Category: Recipes

Deviled Eggs with Capers

Ingredients

6 eggs, hard-cooked and peeled

¼ c mayonnaise

1 t Dijon mustard

1 T capers, chopped

1/8 t cayenne

1 t caper juice

Method

Peel the eggs and slice the in half lengthwise

Gently remove the cooked yolks and transfer them to a work surface

Hold the cooked egg whites aside until ready to fill

Add to the work surface with the egg yolks the mayonnaise, mustard, capers, cayenne, caper juice.

Use a fork, smash the egg yolks and combine the ingredients to create a smooth filling for the egg whites

Use a small scoop or spoon transfer the egg yolk mixture to the egg whites filling the space where the egg yolks had been.

Chill and serve

Yield:  12 halves

EGG, POTATO AND FONTINA FRITTATA

Ingredients

6 eggs

2 T half n half

2 T olive oil

2 baking potatoes, peeled/chopped

1 c Fontina cheese, grated

(may replace Fontina with cheddar, swiss or cheese of your choice)

Salt and Pepper to taste

Method

Preheat oven to 375 degrees.

Prepare a baking sheet with a drizzle of olive oil.

Arrange the potatoes on the baking sheet and drizzle more of the olive oil over the potatoes.

Roast at 400 for 15 -20 minutes or until tender and crisp

Set aside.

In a medium bowl, whisk the eggs with the half n half

Season with salt and pepper

Prepare a buttered casserole dish by arranging the potatoes and cheese on the bottom of the baking dish.

Can also be baked in a skillet on the stove top or oven as pan allows.

Pour the egg mixture over the potatoes and cheese.

Bake for 25 – 35 minutes depending on the size of the baking dish.

Using a knife check the center of the frittata to be sure it is baked thru.

Depending on the baking dish you may need to adjust for additional baking time. Frittata is done when the tip of knife inserted to the center reveals that the egg is fully cooked.

Serve!

Cinnamon Streusel Coffeecake

NOTE: THIS RECIPE USES GF BAKING MIX and

NOT! ALL PURPOSE FLOUR BLEND

Ingredients

Topping

2/3 c g-f baking mix

½ c brown sugar

1 t cinnamon

6 T butter, softened

optional:  ½ c chopped almonds or pecans or walnuts

Cake

1 ½ c gf baking mix

½ c sugar

¼ c butter, melted

2 eggs

½ c buttermilk

1 t vanilla

Method

Preheat oven 350 degrees

Prepare baking pan/muffin pan – paper liners or butter

In a medium bowl, prepare topping – combine all ingredients using a pastry blender to create small to medium crumbs.

In a large bowl, whisk together the baking mix and sugar.

In a glass measuring cup whisk together the buttermilk, eggs, and melted butter and vanilla

Pour the liquid into the dry ingredients and fold together to blend.

Transfer the mixture to the baking pan.

Distribute the topping evenly over the cake batter.

Bake 22 – 26 minutes testing for springiness at center.

Serve warm or cool.

Irish Soda Bread by gfJules

Ingredients

  • ¾ cup+ 2 Tbs. buttermilk or non-dairy or dairy milk with 1 Tbs. apple cider vinegar added
  • 2 cup (270 gr) gfJules™ Gluten Free All Purpose Flour
  • 2 Tbs. granulated sugar (omit if making savory)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 3 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
  • 1 tsp. baking soda
  • 1 egg white or egg substitute like 2 Tbs. vegan mayo
  • 1 cup seedless raisins (optional)
  • ½ Tbs. caraway seeds (optional)
  • 1/2 cup shredded cheddar or vegan cheddar (optional)
  • 1-1 Tbs. fresh rosemary (optional)

Instructions

Preheat oven to 375° F.

If not using buttermilk, mix milk with 1 tablespoon apple cider vinegar. Set aside to curdle.

Blend together gfJules Flour, sugar (if using), baking powder and salt.

Cut in the butter with a pastry blender or two butter knives until the mixture resembles a pebbly, course meal.

Add baking soda to milk mixture, then stir into dry mix with egg white and additions (raisins; seeds; cheese; herbs, etc).

Mix with a fork or paddle mixing attachment until integrated.

Scoop dough onto a floured (with gfJules Flour) counter or pastry mat and roll into ball then transfer to a lightly oiled and floured (with gfJules Flour) 7-inch glass bowl or 6-8 inch cake pan.

If needed, wet a rubber spatula with water and smooth the top of the ball of dough.

Sprinkle lightly with gfJules Flour, then make a cross in the top with a large knife.

Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove to cool on a wire rack before slicing.

Cornbread

Cornbread

Ingredients

1 1/2 c yellow cornmeal

1 c  multipurpose g-f flour blend

1 T baking powder

3/4 t salt

1/2 t  baking soda

1 c buttermilk

3 large eggs

1/2 c butter, melted

Optional add in:  1 c corn kernels

Method

Preheat oven to 375.      Convection at 350*

Melt butter in oven in an 8” baking pan.  This will happen quickly in the hot oven so keep an eye on the butter to avoid burning.

Let cool slightly.

In a large mixing bowl blend together the cornmeal, gf flour, baking powder, salt, and baking soda.

Set aside.

In a large measuring cup measure the buttermilk, add the eggs to the buttermilk and whisk gently. 

Create a well in the dry ingredients.  

Add the buttermilk/egg mixture to the dry ingredients and fold three or four stirs.

Add the melted butter to the mixture – reserve the buttery pan for baking the bread.

Fold the mixture together to incorporate fully.

Let rest 5 minutes.

Spread any residual butter around the sides of the baking pan to grease pan.

Pour batter into the pan and bake for 25 minutes.  

Serve warm drizzled with maple syrup or honey or let cool for use in other recipes. See our recipe for Crabcakes in our Entree category