December 2009

This Gingerbread House is GF/CF, soy, corn & nut free and is decorated with only GF/CF, naturally flavored & colored candies. 

While it would have been far more impressive to have a professional cake designer decorate it & have it photographed looking like a well manicured Tudor manor.  I realized that I had avoided making gingerbread houses for years because I was sure it would never look as good as the magazines due to my pitiful cake decorating skills.  The gingerbread house shown above is the one Andrew & I made this year for decorating the kitchen for Christmas (and the occasional snack).

GF/CF Gingerbread House

Recipe makes 2 gingerbread houses

1.        Preheat oven to 350°F

2.       Line 2 large baking sheets with parchment paper.

3.       In large bowl cream brown sugar and shortening with electric mixer.

4.       Add all remaining ingredients except flours & water and blend until smooth.

5.        Adding one cup at a time - incorporate flour.  Add cold water and mix well.

6.       Shape into 2 balls and cover dough while working

7.        Press dough onto baking sheet and flatten evenly with rolling pin dusted with rice flour.  Place pattern over dough (leaving a half an inch between pieces) and cut using a pastry or small paring knife.

8.       Lift off pattern and carefully remove excess strips of dough.

9.      Place on center rack of preheated oven and bake 10-13 minutes or until set and just beginning to turn golden on outside edges.

10.  Remove from oven and cut (using pastry or small paring knife) to separate any pieces that have baked together and trim any edges that are no longer even – do this while gingerbread is very hot but do not remove any pieces from sheet.

11.   Cool completely on baking sheets.

Assembly

1.        Tuck kids into bed

2.       Prepare Gingerbread House Cement

Gingerbread House Cement

This “cement” is gf/cf and perfectly safe to eat

2 tablespoons powdered egg whites

6 tablespoons warm water

1 1/2 teaspoons cream of tartar

3 1/2 cups powdered sugar (or corn-free powdered sugar)

·         In large bowl beat powdered egg whites and warm water until foamy.

·         Add cream of tartar and continue beating until stiff.

·         Gradually add powdered sugar and continue beating for 3-4 minutes.

·         Cover with plastic wrap (over icing as well as over the bowl itself) as this icing dries very quickly.

3.       Cover 2 large pieces of cardboard with aluminum foil and set aside.

4.       Get out several cans of soup and 4 soda cans and set aside.

5.        Pipe (or spread with a small knife) a thick line of cement along the edge of one of the end walls press a side wall piece into the icing and prop up with a soup can. Repeat process until you have all four walls assembled.   Let sit for 30 minutes while you assemble the four walls of your second house.  Ensure that both wall assemblies have been allowed to sit undisturbed for 30 minutes before attaching roof.

6.       Place two soda cans each inside your houses and pipe a thick line of cement on the top edges of one side of the side & end walls – set a roof piece on and hold for a minute or two then repeat on the other side – set a soup can under the “eaves” to keep roof from slipping and let dry overnight. 

7.        Place any leftover cement in plastic container with a lid, cover cement itself with plastic wrap then put lid on container. Refrigerate for use in decorating the next day.

Decorating

1.        Prepare new batch of cement, cover and set aside.

2.       Gently lift house and remove soda cans (optional).

3.       Pipe icing onto prepared board and set house on top to set.  Repeat with second house.

4.       Call in your kids and let them decorate with icing, all natural candies, gf/cf cereal and snacks, dried fruit etc.

5.        Sit down drink a cup of coffee and enjoy a chaotic, creative and sticky Christmas tradition in the making.

November 2009

Sweet Potato Casserole

A Thanksgiving classic and true favorite of children of all ages

prep: 15 min.

bake: 45 min.

Ingredients:

3 lbs sweet potatoes (6-7 medium)

1 egg

2/3 cup brown sugar

1/3 cup orange juice

1/4 cup softened coconut oil (not extra virgin)

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon salt

1 cup miniature marshmallows (avoid brands with artificial colors)

Method:

1.        Wash and poke several holes in sweet potatoes.

2.       Microwave potatoes for 12-15 minutes or until tender.  Cool if time allows.

3.       Preheat oven to 350°F.

4.       Carefully peel warm potatoes and place in large bowl.

5.        Using potato masher or two heavy forks mash potatoes until desired texture.

6.       In medium bowl combine all remaining ingredients except marshmallows.

7.        Stir mixture into sweet potatoes until well incorporated.

8.       Pour sweet potato mixture into 2 qt ovenproof casserole dish.

9.       Cover with foil and bake on center rack of oven for 25 minutes.

10.     Remove foil, sprinkle with marshmallows and return to oven.  Bake uncovered an additional 10-13 minutes or until golden.

