New Applewood Recipe Site.

It was suggested to me a couple of times to look into another way of hosting my blog as the current one did not view well on a cell phone.  I am currently using Wordpress and have transferred my blog to that site.  If you see any errors or bad links on the new site please let me know.

Our new address is:  https://applewoodrecipes.wordpress.com/


Thank you.
Caroline

Gluten Free Dutch Taai-Taai

My mom made this quite often as we were growing up.  It's quick and easy to make.  I converted it to gluten free and the funny thing is - with this gluten free recipe the texture improves after sitting in the fridge for 3 or 4 days!

Gluten Free Taai-Taai
1 cup honey
1 cup water
1 cup  brown sugar, packed
2 teaspoons anise seed -- ground
13/4 cup white rice flour
1 3/4 cup sweet rice flour
2 teaspoons baking soda
pinch of salt.

**rice flours should be the Asian kind as it is not as gritty.  Found in Asian aisle of supermarket.

In large sauce pan bring the honey, water, brown sugar and anise seed to a boil. Stirring occasionally.
Let cool to room temperature.  Stir in remaining ingredients.  Spread on greased baking sheet.
Bake at 325 for 30 - 40 minutes until golden brown.  Let cool.  Slice in squares.  Store in sealed plastic containers in fridge for 3 days or longer.  The texture is a bit "gummy" when fresh and improves a lot upon storage.

Gluten Free Oatmeal Cookies

This is another recipe that has converted really well to gluten free.  I've made them for over 30 years with wheat flour and today thought the combination of sweet rice flour and rice flour (asian brands) would work well and it did!

Gluten Free Oatmeal Cookies - makes 6 dozen 

1 cup butter
1 cup canola oil (or other oil)
2 cups white sugar
1 cup brown sugar
2 large eggs
2 1/2 cups gluten free oatmeal flakes
1 1/4 cups fine rice flour (Asian)
1 1/4 cups sweet rice flour (Asian)
1 cup buckwheat flour (or you could try another whole grain gf flour like chickpea )
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Method:
In large mixing bowl wisk together the dry ingredients.  In another mixer bowl cream the butter, sugars, eggs and oil together.  Add the dry ingredients.  Mix well.  (I use wooden spoon or hands).
Shape into 1" balls and place on greased or parchment lined baking sheets.
Bake at 350 for 12 - 15 minutes until edges are light brown.  Cool.  Remove from sheets.

Gluten Free Perisky - Mennonite Meat Buns

Gluten Free Fleisch Perisky - easy to  make!  Dough handles well and bakes up really nice!

Gluten Free Perisky Filling: - fills 75 4" Perishky.

2 lbs /900grams - lean ground beef

1/2 cup butter or margarine

1 cup caramelized onions 

1 1/2 teaspoon pepper

2 1/2 teaspoons salt

2 teaspoons minced garlic

2 tablespoons rice flour

2 cups water

1 cup fine gluten free bread or cracker crumbs 

Method:

In large sauce pan over medium high heat place 1 cup butter or margarine.  Melt and add ground beef. Fry until the ground beef is nicely browned.  Add the caramelized onion (or soup mix if using) and the 2 Tablespoons rice flour.  Stir well.  Add the water and stir over medium heat until it thickens. Bring to a boil, reduce heat and simmer uncovered for 1 hour to reduce liquid.  Stir in 1 cup fine bread crumbs. Remove from heat and let cool.  While cooling make your Perishky Bun Dough.

(If you do not have carmelized onions you can use 2 envelopes onion soup mix and leave out the salt and pepper.)

