Page 5

Bread with “ooey Goodness” mixed in!

The weekend is over and we are back to baking. This fantastic recipe comes to me from one of our  flour manufacturers, Domato Living Flour. I have never seen so many yummy additions to a bread recipe and I will be trying this one too! Enjoy.

Bread with Basil and Sun-Dried Tomato

Ingredients:                                                                                                                                                Domata Bread

2 cups Domata Living Flour

3 tablespoons sugar

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup feta cheese

¼ cup chopped FRESH basil

¼ cup chopped sun-dried tomatoes, packed in oil

1 large egg, lightly beaten

¾ cup heavy whipping cream

1/3 cup half & half

1/3 cup sun-dried tomato oil

Preheat oven 400º, lightly grease a 9×5-inch loaf pan. In large bowl, combine flour, sugar, baking powder, and salt, and then add the feta, basil, sun-dried tomatoes, stirring until just combined. In another large bowl, beat together egg, cream, half & half, and oil. Stir the egg mixture into the flour mixture, stirring until just moistened. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted comes out clean. Let cool in pan and cool completely on wire rack.

Chicken Breasts with Garlic & Parsley.

It’s “Hump Day”! Strange phrase, but always reminds me that the weekend is nearing! I was feeling adventurous in the kitchen yesterday and converted a recipe from one of my favorite chefs – Jacques Pepin. I have several of his cookbooks and have never had a flop…even me! This comes from his “Fast Food My Way” and I would recommend this cookbook. This recipe was easy to adjust – only changing to gluten free flour and butter substitute. Depending on your family’s restrictions, you can serve over couscous, gluten-free pasta, rice…etc. Go ahead, give Jacques a try!

Ingredients:                                                                                                 

Gluten Free Chicken Recipe

Gluten Free Chicken Recipe

3 bonless chicken breasts (1 1/2 in. cubes)                                                   

2 Tbl Better Batter Gluten Free Flour

1/2 tsp salt

1/2 tsp black pepper

2 Tbl olive oil

1 Tbl chopped garlic

3 Tbl chopped parsley

2 Tbl unsalted butter ( or non-diary substitute)

1 lemon, quartered

Dry the chicken cubes with paper towels and toss with flour, salt & pepper. Heat oil in high heat skillet (but not smoking), add chicken and cook for approximately 3 1/1 minutes. While this is going, combine garlic & parsley then add butter and the parsley mixture to skillet. Saute with chicken for 1 minute, making sure to coat thoroughly. Serves 4, add lemon quarter to each plate.

Banana Bread with a Quick and Easy Recipe

Happy Friday Everyone. It’s still cold down south and making me want some comfort food. I don’t know that there is anything better than the smell of fresh baked bread to warm up your day. Here is a really simple recipe from our great company Authentic Foods. They made this in their own kitchens and I want to share it for your’s. Get ready to take in the aroma!

Quick and Easy Banana Bread from Authentic Foods                                                                   bananabread

Servings: 16   Prep Time: 20 Minutes   Bake/Cook Time: 60 Minutes

Ingredients:

Banana Bread

1 ½ cups Authentic Foods Multi-Blend Flour

1 ½ teaspoons Baking Powder

½ teaspoon Baking Soda

¼ teaspoon Cinnamon

1/8 teaspoon Nutmeg

2 eggs

1 ½ cups mashed bananas (4 or 5 bananas)

1 cup Sugar

½ cup oil

¼ cup Chopped Walnuts (optional)

Crumb Topping (Optional)

3 tablespoons Authentic Foods Multi-Blend Flour

¼ cup Packed Brown Sugar

2 tablespoons Butter (dairy-free)

1/3 cup Chopped Walnuts

Directions:

Banana Bread

Preheat your oven to 350°F. Grease a large bread pan. Set aside. In a medium bowl, combine eggs, mashed bananas, sugar and oil. Then set this mixture aside. In a large bowl, combine dry ingredients: Authentic Foods Multi-Blend Flour, baking powder, baking soda, cinnamon, and nutmeg. Using an electric mixer slowly add the egg mixture into the dry ingredient mixture until fully combined. Then add in the ¼ cup of walnuts, if desired. The batter will be slightly lumpy.

