Mum's Pineapple Tarts

The gem in our family Christmas cookie collection was always the pineapple tart. We knew these delicious tarts were on their way when we smelled the pineapple jam simmering on the stove with our grandmother diligently stirring away. Our Nanny made the jam and Mum made the melt-in-your-mouth shortcrust pastry.

Pineapple Jam

1 ripe pineapple, peeled and cut into quarters

1 cup pineapple juice

2 cups sugar

1/2 tsp. Allspice

1. Using a box grater, grate all the flesh but leave the core. Cutting the pineapple lengthwise into four will give you enough finger-room to grip the pieces as you grate. One pineapple should give you about two cups.

2. Place grated pineapple and juice in a heavy non-stick pan. Cook over medium-low heat, stirring occasionally, for about 35 minutes until the pineapple is soft.

3. Stir in sugar and spice, and cook for 45 - 60 minutes, stirring frequently with a wooden spoon, until jam is thick and still moist.

4. Spoon jam into a glass jar(s) and store in fridge until needed.

Grated pineapple and pineapple juice 

Delicious pineapple jam with just a hint of spice

Pastry:

2 cups all-purpose flour

10 Tb. butter, cold, cut into pieces

1 egg, beaten

2 Tb. cold water

1. Place flour in a medium bowl. Cut butter into flour with a pastry cutter until mixture resembles breadcrumbs.

2. Make a well in the center of the flour and butter mixture, pour the beaten egg and water in, and using a fork, stir till just mixed and holding together.

3. Cut pastry mixture in half, flatten each into a disc, wrap in plastic wrap and store in the fridge for four hours or overnight.

4. Working with one disc at a time, roll out pastry on a well-floured board to about 1/4-inch thickness. Using a 2-inch fluted cookie cutter, cut out as many rounds as possible. Place on ungreased cookie sheet (I use a baking stone), place a dollop of pineapple jam in the center of each round, decorate with two strips of pastry.

5. Bake in a pre-heated 350 degree oven for 15 - 20 minutes ... keep an eye on the tarts to make sure that they are barely brown.

6. Remove from cookie sheet/baking stone and cool on a wire rack. Store in air-tight container.

7. Makes about 48 tarts.

Spicy Candied Pecans

2 tbsp. egg white (1 extra large egg)

1/2 c light brown sugar, lightly packed

2 tsp. vanilla extract

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. chile powder

1/4 tsp. cloves

5 c. pecan halves

kosher salt

1. Preheat the oven to 300 degrees. Line a large baking pan with foil; lightly spray with oil.

2. Place the egg white in a large bowl and whisk vigorously till foamy. Whisk in the vanilla extract, cinnamon, ginger, chile and cloves. Add the pecans and mix well but gently.

3. Spread on the baking pan.

4. Bake for 30 minutes, making sure to turn mixture twice.

5. Remove from oven and cool completely before storing in air-tight container.

Gluten free Pie Crust

Pie is good any time of the year which means having a scrumptious pie crust. This one is crunchy and delicious and keeps well. For a double crust pie, do not double the recipe, instead just make two separate crusts.

1 c + 2 tbsp Brown Rice Flour mix

2 tbsp sweet rice flour

1 tbsp granulated sugar

1/2 tsp xanthan gum

6 tbsp cold butter

1 large egg

2 tsp orange juice/lemon juice/vinegar

1. Preheat oven to 375 degrees. Grease a 9-inch pie pan or tart pan, dust with rice flour.

2. Combine flours, sugar and xanthan gum in large bowl. Use a pastry cutter and cut butter into flour mixture until crumbly.

3. Beat egg and juice together. Add to flour mixture and beat until it holds together.

4. Form dough into a ball. Dust two sheets of plastic wrap or wax paper and place dough between them. You can roll out at this stage or place in fridge for 15 minutes.

