Cream Cheese Coffee Cake

This is also from Cook's country, too. I've modified the recipe to accommodate for gluten-free baking

In a bowl, whisk together:
2 1/2 cups flour
1 tsp. salt
1 1/8 tsp. baking powder
1 1/8 tsp. baking soda
1 1/2 tsp. xanthan gum
Cream 1 cup + 2 tbsp. sugar, 10 tbsp. of unsalted softened butter, and 1 tbsp. lemon zest. Mix on medium speed for about 3 minutes until light and fluffy. Scrape bowl down and add 4 room temperature eggs, one at a time. Incorporate well after each addition. Add 4 tsp. vanilla.

On low speed, add 1/3 of the dry ingredients, then half of 1 1/4 cups sour cream, then half of the remaining flour mixture, then the rest of the sour cream, then the rest of the flour. Mix for about 10 more seconds then turn off the mixture and finish by mixing by hand making sure to scrape the bottom of bowl well. Reserve 1 and 1/4 cup of batter, separated.

Fill prepared angel cake or bundt pan with 2/3 cups of batter. Smooth top.

In same mixing bowl (no need to wash it) prepare filling by adding 8 oz. softened cream cheese, 5 tbsp. of sugar, 1 tsp. vanilla, and 4 tsp. fresh lemon juice. Mix on medium until light and creamy, about 1 minute. Add 1/4 cup of batter into mixture and mix until incorporated.
Add cheese filling to cake pan carefully placing the filling in the middle (avoid the sides) and smooth the top.
Add last 1 cup of cake batter and smooth on top making sure to cover the filling. Then take spatula and stick it ino the cake pan to swirl cheese filling. Tap cake pan a couple of times to release bubbles.
Stir together 1/4 cup sugar and 1 1/2 tsp. lemon zest. Mix together and add 1/2 cup nuts (optional, maybe some toasted squash seeds if you have a nut allergy). Add to cake and press in.

Bake in a 350 degree oven on the middle rack for 45 to 50 minutes or until a toothpick stuck into the cake comes out clean. When done, cool for 1 hour in the pan then invert onto a cookie sheet then onto a wire rack so that the topping is top-side up. Cool to room temperature (about 2 hours more), then serve.

Banana Bread from Cook's Country

With some modifications to accommodate for gluten-free baking.

Microwave 5 bananas for 5 minutes in a bowl covered with plastic wrap (make sure to make ventilation holes). Strain bananas to remove liquid then place in a small pot over medium heat and reduce until the mashed bananas measure 1/2 cup.
Mix these dry ingredients in a large bowl:
1 3/4 cup gluten-free flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. xanthan gum

In another bowl, whisk together:
1 stick melted unsalted butter
1 tsp. vanilla
2 eggs
3/4 cup brown sugar
Then add microwaved bananas.
Add wet ingredients into dry ingredients and fold in.
Pour in a prepared loaf pan and smooth top with spatula. Slice 1 more banana on a diagonal and arrange slices on the top of the loaf, around the edges. Sprinkle 2 tsp. sugar on top.
Bake in a 350 degree oven for 1 hour. Rotate after 3o minutes. After baking cool for 15 minutes, then serve.

DIY Hair Conditioner and Face Toner

These are both from Veria's Simply Beautiful

Hair Conditioner

Mix together:
3 tbsp. pure lime juice
1/4 cup coconut oil

Face Toner
In a container, mix together:
1 peppermint tea bag
1 tbsp. lemon juice
1/4 c. witch hazel
and store in refrigerato

Diner-style Strawberry Refrigerator Cake from Cook's Country

I transcribed this recipe while watching Cook's Country. This is, without a doubt, the best strawberry pie. Follow the directions carefully and you can't go wrong. My first two tries were not too successful, but the third was an absolute hit.

Cook 2 lbs. of frozen strawberries in a pot on medium low heat to reduce and thicken while stirring constantly (which will take about 20 to 25 minutes). Increase heat and continue stirring. Pour the mixture into a measure cup when the mixture looks very jam-like making sure that it is exactly 2 cups. Pour mixture back into the pot.

