Rolled Buttercream Icing

Another of Mr. Bob's recipes, although, Little Bitts Shop is no longer under his ownership and is just a tad different than what it used to be. I can't seem to find anything in that shop anymore even though I could work my way around the numerous displays before.

This icing a a great substitute for fondant (it is shiny, though) because even if it tears, you can mend it together with little effort. I use this as a base for printed icing or wafer sheets.

Ingredients:

1 cup Crisco or vegetable shortening
1 cup white corn syrup
1/2 tsp. popcorn salt (very fine)
1/4 tsp. flavor oil (butter, lemon, or orange oil or any flavoring you want)
1/4 tsp. another flavor oil (butter, lemon, or orange oil or any flavoring you want)
OR 1/2 tsp. same flavor oil
2 lb.bag of powdered sugar

With heavy duty mixer, measure all ingredients into the mixer bowl in the order listed. Beat on low until the ingredients are almost incorporated together. Turn out onto counter top (no corn starch) and knead two-to-three minutes until all ingredients are thoroughly mixed together. Mixture should not feel sticky at all. If it does, add more powdered sugar, little amounts at a time, to reach consistency needed.

Notes on this icing: keep it well refrigerated in a Ziploc bag but bring to room temperature before using. A full recipe will cover a 9' round cake and allow a little extra to use for decorating. To stiffen for modeling, knead in 1/2 cup more powered sugar to 1 cup of rolled buttercream.For a no-shine cake (matte cake) dust cake with powdered sugar.

Blueberry Muffins

Adapted from Better Homes and Garden

Ingredients: (single recipe)

3 1/2 c. gluten-free flour (1 3/4 c.)

2/3 c. sugar (1/3 c.)

2 tsp. baking powder (2 tsp. baking powder)

1/2 tsp. salt (1/4 tsp.)

1 tsp. xanthan gum

2 beaten eggs (1 beaten egg)

1 1/2 c. milk (3/4 c.)

1/2 c. cooking oil (1/4 c.)

1 recipe Streussel Topping

1. Prepare muffin pans by lining with cupcake liners.

2. Combine all the dry ingredients in a bowl, make well in the center.

3. Beat eggs in a separate bowl. Combine with premeasured milk and oil. Add wet ingredients to the dry ingredients and stir with a wooden until just moist.

4. Fold in blueberries that have been drenched in flour.

5. With an ice cream scoop, scoop batter into the muffin cups and top with 1 tsp. Streusel Topping. 

5. Bake in a 400 degree oven for 18-t0-20 minutes but check for doneness with a wooden toothpick.

6. Remove from over and cool on wire rack for 5 minutes,

7. Remove from muffin cups.

8. Serve warm.

Streusel Topping

Combine 6 tbsp. gluten-free flour (3 tbsp.), 6 tbsp. brown sugar (3 tbsp.), and 1/2 tsp. cinnamon(1/4). Cut in 4 tbsp. butter (2 tbsp.) until the mixture resembles coase crumbs. 

Thanksgiving: Chicken or stock modified from Williams Sonoma

Ingredients

4 lbs. whole organic chicken, make sure to remove gizzards and neck from cavity, if present
16 cups water
4 celery stalks, cut into pieces (you can use the celery trimmings that you aren't using for the dressing)
2 large onions, quartered
2 bay leaves
6 fresh thyme sprigs or 1 tsp. crushed dried thyme
6 large fresh parsley sprig
Peel strips from one lemon (2 inches long and 1/2 inch wide
1 tablespoon salt, or to taste
1/2 tablespoon pepper, or to taste

Place chicken in a large pot with water. Wrap vegetables and herbs in a cheesecloth and add to pot. Season with salt and pepper. Bring to a boil over high heat, regularly skimming off the froth from the surface. Reduce the heat to a simmer until the meat is falling off the bones, about 1 1/2 hours.

Remove from the heat and strain when using on dressing and when making gravy.

Thanksgiving: Herbed Roast Turkey modified from Williams Sonoma

Use natural fresh free range turkey which you can buy up to about 24 lbs. Bring to room temperature by taking out of the refrigerator one hour before placing in the oven. A 24 lb. turkey will cook in about 6 hours and 20 minutes (15 to 17 minutes per pound). Plan when you are serving dinner and work backwards from that time to find out when to put the turkey in. A dinner at 2 p.m. requires that you bring the turkey out at 6 a.m. and get it into the oven by 7 a.m.

Ingredients:
20 to 24 lb. natural free range turkey, at room temperature
2 large yellow onions, quartered
7 celery stalks, cut into two-inch lengths
7 fresh parsley sprigs
2 bay leaves
3 tablespoons dried sage
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon salt
1/2 tablespoon pepper
18 tablespoons unsalted butter, melted

Preheat over to 425 degrees. Position a rack in the bottom third of the oven. Oil a v-shaped rack in a roasting pan. Remove the neck, gizzard and heart from the turkey and place in a bowl in the fridge until ready to use for broth (actually, throw away the gizzard. Yuck!). Place the onion, celery, parsley, and bay leaf in the cavity. In as small bowl mix together the sage, thyme, marjoram, salt, and pepper. Place 2 tablespoons of the herb and spice mixture in the cavity. Truss the turkey, if desired, place on the rack in the pan then place the turkey breast-side up and brush with butter and sprinkle, especially the breast and thighs, with half of the herb and spice mixture. Turn the turkey to the back-side up (it will go into the oven this way) and brush with butter and sprinkle with remaining herb and spice mixture.
Place into the oven and roast for 40 minutes, basting with butter after 20 minutes, Reduce the heat to 325 degrees, turn breast-side up and continue to roast, basting with the remaining butter until used up and then with the pan juices every 20 minutes. Roast until golden and cooked through. After about four hours (tent the breast with aluminum foil if it is looking quite brown), test for doneness by inserting an instant-read thermometer in the thickest part of the breast away from the bone; it should register 165 degrees. Alternatively, insert in in the thickest part of the thigh; it should register 180  degrees. The turkey should roast a total of about 6 hours and 20 minutes or 15 - 17 ,minutes per pound.
Transfer to a warmed platter and loosely cover with aluminum foil until ready to carve, above 20 minutes. Meanwhile, use the pan juices to make the gravy. Carve the turkey and serve with the gravy.
Serves many, many people!