5. Roll out pastry to fit pie plate. Crimp edges and prick pastry with fork.

6. Bake pie crust for 25 minutes or until lightly brown. Remove and cool completely.

7. When cool, fill with whatever delicious pie filling one's heart desires.

Gluten Free Almond Cake

4 eggs, separated, at room temperature

2 Tbsp lemon zest

1/2 c sugar divided into 1/4 c
1 1/2 c finely ground almond flour

1 tsp baking powder

1/4 tsp ground cardamon

1 tsp white vinegar/apple cider vinegar

1/4 tsp salt

1. Preheat oven to 350 degrees. Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan. Set aside.

2. In a large bowl beat together egg yolks, lemon zest and 1/4 cup of sugar, until smooth.

3. In separate bowl whisk together almond flour, cardamon, and baking powder. Add this mixture to the egg yolk mixture and mix until incorporated; set aside.

4. Place egg whites in the bowl of an electric mixture and mix starting at low speed and gradually increasing speed. When egg whites are frothy, add salt and vinegar.

5. As egg whites increase in volume, sprinkle the 1/4 cup sugar, a little at a time until all the sugar is used up. Beat until soft peaks form.

6. Fold the egg whites into the almond flour mixture, one large scoop at a time, until all the egg whites have been incorporated.

7. Gently pour mixture into prepared pan. Place in oven and bake for 35 minutes.

8. Remove from the oven and place on baking rack to cool completely. When cake is cool, run a sharp knife around sides of pan, release pan and remove cake from pan.

9. Dust with powdered sugar before serving.

Gluten Free Angel Food Cake

1 1/4 c confectioners' sugar

1 c Brown Rice Flour mix

1/2 tsp xanthan gum

1 1/2 c (12) egg whites, room temperature

1 1/2 tsp cream of tartar

1/4 tsp salt

2 tsp vanilla extract

1/2 tsp almond extract

1 c granulated sugar

1. Preheat oven to 400 degrees. Have an angel food cake pan ready (ungreased).

2. Sift the following together into a bowl and set aside -- confectioners' sugar, flour and xanthan gum.

3. In a large bowl of electric mixer, add egg whites, cream of tartar, vanilla and almond extracts and salt. Start at medium speed and beat until mixture is frothy. Increase speed gradually. Add 2 tablespoons of granulated sugar, and beat on high until all sugar is used up. Do not scrape down sides of bowl.

4. Beat until stiff white peaks form.

5, Once stiff peaks form, stop mixer, and in three additions, fold in flour and confectioners' sugar mixture. Pour into ungreased tube pan. Smooth down top with spatula.

6. Place cake in oven and turn temperature down to 375 degrees. Bake about 35 minutes or until top of cake springs bake when touched lightly. 

7. Invert cake pan and cool completely. When cake is completely cool, run sharp knife down sides and bottom of cake and using funnel, lift cake out of pan and lift onto cooling rack or pan.

8. Decorate as desired. 

9. Delicious served with fresh strawberries and whipped cream.

Quinoa Bread

2 1/2 teaspoons active dry yeast

1 1/2 cups water, about 90 degrees

2 Tbsp. honey

1 cup buckwheat

1 cup quinoa flour

3/4 cup sorghum flour

1 2/4 cups potato starch

2 teaspoons xanthan gum

1 teaspoon fine sea salt

3 large eggs, room temperature

3 Tbsp. coconut oil or almond oil

1. Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed.

2. Whisk together dry ingredients and place in bowl of mixer stand.

3. In a small bowl whisk eggs and coconut oil, and set aside.

4. With mixer at low speed, add yeast mixture to flour mixture and mix until all the ingredients are incorporated.

5. Add egg mixture and mix for two minutes. Turn mixer to medium speed and mix for another minute.

6. Line a loaf pan with parchment paper or butter the pan well. Pour dough into prepared pan and place in a warm, draft-free space, and let rise for 30 - 45 minutes or until it has doubled in size.

7. Preheat the oven to 375 degrees F. When dough has risen, place in center of oven and bake for 30 - 45 minutes. Loaf should be brown and sound hollow when you tap it.

