Homemade Cracker Jacks

One fun way to jazz up a  Halloween party for any age is to serve good ole' fashioned cracker jacks made from scratch & served in seasonal food safe to-go boxes. This snack is completely safe for those who are gluten free intolerant/celiac.

1 bag Orville Redenbacher popped popcorn
10 tablespoons unsalted butter
1 1/2 cup brown sugar firmly packed
1/2 cup corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
2 cups salted peanuts

1. Preheat oven to 250 degrees Fahrenheit. Spray large roasting pan with non-stick cooking spray; set aside.

2. Place popped popcorn in large mixing bowl; set aside.

3. Place softened butter in large sauce pan over medium heat. When butter melts, add brown sugar, corn syrup and salt. Bring to a boil. Turn heat to medium low and continue to simmer, stirring constantly, until mixture is slightly thickened, about 3 to 4 minutes.

4. Remove from heat and stir in vanilla and baking soda. Add peanuts and pour mixture over popped popcorn. Stir to coat popcorn thoroughly. Pour coated popcorn into prepared roasting pan.

5. Place roasting pan filled with coated popcorn in preheated oven. Bake for 1 1/2 hours or until popcorn is a golden brown and caramel has set.

6. Cool completely; break into clumps and serve. Popcorn will keep in an airtight container at room temperature for up to 5 days.

Servings: 8
Yield: 2 1/2 quarts

Homemade Cracker Jacks

Total Time: 1 hour and 50 minutes

Oven Temperature: 250°F

Nutrition (per serving): 682 calories, 363 calories from fat, 42.7g total fat, 38.2mg cholesterol, 633.2mg sodium, 438.6mg potassium, 70g carbohydrates, 4.7g fiber, 48.2g sugar, 13.8g protein.

Recipe Type: Appetizer, Finger Foods, Gluten Free, Holiday, Snack, Vegetarian

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Homemade Cracker Jacks

"Our" Chef's Card

Because my husband has other food allergies in addition to gluten, we developed our own card to give to chef's, restaurant managers and servers when we eat in restaurants to ensure his safety. 

We are not shy, and we (aka me) are demanding that his food be prepared safely. After all, if Rick's food is contaminated with allergens, the chef does not get sick, Rick does.

We felt strongly that chefs, restaurant managers, and servers understand that Rick's dietary requirements are medical necessities, not a lifestyle choice or food fad.

Warning! I am Celiac which means I am severely allergic to gluten, a protein found in wheat, oats, barley and rye. I must avoid all foods that contain any of these ingredients. These ingredients, especially wheat, are often hidden in sauces or as ingredients in prepared foods.

I am also severely allergic to sodium tri-polyphospate, a chemical often used on seafood and other meats.

Please ensure that my food does not contain any of these ingredients, and that any utensils and equipment used to prepare my meals, as well as prep surfaces, be thoroughly cleaned prior to use. I cannot eat foods cooked in oil, on a grill previously used to cook bread or breaded items or in water used to boil wheat pasta. And, I cannot eat gluten free food prepared in areas where wheat flour has been used in the preparation of other foods because of the danger of cross contamination.

These are medical requirements, not lifestyle choices. Thank you for your help and support.

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Converting Recipes to Gluten Free

This same information is on one of my pages that is being updated, but I thought you might like it as a post. Check back often on this post. I am adding more information as I have time. 

If recipe call for this                               Use this
Graham Cracker Crumbs                          Mi-Dell's Ginger Snaps, ground very fine
Chocolate Graham Cracker Crumbs          Pamela's Mini Double Chocolate Cookies, ground very fine
< 1/4 cup flour                                       Equivalent amount of Corn Starch
Flour                                                         Equivalent amount of Jackie's Quick Bread Flour Blend (See Page)
Pasta                                                         Tinkyada Gluten Free Pasta @ Tinyada.com
Bread Crumbs                                           Ener-G Rice Bread finely ground
Cream of Mushroom Soup                         Jackie's Own Cream of Mushroom Soup (See 4 U Gluten Free
                                                                  Blog Post)


E-mail: the.brass.brassiere@gmail.com


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Pumpkin Bourbon Cheesecake

Pumpkin dishes are a fall favorite in the south.  This particular recipe makes for a great treat at an "adult" Halloween party. 