Gluten Free Perisky Bun Dough: - makes 75 4" Perishky

• 3 cup millet flour
• 3 cup cornstarch
• 3 cup tapioca flour
• 3/4 cup sweet rice flour
• 1/2 cup sugar
• 3 tablespoon xanthan gum
• 3/4 cup butter, margarine (or half butter and half canola oil)
• 1 1/2 tsp salt
• 6 tsp baking powder
• 3 egg, lightly beaten
• 2 tablespoon yeast
• 2 cups of warm water plus 1 teaspoon sugar ( or half milk and water)

In a small bowl, mix warm water,  1 teaspoon sugar and yeast and let stand for 10 minutes. Combine all the dry ingredients in a large bowl. Mix in the  butter with your fingers, until the mix resembles small crumbs. Mix egg and water together with a fork, and add to the dry ingredients, stirring until well incorporated.  Knead the dough until it is uniform - it will only be slightly sticky. This is a fairly firm yeast dough - consistency is a bit like Play-Doh - just a tad softer.   Make into golf ball size balls and form with your Birds Hill Enterprises Pocket Pie Press following manufacturer instructions.  Or, roll and cut into  4" rounds.  Place one teaspoon (slightly heaping) filling on one side of disk.  Fold in half and crimp edge to seal. Bake at 400* for 15- 20 minutes or until light brown.  These freeze well and can be heated up in microwave to serve or placed frozen on baking sheet and heated at 400 for 10 minutes.

Brown your ground beef

1 cup caramelized onion

ground beef and onion mixture with water added

Meat sauce is reduced to this.  Now the bread crumbs are added.

I form mine with the Birds Hill Pocket Pie Press - it flattens, folds and crimps the buns

Gluten Free Dutch Koek - Dutch Spice Cake

I first had this spice cake when I was 16  years old visiting my friends' home.  Their mom made and served it regularly.  My friend became my husband  and for years I also made this spice cake.  On a cold winter morning there is nothing better than the aroma of "Koek" -  Dutch Spice cake baking in the oven.  It was a "tradition" that I sliced off each end of the cake - slathered them with butter and enjoyed alongside my morning coffee.  When my husband was diagnosed with Celiac disease I no longer made this cake.  I tried to convert it a couple of times to gluten free without success.  After baking gluten free for 17 years I have learnt a few things and tried this recipe the other week with great success.  I have made 3 large loaves in less than a week - one to give away and the other to enjoy with our large family.  I have written the recipe using only the two rice flours for those who like simplified gluten free baking. 

My mother-in-law always made a double recipe adding candied ginger pieces to one loaf - one of these days I will have to try that.

Gluten Free Dutch Koek

11/2 cups rice flour (use the fine Asian rice flour found in oriental aisles in the supermarket)

1 1/2 cups sweet rice flour (also Asian found in the same aisle)

1/4 cup buttermilk powder

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ginger powder

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon mace

1/4 teaspoon xanthan gum

3/4 cup firmly packed brown sugar

1 tablespoon canola oil (or other oil)

1 cup Rogers Golden Syrup

1 egg

cold water **amount in instructions below:

prepare loaf pan: The loaf pans my mother, Oma's and mother-in-law used were narrow and long.  The ones I use are: 14 1/2"x 5" x 3"         or 13" 4 1/2" x 2 3/4"..  Line bottom of pan with parchment paper cut to size.

Method

Mix all the dry ingredients together in large mixing bowl.

**In 2 cup measuring cup place the 1 tablespoon oil.  Swish it around to coat the sides (this will make it easier for the syrup to come out).  Add 1 cup Rogers Golden Syrup.  Add 1 large egg to the syrup and oil mixture.  Add enough cold water to reach the 2 cup line.  Stir together with a fork.  Pour over the dry mixture.  Stirring with a wooden spoon.  Pour into prepared loaf pan.  Bake at 350* for 1 - 1 1/4 hours until tester inserted comes out clean.  Cool.  Run a nice around the edges of the pan and turn upside down to remove loaf.  Peel off parchment paper.  Slice of the "cuppies" to enjoy with butter slathered on.  Store in sealed bag in fridge.  Will slice better when cold.  This cake has good keeping qualities and can be kept for a week in the fridge or in sealed bag on counter for 4-5 days.  We serve it in slices with butter spread on.  The texture is improved after getting completely cold.

