Tag Archives: breakfast

Celiac-happy potlucks

My church has a thing for potlucks. Not a-couple-crockpots-and-a-veggie-platter, but the good old-fashioned 10-foot-spread of casseroles and hotdishes and three kinds of that fruit-marshmallow-pseudo ‘salad’ stuff and fruit punch and coffee and FOOD. Call it a Midwestern thing, or some weird holdover from our denomination’s Lutheran roots (which is also arguably a Midwestern thing), but we like finding excuses for a potluck.

Congregational meeting? Potluck!

Baby shower? Potluck!

Pastor needs to talk to more than three people in the same room without them getting distracted by shiny objects? POTLUCK!

However, when I found out that the pastor’s son-in-law is a fairly sensitive celiac, suddenly I felt guilty for every potluck we threw. I mean, what’s the point of hanging out in the church basement with massive sprawls of food if you can’t eat it? If you have to make your own little snack and bring it just so your stomach doesn’t scream “FEED ME, SEYMOUUUUUR!” while you’re chatting it up with people? For a long while, my mom and I discussed bringing something that he could eat, but since we knew next to nothing about gluten issues, we were always too scared to try it. Plus, there’s probably some special hell reserved for people who mess with a preacher’s family (right next to child molesters and people who talk at the theater.)

This last Easter Sunday was different.

This time, a tray of fruity bread sat at the end of line, pieces all buttered and laid out, and a little sticky announced “Gluten-free cranberry-orange bread.” The pastor’s SIL took a piece, nibbled it, took another piece, and then scooped as many as he could fit in his hand.

And then he went back for a second round.

Plenty of non-celiacs partook of the bread too, because maybe 3 pieces were left by the end. Because I will be DANGED if I cannot enjoy a potluck!

(And I take twisted pleasure in making others submit to my dietary restrictions, even if they are nummy and secretly good for you.)

Oh yeah, I'm going to the special hell.

Ingredients

  • 2 cups flour or GF baking mix, sifted
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 egg, beaten
  • 1 tsp orange zest (grated orange peel)
  • 3/4 cup orange juice
  • 2 tbsp veggie oil
  • 1 cup fresh cranberries, coarsely chopped (Dried cranberries work too)
  • 1/2 cup walnuts, chopped

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 9x5x3″ bread pan (i.e. a normal-sized loaf). I just lined it with wax paper.
  3. Sift flour, sugar, baking powder, baking soda and salt together in a medium bowl.
  4. In a small bowl, combine the egg, orange zest, orange juice, and veggie oil. Mix together, and then add to the dry ingredients.
  5. Stir all ingredients by hand just until moist. Fold in cranberries and walnuts.
  6. Pour batter into bread pan and bake for 60 minutes, or until done.
  7. Remove from pan and cool.

Makes 1 normal-sized loaf, or a couple small loaves.

By the way, if you want to be able to cut the bread into slices thinner than 1/2″, let the bread cool completely. As in overnight. Or it will crumble as your nom-happy family attacks the loaf and it’ll be half-gone before you can take it in for the church potluck that you specifically baked it for.

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Spring = muffins!

The sun is shining, the grass is growing, kids are out driving their bikes around the block, the birds are chirping on my patio and driving the cats nuts…and I’m stuck inside a cube all day.

Something is not right here.

I mean, besides the fact that it’s April in the upper Midwest and we’re not fighting back floodwaters and slogging through mud and muck just getting around town. It’s April and we’ve had spring for a couple months now. That is just WEIRD.

(Ask me, I think even Winter got sick of winter up here and decided to fly south just for a change of pace.)

With spring perking up all over, it’s time to put away the soups and stews and start whipping up other sorts of munchies. The light happy fruity ones that beg to be served on a little bistro table on a patio, enjoying the warm sun and cool breeze.

Too bad all my patio stuff is locked away in a garage that I can’t open ’til my apartment company fixes the door that they broke.

*sigh*

At least I can stilll cook!