Crust:
1/2 package Mi-Del gluten free ginger snaps
1/4 cup toasted almonds, finely chopped
6 tablespoons brown sugar firmly packed
1/8 teaspoon salt
3 tablespoons butter melted




Filling:
1 1/2 cups canned pumpkin
1/2 cup brown sugar firmly packed
2 medium eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
3 8-ounce blocks cream cheese, softened to room temperature
1/2 cup maple syrup
2 tablespoons bourbon
2 tablespoons sour cream

Topping:
1 cup sour cream
1 1/2 tablespoons bourbon
1/3 cup sugar
1/4 teaspoon ginger

Garnish (optional):
3 Candy Pumpkins (DO NOT EAT THESE; MAY BE PRODUCED CONTAMINATED DURING PROCESSING ON EQUIPMENT THAT ALSO MAKES WHEAT CONTAINING PRODUCTS)
1 teaspoon sugar sprinkles

Crust:
1. Preheat oven to 350 degrees Fahrenheit.

2. Butter 9 in spring form pan; line bottom & sides of pan with parchment paper. Set aside.

3. Place ginger snaps in the bowl of a food processor. Process into fine crumbs. In medium mixing bowl, combine ginger snaps crumbs. almonds, brown sugar, salt & butter. Mix well. Press mixture evenly into bottom of pan.

4. Place in pre-heated oven & bake for 10 minutes; remove & set aside on cooling rack to cool.

Filling:
1. Turn oven to 300 degrees Fahrenheit.

2. Combine pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger and salt in large mixing bowl, mix well; set aside,

3. Using an electric mixer, combine the cream cheese, maple syrup, & bourbon until smooth. Add pumpkin mixture & sour cream. Mix thoroughly. Mixture should be very smooth & creamy. Pour mixture into pan with pre-baked crust.

4. Bake 60 or 70 minutes, until center shows little to no movement when pan is tapped. Remove to cooling rack & cool completely before adding topping.

5. Remove from side of spring form pan, & peel away parchment paper. Refrigerate until ready to slice and serve.

Topping:
1. Using an electric mixer, combine sour cream, bourbon, and sugar in small bowl. Spread mixture evenly over cooled cheesecake.

2.  Refrigerate until well chilled, at least 3 hours.

Garnish (Optional):
1. Place 3 candy pumpkins in center of cheesecake.

2. Sprinkle orange sugar sprinkles over tope.

Servings: 10        Yield: 19-inch cheesecake

Total Time: 4 hours and 55 minutes

Oven Temperature: 350°F

Nutrition (per serving): 521 calories, 304 calories from fat, 34.7g total fat, 130mg cholesterol, 480.8mg sodium, 316.1mg potassium, 45.9g carbohydrates, 1.6g fiber, 40.9g sugar, 7g protein.

Recipe Type: Dessert, Gluten Free

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


Pumpkin Bourbon Cheesecake

Jackie's Quick Bread Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons Xanthan Gum
1 teaspoon cream of tartar


In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.
Yield: 6 1/4 cups


Total Time: 20 minutes


Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.


Recipe Type: Gluten Free, Custom Flour Blend


Copyright 2012 All rights reserved


Dr. Jacquelyn P. Horne

Author's Note: This flour blend can be substituted for wheat flour on a 1-to-1 ratio. In other words, if your recipe calls for 1 cup of flour, use 1 cup of my flour blend AND be sure to do the following:
1. Double the amount of leavening agent called for in your recipe.


2. For any type of batter, beat at a brisk speed for at least 3 minutes AFTER last ingredient is added. This incorporates air into the batter.


3. When pouring batter into pan, be very gentle, and whatever you do, DO NOT TAP PAN TO RELEASE AIR BUBBLES. You want that air in the dough. 


4. Allow batter to "rest" in pan for 15 minutes BEFORE placing in the preheated oven. This gives the leavening agent a head start on rising.


5. When using baking powder, I use only Rumford. I have found this brand to be far superior in its ability to get gluten free flour to rise correctly.

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Apple & Pear Waldorf Salad

Delicious & refreshing any time of the year. We had a similar version @ Deerpark Restaurant located on the property of the Biltmore Estate.