Corn-Free:  use corn-free marshmallows or omit and sprinkle top with cinnamon sugar in place of marshmallows

October 2009

Halloween Sugar Cookies

Your little ghosts and goblins will never guess these are GF/CF.

Ingredients:

Dry

2 3/4 cups Basic Flour Mix (see below)

1 teaspoon baking powder (or corn-free baking powder - see below)

2 1/2 teaspoons xantham gum

1 teaspoon salt

Wet

1 cup sugar

1/2 cup shortening

1/4 cup lard (or 1/4 cup + 1 teaspoon shortening)

2 eggs

1 teaspoon GF/CF vanilla extract

Potato starch for rolling

Method:

Pumpkin Spice Cupcakes

A traditional fall favorite, these spicy cupcakes are perfect for bake sales
or as a special Halloween treat.

Ingredients

2 cups sugar

1/2 cup + 1 tablespoon Oil

1 tablespoon honey

4 eggs

1 teaspoon GF/CF vanilla extract

1/2 cup water

2 cups canned pumpkin (not pumpkin pie mix)

2 teaspoons xantham gum

2 1/2 teaspoons baking soda

1 1/2 teaspoons salt

2 teaspoons baking powder (corn-free see below*)

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

2 1/2 cups + 1 tablespoon Basic Flour Mix (see below*)

2/3 cup (sweet white) sorghum flour

Method

1. Line muffin pan(s) with 24 cupcake liners or grease and flour (white rice flour) a 9" x 13" rectangular pan.
2. Preheat oven to 350° F.
3. In large bowl beat sugar, oil, honey and eggs until smooth with an electric mixer.
4. Add all remaining ingredients except Basic Flour Mix and sorghum flour.  Mix until well incorporated.
5. Add Flours and mix on medium/high for 3-4 minutes.
6. Pour into prepared pans (filling cupcake liners to 3/4 full) and bake on center rack of oven for 16-20 minutes or until wooden toothpick inserted in center of cupcake comes out clean.  9" x 13" pan; bake 30-40 minutes or until wooden toothpick inserted in center of cake comes out clean.
7. Cool completely and frost with creamy vanilla frosting.

**Notes:

Corn-Free Baking Powder

1/8 cup tapioca starch/flour

1/8 cup baking soda

1/4 cup cream of tartar

Place ingredients into jar with lid.  Seal and shake to mix.  Use wherever baking powder is called for.

Basic Flour Mix

2 cups tapioca starch/flour

2 cups arrowroot starch/flour

2 cups potato starch (not flour!)

Place into large jar with lid.  Seal and shake well to mix.

Creamy Vanilla Frosting

Ingredients

1/3 cup shortening (palm works well)

3 cups powdered sugar (corn-free see below*)

2 teaspoons GF/CF vanilla extract

3 tablespoons rice milk

Additional rice milk as needed - added by the teaspoon until frosting is the perfect spreading consistency.

Method

1. Place shortening in medium bowl and beat with electric mixer until smooth.
2. Add remaining ingredients and continue beating until smooth and the right consistency for spreading.
3. Spread on cooled cupcakes and place in airtight container ? refrigerate or freeze if cupcakes need to be kept more than a day or two.

Frosting Tip: 

If your frosting is sticking to the knife - dip it in a cup of extremely hot water & wipe dry with a paper towel as you work - the heat of the knife keeps the frosting from sticking and gives a nice gloss to the top of your cupcakes.

**Note:

Corn-free powdered sugar may be purchased at whole food stores and online at amazon.com or can be made at home by placing regular sugar into a coffee grinder set to the finest grind.  Add 1 tablespoon tapioca starch per cup of sugar used.

September 2009

Caramel Corn

A welcome treat in every lunchbox!

Ingredients

12 cups popped popcorn (unflavored/unsalted - approximately 1/2 cup unpopped)

2 cups peanuts or mixed nuts (optional)

1 cup sugar

1 teaspoon molasses

1/3 cup + 1 tablespoon vegetable shortening

1/4 cup light corn syrup

2 tablespoons rice milk

1/2 teaspoon salt

1/2 teaspoon baking soda

Method

1.                   Preheat oven to 175° F.

2.                   Ready two 9" x 13" pans and set aside.

3.                   Place popcorn and nuts in a very large bowl and set aside.

4.                   In medium saucepan combine sugar, molasses, shortening, corn syrup, rice milk and salt.

5.                   Over medium/low heat, stirring often, bring mixture to slow boil then reduce heat slightly and simmer 5 minutes.

6.                   Working rapidly, remove from heat and stir in baking soda.  Pour over popcorn and nuts and mix quickly to coat.

7.                   Divide popcorn between the 2 pans and place in oven.  Bake for 1 hour stirring every 15 minutes (setting a kitchen timer helps).

8.                  Remove from oven, cool and store in airtight container.