Monday, December 10, 2012

Jello Cookies!

I did it!

I reinvented the Jello cookie! :D

So, before you ask, my mother used to make me Jello cookies every year for xmas. I love them. Like genuinely.

I hadn't had them in 20 years until last night. 


before you start: these need a cookie press. I love mine. They're expensive, you can make cheese straws with them, and they're fun. :D This is the one I have:{keyword}

Preheat your oven to 375.

Sift together in a bowl:

4 c. all-purpose gluten free flour

2 1/2  t. xantham gum

1/2 t. salt

2 t. baking powder

Then, using a mixer, blend

1 1/2 c. butter

1 c. sugar

1 3 oz package of regular Jello (I used cranberry)

Once that's light and fluffy add:

2 eggs, one at a time


2 t. vanilla and

1/2 c. heavy cream

Add your flour mixture slowly. When this is done, the texture is very much like really well played with PlayDoh. No, really.

Now use your cookie press and make cookies.

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Now, let me tell you. Cookie presses take a little patience.

Patience, and a cold, ungreased cookie sheet.

If the cookies won't stick, wet your dough with a little more water. Try pressing harder. Try wiping off your cookie sheet with a paper towel. It's a process.

You cook these babies at 375 for 10 minutes. Take them off the pan immediately and onto a rack to cool.

They're yummy. Trust me.

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Here they are with my spritz cookies (that recipe is for tomorrow). 

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Friday, December 7, 2012

Flour Tortilla Recipe Coming/Mom's Enchiladas

Good news! 

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Of course, I need to measure and photograph, but it's coming. 


So, today?

Mom's Enchiladas.

My stepmother, Terrie, was an amazing cook and I loved her enchiladas (which really aren't enchiladas, but more like a burrito casserole, but she called them enchiladas, so we do too.

The recipe is super simple (and, Daddy, forgive me, I made some tweaks, which I'll note)

1/2 cut up onion

1 lb hamburger

1 can fat free refritos (she just used her own, but I didn't have any homemade here...)

cumino, garlic salt, chili powder, salt

gf flour tortillas

cheddar cheese

1 can of Wolf Brand Chili (I omit this, I admit it. It's too much grease for me and makes me queasy. Forgive me, Terrie.)

sour cream and salsa to top

So, you cook up your onion in a wee bit of olive oil, then you brown your meat. I use the super-di-duper low fat meat, so I don't have to drain. If you've got just a wee bit of grease, you're cool. If you've got more than that? Pour it off. Season your meat. No, there are no measurement. You have a mouth. Tasting is the fun part of being the one that's cooking (well, that and that you can con someone else into doing dishes...)

Now, tump in your beans. If you're using homemade, use 2-3 ladles. Cold is fine.

Stir until everything it hot and gooey.


Now, take your tortillas and plop a nice fat spoonful in the middle and roll them up, putting them seam side down in a casserole dish. (Now, two things -- 1. Terrie put cheese inside the tortilla here. I don't need it or the extra fat, so I don't. 2. if your casserole dish sticks, grease it. I have the Rachael Ray ones and those babies are magical. Nothing sticks. I have used them for 2 years and am stupid for them.)

Now, if you're Terrie you'd put the can of Wolf Brand Chili over the top. I like to use the remaining hamburger bean goo. You could also use enchilada sauce, if you wanted to, or chile con queso. Maybe a can of tomatillo sauce (although I don't like green sauce with hamburger). 

Then, cheese that baby!

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Cook it in a 350 oven until it's hot and bubbly and the cheese is melty and wonderful.

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Then I like to top with a dollop of sour cream and some salsa.

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Sunday, December 2, 2012

Sourdough Starter

So, I decided to start making my own bread again. It's an on-again off-again thing with me. I love the smell and taste of fresh bread and I love the cost (versus $8 a loaf pre-made), but you have to, especially with sourdough. Still, it's the holidays and I love baking and I loved my old sourdough recipe.

So, how did I do it?

First I started it. 1 cup of water, 1 cup of rice flour, 2 1/2 t. of yeast and stir before covering with a tea towel. If you don't like using the yeast, you can wild start with a couple of purple cabbage leaves and a few strips of apple peel, but I didn't have any cabbage. :P

Stir every 12 hours or so for 3 days, then you feed her.

1/2 c water and 1/2 c rice flour.

If you're going to use your starter, feed it at least 4 hours before cooking. 

That's it. Feed it daily. If you cook with it, you don't have to discard. If you don't cook, discard as much as you feed. :D

Simple simple. :D

Today, I used my starter to make sandwich bread, using the recipe from Gluten-Free on a Shoestring (which, if you don't have it? Totally worth the money).

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