Sour Cabbage Cabbage Rolls

About 40 or 45 years ago I was a guest at a wedding reception.  It was a buffet meal and the only item I remember are the cabbage rolls, the taste of  which is still very fresh in my memory even after all these years!
 I remember the flavour explosion in my mouth when I took my first bite,  recognizing that the flavour was in the cabbage.
 I tried to find the chef who could give me the recipe but I had no success .
Last week I was reading about a company in Saskatchewan that makes sour cabbage heads and I wondered ..."what would it taste like if I used the sour cabbage leaves for my cabbage rolls?"

I found the sour cabbage heads at Safeway and made my cabbage rolls.
I will never use green cabbage again.
Not only is there the 'taste' advantage but making the cabbage rolls is sooo easy.  No need to freeze or boil to soften the cabbage leaves.   They peel off easily and perfectly and are soft and supple.

So this post is not so much to share a recipe but to share this sour cabbage 'tip' for those of you who would enjoy the extra zip in the cabbage.
 I know we have several cabbage roll recipes on our blog and  those who grew up eating cabbage rolls have their favourite family  recipe but just in case you want/need another  I will include my version  here, which is gluten free.

Cabbage Rolls (Holubschi)

**NOTE -  if using the sour cabbage - peel off the leaves  and immerse them in a large bowl of cool water -  you need to wash off the salt brine so cabbage rolls are not too salty.

• 2 pounds lean ground beef 
• 1 pound ground pork 
• (optional)  a few strips bacon cut into small pieces
• 2 cups sprouted brown rice (cooked)  - or regular cooked rice
• 1 lg finely chopped onion 
• 2 tbsp of parsley 
• salt and pepper to taste (if using sour cabbage leaves add very little extra salt) 
• 1  - 14 oz tin of tomato sauce 
• 1 - 8 oz tin of  tomato paste 
• water

1. Mix thoroughly meat, rice, onion, parsley, salt and pepper 
2. Place a  scoop of meat mixture onto a cabbage leaf that has been cut in two or three pieces depending on size of cabbage head and size of leaves, and the hard stem part cut out --   fold up bottom of leaf over meat , fold in sides and roll it over the top part of leaf making a nice firm wrap around the filling ...   place last folded side facing down in  baking dish that is at least 2" deep.  (my dish is 11 x 14") 
3. When your dish is full of cosily placed rolls -  one layer only - then blend together the tomato sauce and tomato paste with enough water to completely cover the cabbage rolls.  Cover dish with tin foil or a lid if dish has one. 
4. Bake at 350 degrees for about 2 or 3 hours.   
5. These freeze well before or after baking.  

Tip --  Even when I make a large dish of cabbage rolls I usually have some meat left over and the small leaves of the cabbage head.   An easy way to use that up is to cover the bottom of a baking dish with cabbage leaves, spread the meat filling  and then another layer of cabbage leaves... cover with tomato sauce/paste/water  -  cover tightly and freeze   until needed.  Remove from freezer, thaw and bake.

Christmas Brown Jam Cookies - Regular and Gluten-free

I don't think there is a more traditional Mennonite Christmas Cookie than this one - unless it is the Ammonia Cookie. As far back as I can remember any Mennonite woman worthy of her kitchen made these cookies.

They are my husband's all time favorite.
I decided to try to make them gluten-free this year and my husband could not tell the difference from the real thing.
*****

FOR GLUTEN-FREE COOKIES

INGREDIENTS

• 3/4 cup syrup
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 tsps cocoa powder
• 1/2 tsp. soda
• 1/4 cup lard (Tenderflake)
• 1/2 tsp ground star aniseed (a must ingredient)
• 1/2 tsp vanilla
• 1 cup rice flour
• 1/2 cup white bean flour
• 1/2 cup tapioca starch
• 1/4 cup coconut flour
• 1 rounded tsp. xanthan gum

METHOD

1. Beat syrup, supar, sour cream, lard, and vanilla until well blended.
2. Add the well mixed together dry ingredients, flour, cocoa powder, soda, staraniseed, and xanthan gum
3. Mix well, then add more rice flour with your hands a little at a time until you have a soft, non-sticky dough.
4. Cover and let stand in fridge for a few hours or overnight
5. Roll out on surface sprinkled with sweet rice flour as needed to keep dough from sticking I found rolling out the dough in smaller amounts easier to handle.
6. Cut with round cookie cutter and drop your favorite jam on each round. Traditionally half the cookies were made with yellow jam (apricot or gooseberry) and the other half with red (plum) and when they were served you never knew which color you would get.

Fold the circles in half and pinch the edges firmly together.

Place on baking sheets and bake at 375' for about 15 minutes or until edges turn brown. These cookies are hard when they cool.. then they are stored in a sealed container and by the next day are soft and delicious.

The cookies may be either left plain (as my husband prefers them) or frosted with the following frosting.

FROSTING

1. Boil 1 cup sugar and 4 tbsp. water until string stage (takes a few minutes)
2. Then pour syrup over one stiffly beaten egg white , continuing to beat until stiff and smooth. The old Mennonite ladies would then put the cookies in a large bowl and pour the frosting over top using their hands to coat them..
3. I find it easier to put a rack over waxed paper, put the cookies on the rack and pour the frosting over them.
4. Let the frosting dry before you put the cookies in containers.

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The Original Recipe

For you non-Celiac bakers I have the regular original recipe here.

I was given this recipe by my Aunt Betty 37 or 38 years ago and taped it into my Mennonite cook book that we were given for a wedding present 43 years ago.
The method is exactly the same as for the gluten-free ones above.

