Multi-Purpose Cheese Sauce

Homemade Cheese Sauce

 * You know the cheese sauce in  a jar, the canned cheese dip for Nacho's, canned Cheese Soup, and the Creamy Mac & Cheese?  This is the homemade recipe.  With NO artificial food coloring, preservatives or glue, I promise you will like this recipe.

Ingredients:

1 tablespoon water

1 1/2 teaspoons powdered gelatin(plain stuff NOT Jello) or 1 tsp. guar gum

12 ounces Cheese, finely shredded (Sharp Chedder will give you a stronger, sharper flavor.  Colby or Mild Cheddar or any other cheese is fine)

1 tablespoon nonfat milk powder

1 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup plus 2 tablespoons whole milk (If you don't have whole milk, and add 2 tsp of oil)

2.       In a small bowl, combine water and gelatin and stir. Let sit for five minutes (or just throw all ingredients together)  Combine cheese, milk powder, salt, and cream of tartar in the bowl of a food processor or blender, and pulse a few times to combine. Heat milk in microwave for 30 seconds at a time until hot. 

5.       With the food processor running, slowly add hot milk through the feed tube at the top of the bowl. Add prepared, thickened gelatin mixture. Stop food processor occasionally to scrape down sides of bowl, and continue pulsing until the mixture becomes perfectly smooth (a few minutes).  The more milk you add, the creamier the mixture will be.  This is the consistency of Cheese dip.  Add more milk, and you have cheese for Mac & Cheese (I love it over GF noodles).  You can store in a container in the fridge and use it as needed.

The Family Favorite Bean Meal!

This is a combination of my Dad Braithwaite's favorite "Daddy's Beans" with my Grandmother Teachout's "Baked Beans".  Altogether, it's The Family Favorite Bean Meal!  This makes 2 meals for my 6 member family, or it serves a family gathering.  Please half if your only wanting one meal.  Or, you could freeze one meal like I occasionally do.

9 cups of plain, rinsed canned beans (pinto, black, great northern, etc.) or 5 cups dried cooked and drained beans

4 hot dogs, sliced small

1 lb hamberger or turkey burger

1 1/2 c. brown sugar (dark best) or use part molases for a richer flavor

1 c. ketchup

1/2 tsp pepper

1 onion diced 

1/2 c. green pepper, small dice

1/2 c. celery, small dice

1/2 c. carrot, small dice

1/2 tsp. ground sage

1/4 tsp. liquid smoke (opt. but gives bbq flavor)

1 tsp. dry mustered powder

2 tsp. Worcestershire sauce

Precook the first 3 ingredients (my hotdogs are frozen).  Toss all into large pot and serve when heated through.  Or, toss all into a crock pot and cook all day on low for dinner at night! 

tests

tests

Learning to deal with disphagia.

Well, add to the side effects of my surgery an inability to swallow.  It is unknown at this point how long it will last.  So, as I make up recipies to drink/imbibe, I will have them to resource here.

Ok.  Dr. prescription is for Thicken It! (or Thick It!).  Either way, its not paid for by insurance.  At walmart in el paso, it was $19 before tax.  That can is only slightly larger than a container of baby formula.  Not encouraging.

So, creative one that I am, I came home and am trying my own thickeners from my own cupboard. 

12 oz water, 3 ice cubes, 1/2 teaspoon Guar Gum, lime wedge, squeeze of Xagave.  Can taste the guar gum.  Use less next  time.

Orange Drink.
Pineapple Juice
Ice
Jello 1/3 packet
1/8 tsp guar gum
water.  Blend

Gluten Free Zucchini Bread by Bob's Red Mill

Every summer up north we were inundated with zucchini.  When I became aware of my Celiac disease, I had no idea what to do with all my zucchini until I came across this recipe.

Ingredients:
1/3 c. Oil
1 c. brown or turbinado sugar
2 large eggs
1/2 c. applesauce
1 tsp. vanilla
2 c. Bob's Red Mill GF All Purpose Flour
2 1/2 tsp. GF Baking powder
2 tsp. cinnamon
1 1/2 tsp. xanthan gum
3/4 tsp. salt
1/2 tsp. ground cloves
2 c. shredded zucchini
1/2 c. chopped nuts (pecans, walnuts, etc) optional
1/4 c. raisins
Cooking spray

Directions:
Preheat oven to 350F. Coat 2 8x4 loaf pans evenly with cooking spray. In large bowl, cream oil, sugar, eggs, applesauce and vanilla until smooth and creamy.  In separate bowl, combine dry ingredients.  Reserve 3 Tbs in small bowl and toss nuts and raisins (this way they don't sink to the bottom of the loaf pan and burn).  Mix together wet and dry ingredients and shredded zuccchini.  When combined, toss in gently the coated raisins and nuts.  Drop batter into loaf pans evenly and bake for 60-65 minutes.  Cover loaves with foil for last 20 minutes of cooking to avoid over browning.  Remove from oven and set on cooling rack for 10 minutes before removing from from pans.
*The more Bob's Red Mill ingredients or Gluten free ingredients you can find, the safer the end product will be.

