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
Another yummy Recipe you can make using Pamela’s Baking and Pancake Mix or whatever other flour makes you happy.
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”) 🙂
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 🙂
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.
I am sure you all have been wondering when I was ever going to explain those funky looking brown things on the flickr pics over there ——–>
Well, finally …… here it is!!
They are GRAHAM CRACKERS!!
(Awesome for S’mores and they make great crumbs too)
3/4 cup melted butter or smart balance, or the like
1/4 cup honey
1 cup dark brown sugar
1 teaspoon vanilla
1 1/2 cups brown rice flour
1 1/2 cups all purpose flour (try Pamelas or this substitution)
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon baking powder
1/2 – 3/4 cup water
Mix the top 4 ingredients together. In a separate bowl, whisk together the dry ingredients. Then, Mix both together, adding the1/2 and 3/4 cup of water, until mixture can be formed into a small ball.
Refrigerate for about an hour.
Preheat oven to 325.
Roll out dough to 1/8″ thick or so. Either score them or Cut into 2″ squares, and prick with a fork for that cool graham cracker effect OR you can do as I did and forget refridgeration and simply pat the dough ball into a half sheet pan so it is nice and flat (might need 2 pans if you plan on doing 1/8″ – I left them at 1/4″ and they were thick, but made a delicious crumb crust for bars, cheesecakes and things like that. The more they cool, the more they resemble graham crackers
Bake for 25 minutes.
OH and yes, I sprayed the pan with a non-stick spray.
For crumbs, I simply popped them into the handy dandy processor and walla! YUM CRUMBS!
I am absolutely NOT a pickle fan…
but my family is (go-figure). Well, basically for me it is the dill that drives me away. APPARENTLY, I ate a few too many dill pickles as a 4 year old and well, now I can’t even stand the smell of dill. *blush*
Anyhow, I decided to make pickles out of all these cukes we were blessed with…but not dill. I typically don’t even attempt to eat pickles without dill because, well, the thought never occurred to me before yesterday *duh*. So, i sliced up 2 cups of Red Onions (cuz i like them) and chopped 2 cloves garlic (cuz i like them too) and then washed and sliced (the long way) one ice cream pail of cukes. I dumped the onions, garlic and cukes all into a large glass bowl. I then took out a stainless medium sized pot and began to concoct my “vinegar” — this is basically the same recipe as refridgerator pickles.
6 cups vinegar
3 cups sugar
3 T sea salt
I stirred it until the sugar was mostly dissolved and brought it to a boil for about 10 minutes and promptly poured it over my fresh veggies, making sure that the “juice” came over the top of the veggies. I let them all cool in the glass bowl, then dumped the whole mess into the ice cream bucket, covered and popped into the fridge. I did steal some onions and thought they were awesome.
Today, before breakfast *blush* I ate one… guess what– I liked it 🙂
Hope you do too!
After absolutely loving Jennie’s Coconut Macaroons for quite some time, I thought I could try to make them at home… I mean really, how hard can it be to follow and tweek a recipe? LOL
3 egg whites
1 tsp Almond Extract
1/4 tsp salt
2 cups powdered sugar
2 1/2 grated coconut (flakes can be grated in food processor)
Line baking sheet with parchment paper or grease well.
In chilled mixing bowl combine egg whites, vanilla, almond extract and salt. Beat on highest speed until white and foamy. Gradually add powdered sugar, beat until egg mix is stiff and glossy. Do not under beat the egg mix. Gently fold in the coconut. Drop by spoonfuls onto baking sheet.
Bake at 325 degrees for 15 to 20 minutes or until lightly browned. Remove from pan immediately to cool. Makes about 3 dozen.
To add a bit of a ‘festive’ flair: After they have cooled, I like to melt chocolate or butterscotch chips and dip just the bottoms of the cookies into the chocolate or butterscotch, and either place on wax or parchment paper and allow to cool, or take it one step further and then dip again in chopped nuts, cookie decorations or any other deco items – then allow them to cool. DELISH!!