Pfeffernuesse Gluten free

                                                                           photo by Sarah Poulin


This recipe was shared with me by Sarah Poulin .(Thank you, Sarah !!)  I followed her recipe exactly and really loved the cookies.. While I grew up with the traditionally 'hard' - like Biscotti -  Pfeffernuesse, I really like these soft ones better.
Try them, you'll love them !!
And they are good keepers, even though they are gluten-free.  (gluten is a preservative, hence gluten free baked products do not keep as well as baking with gluten grains)

Cookies:

• 1 cup rice white flour
• 3/4 cup brown rice flour
• 1/2 cup tapioca starch (or any kind of starch such as corn starch)
• 1/4 cup almond flour (or almond meal)
• 2 teaspoons xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons lebkuchengewürz (I use  this recipe for making the spice; it's excellent!)
• 1/4 teaspoon white pepper (you can use black pepper; but you will get black specks in your cookies)
• 1/2 cup packed brown sugar
• 1/3 cup honey
• 1/2 cup unsalted butter
• 1/4 cup milk (or milk of your preference, such as almond milk)
• 2 eggs

Glaze:
2 1/2 cups powdered sugar
4 tablespoons hot water

1. In separate bowl, combine the flours, starches, almond flour, xanthan gum, baking soda, salt, lebkuchengewurz, and white pepper. Set aside. 
2. In a pot, combine the brown sugar, honey, butter and milk - place on medium heat. Stir frequently until it's melted and the sugar is dissolved. Remove from heat and let cool for about 5 minutes. 
3. Stir dry ingredients into the liquid, mixing well. 
4. Add eggs and stir until completely combined. The dough will be glossy and sticky. 
5. Wrap dough tightly in plastic wrap and refrigerate overnight. This is important because it will make the dough more firm and easier to handle, but will also absorb the flour further so that your final product is not gritty. 
6. The next day, preheat your oven to 350 F.  Divide dough into 4 sections, forming each piece into a log about 3/4 inches thick.  Cut log into 3/4 inch slices. Roll each slice into a ball and place on parchment lined cookie sheet. With wet hand flatten each ball a little, they will puff back up when baking. 
7. Place cookies in oven and bake for 11-15 minutes or until golden brown. If you prefer your cookies to be more moist, bake them a couple of minutes less. 
8. To make the glaze, combine powdered sugar and hot water. Dip each fully cooled cookie into the glaze until they are completely covered, let some glaze drip off, and place on a wire rack, with something underneath to catch any drips. Wait until the glaze is fully hardened.  (Alternatively, you can simply coat the cookies with dry icing sugar) 

Fleisch Perishky (pastry meat pockets) Regular and Gluten- Free Version

For Flash Back Friday I thought I'd pull up this recipe that I first posted in December of 2010, that has options for both regular and gluten free recipes. I want to add one more variation - that you can make regular or gluten free as you wish.

Recently, we went to meet our granddaughter arriving on a very long flight from Australia. I knew she would be hungry so I decided to make one of her favorite treats, gluten free pizza pockets. They are pictured above, ready to go to the airport.

You can use either one of the dough recipes found on this post or use your own favorite pizza dough recipe or use one of my gluten free ones, either the one found here .. or you could also use the dough recipe found here for my cottage cheese rolls.

The pizza pockets are easy to make ... my kids prefer them with pizza sauce and grated cheese.  Just roll out the dough, cut into squares, drop a spoonful of pizza sauce and grated cheese, fold into a triangle and make sure you pinch/seal the edges well.   Bake in a 375 degree oven for about 20-25 minutes until they are golden brown and smell delicious.


*********************************************************************************
 original post...

I have had this recipe forever and have no idea where I got it from but I always get rave reviews when I make them.

The pastry is an unusual yeast pastry that is light and flaky, very soft to handle but rolls out easily.

I was making these for a Christmas party and knew there were a couple of other Celiacs coming other than me so I made a GF version that was proclaimed to be as good as the regular ones. When the regular ones were gone the GF ones were polished off as well.

Regular Wheat Pastry

• 2/3 cup warm water
• 1 tsp. sugar
• 1 tbsp yeast
• 2 1/2 cups flour
• 1 cup butter or 1/2 cup shortening and 1/2 cup butter
• 4 egg yolks

1. Let yeast proof in sugar and warm water
2. cut fat into flour
3. Beat egg yolks and add yeast mixture
4. Mix liquids into flour mixture and mix well . Dough will be soft but not sticky. Adding a little more flour as needed, knead lightly until smooth .
5. Roll out quite thin on floured surface and cut into strips - desired length and wide enough to enough to fold over and pinch together over filling - pinch ends closed as well.





6. For filling I use a smoked farmer sausage (uncooked) - Mennonite Farmer Sausage is wonderful , or you could use smokies or other favorite sausages or a meat filling such as ground roast beef moistened with mayonnaise and spices. Cut the Farmer Sausage in half lengthwise and then in half again - and into desired lengths.
7. Place on pan and bake (without letting them rise) at 400' for about 20 minutes or until lightly browned.
8. We prefer them eaten cold.

My Gluten-Free version

• 1/3 cup water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 tbsp. yeast
• 1/4 cup white bean flour
• 1/4 cup brown rice flour
• 1/4 cup potato starch
• 1/4 sweet rice flour
• 1 tsp zanthan gum
• 1/4 cup butter
• 1 egg yolk

1. Mix 1/3 cup warm water with sugar and gelatin , sprinkle yeast on top , stir and let proof until doubled in volume.
2. Mix all dry ingredients together and then cut in butter
3. Add beaten egg yolk to yeast and stir
4. Add liquid to flour and mix together well.
5. If dough is sticky add a little more sweet rice flour and knead lightly on a floured (with sweet rice flour) until smooth .
6. Dough will be very soft and difficult to roll out. I found it worked well to pinch off a piece of dough and form it around the piece of sausage. (see reg. recipe for tips on filling)
7. Place on pan and bake at 400' for about 15/20 minutes until light brown.
8. We prefer them eaten cold.

