Sunday, December 12, 2010

GF Pancakes

Gluten-Free pancakes. These came out incredibly soft and thick. They get 4 stars for taste and texture but 3 stars overall - because unless you need gluten-free it's still a lot easier to make regular pancakes.
  • 1 c rice flour
  • 3 T corn starch
  • 1/3 c potato starch
  • 1.5 t powder
  • 1/2 t soda
  • 1/2 t salt
  • 1/2 t xanthan gum
  • 1 ripe banana
  • 2 eggs
  • 2 c buttermilk
  • 3 T oil
  • milk, as needed
  • optional: mini chocolate chips
  1. Combine the flour, starches, rising agents, salt and xanthan gum. 
  2. Add the eggs, buttermilk and oil.
  3. Mash in the banana.
  4. If the batter is too thick, add milk.
  5. Lightly butter a pan on medium heat. Spoon or pour 1/4 c batter units into pan. Top with chips. If the pancakes are very thick then you won't see the bubbles that are the usual sign for flipping. 
Other Pancake Recipes

Sunday, December 5, 2010

Mint Chocolate Chip Ice Cream (2)

Simple Recipe ****
I was looking for "heavy cream" but only saw whipping cream (35%), table cream (18%) and light cream (10%) at the supermarket. So I went with table cream, which is the fat equivalent of light cream in the US. Grr. But with C's advice I went with a simple recipe to have some ice cream anyways. It turned out ok, considering. So this makes for a good emergency ice cream recipe.
  • 1 small container table cream (18% MF)
  • 1/3 c sugar
  • 1-2 t peppermint extract
  • ~1/4 c mini chocolate chips
  • optional: pinch of salt
  1. Combine cream and sugar (and salt). Stir until sugar is dissolved.
  2. Add the extract.
  3. Pour into hand crank machine. Stir for 10 minutes.
  4. When mostly thickened add the chips (if you add earlier they sink to the bottom). Stir for another 5 minutes.
  5. Transfer to container and freeze. Enjoy the same night!
Custard Recipe
1/30/2011 This time I made sure to get whipping cream at the store. I also went to the effort to make a custard base. It was MUCH smoother than the last one. MM raved when he had another helping after it sat a couple days in the freezer.

  • a bit of evaporated milk (leftover from canadian sized tin from making pumpkin pie)
  • 1 c milk (I used 2%)
  • 1/2 c sugar
  • 1 egg
  • 1 c whipping cream
  • 1 t vanilla
  • 1 t peppermint extract
  • plenty of mini choc chips


  1. Combine the milk and sugar in a sauce pan. Stir over low heat until sugar is dissolved.
  2. Turn off the heat and whisk in 1 egg.
  3. When smooth, put back over low heat and continue to whisk until the mixture thickens. About 10-20 minutes. Do NOT let it boil. Optional: Run a strainer through the liquid to get out any lumps.
  4. Let it cool to lukewarm. 
  5. Stir in cream and extracts.
  6. Refrigerate until thoroughly chilled.
  7. Pour into ice cream maker. Once thickened, dump in chips. Continue to stir. Transfer to container and freeze until ready to eat.

Notes
The amount of extract depends on the brand you use. Some are stronger than others. 
Mini chips are the right size for ice cream. You can use any chocolate but smaller is better - so something like grated chocolate is better than regular morsel size.

Apple Pie

There are a lot of recipes for apple pie. I made one long ago and it came out with a big air pocket. Apparently because the type of apple/s I used don't keep their shape. I was rushed into making this pie so had to use a recipe that was relatively quick. 12/12/10 The second recipe is from the Joy of Baking site, which requires a lot more wait time for seeping the apples.

1. Apple Pie - Rush Version - ****
(adjusted: originally used 1/2 c butter and 1/2 t nutmeg and scant 1/2 c each sugar)
I used 1 Fuji, 1 Granny Smith, 3 gala, 2 empire. I think it came out too sweet. It also spilled over in the oven - I think I need to use the 10" pie crust recipe next time.
  • 6-7 apples, peeled, cored and thinly sliced
  • 1/4 c butter
  • 3 T flour
  • 1/4 c water
  • 1/3 c sugar
  • 1/3 c brown sugar
  • 1 t cinnamon
  • 1/4 t nutmeg
  1. Melt butter in pan. Stir in flour to make a paste. Add in water, sugars and spices. Bring to boil then reduce heat to simmer.
  2. Roll out pie crust into plate. 
  3. Pour out liquid from sugar mixture. Mix remainder with apples. Pour apples into pie crust.
  4. Cover with top crust and seal edges. Cut out vents in the middle. 
  5. Bake on lower middle rack (so the bottom crust gets fully cooked) at 425F for 15 minutes. Reduce heat to 350F and cook for 35-45 minutes. 
  6. Let cool before cutting.
Double Pie Crust 9" (10")
  • 2 c flour (2.5 c)
  • 1.5 T sugar (2 T)
  • 1/2 t salt (3/4 t) [browning and flavor enhancer]
  • 2/3 c frozen butter (1 c) [flakiness and flavor]
  • ~1/2 c ice cold water [binding and pliability] (3/4 c)
  1. Mix flour with sugar and salt. 
  2. Grate in the butter (coarse grater) and mix.
  3. Add water and stir until barely combined, adding a tablespoon of water at a time to bring it together.
  4. Place in plastic wrap and mush together better. Flatten to disc and refrigerate for 30+ minutes.
  5. When ready, divide in half. Roll out each to fit pie plate.
  6. Optional: brush with egg white to prevent sogginess
Variations
- corn starch, lemon juice, allspice/cloves/ginger