2 large tart red apples, unpeeled, cored and diced
1 large pear, unpeeled, cored and diced
1/2 teaspoon ascorbic-citric powder
1/2 pound seedless green grapes, cut into halves
1 cup walnut pieces, toasted
1/2 cup celery finely chopped
1/2 cup currants
1/4 cup Hellman's mayonnaise
1/4 cup sour cream

Place diced apples & pear in a large mixing bowl, sprinkle with ascorbic-citric powder. Add remaining ingredients; mix well. Transfer to a serving bowl.

Servings: 8                          Total Time: 20 minutes

Nutrition (per serving): 235 calories, 116 calories from fat, 13.6g total fat, 5.7mg cholesterol, 66.5mg sodium, 337.6mg potassium, 29.4g carbohydrates, 4.2g fiber, 21.4g sugar, 3.4g protein.


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Banana Coconut Muffins

No pixs, but nevertheless a delicious recipe. A delicious breakfast nibble, especially when traveling when a safe breakfast may be hard to find. Just add a glass of milk or a cup of coffee & you have a wonderful nutritious meal!

You can't eat just one . . . I promise.

3/4 cup Bob's Red Mill rice flour
6 tablespoons cornstarch
6 tablespoons Bob's Red Mill soy flour
2 teaspoons Rumford baking powder
1 teaspoon baking soda
3/4 teaspoon Bob's Red Mill Xanthan Gum
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar
¼ pound organic butter, melted
1 large organic egg
6 tablespoons organic whole milk
2 teaspoon vanilla extract
1 ½ cups bananas, mashed
½ cup walnuts, roughly chopped
½ cup Main Street apple raisin walnut granola
½ cup sweetened flaked coconut
1 cup apple sauce

1. Preheat oven to 350° Fahrenheit.

2. Line 36 mini-muffin cups with paper liners; set aside.

3. Combine all of the dry ingredients in mixing bowl. Add melted butter & combine thoroughly on medium speed of an electric mixer.

4. In separate bowl, thoroughly combine eggs, milk, vanilla & mashed bananas. Add egg mixture to flour & butter mixture. Mix thoroughly, stopping to scrape down sides of mixing bowl. With mixer running on medium speed, add walnuts, granola, coconut & applesauce. Continue to mix for 2 to 4 minutes longer (impossible to overmix).

5. Using a small ice cream scoop, place one scoop of batter into lined muffin cups. Bake 330-50 minutes or until toothpick comes out clean. Place muffin tins on cooling rack & allow to cool for approximately 10 minutes. Remove from pan. Either serve or place in airtight container.

Servings: 18          Yield: 36
Total Time: 50 minutes
Oven Temperature: 350°F
Nutrition (per serving): 196 calories, 76 calories from fat, 8.7g total fat, 24.4mg cholesterol, 172.2mg sodium, 140.6mg potassium, 25.6g carbohydrates, 3.1g fiber, 17.6g sugar, 6.1g protein.

Italian Potato Pancakes

Although intended as an appetizer, this recipe may be divided into several small pancakes and served as a breakfast dish.

3 teaspoons prepared garlic

1 pinch dried rosemary, crushed

1 pinch dried basil, crushed

1 pinch dried oregano, crushed

1 pinch dried thyme leaves, crushed

2 tablespoons bacon pieces

1 teaspoon kosher salt

1/4 cup Ener-g bread crumbs, toasted

2 egg whites, lightly beaten

1 cup mozzarella cheese shredded

1/2 cup parmesan cheese grated, divided

3 tablespoons canola oil

6 russet potatoes, shredded

1 medium zucchini squash, shredded

2 tablespoons olive oil, for drizzling

1 cup Ricotta cheese

1/4 cup whipping cream

32 sprigs thyme leaves

1. Place rack in center of oven. Preheat oven to 450 degrees Fahrenheit. Cover bottom of baking pan with piece of parchment paper; set aside.

2. In small mixing bowl, combine garlic, rosemary, basil, oregano, thyme, bacon pieces, salt, bread crumbs, egg whites, mozzarella and 1/4 cup parmesan cheese. Set aside.

