Tuesday, June 26, 2012

Pancakes Are NOT Scary

So, I have been afraid to try making pancakes with yeast instead of the usual baking soda and powder. Ho my! I have been missing out! These do not have yeast flavor and they also don't have that sometimes soapy taste you can get with baking soda. They are just soft, sweet, and delicious! Don't be scared!

4 cups GF baking mix
1/4 cup sugar
1 teaspoon salt
1 envelope active dry yeast (1/4 ounce)
3 cups Silk Very Vanilla Soymilk
1/4 cup melted margarine

Whisk together dry ingredients in large bowl. Heat Silk until 120 degrees. Add warm Soymilk and melted margarine to dry ingredients. Whisk until combined but do not over mix, just like regular pancakes. Cook on preheated griddle at 375 degrees. Flip when first side is golden and face up side has bubbles and starts to dry.

Monday, June 25, 2012

Nobody Better Lay a Finger... Leonard's Crispy Sunbutter Bars

Repost of a great candy recipe. This time I used peanut butter. They taste just like a Butterfinger bar. Crispy, crunchy and there never will be a better pair than chocolate and peanut butter!

Pix included this time too!

Fair warning... this recipe requires more clean up than I like to do.  The end result is really good...  but I will not be making these on a regular basis.  If anyone has candy making clean up tips I would love to know them!

My daughter found this recipe at The Family Kitchen on Babble.  We tried it 3 times and figured out how to make it work easily.  Our version is different in that they are more like bar cookies than a candy bar.  We also are using Sunbutter instead of peanut butter.

We experimented and actually made one batch of the sugar, corn syrup candy to split between a half recipe of Sunbutter/baking soda and a half recipe of peanut butter (Skippy Natural)/baking soda.  So, everyone at my house can enjoy! If you do this, a 13x9 pan will not be necessary.  I used two cookie sheets lined with parchment and just made as best a square shape as I could!

1/2 cup light corn syrup
1/2 cup water
1 cup sugar
1 cup Creamy Sunbutter or creamy peanut butter
1 teaspoon baking soda
1-1/2 cups semi-sweet chocolate chips (can't beat Trader Joe's)

Mix Sunbutter or peanut butter and baking soda together and set aside.

Line a 13x9 pan with parchment.  In medium saucepan on medium heat, dissolve the sugar in the water.  Add the corn syrup and mix well.  On medium-low heat, hook your candy thermometer on the side of the pan without letting it touch the bottom and boil mixture, without stirring, until it reaches 300 degrees. Remove from heat and add Sunbutter or peanut butter mixture.  Stir quickly and well.  Don't be afraid if it resembles broken glass or shards of ice.  Silicone scraper or spatula works well to scrape mixture out of the saucepan and into the 13x9 pan.  Spread and flatten in bottom of pan.  Again, it may look weird.  I was a bit scared myself!  Cool slightly and score into mini bars (or whatever size you are craving).   It is still rather gooey at this point so I suggest re-scoring in about 10 minutes.

Melt your chocolate chips however you prefer (double boiler, microwave).  Pour melted chocolate over the bars.  Spread gently with off-set spatula.  You can encourage the chocolate to go between the scored bars but running your knife along all the scored edges.

Cool completely and separate the bars.  They are a bit sloppy but chilling them in the fridge can keep the chocolate firm.  I personally don't mind a little chocolate on my fingers!

Monday, June 18, 2012

Griddle Me Bread

If you are in a rush and yeast bread is not an option, here is a speedy and tasty bread you make on your pancake griddle. Remember the flavor is in the toasty bits!

3 cups GF baking mix
1 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cup Silk Soy Milk
1/4 cup melted margarine

Mix dry ingredients in medium bowl. Add Silk and margarine and mix well. Drop onto 375 to 400 griddle any size you need (burger size for example) and cook until brown and toasty then flip and repeat.

Sunday, June 17, 2012

Sorry not vegan Chicken Soup

Not only do I have food allergies and intolerances but I am also digestively challenged. Chicken in soup form is the only way I can eat it. Obviously you can use additional veggies or spices. We are very plain here for a variety of reasons. "Can Do Biscuits" work super well with soup too!

1/2 cup margarine
1/4 Braggs (or soy sauce if you are not GF)
5 boneless, skinless chicken thighs
1-1/2 bags frozen carrots
1 bag frozen edamame
8 cups cold water
Cooked rice

Melt margarine in 5qt Dutch oven. Add Braggs and chicken. Brown chicken on both sides over medium heat. Add carrots and water. Cover and simmer over low heat for 1-1/2 to 2 hours. Remove chicken thighs with thongs, shred and return to pot. Add edamame and simmer for 10 minutes.

We serve with cooked rice or roasted potato wedges. Last weekend I put gnocchi in it! Yeah... tender little pasta pillows... good stuff!

Saturday, June 16, 2012

GF Dough for Pizza or Sweet Rolls

This GF dough is more of a thick, firm batter. It does not roll or stretch.  It does spread onto a pan.  I use it to make mini pizzas and even sweet rolls.  It will cover a small jelly roll pan to make a pizza.

