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Posts Tagged ‘vanilla’

I know I usually don’t use mixes but my Grandma used to make Duncan Hines cakes mixes and I still love them today.

Serves 12

Cake
1 package Duncan Hines Swiss Choocolate Cake Mix
3 eggs
1 1/4 cups water
1/2 cup oil
1/2 cup chopped pecans

Frosting
2/3 cup granulated sugar
2/3 cup evaporated milk
2 egg yolks
1/3 cup butter
1 1/3 cup flaked coconut
1 cup chopped pecans
1/2 teaspoon vanilla extract

1. Preheat oven to 350F. Grease and flour 9×13″ pan.

2. For cake, prepare cake mix following package directions for basic recipe. Stir in 1/2 cup pecans. Pour into pan. Bake at 350F for 35 to 40 minutes or until toothpick inserted to centre comes out clean. Cool completely.

3. For frosting, combine sugar, evaporated milk, egg yolks and butter in medium saucepan. Cook and stir on medium heat until mixture comes to a boil. Remove from heat. Add coconut, 1 cup pecans and vanilla extract. Stir until thick. Spread on top of cake.

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I’m still looking a for nut butter that doesn’t that hasn’t been exposed to peanuts. I don’t like to buy anything online and I haven’t found anything local yet. I’ll keep looking. Substituted oil for the butter and they looked good, I can’t try them because I’m the one with the peanut allergy. My kids ate them but they preferred them with butter.

½ C Butter (or ¼ cup + 2 tablespoons canola oil)
½ C Peanut Butter
1 ¼ C All-Purpose Flour
½ C Sugar
½ C Packed Brown Sugar or ¼ C Honey
1 Egg
½ t Baking Soda
¼ t Cream of Tartar*
1/8 t Baking Soda*
½ t Vanilla

* Substitute for ½ t Baking Powder

In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add ½ cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.

Shape dough into 1-inch balls. If desired, roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.

Bake in a 375F oven for 7 to 9 minutes or till bottoms are lightly browned. Let rest on cookie sheet until cool and then move to wire rack. If you move them too soon after baking, the cookies will fall apart. Makes about 36.

Purple Ice Cream Scoop: Bake for 14 minutes.

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½ C Butter (or 1/4 cup + 2 tablespoons oil)
1 Egg
1 t Vanilla
1 T Milk (use rice milk)

Place these ingredients in Ziploc bag to save time:
½ C White Sugar
1 C Flour (probably works with Living Without Self Rising Flour Blend, having tried though)
½ t Baking Soda
¼ t Cream of Tartar*
1/8 t Baking Soda*
½ t Salt
1 C Quick Oats

Exclude these ingredients from Ziploc bag above:
½ C Brown Sugar
¾ C Chocolate Chips or ½ C Raisins or 1 C flaked Coconut
1 t Orange Rind (she does not use)

* Substitute for ½ t Baking Powder

Bake at 350F for 12 minutes

Purple Ice Cream Scoop: Bake for 12 minutes on greased cookie, 2 inches apart. After 12 minutes in oven, let rest for 3 minutes on cookie sheet and then remove and cool on rack.

Time Saving Tip:
– Put all dry ingredients from Ziplog bag (white sugar, flour, baking soda, baking powder, salt, quick oats) in a ziploc bag. Put the chocolate chips in a separate ziploc bag.

To Make Cookies:
1. If using butter and it is hard, put butter in mixing bowl alone and cream, then add the other wet ingredients (butter, egg, vanilla, milk) to bowl and combine.
2. Add brown sugar to wet ingredients and combine.
3. Add dry ingredients from Ziploc bag to mixing bowl and combine.
4. Thoroughly combine wet ingredients and dry ingredients until there are no lumps.
5. Add chocolate chips and thoroughly combine, scraping sides of bowl if necessary.
6. Follow baking instructions above.

