Specialty cakes and other items (spice mixtures) to make ...



Specialty cakes and other items (spice mixtures) to make life easy – maybe use heart pan and send out as part of package? GOT IT HEART SHAPED SPRINGFORM AND HEART SHAPED DISPOSABLE PANS FOR BROWNIES OR OTHER.

Maybe add some upscale hard to find favorites as well like

Rugala

Truffles – try it!

Black and White Cookies – try eventually

Add onto BARS those really good gooey multi-layered chip, coconut bars but need to find substitute for condensed milk (try rice milk) and graham crackers – try ground almonds and add something to add moisture and/or more shortening what are these called? Do own version True Love Specialty Bars

DO ONE SENSATIONAL TRUE LOVE CAKE WITH CHOCOLATE, MERIGUE LAYERS AND STRAWBERRIES AS WELL. SUPER STACKED AND AHHH FACTOR

PEAR CLAFOUTIS CHERRY CLAFOUTIS – USE BC’S RECIPE BUT NO FLOUR

CHOCOLATE SINGLE LAYER / DOUBLE LAYER – GANACHE ON SIDE WITH INSTRUCTIONS OR FREEZE AND SHIP – great cake redo ganache so no milk was there milk in the eggwhite cake? If I’m going to do this should be no flour no milk use rice instead should be ok

LEMON POLENTA AND ALMOND –first polenta recipe not great and fell apart

SWEET POTATO CAKE

KEY LIME POLENTA AND ALMOND

CHOCOLATE ORANGE POLENTA

COFFEE CAKE WITH NUTS AND CINNAMON – TRY TRADITIONAL BUT NO FLOUR

ANGEL FOOD CAKE

POUND CAKE – DITTO TO ABOVE

CARROT CAKE – DITTO TO ABOVE

EXPERIMENT WITH SOME PIES WITH NUT CRUSTS AND NO FLOUR – APPLE, CHERRY AND RHUBARB

BAGELS – HOW TO DO IT? SAW ELSEWHERE – arrive frozen

Dinnersecret sells “crusty French rolls” made with eggs and almonds. How?

Hamburger Buns?

Chocolate Chip Cookies

KEEP NUMBER SIMPLE AND JUST MAKE SURE IT TASTES GREAT AND THAT THE PRESENTATION OF EITHER BOX AND/OR CAKE IS EXCEPTIONAL

TRY BUTTER ALTERNATIVE – CANOLA/PALM AND OLIVE OIL MIXTURE

PROVIDE WEDDING CAKES TO BUILD AND FROST ON SITE IF SHIPPED. CAN FONDANT SHIP WELL OR WILL IT MELT?

BARS BROWNIE BARS

LEMON BARS

CHOCOLATE MACAROONS

SEASONAL

MARDI GRAS FLOURLESS KING CAKES CAN I SHIP THOUGH? OR PROVIDE KIT FOR FINISHING?

PUMPKIN

PASSOVER

The most frequently used are maize (corn), potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupine, quinoa, sorghum (jowar), sweet potato, taro, teff, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Alternatives for gluten that have similar properties can be found, such as xanthum gum.

Cinnamon coffee cake in hat box – simpler cake should be in more elaborate cake boxes? Think of another interesting idea to ship the cake in. What about a permanent kitchen gadget? Or an iron skillet? Too heavy.

Gluten Free Pound cake ingredients in a mix Ingredients: possibility if want to make one EZ

Sugar, Rice Flour, Potato Starch, Tapioca Flour and Xanthan Gum.

This product requires eggs, butter or margarine to prepare.

Polenta Cake

Thoughts: COST ALL RECIPES OUT WITH STORE PRICE, COSTCO AND WHOLESALE OF SORTS AS WELL PER OUNCE/ETC….

Sweet Potato Pie

Flourless chocolate cake (popular, right?)

Key Lime Cake with Key Lime Frosting. Do a nut crust

Pound Cake in Hat Boxes – think Mrs. Grace – LEMON FLAVORED ETC….

All Organic and try to also do “gluten free” if possible as option. Come up with one.

Can we also do a couple of cheesecakes and freeze? YES! But, research how to ship and make sure to charge. Use quality ingredients.

Sugar-free cakes – try to specialize – that’s good. Make with Maltisorb

Pumpkin Options during holiday

Mardi Gras KING CAKES during Mardi Gras for sure (seasonal or special order)

Coffee cake – try same recipe with rice flour and more fruit (apples or apple sauce?)

Add Drakes Cakes to store if have one

Only what we can ship.

What other themed type containers can be used for cakes? Eg Baby item, picnic item etc…make a list and make it happen.

Make one cake at a time and then add to list if works out. Make two – give one away to see how it fares during shipping - Pick Container – simple – hat box may just be “option” for extra. Otherwise – come up with a beautiful square container of sorts. Order some cakes to see how they ship and copy. Learn from their mistakes.

First one

Chocolate Polenta Cake – no flour , no wheat, made with premium chocolate and polenta (derived from 100% corn meal). Moist and naturally low in calories and high in protein. Awesome warmed up and topped with ice cream or whipped cream.

16 ounces semisweet chocolate

8 ounces (2 sticks) unsalted butter

11 eggs, separated

3/4 cup granulated sugar

2 tablespoons brandy or liqueur (recommended: Cognac, Grand Marnier, Amaretto, or Sambuca)

1/2 cup imported polenta or domestic cornmeal (not quick cooking)

Confectioners' sugar

Preheat the oven to 300 degrees. Butter a 9 by 13-inch cake pan and line it with parchment or waxed paper.

In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir well and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.

Lemon Polenta Cake

ME: 1) Try chocolate polenta cake but substitute lemon simple syrup or curd a la lemon bars to replace the chocolate.

Flourless Chocolate Cake 1) Notes: Cake part was excellent. May be too delicate to ship without freezing. Also cooked up light so would have to figure out how to frost or decorate to cover up crackling top. Try this same recipe with lemon curd instead of chocolate. How to make that work? Also, need to use butter substitute to make ‘non-dairy’ here.

[pic]1 pound bittersweet chocolate, chopped into small pieces

1 stick unsalted butter*

9 large eggs, separated

3/4 cup granulated sugar, plus 1 tablespoon

for whipped cream…

2 cups heavy cream, cold

Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold.

While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Dust the cake with confectioners' sugar.

Serve at room temperature with the whipped cream.

*Cook's Note: Food Network Kitchens tested this recipe after this show was taped and determined that 1 stick butter is the correct amount.

Flourless Chocolate Cake 2

[pic][pic]1 pound semisweet chocolate, coarsely chopped

1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon

1/4 cup Kahlua

8 large eggs

1/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon salt

Confectioners' sugar or cocoa powder, for garnish

Fresh raspberries, for garnish

Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Lemon Polenta Cake 2) Sometimes getting up at 6 am on a Saturday morning can be good for your health. Blancs has been working the last few Saturdays, so I “decided” that I “wanted” to help out last weekend. We started by doing the shopping for the day. I was mildly disturbed to hear the local supermarket lady say how she “always thought Blanca was a señorita… what a surprise; you’re a señora!”. I don’t want to know why she thought Blancs was a señorita. The stall owners in Notting Hill now call me “Blanca’s little helper” or probably “sucker”… I’m trying to decide which I prefer.

This was my first time in a professional kitchen (I hope that Blanca’s boss never reads this blog). I was on Lemon Polenta duty. This is in the Books for Cooks cookbook volume 1,2 & 3. It is originally from the River Cafe Book 1.

Lemon Polenta Cake – note too crumbley and corn meal was gritty

250 g soft butter - 8.82 ounces? Or 8.04 ish or 8.75

250 g caster sugar (granulated) – ditto?

Zest of 2 lemons

250 g ground almonds – ditto?

1 tsp vanilla essence

3 eggs

Juice of 1 lemon

125 g polenta – 4.41 ounces?

1 tsp baking powder

Pinch of salt

Made the above with 8 oz measures – but WAY too crumbly – try adding a tad bit of cream and gelatin a la Barefoot Contessa’s savory polenta mixed with panna cotta idea. That should WORK!

