October 17, 2008

Gluten-Free Cinnamon Buns

CynthiaDalton, 16 October 08, from the Recipe Topic

Taken fromThe Gluten-Free Gourmet Bakes Bread by Bette Hagman

For 12 buns

1/4 cup butter
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup chopped pecans(optional)

Melt butter and divide into bottom of muffin tins. Mix together sugar and cinnamon. Divide evenly into muffin tins and add nuts if using.

Dry ingredients:
2 cups featherlight rice flour mix(see below)
1 1/4 teaspoons Xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon egg replacer
1/3 cup sugar
3 tablespoons almond meal
2 1/4 teaspoons (1 pkg) dry yeast.

Wet ingredients:
2 teaspoons potato buds
1 cup warm water
1/3 cup melted butter
1/2 teaspoon vinegar
2 teaspoons honey
3 eggs

Blend together dry ingredients in mixer. Blend potato buds with water; add to dry ingredients with butter, vinegar and honey and blend. Add eggs and beat on high for 2 1/2 minutes.

Divide dough into prepared muffin tins. Let rise 20-25 min. until almost doubled in bulk. Bake at 375 degree (F) oven for 20 min. Turn out of pans while still warm. Serve warm or cold.

Featherlight Rice flour mix:(makes 9 cups)

3 cups rice flour
3 cups tapioca flour
3 cups cornstarch
3 tablespoons potato flour

mix together thoroughly and store in airtight container.


Gluten-free baking is not cheap. Most of these ingredients can be found at a health food store, but you may have to look on-line for some.

This dough will be very soft. Spoon it into the muffin cups. I don’t know of any recipes that the dough can actually be rolled out like traditional cinnamon rolls but at least these taste similar.


NotLonely, 16 October 08, from the Recipe Topic

1 oz fresh ginger, grated
7 peppercorns
1 cinnamon stick
5 cloves
15 cardamom seeds
1 orange peel (zest only, about 6 inches of it)
1 pint water

Boil all together to strength required

I like to boil a vanilla pod in the water for 5 minutes before; then remove the pod and strain, storing in sugar for the next time. Then adding the spices above to the vanilla-water.

Many people add milk to chai.

Apricot Tea Cookies

Cgbookcat1, 15 October 08, from the Recipe Topic


Apricot Tea Cookies (originally from allrecipes.com)

1 1/4 cups all purpose flour (I prefer King Arthur)
6 Tbsp white sugar
pinch salt
4 oz cream cheese
1/2 cup very cold butter
1 Tbsp sour cream

1 1/2 cups dried apricots, finely chopped. Cherries or cranberries also work well.
1/2 cup sugar
5 Tbsp orange, peach, mango, cranberry, etc juice

1 cup confectioner’s sugar
4 tsp orange juice (or whatever you put in the filling)


Combine flour, sugar, and salt in a large mixing bowl. Cut in butter and cream cheese until small crumbs form. Add sour cream and mix just enough to form the dough into a ball. Cover and refrigerate for an hour. Note that the dough is very sticky even when cold.

Combine all filling ingredients into a saucepan and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes. Uncover and cook until you can stir without producing small pools of liquid (5-7 min). Allow filling to cool.

Divide the dough into two equal portions. On a floured surface, roll one section into a 10-inch square. Cut this large square into 16 smaller squares. Place 1/2 to 3/4 tsp of filling in the center of each square. Connect two opposite corners of dough over the filling and pinch enough to seal. They are prone to unroll during baking! Place on a greased cookie sheet and repeat for the second half of the dough.

Bake cookies at 325 degrees F (163 C) for 18-20 min, until the cookie edges are very slightly browned. Cool slightly before drizzling glaze, so that it is visible.


