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Grandma’s Crazy Cake

My Grandma used to make this Crazy Cake every Saturday in the winter for the neighborhood card playing evening. We could always count on this cake to be Delicious! Super moist and Super YUM. We would always be seen begging for more than one piece.
I am listing the recipe in it’s original form, because all I do to make this cake GlutenFree is to substitute Pamela’s or my fake Pamela mix or even Sorghum flour & whatever starch and it still works! I am sure you can make it with your favorite flour as well.

1 1/2 cups unbleached all-purpose flour (or substitute your favorite GF flour mix)
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda –(no need if using Pamela’s)
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon vinegar
6 tablespoons vegetable oil
1 cup cold water

In your 8×8 pan (or double it for a 9×13) … mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir with a fork until moistened. Pop into the oven and Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

Cool and frost if desired.
Grandma would sometimes just serve it with ice cream or drizzled with fresh sugared raspberries and a plop of whipped cream – mmmmmmmmm 🙂

Carol Fenster’s Sorghum Flour Blend

I enjoy using Sorghum Four in many of my recipes and am always looking for new things to use it in. Recently, I found this little tidbit on Gluten free Gobsmacked. I just “puffy heart” Kate’s website. She has some awesome recipes and some deelish pics as well. I just know her soon-to-be, new little one is gonna enjoy eating what momma makes. Kate and her beloved are in the process of adopting a little cutie and we are all awaiting her arrival with anticipation.
Well, anyway, back to the recipe….

1 ½ cups sorghum flour
1 ½ cups potato starch or cornstarch
1 cup tapioca flour
½ cup corn flour or almond flour or bean flour or chestnut flour

almond pie crust

Heaven! I think I am in heaven–

I had been trying to make a decent pie crust for awhile, but I just have not been all that enthusiastic about my results. …BUT, we now have a no-roll pie crust that works for a bottom crust open top pies. This, makes me happy… I am dreaming of dairy free chocolate silky pies and with this crust, IT will be DREAMY!!

Almond Pie Crust

1 1/2 c. almond flour or almond meal
1/2 c. tapioca flour or tapioca starch -same stuff
4 Tbs. melted butter, margarine or whatever makes your tummy happy… maybe earthbalance buttery sticks?
4 Tbs. honey, agave syrup/nectar or maple syrup

Mix together thoroughly, pat it into a 9″ pie plate and Bake 10-12 minutes in a preheated 350F oven. Cool and fill with your favorite one-crust pie filling. Deeelish!

We have a WINNER!

This past week we had a lot of fun posting recipes using Pamela’s Baking and Pancake Mix for our fun Healthyfishies FREE Giveaway.


Pamela’s Products Ultimate Baking & Pancake Mix, 24-Ounce Package

Here are some other recipes which use the mix…
GF Graham Crackers
GF Pumpkin Bars

Last Saturday night, early Sunday morning we did our little random (paper in the hat method-drawn by the youngest of the guppies) and the winner is…..   LISA!!!!!

We will be shipping that out to you shortly, so check your email for info, Lisa!

This week we will begin yet another FREE giveaway, so check back!

Thanks everyone for participating!

Scones! Gluten free goodness

Today is the last day to enter your email address to WIN in the Pamela’s Baking and Pancake Mix Giveaway

In the meantime, feast your eyes on these!! I am excited, as are the guppies 🙂
Scones are not too sweet, but sweet enough to show off your favorite jams, jellies or preserves.
Scones! Gluten free

SCONES!!
2 cups Pamela’s Baking and Pancake Mix or our fake Pamela mix recipe.
1/4 cup of sugar
1/2 teas extra baking powder
1 teas. finely shredded orange peel
1/4 cup butter or margarine
1 egg beaten
1/2 cup milk, soy milk, rice milk or buttermilk
if not using buttermilk – add 1 teas. apple cider vinegar to the milk and let set while you mix the other ingredients.
1/4 cup raisins, currents, dried cranberries or dried blueberries (as I did)
2 teas. sugar extra

Stir or sift together the flour, 1/4 cup sugar and the baking powder. add the orange peel and cut the butter into the mix until it resembles course crumbs. Make a well.
Add your milk, egg and fruit. Mix until combined. It won’t really form a dough, but that is alright as scones mean: unshaped lump- basically. 🙂
Plop the mix onto a greased cookie sheet. Sprinkle the top with the remaining sugar and lightly pat it into a 7 inch roundish pile. Kind of like a pizza crust but quite a bit thicker.
Typically when making scones you would cut this into 12 wedges, but it was quite difficult to do- so I left it as one big round scone until it was finished baking.
Bake at 400 degrees for 12-15 minutes or until edges start to brown and the center looks done to the touch.
Remove from oven and gently cut into 12 wedges. Cool slightly and serve with jam, preserves or simply a drizzle of honey.

