Fruit Medley with Chocolate Sauce & Spicy Cream Topping

Yummy dessert in minutes!

Now tell me, could you resist this?

Don't panic!! Now stay with me. This recipe looks far more complicated that it really is. I promise!!! 



Here is my recipe for this gorgeous dessert:

4  large strawberries, washed & roughly chopped
1/2 cup blueberries, washed
1/2 cup blackberries, washed
Chocolate Sauce:
1/2 cup semisweet chocolate chips
1/4 cup heavy (whipping) cream
Spicy Cream Topping:
3/4 cup heavy cream, divided
2 tablespoons sugar
1/8 teaspoon cayenne pepper

This is how I put this dessert together:

Fruit Preparation:
1. Wash and dry each of the three types of fruit. Place each type in a separate bowl.

2. Using four stemmed wine glassed, place one layer of each type of berry in each wine glass. Be sure the strawberries are placed between  layers of the blueberries and blackberries. Set aside.

Chocolate Sauce:
3. Place chocolate chips and heavy cream in the top of a double boiler or in a heat resistant bowl over boiling water. Stir occasionally until dissolved.

Cream Sauce:
4. While the chocolate chips are melting, place 1/2 cup of heavy cream in a small bowl, Add sugar and cayenne. Stir to thoroughly combine. Set aside.

Garnish:
5. Beat remaining 1/4 cup heavy cream until stiff peaks form. Reserve one or two berries of choice for each glass.

Final Preparation:
6. Spoon 1/4 of chocolate sauce over  berries in each of the four wine glasses. Repeat with cream sauce. Garnish with a spoonful of whipping cream and top each with a berry or two.

Servings: 4                Total Time: 15 minutes                      Calories Per Serving:  358.6

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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Chocolate Chip Cookies with Orange Liqueur Glaze

My husband loves combining the flavors of chocolate and orange. So, I put my creative thinking cap on and developed this scrumptious cookie. Keep in mind that you don't have to worry about overworking the dough--you can't. This cookie dough contains no gluten. 

Here is my recipe for the cookie:

4 tablespoons butter (no substitutes), softened to room temperature

1 cup sugar
1 tablespoon orange zest
1 large egg, at room temperature
3 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 1/2 cups Bob's Red Mill rice flour, plus extra for board
1/2 cup yellow cornmeal
1/2 teaspoon Rumford baking powder
1/4 teaspoon salt, or to taste
1/3 cup chocolate mini morsels

And, this is what I did:


1. Line baking sheet with parchment paper; set aside.

Dough ball is a bit crumbly until kneaded--a lot!!!

2. Place butter, sugar and orange zest in bowl of food processor. Pulse until thoroughly combined. Add egg, orange juice and vanilla. Process until smooth, scraping down sides of bowl as needed to combine. Add rice flour, cornmeal, baking powder, salt and chocolate mini morsels. Process until a soft dough ball forms. Turn dough out onto a dough board floured with rice flour. Knead for 2 to 3 minutes or until dough is smooth. Wrap dough in plastic wrap and place in refrigerator for 20 minutes or until slightly chilled.

3. Preheat oven to 350 degrees Fahrenheit after placing rack in the center of the oven. Place dough in the center of floured dough board. Roll dough to about 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into approximately 14 or so rounds. Carefully pull excess dough away from rounds of dough; place dough rounds onto prepared baking sheet. Shape scrap dough into a ball, knead and roll out to about 1/4-inch. Using a 2-inch round cookie cutter, cut into 6 or more rounds. Repeat process for placing dough rounds onto baking sheet.

4. Place baking sheet into preheated oven. Bake for 12 to15 minutes or until lightly golden around the edges

Dough rolled to approximately 1/4".

Place 1/2" apart on baking sheet.

Using 2" cutter, cut rounds close.

Now that the cookies are baked, it is time to add the finishing touch. And, here is my recipe for the delicious glaze.

Orange Liqueur Glaze:
1 1/3 cup powdered sugar, sifted
1 tablespoon orange zest
3 tablespoons orange liqueur
1/4 cup milk chocolate chips

Final Product!!!

