Peg's Home Econ Banana Bread
Banana
Bread
The original recipe is from my 9th grade Home
Economics class. I've adapted this version so it's
GF. I also modified the GF and the non-GF recipe to
reduce the sugar.
Ingredients:
1 1/2 cups Jules Gluten-free Flour Blend
3/4 cup Gluten-free ground flax meal
1/4 cup butter
1/2 cup Crisco
1 1/2 cups sugar
4 eggs
1 1/2 cups mashed bananas
(can use un-sweetened applesauce if not enough bananas)
1 1/2 teaspoon Gluten-Free Baking Soda
1 teaspoon Salt
1/4 teaspoon Xanthan gum
1/2 teaspoon Penzey's Vanilla Extract
Makes 2 regular sized breads or 6 mini breads.
Directions:
Cream butter, sugar, & eggs together well. Stir in bananas/applesauce. Sift dry ingredients together and mix with banana mixture. Pour into grease 2 bread pans or 6 mini bread pans. Bake at 350 for 25-35 minutes. Bread is done when inserted toothpick comes out clean.
Enjoy!
Peg
Pumpkin Bars
Pumpkin
Bars
While they are called "Pumpkin Bars", it's really
more like a cake. The finished product is about 2-3"
tall - not flat like a brownie.
They guys are an annual fave around our house and
with family & friends. In almost all cases, Peg
makes these [the GF version] since they are
indistinguishable from the gluten bars.
Ingredients:
4 eggs beaten
2 cups sugar
1 cup canola oil
1 cup pumpkin
1/2 tsp salt
2 tsp Penzey's cinnamon
1 tsp Arm & Hammer baking soda
1 tsp Calumet baking powder
1 cup of Jules Gluten Free Flour
(GFCO Certified
Product)
1 cup of Sorghum Flour (Bob's Redmill)
1 tsp Xanthan gum
Combine all ingredients & mix well. Pour in to
greased 11x15 pan.
Bake @ 350 for 25-30 min. 8 x 11.5 pan will work for
1/2 recipe
Frosting:
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk
Mix & beat until fluffy. Spread on warm pumpkin
bars.
These will freeze quite well.
Until the next good eats...
Al n Peg
Lemon Blueberry Bread
Lemon
Blueberry Bread
It's a cool fall
day, so that means baking, particularly when we are
on vacation. While I was painting the bathroom, Peg
was in the kitchen converting a gluten-full recipe to
a gluten-free recipe. The cut loaf shown here didn't
last long.
While this might look like a bread, it's more like a
cake. Regardless of what you call it, it's darn
tasty!
Bread
Ingredients:
1 cup butter
2 cups granulated sugar (scant)
3 eggs
2 1/4 cup Jules Gluten free flour blend
3/4 sorghum flour
1/4 tsp xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1/2 tsp lemon extract
3/4 tsp double strength vanilla
2 tablespoons tightly packed lemons, zest of
2 tablespoons fresh lemon juice
8 ounces or so frozen blueberries
Icing
Ingredients:
8 ounces powdered sugar (or 1/2 box)
1/4 cup butter, melted
1 1/2 tablespoons tightly packed lemons, zest of
1/4 cup fresh lemon juice
Directions:
1 - Preheat oven to 325 degrees.
2 - Important: grease and flour two loaf pans.
3 - Cream butter and sugar.
4 - Add eggs and beat until smooth.
5 - Add buttermilk.
6 - Mix dry ingredients together and add to
buttermilk mixture.
7 - Blend well.
8 - Mix in lemon juice and zest.
9 - Gently fold in blueberries and only mix until
incorporated.
10 - Pour batter into loaf pans.
11 - Bake loaves on the middle rack of the oven for
60 to 65 minutes.
12 - Cool bread 10 minutes, remove from pan and place
on a large cookie sheet, top side up.
13 - For icing: Combine icing ingredients in a bowl.
14 - Beat icing with an electric mixer until smooth.
15 - Drizzle icing over the warm loaves.
16 - The icing will harden when the bread cools to
room temperature.
I halved the icing recipe and had plenty.
Original recipe: http://www.food.com/recipe/lemon-blueberry-bread-69730
Until the next good eats....
Al n Peg
Coffee Cake
Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.
Of course it was a wheat-based recipe, so it'd have to be converted.
She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]
Cake Ingredients
1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Streusel Topping Ingredients
1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts
Glaze Ingredients
1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk
Recipe makes 2 - 8" round pans
Directions
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.
Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough
Bake for 12-18 minutes or until the top is slightly browned.
Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.
Allow to cool before drizzling the glaze.
Notes:
You could sub-out the flours with your favorite flour blend if you like.
Brownie Bites with Raspberry Chocolate Topping
Peg first made non-GF
Brownie Bites for her co-workers. Since they were
such a hit, she decided to make a gluten-free version
of them.
The outside is slightly crispy, but the inside is
moist and chewy - like a...brownie. Kinda funny how that
works...
Gluten-Free Brownie Bite Ingredients
4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp double strength vanilla [Penzey's]
2 cups GF flour mix [Jules GF Flour Mix]
1/2 cup GF sorghum flour [Bob's Red Mill]
1/8 tsp xanthan gum
Brownie Bite Directions
Microwave unsweetened chocolate and butter in large
microwaveable bowl on HIGH 2 min. or until butter is
melted. Stir until chocolate is completely melted.
Add sugar; mix well. Blend in eggs and vanilla. Add
flour; mix well. Refrigerate 1 hour or until dough is
easy to handle.
Heat oven to 350°F. Shape dough into 1-inch balls;
place, 2 inches apart, on baking sheets sprayed with
cooking spray.