Perfect for breakfast, second breakfast, elevensies, brunch...

Another trusted Betty Crocker recipe, this time spiced up with apple and streusel crunch topping.

Ingredients:

  • 1 1/2 cups flour or Simply Savory GF baking mix
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (or so)
  • 1/4 cup shortening, melted
  • 1 egg
  • 1/2 cup milk
  • 1 cup apple, grated (or more)

For topping:

  • 1/3 cup brown sugar
  • 1/3 cup broken nuts
  • 1/2 tsp cinnamon

Directions:

  1. Preheat oven to 400 degrees.
  2. Fill muffin pan with baking cups, or grease the cups.
  3. Sift flour/baking mix, baking powder, sugar, salt, and cinnamon together.
  4. Add shortening, egg, milk, and apple.
  5. Stir just until the ingredients are blended together, then scoop into muffin cups. Sprinkle with topping mix.
  6. Bake 20-25 min until golden brown.

Makes about 2 dozen muffins.


I can has waffles?

Parental phone calls in the morning do not often bode well. Especially now that I’ve moved out of the house (again), am on my own, and am otherwise not immediately available to them. Mind you, I get along great with my folks, but a girl needs her space.

So when I hear my phone go off in the wee hours of a Saturday morning (i.e. before noon), it generally means one of the following:

  • “What are your plans for the day? (So I can get you do something for me?)”
  • “We screwed up something on the computer, again, and you work for a software company, so you must know about this weird error message I’m getting…”
  • “The cat/dog/resident turkeys just did the funniest thing!”
  • “It’s 3am and I’m just calling to make sure that you’re at your place and were not just part of the high-speed police chase that ended in our yard…” (Note: True story.)

But sometimes, I get to hear this:

  • “I made waffles.”

And instantly I’m out of bed, dressed, and out the door before anything else is said. Because if there’s one thing that can wake me out of my morning stupor (besides coffee), it’s the promise of my mother’s fresh-made waffles.

She has never been one to just follow the recipe, even a simple Bisquick version, and since I’ve had to go GF, that means she’s got carte blanche to experiment.

Funny thing about me and her. We HATE to cook, but love culinary experiments.

(Of course my dad likes it too – he gets to eat them.)

Waffles with apple topping

Normally, all of our waffles came from Bisquick, because it’s easy and we’ve always had Bisquick around, and lately, we spotted a special GF Bisquick mix. (*cue Hallelujah chorus*) However, on this particular Saturday, my mom didn’t much feel like driving all the way into the grocery store for a special trip to buy said GF Bisquick. Instead, she had the Simply Savory baking mix and, of course, the Betty Crocker cookbook.

(*GRIN*)

Ingredients:

  • 2 eggs
  • 2 cups buttermilk (or 2 cups normal milk with 2 tbsp lemon juice mixed in)
  • 1 tsp baking soda
  • 2 cups Simply Savory baking mix
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3-4 tbsp veggie/olive oil
  • 2 tbsp (or more) pecans, coarsely cut or broken
  • 2 tbsp sugar
  • 1 tsp vanilla
  • cinnamon

Directions:

  1. Heat waffle iron while mixing ingredients.
  2. Beat eggs. Add milk.
  3. Sift dry ingredients together (baking mix, baking soda, baking powder, and salt). Beat in with eggs and milk.
  4. Beat batter until smooth. You might need to add more oil until the batter is the correct consistency. (“Until it’s not sticky” – quoth my mom.)
  5. Spray iron with cooking spray and bake.

Note: The waffles will be more tender than standard Bisquick waffles, and will probably come out darker than normal.

Note note: If your waffles come out charcoal, yur doin it wrong. And need to watch the iron more.

For topping, you can use the standard butter-n-syrup, or use fruit slices in sauce (my personal fave). The pic above uses apple pie filling, which means that one little waffle is an entire meal unto itself. I’ll share that recipe as soon as I figure out how to reduce it to a more manageable size. (The original recipe calls for 10 quarts of sliced apples.)


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