1 1/2 tablespoons whipping cream

The finishing line is in sight. Here is how:
1. While cookies bake, place sifted powdered sugar, orange zest and orange liqueur in medium mixing bowl. Stir until smooth, Drizzle over hot cookies as soon as taken out of oven. Allow to cool for 10 to 15 minutes. Transfer to a cooling rack.

2. While cookies cool completely, place chocolate chips and whipping cream in the top of a double boiler or in a heat resistant bowl placed over bowling water. Stir until chips are completely melted and smooth. Drizzle over cooled cookies.

Oven Temperature: 350°F

Servings: 10                          Yield: 20 cookies                           Total Time: 2 hours

Calories  Per Serving 243.05

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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Lime and Cornmeal Cookies with Citrus Glaze

Look at how gorgeous these turned out--& delicious!

Delicious and naturally gluten free--now that is my kind of cookie! Found this recipe on the Food Network website.  A must try for those tire of failing at gluten free baking!

Link to Lime and Cornmeal Cookies with Citrus Glaze recipe

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Homemade Gluten Free Croutons

Tired of salads with no croutons? Consider the problem solved!!! These croutons are delicious and add so much texture to a salad! Easy to make and can be frozen for future use!

Here is what you need:

3 slices Food for Life Millet Bread
2 tablespoons butter (no substitutes)
2 teaspoon garlic salt, with parsley






Here is how you do it:
1. Cut bread slices into 1/2-inch cubes. Sprinkle with garlic salt.

2. Preheat oven to 250 degrees Fahrenheit. Line a baking pan with parchment paper; set aside.

Crunchy croutons made from Millet bread give salad a new life!

3. Place butter in small skillet over medium-low heat. Add bread cubes. Cook until cubes are lightly browned on all sides, about 5-8 minutes, depending on exact temperature. Drain on paper towels for about five minutes.

4. Spread bread cubes in single layer on prepared baking sheet. Place in preheated oven and bake for 7 to 9 minutes or until golden brown.

Servings: 4       Total Time: 30 minutes

Oven Temperature: 250°F

Author's Note:  Store in airtight container if not planning to use immediately.

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

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Mini Bacon and Dill Quiches

Looking for something just a little different for your guests? Look no more!  

These bite size quiches are savory, pretty and so, so easy! Simply use your imagination to try different flavors. 

And, you want to know something else? These can be made a day ahead if kept refrigerated--the dream of every hostess. Simply reheat in a 400 degree oven for about 5 minutes.

Entertain & Enjoy!

Here's my recipe:

Look at how gorgeous these savory bit-sized quiches are!!

1/3 cup bacon pieces, finely crumbled
3 tablespoons fresh dill sprigs, finely chopped
1/2 cup cornstarch
3/4 cup whole milk, at room temperature
1 large egg, at room temperature
1 large egg yolk
1/2 cup heavy cream
1/4 teaspoon salt
1/2 teaspoon cayenne pepper





Here is what I did:

Bacon and fresh dill line the floor of muffin cup.

1. Place one oven rack in the top third of the oven; preheat oven to 450 degrees Fahrenheit. Spray one 24-cup muffin tin with non-stick canola oil cooking spray.

2. Place about 1/2 teaspoon of crumbled bacon pieces into each muffin cup. Top bacon bits with a generous pinch of chopped fresh dill; set aside.

3. Place cornstarch in the bowl of a stand mixer. Using the lowest setting and pouring the milk into cornstarch in a steady, thin stream until very smooth, scraping the bottom of the bowl occasionally. Add whole egg and egg yolk; mix again until smooth. Stir in  heavy cream, salt and cayenne pepper.

4. Pour approximately 2 tablespoons of egg mixture gently over bacon and dill in each of the 24 muffin cups. Place in preheated oven. Bake for 15 to18 minutes or until puffy and golden on top. Remove and place muffin tin on cooling rack. Allow to cool to 20 minutes. Carefully run a mini Teflon spatula around the rim of each muffin. Cautiously lift each out with an offset spatula.

