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Cornbread and Milk

Cornbread ‘n Milk

My Papa B  was born and raised in Kentucky.    Something I remember about him was that he was such a hard worker, even when he was past his 60s.  Pretty much the only thing that he seemed to wear was dark blue work overalls with a button-down shirt underneath.    Something that I miss about him greatly is his southern drawl, and the way when his shoulders would shake when he would laugh.  Most people when they laugh really hard, their stomachs’ jiggle.  With my Papa, it was his shoulders.  Something random I remember is how he swore that if you rubbed your finger behind your earlobe and then rubbed that finger over your lips, you would never get chapped lips. I confess, I try it every once in a while.

Papa and Me
My Papa was also good at getting slivers out. This is a picture of him and me after a successful operation.

So why am I spending this time talking about my Papa on Valentine’s Day?  Well, the reason is because my Papa was born on Valentine’s Day.  He died 10 years ago, and as I type that I find it hard to believe that it has already been 10 years since he passed away.  I don’t know why, but ever since he passed away, on his birthday I have cornbread and milk.   I guess it’s because I remember him talking about having that when he was growing up in Kentucky.   They would take day-old cornbread and crumble it in milk and top it with some honey.  So every Valentine’s Day, actually the day before, I make cornbread so that I am sure to have the day-old cornbread needed to make corn bread and milk on Valentine’s Day.

In order to have it though, I had to come up with a gluten-free cornbread recipe and here is what I came up with.    While it’s not a true southern cornbread with it being sweet and not made with bacon grease or lard, it is the type type of cornbread I prefer.  

Sweet Cornbread
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Ingredients
  1. 1 cup cornmeal
  2. 1 cup sorghum flour
  3. 1/2 cup brown rice flour
  4. 1/2 cup potato starch
  5. 1/4 cup tapioca starch
  6. 1-1/2 teaspoons xanthum gum
  7. 4-1/2 teaspoons baking powder
  8. 1 teaspoon salt
  9. 1/2 cup coconut oil, melted
  10. 1/2 cup honey
  11. 1 tablespoon ground flax seed, mixed with 3 tablespoon hot water
  12. 1-2/3 cup So Delicious Coconut Milk, unsweetened, room temperature
  13. 1/2 cup applesauce, room temperature
Instructions
  1. Preheat oven to 400˚. Spray a 9x13 pan with cooking spray, and set aside. In a large bowl whisk together the dry ingredients (the cornmeal through salt). In a separate bowl, whisk together remaining ingredients (if the honey isn't mixing in, microwave for 30 seconds to heat it up).
  2. Add the wet ingredients and mix until combined. Pour into prepared pan and bake in preheated oven for 24-27 minutes, or until golden. Place pan on a cool rack.
One Fine Tomato http://onefinetomato.com/
Need a recipe for the actual cornbread ‘n milk?  It’s really complicated.  Crumble a piece of cornbread in a bowl, drizzle honey on top and pour your non-dairy milk of choice on top.  If you want to make it really complex, add a sprinkle of cinnamon.  

Gluten-free Orange Upside-Down Cake

Blood Orange Upside-Down Cake GF/DF/EF

Every Sunday evening, while my grandparents were alive, my family would visit them.  My Grandma L would often have a candy dish to raid, or a homemade dessert to eat if we were lucky.  One thing that she would make quite often was a lemon cake.  It’s been a while since I’ve had it, but I remember it was soooo good.  Come to find that all that the cake was, was a yellow cake box mix with lemon jello poured over top after it was baked.  No idea.  

That kind of reminds me of how my sister found out that my Grandma B would use Stovetop brand stuffing for her thanksgiving stuffing (with a few extra ingredients so she could call it her own).  I guess there is a lot of truth to the concept of tasting the love in something because it obviously overpowered the processed taste I believe I would recognize.

I have gone through my grandmothers’ recipes and have tried to come up with ways to make the dishes allergen-friendly.  Some recipes are impossible (can’t exactly make an egg-free angel food cake), some are just not worth the bother, and some I’ve actually had success with.  The lemon cake kind of fell into the first category and a little bit of the second.  

A couple of months ago, okay, probably a year ago, I saw this recipe for a citrus upside down cake.  It looked so beautiful, I had to try it.  Fast forward a year later, and while at the store yesterday I noticed that the blood oranges were on sale.  I remembered that recipe, and impulsively bought a half dozen blood oranges.  Thankfully I ended up having all of the other ingredients needed to modify the original recipe into one that was more allergen-friendly.  

Gluten-Free Blood Orange Upside-Down Cake

The result of this recipe was amazing, and, as you can see by the pic, beautiful.  That first taste definitely took me back to having my Grandma L’s lemon cake, but thankfully, no artificial lemons were harmed in the making of this cake.   

