tag:blogger.com,1999:blog-63767168527652740202024-03-06T01:26:03.185-08:00Cooking Gluten-Free with AnnaCooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-6376716852765274020.post-27525361400157708352013-02-17T16:42:00.001-08:002013-02-17T16:54:17.623-08:00I love Semlor<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Swedish Semlor</span></h2>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18px; text-align: -webkit-auto;">These Swedish almond paste and whipped cream filled cardamon buns are traditionally served during Fat Tuesday. Nowadays, Swedes are happily inhaling them as often as they can be found. </span><i style="background-color: white; line-height: 18px; text-align: -webkit-auto;">Semla</i><span style="background-color: white; line-height: 18px; text-align: -webkit-auto;"> is a cardamon-spiced bread, which has its top cut off and insides scooped out, then filled with an almond paste, and topped with whipped cream. The top is dusted with some confectioners' sugar.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 13px; line-height: 17px;">Ingredients:</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">1 1/4 cups sugar</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">1 1/4 cups GF flour blend</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">2 tbsp GF psyllium powder (Metamucil) </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">2 tsp baking powder</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">2 tsp ground cardamon </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">1/8 tsp salt</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">4 tbsp butter, melted</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">3 eggs, lightly whisked</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">1 1/4 cups cultured Kefir, or buttermilk</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><br /></span></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">6 ice-cubes</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><br /></span></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">2 cups heavy cream</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">1 tbsp vanilla pudding mix</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><br /></span></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">Filling:</span></span><span class="text_exposed_show" style="background-color: white; display: inline; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 17px;">5 tbsp heavy cream</span><span class="text_exposed_show" style="background-color: white; display: inline; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 17px;">7 oz GF almond paste</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 17px;"><br /></span></h2>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 17px;">Decoration:</span><span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">confectioners' sugar</span></span></h2>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">Directions:</span></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">Preheat the oven to 450 degrees F. Place a cookie sheet on the lowest oven rack. </span><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><br /></span></span></h3>
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<span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><span style="font-family: Georgia, Times New Roman, serif;">Line cupcake pan with 8 large paper liners. Set aside. </span></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><br /></span><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">In a medium bowl, whisk together sugar, GF flour, psyllium, baking powder, cardamon and salt. Add the melted butter, eggs and Kefir, and mix until incorporated, scraping down sides of bowl. Divide batter evenly among the 8 liners. </span></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><br /></span><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">Place cupcake pan on the pre-heated cookie sheet. Add 6 ice-cubes on the cookie sheet, and quickly, close the oven door. Bake until cupcakes are lightly golden, about 15-20 minutes. Do not open oven door the first 15 minutes. Transfer to wire to cool completely under a clean kitchen towel.</span><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><br /></span></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">Whip the heavy cream together with the vanilla pudding mix until the cream forms soft peaks.</span><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">Make filling: grate almond paste and mix with the heavy cream. </span><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><br /></span></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;">Cut the tops of the cupcakes. Using a spoon, scoop out about a teaspoon of the inside of each cupcake. Fill the wholes with the almond paste. Spoon dollops of the whipped cream on each cupcake. Replace the tops. Dust with confectioners' sugar and serve! </span><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><br /></span></span></h3>
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<span class="text_exposed_show" style="background-color: white; display: inline; font-size: 13px; line-height: 17px;"><span style="font-family: Georgia, Times New Roman, serif;">Smaklig Måltid~ Bon Appetite</span></span></h3>
Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com1tag:blogger.com,1999:blog-6376716852765274020.post-60240385584812186602012-06-20T08:37:00.000-07:002012-06-20T08:37:04.843-07:00Strawberry season is finally here ~ time to make Rustic Strawberry Crostata.<br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">I'm back home in the good old USA! It was wonderful to spend so much time with my family in Sweden, but it's really nice being back home. And to sleep in my own bed. And cook in my own kitchen. I tried lots of new recipes in Sweden that I will adjust to American measurements. Many will end up on the blog in the future. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">While in Sweden, I had problems with my laptop and the access to Internet, so my blog entries got fewer and far in between.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"> And unfortunately, it rained a lot. According to records, it hasn't rained this much since the beginning of the century. Hopefully, it'll turn around for tomorrow, when Swedes celebrate Midsummer. A day of eating and partying - a </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Smörgåsbord filled with yummy dishes like;</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"> Gravlax with dill-mustard sauce, pickled herrings, gilled meats, Janson's Potato Temptation. All washed down with a few <i>snaps</i> (vodka shots). I'll have to make my own versions of the food here at home!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">This is a nice time of year to return to Massachusetts, with summer and vacation time around the corner. And with strawberry season just beginning, it makes it </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">extra sweet. I love the amazing fresh produce arriving at the local farmer's markets right about now. Time gorge on lots of strawberries!</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"> </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">I bought several quarts at a local market and went home and made some strawberry jam and a pie. I have a great Rustic Apple Crostata recipe that I alter, according to whatever fruit and berry is in season. I love the homey look of this pie. It's super easy to make and the gluten-free pie crust is flaky and delicious. The fresh strawberries added just the right sweetness. This rustic tart is my contribution to <i>Månadens Sötsak</i>, a wonderful Swedish baking blog ~ <a href="http://www.sotsaker.com/">www.sotsaker.com</a> The theme for this month is Fresh (<i>Friskt</i> in Swedish). And what can be fresher than freshly picked strawberries! It's also my contribution to <i>Pie Party 2012 </i>on Facebook. </span></div>
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<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Rustic Strawberry Crostata</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 quart strawberries</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">4 tbsp sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 tsp fresh lime juice</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/2 tsp ground cinnamon</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">pinch of kosher salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">2 tbsp butter, cut into bits</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">2 tbsp heavy cream, to brush crust</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 tbsp sugar, to sprinkle on crust</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Recipe for Pate Sucree (crust) follows</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Preheat the oven to 350 degrees. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Cut the strawberries into small pieces and place in a large mixing bowl. Add the sugar, lime juice, cinnamon and salt and toss to coat well. Set aside to let the flavors blend for 10 minutes.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">On a well floured (gluten-free brown rice flour works well here) parchment paper, roll the dough out into a 15-inch circle. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Transfer the dough and parchment paper to a baking sheet. Mound the strawberries in the center of the dough, making sure to leave a 2-inch border. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Dot the berries with the 2 tablespoons of butter and fold the dough border up around the strawberries. (The border won’t cover the strawberries.) Brush the dough with the heavy cream and sprinkle with the 1 tablespoon of sugar. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Place the baking sheet in the bottom third of the oven for 30 minutes. After 30 minutes, move the baking sheet to the top third of the oven for an additional 30-40 minutes, until the crust is golden. Remove and let cool for 15 minutes before serving. Drip some of the strawberry juice, that may have seeped out around the pie, back onto the strawberries. Serve warm or at room temperature with a dollop of ice-cream or whipped cream. </span></span></div>
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<span style="letter-spacing: 0.0px;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Make the crust - Pate Sucree:</span></i></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">3/4 cup brown rice flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/4 cup potato starch</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/4 cup sweet rice flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">4 tbsp sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 tsp xantham gum</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/2 tsp kosher salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">10 tbsp butter, chilled and cut into bits</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">2-3 tbsp ice water</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Put the flours, sugar, xantham gum, and salt into the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the food processor running, add the ice water 1 tablespoon at a time until a dough just begins to form. Turn out onto a floured surface and pat into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. </span></span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><i>Dig in and enjoy! </i></span></span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><i><br /></i></span></span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><i>Smaklig Måltid!</i></span></span></span></div>
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<span style="letter-spacing: 0.0px;"></span></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com5tag:blogger.com,1999:blog-6376716852765274020.post-59490388153788304082012-03-30T02:17:00.002-07:002012-03-30T02:25:40.446-07:00Seeking the crunch of Biscotti.<center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5725614942079587474"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGVDzdHlTvaryQZT0TNlZ6iVghFcipveAvh925OD9EfKuGNV-FlMxu2NcTcGgp5mHTxkQ_TlpvFnsjoHIxK1iy1VQYnM6oSXMszpxfRPU17Foiix-9K92p9uwrwXtnyB-VMH9Ca8qitM/s288/0.jpg" border="0" width="210" height="281" style="margin:5px" /></a></center><br /><br />These sweet little cookies are ready in a flash and are wonderful with a cup of coffee. While in Sweden, I've been eating (or should I say inhaling) all kinds of traditional pastries. Each day, Swedes participate in a ritual called <i>Fika</i> ~ meaning a well deserved coffee (or tea) break. Often it's served with something sweet, like a cinnamon bun ~ kanelbulle, a pastry or a small cookie. People do this at home, at work, at a cafe, in the park, or wherever they may be. Whether at the beach or on the ski slopes, Swedes simply bring a thermos with freshly brewed coffee along with a snack.<br /><br />Lots of bakeries in the capital of Stockholm offer gluten-free baked goods along with their 'regular' pastries made from wheat flour. Since I arrived, I feel like I've been on a mission to visit each one and try them all. So far, I've had <i>Semlor</i> ~ a heavenly bun filled with almond paste and whipped cream,<i> Choklad Biskvi</i> ~ a divine cookie with a nut bottom and chocolate butter cream filling, <i>Istambullrulle</i> ~ a decadent hazelnut roll filled with whipped cream and mandarin slices, and meringues. I'm happy to say that being gluten-free in Sweden is a piece of cake. Most bakeries offers yummy options to their hungry gluten-free customers!<br /><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5725614987148084834"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUT4LYqrFRhNOA3jUmZIqAUQ2SDXmN-VINwrdmVZXJmp5cE12aGIJoASd4gKouh40qJTudvaCxKL-gqY58RggFNhudWL9ELfbgMbBogo0LRbpxNw_3JWw94NUlGjcnxl1iyAH1GCjX0KM/s288/2.jpg" border="0" width="320" height="320" style="margin:5px" /></a></center><br />Here, I'm devouring a <i>Semla</i> at Vetekatten in Stockholm (I saved the cinnamon bun for later).<br /><br />And there are tons of store filled with candy ~ godis. As soon as I get off the plane, I head for the salty licorice. Yummy!<br /><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5725615022568025378"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ApLKwnHAXAuyyWbupJ4pAkmXy2MHXxaE4ydM-P92VfD_o-L88icYLnxJlbCV35_Xfm-_P8z1Y1cIUtMUH5zin5oPB951HXYKHVsrUnsNzvuadzF_wnwoAj29prXb5xTUNOuAIXx1X9I/s288/6.jpg" border="0" width="400" height="400" style="margin:5px" /></a></center><br /><br />Yet, with all this decadence to be found, I long for a simple cookie. One with a satisfying crunch! Something that holds up to some serious dipping in my coffee. I want a cup of coffee and a biscotti, or skorpa as it's called in my native tongue. So, I started baking... <br /><br />Biscotti can be made in a variety of ways; with nuts: hazelnuts, walnut or pistachio nuts, with spices: cinnamon, cardamon, anis, or with orange, lemon, or lime zest, add some dried fruit and berries: blueberries or cranberries, or simply mix in some chopped dark chocolate. And they are delicious when dipped in melted chocolate. Experiment, find the combination you desire; make a batch and share with friends for morning or afternoon tea (or coffee). Hungry friends and husbands (I know mine does) will really appreciate them!<br /><br /><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5725616580005777506"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybarZVlkxKC9AFLBfQzsquJCdw-AnMTsOxLn4mzOy-E6Sp7n5XXSqlXrhqSRtF4sThsfEtf1EGPOoroeyhU_3_TrdLt68XS5QpOOpPSYlpSoX6W3tHgBgs4PklHORgKr9VJeAUfPyPZU/s288/8.jpg" border="0" width="221" height="281" style="margin:5px" /></a></center><br /><br /><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "><b>Almond Biscotti</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">30 cookies</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">1/2 cup almonds, coarsely chopped</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">1 stick butter (4 oz), room temperature</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">2/3 cup sugar, or light brown sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">2 eggs</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">2 cups Anna's GF Cake Flour Blend, or your own favorite blend</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">2 1/2 tbsp milk</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">2 tsp baking powder</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">1/4 tsp salt</span></div><div style="text-align: center;"><br /></div><br />Preheat the oven to 400 degrees.<br /><br />Place all ingredients, except the chopped nuts, in a food processor. Pulse until forming dough. Remove the dough from the food processor, and place into a large bowl. Add the chopped nuts to the bowl, and mix until fully combined. Batter should be a bit sticky.<br /><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5725616599832559890"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29aKRUro2dlgukMFGf66dPwgIAEiX9-lcnxIb-QZRZGvcAqVvGYzxntM6LvcEy34TXdNomgu_Xg85ZFAvuD98BfZjCDIL9H3HKAKEdpwCmlWH6oNSYIgNFvBESre9b73ypfoL-xC-NyM/s288/7.jpg" border="0" width="400" height="400" style="margin:5px" /></a></center><br /><br />Divide the dough into 3 mounds and place on a parchment-lined cookie sheet. Form each piece into logs. Wet your hands with some water, if your fingers get too sticky. <br /><br />Bake in the middle of oven for 15 minutes, until the logs are golden in color. Remove from oven. Let the logs cool for 5 minutes. Using gentle and sawing motions, cut each log crosswise into 3/4 inch-thick diagonal slices. Turn the slices on their sides. Bake for another 10 minutes.<br /><br />Turn the biscotti again. Lower the oven to 250 degrees and bake for another 10 minutes. <br /><br />Turn off the oven and leave the biscotti in the oven for 1-2 hours to dry. <br /><br /><br /><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">Enjoy!</span></div><br /><br />For my Swedish family and friends, here comes the recipe in Swedish:<br /><br /><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "><b>Mandel Biscotti</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">ca 30 st.</span></div><br />Dessa knapriga italienska skorpor kan du variera hur mycket som helst. Byt ut mandeln mot hasselnötter, valnötter eller pistaschenötter. Man kan med fördel tillsätta olika kryddor som kanel, kardemumma eller korianderfrö.<br /><br /><br /><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">1 dl (75 g) grovhackad mandel</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">100 gr smör, rumsvarmt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">1 1/2 dl socker eller Muscovado socker</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">2 ägg</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">5 1/2 dl Anna & Ciccis Glutenfria Mjölblandning,* eller ditt eget favorit mix</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">2 1/2 msk mjölk</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">2 tsk bakpulver</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">1/4 tsk salt</span></div><br /><br />Sätt ugnen på 200 grader.<br /><br />Hacka mandlen. Använd gärna matberedare. Häll upp nötterna på en tallrik.<br /><br />Tillsätt alla andra ingredienser i matberedaren. Arbeta ihop till en deg. Ta ur degen och lägg i en skål. Arbeta sedan in nötterna.<br /><br />Rulla 3 längder, ungefär lika långa som plåten, på en plåt med bakplåtspapper. Blöt händerna med lite vatten om degen blir för kladdig.<br /><br />Grädda i mitten av ugnen ca 15 minuter tills de fått en gyllene färg. Låt längderna vila 5 minuter. Skär längderna i 2 cm breda sneda bitar. Var försiktig, skorporna går lätt sönder innan dom har torkat. Vänd upp skorpornas ena snittyta och rosta dem i samma ugnsvärme 10 minuter. <br /><br />Sänk ugnsvärmen till 125 grader. Vänd andra snittytan upp och rosta i 10 minuter. <br /><br />Stäng av ugnen. Låt gärna biscotti ligga kvar på plåten i ugnen någon timme så att de torkar.<br /><br /><br /><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "><b>*Anna & Ciccis Glutenfria Mjölblandning</b>:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">8 dl vitt rismjöl</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">2 dl majsmjöl</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">2 1/3 dl potatismjöl </span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">3 dl maizena (majsstärkelse)</span></div><div style="text-align: center;"><br /></div><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5725616787097161218"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMJ16aiuSuaXmZJ2tWQrKnPZ5aVJ04WsUMas_IG0kVakL64lfjTdO3gdgqhrN4ZW1cdm_V1T8FpBVOoRDEwXeZiqehfWfZm8b4z6PbWfC8qpupHK0Rbnwfc9kYQavaaQt9ERM_Lp1K8U/s288/1.jpg" border="0" width="400" height="400" style="margin:5px" /></a></center><br /><br /><br /><br /><br /><br /><br />- Posted using BlogPress from my iPad<br /><p class="blogpress_location">Location:<a href="http://maps.google.com/maps?q=Stockholm,%20Sweden&z=10">Stockholm, Sweden</a></p>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com3tag:blogger.com,1999:blog-6376716852765274020.post-23448005424840353962012-03-20T06:23:00.007-07:002012-03-20T12:27:39.619-07:00A Swedish Tiger ~ Tiger Cake that is.<center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5721968952394776786"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmzwjLtnLRRg-KE5-i0tB-7cnWu9nF2A2biB78DE7rYZDhasiW9l2cMK_k16vr-X438ExS500qWaMsn2er2k3sllaTf736jYjMukVO-cRg36PA0f5SpAdG8_QgYGPy5Cu3qPfJQ4jqjE/s288/0.jpg" border="0" width="400" height="400" style="margin:5px" /></a></center><br /><br />I was 19 when I left Sweden for the US. I was to stay for a year, working as an au pair in both Boston and LA. My goal was to learn English and also to do some traveling. I couldn't wait to leave Sweden and explore the world.<br /><br />My dream had always been to go to college in America. I wanted the whole experience; take interesting classes, the football games, crazy fraternities, and the outrageous parties. However, attending school was not in the cards - it was way too expensive. But college looked like so much fun on TV and in the movies. In 1983, the 2 TV stations and 3 radio stations that existed in Sweden, where all run by the government. There was no commercials. No cable. No internet. Shows started promptly at 5pm and ended before midnight. Sounds boring? I certainly thought so. I left Sweden as soon as I could. After finishing high school and working 6 months in a restaurant to save up, I was on my way...<br /><br />What I didn't know was that I would fall in love. I met Doug at a night club in Boston, and 3 years later, we got married. Within a few years, we had two beautiful children, Laura and Erik. While raising the kids, I got a college degree. And after attending university, I began teaching. So, I'm happy to say, I did fulfill my dream. Every summer, we took the kids to Sweden. Now, Erik is in college and Laura lives and attends university in Sweden.<br /><br />It's time for me to return; to get back to my roots.<br /><br />This time, I'm in Sweden for two whole months. It's really nice to be back, hanging out with family and reconnecting with old friends. I love to spend time with my sisters and extended family. We do a lot of cooking together. One of the best things in life is to enjoy a meal together with the people you love. To say the least, I'm happy to be back for more than just a vacation. I also plan to teach at Medborgarskolan in Stockholm; both Gluten-Free cooking and Creative Writing classes.<br /><br />So, this first recipe from Sweden is a tribute to my mother. She was a fantastic baker. She could just throw together some simple ingredients, and voila...out came masterpieces: breads, cookies, pies, and cakes. One of my personal favorites was Tiger Cake ~ Tiger Kaka. A true old-fashioned sponge cake flavored with both vanilla and chocolate. The dark and light cake batters are swirled together, resulting in a gorgeous contrasting pattern resembling a tiger. Hence its name.<br /><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5721968994476349842"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEleu-zGeUqkBf3L5_7VvtiyCtwvLoHvVpUG6BvwwYoHKpXymi438_BuhaWjy7t_f9IEs9d-XDpyGJiQ4IxXHTI-nVs4FVvrGaNSzthRdH9eEYjSwCesF_DOYQqNyeWSIPfgeCCangtjc/s288/1.jpg" border="0" width="400" height="400" style="margin:5px" /></a></center><br /><br />I've included the ingredient list and measurements in both the US & Metric systems. So, you can easily make this recipe from anywhere; whether you're in Sweden, US or elsewhere. This cake is also my contribution to the blog <a href="http://www.sotasaker.com/">Månadens Sötsak, at www.sotsaker.com</a>. Here, bloggers share their favorite recipes; and many are gluten-free.<br /><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5721969046215914770"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52eBTARd27lajNKSPuGaFp3WwRAvz5eR7k82xYftPl1BHc0AuP3ycECYGKoBr3NNIb5WIhzqcH7WGzvLBNNyARf9u-d4pCZIqS4eaPLAPhrNJc-dnj8DtO7nX3Gd0Vanv-etJIPmReSQ/s288/2.jpg" border="0" width="400" height="400" style="margin:5px" /></a></center><br /><br /><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);"><b>Tiger Cake ~ Tigerkaka</b></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);"><b>Ingredients </b></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">2 oz butter, plus extra for pan (50 gr smör, plus extra till formen)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">1/3 cup + 2 TBSP water (1 dl vatten)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">2 eggs (2 ägg)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">3/4 cup + 1 1/2 TBSP sugar (2 dl socker)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">1 TSP vanilla extract (2 tsk vaniljsocker)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">1/3 cup + 2 TBSP almond meal/flour* (1 dl mandelmjöl)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">1/3 cup + 2 TBSP rice flour (1 dl rismjöl)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">3 TBSP potato starch (3 msk potatismjöl)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">3 TBSP fine corn flour (3 msk majsmjöl)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">1 TSP ground cardamom (1 tsk kardemumma)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">2 TSP baking powder (2 tsk bakpulver)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">1/2 TSP lime zest (1/2 tsk lime zest)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">1/4 TSP salt (1/4 tsk salt)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">3 TBSP cocoa (3 msk kakao)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">3 TBSP milk (3 msk mjölk)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">1 1/2 TBSP cold coffee (1 1/2 msk kallt kaffe), if desired</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);">shredded coconut for the pan (kokos till formen)</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);"><b>Directions</b></span></div><br />Preheat oven to 350 degrees (175 C).<br /><br />Generously butter a 9-inch cake pan, or bread loaf pan. Line the pan with shredded coconut, take care to cover the bottom and sides of the pan. If you prefer, line the pan with rice or corn flour.<br /><br />Melt butter. Add the water and bring to a boil. Set aside.<br /><br />With an electric mixer, beat the eggs and sugar until lightly yellow and doubled in volume. Add vanilla extract and blend until combined.<br /><br />In a medium-sized bowl, mix together the flours, cardamom, baking powder, lime zest, and salt.<br /><br />Fold the flour mixture into the egg batter.<br /><br />Add the melted butter liquid to the cake batter, and blend until smooth.<br /><br />Pour 1/2 of the batter into the prepared pan.<br /><br />In a small bowl, whisk together the cocoa, milk, and cold coffee. If you prefer the cake without coffee, just mix the cocoa with 6 tablespoons of milk.<br /><br />Add the cocoa mixture to the remaining batter, and blend until combined. Drizzle the chocolate batter into the pan. With a knife or spoon, slowly swirl the two batters together. Take care not to over-mix. You want to end up with a nice contrast between the yellow and chocolate cake batters.<br /><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5721969084169042866"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSFaNWCeyYvbk_tStKCnUrybJ22r-Pt87JCdi1A6hIR58A3B0omp68_r4nLrkHttJtOVOuu1USn-k9N_U3sdFonblDh5ZJxugp7efb3rK5xdNc1lR_ezEOfW5_e9LgzJlWhOr0u2_7jg/s288/6.jpg" border="0" width="400" height="400" style="margin:5px" /></a></center><br /><br />Bake for 35-40 minutes until cake tester or toothpick inserted into the middle of cake comes out clean.<br /><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5721969129473000178"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3givCjZ_w-DgO8Fn8jDcAGDpo-dhGWwUNp_x43rlHT9mWWLAi3XIPnDOKVWj3U8YARafX3uTRwbwroJA0igE-BLYyWYNoYkJsX_QfUe9WyeteNR_Nt87GbYt1-cNhVb-4BvmA4gHQ1as/s288/7.jpg" border="0" width="400" height="400" style="margin:5px" /></a></center><br /><br />Cool in pan for 15 minutes before inverting cake onto a platter. Using a large spatula, or a plate, invert the cake again. This way, the cake faces up, and displays the beautiful 'tiger' pattern. Let cool until room temperature.<br /><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5721969182338029682"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDK6Wnz6voi1Uuhmy1UA-sDLRKtxB7mN0vgR0tMRudCBXGtD17a18tknzp5fpbr53yMLgByg4XtNJTlfjdGlbat_cybKJPHKzg6EQ-CCfA0BFZqW3-xKuowaqgpSkwCagi9PAmlA3GNhc/s288/8.jpg" border="0" width="400" height="400" style="margin:5px" /></a></center><br /><br />Serve as is, or with a dollop of whipped cream.<br /><br /><br /><center><a href="https://picasaweb.google.com/106536581668927530039/MyBlogPhotos02#5721969217103630002"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8bOVXVAQhCZTbm46gbPlAZOJO4HO1WSYKaWxTj686sRs44h00fBIg2Sx0AFYaagyW4S2zt3tgeo4WBMhxD20KPD0JaksqRo6gV6B476W16NeLypkUo7pksMyHZFo6qWfssn8OK7z6Ig/s288/9.jpg" border="0" width="400" height="400" style="margin:5px" /></a></center><br /><br /><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);"><i>Låt dig väl smaka ~ Taste and enjoy!</i></span></div><br /><br /><br />*It's easy to make your own almond meal/flour. And it's great to have on hand; and lot cheaper than store-bought almond flour. I use it all the time in my baking recipes, especially in pie crusts! Place 2 cups whole almonds (blanched or un-blanched) into a food processor and pulse until finely ground. Store leftover flour in the refrigerator.<br /><br /><br /><br /><br /><br /><br /><br />- Posted using BlogPress from my iPad<br /><p class="blogpress_location">Location:<a href="http://maps.google.com/maps?q=Stockholm,%20Sweden&z=10">Stockholm, Sweden</a></p>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com2tag:blogger.com,1999:blog-6376716852765274020.post-76602520526339131912012-03-04T08:14:00.071-08:002012-03-04T10:23:01.017-08:00Simple Sunday Dessert ~ Blackberry Tart<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRJPWXk5KLQPDmBEYDauMedT2jnuEeKSSbj_hSNCD3ehC6xbM1xCzrd2FNyLCy5cirjpnGx6xvkLPFdWoFkvYcv8UIAaiJ3tNeFG0rsjGn2sN2VyPtA6szI97fMuPJ5gpTgWTDd0R3HE/s1600/IMG_0793.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvsyYb4SEx825uvcZ4hFGSxaxmfUaPwxHiIduMYZyY43hf-h1QipJnpHV0z3Gt7YEs8BAMMsFHU-UAcc2VLcI9cfLM-4iLWsaL4TePvFfCu2rmm7Jd3QSg896IN53XxvKhwSUMnYJr_w/s1600/P1070266.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvsyYb4SEx825uvcZ4hFGSxaxmfUaPwxHiIduMYZyY43hf-h1QipJnpHV0z3Gt7YEs8BAMMsFHU-UAcc2VLcI9cfLM-4iLWsaL4TePvFfCu2rmm7Jd3QSg896IN53XxvKhwSUMnYJr_w/s400/P1070266.