Pour the batter into the bread pan. Add the crumb topping on top of the batter and slightly pat the crumbs into the batter so the crumbs will bake into the bread, just a little bit. Bake the bread in the oven for 55-60 minutes. The bread is ready when you stick a toothpick or utensil in the middle of the banana bread and no batter sticks to either the toothpick or utensil. Cool for 20-30 minutes.

Crumb Topping(Optional)

In a medium bowl, combine Authentic Foods Multi-Blend Flour and Brown Sugar. Using an electric mixer, mix in the 2 tablespoons of butter. Mix until there is a course crumb consistency. Then mix in the chopped walnuts.

It’s cold out…and you know that means..Chocolate!

I guess this sounds like a broken record…cold weather doesn’t REALLY mean chocolate. But doesn’t a little chocolate dessert seem to make the conditions outside a little more bearable? On this vein, we will move forward and introduce you to another yummy dish from my friends at Chebe Bread. This recipe is called “Blondie”. Now, I have been called this as well…and only my hairdresser knows if that is accurate! Enjoy this blondie and stay warm!

Blondie Bars or Cookies by Chebe Bread                                                                                                                              

Blondie Bar Dessert Recipe

Blondie Bar Dessert Recipe

                   

Ingredients
1 Package Chebe Mix (add 1/2 tsp. Cream of Tartar and 1 tsp. Baking Soda to Chebe Original Bread Mix)
1 1/2 sticks unsalted butter (or non-dairy alternative), softened
1 1/2 cups brown sugar
2 large eggs ( or use egg replacer)
1 1/2 teaspoons vanilla extract
2 cup chocolate chunks, divided

 

Directions
Preheat oven to 350o F. Grease a 9 by 13 baking pan.                                                                            

Add brown sugar to softened butter and mix until combined. Mix in the eggs and vanilla extract until combined. Add 1 package of Chebe All-Purpose Bread Mix and mix on low until just incorporated. Fold in 1 1/4 cups chocolate chunks and transfer the mixture to the prepared pan. Sprinkle the remaining 3/4 cups of chocolate chunks evenly on top of the mixture and press lightly with wax paper to set into the dough. Bake for 25 minutes. Remove to a wire rack and let cool completely. Cut into 2-inch squares.  Makes 24 bars.

If you are in the mood for cookies: Mix all of the chocolate chunks into the dough and bake on a cookie sheet for 20-22 minutes at 350o. Makes 2 dozen cookies. Be creative and modify the recipe by adding your favorite chopped nuts, toffee bits, etc. in place of the chocolate – just keep the quantity to about  2 cups.

Magic Candy..Really?!!!

Well, I can’t attest to the “magic” part, but I hear they are “magical” to the taste buds! This recipe was shared through a local Food Allergy support group and Jack’s Mom did some adjustments to make it “Jack Friendly” ( this is the term I use when I make food for him at my house). The adjustment for Jack was to use candy canes and not nuts. She also shared her picture of them. Here ‘ya go… make some holiday MAGIC!

Magic Candy

I used Unsalted Fleishman’s and Enjoy Life Chips.  You can use brown sugar for a toffee.  They are out of this world and better than rolling 2 dozen cookies. 

 Ingredients:                                                                                                                                Magic Candy

Saltines

2 sticks butter (if you want you can use less butter, you just have to use trial and error)

1 cup sugar or brown sugar

12 oz  bag chocolate chips (and or peanut butter chips, white chocolate chips etc.)

¼ – ½ cup chopped-crushed pecans, chopped candy canes, chopped candy bars etc.

*Note: remember to have your nuts and candies chopped ahead of time

1- Line cookie sheet (lipped cookie sheet) with non-stick aluminum foil or rubber cookie mat

2- Place saltines in a flat layer end to end, side to side covering the bottom of the cookie sheet

3- Melt butter in pan over burner, adding sugar. Turn heat up to med/high, stirring constantly until sugar starts to bubble up.  It will start to get small bubbles, keep stirring until the entire pot boils up.

4- Use a big spoon or Pour over crackers spreading evenly.

5- Bake in a 350 degree oven for 10-15 minutes or until golden brown.

6- Remove from oven and sprinkle chocolate chips over crackers. Wait about 5 minutes for chips to melt and spread chocolate (using back of a spoon or a spatula) evenly over crackers, then sprinkle chopped nuts or candies over top of chocolate.

7- Refrigerate at least 4 hours or overnight.

Then break apart randomly and enjoy.