Friday, January 30, 2009


This is a great recipe for dessert. It's fairly painless to make; it just takes a little preparation. It's a little rich, but I am a huge fan. The Australian members used to make this for us in Vegas.

  • 4 egg whites
  • 1 1/8 cups white sugar
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • Whipped Cream
  • Fresh fruit
  1. Preheat oven to 350 degrees F.
  2. Beat egg whites and sugar in a large, clean bowl with electric mixer until stiff peaks form. In separate bowl, mix together vinegar, vanilla and cornstarch until smooth. Pour cornstarch mixture into egg white mixture and beat until thick and glossy, 4 minutes.
  3. Cover a baking sheet in parchment paper. Spoon or pipe mixture inside a drawn 8" circle, to within a little less than an inch from the edge.
  4. Place in preheated oven, REDUCE TEMPERATURE TO 200 DEGREES F , and bake 1 hour. Turn oven off and leave Pavlova to cool inside. Decorate cooled Pavlova with whipped cream and fruit to serve. (Trust me, if you do not decrease the oven temperature, you get a disaster.)

Tomato Soup

1 cup thinly sliced onions
1 garlic clove, minced
2 tablespoons butter or margarine
1 (46 ounce) can tomato juice
2 teaspoons beef bouillon granules
2 1/2 tablespoons lemon juice
2 teaspoons dried parsley flakes
2 teaspoons brown sugar
1 teaspoon dried basil

In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley, brown sugar, and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

GF Corndogs

These were lots of fun. I found this recipe at, which is a good resource. We fried 10 hotdogs and 5 mozzerella cheese sticks and still had leftover batter, so you might try doing a half batch. By the way, it took a TON more milk than it called for!

1 cup gluten-free flour (gluten-free mix is fine-the recipe is on this blog)
1/2 cup corn meal
1/2 cup corn flour (finely ground corn meal)
1 tsp baking soda
1 tsp salt
1 tsp xanthan gum
1 egg beaten with 1/2 cup milk
pinch of sugar

Mix until well blended. You may need to add a bit more milk. You want a batter that will coat your hotdogs when they are dipped, the coating should be about 1/4" thick, any thicker and the batter will not cook all of the way before it burns on the outside, too thin and there will be bald spots where the batter splits away from the hotdog during frying.
Heat oil to 350 degrees. Use corn or safflower oil for even cooking.rinse hot dogs. pat dry, toss dogs with a little corn starch to coat them. Slide a wooden dowel down into the hotdog about 1/3 of the way. Dip the hotdog into the batter making sure the coating gets on the dowel stick a bit. This keeps the coating on the hotdog better during frying. Place the coated dog immediately into the hot oil. Cook until light golden brown, about 2 or 3 minutes. Drain on paper towels.
(if you want to cook a lot of corndogs, don't fry them quite so golden. Just let the coating firm up then remove and drain. Freeze corn dogs on a baking sheet until solid then transfer to a freezer bag. To heat, you can put them in a 400 degree oven or refry them. If you cannot eat corn, try sorghum flour as a substitute for all of the corn flour and arrow root powder or potato starch as a sub for the corn starch.

Wednesday, January 28, 2009

Nearly Normal GF Flour Mix

1 cup white rice flour
1 cup potato starch
1 cup cornstarch
1/2 cup corn flour
1/2 cup tapioca flour
4 tsp xanthan gum

Gluten-Free Mix

Rice Flour-3 cups
Potato Starch-1 cup
Tapioca Flour-1/2 cup

Mix together and store in airtight container. NOTE: This recipe does not call for xanthan gum, so do not use it in something like breads, etc. without adding some. I'm not sure, but maybe about a tsp of xanthan gum per cup of flour. Once I try it I'll let you know. However, it does work well for thickening gravies or soups.

Gluten Free Cream Soup Base

Note: I couldn't find powdered soup base, so I have the gooey kind you keep in the fridge. I mixed all the other ingredients except the soup base and store it in my pantry. Then when I use it, I put in 3-4 TBSP of mix and add 1/3 to 1/2 TBSP of soup base. VERY TASTY!

Cream Soup Base
1 cup dry milk powder
1 cup white rice flour
2 tablespoons dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons GF powdered soup base (chicken or vegetable)

Combine all ingredients and mix well. Store in an airtight container or your pantry shelf. This mix is the equivalent of 8-9 cans of soup.

Cream of Chicken Soup: In a small saucepan, blend 3-4 tablespoons of the base with 1/4 cup cold water. Add 1 cup hot or cold water (or chicken stock) and cook over medium heat, stirring until the soup thickens. Use 3 tablespoons for thin soup, 4 for thick soup.