The Man’s No-Knead French Bread

Maureen E, 14 October 2008, from the Recipe Topic

From Herbcraft by Violet Schaefer. I’ve only made this once, but it was possibly the best French bread I’ve ever had.
1 pkg yeast
2 c lukewarm water
4 c flour
1 T sugar
1 t salt

To dry ingredients add any: (dried) basil, sage, dill, anise, rosemary, fennel
During mixing: (fresh) parsley, anise leaves, dill

Dissolve yeast in 1 c water. Add to flour sifted with salt and sugar (or just mix flour, salt and sugar together first). Add just enough of a second c of water to stir up a soft, sticky dough. Let rise until double, punch down, and divide into 2 loaves. Put in pans, buttered (or do the traditional baguette shaped loaves on a greased cookie sheet). Let rise until double. Put in cold oven and start at 400 degrees. Bake until brown on top and hollow-sounding. Remove from pans at once and cool on rack.

I put in about 1/2 t of fresh basil when I made it and would put in more next time.



Oatmeal Bread

Maureen E, 14 October 08, from the Recipe Topic


This is a fairly heavily adapted version of the “Smuggler’s Notch Oatmeal Bread” from the King Arthur flour website. It’s a fairly new recipe to us, but has quickly become a family favorite.
1/4 c butter softened
1/2 c brown sugar
1 3/4 c rolled oats
2 1/2 c hot water
2 t yeast
5-6 c all-purpose flour
1/2 t saltDissolve yeast in 1/4 c warm water. Combine flour and salt in medium bowl. Stir with fork. In a large bowl, combine butter, sugar, and oats; stir in 2 1/4 c warm water. Add yeast. Add dry ingredients; mix with a large spoon. Let rest after adding 4 c flour, then add rest. Sprinkle cutting board or countertop with flour, turn out mixture onto it. Knead for several minutes by hand. Let dough rise in bowl, 1-1 1/2 hours. When it has doubled, return it to cutting board. Divide dough in half.

Grease two bread pans. Shape dough into loaf, place in pan and pat down. Allow to rise a second time, about 45 minutes. Preheat oven to 350 degrees. When loaf has fully risen, slash top [we never do this step]. Bake about 30 minutes. Remove from pan and cool on rack.




Honey Whole Wheat Bread

Maureen E, 14 October 08, from the Recipe Topic


Honey Whole Wheat Bread
This came from the Indiana State Fair in…1993, I think. Early 90’s anyway. They had (have?) a Honey Queen and hand out honey recipes. This is our favorite.

2 pkgs dry yeast
1/3 c honey
1/4 c shortening
3 c whole wheat flour
3-4 c all-purpose flour
Butter or margarine, softened
1/2 c warm water
1 T. salt
1 3/4 c warm water

Dissolve yeast in 1/2 c warm water in mixing bowl. Stir in honey, salt, shortening, 1 3/4 c warm water, and whole wheat flour. Beat until smooth. Let sit for about 10 minutes. Stir in enough of the all-purpose flour to make dough easy to handle. Turn dough onto lightly-floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up. Cover, let rise in warm place 1 hour. Punch down and divide in half. Shape into loaves and place in greased bread pans. Brush lightly with butter [we’ve never done this, but you’re welcome to if you like]. Let rise 1 hour. Heat oven to 375 degrees. Place loaves on low rack. Bake 40-45 minutes. Remove from pans; cool on wire rack.

Super-easy ultra-quick pie crust

Mori-neko, 14 October 08, from the Recipe Topic


For pie crust, unless I’m doing something special (like an ultra-flakey cream cheese crust that i do with apple pies), I usually stick to my super-easy ultra-quick recipe/method. Dry ingredients in food processor, pulse a couple times to mix, then add butter (which starts out frozen and is cut by virtue of a large knife into about .5″ square pieces). Pulse it some more until it’s sorta cornmeal textured, then with the pour spout open and the processor on, add a dribble of ice water until it’s just starting to come together in a lump. I generally let it finish coming into a ball, then dump it out to roll.

It’s not as perfectly tender as a more hands-on crust can be, but it works pretty well for something quick.

