Cream Puff Pastries, Vintage Recipe

Naturally Gluten-Free Desserts

CREAM PUFF PASTRIES

Vintage Recipe

Makes 12 puffs, or 24 eclairs  

 

INGREDIENTS

½ Cup Butter

1 Cup Water

1 Cup GF Cup4Cup Flour Blend, any brand

¼ Tsp Salt

4 Eggs, Room Temperature

 

DIRECTIONS

Preheat the oven to 425°F

Two baking sheets lined with parchment paper

 

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Turn the heat to medium and add the flour all at once. Use a wooden spoon and begin stirring vigorously. Continue to cook over medium heat, stirring all the while, until the mixture begins to smooth out and follows the spoon around the pan. Continue mixing until the dough pulls away from the sides of pot and begins to form a ball. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes.

 

Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

 

Cream Puffs – Use a medium cookie scoop, or muffin scoop, and drop the thick batter onto the prepared baking sheets about 3" apart, to allow for expansion.

 

Éclairs – Use a pastry bag and pipe 5" logs about 1/2" to 3/4" in diameter.

 

Bake the pastries for 15 minutes, and then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.

 

Remove the pastries from the oven, and turn the oven off. With a wood skewer or cake tester make a small hole in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Leave the oven door slightly ajar. When done, place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy. Then fill and frost with your favorite fillings/frostings.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Eggnog Coffee Mix

Naturally Gluten-Free Drink Mixes

EGGNOG COFFEE MIX

 
INGREDIENTS
 
1 Cup Powdered Milk
½ Cup Sugar
1 Tsp Nutmeg
2 Tsp Cinnamon
¼ Tsp Allspice
dash salt
10 Tbls Instant Coffee
 
DIRECTIONS
Air-Tight Storage Container
 
Measure all dry ingredients into a blender or food processor and pulse until well-combined. Label and store in a cool, dry space away from sunlight.
 
To use:
Place ¼ cup of mix in a mug and add 1 ½ cup of hot water and stir.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

New England Tartar Sauce

Naturally Gluten-Free Sauces

New England Tartar Sauce

Makes about 1 ½ cups

INGREDIENTS

½ Cup Dill or Sweet Relish

¼ Cup Red Onion, sliced thin, chopped very fine

OR

¼ Cup Pickled Red Onion, chopped very fine (recipe below)

1 Scallion, chopped very fine

¼ Tsp Sriracha Sauce

1 Tbls Honey

1 Tsp Capers, drained, finely diced

¼ Tsp Dry Mustard

¾ Cup Mayonnaise

INSTRUCTIONS

In a small bowl, mix all ingredients until well combined. Store in a glass container in the refrigerator and enjoy with your favorite seafood dish.

Pickled Red Onions

Makes about 1 quart

INGREDIENTS

1 ½ Lbs Red Onion, peeled, cut in thin half-moon slices

1 ½ Cups Cider Vinegar

½ Cup Sugar

1 Teaspoon Salt

1 Jalapeno, seeded, sliced into thin circles

1 Small Bunch Cilantro, tied with string

INSTRUCTIONS

In a medium pot, bring all ingredients to a quick boil, cover and turn off the heat. Allow the pot to sit on the burner as it cools for five minutes. Remove the cover, and remove and discard the cilantro, and continue to cool to room temperature. Store in a glass container in the refrigerator and enjoy as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Fudge Brownies, Vintage Recipe

Naturally Gluten-Free

FUDGE BROWNIES

Vintage Recipes

 

INGREDIENTS

1 Cup Sugar

2 Squares Unsweetened Chocolate

¼ Cup Butter

2 Eggs

½ Cup GF Cup4Cup Flour Blend, any brand

½ Tsp Vanilla

½ Cup Chopped Nuts

 

DIRECTIONS

Preheat oven 325F

8x8 greased pan

 

Melt chocolate with butter, allow cooling slightly.  Beat eggs until frothy, add sugar and blend in cooled chocolate mixture.  Stir in flour and add vanilla and nuts.  Spread in greased pan and bake for 20 minutes. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

CHUCK WAGON CRAZY CHOCOLATE CAKE

This is the original Marlboro Chuck-Wagon Crazy Cake recipe that I’ve always used. It calls for 2½ cups of flour. I’ve seen many copy-cat recipes out there that only call for 1½ cups of flour… I have no idea how they come out. The Carrot Cake and Vanilla Cake are based on the same original recipe, but I’ve never made those. 