Beat butter, sugar and zest until fluffy (and almost white). Stir in almonds and vanilla. Add eggs one at a time, beating each before adding the next. Fold in lemon juice, polenta, backing powder and salt. Spoon the mixture into a buttered cake tin.

Bake in a 160 c oven (320 F) until sides pull slightly from the edges of the tin. This should take approximately 50 minutes. The cake is cooked when it feels firm and springs back from placing your hand on it.

The science...

Of course, I was acting as a professional, which apparently doesn’t mean that I get paid, it means that I just do things when I’m told and how I’m told… I’m not even Blanca’s “little helper”; I’m her bitch.

Nevertheless, I did have some questions going through my head:

- why use soft butter?

- why use caster sugar?

- why add the eggs one at a time?

- what is fold?

- why fold?

- when can I go back to bed?

I left Books for Cooks as the morning rush started (talk about too hot in the kitchen). When I got home I did some investigations in the Leith’s Techniques Bible. As far as I can see, this method of backing is called the “creaming method” (mainly because it doesn’t involve the use of cream… oh, the irony). This is the method used in making simple sponge cakes. There are 3 steps to the creaming method…

Why do we need to use soft butter and caster sugar?

- Step 1: Cream the butter and sugar. This incorporates air to enable the cake to rise. Some of the sugar does not dissolve, but rather is held in suspension and therefore stabilises the mixture. Caster sugar is the best sized crystals in order to be suspended / support the egg yet retain their invisibility.

Why do we need room temperature eggs and why do we need to add them one at a time?

- Step 2: Room temperature eggs are added (colder eggs can cause the butter to cool and separate into clumps… i.e. curdling). As the mixture is beaten, the egg proteins stretch, holding air bubbles within itself. If the eggs are added to quickly, it can cause the mixture to… guess what; curdle.

Why do I fold.. eh, how do I fold?

- Step 3: Flour is folded into the mixture. This is to ensure that the air is not simply “stirred out”. A large metal spoon with a sharp edge is best (it cuts easily through the mixture). “Cut” the spoon in to the center of the mixture down to the bottom, draw a scoop of batter towards you, bring it up the side of the bowl, lift and turn the spoon to flip the mixture over, rotate the bowl ¼ and repeat. This is called the figure-eight method – chiefly because it looks nothing like a figure of eight. Don’t overfold as this can knock the air out and allow gluten to develop in the flour, making the cake tough.

I thought polenta was an Italian meal – why am I adding it into a cake?

Polenta is a fine ground cornmeal principally used in Italian cooking. When warm it has a soft texture like potato and is regularly eaten as a starchy accompaniment to meats. It is frequently eaten cold (when it has a firm texture) or fried. As I may have mentioned above, it can also be used in cakes as flour.

Lemon Polenta Cake 3)

Lemon Polenta Cake

This cake is delicious. I carted it around with me one weekend, as I visited family and friends, and shared a slice or two at each location. Delicious and unusual! It is moist, gritty, soft, crumbly, lemony, and deliciously scented.

Serve on a very large white Italian-style platter, and drizzle with poached or freshly caramelised fruits. A stunning look.

It is through Kate Lamont of Lamont Winery Restaurant, (of this recipe), that I learnt that overmixing of the flour in cakes can develop the gluten and give that peaked-top (so familiar to me). Fold in the flour, don't mix, to give an even, light cake.

The cake is rather large - use half measures if you want. I have also replaced half the almond meal with flower on occasion, when I didnt have enough almond meal in the cupboard. It still works well.

|450 g soft unsalted butter |450 g caster sugar |6 eggs |

|450 g almond meal |2 tspn vanilla essence |zest of 4 lemons |

|juice of 1 lemon |225 g fine polenta |1.5 tspn baking powder |

|0.5 tspn salt | | |

Preheat the oven to 170_C. Lightly grease and flour a 28cm tin, lining the base with baking paper.

Cream the butter and sugar. Add vanilla and mix. Add eggs one at a time, mixing thoroughly. Add zest and juice.

Mix the almond meal, polenta, baking powder and salt, and fold into mixture.

Pour into the tin, and bake at 170 degrees C for 1 hour until it just leaves the edge of the tin and is firm to touch in the centre.

Flourless Sponge Cake TRY BUT SUBSTITUTE MY OWN FLOUR MIXTURE FOR MATZO MEAL WHICH HAS FLOUR IN IT! DO THIS INSTEAD OF MAKING LEMON CURD AND COMPARE VERSUS RECIPE ABOVE THAT IS CHOCOLATE WITH EGG WHITES

1. 1 cup vanilla sugar

2. 3/4 cup matzo cake meal

3. 1 tablespoon freshly grated lemon zest

4. 12 large egg whites, at room temperature

5. 1/2 teaspoon salt

6. 1 teaspoon lemon juice

7. Preheat oven to 325 degrees F.

8. Whisk 1/4 cup vanilla sugar, matzo cake meal and lemon zest in a medium bowl.

9. Beat egg whites, salt and lemon juice in a large bowl with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 3/4 cup vanilla sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.

10. Fold dry ingredients into beaten whites with a rubber spatula. Scrape batter into an ungreased 10-inch angel food cake pan. Run a spatula in a circle through batter to release air bubbles; smooth the top.

11. Bake cake for 40 to 50 minutes, or until top springs back when touched lightly and a skewer inserted in the center comes out clean. (The top of the cake will be cracked.) Invert the cake to cool completely. (If the pan has no legs, invert it over the neck of a glass bottle.)

12. With a knife, loosen edges of cake and invert onto a serving platter.

Flourless Carrot Cake from Casa Casuarina

If you always dream of dessert, you now don't have to feel guilty about having a sweet tooth. Tonight, the chef at one of South Florida's most exclusive destinations is showing us how to make flour-less carrot cake. Time to Grab a Bite with Belkys.

The Dish: Flourless Carrot Cake

The Chef: Wolfgang Birk

The Restaurant: Casa Casuarina

Ingredients: (me check versus classic one – this looks odd – need oil and perhaps interchange traditional with rice flour and soy instead? But still try this as is first – and make traditional cream cheese dressing – again serve on side for shipped cakes and maybe try some ground up dates?

• 4 eggs

• 2 egg yolks

• 8 oz sugar

• 10 oz almond flour

• 8 oz finely grated carrots

• 8 oz butter

• Juice from 2 lemons

• Zest from 2 lemons

Method:

-Pre-heat oven to 350

-Melt butter and let cool.

-Beat eggs and yolks together, then slowly beat in sugar.

-Add almond flour and mix until well combined.

-Add lemon juice and zest.

-Fold in grated carrots.

-Stir in melted butter.

-Add butter and flour to a 6 cup capacity loaf pan.

-Bake for approximately 35 min.

-Cool pan for 10-15 min.

-Remove from pan and allow to cool completely.

-Wrap the thoroughly cooled cake in plastic wrap and refrigerate for at least one day and up to a week.

Plate the Dish:

The cake tastes the best if it is allowed to age a day or so and should be served cold. Serve plain, or with vanilla sauce or some fresh berries with whipped cream.

You can also serve this up with a scoop of icecream.

Serves 6.

Chef Wolfgang Birk: "This is Casa Casuarina's flourless carrot cake. Enjoy!"

 Flourless Chocolate Cake 4?

Cake

1 cup (2 sticks) butter, cut into pieces

8 ounces semisweet chocolate chips (about 1 1/2 cups)

1 1/4 cups sugar

1 cup sifted unsweetened cocoa powder

6 large eggs

Caramel sauce

1 1/2 cups sugar

1/4 cup water

1 1/2 teaspoons fresh lemon juice

1 cup whipping cream

2 tablespoons (1/4 stick) unsalted butter

Vanilla ice cream

preparation

For cake:

Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)

For caramel sauce:

Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)

Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

Makes 10 to 12 servings.

Flourless / Chocolate Cake 5?– made with Rice Flour

1 3/4 cup rice flour

3/4 cup cocoa

1 teaspoon Baking powder

1 cup brewed black coffee

1/2 cup oil

1 teaspoon Vanilla

2 cups sugar

2 teaspoon Baking soda

1 teaspoon Salt

2 eggs

1 cup sour milk

Add liquid ingredients to dry and beat at medium speed for 3 minutes. Bake in 9 x 13 pan for 45 to 50 minutes, or in 2 layer pans for 25 to 30 minutes. Notes: sour milk can be made by adding 1 teaspoon vinegar to 1 cup milk and letting it set for 5 minutes. Sift the dry ingredients, black coffee can be replaced with water if desired.

