Easy coffee cake recipe that should turn out nice and moist. You can vary the cake by using different jams (or even omitting the jam) each time you bake this cake.
Preheat oven to 350 degrees Fahrenheit
1 recipe pancake batter, prepared according to instructions below plus extra 1/8 c. milk and TBSP baking powder.
1 c. slivered almonds or chopped walnuts
1 small (8 oz.) jar of preserves (apricot goes really nicely either the walnuts or almonds
Streusel mixture:
1 TBSP brown rice flour
2 TBSP butter
2 TBSP brown sugar
1. tsp cinnamon
1 TBSP brown sugar
Mix the rice flour, butter, cinnamon and sugar. When well mixed, Refrigerate until chilled and crumble into small pieces.
Prepare one recipe of pancake batter with the extra milk and baking powder according to the instructions (below). Grease a 9 inch cake round and pour the batter in. You can also line the bottom of the pan with parchment paper instead of greasing, but you will want to grease the sides. Mix half of the almonds in with the batter. Pour the batter into the pan. Spoon the preserves into the batter, trying not to concentrate them too much in one area.
Bake at 350 degrees Fahrenheit for about 8 minutes, and sprinkle the flour-cinnamon-sugar-butter mixture over the top. The batter should still be moist on top so that the streusel mixture sinks into the batter a little but doesn't disappear.
Bake for an additional 10 minutes, or until toothpick inserted in center comes out clean and cake is browned lightly on top. Sprinkle the remaining TBSP of brown sugar over the top and allow to cool.
Another thing you can do is put a light glaze over the coffee cake, either in addition to or instead of the streusel. You will want to wait until the cake has cooled before drizzling this glaze over the top of it:
2 TBSP butter, room temp
juice from a lemon
3 TBSP powdered sugar
1 tsp. cinnamon
Mix the butter, lemon juice, powdered sugar and cinnamon into a paste. Microwave for a few seconds to make it easy to drizzle over the coffee cake. You can throw a small handful of slivered almonds on top of the coffee cake before drizzling the glaze over it for a very dramatic looking coffee cake.
Saturday, December 6, 2008
Pancakes!
This recipe is really easy and yields nice fluffy pancakes... you can also use this batter for coffeecake.
1 c. cooked rice (I prefer long grain brown rice)
2/3 c. brown rice flour
1/3 c. sugar or evaporated cane juice
1 c. milk
1 egg
1/4 c. safflower oil
1 TBSP vanilla extract (there are explicitly gluten-free extracts available)
2 tsp. gluten-free baking powder
2 tsp. ground cinnamon
Mix the flour, rice, sugar, egg, milk, oil, cinnamon, and vanilla together. Add in baking powder last and give it a few quick strokes to mix in. Heat a skillet to medium heat, testing by flicking a few drops of water onto the skillet' water should sizzle and roll across the skillet.
Place a tablespoon of oil in skillet and move it around to coat the pan. Pour about a 1/2 c. of batter into the skillet and try turning when the edges are no longer shiny and bubbles have appeared in the center (use the first pancake to gauge the pan's heat; if first pancake is dark brown, reduce heat). Flip pancake and cook, checking that underside is a light brown color.
Recipe yields 4- 6 pancakes of medium size.
1 c. cooked rice (I prefer long grain brown rice)
2/3 c. brown rice flour
1/3 c. sugar or evaporated cane juice
1 c. milk
1 egg
1/4 c. safflower oil
1 TBSP vanilla extract (there are explicitly gluten-free extracts available)
2 tsp. gluten-free baking powder
2 tsp. ground cinnamon
Mix the flour, rice, sugar, egg, milk, oil, cinnamon, and vanilla together. Add in baking powder last and give it a few quick strokes to mix in. Heat a skillet to medium heat, testing by flicking a few drops of water onto the skillet' water should sizzle and roll across the skillet.
Place a tablespoon of oil in skillet and move it around to coat the pan. Pour about a 1/2 c. of batter into the skillet and try turning when the edges are no longer shiny and bubbles have appeared in the center (use the first pancake to gauge the pan's heat; if first pancake is dark brown, reduce heat). Flip pancake and cook, checking that underside is a light brown color.
Recipe yields 4- 6 pancakes of medium size.
Roasted Chicken
If you're not into making a whole chicken, you can use all of the ingredients below to make two or three skin-on chicken breasts, just reduce cooking time to about 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
1 whole chicken, about 3 -5 lbs
1/4 pound of prosciutto, sliced very thin
1 handful each of fresh rosemary, thyme, and sage
2 cloves of garlic, finely chopped
1 lemon cut in half
1 tbs sea salt
1/2 c. olive oil
Separate the skin from the chicken at the cavity on the breast side. Be gentle as you don't want to tear it if possible. Between the skin and the breast meat, insert slices of prosciutto flat against the breast meat. Coarsely chop the fresh herbs and mix with the garlic and about a tablespoon of the olive oil. Insert all but a few pinches of this mixture between the prosciutto and the skin. Slice the thighs and drumsticks, place any remaining herb mixture in these openings. drizzle the chicken with the remaining olive oil and sprinkle with the sea salt. Place the lemon halves into the cavity.
Place the bird in a pan, any will work. If desired, place chopped veggies such as potatoes, onions, and carrots around the bird and drizzle with olive oil and sea salt.
Bake at 350 Fahrenheit for about 40 minutes. Skin should be nicely browned, and veggies should be tender. You can check that the meat is done cooking by slicing deep into the breast and ensuring the flesh looks grainy.
Preheat oven to 350 degrees Fahrenheit.
1 whole chicken, about 3 -5 lbs
1/4 pound of prosciutto, sliced very thin
1 handful each of fresh rosemary, thyme, and sage
2 cloves of garlic, finely chopped
1 lemon cut in half
1 tbs sea salt
1/2 c. olive oil
Separate the skin from the chicken at the cavity on the breast side. Be gentle as you don't want to tear it if possible. Between the skin and the breast meat, insert slices of prosciutto flat against the breast meat. Coarsely chop the fresh herbs and mix with the garlic and about a tablespoon of the olive oil. Insert all but a few pinches of this mixture between the prosciutto and the skin. Slice the thighs and drumsticks, place any remaining herb mixture in these openings. drizzle the chicken with the remaining olive oil and sprinkle with the sea salt. Place the lemon halves into the cavity.
Place the bird in a pan, any will work. If desired, place chopped veggies such as potatoes, onions, and carrots around the bird and drizzle with olive oil and sea salt.
Bake at 350 Fahrenheit for about 40 minutes. Skin should be nicely browned, and veggies should be tender. You can check that the meat is done cooking by slicing deep into the breast and ensuring the flesh looks grainy.
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