Uncategorized

Coconut Cream Pie

June 8, 2017

My husband’s favorite flavor of pie is Coconut Cream, so finding a good recipe has been very important.  I hope you enjoy this pie as much as we do!

Coconut Cream Pie
Author: 
 
Ingredients
  • 1½ c. half-and-half
  • 1½ c. coconut milk (a little less than 1 can)
  • 2 eggs
  • ¾ c. sugar
  • ⅓ c. corn starch
  • ¼ tsp. salt
  • 1 c. flaked coconut, toasted
  • 1 tsp coconut (or vanilla) extract
  • 1 (9 inch) pie shell, baked (see above for our pie crust recipes)

  • Topping
  • 1 small carton whipping cream, whipped
  • ¼-1/2 c. powdered sugar (to taste)
  • 1 tsp. coconut extract

  • Crust
  • ¼ c brown sugar
  • ¾ c Grandpa’s Kitchen GF flour
  • ½ tsp vanilla
  • ⅓ c butter
  • ⅓ c chopped pecans or walnuts
Instructions
  1. In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
  2. When it starts to boil a little bit and thickens up to about the consistency of a thick pudding, remove from heat.
  3. Stir in ¾ cup of the coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.
  4. While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.

  5. Crust
  6. Combine brown sugar, flour, vanilla and nuts in mixing bowl. Cut in butter with pasty cutter. Spread crumbs in one 9-inch pie pan and shape with a spoon or your fingers to cover sides and bottom. Bake at 350 degrees for 15 minutes. Cool and fill with filling and continue with directions for the pie.

 

Articles, Breakfast

A GLUTEN-FREE MOTHER’S DAY

May 4, 2017
Mother’s Day is a time to celebrate all your mother has done for you. One way to do this is by doing something special for her. If you would like to spend the day making your mother delicious meals and treats, it is as easy to do gluten-free as it is to do gluten-full, especially when you use the right ingredients and read the labels.
A wonderful way to start Mom’s day is breakfast in bed. She will love it, until she sees the mess in the kitchen, that is, but before that, surprise her with some of her favorite breakfast foods. If she likes pancakes or waffles, making them gluten free is easier now that there are so many gluten-free flour blends to choose from. However, we guarantee you won’t go wrong using Grandpa’s Kitchen Gluten-free Flour Blend; you can substitute it straight across for the white flour called for in your recipe. So use a favorite pancake or waffle batter recipe, or delight her with one of these tasty breakfast dishes.

Breakfast Crepes
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 eggs
  • 1 cup Grandpa’s Kitchen Gluten-free Flour Blend
  • 1 cup milk
  • 2 Tbsp oil or melted butter
Instructions
  1. Place all ingredients in a mixing bowl or blender. Mix well. The batter will thicken more as you mix it. If it is too thick, thin down with a little more milk until desired thickness.
  2. Cook on a well-greased flat skillet, frying pan or crepe maker.  This recipe doubles well. Batter will keep for a week in the refrigerator.
  3. Fill the crepes with pie filling or fresh fruit and roll up. Top with syrup or whipping cream or both, mom deserves the best!

 


Danish Rolls
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Batter
  • 1 package or 1 Tbsp yeast
  • 1 cup warm water
  • 1 tsp sugar for warm water
  • 1 ½ cup Grandpa’s Kitchen Gluten-free Flour Blend
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • 2 ½ Tbsp sugar
  • ½ tsp vinegar
  • 3 Tbsp margarine melted

  • Icing
  • 4 oz. cream cheese
  • ½ tsp vanilla
  • ¼ cup softened butter
  • 1 cup powdered sugar
Instructions
  1. Batter:
  2. In small bowl, combine warm water, sugar and yeast and set aside until yeast is dissolved and very bubbly. In a second bowl mix together flour blend, salt and baking powder and set aside. In large mixing bowl, mix eggs, sugar, vinegar and cooled, melted margarine and yeast mixture. Add dry ingredients a little at a time on low speed until smooth. Mix 2 minutes on medium speed to fully incorporate.
  3. Drop 6 or 8 rounds of dough on large greased cookie sheet and spread batter out slightly. Place 1 Tbsp jam or desired filling in the center of each.
  4. Let rise 10 – 20 min. Bake at 350 degrees for 20 minutes until lightly brown. Drizzle with icing after they have cooled slightly.
  5. Icing:
  6. Mix together until smooth and frost or drizzle on cooled Danish rolls.
  7. This recipe can easily be doubled, storing the extra batter in the fridge until ready to us it. A great way to use the leftover batter is to make buns for sandwiches or rolls for dinner.