****

Whoopie Pies - Gluten Free

Since I bought a Whoopie pan some time ago, even though I bought it for an unrelated use, I thought I should try the Whoopie pie recipe that came with the pan.
I'm not familiar with Whoopie pies, except from books set in the South, where Whoopie pies seem to be considered the ultimate treat.
I adapted the recipe to be gluten free and was quite happy with how they turned out.  I made my own marshmallow creme and I found that the top Whoopie pie did not want to sit still on top of the crème.  Maybe the commercial product is more stable, or maybe I should have refrigerated them until set.
But since mine slid I decided to make a chocolate sauce to drizzle over them and pretend I wanted them to slide and served them as a dessert -  my guests were lavish with praise and I didn't tell them about my less than successful attempt at assembling them.   Good way to cover a failure, right?   Just pretend you meant it to be that way!  smile

So here is my recipe for both the gf Whoopie pies

• 1 3/4 cup Julie's Flour Mix 
• 1/2 cup packed brown sugar 
• 1/2 cup white sugar 
• 1/2 cup butter
• 1/3 cup cocoa powder 
• 1 1/2 tsp baking powder 
• 1 tsp soda 
• 1/2 tsp salt 
• 1 tsp xanthan gum 
• 1 egg 
• 1 tsp vanilla
• 1 cup milk 
• 1tbsp  yogurt

1. Beat butter and sugars until light and fluffy 
2. Sift dry ingredients together 
3. Add alternately with milk/yogurt
4. Mix until well blended 
5. Drop 2 tbsp batter in each whoopie cavity (makes 24 cakes / 12 whoopie pies) 
6. Bake at 350 degrees for 10-12 minutes 
7. Let cool completely then put two cakes together with marshmallow crème (make your own marshmallow creme - lots of recipes online -  or buy ready made from grocery store)  

Coconut Flour Brownies - Gluten-free

Have you ever wished that dessert was healthy ?

Well, I have a recipe that is so healthy it is guilt free !! AND it is Gluten-free as well.

My granddaughter already asked me .... "Nanna, for my birthday cake I want your brownies."

My husband who doesn't even like brownies... will ask for another piece of these brownies.

They are made with lots of eggs... healthy protein !! I'm glad the 'dietary powers' have declared that their earlier warnings against eating eggs have been reconsidered !

And the secret ingredient is coconut flour which has virtually no carbs and is loaded with health benefits. It is a fairly recent addition to healthy alternatives available, so if it is new to you just google 'coconut flour' and read all about it !

Brownies Made with Coconut Flour

1/3 cup coconut oil (or butter)

1/2 cup cocoa powder

6 eggs

1 cup sugar

1/2 tsp salt

1/2 tsp vanilla

1/2 cup sifted coconut flour

1 cup nuts chopped

In a saucepan at low heat, melt butter and blend in cocoa powder.

Remove from heat and let cool .

In a bowl, beat together eggs, sugar, salt and vanilla .

Stir in cocoa mixture.

Add well sifted coconut flour and whisk the batter well until there are no lumps.

Fold in the nuts.

Pour batter into a greased 8" or 9" square baking pan.

Bake at 350' for 30-35 minutes.

Since this brownie is soo healthy , make sure you don't leave off icing it with chocolate icing !

****NOTE... Coconut flour very quickly absorbs so the batter may look thin at first ! 1/4 cup of coconut flour is equal to 1 cup of regular flour.

(credits... recipe taken from Cooking with Coconut Flour by Bruce Fife, N.D.)

Cinnamon Buns Gluten Free (Flashback Friday)

 I have been reworking some of my recipes to use Julie's Flour Blend.  It is so much easier to have a go-to flour rather than mixing several flours for each recipe.  I find the end product is also more consistent because the flour amount used is more accurate. 
I redid my cinnamon bun recipe recently and am very happy with the results.  My tasters declared them the best I've made.

Here is my new recipe

• 1/3 cup milk 
• 1 tsp sugar 
• 1 tsp unflavoured gelatin  
• 1 1/2  tbsp traditional yeast 
•  1 cup of Julie's Flour Blend 
• 1/4 cup of potato starch 
• 1/4 cup of tapioca starch
• 1/3 cup sugar 
• 1/4 tsp salt 
• 3/4 tsp xanthan gum 
• 2 eggs 
• 1/4 cup soften butter 
• 1 tsp vanilla 
• softened/melted butter for spreading on dough
• cinnamon 
• 1 cup brown sugar 
• sweet rice flour for handling 

1. Heat milk add mixed sugar, gelatin, yeast  and let proof for 10 minutes
2. In mixer bowl add eggs, butter, sugar,  vanilla - blend 
3. Add proofed yeast 
4. Add combined dry ingredients  (flours, salt, xanthan gum) 
5. Blend, then beat on high for 5 minutes. 
6. Place parchment paper or plastic wrap on counter and dust with sweet rice flour
7. Scrape dough onto paper and use as little extra sweet rive flour as possible to enable dough to be handled.  You will need very little -- you want to keep the dough very soft. 
8. Pat dough out to about 1/2 inch thickness,  spread with softened or melted butter, sprinkle with cinnamon and cover with the brown sugar, patting down the sugar. 
9. Starting on the wide end roll up the dough, tucking the edge underneath - using the parchment paper to roll the dough rather than your hands 
10. Cut into 1 1/2 inch slices and lay in greased baking pan - I prefer glass. 
11. Let rise until doubled. 
12. Bake at 350 degrees for about 30 minutes or until nicely browned. 
13. Ice in pan while still hot. 

***************************************************************************8***

Last week I had the thought that this dough would also make a nice cinnamon swirl bread and I tried it. 

The resulting loaf was very good and enjoyed by those who 'tested it'.  

 It is a lovely not-so-sweet treat with a soft texture and good flavour. 

To make the bread, follow the cinnamon bun instructions to patting out the dough. You are going to be baking this in a reg. size bread pan (I find glass gives best results) so keep that in mind as you pat out your dough - that one edge is the length of your loaf pan. 

Then continue as follows.... 

• Spread the dough lightly with melted butter. 
• Sprinkle with white sugar and liberally with cinnamon. 
• Roll up the dough using the parchment paper to help, tucking  edge underneath. 
• Cut away the parchment paper, leaving only what the roll is sitting on. 
• Lifting carefully place in loaf pan. 
• Let rise in warm place - on top of stove with a steaming pot of water  is good) 
• When loaf is risen to top of pan... bake at 350 degrees for 30 or until nicely browned. 
• Let sit for a few minutes, then remove from pan to wire rack to cool completely before slicing. 
• Keeps well on counter for couple of days .. freezes well  but best used within a couple of weeks. 
• Enjoy with butter or a spread of your choice -- such as nutella or peanut butter.  

