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Sunday, December 30, 2007

Baked Apples

This was a wonderful treat that Alicia made us. Think Apple Pie, minus the crust. Absolutely Delicious!!!!


Baked Apples


Ingredients
  • Small red apples
  • Butter
  • Brown sugar
  • McCormick Valencia Orange Peel
  • Cinnamon
  • Sugar
  • Mini marshmellows
  • Foil tin cups (cupcake cups)
Directions
  1. Preheat oven to 350-375 degrees.
  2. Peel and core apples.
  3. Cut four slits across the top and bottom part of the apples.
  4. Dip the apples into melted butter.
  5. Coat the apples with brown sugar.
  6. Sprinkle cinnamon, sugar, and McCormick Valencia Orange Peel onto the apple.
  7. Place in foil tin cups and bake for 5 minutes.
  8. Remove from oven and flip over, and then sprinkle on some cinnamon, sugar, and McCormick Valencia Orange Peel. Also, add 3-4 marshmellows to the bottom core.
  9. Return to oven and cook for another 3 minutes.
  10. Add marshmellows to the top of the apples along the crevices and in the core.
  11. Return to the oven for a few more minutes until marshmellows are browned.

Beef Stroganoff ~ Yum-Yum

Alicia (and her baby) were craving her dad's beef stroganoff, so she graciously adjusted the recipe to be gluten free to accommode the Celiac group at the Treece house. It was absolutely delicious! This beef stroganoff tastes great either topped on noodles, or just over a baked potato.


Beef Stroganoff (with either noodles or baked potatoes)

Ingredients


  • 1 lb ground beef
  • 1/2 stick of butter
  • 1/2 of an onion
  • 1 can Progresso Creamy Mushroom Soup
  • 2 teaspoons of Argo Cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon minced garlic
  • 6 oz. can of Jolly Green Giant Mushrooms
  • 8 oz. of Daisy Sour Cream
  • 1 bag of gluten free noodles (spiral, penne, etc.) or baked potatoes
Directions

  1. Follow instructions on box for the noodles.
  2. Brown beef and onion together with the butter. Drain and rinse.
  3. Return to skillet, then add cornstarch, salt, pepper, garlic, and mushrooms.
  4. Heat slightly, then add cream of mushroom soup.
  5. Heat on medium/low until it comes to a simmer.
  6. Add sour cream, and heat to a simmer.
  7. Pour over cooked noodles or baked potatoes.

Friday, December 28, 2007

A potato salad to remember

This potato salad takes about 15 minutes to make and is a big hit at any family gathering, or potluck! Check it out!

Cajun Potato Salad

Serves 7-10

Ingredients
  • 7-10 red or brown potatoes peeled and cut in chunks
  • 5-6 boiled eggs
  • chopped scallions
  • mustard
  • Hellman's mayonnaise
  • Tony's seasoning to taste
  • Green Onions
Directions
  1. Boil eggs and potatoes. When potatoes are tender and done, drain water.
  2. Peel eggs and cut potatoes.
  3. Combine and mix in enough mayonnaise and mustard to desired consistency.
  4. Sprinkle with green onions and Tony's Cajun seasonings.

Source: www.realcajunrecipes.com

Low Gluten Alter Breads ~ Benedictine Sisters

I hope that this information will be helpful to anyone trying to incorporate low-gluten host at their church.

The following information was copied from this site: http://www.benedictinesisters.org/bread/low_gluten.php



The Concern
Celiac disease affects as many as one out of every 133 people. Those suffering from this condition cannot ingest any gluten, a protein found in wheat. Eating gluten causes intestinal damage and can lead to many secondary illnesses. Celiacs have to maintain strict gluten free diets to protect their health. Hence, the concern among Catholic celiac sufferers was how could they continue to receive the Body of Christ at Eucharist when it is made with wheat. Since the mid 80s, we have received calls from faithful Catholics who hoped that we could find a way to provide an altar bread that would fit their special needs. We decided we would give it our best effort.

The Prayer
The Catholic Church is firmly rooted in Scripture and Tradition. In keeping with the belief that Jesus used a wheaten bread at the Last Supper, the Church has required that breads used for communion be made with wheat and contain gluten.

As stated before, the celiac community needed non-gluten bread. We prayed for divine inspiration as we began to research how we could meet the requirements of both these groups we hoped to serve.