** Recipe Notes:**

If you like using some whole grain flours use: 1 cup rice flour, 1 cup sweet rice flour and 1 cup buckwheat flour. It gives it a less chewy texture with the buckwheat flour.  

If you want to try the candied ginger you add 1/4 cup finely diced crystallized or candied ginger to the dry ingredients.

Gluten Free Pepernoten

In The Netherlands Sinterklaas visits the children on December 5th accompanied by his faithful helper Black Peter.  The pepernoten are thrown to the children through the open door before the arrival of SinterKlaas.

This recipe is quite hard/crunchy.  Do not bake too long or they will get harder.

Easy Gluten Free Pepernoten
1 cup Rogers Golden syrup (or pancake syrup, or corn syrup)
1/2 cup oil (I used canola)
3/4 cup white sugar
1 cup sweet rice flour
1 cup tapioca flour
1 cup millet flour (or chickpea)
1/2 teaspoon cinnamon
1/4
teaspoon nutmeg powder
1//4 teaspoon cloves
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking soda

Method:
Warm the syrup. Add the sugar to the syrup.  Stir.  Cool . Add the oil to the syrup. Stir.  Mix the dry ingredients together in separate bowl .  Add the dry mixture and stir with wooden spoon or hands until smooth.  Let sit for 5 minutes.
Flour your counter top with sweet rice flour.  Form into marble sized balls.  Flatten slightly.  Bake at 350 for 10 minutes.  The cookies will be hard.

**Dairy and Egg free.

Gluten Free Poppy Seed Cake

This cake has always been a favourite of Robert's.  After he was diagnosed with Celiac disease it took quite a few years before I tried making it gluten free.  This recipe worked out quite well.

Gluten Free Poppy Seed Cake
1/3 cup poppy seeds
1 cup milk
1 cup cornstarch
1 cup rice flour
1 1/2 cups sugar
3 teaspoons baking powder
3/4 cup oil
2 teaspoon vanilla extract
4 eggs, separated
1/2 teaspoon cream of Tartar


Filling:
1 1/2 cups milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

Method:
Using a 2 cup measurer - Soak poppy seed in 1 cup milk for 1 hour.  Sift together cornstarch, rice flour, 1 1/2 cups sugar and baking powder - set aside.
Add oil and vanilla extract to poppy seed mixture.
Place egg whites in mixer bowl.  Add cream of tartar.  Beat until stiff.
Add milk and poppy seed to the sifted flour mixture.  Mix for 1 minute until blended.
Fold the egg whites into the batter.  Place in 2 9" cake  pans.  Bake at 350 for 20-25 minutes.  Cool before removing from pans.

Filling:
In saucepan add: milk, egg yolks 1/2 cup sugar and cornstarch.  Mix together.  Bring to a simmer - stirring constantly until thickened.  Stir in vanilla extract.  Let cool.   Slice cake in half.  Spread filling between the layers.  Place in covered container in fridge until serving time.  Optional - dust top with icing sugar.

Gluten Free Gingerbread Men

Gingerbread Men Recipe

• 1 1/2 cups powdered sugar ( icing sugar)
• 1 cups granulated sugar
• 1 cups shortening or butter or margarine
• 3 eggs
• 2 teaspoons salt
• 1 tablespoon vanilla extract (this is correct)
• 1 1/2 cup amaranth flour or sorghum flour
• 1 cups potato starch
• 1 cups sweet rice flour
• 2 cups white rice flour or brown rice flour
• 1 tablespoons xanthan gum or guar gum
• 1 1/2 tablespoons Baking Powder.
• 2 teaspoons ginger powder
• 1 teaspoon cinnamon powder
• 1 teaspoon cloves

Preheat oven to 325*.  Mix together the dry ingredients with a wisk until well combined.  Set aside.
Cream together the sugars, shortening (or butter or margarine), eggs, vanilla and salt.  Add the flour mixture a cup at a time stirring with a wooden spoon or with your mixer's dough hook.  Stir until all the flour mixture is incorporated.  Remove to counter or table top that has been dusted with rice flour.  Knead and fold the dough a bit.  The dough should be able to be gathered into a ball.

