Fruit Crumb Platz - Gluten Free

This platz is as good as the real thing. In fact, I have served it to
non-Celiacs and they didn't know the difference. That is always my litmus test !
I remember what regular food tastes like and I want my
gluten-free food to taste like the real thing, or I'd rather just do without !!

Recipe for my Fruit Platz

Base -- use gluten-free pastry - recipe found here
Roll out pastry to fit 9"x13" baking pan.

Sprinkle bottom with minute tapioca (I'm sorry, I've never measured but probably about 2 tbsp) If fruit is very juicy, I will sprinkle on a little cornstarch too.)
Sprinkle with 1/4 cup sugar (more or less to taste)

Fruit - Cover with fresh or frozen fruit (Italian plums are my favorite!)
Then cover with crumb topping.

Crumb Topping

• 1 cup white sugar
• 1/3 cup brown rice flour
• 1/3 cup Kinnikinnik bread/bun mix (can substitute brown rice flour)
• 1 pkg Oetker vanilla sugar
• 1/2 tsp baking powder
• 1/4 cup butter
• cream (just enough to make crumbs)

Mix dry ingredients together, then using fingers rub in the butter... then slowly, little by little drizzle cream over crumbs mixing quickly , cutting the cream in with spoon, until you have crumbs forming. It doesn't take a lot of cream so make sure you add it slowly - mixing faster than you are adding!

Crumble the mixture over the fruit.

Bake at 375' until crumbs are golden brown.

(These crumbs can also be used for any fruit crumble dessert - yummy warm with ice-cream!)

Bread for the Journey

I love to see dark clouds and their different formations moving across the sky but I am not overly fond of the storm to follow. And the same goes for the storms of life which are just as unpredictable and uncontrollable as the weather. They are not pleasant to go through but we need to stay steadfast and trust in God to see us through.
Yet when God created the universe he said that all he had made was good so even these 'life storms' are good for us.
Genesis 11:31 (NIV) "And God saw all that he had made was good.."
Even in my 'stormy' days I realize that this is good for me. Through them God builds character and I learn to lean on Him even more. We live in stormy times and must keep our eyes on Jesus. He is our help in our time of need.
Someone once said "The bigger the storm the more we need to trust".
Psalm 107:29  (NIV) "He stilled the storm to a whisper; the waves of the sea were hushed."
Trust him, He is there in your storm today.

7 Layer Greek Dip

 

It's nearing the end of summer, but there's still lots of time to use those fresh veggies. I love the flavors of Greek food and this dip will fit perfectly into that category. I have made this low-calorie dip several times over this past season and it's been a hit.  It's simple and easy to make. Prepare the ingredients ahead of time and layer it just shortly before serving as the cucumbers tend to get watery if they sit too long.

Seven Layer Greek Dip

• 8 ounces store-bought hummus
• 1 cup Greek yogurt, with or without fat
• 2 cloves garlic finely minced
• 1 tablespoon chopped dill
• juice of 1/2 lemon
• 1/2 teaspoon sea salt
• freshly ground pepper
• 1/4 cup red onion, minced
• 1 cup English cucumber 1/2 inch dice
• 1 cup sweet cherry bell tomatoes 1/2 inch dice
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced

Instructions:

1. Combine yogurt, dill, garlic, lemon juice, salt and pepper in a small bowl.  Set aside.
2. Chop and prepare your vegetables and assemble just prior to serving.
3. In a 7x11 or your favorite serving dish, layer the hummus, yogurt mixture, red onion, cucumber, tomatoes, feta, and olives.
4. I have also prepared it earlier and carefully drained the excess water.
5. Serve together with whole grain pita chips or taco chips.

 

It's a perfect dish to serve prior to supper or to end off an evening around a campfire.

Pepper Relish

I love bell peppers, any colour - raw, roasted, saute'ed, pickled or grilled.
This pepper relish will make hot dogs and hamburgers a gourmet treat.
 It's also good served on sandwiches or alongside meatloaf and ham.

