Oh, thank you bettycrocker.com for this amazing recipe! It didn't take much to make it g-free and I'm still trying to decide whether or not that's a good thing! All your gluten eating friends will want some...and you'll share because you won't want this cake lingering in your kitchen calling your name at all hours of the day and night! It's good and it's easy to make, too!!
I can't say what glass pans will do as I use my favorite 9-inch heavy duty metal non-stick pan with this recipe. It pops out like a dream so I won't bother to try it in the Pyrex. Sorry, but you're on your own if you do. Just make sure to butter/spray the sides and bottom well...
CARAMEL APPLE UPSIDE-DOWN CAKE (8- or 9-inch square pan) Oven to 325F.
Topping
1/4 cup butter
2/3 cup packed brown sugar (I use dark, better flavor!)
1/2 tsp ground cinnamon
2 medium apples, Granny Smith work WELL, cut into 1/2-in. wedges (16 per apple)
Using a small (1 quart) pan, heat butter til just melted, stirring if needed. Stir in brown sugar. Heat til it just begins to boil then immediately remove from the heat. Stir in cinnamon. Pour the "goo" into the pan, spreading it evenly. Arrange the apple wedges over the "goo" as evenly and as tightly as possible. Overlap where necessary. (I began in the corners and worked my way inward.)
Cake
1/3 cup superfine white rice flour Combine all flours, starch, baking powder,
1/3 cup sweet rice flour cinnamon, xanthan gum, and salt; set aside.
1/3 cup sweet white sorghum flour
1/3 cup tapioca starch
1 tsp baking powder
1/4 - 1/2 tsp ground cinnamon
1/4 tsp xanthan gum
1/4 tsp salt
1 cup sugar Beat sugar and butter til fairly fluffy. (Betty suggests
1/2 cup butter, softened using a mixer but I did it by hand with a spoon...) Add
2 eggs eggs, beating in one at a time, til smooth. Add vanilla.
1/2 tsp vanilla Slowly and gradually beat in flour mixture alternately with
1/4 cup milk milk, beating after each addition. The end result should
be almost silky smooth.
Spread batter over the apples. Bake 55-65 minutes (til the pick comes out clean.) The 9-inch pan took exactly 55 minutes so the 8-inch will take the 5-10 minutes more. Cool on a rack for 15 minutes. Run a knife (plastic, if using a metal pan) around the edges to loosen the cake. Place your serving plate upside down over the pan, hang on like mad, and flip it upside-down! Set it down a little harder than usual to make sure all the topping dropped and remove the pan. You can eat it warm but as it gets closer to room temp the caramel begins to harden up a bit, more like a caramel apple.
I can't tell you what it tastes like after a day...no, no I can't! So, let me know if you find out!! Betty says to store leftovers loosely covered though!
Monday, September 29, 2014
Wednesday, September 10, 2014
G-Free Lighter Morning Glory Muffins
These have been tried with a few different flour combinations over the last few years. They don't sound especially good to many so don't go out of your way to describe the contents until after your "subjects" take a bite or two! The prunes help the sweetness along so you don't need to add more brown sugar. They are wonderfully moist and tend to stay that way. Not that they'll last all that long so there's no need to worry!
LIGHTER MORNING GLORY MUFFINS - modified from food.com #271283
- makes 1 dozen - spray the tin(s)
1 large egg Oven to 400 degrees F.
2/3 cup unsweetened applesauce
1/3 cup "milk" (I use unsweetened almond milk) Combine egg through oil.
1/4 cup PACKED brown sugar
1/4 cup honey
2 T oil (I've used canola but plan to try melted coconut oil)
3 medium carrots, shredded (about 1 1/2 cups) Add carrots and prunes to
1/2 cup prunes, chopped above mixture.
1/2 cup sweet white sorghum flour Combine all dry ingredients except
1/4 cup teff flour oats.
1/4 cup rice flour (brown or white, superfine only!) Add oats.
1/4 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup rolled oats, regular (I'm sure quick would work)
Muffin cups will be pretty full so distribute the batter as evenly as possible. Bake about 23 minutes, til the pick comes out clean. Remove from pan(s) immediately.
When completely cool, I sometimes wrap individual muffins and then freeze four to a quart freezer bag. They keep well for a month. I wouldn't know about anything after that amount of time!
LIGHTER MORNING GLORY MUFFINS - modified from food.com #271283
- makes 1 dozen - spray the tin(s)
1 large egg Oven to 400 degrees F.
2/3 cup unsweetened applesauce
1/3 cup "milk" (I use unsweetened almond milk) Combine egg through oil.
1/4 cup PACKED brown sugar
1/4 cup honey
2 T oil (I've used canola but plan to try melted coconut oil)
3 medium carrots, shredded (about 1 1/2 cups) Add carrots and prunes to
1/2 cup prunes, chopped above mixture.
1/2 cup sweet white sorghum flour Combine all dry ingredients except
1/4 cup teff flour oats.
1/4 cup rice flour (brown or white, superfine only!) Add oats.
1/4 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup rolled oats, regular (I'm sure quick would work)
Muffin cups will be pretty full so distribute the batter as evenly as possible. Bake about 23 minutes, til the pick comes out clean. Remove from pan(s) immediately.
When completely cool, I sometimes wrap individual muffins and then freeze four to a quart freezer bag. They keep well for a month. I wouldn't know about anything after that amount of time!