Remove pot from heat and add 1 cup of sugar and a pinch of salt. Mix and put the pot back on heat then add 1 tbsp. unflavored gelatin (that has been bloomed for 5 minutes in 2 tbsp. of water and 2 tbsp. of fresh lemon juice) and stir. Remove from heat and transfer mixture into a glass bowl. Cool for 30 minutes.

After it has cooled, add 1 lb. of sliced fresh strawberries. Place into prebaked gluten-free pie crust.

Refrigerate uncovered for 4 hours then serve with cream cheese topping.

In a mixer using the whisk attachment, mix 4 oz. softened cream cheese, 3 tbsp. sugar. and 1/2 tsp. vanilla. Slowly add 1 cup heavy cream and whip to stiff peaks.

GAK

Always fun to play with.

In one container, mix

2 cups Elmer's glue and 1 1/2 cup warm water (add food coloring to color the gak)

In another container, mix:

1 1/2 tbsp. borax and 1 cup hot water

Combine both containers and mix well.

DIY Lip Balm

This recipe is from Veria's Simply Beautiful.

1 tbsp. olive oil
2 tbsp. jojoba oil
3 tbsp. beeswax
1 tbsp. lanolin
6 drops orange essential oil
1 tsp. mineral makeup (optional, if you want some color)

Melt together in a little pot then pour into containers to dry.

Gluten Free Pancakes

I've been making pancakes from memory since Wil was a wee toddler and he is now 15. Accounting for Ian's gluten free diet, I've modified and experimented with it so much that I can't remember where I first saw it. I make 7x the recipe, though, because it's really handy to heat up for a quick and hearty breakfast during the week. (1x recipe measurements are in parenthesis)

7 cups gluten free flour (1 cup)
7 tablespoons sugar (1 tablespoon)
1 tablespoon xanthan gum (1/2 teaspoon)
1 tablespoon baking powder (2 teaspoons)
1 teaspoon salt (1/4 teaspoon)
7 eggs, room temperature (1 egg)
7 cups milk (1 cup)
3 tablespoons oil (2 tablespoons)

1. Set griddle on stove and preheat while preparing batter.
2. Mix dry ingredients in a large bowl. Make a well in the center and set aside.
3. In a medium bowl, slightly beat eggs. In a large liquid measuring cup, measure out 4 cups of milk and heat in microwave for 4 minutes. Stir in remaining milk into eggs and add oil. Add heated milk and mix well.
4. Add wet ingredients into dry ingredients and mix until dry ingredients are incorporated. Do not over mix.
5. Pour batter onto griddle. Flip over when you start to see bubbles forming on the surface of the pancake (about 2 minutes). Cook remaining side for about 1 and 1/2 minutes more.

Waffles!

This recipe comes from the Better Homes and Gardens 75th Anniversary Edition Cook Book. I've reworked the recipe quite nicely and have been experimenting with my waffle maker so that I can get waffles to hungry children in about 4 minutes. I've tripled the recipe so that there is enough for everyone to eat during the week, with the single recipe measurements in parenthesis. Turn on the waffle maker before making the batter so it will be ready.


Ingredients


5 1/4 cups gluten free flour (1 3/4 cups)
6 tablespoons sugar (2  tablespoons)
1  tablespoon + 1 teaspoon baking powder  (1  tablespoon)
1  tablespoon xanthan gum (1 teaspoon)
1/4 teaspoon salt
6 eggs (2 eggs)
6 cups milk (rice milk or dairy)
1/2 cup cooking oil or butter, melted
1 tablespoon vanilla (1 teaspoon)


1. Sift dry ingredients together in a large bowl. Make a well in the center and set aside.
2. In a large liquid measuring cup, measure out four cups of milk and heat in the microwave for 4 minutes on high.
3. In a medium bowl (preferably with a spout), beat eggs slightly. Add remaining 2 cups milk and stir in butter, and vanilla. Add heated milk and stir well.
4. Add liquid mixture to dry ingredients and stir until all dry ingredients are incorporated. Do not overmix.
5. Using a ladle, pour battter onto a lightly greased waffle maker (I spray mine with cooking spray) and cook according to waffle manufacturer's instructions. 
6. Transfer waffles onto a cookie rack to cool slightly, then serve.