8. Remove from pan and let cool completely on a wire rack before slicing.

9. This bread keeps well in the freezer -- just wrap individual slices in plastic wrap and place in a freezer bag.

Sweet & Sour Shrimp

1/4 c water

1/4 c ketchup

2 Tb. rice wine vinegar

2 Tb. coconut palm sugar/brown sugar

3 Tb. soy sauce

3 tsp. grated ginger root

3 Tb. minced onion

3 small carrots, sliced thinly and at an angle

1/2 lb medium shrimp, peeled & deveined

1 Tb. chopped chives

1/2 c  mild fruity salsa (Private Selection Freestone Peach & Mango Salsa)

1 1/2 c chunks of fresh pineapple

2 - 3 Tb. vegetable oil

1. In a container, combine water, ketchup, vinegar, sugar, soy sauce & grated ginger. Stir and set aside.

2. Pat shrimp dry with a paper towel. Lightly salt and pepper.

3. In a skillet with high sides, heat 2 Tb. vegetable oil, place shrimp in pan in a single layer. Cook shrimp for about 2 minutes; turn and cook the other side for about a minute. The shrimp should be just cooked through. Remove shrimp from pan and set aside.

4. Add more oil to pan if needed. Saute onions and carrots until cooked through.

5. Add ketchup mixture and salsa to pan and cook together until mixture starts to boil. Add pineapple chunks to the mixture and cook, stirring frequently, for about 2 minutes.

6. Put cooked shrimp back into pan and cook for another 1 minute to warm shrimp through and absorb the sauce. Sprinkle chopped chives over shrimp just before serving.

7. Serve over steamed basmati or jasmine rice.

8. Makes about four servings depending on how hungry you are. Recipe can be doubled.

Note: This is a very forgiving recipe. You can use white vinegar or apple cider vinegar if you don't have rice wine, and you can use more if you like your sauce more tangy. My mom cut her onion in wedges but hubby doesn't like big chunks of onion, so I dice mine. If you don't have salsa, just increase your wet ingredients and add chili flakes for the heat, you can adjust according to your preference. Don't like carrots? Use sliced peppers. See? Very adaptable recipe.

Gluten free Buckwheat Bread

16 oz Buckwheat flour
10 1/2 fl. oz luke-warm water
2 Tbsp vegetable oil
2 tsp dried yeast
2 tsp sugar
2 tsp honey
1 tsp vinegar
1 tsp salt
2 eggs

1. Add the sugar and yeast to the water, stir and set aside for about 10 minutes for the yeast to activate.

2. Break the eggs into a bowl and add the vegetable oil and honey. Beat mixture until frothy.

3. Put buckwheat flour into a large bowl. Make a large well in center. Sprinkle salt over, add the egg mixture, vinegar and yeast mixture. Mix with a wooden spoon until thoroughly combined and you have a thick mixture.

4. Pour the mixture into a lightly greases 8 1/2 x 4 1/2 inch pan. Cover with an oiled plastic wrap and leave in a warm place to rise. Once it reaches the brim of the pan, bake at a preheated 375 degree oven for 35 - 45 minutes.

5. Cool in pan for 10 minutes and then remove to a wire rack and cool completely. 

Note:

This is a sturdy bread that makes great sandwiches. I had the first warm piece with butter and honey and it was also excellent with a sweet filling. This bread reminds me of strong Eastern European breads.

Since this has no gluten, it will not keep well, but can be sliced, wrapped in plastic wrap, placed in a plastic bag and frozen. I do this with all my gluten free breads and they last for weeks.

 

 

Granola

2 cups old fashioned oats

1/2 cup silvered almonds (or any kind of nuts)

1/4 cup sweetened coconut flakes

 2 - 3 Tb maple syrup or honey

2 Tb. virgin coconut oil

1. In a glass measuring cup place maple syrup and coconut oil and heat until melted. Stir and set aside.

2. Heat the oven to 300 degrees Fahrenheit.

3. Place oats, nuts, and coconut in a mixing bowl, stir until all ingredients are mixed. Pour maple and coconut oil over oats mixture. Use your hands and mix until all the ingredients are evenly coated.

4. Place the oats mixture in a foil/parchment lined cookie tray and spread out in a thin layer. Bake for 15 minutes or until lightly browned.

5. Cool completely and then store in a tightly sealed mason jar or air tight container.

Note: Use any combination of ingredients that you like. You can add dried fruit to the mixture as well.