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5716096537454186290" /></a><br /><div>I make this blackberry tart because it reminds me of summer! Right about now, I need a reminder that it's coming. Soon. Nothing does the trick like blackberries and raspberries. These lovely berries fill me with memories; of my mother picking raspberries in our yard and making pies, of picnics on the beach, and black raspberry ice-cream. I make sure to buy plenty of fresh berries during the summer months, at local farmer's markets, and freeze them. This way, I'll always have 'fresh' berries on hand. I bake them up in pies, cakes, and muffins during the long winter months. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRJPWXk5KLQPDmBEYDauMedT2jnuEeKSSbj_hSNCD3ehC6xbM1xCzrd2FNyLCy5cirjpnGx6xvkLPFdWoFkvYcv8UIAaiJ3tNeFG0rsjGn2sN2VyPtA6szI97fMuPJ5gpTgWTDd0R3HE/s400/IMG_0793.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5716099695820553826" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 281px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>This versatile tart bakes up lovely. It fills the house with a wonderful fruit scent - a promise of sun and warmth of summer. It's easy to make, can be made with whatever fruit you have, frozen, or fresh and in season. The grocery store usually have an excellent selection of frozen berries. I like to serve this tart plain. But try serving with a dollop of whipped cream or vanilla ice-cream. </div><div><br /></div><div><br /><div style="text-align: center;"><b>Blackberry Tart</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Ingredients</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1/2 cup (1 stick) butter, softened, plus more for greasing pan</div><div style="text-align: center;">1 cup sugar</div><div style="text-align: center;">3 eggs</div><div style="text-align: center;">3 tbsp heavy cream, or milk</div><div style="text-align: center;">1 tsp vanilla extract</div><div style="text-align: center;">1/4 tsp lime zest</div><div style="text-align: center;">1/2 cup coconut flour</div><div style="text-align: center;">1/2 cup almond meal/flour</div><div style="text-align: center;">1/2 cup garbanzo flour</div><div style="text-align: center;">3 tbsp tapioca starch</div><div style="text-align: center;">1 1/2 tsp baking powder</div><div style="text-align: center;">1/2 tsp cinnamon</div><div style="text-align: center;">1/4 tsp salt</div><div style="text-align: center;"><br /></div><div style="text-align: center;">shredded coconut, for pan</div><div style="text-align: center;"><br /></div><div style="text-align: center;">2 cups blackberries, fresh or frozen</div><div style="text-align: center;">1 tbsp fresh lime juice</div><div style="text-align: center;">2 tbsp sugar</div><div style="text-align: center;">1 tsp cinnamon</div><div style="text-align: center;"> </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Directions</i></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Preheat oven to 375 degrees. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Butter a 9-inch springorm pan, or a 11 x 9-inch tart pan. Line the pan with shredded coconut, make sure it covers the bottom and sides of the pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In an electric mixer, cream butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes. Beat in eggs one at a time, then heavy cream, vanilla extract, and lime zest. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium-sized bowl, whisk together flours, tapioca, baking powder, cinnamon, and salt.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Beat in flour mixture on low speed until batter comes together. Spread in pan. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZmpaLyz6DtvzS-NqwjqJulDSLmQomYPvIyS3-M-DsW6cYquPMhGywfmIE_vGKSLwQxQauRBd0kRLDd8H9F2mINfNF3F3tBbpmYaq6HGagv_7uzzlwA7DHoFXdYu8-8mNsilTv0HapYU/s400/P1070241.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5716100328469938690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /><br /></span></div><div>Arrange the berries on top of the batter. Sprinkle with lime juice. Mix 2 tbsp sugar with 1 tsp cinnamon, and sprinkle over the blackberries. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdZZUq7x8dccQmzS9_cdI5WrRuW1LRxlS1SXKPjjrWWlo3UOpGY3Z7YqzBb6kPtH7_-hFHgW4Owbt3IsstvR-RzgAcLd0mbI07gJTGlYK8GJoAovy540gDqGgDM5fclHMEiy-nN0Dz14/s400/P1070245.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5716100622774635138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Bake for 35-40 minutes, until edges are golden and the center is set. Test for doneness by inserting a cake tester or toothpick into center of tart. It should come out clean. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cool tart in pan for 10 minutes. Run a knife around edges of pan. Remove sides from pan. Serve. Take a bite, close your eyes, and think of long summer days.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FRMXFLtDGTQe80vs2izkHz1KU7Ipt23XVgL6EFDooFJcChyA885GXxt1Ye3wrR_RgeBdzAy8iXDbzPTlKFoZMY3kVQzQXnFI7nhouF3DBsMy_Uim8p8aMHEmXi2Up3PL9Hzj8YcmUE0/s400/P1070249.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5716101713709260114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOSWxrLVCHtxEG6hj-ON6WUX8qworPEdw_SdKBv_zhqb316HWvr2Fv7jDpZgnWg0ORDOkgvL6pTxD7vQMCKDbJckOKnDFNxJEIwcMDf6VpPbMoI9MXs5deJvJXBFtDuf7zXvv7OTEtB0/s400/IMG_0795.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5716100041419104994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 158px; " /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>Next blog will be from Sweden. I'll be there for 2 months teaching gluten-free cooking, and enjoying time with family.</div><div><br /></div><div> </div><div style="text-align: center;"><i>Smaklig måltid ~ Bon appetit!</i></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJz7Au9r4FkntCIcwkSKqrFQ_Z71Ur66uS6OYXhQqHa0D6OkVy86l5mfOYY_Kz13c-Qk9lL3G4ZNO2CkZ7pgCUNtf3cU1UQ_p83vYm1YgqJRZvZ3yCilQUtXl0DkRPCfyI5Ol42C8-Uo/s400/IMG_0837.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5716102932981706722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 158px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><br /></div></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com2tag:blogger.com,1999:blog-6376716852765274020.post-75094058370152919482012-02-26T10:57:00.094-08:002012-02-28T19:54:55.881-08:00Cooking under pressure - Turkey Meatballs with Marinara Sauce<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBZNTvHNH_ckTqRyQhlE06GL4jy_IX2FLNq3VUvDOZx4vL8MqZTX0R6vS0rsIswWp3Ic4vtqta5FyMrp5cPxdvsDZSrQ9FYqqAchUkFeokO89KbvmYRzuEJF5LvfNEU-NdgnL90Cj1lw/s1600/P1070144.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBZNTvHNH_ckTqRyQhlE06GL4jy_IX2FLNq3VUvDOZx4vL8MqZTX0R6vS0rsIswWp3Ic4vtqta5FyMrp5cPxdvsDZSrQ9FYqqAchUkFeokO89KbvmYRzuEJF5LvfNEU-NdgnL90Cj1lw/s400/P1070144.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713528595743339410" /></a><div style="text-align: left;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMHvvV1nVYUNPdsTenIZM_yGmETrjdbeBQvYV5daJX5xHYD6WVC_XOZROtM_YfDaUGUPQViqW9iCuEyOc2trL-Nf67vbhhSUtaWzplsUT3bAs2_W0OYkKt3noDz8LQ4hwVlT-_t2zERk/s1600/P1070070.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: left;">I bought a new machine for my kitchen. A pressure cooker. Seemed like a good idea at the time. I love all kinds of kitchen nicknacks and tools, and am always looking for more additions to my kitchen repertoire. But, after I acquired this fairly expensive device, I let it sit in the hallway closet for about 3 months. I didn't even take it out of the box. I was scared. Fearful that it would blow up in my face. A friend told me that, no, it would not. These modern pressure cookers are safe, designed for proper release of pressure. Still intimidated, but almost convinced, I, of course, turned to the web. And read on-line that, yes, she was right. Safe as can be. I unwrapped the large package. Mm...sleek and beautiful. It'll look great next to my food mixer and processor. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">So, I gave it a go. First, using the pressure cooker, I made a wonderful Tomato Sauce, thick and rich in flavor. While the sauce was doing its thing, I prepared the turkey meatballs. Then added the uncooked meatballs to the sauce, and put the pressure on again for another 4 minutes. That was it. Done! With gluten-free pasta and a side salad, dinner was served! If you prefer, it's easy to convert the recipe and make it on the stove-top.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For an easy dessert, we had vanilla ice-cream with hot fudge. Another quickie (no, not that kind) recipe! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMHvvV1nVYUNPdsTenIZM_yGmETrjdbeBQvYV5daJX5xHYD6WVC_XOZROtM_YfDaUGUPQViqW9iCuEyOc2trL-Nf67vbhhSUtaWzplsUT3bAs2_W0OYkKt3noDz8LQ4hwVlT-_t2zERk/s400/P1070070.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713526531225249330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:130%;">Turkey Meatballs with Marinara Sauce</span></i></div><div style="text-align: center;"><i>adapted from Cuisinart Recipe Booklet ~ Pressure Cooker</i></div><div><br /></div><div style="text-align: center;"><b>Ingredients for Marinara Sauce</b></div><div style="text-align: center;">2 tsp dried italian herbs; oregano, thyme, rosemary etc. (use what you have)</div><div style="text-align: center;">a pinch of red pepper flakes</div><div style="text-align: center;">2-3 tbsp good olive oil</div><div style="text-align: center;">1 1/2 cups chopped onion</div><div style="text-align: center;">3/4 cup finely chopped carrots</div><div style="text-align: center;">1/3 cup finely chopped celery</div><div style="text-align: center;">2 cloves garlic, peeled and minced</div><div style="text-align: center;">2 tbsp fresh, finely chopped basil, or 2 tsp dried basil</div><div style="text-align: center;">1/2 cup dry red wine</div><div style="text-align: center;">3 cans (14-15 ounces each) diced tomatoes</div><div style="text-align: center;">1 can (6-ounce) tomato paste</div><div style="text-align: center;">1/2 cup water</div><div style="text-align: center;">2 bay leaves</div><div style="text-align: center;">2 tsp sugar</div><div style="text-align: center;">1 1/2 tsp kosher salt</div><div style="text-align: center;">1/2 tsp freshly ground pepper</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Directions for Sauce</b></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Add 1 tablespoon of the olive oil to the pressure cooking pot. Select Browning and let oil heat for 3 minutes. When oil is hot, add dried herbs, chopped onion, carrots, celery, garlic, basil, and red pepper flakes. Cook, stirring for 4-5 minutes until the onion becomes translucent. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in wine and cook for another 3-5 minutes to reduce by about half. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the tomatoes, tomato paste, water, bay leaf, sugar, salt, and pepper, and stir. Turn off.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover the pressure cooker with the lid, and lock lid in place. Select High Pressure and set timer for 20 minutes. When beep sounds, use Natural Pressure Release. When float valve drops, remove lid, tilting away from you to allow steam to disperse. Stir. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgrMcSfjlLNb7wYpmbATq6DyDGDKCaETIes873ZwWZIrwGuzBqOYv1Sy6bCts5P9IJvWXrVqdHaJUCFGzA6eYrs6dJ2pk7GVxdVVlGyaAYpqqDn3kmX0wxZbdhgGCnW72YNa4DkJ9fnM/s400/P1070065.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713540161791005938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Prepare the turkey meatballs while the tomato sauce is cooking.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:130%;">Turkey Meatballs</span></i></div><div style="text-align: center;">Makes 35 meatballs</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;">1 lbs ground turkey</div><div style="text-align: center;">3 cloves garlic, peeled and minced</div><div style="text-align: center;">1 tsp kosher salt</div><div style="text-align: center;">1/4 tsp freshly ground pepper</div><div style="text-align: center;">1/2 tsp dried red paprika/pepper</div><div style="text-align: center;">1 egg</div><div style="text-align: center;">3 tbsp dried Gluten-Free breadcrumbs</div><div style="text-align: center;">2 tsp dried mixed italian herbs; oregano, basil, thyme, rosemary etc. (same as above)</div><div style="text-align: center;">1/4 tsp freshly ground nutmeg, or dried ground nutmeg</div><div style="text-align: center;">1 tbsp fresh, finely chopped parsley</div><div style="text-align: center;">1/3 cup grated parmesan</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;"><br /></div><div style="text-align: left;">In a large bowl, add all the ingredients. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQjDq3aBNHDuHCezjlUmTw8eTg_VV8_Q5Royl3HjAWTQ_CXJvDYMsHWvKkq2vUgLkRCLS8dZy41VkUirs-mPrIEsZP_hFv5Lnyq-sY0_9-E-5_7wXq8gawWwG16_HjLxy63Y8F1TvGqY/s400/P1070094.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713540173666999730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><br /></span></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">Mix until blended. </span></span>Wet hands lightly, and roll the batter into 1 1/2-inch balls. Place the meatballs on a large platter or tray. </div><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYkS2BfvGwH5F9qV8QjKq25Ebr6eBQivNWbNHgL3Y8XhdcrzAD1Ngkt5yhUG9tJYru_JIcgH8ThOBcLEDyH8FNEaLpbV_umS0lS2597iU5LKz6o7GO2oVAtRepBrHCNCLkA-rEobtlIU/s400/P1070099.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713540205559467858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Place in refrigerator. When Marinara Sauce is ready, add the meatballs to the sauce.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0DEnkeeh5L89lox3vGkvd3FipOhFXvOFkDSwLPNk0ST_8BjPuU1fjZ1ExAUflfmz4I2SmRMMOl5lhZb9TYta3Cu7FsKx-jWWdF__nsCMp0H213bhA3uKLPJvmIWCkMPNLpPuukDSDk8/s400/P1070114.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713540208809654642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir gently to cover the meatballs with the sauce. Cover with the lid, and lock lid in place. Select High Pressure and set timer for 4 minutes. When beep sounds, use Natural Pressure Release. When float valve drops, remove lid, tilting away from you to allow steam to disperse. Stir. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook the pasta. Ladle the turkey meatballs and the sauce over the pasta. Serve with a delicious salad of Romaine lettuce, avocado, mango, and beets, drizzled with olive oil and balsamic vinegar. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Bon Appetit ~</i></div><div style="text-align: center;"><i>Smaklig Måltid</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ULI04NZEorFvcNabkShW9gPERjQH17vIZ36-I_5Y0O78bRzP7ag7oy0zPb_vXiTIAqp6-W2ujQyXZtLk3xR9WX1ZWuPWn7hDEpt0dLAoXj9cKUDk8z01-lPBRlP5oeQKsUG9YJUyK7c/s400/P1070130.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713540218789346386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><br /></span></i></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-weight: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6NbcBsn_Qc5Coryun2Hu2Rd3uyLqoOLjVOa3dqdJPmx3yns05ckLxZVLFZNXQVczwsAkmee6vk6wUSzkz0J7TcKiZj60z8qEoFdBQJYA1rq728_npr8KUhfGodlilr-8DoiDiriA3Hs/s1600/P1070146.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6NbcBsn_Qc5Coryun2Hu2Rd3uyLqoOLjVOa3dqdJPmx3yns05ckLxZVLFZNXQVczwsAkmee6vk6wUSzkz0J7TcKiZj60z8qEoFdBQJYA1rq728_npr8KUhfGodlilr-8DoiDiriA3Hs/s400/P1070146.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713527115601827586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-weight: normal; "><br /></span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-weight: normal; ">Voila, dinner is ready!</span></b></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com1tag:blogger.com,1999:blog-6376716852765274020.post-50615136683222512912012-02-26T07:45:00.045-08:002012-02-26T10:55:40.916-08:00Pancakes - it's what's for breakfast!<span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbv8iFOVZzq41g0lSQ9F_ecZDaHjq7GMfK1uI30-PiB5douhvAh573iLvQW7dE-OYHILM0g2k1OlU7kkRCPjh1lyUMO5igxeeOc-JX_zR4grRzottUqvoyzoviFX9BdYcR7ize8pJoTo/s400/Image+3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713514479451418946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span><div style="text-align: center;"><br /></div><div style="text-align: center;">Grab your whisks and fire up the griddle - it's Pancake Week!</div><div><br /></div><div>According to <a href="http://www.allrecipes.com">www.allrecipes.com</a> this is an ancient tradition from the Middle Ages. In preparation for Lent, people cleaned out their pantries of rich foods, like butter, eggs, and milk. They feasted on big batches of pancakes until the pantry was empty. Sounds pretty good to me. These days, many communities around the globe still follow this tradition, all the way through Fat Tuesday or Mardi Gras. </div><div><br /></div><div>Pancakes come by many names - flapjacks, hotcakes, johnnycakes, griddlecakes, blinis, blintzes, crepes. You can make them with chocolate chips, bananas, pumpkin, fresh berries, or buckwheat. And lather them with butter, honey, jam, whipped cream, chocolate ganache, sour cream & caviar. It doesn't matter - it all adds put up to good eating! </div><div><br /></div><div><span class="Apple-style-span">I'm particularly partial to wolfing down my breakfast pancakes with lots of Maple Syrup. The real deal, not some fake stuff. During a recent walk, my husband and I came upon a grove of Maple Trees being tapped. Each tree had a bucket attached to it. And in each bucket, drop by drop, it was being filled with tree sap. </span><span class="Apple-style-span">We thought it a bit early in the season to begin this process, but, maybe the Maple syrup season started earlier this year due to the unusually mild winter. From what I remember; the starch in the trunk and roots of the trees is converted to sugar that then turns into sap in the spring. When this sap is heated, the water evaporates, leaving a syrup. The American Indians collected Maple syrup and taught the European settles how to use it. </span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWr3gzww6tfhCzlOTY87lQ1Ygk1blZu7kd4k_Cpun72nKwI4nI0IaY9JsjWUD-MdXgTsDyi7e-GuvsU2Iwu5jDeQjama-xf3WJgWiRSw0oerrE5VGNdXYgBBFzTneUaikgmcKhIX6GVI/s400/Image.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713509766158935378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size:100%;"><br /></span></b></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><b>Homemade Pancakes with Maple Syrup</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px;font-size:130%;" > </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><i>Recipe adapted from Barefoot Contessa - Family Style</i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><b>Ingredients</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >1 1/2 cups Anna's GF Cake Flour Blend,* or your own favorite flour blend</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >2 tbsp sugar</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >2 1/4 tsp baking powder</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >1 1/2 tsp kosher salt</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >1/2 cup Kefir, or yogurt</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >3/4 cup milk</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >2 large eggs</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >1 tsp vanilla extract</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >butter</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >1- 2 bananas, diced, for serving, or fresh fruit and berries</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >Pure maple syrup</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><b>Directions</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >In a medium-sized bowl blend together the GF flours, sugar, baking powder, and salt. </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >In a separate bowl, beat together the sour cream, milk, eggs, and vanilla. </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >Pour the wet ingredients to the dry ones, whisking until combined.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM25kh3FBd2AgFiCivJMS9dk0iTn7EZXBvOTuBwP-IeIwDMD62oNm4Q04JZZeo-Q_RwBJtJ7CI2iL6Q5tF4ciogoJsCOKUd_okG7vlrb2FqfSIQpFBdLswoZHOWwSVYd7Cy4dH88J-puo/s400/Image+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713509493106558514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;" ><br /></span></div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >Melt butter in a large skillet, or griddle, over medium heat until the butter bubbles. Pour some off the pancake batter into the pan to make 4, to 6, small pancakes. Cook for about 2 to 3 minutes, until some bubbles appear on top and the underside is lightly browned. Flip the pancakes and then cook for another minute until nicely browned. Add a little more butter to the pan, and continue until all the batter is used. Serve with maple syrup, sliced bananas, and/or fresh berries.</span></p> <p style="margin: 0.0px 0.0px 3.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;" ><b> Anna's GF Cake Flour Blend: </b></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><b> </b>2 cups brown rice flour</span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >2 cups white rice flour</span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" >1 cup potato/or corn starch</span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span class="Apple-style-span" style=" ;font-size:130%;" > 1 1/4 cups tapioca starch </span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span class="Apple-style-span" style="font-size:130%;"><br /></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family: Georgia, serif; font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysA9Jxez5FT4C6O1LyRrgc9YcKTY1FpI8Q0kaRRcrXWqKP1AEnQUrfFa3DQzB7Ym2bJhUE30-RWEH2taDvAWSgq6GHLFPA2y4nNZfkbBDT3Oue8q1xc2CLe9jp9QcseuLKgCy7YyK6MM/s400/Image+4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713505991391204210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:Georgia, serif;font-size:100%;color:#0000ee;" ><br /></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:100%;color:#0000ee;"><span class="Apple-style-span" style="font-size: 16px; color: rgb(0, 0, 0); ">I'm grateful for this luxurious liquid gold!</span></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:100%;color:#0000ee;"><span class="Apple-style-span" style="font-size: 16px; color: rgb(0, 0, 0); "><br /></span></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span class="Apple-style-span" style=" ;font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEAQ0VOge3t6qTRSf3l7d4yQsurj6njdU8DGAVvLGSz8gzj_nIHClJCBwt233ri2vRfFOc9uaQvxVrKansdgHtdQmMwyiobZOhuPxdHRmDLT0NAtoff-mHNTskhpG4j58IaL_7xMBvyE/s400/FrameMagic.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713514194585721410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></span></p></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><br /></span></span></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com2tag:blogger.com,1999:blog-6376716852765274020.post-67669141978904163172012-02-20T08:29:00.000-08:002012-02-20T14:52:26.085-08:00GF flour mixes, substitutions & tips for creative baking<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPAOTw_ntcFfC2anjPDuTIJ3bPC4Egivdia9Qjb9BY-H0Qsr5m2QFvQQxTFbBXMImJbdAL36Skn-Ll_cgdYZ85vow4YT1ksn56ocnfsREdMWwrrYPFzJfBnBagmr7l-b95oC6lB-7nAQ/s1600/P1050438.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPAOTw_ntcFfC2anjPDuTIJ3bPC4Egivdia9Qjb9BY-H0Qsr5m2QFvQQxTFbBXMImJbdAL36Skn-Ll_cgdYZ85vow4YT1ksn56ocnfsREdMWwrrYPFzJfBnBagmr7l-b95oC6lB-7nAQ/s400/P1050438.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711274265629002098" /></a><br /><p class="paragraph_style_1" lang="--multilingual" style="text-align: left;background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0pt; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style=" line-height: 16px; -webkit-text-size-adjust: none; font-family:georgia;font-size:medium;"><span class="style_8" style="line-height: 17px; ">I've experimented a lot with gluten-free flours and different blends; both my own and store bought. Although, there are some pretty good blends out on the market now, compared to just 5 years ago, I still prefer to make my own. It's more fun to have on hand, a lot less expensive, and works better over all. I make up a big batch and keep it in a large plastic container. This way, it's always on hand whenever I'm in the mood to bake (which is often). For most part, I buy Bob's Red Mill or Authentic Foods flours, either online or at some local outlets. </span></span></p><p class="paragraph_style_1" lang="--multilingual" style="text-align: left;background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0pt; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style=" line-height: 16px; -webkit-text-size-adjust: none; font-family:georgia;font-size:medium;"><span class="style_8" style="line-height: 17px; "><br /></span></span></p><p class="paragraph_style_1" lang="--multilingual" style="text-align: left;background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0pt; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style=" line-height: 16px; -webkit-text-size-adjust: none; font-family:georgia;font-size:medium;"><span class="style_8" style="line-height: 17px; ">Most gluten-free recipes depend on following the list of ingredient and directions, but I’ve found that it's worth experimenting. Below, you'll find some cooking & baking tips; including great substitutions for multiple allergies. However, if these tips contradict your recipes, I recommend following the recipe instructions the first time you make it. Then, second or third time around, give them a try. You can find these and even more tips on - </span><a title="http://www.tipnut.com" href="http://www.tipnut.com/" class="style_13" style="color: rgb(18, 132, 186); text-decoration: none; line-height: 17px; ">www.tipnut.com</a>. <span class="style_8" style="line-height: 17px; ">I can't vouch for each and every one of them, since I haven't yet had time to try them all. But this website is a great resource. Have fun being creative in the kitchen!</span></span></p><p class="paragraph_style_1" lang="--multilingual" style="text-align: left;background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0pt; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style=" line-height: 16px; -webkit-text-size-adjust: none; font-family:georgia;font-size:medium;"><span class="style_8" style="font-style: italic; line-height: 17px; "> </span></span><span class="Apple-style-span" style="-webkit-text-size-adjust: none; "></span></p><div><span class="Apple-style-span" style=" line-height: 16px; -webkit-text-size-adjust: none; font-family:georgia;font-size:medium;"><span class="style_8" style="font-style: italic; line-height: 17px; "><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="line-height: 17px; -webkit-text-size-adjust: none;"><i><br /></i></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLpr00iqVh2s1XUdbtoA1PWPyyLqGRQfHjcEEjGs2RuTcmuErqS8dv1hRVHzjBX83ChflKuYVcOaX-vAHieFtgb4WLlxaHdXi-AG0i97TIHJNthaip3EcPPHC1OgatdqXi7pbkwfNO64/s400/P1070166.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711274238693694626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><p class="paragraph_style_1" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0pt; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_2" style="color: rgb(0, 0, 0); font-style: normal; line-height: 17px; opacity: 1; "><b>Anna's GF Protein Flour Blend</b></span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><b>: </b><br /></span></span></p><p class="paragraph_style_1" lang="--multilingual" style="text-align: center; -webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><i>This nutritious blend adds nutrients and fiber in baked goods, </i></span></span></p><p class="paragraph_style_1" lang="--multilingual" style="text-align: center; -webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-decoration: none; text-indent: 0px; text-transform: none; "><i><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">such </span></span><span class="Apple-style-span" style=" ;font-family:georgia;font-size:medium;">as cookies, bread and pizza crusts.</span></i></p><p class="paragraph_style_2" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></p><p class="paragraph_style_3" lang="--multilingual" style="text-align: center;-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> 2 cups brown rice flour <br /></span></span></p><p class="paragraph_style_3" lang="--multilingual" style="text-align: center;-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> 2 cups potato starch <br /></span></span></p><p class="paragraph_style_3" lang="--multilingual" style="text-align: center;-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> 1 3/4 cups cornstarch <br /></span></span></p><p class="paragraph_style_3" lang="--multilingual" style="text-align: center;-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> 1 cup garfava-garbanzo bean flour</span></span></p><p class="paragraph_style_3" lang="--multilingual" style="text-align: center;-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style=" ;font-family:georgia;font-size:medium;">1 cup tapioca starch</span></p><p class="paragraph_style_4" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></p><p class="paragraph_style_3" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ </span></span></p><p class="paragraph_style_3" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_2" style="color: rgb(0, 0, 0); font-style: normal; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_3" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_2" style="color: rgb(0, 0, 0); font-style: normal; line-height: 17px; opacity: 1; "><b>Anna's GF Cake Flour Blend:</b><br /></span></span></p><p class="paragraph_style_3" lang="--multilingual" style="text-align: center; -webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><i>This all-purpose blend works for all gluten-free baking.</i><br /></span></span></p><p class="paragraph_style_3" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_3" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2 cups brown rice flour<br /></span></span></p><p class="paragraph_style_3" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2 cups white rice flour<br /></span></span></p><p class="paragraph_style_3" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1 cup potato/or corn starch<br /></span></span></p><p class="paragraph_style_3" lang="--multilingual" style="text-align: center;-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "> 1 1/2 cups tapioca starch</span><span class="style_2" style="color: rgb(0, 0, 0); font-style: normal; line-height: 17px; opacity: 1; "> </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "> <br /></span></span></p><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 3px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br /></span></p><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_2" style="color: rgb(0, 0, 0); font-style: normal; line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><b>Anna's GF Fiber Flour Blend:</b><br /></span></span></p><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><i>This blend add fiber and works for hearty baked goods; breads, granola bars, and pancakes.