Timberline Hot Chocolate

Makes 4 Servings


4 cups milk

1/2 cup water

1/2 cup sugar

6 ounces bittersweet chocolate

Combine first three ingredients in a medium saucepan. Heat to boiling. Whisk in bittersweet (or semi-sweet) chocolate until melted and frothy.


Serving Ideas : Top with whipped cream and crushed toffee, and/or unsweetened cocoa powder if desired.

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Gluten Free Puff Pancake

I used to make this for breakfast nearly once a week. They are easy and delicious. And you get to warm the house up by using the oven.

However, a big however, when I started eaten gluten free I couldn’t seem to find nor create a puff pancake recipe that would puff up. They resembled, in my opinion, hockey pucks. Bleh.

Then one day I accidentally made it work. So I want to share my success with you. Here’s the recipe.


For a five inch pan. One serving.

1/3 cup Bob’s Red Mill gluten free 1 to 1 flour

1/3 cup whole milk

2 eggs

1/8 teaspoon salt

1 tablespoon butter for the pan

– – – – – – –

Directions :

Use a whisk to lightly beat the eggs in a medium sized bowl. Beat in the milk. Add the flour and salt and whip for a minute or so until the pumps are gone. Now let batter rest 15-30 minutes while you preheat the oven.

Preheat the oven to 450° Fahrenheit.

Set a five inch cast iron skillet in the oven to heat for about five minutes. Remove from oven and add the tablespoon of butter, tilting the pan to spread the butter evenly.

Pour batter in the pan quickly while it’s still hot and place in the oven. Bake for 10 minutes then turn oven down to 350° and bake 10 or 15 minutes longer until browning and puffed. Serve immediately.

Here are some of the notes I made over the years in attempting to make this recipe work.

Gluten Free or Regular – Lots of Blueberries Coffeecake

Edited Piece

Gluten Free Lots of Blueberries Coffeecake

Servings: 9 to 12 portions
Ingredients:
4 tablespoons unsalted butter
3 cups (1 dry pint) blueberries
1-1/2 cups gluten free all-purpose flour with xanthan gum
1/2 cup gluten free oat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup granulated sugar
2 large eggs

Topping:
2 tablespoons sugar mixed with 1/4 teaspoon ground nutmeg

Directions:
Grease an 8 or 9 inch square glass baking dish. Melt the butter. Let cool. Wash and drain the blueberries; spread them out on a paper towel to dry, removing any bits of leaf or stalk.
Put the flour, baking powder, and salt into a large bowl. Stir to mix well.
Add the milk, sugar, and eggs to the butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Preheat oven to 350 degrees Fahrenheit while batter rests (about 15 minutes). Fold in blueberries.
Spread the batter in the prepared dish. Sprinkle with the nutmeg-sugar topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50-60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving.


Edited Book Page

Title: Lots of Blueberries Coffeecake

By: “Tea Breads and Coffeecakes” -Elizabeth Alston

Comments: Best served warm, soon after baking, but still very good the next day. Use small berries if you can. Frozen berries works fine; don’t bother to thaw or rinse them.

Servings: 9 to 12 portions
Ingredients:
4 tablespoons unsalted butter
3 cups (1 dry pint) blueberries
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup granulated sugar
2 large eggs

Topping:
2 tablespoons sugar mixed with 1/4 teaspoon ground nutmeg

Directions:
Heat oven to 350 degrees Fahrenheit. Grease an 8 or 9 inch square glass baking dish. Melt the butter. Let cool. Wash and drain the blueberries; spread them out on a paper towel to dry, removing any bits of leaf or stalk.
Put the flour, baking powder, and salt into a large bowl. Stir to mix well.
Add the milk, sugar, and eggs to the butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in blueberries.
Spread the batter in the prepared dish. Sprinkle with the nutmeg-sugar topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50-60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving.

Coffee Cake Muffins

OLYMPUS DIGITAL CAMERA
Final Product

They came out a little sunken today possibly because the oven wasn’t heated to the proper temperature. But they still tasted terrific.

I received this cookbook as a gift and first made these muffins in December of 2004, but it took me a long time to figure out how to adjust the recipe to work well at 7,000 feet in elevation.

Now I have been gluten free for about four years and no longer use the high altitude directions. Somehow gluten free flours don’t require the adjustment.

Here is the recipe with gluten free and high altitude options at the bottom of the page.

Title: Coffeecake Muffins

By: Baking Illustrated

Comments: Nice alternative to coffeecake. Original recipe from Baking Illustrated: The Practical Kitchen Companion for the Home Baker was made in a food processor. The directions, high altitude, and gluten free options were written by me.