Cinnamon Rolls (a modified biscuit version)

Lianne, 13 October 08, from the Recipe Topic


After all the talk of cinnamon rolls on a blog thread today, I think I’m going to post my cinnamon roll recipe. Well, actually, my grandmother’s. I only recently learned how to make them, but they’re a hit with everyone who’s had them! These are NOT yeast-based cinnamon rolls. It’s a modified biscuit recipe. Now that I know how to make them, it takes me about half an hour to make a batch, including prep, mixing, baking, and cleanup time.

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
2/3 cup milk

6-7 tablespoons butter, melted
brown sugar
cinnamon (for cinnamon rolls, not butterscotch rolls)

Preheat oven to 375 to 425 degrees F. Combine the flour, baking powder and salt. Cut in the shortening. Add milk and mix until forms a ball (humidity can alter the flour to liquid ratios).*

Flour a board or mat, knead in additional flour if necessary. Roll into a fat log and flatten. Roll to about 1/4 inch high rectangle (flour the mat and the rolling pin). Melt butter and spread all over the rectangle. Sprinkle with brown sugar (make it as thick you LIKE**). For cinnamon rolls, sprinkle with cinnamon. Roll up into LONG roll. Seal the “flap” by pinching dough slightly at the edge (long side-not the ends). Cut into slices.*** Place into GREASED (shortening) pans. Bake for 10 to 15 minutes depending on the temperature you used. Check after 10 minutes.^ They should be slightly browned on the top. Use a plate (or cutting mat or some flat surface) to turn upside down and flip them out for serving.

The biscuit part of the recipe is the basic one for any baking powder biscuits. If you wish to make shortcake, add 2 TBSP sugar to the dry ingredients before cutting in the shortening. Drop in spoonfuls onto greased cookie sheet to bake. It can also be rolled out and cut into biscuits.

* I use a stand mixer with a paddle, and the paddle should pick all the dough off the bottom of the bowl when it’s forming that ball.
** “Like” for me is a little thicker than is absorbed by the melted butter. I just crumble it up in my hand and smooth it out.
*** I usually get 18-19 slices out of my logs, and I put them into two 9″ round cake pans.
^ I cook them for 12 minutes at 425 F.

Aloo Palak with Naan

afuzzybird: October 11, 2008 – Recipe Thread

This is a staple at my house. It is also very imprecise, because I just throw it together each time. It has evolved from the recipe for Palak Tofu from the book “The Accidental Vegan” and about a million web recipes that I looked through trying to make a version with less chopping. I got the naan recipe from a video on Vah Reh Vah, an Indian cooking site. The recipe is a little hard to understand and does take some working with, but it’s good in the end.

Aloo Palak

Potatoes (I use about 4 or 5 red potatoes to feed two people)
Chopped spinach (I use a few big handfuls of the fresh stuff, but I’m sure frozen would work just fine)
1 tsp turmeric
1 tsp coriander
1 tsp cardamom
1 tsp cumin
salt to taste
pinch of cayenne (optional)
2-3 cloves garlic
1 smallish knob ginger
flour or cornstarch and water for thickener

Boil the potatoes with turmeric and salt, and cook until they’re almost done (I use about 2-3 cups of water). Put spinach in a wok or large frying pan with other spices and a splash of water. Cook it for a few minutes until spinach is looking wilty, then pour the entire potato pot in (this is why the amount of water is important). Turn to med-low heat and let it all cook together. At the very end, when I’m about done with the naan, I usually add the flour water mix. I use a tablespoon or two of flour and just enough water to get it to dissolve, about half a cup or so.


3 Cups flour
1 tsp dry active yeast
1 tsp sugar
milk (optional)
egg (optional)
salt to taste (about 1 tsp)

Dissolve the yeast in about 1/2 Cup of warm water and add the sugar. Let stand for about 5 minutes or so. At this point I usually microwave about 1/2 cup of milk for a few seconds to take the chill off so it doesn’t make the yeast stop working. Mix the flour, yeast mix, milk, egg (if you’re using them–I usually use milk but not egg), salt, and some oil (maybe like 2 tablespoons?), and get container with more water. Add some water and knead, and keep adding until the dough is sticking nicely together. If it gets too sticky, add more flour. Once the dough is nice and mixed, form into fist-sized balls, making sure to take into consideration the size of your hands. If you’ve got huge fists, you might consider smaller balls. Cover with a towel and let rise for 20 minutes.

