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 🙂
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
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.
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.
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
Chicken or Not soup
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!
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)
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 🙂
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
3/4 c. water
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!!
I have always just adored Carrie of Ginger Lemon Girl and her incredible blog. Her writing always warms my heart and her recipes can not be beat!
Today she has posted an incredible list of tummy yum-yums for Christmas! It is her yearly Christmas Cookie Roundup and if you are new to Gluten Free baking at Christmas, well, this ginger lemon girl has got it goin’ on! Stop on over and take a look around… WARNING! This site will make you hungry with it’s beautiful pictures and yummy descriptions.
Here is a list of her different categories of Cookie Recipes:
1. Chocolate chip cookies
2.Cookies with Fruit/vegetable/specific nut fillings
6.Peanut Butter Cookies
7.Rolled and/or Shaped Cookies
8.Shortbreads and Cookie Bars
9. Sugar Cookies
10.Spice Ginger Cookies
So, follow me… over to GINGER LEMON GIRL . blogspot . com, say hello to Carrie and check out her CHRISTMAS COOKIE ROUNDUP!
As a kid, I remember waking up some mornings to the smell of grandma’s coffee cake. MMMMmmm good stuff!
I still love coffee cake for breakfast, tea time or just for snacking a bit – LOL!
Finally, a gluten free alternative to Grandma’s Coffee Cake.
1 1/2 cups sorghum flour
1/2 cup white rice flour
1/2 cup potato flour
1 1/2 cups brown sugar
1/2 teaspoon salt
2/3 cup butter, or some other dairy free margarine
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs; beaten
1 1/2 cups buttermilk, soy milk, rice milk or almond milk
optionals: 1/2 cup diced apples or 1/2 cup chopped nuts or 1/2 raisins or 1/2 cup of any other drained fruit (In the above picture, I used 1/2 cup diced homecanned peaches drained and it was fabulous! Optional: powdered sugar or cream cheese frosting to drizzle the top.
Grease bottom and sides of a 9×13 cake pan. Preheat oven to 350 degrees. Combine flours, brown sugar and salt. Mix well. Cut in the butter to make course crumbs. Reserve 1/2 cup of this mixture for the top of your cake.
Stir the baking powder, baking soda, xanthan gum, cinnamon and nutmeg into the remaining crumby mix. Slowly add the beaten eggs and milk to the mix and stir well.
Feel free to add any optionals to the bottom of the pan and then spoon the cake batter on top. Smooth carefully and add the reserved crumb topping.
Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. If desired drizzle with powdered sugar frosting and serve warm.
Thanksgiving has not even been cooked and eaten, but I am already recieving plenty of emails regarding the leftover bird….
Well, I LOVE leftover turkey, so I have a few recipes I will be sharing here over the next few days. I hope you find one that will tickle your taste buds. 🙂
Turkey Soup- in the crockpot
This soup is great for working families… it cooks while you are away and makes the house smell delicious. Who doesn’t like to come home to a pot full of homemade soup ?! It also freezes well.
4 cups turkey or chicken broth OR 6 cups if omitting tomatoes
2 to 4 slices cooked bacon** Optional
diced 2 cans diced tomatoes, undrained (14.5 ounces each) ** Optional
1/2 cup diced carrots
1/2 cup sliced or diced celery
1/2 cup chopped onion
1/4 cup rice – I tend to prefer brown rice in this, but white works great too
1/2 tsp. sea salt or less if using purchased broth
1/2 cup frozen corn kernels** Optional
1 to 2 cups diced cooked turkey
In a crock pot or slow cooker (I have a 6qt), combine turkey broth with Optionals plus carrots, celery, onion, rice, and salt. Cover and cook on low for 6 to 7 hours; or start on high for an hour and cook on low for 4-5 hours. Add optional corn kernels and turkey; cover and cook an additional 45 minutes to 1 hour.
A beloved friend of mine wondered if we could make yogurt from Powdered Milk… the answer is simply YES!!!
I thought it would be fun to post a few different ways to make it if you don’t happen to have one of these amazingly inexpensive do-dads.
The first try was to make it in the crockpot, yep, you heard me right, the CROCKPOT!!
Now if you have Regular Milk and not powdered, I would definitely recommend visiting Stephanie at Crockpot 365 and using her delicious yogurt recipe. She Rocks! She and I should be the bestest friends ever, just by default because we both LOVE our crockpots.
Anyway, Here are the ingredients, you can find the instructions and my timeline at Healthyfishies:
2 Qts Reconstituted Nonfat Dry Milk (7 2/3c water plus 2 2/3c Dry Milk)
1 additional Cup Dry Milk
4oz. Good Yogurt (just make sure it has the acidophilus and other good bacteria in it) I wanted one without any other added stuff.
optional: Organic Raspberry or other flavored jam
Big Warm Snuggly Bath Towel
1 6qt. Crockpot
The second trial was to use the oven (if your oven has a 100 degree setting it is perfect! If using a gas oven, the pilot light alone might be at that magic yogurt making temp of 90-110 degrees, while some electic ovens have a light inside the oven….if you switch out the bulb for a 40watt bulb and leave the light on, it should be in that perfect temp range as well. Simply test your oven with a thermometer before making your yogurt.)
You can use the same ingredients as the crockpot recipe, minus the crockpot of course and substituting it for a 2-4qt saucepan or stockpot. Please do try to use a stainless or even cast iron pan and not an aluminum or “non-stick” brand of pan/pot. After the milk is heated, you could even use the crockpot insert as a container. *smile*
You can find the instructions for this method of yogurt making at Healthyfishies.