</i><br /></span></span></p><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2 cups brown rice flour<br /></span></span></p><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2 cups tapioca/ potato, or corn starch (or a blend these)<br /></span></span></p><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1 cup millet flour/ or quinoa flour<br /></span></span></p><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1 cup teff flour/ or buckwheat floour<br /></span></span></p><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /></span></span></p><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style=" ;font-family:georgia;font-size:medium;"><span class="style_5" style="color: rgb(0, 0, 0); font-style: italic; line-height: 22px; opacity: 1; text-decoration: underline; "><b><br /></b></span></span></p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIJM0rwa3mO1dPirpPNHSVf3M-iZzmlr6-up6c4PLNxPsh1ZH-TJeFu-hp6fpimSrL7ogsJCdjATcvvnKP47g47NTNZ00E0M9n8GHkwT0Gvtrx71x-W0tGkJ6tCF2uz6ZmZDt8uqxGh8/s400/P1070025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711274230665489890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style=" ;font-family:georgia;font-size:medium;"><span class="style_5" style="color: rgb(0, 0, 0); font-style: italic; line-height: 22px; opacity: 1; text-decoration: underline; "><b><br /></b></span></span></p><p class="paragraph_style_5" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style=" ;font-family:georgia;font-size:medium;"><span class="style_5" style="color: rgb(0, 0, 0); font-style: italic; line-height: 22px; opacity: 1; text-decoration: underline; "><b>Baking alternatives and substitutions:</b></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Arrowroot Flour </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">- can be exchanged with equal measure with corn, potato or tapioca starch.</span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Buckwheat Flour - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">This flour is related to the rhubarb plant. It has a strong taste, so should be used as a blend with other gluten-free flours. </span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Butter - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">can be exchanged with equal measure with dairy-free, soy-free shortening or margarine. For example; Spectrum Organic, Earth Balance, Fleischmann's unsalted margerine. Or use vegetable - canola or olive oil.</span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Buttermilk - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">To make 1 cup of buttermilk, add 1 tablespoon lemon juice or cider vinegar to 1 cup nondairy milk; soy milk, rice milk, coconut milk, and let stand for about 10 minutes to sour.</span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Corn Starch - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">use with equal measure with potato and tapioca starch. </span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Eggs - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">You can replace 1 large egg with the following: use Ener-G egg replacer - 1 1/2 teaspoons egg replacer mixed with 2 tablespoons rice milk or water. Flaxseed meal - 1 tablespoon flaxseed meal mixed with 3 tablespoons warm water, let sit 10 minues. Chia seeds - 1 tablespoons mixed with 3 tablespoons warm water, let sit 10 minutes. Applesauce - use 4 tablespoons unsweetened applesauce mixed with 1 teaspoon baking powder. To replace 1 egg white, dissolve 1 tablespoon agar powder into 1 tablespoon water, beat, chill for 15 minutes and beat again. Do Not replace more than 2 eggs, because it will change the recipe. If recipe calls for more that 2 eggs, use pureed silken tofu. </span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Garbanzo Bean Flour - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">Often called chickpea, this flour is ground from garbanzo beans, and may be used in combination with other gluten-free flours. It is high in protein.<br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Garfava Flour</span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "> - This flour is a combination of garbanzo and fava beans. It is high in protein.<br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Gelatin</span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "> - Use unflavored gelatin when baking breads. Gelatin adds protein, and together with the yeast, it gives elasticity to the bread. This is especially useful when trying to cut down on eggs, milk, or other proteins. </span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Guar Gum - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">provides the binding needed to give the baked goods elasticity. Add 1 teaspoon per cup of flour blend. Can be interchanged with Xantham Gum.</span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Milk - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">use in equal measure with soy milk, almond milk, coconut milk, rice milk, goat's milk, hemp milk, fruit juice or water.</span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Millet Flour - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">This flour is a grain from the same grass family as corn, rice, and sorghum.</span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Nuts - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">you can replace nuts or peanuts with: sunflower seeds, toasted coconut and sesame seeds, pumpkin seeds, crushed cornflakes.<br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Sugar -</span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "> use brown sugar, or for a sugar free substitute; Xylitol, a natural sugar-alcohol sweeter. If you use Stevia, replace 1 cup sugar with 1 teaspoon of powdered Stevia, 1 tablespoon of sugar with 1/4 teaspoon Stevia (from </span><a title="http://www.stevia.net" href="http://www.stevia.net/" class="style_6" style="color: rgb(18, 132, 186); text-decoration: none; line-height: 22px; ">www.stevia.net</a><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "> . Please remember that Stevia is labeled as a dietary supplement by the FDA, not a 'sweetener.')</span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; -webkit-text-size-adjust: auto; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKSfLYS2DtZOQREN6JACqPyrLtU9H0MatWWo4kPwsSK2c9CR59cXA3TTVbYWdzpSZklMOAiiRrhWUHlE58Z9PvFKYbGQydJ4hja4Ohju3GId98e5CDa3RLzCu1qw7xO-C0jXq0sPAs2I/s400/P1050521.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711275514094967058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; -webkit-text-size-adjust: auto; "><br /></span></div><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Sorghum Flour - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">This flour is made from ground sorghum grain. </span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Soy Flour - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">use with equal measure with sorghum flour, garfava flour, or quinoa flour.</span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Teff Flour - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">This flour is a grain from the same grass family as corn, millet, and rice. </span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Yogurt - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">use with equal measure with soy yogurt, coconut yogurt, unsweetened applesauce or fruit puree.</span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Quinoa Flour - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">This flour is high in protein, and is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas." Quinoa is a great source of manganese as well as of magnesium, folate, and phosphorus. It is usually blended with other gluten-free flours, and is great in cookies, breads, biscuits, crackers and cakes. </span><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_3" style="color: rgb(0, 0, 0); font-style: italic; line-height: 17px; opacity: 1; ">Xantham Gum - </span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">provides the binding needed to give the baked goods elasticity. Add 1 teaspoon per cup of flour blend. Can be interchanged with Guar Gum, or replace with 1-2 teaspoons powdered gelatin per cup of gluten-free flour blend, or try 1-2 tablespoons potato flour (not starch) or coconut flour. </span><span class="style_2" style="color: rgb(0, 0, 0); font-style: normal; line-height: 17px; opacity: 1; "><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">*Some information is gathered from </span><a title="http://www.glutenfreeliving.com" href="http://www.glutenfreeliving.com/" class="style_6" style="color: rgb(18, 132, 186); text-decoration: none; line-height: 22px; ">www.glutenfreeliving.com</a><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">, The Gluten-Free Gourmet Bakes Bread, by Bette Hagman, Gluten-Free Baking by Rebecca Reilly, </span><a title="http://www.whfoods.com" href="http://www.whfoods.com/" class="style_6" style="color: rgb(18, 132, 186); text-decoration: none; line-height: 22px; ">www.whfoods.com</a><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; ">.</span></span></p><p class="paragraph_style_8" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_7" style="color: rgb(0, 0, 0); line-height: 22px; opacity: 1; text-decoration: underline; "><b><br /></b></span></span></p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVjwQ131j1bHl5-DGPf_8TyubpAF7Tw2INn2awIQL_EHJKukEmV6_2VrxjK-M5IHWRGhbharZh-DxY6YKZ3b0Et5-DtVcx3lUCmqwfUFEwChUgyNnoO2x8IdQ0qQl_U3p5Nj-K47ZUiE/s400/P1050402.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711274255851096578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><p class="paragraph_style_8" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_7" style="color: rgb(0, 0, 0); line-height: 22px; opacity: 1; text-decoration: underline; "><b><br /></b></span></span></p><p class="paragraph_style_8" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_7" style="color: rgb(0, 0, 0); line-height: 22px; opacity: 1; text-decoration: underline; "><b>Here are a few tips for gluten-free baking with yeast</b></span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><b>:</b><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1. When you use gluten-free flours to make bread, there is no gluten to trap the gas that provides texture, but you can create batter with air pockets that serves the same purpose. GF flour blends are drier and therefore more absorbent, so I might have to use more liquid.<br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2. Use a paddle attachment on your mixer, not the bread hook, and use a low-medium mixing speed.<br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">3. And, this is important, increase the amount of yeast by 25%. The yeast has to work harder, so use more of it. Make sure to "proof the yeast" with some of the liquid called for in the recipe. Heat the liquid (about 110-115 degrees F), add the yeast and 1 tsp sugar and let sit for 10 minutes; this allows the yeast to activate and come alive. Proof in a warm room, away from draft. Then add the yeast liquid according to recipe.<br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">4. Let the batter rise in a warm and humid environment. For example, use the microwave oven, if it's large enough. Measure a heatproof measuring cup with 1 cup of water and heat in the microwave until boiling. Carefully push the cup to the back corner of the microwave oven, place the bread pan in the center and close the door. Keep an eye on the pan to make sure the dough is rising properly. This usually takes about 45-60 minutes, but it could happen earlier or take longer. Take it out when you see a gentle arch at the top of the pan. If the batter has spilled over the edges of the pan, it is overproofed.<br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">5. Since GF batter cannot stand on its own, use pans or paper cups to provide side walls. Be sure not to overfill the pan, filling it no more than two-thirds full. You'll also have more success if you use smaller loaf pans, rather than large ones.<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="6" style="background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 22px; padding-left: 16px; text-indent: -16px; background-position: initial initial; background-repeat: initial initial; "><p class="paragraph_style_9" lang="--multilingual" style="background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -16px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">6.</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 4px; "></span><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "> Increase baking time. GF breads are more dense, so may take longer to bake them.<br /></span></span></p></li></ol><p class="paragraph_style_10" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_6" lang="--multilingual" style="-webkit-text-size-adjust: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 12px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_4" style="color: rgb(0, 0, 0); line-height: 17px; opacity: 1; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Baking bread just takes practice. Don't give up. Think about where you've succeeded and failed, and apply that knowledge the next time.</span></span></p><p class="paragraph_style_11" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 41px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><b><br /></b></span></p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuuzOINDQmaRV3vfmGOfp6NbhBnYynZgScSNpSlTyekwNuYB3cOonYJqry6taYaQfC-HSCtU7sMUrYtgH3p2sBN7jHV-4zBsRXUOktZ6iPMvTBO_J88Zl6Ufoi8P48nNrVDrRAkciQ77g/s400/P1070019.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5711274219955060082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><p class="paragraph_style_11" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 41px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><b>P</b><span class="style_8" style="font-style: italic; line-height: 41px; "><b>ure Gluten-Free Oats:</b><br /></span></span></p><p class="paragraph_style_12" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">GF oats is a good thickener and binder, and can be used in baking breads and cookies. You can replace up to 25% of the Gf flour blend with oats, but make sure to increase the leavening agent a bit.<br /></span></span></p><p class="paragraph_style_13" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 25px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 25px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Please be advised that a small percentage of people with celiac disease may not tolerate even the purest of oats. If you are unsure whether oats are suitable for your diet, please check first with your health advisor before eating them. Introducing oats into your diet should only be done under the guidance of your physician.<br /></span></span></p><p class="paragraph_style_13" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 25px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 25px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_13" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 25px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 25px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">There remains a long-standing controversy over whether to include oats and oat products in a gluten free diet. The standard recommendation has in the past been against it; however more recent studies show that a moderate portion of pure, non-contaminated oats are most likely safe for the majority of people with celiac decease. However, health professionals recommend that newly diagnosed celiac patients should avoid oats until the disease is well-controlled.<br /></span></span></p><p class="paragraph_style_13" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 25px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 25px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_14" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 25px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 25px; ">For more information check</span><a title="http://www.celiac.com/" href="http://www.celiac.com/" style="color: rgb(18, 132, 186); text-decoration: none; "><span class="style_9" style="font-style: normal; line-height: 25px; "> </span><span class="style_10" style="font-style: italic; line-height: 25px; ">www.celiac.com</span></a><span class="style_8" style="font-style: italic; line-height: 25px; ">s</span><span class="style_11" style="font-style: normal; line-height: 25px; "><br /></span></span></p><p class="paragraph_style_15" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; "><span class="style_11" style="font-style: normal; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_15" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-size-adjust: auto; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokvWUOHgpQVjx9dAK-O9AVoVqvMmYsvHtjWCt1JbshnYINT6AWYcY7Qlb6NaTaBw30ghGj5DEdibN1cWc-SIqOMYwlbJinvB-qq0FW0q-7_bUCsrCMYwW-27vvZJ-O8jgQqulIMFuqxg/s400/P1050510.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711275571991481890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-size-adjust: auto; "><br /></span></div><p class="paragraph_style_15" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; "><span class="style_12" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><b>More Great Baking Tips:<br /></b></span></span></p><p class="paragraph_style_15" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; "><span class="style_12" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_16" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; "> </span></span></p><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Cake & Cupcake Enhancers</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Add 1 to 2 tablespoons of meringue powder to your cake recipe to help it rise a bit higher and make it a bit lighter in texture.<br /></span></span></p></li><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Add 1 tsp of unflavored gelatin to the cake batter, helps prevent the top of the cake splitting or cracking.<br /></span></span></p></li><li class="full-width" value="3" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">3</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Add 1 tsp of lemon juice to the butter and sugar called for in the recipe before mixing the rest of the ingredients. Helps make the cake lighter.<br /></span></span></p></li><li class="full-width" value="4" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">4</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Take your time creaming the butter, beat for at least 5 minutes to get lots of air into the butter. Add the sugar and beat well again.<br /></span></span></p></li><li class="full-width" value="5" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">5</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Separate eggs before adding them to recipes–beat yolks till golden and creamy then add to the butter/sugar mixture. Beat the egg whites until light and frothy before folding them into the butter mixture.<br /></span></span></p><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; "><br /></span></span></p></li></ol><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Moister Cake & Cupcake Tips</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_20" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: normal; color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 18px; "></span><span class="style_15" style="font-style: normal; line-height: 17px; ">Chocolate Cake</span><span class="style_8" style="font-style: italic; line-height: 17px; ">: Before adding the baking soda to your cake recipe, mix it with a teaspoon of vinegar.<br /></span></span></p></li><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_20" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: normal; color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 16px; "></span><span class="style_15" style="font-style: normal; line-height: 17px; ">Fruit Cakes/Dense Cakes</span><span class="style_8" style="font-style: italic; line-height: 17px; ">: Keep a pan full of water in the oven when baking the cake (replace water if needed to keep it topped up).<br /></span></span></p></li><li class="full-width" value="3" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">3</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Substitute oil in the recipe for unsweetened applesauce or plain yogurt. Your measure can be 1:1 or 50/50. </span><span class="style_16" style="font-style: italic; line-height: 17px; ">For example,</span><span class="style_8" style="font-style: italic; line-height: 17px; "> if the recipe calls for 1 cup oil, use 1/2 cup oil and 1/2 cup applesauce. Different types of cakes will offer different results for texture and taste, but a good start would try the 50/50. Not only helps for moister cakes, also cuts fat.<br /></span></span></p></li></ol><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Sifting</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Measure all ingredients to exact amounts first, then sift.<br /></span></span></p></li></ol><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Grease & Flour Pans</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:</span><span class="style_8" style="font-style: italic; line-height: 17px; "><br /></span></span></p><p class="paragraph_style_21" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1. Try dusting the cake pans with shredded coconut or cocoa instead of GF flour.<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Grease pans with shortening then line the pan with a piece of wax paper to fit the bottom. Re-grease the top of the wax paper. Pour in the batter. To get the wax paper to size, trace the bottom of the pan and cut it out.<br /></span></span></p></li></ol><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Baking A Level Cake</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Fill cake pans no more than 2/3 to 3/4 full to allow for even baking and rising.<br /></span></span></p></li><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">If the cake rose high and uneven in the middle when baking, you may need to slice a bit off across the top so it’s level.<br /></span></span></p></li></ol><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Oven Baking Tips</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Preheat the oven for 20 minutes before starting to bake, make sure the rack is in the center of the oven (unless directed differently in the recipe). Keep pan in the center of the rack. If you’re baking more than one pan at a time, keep them at least 2″ away from the walls of the oven and from each other.<br /></span></span></p></li></ol><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Check For Doneness</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Using a toothpick, wood skewer; test the cake for doneness by placing the toothpick into the middle of the cake. If it comes out clean, the cake is done.<br /></span></span></p></li></ol><p class="paragraph_style_21" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Problems With Cake Sticking To Pan</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Place a thick, clean towel in the kitchen sink and pour a kettle of boiling hot water over the towel to heat it (don’t plug the sink to retain the water, allow it to drain out). Set the cake (still inside the pan) on the hot towel and leave it for a minute or two, the cake should turn out easily.<br /></span></span></p></li><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Cool the cakes in the pans for at least 15 minutes before trying to remove them. Don’t cool on top of the stove where there’s heat, they’re best cooled on a rack on top of the counter. Gently insert a knife between the outside of the cake and the inside of the pan. Run it along the pan to loosen things up before turning over.<br /></span></span></p></li></ol><p class="paragraph_style_21" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Frosting & Icing Tips</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Don’t attempt to ice the cake until it’s completely cool. Dust the cake lightly with a pastry brush before frosting, helps reduce crumbs in the icing.<br /></span></span></p></li><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">First ice the cake with a thin layer of frosting, then refrigerate (covered). After an hour you can do a complete frosting job. This helps keep the crumbs at bay and your outer frosting layer should be crumb free.<br /></span></span></p></li><li class="full-width" value="3" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">3</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">To help prevent a flaking or cracking frosting, add a pinch of baking soda when mixing the frosting.<br /></span></span></p></li><li class="full-width" value="4" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">4</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Tip for Icing Cakes:</span><span class="style_8" style="font-style: italic; line-height: 17px; "> For one layer cakes, turn the cake upside down before icing so that the top is perfectly flat and even. When icing two cake rounds or squares, place a layer of frosting on the top of one round, then place the other round upside down on top for a perfectly flat top.<br /></span></span></p></li><li class="full-width" value="5" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">5</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Color Shredded Coconut:</span><span class="style_8" style="font-style: italic; line-height: 17px; "> Shredded coconut can be a nice, decorative touch achieved easily. Simply put the coconut in a clean jar (only one half jar full at a time), add a few drops of food coloring in your choice of color, then cap the jar and shake it until all the coconut is evenly tinted.<br /></span></span></p></li></ol><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Cutting Cake Tips</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Heat a knife first before cutting a cake for crumble-free slices. To heat the knife, you can run the knife under very hot water then wipe dry with a clean towel.<br /></span></span></p></li><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Use unwaxed dental floss to slice through the cake (great for the gooey or sticky cakes).<br /></span></span></p></li></ol><p class="paragraph_style_21" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-variant: normal; letter-spacing: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Apple-style-span" style="line-height: 17px;"><i><br /></i></span></span></p><p class="paragraph_style_21" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-variant: normal; letter-spacing: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; -webkit-text-size-adjust: auto; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSzT0328eLvmuo3egImCL-gE32Yr2vEg5dk8VC4-DRP0g63mBAYlMThPukrrlcabxS3YtSIhwWeXRobNQ9KmcAHJ25NkT7UT8uLL4ZgOuEOxUJo7lQIvGsgKUV8Xq77Ig9Wxtw9rXvAc/s400/P1060803.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711275540403999778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; -webkit-text-size-adjust: auto; "><br /></span></div><p class="paragraph_style_22" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><b>Even more tips...</b><span class="style_8" style="font-style: italic; line-height: 17px; "><br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Dust the cake holder or platter with a bit of confectioner’s sugar before placing the freshly baked cake on it, this will help keep the cake from sticking to the bottom.<br /></span></span></p></li><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Use ingredients that are at room temperature, the butter soft but not melted or oily.<br /></span></span></p></li><li class="full-width" value="3" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">3</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">When mixing sticky ingredients (molasses, honey, peanut butter), try lightly spraying the measuring cups with non-stick spray first. The ingredients will come out easier.<br /></span></span></p></li><li class="full-width" value="4" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">4</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Dust nuts and fruit with GF flour before adding to cake batter or try toasting nuts first. You can also just sprinkle the nuts across the top of the batter instead of mixing them in, this way the nuts will toast while the cake bakes.<br /></span></span></p></li><li class="full-width" value="5" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">5</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Make Bigger Cakes From Mixes: To make a bigger cake from a Gluten-Free mix - add 1/2 cup GF flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.<br /></span></span></p></li><li class="full-width" value="6" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">6</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">A common problem is that the oven temperature isn’t true to what the dial says. Buy a thermometer, preheat your oven and test.<br /></span></span></p></li><li class="full-width" value="7" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_23" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: italic; color:initial;">7</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 18px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Half And Half Cream</span><span class="style_8" style="font-style: italic; line-height: 17px; ">: In a one cup measure, place 3 Tablespoons + 1 1/2 teaspoons of melted butter. Top up the cup with whole milk. You can also use an equal measure of evaporated milk as a half and half cream substitute.<br /></span></span></p></li><li class="full-width" value="8" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_23" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: italic; color:initial;">8</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 16px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Buttermilk</span><span class="style_8" style="font-style: italic; line-height: 17px; ">: You can substitute 1 cup of buttermilk with the following quick recipe–In a one cup measuring cup, add 1 TBS of vinegar or lemon juice, then top up the rest of the measuring cup with milk. Set aside for 5 minutes, stir, then use as buttermilk in the recipe.<br /></span></span></p></li><li class="full-width" value="9" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_23" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: italic; color:initial;">9</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Sour Cream:</span><span class="style_8" style="font-style: italic; line-height: 17px; "> 1/3 cup milk + 2 teaspoons lemon juice + 1 cup cottage cheese. Process in a blender until smooth.<br /></span></span></p></li><li class="full-width" value="10" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_23" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: italic; color:initial;">10</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 9px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Graham Cracker Crumb Crust</span><span class="style_8" style="font-style: italic; line-height: 17px; ">: In a pinch you can use crushed corn flakes in place of graham cracker crumbs. Recipe for crust: 2 cups crushed corn flakes*, 1/3 cup melted butter, 2 TBS sugar. Gradually add the melted butter to the crushed corn flakes and sugar. Mix well and press into pie plate (8″ or 9″). Bake at 350° for 10 minutes. *Use the non-frosted corn flakes.<br /></span></span></p></li><li class="full-width" value="11" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_23" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: italic; color:initial;">11</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 12px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Chocolate Squares</span><span class="style_8" style="font-style: italic; line-height: 17px; ">: 3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (Substitution for 4 ounces unsweetened chocolate squares).<br /></span></span></p></li><li class="full-width" value="12" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_23" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: italic; color:initial;">12</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 10px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Soy Sauce:</span><span class="style_8" style="font-style: italic; line-height: 17px; "> Mix 3 tablespoons molasses, pinch ground ginger, 2 tablespoons Worcester sauce, and a little flour.<br /></span></span></p></li><li class="full-width" value="13" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_23" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: italic; color:initial;">13</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 10px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Balsamic Vinegar:</span><span class="style_8" style="font-style: italic; line-height: 17px; ">: 1 tablespoon cider vinegar plus 1/2 teaspoon sugar = 1 TBS balsamic vinegar; or 1 tablespoon red wine vinegar plus 1/2 teaspoon sugar = 1 TBS balsamic vinegar; or equal amount of sherry or cider vinegar.