Make sure to turn on the broiler with enough lead time to let it get hot.

When you come back, rub a little more oil on your hands and start smashing the dough from hand to hand. If you can’t hear it, you’re not doing it right. If you’re good at it (I’m not), you should be able to make it into a big circle-ish shape. Place on a sheet pan, or even better a stonewear sheet if you have one. Pull one end of the naan down so it looks like a weird oblong shape (The shape that Naan is, if you’ve had it before). I can usually fit two to a sheet. Broil it until it’s getting brown, then take it out and flip it over to the over side, and broil that one.

Serve hot with butter, your Aloo Palak, or whatever. I do recommend you watch the video in the link at the top if you’ve never made or seen naan, it’s good do see what it looks like. Also it shows you how to cook it over your gas stove!

Battered sun-dried tomatoes (Liastes domates sto kourkouti)

Susan from Athens: comment to “Flat Tyre” on October 1, 2008

This is actually a traditional delicacy on the island of Tinos, where they traditionally sun dry their tomatoes (some of the best I’ve ever eaten), in order to preserve them for the winter months. This is a warming hors d’oeuvre or snack, or can be turned into the gluttonish main part of a meal. The quantities are deliberately vague and can be added and subtracted to, at will. Greek batter for frying in is simply a paste made of flour and water so this is unbelievably simple

sun-dried tomatoes (as many as you think you will eat)
enough boiling water to cover them
all-purpose flour
water to mix it to a paste
Olive oil (it doesn’t need to be extra-virgin or super-fancy) for frying

Place the sun-dried tomatoes in a bowl and cover with boiling water. Set aside to steep for half an hour. When about 25 minutes have passed, in another shallow bowl, mix half a cup of flour with enough water (added slowly) to make a not-too-thick but not-too-runny paste. This sounds vague but you basically need it to be sticky enough to coat the tomatoes on all side, but still runny enough that it can coat, so a consistently thicker than pancake batter but a lot wetter than a sticky dough.

Put about a half centimetre of oil in a frying pan and heat over a medium heat. As with all frying, you want it hot, but you don’t want it burning. Only experience and experimentation teach you the exact way to do this. If it is smoking it is too hot and you should take it off the heat.
Strain the tomatoes. You don’t have to get them super-dry. I keep the liquid for adding to tomato soup or to a stew, much as I would soaking liquid from dried mushrooms. Place up to ten tomatoes at a time in the bowl and turn them round a few times to coat with batter. I find my fingers are the best way to do this. After all batter does wash off. Then place them individually into the frying pan with some distance between them, as the batter will very slightly swell up. Ten is the maximum number because by the time you have put ten in, washed your hands and got your turning implement of choice (slotted spoon and fork, or tongs or fish slice or whatever you prefer) it is time to turn them over. Check to see if they have changed colour to golden and turn in the same order you put them into the frying pan. If you think they might need some more, turn once more after a reasonable amount of time. Once done (i.e. golden all over and not burnt) remove from the frying pan and place onto a draining plate covered with frying paper.

In my household these very rarely actually make it to table. They are eaten (with burned fingers and mouths) on the fly. But they are also very good if served with skordalia (Greek aioli like sauce, a recipe for which I have already given) or tzatziki (garlic mushed up with grated cucumber and strained yoghurt). If you want to get fancier (and you should) you can add salt and pepper to the batter. If you want to get even fancier, Hungarian smoked sweet paprika makes a fabulous addition. You can also sprinkle them with oregano, or freshly chopped parsley or mint when finished. But they are great in and of themselves. Not a diet food but most definitely a comfort food.

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