CHUCK WAGON CRAZY CHOCOLATE CAKE (DF, EF)
 
2½ Cups GF Cup4Cup Flour, any brand
1½ cup sugar
½ cup cocoa
2 tsp soda
½ tsp salt
2/3 cup oil
2 Tbls vinegar
1 Tbls vanilla
2 cup cold coffee
 
¼ cup sugar
½ tsp cinnamon
 
DIRECTIONS
Preheat oven to 350F
Ungreased 9x13 metal baking pan
 
Put flour, sugar, cocoa, soda and salt into an ungreased 9X13 metal baking pan.  Stir with a fork to mix.  Form 3 wells in flour mixture.  Pour oil into one, vinegar in another and vanilla in third well. 
Pour cold coffee over all ingredients and stir with fork until well mixed.  Do not beat. Allow batter to sit for a few minutes before baking. Combine remaining sugar and cinnamon, sprinkle over batter and bake at 350 for 35-40 minutes.
**************************************
 
CHUCK WAGON CRAZY CARROT CAKE (DF, EF)
 
INGREDIENTS
 
2½ Cups GF Cup4Cup Flour, any brand
1½ Cups Sugar
2 Tsp Soda
½ Tsp Salt
½ Tsp Cinnamon
¼ Tsp Cloves
¼ Tsp Allspice
¼ Tsp Nutmeg
2/3 Cup Oil
2 Tbls Apple Cider Vinegar
1 Tbls Vanilla
2 Cups Apple Juice
¾ Cup Carrots, peeled, finely grated
½ Cup Golden Raisins
½ Cup Walnuts, chopped (optional)
 
¼ Cup Sugar
½ Tsp Cinnamon
 
DIRECTIONS
Preheat oven to 350F
Ungreased 9x13 metal baking pan
 
Put flour, sugar, soda and salt and spices into an ungreased 9x13 metal baking pan. Stir with a fork to mix. Form 3 wells in flour mixture. Pour oil into one, vinegar in another and vanilla in third well.  Sprinkle carrots, nuts and raisins over all.
Pour apple juice over all ingredients and stir with fork until well mixed, do not beat. Allow batter to sit for a few minutes before baking. Combine remaining sugar and cinnamon, sprinkle over batter and bake at 350 for 35-40 minutes.
**********************************
 
CHUCK WAGON CRAZY VANILLA CAKE (DF, EF)
 
2½ Cups GF Cup4Cup Flour, any brand
1½ cup sugar
2 tsp soda
½ tsp salt
2/3 cup oil
2 Tbls vinegar
1 Tbls vanilla
2 cups cold tea
 
¼ cup sugar
½ tsp cinnamon
 
DIRECTIONS
Preheat oven to 350F
Ungreased 9x13 metal baking pan
 
Put flour, sugar, soda and salt into an ungreased 9X13 metal baking pan.  Stir with a fork to mix.  Form 3 wells in flour mixture.  Pour oil into one, vinegar in another and vanilla in third well. 
Pour cold tea over all ingredients and stir with fork until well mixed.  Do not beat.  Allow batter to sit for a few minutes before baking. Combine remaining sugar and cinnamon, sprinkle over batter and bake at 350 for 35-40 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Green Bean Casserole

Naturally Gluten-Free Meals

Green Bean Casserole

Serves 6 people

INGREDIENTS

The Green Beans

2 Lbs Green Beans, fresh, trimmed

5 Slices Bacon

2 Cups Cremini Mushrooms, sliced

The Onions

2 Cups Onion, sliced

¼ Tsp Salt

3 Tbls Olive Oil

The Sauce

2 Cups Cauliflower, cut up

1 Cup Coconut Milk

4 Cloves Garlic

½ Tsp Salt

½ Tsp Pepper

¼ Tsp Nutmeg

1 Tbl Parmesan Cheese

3 Egg Yolks

INSTRUCTIONS

Pre-heat your oven to 400F

Combine the cauliflower, garlic and coconut milk in a sauce pot, cover with a lid and cook over medium heat until the cauliflower is fork tender.

