Blender Pancakes with Berry Syrup

Hello, again! Long time no see. I've been family reunioning and recuperating from family reunioning for the last several weeks. As you will no doubt have realized, I haven't been posting anything. I thought about going in and typing up several posts and fiddling with the posting dates so it would LOOK as though I had been posting things, but I decided that I just couldn't stoop to that kind of subterfuge. Besides, that would mean that I would have to type up lots of recipes, and I just wasn't feeling it. So instead I'm just going to say: "Vacation was fun!" and start working on being reliable again.

This is a recipe that my mother-in-law makes with whole wheat. When we got home I tried it with gluten free whole oats (also knows as oat groats), and they were just as yummy. Let me know what you think!

Blender Pancakes

2 c. milk
1 1/3 c. whole oats*
2 eggs
3/4 c. oil
2 Tbs. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 tsp. xanthan gum

Place oats and milk in a blender. Blend on medium high speed for 4 minutes. Add the rest of the ingredients and blend on high speed until combined. Bake on a 350 degree griddle. Serve with Berry Syrup and whipped cream.**

*I have used gluten free rolled oats instead, but the texture wasn't quite the same. They baked differently. I'm going to keep experimenting, though, because the gf rolled oats are much easier to find than the whole oats.

**I actually use cool whip 'cause it's faster.


Berry Syrup

2 c. frozen berries (I used a Triple Berry Blend from Costco)
1 Tbs. lemon juice
2 Tbs. water
2 Tbs. sugar
1 dash cinnamon

Combine all ingredients in a small saucepan. Bring to a boil over medium high heat, stirring occasionally. Remove from heat. Blend with a stick blender or regular blender.

Funnel Cake

A week or so ago, the city of Orem threw their "Summerfest" party. It's several days of baby contests, carnival rides, fireworks, and (of course) carnival foods. I managed to keep my kids out of the food areas this year, but those fair-time food smells (mostly of things frying!) sort of lingered over the whole park. I would almost never buy carnival food at a carnival even if we didn't have our gluten issues, because I am too thrifty; I just can't imagine paying $4 for something that I KNOW costs no more than 20 cents to make! But the smells are certainly enticing.

So . . . I come home and make gluten free versions! It's much cheaper and tastes just as good. (In fact, last year I shared our gluten free funnel cakes with my neighbor's family. She'd never had funnel cakes before, but after eating mine she said: "Oh, great. Now I'm going to have to buy these the next time I go to a carnival.")

Let us know what you think!

Funnel Cake

3 C. EGF all-purpose flour
1 tsp. xanthan gum
¼ c. sugar
2 tsp. baking powder
½ tsp. salt
3 eggs
2 c. milk


Mix together dry ingredients. Whisk eggs and milk into dry ingredients.

Pour the batter into a drink bottle with a squeeze top. (A clean, empty syrup bottle or dish soap bottle would also work. Or you can use a funnel, covering the bottom of the funnel with your finger when you don’t want the batter dripping into the oil, but it’s messier and irritating, and I’d suggest NOT using a funnel if you can avoid it.)

Squeeze batter into hot oil, using a spiral motion, and overlapping the lines of batter. (If you just do concentric circles, you won’t be able to turn it over; it will just fall apart.) Fry to a golden brown (about 2 minutes per side.)

Drain on paper towels. Sprinkle with powdered sugar. Serve hot or let them cool a bit first.

New Bread Recipe

We have never been completely satisfied with our current bread recipe so over the past couple of months we have been doing what we do best . . . experimenting. This is Betsy's latest test, and we think it may be the winner, but we want your feedback, so please let us know what worked and what did not.

Betsy's New Bread Recipe

3 c. flour mix (I do 2 GF & 1 Featherlight, but other combos should work)
¼ c. sugar
1 ½ tsp. xanthan gum
1 ½ tsp. salt
1 Tbs. yeast
1 ¼ c. warm water
¼ c. oil
1 tsp. rice vinegar
2 eggs

Combine flour, sugar, xanthan, and salt. Pour yeast on top. Don’t mix it in.

Combine water, oil, vinegar, and eggs. Pour on top of yeast. Let sit for 3 – 5 minutes. Mix on low until combined. Scrape edges. Mix on high for 3 minutes.