Blood Orange Upside-Down Cake
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Topping
  1. 3 tablespoons coconut oil
  2. 1/2 teaspoon cardamom
  3. 6 medium blood oranges
  4. 2/3 cup packed light brown sugar
  5. 2 tablespoons fresh blood orange juice
Cake
  1. 3 tablespoon brown rice flour
  2. 1/2 cup sorghum flour
  3. 1/4 cup potato starch
  4. 2 tablespoon tapioca starch
  5. 3/4 teaspoon xanthum gum
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon sea salt
  8. 3/4 cup granulated sugar
  9. 1/4 cup packed light brown sugar
  10. 1/2 cup applesauce, mixed with 1 teaspoon baking powder
  11. 6 tablespoons coconut oil, melted and cooled slightly
  12. Zest of one blood orange
  13. 1/2 cup So Delicious cultured coconut, plain (coconut yogurt)
  14. 1 teaspoon vanilla extract
Topping
  1. Grease bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
  2. In a small saucepan, add coconut oil, brown sugar, and juice, stirring until sugar dissolves. Stir in cardamom and transfer mixture to prepared pan. Zest one of the oranges if you haven't already, slice the ends of the oranges and place flat end on cutting board. Slice away the rind and pith from the top to the bottom, following the curve of the fruit. Slice into 1/4" wheels, be sure to remove any seeds (blood oranges have just a few, but nobody wants to chomp down on one of those). Lightly set the orange slices in a single, tight layer over the mixture, doing your best to cover the bottom. Set aside while preparing cake.
Cake
  1. Whisk brown rice flour, sorghum flour, potato starch, tapioca starch, cardamom, xanthum gum, baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and and applesauce mixture together in large bowl until smooth, about 45 seconds. Slowly whisk in coconut oil until combined. Add cultured coconut, zest, and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and gently spread evenly over the oranges. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
  2. Cool pan on wire rack for 10 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding both pan and rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it back on top of cake (no one will ever know). Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.
Notes
  1. No need to waste an orange to get the 2 tablespoons of juice needed for the topping, I find that I can easily get the amount of juice I need from squeezing the sections of peel I cut off of the oranges. What can I say, I don't like being wasteful.
One Fine Tomato http://onefinetomato.com/
Something funny, I made this in the evening and wanted to wait until the next day to take pictures so I could have natural light.  Once you make this, however, you will understand that it was IMPOSSIBLE to wait.

Gluten-Free Blood Orange Upside-Down Cake

 

'Sour Cream' Biscuits

‘Sour Cream’ Rolls GF/DF/EF

 Let me start off with saying these biscuits are so gooddeliciousdelectable, A-MAZ-ING.  Since I have gone gluten-free, egg-free, and dairy-free, I have some bread and dinner roll recipes I have been using to fill that humongous ‘bread gap’.  They have, for the most part, been a decent substitute, but these Sour Cream Rolls are bar-none the best rolls/biscuits I have ever had.  Seriously, in all humility, these are the best ever.  I did not miss the gluten AT ALL.  They have a nice crust on the outside, with the fluffy interior that seems to always be lacking in all of the gluten-free rolls I have tried.  

Okay, before I begin waxing poetic on these, here is the recipe.

'Sour Cream' Rolls
Yields 12
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Ingredients
  1. 1 teaspoon kosher salt, plus extra for sprinkling
  2. 3/4 cup sorghum flour
  3. 1/4 cup teff flour
  4. 1/2 cup tapioca starch
  5. 1/2 cup potato starch
  6. 1 tablespoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1-1/4 teaspoon xanthum gum
  9. 16 oz dairy-free yogurt (I recommend So Delicious Cultured Coconut, Plain)
  10. 7 tablespoons of coconut oil, divided
Instructions
  1. Preheat oven to 425˚ and line a rimmed baking sheet with parchment paper. Combine all ingredients other than yogurt and coconut oil in a large bowl. Stir in yogurt and 5 tablespoons of coconut oil and mix until combined.
  2. Using a quarter cup, scoop out dough and place on parchment paper 2 inches apart. Brush will remaining 2 tablespoons of coconut oil and sprinkle with kosher salt. Bake for 20-25 minutes, until golden brown. Let them cool on cookie sheet for 15 minutes. Best when served warm.
Adapted from Cook's Country
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/
 Since I found out that gluten, dairy, and eggs, would make me sick, for Thanksgiving dinner I would make sweet potato biscuits to replace my Grandma L’s fluffy, buttery delicious rolls (those I could definitely wax poetic on).  While the sweet potato biscuits were delicious, it still left me feeling like I was completely deprived and missing out (especially since the sweet potato biscuits couldn’t be used for the leftover sandwiches after thanksgiving as they were too crumbly).  

After creating this recipe, however, I no longer feel completely deprived.  There will always be a part of me that yearns for my Grandma’s rolls on Thanksgiving, but this recipe is the closest I have ever come to competing with the fluffy interior of those rolls (plus they can be used for leftover sandwiches).