 ****************************************************************
Here is my original recipe post .. 

I adapted this recipe from a recipe I found online. You can find the original here.
These cinnamon buns are delicious and I have non-Celiac people ask for them.

Cinnamon Buns
Proof....until foamy
1 cup luke-warm milk
1 tsp sugar
1 tsp unflavored gelatin
1 1/2 tbsp regular yeast

In heavy duty mixer bowl beat....
2 tbsp. butter
2 tbsp. oil
1/4 cup sugar
1 egg
2 tsp. vanilla

Add proofed yeast liquid .... mix then add all at once the following dry ingredients....

1/4 cup white bean flour (you can use a coffee grinder to grind your own small white bean flour..use a fine sieve .... you will have to grind several times to get nice fine flour, but it is very doable) 
1/4 potato starch
1/2 cup millet flour
1/2 cup tapioca starch
1/2 cup cornstarch
1/4 tsp baking soda
2 tsp baking powder
1 tsp xanthan gum
 1/2 tsp salt

Mix on low speed until dry ingredients are moistened then beat on high for a couple of minutes until dough is smooth and elastic.

Tape plastic wrap onto your counter or cutting board..... Sprinkle with Sweet Rice Flour...
Turn dough onto the plastic wrap.
Cover with plastic wrap and roll dough into a rectangle about 15" by 10"
Remove top plastic wrap and sprinkle dough with cinnamon ... and about 1 cup of brown sugar. (optional - add raisins and/or nuts)

Using the bottom wrap to help, roll up the dough lengthwise, sealing edges.

Cut roll into 10 - 1 1/2" slices and place them in a large round pie plate.

Cover with cloth or towelling and let rise for about 40 minutes.

Bake at 375' for 30 minutes or until tops are nicely browned.

Remove from oven and cover the rolls with icing.
I cup icing sugar,
1 tsp butter
1 tsp vanilla
milk to make thick consistency

Enjoy warm... or cool.

Wonderful Any-time Muffins Gluten-free

Amanda Barkey, from Costa Mesa, California, kindly sent me a recipe for muffins that she had adapted from a Martha Stewart recipe for "Healthy Morning Muffins"
Her recipe sounded wonderful and I specially liked that she said it was very 'changeable- friendly'.

Since I was eager to try her recipe and didn't have all the same ingredients I substituted with what I had .... and the resulting muffins were SOOOO GOOD ! I LOVE them !!!

Even my husband, who does not like muffins and eats gluten, loved these muffins and told me to make them often!

I will give you Amanda's recipe (which she graciously gave me permission to share) and my adaption as well ... Choose one or the other, mix and match or adapt to your own special needs ... I'm sure you will be as delighted with the result as I was.

Not only are these muffins delicious, they are as healthy and nourishing as you make them and a go-anywhere snack.

Just a thought -- if you make your own changes and are happy with the result, how about sharing your recipe here in the comment section ... Let's see how many variations we can come up with!

Amanda's Muffins (gluten-free, sugar free and low in fat)

• nonstick cooking spray
• 3/4 cup Almond flour (meal)
• 3/4 cup Brown rice flour
• 1/2 cup xylitol (and all natural alternative sweetner - its even good for your teeth)
• 1/2 teaspoon baking soda
• 1/2 teaspoon teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coarse salt
• 1/2 cup old-fashioned rolled oats (gluten-free)
• 1/2 cup steel cut oats (gluten-free)
• 1/4 cup flax seed
• 1/2 cup raisins
• 3 tablespoons extra-virgin olive oil
• 1 large egg
• 1/3 cup unsweetened vanilla almond milk
• 4 medium carrots shredded
• 1 medium ripe banana , mashed

1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flours, xylitol, baking soda, baking powder, spices and salt until there are no lumps. Stir in oats, flax, and raisins. Add oil, egg, milk, carrots and banana and stir until blended.


2. Fill each muffin cup with 1/4 cup batter , ( I use large ice-cream scoop). Bake until a toothpick inserted in center of a muffin come out clean, 23-25 minutes. Serve muffins warm or a room temperature. (To store, keep in an airtight container, up to 3 days) Enjoy them as they are with a pat of butter or a dollop of cream cheese for a decadent treat!

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My Version Muffins - (Julie's)

• 1/2 cup ground almonds (or almond meal)
• 1/3 cup ground sunflower seeds
• 1/4 cup ground flax seeds
• 3/4 cup brown rice flour
• 1/4 cup white corn flour
• 1/4 cup millet flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup sweetened dried cranberries
• 1/2 cup grated carrots
• 3 tablespoons oil  
• 1/2 cup whole milk
• 2 large eggs
• 2 small or one med/large banana

1. Blend well together almond flour, ground sunflower sees, ground flax seeds, brown rice flour, white corn flour, millet flour, salt, baking powder, baking soda, spices , sugars
2. In blender put ripe bananas, oil, milk and eggs, and mix until smooth.
3. Pour liquid into mixer bowl and then add the dry ingredients ... Mix on low until well blended
4. Add sweetened dried cranberries and grated carrots.
5. Divide batter between 12 sprayed muffin cups
6. Bake at 400 degrees F for about 20-25 minutes until nicely browned.

Helpful tips - I cut down the time needed to mix up this recipe by pre-grating carrots and freezing them in 1/2 cup amounts in small zip-lock baggies. Also watch for grocery store specials on ripe bananas... Last time I got a bag of 24 bananas for 99 cents! Not one of them was overripe or bad. I put them -with peel on - in a plastic bag in the freezer and they are perfect to pull out when a recipe calls for bananas. It takes only a few minutes to thaw them enough to allow easy peeling and pre-frozen bananas mash so nicely.

Chilliwack Schmoo Cake gluten free

I guess I was craving a decadent dessert the day Charlotte posted her recipe for Schmoo Torte.  K

Needing it be gluten-free I did some googling research 

and learned that this dessert is truly credited to Winnipeg,Manitoba. 