Gluten Free Orange Bread

Sometimes after chatting with my sisters I get fiercely nostalgic for the memories of our childhood, especially tea time - cups of hot tea and whatever was baked fresh that day. I needed to bake today and this recipe did the trick for me. This tender crumbed bread with hints of orange zest and a sugar crusted top was just right.

1 1/2 c. Brown Rice Flour mix
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
Grated rind of 1 large orange
1 tbsp grated lemon rind
1/2 cup unsalted butter, room temperature
1 c granulated sugar
2 large eggs, room temperature
1/2 c fresh orange juice
1/4 tsp lemon extract
2 tsp granulated sugar

1. Preheat oven to 350 degrees.

2. Mix flour, baking powder, xanthan gum, salt, and orange and lemond rinds in a medium bowl. Set aside.

3. Beat butter and sugar in a bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time. And flour mixture, mix until almost combined, and then add orange juice and lemon extract. Mix until just blended.

4. Pour batter into a greased 9 x 5 loaf pan. Sprinkle top with granulated sugar. Place pan in oven and bake for 45 minutes or until a toothpick inserted in center comes out clean.

5. Cook in pan for 10 minutes. Remove from pan and cool completely on wire rack. Slice with serrated knife.

6. To store in refrigerator - wrap tightly in plastic wrap and store in refrigerator for up to five days. Can be frozen up to 6 weeks.

Note: I did not use freshly squeezed orange juice, I used whatever I had in the carton. I am not fond of lemon extracts so I left that out. I used a teaspoon of lemon powder instead of the rind. And I can honestly say that the bread was scrumptious.

Gluten Free Pumpkin Pancakes

These are the fluffiest pumpkin pancakes and if you don't tell, no one would know these were gluten free. Definitely my "go to" recipe for warm cinnamon scented pumpkin pancakes that scream Fall.

1 1/2 c. low fat milk or light coconut milk

1 c pumpkin puree

2 eggs

1 egg white

2 tbsp. canola oil

2 tbsp. apple cider vinegar

1 tsp. vanilla

2 c gluten free all-purpose flour

4 tbsp. brown sugar

1/2 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1 tsp. allspice

1/4 tsp. xanthan gum

1. In a large bowl mix the flour, brown sugar, salt, baking powder, baking soda, cinnamon, allspice and xanthan gum. Whisk thoroughly and set aside.

2. Mix together milk, pumpkin puree, eggs, egg white, canola oil, vinegar and vanilla until thoroughly blended.

3. Pour pumpkin mixture into flour mixture and whisk together until no lumps of flour are left.

4. Heat up a griddle, coat with canola oil, and using a 1/4 cup measure, pour pancake batter onto the griddle. Flip pancakes when bubbles form on the surface, and cook for a couple of seconds or until lightly browned.

5. Serve hot with butter and maple syrup. Freeze leftover pancakes.

Note: Makes 24 1/4 cup pancakes. Make half of the recipe if you do not want so many pancakes. I like making a full batch and then freezing them to enjoy on a work day when I don't have time to make them.

Gluten Free Dumplings

I love chicken and dumplings and I make good dumplings -- light and fluffy. I have memories of my mother peeping over my shoulder to see how I made mine because she claimed that hers were never as good. I have been putting off trying to make gluten free dumplings, afraid that they would not be good enough and I would be disappointed. Today I had a powerful craving driven by dental work and I just needed the comfort of soft dumplings and savory chicken broth. Let me just say -- I can eat chicken and dumplings again!

 

1 cup all-purpose gluten free flour (I use my brown rice mix)

1/2 tsp. xanthan gum

2 tsp. baking powder

1/2 tsp. kosher salt

1 cup milk (low fat but not nonfat)

 

1. Make your favorite chicken broth recipe. I used the leftover chicken pot pie filling and just added more chicken stock to make it more watery and it was perfect. It had shredded chicken, celery, carrots, potatoes and onions already in it. Bring to a boil and then lower to a simmer.

 

2. In a small bowl, mix flour, xanthan gum, baking powder and salt with a whisk until well combined. Add the milk in a steady stream whisking as you go. Whisk until the batter is smooth.