Try Ganache topping on all won’t ship well though. So put in container with instructions for heating and pouring over the top.

Regular / Easy (can do for hat box cakes) Orange Pound Cake (from a mix – less expensive but cost it out)

INGREDIENTS

• 1 (18.25 ounce) package yellow cake mix

• 1 (3 ounce) package instant lemon pudding mix

• 3/4 cup orange juice

• 1/2 cup vegetable oil

• 4 eggs

• 1 teaspoon lemon extract

• 1/3 cup orange juice

• 2/3 cup white sugar

• 1/4 cup butter

DIRECTIONS

1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).

2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

GERMAN ORANGE CAKE 

3/4 cups orange juice

2 tsp orange peel

1/2 cups sugar

3 eggs, separated

1 1/4 cups oat flour, sifted

1 1/4 cups brown rice flour, sifted

4 tsp. of baking powder

1/4 teaspoon salt

1 tsp. lemon or almond extract

Cream butter well to incorporate air, gradually adding sugar.

Beat in egg yolks one at a time, beating well after each addition.

Sift together flour, baking powder, salt. Add dry ingredients to creamed butter mixture alternately with 1/2 cup water. Beat well. Add extract.

In a very clean bowl (one trick is to rub the bowl with vinegar), beat egg whites until stiff but not dry. Fold gently into batter.

Turn mixture into 2 greased layer cake pans.

Bake in preheated 350°F oven for 25 to 30 minutes or until toothpick inserted in center is nearly clean and cake springs back when pressed lightly in center.

When cake is cooled, frost with a boiled frosting, seven-minute frosting, or all-white Mountain or coconut frosting.

Sprinkle with freshly grated coconut.

Flourless Chocolate Orange Cake

Inspired by both Claudia Roden & Nigella Lawson – not sure if I want to use the whole orange – may be bitter – try juice instead.

Unpeeled oranges (or other orangey citrus) to the weight of approx 375g

6 eggs

1 heaped teaspoon baking powder

1/2 teaspoon bicarbonate of soda

200g ground almonds

150g caster sugar

50g Dutch cocoa

Ganache:

200g dark chocolate

200ml cream

-Put the whole, unpeeled oranges in a saucepan with cold water to cover and bring to the boil. Cover with a lid and cook for 2 hours or until soft. -Drain, and when cool, cut the oranges in quarters and remove any big pips.

Place everything - peel, pith and all - in a food processor.

-Cool the fruit before proceeding with the next step. Often it's best to complete the cooking of the fruit the day before.

-Preheat oven to 180C and line a 20cm springform (or standard) tin. Lining it is very important, if you want to remove your cake later; a double layer of paper is a good idea.

-Add the eggs, baking powder, bicarb, almonds, sugar and cocoa to the oranges in the food processor. Process until you have what looks like a cake mixture with a few knobbly bits of pureed orange.

-Pour and scrape into the cake tin and bake for an hour, by which time a skewer should emerge fairly clean. Start checking after 45 minutes, as you may have to cover with foil to stop the surface burning. It may take up to 1 1/2 hours to cook through, depending on your oven.

-Leave the cake to cool in its tin and remove when cold.

-To make the ganache, heat the cream in a heavy saucepan and add the chocolate off the heat. Mix until combined, then whisk until the mixture cools and becomes thick and glossy, ~5-10 minutes, and apply with a spatula or cake knife. Decorate with pieces of orange peel if you so desire.

Almond, Orange and Polenta Cake

Source: Jamie Oliver for the Almond Board of California

1 cup (2 sticks) butter

1 cup superfine sugar

2 cups ground almonds

1 teaspoon vanilla extract

3 eggs

grated zest of 2 oranges (set a few pinches

aside for garnish, if desired)

juice of 1 orange

1 cup polenta

1 tsp. baking powder

pinch of salt

creme fraiche or whipped cream, to taste

Vin Santo (Tuscan wine) or almond-flavored liqueur, to taste

sliced almonds (optional)

orange zest (optional)

Preheat the oven to 375F. Butter and flour a 9-inch spring-form cake tin.

Beat the butter until it becomes pale and soft, then add sugar and beat until light and creamy. Stir in the almonds and the vanilla. Add the eggs, one at a time, beating thoroughly before you add the next one. Fold in the orange zest, orange juice, polenta, baking powder and salt. Spoon into the buttered cake tin.

Bake for 35-40 minutes or until a deep golden brown and still a little bit wobbly in the center. Cool cake in pan about 20 minutes, then loosen sides of pan and finish cooling.

To serve, cut into slices, put a dollop of whipped cream or crème fraîche on top of each piece and drizzle with a little of the Vin Santo or almond liqueur. Add sliced almonds and a sprinkle of orange zest, if desired.

Makes 6-8 servings.

Note: Try polenta cake recipe and/or flourless chocolate but substitute sweet potato and/or pumpkin instead. As experiment.

Karina's Sour Cream Apple Cake

Almond meal gives this gluten-free wheat-free apple cake a satisfying chewy texture. Both blanched and regular almond meal works. Blanched almonds produce a slightly softer flour.

For the cake::

5 apples, peeled, cored [I use a mix of both tart and sweet apples]

1 lemon, halved

Wet ingredients:

4 large organic free-range eggs - separated into 4 egg whites, save 2 yolks

1-1/2 cups packed organic brown sugar or sucanat

2 teaspoons vanilla extract [or use Kosher vanilla powder, to taste]

3 tablespoons safflower oil or extra light olive

1/4 cup sour cream

Dry ingredients:

2 cups almond flour aka almond meal

1/4 cup rice or sorghum flour

1/4 cup starch - potato, tapioca, cornstarch, arrowroot

1-1/2 teaspoons baking powder* see notes

1 teaspoon baking soda

1 teaspoon McCormick Apple Pie Spice [or other gluten-free sweet spice mixture]

1 teaspoon ground cinnamon or cardamom

1/4 teaspoon fine sea salt

To assemble:

Organic brown sugar or sucanat

1/2 cup pecan or walnut halves

Preheat oven to 350 degrees F. Line a 9-inch Springform pan with greased parchment paper.

Chop the apples and toss them into a bowl; spritz with the juice from half a lemon.

Separate the eggs; set the egg whites aside and beat the yolks with the brown sugar until smooth. Add the vanilla and one squeeze of lemon juice. Beat in the oil and sour cream.

Stir together the dry ingredients in a separate bowl. Slowly add them into the wet brown sugar mixture.

Whip the egg whites in a blender till doubled and frothy.

Fold them gently into the batter to incorporate.

Drain the apples well. Toss them in a generous sprinkle of brown sugar.

Pour half of the cake batter into the prepared pan. Add the drained sugared apples into the batter. Shake the pan a bit. Add half of the nuts. Pour the remaining batter on top of the apples; shake the pan again to distribute the batter around the apple pieces. Add the rest of the nuts to the top and lightly press in.

Bake in the center of a pre-heated oven. The cake should be done in about 60 to 70 minutes. Test for doneness with a small thin knife. If the cake begins to over-brown before it is done, cover the edges loosely with pieces of foil.

Cool on a rack before loosening the cake gently from the sides of the pan with a thin spatula. Release the clasp and remove the pan ring. Allow the cake to cool completely on a wire rack.

Serve warm or cold. Wrap up leftover cake slices individually in foil; seal in a freezer bag, and freeze. Thaw to room temperature, or warm briefly (less than a minute) in a microwave, if desired.

Servings: 8 – 10

Do cakes and bars. Bars can be served in flower boxes parchment paper. With flour and without.

Do PR so gets picked up and people can find site. That and inexpensive clickthroughs.

Flourless Brownies for sure – as first bar product – start with it – it’s good.