<br /></span></span></p></li><li class="full-width" value="14" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_23" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: italic; color:initial;">14</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 10px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Molasses:</span><span class="style_8" style="font-style: italic; line-height: 17px; "> Honey; Dark Corn Syrup; Maple Syrup<br /></span></span></p></li><li class="full-width" value="15" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_23" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: italic; color:initial;">15</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 11px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Lemon Juice:</span><span class="style_8" style="font-style: italic; line-height: 17px; "> 2 tablespoons lemon juice = 1 tablespoon vinegar.<br /></span></span></p></li></ol><p class="paragraph_style_24" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Baking Powder:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Try 1/4 tsp baking soda & 1/2 tsp cream of tartar to substitute for 1 tsp baking powder.<br /></span></span></p></li><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">1/2 tsp baking soda per 1 cup of buttermilk (substitute for 2 tsp baking powder–use buttermilk already called for in recipe).<br /></span></span></p></li><li class="full-width" value="3" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">3</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">1/2 tsp baking soda per 1 cup of sour milk (or use 1 cup milk soured with 1 TBS vinegar or lemon juice; use milk already called for in recipe)–substitute for 2 tsp baking powder<br /></span></span></p></li><li class="full-width" value="4" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">4</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">1 cup of milk with 1 3/4 tsp cream of tartar, add 1/2 tsp baking soda–substitute for 2 tsp baking powder (use milk already required in recipe)<br /></span></span></p></li><li class="full-width" value="5" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">5</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">1/2 tsp baking soda per 1 cup of molasses (use molasses already called for in recipe)–substitute for 2 tsp baking powder<br /></span></span></p></li></ol><p class="paragraph_style_24" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_24" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Sweetened Condensed Milk:<br /></span></span></p><p class="paragraph_style_26" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">3/4 cup sugar, 1/3 cup butter, 1/3 cup boiling water, 1 cup skim milk powder. Combine all ingredients in a blender and mix until all lumps are gone and milk is smooth. Store in refrigerator and chill before using.<br /></span></span></p></li><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">3/4 cup sugar, 1/3 cup water, 1/4 cup margarine. Bring to a boil until margarine melts and sugar is dissolved. Add 1 cup dry powdered milk and beat until smooth.<br /></span></span></p></li><li class="full-width" value="3" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">3</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">1/4 cup hot water, 3/4 cup granulated sugar. Mix in blender for 1 minute or until sugar is partially dissolved. Continue to blend slowly adding 1 1/4 cups skim milk powder. Cover and refrigerate 24 hours before using. Makes 1 1/2 cups.<br /></span></span></p></li><li class="full-width" value="4" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">4</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">1/4 cup margarine, 1 cup boiling water. Melt the margarine in the water then add 2 cups white sugar. Beat with mixer until smooth. Gradually add 4 cups skim milk powder, beat until smooth and thick. Makes 3 cups, keep refrigerated.<br /></span></span></p></li><li class="full-width" value="5" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">5</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">1/2 cup hot water (scant), 3/4 cup sugar, 1 1/2 cups powdered milk. Add water to blender, start blending while gradually adding powdered milk. Gradually add sugar. Blend until sugar is dissolved. Cool and refrigerate before using.<br /></span></span></p></li><li class="full-width" value="6" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">6</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Dissolve 1/4 cup margarine in 1 cup boiling water. Add 2 cups sugar, beat with mixer until dissolved. Gradually add 4 cups skim milk powder. Beat. Makes 1 quart, keep refrigerated.<br /></span></span></p></li></ol><p class="paragraph_style_24" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Brown Sugar:<br /></span></span></p><p class="paragraph_style_26" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_23" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- font-style: italic; color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_16" style="font-style: italic; line-height: 17px; ">Directions</span><span class="style_8" style="font-style: italic; line-height: 17px; ">: Mix ingredients together well with a fork or with your hands then store in an airtight container or sealed plastic bag.<br /></span></span></p></li></ol><p class="paragraph_style_27" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Recipe #1 (makes 1 cup)</span><span class="style_14" style="font-style: normal; line-height: 17px; "><br /></span></span></p><p class="paragraph_style_26" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1 cup Sugar (white)<br />1 TBS Molasses (for light brown) or<br />2 TBS Molasses (for dark brown)<br /></span></span></p><p class="paragraph_style_27" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_27" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Recipe #2 (makes 3 cups)</span><span class="style_14" style="font-style: normal; line-height: 17px; "><br /></span></span></p><p class="paragraph_style_26" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">3 cups Sugar (white)<br />1/4 cup Molasses<br /></span></span></p><p class="paragraph_style_27" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_27" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Recipe #3 (makes 9 pounds)</span><span class="style_14" style="font-style: normal; line-height: 17px; "><br /></span></span></p><p class="paragraph_style_26" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">9 lbs Sugar (white granulated)<br />1 lb Molasses<br /></span></span></p><p class="paragraph_style_28" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_16" style="font-style: italic; line-height: 17px; ">Tips</span><span class="style_8" style="font-style: italic; line-height: 17px; ">:</span><span class="style_14" style="font-style: normal; line-height: 17px; "><br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Try different varieties and measurements of molasses to see what you like best.<br /></span></span></p></li><li class="full-width" value="2" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">The darker the color of the brown sugar the stronger the flavor.<br /></span></span></p></li></ol><p class="paragraph_style_29" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_24" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: italic; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Whipped Cream:<br /></span></span></p><p class="paragraph_style_30" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_27" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Whipped Cream Substitute</span><span class="style_14" style="font-style: normal; line-height: 17px; "><br /></span></span></p><p class="paragraph_style_26" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2 large ripe bananas, sliced<br />3 tsp sugar<br />2 egg whites<br /></span></span></p><p class="paragraph_style_28" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Directions</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_25" style="color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Whip all ingredients together just like you would regular cream. Add some flavoring if you like.<br /></span></span></p></li></ol><p class="paragraph_style_28" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Flavoring Ideas</span><span class="style_14" style="font-style: normal; line-height: 17px; ">: Almond Extract, Vanilla Extract, Flavored Liqueur, Lemon or Orange Zest, Instant Coffee, Sifted Cocoa, Cinnamon<br /></span></span></p><p class="paragraph_style_29" style="-webkit-text-size-adjust: none; color: rgb(50, 51, 51); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="style_8" style="font-style: italic; line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></p><p class="paragraph_style_18" style="-webkit-text-size-adjust: none; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; ">Cutting Cake Tips</span><span class="style_14" style="font-style: normal; line-height: 17px; ">:<br /></span></span></p><ol style="-webkit-text-size-adjust: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-indent: 0px; list-style-type: none; list-style-image: none; "><li class="full-width" value="1" style="line-height: 16px; padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">1</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 19px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Heat a knife first before cutting a cake for crumble-free slices. To heat the knife, you can run the knife under very hot water then wipe dry with a clean towel.<br /></span></span></p></li><li class="full-width" value="2" style="padding-left: 36px; text-indent: -25px; "><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Bullet" style="text-decoration: none; text-transform: none; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- color:initial;">2</span><span class="inline-block" style="display: inline-block; vertical-align: baseline; margin-bottom: 0.3em; width: 17px; "></span><span class="style_8" style="font-style: italic; line-height: 17px; ">Use unwaxed dental floss to slice through the cake (great for the gooey or sticky cakes).</span></span></p><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-variant: normal; letter-spacing: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Apple-style-span" style="line-height: 17px;"><i><br /></i></span></span></p><p class="paragraph_style_19" style="color: rgb(0, 0, 0); font-variant: normal; letter-spacing: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Apple-style-span" style="line-height: 17px;"><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; line-height: normal; -webkit-text-size-adjust: auto; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSef_zghjAFm8uIQE5S9BXm0rrZH3anhGNoM_8s0IE4X76N_oddbOQdYRcYJGfy1QFWYKD0xJIxQ-O0MHzcvtKYRzIpdyA_FxIBVe4c8mNi44ZldTLjtPtoHCLikdpvu4QIZFpXQ5N3k/s400/P1060788.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711275530968416066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></i></span></span></p><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Apple-style-span" style="line-height: 17px;"><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; line-height: normal; -webkit-text-size-adjust: auto; font-family:Georgia, serif;font-size:16px;"><br /></span></i></span></span></div><p class="paragraph_style_19" style="text-align: center; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; letter-spacing: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 15px; padding-top: 0px; text-decoration: none; text-indent: -25px; text-transform: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="style_8" style="font-style: italic; line-height: 17px; "><b>Happy Baking!</b></span></span></p><div style="line-height: 16px; "><span class="style_8" style=" font-style: italic; font-weight: 700; line-height: 17px; font-family:Georgia-BoldItalic, Georgia, serif;font-size:15px;"><br /></span></div></li></ol>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com2tag:blogger.com,1999:blog-6376716852765274020.post-85633528598682474622012-02-14T09:44:00.000-08:002012-02-14T11:49:01.210-08:00Celebrating Valentines Day with Neapolitan Cakes with Swiss Meringue Buttercream<div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhz2FR5JgDvbugRqxQyngd-NUjTt6HYsj3Ye5LchHPbDWF-hz0RAniego9rdjv1e7zvpfypsaD1EyGm-Jq-cN82eu-D9nGT8TuV_NXkxDOOBBeQX1uKYwNBZgxnAH1ImalvTP9L2FmVg/s400/IMG_0734.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709050372874016594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 281px; height: 400px; " /></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">This dessert has it all, good looks and a sweet attitude. Nothing can compare with its three layers of buttercream, unfolding in your mouth in soft waves. Each cloud-like layer is infused with its own heavenly delights, rich chocolate, delicate vanilla, and sweet raspberry. It's a beauty, all right. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">The original recipe is from</span><span class="Apple-style-span"> <a href="http://www.sweetapolita.com/">Sweetapolita</a>. A place full of gorgeous photographs and inspiring recipes. I happened up on this site by default. A fellow blogger was in the thrals of baking a rainbow-colored cake for her daughter's birthday. She, in turn, had found her cake recipe on the aforementioned blog. It was fate (I think). True happiness is to find a cookbook or blog that shares your philosophy. I can always tell by the photographs, and these are good enough to eat.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"> </span></div><div>My version is, of course, gluten-free, and, of course, heavenly. The cake recipe is my own, and I used Sweetapolita's Swiss Meringue Buttercream. When I served it to my husband, five seconds later, it was gone... It was well received. Try it yourself!</div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjBkL972WCVwUmANyoAwNGFLBqP_1Pcwr7PWonaumkztxtihGy6xbFDrXNW1YyoLSosDVp5yZlRdvEPX0YnXg8AlWpKZhBG2a-CE-vnBHt52q86HMHSMAp2g3Qa_uvRVXtx2V9M2yXQA/s1600/IMG_0731.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjBkL972WCVwUmANyoAwNGFLBqP_1Pcwr7PWonaumkztxtihGy6xbFDrXNW1YyoLSosDVp5yZlRdvEPX0YnXg8AlWpKZhBG2a-CE-vnBHt52q86HMHSMAp2g3Qa_uvRVXtx2V9M2yXQA/s400/IMG_0731.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709055333483166994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 158px; " /></a></span></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div><br /></div><div> </div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size:100%;"><br /></span></b></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size:100%;">Neapolitan Cakes with Swiss Meringue Buttercream</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 18.0px Georgia; min-height: 21.0px"><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Georgia"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size:100%;">Makes 6 mini cakes</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 18.0px Georgia; min-height: 21.0px"><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"><b></b></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b><i><span class="Apple-style-span" style="font-size:100%;">Ingredients</span></i></b></span></p> <p style="margin: 0.0px 0.0px 3.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">3 eggs</span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">3/4 cup sugar</span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">6 tbsp potato starch</span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">4 tbsp cocoa powder</span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1 tsp baking powder</span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1/3 tsp kosher salt</span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1/4 cup shredded sweetened coconut</span></span></p> <p style="margin: 0.0px 0.0px 9.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 9.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b><i><span class="Apple-style-span" style="font-size:100%;">Sweetapolita’s Swiss Meringue Buttercream </span></i></b></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; text-align: center; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">5 large fresh egg whites </span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; text-align: center; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1 1/4 cup granulated sugar</span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; text-align: center; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">3/4 pound (3 sticks) unsalted butter, softened, cut into cubes</span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; text-align: center; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">2 teaspoons pure vanilla extract</span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; text-align: center; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Pinch of salt</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b><i><span class="Apple-style-span" style="font-size:100%;">Baking Instructions</span></i></b></span></p> <p style="margin: 0.0px 0.0px 3.0px 0.0px; text-align: center; font: 18.0px Georgia; min-height: 21.0px"><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"><i></i></span><br /></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Preheat oven to 475 degrees. </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Line a jelly roll pan (rectangular pan about 16”x 11” x 11”) with parchment paper. </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">In a stand mixer with paddle attachment, beat the eggs and sugar until thick and pale yellow ribbons form. </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">In a medium sized-bowl, mix the potato starch, cocoa, baking powder, salt, and coconut. </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Gently fold the dry ingredients into the egg mixture. </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Spread batter into the prepared pan and bake for 5 minutes. </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Remove from oven. </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Meanwhile, cut a piece of parchment the same size as the jelly pan, and place on the kitchen counter. Sprinkle sugar all over the parchment paper.</span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"> Let the cake cool in the pan for 6 minutes. </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Invert cake onto prepared parchment paper. </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Slowly, starting at one corner, remove the parchment from the bottom of cake. If the paper sticks to the cake - using a pastry brush, brush the paper with a little cold water, then remove the paper. </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Place a clean kitchen towel on top of the cake. Let cool completely. </span></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family:Georgia, serif;font-size:-webkit-xxx-large;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2IJQR0dxzvrobrfwCVj9_yYvktjWIEgkmxDpClc639r9EmIx5xnqcinCI2acwNnqVbWR9Vt3wMZjYJUKs8xY3gRzy8gZDlxESSBjewNbXum6hEEJCqJ7o4Nh3nqjjFcyTm54Ub0HSeQ/s400/IMG_0860.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709052061774572274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px; color:#000000;"><b><i><br /></i></b></span></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px; color:#000000;"><b><i>Prepare Sweetapolita’s Swiss meringue buttercream:</i></b></span><span style="letter-spacing: 0.0px"><i> </i>This buttercream is just amazing. I found it on a <a href="http://www.sweetapolita.com/"><span style="text-decoration: underline ; letter-spacing: 0.0px; color:#1123a5;">www.sweetapolita.com</span></a> - a blog featuring gorgeous cakes, with tons of tips. Even for a gluten-free baker! </span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Add egg whites and sugar to the bowl of an electric mixer, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.</span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). </span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). </span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Add vanilla and salt, continuing to beat on low speed until well combined. You can also add a wide variety of flavorings, extracts, and more, but always add the vanilla first, as it brings out the true taste of the other flavors.</span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Makes approximately 5 cups of buttercream.</span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Divide buttercream evenly into 3 bowls. Flavor 1/3 with chocolate, 1/3 with 4 tbsp raspberry jam, and leave final 1/3 vanilla. </span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><i>For Chocolate Buttercream:</i> melt 4 oz of semi-sweet chocolate in the microwave oven for 10 seconds, stir, continuing in 10 seconds intervals until melted. Blend with buttercream until smooth. Use good quality chocolate. I like Ghirardelli Chocolate.</span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><i>For Raspberry Buttercream</i>: add 3-4 tablespoons of raspberry jam to taste. Blend until combined.</span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">You’ll end up with leftover buttercream. Not a problem. Keep buttercream in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, re-whipping in mixer for 5 minutes. Or freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.</span></span></p><p color="#462b11" style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></p><p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia"><b><span class="Apple-style-span" style="font-size:100%;">Assembly of the Neapolitan Cakes</span></b></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Using a 3-inch round cookie cutter, cut out 18 rounds of the cake. The recipe makes 6 mini cakes - 3 rounds for each cake. Lay out 6 cake-circles in front of you on the kitchen counter or on a platter. </span></span></p><p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCy7qJlrypdUZwdc8BTkt20OXTbVANIn3N351y-bz8ppEYT9ABgKi9mmotQYHDjmfoRlAENQ3kebcXr7rK6M25lNbkwyu7JbHho9rIFyhUYdPmqHoZrurxj6NhZ14-nU4Pcac0-pwI0Q/s400/IMG_0864.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709057973045729106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></span></p><p color="#462b11" style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:100%;color:#0000ee;"><br /></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Spread the bottom layers with the chocolate buttercream. Add the second cake layers. Spread with vanilla buttercream. Add the top cake layers, and spread with raspberry buttercream. Top with GF chocolate sprinkles, if desired.</span></span></p> <p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Cover the cakes loosely with plastic wrap or a cake dome. The cakes keep in the refrigerator for up to 2 days. Remove from refrigerator 3 hours before serving, to let the buttercream soften. If eaten the same day, keep the cakes covered at room temperature. </span></span></p><p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 14.0px 0.0px; font: 14.0px Georgia; color:#462b11;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7XYIA3Zi1mltw46BdnJ3qHxBQQU2UPdClh_AXE3ll66hP4vfl3oDhjwmLXC9AdL1s6zbR1IjAhwpJ-1Y_r-O9QrHfw8xlAJqZYWPCf1ffxEgbg6WUvD9-x908kcjN6RmcAeHARMVI7M/s400/IMG_0733.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709055810169399602" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 158px; " /></span></span></p><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;font-size:16px;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></span></span></div> <p color="#462b11" style="margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; text-align: center; "><span style="letter-spacing: 0.0px"><b><i><span class="Apple-style-span" style="font-size:100%;">Share something sweet with someone...</span></i></b></span></p><p color="#462b11" style="margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; text-align: center; "><span style="letter-spacing: 0.0px"><b><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></b></span></p><p color="#462b11" style="margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; text-align: center; "><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:7;color:#0000ee;"><span class="Apple-style-span" style="font-size: 16px; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg38vGEcwgMv6YQKPjYoZl7lzAjJeQsjonFzjXrMEVmAe0ht-T-XyPgd7iw_WAJHDXgRo4EprB5GKW2lJ0J0brjxH1se4RTcV0HZBmpvQx4LrXOfYQmASe1iAsc3WTN99RiB2FCKs3AWA/s400/IMG_0755.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709056687938432706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 173px; " /></span></span></p></div><div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxSNHHci060aTxrz3vGTjE4kJFI57VUetkljr069NnQgIZ0srqsoJhG3Dlw3ANngbKhTscCZGvIWsllZIegZqeH2bwGOBGNxuxPqWx7Hqxbc8gSsIHehk8bL6lh-E9d6irwVVeT_XRJM/s400/IMG_0746.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709054303625402258" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 281px; " /></span></span></div><div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:7;color:#0000ee;"><span class="Apple-style-span" style="font-size: 16px; color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><br /></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:7;color:#0000ee;"><span class="Apple-style-span" style="font-size: 16px; color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-size: -webkit-xxx-large; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cLFVirR53WBuMCHcdWD85g8X3Pi_KqrvCg5_FbIH-TH0BRs3nfBSrSRqUa18oam8TTGGzHvC-QK7VG81RqRm5XHYthJm7aZbCJrEv1bQ-zPpm6Z4z0k7oCKoAiUK7-6y7w4WMryxWq8/s400/Image+2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5709053525247820306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 343px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com4tag:blogger.com,1999:blog-6376716852765274020.post-85248522625764819372012-02-12T11:44:00.000-08:002012-02-12T16:02:12.668-08:00Savory baked egg cups for a Valentine's Day breakfast<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9COGY2LVjJmGaZY87i6RnVZLFB4FX1bUupmmNT61Gx09h_Pcj06-W4KFjhMQUcndEoxYkn4aGRv0fBn0BFTrUoxA3M5eEjjB0LpDJxrCGMmTSaQk_NpD1d0EJG5xbvej6BcekHd0Dsc/s1600/P1060797.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81p6jokcK7K7FaO_gm39W_qv_QMUx-8PWTui7zKqZmRsBLX9advUmeVCJ7jOWKd2A0_RAkdc6qQ9QcI7WGj3GGe-O4vyXjwxsxE39OegBfG7IxrjYiLYxNpJQQl7uZu-9dorxzoLg6do/s1600/Image.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81p6jokcK7K7FaO_gm39W_qv_QMUx-8PWTui7zKqZmRsBLX9advUmeVCJ7jOWKd2A0_RAkdc6qQ9QcI7WGj3GGe-O4vyXjwxsxE39OegBfG7IxrjYiLYxNpJQQl7uZu-9dorxzoLg6do/s400/Image.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5708389775999550050" /></a><br /><div><br /></div><div><br /></div>Thinking of my husband - my sweetie - this Sunday morning, and it being Valentine's Day soon, I decided this Sunday morning to make him a nice breakfast. We both love pancakes in all shapes and sizes; thick and hearty American ones drizzled with maple syrup, Swedish <i>Plättar</i> - thin and round little ones with blueberry jam, and especially French Crepes, delicate pancakes rolled and folded with your favorite filling. These wonderful wafer-thin pancakes are elegant and fun to make. One can be as creative as one wants with the filling, using something simple like butter, seasonal fruit & berries, soufflés, goat cheese, sauces, custard, jam, sorbets, ice cream, chocolate etc. Crepes can be made with either plain or sweetened batters, using different kinds of flours based on your taste. I own a great cookbook that's all about the subject -<i> Crepes, Sweet & Savory Recipes for the Home Cook</i>, by Lou Seibert Pappas, with lots of tempting recipes. This morning I decided to make Buckwheat Baked Egg Crepe Cups. It's a healthy and delicious dish, with mushrooms and eggs baked in a muffin pan. This recipe is also my entrance to a Swedish baking blog, <a href="http://sotasaker.com/manadens-sotsak-2/">Månadens Sötsak</a> - <i> Sweet of the Month</i>. This terrific blog has tons of inspiring photographs and amazing Swedish recipes. Each month there is a topic and bloggers submit their favorite recipe. February's topic is Breakfast. <div><br /></div><div>Crepes are easy to make gluten-free, with cornmeal, buckwheat, garbanzo, or chestnut flour. And they are so amazingly versatile. Make them for yourself & your sweetheart, or for brunch. </div><div><br /></div><div style="text-align: center;"><b>Crepes</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Ingredients</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">2 large eggs</div><div style="text-align: center;">1 cup milk ( 2 1/3 dl)</div><div style="text-align: center;">1/3 cup, plus 2 tbsp water (3/4 dl)</div><div style="text-align: center;">2/3 cup Anna's Gluten-Free Cake Flour Blend,* or use your favorite GF flour blend (1 1/2 dl)</div><div style="text-align: center;">2/3 cup buckwheat flour (1 1/2 dl bovete mjöl)</div><div style="text-align: center;">1/2 tsp kosher salt</div><div style="text-align: center;">2 tsp butter, melted, plus extra for the pan</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Directions</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Prepare the crepes</i>. Mix all ingredients in a food processor, or by hand. By hand: blend the flours in a medium-sized bowl and add the salt. Whisk the eggs until blended, mix in the milk and water, and blend into the flour and salt; stir in the 2 tablespoons melted butter. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Gently stir the batter if it has separated. Heat a 6- or 8-inch nonstick sauce-pan over medium-high heat until hot. Melt a little butter in the pan, and coat the pan with the butter. Pour in 3-4 tablespoons of batter, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges. Flip the crepe and cook the other side for about 20-40 seconds, or until lightly browned. Turn the crepe out onto a platter to cool. Repeat with remaining batter, adding more butter as needed. Stack the crepes as they are cooked. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9COGY2LVjJmGaZY87i6RnVZLFB4FX1bUupmmNT61Gx09h_Pcj06-W4KFjhMQUcndEoxYkn4aGRv0fBn0BFTrUoxA3M5eEjjB0LpDJxrCGMmTSaQk_NpD1d0EJG5xbvej6BcekHd0Dsc/s400/P1060797.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708389988878207394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><b>Baked Egg Crepe Cups</b></div><div style="text-align: center;">Serves 2-4</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Ingredients</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">4 savory buckwheat crepes</div><div style="text-align: center;">butter for pan</div><div style="text-align: center;">1/2 cup mushrooms, sliced (1 1/4 dl)</div><div style="text-align: center;">1 tsp fresh tarragon, or 1/4 tsp dried tarragon</div><div style="text-align: center;">3 scallions, finely chopped</div><div style="text-align: center;">4 eggs, or 3 tbsp egg white</div><div style="text-align: center;">salt and freshly ground pepper</div><div style="text-align: center;">1/4 cup heavy cream, or milk (1/2 dl)</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 350 degrees. Spread 4, out of 12 openings of a muffin pan, with butter. Line with a cooked crepe by placing it in the cup, taking care to press lightly against the bottom, and pleating the crepe edges on the sides of the cup. Refrigerate or freeze leftover crepes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium-sized bowl, mix the mushrooms, tarragon, and scallions together. Divide the mixture into each crepe. Break 1 egg into each crepe, sprinkle with salt and pepper. Spoon over 1 tablespoon of heavy cream, or milk over each.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13eZ6xbv44BKtJAfXh69tjk83LHgoRK7jS-FbamsnRB_DInERj7-MHj73S_dHV5fpMfyXml20KVfAB_BaQIMyaM3H7RYBUUGkYG7tGRJp37RkCARlcO6tZ0HBd1zFJTLuJCg2bKeSX4g/s400/P1060803.