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    1 C Butter (3/4 C canola oil) (226g butter)
    1 C Sugar (200g) – add to ziploc bag
    1 C Brown Sugar (215g) – add to ziploc bag

    2 Eggs, large
    2 t Vanilla

    Place ingredients below in Ziploc bag to save time
    1 ½ C Flour (97.5g AP & 105g WW & 3 T Flax Meal)
    1 ½ t Baking Soda
    1 t Salt
    1 t Cinnamon
    ½ t Mace
    ½ t Nutmeg
    ½ t Ground Cloves

    Exclude these ingredients from Ziploc bag above
    3 C Rolled Oats (270g)
    1 C Walnuts or Pecans, chopped (raisins, dried cranberries) (100g nuts)
    1 C Raisins, golden (120g)

    1. In large bowl, cream butter and sugars until light and fluffy.
    2. Beat in eggs and vanilla.
    3. In medium-sized bowl, mix flour, soda, salt, cinnamon, mace, nutmeg and cloves together. Gradually add dry ingredients to creamed mixture, mixing until completely blended.
    4. Mix in oats, nuts and raisins.
    5. Preheat oven to 350F. Lightly grease cookie sheets and drop teaspoonfuls of dough about 2” apart. Flatten each mound slightly.
    6. Bake for 8-10 minutes for a soft cookie, 12 minutes for a crunchy cookie.
    7. Cool on wire rack.

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1 banana
1/4 cup sugar
2 3/4 cup rice milk
1/3 cup tapioca
dash of salt
1 teaspoon vanilla

1. Mash the banana.
2. Combine banana, milk, egg, sugar, tapioca, salt and let stand 5 minutes to thicken slightly.
3. Over medium heat, bring the mixture to a full boil, stirring frequently.
4. Remove from heat, stir in vanilla. Let stand 20 minutes, then stir.
5. Spoon into 6 bowls and refrigerate. Serve warm or cold.

Note
When using rice milk, tapioca doesn’t quite thicken normally. Tried adding more tapioca but still doesn’t quite thicken normally. Will try adding more.

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Jul 22 – I made these today, recipe as originally posted, and they’re not too bad. The kids find them okay. They need a bit of tweaking to get my kids to really like them. They do show promise as they don’t fall apart like the other squares I’ve been trying to make. Not only that but they are healthy and can fill someone up after ingesting a square. Will try these again very soon.
Jul 24 – Will try again with modifications in brackets.
Jul 26 – Kids love them. Changes made to recipe below. Trying brown sugar now. Will try carrots and apples instead of pears at a later date.

Makes 12 Bars

¾ cup Gluten-Free All-Purpose Flour Blend (see below)
1 cup toasted quinoa flakes or gluten-free oats (barley flakes which contain gluten)
1/3 cup date sugar (July 26 will now try brown sugar)
½ teaspoon baking powder
1 1/2 teaspoons cinnamon
¼ cup maple syrup
¼ cup oil of choice
1 egg or flax gel
1 teaspoon pure vanilla extract
2 pears, peeled and coarsely grated (In future will try 1 or 2 carrots or 2 apples to see how that affects the taste)
½ cup chopped dates, dried apricots or dried cranberries
¼ cup chopped almonds, lightly toasted (optional) (I used raisins)
¼ cup hulled pumpkin seeds, lightly toasted
2 teaspoons sesame seeds (like this addition because sesame seeds are good for calcium deprived individuals)

Preheat oven to 350 degrees. Lightly grease 8×8-inch baking pan.
Mix together flour blend, toasted quinoa flakes (I don’t toast the barley flakes) or oats, sugar, baking powder and cinnamon.
Stir in maple syrup, oil, egg and vanilla. Add pears, dates, almonds (if desired) and pumpkin seeds. Stir well to combine.
Spread mixture into prepared pan. Sprinkle sesame seeds over mixture.
Bake in preheated oven for 35 to 40 minutes or until done. Cool. Cut into 12 bars. Store in an airtight container in the refrigerator.

Living Without’s Gluten-Free All-Purpose Flour Blend
Makes 1 Cup

½ cup rice flour
¼ cup tapioca starch/flour
¼ cup cornstarch or potato starch

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1 1/2 cup cooked rice
1 1/2 cup milk (coconut, rice)
2 tablespoon sugar, honey
1 1/2 teaspoon vanilla (rose water)
1/3 cup raisins

Combine all ingredients in a medium-size pot. Cook just until boiling, stirring occasionally. When thickened, pour into serving bowl. Serve hot or cold.

Serves 6.

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