Mix together:
1/2 cup butter, melted
1/3 cup evaporated milk ( I had to add more til I had all the dry mix included in a paste) My cake mix was bigger than most, I guess.
1 box chocolate cake mix (I used Sun Flour mills)
Put a little over 1/2 cake mixture pressed into 9x13 pan sprayed with Pam. Bake at 350 for 6 minutes.
Then melt together in microwave:
28 caramels
1/3 cup evaporated milk
Stir until smooth. Sprinkle baked batter with one bag of chocolate chips (I used semi-sweet ghiradelli). Pour caramel mixture over the chocolate chips. Make left over batter into patties and place over the caramel. There will not be enough to completely cover. It looks like pancake shapes randomly placed on the top. Bake again at 350 degrees for 18-21 minutes. Cool and eat. Very rich and very yummy! I gave these to friends for Christmas and they couldn't tell they were gluten free. Success!
Tuesday, December 27, 2011
Banana Bread
Preheat oven to 350 F - Grease and flour 2 bread pans
1/2 cup of butter
1 1/2 cups sugar (I used turbinado sugar)
2 cups GF flour (I used Sun Flour mills all purpose flour)
1/2 tsp salt
1 cup sour cream
2 eggs, beaten
3 mashed bananas
1 tsp baking soda
1 tsp vanilla
2 tsp xanthan gum
walnuts (optional)
Cream butter and sugar together. Then add eggs and bananas. Mix well. Sift flour, soda, salt and xanthan gum together and add to mixture. Then add nuts (optional) and vanilla. Fold in sour cream. Bake at 350 for 45-50 minutes. Makes 2 loaves.
1/2 cup of butter
1 1/2 cups sugar (I used turbinado sugar)
2 cups GF flour (I used Sun Flour mills all purpose flour)
1/2 tsp salt
1 cup sour cream
2 eggs, beaten
3 mashed bananas
1 tsp baking soda
1 tsp vanilla
2 tsp xanthan gum
walnuts (optional)
Cream butter and sugar together. Then add eggs and bananas. Mix well. Sift flour, soda, salt and xanthan gum together and add to mixture. Then add nuts (optional) and vanilla. Fold in sour cream. Bake at 350 for 45-50 minutes. Makes 2 loaves.
Mountain Man omelet - crockpot style
18 eggs
16 oz cheese ( I used colby jack or mozzarella)
28 oz package Potatoes O'Brien ( I used 1/3 of another package) Ore Ida is gluten free (but always check labels)
3 bags/jars of Hormel Real Bacon pieces (about 12 oz) or 1- 2 packages of Real Bacon
salt
pepper
onion
red pepper diced (optional) There are some in the potatoes o brien.
Grease your slow cooker. Pour potatoes in the bottom (make sure to break up clumps). Mix everything else together and pour over the potatoes. Cook on low for 8-9 hours. (I cooked mine overnight and we woke up to very yummy smells)
Enjoy!
16 oz cheese ( I used colby jack or mozzarella)
28 oz package Potatoes O'Brien ( I used 1/3 of another package) Ore Ida is gluten free (but always check labels)
3 bags/jars of Hormel Real Bacon pieces (about 12 oz) or 1- 2 packages of Real Bacon
salt
pepper
onion
red pepper diced (optional) There are some in the potatoes o brien.
Grease your slow cooker. Pour potatoes in the bottom (make sure to break up clumps). Mix everything else together and pour over the potatoes. Cook on low for 8-9 hours. (I cooked mine overnight and we woke up to very yummy smells)
Enjoy!
Pumpkin Muffins
Pumpkin Muffins - I used Sun Flour mills all purpose Gluten Free flour
2 1/4 cups Sun Flour Mills all purpose flour (or your favorite GF flour)
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp xanthan gum
1/4 tsp baking soda
1 cup packed dark brown sugar
1 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 buttermilk
2 eggs
3 TBL Molasses
1 tsp vanilla - Costco's Kirkland Signature or McCormick is gluten free, but always check labels
1. Preheat oven to 400 F. Spray 12 standard muffin cups with nonstick cooking spray.
2. Combine flour blend, salt, ginger, nutmeg, xanthan gum, and baking soda in medium bowl.
3. Whisk brown sugar, pumpkin, butter, buttermilk, eggs, molasses and vanilla in large bowl. Add flour mixture in two additions, stirring until well blended after each addition. Divide batter evenly among prepared muffin cups.
