Archive for August, 2008|Monthly archive page
1/2 (approx) Cheesecake Filling Recipe
12 oz. frozen blackberries (thawed and juice reserved)
16 oz. sour cream
1. Mix everything together!! Including juice. Fold it together with a spatula so as not to break up the berries (unless that’s what you want out of life).
2. Pour into appropriately sized containers and bake for 30 minutes at 350 F.
3. Again, pray and/or make some kind of deal with the devil for good cheesecake. This has been the best method I’ve found for ensuring that your tops don’t crack and that your middles set appropriately.
4. Put in refrigerator to chill for at least 4 hours or overnight.
1/2 (approx) of Basic Cheesecake Filling recipe
1 box Pamela’s Shortbread Cookies
1/4 cup butter (melted)
1. Pour melted butter into bowl of stand mixer.
2. Turn mixer on low and toss in cookies one at a time. There should be 12 or so in a box.
3. When cookies are completely chunked up, press them into the bottom of a 9-inch pie pan or several smaller glass baking dishes.
4. Bake at 350 for about 15 minutes to set crust. Remove from oven and let rest until cool enough to touch.
5. Fill with cheesecake filling until about 3/4 full.
6. Bake in 350 oven for 30 minutes.
7. Pray that your middles don’t crack. Mine did. It was a sad day.
8. Put in refrigerator to chill for at least 4 hours or overnight.
Ok, kiddos, we’re going to do a three parter here. That’s because I want you to learn how to be clever for yourselves. Here, we’re going to make cheesecake filling and in the next two, we’re going to do stuff with it. How’s that for a deal? I guess this should be at the top of the list, but since this is a blog, I hope you understand that up is down and down is up.
After I finished my cheesecakes, I found some helpful advice on keeping all the bad things from happening at AllRecipies.com: Clicky. Obviously I read this too late.
Simple Cheesecake Filling:
4-8 oz. packages cream cheese (softened)
1 1/4 cup sugar
2 teaspoons almond extract
1. Drop cream cheese into a work bowl of a mixer and beat gently. Add sugar, almond extract and eggs. Mix until smooth.
Beans, beans the musical fruit… so the song goes. We enjoy a good bean here at Ye Olde Gluten Free Blogge. They’re tasty, packed with protien, naturally gluten free and… well, beany. Tonight I made the refried kind because, well, that’s what I wanted to eat. The best thing about this sort of recipe is that it’s not really a recipe at all… you can add or subtract, whatever works for you. I smeared my beans inside of a GF tortilla and broiled under the broiler, but that step is completely optional.
2 lbs. dried pinto beans,
2 tblsp. bacon grease (yes, bacon grease… vegans look away)
1. The night before you feel inclined to make beans, take your beans and fill a vessel (not the sink this time) with about double the beans’ volume in hot water (so, if you have 6 cups of beans, use 12 cups of water, get it?)
2. In the AM, check your beans to be sure there is extra liquid. If there’s not much liquid left, your beans need to soak more. Fill back up with hot water and leave alone.
3. About 4 hours before you’re ready for beans, break out an appropriately sized pot, dump in beans (bean water and all) and bacon grease. If water doesn’t cover the beans, feel free to add more water or chicken broth until it does.
4. Bring beans to a boil, then reduce to a low simmer. Stir occassionally for the next couple of hours.
5. When beans are starting to get soft, add seasonings to your taste. I always seem to skimp on the salt, don’t do that.
6. After about 3 hours, beans are soft and appropriately seasoned, mash them with your potato masher until you get… well, mashed beans. Some will be whole, that’s ok.
7. Take bean mush and smear on half of a tortilla (make sure you turned your broiler on ahead of time!), doctor with cheeses, veggies and whathaveyou. Fold top over and stick in the oven for about 2 minutes. (For extra crispy top, spray with cooking spray or spritz with oil before putting under broiler)
8. Remove food from oven and cut into pie shaped wedges with a pizza cutter. Serve with sour cream or salsa or guacamole or whatever you like. I like mine plain with lots of stuff inside.
I know it’s been a while since I’ve posted, I’m terribly sorry for that. School started on August 11th, so I’ve been, like, busy, man. My goal during school will be to post at least once on the weekend, so at least you’ll have something beautiful and edible from me on a regular basis. There will be tons of posts, no doubt, as Christmas nears.
I set out to make a cobbler in the way that I understood a cobbler to be. That is to say, I was trying to figure out what was different between what I knew of as cobbler: a single crust over a fruit filling baked in a square dish and a pie: two crusts with fruit filling wedged inside. I did not get a “cobbler,” I got a cobbler. Specifically, it’s a buckle, as it turns out, if the web is to be trusted: clicky. Despite it being nothing like I had pictured it turned out to be really good. This buckle reminds me of really nice, slightly crispy-edged cinnamon rolls with fruit. How can you not like that?!?
So here’s how you do it, if you think you might want to.
4 cups fresh peaches, diced
1 tsp. ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter, melted
1/2 cup rice flour
1/4 cup tapioca
1/4 cup cornstarch
2 tsp. xanthan gum
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1. Preheat oven to 375 F.
2. In a large bowl, combine peaches, 3/4 cup sugar and cinnamon. Set aside.
3. Pour butter in the bottom of your 8×8 baking dish.
4. Toss flours, xanthan gum, baking powder, salt, nutmeg and 3/4 cup sugar into the work bowl of a heavy duty stand mixer. Turn mixer to lowest setting and add milk 1/4 cup at a time. Once all flour has been wetted, kick it up to high, just to be sure that everything’s mixed good. Turn mixer off and spoon batter out onto butter in baking dish. Batter will be very sticky!!!
5. Pour peach mixture over batter and butter.
6. Bake at 375 degrees for 45 minutes.
7. Cool 10-15 minutes before devouring like a hungry beast. A side of ice cream or Cool Whip might not be a bad idea, either.
As some of you have read me repeat over and over again on various forums, Gluten Free baking is practically rocket science. Baby, I think I’ve finally gotten my boosters! The peanut butter cookies were such a hit I’m out after only a day or so. I decided not to tell anyone that they were GF and see what happened. Most of what I heard was “You shouldn’t be eating these! They’re not gluten free!!” Heck yeah they are. DH devoured them silently and then snuck a bunch for breakfast.
I am very, very pleased. I am also now incredibly confident. Pie crust is in my very near future, I can feel it. I also can feel the disaster it brings with it. You have no idea how sexy a fresh lattice topped pie can be to someone who has been waiting a year to eat one. The apples and peaches are finally ripening on the trees (took them long enough, sheesh!) and I’ve got a great source for berries… I can’t wait!