 

Dinner Rolls

Use leftover Danish Roll batter. Preheat oven to 350 degrees. Pour batter into greased muffin pans. Let it rise for about 20 minutes and then bake for 20 minutes until lightly brown. Brush tops with melted butter.

Variation: You can add orange zest and a little concentrated frozen orange juice for orange rolls and then frost with an orange glaze.

 

After breakfast, and after you have cleaned up the kitchen, take your mother out for a day of pampering in the style she deserves. For lunch, find a restaurant which does gluten-free right.  There are now many restaurants which offer more gluten-free options then just salads.
When evening comes, have a fun family party at home to celebrate Mother’s Day. Have everyone over for dinner and make your mother’s favorite meal. Check out our website for some delicious dinner recipes, or choose one of you own. With so many gluten-free products now available, especially our Grandpa’s Kitchen flour blend, you can make anything from  gluten-free pasta to fried chicken. Everyone can enjoy the same gluten-free dishes together. Finally, end the day  with one of these memorable gluten-free desserts.

 

Orange Fluff Cake

Start with making the Angel Food Cake, and while it is cooking, make the Orange Fluff. Once the cake has cooled, break into chunks and set aside until needed.

Orange Fluff Cake
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Angel Food Cake
  • 1 ¾ cup Grandpa's Kitchen Gluten-free Flour Blend
  • 1 ½ cup granulated sugar
  • 1⅔ cup egg white room temperature
  • 1 ½ tsp cream of tartar
  • ½ tsp salt
  • 1 tsp vanilla
  • Orange Fluff
  • 1 envelop unflavored gelatin
  • ¼ cup water
  • 1 cup orange juice
  • Juice of one lemon
  • 1 pint whipping cream
  • 1 cup sugar
Instructions
  1. Cake
  2. Preheat oven to 350 degrees. Move oven rack to middle position (remove other racks).
  3. In medium bowl stir together Grandpa's Kitchen Gluten-Free Flour Blend and ¾ cup of the sugar. Set aside.
  4. In large mixing bowl, beat egg whites, cream of tartar and salt on medium speed with wire whip attachment until foamy. Increase speed to high and beat until egg whites have doubled in volume and thickened. About 2 minutes. Beat in remaining ¾ cup sugar a little at a time on high speed; add vanilla with last addition of sugar, until stiff and glossy meringue forms. Do not under beat.
  5. Sprinkle sugar/ flour mixture, ¼ cup at a time, over meringue, folding in with a spoon just until mixture disappears. (Transfer egg white mixture to very large bowl if necessary) Spoon into ungreased 10 inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
  6. Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not under bake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter.
  7. Orange Fluff
  8. Put the water into a small sauce pan. Sprinkle gelatin over the water. Heat over low heat until gelatin is completely dissolved. Remove from heat and stir in orange juice and the lemon juice. Stir well and refrigerate. Beat the whipping cream until stiff and add the sugar beating a little more. Put the beater on low and add the cooled gelatin mixture.  Mix until all is combined but do not over mix. Place half of the cake chunks into a 9x13” pan  and pour half of the cream mixture over the top. Put in the rest of the cake chunks and add the remaining cream mixture. Refrigerate until ready to use. The longer it is refrigerated the thicker the mixture will become. You may serve as is or with fresh, sweetened strawberries and extra whipping cream.

 

If you want something a little simpler to make, this fruity dish is perfect for you.

A GLUTEN-FREE MOTHER’S DAY
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 (15 – 16 oz) cans of peaches in heavy syrup
  • 1 cup water
  • ½ package Grandpa’s Kitchen Gluten-Free Yellow Cake Mix
  • ¾ cup butter (melted)
Instructions
  1. Preheat oven to 375 degrees. Empty peaches with juice and water into the bottom of a 9x13” pan. Mix butter (melted) and dry cake mix in a bowl until crumbly and sprinkle over peaches in pan. Sprinkle top with cinnamon.
  2. Bake for 45 minutes, until bubbly and brown on top. Serve while still warm with milk, ice cream or whipped topping.

