Olive Oil Mayonnaise

Naturally Gluten-Free Condiments 

Olive Oil Mayonnaise

Makes 3 cups

INGREDIENTS

3 Fresh Eggs, room temperature

2 Tsps Dry Mustard or 1 Tbls Dijon Mustard

2 Tsp Honey

2 Cups Light Olive Oil

Fresh Lemon, juice & zest

Pink Sea Salt, White Pepper, to taste

INSTRUCTIONS

Immersion Blender or Food Processor

In a tall bowl or food processor add the eggs, mustard, half of the honey, juice, and zest, and salt and pepper to taste. Give everything a quick pulse to blend until smooth and creamy.

Measure the olive oil into a small pitcher with a spout and place within easy reach. With the blender running, slowly add the oil in a thin stream, don’t stop the blender and don’t add the oil too quickly. The mixture will get smooth and creamy as it emulsifies. If the Mayo seems too thin, slowly stream in a bit more oil with the processor running until thick.

Once all the oil has been added scrape down the sides, give a quick stir by hand and taste. Add more honey, lemon juice or zest, salt and pepper, to taste. Store the Mayo in a glass container in the refrigerator and 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

Tomato Soup Cake Vintage Recipe

Naturally Gluten-Free

TOMATO SOUP CAKE (DF, EF)

Vintage Recipe

 
INGREDIENTS
 
1 Can GF Condensed Tomato Soup, recipe below
1 Tsp Baking Soda
1 Tbls Shortening
1 Cup Sugar
2 Cups GF Cup4Cup Flour, any brand
1 Tsp Baking Powder
1 Tsp Allspice
1 Tsp Cloves
1 Tsp Cinnamon
1 Tsp Mace
Pinch of Salt
½ Cup Nuts broken
½ Cup Raisins
 
DIRECTIONS
Preheat oven to 350F
Grease & GF flour 2 loaf pans
 
In separate bowl, mix tomato soup and baking soda, set aside, and allow rising.
In mixer, cream shortening and sugar until light and creamy.  Add spices, blending well. Fold in Tomato Soup mixture until well blended.  By hand, fold in flour.  Batter will be thick.  Fold in raisins and nuts.  Pour into loaf pans and allow batter to sit for 15 minutes before baking.
 
Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.  Allow to cool slightly and turn onto wire racks.  Allow the cakes to cool completely before frosting with Cream Cheese Frosting or dust with powdered sugar.
 
Condensed Tomato Soup Substitute
Serves: 1 can
 
INGREDIENTS
 
1 8-Oz Can Tomato Sauce
1 Tbsp Corn Starch
1½ Tbsp Brown Sugar
½ Tsp Salt
 
INSTRUCTIONS
 
Whisk all ingredients together in a small mixing bowl.
Use in recipes that call for condensed tomato soup.

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

Chai Tea Mix

Naturally Gluten-Free Drink Mixes

CHAI TEA MIX

Servings12 servings

 
INGREDIENTS

2 ½ Tsp Ginger
2 Tsp Cinnamon
¾ Tsp Cloves
¾ Tsp Cardamom
1 Tsp Allspice
1 Tsp Nutmeg
½ Tsp Freshly Black Pepper
1 ½ Cups Unsweetened Instant Tea, regular or decaf
1 ¾ Cups Sugar
1 Cup Nonfat Dry Milk Powder
1 Cup Powdered Nondairy Creamer
1 Cup French Vanilla, Powdered Nondairy Creamer

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 ¾ cup of warm 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

Cranberry BBQ Sauce

Naturally Gluten-Free Sauces

CRANBERRY BBQ SAUCE

 
INGREDIENTS
 
1 Lb Cranberries, fresh or frozen
1 Cup Orange Juice
½ Cup Honey
1 Tsp Vanilla Extract
1 Tbls Brandy
1 Orange, juice & zest
1 ½ Cups BBQ Sauce, any brand
1 Tsp Apple Cider Vinegar
1 Tsp Worcestershire Sauce
1/3 Cup Water
 
DIRECTIONS
Stick Blender
Glass Storage Container
 
In a large saucepan over medium heat, add all ingredients and stir to combine. Simmer, uncovered, over medium heat, about 15-20 minutes.  Stir frequently until the berries have popped and the sauce begins to thicken, careful, don’t leave unattended. Once the sauce is thick, remove from the heat to allow cooling.  Use a stick blender to blend until the ingredients begin to smooth out a bit. Finally, stir in the zest.
 
Store Cranberry BBQ Sauce 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

Cherry Chocolate Cake, Vintage Recipe

Naturally Gluten-Free Desserts

CHERRY CHOCOLATE CAKE

75 Year Old Vintage Recipe

 
INGREDIENTS

Cake
1 Pkg GF Chocolate Cake Mix
3 Eggs
1 21oz Can Cherry Pie Filling
 
Drizzle
1 Cup Sugar
5 Tbls Butter
1/3 Cup Sweetened Condensed Milk
1 6oz Pkg Chocolate Chips
 
DIRECTIONS
Preheat oven 350F
Angel Cake Pan or large Bundt pan
Grease and flour pan
 
Combine cake mix, eggs and cherry filling with a spoon, not a mixer, until well blended.  Don’t follow direction on box.  Pour into pan and bake for 35-40 minutes.  Allow to cool slightly.  Loosen edges with knife and turn cake onto serving dish.
 
Chocolate Drizzle
In sauce pan combine sugar, butter and milk,   Bring to a soft boil, watch carefully.  Remove from heat, stir in chips until melted.  While sauce is still warm drizzle over cake.

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