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!

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.


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”) 🙂

Gluten Free Flour Baking Mix (Bette Hagman’s ?)

I don’t know if you are like me, but it seems that I will find some awesome recipe online to try and then it will call for something like 1 1/2 cups Bette Hagman’s Flour Mix. Being new to the “Gluten Free Loop” I was clueless. So, after digging around for a cool recipe, I would get disappointed and just forget it.
Well, long story short… the other day, it dawned on me. “Why didn’t I ever just dig around and find the darn flour mix?”
So, I did and then I adjusted/changed it to add the xanthan gum so I don’t have to try to remember to add that… and now it is on my blog, so I will NEVER lose the recipe again. LOL

Gluten Free Flour Mix ~ Bette Hagman’s (I think?)

Brown Rice Flour ~ 6 cups (i think Bette Hagman’s is supposed to be just plain white rice flour, but I like brown and it works fine)
Potato Flour ~ 2 cups
Tapioca Starch ~ 1 cup
Xanthan gum ~ 9 tsps. (one per cup of flour)

Use cup for cup for regular flour.

GF and DF Peanut Sauce Linguini – satay sauce?

Sometimes a girl just gets a craving for some serious flavor, whether that is Chinese or Thai or something in between… it seems ya get a flavor rolling around in your mind and it just HAS to be made! Since going GF I have seriously missed my favorite flavor dishes… this one seems to satisfy 🙂

Peanut Sauce (to be served over or mixed with Thai Kitchen Brand Rice Linguini)

1  shallot minced or about an 1/8 of a red onion (found that to be YUMMY in a pinch, and now I prefer it)
1 garlic clove minced
6 tablespoons of coconut milk
1/4 cup of peanut butter – i like using the natural chunky for this, but creamy is good too
2 tablespoons of peanut oil
1 teaspoon of sugar or 2 to taste (some like it sweeter)
1 teaspoon of red curry paste – I use the Thai Kitchen Red Curry Paste brand – it is GF
1 big box of Thai Kitchen Rice Linguini or Thai Kitchen Stir Fry Noodle

Optionals :

16 oz. white chicken breast or shrimp – leave out if going vegan or vegetarian, can also use Firm Tofu

diagonal sliced carrots or matchstick carrots


Pea Pods

Prepare optional veggies and set aside. (typically, I use all the veggies)

I begin by putting a pot of water on to boil for the ‘pasta’, then I use my handy dandy mini chopper (2cup) to make my sauce. I simply toss all the sauce ingredients in and blend until relatively smooth. Now, I taste test (can’t help myself) LOL

I then begin warming my cast iron dutch oven or if you are fortunate to have a wok, that would be awesome too. In the boiling water pot, Follow the directions for the ‘pasta’..boil water then add pasta and turn off heat, cover and let sit while you Stir Fry your vegetables in the dutch oven or wok.

Finish up by adding the Sauce to the veggies and either serving over pasta or mix it all together and serve.



* Sauce must be use within 3 days.

* If it has been refrigerated, bring to room temperature and stir vigorously.

* You may have to add a little peanut oil or water to thin the sauce.

GF Graham Crackers

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!!

(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!

Too many cucumbers = pickles

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.

I used:
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!

Vegetable Gumbo with or without Chicken ;)

Mmmmm, Mmmmm, Mmmmmm Good!

The latest recipe I made from Mary Frances’ Gluten Free Cooking School was a hit with the entire family! This Yummy soup is full of tasty veggies and was absolutely dee-lish…best part, not too spicy.

I found this little tidbit HERE and quickly fell in love with it’s simplicity and adaptability ~ one of us doesn’t like diced tomatoes so I simply substituted the diced tomatoes with Tomato puree and it was a SMASH! I must also admit that I only made a 1/2 of Mary Frances’ recipe, next time (and there will be a next time) I will make a full batch and freeze as she recommends — yes, we like it THAT well!

Here is what I made from Mary Frances’ recipe:

1 med onion diced

2 cloves garlic chopped

Sauteed in 2 T. olive oil

32 oz Swanson Organic Vegetable Broth

8 oz frozen Okra

16 oz frozen mix veggies – I used a handful frozen green beans and 2 handfuls frozen peas/carrots mix.

leftover chicken from 2 nights before diced = about 2 split chicken breast

1/2 ~ 28oz can of Full Circle Organic Tomato Puree

1/4 teas thyme

couple pinches dried sage

salt and pepper added at the table

Mmmm Mmmmm goodness!!

You can find this recipe and more at