Taste It

 Recipes

 Every recipe in here is Tried and True, by me over the last 30 plus years.

Some are old favorites, some are new friends.



Gluten Free Chocolate Donuts PDF Print E-mail
Written by Cheryl   
Friday, 12 February 2010 22:15

 I made these chocolate donuts and they were tasty, what we all look for in gluten free, they tasted like the real thing. I intend to make a pumpkin version and a plain version will prob even try to add sour cream to the chocolate version. No it’s not because they are not good it is because I have this insane need to always try to make something better.

Without further ado here is what you need and go forth and make donuts.. Pics will come later- I promise. (I tend to cook at night and light sucks for taking pics.)

 

Preheat your oven to 375 degrees

In a medium bowl mix all dry ingredients and in a separate bowl mix all your wet stuff, then pour the wet slowly into the dry and stir till just mixed well. I found the 2nd batch after setting actually went ahead and rose some so they might have been fluffier.

Dry Ingredients

1 ¼ Cups Gluten Free Flour Mix (see mine or use yours)

½ Cup Teff Flour ( I grind my own Teff- if you leave this out just add more GF flour mix.

1 Cup Sugar (I actually only used ¾ cup- we are watching sugar or trying to)

2 Teaspoons GF Baking Powder

¼ Cup Cocoa Powder

 

Wet Ingredients

4 Whole Eggs

6 Tablespoons melted butter

¼ Cup Milk –Cow-Almond-Soy your choice

1 Teaspoon Vanilla

 

Icing:

2 Cups Powdered Sugar

¼ Cup Milk- again your choice

1 Teaspoon Vanilla

Food Coloring is always good too- make em bright and cheery – add sprinkles if you like

 

Mix as indicated above and pour into sprayed (I use Pam’s)  Donut Pan, I used a mini pan and it will make about 3 doz. that way. (Freeze some BEFORE they are frosted or ½ the recipe)

Bake in a 375 degree oven for about 7-9 minutes for large or 5-7 for mini donuts.

After cooling dip just the tops into the frosting and set on a wire rack to drip.

 

We actually ½’d the recipe and it worked great, I froze some but ate a bunch- hot, cold, frosted, plain I had at least one each way they were that good. Hubby who eats Gluten loved them.

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Last Updated ( Friday, 12 February 2010 22:28 )
 
Pumpkin Streusal Bundt Cake PDF Print E-mail
Written by Cheryl   
Sunday, 25 October 2009 17:58

Hello all, I know I have not been posting much- sorry about that.  This will make up for it.

A yummy moist Pumpkin Cake that is outa this world and it does not matter whether you

make it with regular flour or with Gluten Free. I made mine of course GF but you can do it

however it works for you. Made this on a Sunday and the last piece was enjoyed on a

Thursday and was still just as moist... This is a real winner and I am posting it to this months

GF carnival and to Go Ahead Honey- It's Gluten Free a monthly rotating blog hosted set of

GF info and recipes.  This month its hosted by http://www.lifeglutenfree.com. 

If you are Gluten Free you should check them both out and even better contribute next month if you can.

Image and video hosting by TinyPic 

 

Now for the flour, I use my own GF flour mix  and the only difference between the recipes is I used a little less flour

when I did it GF, the reason is I find GF flours tend to soak up more moisture. I also baked it a bit longer GF,

GF Flours seem to be a little denser maybe or something but whatever it works to bake a little longer.

If someone knows why- please comment. Even if you don't know why - comment...

 Now I am not a huge sour creme fan but in GF it rocks, it seems the more fat in a GF product

the better it is, which that could be said of most baked goods-lol

Ingredients
  • STREUSEL
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 teaspoons butter or margarine
  • CAKE
  • 3 cups all-purpose flour --- OR 2 1/2 Cups Gluten Free Flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 4 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin (got the recipe from the Libby's website)
  • 1 container (8 oz.) sour cream
  • 2 teaspoons vanilla extract
  • GLAZE (recipe below)
Directions

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

FOR STREUSEL:
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or

just mash with a fork or use your hands.

FOR BATTER:
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter

in large mixer bowl until light and fluffy-

THIS IS REALLY IMPORTANT Beat this no less than 3 minutes with your mixer or better yet in your Kitchenaid.

Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well.

Gradually beat in flour mixture.

TO ASSEMBLE:
SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to

touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.

I baked the GF version for about 70 minutes. 

Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely.

I actually popped it out on a pretty cake plate. I wanted to make my little babycakes for the

freezer but hubby wanted a real whole cake so it made him happy. 

FOR GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons  milk in small bowl;

stir until smooth and drizzle over cake.


 

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Last Updated ( Sunday, 25 October 2009 18:31 )
 
Gluten Free Cinnamon Rolls PDF Print E-mail
Written by Cheryl   
Saturday, 26 September 2009 20:30

I had been having a craving for cinnamon rolls for some time now- I am also craving Krispy Kreme Pumpkin Donuts..

It is time again for the Gluten Free Blog Carnival over at Gluten Free Gidget.  It will be posted on October 1-   Check it out, there are product reviews, recipes etc.