 

Your mother has been making you meals and treats for so many years,  this is just a little way to say thank you for all that she has done for you.
Articles

Why the ‘gluten-free movement’ is less of a fad than we thought

January 18, 2017

Critics believe eating gluten free is a fad, much like the miracle diets which have been introduced over the years and eventually faded away. However, many are finding that eating a gluten-free diet is beneficial for more people than simply those with Celiac Disease.

A recent article published in the Washington Post gives new insight into this “fad” diet, information which shows there’s “growing evidence that severe gluten sensitivities exist outside the realm of Celiac Disease.”

To read the article, click on the link below:

https://www.washingtonpost.com/news/wonk/wp/2017/01/13/why-the-gluten-free-movement-is-less-of-a-fad-than-we-thought/?utm_term=.b043cba31057

Articles

Holiday Cooking

December 19, 2016

I remember being so discouraged my first holiday after finding out I had Celiac Disease. I pictured myself missing out on all the traditional holiday foods and only being able to eat the vegetables. However, with a little research and our Grandpa’s Kitchen mixes, I found out I don’t have to miss out on any of the feast.

The most important part of any holiday feast is the turkey, but how do you know if the frozen turkey with the seasonings and gravy is gluten-free? On the Butterball website it states, “Need to prepare a gluten-free holiday dinner?  Butterball can help! Our Butterball fresh and frozen raw unstuffed turkeys are always gluten-free, and our gravy pack included with our Butterball Whole and Boneless Breast items is also gluten-free. ” (http://www.butterball.com/how-tos/gluten-free-holiday-dinner).

What is next? Stuffing! What about the stuffing? Can you have a turkey not stuffed to the ribs with seasoned bread cubes? Of course not! Now you can make delicious stuffing that everyone will eat with this Grandpa’s Kitchen recipe.

TRADITIONAL STUFFING

Traditional Gluten-Free Stuffing
Author: 
 
Ingredients
  • 8 slices gluten-free bread
  • 1 ½ cups water* (less liquid if using to stuff a turkey)
  • 3 Tbsp gluten-free chicken bouillon*
  • ½ a minced onion
  • 1 stalk diced celery
  • 5 Tbsp butter/margarine
  • 2 tsp sage
  • 1 ½ tsp thyme
  • 1 tsp pepper
  • 2 chopped cloves garlic
  • *can substitute bouillon and water for 1 ½ cups gluten-free chicken broth
Instructions
  1. Bake a loaf of Grandpa’s Kitchen bread. Cut and cube eight slices. Lay out on a baking sheet to dry for a day or toast bread in a 300° oven for 15 minutes, stirring twice. Remove from oven and let cool.
  2. Heat water and bouillon in a sauce pan on the stove or in the microwave. In a large frying pan, melt butter and sauté vegetables until soft, about 4 minutes. Remove from heat and stir in spices. Place bread cubes into a large bowl and add vegetable mixture. Mix well. Pour in broth mixture one ladle at a time and stir in between, just until moistened. Be careful not to get the bread too moist as it will make the bread soggy.
  3. For a casserole, place the stuffing in a greased casserole dish and cover with foil. Bake for 30 minutes. Take foil off and bake for another 10-15 minutes or until lightly browned.
  4. For stuffing a turkey, use less liquid as it will get moisture from the turkey. Make sure you follow the turkey baking directions for a stuffed turkey.

I don’t know if your family has Green Bean Casserole as a holiday tradition, but my husband’s family does. After making it just for him to eat for several years, I was excited to find and try this recipe on the Gluten-Free Living website: http://www.glutenfreeliving.com/recipes/sides/homemade-gluten-free-green-bean-casserole. Even my gluten-ful husband loves it and I can enjoy it with him.

Making traditional mash potatoes is easily gluten-free if made with fresh potatoes. Read the labels of any boxed mashed potatoes if you do not want, or have time, to put in the effort, but fresh is the best! Also, if you are using the Butterball turkey then you know your gravy will be gluten-free, but again, if you are using a package or canned gravy, please read the ingredients carefully. It is amazing what food products wheat is put into as a thickener or filler.