I can understand that a place that still has snow in May 

might need to be comforted with dessert !  

Since I 'designed' this recipe to be gluten-free I took the liberty to rename my version of Schoo Cake  after my own city ....Chilliwack....   This cake is on my favorite dessert list and judging from the complements from friends and family to whom it was served I will definitely be making it again !

Cake 

• 10 lg. egg whites 
• 10 lg egg yolks 
• 1 1/2 cups white sugar (divided)
• 2 tsp vanilla 
• 1/2 tsp cream of tartar 
• 1/2 cup Julie's Flour Mix 
• 1/3 cup white rice flour 
• 1/2 tsp xanthan gum 
• 1 1/2 tsp baking powder
• toasted pecans, filling and Caramel Sauce

1. Beat egg whiltes with the cream of tartar until foamy, then add 1/2 of the sugar beating until stiff peaks form.  Set aside. 
2. Beat egg yolks with remaining sugar and vanilla until thick and creamy (will take 3-5 minutes) 
3. Mix dry incredients well and add to egg yoks 
4. Using a spatula fold egg whites into the batter. (folding some of the mixture into the egg whites first and then adding the mixture into the remaining egg whites helps to mix evenly) 
5. Spoon batter into a tube pan that has the bottom lined with parchment paper.
6. Bake for about an hour at 350 degrees. 
7. Invert to cool 
8. When completely cooled cut into three layers. Spread filling on layers and reassemble.   Frost cake with remaining filling and decorate with toasted pecans and drizzle with warm Caramel Sauce --
9. Serve each slice with extra Caramel Sauce !!!!  

Filling 

1. 3 cups whipping cream 
2. 3 tsp instant vanilla pudding 
3. 1/4 cup icing sugar 

Beat whipping cream with pudding powder and icing sugar until stiff 

Caramel Sauce 

• 3/4 cup butter 
• 1 1/2 cups brown sugar 
• 1 cup whipping cream 
• 1 tsp vanilla 

1. In saucepan on medium heat melt butter 
2. Add the sugar and bring to a boiling point
3. Stir in the whipping cream and vanilla 
4. Turn heat to low and simmer for about 20 minutes 
5. Cool sauce (it will thicken more as it cools) and  store in fridge until needed. 
6. It can be reheated in microwave for serving if desired. 

Homemade Yogurt

Homemade yogurt is easy to make, and so much cheaper than the commercial varieties.
Here is how I make it.

• 4 cups whole milk 
• 2 tbsp commercial yogurt (Greek is good) 
• candy thermometer 
• double boiler 

1. Pour 4 cups of milk into the top of a double boiler and place over the bottom pot that has a couple of inches of boiling water in it --  the top of the double should not touch the water, but keep the water boiling.  
2. Cook, stirring every few minutes and check the temp. of the milk.  You want to bring it to just below the boiling point , do NOT let it boil.   Take it to about 200F or 90C.  It takes about 20-30 minutes to get it there. A layer of foamy bubbles will form over the top as it cooks.  
3. Remove from heat, skimming off any top 'skin'  and let cool to lukewarm  100F or 37C  Hint - if you don't want a skin to form over the milk as it cools,  place plastic wrap over the top of the milk - yes, touching it. 
4. Stir in the 2 tbsp commercial yogurt -- make sure you are using one with a  live active bacteria.(after you make your first batch, you can save a couple of tbsp for your next batch.  It is easiest to mix some of the lukewarm milk into the 2 tbsp prepared yogurt and then stir if back into the rest of the milk.  
5. Now cover the bowl with a clean cloth and set it in a warm place.  I find putting it into my oven with the oven light left on is perfect.    
6. Leave it there for about 10-12 hours -  overnight is nice when you don't use your oven!  You can leave it up to 24 hours if you wish.  The longer you leave it the stronger the flavour will be.  
7. It will set up very nicely with a smooth, creamy  texture. 
8. After it is thick you can stir in flavouring if you wish  --  Stirred Yogurt is a little thinner -- so the choice is yours.   Leave it thicker and add fruit or granola when you serve it or add flavoring before you refrigerate.   
9. If you want to make Stirred Yogurt remember to first take out the 2 tbsp. for your next batch.

My husband and I like our yogurt flavored --  our favourite is the following . 

• juice and grated rind of 1 lemon 
• 2 or 3 tablespoons honey (or to taste)   

1. Mix together and stir into set yogurt before refrigerating. 
2. The gentle lemon flavour adds a tang that is lovely with fresh strawberries ! 

Cherry Squares - Gluten Free

This is an unusual square that I used to make and love. Here is my gluten-free version that you need not explain is gluten-free except to those to whom it matters. What makes this square unusual is the yeast in the pastry. The flavours blend well in this not-so-sweet dessert square.

• 2/3 cup warm milk


• 1 tsp sugar


• 1 tbsp yeast


• 1 cup pancake flour mix (recipe found here - scroll down for the mix )


• 1 cup sweet rice flour


• 1 cup butter


• 4 egg yolks


• 1 tin cherry pie filling


• 2 tbsp instant tapioca


• sweet rice for rolling


• toasted almonds


• white icing

1. Whisk sugar and yeast into the warm milk and let proof


2. Cut 1 cup butter in to the blended flours


3. Add the 4 yolks to the proofed yeast and beat together until well blended


4. Pour liquids into the flour mixture and mix into a ball


5. Turn dough out onto surface sprinkled with sweet rice flour, and knead lightly adding ONLY enough flour to allow it to be handled.


6. Divide dough in half, rolling out one piece between sweet rice sprinkled plastic wrap layers. Roll it out quite thin , to fit a 9 x12 inch pan.


7. Remove top plastic wrap and picking up dough with lower plastic wrap turn into pan... pushing up the edges of dough .. remove plastic wrap


8. Stir the 2 tbsp of tapioca into the cherry filling and spread evenly over bottom pastry layer


9. Roll out the top layer and place over the filling making sure to crimp the edges


10. Prick the top with a fork to allow steam to escape


11. Bake for 45 minutes at 350 degree oven


12. Remove when golden and cool... while still warm cover with white icing and sprinkle with toasted almond flakes.

Enjoy warm or cool... freezes well.