Spoon into greased pans (makes 1 ½ loaves about). Cover. Let rise in warmish place for 40 minutes. Bake at 350 for 30 minutes.

Crepes

It's summer!!!

What better way to celebrate than making, and especially eating, crepes! My children love to fill them with whipping cream and strawberries. My husband likes them with bananas and chocolate. With this recipe, how you serve them is up to you. Happy Cooking!

Crepes

3 c. milk
6 eggs
1 Tbs. melted butter or oil
1 tsp. salt
½ tsp. xanthan gum
1 c. Featherlight mix
½ c. GF mix

In a large bowl, beat milk, eggs, and melted butter until smooth. Slowly add salt, xanthan gum and flours. Mix until the batter is the consistency of heavy cream.

Heat a 6-inch crepe pan or a non-stick frying pan on medium heat. (If your pan is older, it sometimes helps to spray it with non-stick cooking spray.) Spoon 2 to 4 tablespoons of batter into the bottom of the pan. Move pan from side to side to coat bottom.

Brown the crepe on one side and then flip with a spatula and brown the other side. Keep warm in the oven. Serve with your favorite toppings.

These can be frozen to use later. Thaw overnight in the refrigerator.

Makes approximately 15 crepes.

Topping Ideas: whipped cream, any fresh fruit, cinnamon and sugar, syrup, butter, chicken, sausage and eggs, tomatoes and bacon, powdered sugar, hard boiled eggs, cream cheese and jam.

Seven Layer Dip

Ha ha! Two posts in one weekend! I feel very productive. This is a quick holiday side dish that is a perennial favorite at my house. In fact, my 2 year old was eating it out of the pan with a spoon today. Fabulous with corn chips, this is a great barbeque side dish.

Seven Layer Dip

2 cans refried beans
1 recipe guacamole
1 cup sour cream
2 c. grated cheddar cheese
1/2 can olives, sliced
1 medium tomato, diced
2 green onions, diced

Layer ingredients (in order) in a 9x13 pan. Keep refrigerated until ready to serve.

Guacamole

This is not an in-depth recipe. It doesn't take a lot of time or a lot of ingredients. But it's WAY better (and much cheaper) than store bought guacamole, takes only a few minutes, and is a great holiday barbeque side dish. Oh, and P.S., on Monday I'll post my 7 layer dip recipe. Also not hard, but delicious.




Guacamole

2 medium avocados (ripe)*
2 tsp. lime juice
1/2 tsp. salt
2 dashes hot sauce















Slice avocados in half. Use a spoon to remove the insides of the avocados.















Remove and discard the pits. Place the insides of the avocados in a medium bowl.















Add lime juice, salt, and hot sauce. Mash and stir until well mixed and mostly smooth.















Keep tightly covered in the refrigerator.

*Ripe avocados are a dark green color and are slightly soft when gently pressed. If they are mooshy or starting to smell funny, they are too ripe. Buy a different one.

Black Bean Salmon

Some people are not fish people. I am not one of those people. I used to be one of those people, but lately, I am really liking the fish. If you, however, are still one of those people, feel free to disregard the following recipe. If you are not one of those people, try this recipe, it is sooooooo yummy. (Notice how many o's I put in that "so"). - Kirsti

Salmon with Black Blean Salsa

Salmon

5–6 salmon fillets
2 Tbs. lemon pepper
¼ c. gluten-free soy sauce*
1/4 c. brown sugar
3 Tbs. olive oil

Make sure salmon is completely defrosted.

Rub lemon pepper onto the salmon. In a small bowl, stir together soy sauce, brown sugar, and oil.

Place sauce and salmon into a Ziploc bag and marinate for 30 minutes in the fridge. Place marinated salmon onto a shallow baking dish. Pour remaining marinade on top of the fish.

Preheat oven to 375°.

Bake salmon 15–18 minutes or until it flakes easily with a fork.



Salsa

2 c. BLACK BEANS (1 can)
1 red onion, chopped
1 Roma tomato
1/4 c. corn
1 clove of garlic, minced
1 Tbs. lime juice
Salt
Pepper

Mix all ingredients in a medium-sized bowl. Salt and pepper to taste.


Spoon generously on top of the salmon and serve.