Sundried Tomato-Basil Cheese Ball (GF)

Sundried Tomato-Basil Cheese Ball (GF)

(12 servings)

Ingredients:

8 oz. Cream Cheese, softened

½ cup Mozzarella Cheese, shredded

1/3 cup Sundried Tomatoes, chopped

1 tsp. Dried Basil

½ tsp. Garlic Powder

¼ tsp. Salt

2/3 cup Walnuts, chopped

Directions:

In a medium bowl, combine well all the ingredients except the walnuts.  Chill mixture for 30-45 minutes until firm.  Now shape into a ball and roll in the chopped walnuts to coat.  Serve with tortilla chips, crackers and/or fresh cut vegetables of choice.  Let sit at room temperature for 15-30 minutes before serving.

Note:               Be sure to double check that all ingredients are gluten-free that you are using.

Note:               The sundried tomatoes can be dry or oil packed.  Just press them between paper towels in oil packed to eliminate some of the oil.

Ideas for Future Efforts

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Cheesesteak Dip (GF)

Cheesesteak Dip (GF)

(12 servings)

Ingredients:

1 tbsp. Olive Oil

1 small Onion, chopped

1 medium Green Bell Pepper, chopped

8 oz. Cream Cheese

1 jar (15 oz.) Cheez Whiz,

1 cup Salsa, your favorite

1 cup Deli Roast Beef, chopped

¼ cup Cheddar Cheese, shredded

Directions:

In a medium skillet over medium-high heat, add oil and then onion and pepper.  Cook until softened, then reduce heat to medium.  Add in cream cheese, stirring until softened.  Next add cheez whiz, salsa and beef.  Stir to combine well.  Remove to a 1½ quart shallow baking dish and topping with the shredded cheese evenly.  Place in a pre-heated 375-degree oven for 20-25 minutes or until bubbly and golden brown.  Serve with tortilla chips, crackers and/or fresh cut vegetables of choice.

Note:               You could add a little heat, if desired, by adding some chopped jalapeno peppers to the mixture.

Note:               Be sure to double check ingredients to be sure they are all gluten-free.

Ideas for Future Efforts

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GF Final Four Cheese Snacks

The men’s “Final Four” is coming up this weekend.  Many times at parties like the ones that will happen this weekend, those that need to be gluten-free have problems.

So I have a couple of cheese dishes that will work for everyone.  On Wednesday, try the “Cheesesteak Dip (GF)” for something different.  Then on Thursday, It’s a “Sundried Tomato-Basil Cheese Ball (GF)” to please the crowd.

As with any gluten-free recipe, you need to be sure all your ingredients are gluten-free.  I mention in each recipe to serve both of these with tortilla chips, crackers and/or fresh cut vegetables of choice.  I don’t mention there that these need to be gluten-free items.  I do mention in the notes section that you need to double check all ingredients to be GF.

Another problem to pay attention to if you are at a party with these dishes, is cross-contamination.  Other people may be putting gluten chips or crackers into this items.  So if you’re are at someone else’s home, remember to talk to them about your concerns.

Other than that, I hope your team is still in the mix and best wishes for them. Until next week, “Happy Cooking” and please remember to pass along this link to family and friends.  Thanks.

Hot Cross Buns

Hot Cross Buns

(15 buns)

Ingredients:

Buns:

1½ cups Milk, lukewarm

½ cup Sugar

1 tbsp. Active Dry Yeast

4½ cups All-Purpose Flour

½ tsp. Salt

½ tsp. Nutmeg

2 large Fresh Eggs

4 tbsp. Unsalted Butter, softened

1 cup Raisins, soaked in rum (option)

Glaze:

¼ cup Water

¼ cup Sugar

Icing:

½ cup Sugar

2 tbsp. Cream Cheese, softened

1 tbsp. Unsalted Butter, softened

1 tsp. Vanilla

½ tbsp. Water

Directions:

In a small bowl, combine lukewarm milk, sugar and yeast.  Stir and let rest for about 10 minutes until yeast activates.  You’ll notice bubbles forming.  Using a freestanding mixer, add 4 cups flour, salt and nutmeg to the mixer bowl.  Mix to combine.  Add the eggs and butter to the yeast mixture and stir.  Pour the yeast mixture over the flour and using the dough hook, mix for about 5 minutes.  Add the raisins and continue mixing another minute.  If dough is too wet, add a little more flour.  Dough should be quite soft and elastic.  Dough will pull away from sides when done.  Remove dough from bowl.  Oil bowl and put dough back in, coating dough with the oil.  Cover with plastic wrap, place in a warm place and let rise 2-hours or until doubled in size.  Lightly flour a clean a clean work surface, place sough and punch down.  Cut dough into 15 equal pieces and roll into a nice ball.  Line a 10x15 casserole dish with parchment paper and place each ball in rows of 3x5.  Cover dish with a clean damp towel and let rise another 30 minutes or until doubled in size.  Place in a pre-heated 375-degree oven for 20-25 minutes or until golden brown.  While buns are baking, put water and sugar in a small sauce pan over low heat.  Bring to a boil and continue another minute or until syrup thickens a bit.  Set aside.  When buns come out of oven, brush with the syrup and let cool.  For icing, whisk together the ingredients, pour into a piping bag and refrigerate until needed.  When buns are cool enough to ice, pipe a cross on each one.