I am fortunate to have a greenhouse growing peppers in my neighbourhood
where they sell them by the bag full for a very reasonable price.

• 2 pounds red peppers*
• 2 pounds yellow peppers*
• 2 pounds green and orange peppers mixed*
• 2 pounds onions*
• 1/3 cup coarse salt

*(2 pounds prepared vegetables = 8 cups)

1. Cut peppers open, remove seeds and membranes and slice thinly into 1 ½ inch pieces.
2. Peel and slice onions into 1 1/2 inch pieces.
3. You should have about 32 cups prepared vegetables. 
4. Mix peppers and onions in a large bowl.
5. Add coarse salt and toss well.
6. Let mixture sit for 2 hours.
7. Drain and rinse well and place vegetables in a large stock pot.

• 2 1/2 cups sugar
• 2 teaspoons mustard seed
• 2 teaspoons celery seed
• 2 teaspoons  dry mustard
• 1/2 teaspoon turmeric
• 1/2 cup flour
• 2 1/2 tablespoons coarse salt

• 3 1/2 cups white vinegar
• 1/2 cup water
• 1 tablespoon cornstarch
• 2 tablespoons cold water

1. Mix dry ingredients together and stir into vegetables.
2. Add vinegar and water to vegetables in pot and mix well.
3. Bring to a boil and cook on medium high heat for about 10 minutes or just until vegetables are tender.
4. Mix cornstarch and water and stir into vegetable mixture. Bring to a boil.
5. Remove from heat.
6. Bring snap tops to a boil in a small pot.
7. Ladle pepper relish into sterilized jars and wipe top edge of jar before topping with a hot snap top.
8. Add ring - screw it on firmly but do not tighten.
9. Bring water to boil in canner. Water should cover jars.
10. Immerse jars in hot water, bring to a boil and process for about 4 minutes.
11. Remove from canner and cool.
12. Store in a cool dark place. Makes 10 pints
    

Two Bite Brownies

These irresistible fudgy little bites come inspired by Martha Stewart's Chewy (pan) brownies.  I made a few adjustments to make the recipe fit 36 mini muffins and they turned out to be the perfect tiny treat to add to a lunch kit or gift box.

Ingredients:

• 1/2 cup butter
• 1 1/2 cups semi sweet chocolate chips
• 2 tablespoons oil (in 1/8 cup measure *)
• 1 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cups white sugar
• 3/4 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla

Method:

1. Preheat oven to 350° F and generously grease 36-count mini cupcake/muffin cups with cooking spray, or line with parchment paper cups. (parchment paper does not stick to the brownie and can be removed as soon as brownies are cooled off)
2. In top of double boiler, (or heatproof bowl set over a pot of simmering water) melt butter with chocolate chips and oil. 
3. In small bowl, mix flour, baking powder and salt. Set aside.
4. Once chocolate is melted, remove from heat. Stir in both sugars, stirring vigorously (use wooden spoon or whisk) until well blended. 
5. Add eggs, one at a time, stirring well for about a minute, after each addition.
6. Stir in vanilla and then the flour mix.
7. Using unwashed *1/8 cup measure that was used to measure the oil, scoop a measure full of batter into each prepared muffin holder. 
8. Bake for 18 minutes, or until toothpick comes out moist with no dough. Do not over bake.
9. Cool in pans on wire rack. Twist to rotate cooled brownie bites before removing or flipping pans. These can be kept in a sealed container for several days (room or fridge) or frozen.

If you want to make them in a pan, use a 9-inch square pan. Bake 35 - 40 minutes, until toothpick comes out moist with no dough. Cut into 25 - 36 pieces. 

Pumpkin Bran Muffins

This is how I cool my muffins, how do you cool your muffins?

Pumpkin and Chocolate Chip Muffins are one of my favorites!