Makes: 12

Ingredients:
1/2 cup pecans
1/4 cup packed dark brown sugar (1 3/4 ounces)
1 teaspoon ground cinnamon

2 cups unbleached all-purpose flour (10 ounces)
1 cup granulated sugar (7 ounces)
1 teaspoon salt

8 tablespoons unsalted butter, cut into pieces and softened
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees Fahrenheit. Grease a standard 12 cup muffin tin and set aside.
2. Streusel: Finely chop nuts. Place in small bowl, add dark brown sugar and cinnamon. Mix and set aside.
3. In large mixing bowl measure flour, granulated sugar, and salt. Mix in softened butter with a wooden spoon. Remove 1/2 cup of mixture; add and mix into nut mixture. Reserve 3/4 cup of nut mixture for batter and the remainder for topping muffins.
4. Whisk sour cream, egg, and vanilla together in small bowl, and stir into flour mixture in the large bowl. Stir only until moistened. Gently stir in the saved 3/4 cup streusel mixture.
5. Divide batter among muffin cups and sprinkle with scant tablespoons full of reserved streusel. Bake 18 minutes, rotating pan halfway through. Place tin on a cooling rack and allow to cool a few minutes before serving.

Notes:
High Altitude Directions
Alter quantities of the following to:
2 1/8 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
Bake at 25 degrees higher temperature.

Gluten Free Directions
Replace all-purpose flour with:
1 1/4 cup gluten free all-purpose flour
1/2 cup gluten free oat flour
1/4 cup ground flax seed
Allow batter to rest 15 to 30 minutes before baking.

 

Gluten Free Irish Scones

 

The original was meant for a savory dish with smoked salmon, if memory serves, but I just wanted the scones, and to try making them gluten free.

The result turned out to be the best gluten free biscuit I ever made. Softer than I would like, but very good.

Gluten Free Irish Scones
Original Recipe Found in the Arizona Daily Sun.
Makes 12 Scones
2 Cups gluten free all-purpose flour
1 Cup gf oat flour
4 Tblsps sugar
1 Tblsp baking powder
1 tsp kosher salt
3/4 cup cold butter
1 cup milk
1 egg, divided
1.Preheat oven to 400 degrees Fahrenheit and line baking sheet with parchment paper.
2.Mix together dry ingredients in a large mixing bowl.
3.Cut in the butter until no pieces are left that are larger than a pea.
4.Mix the egg yolk with the milk and stir into butter, flour mixture until it begins
to come together.
5.Turn onto floured surface and knead together. Let rest 10 to 15 minutes. Pat out to 1
1/4 inches thick. Cut out circles with 2 1/2 inch biscuit cutter. Pat together scraps and repeat. Set biscuits one inch apart on prepared baking sheet. Brush tops with egg white. Bake 15 minutes or until golden

Tortilla Española

DSC07057muchsmaller

These are approximate instructions for how my landlord, Maruja, makes them. This is how she showed me to do it, and she usually makes this at least once when she has guests come. I am an exchange student studying physics in Zaragoza (Saragossa) Spain.

Ingredients:

several potatoes (maybe 3 medium ones, maybe different)

3 large or medium eggs (less if you use less potatoes)

roughly ½ of a medium or large onion

A few tablespoons of milk

salt

olive oil

Peel the potatoes and chop them into thin pieces. Put them in a nonstick frying pan with a lot of olive oil. Add in some salt and heat. Chop the onion into small pieces and add them too. Cook with the lid on stirring occasionally for about 20 minutes, until the potato is cooked. While this is cooking, beat the eggs in a bowl and beat in a splash of milk. When the potatoes are tender drain out most of the oil into a cup. There should be still a little oil in the pan afterwards or else the tortilla may stick. Sometimes she puts some back in, sometimes not.

Pour the egg mixture on top of the potato-onion mixture and quickly spread it out with a spoon or a spatula to make it roughly even. Cook for a couple of minutes on the stove until mostly cooked through. It will still be runny and raw on the top when you flip it over.

To flip it over, put the lid of the pan on top of the pan and invert it. Then remove the pan and, assuming the tortilla has fallen onto the lid, place the pan right side up back on the stove and slide the tortilla into it. Cook for perhaps 2 minutes until it is cooked through. Some people prefer it softer, and some people prefer it slightly browned.

Serve immediately or later at room temperature. Will keep for a few days covered at room temperature. Maruja sometimes serves it with homemade mayonnaise. It is also popular to make leftover pieces into sandwiches.

There are other variants of this that Maruja has told me about. This is the “standard” one. When I came home I substituted crushed garlic for onions when I made it. This is not the kind she usually makes but she tells me that people do do it that way and it is pretty good too. She also says there is a kind with artichokes but I have never had it.