3. Grate potatoes & zucchini; place in towel and squeeze liquid out. Place grated vegetables in large mixing bowl. Add cheese mixture and combine thoroughly.

4. Working quickly so that potatoes do not discolor, place canola oil in 12 inch Teflon coated skillet over medium high heat. Add potato mixture. Using the back of a wooden spoon, pat potato mixture flat. Drizzle with olive oil & sprinkle with remaining parmesan cheese. Turn heat to low.

5. Cook for 8 to 10 minutes or until edges begin to brown. To check for browning on the bottom, gently run a flexible Teflon spatula under the edge. When underside begins to brown, gently slide pancake, cooked side down, onto parchment paper lined baking pan. Bake for 20 to 25 minutes or until top of pancake begins to brown & edges are crispy.

6. For a most crisp pancake, bake on 375 degrees Fahrenheit for ab

out 40 to 45 minutes, watching carefully so that pancake does not burn.

7. When cooked to desired degree of brown and crispy, remove from oven & allow to cool completely. When completely cool, cut rounded edges off to make a square. Using a serrated knife, cut into 32 1 1/2-inch squares.

8. Place ricotta cheese & whipping cream in a small mixing bowl. Stir vigorously to mix thoroughly. Place 1/2 to 1 teaspoon of ricotta cheese mixture in center of each square. Garnish each with a sprig of fresh thyme.

Servings: 32

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 100 calories, 58 calories from fat, 6.6g total fat, 11.9mg cholesterol, 146.9mg sodium, 213.9mg potassium, 7.7g carbohydrates, 1g fiber, <1g sugar, 3.2g protein.

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Fall Change of Pace

New leaf placemats made from felt plus a potted mum and two little bouquets transform a basic table setting into a fall masterpiece in just a couple of minutes.

Fall Change of Pace

Banana Nut Bread with Orange Liqueur Laced Whipping Cream

This is the most delicious banana nut bread ever and very moist. My friends cannot believes this bread is gluten free! This is my hubby's favorite! 

Here is my recipe:

1 1/4 cups Jackie's Quick Bread Flour Blend (recipe follows)

1 teaspoon baking soda

1/2 teaspoon Rumford baking powder

1/2 teaspoon salt

1/2 cup butter (no substitutes), softened

1 1/4 cups sugar

5 medium overly ripe bananas, mashed

2 large eggs

1/2 cup walnuts, roughly chopped

And, here is what I did:

1. Preheat oven to 350 degree Fahrenheit. Grease and flour 1 8 1/2-inch loaf pan; set aside.

2. Place dry ingredients, except sugar, in medium sized mixing bowl. Blend together thoroughly; set aside.

3. In the work bowl of an electric stand mixer, place softened butter and sugar. Beat on medium speed until thoroughly mixed. Add overly ripe bananas, one at a time. Beat thoroughly after each addition. Add eggs and continue to beat. Add dry ingredients in 1/2-cup increments, beating well after each addition. Stir in walnuts.

Just look at the rise on this loaf!

4. Pour mixture into greased and floured loaf pan. Allow to rest for 15 minutes before placing in pre-heated oven. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes our clean. Remove from oven and place loaf pan on cooling tack for 10 to 15 minutes. Turn out on to a platter.

5. To serve, slice into 1/2 -inch slices. Place a dollop of Orange Liqueur Laced Whipped Cream (recipe follows) and a sprig of mint.

Servings: 8              Yield: 1 loaf

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 340 calories, 156 calories from fat, 17.9g total fat, 77mg cholesterol, 357.4mg sodium, 320.6mg potassium, 44.5g carbohydrates, 2.6g fiber, 35g sugar, 3.8g protein

Here are my tips for success:

1. Overworking gluten free flour is impossible. The longer you mix gluten free breads and the longer you let them rest prior to baking. the better the product.

2. Once cooked, handle as little as possible because the texture is very fragile.

3. If bananas are not overly ripe, the bread will not be nearly so moist or have such a rich banana flavor.

4. Cooking time may vary dramatically with the amount of moisture in the bananas, the weather and the size of  your oven. Begin checking at 45 minutes and ever 10 minutes thereafter until a toothpick comes out clean.

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