*

Paska Gluten Free -- improved recipe

I worked with my gf Paska recipe and came up with this variation that I prefer to my other one. It smells delicious while baking.

• 1 tsp sugar
• 1 tsp unflavoured gelatin
• 1 1/2 tbsp regular yeast
• 3/4 cup milk
• 1/4 cup oil
• 1/2 tsp vanilla , or almond extract
• 3 eggs
• 1/2 lemon - juice and zest
• 1/2 cup sugar
• 1 tsp. xanthan gum
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup millet flour
• 1/4 cup white bean flour (small white navy beans)
• 1/4 cup brown rice flour
• 1/2 cup tapioca starch
• 1/4 cup cornstarch
• 1/4 cup sweet rice flour

1. Mix sugar and gelatin , add warm milk - whisk in yeast and let proof
2. Beat eggs, sugar, vanilla, oil, and lemon juice and zest
3. Add proofed yeast
4. Blend together all the dry ingredients
5. Add dry ingredients all at once to liquids and beat on high for a couple of minutes
6. Spoon into desire greased pans or tins (smooth tops with wet hand) and let rise in warm place for about 30-60 minutes until doubled in bulk.
7. Bake at 350 degrees for 20-30 minutes
8. Let sit in pan for a few minutes before removing to cool on rack.
9. Let cool completely and then ice with white icing and decorate with sprinkles - coloured or chocolate

If not eating the same day , freeze until needed.

*

Pineapple Carrot Cake - Gluten Free

Pineapple carrot cake is one of my favorite desserts. I have brought this cake to pot lucks or dinners and only the people who know me ask if it is gluten-free -- the rest just go back for a second piece! Ingredients

• 1 1/2 cups white corn flour or brown rice flour
• 1/2 cup potato starch
• 1 tsp xanthan gum
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 3/4 cups sugar
• 3/4 cup oil
• 3 eggs
• 1 tsp vanilla extract
• 2 cups shredded carrots
• 1 - 8 oz tin - crushed pineapple , drained
• 1/2 cup of chopped nuts (pecan , walnut) optional

Method

1. Sift together dry ingredients (except sugar) and set aside in bowl.
2. Beat eggs and sugar add oil and vanilla.
3. Make a well in the dry ingredients and pour in the egg mixture and carrots and pineapple and mix with wooden spoon until well blended and smooth.
4. Pour into a 9x13 inch baking pan and bake for about 45 minutes at 350'.
5. Let cool and then ice with cream cheese icing -

Icing

Beat until smooth 1 - 8 oz- pkg of cream cheese, 1/4 cup butter and two cups icing sugar.
Enjoy!!! *

My Wareneki (Perogies) Gluten-free

I really missed Wareneki on the gluten-free diet and tried several recipes, but couldn't get them to work for me. I finally came up with my own recipe , combining and modifing the recipes I had.
Here is the one that I am happy with and my husband will also quite happily eat! That's important because I really don't care to make two meals. What I usually end up doing in that case is making his meal and I just eat 'whatever' !

Making this recipe today for lunch, I had to smile as I thought... "No one ever told our Mennonite grandmothers , who really knew how to cook, that 'Ach, das schmeckt aber gut!' (oh, but that tastes good!) translates to.. 'Oh my, what a lot of calories !!!' "
But we have found a way to have our Mennonite traditional dishes and still be healthy! Olive oil to the rescue!! smile

WARENEKI (PEROGIES)

INGREDIENTS
1/2 cup cream-style cottage cheese
1 egg
1/4 cup milk
1 tbsp oil

1/2 cup brown (or white) rice flour
1/4 cup pototo flour
1/4 cup tapioca starch
1/4 cup cornstarch
1 tsp. xanthun gum
1/2 tsp salt

(alternate flour mix that I like is 1/2 cup of white corn flour, 1/4 cup white bean flour,

1/4 cup of potato starch, 1/4 cup tapioca starch)

METHOD
1. place first 4 ingredients into blender and mix until totally smooth
2. put dry ingredients in plastic bag and mix thoroughly
3. pour liquid ingredients into bowl and add the dry ingredients
mix thoroughly , turn out onto dusted counter and knead until smooth - redust as needed until dough is non-sticky. I like sweet rice flour for rolling gluten-free dough but you can also use tapioca flour (Because of the cottage cheese in the dough the dough has a bit of a different texture but it handles well.)
4. Roll dough out as thin as possible and cut out your circles using cookie cutter or tumbler.
5. add your prefered filling and pinch edges of wareneki firmly.

TIP- always freeze your wareniki before cooking - keeps a better seal on edges
Drop frozen wareniki into boiling salted water with a tbsp of oil added... Boil for about 5 minutes. Drain and brown in butter in frying pan -- then serve with cream gravy and fried onions.
We love them with Mennonite Farmer Sausage
*************************

Variation On The Theme (Wareneki noodles)

I also like (actually prefer) to use the dough in the following way.

Roll out your dough as thin as possible , then roll it up and cut the roll off. The bigger the roll you roll the longer your noodles will be

Then slice the roll the width you want your noodles to be.. I find between a 1/4 to an 1/8 " works well.
The noodles uncurl easily
Boil them for several mintues in salted water, then drain well in collander.
Transfer to frying pan and brown noodles in olive oil and butter.

Sauce
fry onions (1/2 onion) in butter until crispy , then add 1 cup milk and thickener- I really like the new product Thicken-Thin ....but you can use cornstarch or sweet rice flour
Add 1/2 cup dry cottage cheese and heat through.
Spoon onto golden noodles
ENJOY!

PS. Leftovers reheat well in the microwave.

Almond Torte - Reg and Gluten free

 I made this cake for our Valentine's potluck at our clubhouse and received lots of complements and requests for the recipe !   
I used raspberry jelly but you could use  strawberry, apricot or peach jelly or cherry pie pie filling. 

