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Recipes
Monkey Bread GF
By msweeney
Directions: Place chopped pecans into the bottom of Bundt or tube pan
- Dough:
- 2 1/2 cups all-purpose gluten-free flour (see note) OR 1 2/3 cup brown rice flour, 1/2 cup potato starch and 1/3 cup tapioca starch
- 1/2 cup tapioca starch
- 1 Tbsp rapid rise yeast
- 3 Tbsp granulated sugar
- 1/2 tsp salt
- 3 tsp xanthan gum
- 1/4 cup instant vanilla pudding mix (dry)
- 1 tsp baking powder
- 4 Tbsp butter
- 1/2 cup water
- 3/4 cup milk
- 1 egg, room temperature
- 1 tsp cider vinegar
- 2 Tbsp oil
- 1 tsp vanilla
- 1/2 cup re-hydrated raisins (optional, I didn’t add them, but if you like raisins in you cinnamon buns, you can add them to your Monkey Bread too)
- NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
- The Ooey-Gooey Goodness:
- 1/2 cup chopped pecans (optional)
- 1/2 cup granulated sugar
- 1-2 tsp ground cinnamon (more or less depending on how cinnamon-y you like it)
- 1/2 cup butter
- 1 cup brown sugar
- 2 Tbsp maple syrup
- 2 Tbsp heavy cream
- pinch salt
- 1/2 tsp vanilla
Amish Friendship Bread Starter Recipe (Gluten-Free)
By msweeney
Friendship Bread Kitchen
- 1 (0.25 ounce) package gluten-free active dry yeast
- 1/4 cup warm water (110° F)
- 1 cup gluten-free flour
- 1 cup white sugar
- 1 cup milk
Oatmeal Muffins
By msweeney
Directions Combine the oats and milk in a large bowl and let stand 30 minutes
- 1 1/2 cups old-fashioned rolled oats
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1/2 cup lightly packed brown sugar
- 1/4 cup diced dried apricots
- 1/3 cup white chocolate chips
- 1/4 cup dried cranberries
Chile and Cheese Rice
By msweeney
Directions Heat the oil in a medium-size heavy skillet over medium-high heat
- 2 tablespoons olive oil
- 1/4 large white onion, minced
- 1 cup long-grain white rice
- 2 cups water
- 2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note
- 1/4 cup Mexican crema or sour cream
- 1/2 cup grated Monterey Jack cheese
Gorgonzola Vinaigrette
By msweeney
Cooking Directions: Whisk together dressing ingredients until well combined
- 1/2 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 4 ounces Gorgonzola cheese, crumbled (about 1 cup crumbled)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Ratatouille
By msweeney
Set a large 12-inch saute pan over medium heat and add the olive oil
- 1/4 cup olive oil, plus more as needed
- 1 1/2 cups small diced yellow onion
- 1 teaspoon minced garlic
- 2 cups medium diced eggplant, skin on
- 1/2 teaspoon fresh thyme leaves
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 1/2 cups peeled, seeded and chopped tomatoes
- 1 tablespoon thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground black pepper
Amish Friendship Bread Starter
By msweeney
In a small bowl, dissolve yeast in water
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour, divided
- 3 cups white sugar, divided
- 3 cups milk
Shrimp with Cocktail Sauce
By msweeney
Cut the lemon in half and add it to a large pot of boiling salted water
- 1 lemon
- Kosher salt
- 2 pounds large shrimp in the shell (about 30)
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup (recommended: Heinz)
- 3 tablespoons prepared horseradish
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
Gluten-Free Sausage Stuffing
By msweeney
Directions Chop bread into 3/4" cubes
- 1 loaf udi's gluten-free white bread
- 1 lb sage-flavored pork sausage
- 2 cups celery, chopped
- 1 cup onion, chopped
- 2 cups chicken stock
- 2 eggs
- 1 1⁄2 teaspoons poultry seasoning
- 4 tablespoons salted butter, divided
Shrimp and Grits
By msweeney
1. In a large saucepan over medium heat, bring 6 cups water to simmer and slowly whisk in grits
- 2 cups dry grits
- 2 jalapeños, seeded and diced
- 2 cups cheddar, grated
- 3 tbsp. butter, divided
- Salt and pepper, to taste
- 3 tbsp. andouille sausage, diced
- 2 garlic cloves, sliced
- 12 shrimp, shelled, deveined and cut in half lengthwise
- 1/2 cup beer
- Fresh chive or tarragon leaves, for garnish