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708390247992650834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Bake in the oven for 15-18 minutes, or until the yolks are set but still runny inside, or longer, if you prefer cooked yolks. Let cool for 3 minutes in the pan, before removing. Serve.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4Bjh-gPYyFOsmc1S6LhVEzyWDUdxZUtFhja79W5ZtDSCN7OuVX9O3pk5CEtVaDqJiwkPb-yGvh8BlHoOEh0Pe4jw4TxqDsDKVVFlVgE8tq20cdLA4RvWghZTaji4g3AdO22fCfQbjng/s400/P1060813.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708390788391801906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><i>Smaklig Måltid ~</i></div><div style="text-align: center;"><i>Bon Appetit!</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><div style="text-align: center;"><b>Anna's GF Cake Flour Blend*</b></div><div style="text-align: center;">2 cups brown rice flour (4 2/3 dl)</div><div style="text-align: center;">2 cups white rice flour (4 2/3 dl)</div><div style="text-align: center;">1 1/4 cups tapioca starch (2 2/3 dl)</div><div style="text-align: center;">1 cup potato/or corn starch (2 1/3 dl)</div><div style="text-align: center;"><br /></div></i><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);"><i><div style="text-align: center; display: inline !important; ">~~~~~~~~~~~~</div></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame- color:rgba(77, 128, 180, 0.230469);"><i><div style="text-align: center; display: inline !important; "><br /></div></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:rgba(77, 128, 180, 0.23137);"><i><br /></i></span></div><div style="text-align: center;"><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKDrb-Af6ZK3J6JIG4DmfSnU7Z3ybvy27nE4uID7MQyEmVHO_e5Ql34cHFim1HBzguRLPA7JTLoPjPkWZnu8_ORCk39Lo9svPjX37qZYExViv8aI_DNDrL7GrhBDwhiVhYIqqtYvSS_Y/s400/P1060832.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708391570858652322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 357px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: right;"><br /></div><div><br /></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com2tag:blogger.com,1999:blog-6376716852765274020.post-1390589709472399142012-02-06T09:45:00.000-08:002012-02-06T12:23:31.543-08:00A Winter Sunday ~ Turkey Mushroom Lasagna & Frozen Mexican Chocolate Mud Pie<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifueVuTQJta9ADJCd1gl-83yTUQonSogtAjmJrJLFa2i61xUPVSHI9McXxhiv7iuHpNIkBxSsBQygz0CdGvMNQVi7itfF-18Oy3M_9ijEZkj3ewKQ0eUwee1JNXmG1gLxAEqeNm7phIkw/s1600/P1060574.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>On Sundays we usually relax and take it easy ~ read the paper while eating breakfast.<div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifueVuTQJta9ADJCd1gl-83yTUQonSogtAjmJrJLFa2i61xUPVSHI9McXxhiv7iuHpNIkBxSsBQygz0CdGvMNQVi7itfF-18Oy3M_9ijEZkj3ewKQ0eUwee1JNXmG1gLxAEqeNm7phIkw/s400/P1060574.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706085547533151890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><br /></div><div>Go for a walk or hike in the woods.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXnvBpOYudYMy_unZPtE8ijFw_-r4hH26qgrngM1jhSlW3_YPJJgmbDDcPnbWYqoi61OesPFKpA9yByQu6mjEpeEfKlr7f3dMgK9VDEO4RNI_uhoIUVU5W9BYfapLScgXMXGa2x5HjVw/s400/Image+6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5706086242093678482" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><br /></div><div>Prepare dinner, most of the time just for the two of us; my husband & me.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQdIaQ54p_PWIVWHqsD2s5qEGBwut4B6MFDifdoDbwEMptkWL6QEIF4bYHLe3CC5RUcMphKhw3RytxgUYAmdWpK5FQ7Cl77mkqDgYakrc7j0xFNCa9n5BYL0lsm1-D4WTQHK51hamxeA/s400/P1060706.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706087757915294370" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Bake some delicious dessert, and then to top off the day, watch a movie. Nice way to spend the day!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rCh3U_-6SEmJ4BjKEYXlKDoefId5c-FfKPUKZqdc2XadUlX0m7NQ-BlML6oddwpWztv0HEvPULX1Sb8mmYAnV6hx59CzTpD5NPbbksfZ1v_EhOrmsp-jnpsm0ARs9guWALN19oaWukQ/s400/P1060683.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706086967947524530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div><br /></div><div> This past sunday, we did just that. I love trying out new recipes and found a recipe for an amazing looking pie in Cooking Light Magazine; Mexican Chocolate Cream Pie. My challenge is always to make the recipe gluten-free. Reading through the recipe, I came to think of the frozen mud pie they serve at Joe's American Bar & Grill, which is one of my husband's favorite desserts. I've never made one, so I decided to adapt the Cooking Light recipe and make it into a Frozen Mexican Chocolate Mud Pie. I was up to the task. It was not that hard, but it did take several steps before we could dig in; bake the crust, make the filling, freeze, fill with ice-cream, freeze, fill with whipped cream, and freeze again. With dessert all set, what then, to make for dinner?? After looking through some cookbooks, I decided on Turkey Mushroom Lasagna. A combo between the recipes I found in Barefoot Contessa @ Home, and Every Day Italian by Giada De Laurentiis. Yes, it was a great dinner. The lasagna turned out fabulous, if I do say so myself, and OMG, the pie was so worth the time. Totally delicious!</div><div><br /></div><div style="text-align: center;"><b>Turkey Mushroom Lasagna</b></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;">kosher salt</div><div style="text-align: center;">freshly ground pepper</div><div style="text-align: center;">10 oz dry gluten-free lasagna noodles, I used BiAglut PastaMia Lasagna Noodles</div><div style="text-align: center;"> 4 tbsp extra virgin olive oil</div><div style="text-align: center;">1 1/4 lb. ground turkey breast</div><div style="text-align: center;">3 cups Marinara sauce, make your own, or store-bought (I used 1 jar, 25 oz)</div><div style="text-align: center;">4 tbsp red wine</div><div style="text-align: center;">2 tbsp tomato paste</div><div style="text-align: center;">2 tbsp gluten-free ketchup</div><div style="text-align: center;">4 garlic cloves, minced </div><div style="text-align: center;">1/2 tsp ground red pepper</div><div style="text-align: center;">1 pound portobello mushrooms</div><div style="text-align: center;">3 tbsp butter</div><div style="text-align: center;">1/4 tsp red pepper flakes</div><div style="text-align: center;">2 tomatoes, sliced and coarsely shopped</div><div style="text-align: center;">3/4 cup mozzarella cheese, or use your favorite cheese topping</div><div style="text-align: center;">1/4 cup grated Parmesan cheese </div><div style="text-align: center;"><br /></div><div style="text-align: left;">Preheat the oven to 350 degrees. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bring a large pot of water to a boil with 1 tablespoon salt. Add the lasagna noodles and cook according to package (BiAglut Noodles took 4 minutes). Make sure the noodles are <i>al dente</i>; the center of the pasta should remain somewhat hard so that it won't overcook and become soggy when baked). Drain, then rinse the noodles under cold water to stop the cooking. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Slice and chop the mushrooms to 1/4-inch thickness. Heat 1 tbsp butter and 2 tbsp olive oil in a large sauté pan. When the butter melts, add the mushrooms, sprinkle with salt, pepper, and red pepper flakes. Cook over medium heat for about 5 minutes, until mushrooms are tender. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large saute pan, heat 2 tbsp olive oil over medium-high heat. Add the ground turkey and 1 tsp salt and 1/2 tsp ground pepper, and sauté until turkey is lightly brown, breaking up any large clumps. Add the marinara sauce, tomato paste, garlic, wine, ketchup, and ground red pepper. Simmer the sauce for 10 minutes. Taste for extra salt and pepper, if needed. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spread 2 tbsp butter over a 13x9-inch baking dish. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To assemble the lasagna, spread some of the turkey-marinara sauce in the bottom of the baking dish. Arrange a layer of noodles on top, then some of the mushrooms and some chopped tomatoes, then another layer of noodles. Repeat a layer of sauce, noodles, mushrooms and tomatoes. Top with a final layer of noodles and a thin layer of sauce. Sprinkle with the mozzarella and parmesan cheeses.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake the lasagna for 35-40 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZhKSDX8SoFOkhvEbM3MZcoDwxwYilkm8wkZLducVta81ckuWvf9YNKfRKf-x9GEDkJ__rQBBkC4FqyxZKo_MIMXx9llDubnvCGGSxJ2T1w8gaKsONt1L-4qIJCtl-sSNtkNGCXvDnHE/s400/P1060654.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706098935437767666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><b>Frozen Mexican Chocolate Mud Pie</b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">Adapted from <i>The Best of Cooking Light 13: Special Edition</i></span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Crust:</i></div><div style="text-align: center;">1 1/2 cups gluten-free graham crackers crumbs, store-bought or make your own*</div><div style="text-align: center;">2 tbsp light brown sugar</div><div style="text-align: center;">1 tsp ground cinnamon</div><div style="text-align: center;">1/4 tsp kosher salt</div><div style="text-align: center;">2 tbsp egg white</div><div style="text-align: center;">2 tbsp butter, melted</div><div style="text-align: center;">Canola Cooking Spray</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Filling:</i></div><div style="text-align: center;">1/2 cup sugar</div><div style="text-align: center;">2 tbsp cornstarch </div><div style="text-align: center;">1 tbsp fresh orange juice</div><div style="text-align: center;">1 tbsp unsweetened cocoa</div><div style="text-align: center;">1/4 tsp kosher salt</div><div style="text-align: center;">1/4 tsp ground red pepper</div><div style="text-align: center;">1 large egg</div><div style="text-align: center;">1 large egg yolk</div><div style="text-align: center;">1 3/4 cups 1% or 2% reduced-fat milk</div><div style="text-align: center;">3 oz dark chocolate, chopped, plus 1 oz for decoration</div><div style="text-align: center;"><br /></div><div style="text-align: center;">14 oz gluten-free coffee ice cream</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Whipped Cream</i></div><div style="text-align: center;">1 1/2 cups heavy cream, whipped</div><div style="text-align: center;">1 tbsp confectioner's sugar</div><div style="text-align: center;">pinch of kosher salt</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Gluten-Free Chocolate Syrup, or Fudge Sauce; store-bought, or your own </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Preheat oven to 375 degrees.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>To prepare crust:</i> Add graham crumbs, sugar, cinnamon, salt to the bowl of a food processor. </div><div style="text-align: left;"><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLe6B9RYy0LwYEXup9JoC2VjE35yBdLdK-OpPj08TcQCppIrFZmqpdLjQk1t-jGvLeRJA8o2vueDsfcjO_r0ZqKpo9vqm64A5VLJLqgt4Vv4G4ov8Nrp1Fo4cGCcThgNWk34iF_GzH_Vo/s400/P1060606.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706103347853749426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div style="text-align: left;"><br /></div><div style="text-align: left;">Pulse to blend the dry ingredients in the food processor. Add the eggs and melted butter. Pulse to blend into sticky dough. Press the crumb mixture into bottom and up sides of a 9-inch pie plate coated with canola cooking spray.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZEWLelvHotqwRoYrlbb9Vx-SIv1kKckJKiV6A830t-k9GtjsR_Vfaasmu4WK8fUkVNFRMVqv2qcEc1fIG-usGLDPaU_JCuZVE6w-J5myDReXECMy0NYxja8YCL7SrPsGKTEppbL-knE/s400/P1060610.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706104332828183810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Bake the pie shell for 15 minutes or until lightly toasted; cool completely on a wire rack. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>To prepare filling; </i>combine sugar and next 7 ingredients (through egg yolks) in the bowl of a stand mixer, like a Cuisinart, stirring well with the whisk attachment. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place milk in a medium, heavy saucepan over medium-high heat. Cook until milk reaches 180 degrees or until tiny bubbles form around edge. Make sure not to boil the milk. Gradually add hot milk to egg mixture, whisking constantly in the mixer. Return milk mixture to the pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add 3 oz of the dark chocolate; stir until smooth.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place pan in a large ice-filled bowl for 10 minutes or until chocolate mixture cools, stirring occasionally. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pMf5eJNzsMqrTwThKX9KoUUDIULd4pBvGZIobKB3VtgXSz6Ku-KTOh17u6Uh3ZGsBUdNVytmU9UL015-PdPFBUeWOtUtML6tNKsuIqYb0HF0sxTtNuhkrg2pznr5_-AXlYhECP-PWa8/s400/P1060631.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706107533502976722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: left;">Spoon filling into crust, and cover surface of filling with plastic warp. Freeze for 3 hours, or until set. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42XGAa3E_NVtwFz0Rgm4Oow7iMApcLakx_NORzwSlfCJp2gWLmRpnLCxnwf4mVqdR5LyLGZpO3zSh3Q4zg2clEM9T2S3htEoBefSN6c14mZt3uvpkLm3TLqW1ehDAcgrL642TC8egzRs/s400/P1060635.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706109157855882898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Remove the ice cream from freezer and soften in the microwave for 15-20 seconds. Spread the ice-cream over the frozen filling. Return to freezer for 1 1/2 hours, or until set.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spread the whipped cream over the frozen pie. Return to freezer for 1 hour, or until set. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drizzle the pie with chocolate syrup or fudge sauce. For decoration, grate 1 oz of the dark chocolate over the pie. Return to freezer for 30 minutes, or until ready to serve.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-0BAxwMFfEGZpBuocf4Pds5PM38alidojsGll_EeLFWtr9LfMhGRT16YYu7hJ79Hoa74mZm8T_rfPGo979GQYFpFHQR1pnxKxErwbpEjv__33jye41WmUh5j1nKyBqW1BVA08zNWhUY/s400/P1060639.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5706109482421450882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><i>Smaklig Måltid ~</i></div><div style="text-align: center;"><i>Bon Appetit!</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><b>*Graham Crackers</b></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">1 cup Anna’s GF Cake Flour Mix, or your own favorite blend*</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">1 cup brown rice flour</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"> </span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">¼ cup quinoa flour</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">1 tsp xantham gum</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">1 tsp salt</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">1 ½ tsp baking powder</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">¾ tsp baking soda</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">½ cup light brown sugar</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">1 ¾ tsp cinnamon</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">Mix all ingredients together in a food processor. </span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">Add 10 tbsp chilled butter</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">Add to food processor until crumble like texture.</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">Add 4 tbsp honey, and </span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">1 tsp vanilla extract, and blend.</span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">Add 6 tbsp water, blend until forming dough. Gather the dough ball and refrigerate at least 1 hour (or overnight), covered.</span><br /><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Georgia;font-size:100%;"><br /></span></div><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">Preheat oven to 325 F. </span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:Georgia;">Using 1/4 of the dough, work in more corn starch/ flour if necessary. Roll out on a piece of parchment paper, about 1/3-inche thickness. Cut out squares (2-3”), prick lightly with fork, and sprinkle with some sugar and cinnamon mixture. Bake for 12 – 15 minutes, or until golden. </span></div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:Georgia;">Makes 4 trays of cracker. Remove from oven, cool slightly before placing on racks. Repeat with the rest of the dough.</span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><b>*Anna's GF Cake Flour Blend</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">2 cups brown rice flour</span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">2 cups white rice flour</span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">1 cup potato/or corn starch</span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;">1 1/4 cups tapioca starch </span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:14px;"> </span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com2tag:blogger.com,1999:blog-6376716852765274020.post-56649779149797538012012-02-02T13:13:00.000-08:002012-02-02T15:13:44.332-08:00A heavenly cream filled bun<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINVp_eYbYGgZzqQHZ-CdAj0Q1FNghUkOrE9-420uNrLymb5lflDPAkESSIs7VwRUciT7fQVgnhEJDbAqP7s1CRJHdaf703IhuQOgfAs87ZIOJO_8vT_MfnFLiNLXywyKORBpLdkC_LfU/s1600/P1060522.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXR369yxJG2UKghsUVfUtvzcqD_1Q2JH1eFiTKV783NPTVhHmSg4UhzvuR1HQCvVWBNyJ1ps6WigFVbzjW2CnZJEsIS4wQNcBfkOqFLvhl5Y7M1XSBeRB3XB8Bhd9yhzf_AThfwmA_3g/s1600/Image+3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXR369yxJG2UKghsUVfUtvzcqD_1Q2JH1eFiTKV783NPTVhHmSg4UhzvuR1HQCvVWBNyJ1ps6WigFVbzjW2CnZJEsIS4wQNcBfkOqFLvhl5Y7M1XSBeRB3XB8Bhd9yhzf_AThfwmA_3g/s400/Image+3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5704653388134165282" /></a><br /><span class="Apple-style-span" style="font-size:100%;">These Swedish almond paste and whipped cream filled cardamon buns are traditionally served during Fat Tuesday. Nowadays, Swedes are happily inhaling them as often as they can be found. <i>Semla</i> is a cardamon-spiced bread, which has its top cut off and insides scooped out, then filled with an almond paste, and topped with whipped cream. The top is dusted with some confectioners' sugar. </span><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Sounds good? They are! I love that the bun is not overly sweet, nor is it too big (this way I can have two). My mom served them the old fashioned way, called <i>hetvägg, </i>in a bowl of warm milk. Sounds weird? Yes, perhaps. But I loved it as a kid. The smooth almond filling and whipped cream blended well with the sweet milk, which softened the bread. Now I prefer them straight up, with a strong cup of coffee. </span><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Traditionally, they were served before Lent. I would say that the true meaning of Fat Tuesday is lost on most Swedes, me included. However, eating a <i>Semla</i> is a religious experience in itself. Now everyday can be Tuesday! </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:100%;">Semla </span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">Makes 24 buns</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:100%;">Ingredients</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">6 tbsp butter</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 1/2 cups milk</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">2 tsp dry yeast</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">2 tsp psyllium husks ( see below, on resources)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1/2 cup sugar, plus 1 tsp for the yeast liquid</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1/4 cup honey</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 tsp kosher salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">2tsp guar gum</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 tsp gelatin, unflavored</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">2 large eggs, whisked</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">3 tsp ground cardamon</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 1/2 cups corn starch</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 cup white rice flour, plus 1/3 cup for rolling the dough</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 cup tapioca starch</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:100%;">Egg Wash:</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 large egg, whisked</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 tbsp water</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:100%;">Filling:</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">7 oz GF almond paste</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 -2 tbsp milk, enough to blend with almond paste</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:100%;">Whipped Cream:</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 1/4 cups heavy cream</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;">1 tbsp confectioners' sugar</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Directions:</b></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Melt butter in a medium sauce pan. Add the milk to the melted butter and heat until about 110-115 degrees F. Pour the heated liquid into a medium-sized bowl. </span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Add the yeast, psyllium husks, 1 tsp sugar and whisk together until yeast has dissolved. Let sit for 10 minutes to proof and activate the yeast. The liquid should expand. </span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Pour the yeast liquid into a bowl of a stand mixer fitted with the paddle attachment. Add the sugar, honey, salt, guar gum, gelatin, the whisked eggs, cardamom, and gluten-free flours to the mixer. Beat on medium speed for 5 minutes. Scrape down the bowl occasionally. The dough will be sticky, do not worry, this is normal. </span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Remove the mixing bowl. Drape a clean kitchen towel, or plastic wrap, over the bowl. Place the mixing bowl in a warm part of the kitchen, and let the dough rise for 75 minutes.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Shape the dough into 3" balls by scooping the dough out with a large spoon. Using wet hands, gently press into shape. You might need to wet your hands in between each roll, to prevent the dough from sticking and to create a smooth surface. But take care not to make the dough soggy.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Place the rolls onto parchment-lined cookie sheets. Allow the rolls to rise, loosely covered with plastic wrap or a clean kitchen towel, for 40 minutes. </span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">During the last 20 minutes of the rise, preheat the oven to 350 degrees F.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Remove covers from the baking sheets. Using a pastry brush, brush each roll with the egg wash. </span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Bake near center of the oven for about 15-18 minutes, or until golden. </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINVp_eYbYGgZzqQHZ-CdAj0Q1FNghUkOrE9-420uNrLymb5lflDPAkESSIs7VwRUciT7fQVgnhEJDbAqP7s1CRJHdaf703IhuQOgfAs87ZIOJO_8vT_MfnFLiNLXywyKORBpLdkC_LfU/s400/P1060522.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5704669099983750722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Transfer the rolls to a wire rack, cover with the kitchen towels, and let cool to room temperature. The buns are also delicious on their own, sliced and spread with some butter.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:130%;color:#0000ee;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARzd2mzKSbQV0LeIB8p_sCjJLdZ7iCchyKZhHLWT5PcfEqcqmpE59QxYcq7P5aTxBh9azrcM5wIBCC9dg0CLpqLgCPb5kLPDW9Yex7JS2hp0Zn5UROVoEioyP73Dbu2CVsZaLbeszlYA/s400/P1060526.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5704670746550026370" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></p><div><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:130%;color:#0000ee;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Once cool, cut a slice off the top of the bun. Scoop out the center of the bun. </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Blend the almond paste with the milk until smooth. Add additional milk if needed until the filling is nearly as soft as pudding. </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;">Whip cream with the confectioners' sugar to soft peaks. Fill each bun with a spoonful of the almond mixture. Pipe whipped cream on top of the filling to about 1/2 inch over the top of the bun. Replace the top onto the bun, and dust with confectioners' sugar before serving.</span></p><div><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><br /></span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9cNQrhxDzwuQj0qBcdANiLoXlWpPamMJ9HSb8ZzdMw1ZtxcPknL7kPxjHrSHw3W2oOFMqadni7zQyM64nVJr6dS6ciS44AdV62ynGCDW0bqxx9C5Yd7Z2HwKc2N0S8hPclG9mALMAuI/s400/P1060491.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5704675082802476994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style=" ;font-family:georgia;font-size:130%;"><i><br /></i></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style=" ;font-family:georgia;font-size:130%;"><i><br /></i></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style=" ;font-family:georgia;font-size:130%;"><i>Dig in!</i></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><i>*Psyllium husks</i> are the same as Metamusil, which is gluten-free. Get the unflavored variety. This adds fiber, texture and elasticity to the dough.</span></span></p><div><span style="letter-spacing: 0.0px"><br /></span></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com5tag:blogger.com,1999:blog-6376716852765274020.post-15961260830477252432012-01-31T07:15:00.000-08:002012-01-31T11:47:29.369-08:00Swedish Cardamon Braid ~ Kardemummafläta<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJi_hizZpBw3Ta7nDBvuYbB9Z-Rp1c2CtRXB-T_8IWl-yeSd4j1ley-yms-yQvPuRpI8T7mSz-Oi25H7J0-xQvVGjVvwEP0lZ2XBfBT-wZnuZA_st2n3vJbMxPeMQ7wGbKFi0Cnp0hwLk/s1600/P1060353.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88TiYxU-7IG03-vjCdYApllbF2PQ75Nwv95ikYjNUTbVQoMuZladb_RXAe8nRoiCMWHFsL2HWoO5NLGmX1cgqZrHZsQqx3Yg8L9c06SBjAB6xkPn_ZZmD5YoAqTaH9arR3wzRnzCRKaE/s1600/P1060416.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88TiYxU-7IG03-vjCdYApllbF2PQ75Nwv95ikYjNUTbVQoMuZladb_RXAe8nRoiCMWHFsL2HWoO5NLGmX1cgqZrHZsQqx3Yg8L9c06SBjAB6xkPn_ZZmD5YoAqTaH9arR3wzRnzCRKaE/s400/P1060416.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5703817156697872786" /></a><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span><div style="text-align: center;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"></p><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Apple-style-span">This is a true Swedish classic; a version of the traditional cinnamon bun recipe. Swedes inhale this </span><span class="Apple-style-span">sweet treat by the dozen, especially at <i>Fika </i>time. </span><span class="Apple-style-span" style="line-height: 18px; -webkit-text-size-adjust: none; "><span class="style_3" style="font-style: italic; font-weight: 400; line-height: 17px; opacity: 1; ">Fika</span><span class="style_4" style="font-style: normal; font-weight: 400; line-height: 17px; opacity: 1; "> is a wonderful past time and a social institution in Sweden. It means having a break, with friends, one's colleagues, date, or family. </span></span><span class="Apple-style-span" style="line-height: 18px; -webkit-text-size-adjust: none; "><span class="style_4" style="font-style: normal; font-weight: 400; line-height: 17px; opacity: 1; ">You can </span><span class="style_3" style="font-style: italic; font-weight: 400; line-height: 17px; opacity: 1; ">fika</span><span class="style_4" style="font-style: normal; font-weight: 400; line-height: 17px; opacity: 1; "> at work by taking a coffee break, </span><span class="style_3" style="font-style: italic; font-weight: 400; line-height: 17px; opacity: 1; ">fika</span><span class="style_4" style="font-style: normal; font-weight: 400; line-height: 17px; opacity: 1; "> at a Cafe, or just drink a cup of coffee, but it always including something to eat, such as cookies, cakes, typically a cinnamon roll, a freshly baked slice of cardamon braid, or a </span><span class="style_3" style="font-style: italic; font-weight: 400; line-height: 17px; opacity: 1; ">smörgås</span><span class="style_4" style="font-style: normal; font-weight: 400; line-height: 17px; opacity: 1; ">, an open-faced sandwich, and is central to Swedish life.</span></span></span><span class="Apple-style-span" style=" line-height: 19px; font-family:georgia;font-size:medium;"> </span></div><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Apple-style-span" style="line-height: 19px; "></span></span></p><p style="text-align: left;margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">I love the smell of Cardamom! It has a strong and unique taste, and is very aromatic. It almost has a sweet smokey aroma.</span></p><span class="Apple-style-span" style=" line-height: 19px; font-family:georgia;font-size:medium;">It's a common ingredient in Indian cooking and is often used in Scandinavian baked goods; such as Finnish sweet bread <i>Pulla,</i> in Swedish <i>Bullar</i>, or Norwegian <i>Julekake. </i>In the Middle East, green cardamom powder is used as a spice for sweet dishes as well as traditional flavouring in tea and coffee.</span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="line-height: 19px; "><p style="font-size: medium; text-align: left; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; ">According to Wikipedia, Green cardamom is one of the most expensive spices by weight. It's best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, I purchase ground cardamom at the grocery store, since it is more readily available. When using whole cardamom pods; about 6-8 pods equals 1 teaspoon of ground cardamom. </p><p style="text-align: left; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size:130%;"><br /></span></p></span></span><p></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;"><b>Cardamon Braid ~ Kardemummafläta</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;"><i>Makes 1 braid</i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style=" ;font-size:130%;"> </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;"><i>Ingredients</i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">4 tbsp butter (or dairy-free soy-free, dairy-free vegetable shortening)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">1 cup milk (or rice milk)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">2 tsp dry yeast</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">2 tsp psyllium husks* (about psyllium, see below)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">¼ cup sugar, plus 1 tsp for yeast liquid</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">½ tsp kosher salt</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">1 tsp guar gum</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">1 tsp gelatin, unflavored (or use vegan gelatin)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">1 large egg, whisked (for egg substitute, see below)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">1 tsp ground cardamom</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">2 ½ cups Anna's GF Cake Blend, plus 1/3 cup for rolling dough</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">3 tbsp pearl sugar* or raw sugar, for sprinkling</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;"><i>Egg wash:</i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">1 large egg, whisked</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">1 tbsp water</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;"><i>Filling</i>:</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">12 tbsp butter, softened</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">1/3 cup sugar</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">3 tsp cardamon</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;"><b>Directions:</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"><b></b></span><br /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Melt butter in a medium sauce pan. Add the milk to the melted butter and heat until about 110-115 degrees F. Pour the heated liquid into a medium-sized bowl. </span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Add the yeast, psyllium husks, 1 tsp sugar and whisk together until yeast has dissolved. Let sit for 10 minutes to proof and activate the yeast. The liquid should expand. </span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Pour the yeast liquid into a bowl of a stand mixer fitted with the paddle attachment. Add the sugar, salt, guar gum, gelatin, the whisked egg, cardamom, and gluten-free flour blend to the mixer. Beat on medium speed for 5 minutes. Scrape down the bowl occasionally. </span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJi_hizZpBw3Ta7nDBvuYbB9Z-Rp1c2CtRXB-T_8IWl-yeSd4j1ley-yms-yQvPuRpI8T7mSz-Oi25H7J0-xQvVGjVvwEP0lZ2XBfBT-wZnuZA_st2n3vJbMxPeMQ7wGbKFi0Cnp0hwLk/s400/P1060353.