 

3. Drop the dumpling batter by tablespoonful into the shimmering soup, allowing for room to expand. Cover the pot partially and allow dumplings to cook through for 7 to 10 minutes. Serve immediately.



Lemon Shrimp and Asparagus Stir Fry

1 lb. shrimp, peeled and deveined

1 lb. asparagus, cut into 2 -3 inch pieces

1 clove garlic, minced

2/3 c chicken stock

1 tbsp soy sauce

1 tbsp sugar

1 tsp grated ginger

1/4 c lemon juice

zest of 1 lemon

salt & pepper

olive oil

 

1. Heat up a tablespoon of olive oil in a saucepan and place shrimp in a single layer, sprinkle salt on shrimp and cook for three minutes on each side. Remove shrimp and place on a platter.

 

2. Return the pan to the heat, add another tablespoon of olive oil, and asparagus and garlic and saute until cooked but still crisp.

 

3. While asparagus is cooking, whisk chicken stock, soy sauce, sugar, lemon juice and zest and ginger in a bowl, and set aside.

 

4. Add chicken stock mixture to asparagus and cook until thickened. Add shrimp to pan and heat through. Season with salt and pepper.

 

5. Serve over steamed rice. Makes 4 servings.



GF Chocolate Fudge Cake/Cupcakes

Couldn't believe it when hubby took a bite of these cupcakes and said he couldn't tell that this was gluten free! These are chocolatey and light and fluffy and there is no need for another chocolate cupcake made with wheat.

4oz. unsweetened chocolate, chopped

1 3/4 c Brown Rice Flour Mix

1/4 c unsweetened cocoa powder

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 tsp xanthan gum

1/2 c canola oil

1 1/2 c fat-free milk

2 c granulated sugar

2 large eggs

2 tsp pure vanilla extract

1. Preheat oven to 350 degrees. Line two 9-inch round layer cake pans with parchment or wax paper and spray lightly with cooking spray. If making cupcakes, line 24 cupcake pans, set aside.

2. Melt chocolate in a heatproof bowl over a pan of simmering water, until completely melted. Set aside to cool to lukewarm.

3. Put flour, cocoa powder, baking powder, baking soda, salt and xanthan gum in medium bowl and whisk to mix. Set aside.

4. Place canola oil and milk in a measuring cup and whisk thoroughly. Set aside.

5. Beat sugar and eggs in a large bowl of electric mixer at medium speed until light and fluffy. Blend in melted chocolate and vanilla. Add dry and wet ingredients in two additions at low speed, and then mix at medium speed for 1 more minute.

6. Pour batter into prepared pans. Place in center of oven and bake for 30 - 35 minutes or until a toothpick inserted in center comes out clean. Bake 18 - 20 minutes for cupcakes.

7. Cool cake layers in the pans on a rack for five minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel of paper and cool completely.

8. Frost with buttercream or chocolate fudge.

Chocolate Fudge Frosting

3 oz unsweetened chocolate, chopped, melted and cooled

1/2 c (1 stick) butter, softened

2 c powdered sugar

1 tsp pure vanilla extract

1. Beat butter until light and fluffy. Add melted chocolate and mix well.

2. Fold in powdered sugar gradually, beating until sugar is completely incorporated. Add vanilla and beat well. Frosting should be soft and spreadable. Frosting will stiffen slightly at room temperature.



Cheese and Spinach Tart

 

Crust:

8 tbsp. cold butter

2 cups all-purpose flour

1/2 tsp English mustard powder

1/2 tsp paprika

large pinch of salt

4 oz. Cheddar cheese, grated

1 egg, beaten, to glaze

 

Filling:

1 lb frozen spinach, squeezed dry

1 onion, chopped

pinch of grated nutmeg

6 oz (1 cup) cottage cheese

2 large eggs, beaten

1/2 cup fresh grated Parmesan cheese

2/3 c light cream

salt & pepper

 

 

1. In a medium bowl mix flour, mustard powder, paprika and large pinch of salt. Cut butter into flour mixture until it resembles fine breadcrumbs. Mix in the grated cheese.

