Tuesday, May 29, 2007
Boston Cream Pie
Cake & Filling:
1 1/4 cups cold milk
1 box (3.4 oz) instant vanilla pudding
1 Tablespoon Gluten Free Vanilla
1 Gluten Free Pound Cake (I use 'Cause You're Special)
Combine mike and instant pudding and vanilla in large bowl. Beat for 2 minutes or until pudding thickens. Refrigerate for 15 minutes
Line 2-quart loaf pan with 2 layers of plastic wrap, allowing 2 inches of plastic wrap to hang over sides. Cut pound cake horizontally to make 3 equal layers. Place 1 cake layer in bottom of prepared pan, spread half of pudding evenly over cake.
Top with second layer; spread with remaining pudding. Top with third cake layer. Fold plastic overhang on top of cake to cover. Refrigerate cake for 1 hour before serving.
1/2 cup chocolate fudge topping
1/4 cup powered sugar- sifted
Stir chocolate fudge topping and powdered sugar in medium bowl until smooth. Fold back plastic from top of cake. Using plastic as aid, lift cake from pan; remove plastic. Cut cake crosswise into slices. Transfer cake slices to plates. Spoon glaze over cake and serve.
Wednesday, May 23, 2007
But Lancaster is a beautiful place. The scenery is gorgeous. I was looking for something to do tomorrow that we would both enjoy that wouldn't cost a lot. I came across free factory tours for Herr's Snacks. They have a really nice site with their Gluten Free items listed. So now I am sort of excited to take the long drive down for the day just to be able to take this tour. I'll report back and let you know how the tour was.
Tuesday, May 22, 2007
The weather is getting gorgeous out. Time to experiment with new grilling recipes. Not only do they taste wonderful but there are definitely less dishes to clean up.
Thursday, May 17, 2007
I wanted to share another one of my favorite comfort foods. My mom would make this for us when we were growing up and it's still one of my favorites.
These are so simple. Take your left over mashed potatoes add and egg and mix. In a separate dish combine some gluten free flour (whatever you have on hand) and add salt and pepper to taste. Shape your potatoes into cakes and dredge in flour.
In a frying pan add butter and oil and heat until it almost smokes and then fry your potatoes until golden brown.
These are excellent with leftover garlic mashed potatoes.
Friday, May 11, 2007
2 1/3 cups Pamela's Baking and Pancake mix
3/4 cup shortening
mix together then add
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1. Heat oven to 425°F.
2. Stir ingredients mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown.
Thursday, May 10, 2007
Tuesday, May 8, 2007
I think my new iron supplements are working. YEA! I am so happy. Now I can get back to cooking and creating. I have so much work to get down outside and inside. Gardens to be planted, weeds to be pulled. The trees are budding the flowers are blooming. I love this time of year.
Tuesday, May 1, 2007
Salt and Pepper to season
Dip each chicken finger in the beaten egg and cover with the crushed pretzels. Lay fingers on a cooling rack on top of a cookie sheet and bake in the over on 375 for about 20 minutes.
2 Tablespoons Butter
2 Tablespoons Corn Starch
2 Cups Milk
3/4 lb, about 2 1/2 cups sharp yellow cheddar cheese, shredded
2 heaping tablespoons of spicy brown mustard
1/4 cup parsley
While the chicken is in the oven in a medium saucepan, melt the butter and add the cornstarch. Cook for about 1 minutes whisk in the milk. Once the milk starts to bubble, stir in the cheese and mustard with a wooden spoon, season with salt and pepper and remove cheese sauce from the heat.
Place chicken on a plate, drizzle with mustard-cheddar sauce and top with parsley.
While the chicken is in the oven in a medium sauce pan melt.