Note:               If icing is too thick, add a little more water.  If too thin, add a little more sugar.

Note:               If you don’t have a freestanding mixer, you can do all of this by hand in a large bowl.

Ideas for Future Efforts

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Basic Challah

Basic Challah

(2 loaves)

Ingredients:

1 pkg. Dry Yeast

1 1/3 cups Warm Water

1/3 cup Sugar

2 tsp. Salt

1 lb. All-Purpose Flour plus about 4 cups

1 large Fresh Egg

1/3 cup Canola Oil

1 large Egg Yolk

1 tbsp. Water

Directions:

In a large bowl, dissolve yeast in warm water.  Add sugar and let stand 2 minutes, until it starts bubbling/foaming.  Add salt, egg, oil and mix well.  Gradually add flour, 1-2 cups at a time.  Mixing after each addition.  As mixture becomes stiff, flour your hands and remove to a floured surface and begin kneading.  Add flour in smaller amounts until dough is smooth and elastic but not sticky.  Oil the bowl and return dough to it.  Cover with a clean tea towel and let rise 2-hours in a warm place.  Remove dough form bowl and punch down to remove air pockets.  On a floured surface, divide dough in half.  Working with one piece at a time, divide into 3-equal pieces and make a long rope of each in equal length and thickness.  Loosely plait the 3 ropes together.  Pinch the ends together to seal.  Place the finished product on a baking sheet covered with parchment paper.  Repeat process for second plait.  Cover each with clean tea towel and let rise 1-hour.  Mix the egg yolk and water and brush this mixture over each brioche right before going onto the middle rack in a pre-heated 375-degree oven for 30-35 minutes or until golden brown.  Let cool on a wire rack.

Note:               You can use a freestanding mixer with a dough hook for the first part.  Once you remove the dough to start in rising, you’ll have to follow above directions.

Ideas for Future Efforts

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Breads for Passover and Easter

We have some holidays coming up very soon.  Passover starts on March 30^th and Easter is Sunday, April 1^st.  So this week I’ve got a couple popular baked items for you.

Wednesday there is a recipe for “Basic Challah” bread.  Then on Thursday, we have “Hot Cross Buns” that offer something a little different.

I don’t know about you, but I’m not that comfortable with baking.  My area of fun is in cooking.  So I have a few pieces of information that I hope will help you feel a little more comfortable then before you read this today.

Yeast is one of my bugaboos.  I have trouble getting the yeast to activate and make things rise.  So when using dry yeast, you want the temperature of the liquid to be 105-110- degrees.  By liquid I mean water or milk.  It depends on the recipe as to what is called for in this part.

If you have sugar as an ingredient, it usually goes in here with the yeast.  The key thing about yeast, if it doesn’t start bubbling or frothing up, it’s not going to help your dough rise.  So if it doesn’t bubble or froth, start that part over again.  Because you don’t want to waste your time and money making something that turns out bad.

If you buy yeast in a jar, once opened it needs to be in a refrigerator.  Also, be sure to check the “use by date” because that can affect it too.

That’s enough for today.  So enjoy trying these recipes.  Keep a good handle on using and storing yeast.  Last, but not least, “Happy Cooking” and please share the link with others.  Thanks.

Irish Fried Cabbage with Bacon

Irish Fried Cabbage with Bacon

(6 servings)

Ingredients:

6 oz. Thick-cut Bacon, chopped

½ small Yellow Onion, diced

½ head Green Cabbage, shredded

1 tbsp. Light Brown Sugar

¼ tsp. Salt

¼ tsp. Black Pepper

Directions:

In a 4-6-quart Dutch oven over medium-high heat, cook bacon until crisp.  Remove bacon with a slotted spoon to a paper towel lined plate and set aside.  Now add onion to the bacon drippings and cook (1-2 minutes) or until translucent.  Add the cabbage and toss to coat.  Add brown sugar, salt and pepper cooking cabbage until tender (5-7 minutes).  Add the bacon back to cabbage mixture, toss and cook 2-3 more minutes.  Serve hot and season with more salt and pepper if necessary.

Note:               Try adding some toasted caraway seeds if you like them.  It will add another dimension to the taste.   

Ideas for Future Efforts

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