2. Using one tablespoon at a time, add cold water to flour mixture, until dough just holds together.

3. Wrap in plastic wrap and store in the fridge for at least 30 minutes or overnight.

4. Put the spinach and onion in a pan, cover and cook slowly. Season with salt, pepper and nutmeg. Set aside to cool slightly.

5. Add the remaining filling ingredients.

6. Roll out two-thirds of dough on floured board and use it to line a 9-inch tart or pie plate.

7. Roll out the other one-third of pastry and cut into strips.

8. Spoon the spinach filling into the pastry line plate. Using the pastry strips, create a lattice top on filling. Brush with beaten egg glaze.

9. Place pie plate on sheet pan and place in a 400 degree preheated oven for 35 - 40 minutes. Serve hot or cold.

 

Note: This pie freezes well. Slice pie, wrap individually and freeze.



Gluten Free Pizza Crust

I've tried several pizza "crust" recipes and this one is definitely a keeper. Hubby said he would eat it again, gladly, and that is a ringing endorsement! He knows that if he doesn't tell the truth, he will have to eat it again.

 

1 cup Brown Rice Flour Mix

1/2 cup Buckwheat flour

1 tsp xanthan gum

1/2 tsp salt

2 tsp granulated sugar

1 packet (1/4 oz) dry quick-rise yeast

1 tsp olive oil

1/4 cup plus 1 tbsp water, heated to 110 degrees Farenheit

 

 

1. Mix all the dry ingredients together in a large bowl of electric mixer. Pour olive oil and warm water into mixing bowl; mix until just blended.

 

2. Scrape bowl and beaters, and then beat at high speed for 2 minutes.

 

3. Spoon dough into center of prepared pan (I used a round baking stone). Use a cake spatula to move dough from center to outer rim of pan. Make the dough as thin as possible.

 

4. Cover with a light cloth and let dough rise in a warm place for 30-40 minutes. Pizza crust should double in height.

 

5. Preheat oven to 425 degrees while pizza dough is rising.

 

6. Bake pizza in pan for 15-16 minutes. Pizza shoule be light golden in color. Remove from oven and cover with pizza sauce and topping of your choice. I used marinara sauce, spinach, mozzarella, and crisp bacon.

 

7. Return to oven and bake for an additional 10  minutes. Remove from oven and let rest for 3 minutes before slicing.



Gluten Free Vanilla Cupcakes

These are some seriously good cupcakes! Thank you Annalise Roberts.

 

 

1 cup granulated sugar

2 large eggs

1 1/4 cups Brown Rice Flour mix

1/4 tsp salt

1 1/4 tsp baking powder

1/2 tsp xanthan gum

1/2 cup canola oil

1/2 cup milk

1 tsp vanilla extract

 

 

1. Preheat oven to 350 degrees. Place cupcake liners ina 12-cupcake baking pan.

 

2. Beat eggs and sugar in a large bowl until mixture is light lemon in color.

 

3. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla, and beat at medium speed for 1 minute.

 

4. Pour batter into prepared pan. Place in center of oven and bake for about 15 - 18 minutes or until center springs back when touched lightly.

 

5. Cool on rack for 5 minutes. Remove cupcakes from pan onto wire rack and cool completely.

 

6. Frost with favorite frosting or glaze.

 

 

Note: This recipe can be halved. Cupcakes can be frozen up to three weeks.



Lemon-Lime Pound Cake

My sister's mention of using 7-Up in cakes during the 70s brought back many pleasant memories of the marathon baking that we used to do for Christmas as the Monsoon rains pounded the windows. And as luck would have it, Southern Living's February issued featured this Lemon-Lime Pound Cake on the front cover, tempting me -- "bake me ... bake me" ... it called out to me.  And this weekend I gave in.

1 1/2 cups (12 oz.) butter, softened

3 cups sugar

5 large eggs, room temperature

2 Tbsp. lemon zest

1 tsp. vanilla extract

3 cups all-purpose flour

1 cup lemon-lime soft drink (7-Up/Sprite)

1. Preheat oven to 350 degrees.

2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar and continue to beat until light and fluffy.