Written Sunday, March 5, 2017

Gluten Free or Regular Blueberry Muffins

Muffins&Cocoa

The finished muffins and a nice cup of hot chocolate.

IngredientsBetter

I always try to get out the ingredients first so I don’t forget anything.

When making “gluten full” muffins, you need to be careful not to over-mix the batter. This is because the gluten becomes stretchy and gummy almost, which is not ideal for muffins. The photo on the left is just about done, and if adding blueberries, or another mix-in, I’d do that right now. Photo on the right, would be over-mixed.

Muffins
From New Recipes from Moosewood Restaurant
Published by Ten Speed Press
Yields 1 dozen muffins
It’s early morning. You stumble into the kitchen. Your significant other has left a basket of warm muffins on the table. Love triumphs.
1 3/4 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1/4 cup honey or sugar
1 egg
Preheat the oven to 400 degrees Fahrenheit.
Generously butter a 12-cup muffin tin.
In a medium bowl thoroughly mix the dry ingredients. In a smaller bowl lightly beat the
egg with the milk, oil, and honey or sugar and add to the dry ingredients all at once,
stirring until the batter is just barely mixed. Spoon the batter into the muffin tin. Bake for
20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Variations
* Blueberry Muffins: Fold 1 cup drained blueberries (fresh, frozen, or canned) into the
batter.
* Cheese Muffins: Add 3/4 cup grated sharp cheddar cheese and omit the honey or
sugar.

Blueberries

High Altitude Note: For high altitude I would decrease the baking powder to 1 3/4 teaspoons. The sugar is so low as to not need adjusting.

Gluten Free Note: The muffins pictured are actually gluten free, baked at high altitude. I used 1 cup gf all-purpose flour, and 3/4 cup oat flour. I mixed the batter more until completely mixed, no need to worry about over-mixing, and left the batter for 10-15 minutes to rest before adding the blueberries.

General Note: These muffins tasted very good, but didn’t fill the muffin cups and raise up as much as I’d like. If I made them again I would make 11 muffins. Then they would probably be perfect.

Guten Appetit!

 

Real Homemade Chocolate Pudding

DSCF9486Makes 8 Servings


2 egg yolks

4 cups milk

1/2 cup cornstarch or flour

1 cup sugar

1/4 cup cocoa powder

1/4 teaspoon salt

1 teaspoon vanilla extract

8 tablespoons chocolate chips for topping

In a small bowl, using a wire whisk, mix the egg yolk and milk together well.

In your saucepan, mix together the dry ingredients until well blended. Slowly stir in milk/egg mixture using a whisk to prevent lumps. Heat over low heat and continue to stir until mixture thickens.

Pour pudding into cups. Sprinkle the top with chocolate chips. Devour.

GF Brown Sugar Oatmeal Muffins

Gluten Free Brown Sugar Oatmeal Muffinsone
1 cup old-fashioned oats
1 cup all-purpose gluten-free flour with xanthan gum
1/2 cup oat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup light brown sugar, plus 1 tablespoon molasses
3/4 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
—-
Heat oven to 400° F. Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix oats, flours, baking powder, and salt in a large bowl.
Whisk eggs, brown sugar, and molasses in another bowl. When smooth, whisk in milk,
melted butter, and vanilla. Pour over dry ingredients. Mix well. Allow to rest in bowl for 10 to 15 minutes.
Scoop the batter into muffin cups. Bake 18 to 25 minutes, or until springy to the touch in
the center. Turn onto a rack to cool.

Scottish Oat Scones

From Epicurious

By R. A. Street: South Walpole, Massachusetts

Made by us originally on 11/13/13

Received a smiley face

Yield: 12 scones

Ingredients:

  • 1 ½ Cups All Purpose Flour
  • 1 ¼ Cups old-fashioned Oatmeal
  • ¼ Cup Sugar
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Cream of Tartar
  • ½ Teaspoon of Salt
  • 2/3 Cup Unsalted Butter, Melted
  • 1/3 Of a Cup of Milk
  • 1 Egg, beaten to blend
  • ½ Cup Raisins

Preparation:

Preheat oven to 450º F. Grease cookie sheet. Combine first six ingredients in a large bowl. Mix together butter, milk, and egg in another bowl. Add dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.

Place on lightly floured work surface. Pat out to form ¾ inch thick circle. Using a sharp knife cut the circle into twelve wedges. Transfer to prepared cookie sheet. Bake until light brown, about twelve minutes. Cool slightly on a rack. (Can be prepared one day ahead. Cool completely. Store in an airtight container.)

*To make gluten free replace the flour with brown rice flour mixture and be sure to use gluten free oats.

Transcribed Monday January 20, 2014, By Winston Crockett Fredrickson

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