Pumpkin Surprise Chocolate Cake

 Reegan made this delicious cake (gluten free or not)
 for Grandpa's 69th birthday.

Pumpkin Surprise Chocolate Cake 

Otherwise Known As Pake 

Pumpkin Filling 

1 can Pumpkin Puree 15 oz (not pumpkin pie filling)

1 can Sweetened Condensed Milk

2 eggs

1/2 cup bisquick (biscuit mix) gluten free or not

1 tbsp. cinnamon

Preheat oven to 350 F. Grease a 8 or 9 inch springform pan and set aside.  In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, bisquick, eggs and cinnamon.  Mix until well combined, then pour the pie filling into the greased pie pan.  Bake for 50-55 minutes or until a knife inserted near the center comes out clean.  Let cool.

Chocolate Cake

Prepare chocolate cake batter. (1 or 2 boxes or from scratch). Pour 1/4 of batter into 9 or 10 inch springform pan.  Place pumpkin layer on top of batter.  Pour the rest of the batter around and on top of the pumpkin layer.  Bake at 350 for about 30 minutes, checking every 5 minutes after 20 minutes. 

Presentation

Decorate with butter cream icing or as desired.  

~For best results enjoy with company~ Reegan

Gluten Free Christmas Gingerbread

 

• 3 cups GF flour

• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, room temperature
• ½ cup brown sugar, packed
• 1 egg
• ½ cup molasses
• 2 tsp. GF vanilla

1. Mix the flour, spices, baking soda and salt in a medium mixing bowl.
2. Using mixer, cream butter and brown sugar together.
3. Add  the egg, molasses, and vanilla extract to the butter mix. Cream until smooth.
4. Add in half the flour mixture and mix until combined.
5. Add in the remaining flour mixture and continue to mix until combine.
6. Shape dough into a ball and divide in half.
7. On a piece of parchment paper, pat the dough down into a 1-inch disk. Refrigerate for 1-2 hours, or until cold and firm.
8. Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top, doing half of dough at a time.  Using a rolling pin, roll dough out until its ¼ inch thick.
9. Preheat oven to 350°F (180°C).
10.  Cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into ¼ inch thickness. Repeat until all dough is used.
11. Transfer the parchment paper with the cookies cut-out onto a baking sheet.
12. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.

Crepes

 This is Sadie's preferred recipe for crêpes.  She cooks the crêpes 

on an electric crêpe griddle

Makes about 12.

Preheat oven on low to keep crêpes warm til serving time.

3 cups flour

6 eggs

1 1/2 cups milk

1 1/2 cups water

3/4 tsp. salt

6 tbsp. melted butter

In a large mixing bowl whisk together the flour and eggs.  Gradually add the milk and water, stirring to combine.  Add the salt and butter, beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle using approximately 1/4 cup for each crêpe.  Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crêpe for about 2 minutes, until the bottom is light brown.  Loosen with a spatula,  turn and cook the other side.  Serve hot.

Chocolate Cake

 Oliver made his first ever cake from scratch!

  Yum!  Yum!

Summer 2022

Best Chocolate Cake Recipe

BBQ Meatball Subs

Logan made from scratch BBQ meatball subs for

 a summer family meal.  Yum.

Summer 2022

Ingredients 

For the Meatballs

Cooking spray

1 1/2 lb. ground beef

3/4 c. quick-cooking oats

1/2 c. milk

1 large egg, lightly beaten

1/2 small onion, minced

1 1/2 tsp. kosher salt

Black pepper, to taste

For the Sauce

1 tbsp. salted butter

1/2 small onion, minced

1 c. ketchup

3 tbsp. distilled white vinegar

2 tbsp. worcestershire sauce (except Papa doesn't like worcestershire)

dash of hot sauce 

For the Meatballs

6 hero rolls, splet

12 slices cheddar cheese

Pickle slices and potato chips, for serving

Directions

1) For the meatballs, preheat the broiler. Line a baking sheet with foil and coat with cooking spray.  Mix the beef, oats, milk, egg, onion, salt and plenty of pepper in a medium bowl with your hands. Roll into 18 meatballs (1/4 cup each).  Arrange on the baking sheet.

