Archive for March, 2009

Moving Day

So, I did change format, but that wasn’t enough for me.  I have moved my blog, please visit me in my new location  http://sweetraisin.blogspot.com .  I’ll be bringing you more gluten-free recipes as well as snippets from my daily life.


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Hazelnut-Chocolate Chip Scones

Hazelnut-Chocolate Chip Scones

As promised, here is a photo of some baking Cheerleader did earlier.  Nothing like a gooey Hazelnut-Chocolate Chip Scone to chase the winter blahs away.  Speaking of blahs.  I am going to toy with some new formats for the blog today.  I love the photo of the Eiffel Tower, but I’m feeling a need for a change.  Check back soon and see what the new look will be.

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Like Sunshine on a Rainy Day

Like Sunshine on a Rainy Day

Last week I made some quick bread for Sunshine’s breakfast, but things are so tumultuous around here still that I didn’t get a photo, so instead please enjoy these mini-daffodils that Cheerleader picked for me (most probably she picked them from some poor, unsuspecting neighbor).

I was looking at the recipe for Mighty Tasty Muffins on the back of Bob’s Mighty Tasty Hot Cereal package.  I have made the muffins before and they were very nice, but muffins weren’t what was wanted for Sunshine’s breakfast.  I wondered if I could modify the recipe to get a nice loaf of quick bread.  Here is what I did:

2 Tbsp. Bob’s Red Mill Mighty Tasty GF Hot Cereal

2/3 Cup Milk

1/3 Cup Olive Oil

1 Tbsp. Apple Cider Vinegar

1 Large Egg

1/3 Cup Molasses

1 tsp. Vanilla

1 1/2 Cups Sans Gluten, SVP All Purpose Flour Blend

1/3 Cup Brown Sugar

1/3-1/2 Cup Chopped Walnuts

1 tsp. Baking Powder

1/2 tsp. Baking Soda

2 tsp. Xanthan Gum

1 Tbsp. Flax Meal

1/4 tsp. Nutmeg

1/2 tsp. Cinnamon

1/4 tsp. Ground Ginger

1/4 tsp. Allspice

1/2 tsp. Salt

Preheat oven to 350 degrees.  Lightly spray one loaf pan.  In a large bowl, combine the first 7 ingredients.  Let sit for 15 minutes while the cereal softens.  In a separate bowl, combine remaining ingredients.  Add the dry to the liquid ingredients and stir until just moistened.  Pour into prepared pan and bake for approximately 50 minutes or until the center is baked (use a tester).

The bread was pretty tasty and filling.  I have been adding flax meal to nearly everything I bake recently and the oil seemed necessary to keep the bread from being dry.  The walnuts were just because I love nuts!

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Gluten-Free Lemon Meringue Pie

Gluten-Free Lemon Meringue Pie

Is there anything as lovely as a Lemon Meringue Pie?  I didn’t think so, that’s why I made one for my birthday today!  I can’t wait ’til after dinner when we get to slice into the lemony goodness.  I don’t make pies often, because I have never enjoyed making pie crusts.  It only got worse making gluten-free pie crusts.  This particular recipe I use (from Sans Gluten, S’il Vous Plait!  Gluten-Free Holidays) is a f ussy recipe and I had quite a lot of trouble with it today.  I won’t give up, however, because the crust may be a bear to work with, but it tastes delicious — better than my old gluten crusts!

Rolled out and ready to bake

Rolled out and ready to bake

This is how the crust looked before I put it in the oven.  It looks pretty good doesn’t it?  It SHOULD!  I spent about 20-25 minutes fussing with the darned thing.  But the results were worth it.

Baked and ready for lemony filling

Baked and ready for lemony filling

Here is how the crust looked after baking.  I was afraid it might shrink and slip down the sides, but as you can see — it didn’t.  A little cracked on the bottom (as who isn’t?), but over all a pretty good crust.

I know I haven’t been posting for a while — too much turmoil in the family right now.  But, Cheerleader and I have done a little baking and I will try to get caught up with that and then proceed from there.

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