3. Add eggs, one at a time, beating until just blended. Stir in lemon zest and vanilla extract.

4. Add flour to butter mixture alternately with lemon-lime drink, beginning and ending with flour. Beat at low speed until just blended after each addition.

5. Pour into a greased and floured 10-inch Bundt pan.

6. Bake for 1 hour and 5 minutes or until a tooth pick inserted in center comes out clean. Check on cake after 40 minutes to make sure that cake doesn't brown too quickly (tent with foil if it does).

7. Cool cake in pan for 10 - 20 minutes; remove cake from pan and finish cooling on wire rack.

8. Sprinkle with powdered sugar or make a glaze with powdered sugar and lemon juice (I use 1 cup of powdered sugar and about 3 tsp. of lemon juice -- add a teaspoon at a time).





Baked Salmon Cakes

Lent is coming up which means lots of meatless or fish Fridays are around the corner. Sarah found this recipe last year and I modified it a little to fit in with what I had, and this was a hit with the family. These salmon cakes can be served as an appetizer or as a main meal.

 

1/2 pound wild Alaskan salmon filet, fresh or frozen (if frozen thaw overnight in the refrigerator)

kosher salt, to taste

olive oil cooking spray

1 tbsp olive oil

Kosher salt and freshly ground black pepper

3/4 cup small-diced red onion (1 small onion)

1 1/2 cups small-diced celery (4 stalks)

1/2 cup small-diced red bell pepper (1 small pepper)

1/2 cup small-diced yellow bell pepper (1 small pepper)

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon hot sauce

1 1/2 tsp Old Bay seasoning

1 cup seasoned breadcrumbs

3 tbsp light mayonnaise

3 tbsp fat free Greek yogurt

1 tsp Dijon mustard

1 large egg, lightly beaten

 

 

1. Season salmon with salt and pepper. Heat up a saute pan, spray with oil and add salmon. Cook salmon pieces 4 to 5 minutes until lightly brown, and then turn and cook another 4 to 5 minutes. Set aside to cool.

 

2. Add olive oil to the pan and add onion, celery, peppers, parsley, capers, hot sauce and Old Bay seasoning, salt and pepper. Cook for about 18 - 20 minutes until all the vegetables are soft. Set aside to cool off.

 

3. Flake the salmon in a large bowl, add breadcrumbs, mayonnaise, yogurt, mustard and egg. Mix together and add vegetables and mix well. Cover and place in fridge for at least 30 minutes.

 

4. Preheat oven to 400 degrees. Line a large baking pan with foil and lightly spray. Shape salmon mixture into 15 patties (use 1/4 measurement).

 

 

 

5. Bake for 10 to 12 minutes on each side until bottoms are a golden brown. Serve immediately with a dressing of your choice.

 

 

Note: You can make this gluten free by replacing the breadcrumbs with crushed rice cereal. I have made this substitution many times and it works beautifully.



 



Cinnamon French Toast Bake

There's snow on the ground and I have the urge to bake things with cinnamon in them ... sending those heavenly smells wafting through the house.  This is a quick recipe that uses Pillsbury's Cinnabon rolls and I've tried to reduce the calories by using reduced fat ingredients.

 

1 can reduced fat Pillsbury Cinnabon Rolls (12.4 oz)

1/4 cup fat free half and half

3 eggs

2 Tbsp. butter

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 cup maple syrup

 

 

1. Melt the 2 tablespoons of butter in a 8 x 8 square pan in a hot oven. Remove from oven when butter has melted.

 

2. Open the can of rolls, set the can of icing aside. Cut each roll into eight pieces and place the pieces in the square pan on the melted butter.

 

3. Beat the half and half and eggs together. Add the cinnamon and nutmeg and pour over the cinnamon roll pieces, making sure that all the pieces are coated. Set aside.

 

4. Preheat the oven to 360 degrees. Place the pan in the oven and bake for 20 - 25 minutes until french toast is golden brown.

 

5. Remove pan from oven and set aside for about 10 minutes. Heat icing in the microwave for a few seconds, and then drizzle over the french toast bake. Serve with maple syrup.