Ham with Pineapple Sauce

Ham of any size: I prefer not a raw ham.  They scare me with the germ phobias.  Place the ham flat (or cut) side down in the pan.  For a fancy dinner, slice diamond shapes into the skin of the ham.  At each diamond point, shove in a whole clove, point part down.  This way the flower shape of the clove is visible. Mix one cup of orange juice with one cup of brown sugar and smear the paste over the ham. Bake at 325F, or as package directs for size and temperature for the ham.  You can continue to baste every 30 minutes with Orange juice mixed with 2 tbs of brown sugar.  Adding about 2 cups of water to the pan will ensure evenly moist ham.  this will impress the inlaws and any bosses coming over for dinner.

My shortcut, leave it in the oven and forget about it: Place ham cut side down.  Sprinkle with ground cloves.  Pour 2 cups of water in the pan. Cover and bake at 325F until you are ready to eat.  Serve with Pineapple sauce.

Pineapple Sauce (need to double for 12+ people)
1 c. brown sugar
1 Tbs. corn starch
1/4 tsp. salt
Combine in saucepan.
 81/2 oz crushed pineapple, juice and all
2 Tbs. Lemon juice (fresh tastes slightly better)
1 Tbs. Mustard -- the kind for hamburgers and hotdogs, not the powdered mustard

Cook over medium heat until mixture boils.  Boil for 1 minute.  Serve in a pretty bowl and ladle over lovely ham slices.  It is our family favorite recipe for  three or four generations now.

Chex Pumpkin Pie Crunch GF

Items needed:
small bowl
small microwaveable bowl
fork
large microwaveable bowl (7 cups or larger)
plastic flexible mixing spoon

Ingredients:
1/4 cup brown sugar (I like dark brown sugar because it gives a caramel flavor.  If only light brown, I add 1 Tbs    molasses.  To each, his own.)
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1/4 c. butter, margarine or oil
2 tsp. vanilla
6 c. favorite GF Chex cereal (could even use popcorn)
1 c. pecans (optional)

Instructions:
In small bowl, mix sugar and spices.  In the small microwaveable bowl, melt butter/margarine. Cool and add vanilla.  In the large bowl, put cereal/popcorn and nuts.  Pour cooled liquid over the cereal/popcorn and nuts.  Mix evenly.  Sprinkle sugar and spices over the cereal/popcorn and nuts.  Stir until coated.
Microwave for one minute and stir.  Repeat 4 more times or until mixture begins to brown.  Spread on waxed paper or cookie sheet until cool.  Keep in an airtight  container or storage bag.

Irish Mint Mousse

With my growing dairy intolerance, I have been frustrated by not eating my usual Mint Milkshake on St. Patrick's Day.  Knowing my family, celebrating St. Patrick's Day is a huge event because of our family heritage.  I thought really hard, and I finally came up with this dairy free dessert!

Irish Mint Mousse

Need:
Double Boiler or a 2 quart pan and a glass/metal bowl that will set inside it without tipping.
Hand Mixer
Measuring cups and spoons

3/4 cup sugar
1/2 teaspoon cream of tartar
pinch of salt
2 egg whites (large or extra large eggs)
1/4 cup cold water

1/4 tsp mint flavoring
2-3 drops green food coloring

Fill double boiler or pan 1/3 full with water.  Set on medium/high heat.  Place bowl on top.  Add first 5 ingredients.  Start mixing on medium speed, and then high speed.  Keep going for about 5-7 minutes, until swirls are seen and stiff peaks form when the beaters are turned off.

Pull off the heat, and beat for another minute or two to stiffen and cool.  Add mint and green food coloring.  Mix well.  Dollop into pretty tea cups or serving bowls.

My family and I loved this recipe!  I hope you do too!

Easy Info for Gluten Free Living

Obviously, if you have gotten to this post, you have access to a computer.  What you may not know is that you can have your very own Kindle for FREE on your computer!  Kindle has some amazing deals where you can get free copies of books or a deal of the day reduced price books.  I have in a few short months collected over 300 books, and almost all of them were for free.

On top of getting free books, Kindle has cookbooks - including Gluten Free cookbooks.  I have enjoyed reading the information inside them about what flours and grains they prefer using and different recipes they have come up with.  I can't tell you how much I love Kindle!

