Nicole's Creamy Tomato Soup
This is my mom's original recipe that I learned to make because it's so good!
3 8oz. cans of tomato sauce
water (enough to clean out the tomato sauce cans; about a 1/2 cup)
1 cup cream
2 t. chicken bouillon (we prefer "Better that Bouillon" brand)
2 T. sugar (add up to another teaspoon for taste)
2 t. onion powder
1/8 t. garlic powder
1/16 t. nutmeg
1/16 t. black pepper
salt to taste
Heat it all up in a pot and serve it with the bread stick recipe below! :)
Monday, July 30, 2012
Rosie's Easy Bread Sticks
Rosie's Easy Bread Sticks
This recipe was actually accidental, but it sure turned out yummy!
Combine in large bowl: 2 c. water with 1 T. each sugar and yeast
Let stand about 5 minutes, until the yeast activates.
Add 4 1/2 cups white flour. Knead.
Spray a 10x15 inch cookie sheet (the kind with a 1" rim) with no-stick spray.
Press and roll the dough right into the pan, evenly, all the way to the edges.
Brush lightly with olive oil (about 1 tablespoon).
Sprinkle generously with garlic salt.*
Cut with pizza cutter into 24 bread sticks.
Bake 400 degrees, 15-17 minutes, until underside is browned.
If desired, top with Parmesan cheese, or brush with extra olive oil. Add more garlic salt to taste.
*A note on the garlic salt from my Mom: you may notice this recipe doesn't include salt in the dough. Salt slows rising in yeast breads, so by not adding salt, there is no rising time needed for the dough. However, it still needs that salty flavor, so you sprinkle the garlic salt on the top. Make sense? If you don't like garlic salt, you could use seasoned salt.
This recipe was actually accidental, but it sure turned out yummy!
Combine in large bowl: 2 c. water with 1 T. each sugar and yeast
Let stand about 5 minutes, until the yeast activates.
Add 4 1/2 cups white flour. Knead.
Spray a 10x15 inch cookie sheet (the kind with a 1" rim) with no-stick spray.
Press and roll the dough right into the pan, evenly, all the way to the edges.
Brush lightly with olive oil (about 1 tablespoon).
Sprinkle generously with garlic salt.*
Cut with pizza cutter into 24 bread sticks.
Bake 400 degrees, 15-17 minutes, until underside is browned.
If desired, top with Parmesan cheese, or brush with extra olive oil. Add more garlic salt to taste.
*A note on the garlic salt from my Mom: you may notice this recipe doesn't include salt in the dough. Salt slows rising in yeast breads, so by not adding salt, there is no rising time needed for the dough. However, it still needs that salty flavor, so you sprinkle the garlic salt on the top. Make sense? If you don't like garlic salt, you could use seasoned salt.
Gluten Free Chocolate Cake
Gluten Free Chocolate Cake
adapted from eatingglutenfree.com
1 3/4 c. GF flour*
1/2 tsp. xanthan gum
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. sour cream
1/2 c. oil
2 tsp vanilla
1 c. boiling water
Preheat oven to 350°. Combine dry ingredients in a medium bowl. Beat eggs well. Add sour cream, oil, and vanilla. Beat in dry ingredients. Slowly add boiling water, and mix well. Batter will be extremely thin. Pour into a greased pan.
Bake a 9x13 pan for 35-40 min. Bake a 13x18 pan for 17-20 minutes.
*Gluten-Free (GF) Mix
3 c. rice flour
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch
Mix well.
adapted from eatingglutenfree.com
1/2 tsp. xanthan gum
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. sour cream
1/2 c. oil
2 tsp vanilla
1 c. boiling water
Preheat oven to 350°. Combine dry ingredients in a medium bowl. Beat eggs well. Add sour cream, oil, and vanilla. Beat in dry ingredients. Slowly add boiling water, and mix well. Batter will be extremely thin. Pour into a greased pan.
Bake a 9x13 pan for 35-40 min. Bake a 13x18 pan for 17-20 minutes.
*Gluten-Free (GF) Mix
3 c. rice flour
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch
Mix well.
Blueberry Muffins
Blueberry Muffins
adapted from eatingglutenfree.com
1/2 c. butter or margarine
1 c. granulated sugar
2 large eggs
1 tsp vanilla
2 tsp. baking powder
1/4 tsp salt.
3/4 tsp xanthan gum
1/2 tsp lemon juice
1/2 c. sour cream
1 1/2 c. featherlight mix
1/2 c. GF mix
1/2 c. milk
2 1/2 c. fresh or frozen blueberries
Heat oven to 375°. Grease muffin pans.
In a bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, baking powder, salt, xanthan gum, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Add blueberries, stir until mixed.
Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.
adapted from eatingglutenfree.com
1 c. granulated sugar
2 large eggs
1 tsp vanilla
2 tsp. baking powder
1/4 tsp salt.
3/4 tsp xanthan gum
1/2 tsp lemon juice
1/2 c. sour cream
1 1/2 c. featherlight mix
1/2 c. GF mix
1/2 c. milk
2 1/2 c. fresh or frozen blueberries
Heat oven to 375°. Grease muffin pans.
In a bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, baking powder, salt, xanthan gum, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Add blueberries, stir until mixed.
Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.
Gluten Free Pie Crust
Gluten Free Pie Crust
adapted from eatingglutenfree.com
2 c. EGF All-Purpose Flour*
1/2 tsp. xanthan gum
2 Tbs. sugar
1/2 tsp. salt
6 oz. cream cheese, softened
1 c. real butter, softened
Completely combine flour, xanthan gum, sugar, and salt. Set aside. Use an mixer on low speed to mix the cream cheese and butter together. Add the dry ingredients; mix just until the dough clumps together. Divide
the dough into 2 discs, wrap in plastic wrap, and refrigerate for 30-60 minutes.
Roll each disc out between 2 lightly floured pieces of plastic wrap until they are 1/8" thick. Transfer crusts to pie pans.
* With your fingertips, pinch the top of the dough to make ridges all around the top of the crust or just press it all around with the back of a fork. Fill with your favorite pie filling and bake as that pie recipe directs. Makes one double crust or two single crusts.
For unbaked pies, such as cream pies, preheat the oven to 375°.
Pick the bottom of the unbaked crust all over with a fork. Line the inside of crust with aluminum foil. Fill it with pie weights, uncooked rice, or beans.
Bake for about 25 minutes or until very lightly browned.
Lift foil and weights out of the shell and bake until browned, 10-15 minutes more, checking frequently to prevent over baking. Remove from the oven and cool completely before adding filling.
*Mix featherlight and GF flour mixes. In a large bowl combine 3/4 c. featherlite to 1/4 c gf mix.
Gluten-Free (GF) Mix
3 c. rice flour
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch
Mix well.
Featherlight Mix
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)
Mix well.
adapted from eatingglutenfree.com
2 c. EGF All-Purpose Flour*
1/2 tsp. xanthan gum
2 Tbs. sugar
1/2 tsp. salt
6 oz. cream cheese, softened
1 c. real butter, softened
Completely combine flour, xanthan gum, sugar, and salt. Set aside. Use an mixer on low speed to mix the cream cheese and butter together. Add the dry ingredients; mix just until the dough clumps together. Divide
the dough into 2 discs, wrap in plastic wrap, and refrigerate for 30-60 minutes.
Roll each disc out between 2 lightly floured pieces of plastic wrap until they are 1/8" thick. Transfer crusts to pie pans.
* With your fingertips, pinch the top of the dough to make ridges all around the top of the crust or just press it all around with the back of a fork. Fill with your favorite pie filling and bake as that pie recipe directs. Makes one double crust or two single crusts.
For unbaked pies, such as cream pies, preheat the oven to 375°.
Pick the bottom of the unbaked crust all over with a fork. Line the inside of crust with aluminum foil. Fill it with pie weights, uncooked rice, or beans.
Bake for about 25 minutes or until very lightly browned.
Lift foil and weights out of the shell and bake until browned, 10-15 minutes more, checking frequently to prevent over baking. Remove from the oven and cool completely before adding filling.
*Mix featherlight and GF flour mixes. In a large bowl combine 3/4 c. featherlite to 1/4 c gf mix.
Gluten-Free (GF) Mix
3 c. rice flour
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch
Mix well.
Featherlight Mix
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)
Mix well.
Friday, July 27, 2012
Strawberry Cream Puff Cake
Strawberry Cream Puff Cake
From My Kitchen Cafe
Cream Puff Base
5 Tbs. butter
2/3 cup water
1 Tbs. sugar
2/3 cup flour
3 eggs
Cream Cheese Mixture
4 oz. cream cheese, softened
1 tsp. fresh orange zest
1/2 tsp. vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
Instructions
For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don't overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the side of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until the mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with fresh sliced strawberries (I mix 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16 oz. bag of frozen strawberries that have been thawed. Mix the thawed strawberries in juice with 1-2 tsp. sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.
From My Kitchen Cafe
5 Tbs. butter
2/3 cup water
1 Tbs. sugar
2/3 cup flour
3 eggs
Cream Cheese Mixture
4 oz. cream cheese, softened
1 tsp. fresh orange zest
1/2 tsp. vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
Instructions
For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don't overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the side of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until the mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with fresh sliced strawberries (I mix 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16 oz. bag of frozen strawberries that have been thawed. Mix the thawed strawberries in juice with 1-2 tsp. sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.
Wednesday, July 25, 2012
Easy Salted Peanut Chews
Easy Salted Peanut Chews
inspired by bettycrocker.com
Cookie Base:1 cup crunch peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
3 T. milk
1 tsp. vanilla
1 1/4 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
Topping:1/3 cup light corn syrup
2 T. butter
1 tsp. vanilla
5 oz. chocolate chips
1 cup Cocoa Krispies cereal
2 cups miniature marshmallows
Makes 36 bars
inspired by bettycrocker.com
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
3 T. milk
1 tsp. vanilla
1 1/4 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
Topping:1/3 cup light corn syrup
2 T. butter
1 tsp. vanilla
5 oz. chocolate chips
1 cup Cocoa Krispies cereal
2 cups miniature marshmallows
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, cream peanut butter, butter, & sugar. Add egg then dry ingredients for Cookie Base. Mix until soft dough forms. Press dough in pan using floured fingers.
- Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.
- In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.
Makes 36 bars
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