About the time the roll craving hit, I ran across this recipe and thought it could be converted pretty easily and it was. The pic is not so good, but the rolls were very good especially warm. Gluten Free items are always better fresh, seems like pastry items really are better. I mean these were ok the next day but not as good as they were hot and fresh. So I would recommend making 1/2 recipe if there are only a couple of you. If you are a family of 4 or more go for the full recipe. 

 

Image and video hosting by TinyPic

 

Here is the site where I orginally found the recipe via www.foodgawker.com   one of my favorite places, it led me here. 

This makes 9 biscuit type cinnamon rolls.

In a small bowl mix 1/4 cup Brown Sugar and 2 Teaspoons Cinnamon ( use the good stuff), you can also add 1 Teaspoon nutmeg if you like it. 

 

Biscuit Dough

2 1/2 cups Gluten Free Flour mix  (here is link to mine)

2 Tablespoons packed Brown Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

2 Cups  Heavy Cream  

You will also want another 1/2 cup Heavy Cream

 

In a medium bowl mix together the stir all items above USING ONLY 1 1/2 Cups heavy Cream - use your hands if you need to, till it makes a nice ball.

On a floured counter pat dough our into a 1/2 inch thick  9 x 13 rectangle, you may need to use a little more flour on counter, be sure and flip dough over so it does not stick. Now take 1 Tablespoon or so of the cream and brush it on the rolled out dough.

Take the Brown Sugar and Cinnamon you mixed earlier and sprinkle on top of the spread cream.

Roll up the dough starting at the long end and cut into 9 equal pieces, you can use a knife or if you have it use string or dental floss (unflavored)just slip it under the dough then bring it up and pull together and it will cleanly slice thru. Place the slices, cut side down in an ungreased pie pan or round cake pan, they will touch sides and that is fine. 

Now here is what is different for GF other than the flour, I poured the remaining cream over the top of all the rolls and sprinkled more cinnamon on top. We really like cinnamon, besides its good for you.

Bake at 400 degrees for about 30 minutes. Remove from oven and pour this icing on top -

6 Tablespoons Powered Sugar, 4-6 Teaspoons of Milk or Heavy Cream and 1 Teaspoon Vanilla. 

 

Eat, Enjoy and be thankful you are GF now and not 30 years ago.....

 

 

 

 

 

 

 

 

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Last Updated ( Saturday, 26 September 2009 21:09 )
 
Can Sizes and basic Measures PDF Print E-mail
Written by Cheryl   
Sunday, 16 August 2009 21:06

I know this is all basic information but sometimes the brain just has a short circuit and you blank out on even the most basic info.  Here is a refresher along with can sizes- I know odd bit of info but if you use any old cookbooks it may come in handy.

 

3 teaspoons = 1 Tablespoon                                          2 Tablespoons = 1liquid ounce

4 Tablespoons = 1/4 cup                                               1 Cup = 1/2 Pint

5 1/2 Tablespoons = 1/4 cup                                        2 Cups = 1 Pint

8 Tablespoons = 1/2 Cup                                               4 Cups = 1 Quart

10 2/3 Tablespoons =  1/2 cup                                     4 Quarts = 1 Gallon

12 Tablespoon= 3/4 Cup                                                8 Quarts = 1 Peck

16 Tablespoons = 1 Cup                                                 4 Pecks = 1 Bushel

 

Can Sizes

8 ounces = 1 cup                                                             No. 2 1/2 Can = 3 1/2 cups or 28 ounces

No. 1 Can = 2 Cups or 16 ounces                                   No. 3 can = 4 cups or 32 ounces

No. 2 Can = 2 1/2 Cups or 20 ounces                            No 10 can = 13 cups or 6 pounds 10 ounces

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Kitchen Weights and Measures PDF Print E-mail
Written by Cheryl   
Sunday, 16 August 2009 20:50

Here are some useful measurements for use in the kitchen.

2 1/4 cups Sugar  = 1 pound

2 1/4 cups Packed Brown Sugar = 1 pound

1 1/2 cups packed Brown Sugar = 1 cup granulated Sugar

3 1/2 cups Powdered Sugar = 1 pound

4 cups sifted All Purpose Flour = 1 pound

1 cup less 2 Tablespoons sifted All Purpose Flour = 1 cup sifted Cake Flour

3 cups Cornmeal = 1 pound

1 Tablespoon Cornstarch = 2 Tablespoons Flour

2 1/2 cups Rice = 1 pound

1 square Chocolate = 1 ounce

3 1/2 Tablespoons Cocoa PLUS 1/2 Tablespoon Butter = 1square or 1 ounce Chocolate

3 Cups Seedless Raisins = 1 15oz package

1 cup chopped Nut Meats = 1/4 pound

5 cups grated American Cheese = 1 pound

6 1/2 Tablespoons Cream Cheese = 1 3 oz package

7 coarse crumbled crackers = 1 cup   ** If fine grind it takes 9 crackers to make 1 cup

9 coarse crumbled Graham Crackers = 1 cup  ** takes 11 if fine ground

20 coarse crumbled  Vanilla Wafers = 1 cup  ** 30 if fine grind

1 1/2 Tablespoons Vinegar or lemon Juice plus milk to make 1 cup = 1 cup Buttermilk

1/2 cup Evaporated Milk PLUS 1/2 cup Water = 1 cup Milk

1 Lemon = 3 to 4 Tablespoons jJuice

Grated rind of 1 Orange = 1 Tablespoon

 

 

 

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