4. Bake 18-22 minutes or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Remove to wire racks to cool slightly. Serve warm or at room temperature. Makes 12 muffins
For best results scoop into muffin cup with one scoop filling it to the top without adding more batter.
2 1/4 cups Sun Flour Mills all purpose flour (or your favorite GF flour)
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp xanthan gum
1/4 tsp baking soda
1 cup packed dark brown sugar
1 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 buttermilk
2 eggs
3 TBL Molasses
1 tsp vanilla - Costco's Kirkland Signature or McCormick is gluten free, but always check labels
1. Preheat oven to 400 F. Spray 12 standard muffin cups with nonstick cooking spray.
2. Combine flour blend, salt, ginger, nutmeg, xanthan gum, and baking soda in medium bowl.
3. Whisk brown sugar, pumpkin, butter, buttermilk, eggs, molasses and vanilla in large bowl. Add flour mixture in two additions, stirring until well blended after each addition. Divide batter evenly among prepared muffin cups.
4. Bake 18-22 minutes or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Remove to wire racks to cool slightly. Serve warm or at room temperature. Makes 12 muffins
For best results scoop into muffin cup with one scoop filling it to the top without adding more batter.
Friday, December 16, 2011
Sour Cream Cranberry or Blueberry Coffee Cake
Cake:
2 1/2 cups Sun Flour Mills All purpose flour blend (or any gf all purpose flour)
2 tsp baking powder
1 1/2 tsp xanthan gum
1 tsp baking soda
1 tsp unflavored gelatin
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
3 eggs
1 cup sour cream
2 tsp vanilla
2 cups fresh or frozen cranberries or blueberries (do not thaw if using frozen)
Streusel:
1/2 cup packed light brown sugar
1/4 cup Sun Flour Mills All Purpose flour blend (or any gf all purpose flour)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
3 TBL cold unsalted butter, cubed
1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray.
2. Combine flour blend, baking powder, xanthan gum, baking soda, gelatin and salt in medium bowl.
3. Beat butter and granulated sugar in large bowl with electric mixer at medium-high speed until light and fluffy. Add eggs, one at a time, beating well at medium speed after each addition. Beat in sour cream; scrape sides of bowl. Add flour mixture in two additions; beat at low speed until well blended. Beat in vanilla. Gently fold in cranberries or blueberries. Pour into prepared pan.
4. Bake 40 minutes. Meanwhile for streusel, combine brown sugar, flour, cinnamon, nutmeg, and salt in small bowl. Cut in cold cubed butter with pastry blender or fork until mixture resembles coarse crumbs.
5. Remove coffee cake from oven. Sprinkle evenly with streusel. Bake 10 minutes or until toothpick inserted into center comes out clean. Serve warm or at room temp.
2 1/2 cups Sun Flour Mills All purpose flour blend (or any gf all purpose flour)
2 tsp baking powder
1 1/2 tsp xanthan gum
1 tsp baking soda
1 tsp unflavored gelatin
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
3 eggs
1 cup sour cream
2 tsp vanilla
2 cups fresh or frozen cranberries or blueberries (do not thaw if using frozen)
Streusel:
1/2 cup packed light brown sugar
1/4 cup Sun Flour Mills All Purpose flour blend (or any gf all purpose flour)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
3 TBL cold unsalted butter, cubed
1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray.
2. Combine flour blend, baking powder, xanthan gum, baking soda, gelatin and salt in medium bowl.
3. Beat butter and granulated sugar in large bowl with electric mixer at medium-high speed until light and fluffy. Add eggs, one at a time, beating well at medium speed after each addition. Beat in sour cream; scrape sides of bowl. Add flour mixture in two additions; beat at low speed until well blended. Beat in vanilla. Gently fold in cranberries or blueberries. Pour into prepared pan.
4. Bake 40 minutes. Meanwhile for streusel, combine brown sugar, flour, cinnamon, nutmeg, and salt in small bowl. Cut in cold cubed butter with pastry blender or fork until mixture resembles coarse crumbs.
5. Remove coffee cake from oven. Sprinkle evenly with streusel. Bake 10 minutes or until toothpick inserted into center comes out clean. Serve warm or at room temp.
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