Cake 

• 4 eggs 
• 3/4 cup sugar 
• 1 tsp almond extract 
• 2 tbsp flour ( for gluten free 2 tbsp featherlight rice flour + sm pinch of xanthan gum) 
• 2 1/2 tsp baking powder 
• 1 cup flaked or blanched whole almonds 

1. Put eggs and sugar in blender and whir until mixed. 

2. Add all other ingredients and process for 2 minutes. 

3. Line two round cake pans with parchment paper and divide batter between the two pans. 

4. Bake for 20 minutes at 350 degrees.

5. Let cool then remove from pans , remove parchment paper before assembling layers. 

note -- I made the recipe twice and used three layers for my cake - you can use as many or few layers as you wish.  -  use the extra batter for cup cakes and decorate as desired. 

 Filling ... 

•  2 cups whipping cream 
•  1/4 cup berry sugar 
•  3 tsp instant vanilla pudding 
•  one room temp. brick of cream cheese 
• 1/3 cup icing sugar 

1. Whip  cream, sugar and vanilla pudding until stiff then set aside .... 
2. Beat cream cheese and icing sugar , then gradually stir in the whipped cream. 

Raspberry drizzle      

• 1 1/2 cups  fresh or frozen raspberries, heat to boiling, sieve out the seeds,  leaving 1 cup juice. 
• add 1 cup sugar and 2 tsp certo crystals, bring to a boil and boil for one minute. 
• chill before using 

1. Put layers together with whipped cream/ cream cheese, drizzling raspberry over top
2. Cover sides and bottom with whipped mixture again drizzling the raspberry jelly generously  on top and sides, swirling with a knife.  
3. Sprinkle toasted almonds on top of cake if desired.  

Chocolate Souffle's for Two

Chocolate Souffle's

A few years ago, I purchased some 6 ounce ramekins for individual desserts. They make the loveliest individual portions. . .all neat and tidy, no worry about "serving mess" catastrophe's.

I found this recipe in The Fine Cooking Magazine Special Annual Issue of holiday Baking. ..2003.
I was surprised to find the whole recipe on the link.

• 6 tablespoons unsalted butter, cut into pieces .. .and then some for buttering the ramekins
• Granulated sugar for dusting over the buttered ramekins
• 3 tablespoons water
• 1 1/2 teaspoons instant coffee granules. . . I keep instant coffee on hand for recipes
• 6 ounces bittersweet chocolate. I used leftover chocolate from Christmas and put it on a kitchen scale to weigh it. . .
• 1/2 teaspoon salt
• 3 farm fresh large eggs. . .room temperature .. .and separated
• 3/4 cup icing sugar. . or confectioners sugar. . .same thing. . .different country

1. Lightly butter 6 ramekins and then dust them with the sugar. . .pour the sugar into the first one. . and then dump the remainder to the next. . .and the next. . adding a bit more sugar if needed.
2. Set the ramekins on a baking sheet.
3. Stir together the water . . .and the instant coffee. Set aside.
4. Melt the chocolate and butter in the microwave. . .ten seconds at a time until the chocolate is softened. . .stirring well in between.. . .or use a large bowl over a pot of boiling water.
5. Whisk until glossy and smooth.
6. Stir in the coffee mixture and the salt. . . and whisk in the egg yolks, one at a time.
7. Add about 1/3 of the icing sugar and whisk until well blended. Set aside.
8. Beat the egg whites in a freshly washed and dried glass or metal bowl.
9. Add the remainder of the icing sugar just when the whites are foamy and then continue to beat until the peaks are firm and glossy.
10. Spoon about 1/4 of the whites into the chocolate mixture. . .stirring well. . .this lightens the heaviness of the chocolate. . allowing the remainder of the whites to be mixed in without deflating them.
11. Add the remaining whites. . .gently. . until just blended.
12. Pour evenly into the ramekins .. .and chill uncovered about 30 minutes. Then. . cover with plastic wrap. The delay in wrapping helps the wrap not to stick to the chocolate, ensuring a nice smooth baked top.
13. If you want to bake them within 24 hours. . .leave them in the refrigerator and bake them on a cookie sheet at 400 degrees .. .for 15 minutes.
14. If you want to make them ahead. . .put them in the freezer. . .and remove them while you preheat the oven at 400 degrees. Bake them on a cookie sheet for 20 minutes.
15. Serve hot from the oven. . .immediately.
16. A little garnish of berries and whipped cream or Ice Cream on the side. . .is a perfect addition. Though the recipe instructions seem long. . .it is truly a breeze to make.

Buns - Gluten Free (two versions)

I have been working on a bun recipe for while and am offering two versions.
I have made these buns  substituting flours and they  have always turned out.  This seems to be one of those rare recipes that refuses to fail!
The favour and texture of the buns are great, and they are  a good keeper -- on the counter for a few days or in the freezer.
While I personally prefer the flaxseed version , the onion/cheese version is my granddaughter's favourite.     So try them both and see which you like best.   (photos- top baked bun is the onion/cheese one, the bottom baked ones are the flaxseed ones) 
If you want to substitute one of  your own  flours for one of mine make sure you substitute flour for flour and starch for starch.
Because the dough consistency for gf yeast baking has to be still very sticky,  they need a form to keep them in shape !   I make (reusable) parchment paper rings which can be made any size -- mine are 3" diameter. (triple fold  parchment paper strips to  1 - 1 1/2 " high and staple into a circle)

Note :  While in my area I have found this recipe to be very successful  changes in humidity can make a huge difference. I don't know how to tell you to judge where you live but if you are having trouble with gf yeast recipes, then withhold some of the liquid --  in this recipe, for example, proof the yeast in 1/2 cup instead of the 3/4 and then withhold some of the milk as well , until you have added the flour mixture and can test the consistency which should be like a thick coffee cake batter.  Always adjust with more or less liquid, never more or less flour.   