This is a raw, fresh apple pie with a low carb flourless crust. The crust seen in the photo above is not the same crust as the recipe below. To me it was a disaster and took away from the delicious filling inside. It was just too thick and too dense and chewy with all the dates in it. It makes great cookies with dates and nuts mixed together, but I like my crusts a little drier. I use unsoaked almonds for that reason, but you can use soaked.

Full Recipe On Next Page

Crust

2 Cups Almonds

2 TB Agave Nectar

2 TB Virgin Coconut Butter

1/2 tsp. Salt

In a food processor, process the almonds and the salt together until you get a dry almond meal (do not overprocess). Add the Agave and Coconut Butter and pulse just enough to incorporate them until it is well mixed. It will look like coarse wet sand. Take this mixture and press it into a pie dish that’s been greased with a bit of coconut oil. Press firmly into the bottom and sides, smoothing it out. Chill in the fridge to set while you make the filling.

I often say coconut oil and coconut butter interchangeably, as they mean the same thing. Whenever I say coconut butter I mean coconut oil, the same product. At warm temperatures it becomes a clear liquid, and at cooler tempertures it is solid like a butter, yet it is still fiberless. It is not a coconut meat concentrate that is sometimes referred to as coconut butter.

Sweet Sauce

1/2 Cup Agave Nectar

1/3 Cup Medjool Dates (Pitted, Skin Peeled, and Soaked 30 min.)

2 TB Lemon Juice

1/2 tsp. Ground Cinnamon

Place everything in a high speed blender and blend until smooth - strain through fine mesh strainer (optional).

Filling

4-5 Large Mixed Apples (Granny Smith, Fuji, Baebran, etc.)

1 TB Lemon Juice

1 tsp. Ground Cinnamon

1/4 tsp. Freshly Grated Nutmeg

Peel and slice the apples in thin slices and then chop in small cubes. In a large mixing bowl, toss the apples with the cinnamon and nutmeg. Pour the Sweet Sauce over the apples and toss again with a large spoon. Scoop the mixture into the pie shell and smooth it out.

Walnut Streusel

1/2 Cup Walnuts

1/3 Cup Dates

1/2 tsp. Ground Cinnamon

1/4 tsp. Freshly Grated Nutmeg

Place all the above ingredients in a food processor and pulse a few times, leaving it chunky. Sprinkle it over the apple filling, and garnish with pomegranate arils (optional).

Either put the entire pie in a dehydrator for 2 hours or Preheat oven to 200 degrees for 30 min and then turn it off. Place the pie in the oven with it off for 1 hour. That is if you want to keep it raw. It can also be baked. If you bake it do it at 350 F for 25-30 minutes without the topping, and then add the topping and bake 15-20 minutes more.

Flourless sponge cake

1. 1 cup vanilla sugar

2. 3/4 cup matzo cake meal – can’t use this it still has flour! Try different flours like rice and corn etc…

3. 1 tablespoon freshly grated lemon zest

4. 12 large egg whites, at room temperature

5. 1/2 teaspoon salt

6. 1 teaspoon lemon juice

7. Preheat oven to 325 degrees F.

8. Whisk 1/4 cup vanilla sugar, matzo cake meal and lemon zest in a medium bowl.

9. Beat egg whites, salt and lemon juice in a large bowl with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 3/4 cup vanilla sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.

10. Fold dry ingredients into beaten whites with a rubber spatula. Scrape batter into an ungreased 10-inch angel food cake pan. Run a spatula in a circle through batter to release air bubbles; smooth the top.

11. Bake cake for 40 to 50 minutes, or until top springs back when touched lightly and a skewer inserted in the center comes out clean. (The top of the cake will be cracked.) Invert the cake to cool completely. (If the pan has no legs, invert it over the neck of a glass bottle.)

12. With a knife, loosen edges of cake and invert onto a serving platter.

FLOUR SUBSTITUTE USE OUNCE PER OUNCE – TRY IT WON’T WORK FOR BREAD ONLY CAKES AND COOKIES

3 cups brown rice flour (fine ground) 1 cup potato starch (not potato flour) 1/2 cup tapioca flour 1 1/4 teaspoons guar gum or xanthan gum

1. Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.

2. Store in airtight container or ziploc bag in refrigerator.

Croissant recipe but procedure? 600 gr. (1 lb. 5 oz.) Gluten free flour, 15 gr. (1 1/2 tablespoons) fresh yeast or 10 gr. (1 tablespoon) dried yeast, 350 ml. (1 1/2 cups) milk, 50 gr. (2 oz.) margarine, 1 egg, filling as desired: jam or chocolate crème

this is what i found so far OR

Important Information

Ingredients

Butter, potato starch, eggs, rice flour, water, sugar, yeast, glycerol, thickeners : guar flour, xanthan gum), salt, emulsifier : rapessed lecithin, preservative : clacium propionate

GFC Enriched Baking Mix (tapioca starch, brown rice flour, rice flours, rice bran, xanthan gum, citric acid, B Vitamins: niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid and tricalcium phosphate), sour cream (cultured pasteurized grade A cream from milk, enzymes), sugars, eggs (eggs, sodium phosphate, citric acid), butter, baking powder (baking soda cornstarch, aluminum sulfate, calcium sulfate, monocalcium phosphate), cinnamon, baking soda, salt. Inulin added for fiber.

Focaccia Bread

By Carol Fenster, Ph. D.

Author of Gluten-Free 101 (2003)



1 1/2 teaspoons dry yeast

3/4 cup warm water (110?)

1 teaspoon sugar

3/4 cup brown rice flour

1/3 cup tapioca flour

1/4 cup amaranth flour

1 1/2 teaspoons xanthan gum

1 teaspoon gelatin powder

1 teaspoon dried rosemary

1/2 teaspoon onion powder

3/4 teaspoon salt

2 large eggs

2 tablespoons olive oil

1/2 teaspoon cider vinegar

1 tablespoon cornmeal (optional)

Topping

1 teaspoon Italian seasoning

1/4 teaspoon salt

1 tablespoon olive oil

1. Dissolve sugar in warm water. Sprinkle yeast into water and stir until yeast dissolves. Set aside to foam for 5 minutes.

2. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in small mixer bowl. Whisk eggs, olive oil, and vinegar into dissolved yeast and stir this mixture into flour. Beat dough with mixer for 2 minutes, using spatula to keep stirring down dough if it clings to mixer beaters. The dough will be soft and sticky

3. Transfer dough to 11 x 7-inch nonstick pan that is greased and dusted with cornmeal. Sprinkle with Italian seasoning, salt, and olive oil. Cover with aluminum foil and let rise in warm place for 30 minutes.

4. Preheat oven to 400º. Bake 15-25 minutes or until top is nicely browned. Cool to room temperature before slicing. Serves 10

GLP’s current product line includes individually packaged frozen brownies, cookies, crispy treats and an Italian sandwich roll. GLP is currently selling to national foodservice accounts and a number of Buffalo-based stores.   Bought out by Rich’s in 4 07

Pie Crust –

See blue also

GF Flour per that website is

6 parts rice flour

2 parts potato starch flour to

1 part tapioca starch flour

WHOLE FOOD’S RECIPE PIE CRUST – PROBABLY THE BEST ONE

Pie Crust

Gluten-Free

This is a tender, flaky pie crust that is reminiscent of a shortbread cookie. - use this mixture for flour in lemon bars for sure! And perhaps just keep simple for cakes too.

Serves 8 (one 9-inch pie shell)

• 1 cup white rice flour

• 1/2 cup brown rice flour

• 1/2 cup arrowroot

• 6 tablespoons tapioca starch

• 6 tablespoons potato starch flour

• 1/2 teaspoon salt

• 1 teaspoon xanthan gum

• 1 teaspoon baking powder

• 2 sticks butter, cut into 1/2 - inch pieces

• 1/2 to 1 tablespoon ice water

Ingredient Options: replace the butter with non-hydrogenated margarine for a dairy-free or vegan version.