The Answer
Throughout the years of our research and development we stayed in touch with the Office of the Secretariat for the Liturgy of the U.S. Council of Catholic Bishops. Through their help we discovered a company that produced wheat starch, which is wheat that has had most of the gluten removed. We began experimenting with this new product. There were many failed attempts and much frustration ? the resulting breads were either too thin, too hard, or inedible. Then one evening, as our sisters were working, Divine Providence intervened. They tried mixing together two different types of starch. The result was a sticky, messy batter that seemed hopeless. They plopped some of it onto the baking plate and then decided to throw out the rest and start over. When they open the baker they discovered a round, crisp, light wafer that tasted delicious. God had blessed our efforts with success.

The Facts
Our low gluten bread is made with wheat starch and water. The gluten content is 0.01%. It is made, stored, and shipped in a dedicated gluten-free environment.

The Church's Response

The Office of the Secretariat received our samples and test results and issued the following statement.


Having reviewed the laboratory reports you sent, which set the amount of gluten in these altar breads at 0.01%, I am pleased to state that these special hosts are indeed made according to the requirements of both the Code of Canon Law (c.924) and the special considerations set out by Cardinal Joseph Ratzinger, Prefect for the Congregation for the Doctrine of Faith, in his July 24, 2003 letter to the Presidents of Episcopal Conferences (Prot. N. 89/78-17498) and may be validly used at Mass in the diocese of the United States with appropriate permission.


The Celiac Communities Response

Since we began selling these breads we have served over 2000 celiac sufferers. We have had only positive feedback from those who have tried them. Our low gluten altar breads were featured in an article in the magazine Gluten-Free Living. The editorial and accompanying write-up cited data from the Center for Celiac Research that showed that the 0.01% gluten content of our breads would be perfectly safe for most celiacs. The article states


The measurement cited here, 0.01%, represents 10 PPMs (parts per million). But the more important number is 37 micrograms, because it is daily exposure to gluten that counts. The best current information shows that 10 milligrams a day should be safe.

Ten milligrams is the same as 10,000 micrograms. If you divide 37 micrograms into 10,000 micrograms, you will find that you would have to eat 270 wafers every day to reach the danger point. At most, celiacs would consume one wafer per day or about 0.04% (four tenths of one percent) of the amount considered dangerous.


The Benedictine Sister's Response
We are inspired by the deep desire of those suffering from gluten intolerance to receive Holy Communion. We are humbled by the many letters, emails, and phone calls we have received thanking us for our efforts to produce low gluten altar bread. We are blessed to have the opportunity to allow God to work through our hands. We are honored and privileged to provide for you and your parish the bread that becomes the Body of Christ.

Click the following link to find out the story of the creation of these Low Gluten Breads

GF Crackers that don't break your teeth, who knew?


I completely amazed when I tried these gluten free crackers. They were crunchy, crispy, and almost comparable to a normal cracker. They also only take about 10 minutes to make and they are so worth it. This beats any of the store bought gluten free crackers I have tried by far! I highly recommend them! The gluten free soda cracker recipe comes from the celiac.com website.



Gluten Free Soda Crackers

Ingredients
  • 2 cups flour (*use gluten-free brown rice flour mix)
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1/2 teaspoon baking soda
  • 1/2 cup sour milk
  • 1 large egg
Directions
  1. Preheat the oven to 400 degrees
  2. Sift the flour, salt, and baking soda into a bowl. Cut the butter until very fine. Add the milk and egg and mix to make stiff dough.
  3. Kneed thoroughly, and then roll the dough very thin.
  4. Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork. Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork.
  5. Bake in oven for 10 minutes or until very lightly browned.
  6. If desired, crackers may be sprinkled with coarse salt.
* brown rice flour mix:
-2 cups brown rice flour (finely ground)
-2/3 cup Potato starch (not the flour)
-1/3 cup Tapioca Flour


****BONUS RECIPE****
Peanut Butter Cracker - Cookies

Ingredients


  • Vanilla Almond Bark
  • Gluten free Soda Crackers
  • Gluten free Creamy Peanut Butter

Directions

  1. Make several peanut butter crackers and set aside.
  2. Follow melting directions on Vanilla Almond Bark.
  3. Dip peanut buttered crackers in melted Almond Bark and set on wax paper to dry.



Homemade & Comparable to Chebe Products ~ Cheese Rolls

I did not think it was possible, but we found a recipe for homemade Cheese rolls that are absolutely delicious! The recipe comes from The Complete Book of Gluten-Free Cooking, by Jennifer Cinquepalmi. My mother, Teri, experimented with them recently and we were pleasantly surprised by the results. These rolls will set off wide variety of meals and they are completely yummy.