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703823687896990290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Sprinkle your work surface and hands with ample gluten-free flour mix. Don't scrimp on the flour, or your dough will stick to your board or counter. Turn out the dough onto the board, sprinkle with flour mix, pat down lightly.</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_7d30yAFJRNgGnu-qBXNNyuPq-YzyyBNjadLxGQUY1s8yPKLtrMqvajBykskYeX2YeB3WQE2J6WzFfg-hl9iYJ4KsrML7Lvo0PxZ48Qs0ZIFoHmFvB900vem9-mZEVp9IXpwPAcszx4/s400/P1060361.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703823970428946034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><br /></span></div> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Divide the dough into three equal-sized pieces. Flour your rolling pin. Take one piece of the dough, roll it into a long rectangle, 14 inches long and 12 inches wide. It should be about 1/4 inch thick. </span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Soften the butter by warming in the microwave for a few seconds. Spread a 1/3 of the butter evenly over the top of the dough. Sprinkle the dough evenly with 1/3 of the sugar and cardamon. </span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGom7wF4hyyPBaLQi3VMHoKsEDBuWriRXvm8oOrCUR45PxJTF0LsdGcjqcowoXuRtjmptLPEv0ZUsTNuki_2hKHJVNFB2Qtb8MB9x_8OxFv7Yrijww5cLrxsRvDya2W9rdgPetOq2k2o/s400/P1060365.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703824398764988050" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Gently roll the dough lengthwise into a log. You may need to use a spatula to help coax it to roll.</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaiMYejuZB-l0Zh-liTBLU-qPeI00xVjdXAU6P4oilTmAI2WaTflDM0nMC1uXYDchB44CMMLMtvovkkQqd4eXGfdPM3oEmI2gqAsa1IsQWYFG2ciYCIAreA09eSzZ97-Al8LLg-92Z2g/s400/P1060368.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703824664153513794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-size:130%;">Put aside and proceed with the other two pieces of dough.</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-size:130%;">Place all three logs next to each other. Starting at one end, braid all three pieces together into one braid. Tuck each end under, forming a uniform braid.</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxKAh0gUjhLC3vwvPiMSHCD9eJQAfQ-tj2rRpbQJlAWI20OsQGb1L2xGwsp7BOGA-p5zXavxdbeiRvna6qHhLNjWPzhxbfTsQ-E985YQdoQPRN4f7agXR65FLLobCmyZP31uAvwG8WAs/s400/P1060372.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703825461893671106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:130%;"><br /></span></div><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Using a spatula and your hands, gently transfer the braid onto a parchment-lined baking sheet. Cover the baking sheet with a clean kitchen towel or plastic wrap. Let the braid rise in warm area of the kitchen for 1 hour.</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOS3yrkw4vVd4HV0fN9Cw3zYZeslNBpJ7q2GNOTzi1XQCb2ToPHur5jiYrH4LRkWE9jfi_l8M8nkicUx44M-I9UwsrcNueZn7F4zEb2_lzkM6mpKQZLr44Z7jI07Tb2CNqzwldqO3KMA/s400/P1060376.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703826044449429570" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><br /></span></div> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">During the last 20 minutes of the rise, preheat the oven to 350 degrees F.</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Remove kitchen towel or plastic wrap from the baking sheet. Using a pastry brush, brush the braid with the egg wash. Sprinkle the pearl sugar (or raw sugar) on top of the braid.</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Bake the braid for 20-23 minutes, or until golden brown in color.</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SXFVXAAESCLYV7KYSGcDCWaZERquKpyFo-MsEj6YFAxi39LwOy6obhcKDTYocD1hmIXikI_9YP57fhDGds7jpKeE4Xz6FEjvwxQ66-eAcjhncezeRvYg0CTnceXjql67dGhxOVTgXFw/s400/P1060396.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703826314492754962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><br /></span></div> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Slide the parchment paper onto a wire cooling rack. Place a clean kitchen towel on top. Let the braid cool to room temperature before slicing. If you can wait that long...</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsmqPegvX_nkL41oAS1Y0qWDYKwMqJf-jiJSb1tt1Naw9pt7HjGuuzqmzgZx6opvYgIKz4U-f8dKzfM-QIGstmsScdpVLVRYR1TWQ0Axt3I8lxhV1UN28Q-y3zEzkKszhqiD9ZPKmQug/s400/P1060429.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703826577422921794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></div> <p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="line-height: 18px; -webkit-text-size-adjust: none; "><span class="Apple-style-span" style="font-family:georgia;font-size:130%;"><span class="style_4" style="font-style: normal; font-weight: 400; line-height: 17px; opacity: 1; ">Have yourself a </span><span class="style_3" style="font-style: italic; font-weight: 400; line-height: 17px; opacity: 1; ">Fika</span><span class="style_4" style="font-style: normal; font-weight: 400; line-height: 17px; opacity: 1; "> break!</span></span></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><i><span class="Apple-style-span" style="font-size:130%;"><br /></span></i></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><i><span class="Apple-style-span" style="font-size:130%;"><br /></span></i></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><i>*Psyllium husks</i> are the same as Metamusil, which is gluten-free. Get the unflavored variety. This adds fiber, texture and elasticity to the dough.</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">*<i>For egg-free substitute</i>, I recommend Ener-G egg replacer - 3 teaspoons egg replacer mixed with 4 tablespoons rice milk or water. Or use flaxseed meal - 2 tablespoons flaxseed meal mixed with 6 tablespoons warm water, let sit for 10 minutes to thicken.</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>*Pearl Sugar</i> can be found at IKEA stores. It can easily be substituted with turbino sugar, or sugar-in-the -raw. Another great option is to top the buns with chopped almonds before baking. </span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;"><b><i>Anna's Gluten-Free Cake Flour Blend:</i></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">2 cups brown rice flour</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;">2 cups white rice flour</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;"> 1 cup potato starch/or corn starch</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;"> 1 1/4 cups tapioca starch</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:85%;">Information about Cardamon if from www.wikipedia.org</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:85%;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com6tag:blogger.com,1999:blog-6376716852765274020.post-10827980443383235812012-01-28T14:12:00.000-08:002012-01-31T07:15:52.095-08:00Jelly roll the Swedish way ~ Rulltårta.<div style="text-align: center;"><br /></div><span class="Apple-style-span" style="font-family:georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgXAKKTIHmGjVq_uBz7msLmT13HWpsiud_CU82ZqR8JaDtJhyphenhyphenBU2iimBp_rilMAVGsu3wMFFAkokrQ7ga0PIRjC0qCq-tuHyMDYVkIkRvlI_g8BwbDYdYBPVo8cCQk2wzh3QLiEXNnmY/s1600/P1060342.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Hmmm...my mom's jelly roll. Miss it. It's 5:30 pm and close to dinner time, but who cares. Must make it. Now. </span><div><br /><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgXAKKTIHmGjVq_uBz7msLmT13HWpsiud_CU82ZqR8JaDtJhyphenhyphenBU2iimBp_rilMAVGsu3wMFFAkokrQ7ga0PIRjC0qCq-tuHyMDYVkIkRvlI_g8BwbDYdYBPVo8cCQk2wzh3QLiEXNnmY/s400/P1060342.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702810340376900082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div></div><div><span class="Apple-style-span" style="font-family:georgia;">It's incredibly easy to bake a gluten-free jelly roll. And the great thing is that this basic recipe can be made in a variety of ways; fill it with jelly, or chocolate butter cream (yum!), applesauce, vanilla flavored whipped cream, or perhaps, gingerbread cream. The choices are endless. The whole process from start to delicious eating is done within 30 minutes. This is the gluten-free version of the recipe I grew up with. Tanks, mom!</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><b>Rulltårta ~ Jelly Roll</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i>Ingredients </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">3 eggs</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">3/4 cup sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">1 tsp vanilla extract</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">1 tbsp freshly squeezed orange juice (or store bought)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">2 tbsp boiling water (heat in microwave in a pyrex cup)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">3/4 cup Anna's GF Cake Flour Blend,* or your favorite GF flour blend</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">2 tbsp potato starch (or corn starch)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">2 tsp baking powder</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">1/4 tsp kosher salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">1 cup jam, homemade or store bought, for the filling</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i>Directions</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper, make sure that it overlaps the edges of the baking sheet. Set aside.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, orange juice and vanilla extract for 5 minutes, until light and yellowy in color. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Pour in the boiling water and blend on low speed.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">In a medium sized bowl, mix together the dry ingredients; the flour blend, potato starch, baking powder, and salt. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Pour the flour-mixture into the egg batter and blend on low speed, until just combined.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Pour the batter over the prepared parchment-lined baking sheet.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA4ASaW90Rko8_WCB12mqcYTEF07bieM2wVC3RD8K-eHVQoLQF_HtZQsVsrxdipTRtGXAdusm0WYyROKrHWZVItXZZVKM0Ql3RVMk7V0I04RGap3QKijFs4aWYXEE-_FjO1qXsUIVSXQ/s400/P1060304.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702815782238847810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Using a spatula or knife, distribute the batter evenly over the whole baking sheet.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzibktviHcdJ26z7ud5xzWKdEpMcgFnSbnQnz-7kuYghi36MzAMBrvASWXt1EKz16UXqaPf5-iReLlze8UGYDueIZ75LoZCz3bUJUwONvBTa9w2ZcgcaysU_uH8c2Lk6ISvFdCHMSBSY/s400/P1060306.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702816682798148834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Bake in the oven for 5 minutes. Remove and let the cake cool on the baking sheet for 5 minutes.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Sprinkle sugar onto a separate piece of parchment paper, about 18"x12" in size.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pd0Q8foQr-uN3J8m9Fjd9nrl9eGfmKOpN7UwdyQ4fdITHDDormo8vzkYke3HIUWHvJ6KylOkgUVIEEOnXukovkrOmQ1edAm7t6bf9sh8xqrH3-JC_zHzph_2H0rn48ItdlDs4bdp0Vs/s400/P1060315.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702817975319532722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Invert the cake onto the prepared parchment paper. Slowly peel the top layer of the parchment paper from the cake. If you're experiencing problems with the cake sticking to the parchment paper, try this trick - brush the parchment paper with cold water, before trying again. This should do the trick!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Heat the jam in the microwave for about 20-30 seconds. This makes it easier to spread onto the cake. Spread the jam on top of the warm cake.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qqOper9d5-cS6GWC7n64mJa9XmXI3-av5SD_H06J5skvK1LsHqalx6LeBpD_9kakv1Zy8_ikg1M5X1oYyY0Se2vHeQEzdaXAWFui09L2bG0kVT7KTdMOFnt8uB6zde6V4XPWh_Zbvjk/s400/P1060319.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702819029575292930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Gently roll the cake into a tight roll. Pulling the parchment paper, up and toward you will, will help this process. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTQtD11_wnyTMS5NY6WBTFxyak7HItnXv4YDQEw7XaRo0XbFZdbLgL1wBkzTYYACrfaaxg613z_DH7LYRUtq88Q2jI2-oQRlqmCQqlQVcbS5ARAcJOKOZaCruBbTjTYzHZPz4bh9nDgU/s400/P1060322.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702819734780808722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwG3yGZ4AgOXNQUWQUEMPC0t_fh1gVKb02aBcSDq_E1nnDyR9OxFZLWLaAIDnO5Yp8C3zS5jlMbDKmorpCVR-f_4Ncr_CrgMm9Ddi4H7pa1XCQx7l7bRJuluf13chOx4JlI73nBpg8KCc/s400/P1060324.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702819946828376626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Wrap the jelly roll in plastic warp and let the cake rest for about 45 minutes (if you can wait that long...). </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtl3MEFCBteoqUWTYoQtbHtmCUnTr8KFY9znKYUZxl4bTBL1Jpp37pHheWILHgswWKsbDxvkp5H7NSHaRJuMoMSiIZYenxvwLctqYGPBY6zsfgXDn1oRJpdNG8FRlERBLcbiTk72Glib4/s400/P1060333.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702820166752690546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">Slice and enjoy!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i>*Anna's gluten-free cake flour blend:</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">2 cups brown rice flour</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">2 cups white rice flour</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">1 cup potato / or corn starch</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">1 1/4 cups tapioca starch</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;">Blend and store in a plastic container or large plastic Ziploc bag .</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com2tag:blogger.com,1999:blog-6376716852765274020.post-56829843103960434582012-01-18T13:02:00.001-08:002012-01-18T13:51:53.161-08:00Everything but the kitchen sink soup.<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83ovPQYlb8k_FzpLmQS60IK2oHR0iqboPR_dYcvUH6IjOQfP9mvOcNZ1GE2Q9tHy_-952oZKOlN_YeD1-eWW_Cz9N3prpNyI0Gh2pc3boM_qLb9d4wW1aZs_zkxo9MFkxPvi2eSI0Nb0/s1600/P1060100.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9ghcbjuIpFC9Fj6ozeQbdtCeCh9uqIosMeo7ZKFLJCSVgImjRiabi-s3fAOHmd3EHbkmNYy6yTaXdOd0tlic0IvwNXSnnte2tn2q5k3_CJ8-wrZWsPzceIobKy8lDStKJRJSDRQCE8U/s1600/P1060111.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9ghcbjuIpFC9Fj6ozeQbdtCeCh9uqIosMeo7ZKFLJCSVgImjRiabi-s3fAOHmd3EHbkmNYy6yTaXdOd0tlic0IvwNXSnnte2tn2q5k3_CJ8-wrZWsPzceIobKy8lDStKJRJSDRQCE8U/s400/P1060111.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699080675675730738" /></a><br /><div><br /><div>I craved a warm bowl of comfort for lunch. Soup. Hot and nourishing. Today, I'm home sick with a cold. Nothing bad, but enough to make me want to curl up on the couch with a good book and do nothing but drink tea and read a good book. Or settle down underneath a blanket and watch a couple of movies. I actually sat on the couch and worked on my computer. But I got hungry. After looking through the pantry for canned soup, because when you're home sick, you shouldn't have to cook. I was out of luck. There was nothing but 4 cans of organic pumpkin puree, 2 jars of spicy harissa, 1 jar of applesauce, 1 jar of dijon mustard, and cans of pineapple, artichoke hearts, mandarins. But I did find some packages of chicken broth. Chicken broth. Good. I'll make my own soup. The quick kind. The kind where you just heat up the broth and throw in whatever you can find. So I did. A very simple recipe. Healthy, and tasty too!</div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><i><b>Everything-but-the-kitchen-sink-soup</b></i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">chicken, beef or vegetable broth</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>assorted vegetables, fresh or frozen:</b></div><div style="text-align: center;">1 large parsnip, chopped</div><div style="text-align: center;">corn</div><div style="text-align: center;">spinach</div><div style="text-align: center;">green beans</div><div style="text-align: center;">red and/or yellow peppers</div><div style="text-align: center;">3 stalks of celery </div><div style="text-align: center;">1/2 onion, sliced thin</div><div style="text-align: center;">1 can of tomatoes, coarsely chopped </div><div style="text-align: center;">Kefir lime leaf, if desired</div><div style="text-align: center;">1-3 garlics, finely chopped</div><div style="text-align: center;">small piece of fresh ginger</div><div style="text-align: center;"><div style="text-align: center; ">salt and freshly ground pepper, to taste</div><div style="text-align: center; ">ground paprika, to taste</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pour the broth into a large pot and bring to a boil. Add everything else. </div><div style="text-align: center;"> I took a couple of handfuls of each vegetable and added to the broth. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL3VRYpPPn0maPOyz33jYCj1xvUKdZY1noW0_o4Cv2QHYVsgBa7LEp-uZGbxk4GMv9YbrcJUyHQ0_63qr_mWQPs-O2_EtwKUWb-MIuH1eS4PvSUmIT7DzEtoLNYR31dLmphiG9oNl5jU/s400/P1060096.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699087800065541890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;">Bring to a boil and let simmer for about 7 minutes. </div><div style="text-align: center;">Add salt, pepper, and ground paprika to taste.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83ovPQYlb8k_FzpLmQS60IK2oHR0iqboPR_dYcvUH6IjOQfP9mvOcNZ1GE2Q9tHy_-952oZKOlN_YeD1-eWW_Cz9N3prpNyI0Gh2pc3boM_qLb9d4wW1aZs_zkxo9MFkxPvi2eSI0Nb0/s400/P1060100.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699087494270167890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pour and serve.</div></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com4tag:blogger.com,1999:blog-6376716852765274020.post-44567669858258416762012-01-04T09:09:00.000-08:002012-01-31T07:15:12.104-08:00GF baking mix ~ $19. Brownies, ice-cream and a movie with husband and son. Priceless!<div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span">Last night I made Shrimp Scampi for dinner and brownies for dessert. I didn't make the brownies from scratch but from a mix. A very expensive mix. I had bought it at William-Sonoma the same day while I was at the mall checking out the holiday sales. It's always fun to browse through this upscale kitchen store. Here, you can find anything a cook might desire, from celebrity cookbooks, designer bakeware to cutlery. My motto is - one can never have enough cookbooks or kitchen tools. Right? Right. Most times, I d</span></span>on't buy. But it's fun to look. T<span class="Apple-style-span"><span class="Apple-style-span">his time I went into the store searching for a Gluten-Free flour mix: Cup4Cup. People had raved about it on-line. This product was created by Thomas Keller, a celebrated and highly acclaimed Chef from The French Laundry in Napa Valley. </span></span>I'm dying to eat at this restaurant. <span class="Apple-style-span"><span class="Apple-style-span">Every one of my friends who has dined there says it's beyond gourmet, just divine. Logic follows that </span></span><span class="Apple-style-span"><span class="Apple-style-span">his baking products must be equally divine. Well, when I got to William-Sonoma</span></span><span class="Apple-style-span"><span class="Apple-style-span">, it was sold out! What to do?? On the shelf was another product by Keller, a Gluten-Free Brownie Mix.</span></span></div><div><br /><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMIVSYEtosc9PqpPZ5dK08YADh5UpQdlyzIeOPQa-Hm9zpQw4p7JD1sKIbsHIokYDVe4_rR2bAXiGiNnDhaxMZ1LaK1NUskXnjg9nz4NA6JbMTUt9WrhUo6DZR2OonmGVT2bSDafe_3M/s400/P1050668.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5693837528003760722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"></span>But hold onto your wallet. The price was $18.95. I know gluten-free flours are more expensive that regular flour, but this is crazy. </span>Why pay this much, for a mix at that? Hey<span class="Apple-style-span">,<span class="Apple-style-span"> it's Thomas Keller @ William-Sonoma. Need I say more. Not Target (I wish). Throw in the eggs and butter, and you have some dreamy brownies costing you over $20. A must try. I'm being a little bit sarcastic, but I mean it. I had to try it, if only to find out how it compared to my own (homemade) flour mix. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgHkshKhHBBM2LC_gVRrcdAKZjBj4b13gLI9gDVTUCJFeAM_zEyWvUCQeGgo4vKqiGF2zgrkkxnqsGojXbBiHJ2sPTc8-mWVWqep8c_STAV1v94vaULDKTi89YAyJ2AxBeeRp154HnpU/s400/P1050690.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5693840483872721394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"></span></span><div><span class="Apple-style-span"><span class="Apple-style-span">The directions were easy to follow. You only needed to add butter and eggs. My only gripe (besides the price) is that the Nutrition Facts reads 19 Servings per Container, 230 calories per piece. But according to </span>the directions, the recipe makes 16 squares. <span class="Apple-style-span">Shouldn't the number be the same? I don't usually worry about calorie content while eating brownies, but with this one I was curious to find out. The recipe called for l</span>ots of butter, 12 Tbsp to be exact, 4 eggs, and melted Guittard chocolate. This recipe made </span>one small 9-inch pan! Can't really feed a crowd with that. <span class="Apple-style-span">,However, the brownies turned out delicious, rich and very chocolaty. So will I buy this product again? Not often, but I will if I'm craving chocolate and don't feel like baking. My next task is to try to replicate the recipe using my own flour mix. I'm up to the challenge. My husband, who is not gluten-free, loved them. So did I. <span class="Apple-style-span">Served with some vanilla ice-cream, it was heaven! </span></span></div></div></div><div><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span">Going once, going twice...</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBogg6zgXQB-9_QXh-7K4eOXQpAHZHlM1O-qYf5XIidMS2pwtNpwbOc_3Kf_XwfMPcqpaXkkAKvhiMtQd1QWiBrnAgUKPYugzSmSmuyl3tCUig-u3_X_6IjCDP-LNDuSBi0GQ14KK-P24/s400/P1050669.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5693904923298185826" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span">Gone!!!</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRYVG4T3j47fI6DRQy4cdOc6QYepEzpaodywtWgacTK90R9alKOGRBe3A1C0UNj0sjqPogIEAO3VfbzIhMEoirBJFsojn0LTEQyLVSp_EB61zI-8dFV0TFKfZiO-3kflc4nwieXnQfs8/s400/P1050695.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5693904631153031458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com5tag:blogger.com,1999:blog-6376716852765274020.post-76019962449338186962011-12-25T07:42:00.000-08:002011-12-25T08:08:18.441-08:00Merry Christmas!<div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR55d_2_uN9l4s7Xsa0K8G5aAUpfRMivB97V532eiFbN4Gcy-Jaw7higljaDD8uhszcX2cS9B1X69-cILOosARZViIQUDaI-BZKagFm0bummyHl5in9caViRRbWkye1Gu71VW8qCXzS-8/s1600/P1050653.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR55d_2_uN9l4s7Xsa0K8G5aAUpfRMivB97V532eiFbN4Gcy-Jaw7higljaDD8uhszcX2cS9B1X69-cILOosARZViIQUDaI-BZKagFm0bummyHl5in9caViRRbWkye1Gu71VW8qCXzS-8/s400/P1050653.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5690092463320228914" /></a><br /><div><br /><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FSY3ZCbwhMJGee6UEf9yxCuZpzaFOitf_OVCR41gqbElNuS20J6QUUBJFzfixDZKLkwR3a3iDKwC9uk4UVh8tdyeqMnR2Q8v7_fkLlVKpiPaujzGlRn7BFtEU9IarpTjE9R1k1x3MwA/s400/P1050663.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5690092744481675810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2yGEfa7fCnQtfHD2k_KkFjRiwn59LHXTqn4t65TcPOm1IQOCeLmGRys0riKmPe-6NFpKnB6Qw9FzfjPSdNLup1vW4DTawNP1U3S0Bl6-cbME2gMJ-PZD8ymZFYUUo7-NhS7mAyNzJ8s/s1600/P1050559.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2yGEfa7fCnQtfHD2k_KkFjRiwn59LHXTqn4t65TcPOm1IQOCeLmGRys0riKmPe-6NFpKnB6Qw9FzfjPSdNLup1vW4DTawNP1U3S0Bl6-cbME2gMJ-PZD8ymZFYUUo7-NhS7mAyNzJ8s/s1600/P1050559.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NjS0SnIEyiVdEjIL87BdxiBMYFC74FCj1fN1FcfoPCdIR4G_fBhGaoaFE6B7WLf2aDpasCWtFvodbuS4lX4K5AOlIUHSTVTz3hWwB3Dlp5O9i1irQvbMu9TKh6kYseMjdFvJQM3LaVs/s1600/P1050626.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NjS0SnIEyiVdEjIL87BdxiBMYFC74FCj1fN1FcfoPCdIR4G_fBhGaoaFE6B7WLf2aDpasCWtFvodbuS4lX4K5AOlIUHSTVTz3hWwB3Dlp5O9i1irQvbMu9TKh6kYseMjdFvJQM3LaVs/s400/P1050626.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5690093734819567682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJGuNPvKxV20aOMyw3yusBduSoB0mGIBXO6cz-qqfwsvxGxuBcQCsrFoz5eeAFqznT_OkDXoZnads7oX9UE1qtMnUIIXn3a4nMVJF1ia4_QvyQUC1lyQ7MamVQufugT4ZjstNKRXM6-k/s400/P1010053.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5690095830745773538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDi3R1fMjzckmY3_sT3K_qfiGMKhRh4ztvwCQE8FsoJ1zwGlfi2iGBu5dBDwZ-plw7ueP6luMyjG4HnqKylBvupBZLycjgHT87xsjdMr2HRB7g0ZoI3jnNFY43dP89rJkO5pwN9Q51-rg/s400/P1050642.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5690093866852153026" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8JePy7_hFRNE41wu1vNQf1w2WeaNmeqRsdx6mDEM1r6SuCQFNqeNBhL_t5UMczxRrFSSk37Ny0U1a2UOzuzCkdRR-c9aOE40Yie_lKZIckmF8-BtZBczTUE6QztUMxM9XMMPPx71PGVM/s400/P1050444.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5690096023621450930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNcsZDH4Mr6oJLtAO4qaR0TTugi3BoX0VTwzCA8s5ntpa8YuZGRaPaMPDlwOGy0iQnffzTC1ZpBCAusElGsBYFJdXfSE6EACCHGx1M1o83a-6o-w1Z4FHbDQXuOvokIz96f9R73wjvIk/s400/P1050455.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5690096191930460642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 222px; " /></span></div></div><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2yGEfa7fCnQtfHD2k_KkFjRiwn59LHXTqn4t65TcPOm1IQOCeLmGRys0riKmPe-6NFpKnB6Qw9FzfjPSdNLup1vW4DTawNP1U3S0Bl6-cbME2gMJ-PZD8ymZFYUUo7-NhS7mAyNzJ8s/s1600/P1050559.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a></span></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2yGEfa7fCnQtfHD2k_KkFjRiwn59LHXTqn4t65TcPOm1IQOCeLmGRys0riKmPe-6NFpKnB6Qw9FzfjPSdNLup1vW4DTawNP1U3S0Bl6-cbME2gMJ-PZD8ymZFYUUo7-NhS7mAyNzJ8s/s1600/P1050559.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a></span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2yGEfa7fCnQtfHD2k_KkFjRiwn59LHXTqn4t65TcPOm1IQOCeLmGRys0riKmPe-6NFpKnB6Qw9FzfjPSdNLup1vW4DTawNP1U3S0Bl6-cbME2gMJ-PZD8ymZFYUUo7-NhS7mAyNzJ8s/s1600/P1050559.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2yGEfa7fCnQtfHD2k_KkFjRiwn59LHXTqn4t65TcPOm1IQOCeLmGRys0riKmPe-6NFpKnB6Qw9FzfjPSdNLup1vW4DTawNP1U3S0Bl6-cbME2gMJ-PZD8ymZFYUUo7-NhS7mAyNzJ8s/s400/P1050559.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5690092329395301810" style="text-align: left; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 238px; height: 400px; " /></a></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com5tag:blogger.com,1999:blog-6376716852765274020.post-60120266840701345482011-12-24T06:20:00.000-08:002012-01-31T07:13:37.939-08:00Saffron Biscotti ~ a lovely Christmas tradition.<div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">These traditional Swedish<i> saffransskorpor</i> ~ saffron biscotti are frequently baked around Christmas time. Biscotti were baked twice, so they could be stored for long periods of time. This process made them an ideal food for sailors, fishermen, soldiers, and now, for all of us modern folks. Just a darn good cookie! </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;">Most European countries have adopted their own version of biscotti: English - rusks, French - biscotti and croquets de carcassonne, Germans - zwieback, Greeks - biskota and paxemadia, Jewish - mandelbrot, Russians - sukhariki, and Swedes - skorpor. </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;">Saffron has been used in Sweden since the middle ages. N</span></span><span class="Apple-style-span" style=" line-height: 18px; font-family:georgia;">amed from the Arabic <i>za’fran</i>, saffron comes from the stamens of the <i>Crocus Sativus</i>. This flower grows wild in many places, from Italy to Kurdistan. The Greeks claimed that the first cultivated saffron came from Asia Minor, and rapidly spread across the ancient world. The rewards for growing saffron were great, as were the difficulties. It takes, even today, one hundred thousand flowers to produce one kilo of dried spice, all of which has to be hand picked. The </span><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" style="font-family:georgia;">Swedish are likely to have used French or Italian saffron as they could obtain it. There was vast profit available for a merchant who carried the spice quite literally worth its weight in gold.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(69, 73, 82); line-height: 18px; font-family:'Trebuchet MS', 'Lucida Grande', Verdana, Lucida, Geneva, Helvetica, Arial, sans-serif;font-size:100%;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(69, 73, 82); line-height: 18px; font-family:'Trebuchet MS', 'Lucida Grande', Verdana, Lucida, Geneva, Helvetica, Arial, sans-serif;font-size:100%;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;">These Swedish Biscotti are not overly sweet. I've added chunks of almonds, for a satisfying crunch. </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:Times;">I </span>absolutely adore them! <span class="Apple-style-span" style="font-family:georgia;">I </span></span><span class="Apple-style-span">hope you feel inspired to try to bake a few. </span></span></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxyIoNuZSFj40zJW7LzkwtBsYTLa2MlYYDEbcp6c6v0g2ixbklkskx0LhCFXOzrwnYwk7nGnPMbCbS_eOctbT8nc6DoH_gsV1k3S2x3tpx5_Ft4vrbJUAB8nqN7Z14iIws6dl2mhU2Xc/s1600/P1050412.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0CUyxBTmv6B49RQfeYQHiikpcW8xDy7ZRNDw79jAz-xLpT5_JFQZWi0Wx3QEIq7i4F3PaCmrtFHWqamF-aOwd9Za8yWPp2FNjbYxB5XUxwKnJQBZZiV8uKr4og_yfJcJ7TV6dMnRzKw/s1600/P1050448.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0CUyxBTmv6B49RQfeYQHiikpcW8xDy7ZRNDw79jAz-xLpT5_JFQZWi0Wx3QEIq7i4F3PaCmrtFHWqamF-aOwd9Za8yWPp2FNjbYxB5XUxwKnJQBZZiV8uKr4og_yfJcJ7TV6dMnRzKw/s400/P1050448.