Servings: 12            Yield: 24 mini quiches

Oven Temperature: 350°F                  Total Time: 48 minutes

81.39 Calories Per Serving

Authors Notes:

Finely grated cheese of choice that melts  makes a nice addition. Just place approximately 2 teaspoons in each muffin cup on top of bacon and dill BEFORE adding egg mixture.

For a change of pace and flavor, substitute freshly chopped rosemary for the dill. A herb combination of 1 tablespoon finely chopped fresh basil, 1 1/2 teaspoons finely chopped fresh oregano and 1 1/2 teaspoons finely chopped thyme gives these savory bites an Italian flair, especially if used in combination with Parmesan Reggiano cheese.

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

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New Product--Walden Farms

Visit Walden Farms for Exciting Gluten Free Products!

Finding salad dressings already prepared that are gluten free has been difficult--that was until now! Thanks to the products at Walden Farms, problems solved.

Flourless Peanut Butter and Butterscotch Cookies

Miss having cookies with a glass of milk? You don't have to give up anything with these super delicious cookies. And, it is true--there is no flour, as in not a spec in these babies.  

These cookies are begging for a glass of milk

I chose to use butterscotch morsels because that is what I had on hand, but any gluten free baking mini morsels would work equally well. Nuts or coconut also make terrific options. Be creative. This one basic recipe can be catalyst for dozens of cookie recipes.  

Here's my recipe:

1 cup peanut butter
1 cup sugar
1  large egg slightly beaten
2 teaspoons vanilla extract
1/2 cup butterscotch mini morsels
1 tablespoon raw sugar

And, here is how I made these:


1. Preheat oven to 350 degrees Fahrenheit. Position racks in the upper and lower third of the oven.

2. Place peanut butter, sugar, egg and vanilla in a medium bowl. Stir until thoroughly combined. Fold in butterscotch mini morsels.

Shape dough into 1 1/2-inch balls!

3. Working with 1 heaping tablespoon at a time, mold dough into balls. Place dough balls about 2 inches apart on a baking sheet lined with parchment paper. Gently flatten dough balls with the tines of a fork. Sprinkle with sugar.

I used a cross hatch pattern; simply flattening works too!

4. Bake approximately 10 minutes or until edges begin to turn golden around the edges, switching the position of the pans halfway after 5 minutes. Transfer baking sheets to cooling racks. Allow cookies to cool completely before transferring to a serving platter.

Yield: 21 cookies

Oven Temperature: 350°F             Total Time: 30 minutes

Nutrition Facts
Serving size: 1/21 of a recipe (1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving:       Calories 131.96

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


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Snikiddy

Discovered terrific new product--Snikiddy All Natural. The baked cheddar cheese fries I tasted were made from cornmeal and potato flakes. Awesome--a must try!







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Gluten-Free Bread Pudding Made Simple

Dessert breads and puddings are two of the things we missed when my husband was diagnosed as gluten intolerant over two years ago. I enjoyed baking and felt initially that my passion had been ripped from me. We thought we were doomed to eating tasteless desserts and breakfast breads rather than the yummy dishes I had always made for us.

While on vacation in Asheville, NC about a year and half ago, we stopped in The Corner Kitchen, located in the Biltmore Village, one afternoon for a glass of wine. We casually inquired about a gluten free menu, wondering where in the world we were going to find a safe place for Rick to eat. The server said "Just a minute." A couple of minutes later chef and owner Joe Sully came out to chat with us. It was so comforting to learn that his entire staff is trained in Celiac disease.

As we were ogling a scrumptious bread pudding, I commented about missing such treats. He reached for a cookbook called Chef's Table and went through the process of how to convert his recipe to one that is gluten free.

That recipe is the inspiration for the recipe featured in this blog post.

Enjoy & Happy Baking !!!!

What to know how to convert your favorite bread pudding recipe to gluten free without giving up the moisture and taste you love?

