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Crepes, Gluten Free

Crepes, Gluten Free

1/2 cup white rice flour (mochiko)
1/2 teaspoon salt
3 eggs, beaten
3/4 cups milk
1/8 cup use brandy or syrup or juice from black cherries, raspberries, boysenberries
2 tablespoons melted butter

For the crepe batter, combine flour and salt in a bowl and make a well in the center. Add eggs, milk and brandy to the well and whisk to combine. Stir in melted butter. Cover batter and set aside for 25 minutes.
Crepes should be made in a nonstick skillet over medium heat. Cover the bottom of the pan with just enough batter to coat (by swirling pan in the air, off the burner). When edges naturally lift from the pan, turn the crepes with a very thin spatula and briefly heat other side to taste. (Not for long or they will get too crispy to roll up.)
So many ways to fill crepes:
Cherry or other fruit pie filling topped with powdered sugar.
OR broccoli and top with melted cheese.
OR a sweet cream sauce then top with chocolate syrup.
OR Teriyaki or other meat in sauce.
OR your favorite salad and dressing.
OR Nutella and bananas.
The sky is the limit when filling and topping your crepes …enjoy!!!

 

Variations:

Use coconut flour or gluten free all-purpose flour in place of rice flour.

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Granny’s Fried Green Tomatoes

Granny’s Fried Green Tomatoes

4 Green tomatoes, sliced
½ stick butter, ¼ cup
1 tsp salt
1 tsp black pepper
1 cup flour or corn meal
1 tsp baking powder, heaping

In the oven…
Preheat oven to 400 degrees F. Melt butter in a baking pan. Mix together flour, baking powder and salt and pepper. Coat sliced tomatoes with flour mixture and place in baking pan. Bake on lower rack of oven for 8 minutes. Turn oven up to broil in order to brown tomato slices. Serves about 6

Or

On the stove…
Fry in heavy skillet with melted Bacon fat, shortening, or olive oil on medium high heat a few minutes on each side until golden brown. Remove from skillet let drain on paper towels a few minutes….serve. Enjoy!

Variations: Use coconut flour, rice flour, gluten free all-purpose flour or corn meal to make Gluten Free….

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Granny’s Apple Teething Biscuits

Granny’s Apple Teething Biscuits

 

1 cup rolled oats, gluten free

1 cup steel cut oats

1 tsp. baking powder

1 cup smooth apple sauce

2 Tbsps. honey or pure maple syrup

2 Tbsps. coconut oil, melted

1/2 tsp. cinnamon

1/2 tsp. cardamom or ginger

1/2 tsp. nutmeg

1/2 tsp. pure vanilla extract

 

Preheat oven to 350 degrees F.     Grease a baking sheet or use parchment paper on a baking sheet.

 

Grind the steel cut oats into a flour using a blender, or use 1 cup gluten free oat flour.   Mix together oats, oat flour and baking powder then add in applesauce until smooth.   Add in honey, coconut oil until smooth.   Add cinnamon, cardamom, nutmeg, and vanilla.

 

Shape into 2 or 3 inch oval shapes and place on prepared baking sheet.   You may also cut into heart shapes with a cookie cutter.

 

Bake  for 30 to 45 minutes, until golden brown and crisp.    Flip them halfway through so both sides are golden brown.

 

Lay out for at least 24 hours to harden biscuits up.   I like to store in the freezer so they are cold for extra teething relief.

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Granny’s Black Bean Burger

Granny’s Black Bean Burger

 

2 cups cooked black beans

1/2 cup quick oats

1 Tbsp cooking oil

2 cloves garlic minced

1/2 cup red onion, chopped fine

1/2 cup green or red pepper, chopped fine

1 large stalk celery, chopped fine

1/2 cup corn

2 tsp cumin

2 tsp paprika

1 tsp dry ginger

1/4 tsp cayenne or chipotle pepper

Salt and pepper to taste

2 eggs

1 Tbsp soy sauce

1 1/2 cup dry bread crumbs

 

Heat oil in a frying pan on medium low.   Sauté garlic & onion in oil until soft.   Add  peppers, celery and corn, fry until softened and most of the liquid has evaporated.   Mix in  herbs and spices; heat through.   Divide into 2 portions and set aside.