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5689700156099387586" /></a><div><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 24.0px Georgia; color:#9f4a1f;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 24.0px Georgia; color:#9f4a1f;"><span style="letter-spacing: 0.0px;font-size:130%;"><i>Saffransskorpor ~ Saffron Biscotti</i></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 24.0px Georgia; color:#9f4a1f;"><span style="letter-spacing: 0.0px;font-size:130%;"><b><br /></b></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: center; font: 24.0px Georgia; color:#9f4a1f;"><span style="letter-spacing: 0.0px;font-size:130%;"><b>Ingredients</b></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0px; font-size:130%;"><i>4 oz butter (1 stick)</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>1/2 tsp saffron</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>2 eggs, whisked</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>2 cups GF Cake Flour Blend*</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>1/2 cup almond meal*</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>2/3 cups sugar</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>2 1/2 tsp baking powder</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>2/3 cup slivered almonds, coarsely chopped</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>1/2 tsp kosher salt</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span style="letter-spacing: 0.0px;font-size:130%;"><i> </i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 24px/normal Georgia; "><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size:130%;"><b><br /></b></span></i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; text-align: center; font: normal normal normal 24px/normal Georgia; "><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size:130%;"><b>Instructions</b></span></i></span></p> <ol style="list-style-type: decimal"> <li style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"> Preheat oven to 350 degreed.</span></li> <li style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Melt the butter in a medium sized sauce pan. Add the saffron and the eggs and whisk together. </span></li> <li style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Add all the other ingredients in a medium-sized bowl. Blend with a spoon. Add the melted butter mixture and mix everything together, until forming dough. </span></li> <li style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Line a baking sheet with parchment paper. Form the dough into three logs and place onto the parchment paper. Sprinkle the logs with raw sugar. </span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxyIoNuZSFj40zJW7LzkwtBsYTLa2MlYYDEbcp6c6v0g2ixbklkskx0LhCFXOzrwnYwk7nGnPMbCbS_eOctbT8nc6DoH_gsV1k3S2x3tpx5_Ft4vrbJUAB8nqN7Z14iIws6dl2mhU2Xc/s400/P1050412.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5689704427653306530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 256px; " /></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Bake for 25 minutes. </span></li> <li style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Remove from oven. Lower oven temperature to 250 degrees. </span></li> <li style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">Cut the logs into 1" thick slices and return the baking sheet to oven. Let dry for 10 minutes. Turn off oven, leaving the biscotti in the oven to dry until oven has cooled.</span></li> </ol><div><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><br /></span></div> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaV0jOo1_tocTf-mJmDOzceF-JwqK3uNlGqzay1AGIcWdFIlF25JxoZN4jUFaQhsYvnMZSlhUuuricBjSPAiJhAXHvLP7Yqq_oCM3KZ21hzU7qeYXXOXfPCqdpOE4SnGAsADX_vdv41W0/s400/P1050416.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5689704759333216434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style=" ;font-size:130%;"><b><br /></b></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style=" ;font-size:130%;"><b>*Gluten-Free Cake Flour Blend, or use your own favorite GF mix:</b></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">2 cups brown rice flour</span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">2 cups white flour blend</span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">1 cup potato or corn starch</span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">1 1/4 cups tapioca starch</span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0px; font-size:130%;">*Make your own almond meal by placing 3/4 cups almonds in a food processor, and pulsing until finely ground. Measure 1/2 cup for recipe. </span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-size:180%;color:#990000;"><b><i>God Jul ~ Merry Christmas!</i></b></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhuxxdn_WUgQAqqopBCtKwEFrNi4x8Pbvv3q6qORtoOHnxibSQppBCpCHn407jVvQjy94-p4QIMAff1p3PD3Tp3oEU3BYjEDiP0hqPPiCbQHTx5a5p6l3a4_p644Y1f2ie-iuLfvMjt8/s400/P1050455.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5689705275167251138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 222px; " /></span></p></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-family:georgia;font-size:16px;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-family:georgia;font-size:16px;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-family:georgia;font-size:16px;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;font-size:85%;">All photos by Anna Simon, background on saffron fromwww.lib.umn.edu/bell/tradeproducts/saffron.</span></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com1tag:blogger.com,1999:blog-6376716852765274020.post-21770689734812111752011-12-20T15:08:00.000-08:002011-12-21T07:32:10.672-08:00Swedish Fish ~ cured and pickled.<div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><table align="center" border="0" cellpadding="5px" cellspacing="5px" style=" ;font-size:-webkit-xxx-large;"><tbody><tr><td><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrK5JhnRoSUKKJa4e98ZCNEUBNiP3lf9gYGLPeAq_uEqQd4WNWb5p4cAQuWr6iASIe2Kye1B73rBiidmeaU5ZqnEvhwLC5pjHPJiBQKOQafHWn93DjGKpDtiwOAgQadRHGYsDeh57UcU/s400/P1050371.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5688418880382726738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div></td><td><br /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px; font-family:arial, 'san serif';font-size:-webkit-xxx-large;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajvUwQo9MrQlWtEd-Svp4YB5k90v26h-PpOsbykJ9AV6U7PMkBxClHY0dmaarjOJsm3wfcIiwB18qv2kCJVFBc1zAVW_dcyoY3fs2HnG1yuK6t3M_HH0EdBGMhsySp6ZTN7mmrvF5tpk/s400/P1050597.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5688407113168707922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';font-size:13px;"></span></div></td></tr></tbody></table><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';font-size:100%;">I just made some <i>Gravlax with Hovmästarsås, </i>cured salmon with mustard-dill sauce and <i>Glasmästarsill</i>, pickled herring with carrots, leeks and red onion. Both are now curing and pickling in the refrigerator for a couple of days, to be served on the 24th of December. Christmas Eve is the day Swedes celebrate Christmas with a fantastic food buffet, a true <i>Swedish</i> <i>Smörgåsbord, </i>with different kinds of herring and salmon, meatballs, beet-sallad, sausages, ribs, <i>Jansons Frestelse</i>-a potato gratin dish with anchovy (creamy and delicious), among other things, and of course a ham. </span></div></span><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><br /></span></div>I make <i>gravlax</i> every Christmas and Midsummer. It's easy to make ahead of time and always a crowd pleaser. </span><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';">I love to serve the g<i>ravlax</i> with the mustard-dill sauce on a slice of gluten-free pumpernickel bread or on a crackers, along with a glass of Champagne!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I haven't made the pickled herring in years. Instead I've bought a jar of herring at IKEA or at the food market. Not the same, not by a long shot! This year, I knew it was time to revive my mother's old recipe. I have really missed the authentic flavor of the fish, carrot and onions cured in a spicy and sweet brine. The herring fillets need 2 days to pickle and will then lasts up to a month in the refrigerator. Delicious on crackers or served with steamed potatoes. </span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><p style="font-size: -webkit-xxx-large; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 18px/normal Georgia; "><span style="letter-spacing: 0.0px"><b>Gravad Lax ~ Swedish Style Cured Salmon </b></span></p> <p style="font-size: -webkit-xxx-large; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 18px/normal Georgia; "><span style="letter-spacing: 0.0px"><b>with Mustard-Dill Sauce</b></span></p> <p style="font-size: -webkit-xxx-large; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 18px/normal Georgia; "><span style="letter-spacing: 0px; font-size:130%;"><i>Ingredients</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">2 pounds fresh salmon, center cut*</span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">1 large bunch of dill, coarsely shopped </span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">4 tbsp kosher salt</span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">4 tbsp sugar</span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;">2 tsp whole white peppercorns, crushed</span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"><i></i></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>Mustard-Dill Sauce, recipe follows</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 18px/normal Georgia; "><span style="letter-spacing: 0.0px;font-size:130%;"><i>Directions</i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0px; font-size:130%;">Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and towel dry the dill. Combine the salt, sugar, and crushed peppercorns in a small bowl and rub a third of the mixture over one piece of fish. Rub another third on top of the second piece of fish.</span></p></div></div></span><span class="Apple-style-span" style="font-size: -webkit-xxx-large; -webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px; font-family:arial, 'san serif';font-size:-webkit-xxx-large;"><blockquote type="cite" style="font-size:medium;"><div><div dir="ltr"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSF-8r_s3waRR2G24bU6DA6Rr2hiZcuWXC6QfqhNIOcrh0aUk-wGMHKQm0qT4biJG76Bh1yC07F9MpAwKaXd9PnN-xr5_yf5FZAQprqTjZZ4PbKs1yXJEpYn4o18oBE4DlU2pF_MXuzs0/s400/P1050376.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5688411455655525378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div></div></blockquote></span><span class="Apple-style-span" style="border-collapse: collapse; font-family:Georgia;font-size:130%;">Put the dill on the bottom piece of fish and place the other half of salmon over the dill, skin side up. Match thick end of top salmon piece with thin end of the bottom piece. Rub the skin of both fish halves with the last third of the mixture.</span></div><div><span class="Apple-style-span" style="font-size: -webkit-xxx-large; font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></span><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:arial, 'san serif';font-size:-webkit-xxx-large;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLOt069skCPj0yOpbPCpGsKDadu47pzwBPgxeeFiHEpzzauD5BSsmm19hT8XHc8f1k8T0i29ezWnqN0iaZ8aCTftC9qOuRjWZoE_vueZ4Yeip_18p239yPdIKNs7J4fHGj2RROv30SSA/s400/P1050380.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5688413057715570114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><p style="font-family: arial, 'san serif'; font-size: -webkit-xxx-large; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-size:130%;"><br /></span></p><p style="font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span">Place the salmon in a large plastic bag, ziploc bag works well, and seal. Move to a dish. Put a weight on top of the fish, a heavy can or platter works fine. </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">Refrigerate the salmon for at least 1 1/2 and up to 2 1/2 days, turning it every 8-12 hours. </span><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">After 1 1/2 days, remove and taste the gravlax to see if it's done. You want a smooth, silky salmon, but not too salty. If the salmon is not finished curing, reseal bag and return to fridge.</span></span></span></p><p style="font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;font-size:130%;"><br /></span></p><p style="font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="border-collapse: collapse; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size:130%;"><i>To serve</i>: Lay each piece of salmon flat on a cutting board, remove the dill, and salt-sugar mixture. With a long thin slicing knife, slice the salmon in thin slices as you would for smoked salmon. Serve with gluten-free crispbread and mustard-dill sauce. Sprinkle som fresh dill on top. Enjoy!</span></p></span><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><blockquote type="cite" style="font-size:medium;"><div><div dir="ltr"><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Georgia, serif;font-size:100%;"></span></span></div></div></blockquote></span></div><table></table><table align="center" border="0" cellpadding="5px" cellspacing="5px" style=" ;font-family:arial, 'san serif';"><tbody><tr><td><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuIniXL92APciBDgHZXZid4uCOag-8_DZo6Sx2hl2jSb49vhiEZMBe3akzxRHf83VXM8xNNAGgqP4gLjtiTJztzDzVvZhbS2WzwHdv8rOd61x0EODvl8kUfLOmzOT9_e3ePPT52CN4Nw/s400/gravlax-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5688363136235619922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></td></tr></tbody></table></span></div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><blockquote type="cite" size="medium"><div><div><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0px; font-size:130%;"><i>Mustard-Dill Sauce:</i></span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">3 tbsp mustard</span></span></p><p style="border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">3 tbsp dijon mustard</span></span></p><p style="border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">2 tbsp sugar</span></span></p><p style="border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">2 tbsp apple cider vinegar</span></span></p><p style="border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">3/4 cup canola oil</span></span></p><p style="border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">3/4 cup fresh dill, shopped</span></span></p><p style="border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">1/8 tsp ground white pepper</span></span></p><p style="border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">1/8 - 1/4 tsp Kosher salt, to taste</span></span></p><p style="text-align: left; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size:130%;"><br /></span></p><p style="text-align: left; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size:130%;">Combine all ingredients in a food processor, except the oil. While blending, slowly add the oil through the upper opening of the food processor. Blend until you have a smooth and creamy sauce. Or blend together in a medium-sized bowl. Slowly adding the oil to all the other ingredients, while whisking vigorously. Serve with the gravlax.</span></p><p style="border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p><p style="border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">*Freeze the fresh salmon for at least 2 days before defrosting and curing. This kills of any potential parasites.</span></span></p></div></div></blockquote><p style="border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "></p><div><div><p style="text-align: center; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></span></p><p style="text-align: center; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><b>Mamma's Glasmästarsill ~ Swedish Pickled Herring</b></span></span></span></p><p style="text-align: center; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><b><br /></b></span></span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0px; font-size:130%;">1 lb natural herring/Matjes fillets*</span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">3 cups white vinegar</span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">3 cups sugar</span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">1 1/2 tsp whole white peppercorns, crushed</span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">3 bay leaves</span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">15 whole cloves</span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">6 tsp whole allspice, crushed</span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">1 bunch or fresh dill, coarsely chopped</span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">2 carrots, peeled and sliced</span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">1 large red onion, sliced</span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;">1 leek, sliced </span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px;font-size:130%;"><br /></span></span></p><p style="text-align: left; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0px; font-size:130%;">Rinse the herring fillets under cold water. Place the fillets in a container of cold water and chill in the refrigerator for one hour. </span></span></p><p style="text-align: left; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></span></p></div></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_hWy9v7Ahklq-QSvoYnKGdMUqU9G4jSYky-H6F5uE5b2TgaV94dSOXe9LPIvCHORMSTpSa0DOtrzDVJrRCSVnfibOYRyURD97I96GV2sW9etVmER3kLF5C40EWjDRgMIcz9iw1vTRFtY/s400/P1050571.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5688428754160182802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><div><div><p style="text-align: left; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0px; font-size:130%;">Heat up the vinegar with the sugar and all the spices. Bring to a boil. Remove from heat and let the brine cool to room temperature. </span></span></p><p style="text-align: left; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></span></p></div></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWhaDDjHLpndr6d_Sn_ClRLcd4YnQZSeeGaz3jUlEkgNKnukB-eOfQMsWDQQu3nwyXAC3M5GmyDc56Eooa0QNEQE0yvn-HVRVTGOYpyQ6_RqLUDHz1eVm3ar_KwljVHrO4irhcIHSFBo/s400/P1050580.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5688429084276735426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><div><div><p style="text-align: left; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0px; font-size:130%;">Remove the herring from fridge and drain out the water. Cut the fillets in 1" pieces. Layer the herring in a large glass jar with the sliced onion, leeks, carrots and dill. </span></span></p><p style="text-align: left; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></span></p></div></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbcUKes6gDplxvDr8gY2cGG-G5Fy-OAqZ6ArLnRZj19TJFjL_VVukDE1bU4W_ckA6K7Y3v_DUwNEmttlpNJVjwyzTP9j0xcWaT-oPpjA2tAgpRkt44NQg9ydqZmf__sTlcHcDUmGPAwA/s400/P1050586.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5688429739500537090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><div><div><p style="text-align: left; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0px; font-size:130%;">Pour the brine into the glass jar, making sure to cover the top layer with the liquid. Seal the jar and place in the refrigerator. Wait at least 2 days before eating. </span></span></p><p style="text-align: left; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></span></p></div></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKa6oCRoheSAA-tu2xrE1zumlzxmOUb5jgUNycRkMe2hQw80f3A2WtXvRDOhosMVUUXUb4OUSSxKh_bnJsf8hbdUPbr5mKkiTMwgH253zJTH_oBH9ZyI-sz0ZRe1hoSAs32zyd92JZEcU/s400/P1050592.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5688431542133382642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;">*You can find whole or sliced Matjes fillets in jars, in the refrigerated section of most grocery stores. </span></div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, 'san serif';"><div><div><p style="text-align: left; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></span></p><p style="text-align: left; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></span></p><p style="text-align: left; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></span></p><p style="text-align: left; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></span></p><p style="text-align: center; border-collapse: collapse; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:85%;">Photos by Anna Simon unless otherwise specified; www.cookcheif.com, recipe.openoutcome.org.</span></span></span></p><p style="text-align: center; border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;"><br /></span></span></span></p></div></div><span class="Apple-style-span" style="font-size:7;"><table style="text-align: center;"></table></span><table style="border-collapse: collapse; font-size: large; font-family: arial, 'san serif'; "> </table><div style=" text-align: left; font-size:-webkit-xxx-large;"><div><div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div></div></div></div><div style=" ;font-size:-webkit-xxx-large;"><div dir="ltr" style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: separate; font-family:Georgia, serif;font-size:16px;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span><blockquote type="cite" size="medium"><div></div></blockquote></span></div></div><div style=" ;font-size:-webkit-xxx-large;"><span class="Apple-style-span" style=" border-collapse: separate; font-family:Georgia, serif;font-size:16px;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></span></div><p style="font-size: -webkit-xxx-large; "></p></span></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com1tag:blogger.com,1999:blog-6376716852765274020.post-10008504565310555422011-12-16T12:38:00.000-08:002011-12-16T13:26:41.621-08:00Time for some Glögg!<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iog3W8z1oCqkFwK2crpI4y1lWM53iiiJs4ItBMEfMfKTTNw7ukDhe3Rryud2-BX4Y2kE_ISPKhIjlGPhGlwDE2Qew8vH8EPE8DVgwwLbrWzRyXnfzBtT0xingVbQ3594cku8TKes2Ic/s1600/P1050465.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueUAKQHfYhBu56o6jtLLmz4PoKxHwsJ3sYY0wPAQkjatbKWs8Nz2npabquFlVat_QNjHly2PGF6l3e6DsrFRVZx0v66e80bqjSXM8IkpR9Kk1277Iq11qrLi-GYWuTr3jojSUGgsyO0I/s1600/glogg-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueUAKQHfYhBu56o6jtLLmz4PoKxHwsJ3sYY0wPAQkjatbKWs8Nz2npabquFlVat_QNjHly2PGF6l3e6DsrFRVZx0v66e80bqjSXM8IkpR9Kk1277Iq11qrLi-GYWuTr3jojSUGgsyO0I/s400/glogg-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5686837843805104466" /></a><br /><div><br /><span class="Apple-style-span">Glögg, a holiday staple in Sweden, is served from the beginning of December and on through the New Year. </span><span class="Apple-style-span">It's delicious and warms you from the inside out. Perfect to ward off the chill of winter. It's made of red wine, port and spices and is served hot in tiny cups. Traditionally this spicy drink is served with raisins and almond, along with gingerbread cookies and saffron buns. Totally yum! </span> It wouldn't be Christmas without it.<span class="Apple-style-span"> I have heard that Swedes consume about 7 million liters of glögg each year...and I believe it!</span><div><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span">Make some and bring on the holiday cheer! </span></div><div><span class="Apple-style-span"><br /></span></div><div><br /></div><div><span class="Apple-style-span"><div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 24px/normal Georgia; "><span style="letter-spacing: 0px; font-size:180%;" >Ingredients </span></p> <p style="margin: 0.0px 0.0px 9.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><i>1 bottle of red wine, Malbec or Merlot</i></span></p> <p style="margin: 0.0px 0.0px 9.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><i>1 1/4 cups good port</i></span></p> <p style="margin: 0.0px 0.0px 9.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><i>1 cinnamon stick</i></span></p> <p style="margin: 0.0px 0.0px 9.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><i>8 whole cloves</i></span></p> <p style="margin: 0.0px 0.0px 9.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><i>1 tbsp whole cardamom pods</i></span></p> <p style="margin: 0.0px 0.0px 9.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><i>1/2 cup light brown sugar</i></span></p> <p style="margin: 0.0px 0.0px 9.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><i>3 dried orange peels, if desired</i></span></p> <p style="margin: 0.0px 0.0px 9.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px;font-size:130%;" ><i>almonds and raisins </i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"><i></i></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: center; font: normal normal normal 24px/normal Georgia; "><span class="Apple-style-span" style="font-size:180%;">Directions:</span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0px; ">Mix all ingredients, except almonds and raisins, in a large pot. Heat until</span><span style="letter-spacing: 0px; "> steam rises from liquid, stirring until sugar dissolves. </span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0px; "><br /></span></span></p></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iog3W8z1oCqkFwK2crpI4y1lWM53iiiJs4ItBMEfMfKTTNw7ukDhe3Rryud2-BX4Y2kE_ISPKhIjlGPhGlwDE2Qew8vH8EPE8DVgwwLbrWzRyXnfzBtT0xingVbQ3594cku8TKes2Ic/s400/P1050465.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5686838186450032258" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:130%;" >Remove from heat and let the glögg brew for at least 3-4 hours or overnight. The longer time will create a spicier glögg. Strain and pour into clean glass bottles. Store in a cool place. Heat and serve in small mugs along with the almonds and raisins.</span><span class="Apple-style-span"><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; font-family:'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;font-size:14px;"> </span></div></span></div></div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:180%;" ><b>GOD JUL!</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:180%;" ><b><br /></b></span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhQrB4Rsqzj0NdhQrTLbOClSZS6mhXPa4QnHxPFDfNR0CFkD2gSbqD2wGMPytvejYs4fVD5MKYywHRqaWUgDJIhzCDt7dR8HBsUaVQhcf7ZJm_W6KpFIIBUnMTl1yb8v8NTOnEepoRFY/s400/P1050497.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5686838588338112418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cXpZttnP3ook9guTmGLYRuKEBLXMKF5tmuOPS8p5vU2f5aSt449yiJKBQrP305fGh2yO3RW8FEqFGEVwC7pJ4KLhlrVZkj8E0KgRUQx2f3GeJl90jyRygw76MePOe4h-fMGrIoc2BGI/s400/P1050470.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5686839064549941074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:85%;">Photos by Anna Simon & Glögg picture by muhren.se.</span></span></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com2tag:blogger.com,1999:blog-6376716852765274020.post-2371387393876725632011-12-13T11:35:00.000-08:002011-12-13T14:05:30.615-08:00St. Lucia, December 13 ~ a symbol of light.<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcQch7ZBudNuQDZXZulPCe2bYj-fudi07uuYmSrJQfFlr9eOMbdSQmWPIN8Yv5CWpUCpBRhCHqX5KpsBnORZJU6_vikekmtiULP8o_36B6kpEfKRP_x_Fqclrh-PLQqxlFtdIR1iqpvU/s1600/IMG_0552.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKvsw4Xpxe5dGf__uGHtDyPPP8GnY1mmOdR9vIqLywtSw0KONaAnKUFQzqjln2TOkdsKzu1sbZDdDd_D1jHDaytKtECW5kz_RfXgA72w5Q_2tnhM_HurgpCEK2FAkpWJWM3nFJw4EnoU/s1600/IMG_0553.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKvsw4Xpxe5dGf__uGHtDyPPP8GnY1mmOdR9vIqLywtSw0KONaAnKUFQzqjln2TOkdsKzu1sbZDdDd_D1jHDaytKtECW5kz_RfXgA72w5Q_2tnhM_HurgpCEK2FAkpWJWM3nFJw4EnoU/s400/IMG_0553.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685724178422847458" /></a><br />Lucia is an ancient mythical figure. She comes as the bearer of light into the dark Swedish winter. This tradition can be traced back both to St Lucia of Syracuse, Italy - a young martyr who most likely lived in the early 30o, and to pre-Christian mythology. The night before December 13th was considered the longest and most dangerous night of the year. It was a magical night when the realm between the real world and the supernatural was open. Beings like trolls and <i>Tomtar</i>, gnoms, that lived underneath rocks and boulders, and even under the barn, <i>Älvor </i>and<i> Näcken,</i> fairy like creatures dwelled in the woods and in streams, were active. And all animals could speak on this night. But, one must take care not to come close enough to hear what was said. No matter how curious one might be. Stay away or risk famine, or even the death of one's farm animals. By morning the danger was over, and everyone must eat. The animals needed extra feed. People too. One was urged to eat between four and nine hearty breakfasts. By this time, the harvesting and threshing were over and the cellars and cupboards were filled with apples, potatoes, turnips, hams, sausages and more; in preparation for the Christmas celebrations on <i>Julafton</i>, December 24th.<div><div><br /></div><div>Tradition goes that during this night, young people dressed up in white and visited neighbors singing songs and asking for food. These days, many teenagers keep up the tradition, although in a more modern fashion, pulling an all-nighter hanging out with friends. Something I remember doing. It was difficult the next morning, keeping my eyes open while the teacher lectured. Thankfully, most teachers took it easy on us and showed a movie during class. But I especially loved the morning of St. Lucia Day. Lucia, a white-clad woman, along with her white-clad procession of <i>stjärngossar</i> or star-boys and <i>tärnor</i>, her handmaidens, sang the traditional Christmas songs. Christmas would soon be here. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcQch7ZBudNuQDZXZulPCe2bYj-fudi07uuYmSrJQfFlr9eOMbdSQmWPIN8Yv5CWpUCpBRhCHqX5KpsBnORZJU6_vikekmtiULP8o_36B6kpEfKRP_x_Fqclrh-PLQqxlFtdIR1iqpvU/s400/IMG_0552.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685724370844337186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>Many songs share the same theme of the return of lighter days:</div><div><br /></div><div><i>The night trade lightly</i></div><div><i>around yard and dwellings</i></div><div><i>in places unreached by the sun,</i></div><div><i>the shadows broad.</i></div><div><i>Into our dark house she comes,</i></div><div><i>bearing lighted candles,</i></div><div><i>Saint Lucia, Saint Lucia.</i></div><div><br /></div><div>Lucia serves <i>lussekatter</i> ~saffron flavored buns shaped like curled-up cats with raisins for eyes, and <i>pepparkakor</i> ~ spicy gingersnaps. You eat them with coffee or <i>glögg</i>, a delicious spiced red wine infused with cloves, cardamon and cinnamon.</div><div><br /></div><div>Here's to wonderful childhood memories of golden yeasty sweetness. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SlQC4k2_2aU0Euze1po1ERfnXHt6IYNkg54fXlJ7Ah1BEBsNohv__SmcxTPb-7RZz2P0a2KCEjAje48N5icOOSCWOqlpjcWYO0CaBSSRribzaoNRtW69HexwaYL7PvrTWjHtFp7lbYU/s400/P1050438.