Arrange green beans in one flat layer over 2 sheet pans. Sprinkle the mushrooms all over. Cut the bacon into small pieces and distribute it evenly over all of the veggies. Sprinkle with a pinch of salt. Roast for 20 minutes, middle and bottom rack. Rotate the pans after 10 minutes.

In the meantime heat a large skillet over medium heat. Add in the oil and the onions. Sprinkle with salt. Use tongs or forks to gently toss. Then cover with a tight fitting lid. Stir every 5 minutes. They will begin to get tender, then translucent, then browned and finally soft and sweet with some toasty bits!

When the cauliflower is done, do not drain the liquid. Add in the seasoning and the parmesan. Carefully transfer all the contents to a blender, or use a stick blender in the pot, and blend on high until smooth. While the mixture is still warm, add in the egg yolks one at a time and beat until fully combined.

When the green beans are ready remove them from the oven. They will be browned and crunchy. Arrange them in a casserole dish, pour the cream sauce over the green beans and top with the caramelized onions. Pop the casserole in the oven and bake for 20 minutes. Remove from the oven, and serve!

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Italian Meatballs

Naturally Gluten-Free Meals

ITALIAN MEATBALLS (DF, EF)

Makes 24 meatballs

INGREDIENTS

1 Tbls Flax Seed Meal

3 Tbls Warm Water

Or

1 Large Egg, beaten

1 ½ Lbs Ground Beef

1/3 Cup Onion, diced

2 Cloves Garlic, minced

¼ Cup GF Oats or GF Bread Crumbs

½ Cup DF Milk 

2 Tsp Italian Seasoning

1 Tsp Salt

¼ Tsp Pepper

INSTRUCTIONS

Preheat oven to 400°F.

Baking tray lined with parchment paper

In a large bowl, combine flax seed and warm water and set aside for 5 minutes to firm up. Once the flax seed mixture has thickened add the remaining ingredients and combine well. With a medium scoop or tablespoon scoop the mixture onto the baking tray and gently roll in hands to form meatballs. Bake in the oven for 20 minutes. 

These meatballs also freeze well. Simply double the batch and freeze half for later.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Homemade Mayonnaise Recipe

Naturally Gluten-Free Condiments

MAYONNAISE

 
INGREDIENTS
1 Egg Yolk
2 Tsp Lemon Juice
¾ Cup Oil,
¼ Tsp Dijon Mustard
Sea Salt and Pepper to taste
 
Optional - chopped garlic, thyme, fresh parsley, hot sauce
 
DIRECTIONS
Stick Blender
Glass Storage Container
 
In a tall bowl add egg yolk, lemon juice, mustard, salt & pepper and blend until smooth and creamy. With the blender running, begin to add oil very slowly, one drop at a time, until the mixture begins to emulsify. Continue with the blender running to add the rest of the oil in a slow steady stream.
 
Add whatever additional flavors you want – hot sauce, fresh herbs, garlic, or leave it plain.
 
Store Mayonnaise in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Five Cup Salad, Vintage Recipe

Naturally Gluten-Free Desserts

FIVE CUP SALAD

100 Year Old Vintage Recipe

 

INGREDIENTS

1 Cup Sour Cream

1 Cup Small Marshmallows

1 Cup Mandarin Oranges, drained

1 Cup Coconut

1 Cup Crushed Pineapple, drained

 

DIRECTIONS

 

Combine all ingredients and place in serving bowl.  Refrigerate overnight before serving. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Holiday Spiced Coffee Mix

Naturally Gluten-Free Drink Mixes

HOLIDAY SPICED COFFEE

Makes 1 pot

 
INGREDIENTS
 
½ Cup Freshly Ground Coffee
3 Cinnamon Sticks
5 Whole Black Peppercorns
¼ Tsp Ground Cardamom
¼ Tsp Whole Cloves
¼ Tsp Ground Ginger
¼ Tsp Ground Nutmeg
½ Tsp Dried Orange Zest
1/8 Tsp Brown Sugar
 
DIRECTIONS
Glass storage container
 
Add all of the ingredients to the glass container seal tightly and shake a few times to ensure the coffee and spices are well mixed. Allow the container to sit in a dry, dark space for at least 12 hours before brewing. When ready to brew, use the spiced grounds same as making regular coffee.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida