recipe
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.

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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!

May
10
2011

Today’s Bonus Recipe: Spicy Southwestern Lasagna

As you all know I dropped a winner in your laps this morning with Gooseberry Patch’s Easy Cinnamon Rolls.  Tomorrow I will post my review of the gluten free version.  So please check back in.

Tonight’s supper was Spicy Southwestern Lasagna from May 2011 Bon Appetit Magazine ad for Texas Pete’s Chipotle Sauce (page 66)

spicysouthwesternlasagna

  • 1 pound skinless, boneless chicken breast halves
  • 1/2 cup flour (all purpose or all purpose gluten free)
  • 2 tsp salt divided
  • 1/2 tsp ground cumin (original recipe called for 1/4 but I love love LOVE cumin)
  • 5-6 T butter divided (original called for 3-4 T – just wasn’t enough)
  • 1 medium onion, diced
  • 1 small poblano pepper, diced
  • 1 cup fresh corn kernels (used canned corn drained)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes in juice
  • 2 cups heavy cream
  • 1/4 cup chipotle hot sauce
  • 1/4 cup chicken broth or water
  • 1 tsp sugar
  • 16 corn tortillas (original recipe called for 12 and in three layers but I wanted more tortillas so I made another layer)
  • 2 cups shredded extra sharp cheddar cheese
  • 2 T chopped cilantro

Preheat oven to 375.  Place chicken breast halves between sheets of plastic wrap and lightly pound to 1/4 inch think using a rolling pin.
In a shallow dish, mix flour,  1 tsp salt and cumin.  Dredge chicken breasts through flour mixture and reserve excess.  Over med-high heat, melt 2 T butter in a large skillet.  Brown chicken just until cooked through being careful not to burn butter.  About 1-2 minutes each side.  Remove chicken and cover with foil.
In same pan, add 2 -3 more T butter and reduce heat to medium.  Add onion, pepper, corn, garlic and reserved flour to the pan and stir, scraping up browned bits from the bottom of the pan.  If mixture looks dry, add additional butter up to 2 T.  Cook until vegetables have softened, about 3-4 minutes.  Add tomatoes with their juice, cream, chipotle hot sauce, broth or water, 1 tsp salt and sugar.  Stir and continue to cook until sauce has thickened about 1-2 minutes.  Remove from heat.  (NOTE: I found that my sauce was not getting thick enough so I made a little more roux from 2 T butter and 4 T flour and add it and 1 cup Mexican blend shredded cheese to the sauce).
Take chicken and cut into 1/2 inch pieces.  Add chicken to sauce along with 1 T chopped cilantro and stir well.
Line the bottom of a 9 x 13 baking dish that has been sprayed with vegetable spray with 4 tortillas.  Spread 1/3 the chicken mixture over the tortillas and top with 4 more tortillas. Repeat ending with tortillas on top.  Spread cheese over top and bake until heated through, about 12 minutes.  Top with remaining T cilantro and serve.

This was a great dish.  I did find it needed more thickening and made a note of that.  ENJOY!

May
10
2011

It’s Gooseberry Patch Giveaway Time Again!!

NOTE: Should have said earlier I will be posting the gluten free version tomorrow.  Happy Baking!

foryourposts

My friends at Gooseberry Patch have done it again!

101EERA delightful collection of easy breezy, toss together, in a snap, no-fuss recipes!!! My first recipe from this great new collection was all the things a recipe should be from a Gooseberry Patch cookbook! Perfectly easy!!

These really are the easiest!!! I added a couple of pictures to the collage showing how I cut my cinnamon rolls with thread.  This way they don’t get smushed 🙂

1

Easiest Cinnamon-Raisin Rolls

  • 2 cups biscuit mix
  • 1/2 cup raisins (I used craisins 🙂 )
  • 1/2 cup sour cream
  • 4 T milk, divided
  • 2 T butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup nuts, finely chopped
  • 1/2 tsp cinnamon
  • 1 cup powdered sugar

In a bowl, stir baking mix, raisins, sour cream and 3 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.  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 remaining milk and powered sugar.  Drizzle over warm rolls.  Makes one dozen.

cinnamon rolls

YUM!  Hannah’s first response: O.M.G.  Yep, another winner.  Thanks Gooseberry Patch!!

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 and try these rolls…they are amazing!