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