November 9th, 2007 by alice
Tags: Bowl, Cake, Chocolate, Free, Gluten, One
INGREDIENTS
- 1 1/2cupsgluten-free flour(Gluten-Free Flour Blend)
- 1/2cupcocoa
- 1cupsugar
- 1/2teaspoonsalt
- 2teaspoonsbaking soda
- 3/4teaspoonguar gumor xanthan gum
- 5tablespoonscooking oil
- 1tablespoonvinegar
- 1teaspoonpure vanilla extract
- 1egg
- 1cupwater
DIRECTIONS
- Mix all dry ingredients in a bowl.
- Add all liquid ingredients and mix well.
- Bake in greased and floured 9″ square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.
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November 9th, 2007 by alice
Tags: Bake, Blueberry, Brunch
INGREDIENTS
- 1loafday-old French bread, cut into 1/2-inch cubes
- 1 1/2cupsblueberries
- 12ouncescream cheese, softened
- 8eggs
- 1/2cupplain yogurt
- 1/3cupsour cream
- 1teaspoonvanilla extract
- 1/2teaspoonground cinnamon
- 1/2cupmilk
- 1/3cupmaple syrup
DIRECTIONS
- Place half the bread cubes in a greased 13×9x2 pan.
- Sprinkle with blueberries.
- In a mixing bowl, beat cream cheese until smooth.
- Beat in the eggs, yogurt, sour cream, vanilla and cinnamon.
- Gradually add milk and syrup until blended.
- Pour half over the bread and blueberries.
- Top with the remaining bread.
- Top with the rest of the cream cheese mixture.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and bake 20-25 minutes longer or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before serving.
- Serve with more syrup.
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November 9th, 2007 by alice
Tags: Cornbread
INGREDIENTS
- 3tablespoonsvegetable shortening
- 1 1/2cupsself-rising cornmeal
- 3/4cupself-rising flour
- 2eggs, slightly beaten
- 1 1/4cupsbuttermilkor sour milk
DIRECTIONS
- Put vegetable shortening in an 8” cast iron skillet and place in the oven.
- Preheat oven to 400 degrees.
- Mix cornmeal and flour together until well blended.
- Add eggs and milk and mix until dry ingredients are just wet.Do not over mix.
- Remove skillet from oven, shake to coat sides with oil and then pour hot oil into cornbread mixture.
- Mix in quickly and then pour cornbread batter into hot skillet.
- Bake for 25 minutes or until brown.
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November 9th, 2007 by alice
Tags: Jello, Salad
INGREDIENTS
- 6ouncessugar-free strawberry gelatin
- 2cupswater, divided
- 6ounceslight non-dairy whipped topping
- 2cupscanned pineapple, drained
- 1largebanana, sliced
DIRECTIONS
- Mix strawberry-banana gelatin according to package directions. Let set in the icebox until almost set (jelled), but not quite (about 1 to 1-1/2 hours).
- Add the pineapple to your gelatin. Now, peel and slice your banana in your jello and mix.
- Add 6 oz of nondairy whipped topping (about 3/4 of a container)to your jello and fold.
- Return jello mixture to your icebox and let it finish setting up.
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November 9th, 2007 by alice
Tags: Brean, Casserole, Green
INGREDIENTS
- 1 (10 3/4 ounce)cancondensed cream of mushroom soup
- 3/4cupmilk
- 1/8teaspoonblack pepper
- 2 (14 1/2 ounce)cansgreen beans, drained
- 1 1/3cupsFrench fried onion rings, such as Durkee’s
DIRECTIONS
- Combine soup, milk and pepper in a 1 1/2 quart baking dish; stir until blended.
- Stir in beans and 2/3 cup fried onion rings.
- Bake at 350 F for 30 minutes or until hot.
- Stir.
- Sprinkle with remaining 2/3 cup fried onion rings.
- Bake 5 minutes or until onions are golden.
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