2-1/4 to 2-3/4 cups GF baking mix
1 teaspoon sugar
1 package active dry yeast
1 cup Original Silk Soy Milk for pizza or Very Vanilla if making sweet rolls
2 tablespoons olive oil

In large bowl combine 1-1/2 cups of baking mix, sugar, salt and yeast.  Heat soy milk in microwave until very hot (120 degrees).  My microwave takes 1 minute and 11 seconds.  You can also do this on the stove top.  Pour oil on top of milk.  Pour soy milk and oil in dry ingredients.  Mix for about 2 minutes  Slowly add in more baking mix a 1/4 cup at a time until it just barely pulls away from side of bowl. It resembles more of a wet, firmer batter, not classic dough.  Cover and let rise in warm place for 40 minutes.  Punch down and spread onto pan or shape to your desired shape. Bake for 12 minutes at 425 degrees.

I top sweet rolls with cinnamon sugar before baking. Soychamel and olives make good pizza!

Friday, June 15, 2012

Sioux's Soychamel Sauce

My version of Bechamel Sauce has so many uses!

I mix it with cooked carrots and edamame and pour over my "Can Do Biscuits" for a mock potpie.

I mix it with cooked veggies and rice and bake it with some GF bread crumbs.

It also tops GF pizza dough nicely for cheese alternative.  Soychemel and olives on GF pizza dough is good stuff!  Pizza dough recipe to follow and photos of my GF, vegan pizza posted tomorrow!

Soychamel (this is a physical task and takes some time- lots of whisking)

5 tablespoons margarine
4 tablespoons GF baking mix
4 cups Original Silk Soy Milk
1/2 sea salt
1/2 teaspoon nutmeg

In medium pan on medium-high heat, whisk and melt margarine and GF baking mix together.  Constantly whisk until mixture is slightly golden, just toasty, not brown.  You will be whisking A LOT and may need to lift the pan off the heat to stop the toasty look from going to browned.

Add the Silk and whisk and whisk and whisk until it thickens.  It may take a good 40 minutes or longer.  When it starts to make big bubbles lower the heat a little.  Constantly whisk and scrape bottom and sides of pan.  Remove from heat when it is thickened to your liking.  Add salt and nutmeg.

I often make half a recipe which works just fine.  It does take a looooong time but when you cannot use commercial "cream of..." soups, this can make good comfort food!

Don't forget to look tomorrow for pizza photos!

Thursday, June 14, 2012

Can Do Biscuits

Gluten free bread can be a disappointment. It can be dry, brittle and can't hold up to bite into a burger or sandwich. Not these! You CAN have soft, chewy bread!

2 cups GF baking mix
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons shortening
2 tablespoons margarine
3/4 cup Silk Very Vanilla Soy Milk

Combine first 3 ingredients with fork in medium bowl. Cut in shortening and margarine with fork or pastry cutter until crumbly. Slowly mix in milk adjusting if necessary to make thick batter. Spoon onto parchment lined baking sheet with tablespoon. Bake at 450 for 12 minutes.

These are good with gravy, maple butter, margarine, for burgers, or alone! A good comfort food when you just want warm, soft bread.

Monday, June 11, 2012

Can't Beat GF Chocolate Chip Cokies

1 cup margarine
1-1/2 cups sugar
1 egg replacer egg
2-1/4 cup GF baking mix
1 teaspoon baking soda
1/4 teaspoon salt
One 12 ounce bag Trader Joe's semi sweet chocolate chips

Cream margarine and sugar until light. Add egg replacer. Mix in dry ingredients. Stir in chocolate chips. Drop by rounded teaspoon full onto parchment lined cookie sheet. Bake at 375 for 11:11. Cool on pan for one minute. Dunk, bite, and sigh.

Sunday, June 3, 2012

Shortbread Cookies... Only Better!

Since everything is better with chocolate!

This recipe is also good to do before a manicure. The margarine and shortening makes hands super soft!

3/4 cup sugar
Softened both of:
1/2 cup Earth Balance Buttery Stick
1/2 cup Earth Balance Shortening Stick
2-1/4 cups gluten free baking mix
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Pinch of sea salt
Sugar for shaping

Heat oven to 325. In mixer beat the Earth Balance Sticks with sugar until light and fluffy. Stir in baking mix, baking powder and salt. Dough will seem dry but as you pull pieces to roll into 1/2" balls it comes together. Place on parchment lined cookie sheet 1" apart.

Flatten the balls slightly with sugar coated bottom of a glass. Bake for 8-10 minutes. They puff slightly. Allow to cool on cookie sheet. Melt in your mouth goodness!

Try not to stack when storing.

Friday, June 1, 2012

Churro Bites Repost for Day of the Dead

These are so easy and so yummy too.  No excuse not to have a treat on a random Thursday night!

1/4 cup vegetable oil
2 tablespoons sugar
Pinch of salt
2 cups Silk Very Vanilla Soymilk
2 cups gluten free baking mix
1/4 cinnamon sugar for finishing

In medium sauce pan heat oil, sugar, salt and Soymilk until boiling. Remove from heat and stir in baking mix all at once.

Allow to cool enough to pinch teaspoons full of dough and form into balls.

Fry in 375 degree oil until floating and golden.

Roll in cinnamon sugar and EAT.