Whether you like sweet potatoes or yams, there are many dishes which can be made gluten-free. My mom cooks the sweet potatoes with brown sugar and marshmallows, and my mother-in-law goes for a little tartness and adds apples to her sweet potatoes. I have not found any canned yams or sweet potatoes which are not gluten-free, but I always read the ingredients to be sure.

Frozen vegetables are usually safe, unless it is potatoes. Some frozen potatoes have been dusted with wheat flour before being packaged, so read the ingredients. Canned vegetables, without sauces, are almost always safe. Fresh vegetables are always safe. I saw a bag of fresh potatoes which were marked “Gluten-free”, now that is just silly.

We have the turkey, stuffing, potatoes, gravy and vegetables, holiday dinner without the rolls to soak up all the delicious gravy, but I went for years without having a roll, until we found this recipe.

DINNER ROLLS

Dinner Rolls
Author: 
Recipe type: Bread
 
Ingredients
  • 1 ½ cup + 1 Tbsp Grandpa’s Kitchen Gluten-free Baking Flour Blend
  • 1 pkg or 1 Tbsp. yeast
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • 1 tsp sugar
  • 1 cup warm water
  • 2 eggs
  • 3 T margarine/butter (melted)
  • ½ tsp vinegar
Instructions
  1. In small bowl combine warm water, 1 tsp sugar and yeast. Set aside until yeast is dissolved and really bubbly. In medium mixing bowl combine flour blend, baking powder, and salt. Mix with fork until blended.
  2. In large mixing bowl beat eggs, vinegar and cooled, melted margarine. Mix in the yeast mixture. Add flour mixture a little at a time and mix well until smooth. Drop rounds of dough on a large, greased cookie sheet or in greased muffin tins. Let double in size, about 20 minutes. Bake at 350° for 20 minutes or until lightly brown.
Notes
Variations:

HERB ROLLS: Add 1 cup grated cheese and 2 tsp of favorite herbs and/or spices. Or sprinkle the bottom of the muffin tin with dried parsley and parmesan cheese. After filling, sprinkle both on the top of the dough as well.
ORANGE ROLLS: Add orange zest and a little concentrated orange juice to mixture before baking. Top with an orange glaze.

A holiday feast is not complete until the pies are brought out, cut and devoured. Whether it is pumpkin pie, pecan pie, double crusted apple pie, or your favorite pie, it is just not the same without a delicious, flaky crust. My grandmother’s pie crust is so easy to make, and you can’t make a mistake. If it breaks, push it back together. If it does not lay nice the first time, smoosh it up and roll it out again. Don’t forget to put the leftover pieces in the oven after sprinkling them with some cinnamon and sugar for a fun crispy treat.

NO FAIL PIE CRUST

No Fail Pie Crust
Author: 
 
Ingredients
  • 2 ¼ cup Grandpa’s Kitchen Gluten-free Baking Flour Blend
  • 1 cup margarine or shortening
  • ¾ tsp salt
  • 1 cold egg
  • ¾ tsp sugar
  • 1 Tbsp. vinegar
  • 4 Tbsp ice water
Instructions
  1. CAUTION: over-working the pie dough will cause it to become tough and less flaky.
  2. Preheat oven to 400°. In large mixing bowl combine flour blend, salt and sugar.  With pastry cutter, cut in margarine or shortening until pieces are pea size. In separate bowl, beat egg using a fork, add vinegar and ice water.  Stir into flour mixture and knead with your hand to form a ball of dough. It is better to be a little too moist than too dry.  Add a little more cold water if it is too dry. Cover and refrigerate for 1 hour. Cold dough is easier to roll out.
  3. For Single Crust: (2 pies) Divide dough in half.  With a rolling pin, roll out each half, separately, on a piece of wax paper or parchment paper dusted with flour or sprayed with cooking spray. Roll the dough out until it is larger than the pie pan.  Lay the pie pan on the dough. Using the wax paper, invert the dough and pan. Carefully peel the wax paper off. The wax paper should peel off easily. Shaking the wax paper carefully helps.
  4. If the dough splits just press it back together. Shape to fit the pan, trim and flute the edge or press a fork onto the edge to make it look nice. Using a fork, poke holes in bottom of the crust and around the sides so crust does not bubble. Brush vegetable oil onto the fluted edge to keep it from cracking. Bake for 10 – 15 minutes or until slightly browned. Cool before filling.
  5. For Double Crust: (1 pie) Roll out and prepare bottom crust as instructed above.  Pour filling into crust.  Roll out top crust and place over filling.  Trim edges leaving ½ inch; fold under bottom crust to seal.  Flute then oil edge.  Make a few slits on the top crust before baking.  Bake as directed for filling being used. Sprinkle top with sugar to make it shiny.
Notes
(makes two 8” pie crusts)