Onion/cheese Buns

• 3/4 cup warm water 
• 1 tsp sugar 
• 1 tsp unflavored gelatin 
• 2 tbsp. reg. yeast 
• 3/4 cup warm milk 
• 1 egg 
• 1 tbsp oil 
• 1/2 cup white corn flour 
• 1/3 cup white bean flour 
• 1/4 cup potato flour 
• 1/2 cup millet flour 
• 1/3 cup potato starch 
• 1/2 tsp. salt 
• 1 tsp. fresh onion juice (scrape an onion with a knife) 
• 3/4 cup shredded cheddar cheese (I use old or sharp) 

1. Blend sugar with gelatin, add warm water , then sprinkle yeast over top and whisk ... let proof.  
2. Pour into mixer bowl warm milk with egg and oil and onion juice. 
3. Add proofed yeast and mix 
4. Add all at once the blended flours/salt 
5. Blend then beat on high for 4 minutes.  
6. Add the shredded cheese and mix until blended.  
7. Grease well a large cookie sheet and place 'rings' on sheet --   this recipe is enough for 12 - 3" forms or 9 if you want higher buns.   
8. Divide dough between the forms --   scooping dough with tablespoon.  
9. Let rise in a warm place.   
10. Bake in 350 degree oven for about 30 minutes.   
11. Let cool on rack then remove parchment rings.    

Flaxseed Buns 

Follow recipe above with the following changes......... 

• leave out onion juice and cheese 
• add 1 tsp molasses 
• add 1/4 cup flaxseed   OR 2 tbsp ground flaxseed 

****

"Julie's Flour Blend" Gluten Free (and bread/bun recipe)

 

I have been working at coming up with an all-purpose flour mix that I could trust.  I have finally come up with a blend that I am really happy with. It is so much easier to reach for ONE flour container instead of several.
I will be offering updated and new recipes using my flour blend.

Here is  "Julie's Flour Blend" 

• 1 cup millet flour
• 1 cup white bean flour (grind your own navy beans (small white beans from grocery store) 
• 1 cup brown rice flour 
• 1 cup potato starch 
• 1 cup tapioca starch 
• 1/2 cup white rice flour 
• 1/2  cup cornstarch 
• 3 tbsp. potato flour 
• NOTE --  I did not include xanthan gum because the amount needed is not the same for bread as it is for cakes and different again for cookies. So I prefer to add it in each recipe.  

I worked until I had a blend that was perfect for bread - and this one is.  I also worked with every tweek and trick I could come up with to ensure a fool-proof loaf of bread that I, along with everyone else could enjoy eating. I have made this bread countless times - it turns out the same every time and has never failed.
It rises well, has a mild wheat-like flavour, has a nice crumb (not cake-like)  is springy like wheat bread,  has a soft texture and is not at all gummy - just a wheat-like chewy.

My Winner's Bread - a basic bread -slices/toasts/freezes well 

• 1/4 cup milk 
• 3/4 cup water 
• 1 tsp sugar 
• 1 tsp unflavoured gelatin 
• 1 1/2 tbsp reg. yeast (not quick rise) 
• 1 egg 
• 1/8 cup butter (trick - cut 1/4 cup off a pound of butter then cut it in half diagonally for 1/8 cup butter)
• 1 tbsp honey 
• 1 1/2 cup Julie's Flour Blend 
• 1 tsp xanthan gum  (too much xanthan  gum can make bread fall) 
• 3/4 tsp salt 
• 2 tsp powder egg replacer 
• 1 tsp baking powder 

1. Heat milk and water -- I find 50 sec. in my microwave brings it to a perfect temp. -- if you have chlorine in your water do not use it for yeast baking - it hinders the yeast from rising. 
2. Add mixed sugar/gelatin/yeast to warm fluids and let proof 
3. Add room temp. egg and honey and softened butter to mixer bowl and mix. 
4. Stir proofed yeast and add to liquids. 
5. Add mixed dry ingredients, stir until blended 
6. Beat on high for 6 minutes  -- dough will look smooth and stretchy 
7. Line glass loaf pan with parchment paper (don't have to line ends) 
8. Scrape dough into pan and  wet your hands under warm water to smooth top of loaf. 
9. Let rise on range top beside a steaming pan of water. 
10. It will take about 1/2 hour to rise over the top of the pan so make sure you allow time to pre-heat your oven to 350 degrees. 
11. When loaf rounds top of pan, place loaf in microwave on high for 60 seconds,  then straight into pre-heated oven. 
12. Let bake for about 40 minutes.   Remove from oven, remove loaf from pan and paper and let cool completely on wire racks before slicing. 

 We were planning a family wiener roast and I wanted a nice hot dog bun.
Because GF dough is much softer than reg wheat dough you cannot just shape buns on a pan so I
created little boats out of parchment paper.   I cut the parchement paper 7 1/2" x 4 1/2 " - folding it in half lengthwise, then the long edges to meet at the centre, then folded up the ends and stapled them in place. (I have contacted/corresponded with someone who designs/manufacturers baking pans to see if he will make a hot dog pan according to my specifications )  In the meantime I found my parchment trays worked well and can be reused several times.  Make sure you tuck them up against each other in a pan - I found that 6 fit snug in my glass cake pan (11 1/2" x 7 1/2". The ends will hold, its the sides that will spread with the rising dough if not tucked up against each other.

One bread recipe makes 6 hot dog buns.

The buns were enjoyed by both gluten-free and wheat eaters ... See how springy the bun is?

My grandgirls love pizza buns and these worked great. I sliced them, lined them up on parchment paper on a cookie rack and spread them with our favourite pizza sauce and grated cheese.  

 I bought a Whoopie  Pie pan  and tried it for baking buns.  The indents are not very deep but deep enough to keep the bun rising each in their 'space'. The bun size would be perfect as mini hamburger buns or anything else you choose to do with them!

One bread recipe makes 12 buns - 1 tbsp. in each space and dough smoothed with wet hand to fill indent.

NOTE :  I would suggest that you try this bread/bun recipe exactly as is before you try to change it -  adding or substituting ingredients.   The margin between success and fail in GF yeast baking is very narrow - I know this recipe works !   If you make changes and are happy with the results post a comment and let the rest of us know.