Monday, November 21, 2016

April's version of Deb's friend Stacy's Sweet Potato Casserole

That's how it goes doesn't it?  Sharing recipes is a little like sharing folk songs, things get changed as we pass them on.   My version is a little bigger than Deb's, and a little less sweet, but the idea is still the same.  Total deliciousness.

Sweet Potato Casserole

3.5-4 lbs canned yams or sweet potatoes
1/2 cup sugar
1 cup butter
4 beaten eggs
1 cup milk
1 teaspoon vanilla

Mix all together and pour into ~9x13 pan


1/2 cup butter (cold)
1 cup brown sugar
1/2 teaspoon vanilla
1/2 cup flour
1/2 chopped pecans

mix or cut w/ pastry blender sprinkle on sweet potato mixture

Bake at 350 for ~ 50-60 minutes.

Top should be crispy, but not very browned.

Notes and Modifications:

You can half the recipe if you don't have many people to fill.  But think about it, because the leftovers make a pretty good breakfast. 

I've substituted coconut oil for half the butter and it was just as yummy.

We're gluten free here, so I used Better Batter Flour instead of wheat flour. 

Sunday, October 9, 2016

Flourless Chocolate Cake

Sometimes I just need a chocolate cake.  Especially if it's my birthday.

Since going gluten free I've discovered a flour I like (Better Batter) and I can make just about any regular recipe using that flour.

But, when you want a really rich decadent chocolate cake, a flourless chocolate cake can't be beat. 
So, here's a recipe I've been using for a couple of years, taken from the internet, but tweaked until it's just right for me.

Flourless Chocolate Cake
Put in a microwave-safe bowl and microwave 20-30 seconds at a time, stirring each time until it's smooth and creamy:

2/3 cup semi-sweet chocolate chips
1/2 cup butter (or coconut oil if you're dairy free)

Meanwhile beat 3 eggs (sorry, this just can't be made egg free)
 beat into the eggs:
3/4 cup white sugar
1 teaspoon vanilla
1/2 cup cocoa powder

Mix chocolate/butter mixture into egg mixture.

Line bottom of a small spring form pan, or small cake pan (~8" or less) with parchment paper
Pour cake batter into lined pan and bake at 350 degrees for 25-30 minutes.

Let cool, use dull blade to detach edges of cake and pop it out of the pan.

 Notes and Modifications:

If I'm feelling a little guilty about all this decadence I sometimes mix in 1-3 tablespoons flax seed, doesn't change the taste, just adds a bit of texture

A double boiler can be used if you don't have a microwave

This is lovely as is, but you if you want a fancier cake or an even bigger indulgence, you can put chocolate ganache  on top.

Chocolate Ganache

1/2 cup semi-sweet chocolate chips
1/4 cup butter (or coconut oil, or cream)
adjust fat/cream to get texture you want
(optional 1/2 teaspoon vanilla, rum, or other flavor)

Put in microwave-safe bowl, heat in microwave 20-30 seconds at a time, stirring after each time until smooth.  Pour on top of cooled cake, smooth, put in fridge so ganache firms up.  Serve at room temperature

Tuesday, March 22, 2016

Greek Salad Dressing

This one is for Tia, so she can have it anytime, on anything.

Greek Salad Dressing

1/2 cup olive oil
5 T  red wine vinegar
2 T lemon juice
1 T oregano
2-4 garlic cloves
1-2 t soy lecithin
salt and pepper to taste

I put it all in a blender.  The lecithin helps thicken it, and keeps it from separating so easily.

We like it on Greek salad, but it's also nice on sauteed veggies,  pasta, etc..