• For roll out/cut out cookies chill the dough for about an hour.  then you can either dust your table top with sweet rice flour or roll the dough between two sheets of plastic wrap to 1/8" for crispy or 1/4" for soft cookies.  Bake at 325 for 10 - 12 minutes or until light brown.

You do not have to use all the dough at once.  Just wrap it well and store in freezer.  The baked cookies freeze well.  If left at room temperature in a container for more than 3-4 days they will dry out.

Pork Sausage Patties

Gluten Free Pork Sausage Recipe

1lb ground pork
1 teaspoon sage
1/8 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon thyme
Mix together and let sit a few minutes.  Form into patties or sausage and fry until done.

Grandma Booy's Rice Stuffing Recipe

This is a tradition in the Booy family.  Turkey and Rice Stuffing for Christmas, Easter and Thanksgiving Dinners.

Rice Stuffing
2 tablespoons butter
1 medium onion, diced
1 lb ground pork
1 teaspoon sage
1/8 teaspoon ginger powder
1/4 teaspoon nutmeg
1/4 teaspoon thyme
dash of pepper
1/2 cup sliced mushroom
2 stalks celery, sliced
pinch of sage and thyme
1 cup rice

Method:
Mix ground pork, sage, ginger, nutmeg and thyme  together.  Let sit for 15 - 30 minutes to flavour the meat.
Cook 1 cup white rice in 1 1/2 cups water until done.
In large sauce pan melt butter and add diced onion.  Fry until light brown.  Add the ground pork  and fry until done.  Add remaining ingredients and fry until celery and mushrooms are softened. Add a pinch of sage and thyme.  Add rice and fry a few minutes until it is all heated through.  Add a little soy sauce according to your taste.

This recipe would serve 4.  We always double or triple it.

Gluten Free Chocolate Chip Coffee Ring

I have adapted this recipe from Gert Bakker's family cookbook and made it gluten free.  We ate it before I could take a picture and so I randomly searched images on Google and found one that looked exactly like mine!  The recipe is basically the same as the one I adapted.  I'll take my own photo next time I bake it!

Beat at medium speed in mixer bowl:

Picture is borrowed from Taste of Home.  

• 1 cup sugar
• 1/2 butter

Add:

• 1 cup sweet rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca starch
• 1 cup sour cream
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Beat at low speed until blended, scrape bowl with spatula.  Increase speed to medium- beat for 3 minutes.  Stir in:

• 1 /2 cup chocolate chips

Spread batter in a greased and floured bundt or tube cake pan.  Mix the following into a crumbly mixture:

• 1/2 cup rice flour or a half rice flour and half millet flour
• 1/2 cup brown sugar
• 1 1/2 teaspoon cocoa powder
• 1/4 cup butter

Add to crumb mixture:

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

Bake at 325* for approximately 60 minutes or until cake tester comes out clean.  Cool in pan.
Notes: This cake starts out very soft.  The next day it firms up nicely.  Can be kept in sealed container for 3-4 days.  Can also be frozen.

Sweet and Sour Meatball Sauce - Made with pickle juice!

Those of you who made Ice Cream Pail Pickles this fall save the juice to make Sweet and Sour Barbecue Sauce for your Christmas meatballs!
There should be about 4 cups pickle juice enough for 7-8 pounds meatballs.
Sweet and Sour Barbecue Sauce
4 cups pickle juice, strained (from ice cream pail sweet pickle recipe)
4 cups ketchup
8 tablespoons cornstarch
8 tablespoons Worcestershire sauce
Place in large pot and stir until combined. Bring to a boil stirring occasionally until thickened. Pour over meatballs. Heat in slow cooker or roaster as you would your regular recipe.