I like to cut the amount of  to half the sugar and fat content of muffin recipes, so this recipe already reflects this reduction. There is no compromise to texture or taste doing so. This recipe makes 3 dozen muffins, perfect to stock up the freezer for sending lunch along to work or school.

• 1 large can 796 ml / 28 oz (3 1/2 cups) pure pumpkin
• 2 cups of sugar
• 1 cup oil
• 6 eggs, beaten
• 4 cups of flour
• 2 cup of oat or wheat bran
• 1 teaspoon of salt
• 1 1/2 tablespoons cinnamon
• 1 1/2 teaspoons cloves
• 1 1/2 tablespoons baking powder
• 1 1/2 tablespoons baking soda
• 2 cup of raisins or chocolate chips

1. Combine the first 4 ingredients.
2. In a separate bowl sift the dry ingredients together.
3. Add the dry ingredients to the pumpkin mixture.
4. Stir together until all the dry ingredients are moistened.
5. Add the chocolate chips or raisins.
6. Bake at 350 for 22-25 minutes or until golden brown.
7. Makes 3 dozen muffins.

Frozen Peach Pie Filling

Everything has been coming up peaches around here lately...and now is the time to stock the freezer with one of my favorite fruits.  I clipped this recipe from a newspaper many decades ago...and have used it often through the years.  Freeze the peach pie filling in 9-inch pie plates lined with several thicknesses of plastic wrap.  When you are in pie making mode, just remove the pie-shaped frozen filling and set into a pastry lined pie pan.  Bring the taste of summer to your winter table!

• 9 pounds fresh peaches
• 3 1/2 cups sugar
• 2 teaspoons Fruit Fresh (fruit preservative)
• 1/2 cup plus 2 heaping tablespoons quick-cooking tapioca
• 1/4 cup fresh lemon juice
• 1 teaspoon salt

1. Line four 9" pie plates with several thicknesses of plastic wrap, allowing wrap to extend 5 inches beyond rim of pan.
2. Scald and peel about 9 pounds peaches.  
3. Slice and measure 16 cups.
4. Combine sugar and Fruit Fresh. 
5. Add to sliced peaches along with tapioca, lemon juice and salt.
6. Divide filling evenly among the pans.
7. Loosely cover each filling with extended wrap and freeze until firm.
8. Once filling is frozen solid, remove from pans and wrap tightly.
9. Return to freezer until needed.

To make up pie:

• Pastry for 2-crust 9" pie
• 1 frozen block of peach pie filling
• 1 tablespoon butter

1. Line pie plate with pastry.
2. Remove block of peach pie filling from freezer.  Unwrap and place into pastry lined pie plate. Do not thaw.
3. Dot with butter.
4. Cover with top crust and seal edges well.  
5. Cut several small slits near center of crust.
6. Bake at 425°F for 45 minutes; lower temp to 350°F and bake an additional 20-30 minutes (until filling bubbles and crust is golden brown).

French Bread

I got this recipe from Lovella G. ( another Lovella, and another great friend) way back when our kids went to the same elementary school. This recipe has become sort of a "staple" kind of recipe for a quick bread, for pizza crust, pizza buns, focaccia bread or baguettes (used for spinach dip etc) As you can see - It is a must have! =)

Ingredients:

• 2 tablespoons sugar
• 2 tablespoons cooking oil
• 2 teaspoons salt
• 2 cups hot tap water
• 4 1/2 - 5 cups flour, white - can be half whole wheat or multigrain *
• 2 tablespoons instant yeast

Method:

1. Put sugar, oil, salt and hot water in a large mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.  
2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with wax paper and tea towel.
3. Let rise until double, about 1/2 hour. Divide in half.
4. Roll out on a slightly floured surface to about 12"x15” rectangle. Roll up jelly roll style, beginning at longer end, and place on greased or parchment paper lined cookie sheet. Cut diagonal slits on top. Cover with tea towel and then wax paper or plastic.
5. Let rise about 30 - 45 minutes. Brush with mixture of 1 egg and 2 tablespoons milk, whisked with fork.
6. Bake at 400° F for 20 minutes, or until golden. Remove to rack to cool.

