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Recipes
Gluten Free Marble Cake | Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 325°F
- Ingredients
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 cup (200 g) sugar
- 3 eggs (180 g, out of shell) at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 2 cups (280 g) basic xanthan gum-free gluten free flour blend
- 1/2 teaspoon xanthan gum*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup (5 1/3 fluid ounces) milk, at room temperature
- 1/4 cup (20 g) natural cocoa powder
- 2 tablespoons (1 ounce) warm water
- You can omit the xanthan gum completely, but the cake will become stale much more quickly after it is baked. If you use an all-purpose gluten-free flour blend that already contains xanthan gum, the batter will be too thick to marble properly.
Do-si-dos®
By sandycon
Instructions Preheat your oven to 325 degrees F
- 1 1/2 cups (210g) high-quality all-purpose gluten-free flour
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt, divided
- 1/2 cup (100g) granulated sugar
- 1/2 cup (109g) packed light brown sugar
- 3/4 cup (75g) old-fashioned rolled oats
- 17 tablespoons (238g) unsalted butter, divided
- 1 3/4 cups (448g) no-stir smooth natural peanut butter, divided
- 1 1/2 teaspoons pure vanilla extract, divided
- 1 extra-large egg at room temperature, beaten
- 1 cup (115g) confectioner’s sugar
- 1 to 2 tablespoons cream
Mini Sweet Potato Souffles
By sandycon
Instructions Preheat oven to 375 F
- 1 large Sweet Potato, peeled & diced
- 1 Banana, peeled
- 3 Eggs
- 1/3 cup Pecans, Walnuts, or Almonds
- 1/3 cup Flax Seed Meal
- 1/3 cup Coconut Oil, softened or melted
- 1 tsp Vanilla
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3/4 tsp Cinnamon
- 1/8 tsp Ground Nutmeg
- Pinch of Salt
- Unsweetened Shredded Coconut (to sprinkle on tops)
Basil-Peach Chicken Breasts
By sandycon
Virginia Willis, Southern Living JUNE 2012
- 4 skinned and boned chicken breasts (about 2 lb.)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons canola oil
- 1 shallot, thinly sliced
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, minced
- 12 fresh basil leaves, finely chopped
- 1 cup reduced-sodium fat-free chicken broth
- 4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)
- Garnish: fresh basil leaves
Mexican Chicken Soup
By sandycon
In a saucepan, combine the water, chicken, tomatoes, carrot, onion, garlic, coriander, cumin, cinnamon and the 1/2...
- 10 cups water
- One 3 1/2-pound chicken
- 3 medium tomatoes, cored and quartered
- 1 medium carrot, sliced 1/2 inch thick
- 1 small red onion, cut into 1-inch pieces
- 2 garlic cloves, crushed
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 small cinnamon stick
- 1/2 cup chopped cilantro, plus more for garnish
- Salt
- Pepper
- 2 small flour tortillas, halved
- 6 tablespoons fresh lime juice
Mexican Chicken Pozole Verde
By sandycon
In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil
- 7 cups chicken stock or low-sodium broth
- 2 cups water
- 4 chicken breast halves on the bone, with skin
- 1 pound tomatillos, husked and halved
- 1 small onion, quartered
- 2 poblano chilescored, seeded and quartered
- 2 jalapeños, seeded and quartered
- 4 large garlic cloves, smashed
- 1/2 cup chopped cilantro
- 1 tablespoon oregano leaves
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- Three 15-ounce cans of hominy, drained
- Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving
Kitchen Sink Chopped Salad with Creamy Balsamic Dressing
By sandycon
For the Creamy Balsamic Dressing: Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoni...
- For the Creamy Balsamic Dressing:
- (makes 1 2/3 cups of dressing)
- 4 cloves garlic, grated
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 Tablespoon Dijon mustard
- 1 tablespoon sugar
- 2 teaspoons Morton's Nature's Seasoning
- 1 1/2 teaspoons salt
- 1/2 cup balsamic vinegar
- 3/4 cup extra light olive oil
- For the Salad:
- 2-3 heads of Romaine lettuce, finely chopped
- 1/2 pound of bacon, cooked and crumbled
- 1 - 1 1/2 cups cherry tomatoes, halved
- 1 avacado, pitted peeled and diced
- 1 cucumber, peeled seeded and diced
- 1/2 small red onion, diced
- 1/2 can of artichoke hearts, coarse chopped
- 4-6 ounces crumbled gorgonzola cheese
Double Berry Doughnuts
By sandycon
1 Heat oven to 425°F. Spray doughnut pan with cooking spray
- 2 cups Original Bisquick® mix
- 1/4 cup granulated sugar
- 2/3 cup milk
- 2 1/2 teaspoons vanilla
- 1 egg
- 1/2 cup dried blueberries
- 1/2 cup Cascadian Farm® frozen organic raspberries (do not thaw)
- 2 tablespoons water
- 2 cups powdered sugar
- 4 1/2 teaspoons milk
Baked Chocolate Doughnuts with Maple Glaze
By sandycon
1 Heat oven to 425°F. Spray mini doughnut pan with cooking spray
- 2 cups Original Bisquick® mix
- 3 tablespoons unsweetened baking cocoa
- 3 tablespoons granulated sugar
- 2/3 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 tablespoon real maple or maple-flavored syrup
- 2 tablespoons maple flakes, if desired
Bittersweet Chocolate Zucchini Bread
By sandycon
Instructions Preheat your oven to 325 degrees F
- 6 ounces bittersweet dark chocolate (64% to 70% cacao), chopped
- 3 cups (420g) high-quality all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup (100g) granulated sugar
- 1 cup (218g) packed light brown sugar
- 2 1/2 cups grated zucchini
- 3 extra-large eggs at room temperature, beaten
- 3/4 cup (168g) vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup (120g) chopped pecans
- 1 tablespoon (5g) Dutch-processed cocoa powder