Here is what I do:

1. Begin with gluten free bread. I prefer Ener-G  White Rice Bread because of its density.

2. Always butter and toast bread BEFORE adding the custard.

3. Proportions that I use:

    a. 1 stick of butter per 1/2 loaf of bread.

    b. 2 cups of cream or milk to 1/2 loaf of bread.

    c. 6 eggs per 1/2 loaf

    d. 1 cup sugar per 1/2 loaf

4. Allow toasted bread crumbs to soak in custard at least 10 minute BEFORE placing in oven.

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Cinnamon Bread Pudding

Simplifying Making Gluten-Free-Bread-Pudding

1/2 loaf Ener-G White Rice Bread, cubed
1 sticks butter (no substitutes), melted
2 cups whole milk, at room temperature
1 cups sugar
1 1/2 teaspoons cinnamon
1 teaspoons  vanilla
6 large eggs at room temperature
1/2 cup white chocolate morsels
1 tablespoons butter (no substitutes), melted
Garnish suggestions
1/3 cup heavy (whipping) cream, whipped
1/2 cup fresh blueberries
12 large strawberries, sliced

1. Preheat oven to 350 degrees Fahrenheit.

2. After cutting bread into cubes, coat with melted butter. Spread buttered bread cubes onto a baking sheet. Place in preheat oven for 7 to 10 minutes or until slightly browned an crispy.

3. Place milk. sugar, cinnamon and vanilla in sauce pan over medium heat until scalded. The milk has reached the desired temperature when small bubbles begin to form around the edges of the pan. DO NOT MILK MIXTURE TO BOIL.

4. Place eggs in a large mixing bowl and beat until frothy and a light yellow. Pour 3/4 cup of scalded milk into beaten eggs very slowly. Then, very, very slowly pour egg mixture in a thin steady stream back into milk mixture, whisking steadily. CAUTION:  If this process is not followed exactly, the milk mixture will scramble the eggs.

5. Place toasted bread cubes into a large mixing bowl; pour milk and egg mixture over the bread cubes. Add white chocolate morsels Toss thoroughly; stir in white chocolate chips. Allow to stand for 10 minutes

6. Pour two tablespoons melt butter into a 1.5 quart soufflé dish; butter all sides allowing any extra to remain in the bottom of the dish. Pour entire mixture into prepare soufflé dish. Place in preheat oven. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.

7. To serve, place a large spoonful or two on dessert place. Top off this yummy dessert with a scoop of whipped heavy cream and fresh fruit.

Servings: 12

Total Time: 1 hour and 20 minutes

Calories Per Serving 444.26

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Walnut Orange Orange Coffee Cake

Moist, Delicious Walnut Orange Coffee Cake 

One of the recipes we had missed the most is Orange Walnut Coffee Cake since my husband was diagnosed as extremely gluten intolerant almost three years ago. 

While this sweet treat will never win a beauty contest, it will certainly come in Best-In-Show when moisture and flavor count. To make this delicious coffee cake even more special simply by beating one-fourth whipping cream until stiff peaks form. Add 1/2 teaspoon orange flavored liqueur. Top off with a mint sprig for a breakfast or brunch treat fit for a king. All that is needed is a glass of milk! Enjoy!!!

Here's my recipe:
1 cup gluten free oats

1½ cups orange juice

1¾ cup all purpose Jackie's Quick  Bread  Flour Blend, sifted (Click for Recipe)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

½ cup butter, softened

1½ cups granulated sugar

½ cup brown sugar, packed

2 eggs

1 teaspoon vanilla

½ cup walnuts, chopped

1 tablespoon orange peel, grated

Preheat oven to 350 degrees Fahrenheit. Spray a 13”x9” baking dish with gluten free non-stick cooking spray; set aside.

Place oats in a small bowl. Stir in orange juice; set aside. In separate small bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.

Using an electric mixer, cream butter, granulated sugar and brown sugar in mixing bowl. Add eggs; beat well after adding each. Mix in vanilla. Alternately, add oat mixture and dry mixture to butter & sugar mixture, stirring until all are well mixed. Stir in walnuts and orange peel. Pour into prepared baking dish.