2) Broil the meataballs 6 minutes, then flip and broil until browned and firm to the touch, about 5 more minutes.

3) Meanwhile, for the sauce.  Melt the butter in a large skillet over medium heat.  Add the onion and cook, stirring, until softened, about 2 minutes.

4) Stir in the ketchup, vinegar, sugar, worcestershire sauce and hot sauce.  Bring to a simmer and cook, stirring frequently, until bubbling and thickened, about 5 minutes.

5) Add the meatballs to the sauce and toss to coat.  Keep warm over low heat.

6) For the sub.  Discard the foil from the baking sheet.  Place the rolls on the pan.  Lay 2 cheese slives in the center of each to cover the split.  Broil until the cheese is melted, 1 to 2 minutes.  Fill with the meatballs, sauce and a few pickle slices.  Serve with potato chips.

Vegan Pasta with Caprese Sald

 Dinner by Sadie tonight.  Vegan pasta with a side of
 not vegan caprese salad made by Mom.

9 oz  (225 gm) uncooked pasta (GF if desired)

1 to 2 cloves garlic

1/4 cup fresh basil leaves

4 to 6 tsp lemon juice

1 tbsp extra virgin olive oil

1 ripe medium avocado (pitted)

1/4 tsp to 1/2 tsp. fine grain sea salt

freshly ground pepper

lemon zest (for serving)

Bring a large pot of salted water to a boil.  Cook the pasta according to the instructions on the package.

While the pasta cooks, make the sauce.  In a food processor combine the garlic and basil and pulse to mince.

Add the lemon juice, oil, avocado flesh, and 1 tbsp. water and process until smooth, stopping to scrape down the bowl as needed.  If the sauce is too thick, add another tbsp. water.  Season with salt and pepper to taste.

Drain the pasta and place it back in the pot.  Add the avocado sauce and stir until combined.  You can gently rewarm the pasta if it has cooled, or simply serve it at room temperature.

Top with lemon zest, pepper, and fresh basil leaves, if desired.

Summer 2022

Saskatoon Berry Cream Cheese Crumbcake

Reegan and Grandmaman went Saskatoon Berry picking at Hidden Valley Garden and came home with some plump Saskatoons.  Reegan found a yummy recipe that works well as a GF recipe too.

Crumb Layer

1 1/2 cups brown sugar

1 1/2 cups all purpose flour (or GF)

1 cup rolled oats ( or GF)

1 1/2 tsp. cinnamon

2/3 cup vegetable oil

Berry Layer

5 cups fresh saskatoons ( or mixture with blueberries)

1/3 cup water

2 tbsp. lemon juice

3/4 cup white sugar

2 tbsp. all purpose flour ( or GF)

Cream Cheese Layer

1 4 oz. pkg cream cheese (diced)

Directions

Preheat oven to 350 degrees. Grease an 8 inch square baking pan.

Whisk brown sugar, 1 1/2 cups flour, oats, and cinnamon together in a bowl. Gradually stir in oil until mixture is crumbly.  Press 1/2 of the crumb mixture into the prepared pan.  Set remaining crumbs aside for topping.

Bake in the preheated oven until firm, about 10 minutes.  Remove from oven and cool slightly.

Place berries and water in a saucepan.  Bring to a simmer and cook for 10 minutes.  Stir in lemon uice.  Whisk white sugar and 2 tablespoons flour together in a small bowl.  Stir sugar mixture into berries and cook until mixture begins to thicken,  about 3 minutes.  Allow to cool for a few minutes.  Pour berry filling over crumb crust.

Sprinkle cream cheese pieces evenly over berry filling.  Spread remaining crumb mixture over cream cheese layer and press gently.

Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.

Summer 2022