Thursday, December 23, 2010

Gluten Free Yule Log Recipe

I modified this from a posted recipe on about.com - it's DIVINE

This gluten-free chocolate sponge cake recipe makes a versatile, light and airy cake. Use this delicious, fast and easy gluten-free sponge cake recipe to make ice cream roll cakes, holiday gluten-free Bûche de Noël- the lovely Yule Log Cake or as a base for gluten-free Baked Alaska.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Ingredients:
6 large eggs
3/4 cup sugar
1 teaspoon vanilla
1/3 cup cocoa powder
1/3 cup potato starch
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Extra powdered sugar for dusting
Preparation:
Preheat oven to 400° F

Line a large baking sheet with parchment paper. Grease parchment paper with butter.
Separate egg yolks from whites. Place egg yolks in a large mixing bowl. Set egg whites aside.
Beat egg yolks on HIGH using an electric hand or stand mixer. Add sugar and vanilla and continue to beat on HIGH until mixture is creamy.
Combine cocoa, potato starch, baking powder and salt in a small bowl. Stir with a large whisk to thoroughly mix OR sift ingredients.
Gently fold dry ingredients into egg-sugar mixture. Fold in grated orange peel until combined.
In a separate large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on HIGH until the egg whites are stiff but not dry.
Use a large spatula to gently fold the egg white mixture into the cake batter. Fold until ingredients are blended.
Use a spatula to scrape cake batter into prepared baking sheet.
Bake in preheated for about 7 minutes or until the cake begins to pull away from the edges of the pan.
Cool cake on a wire rack.
When the cake is completely cool, carefully invert it- with the parchment paper still on the bottom, onto a large sheet of waxed paper, lightly dusted with powdered sugar.
Slowly peel the parchment paper from the cooled cake.
The cake is ready to fill with buttercream or softened ice cream. Roll the filled jelly roll style or use the flat sponge cake to make glorious gluten free Baked Alaska.


Tips-
When you roll the filled cake, roll slowly towards you while peeling away the waxed paper at the same time. If the cake cracks while rolling, don't worry, frosting hides any cracks! Roll the cake from either the narrow side or the wide side, depending on the size cake you prefer.

THEN – for the icing follow the recipe on the back of the Hershey’s Baking Chocolate Powder
Chocolate icing –
1 stick softened butter
2/3 c chocolate powder
1/3 c milk
3 c powdered sugar (you can make powdered sugar with superfine sugar and potato starch in a food processor)

We heated the icing and poured it on the cake as it was easier, then we rolled it up and poured even more then waited for it to cool a little and dragged a fork in the icing to make it look like bark. Then sprinkle a little powdered sugar on the top

YUM

Monday, December 20, 2010

Nom Nom Goldfish Crackers!

Gluten Free “Goldfish” Crackers

4 oz. Cheddar Cheese, shredded OR you can use goat milk cheddar – it’s out of this world
4 Tbs. Butter or you can use goat milk butter
3/4 c. Potato Starch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder (if you need corn-free, you can get it at a natural foods store or you can make it with potato starch and baking soda)
2 Tbs. Milk – can use goat milk here too

Topping: salt, dried herbs or spices if desired
Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
On a lightly greased surface OR sprinkle the surface with potato starch instead), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like. You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping, like salt or parmesan cheese or both! Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes but check at about 8 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.

For added fun you can get a little "goldfish" cookie cutter

Saturday, December 18, 2010

Bouche De Noel

My husband is the baker between the two of us and he is going to make a yule log. It's exciting! I will make sure that I get a picture of it up as soon as he bakes it. Solstice is coming and we are VERY excited.
I'm thinking of the feast of the seven fishes for Christmas Eve and being in Alaska, we have a lot of seafood that would be fantastic for this.

Sunday, December 5, 2010

British Cuisine????

I was looking in my fridge wondering what I should throw together for tonight - looking at all of those "oops" veggies that I forgot to change out from my Full Circle Farm order and there was a huge head of cabbage...

I started to think - I saw bacon, potatoes and cabbage and then I remembered an old old recipe called Bubble and Squeak so I looked up some recipes, changed them up and came up with this recipe...

Bubble and Squeak

Lynne style

10 strips of bacon
3 medium sized links of good sausage (can use loose pork sausage use about a 1/2 lb)
4 small potatoes
5 leaves of cabbage
2 TBS butter
salt and pepper to taste
Frank's Hot Sauce (optional)

Okay - slice up the potatoes and put in some water to boil so they can soften - let that do it's magic

While the potatoes are boiling, fry-up the bacon when finished place on a paper towel to drain and cool. Fry up the sausage as well in the bacon grease.

Slice up the cabbage and set aside.

After the bacon is fried - slice it up.

Drain the potatoes and put back in the pot that they cooked in. Add the sliced bacon, sausage and all of the oil and 2 TBS butter let that cook for about 2 minutes then add sliced cabbage, salt and pepper. Cook only until the cabbage becomes bright green.

Serve immediately and add Franks Hot Sauce if desired. I think it really needs that extra kick.


Allergen free for my kids, pretty fast and very filling. It's bizarre but a winner

Get the potatoes to fork tender