Pour into a greased and floured 9” x 13” baking dish. Allow to sit for 15 to 20 minutes BEFORE placing in oven. Bake at 350º for 35-40 or until toothpick inserted into the middle comes out clean. Do not expect a smooth, even top.

Topping

1 ½ cups packed brown sugar

¾ cup butter, softened to room temperature

3 tablespoons orange peel, grated

3 tablespoons orange juice

Combine brown sugar, butter, orange peel & orange juice in saucepan. Bring to a boil; reduce heat. Cook for 1 minute; remove from heat. Spread over warm cake.

Yield: 12 to 15 breakfast servings or 24 to 30 appetizer servings.

Author’s Notes: (1) For best results, I use orange juice made from concentrate. I also use the tines of a large wooden fork to put holes into the warm coffee cake so that the delicious topping can ooze into the crumb of the cake making for an ultra moist cake all the way through. It is not a pretty cake, but I can assure you, I have never had to toss a crumb of it out. (2) To convert this recipe to one that is not gluten free; simply use regular quick cooking oats and all purpose flour on a one-to-one substitution. The batter does not have to rest for 15 minutes prior to baking, and reduce the cooking time by 10 minutes.

Calories per serving:330.68

Author's Note: There are two keys to the success of this recipe. One is that the flour blend recommended be used exclusively. The other is beating the batter for an extended period of time AND allowing the batter to rest BEFORE placing in oven. Once I came up with this particular blend,  I have never had a baked product fail.

% Daily Value

Total Fat 16.87 g 26%

Saturated Fat 9.29 g 46%

Monounsaturated Fat 4.15 g

Polyunsaturated Fat 2.18 g

Trans Fatty Acids 0 g

Cholesterol 57.96 mg 19%

Sodium 208.25 mg 9%

Potassium 120.6 mg 3%

Total Carbohydrates 44.96 g 15%

Fiber 0.44 g 2%

Sugar 43.08 g

Net Carbohydrates 44.52 g

Protein 1.68 g 3%

Vitamin A 522.86 IU 10%

Vitamin C 14.68 mg 24%

Calcium 64.98 mg 6%

Iron 0.5 mg 3%

Vitamin E 0.5 mg 5%

Vitamin D 14.96 IU 4%

Thiamin 0.04 mg 3%

Riboflavin 0.05 mg 3%

Niacin 0.19 mg <1 o:p="">

Vitamin B6 0.05 mg 3%

Folate 15.35 mcg  4%

Vitamin B12 0.08 mcg  1%

Pantothenic Acid 0.21 mg 2%

Vitamin K 1.37 mcg  2%

Phosphorus 43.64 mg 4%

Magnesium 11.81 mg 3%

Zinc 0.21 mg 1%

Copper 0.08 mg 4%

Manganese 0.15 mg 8%

Selenium 2.46 mcg  4%

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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Gluten Free Italian Bread Crumbs--A Snap to Make

How many times do you run across a yummy recipe or maybe one that you no

longer make because of wheat in the Italian bread crumbs. I have a very easy 

solution that is safe and gives you back some of those things you gave up on a 

gluten free diet. 

I make my own Italian bread crumbs that are totally gluten free. I usually make a

double batch ensuring I always have plenty on hand.

Here's How:

1. Begin by tearing an entire loaf of Ener-g bread into pieces. Working in batches, place torn
bread into the bowl of a food processor. Process until very fine. 

2. Melt 4-6 tablespoons of butter in a large skillet per batch; toast crumbs until lightly brown,
about 2-3 minutes. 

3. Using a spice/nut grinder, grind toasted crumbs until extremely fine. Again, work in small 
batches.
.
4. Store unused crumbs in the freezer.

5. When time to use your bread crumbs, simply measure the amount needed and add fresh 
dried basil, oregano and thyme to your taste. 

Author's Note: I always have "fresh" dried spices on hand. At the end of the growing season, 

I trim the tops and hang them to dry.  In a month or so, when completely dried. I crush and 

then use my spice grinder to pulverize before storing in airtight containers. 

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