To download your free copy, just go to Amazon.com and look for the Kindle e-books line.  On the main page for Kindle, there is a link for downloading a free copy to your computer.  If you have a smart phone, you can also go to Market and download a Kindle app for your phone.  I have one on mine, and I use it daily. :)  Here is to reading -- cookbooks included.

Gluten Free Tips

I have recently moved to an area that has very few stores catering to gluten free products or grains.  I miss Minneapolis!  So, I have been trying to make up the difference.  I wanted to write down some of the key things I have learned to work around to make gluten free living work for me.

I have learned to make my own rice, brown rice, and corn flour.  I use my coffee grinder!  I have purchased 2.  Both are certified for spice grinding, and they have pretty tough motors.  The new one I just bought is GE, and it is a tank!  It makes a whole lot, and it grinds very finely.  I put in just enough grains to the 10-12 cup line.  Press pulse for about 10 seconds.  Pause for 15 seconds.  Pulse and pause until finely ground, being careful not to overheat the motor.  The smaller coffee grinder needs longer pauses and only grinds about 1/2 cup at a time.  The larger one grinds about 1 cup at a time.  My next grain to tackle is millet!

I also grind my own flax seeds.  Flax seems to help add the fiber missing from the gluten free diet.  It is also helpful in extra nutrition.  I put them in the coffee grinder and pulse.  I do this in large batches and freeze what I can't use in the next few weeks.  The rest is put in the fridge to help retain nutrients and retard spoilage.  I also use flax to substitute for eggs.  1 Tbs. ground flax mixed with 3 Tbs. water (stir, sit for 3 min, stir) = 1 large egg.  This is awesome when I am short or out of eggs for baking. 

There are certain grains that I like to cook with:  corn flour and corn starch.  By far, they make the best gravy, white sauce and easy flour substitutes.  They measure exactly the same as flour, a 1 to 1 ratio.  To make my own corn flour, I take cornmeal and grind it in the coffee mill.  It is easy to find and naturally gluten free, unless they process in a facility that also mills wheat or gluten products.  If they do not have gluten free on the label, call the corporation, email or look up their website.  You will be amazed how many products are actually gluten free if you just ask!

There are other grains that I like to bake with: white rice flour, brown rice flour, millet flour, and buckwheat.  They have a pleasant and subtle flavor.  I love the nutrition that millet has.  I have yet to find a supplier, so I may need to shop online.  I do not like to bake with quinoa or soy flours.  They have a strong flavor, and it detracts from the original concept.  Not even chocolate can mask their flavor.

These are a few of my favorite tips!

Gluten Free White Bread

This is a fantastic bread recipe.  I have been looking all over for recipes or mixes that make the best bread. I've tweaked this to add more fiber. The key is the knox gelatin!

Wet Ingredients
1 1/2 c. warm water (not hot, like a baby's bath)
1 tsp. vinegar
2 large eggs
1/4 c. oil

2 c. rice flour
1 c. gluten free flour mix (I used Bob's Red Mill Gluten Free blend)
3 Tbs.  flax seeds, ground
2 packets knox gelatin (not the whole box)
1/4 c. sugar
3 1/2 tsp. xanthan gum
1 1/2 tsp. salt
1 c. powdered milk
 2 1/2 tsp. active dry yeast (or two packages of bread machine yeast)
*More water may be needed.  Add a Tbs. at a time.

Using a bread machine: layer ingredients according to the manufacturer's instructions.  Mine is to put in wet ingredients, followed by dry ingredients.  Using a finger, create a well to contain the yeast.  Turn machine on for 1.5 loaf.  Use a Medium crust setting.  Keep an eye out for the bread.  If you can, try to smooth down the top of the loaf before it cooks.  Also, mine is done early (almost 20 minutes at times).

Mixing by hand: Combine wet ingredients.  In separate bowl, combine dry ingredients and stir with a fork or pastry cutter together.  Gradually add the dry ingredients to the wet ingredients.  Mix well.  Let rest for 5 minutes.  Mix for 5 minutes.  Grease the inside of the loaf pan.  Evenly put bread inside, smooth the top of the loaf, cover with a light towel and let raise in a warm place for about 30-45 minutes.  Bake at 350 degrees F.  for 40 minutes.  Add more time if needed.  Gluten free bread doesn't turn "brown" like regular bread.  Toothpick inserted should have little to no crumbs.

Family Favorites -- Caramel Corn

Caramel Corn has been a family favorite for decades.  It is so easy, and it's gluten-free to boot!

Caramel Corn
Supplies needed:
large roaster pan (turkey size)
popcorn popper (prefer air popper)
large bowl
3 quart pan
stirring spoon
measuring spoons
measuring cups

Ingredients:
Popcorn seeds
2 c. brown sugar
1/2 c. light corn syrup
1 c. butter (not margarine or substitute)
1 tsp. salt
1 tsp. baking soda

Pop 7-8 quarts of popcorn, being especially careful to remove all seeds. (7 quarts has heavily coated caramel, 7.5 quarts is normal caramel, 8 quarts is light caramel).  Popping the popcorn into one large bowl and hand sifting the popcorn before putting into the roaster is best.  Set aside.