Cabbage Roll Stew

Cabbage Roll Stew - Slow Cooker or Pressure Cooker Recipe

This is a quick and easy recipe for those who like the flavour of Cabbage Rolls but do not like all the work.  It's also works well as a low carb meal by serving it as a stew or soup with out the rice.
Try this as a freezer meal!
adapted from Sugar Free Mom.
Cabbage Roll Stew
2 tbsp. oil
2 tablespoon minced garlic
1 medium onion, diced
1 1/2-2 lbs lean ground beef
2 teaspoons parsley flakes
1/2 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/4 - 1/2 teaspoon red pepper chili flakes
1 240 ml (16 oz)
can crushed tomatoes
3-5 cups beef broth (or Better than Bouillon and water)
8-10 cups sliced cabbage

Method:
Heat oil in frying pan .  Add garlic and ground beef - fry until browned.  Add onions and fry until softened.  Add everything to the large crock pot, or pressure cooker.  Stir to combine.    Slow cook on low 6 hours or on high 3-4 hours until cabbage is soft.  In pressure cooker cook for about 15-20 minutes and let pressure come down on it's own.  Serve over cooked rice.  For low carb leave out rice or add grated cauliflower to the recipe.
For Freezer cooking - brown the ground beef, garlic and onion and mix together with remaining ingredients in large Ziploc bag and freeze.  Thaw and cook in slow cooker.

Easy Gluten Free Mayonnaise Sugar Cookies

This is a really easy recipe and tastes great!  The raw dough will have a beany taste but this disappears once the cookie is baked.

Gluten Free Mayonnaise Cookies
1/2 fine rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1/2 cup chickpea flour
1 1/2 teaspoons guar gum
1 tsp baking soda
3/4 cup white sugar
2 teaspoons vanilla extract
1 cup regular mayonnaise
Mix all the dry ingredients together.  Add the vanilla extract and mayonnaise.  Mix well.  Shape into 1 inch balls and place on lightly greased baking sheet.  Press lightly with fork. Sprinkle on sugar if desired. Bake in preheated oven @ 350 for approx. 12- 15 minutes or until edges are lightly browned.  Cool.   Makes 2 dozen.

Tips:  I made a double recipe, dividing the dough into 3 equal amounts.  To the first one add nothing - just shape and bake as above.  To the second add about 2 tablespoons cocoa powder and mix well. Then shape and bake.  To the third mix in some chocolate chips - shape and bake.

Hamburger Curry

This recipe is really good.  It is a mild hamburger curry.
 Can be made in a skillet or Breville Fast Slow Cooker.

Hamburger Curry serves 6-8
3 Tbsp butter
1 med. onion, diced
1 Tbsp minced garlic
1lb ground beef
1 Tbsp Curry powder
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp cinnamon, ginger pwd and tumeric
750 ml canned diced tomatoes
2 medium potatoes, diced
2 cups green beans

In large skillet/saucepan melt butter and saute onion and garlic.  Add ground beef and saute until no longer pink. Add remaining ingredients.  Cover and simmer 25 minutes.  Stir in 2 tbsp cornstarch.  Simmer 1 minute.  Serve over cooked rice.

To cook in Breville fast slow cooker:

Saute onion and garlic in butter.  Add beef and saute until no longer pink.  About 10 minutes.  Add remaining ingredients except cornstarch and lock on cover.  Follow pressure cook instructions, pressure cooking it on medium for 8-10 minutes.  Release steam.  Stir in the cornstarch and saute for 1 minute until thickened.  Serve over rice.

Ice Cream Pail Pickles

This is a easy recipe that everyone loves!

