Butterscotch Fingers gluten free

This recipe is my mother-in-law's - one that she makes often.  She is in her nineties and still makes it.  Figured it would convert to gluten free quite easily and it did!  This is so simple and really has a nice taste - try it!




Butterscotch Fingers
1/2 c butter, melted
1 c packed brown sugar
1 large egg
1 1/2 cups fine rice flour - I use Asian
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup walnuts chopped
1/4 cup dates, chopped
Mix in order given.  Spread in a lightly greased 8" baking pan.  Bake @ 325 for 30 minutes.  Chill before slicing.

Barbecue Sauce

We use this recipe on ribs or on meatballs- very good and easy to make!
 Barbecue Sauce
1 med. onion, diced
1/4 cup vinegar
2 tablespoons sugar
1 cup ketchup
3 tablespoons worcestershire sauce - check if your is gluten free
1 tablespoon prepared mustard
2 teaspoons salt
Mix all ingredients together.
I usually double this for a slow cooker of meatballs or a few racks of ribs.  We like the extra sauce on rice with the meal.

Gluten Free Corn Flour Bread

Another Corn Bread recipe - almost the same but it required extra liquid - guess the yellow corn flour is a drier flour.  This is good for breakfast as well with jam and butter!  For a whiter version go to:
http://applewoodrecipes.blogspot.ca/2014/10/gluten-free-skillet-cornbread-delicious.html
Gluten Free Skillet Corn Bread with Corn Flour
1 1/2  cups milk
1 egg
1/4 cup cooking oil - I used canola
1/4 teaspoon vinegar
1 cup yellow corn flour (buy at Bulk Barn or Asian section of store)
1/2 cup tapioca starch
1/2 cup cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1 tsp salt
1/4 tsp. baking soda
1/2tsp. guar gum
Preheat oven to 425 F.
Mix milk, egg, oil and vinegar together in a mixing bowl using a fork or wisk.
Add remaining ingredients and stir well with a wooden spoon.
Heat a 10.5" cast iron skillet over high heat and melt 1 tablespoon butter in skillet.  Pour batter into hot skillet.  Fry for about 3 minutes until edge starts to look set.  Using a oven mitt grab handle of skillet and place into hot oven.  Bake an additional 10-12 minutes or until toothpick inserted in center comes out clean.  Serve warm with butter.
Notes:  You could also butter a 10" baking pan and bake it in there for 15-20 minutes until done

yellow corn flour

fry a minute or two in hot skillet until edges look like this

fresh out of the oven!

makes 8 large slices 224 calories each

Gluten Free Skillet Cornbread - Delicious!

Sometimes the best things  are spur of the moment recipe alterations.  This started out as a muffin recipe I had developed years ago.  I head read about cornbread today and it stuck in my mind so 15 minutes before supper I decided to give it a go. 
This is a very simple recipe that goes great with most meals.  If you prefer a recipe using corn flour go to this link: http://applewoodrecipes.blogspot.ca/2014/10/gluten-free-skillet-corn-bread-with.html
Gluten Free Skillet Cornbread! 
1 cup milk
1 egg
1/4 cup cooking oil - I used canola

1/4 teaspoon vinegar
1/2 cup cornstarch
1/2 cup tapioca starch
1/2 cup rice flour
1/2 cup cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1 tsp salt
1/4 tsp. baking soda
1/2 guar gum
Preheat oven to 425 F.
Mix milk, egg, oil and vinegar together in a mixing bowl using a fork or wisk.
Add remaining ingredients and stir well with a wooden spoon.
Heat a 10.5" cast iron skillet over high heat and melt 1 tablespoon butter in skillet.  Pour batter into hot skillet.  Fry for about 3 minutes until edge starts to look set.  Using a oven mitt grab handle of skillet and place into hot oven.  Bake an additional 10-12 minutes or until toothpick inserted in center comes out clean.  Serve warm with butter.
Notes:  You could also butter a 10" baking pan and bake it in there for 15-20 minutes until done. 