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685724936077143666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><p style="color: rgb(0, 0, 238); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span class="Apple-style-span" style="font-size:100%;"><b><br /></b></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0px; "><b><span class="Apple-style-span" style="font-size:100%;">St. Lucia Saffranbullar ~ Saffron Buns</span></b></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size:100%;">Makes 16 buns</span></i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><b><i><span class="Apple-style-span" style="font-size:100%;">Ingredients:</span></i></b></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">4 tbsp butter</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1 cup milk</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">2 tsp dry yeast</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">2 tsp psyllium husks*</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">¼ cup sugar, plus 1 tsp for yeast liquid</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1/2 tsp saffron threads (about 1-2 g) ground up with a little sugar</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">½ tsp kosher salt</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1 tsp guar gum</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1 tsp gelatin, unflavored</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1 large egg, whisked</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1 tsp cardamom</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">2 ½ cups GF Cake Blend, plus 1/3 cup for rolling dough</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Pearl sugar, or raw sugar, for decorating*</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Raisins, for decorating </span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><i>Filling</i>:</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">4-6 tbsp butter, softened</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">3-5 tbsp sugar</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1 tsp cinnamon</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">3-5 tbsp GF almond paste, if desired</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size:100%;">Egg wash:</span></i></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">1 egg, lightly beaten</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"><b></b></span><br /></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><b><i><span class="Apple-style-span" style="font-size:100%;">Directions:</span></i></b></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"><b></b></span><br /></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Melt butter in a medium sauce pan. Add the milk to the melted butter and heat until about 105-110 degrees. Pour into a medium-sized bowl. Add the yeast, psyllium husks, 1 tsp sugar and whisk together until yeast has dissolved. Let sit for 10 minutes to proof the yeast. The liquid will bubble up. </span></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Pour the yeast liquid into a mixer fitted with a paddle attachment. Add the sugar, saffron, salt, guar gum, gelatin, one whisked egg, cardamom, and flour blend to the mixer. Beat on medium speed for 5 minutes. Scrape down the bowl. The dough will be extremely sticky, do not worry, this is normal. Remove the mixing bowl from the mixer and cover the bowl with plastic wrap. Set in a warm part of the kitchen and let rise for 30 minutes. </span></span></p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXFZsGIMBMAfdtPM0WLvbPubm9C_OfNj1NUOTMl_RzOFU7mVQ29DHpJYPIXbnL7e4JTSTjC8KZMfkEYBzx_I2zOmOkLPDaDvk6-PFLp0pO5kubsoMruyMG4mc682KSKhnAHoIPedKVJI/s400/P1050397.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685726482294495794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 349px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Punch down the risen dough. Lightly knead two or three times on a floured surface. Divide the dough in two. Place one half to the side and cover with clean kitchen towel. Pinch off small handfuls of the other half (about 1 1/2"inch balls) and roll into "snakes." Shape snakes into "S"-shaped buns or other desired shapes. Place on a parchment-lined baking sheet, cover loosely with plastic wrap or a clean kitchen towel. </span></span></p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5V-PZHWKRCbpkY-Y1aKvHSuCPQVw5jyz2gwhxNVuFaRpCi4UuyzB8E-5Bl4ueDGGsgsLct25T78WefxgZf0pgNsIxsa8rbs6CH4YfU3JemkasyxUEiBp3fpehqZEfVmH2oduWcIyvvhU/s400/P1050354.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685727319445671186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">For cinnamon buns - Put 8 cupcake paper-cups on a cookie sheet. Set aside. Sprinkle some flour on top of the counter top, enough to cover the surface. Take the second half of the dough and place on the well floured surface. Flatten the dough with your fingers. Using a rolling pin, roll the dough into a 10x15 inch rectangle. Keep adding more flour, as needed, if the dough gets sticky. </span></span></p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpVdI2WNsCG2wC90v39zmKk8pPNVhMmfKyqeVjLeN_XA-W16DnoKgAyAVIU-Ef8hj0-kmx5UNHg-svN8tSo9_idAAO0AnxvFuCRRVJbRzAsuBNB7XlDiJDz50THaouOjioOxAVjg7vKo/s400/P1050409.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685726879429786866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 348px; " /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><i>For the Filling</i>: Spread the dough with the softened butter. Sprinkle the dough generously with sugar and cinnamon. Slice the almond paste thinly or crumple pieces with your fingers, and layer on top of dough. Roll the dough into a log, starting at the widest end of the rectangle. Cut into 2-inch pieces, dipping the knife in some flour if it gets sticky. Place the rolls into the paper-cups. Place the cookie sheet in a warm part of the kitchen, and cover with plastic wrap or clean kitchen towel. Let the rolls rise for 30 minutes.</span></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">Preheat oven to 375 degrees. Remove plastic wrap or towels from the cookie sheets. Using a pastry brush, brush each roll with the egg wash. If desired, decorate the S-shaped buns with raisins, pressing one into each end. Decorate the cinnamon buns with a sprinkle of pearl sugar or raw sugar. Bake the S- shaped buns for 8-12 minutes, until tops are golden. Bake the cinnamon buns for 12-15 minutes until golden brown. Remove from oven and transfer the rolls to a wire rack. Cover with a clean kitchen towel and let cool. If you have any leftovers...place in ziplock bags and freeze. If stored in freezer~let the buns defrost and warm in the microwave for 8-10 seconds. </span></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">*Psyllium husks are the same as Metamusil, which is gluten-free. Get the unflavored variety. This adds fiber, texture and elasticity to the dough.</span></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;">*Pearl Sugar can be found at IKEA stores. It can easily be substituted with raw sugar or top the buns with chopped almonds before baking. </span></span></p><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></p> <p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> </span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKyT-U2-moaH41xqWw_oSXtyHrzn3s2qpvosWKT-b0kUa9I8o3ZjpZz03oejVbip2mLwDF6_59wH4JaahbZXdj4DZrxflCTrRt1n75Bz4b6UFwXD234FPcqU2M-DfU_5NNAXA2VjC0vY/s400/P1050431.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685728343030631234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><p style="color: rgb(0, 0, 238); text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span></span></p> <p style="color: rgb(0, 0, 238); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="color: rgb(0, 0, 238); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></p><p style="color: rgb(0, 0, 238); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Georgia; min-height: 16px; "><br /><span style="letter-spacing: 0.0px"></span></p></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:85%;">Photos by Anna Simon, unless otherwise noted. Lucia and Chorus photos from www.imagebank.sweden.se.</span></div><div><br /></div><div> </div><div><br /></div><div> </div></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com6tag:blogger.com,1999:blog-6376716852765274020.post-7039669057812382122011-12-06T10:53:00.000-08:002011-12-06T13:03:18.116-08:00A fish with history<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik75eB9-aimj2tomDPNgxICeD-y2Llc3csYOIob5Xy3vaN3lgqcuwEFUR0yZGgGpB_6uPDV5pgpoQa-JogAuz66c-LweBMbFsWcD_79BHPXw1ipPa3WX05QJYSZOq1ynJZhm6ctPp4a7I/s1600/MozambiqueLg.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCgmC77UHFhL6eJF8hbR8BOh3xEjZPFAQ15xyg_Tyr-OPLGUak6bU9KrMEUgwwTGrW0bDnMRBnRpWT2yGLHGTQ-uhr715QazUfawdTX2RUUpOM4oMqWXmtMPtar-QP1EiQZMUH8x9epo/s1600/images.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 183px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCgmC77UHFhL6eJF8hbR8BOh3xEjZPFAQ15xyg_Tyr-OPLGUak6bU9KrMEUgwwTGrW0bDnMRBnRpWT2yGLHGTQ-uhr715QazUfawdTX2RUUpOM4oMqWXmtMPtar-QP1EiQZMUH8x9epo/s400/images.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5683119830521899650" /></a><br />Dinner was a snatch last night ~ Tilapia with Citrus Bagna Cauda~ thanks to a great recipe by Giada De Laurentiis. I have several of her cookbooks and enjoy her cooking shows. The recipes are always solid; easy to follow and the results are delicious. I found this dish on the Food Networks website.<div><br /></div><div>Yesterday, when I went to the grocery store to get the usual stuff; milk, butter, eggs, I passed the fish counter. I knew I wanted to make<i> Gravlax </i>for the holidays, so I stopped to get some fresh salmon. But should I get farm-raised or wild? Wild, which by the way, I know I 'should' get for various reasons, but hardly ever do. I like the extra fat in the farm raised fish, and truthfully, I love it. It's much more flavorful and it makes an amazing tasting <i>Gravlax. </i>The salmon is cured Swedish style with tons of dill, white pepper, sugar and kosher salt, and served with a dill-mustard sauce. It's a staple on any self-respecting Swede's <i>Smörgåsbord.</i> And so delicious on some crispbread. But since the fish is cured while raw it must be placed in the freezer, either before or after curing, for at least 2 days. The freezing process kills any existing parasites. The fishmonger wrapped up the salmon and asked if I wanted anything else? I looked around to see what else looked good. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik75eB9-aimj2tomDPNgxICeD-y2Llc3csYOIob5Xy3vaN3lgqcuwEFUR0yZGgGpB_6uPDV5pgpoQa-JogAuz66c-LweBMbFsWcD_79BHPXw1ipPa3WX05QJYSZOq1ynJZhm6ctPp4a7I/s400/MozambiqueLg.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5683120581138479250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>Tilapia ~ goes by many names; "St. Peter's fish," from the story in the Gospel of Matthew, where the apostle Peter catches a fish that carries a coin in its mouth, and also "Zeus faber." According to Wikipedia, these species are found in the Sea of Galilee and some Asian countries. Tilapia is the common name for nearly a hundred species of cichlid fish and they inhabit a variety of fresh waters, including streams, ponds, and lakes. Some other interesting facts: Historically, they have been of major importance in fishing in Africa and have become of increasing importance in aquaculture. But this fish can become problematic. It's an invasive species in new warm-water habitats, whether deliberately or accidentally introduced. Yet, it's now the fifth most important fish in fish farming, because of its large size, rapid growth, and palatability. China and Egypt are the largest producers in the world. Commercially grown tilapia are almost exclusively male. Who knew?? </div><div><br /></div><div>Well, I got me some of St.Peter's fish for dinner. Went home. Placed salmon in freezer, then searched the web for tilapia recipes. And this is what caught my eye ~ Tilapia with Citrus Bagna Cauda Sauce. Sounded intriguing, but what the heck was bagna cauda? Searched the internet again...found out that it's a rustic butter sauce. Yes, butter! Melted butter sautéed with garlic and anchovy. Add some fresh orange and lemon juice along with the zest and you're done. I gave the recipe a try since I happen to like anchovies, tweaked it a bit. Added some shallots and replaced the basil with thyme. The dish turned out great! I served the fish over wild rice, roasted cherry tomatoes and broccoli. Healthy and delicious. Note: I didn't tell my husband about the anchovy. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoOunkBYg3zxk-m_k5TQAx7lMoS44Qstf5IhJxarMHaV5JLb8GjTIQRv6CjST7sNObRcRTKl8eqD_9usTAnSkioMnImbxu6wuKB0633k7TtCIXp42OS3i6Z0YBVxzfc7JxYVuzRzQAoA/s400/P1050283.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5683121270208519794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b><i>Tilapia with Citrus Bagna Cauda</i></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b><i>Roasted Broccoli and Cherry Tomatoes over Wild Rice</i></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><i>Recipe curtesy of Giada De Laurentiis</i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Serves 4</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b>Ingredients</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">3 tbsp butter, unsalted</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">2 tbsp extra-virgin olive oil, plus 2 tbsp</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">4 anchovy fillets, minced</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">4 tbsp minced shallots</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 1/2 tsp minced garlic</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">2 tbsp orange juice, fresh or store-bought</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">2 tbsp thinly sliced fresh thyme</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 tsp lemon zest</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 tsp orange zest</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">4 skinless tilapia fillets</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 1/2 cups broccoli, cut into 2" flowerets</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 1/2 cups cherry tomatoes, assorted colors </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Ground paprika</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Salt and freshly ground pepper</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Wild rice, cooked according to package</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b><i>Directions</i></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Preheat oven to 225 degrees F. Prepare wild rice according to instructions on package. Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the shallots and garlic, and cook just until fragrant, about 30 seconds. </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGvA69NjxCgUuJ53PeFHu_yh8lH0xZd3PFPXLCdEpTb1GF-drA5zV44BllOsdpv5XjXJT-xiPGcS4PGfcS3M2_iPV84jG8LtlPm724FONXh0gTr_WiEHC7pyPBMQjsHFxO3pfqZ6HDVA/s400/P1050267.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5683121716536533938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></p><div><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><br /></span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Remove from the heat. Stir in the orange juice, thyme, and lemon and orange zests. Season the sauce, to taste, with salt and freshly ground pepper. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Rub fish with olive oil and sprinkle with salt, pepper and paprika. Place broccoli and tomatoes in a roasting pan big enough to hold the vegetables and fish fillets. Drizzle the broccoli and tomatoes with olive oil, salt and pepper. Roast in the oven for 10 minutes. Remove from oven and add fish. Return to oven and roast for another 6-8 minutes until fish is just opaque in center. </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family: Georgia, serif; font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauvvsqf6RsNVg6kS8Kv8eK2VYXKY7Gi6z69NTF0TCMmU_2aKZZNEjMb7xfn6noPHWpz_CP9-rXnO0Mz2RLMpy1bMjMxpsBxeSnL4gnFK6swUv1sIKvnwGDUCjHOEwK86Zvkn3KbZnrCM/s400/P1050276.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5683122149051513362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Serve the tilapia with wild rice and the roasted vegetables. Drizzle the sauce over and serve. </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia">Fish photos from Wikipedia and www.overtonfisheries.com. Cooking photos by Anna Simon. </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p></div><div><br /></div><div> </div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com3tag:blogger.com,1999:blog-6376716852765274020.post-28951335906203963222011-11-30T08:39:00.000-08:002012-01-31T07:10:42.813-08:00Time for Mormor's Gingerbread Cake<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnqzcgFW8bTcof51dW4pygeHpyvoj9-rox0yRfGDCnw6H9ESBGqh8GVC8PaDEHkOH-Xe_NgDoq2vO8VVZfWrkM_LEBwKcMgDAIxYms8HcYb7X-1-DAQ1C9JoTj6-JzyFHhih77cTQgHk/s1600/P1050213.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2x5xgwy4az4cBjIx_bulwPQS1cWUXd3-jfF4axAyWy24NlEe8u0R0iVYAfu-z7XalQ7GGQpYP20qyhUbFhppise4tsupT8ZcaH8Vked0l_-CvYj5RMHFtFr0MwPO4qq8rO3yxKcD5D0/s1600/P1050262.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZY8eaGKxFvu5PU0GoVnCTq77Or6zRwnIjMFHqYCNIs46Z5P1H-46VNI79IugXZem12FJjlJzeKaILYWV7e9Zha-cZT-QTYZUpBZXNjLfJeHxQ9yu1g3MVwZUbjBl-eGbe1ynn3WhvO4/s1600/P1050250.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZY8eaGKxFvu5PU0GoVnCTq77Or6zRwnIjMFHqYCNIs46Z5P1H-46VNI79IugXZem12FJjlJzeKaILYWV7e9Zha-cZT-QTYZUpBZXNjLfJeHxQ9yu1g3MVwZUbjBl-eGbe1ynn3WhvO4/s400/P1050250.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680858120808471442" /></a><br />I love everything that contains gingerbread spices; cookies, cakes, quick breads and ice-cream, everything that is loaded with cinnamon, ginger, nutmeg and cloves. And lately, with December fast approaching, I've had the hankering for some good old-fashioned gingerbread. Specifically, my grandmother's <i>mjuka pepparkaka</i>, or bunt cake. I have written down the recipe on the back page of my favorite holiday cookbook, <i>Vinters Goda Ting</i>, <i>The Best of Winter. </i>The cake recipe, one of the few that we still have from my Swedish grandmother, is a treasured memento. My <i>mormor, </i>grandmother, made this cake every year for <i>Julafton, </i>Christmas Eve celebration. It was out of this world, and it had a prominent place on the dessert table, surrounded by plates of cookies, candy, chocolates, apples and clementines. <div><br /></div><div><i>Mormor's</i> recipe called for lots of heavy cream, sugar (brown and white) and melted butter. She measured these ingredients in a coffee cup that was kept in the baking cupboard; 3 cups of mixed sugars, 3 heavy cream and 1/2 cup of melted butter. There's only one word for the results. OMG. It was totally delicious, light and heavy with spice. </div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2x5xgwy4az4cBjIx_bulwPQS1cWUXd3-jfF4axAyWy24NlEe8u0R0iVYAfu-z7XalQ7GGQpYP20qyhUbFhppise4tsupT8ZcaH8Vked0l_-CvYj5RMHFtFr0MwPO4qq8rO3yxKcD5D0/s400/P1050262.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680858423104419618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><div><div><div> </div><div>My mom continued with this holiday tradition, and so have I. Except, and this is a big one, it now has to be made gluten-free and converted to American measurements. Yikes. This year, I also wished for a lighter and 'somewhat' healthier cake. I didn't want to end up with the usual gluten-free baking problems; too dense of a cake or too crumbly and dry. How do you skimp on the fat but not texture and flavor? Well, I've found great substitutions for the heavy cream and butter ~ canola oil and apple sauce. Believe it or not, it works and the result is wonderful. The cake is moist and full of spice. Just the way I like it! And if you prefer cupcakes, the recipe can easily be made into 16 delightful cupcakes (another bonus). I recommend frosting them with maple frosting. Bon Appetit ~ Smaklig Måltid!</div><div><br /></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnqzcgFW8bTcof51dW4pygeHpyvoj9-rox0yRfGDCnw6H9ESBGqh8GVC8PaDEHkOH-Xe_NgDoq2vO8VVZfWrkM_LEBwKcMgDAIxYms8HcYb7X-1-DAQ1C9JoTj6-JzyFHhih77cTQgHk/s400/P1050213.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680858828417534562" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 18.0px Georgia; color:#9b1112;"><span style="letter-spacing: 0.0px"><b>Mormor's Gingerbread</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0pxcolor:#9b1112;"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; color:#9b1112;"><span style="letter-spacing: 0.0px">Makes one cake, or 16 cupcakes with maple frosting</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 18.0px Georgia; min-height: 21.0pxcolor:#9b1112;"><span style="letter-spacing: 0.0px"><b></b></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b>Ingredients</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"><b></b></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">½ cup canola oil</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">2 large eggs</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">¾ cup molasses</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 tsp vanilla extract</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 cup unsweetened applesauce</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 cup brown rice flour</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">¾ cup garbanzo bean flour</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 tsp xantham gum</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 ¼ tsp baking soda</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 ¼ tsp baking powder</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 ½ tsp ground ginger</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 tsp ground cloves</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">2 ¼ tsp ground cinnamon</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 tsp kosher salt</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Crystallized ginger, for decoration, optional</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b><i>Maple Frosting:</i></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"><i></i></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">8 oz confectioners’ sugar (1/2 box)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">1 egg white</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">3 tbsp butter, or margarine</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">2 tsp maple syrup</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">½ tsp kosher salt</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><b>Baking Instructions:</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"><b></b></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Preheat the oven to 350 F. Generously butter a non-stick bunt pan or spray the pan with non-stick canola oil. For cupcakes, line two standard 12-cup muffin pans with 16 paper liners. In a bowl, with an electric mixer on medium-high speed, beat the canola oil, eggs, molasses, and vanilla extract until well blended. Add the applesauce and blend on low speed until combined. Whisk together the flours, xantham gum, baking soda, baking powder, ground spices, and salt in a bowl. Add the flour mixture to the liquids, beat on low speed until fully incorporated. Pour batter into prepared bunt pan. Or for cupcakes: divide batter evenly among prepared muffin cups.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px">Bake until a toothpick inserted into the center of a cake comes out clean, 32-35 minutes. For cupcakes, bake 18-21 minutes. Let the cake or cupcakes cool in the pan(s) on a wire rack for a 10 minutes. Invert cake onto wire rack and let cool completely. For cupcakes; frost with Maple Frosting. Enjoy! </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><i>Make Frosting: </i>In a bowl, with an electric mixer on medium-low speed, beat the confectioners’ sugar, egg white, butter, maple syrup, and salt together until smooth and combined, about 3-5 minutes. Scrape down the sides of the bowl as needed. For a thinner consistency, add a little more maple syrup.</span></p><div><span style="letter-spacing: 0.0px"><br /></span></div></div><div><br /></div><div> </div></div></div></div>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com2tag:blogger.com,1999:blog-6376716852765274020.post-63883847208135322272011-11-29T08:30:00.000-08:002011-11-29T08:40:36.468-08:00A toast to sisters cooking together!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLmbnjtI6OkMF2ItaawGMTQd6Cf6MQOibUq7plo_DYSCuLgjsqBt5ouUmqnOTCES2ummexg8WAxyiHxbDtazvEKifP1w2HAJTSnPfHzV2Os1qQ3FuFSAKZ1GTi5JTBqL0LIuzDHBo1WA/s1600/shapeimage_1-1.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 276px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLmbnjtI6OkMF2ItaawGMTQd6Cf6MQOibUq7plo_DYSCuLgjsqBt5ouUmqnOTCES2ummexg8WAxyiHxbDtazvEKifP1w2HAJTSnPfHzV2Os1qQ3FuFSAKZ1GTi5JTBqL0LIuzDHBo1WA/s400/shapeimage_1-1.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5680456900789002402" /></a><br /><span class="Apple-style-span" style=" -webkit-text-size-adjust: none; font-family:Times;font-size:medium;"><p class="paragraph_style_1" style="color: rgb(81, 81, 81); font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: 0px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0pt; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;">This first entry is a tribute to my mother, “mamma,”and my sisters, Eva and Cicci. We all share a long history of cooking and eating together. Growing up during the 70‘s and 80‘s in a suburb of Stockholm, Sweden, an era when Abba, Roxette, shrimp cocktail and steak on a plank were commonplace, we spent much of that childhood in the kitchen. While Eva and Cicci remained in Sweden and raised their families, I emigrated to the US, where I married and had two children. It’s been difficult, for sure, to live on a different continent than my sisters, but we stay close by traveling and vacationing together. We call, email and skype. Food plays a big part of our get togethers. We love to cook, whether we’re here or over there. Because we don’t see each other very often, every occasion becomes special, warranting a glass of red or bubbly. We laugh (at times cry), drink, prep, cook, eat, and drink some more. After all, we’re Swedes. We learned from our “mamma” how to prepare and cook meals, who learned from her mother. Our mother was an amazing cook and baker. She died in 1992. We carry on her legacy. It’s in our blood.<br /></span></p><p class="paragraph_style_1" style="color: rgb(81, 81, 81); font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: 0px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; font-family:Georgia, serif;font-size:12px;"><span class="style_2" style=" font-style: italic; font-weight: 400; line-height: 15px; font-family:Georgia-Italic, Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;">Mamma </span></span><span class="Apple-style-span" style="font-size:medium;">learned out of necessity how to bake and cook hearty and filling meals, loaves and loaves of bread and big pots of stews. Meals that would sustain a huge household. She learned how to cut cost and make a dollar (or as it were, </span><span class="style_2" style=" font-style: italic; font-weight: 400; line-height: 15px; font-family:Georgia-Italic, Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;">kronor</span></span><span class="Apple-style-span" style="font-size:medium;">) stretch. She grew up on a farm, and from an early age, was required by her parents,</span><span class="style_2" style=" font-style: italic; font-weight: 400; line-height: 15px; font-family:Georgia-Italic, Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;"> mormor </span></span><span class="Apple-style-span" style="font-size:medium;">Ella and </span><span class="style_2" style=" font-style: italic; font-weight: 400; line-height: 15px; font-family:Georgia-Italic, Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;">morfar</span></span><span class="Apple-style-span" style="font-size:medium;"> Olle, to help with everyday chores. But mostly, she helped in the kitchen. “Mormor,” our grandmother, who was responsible for feeding everything and everybody who lived and worked on the farm, from livestock to family and the hired hands, ruled this domain with a firm hand. So</span><span class="style_2" style=" font-style: italic; font-weight: 400; line-height: 15px; font-family:Georgia-Italic, Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;"> mamma</span></span><span class="Apple-style-span" style="font-size:medium;"> knew hard work, both from watching her mother and from doing chores. She married my dad and had us girls, worked full-time as a secretary, and now needing to cut cost for her own family, spent Saturdays baking. Hats off to her and her generation of women! She baked </span><span class="style_2" style=" font-style: italic; font-weight: 400; line-height: 15px; font-family:Georgia-Italic, Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;">hålkakor</span></span><span class="Apple-style-span" style="font-size:medium;">, a type of circular rye bread, and many different kinds of baked goods, like cinnamon buns, that were laced with either cinnamon or cardamom, and were delicious. Simply the best!<br /></span></p><p class="paragraph_style_1" style="color: rgb(81, 81, 81); font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: 0px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; font-family:Georgia, serif;font-size:12px;"><span class="Apple-style-span" style="font-size:medium;">The three of us helped in the kitchen. </span><span class="style_2" style=" font-style: italic; font-weight: 400; line-height: 15px; font-family:Georgia-Italic, Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;">Mamma</span></span><span class="Apple-style-span" style="font-size:medium;"> would have us mix and knead the dough for the cinnamon buns, roll it out flat (as I remember, this was hard work) before lathering it with butter and lots of sprinkling with spice. Make a roll, cut and bake. But not eat. They were to last all week, so we had to bag them and place some in the cupboard and some in the freezer. This made weekday snacks all the more special. I especially remember coming home from school and needing something to eat before heading to gymnastic practice, inhaling a few buns with a cup of O’Boy, a Swedish style chocolate milk. Yum, for an active teenager!<br /></span></p><p class="paragraph_style_1" style="color: rgb(81, 81, 81); font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: 0px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; font-family:Georgia, serif;font-size:12px;"><span class="Apple-style-span" style="font-size:medium;">These cinnamon buns, or </span><span class="style_2" style=" font-style: italic; font-weight: 400; line-height: 15px; font-family:Georgia-Italic, Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;">Kanelbullar,</span></span><span class="Apple-style-span" style="font-size:medium;"> as they are called in my native tongue, can be found everywhere in Sweden; in grocery stores, cafes, and even gas stations. October 4th is the official Cinnamon Day, </span><span class="style_2" style=" font-style: italic; font-weight: 400; line-height: 15px; font-family:Georgia-Italic, Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;">Kanelbullens Dag</span></span><span class="Apple-style-span" style="font-size:medium;">, a day when people go a little crazy, consuming thousands and thousand of these buns.<br /></span></p><p class="paragraph_style_1" style="color: rgb(81, 81, 81); font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: 0px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; opacity: 1; padding-bottom: 10px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;">In think my sisters and I have our mother’s love of food to thank for becoming good cooks ourselves. By cooking, we keep her memory alive. It’s a way to pay tribute to her. She loved her family and showed this by serving us nourishing meals. She loved holidays and special occasions, spending days preparing meals for family gatherings. She taught us well. She left behind a rich legacy of knowledge. A tradition that I see reflected in my niece and my own children. They keep the traditions and enjoy cooking the old family recipes. This keeps the legacy alive. Whenever possible, we get together to cook up a storm. Here’s to family! </span></p></span>Cooking Gluten-Free with Annahttp://www.blogger.com/profile/15266921945944644899noreply@blogger.com2