Combine brown sugar, corn syrup, butter and salt into 3 quart pan.  Keep stirring until mixture boils -- a rolling boil that has dime size bubbles exploding all over the pan.  Set timer for 5 minutes, stirring constantly while it is rapidly boiling.  Remove from heat. 

Preheat oven to 200 degrees F.  Add 1 tsp. baking soda to the hot caramel and stir quickly and thoroughly.  The mixture will climb the sides of the pan.  Pour over the popped corn, and stir evenly to coat as much of the popcorn as you can.  Place in oven for one hour, stirring every 15 minutes.  Remove from oven to cool.  To keep the kernels separated, stir every 5 minutes for 15 minutes.  Enjoy!

Gluten Free -- Orange Chocolate Layer Cake

Cooking gluten free is a chemistry experiment for the kitchen.  Each flour has its own flavor and density, so each cooking item turns out differently than if it were with wheat flour.  For example, garbanzo beans or garbanzo bean flour will always taste like garbanzo beans no matter how much sugar, salt or chocolate you mix in it.  Taking away the gluten will add a great creamy texture to cakes.  This is a recipe I modified for gluten free cooking to celebrate my husband's graduation from airborne school, and it tastes amazing!

Orange Chocolate Layer Cake
 Reminiscent of pound cake, this creamy cake will make you forget you are eating gluten free!  Bits of orange peel, juice and vanilla really kick up the taste buds.

Items needed:
2  9" cake layer pans
wax paper
pencil
scissors
2 mixing bowls
1 small microwavable dish
mixer
measuring spoons
spatula
toothpicks or cake tester


Dry ingredients for the Cake:
1 1/2 c. rice flour
1 1/2 c. tapioca flour/starch
1 1/2 c. sugar
1/2 tsp. salt
2 tsp. baking powder, gluten free
1 tsp. baking soda
3 tsp. xanthan gum
4-6 tsp. orange zest, no white pith (bitter)

Wet ingredients for Cake:
2 Tbl. extra virgin olive oil (or light tasting)
2 Tbl. butter
3 Tbl. honey
2 c. orange juice (I like the with plup kind)
4 eggs
4 tsp. vanilla
1 tsp. orange extract

Preheat oven to 350 degrees F.  Trace the bottoms of the 9" cake pan onto waxed paper, and cut out both circles. Grease two 9" cake pans.  Press the waxed paper circle gently into each greased pan.  Set aside.


Combine all the dry ingredients into the bowl.  Lightly mix them together.  Add all the wet ingredients on top.  Mix on medium speed for 30 seconds.  Scrape bowl well.  Mix for about 2 minutes on high speed until all the batter is creamy with no dry clumps.  Divide batter evenly between the two cake pans.  Shake the pans gently from side to side to even out the top of the batter.  Tap pans gently on the counter to remove air bubbles.  Bake in the oven for 30 minutes or longer, testing with toothpicks until cake crumbs form on toothpick.  (If you see cake batter, the cake is underdone.  If you see no crumbs at all, the cake is overdone -- use lots of frosting.)  The cake will be very high and poofy.  As it cools, it will shrink down considerably.  Cool to room temperature before frosting.

Orange Frosting
1/4 c. butter
1 tsp. vanilla
1/2 tsp. orange extract
1 3/4 c. powdered sugar
1/4 c. sugar (adds texture to the cake)
1 tsp. cornstarch
2-3 Tbs. orange juice
1 tsp. orange peel, opt. (will be visible, so its up to you -- flavor boost or eye appeal)

Mix together, slowly adding the orange juice.  You want a creamy, spreadable frosting: too thick, and it will tear the cake; too thin, and you will have to add more powdered sugar.

Take one cooled cake and put on the cake plate.  Take 1/3 of frosting and put it on top of it.  Spread evenly.  While drying, in small microwavable bowl put 1/2 c. semi-sweet chocolate chips and 3 Tbs. of heavy cream/2% milk/liquid coffee creamer (any will work).  Microwave for 10 seconds and stir.  Repeat until just melted.  Spread over frosting layer.  Top with second cooled cake.  Spread remaining frosting over cake evenly and down the sides.  Let dry.  In the microwaveable bowl, melt 1/2 c. semi-sweet chocolate chips and 3 Tbs. of heavy cream/2% milk/liquid coffee creamer.  Microwave for 10 seconds and stir.  Repeat until just melted.  Spread over top of cake.  Let dry.  Keep in fridge until ready to serve.  Eat and Enjoy!