Tuesday, September 2, 2014
Cheesy Brown Rice "Patties"
This is more of a concept than a recipe but, for the sake of explanation, I'm writing it up like a recipe... With a change of spice profile and cheese, you can take these in any direction you want. When this idea occurred to me, I looked up what others had done with it and took bits and pieces of what little I found, twisted it up with what I had in the frig, and was pretty content with the results! I plan to do this every time I have extra brown rice around! And I plan to intentionally have it around!!
CHEESY BROWN RICE PATTIES - makes 5 or so "burger-sized" patties
Prep the veggies first - I used:
1/2 orange bell pepper
the better part of a small red onion, minced
1/2 a large carrot, shredded
1 large clove of garlic, minced - add after a few minutes
Heat 1 T olive oil in non-stick skillet. Add prepped veggies and cook, stirring occasionally, til they begin to soften. Add garlic. Cook til nearly done. Mix in:
spices - I used about 1/2 tsp crushed oregano, 1/4 tsp basil, 1/2 tsp parsley
a good handful of baby spinach, chopped - cook til wilted
Remove and cool the contents of the pan while you prep the rice and cheese. Leave skillet on cook top as you will use it to "fry" the patties.
Beat one large egg in medium bowl.
Add about 2 cups of cooked chilled brown rice - mix thoroughly.
Next comes the tricky part. Take half of the rice mixture and make 5 patty bases in the skillet. Make an even layer of shredded cheese to nearly cover each base. (I used finely chopped Provolone because it needed eaten and I was going for an Italian direction anyway.) Carefully place the rest of the rice mixture on top of the cheese to form patties. You'll have to force them into submission as they are prone to falling apart a bit. They WILL, however, bend to your will so stay determined!
Turn the burner to just above low and wait til the patties crisp up on the first side before you try to turn them. IF you try to flip before they're set, you will make a mess.....so DON'T DO IT! Some of the cheese may slide down and start to fry, too, but it will serve to help them stick together better anyway!
Flip when ready and cook the second side to a crispy finish. Cool a few minutes and EAT IMMEDIATELY!! Leftovers can be reheated/warmed in the microwave easily enough but they do dry out a tad.
Mexican version: BETTER than the original attempt!!
I kept the original veggies (with the exception of the spinach) and added a drained (small) can of chopped green chilies. The spice combo was the oregano with (and I'm guessing here because I am notorious for not measuring...) 1/2 tsp cumin, a scant 1/2 tsp chili powder, and a few cranks of freshly cracked black pepper. I had some Chipotle pepper white Cheddar cheese for the "middles" and that made them absolutely fantastic!! I'm thinking I'll try to use some of my jarred roasted red peppers, drained really well of course, in the initial veggie mix...and maybe some fresh jalapeno!! And cilantro, because I LIKE it! (I know, you do what you have to do with that!)
Another thought: Cooking the rice in chicken broth and using some chopped chicken in the patties... Of course, this leads me to more thinking.....someone should try minced ham with Swiss cheese!! Who needs bread!?! See, endless possibilities!
CHEESY BROWN RICE PATTIES - makes 5 or so "burger-sized" patties
Prep the veggies first - I used:
1/2 orange bell pepper
the better part of a small red onion, minced
1/2 a large carrot, shredded
1 large clove of garlic, minced - add after a few minutes
Heat 1 T olive oil in non-stick skillet. Add prepped veggies and cook, stirring occasionally, til they begin to soften. Add garlic. Cook til nearly done. Mix in:
spices - I used about 1/2 tsp crushed oregano, 1/4 tsp basil, 1/2 tsp parsley
a good handful of baby spinach, chopped - cook til wilted
Remove and cool the contents of the pan while you prep the rice and cheese. Leave skillet on cook top as you will use it to "fry" the patties.
Beat one large egg in medium bowl.
Add about 2 cups of cooked chilled brown rice - mix thoroughly.
Next comes the tricky part. Take half of the rice mixture and make 5 patty bases in the skillet. Make an even layer of shredded cheese to nearly cover each base. (I used finely chopped Provolone because it needed eaten and I was going for an Italian direction anyway.) Carefully place the rest of the rice mixture on top of the cheese to form patties. You'll have to force them into submission as they are prone to falling apart a bit. They WILL, however, bend to your will so stay determined!
Turn the burner to just above low and wait til the patties crisp up on the first side before you try to turn them. IF you try to flip before they're set, you will make a mess.....so DON'T DO IT! Some of the cheese may slide down and start to fry, too, but it will serve to help them stick together better anyway!
Flip when ready and cook the second side to a crispy finish. Cool a few minutes and EAT IMMEDIATELY!! Leftovers can be reheated/warmed in the microwave easily enough but they do dry out a tad.
Mexican version: BETTER than the original attempt!!
I kept the original veggies (with the exception of the spinach) and added a drained (small) can of chopped green chilies. The spice combo was the oregano with (and I'm guessing here because I am notorious for not measuring...) 1/2 tsp cumin, a scant 1/2 tsp chili powder, and a few cranks of freshly cracked black pepper. I had some Chipotle pepper white Cheddar cheese for the "middles" and that made them absolutely fantastic!! I'm thinking I'll try to use some of my jarred roasted red peppers, drained really well of course, in the initial veggie mix...and maybe some fresh jalapeno!! And cilantro, because I LIKE it! (I know, you do what you have to do with that!)
Another thought: Cooking the rice in chicken broth and using some chopped chicken in the patties... Of course, this leads me to more thinking.....someone should try minced ham with Swiss cheese!! Who needs bread!?! See, endless possibilities!
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