Place the rice flours, arrowroot, tapioca starch, potato starch flour, salt, xanthan gum and baking powder in the bowl of a food processor and process until all ingredients are thoroughly combined. Add the butter bits and process until the mixture almost gathers together. It will be a little dry. At this point, while processor is running, drizzle in the water. If the dough seems too moist, turn it out onto a board and coat it with a little potato starch. Wrap dough in plastic wrap and refrigerate for 2 hours or overnight. This dough can be rolled out using potato starch or rice flour to prevent sticking as you go along, or pressed with fingers into a pie plate. Spray pie plate with canola cooking spray first to help prevent sticking. Fill dough with filling of choice and bake as instructed.

Nutrition Info

Per Serving (79g-wt.): 380 calories (210 from fat), 23g total fat, 15g saturated fat, 2g protein, 41g total carbohydrate (1g dietary fiber, 0g sugar), 60mg cholesterol, 210mg sodium

Pie crust is:

1 ½ cup GF flour

½ cup soy flour – sub?

2 teas xantham gum

¼-1/2 tea salt

2/3 cup shortening

5-7 t COLD water

Sift flours , xamtham and salt

Cut in shortening until resembles cornmeal texture

Mix until forms a ball (fork?)

Divide into two and Roll in wax paper bake

OR alternative

1/3 cup brown or white rice flour

1 teaspoon xanthan gum

1/3 cup tapioca flour

1 Tablespoon sugar

1/3 cup potato starch

1/3 cup (5 Tablespoon) butter

1-1/2 Tablespoon corn starch

1 egg, beaten

1/3 teaspoon salt

1/2 to 1 teaspoon apple cider vinegar

Have eggs and butter cold for best results. Combine flours, starches, salt, xanthan gum, and sugar into a mixing bowl. Cut cold butter into slices and then work it into the flour mixture with hands or a pastry cutter until the dough feels slightly moist and begins to hold together.

Add the beaten egg and vinegar to the flour mixture and stir with a spoon or fork until it begins to stiffen. The dough will be quite soft at first but will firm up. Is it firms up, form it into a ball and work it a little with your hands. Use a little tapioca flour if necessary to keep your hands from getting sticky.

Roll the dough out between two pieces of wax paper, turning and peeling off paper as necessary to smooth out wrinkles. Leave the paper on the pie dough to turn it. When it is ready for a pie pan, peel the top layer of paper off, hold the lightly greased pan over the dough, and slip your other hand under the bottom paper and dough. Lift it into the pan as you flip it all over.

Smooth the dough into the pan before removing the wax paper. Again peel it off; don't lift it off. Crimp edges as desired. Prick with a fork if a baked pie shell is desired and bake at 350 degrees F for 12-15 minutes.

Double the ingredients for a two-crust pie. Don't attempt to fold the top pie crust. A two-crust pie will bake one hour or a bit longer.

Pop Tarts Two pie crusts:

1. Sift together:

¼ teaspoon salt

1 ¾ cup white rice flour

¼ cup garfava bean flour

2. Add:

¾ cup +2 tablespoons GF margarine

3. Cut margarine into flour mixture with a pastry blender until well blended.

4. Add:

2 eggs

1 teaspoon red wine vinegar

5. Gradually add while mixing enough cold water to form a ball.

6. Flour (rice) a board or wax paper well.

7. Divide dough in half, form two balls Flour top of one ball and roll out dough (Keep dusting top with flour as you roll out).

8. For Pop Tarts use rectangular cookie cutter approx. size of pop tart (We have a gingerbread house roof cutter that's just the right size). Cut two pieces.

9. Apply 2 tablespoons GF pie filling or 100% fruit spread to one piece.

10. Place 2nd piece on top and seal the edges by running a moistened finger around edge and lightly crimping.

• Bake at 350F on Cookie sheet for 15-20 minutes or until done.

• When cool drizzle with 10x sugar or GFCF icing.

11. • Same dough can be used for pie crust and top in normal fashion. Top dough should roll up on rolling pin fairly easily without cracking! Bake them and freeze with wax paper between then toast in toaster to serve.Prick the top with a fork.

Other Pie Crust easy

Crust Ingredients:

1 ¼ cup finely crushed gluten-free graham crackers – cost this out

½ cup finely chopped pecans

2 tablespoons melted butter

Pumpkin cupcakes – try to do other with different flavors

Ingredients:

One 15 ounce can pumpkin

One 14 ounce can Sweetened Condensed Milk (NOT evaporated milk)

2 eggs

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

Directions:

1. Preheat oven to 350 degrees F.

2. Put baking cups (liners) into a muffin/cupcake pan.

3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.

4. Pour mixture into each cup about until about 3/4 full.

5. Bake until toothpick inserted in center comes out clean.

6. Cool. Garnish as desired.

Store leftovers covered in refrigerator.

Gluten and Baking

Known for its versatility and nutrition, wheat, one of the best sources of gluten, is nearly ubiquitous in western diets. Of the numerous foods prepared with wheat-pasta, breakfast cereals, veggie burgers, cream soups, just to name a few-yeast breads ar e among the most sorely missed by Celiacs (those allergic to gluten) because finding acceptable gluten-free alternatives to yeast bread is quite difficult. The reason for this difficulty is that gluten, which Celiacs must completely avoid, is also one of the crucial elements of bread baking.

In terms of the medical definition of Celiac Disease, or Gluten Intolerance, "gluten" is defined as the mixture of many protein fragments (called peptide chains or polypeptides) found in common cereal grains—wheat, rye, barely and oats. Wheat is the only grain considered to contain true "gluten" and the peptides that predominate in wheat gluten are gliadin and glutenin.

In baking terminology, "gluten" is defined as a network of intertwined water insoluble proteins (gliadin and glutenin) with water molecules trapped in between. The fibrous protein strands of glutenin and gliadin have properties of elasticity and plasticity that make raised breads possible. Rye flour contains gluten consisting of only glutenin and not gliadin, making it inferior to wheat gluten for baking. Other grains such as barley and oats have small amounts of gluten. This is why wheat flour is often a dded to rye and other non-wheat flours when making raised breads.

Gliadins and glutenins are both long molecules. Under a microscope, gliadins look like compact balls while glutenin molecules resemble fishing line that has been coiled or folded back upon itself. When mixed together, as they are in dough, these two proteins form a tangle of strands. Carbon dioxide gas from yeast and sourdough (as well as other leavening agents such as baking powder or baking soda used in quick breads and cakes) are trapped by the strands of gluten which must both expand and simultaneously contain the gas. This is where elasticity and plasticity come into play. The gluten must be plastic enough to stretch with the gas but also elastic enough (think "memory yarn" from L'eggs pantyhose here) so as to hold its shape. Otherwise the gas would simply escape the dough and dissipate into the surrounding air.

As the yeast dough is exposed to processing such as kneading or beating, the tangled strands of gluten begin to unfold into a more uniform mass and the dough becomes more stiff, smooth and shiny. Those who have ever attempted to bake bread will recognize this as the stage at which the recipe typically says, "knead dough until smooth and elastic."

Going Gluten-Free

Armed with a basic understanding of the varieties and properties of wheat flour, you will be better equipped to experiment with baking bread with gluten-free flours. The challenge in gluten free bread baking is finding a combination of flours and binders that can fulfill or at least approximate the functions of gluten. Fortunately, a wide variety of specialty flours are now available. These include rice flour, sweet rice flour, bean flour, tapioca flour, potato starch flour, potato flour, corn flour, popc orn flour, arrowroot flour and nut flours.

Additional specialty ingredients such as rice polish, corn starch, arrowroot starch, rice bran, xanthan gum, guar gum, and corn meal are all useful ingredients for gluten-free baking. Xanthan gum is a powder milled from the dried cell coat of a microorgan ism called "Xanthomonas campestris" grown in laboratory conditions. It works as a substitute for the gluten in yeast breads and other baking with gluten-free flours. Guar gum is a powder derived from the seed of the plant "Cyamopsis tetragonolobus." This gum can have a laxative effect and cause gastrointestinal distress in some individuals. These two gums are interchangeable in gluten-free bread recipes.

Here are several points to consider prior to baking your first loaf of gluten-free bread. Air temperature, humidity, the freshness of the yeast, and whether you are making the bread by hand or with a machine all affect the success of baking a gluten-free bread. Breads baked from straight rice flour are considered to be the most demanding and tricky. The bean flours and gluten-free flour blends tend to be more forgiving. The addition of xanthan gum or guar gum greatly improves the texture of breads. Finally, while traditional recipes discuss kneading time, gluten-free recipes stress beating the dough. The dough should look like thick cake batter if you are making it by hand; if you are using a machine, the dough should form a shiny mound, but not develop into a heavy ball.