I get about 14 huge waffles from this recipe: enough for a huge breakfast during the weekend and during the school week, the kids split a waffle each for breakfast.

Ginger Snap Cookies from Tita Emy

This delicious recipe comes from my mom's cousin who we call Tita Emy. She's an amazing person, mom, cook, and baker. The only items I've modified in the recipe are to switch to the gluten free flours, of course, and adding 1 tsp. of xanthan gum.


Ingredients


2 1/2 cups gluten free flour mix
2 tsp. baking soda
1 tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1 tsp. xanthan gum
1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tbsp. vegetable oil
1/2 cup molasses
1 large egg
1/2 cup candied ginger, chopped
granulated sugar or decorator sugar for rolling


1. Sift first seven ingredients in a medium bowl.
2. In the bowl of a stand mixer, cream butter and sugar together until light in color, about five minutes.
3. Add oil, molasses and egg. Beat until blended.
4. Slowly add flour mixture.
5. Add chopped candied ginger.
6. Wrap dough in plastic wrap and chill until firm, about three hours.


Preheat oven to 375°


Using a small ice cream scoop (25 mm or 1.5 tsp.), scoop out dough and roll into balls. Roll balls into granulated sugar and arrange on a lightly greased cookie sheet (or use parchment paper), 2 inches apart. Bake for 9 to 10 minutes making sure not to over bake. Cool on cookie sheet for about 5 minutes.


Makes 3 dozen cookies.

White Icing

This icing is so versatile. You can color this icing
and use it to make flowers or other types of decorations.

When the kids were diagnosed with their food allergies, I realized that I would have to step up in making delectable looking desserts for them. I took a series of cake decorating classes at a specialty shop called the Little Bitts Shop in Wheaton.  It is simply the best place to get all your cake decorating and baking needs. Anyway, this is Bob Schilke's (the owner) recipe for white icing. I've also included a half recipe in case you don't need to decorate lots and lots of cakes. Mr. Bob says that you can store this icing in an air tight container in the cupboard for up to six months. I've bolded the ingredient list since I have so many notes on each of them


3 1/2 cups of white Crisco (NOT butter flavor)
1/2 cup of margarine  (Mr. Bob recommends Blue Bonnet because it has less yellow dye. I've also used butter and it comes out great. Make sure margarine or butter is nice and soft, though)
2 tsp. clear vanilla or other flavor (Using clear vanilla will keep the icing nice and white.  You can flavor the icing using several flavors such as butter, mint, or even cheesecake! I kid you not.)
2/3 cups water (this includes the 2 teaspoons of flavor. Measure out the flavor in a liquid measuring cup, then add the water to 2/3 cup level.)
4 lbs. of 10X powdered sugar (This is equivalent to 2 big bags of powdered sugar. You do need to sift the sugar if it is already open.)


Put Crisco and margarine in a 5-cup bowl of a stand mixer. Measure out the flavoring in a liquid measuring cup and add water to fill to 2/3 cup. With the mixer on the lowest speed, alternate adding the sugar and the water making sure to end up with the water. Without lifting the beaters, scrape the sides of the bowl with a spatula. Then, blend the mixture on medium speed for 4 1/2 minutes without interruption (do not stop or lift up the beaters until the 4 1/2 minutes are up).


Other notes:
For a perfectly white icing, use 4 cups of Crisco and 1 tsp. clear vanilla and 1 tsp. of butter flavor.


Half recipe:


1 3/4 cups of white Crisco
1/4 cup margarine
1 tsp. clear vanilla
1/3 cup of water
2 lbs. of 10X powdered sugar (1 2-lb. bag)