Searchfortreasure's Blog

…a Bible student's notes…

Gluten-free items

The Village Market in Collegedale has a very good selection of gluten-free items – all organized on isle 3.  In the freezer section, there are four doors allotted to frozen items, like pizzas, raisin breads, burritos, etc.  These are toward the back of the store.  The prices make the drive up reasonable overall.  Up front, on your right, as you enter the store,are the grain items in bulk.  Get your rice flour, corn meal, and potato flour in this section.  It is much-better priced than on the gluten-free isle.  I have found “my” store of choice for things pertaining to a healthy gut.

In the deli, get the “Texas Caviar” – black-eyed pea salsa.  It is healthy and fun to eat with corn chips of most any kind.  Gonna’ take it to New Year’s Eve at church.  

December 29, 2010 Posted by | Recipes, Thinkin' Out Loud | , , | Leave a comment

Carrot Souffle’ now in oven…. (done baking – Bob slicing ham.)

Have you eaten the Carrot Soufflé from the Piccadilly Cafeteria?  It’s more like dessert, as you will see. 

 3 ½ lbs. Peeled carrots (I have used 4 lbs. and 5 lbs.)

1 ½ lbs. Sugar (3 cups, I think)

1 Tablespoon baking powder

1 Tablespoon vanilla

¼ Cup flour

6 Eggs

½ lb. Oleo (butter) – softened

Steam or boil carrots until extra soft.  Drain well.  While carrots are warm, add sugar, baking powder, and vanilla.  Whip with mixer until smooth.  Add flour and mix well.  Whip eggs and add to flour mixture, blend well.  Add softened oleo to mixture and blend well.  Pour mixture into baking dish about half full, as the soufflé will rise.  Bake in 350-degree oven about 1 hour or until top is a light golden brown.  Sprinkle lightly with powdered sugar before serving.  Serves 10.

December 11, 2010 Posted by | Recipes | Leave a comment

Here’s what’s in my oven…

……BLUEBERRY – LEMON DUMP CAKE!  (I cannot have any–that’s okay, I won’t gain those three pounds this time.)

1 cup butter, 2 sticks  (NO oleo!)

1 cup buttermilk

2 cups all-purpose flour

2 cups sugar

2 eggs

1/2 cup sour cream

1 teaspoon lemon extract

1 teaspoon baking soda

1/2 teaspoon salt

Add as many blueberries as you like.  Mine are usually frozen and today I put four HEAPING double handfuls into the batter.  Turns out like a blueberry bread pudding, really.

Heat oven 350 – lightly grease a 10 x 15 baking pan.

Whisk together flour, sugar, soda and salt; set aside.  In a large saucepan, heat the buttermilk and butter until barely bubbling.  Remove from heat and quickly stir in flour mixture and remaining ingredients until smooth pour batter into prepared pan.  Bake at 350 for 40 -45 min or until cake is golden brown and tests done in the center.  Allow cooling for 15 minutes.

Then, mix 10-x sugar and another teaspoon or so of lemon flavoring and tiny bit of milk to make a glaze.  Pour on cake in pan and let it set a few minutes if you can stand it!

December 11, 2010 Posted by | Recipes | Leave a comment

Gluten-free cornbread/dressing….

Here is the URL for the gluten-free cornbread/dressing/stuffing recipe that we used for Thanksgiving.  We adapted the stuffing recipe to make dressing in a pan.  Ours was MSG free and aluminum free, also.  Aluminum lurks about in many things you use around the house, especially in baking powder.  Almost all store-bought bakery items of every kind contain aluminum.  Rumford’s Baking Powder was/is the only one allowed in our home.

Anyway, here is the URL:  http://www.csaceliacs.org/recipes3.php?id=69

November 27, 2010 Posted by | Recipes | Leave a comment

Mom’s Dressing Recipe…

MOM’S DRESSING RECIPE

Feeds 30-40 people! (Halving is easy.) 

2 lg. Cans (48oz.) Swanson Chicken Broth

2 cans Cream of Onion Soup

2 cans Cream of Chicken Soup

2 cans Cream of Celery Soup

2 lg. Iron skillets corn bread

2 pkg. Hamburger or hot dog buns

Sage, to taste / can add chopped celery & onions, if you want.  Do not dilute soups.  Bake 350° until middle is done.  1 ½ hours.

 

November 20, 2010 Posted by | Recipes | Leave a comment

Mom’s Chocolate Cake and Icing….

Had a request for mom’s chocolate cake, so will share with all.  I went through every little scribbled piece of paper in her box.  The cake I found says, “Black Magic Cake” and the icing is the chocolate fudge one.  They are written in her handwriting, the most personable thing I now have of her.  I plan to leave lots of handwriting behind…

“Black Magic Cake”

1 3/4 cup all purpose flour

2 cups sugar

3/4 cup Hershey’s Cocoa

2 teasp. baking powder

1 teasp salt

2 eggs

1 cup strong black coffee (2 teasp inst coffee & water)

1 cup buttermilk or add 1 tbsp vinegar to reg. milk

1/2 cup vegetable oil

1 teaspoon vanilla

Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl.

Add eggs, coffee, buttermilk, oil and vanilla.

Beat for 2 min.  Pour into greased & floured 13 x 9 or two 9: round pans.

Bake 350 for 30 – 40 mins.

NOW, THE GOOD PART!  THE FUDGE CANDY ICING:

1 STICK BUTTER

2 CUPS SUGAR

2 HEAPING TABLESPOONS COCOA

1/3 CUP WATER

TEASPOON VANILLA

MELT BUTTER, ADD SUGAR AND COCOA, MIX WELL, ADD WATER, STIR.  BRING TO A BOIL STIRRING CONSTANTLY, LET BOIL HARD FOR ONE MINUTE.  REMOVE, STIR, ADD VANILLA, STIR, SPREAD.

October 7, 2010 Posted by | Recipes | Leave a comment

   

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