Garlic Cheese Biscuits – gluten free, egg free

Don’t Forget to leave your email address to WIN in the Pamela’s Baking and Pancake Mix Giveaway

We are having so much fun with these Pamela’s Mix recipes… I hope you will too.

These little biscuits are so good and perfect served with any of these Healthyfishies Recipes:
Egg Drop Soup
Gentle Lentil
Chicken or Not soup
Vegetable Gumbo
Turkey Soup
Mmmm Stew!

garlic cheese biscuits - GF/DF/egg free

1c. Pamela’s Baking and Pancake Mix or our fake mix recipe.
1/4 c. butter or margarine
1/3 c. soy milk, rice milk, or regular milk
1 T. garlic powder or granulated garlic
1/4 c. shredded cheese or non-cheese of your choice.

Cut the butter into the 1 c. of mix and garlic, until crumbly. Add the cheese and milk and stir until well incorporated. Drop by rounded tablespoons onto a greased cookie sheet and Bake for 12-15 minutes at 375.

cool and enjoy!

fruit crumble, crisp

Another yummy Recipe you can make using Pamela’s Baking and Pancake Mix or whatever other flour makes you happy.

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Filling:
3 c. peaches or apples or cherries or  “you get the idea” (Today I used home canned peaches, drained) If using rhubarb you might wish to use more like 5 cups.
3 T. tapioca starch, arrowroot starch or corn starch
1/2 c.  sugar
1/4 c. water

Heat on low. Bring to a boil, stirring constantly. Boil 30 seconds to 1 minute, until it looks like a “pie filling”, being careful not to burn and pour into greased 8×8 pan.

for the topping:
1/4 c.melted butter, margarine or oil
2 T. brown sugar
3/4 c. flour** – since this is Pamela’s Mix Giveaway week, let’s use Pamela’s Baking and Pancake Mix – otherwise any baking mix, buckwheat flour, sorghum flour or brown rice works well.
6 T. Tapioca starch**, arrowroot starch or cornstarch
1 teaspoon cinnamon

Optionals: 1/4 chopped nuts or whatever you think would be yummy.

**for those who can eat oatmeal or regular flour, you can substitute 1/2 c. oatmeal and 1/2 c. regular flour for the flour mix and tapioca starch

Mix together until it becomes quite crumbly. Sprinkle/crumble this mix over the fruit and bake at 350 for30-35 minutes.

YUM! My family loves this served with ice cream (it is a bit “pie-ish”) 🙂

Banana Muffins

Since is the Pamela’s Baking and Pancake Mix Giveaway Week, I thought maybe I should post a few of my favorite Pamela Mix recipes.

Today we made Banana Muffins (with or without nuts, your choice)

Banana Muffins using Pamela's Mix

1 c. sugar
1/2 c. butter or margarine
4 slightly beaten eggs
5 mashed bananas (a frugal side note: I freeze my bananas as soon as they start to look dark. I leave them in the skins. Take them out of the freezer to thaw for about an hour. Simply cut the tops and let the banana slide out. Doesn’t take much to mash them.)
3 1/2 c. Pamela’s Baking and Pancake Mix or our fake mix recipe.
1/2 teas salt
2 teas vanilla
1 teas cinnamon
optional: 1 c. chopped nuts

Mix all the wet ingredients together until well mixed. Add the dry ingredients and mix until well combined. Scoop into paper lined muffin pans or well greased muffin tins. Bake at 350 for 20-25 minutes. Makes 3 dozen muffins.

these freeze really well 🙂

Apple Cinnamon Pammy cakes

DON’T FORGET THE FREE GIVEAWAY!!!

Today’s recipe is one of those cool little ditty’s that you can make using Pamela’s Baking and Pancake Mix or our Fake Pamela Mix Recipe.

Our family typically likes Buckwheat Pancakes, but sometime we crave a fruity pancake and that calls for Pamela’s Baking and Pancake Mix. Now if you WIN the Pamela’s mix giveaway, you will have some cool recipes to try and enjoy!!

Here is the recipe

1 cup Pamela’s Mix or our flour blend
1 egg
3/4 c. water
1T oil
1/4 c sugar
1/2 teas. ginger
1 teas. cinnamon
1/4 teas. nutmeg
1 teas. vanilla
1 grated or finely chopped apple – I don’t even peel it.

mix all ingredients well and pour by 1/2 cup amounts onto a preheated on low, oiled griddle or fry pan. Wait until the top is bubbly and popping. Flip and brown other side.

Serve with a yummy maple syrup or one of my families favorites – applebutter.
Whatever you choose to top them with— ENJOY!!