Monday, November 2, 2009

Basic Cream White Sauce

Ok, after eating "clean" for so long those canned cream soups are really gross, I just can't do it, so here are some easy alternatives.

MEDUIM (1 cup)
2 Tablespoons butter
2 Tablespoons all purpose flour
¼ teaspoon salt
1 cup milk

THICK (1 cup)
3 Tablespoons butter
4 Tablespoons all purpose flour
¼ teaspoon salt
1 cup milk

THIN (1 cup)
1 Tablespoon butter
1 Tablespoon all purpose flour
¼ teaspoon salt
1 cup milk

Note: try arrowroot powder instead of flour. I even substitute the butter with Wildtree Butter Grapeseed oil to get a better fat in our diet.

Directons:
Melt butter in saucepan over low heat.
Blend in flour, salt, and dash of white pepper if desired.
Whisk in milk all at once. NO LUMPS
Cook quickly, stirring constantly until mixture thickens and bubbles.

For cream soups add you flavor; use celery, mushrooms, asparagus, chicken, etc.

For cream of chicken soup you can use 1/2 cup milk and 1/2 cup chicken broth.

You can also try it with shredded cheese to make a cheesey sauce.

Crockpot Apple Pie

Getting ready for the holidays...

8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 Tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Jiffy baking mix
1 cup Jiffy baking mix
1/3 cup light brown sugar
3 Tablespoons butter

Toss apples with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.

Combine milk, softened butter, sugar eggs, vanilla, and the 1/2 cup Jiffy baking mix. Spoon over apples.

Combine 1 cup Jiffy baking mix and brown sugar. Cut the cold butter into the mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on low 6 to 7 hours or until apples are soft.

Chocolate Chip Cookies - Gluten Free

1-2/3 cups GF All Purpose Baking flour (I like Pamela's or make your own)
1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/4 tsp Salt
1/4 cup Butter
3/4 cup packed Brown Sugar
1/3 cup Sugar
2 tsp Vanilla (make sure to use real vanilla)
1 large Egg
1 cup Chocolate Chips
1/4 cup chopped Walnuts (optional)

Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside.
Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.
In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips and nuts.
Drop by tablespoonfuls 2” apart on baking sheet.
Bake 10-12 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet.

You should get about 2 dozen cookies.

A good GF flour mix is 1 part brown rice, 1 part sweet rice, 2 parts sorghum, and 3 parts tapioca.

Mexican Fiesta Dip

8 oz. Wildtree Black Bean and Corn Salsa
8 oz. Cream Cheese
8 oz. Shredded Mozzarella or Monterrey Jack Cheese
Tortilla Chips

Combine Wildtree Black Bean and Corn Salsa, Cream Cheese and Moz Cheese and stir well.
Serve with Tortilla Chips.

Warm Jalapeno Crab Dip

1 pd Crabmeat
1 Tbsp Wildtree Jalapeno Pepper Blend
1/4 pd Monterey Jack Cheese
1/4 Cup Mayo
1/4 Cup Parmesan Cheese
2 1/2 tsp Crab Seasoning

Heat oven to 350 degrees. Combine all ingredients into an oven safe dish.
Bake about 25 minutes or until cheese is melted and bubbly. Serve with bagel chips or crackers.