The following pointers for baking gluten-free yeast bread were excerpted from "The Gluten-Free Gourmet Cooks Fast and Healthy," by Bette Hagman.

Before You Start

1. Yeast is your most important ingredient. Be sure it is fresh, not out-dated. Test any yeast that is nearing the expiration date by putting about 1 tablespoon into 1/2 cup of water with 1 teaspoon of sugar. If it doesn't foam up to double volume in 10 minutes, discard it and buy new yeast.

2. Measuring cups can vary, so use the same cup or style of cup for all measurements whether wet or dry.

Ingredients

3. Water is an important ingredient. Check yours to see if it is acid or alkaline. In a city, you can call the water department to determine the pH factor. A 5.5 rating is neutral and would be perfect for bread, but most city water has added alkaline, s o you should add either vinegar, lemon juice, or a dough enhancer. If you can't discover your pH factor, try using bottled water. If you use orange juice as a liquid, you are adding more acid and may have to add a little baking soda. Softened water should not be used in bread because of its high sodium content.

4. Different brands and grinds of rice flour may require a variation in the amount of water or liquid in a recipe.

5. Lemon juice or dough enhancer added to a recipe to balance the pH factor both enhances the flavor and acts as a preservative.

6. Cottage cheese and ricotta cheese can be interchanged in recipes, but the taste will be slightly different. For the lactose intolerant, cubed tofu can substitute for the above cheeses, but remember that you are adding soy, which often calls for a decrease in other liquids.

7. One teaspoon of unflavored gelatin added to the dry ingredients can add spring to the texture of your bread, but it is always optional.

8. When a recipe calls for melted butter or margarine, you can save time by cutting the butter or margarine into small chunks before adding it to the liquids.

9. Remember always to bring ingredients (except water) to room temperature before starting to bake, thus avoiding cooling the yeast too much. Cold eggs can be warmed by putting in a pan of warm water for a couple of minutes.

10. Freeze-dried coffee crystals can be replaced by gluten-free instant coffee or regular fine-grind coffee in baking.

11. When experimenting with a recipe, change only one ingredient at a time.

12. Sugar or liquid sweetener: For machines, all the sugar can be added to the dry ingredients. Liquid sweetener (molasses, honey, etc.) should be added to the wet ingredients. If mixing by hand, reserve 1 teaspoon of sugar and add it to the water to mak e the yeast slurry. When converting a recipe from sugar to a liquid sweetener such as honey or molasses, cut down the amount of liquid (water) by the amount of sweetener added.

13. Milk powders retain the sugar (lactose) of the milk, so when replacing the dry milk powder in a recipe with a nondairy substitute, add about 2 extra tablespoons sugar to the recipe.

14. Baking at a higher elevation (over 2,500 feet) will require an addition of 1 to 2 tablespoons of water.

15. If the bread rises high and then falls, try reducing the amount of water by 1 or 2 tablespoons in the next batch. If that fails in a machine where you can't control the rising time, cut the yeast by 1/4 to 1/2 teaspoon.

Bread Machines

16. Use recipes developed and tested for gluten-free flours and don't try to use those in the manual that came with the machine. The recipes will not work by simply exchanging rice flour for wheat flour.

17. Most of the gluten-free recipes for machines call for 3 cups of flour to fit the requirements of the large machine (11/2 pounds). For the smaller (1 pound) machine, just cut the recipes down by a third.

18. Whipping the eggs or egg substitutes before adding to the liquids will give the bread a better texture.

19. If the dough rises so high it threatens to overflow the pan, poke it with a skewer to break up the bubbles. Keep poking with the skewer if necessary to prevent the rising and avoid a mess in the oven.

20. Fruit, nuts, and cereal can be added to the flour mix and put into the machine with the dry ingredients at the beginning of the mix cycle.

21. If your machine automatically preheats the ingredients, use water at room temperature. If it doesn't have a preheat cycle, use water that's about 80°F.

Now for the recipes! These recipes are suitable for conventional bread baking (you know, the way Grandma used to make it) as well as automatic bread machines.

Brown and White Bread

Wet Ingredients

• 3 large eggs, lightly beaten

• 1 tsp cider vinegar

• 3 TB canola oil

• 11/2 cups + 2 tablespoons water

Dry Ingredients

• 21/4 cups white rice flour

• 1 cup brown rice flour

• 21/2 teaspoons xanthan gum

• 3 TB sugar

• 11/2 teaspoons salt

• 1 TB egg replacer, optional

• 1/2 cup dry milk

• 21/4 teaspoons (1 package) Red Star active dry yeast

Cardamom Flavored Fruit Bread

Wet Ingredients

• 3 eggs

• 1 tsp cider vinegar

• 4 TB canola oil

• 12/3 cup water

Dry Ingredients

• 21/4 tsp (1 package) Red Star active dry yeast

• 2 cups white rice flour

• 1/3 cup tapioca flour

• 2/3 cup potato starch flour (NOT potato flour!)

• 21/2 tsp xanthan gum

• 1/2 cup dry milk

• 11/2 tsp salt

• 3 TB sugar

• 2 tsp ground cardamom

• 6 oz chopped dried fruits

Conventional method

Bring all ingredients to room temperature (70–80°F).

Combine dry ingredients in a mixing bowl and whisk bine all wet ingredients in a larger mixing bowl and whisk together. Add dry ingredients to wet and beat with a mixer or hand beater for about 10 minutes.

Check appearance of the dough. Dough should be stiff like cake batter, but not as stiff as cookie dough. If the dough appears too stiff, add water or other liquid one tablespoon at a time until the desired consistency is reached.

Pour batter into a greased bread pan. Allow batter to rise for approximately one hour. Bake at 375°F for 45–60 minutes or until a toothpick inserted in the center comes out clean.

Bread machine method

Bring all ingredients to room temperature (70–80°F).

Combine dry ingredients in a mixing bowl, whisk together. Combine all wet ingredients in a separate mixing bowl and whisk together. For round-pan models; place dry ingredients in the pan first, then liquids. For square upright or rectangular models, place wet ingredients in pan, then dry.

For bread machine with a "bake only" cycle, select dough cycle for mixing and rising. Press "stop" when cycle is complete: then select the "bake only" cycle to complete the bread. The purpose of this step is to eliminate the second kneading cycle that is used for wheat breads. Follow the remaining manufacturer instructions for your machine.

Gluten-Free Carrot Zucchini Cupcakes

|Vegetarian, Gluten-Free |

|This gluten-free version of Carrot Zucchini Cupcakes replaces the wheat flour with rice flour and adds ground flax seed |

|which gives the cupcakes body and texture as well as providing omega-3 fatty acids. |

|Makes 12 Cupcakes |

|1/2 cup expeller pressed canola oil |

|1/2 cup unbleached, evaporated cane sugar |

|1/4 cup unsweetened organic applesauce |

|2 large organic eggs |

|1 cup organic rice flour, (either white or brown rice flour) |

|1/2 cup organic flax seed meal |

|3/4 teaspoon baking soda |

|1 teaspoon cinnamon |

|1/8 teaspoon salt |

|2 medium organic carrots, grated |

|1/2 medium organic zucchini, grated |

|1/2 cup chopped walnuts |

| |

| |

|Frosting |

|1/2 cup organic cream cheese, softened |

|1 2/3 cups powdered sugar, sifted, (natural and unbleached) |

|2 teaspoons freshly squeezed lime juice |

|12 walnut halves for decoration |

Preheat oven to 400°F.

In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together the rice flour, ground flax seed, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.

For frosting, beat the softened cream cheese with the powdered sugar. Add lime juice. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.