Bake 8 min. or just until set. (Do not overbake.)
Cool on baking sheet 1 min.; remove to wire racks or
waxed paper. Cool completely.
Frost Brownie Bites with Chocolate Raspberry Topper
(see recipe below)
Peg converted this original recipe.
Chocolate Raspberry Topper Ingredients
1/2 cup sifted unsweetened cocoa powder
6 Tbsp Ball® RealFruit™ Classic Pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving jars with lids
and bands
Chocolate Raspberry Sauce Directions
Prepare boiling water canner. Heat jars and lids in
simmering water until ready for use. Do not boil. Set
bands aside.
Combine cocoa powder and pectin in a medium glass
bowl, stirring until evenly blended. Set aside.
Combine crushed raspberries and lemon juice in a
large stainless steel saucepan. Whisk in pectin
mixture until dissolved. Bring to a boil over high
heat, stirring frequently. Add sugar all at once and
return to a full rolling boil, stirring constantly.
Boil hard for 1 minute, stirring constantly. Remove
from heat and skim off foam.
Ladle hot sundae topper into hot jars leaving 1/4
inch headspace. Remove air bubbles. Wipe rim. Center
lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 10
minutes, adjusting for altitude. Remove jars and
cool. Check lids for seal after 24 hours. Lid should
not flex up and down when center is pressed.
Special thanks to Colleen for sharing this original recipe!
Chocolate Crunch Brownies
Prepare one 13 x 9 pan gluten free brownies. I use Betty Crocker Mix. Most stores have the mixes in the isle with the other non gluten free mixes.
Topping
1 jar (7 ounces ) marshmallow crème. I used Kraft from Wal-Mart in Berlin.
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups Kellogg's GLUTEN FREE Rice Krispies. I found these in the regular isle with the other cereal at Oshkosh Festival Foods
Spread Marshmallow crème over cooled brownies.
In a small saucepan melt peanut butter and chocolate chips over low heat, stirring constantly. (This takes a very short time.)
Remove from heat and stir in cereal.
Spread over marshmallow layer.
Chill before cutting. Store in refrigerator.
Yield 3 dozen (depending on size cut)
German Chocolate Cake
Our friend asked Peg if she could make a gluten-free German Chocolate Cake.
Instead of standard sized cake, Peg decided to make a doz. cupcakes and this mini-cake.
The cake was a hit! Our friend was so excited she dug into it immediately and shared it with a few other gluten-free guests.
Another gluten-free guest headed directly for the cupcake container after seeing the mini-cake.
Peg is becoming quite the Google Master. She found the recipe in a cake baking forum - without any help from me.
After reading through the forums posts, it appears this recipe is from The Cake Mix Doctor Bakes Gluten-Free book by Anne Bryn. The premise of the book is to take ordinary [gluten-free] cake mixes, "doctor them up" and make them better! This is one cookbook we don't have.
Here is the cake recipe and frosting recipe
This mini-cake was made in 4 1/2" tart pans. We sliced the top off of the bottom layer to make it flat.
The rest of the batter went to make cupcakes.
Peg's Primo Peanut Butter Cookies
Ingredients:
½ cup butter
½ cup Butter Flavored Crisco
1 cup sugar
½ cup Skippy Peanut Butter
½ cup Smucker's Natural Peanut Butter Chunky
1 cup packed brown sugar
2 eggs
1 teaspoon gluten free vanilla (McCormick's or Penzey's vanilla)
1 cup GF sorghum flour (Bob's Red Mill "Sweet" White Sorghum Flour)
1 ½ cup Jules GF Flour Mix
2 teaspoons gluten free baking soda (Arm and Hammer)
½ teaspoon salt
Yield: 8 – 10 dozen
Cream shortening, sugars & peanut butters.
Add eggs and beat well
Sift flours, baking soda, salt – add to creamed ingredients
Shape into balls - ½ tablespoon dough
Place on cookie sheet & flatten with fork. Dip fork in sugar first.
Bake at 350 for about 15 minutes. Time may vary depending on your oven.
Peg Notes:
You can use a single gluten-free peanut butter of choice. I happen to like the Natural Peanut Butters.
If you don't live in a 100% gluten-free household, make 100% sure the peanut butter has not been "double dipped". The easiest way to do this is to use an un-opened jar. Crumbs from non-gluten-free bread will contaminate the peanut butter and thus making it off-limits to those following a gluten-free diet. The butter dish is another huge contamination risk - it's best to get out a fresh stick. The same contamination rules applies for the Crisco & the sugars (or any product) as well.
Yes, crumbs matter.
You can also use any gluten-free flour mix you wish. Bob's Red Mill All Purpose Flour Mix is readily available in most grocery stores. This recipe is pretty forgiving when it comes to the type of GF flours. I use the sorghum flour to slightly boost the nutritional value.
Lemond Almond Cookies
by Aneh Mundi
We got this recipe from Aneh in a gluten-free cooking class we took in 2005. Peg finally had a chance to try it out.
Ingredients
2 eggs
1 1/3 cup of powdered sugar
3 1/2 cups Almond Meal (Bob's Red Mill)
2 teaspoons baking powder
1 tablespoon grated lemon rind (about 1/2 lemon)
1/2 teaspoon GF vanilla (Penzey's!)
Directions
In a mixer beat eggs and sugar
In a separate bowl combine almond meal, baking powder and lemon rind
Add eggs and mix to form soft dough
With oiled hands roll rough into small balls about the size of a walnut.
Flatten out balls in powdered sugar. Flatten some thing smooth (glass, plate, etc)
Bake at 350 for 10-15 min. or until GBD (Golden, Brown & Delicious).
These taste as good as they look!