Whether it is a Thanksgiving Feast or a Christmas Dinner, you can make it gluten-free. So don’t resign yourself to missing out on your favorite dishes find ways to make them gluten free and enjoy your holiday with everyone else!

 

 

 

 

Articles

Staying healthy and eating gluten free

November 8, 2016

As a mother of six active children, stuck right in the middle of my 40’s, eating healthy has become more and more important. In an effort to eat healthier, stay on a budget, and survive the busy lifestyle we have, I have spent a lot of time searching for new recipes that are healthy, quick, convenient, and cost effective.

Continue Reading…

Desserts, Yeast Breads

Cinnamon Rolls

November 3, 2015

Unlike dough made with wheat flour, gluten-free dough is really hard to work with. When you make our delicious bread you’ll notice the dough is very soft and you spoon it – or dump it as I do – into your baking pan. When we discovered our pizza crust recipe we were so excited because unlike those on the market, ours rolled out  just like a regular pizza crust, no Saran wrap, no corn meal, and no messy failures. So, if we could make a roll-able pizza crust dough, why not a cinnamon roll one?

Cinnamon Rolls
Author: 
Cook time: 
Total time: 
 
Ingredients
  • BATTER
  • ⅔ c Milk (add ⅛ tsp sugar)
  • 1 pkg Yeast (about 1 Tbsp, found in Grandpa’s Kitchen bread/pizza mix)
  • 2 Tbsp Shortening or Butter/Margarine
  • ⅓ c Sugar
  • 1 Egg (beaten)
  • ¼ c Oil
  • 1 tsp Vanilla
  • 1 pkg Grandpa’s Kitchen Bread/Pizza Mix
  • ¼ tsp Baking Soda
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • BROWN SUGAR/CINNAMON FILLING
  • ⅓ c Brown Sugar
  • 1 tsp Cinnamon
  • ½ c Chopped Nuts (optional)
Instructions
  1. Preheat oven to 350 degrees. Measure out milk and sprinkle a ⅛ teaspoon sugar into the milk before warming up in the microwave to between 105° and 110°. Add yeast, mix until fully dissolved and set aside until foamy.
  2. Cream shortening/margarine and sugar; add egg, oil and vanilla and add yeast mixture. Mix well. Add remaining ingredients and mix until completely blended. Dough will be very soft.
  3. Lay wax paper down and spray with butter spray. Place dough on top and roll dough out to size of paper (usually 16” X 12”) and thickness desired. Sprinkle dough evenly with brown sugar/cinnamon mixture. Spread brown sugar/cinnamon mixture evenly over dough’s surface, leaving a ¼ inch at one end just dough. Roll up dough to form a long cylinder.
  4. Roll up dough to form a long cylinder. The best way to do this is to slowly roll the dough using the wax paper. As you fold the dough over, pull the wax paper off the dough and continue going until the dough is completely rolled up and sealed. Cut into 8 slices of similar size.
  5. Place rolls into a greased 13” X 9” pan (if rolls are thick, you may need two pans so to not crowd the rolls) leaving an inch space between the cinnamon rolls. Let rise for 30 minutes. Bake approximately 20 minutes, until tops are lightly browned. Do not overcook! Mix cream cheese glaze while rolls are cooking. Drizzle glaze over rolls while still warm.

You will love this recipe! Although it is not exactly like those huge, soft and gooey cinnamon rolls you grew up eating, it is a wonderful substitute, especially if you are missing them. This dough does need tender loving care, in addition to wax paper and cooking spray, but it is worth the extra work!