Nutrition Info

Per Serving (100g-wt.): 340 calories (170 from fat), 19g total fat, 3.5g saturated fat, 3g dietary fiber, 5g protein, 39g carbohydrate, 45mg cholesterol, 150mg sodium

Gluten-Free Morning Glory Muffins

Dairy-Free, Gluten-Free, Vegetarian

Gluten-free flours combine with apples, carrot, zucchini, raisins and walnuts in these nutritious and satisfying muffins. You can also try our Whole Grain Morning Glory Muffins.

Makes 18 muffins

Wet ingredients:

• 3 eggs

• 1/2 cup evaporated cane sugar

• 1/4 cup natural brown sugar

• 2/3 cup canola oil

• 1 teaspoon gluten-free vanilla extract

Dry ingredients:

• 1 cup quinoa flour

• 1/2 cup tapioca starch

• 1/2 cup potato starch

• 2 teaspoons baking soda

• 2 teaspoons cinnamon

• 2 teaspoons xanthan gum

• 1/2 teaspoon sea salt

Mix-ins:

• 1 tart red apple, unpeeled, cored, and finely diced

• 1 cup grated carrot

• 1 cup grated zucchini

• 1/2 cup raisins

• 1/2 cup toasted chopped walnuts

• 1/4 cup toasted coconut flakes

• 1 teaspoon grated orange zest

Preheat oven to 350°F.

Combine the wet ingredients in a large bowl and whisk by hand to incorporate air into the mixture; about one minute. Combine the dry ingredients in a separate bowl, and add, along with mix-ins, to the wet ingredients, using a rubber spatula to mix it all together. Scoop into paper lined muffin tins. Bake for 25 minutes.

Nutrition Info

Per serving (74g-wt.): 220 calories (100 from fat), 11g total fat, 1.5g saturated fat, 3g protein, 28g total carbohydrate (1g dietary fiber, 13g sugar), 35mg cholesterol, 220mg sodium

Rice Flour Cake

Gluten-Free

Brown rice flour can be used in place of all or part of the white rice flour. This is equally good with Vanilla Butter Cream Frosting or Cocoa Glaze (just make sure to use gluten-free vanilla extract). To make a double layer cake or 9x13 pan, simply double the recipe.

Serves 9

• 1 stick softened organic butter

• 1/2 cup organic evaporated cane sugar

• 2 organic eggs

• 2 teaspoons gluten-free vanilla extract

• 1 1/4 cups white rice flour

• 1 teaspoon baking powder

Preheat oven to 350°F.

Coat an 8-inch square or round cake pan with olive or canola oil spray. Set aside. Cream the butter with the sugar until well blended. Add eggs and vanilla, beating with a wire whisk. Add flour and baking powder and continue to beat until well mixed. Pour batter into prepared pan. Bake the cake for 40 to 45 minutes or until done when tested with a toothpick.

Nutrition Info

Per Serving (58g-wt.): 230 calories (100 from fat), 12g total fat, 7g saturated fat, less than 1g dietary fiber, 3g protein, 28g carbohydrate, 75mg cholesterol, 70mg sodium

Chocolate Framboise

Gluten-Free

Makes 1 cake (6-inch diameter)

Flourless Chocolate Cake

• 1 stick unsalted butter

• 4 ounces bittersweet chocolate, chopped

• 7 tablespoons sugar

• 4 egg yolks

• 2 egg whites

Chocolate Raspberry Mousse

• 2/3 cup raspberry purée (prepare ahead of time)

• 10 ounces bittersweet chocolate, chopped

• 3/4 cup cream

• 6 tablespoons pasteurized egg whites

• 2 tablespoons sugar

• pinch cream of tartar

Prepare the Cake

Cake may be prepared days ahead, and kept frozen). Makes two 6-inch layers.

Preheat oven to 325°F. Prepare a 6-inch springform or false-bottom pan by buttering pan bottom and sides, lining bottom with waxed paper, and buttering again.

Melt chocolate and butter together over a double boiler (For a makeshift double boiler, bring 2 inches of water to boil in a saucepan, reduce to a simmer, and place butter and chocolate in a mixing bowl over the simmering water. Do not allow bottom of bowl to touch the water). Stir occasionally, until the chocolate is melted. Remove from heat.

Whisk egg yolks and 4 tablespoons of sugar together on high speed for 3–4 minutes, until thick and light yellow in color.

In a clean, grease free bowl, whisk the egg whites and remaining 3 tablespoons of sugar on high speed until peaks stay stiff when whisk is lifted from the bowl (approximately 2 minutes).

Fold the melted chocolate mixture into the yolks; fold in the whites. Spread into your prepared pan and bake for 35 to 40 minutes, or until a knife inserted into the center of the cake comes out clean.

Cool the cake completely before running a hot knife between the pan and cake sides, to release it. When the cake is completely cool, slice it in half carefully with a serrated knife (the cake is quite fragile, but if the layers try to fall apart; simply press them back together; like good lovers, they're forgiving). At this point, the layers may be individually wrapped in plastic wrap and stored in the freezer until needed.

Prepare the Chocolate Raspberry Mousse

Prepare mousse just before cake assembly. Makes 2 1/2 cups.

To prepare the purée, thaw one (12 ounce) package of frozen raspberries. Process thawed berries in a food processor or blender, and drain through a fine mesh strainer into a bowl. Discard the seedy pulp; you should have more than enough purée for the recipe. (Heat the extra with a little sugar for a delicious ice cream topping, or add to yogurt.)

Whisk the cream on high speed until beaters start to leave traces; slowly pour in the puree. Continue whisking until the cream makes soft peaks.

In a clean, grease free bowl, whisk the egg whites with a pinch of cream of tartar, to the soft peak stage. Gradually add the 2 tablespoons sugar. Continue whisking until the whites form stiff peaks.

Melt the chocolate over a double boiler. Remove from heat and allow to cool slightly. Then, while the chocolate is still a little warm, fold it into the cream mixture. Fold in the whites.

Assembling The Framboise – USE SAME PROCEDURE FOR LEMON BAR CURD INSIDE A LEMON CAKE – BUT HAS TO BE A NON COOK CURD SO CAN’T BE SAME AS LEMON BAR CURD

Place one layer of cake in your 6-inch springform pan. Spread half of the mousse on top. Even out with a spatula. Place second layer of cake, flat side up, on top of the mousse. Press gently. Top with remaining mousse. Refrigerate for a couple of hours, or until set. To serve, run a hot knife around the cake to help release it from the pan. Remove springform side and bottom carefully and move the cake to a serving plate.

A beautiful topping is a simple layer of one-fourth cup seedless raspberry jam, heated with 1 tablespoon Chambord liqueur, and spread carefully on the cake. Garnish with chocolate hearts or fresh raspberries, and enjoy with your sweetheart.

Chocolate WFoods Serves 10–12

Cake

• 8 ounces organic bittersweet chocolate, broken into pieces

• 1 cup (2 sticks) organic butter, cut into 4 pieces each

• 1 1/4 cups unbleached natural cane sugar

• 6 organic eggs, lightly beaten

• 1 cup organic unsweetened cocoa powder

Glaze

• 4 ounces organic bittersweet chocolate, broken into pieces

• 3 tablespoons organic butter

• 1 tablespoon milk

• 1 tablespoon honey

• 1/4 teaspoon vanilla

For the cake:

Preheat oven to 375°F. Spray a 9-inch spring-form pan or round cake pan. Line bottom with a circle of wax or parchment paper and spray the paper.

Place chocolate and butter in a medium saucepan over medium-low heat. Stirring often, melt the chocolate with the butter until completely blended. Remove from heat and pour mixture into a large mixing bowl. (Alternately, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs, a little at a time, and mix well. Sift cocoa onto mix and stir until just blended. Pour batter into prepared pan and bake for 35 to 40 minutes or until the cake has risen and the top has formed a thin crust. It may crack just a bit. The cake should be just firm in the center when done. Cool cake for 10 minutes, then invert onto a plate, removing sides if using a spring-form pan. Remove wax paper and allow the cake to continue to cool.

For the glaze:

While cake is baking, prepare glaze. In a small saucepan over medium-low heat, melt broken chocolate with butter, stirring frequently until smooth. Remove from heat. Stir in milk, honey and vanilla. Set aside to cool slightly. When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth the glaze along the top and sides of the cake. Chill for 30 minutes to an hour before serving. This sets the glaze and makes the cake easier to slice.