Thanksgiving: Gluten free pie crust

A new and truly amazing and delicious pie crust recipe!

After much experimentation, I found a better pie crust. This one is easier to roll out and is flakier. Watch out, though, for humidity levels. Just add more water if it's low, and less when it's high (one tablespoon at a time). This recipe will make two pie crusts.

Updated on 11/22/2023 to adjust the xanthan gum and to add the 3 tbsp. Of cheese which helps the pie crust be more malleable.

Ingredients

2 cups gluten-free flour

1 tbsp. sugar (1/2 tbsp. for a savory dish)

1/2 tsp. xanthan gum

1/4 tsp. salt

8 tbsp. cold butter, cubed

4 tbsp. cold shortening, cubed

3 tbsp. Cream cheese or quark cheese

1 egg, slightly beaten, + 2 tbsp. water to start (see note above)

In a food processor, measure and mix all dry ingredients. Add butter and shortening and pulse until incorporated (do not over mix). Add egg mixture (use leftover to brush on the pie crust before baking) and pulse a few times more until it starts to come together. Turn out onto a lightly floured surface (I like to put down a sheet of cling wrap and gather the dough together using the edges to fold the dough over onto itself, kneading lightly). Cut in half and wrap each half separately in cling wrap, flattening into a disk. Refrigerate for at least 30 minutes. Then it's ready to use.

Thanksgiving: Cranberry-pear relish

I couldn't stand the canned cranberry sauce usually served at my in-laws for Thanksgiving. I tried a cooked version but it was too much effort and too much sugar. I stumbled upon this relish and have been making it for about five years. It is delicious! I added pomegranate seeds and they work really well. This is also a good recipe for children to make themselves (plus work on a little math when the recipe needs doubling!) and make a contribution to the annual feast. The original recipe also called for 3 tbsp. toasted and coarsely chopped pecans which I have omitted.

Ingredients:

1 small navel orange

1 (12-oz. bag fresh (or frozen) cranberries

1 Bartlett pear, cored and cut into large chunks

1/2 c. light brown sugar

1/2 pomegranate

pinch kosher salt

Wash and dry the orange. Cut the orange into small wedges. Including the peel, put the orange in a good processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover and refrigerate for at least 2 hours and up to 2 days.

Thanksgiving: Candied apple mallow yams

Another one of Susie's recipes. I usually double the recipe and use fresh sweet potatoes (about six large, different varieties for added color and texture) which can cook at the same time I put the potatoes on for the mashed potatoes. Susie's original recipe also called for 1/3 c. pecans. But Noah has a peanut and tree nut allergy so ... .

Ingredients:
3 17-oz, cans yams, drained
2 unpeeled granny smith apples, cored and sliced
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 c. margarine or butter
2 c. mini marshmallows

Toss apples in cinnamon and brown sugar. Alternate with yams in a 9-x-13 baking dish. Dot with butter or margarine. Bakes covered at 350 degrees for 35-to-40 minutes. Add mini marshmallows and bake uncovered until marshmallows brown

Susie's notes: This can be heated at any temperature. I usually put them in the over with the dressing or other Thanksgiving over dishes and let them go. The longer they cook, the more they candy.

Thanksgiving: Green Beans Sorrento

My Thanksgiving recipes are primarily from my mother-in-law, Susie Combs. This side is my favorite from her cookbook, My Mother's Recipes. Susie (and my mom, Rosario Lara) passed away last year. But she still maintains a strong presence in our celebrations by  way of all her recipes.

I usually double this recipe and place in the oven with the other sides while waiting for the turkey to get done (a tip from Susie). I added the capers to the recipe last year.

Ingredients: 1 1-lb. can French-cut green beans
2 tbsp. red wine vinegar
1 tbsp. sugar
2 tsp. crumbled oregano
1 tsp. garlic salt
1/2 c. black olives, halved
1 bottle of capers

Drain beans. Mix all ingredients together. Heat and serve.

Lemon herb dressing

I love looking at magazines at the doctor's office for new recipe ideas. I got this recipe from a magazine. I'm usually good about attributing the right source but this one got away. 

In a medium jar with a tight-fitting lid, place:

2 tsp. grated lemon zest
1/2 c. lemon juice (from 2 lemons)
2 tsp. honey
2 tsp. dijon mustard
1/2 c. extra virgin olive oil
2 tbsp. each chopped fresh chive and parsley
2 tsp. fresh chopped tarragon

Season with coarse salt and ground pepper

Tighten lid and shake to combine.

To store, refrigerate, up to 5 days.

Makes 1 cup.

Per 2 tsp: 134 calories; 14 g. fat (2 g. sat. fat); 0 g. protein; 2 g. carbs.; 0 grams fiber

Greek olive oil

Also from Noah's second grade teacher.

Olive oil
lime
avocado
tomatoes

Infuse olive oil with lime. Pour over sliced avocados and tomatoes as a side dish.