Cream of Mushroom Soup: Follow the instructions for Cream of Chicken Soup, using the liquid from one 4-ounce can of mushroom bits and pieces as part of the water (reserving the mushrooms). After the soup thickens, add the mushrooms.

Cream of Tomato Soup: Follow the instructions for Cream of Chicken Soup, using one 5.5 ounce can of V-8 juice as part of the liquid.

Cheese soup or sauce: Follow the instructions for Cream of Chicken Soup, using 1/4 cup of the base. Add 1/4 cup extra water. Stir in 1/2-2/3 cup grated cheddar cheese before removing from stove.

To Use in a Casserole: If your casserole (scalloped potatoes, etc.) calls for canned soup and is to be baked over 1 hour, just tumble the Creamed Soup Base with the ingredients and pour on 1 1/4- 1 1/2 cups hot water.

Friday, January 23, 2009

GF Chocolate Chocolate-Chip Muffins

Cream together:
2 eggs
2/3 cup buttermilk
1/3 cup skim milk
1 Tbsp butter, melted
1 tsp vanilla

Sift together:
1 cup brown rice flour
1/2 cup soy flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup tapioca flour
1/4 cup buckwheat flour
1/4 cup baking cocoa
3 Tbsp baking powder
1/4 tsp salt

Fold in:
1/2 cup mini semi-sweet chocolate chips

Add dry ingredients to creamed mixture. Beat until combined. Fold in chocolate chips. Spoon into greased mini-muffin tins. Bake at 350 for 12-16 minutes.
Makes 24 mini muffins.

GF Gingersnaps

You'd never know these were GF! They taste great, and they are SOFT!

Cream together:
1 cup butter
2 cups sugar
1/2 cup molasses
2 eggs

Sift together:
1/2 cup tapioca flour
3/4 cup potato flour
2 cups rice flour
1 1/2 tsp xanthan gum
3 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp cloves

Add dry ingredients to creamed mixture and beat until combined. Roll into 1/2 inch balls; roll in sugar. Place on greased cookie sheet. Bake at 350 for 6-8 minutes. Do not overcook!

Gluten Free Bread

Okay, this is the first of I hope many GF (gluten free) recipes I'll be posting. I am always looking for more, so if you have any, please let me know. I haven't made this, but my friend made some for us when she gave me the recipe, and it was good (comparatively).

Mix together, then let sit for 10 minutes:
3 1/3 cups lukewarm water
1/2 cup butter, melted
1 cup powdered milk
2 tsp vinegar (or dough enhancer)
6 eggs
1 cup instant potatoes
6 Tbsp sugar
3 Tbsp dry yeast
2 cups rice flour

Sift together, then add to above:
2 cups rice flour
1 cup potato starch
1 cup tapioca flour
2 Tbsp xanthan gum
1 Tbsp salt

Knead until smooth, about 8 minutes. "Flour" surface with cornstarch or rice flour. Divide dough into three sections and form into loaves. Place in greased loaf pans, cover and let rise 1 hour. Bake at 350 for 25-30 minutes.

NOTE: For a better consistency, I substitute 2/3 cup soy flour for part of the rice flour in the second part of the recipe. It does change the flavor a little, but we still really like it, and the bread isn't crumbly. It holds together better, and it is very moist. Give it a try.

Makes 3 loaves.

Wednesday, January 21, 2009

Sweet Pork for Burritos

Okay, I know that this one didn't go over too well over the summer, but I think I made a couple worthwhile improvements that turned out great! (Anyway, the Elders and Sisters liked it. But since they like everything, my roommates and Nancy also liked it.) Goes great with the creamy tomatillo dip!

3 lb. Pork Roast
16 oz. salsa
12 oz. NON-diet cola
2 cups brown sugar
1 packet taco seasoning
6 oz. can green chilies

Okay, so here's the gist. Put the thawed pork roast in the crock pot and cover with water. Cook on high for 5 hours. (I like to salt the water a little. It cooks hotter and adds a little more flavor.) Drain the water after 5 hours. Cut pork into smaller pieces. (I find just chopping with a plastic spoon works great.) Puree salsa (I like to do a little more). Add cola and brown sugar. Mix and pour over roast. Cook on high another 3 hours. During the last hour, add green chiles and taco seasoning. (I want to experiment with also adding onions and bell peppers.) Shred with a fork and serve on burritos.

Monday, January 12, 2009

Mozzarella Stuffed Chicken

411 calories, 4 g. carbs

I like to make extra chicken because it makes a wonderful lunch the next day!!! If stored in a covered container, the chicken will keep for up to 2 days. To reheat, arrange the chicken in a baking dish, cover, and bake at 350 until heated through, 10-15 minutes. Drizzle with a little olive oil to replace lost moisture. (The microwave works well too. :) )

4 boneless, skinless chicken breast halves (6 oz. each)
1 Tblsp. fresh basil or 1/2 tsp. dried
4 slices (6 oz.) smoked or regular mozzarella cheese, each 1/4" thick (I use string cheese and cut it in half)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tblsp. olive oil
1 large green and/or red bell pepper, cut into thin strips
1/3 cup dry white wine or chicken broth
1/3 cup (3 oz) pitted ripe kalamata olives, quartered lengthwise (opt.)

