Talk to you soon.  In the meantime, enjoy the calendar!

May
12
2011

Today’s Gooseberry Patch Recipe: Scott’s Wonderful Waffles

cherrywaffles

OH WOW! These are wonderful…just like the name implies!  This latest recipe from Gooseberry Patch’s 101 Easy Everyday Recipes is crazy good!  I wouldn’t lie about such an important thing as waffles.  I love waffles.  Love THEM! And tell me, what couldn’t you do with this recipe?  Oh, the possible combinations are endless!  So let me get to the recipe and you get to trying them!

  • 1 cup milk
  • 1/2 cup oil
  • 3 eggs beaten
  • 1 1/2 cup cherry pie filling
  • 18 1/2 ounce pkg yellow cake mix ( I used gluten free cake mix so we could all enjoy them – and they passed EVERYONE’S taste test!)

Garnish: Butter & Maple Syrup

In a bowl, mix all ingredients except garnish.  Refrigerate until waffle iron is ready.  Ladle batter by 1/2 cupfuls onto a lightly greased preheated waffle iron.  Bake according to manufacturer’s directions.  Garnish as desired.  Makes 8-10 waffles.

Now if you want to win a copy of this cookbook here’s how you enter: Leave me a comment after each recipe (there will be at least TWO more between now and the giveaway) and consider yourself entered.  Each recipe you comment on enters  your name again! Please share this giveaway with your friends if you facebook or have a blog.  Then Monday May 16 after noon  I will draw the winner.  Good luck everyone!

101EER


May
11
2011

Gluten Free Version of Gooseberry Patch’s Easiest Cinnamon-Raisin Rolls

I would love to tell you that these were just as easy as the original recipe but in all honesty I can’t.  Don’t get me wrong, they are scrumptious.  But not nearly as easy to handle as the original.  I didn’t follow my own rule and measured the gluten free baking mix by volume.  I have found that converting gluten rich recipes into gluten free recipes is not a cup by cup conversion.  And not being a culinary school graduate, I am willing to stand corrected on this but it has been my findings that ratio is everything.  For example Arrowhead Mills Gluten Free Baking Mix weighs 6 3/8 ounces per cup (providing my cup is actually a cup…don’t even get me started on this issue ~ I will tell you about THAT at a later time) and Bisquick Brand Regular Baking Mix weights 5 1/4 ounces per cup. Both using the spoon in/level off method.  And Gold Metal All-purpose Flour weights 4 3/8 ounces per cup while King Arthur Multi-purpose Flour weighs 6 7/8 per cup.  So you see, more liquid or less dry ingredient is going to be necessary when converting to gluten free.  Or at least that is what I am finding.  Tells me right quick why there are more and more gluten free cookbooks coming out all the time.  It isn’t as simple as it should be!  I have noticed that most gluten free cake mixes/brownie mixes call for an extra egg and the net weight of your mix is usually at least 2 ounces less than its gluten rich counterpart.  Having said all that, and hoping it made a little sense, and really really REALLY needing to be up cutting out sugar cookies for a graduation party, the Gluten Free Version of Gooseberry Patch’s Easiest Cinnamon-Raisin Rolls were very good with a little tweaking.  I ended up adding 3 times as much milk as called for and without further confusion I give you my revised recipe.

IMG_3282

Susan’s Gluten Free Version of Gooseberry Patch’s Easiest Cinnamon-Raisin Rolls

  • 2 cups gluten free baking mix (I used Arrowhead Mills – I keep wanting to type Aerosmith :/ )
  • 1/2 cup raisins (I used craisins :) )
  • 1/2 cup sour cream
  • 12 T milk
  • 2 T butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup pecans, finely chopped
  • 1/2 tsp cinnamon

Icing

  • 1 cup powdered sugar and enough milk (one T at a time) to make it spreadable

In a bowl, stir baking mix, craisins, sour cream and 12 T milk just until combined.  Gently smooth dough into a ball on a floured tea towel.  Knead 10 times.  Roll dough into a 12 inch x 10 inch rectangle.  Spread rectangle with softened butter.  Mix brown sugar, nuts and cinnamon.  Sprinkle over dough.  Starting on the long end, roll up dough tightly, pinch edge to seal. You are going to find that this dough is a little harder to handle and tends to break apart fairly easily.  The good news – still tastes great! Cut roll into 12 slices.  Place slices, cut side down, in greased muffin cups.  bake at 400 degrees for 15 minutes or until golden.  Stir together  milk and powered sugar.  Drizzle over warm rolls.  Makes one dozen.

I think I need to do a lot more experimenting with gluten free baking – LOTS more.  Is there another cookbook to be written?  Oh my, haven’t finished the other 12 I have started!!!  So many ideas, so little time.  I would say I needed a clone but I think my family would balk at that idea.  One of me is a lot some days :)

I will do my very best to get the next Gooseberry Patch review and recipe up tonight.  If my hands will still type after all the cookie rolling and decorating.  If not, tomorrow for sure.  It’s a good one!

Now even though this is my version, if you comment, consider yourself entered in the drawing for 101 Easy Everyday Recipes from Gooseberry Patch!

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