Green Tomato Relish - for Hamburgers and Hotdogs

Wondering what to do with all the green tomatoes this fall?  We kept our tomatoes ripening slowly until the last frost and decided to salvage the green ones to make relish.  This relish turned out very well and tastes quite a bit like bread and butter pickles.  The colour is not dark green like store bought relish but the taste is really nice and if you really prefer a dark green you could add
a tiny bit of green food colour.  I use to do that until the family said they preferred I left it in it's natural colour!

Green Tomato Relish  
3.5kg green tomatoes
450 grams onion
450 grams green peppers
2-3 celery stalks
2 cups sugar
2 cups vinegar
2 jalapenos- optional
1 1/2 tablespoons mustard seed
1 1/2 tablespoons celery seed
1 tablespoon salt
1 teaspoon turmeric - optional
Wash and core tomatoes.  Coarsely chop in food processor - in batches.  Place chopped tomatoes in large colander to drain.
Coarsely chop remaining vegetables in processor.
Place all ingredients in large pot.  Bring to a boil stirring often.  Simmer for 15 minutes. 
Place relish in hot sterile canning jars.  Wipe rims clean and place 2 part lids on.  Place in boiling water bath - covered by 2" water and boil covered for 30 minutes. 
Or, if you prefer process in pressure canner at 10lbs pressure for 15 minutes.  Turn off heat and let pressure down slowly following canner instructions.  Makes 6 quarts.

Curried Bean Soup

Got this recipe from my mother-in-law many years ago - she is in her nineties now.  This is an easy soup to make and very satisfying - great for a cool fall day.
I use dried beans that I soak and cook myself but you can substitute with canned beans - just make sure you add the liquid from the canned.  Oh yes, almost forgot- this recipe is gluten free.

Curried Bean Soup
1 pound dried kidney or chili beans (probably 2 cans of store bought beans)
12 cups liquid - use the liquid from the canned or home cooked beans plus water to make 12 cups
1 cup onion, diced
2 tablespoons bacon drippings or butter or oil
3 tablespoons sweet rice flour, rice flour or wheat flour if you can eat wheat
3 tablespoons curry powder
1 cup cooked rice - or just add 1/2 cup dry rice to the soup - I use brown rice.
1/2 teaspoon pepper
3 teaspoons salt
1 bay leaf
1/2 cup ham , chopped (or smoked sausage or bacon)
If using dry beans, soak overnight, drain in the morning and cover with water.  Cook until soft.
Fry onion in bacon drippings in bottom of large pot.
Add flour and stir.  Add remaining ingredients and bring to a boil.  Reduce heat and simmer 30-60 minutes until rice is soft.
This is a pretty forgiving recipe.  You can add more rice and beans if you like a thicker soup.

Chocolate Chip Cookies - you'd never guess they were gluten free, egg and dairy free!

These cookies are so good you will find that everyone wants at least two or three!

Chocolate Chip Cookies   
1 cup chickpea flour
1 cup tapioca flour
1 cup potato or corn starch
3/4 cup white rice flour (fine Asian style)
1/4 cup sweet rice flour
2 tablespoons guar gum
1 tsp baking soda
1/2 tsp salt
1 1/4 cup cooking oil or shortening
1 cup brown sugar
1 cup white sugar
1/2 cup Rogers Syrup , corn syrup or honey
4 tablespoons flax meal
6 tablespoons water
1/2 tsp pysillium husk
2 tsp vanilla extract
16 ounces chocolate chips ( use dairy free substitute if you have to)
Cream together oil and sugars - do not over mix.
Mix the flax meal with the water in small dish - let sit a minute or two
Whisk the dry ingredients together.  Mix everything together.  Form into 1" balls and place on greased baking sheet.  Bake at 350 for 15 minutes.  Cool 10 minutes before removing from pan.