Nutrition Information

Per serving (106g-wt.): 440 calories (300 calories from fat), 34g total fat, 16g saturated fat, 4g dietary fiber, 7g protein, 40g carbohydrate, 155mg cholesterol, 170mg sodium

Blackberry Upside Down Cake

|Gluten-Free |

|Serves Serves 6–8 |

|The trick to a perfect presentation is lining your baking pan with well-greased parchment paper to ensure that none of |

|the cake sticks. |

|2 1/2 cups fresh blackberries |

|1 1/2 cups rice flour |

|1 cup tapioca flour |

|1/2 teaspoon baking soda |

|1 1/2 teaspoons baking powder |

|1/2 teaspoon sea salt |

|3 eggs (2 egg yolks and 3 egg whites) |

|1/3 cup canola oil |

|1/2 cup + 2 tablespoons Grade B maple syrup |

|1 1/2 teaspoons real vanilla extract |

|1 cup milk |

Try the above ingredients with cinnamon instead for a coffee or lemon cake

Preheat oven to 375°F.

Line the bottom of an oiled 8x2-inch round cake pan with 2 rounds of parchment paper. Dust the pan with one tablespoon of the rice flour, knocking out excess. Place blackberries in 1 layer on the bottom of the pan and drizzle with 2 tablespoon of the maple syrup.

Sift together remaining flours, baking soda, baking powder and salt and set aside.

Separate eggs. In a medium mixing bowl, beat egg yolks until light yellow then combine with oil, remaining syrup and vanilla extract. Alternately add egg mixture and milk to flour mixture, blending after each addition. Beat egg whites until stiff peaks form and gently fold them into the batter.

Spoon batter evenly over berries, smoothing the top, and bake in middle of oven until top is golden and knife inserted in the center of cake is clean when removed, about 30–35 minutes. Let cool for 5 minutes, run a knife around edge of pan, then invert onto a large platter or cake plate. Peel off parchment and serve warm with ice cream or an alternative.

• 1 1/8 cup Chickpea flour

• 1 cup cornstarch

• 1 cup + 1 tablespoon tapioca flour

• 3 ½ teaspoons xanthan gum

• 1 ½ teaspoon salt

• 2 tablespoons brown sugar

• ¼ teaspoon crème of tartar

• 3 eggs, lightly beaten

• 1 1/8 cup warm water

• 3 Tablespoons vegetable oil

• 2 ¼ teaspoons active dry yeast

Directions [pic]

1. Turn your oven to 375F.

2. Combine all of the dry ingredients in a medium size bowl or your mixer bowl (including the yeast).

3. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed.

4. Pour wet ingredients into the dry ingredients and mix with a standing mixer on medium speed (use a dough hook).

5. When a sticky ball forms, scrape sides and continue to mix for about 3 minutes more.

6. Scrape into a 9 x 5-inch lightly greased loaf pan.

7. Cover and let rise one hour.

8. Place pan in preheated oven.

9. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon.

10. Turn the loaf out onto your wire rack and allow loaf to cool.

Dairy Free Cream Cheese Frosting for Carrot Cake

INGREDIENTS:

• 1 container Tofutti Better Than Cream Cheese

• 1/2 cup soy margarine

• 2 cups powdered sugar

• 1 tsp vanilla extract

• 1 1/2 tsp lemon juice

PREPARATION:

Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice.

(**2 cups unbleached cane sugar

1/2 cup cornstarch although could market this?**)

In a blender or food processor, blend sugar and cornstarch for 1 minute. Scrape down the sides and blend an additional 30 seconds. Store in an airtight container.

DAIRY FREE BUTTERCREAM FROSTING

1/2 cup soy margarine, softened

1/4 cup soy milk, rice milk, or other non-dairy milk of choice

3 cups Vegan Powdered Sugar above ** (just use powdered sugar)

1 1/2 t. vanilla

 

Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

*Note: For a Berry Frosting, add 1/4 cups mashed fresh or frozen berries, such as raspberries, strawberries, or blueberries.

For a Chocolate Frosting, add 1/2 cups cocoa powder or 1/3 cups melted vegan chocolate chips.

For a Coffee Frosting, substitute cold coffee or espresso for the soy milk in the recipe.

For a Mocha Frosting, substitute cold coffee or espresso for the soy milk in the recipe and add 1/4-1/3 cup cocoa powder or 3-4 T. melted vegan chocolate chips.

You can also stir in chopped nuts, chopped vegan chocolate, shredded coconut, or chopped fruit into the basic Vanilla "Buttercream" Frosting recipe to create additional variations.

TRUE LOVE LAYERED BARS TO CREATE BASED UPON TRADITIONAL RECIPE BELOW

• 1/2 cup butter

• 1-1/2 cups graham crackers crumbs – try substitute of flour and almond mix with sweetener

• 1 (7-oz.) package flaked coconut (2-2/3 cups)

• 1 (14-oz.) can sweetened condensed milk (NOT evaporated milk) – try rice milk or soy – although hate soy aftertaste so rice milk and add some coconut oil for moisture / thickness

• 1 (12-oz.) semisweet chocolate chips

• 1/2 cup creamy peanut butter

PREPARATION:

Preheat oven to 350° (325° for glass pan). In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter. Top evenly with the coconut, then sweetened condensed milk.

Bake for 25 minutes or until lightly browned. In small saucepan, over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes, then chill. Cut into bars. Store cookie bars loosely covered at room temperature.

Makes about 36 triple layer cookie bars.

LASTLY HOW TO MAKE COOKIES AND BARS COST EFFECT IN TERMS OF PERCEIVED VALUE?

CHOCOLATE CHIP COOKIES FLOUR FREE – WILL HAVE TO SUB BUTTER ALSO

• ½ cup (1 stick) (120ml) butter

• ½ cup (120ml) sugar

• ½ cup (120ml) brown sugar

• 2 eggs

• ½ tsp vanilla extract

• 1¼ cup (300ml) (1 cup + 2 tablespoons) sweet rice flour

• 1 tsp xanthan gum

• ¾ tsp baking powder

• ½ tsp baking soda

• Chocolate chips (as many as you like)

• Preheat oven to 350°F (180°C).

• Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.

• In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.

• Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don't worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.

• Fold in the chocolate chips.

• Line cookie sheet with silicone mat and spoon on balls of dough, about 1½" (4cm) in diameter.

• Bake until golden brown.

Black and White Cookie recipes

For cookies

1 1/4 cups all-purpose flour – sub my flour mix

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup well-shaken buttermilk – what to use here? (Replacing buttermilk:

If a recipe calls for buttermilk, add one tablespoon of white vinegar or lemon juice to a cup of soymilk to replace buttermilk and mix well. It’s not quite as robust as buttermilk, but will have a similar flavor. What else to do?)

1/2 teaspoon vanilla

1/3 cup (5 1/3 tablespoons) unsalted butter, softened – sub my sub butter mix

1/2 cup granulated sugar

1 large egg

For icings

1 1/2 cups confectioners sugar

1 tablespoon light corn syrup

2 teaspoons fresh lemon juice

1/4 teaspoon vanilla

1 to 2 tablespoons water

1/4 cup unsweetened Dutch-process cocoa powder

Make cookies:

Preheat oven to 350°F.

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make icings while cookies chill:

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:

Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Do below recipe on own with own flour and plain gelatin and orange juice but try once with orange jello first to see how it works out

ORANGE JELLO CAKE 

1 (3 oz.) pkg. orange Jello

1 c. water (hot)

1 pkg. yellow cake mix

3/4 c. salad oil

1 tbsp. orange extract

4 eggs

ICING:

1 1/2 c. powdered sugar

Juice of 1 orange

Dissolve 1 package orange Jello in 1 cup hot water. Set aside to cool.

To cake mix add salad oil then add eggs, one at a time. Beat well. Then add cooled Jello and orange extract. Bake in well greased 9x13 inch pan at 350 degrees for 35 minutes.

Icing: Mix powdered sugar and orange juice together.

Prick hot cake with fork. Push fork through thickness of cake and very close together over entire cake. Pour sugar mixture over cake so it seeps down through fork holes.

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