Ice Cream Pail Pickles (from Willing Workers cook book, revised)
4 medium onions, sliced
1 gallon sliced cucumbers (unpeeled) (one ice cream pail full)
Brine
4 cups sugar
2 cups vinegar
1/3 cup pickling salt/coarse salt
1 1/2 tsp turmeric powder
1 1/2 tsp ground celery seed
1 1/2 tsp mustard seed

Slice onions and cucumbers and place in clean ice cream pail.  Combine remaining ingredients in large sauce pan.  Heat until boiling - stir until sugar and salt are dissolved.  Pour hot brine over cucumbers and onions.  Cover and store in refrigerator.
Will keep for at least 3 months.

can use large over grown cucumbers for this recipe

Stir and heat brine until sugar is dissolved

Scrambled Eggs Bombay

This recipe comes from my husband's family and is well liked by all!  It's easy to make extra for last minute guests - we  figure on 2 eggs per person .  If two extra people come add four eggs to the recipe.  It's a easy meal to make at the last minute.

Scrambled Eggs Bombay - serves 6
12 eggs
1/4 teaspoon salt
6 tablespoons cream or milk
375 grams bacon, diced
1 medium onion thinly sliced
3 tablespoons butter
2 teaspoons curry powder
2 cups rice, uncooked
3 cups water.
Method:
 Cook 2 cups rice in 3 cups water.  Bring to a boil, cover and simmer on very low for 20 minutes.

In large skillet - fry diced bacon until crisp.  Add sliced onions and fry until light brown.  Drain off excess bacon fat.
In large measuring cup mix the eggs and the cream together.  Pour over the bacon and eggs and scramble until done.  Add the 3 tablespoons butter and the curry powder.  Mix lightly.
Serve over cooked rice or mix together before serving. Add soy sauce as desired.  If you like it a little "hotter" add a tiny bit of sambal oelek to your dish.  We usually have a salad with this.

Porcupines

Made this tonight and everyone enjoyed it!  I made a double recipe and it seved 8 - 10.
Porcupines Serves 6
 1 1/2 lbs ground beef
1/2 cup dry, uncooked rice
1/2 pkg onion soup mix ((gluten free)
1 egg
10.5 ounce can tomato sauce
1/2 cup water
1 tsp worchestershire sauce (gf)
2 teaspoons diced garlic
2 teaspoons sugar
1/4 teaspoon oregano
1/8 teaspoon thyme
1/4 cup cream or milk
1-2 tablespoons kraft parmesan cheese
1 tablespoon parsley
Mix together ground beef, rice, egg, onion soup mix.  Form into small meatballs.
Lightly oil large sauce pan.  Add meatballs, tomato sauce, garlic, sugar, oregano, thyme and parsley. Cover.  Bring to a boil and reduce heat to simmer with lid on for 40 minutes.m stir in cream and parmesan cheese.  Serve over pasta, rice or mashed potatoes.

Rootbeer Pulled Pork

Costco had their large pork loins on sale this week.  I purchased two.  One went in the freezer and the other went into this pulled pork recipe.  This recipe is scaled down to use half a large pork loin about 1.5 kg.
Rootbeer Pulled Pork
1/2 half a large Costco pork loin- about 1.5 kg
1 can Rootbeer
2 tbsp butter, lard or oil
1 cup ketchup
1 tbsp garlic, minced ( I use the kind in the jar from Costco)
1/4 cu p Worcerstershire Sauce
1/4 cup brown sugar
Salt and pepper to taste
Cut slits into one side of pork loin.  Place in slowcooker slit side up.  Put the butter, lard or oil into the slits.  Poir one can rootbeer over pork - cover and cook on low for 6-8 hours until pork is well cooked and shredds easily.  Drain, reserving all the juice for the barbeque sauce.
In heavy sauce pan place the reserved pork juice.  Add the ketchup, garlice, Worcestershire Sauce and brown sugar. Stir well.  Simmer, stirring occassionally until sauce is reduced and is thickened.  Pour over shredded pork - mix until coated.
*I add the lard or butter to the pork loin because it is very lean .