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Recipes
Gluten-Free Cottage Cheese Bread
By sandycon
Preheat oven to 350° F / 176° C Lightly grease an 8x4-inch loaf pan, preferably a steel pan
- 7/8 cup white rice flour (Tip: 7/8 cup = 3/4 cup plus 2 tablespoons)
- 1 cup tapioca starch
- 1/2 cup potato starch
- 1/4 cup brown rice flour plus 2 tablespoons
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 packages of dry active yeast (4 1/2 teaspoons yeast)
- 1 teaspoon guar gum
- 3/4 teaspoon xanthan gum *see note
- 1 large egg
- 2 tablespoons honey
- 2 tablespoons light olive oil OR soft butter
- 3/4 cup small curd cottage cheese
- 3/4 cup (6 ounces) warm water (not hot!) plus 1 tablespoon (if needed)
- NOTE: You can substitute 1 3/4 teaspoons guar gum OR 1 3/4 teaspoons xanthan gum for the combination of gums called for in the recipe
Oreo & fudge ice cream cake
By sandycon
POUR fudge topping into medium bowl
- 1/2 cup hot fudge ice cream topping, warmed
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 8 OREO Cookies, chopped (about 1 cup)
- 12 vanilla ice cream sandwiches
One Bowl Gluten Free Chocolate Cake - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- CAKE
- 1 1/2 cups (210 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 14 tablespoons (70 g) unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup (200 g) sugar
- 3/4 cup (168 g) sour cream, at room temperature
- 1/2 cup (112 g) vegetable oil
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 3/4 cup (6 ounces) warm water (about 95°F)
- GANACHE TOPPING (optional)
- 3/4 cup (6 fluid ounces) heavy whipping cream
- 8 ounces dark chocolate, chopped
Zucchini Noodles
By sandycon
Instructions Take a julienne peeler and shred the zucchini into thin strips
- 3-4 large Zucchini
Mango Yogurt Smoothie
By sandycon
Mango Yogurt Smoothie Makes 1 to 2 servings, depending on portion size Blend all ingredients except for the mint...
- Mango Yogurt Smoothie
- Makes 1 to 2 servings, depending on portion size
- 1 large ripe mango, peeled and cut into a few chunks
- 1 ripe banana, peeled and cut in half
- 1 cup whole-milk yogurt
- 1 cup crushed ice
- Pinch of cardamom (optional)
- Mint, to garnish
Irish Car Bomb Cupcakes
By sandycon
1. To Make the Cupcakes: Preheat oven to 350 degrees F
- For the Cupcakes:
- 1 cup Guinness stout
- 1 cup unsalted butter, at room temperature
- 3/4 cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons salt
- 2 eggs
- 2/3 cup sour cream
- For the Whiskey Ganache Filling:
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, at room temperature
- 2 teaspoons Irish whiskey
- For the Baileys Frosting:
- 2 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 6 tablespoons Bailey's Irish Cream
Buttermilk Dressing
By sandycon
Sprinkle the garlic with a pinch of salt and mash to a paste
- 1 small garlic clove, smashed
- Salt
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon white wine vinegar
- 1/4 cup buttermilk
- Freshly ground pepper
Thai Red Curry Shrimp
By sandycon
Laraine Perri, Cooking Light JUNE 2010
- 1 3/4 cups water
- 1 cup uncooked jasmine rice
- 2 teaspoons butter
- 1/4 teaspoon kosher salt
- Cooking spray
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 (14-ounce) can light coconut milk
- 1 tablespoon red curry paste
- 1 1/2 tablespoons fish sauce
- 4 teaspoons dark brown sugar
- 1 red bell pepper, seeded and thinly sliced
- 2 teaspoons fresh lime juice
Muffin Mania
By sandycon
Do ahead muffins- Mix dry ingredients the night before and set aside
- Basic Breakfast Muffins
- 2 cups sugar
- 1 Tbs baking powder
- 1/4 cup sugar
- 3/4 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 1 1/2 tsp vanilla extract
Curry-Roasted Butternut Squash and Chickpeas
By sandycon
Preheat the oven to 375°
- 2 large butternut squash (5 1/2 pounds)—peeled, seeded and cut into 1-inch dice
- One 19-ounce can chickpeas—drained, rinsed and dried
- 1/4 cup extra-virgin olive oil
- 1 tablespoon mild curry powder
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
- 3 cups plain whole-milk yogurt
- 3/4 cup finely chopped cilantro
- 3 tablespoons fresh lemon juice