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Recipes
Carrot Spice Muffins (AR)
By IUPUI95
Makes 12 muffins. To make cinnamon sugar, combine 2 tablespoons sugar with 1/2 teaspoon cinnamon
- 2 cups Brown Rice Flour Mix
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xantham gum
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup finely shredded carrot
- 1/2 cup finely chopped walnuts
- 1/2 cup unsweetened shredded coconut
- 1/2 cup milk
- 1/2 cup oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
Savory Harvest Tart (AR)
By IUPUI95
Tart can be made ahead and refrigerated for up to three days (cover tightly with plastic wrap); bring to room tempe...
- 1 tablespoon extra virgin olive oil
- 2 cups (about 3/4 pound) thinly sliced zucchini
- 1 cup low fat ricotta cheese
- 1 package (5.2 oz.) Boursin cheese (or a similar soft, herb-flavored cheese)
- 2 large eggs
- 2 tablespoons heavy cream
- 1/2 cup freshly-grated Parmesan, separated
- Salt and freshly-ground pepper to taste
Banana Nut Muffins (AR)
By IUPUI95
Makes 12 muffins or three 5" X 3" loaves
- 2 cups (326 g) Brown Rice Flour Mix
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xantham gum
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 packed cup very ripe chopped banana
- 1/2 cup chopped walnuts
- 2 large eggs
- 1/2 cup milk
- 1/2 cup oil
Oatmeal-Sesame Sandwich Bread (AR)
By IUPUI95
Ideally, this bread should be about 3 1/2" - 3 3/4" high in the very center of the loaf
- 1 cup plus 2 tablespoons skim, 1%, or 2% milk (between 65 °F and 75 °F)
- 1/4 cup oil (between 65 °F and 75 °F)
- 2 large eggs (room temperature)
- 2 2/3 cups Bread Flour Mix "A"
- 1/3 cup coarsely ground oatmeal
- 3 tablespoons sugar
- 2 1/4 teaspoons xantham gum
- 3/4 teaspoon salt
- 1 packet (1/4 oz.) active dry yeast granules (not quick-rise)
Scallops in White Wine-Herb Sauce
By IUPUI95
1) Wipe out the pan used to saute the scallops with a paper towel to rid it of any burnt oil, add the shallot and t...
- Sauteed Sea Scallops
- 1 large shallot, minced
- 1/2 tsp fresh thyme or marjoram leaves, chopped
- 1/2 cup dry white wine
- 1 tbs finely chopped fresh parsley, chervil , or chives, or a combination
- 6 tbs butter
- Salt
- Pepper
Sesame Oatmeal Rolls (AR)
By IUPUI95
Dry ingredients can be mixed ahead and stored in plastic containers for future use
- 2 2/3 cups Bread Flour Mix "A"
- 1/3 cup gluten-free stone-ground or quick-cook oats
- 4 tablespoons sugar
- 1 tablespoon flax seeds
- 1 tablespoon toasted sesame seeds
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 2 packets (1/4 oz. each) dry yeast granules (not quick-rise)
- 2 teaspoons olive oil
- 1 1/2 cups water (110 °F)
- Corn meal
- Additional sesame seeds to sprinkle over tops
Pan-Roasted Chicken Breasts with Baby Carrots (ATK)
By IUPUI95
1) Adjust oven rack to lowest possible position and heat oven to 450°F
- 4 bone-in, split chicken breasts
- 1 tbs vegetable oil
- 1 1/2 lbs baby carrots
- 6 tbs unsalted butter
- 1 tsp sugar
- 1 shallot, minced
- 2 tsp minced fresh tarragon
- Salt & Pepper
Pumpkin Pie Spice
By IUPUI95
1) In a small bowl, mix together cinnamon, nutmeg, ginger and cloves
- 3 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 3/8 teaspoon ground cloves
Carrot Cake (AR)
By IUPUI95
Makes 1 9" round
- 1 1/2 cups (245 g) Brown Rice Flour Mix
- 3/4 teaspoon xanthan gum
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup granulated sugar
- 3/4 cup oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup grated, peeled carrots
- 1/2 cup chopped walnuts
- 1/2 cup shredded sweetened coconut
Lemon Layer Cake (AR)
By IUPUI95
Makes two 8" or 9" rounds or 24 cupcakes
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups Brown Rice Flour Mix
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon xantham gum
- 1 cup oil
- 1 cup milk
- 1 teaspoons pure vanilla extract
- 1 teaspoon pure lemon extract
- 1 tablespoon grated lemon zest
- Lemon curd filling and lemon buttercream frosting
- LEMON CURD FILLING
- 3 egg yolks
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup unsalted butter, cut into 4 pieces
- 1/4 teaspoon guar gum
- 2 teaspoons grated lemon zest
- 1/4 teaspoon lemon extract
- LEMON BUTTERCREAM FROSTING
- 1 cup unsalted butter
- 3 1/2 cups confectioners' sugar, divided
- 1/4 cup fresh lemon juice
- 1/2 teaspoon lemon extract
- 2 teaspoons grated lemon zest