Oatmeal Cream Pies
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Oatmeal Cream Pies
Gluten Free Donut Holes
First warm 2/3 cup milk until room temperature. (I've used both reg milk and almond milk--both have worked just fine.)
Add 1 tablespoon yeast to milk and stir until dissolved (I can never get it to dissolve completely, but it still works out fine.)
In a separate bowl combine:
½ cup potato starch
½ cup tapioca starch
½ cup arrowroot starch (I avoid cornstarch, but I’m sure you could use this instead of arrowroot starch)
1/4 tsp baking soda
2 teaspoons baking powder
½ tsp salt
2 ½ tsp xantham gum
In your mixer (I use my KitchenAid stand mixer) blend 2 tablespoons shortening with ¼ cup sugar.
¼ cup oil (I use olive oil)
1 tsp vanilla
and milk/ yeast mixture
Slowly add dry ingredients, mixing until smooth.
Heat oil (I used a heavy saucepan on the stove) to about 300degrees.
(I keep temp near 300degrees but sometimes it gets to 350)
Add approximately 1 level tablespoon dough to the oil at a time, not crowding. If they are too big they won’t cook in the middle. Keep turning them. They round out nicely and quickly float to the top.
Remove to paper towel covered plate when browned.
Don’t cook too fast or the center won’t be cooked. If you notice them sinking in (not holding their shape once removed) you will know to keep the next batch in the oil a bit longer.
Makes 2 to 3 dozen (depending on size)
Glaze when cooled.
I didn’t measure this real well, so these are approximate amounts:
Approx 2 ½ cups powdered sugar
1/4 to 1/3 cup milk
2 tsp vanilla
Blend well. You want it kinda soupy. Roll donut holes through the glaze a few at a time. Set on a cooling rack or wax paper until glaze dries.
When making a double batch I double everything but the yeast. (1 tablespoon.)
These freeze very nicely!
I'm not a "recipe" blog, but I do cook and bake and I do have some to share from time to time.
I've experimented with this a few times, using gluten free recipes I've used and from non gf recipes I got ideas from. All three were a hit, but this time I wrote it all down, took pictures, and am now sharing. This is a keeper. I ate some right out of the oven this morning - delish!
I'm eating some right now, right out of the fridge - delish!
It also freezes very well (which is the nice thing about dividing it into two pans.)
After it cools completely, I slice what's left and freeze a large portion of it in order to be able to pull out one slice at a time. Sometimes those times are 7:00am, 12:30pm, 4:00pm. and 8:00pm. Enjoy!
Its that time of the year. Apples, apples, apples.
I make this several times every fall. I love apple pie but don't like making the crust.
This works for me! And so easy!
6-7 Granny Smith or Jonathan apples (approx. 3 pounds)
1 Tablespoon lemon juice
1 teaspoon cinnamon
¼ cup water
1 stick butter
1 cup GF flour (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)
1 cup sugar
Butter 9 X 12 baking dish
Preheat oven 350
Peel and slice apples and put in bowl. Mix in lemon, water and cinnamon. Spread in baking dish. Mix butter and sugar in bowl until smooth. Add flour and work in with fingers until fine and crumbly. Sprinkle over apples. If you like cinnamon, sprinkle a bit more on top.
Bake for 45 min to 1 hour.
To a couple cups of left over mashed potatoes, I added an egg and then patted into small patties. Sprinkle dry ranch seasoning on each side. Brown in skillet. Add shredded cheese and a bite of precooked bacon and cover until cheese is melted.
I like fresh stir fries, spring rolls, veggies chopped into a salad or eggs or fresh and steamed as a side dish, but.............. I always look at it as too much work and avoid them more than I should.
So....... I cleaned and cut up a big assortment to make cooking quick and easy this week.
Tonight - Less than15 minutes to make this amazing tasting stir fry that included kale, carrots, onions, celery, broccoli, cauliflower, bok choy and mushrooms - and then added a couple spoonfuls of Thai Kitchen's Pad Thai sauce.
* I started with the kale to give it time to cook the longest and soften up.
No need for rice or noodles or even meat. Super yummy all by itself!!
Tomorrow I'll throw a few handfuls of those fresh veggies still in the fridge into the food processor and make some spring rolls.
I reposted the blog about My Gluten Free Wedding a few weeks ago in celebration of my 4-year anniversary. I received requests for the recipes. So below is my menu and the recipes I used:
(I did all my own cooking. We had an evening wedding followed immediately by the reception in a local hall. It was a second marriage for both of us - Not formal, by any means. We weren't sure what we were doing for food (finger foods or full meal) until a couple weeks before the wedding when I got the bug to start cooking - and with a 7:00 wedding, it could certainly have gone either way.
People ate lots - but we still had a LOT left over. I never cooked for 100 people before and really wasn't sure how many would be there. It could have been fancier - but .... this is what we had:
Items in RED were just purchased and heated / Items in BLUE have recipes below.
Chicken Wings (15 bags bought from Sams Club and slow heated in large roasters)
Ham (30 lbs from local grocery store - requested thinly sliced from butcher at store. Heated in larger roaster )
Texas Potato Casserole (8 - 3 lb containers, made ahead, frozen and reheated)
Green Beans (large cans purchased from Sam's club)
Salad / salad dressing (several bags of premade salad purchased from Sam's Club)
Mini French Bread rolls (Made about 300 ahead and froze, reheating in oven at the hall)
Veggie Tray (carrots, broccoli - purchased baby carrots and precut broccoli from Sam's)
Mini Brownie Bits (made over 275 ahead and froze)
Mini Cheese Cakes (made over 250 ahead and froze)
MINI FRENCH BREAD ROLLS (I have used Bette Hagman's Easy French Bread recipe from her Gluten Free Gourmet, Revised Edition since I was diagnosed. I use this recipe for sandwich size rolls, flat bread, mini rolls....
Revised from her recipe:
I used mini muffin pans for my wedding meal (and now for other large meals as well). Grease muffin tins.
Add all dry ingredients from first column above to bowl of heavy duty mixer (such as Kitchen-Aid)
Add sugar to water and then stir in yeast. Set aside to let foam.
To the dry ingredients, add dough enhancer (vinegar), egg whites, and oil. When the foam on the yeast is about 1/2 inch, pour into the dry mix. Beat on high for 3 minutes.
(My adjustment): From here I added 1 tsp to each mini muffin cup, covered and let for about 45 minutes (when dough almost doubles in size).
I preheat the oven to 400 degrees after the dough has been rising for about 30 minutes. Bake for about 10-12 minutes and then turn the oven down to 350 and bake for another 10-15 minutes, when golden brown on top and has a hollow sound when gently tapped on top.
(I can't remember how many a batch makes - about 4 dozen??
Cool completely and freeze in ziploc bags. Thaw and pop in the oven for a few minutes before serving.
The Cake - At one point I was wondering why on earth I took this on too. But it turned out great! O.K.. the topper was a bit - big, lol - but it was fine. And I could eat the cake - a pretty big deal. I made the layers ahead of time and froze them, assembling the night before the wedding - while my daughter and I also did the flowers. whew!
Rinse and cut up a whole head of cauliflower - (or half a head of cauliflower and equal amount of broccoli - which is what I did here. Add 2 cups water (the amount of water called for on the potato package.) Heat to boil, the cover and reduce heat to low, cooking until VERY tender (about 30-45 minutes). DO NOT DRAIN WATER. Mash cauliflower and/or broccoli with fork. Add package of potato flakes and continue blending with fork, making sure to mash all the chunks. Yummy!
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