Banana Bread (GF)

Banana Bread (GF)

(1 loaf)

Ingredients:

½ cup Unsalted Butter, room temperature

1 cup Sugar

2 large Fresh Eggs, lightly beaten

2 ripe Bananas, mashed

2 cups All-Purpose Gluten-Free Flour (see note)

1 tsp. Baking Soda

1/8 tsp. Salt

1 tsp. Vanilla Extract

Directions:

In a large mixing bowl, cream butter and sugar together.  Then add the eggs and bananas and mix until well combined.  In a separate bowl, combine flour, soda and salt.  Stir this mixture into the banana mixture until just moistened.  Now add the vanilla and nuts, if using, until combined.  Pour the batter into a 9x5 loaf pan that has been greased.  Place loaf pan in a pre-heated 250-degree oven for 1½ hours or until a toothpick in the center comes out clean.

Note:               Here you can use your favorite GF flour.  I’m using “Cup for Cup” because it is currently my favorite.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Apple Spice Muffins (GF)

Apple Spice Muffins (GF)

(12 servings)

Ingredients:

2 cups Almond Flour

1 tsp. Baking Soda

1 tbsp. Ground Cinnamon

1 tsp. Ground Allspice

1 tsp. Ground Cloves

½ tsp. Kosher Salt

4 large Fresh Eggs

1 cup Unsweetened Apple Sauce

4 tbsp. Unsalted Butter, melted

1 tbsp. Vanilla Extract

Directions:

In a large mixing bowl, combine all the dry ingredients and stir to combine.  In a medium bowl, whisk the eggs, apple sauce, butter and vanilla until well blended.  Add the wet ingredients to the dry mix and combine together.  Pour batter into paper-lined muffin tin filling about three-fourths full.  Place muffin tin in a pre-heated 350-degree oven for 15 minutes.  Turn muffin tin about halfway through for even baking.  Remove and let cool for 5 minutes before setting individual muffins on a wire rack to cool a little more.  Serve warm or at room temperature.

Note:               Almond flour is a little pricy but well worth it.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Gluten-Free Baking

I’m sure all of you that have tried “Gluten-Free Baking” realize it’s not as easy as it sounds.  It is also more expensive compared to regular baking.  That being said, it can still be better tasting and less expensive then purchasing GF bake goods.

Moisture is a big problem with gluten-free baking.  If you don’t get it right, the product can be dense because the yeast couldn’t expand and rise properly.  There’s not enough moisture.  It could have too much moisture and the product will collapse when you take it out of the oven.

The product could be too gritty from the lack of moisture as well because the flour you used wasn’t able to absorb the moisture correctly.

Gluten-Free dough is usually more like a batter.  Although a thick one.  It is also a little sticky or moist.  Which makes it best to oil your hands or use disposable gloves and oil them.  Think mashed potatoes for consistency but shiny and somewhat smooth.

GF baking, unfortunately, takes a little practice to get the outcome you want.  Be sure to make notes to help you with future baking projects.

This week I have a couple of batter recipes for you.  Wednesday’s recipe is “Apple Spice Muffins (GF)” and I think you’ll like them.  “Banana Bread (GF)” is the recipe for Thursday.  If you like bananas, you’ll love this recipe.

So until next week, “Happy Cooking” and I hope this has helped you a little.  Be sure to let me know how the recipes workout for you.  Of course, please share the link with others you think it might help.  Thanks.

Red Potato Salad

Red Potato Salad

(8-12 servings)

Ingredients:

2 ½ lb. medium Red Potatoes

2/3 cup Canola Oil

1/3 cup Red Wine Vinegar

2 tbsp. Dijon Mustard

¾ tsp. Salt

½ tsp. Dill Weed

¼ tsp. Garlic Powder

¼ tsp. Black Pepper

2/3 cup Mayonnaise

2/3 cup Sour Cream

2 cups medium Radishes, halved and sliced

2/3 cup Green Onions, thinly sliced

½ cup Fresh Parsley, minced

4 large Fresh Eggs, boiled, peeled and coarsely chopped

Directions:

Wash and slice potatoes into ¼ inch slices.  Place potatoes in a Dutch oven, cover with water and bring to a boil.  Reduce heat, cover and simmer for 15-18 minutes or until tender.  Transfer potatoes to a large mixing bowl.  In a small bowl, whisk together the ingredients from canola oil to black pepper.  Pour this mixture over the warm potatoes and gently toss to coat.  Cool slightly before covering and refrigerating until mixture is chilled.  Next, in a small bowl, combine mayonnaise and sour cream.  Stir in the radishes, onions and parsley.  Add the mixture to the potato mixture and mix gently.  Place in an appropriate serving bowl, top with the eggs, cover and refrigerate until chilled.  Serve when ready.

Note:               For a little different look, you could dice or wedge the potatoes instead of slicing before cooking.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

German Potato Salad

German Potato Salad

(8-12 servings)

Ingredients:

3 lb. medium Red Potatoes

5 strips Bacon

1 medium Yellow Onion, chopped

¼ cup All-Purpose Flour

2 tsp. Salt

¼ tsp. Celery Seed

¼ tsp. Black Pepper

1¼ cups Sugar

1 cup Cider Vinegar

¾ cup Water

3 tbsp. Fresh Parsley, minced

Directions:

Place potatoes in a Dutch oven, cover with water and bring to a boil.  Reduce heat, cover and simmer for 25-30 minutes or until tender.  Drain and cool.  In a large skillet, cook bacon over medium heat until crisp, remove to a paper towel lined plate.  Reserve 4 tbsp. of the bacon drippings and discard the rest.  Again over medium heat, sauté the onions in the drippings until tender.  Now stir in the flour, salt, celery seed and pepper until blended.  Gradually add the sugar, vinegar and water.  Bring this mixture to a boil over medium-high heat cooking and stirring for about 2 minutes or until thickened.  Slice potatoes into ¼ inch slices and add them and the bacon after crumbing it to the mixture.  Gently stir to combine and heat through.  Transfer to a serving bowl and add parsley before serving warm.

Note:               If you use GF flour in this recipe it can be gluten-free for you.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Hot and Cold Potato Salads

Last week I had said that “Potato Salad” recipes would be coming in a couple of weeks.  Well, I looked at the calendar and realized that summer in the USA is over half gone.  So I figured I better move the potato salad recipes up so you have time to use them yet this summer.

I’m sure everyone one has a potato salad recipe and that most are different from any of the others.  Actually, that is one of the best things about potato salad.  Variety is the spice of life.

I already have 3 potato salad recipes on this food blog and all have a different taste profile.  So this week I’m adding two more.

The first (Wednesday) is one for a basic “German Potato Salad” and if you are not familiar it’s served warm.  German potato salads use vinegar as their base in the dressing or coating of the potatoes.

On Thursday, I’m offering a “Red Potato Salad” that uses both a vinaigrette and mayonnaise base for its coating.  In this recipe you can slice or cube your potatoes depending on the look you want to present to your fellow eaters.

For any of you that require “Gluten-Free” food, both can be made GF by using the correct substitutions in the recipes.

I hope that you will try and like these recipes.  I also hope that you will share them with others.

Thank you and “Happy cooking” until next week.

Summer Cole Slaw

Summer Cole Slaw

(8 servings)

Ingredients:

4 cups Green Cabbage, finely shredded

2 cups Red Cabbage, finely shredded

2 cups Carrots, shredded

¼ cup Green Onion, diced

¼ cup White Balsamic Pear-Infused Vinegar

½ cup Canola Oil

1 tsp. Celery Salt

½ tsp. Black Pepper

Directions:

In a large bowl, combine shredded cabbages, carrots and onion.  In a small bowl, whisk together vinegar, oil, celery salt and pepper.  Combine both bowls together and refrigerate 2 hours.  Toss mixture again just before serving.

Note:               Use regular white balsamic vinegar if you can’t find the pear-infused one.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________