Monday, January 18, 2016

I Can't Believe it's not Wheat Waffles-named by Jake

Brown Rice Waffles

I make the batter ahead, cover and place in the fridge overnight, in the morning I'm ready to go.  If the batter gets a little too thick overnight, simply add a little milk as needed.

4 eggs
5 tbsp. sugar
1/4 cup butter or oil
1 cup milk
1 tsp vanilla
2 cups brown rice flour
1/2 tsp. xanthan gum
1 tbsp. baking powder
1 tsp. salt

Beat eggs, and sugar together in mixing bowl until light and frothy.  Add oil, milk, and vanilla and mix until well combined.

In a separate bowl mix together the flour, xanthan gum, baking powder, and salt.  Add to egg mixture, and beat on low speed until well combined.  Batter should be thick.

Pour (depending on size of your iron-I have a new Belgian Waffle Maker gifted to me by my wonderful husband-I love waffles!  Please follow the directions on your waffle iron) 1/2 cup portion of batter into center of waffle iron and cook until done. Repeat until all batter is used.

Some waffle irons request that you butter or oil the iron between waffles, but with my new iron, I only oiled with first waffle that I was instructed to throw out and I never have to oil the iron again.  :)

These waffles freeze very well, and heat back up in the toaster or oven when needed. I have a toaster with a defrost setting.



Sunday Morning Biscuits for those allergic to corn (Revised Recipe)


Sunday Morning Biscuits (for those of you allergic to corn)

Original biscuit recipe posted 9/07
Sunday Morning Biscuits

Preheat oven to 450 degrees

1 cup Brown Rice Flour
1 cup Tapioca Starch
1 cup Potato Starch
1 tbsp. pure Potato Flour (do not use potato starch, must be potato flour!)
1 1/2 tsp. xanthan gum
1 1/2 tsp. baking powder (cornstarch free)
1 1/2 tsp baking soda
3 tsp. sugar
1 1/2 tsp. salt
9 tbsp.  butter (softened) or shortening
1 1/2 cup buttermilk

Combine all dry ingredients.  Cut in softened butter or shortening until mixture resembles course crumbles.  Stir in buttermilk and work gently until dough forms a ball.

Dust wax paper with rice flour, place dough on paper, dust dough lightly with flour and roll out.  Cut biscuits (I use a glass that I've rubbed around in the flour) about 3/4 " thick.

Place on ungreased cookie sheet and bake 10-12 minutes at 450 degrees. 

Tuesday, January 12, 2016

Cream Filling for Cannolis

My Cannolis were amazing, the shell had such a nice flavor.  I decided on a cream filling made with creamed cheese rather than ricotta.  I like ricotta fine in my lasagna, but I just really do not care for it in cannolis.

Cream Filling for Cannolis

1/2 cup butter, softened
8 oz creamed cheese
1/2 cup confectioners sugar
1 tsp. vanilla

Cream butter and cheese with electric mixer, once smooth add sugar and vanilla and whip until light and smooth.

Fill a piping bag with filling (you can also place in a ziploc bag, and cut the corner out and accomplish the same thing) pipe filling into both sides of cooled and rolled cannoli shell.  You only want to do this just prior to serving, otherwise your shells will get soggy.  We used chocolate sprinkles, you can also dust with powdered sugar, and serve.

TIP:  I tried my shells 2 different ways,  I froze some of them, took them out of the freezer the day before, and baked in the oven shortly before filling, I also stored some of the shells in an airtight container for 2 weeks, then simply filled the shells, and some of the shells that were in the airtight container I did bake shortly before filling.  The shells that were stored in an airtight container for 2 weeks (it didn't matter if I baked them briefly before serving or not) had a much better flavor than the ones that were frozen. In the future I will always store my shells in an airtight container for up to 2 weeks.

Also:  I have a Chef's Choice 834 Pizzelle Pro Express to make the shells, and I have Fox Run Cannoli Forms, they come 4 forms to a box.  I also recently purchased cream horn forms so I can try my hand at cream horns next.

Enjoy!