Preheat the oven to 350.
Make a 3"-long horizontal pocket in each chicken piece (cut through the thicker edge to 1/2" from the opposite edge). Sprinkle basil into the pocket. Slip cheese slice into each pocket, folding it as needed to fit. Close the edges and secure with toothpicks. Season with 1/4 tsp. of the salt and pepper.
Heat the oil in a large skillet over medium-low heat. Stir in the bell pepper and season with the remaining 1/4 tsp. salt. Cook, stirring occasionally, until lightly browned and starting to wilt, 4 to 5 minutes. Push the pepper to the edge of the skillet and add the chicken. Cook until lightly browned, 2 to 3 minutes. Turn, and brown the other side of 2 to 3 minutes.
Transfer chicken to a baking dish. Arrange the pepper around the chicken. Add the wine or broth and the olives (opt.)
Bake, uncovered, until the chicken juices run clear and a meat thermometer registers 170 degrees, 12 to 15 minutes, turning once or twice.
Using a slotted spoon, remove the chicken to plates and top with the peppers and olives. There should be about 2 Tblsp. of juices in the pan. If more, set the skillet over medium heat and cook until the liquid is reduced, 1 to 3 minutes. Spoon over the chicken.

Makes 4 servings

Chocolate Hazelnut Flourless Cake

160 calories, 15g. carbs

2 Tblsp. unsalted butter
3 Tblsp. unsweetened cocoa powder
1/2 cup blanched hazelnuts or almonds
8 Tblsp. sugar, divided
3 ounces bittersweet chocolate
1/2 cup reduced-fat sour cream
2 eggs yolks
1 Tblsp. Frangelic or amaretto (opt.)
1 tsp. vanilla extract
1/2 tsp. cinnamon
5 egg whites, at room temperature
1/4 tsp. salt
Fresh sliced straw berries for serving (opt.)

Preheat the oven to 350 degrees. Generously coat an 8" or 9" springform pan with 2 tsp. of butter and dust with 1 Tblsp. of cocoa powder (d0n't tap out the excess cocoa; leave it in the pan).
In a food processor, process the nuts with 1 Tblsp. of the sugar until finely ground.
In the top of a double boiler, over barely simmering water, melt the chocolate and the remaining 4 tsp. butter, stirring occasionally, until smooth.
Remove from the heat. Place the chocolate mixture in a large bowl. Add the nut mixture, sour cream, egg yolks, Frangelico or amaretto (if using), vanilla extract, cinnamon, 5 Tblsp. of the remaining sugar, and the remaining 2 Tblsp. cocoa powder. Stir until well blended.
In another large bowl, with an electric mixer on high speed, beat the egg whites and salt until foamy. Gradually add the remaining 2 Tblsp. sugar, beating, until the whites hold stiff peaks when the beaters are lifted.
Stir 1/4 of the beaten whites into the chocolate mixture to lighten it. Gently fold in the remaining whites. Spoon into the prepared pan. Gently smooth the top.
Bake for 30 minutes, or until the cake has risen, is dry on top, and a wooden pick inserted in the center comes out with a few moist crumbs. Cool on a rack until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides. Serve with the strawberries (if using).
Makes 12 servings.

Saturday, January 3, 2009

Aunt Cindy's Wassail

Here it is, the wonderful wassail that Aunt Cindy used to make for Ange and I. I love making it on Halloween and Christmas!

1 gallon apple juice
1 cup orange juice
1/2 cup lemon juice
2 sticks cinnamon
10 cloves
10 allspice
1 cup sugar (optional)
2-4 cups water (optional, but I wouldn't add much if you don't use the sugar)

Simmer 25-30 min. Serve warm or chilled.

NOTES: I don't like to add sugar, so I don't add the water either. If it is too tart, a little water helps. I know some like sweeter drinks, so the sugar/water helps with that. It also helps the wassail go further!

Reno's Best Spinach Artichoke Dip


2 cups shredded pepper jack cheese
2 cups shredded parmesan cheese
6 cloves garlic, minced
1 cup sour cream
1 tsp pepper
1 cup mayo
14 oz package frozen spinach, thawed and chopped
8 oz marinated artichoke hearts, chopped.

Mix all ingredients together. Put in a 9x13 glass pan and cook for 35min on 400. Serve warm with crackers or vegetables.