* Flour purchased in the USA may need a teaspoon of vital wheat gluten added to the flour




For Pizza:
Instead of rolling out the dough, just divide and press onto 2 pizza pans. Bake at 400° F until light golden - barely done. About 8 -10 minutes.
Spread lightly with pizza or spaghetti sauce. Sprinkle with Parmesan cheese. Cover with any cold cuts you want . . . ham, salami, pepperoni, cooked hamburger (left over sloppy joe sauce) or cooked chicken, slivered peppers, grated cheese (mozzarella, or assortment). Sprinkle with oregano and basil. Bake at 375° F, about 15 min.

focaccia bread:
Add about 1 tablespoon of each (fresh if possible) thyme, oregano, rosemary, chopped into tiny bits,
1/4 cup Parmesan cheese and 1- 2 teaspoons garlic powder to the dough, as you're mixing it. Cover and let rise.
Press dough into 2 - 8" x 8" greased pans. Make indentations with end of wooden spoon and brush with olive oil. Sprinkle with cornmeal and rosemary (optional)
Cover and rise 1/2 hour. Bake until light golden, about 25 - 30 minutes. Serve with Olive oil and balsamic vinegar.

dipping bread:
Use any kind of combination of flour and grains that you like, roll out to make long skinny loaves (baguettes) and slice at an angle. Great with Spinach dip.
Maybe this is too much information, but it's there to give you ideas on what you can do and I hope you try something new and enjoy it.

Bread for the Journey

Kind words, affirmation, encouragement. 

I think we often underestimate the power behind these things.

"How are you?"

"I'm praying for you."

"I have a verse to share with you."

"I understand...you are not alone".

"I'm with you."

"I care."

"Here's something I think you should read...it encouraged and blessed me, and I hope it will you too."

"Want to go for coffee?"

Kind words, affirmation and encouragement bring comfort, they renew hope, and are like good medicine for a tired soul. I personally have received this kind of care from friends along life's way and I know that it pleases the heart of God when we reach out to one another with a truly caring spirit. 

I believe that God also wants each of us to be givers of kinds words, affirmation and encouragement. You may be needing to hear that you are loved and being lifted up in prayer today, and I am praying that if you came here today in need of encouragement that no matter what your situation or circumstance you know God cares for you...He loves you.

Scripture encourages us to use kinds words, and build each other up. May God help us to be generous givers of encouragement and also gracious receivers.

Proverbs 16:24
Gracious words are like a honeycomb, sweetness to the soul and health to the body.

1 Thess. 5:11
Therefore encourage one another and build one another up, just as you are.

Chicken Broccoli Crescent Ring

On the weekend we were invited out for a light after church dinner.  My sister in law Heidi was about to pop this in the oven so I quickly snapped a few pictures while she created this crescent ring in just a few minutes.  She has been making this for years and we've enjoyed it there several times. She covers a pizza pan with foil and there is virtually no clean up.

• 2 cups cooked chicken, you can used canned or leftover chicken breasts
• 1 cup broccoli, chopped
• 1/2 a sweet bell pepper
• 1 clove garlic
• 1/2 cup cheddar or cheese of your choice, grated
• 1/2 cup mayo
• 2 teaspoons dill dressing mix
• 2 packages whole wheat refrigerated crescent rolls

1. Preheat the oven to 375 F.
2. Line a pizza pan with foil and spray with cooking spray.
3. Put all the ingredients but the crescent rolls into a mixing bowl and stir together.
4. Separate the crescent rolls and arrange overlapping the large sides of the triangle on the pizza pan.
5. Spoon the filling in a circle over the dough that is overlapped and then fold the short end of the triangles to the center.  Tuck the ends underneath.
6. Bake for 30 minutes or until golden brown.  
7. Serve with a crisp green salad.