2. Apple Pie - Slow Version - ****
12/12/10 This is based on the Joy of Cooking recipe. I used 2 gala, 1 golden delicious, 2 mutsu, 1 ?, and 1 ?. One of the apples was bad so there weren't as many apples as in the first recipe. I also used the 10" crust with a lot more butter. So it's hard to do the comparison. The second pie didn't have as much of an air bubble, but it also had less apples. There was a lot more crust, which was easier to work with, but as I'm not a fan of crust I think I might use the 9" version next time just to have less of it. I also left it in the oven too long and it came out a little darker than I intended. 
  • dough for 10" pie (see above)
  • 6-7 apples
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1 T lemon juice
  • 1/4 t salt
  • 1/4 c sugar
  • 1/4 c brown sugar
  • 2 T butter
  • 1 T + 1 t cornstarch
  1. Peel, core and slice the apples into 18 slices (1/4" thick or so). Mix with spices, lemon juice, salt and sugars. Let sit for 30 min to 3 hours.
  2. Make the pie crust dough. Divide in half and refrigerate for 1 hour.
  3. Drain the liquid until you get at least 1/2 c juice. Place in a large bowl and add the butter. Microwave (6-7 min) or boil down until 1/3 cup
  4. Roll pastry. Line pie plate. (Let sit in fridge if you are still waiting for apples.)
  5. Mix the apple slices with the cornstarch. Pour the liquid over it and mix. Put the apples in the pie crust.
  6. Wet the edges of the crust and top with remaining crust.Seal and edge.
  7. Make 5-2" slits for steam vents.
  8. Keep pie chilled in fridge while preheating oven to 425F. Place foil on lowest rack to catch drippings.
  9. Bake pie on next lowest rack for 40-55 minutes. Check after 30 min to make sure the crust isn't browning too much. If it is, cover it with foil.
  10. Let cool on wire rack for 3-4 hours.

Saturday, December 4, 2010

Pumpkin Pie

my favorite pie. a bit challenging to make it in Canada because a can of evaporated milk has a different standard size than the American. It's only a little extra milk but I didn't want to test if adding it would make a difference. Maybe next time. For a flaky crust, minimize handling of the dough and be sure not to let the butter melt. Big chunks throughout is ok, as that is what makes separation of layers.
  • 3/4 c sugar
  • 1 t cinnamon
  • 1/4 t cloves
  • 1/2 t ginger
  • 1/2 t salt
  • 2 eggs
  • 15 oz pumpkin (1.87 c)
  • 12 fl oz evaporated milk (1.5 c)
Pie Crust
  • 1 1/4 c flour
  • 1/2 t salt
  • 1 T sugar
  • 1/2 c butter, frozen
  • 1/8-1/4 c ice water
  1. For the crust: Combine the flour, salt and sugar in a bowl. Grate in the frozen butter and mix. Add just enough ice water until dough mostly holds together. Roll into ball in plastic wrap. Flatten into a disc and refrigerate for at least 30 minutes.
  2. In a small bowl, combine the sugar, salt and spices.
  3. In a large bowl, lightly beat the eggs (you don't want air bubbles). Add the pumpkin and sugar mixture.
  4. Gradually stir in the evaporated milk.
  5. Roll the dough out (on the plastic wrap) into a circle big enough to fill your pie plate. Roll from the center in quarter turns. Place in pie plate ensuring no air is trapped underneath. Lightly crimp the edges.
  6. Pour in the filling. Finish the edges for style (fork pressed, curvy indentations, or rustic look). 
  7. Bake at 425F for 15 minutes. Reduce heat to 350F and bake for 40-50 minutes more. Edges should be done but center should look a little wet. If you overcook it, it will crack.

Variation: Pumpkin Bars

10/29/15 Use the same filling but make an oat crust in a 9x13 pan. Bakes faster as well.
  • 1/2 c butter, softened
  • 1/2 c brown sugar
  • 1 c flour
  • 1/2 c rolled oats
  1. Combine butter with brown sugar.
  2. Stir in flour.
  3. Fold in oats.
  4. Press into bottom of 9x13 pan.
  5. Bake at 350 for 15 minutes (check after 10 min), until set.
  6. Remove from oven and fill with the pie filling from above.
  7. Bake at 350 for 20-30 minutes until set.