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Recipes
Yams Rosemary-Roasted
By BlueSchmoo
1. Place yams in large bowl
- 8 (2)
- 4 pounds Yams (red sweet potatoes), peeled cut into 1 inch squares (1 Lb)
- 2 Tablespoons (1/4 stick) butter, melted (1 1/2 tsp)
- 2 Tablespoons Canola oil (1 1/2 tsp)
- 1 Tablespoon finely chopped fresh (3/4 tsp) rosemary or 1 teaspoon dried
- 1/4 cup brown sugar (1 Tbsp)
- Salt & pepper to taste
Spinach & Cheese Puff
By BlueSchmoo
1. Preheat oven to 350 degrees
- Butter, for baking dish
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups half-and-half
- 3 large eggs, lightly beaten
- 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
- Coarse salt and ground pepper
- 1/4 teaspoon ground nutmeg
Bannock Bread
By BlueSchmoo
These recipes will make a medium flat loaf to serve 3 – 5 campers
- Basic Bannock Bread Recipe:
- 2 2 2 cups flour (corn or wheat)
- 1.5 1.5 1.5 tsp. baking powder
- 1 1 1 tsp. salt
- water
- Better Bannock Bread Recipe:
- 2 2 2 cups flour (corn or wheat)
- 1.5 1.5 1.5 tsp. baking powder
- 1/2 1/2 1/2 cup powdered milk
- 1 1 1 tsp. salt
- 2 2 2 tbsp. shortening/butter/margarine
- water
- Tips:
- to all dry ingredients at home and store in a ZipLoc gal-size freezer bag to pack for camp. Then just add water and mix right in bag.
- to using the shortening/butter/margarine recipe, you can cut it into the dry mix, (use a pastry cutter or a couple butter knives), at home too – BUT… don’t add the baking powder until you get to camp and are ready use the recipe!
- to best results – shake bag well before adding water to make sure ingredients are thoroughly mixed, then make your dough quickly. The longer you take mixing, the flatter your loaf will be.
- Variations and extras:
- 1 to cheesy Bannock – add 1 cup shredded cheddar cheese to recipe
- 8oz. a breakfast treat, add 8oz. cooked sausage, finely crumbled
GF - Dinner Rolls
By BlueSchmoo
LynnRae’s Gluten-Free Flour Blend MAKES 4 CUPS ½ cup white rice flour 1 cup tapioca starch 1 cup potato star...
- 2 large eggs, room temperature
- 3 tablespoons milk or water, warm to touch
- 1 cup plain yogurt or dairy-free yogurt
- 1/4 cup oil of choice
- 1 teaspoon cider vinegar or rice vinegar
- 2 cups gluten-free All-Purpose Flour Blend or LynnRae’s Flour Blend (see Description)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons xanthan gum or guar gum
- 2 teaspoons yeast, optional
GF - CHICKPEA PANCAKE/FLATBREAD
By BlueSchmoo
1. Sift chickpea flour into a bowl; add salt, then slowly add the water, whisking to eliminate lumps
- Farinata Genovese
- (adapted from Mark Bittman’s The Best Recipes in the World)
- 1 cup Chickpea Flour
- 1 + 3/4 cup Water
- 3/4 teaspoon Sea Salt or 1/2 teaspoon Table Salt
- 1 teaspoon, at least, ground Black Pepper
- 5 tablespoons Olive oil, divided
- 1/2 large Onion, thinly sliced, optional
- 1 tablespoon fresh Rosemary, optional.
Cake - Carrot Cake - Bob's Red Mill
By BlueSchmoo
Mix together sugars, oil, eggs, salt and cinnamon
- 12 (6)
- 8 oz Pineapple, crushed and drained (4 oz or puree fresh ripe pineapple)
- 1/2 cup White Sugar (1/4 Cup)
- 1/2 cup Canola Oil (1/4 Cup)
- 2 Eggs (1 Egg)
- 1/2 tsp Salt (1/4 tsp)
- 1 tsp Cinnamon (1/2 tsp)
- 1 cup Whole Wheat Pastry Flour (1/2 Cup)
- 1 cup Carrot, grated (1/2 Cup)
- 1/4 cup Walnuts, chopped (2 Tbsp)
- 3/4 tsp Baking Soda (1/4 + 1/8 tsp)
- 1 tsp Baking Powder (1/2 tsp)
- 1/2 cup Brown Sugar (1/4 Cup)
GF - Coffee Cake
By BlueSchmoo
1. Preheat oven to 350°F
- 3 cups Gluten-Free Flour Blend of choice
- 1 1/3 cups granulated sugar or organic evaporated cane juice
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum (omit if in your flour blend)
- 1/2 teaspoon salt (omit if in your flour blend)
- 1 1/3 cups milk of choice
- 2 large eggs* (*sub flax eggs)
- 4 tablespoons canola oil or oil of choice
- 4 tablespoons unsweetened applesauce
- 1 1/2 cups fruit of choice, chopped, optional
- Topping
- 4 tablespoons Gluten-Free Flour Blend of choice
- 7 tablespoons brown sugar
- 2 tablespoons butter or dairy-free butter alternative
- 1 teaspoon ground cinnamon
- _______________________
- SERVES 8
- 1 1/2 cups Gluten-Free Flour Blend of choice
- 1/2 cup + 2 Tbsp + 2 tsp granulated sugar or organic evaporated cane juice
- 2 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum (omit if in your flour blend)
- 1/4 teaspoon salt (omit if in your flour blend)
- 1/2 cup + 2 Tbsp + 2 tsp milk of choice
- 1 large eggs* (*sub flax eggs)
- 2 tablespoons canola oil or oil of choice
- 2 tablespoons unsweetened applesauce
- 3/4 cup fruit of choice, chopped, optional
- Topping
- 2 tablespoons Gluten-Free Flour Blend of choice
- 3 Tbsp + 1 1/2 tsp brown sugar
- 1 tablespoon butter or dairy-free butter alternative
- 1/2 teaspoon ground cinnamon
Dessert - Praline-Pumpkin Mousse Cornucopias
By BlueSchmoo
Here's a luscious, bakery-style fall dessert that's really easy to make
- 1 1 to 400ºF. the oven to 400ºF.
- 2 2 2 Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
- 3 3 to 3 4 12 on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- 5 5 15 Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones from the baked pastry.
- 6 6 6 Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- 7 7 7 Beat the heavy cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
- 8 8 8 Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
Cake - Angel Food Cake
By BlueSchmoo
Preheat the oven to 325 degrees F
- 3/4 cups sugar
- 1/2 cup all-purpose flour
- 7 large egg whites
- 2 teaspoon vanilla extract
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon table salt
- Sour cream, for garnish
- Toasted coconut flakes, for garnish
- 1 orange, cut into segments, for garnish
- Special equipment: standard size loaf pan
Canned - Peaches
By BlueSchmoo
1. Prepare a boiling water bath and 4 regular-mouth pint jars
- Makes 4 pints
- 5 pounds peaches (preferably freestone)
- 1 lemon
- 1 1/2 cups granulated sugar