 

Mash 1 cup beans in bowl.   Add oats; mix well; add half sautéed garlic onion spice mixture, blend well.

 

Mix together remaining cup beans with remaining sautéed garlic onion spice mixture, blend well.  Add eggs, soy sauce and bread crumbs; blend.  Add mashed bean mixture and blend well.

 

Form into 10 balls and flatten into patties.   Let sit for 15 minutes or so.

 

Over medium heat fry patties until brown, about 10 minutes on each side. Serve on buns with mustard, lettuce, avocado, tomato and pickles if desired.

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Granny’s Pear Pie

Granny’s Pear Pie

 

2 Cups Chopped Ripe Pear

½ Cup Sugar

1 Egg

1 Cup Sour Cream

1 Tbs Flour

1 Tsp Vanilla

½ Tsp Salt

 

 

Mix together well, pour into unbaked pie shell.   Bake 15 min. at 350 degrees F.

 

Then put on topping.

 

Topping:

2/3 Cup Flour

1/3 Cup Sugar

¼ Cup Soft Butter

 

Blend and crumble over top of Pie.   Bake for 30 more minutes until golden brown, also at 350 degrees F.    Enjoy!!!

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Garden Rice Pilaf

Garden Rice Pilaf

 

¼ cup butter

1 small onion, diced

1 sweet green pepper

1 clove garlic, minced

1 stalk celery, diced

2 carrots, diced

2 cups tomatoes, diced

1 cup long grain rice, uncooked

2 cups chicken or vegetable broth

Salt and pepper to taste

Pinch basil, dried

 

Melt butter and oil in large cast iron skillet.   Sauté onion, sweet pepper, garlic and celery until onion is limp.   Add rice, stirring often until rice is golden.   Add carrots, tomatoes, broth, cover and simmer until rice is tender, stirring occasionally.   Add salt and pepper to taste.

 

 

Variations:

Use ½ shallot in place of onion

Add red beans

Add parsley, finely chopped

Add carrots, finely chopped

Add sweet peppers, diced

Add peas

Add raisins or dried cranberries, diced

Add almonds, walnuts or pine nuts, chopped or sliced

Add Parmesan cheese

Add Soy or Worcestershire sauce

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Austrian Chocolate Walnut Bars

Austrian Chocolate Walnut Bars

1 cup butter, softened
1/2 cup packed brown sugar
2 1/2 cups flour
2/3 cup apricot preserves
4 eggs
1 1/2 cups packed brown sugar
1/4 cup cocoa powder
2 tsp vanilla
1 tsp salt
3 cups walnuts, finely ground
8 oz bittersweet chocolate, chopped
3 Tbsp butter
1 Tbsp corn syrup
1 Tbsp rum or 1 tsp rum flavoring
About 40 walnut halves (optional)

Preheat oven to 375° F. Grease a 9×13 baking pan. Cream butter and 1/2 cup brown sugar. Gradually add flour, until combined, mixture will look slightly dry. Press mixture into prepared pan. Bake for 10 minutes. Carefully spread preserves over hot crust.

Cream eggs with 1 1/2 cups brown sugar, the cocoa powder, vanilla, and salt. Gradually add the finely ground walnuts, beating just until combined. Carefully spread chocolate mixture evenly over preserves. Bake about 30 minutes or until set. Cool completely in pan on a wire rack.

Chocolate icing: In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter. Cook and stir over low heat until melted. Stir in corn syrup and rum. Spread icing over cooled uncut cookies. If desired, top with the walnut halves. Let stand for 1 to 2 hours or until chocolate is set. Using a sharp knife, loosen edges of cookies from sides of pan. Cut into bars. Makes about 40 bars.

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