Cheese Rolls

Ingredients
  • 1 cup tapioca flour
  • 10 oz. package white cheese, grated (we used a mixture of cheddar cheese & fiesta cheese)
  • 2 eggs, slightly beaten
  • salt to taste
  • water to moisten, if necessary
Directions
  1. Preheat oven to 375 degrees
  2. In a bowl combine flour, cheese, eggs, baking powder, and salt.
  3. Knead the dough until thoroughly mixed and it forms a ball. If the mixture is too dry or does not hold together add water, 1 to 2 tablespoons at a time, and knead to mix thoroughly.
  4. Form the dough into 12 balls or 24 mini-balls.
  5. Place the balls into sprayed muffin tins or mini-muffin tins.
  6. Bake 20-25 minutes for regular size muffins or 12-15 minutes for mini muffins.

Thursday, December 27, 2007

Not your average Gluten Free Cinnamon Rolls

The one thing that you crave the most when you are on a gluten free diet is all of the breaded goodies; cakes, bread, muffins, Cinnamon Rolls! Sure, there are really good but pricey mixes, but here is a recipe for some cinnamon rolls made from scratch to die for!!! The original recipe can be found in The Gluten Free Kitchen, by Roben Ryberg.

We had these on Christmas morning before opening gifts. I prepared them a couple of days before and froze them, and then defrosted them in the refrigerator the night before Christmas. On Christmas morning we were able to enjoy freshly cooked and delicious cinnamon rolls! Yum-Yum!

Cinnamon Rolls

Serves 8

Ingredients
  • 2 Tbsp butter
  • 1/4 cup sugar
  • 2/3 cup milk, room temperature
  • 1 Tbsp rapid rise yeast
  • 1 egg
  • 1/4 cup canola oil
  • 1/2 cup potato starch flour
  • 1 cup corn starch
  • 1/4 tsp baking soda
  • 2 1/2 tsp xantham gum
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
Ingredients to sprinkle board covered with plastic wrap
  • 2 Tbsp sugar
Filling
  • 1 cup brown sugar
  • 1 1/4 tsp cinnamon
  • 1/3 cup chopped nuts (optional, but highly recommended!)
Glaze
  • 3/4 cup powdered or confectionery sugar
  • 1 tsp vanilla extract
  • milk to thicken (add 1 Tbsp at a time)
Directions
  1. Preheat oven to 375 degrees
  2. In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.
  3. Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be very, very soft. Do not worry if it looks "too soft," you have not made a mistake.
  4. Take a piece of plastic wrap and lay it out so it covers a 13 1/2" by 13 1/2" square.
  5. Sprinkle sugar on the wrap and lay ball of dough on top of that.
  6. Pull out another sheep of wrap and spray one side with cooking spray and then lay over the dough. Pat the dough down in to a roughly squarish pancake. Lift the top wrap and reposition as necessary. You may use a rolling pin to roll out dough in between the layers of wrap. Do all of this until the dough is roughly 13 1/2" by 13 1/2" by 1/2".
  7. Remove top wrap and combine filling ingredients. Spread evenly across dough's surface.
  8. Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with one edge and roll dough up towards the other edge. Cut off or trim irregular ends of your "log". Then cut into 8 or 9 slices of similar sizes (about 1 1/2" wide). Using sprayed plastic wrap, pick up the individual rolled pieces and place them into a greased round pan or pie pan.
  9. Bake approximately 20 minutes, until tops are lightly browned.
  10. Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you would like the glaze. Stir until all lumps are dissolved. Drizzle over baked, warm rolls.
Note: Wrap these up in their cooking dish and refrigerate overnight, and then pop them into the oven in the morning for fresh cinnamon rolls.

Who says we can't enjoy Rice Crispy Treats

As we all know, using the gluten free rice krispies cereal for our rice crispy treats just do not have the same consistency. Since Post Cocoa Pebbles are a big hit at our house, we chose to substitute them in the original Kelloggs rice crispy treat recipe. We simply substituted the cereals. You can also use Post Fruity Pebbles and these delicious treats can double as a quick breakfast bar. By the way, these were a big hit at my son's class Christmas party. :-)


Kellogg's® Rice Krispies Treats® Original (with the cereal alteration)
Preparation/Total Time: 10 minutes
Servings: 12

Ingredients

3 tablespoons margarine or butter
4 cups mini marshmallows
6 cups Post Cocoa Pebbles or Post Fruity Pebbles cereal

Directions


1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Post Cocoa Pebbles or Post Fru
ity Pebbles cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13x9X2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

ttp://www2.kelloggs.com/Recipe/RecipeDetail.aspx?RID=1605