Indiana Fair Corn Dogs

Ever since I switched to eating GF, I have missed just having a hot dog. You know? A hot dog in a bun with some ketchup, maybe a little shredded cheese. Yes! So good. But I haven't mastered a roll dough that would work for hotdogs. But, I now have an alternative: corndogs. And maaaaaaan, are they good! I found the recipe here.

Indiana Fair Corn Dogs
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch YIELD:12-16 servings
INGREDIENTS:
1 cup GF flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon paprika
Dash of pepper
1 egg, lightly beaten
1 cup evaporated milk
Oil for deep-fat frying
12 to 16 wooden skewers
12 to 16 hot dogs

HOW TO PREPARE:
1. In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. I found that I  needed more than just one cup of evaporated milk to get the right consistency - think thinner pancake batter. Transfer batter to a tall drinking glass.
2. In an electric skillet, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.
Nutritional Facts
1 corn dog equals 260 calories, 19 g fat (7 g saturated fat), 42 mg cholesterol, 704 mg sodium, 13 g carbohydrate, trace fiber, 8 g protein.

Millet Sorghum Flour Recipe

This is my current favorite flour recipe. I love the color and the texture that millet provides. I have used it to make cookies, waffles, and corndogs. So fun!

Millet Sorghum Flour Recipe
2 cups sorghum flour
2 cups tapioca flour
1 cup millet flour
4 tsp xanthan gum

Mix together and store in an airtight container.

Cherry Vanilla Ice Cream

My favorite store-bought ice cream is Blue Bell Cherry Vanilla. It is super tasty. But as you may know, Blue Bell has pulled their ice cream off the shelves. And we are rapidly approaching summer, people. SO! I decided to alter my fruit ice cream recipe from my mother-in-law, and make my own Cherry Vanilla Ice Cream. And let me tell you - it is delicious!

Cherry Vanilla Ice Cream
INGREDIENTS:
2 cans sweetened condensed milk
1 pint whipping cream
2 tsp vanilla
1 jar maraschino cherries, undrained
Whole milk
Rock salt
Ice

HOW TO PREPARE:
Pour the maraschino cherry juice into the ice cream maker. Stir in whipping cream and sweetened condensed milk. Add vanilla. 

On a cutting board, slice cherries in half and stir in the ice cream maker. Fill milk to fill line. 

Put in paddle and put on lid. Put the can inside the bucket. Put motor on top of ice cream and secure in place. Sprinkle rock salt along the bottom of the bucket around the can. Top salt with ice cubes. Repeat layers until the ice is almost the same height as the lid of the bucket. Plug in the freezer and wait around 20-40 minutes or until the motor stops. Take off lid and enjoy.

One of the great things about this recipe - as compared to other ice cream recipes that I have made - is that it is easier to scoop out after you refreeze it in your freezer.

Coconut Tres Leches Cake Trifle

I was looking to celebrate Cinco de Mayo this year with some Tres Leches Cake. While perusing Pinterest, I found this recipe. I knew I had to try it out. I was concerned that this would have too much coconut, but it was just right. This recipe is work, but worth it.

Coconut Tres Leches Cake Trifle

These are my own photos.

Coconut Pastry Cream:

1 can (14-ounces) coconut milk

3/4 cup granulated sugar

1 tablespoons vanilla extract

pinch salt

3 large egg yolks

2 tablespoons corn starch

2 tablespoons butter

1/2 teaspoon coconut extract

1/2 cup heavy whipping cream

Cake:

1 cup white sugar, divided

5 egg yolks

5 egg whites

1/3 cup coconut milk

1/2 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup flour (I used this recipe)

1/4 teaspoon salt

1 1/2 teaspoons baking powder

Whipped Cream Ingredients & Extras:

2 cups heavy whipping cream

6 tablespoons powdered sugar

1 1/2 cups toasted coconut for assembly and topping

Tres Leches Mixture:

1 (14 ounce) can sweetened condensed milk

1 cup evaporated milk

3/4 cup coconut milk

HOW TO PREPARE:

First up, make the pastry cream so it can chill in the refrigerator. In a medium saucepan combine the coconut milk, sugar, salt and vanilla. Heat the mixture over medium heat. In a medium bowl, whisk together the egg yolks and cornstarch. When the coconut milk mixture comes to a simmer, slowly ladle about 1/2 a cup of the hot mixture into the egg yolk mixture, whisking vigorously and constantly so the eggs don't scramble and form hard, cooked bits. Add the entire egg yolk mixture back into the saucepan and whisk constantly while the mixture cooks over medium heat for 3-4 minutes; it will thicken considerably. Off the heat, whisk in the butter and coconut extract. Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely chilled, 3-4 hours (you can speed up this process by placing the bottom of the bowl in an ice water bath and stirring the pastry cream constantly until cool). Once the pastry cream has cooled completely, beat the 1/2 cup whipping cream until thick and creamy. Fold it gently into the pastry cream until combined. Refrigerate the pastry cream until ready to assemble the trifle.

While the pastry cream is chilling (before folding in the whipped cream), make the cake. Preheat the oven to 350 degrees F and grease two round cake pans. Measure your trifle dish to determine what size is needed. My trifle dish would only fit an 8-inch round cake layer so I baked mine in 8-inch layers but some trifle dishes are larger and could work with 9-inch cake layers.

In a medium bowl, beat the egg yolks with the 3/4 cup granulated sugar until they are light and thick, about 2-3 minutes. Mix in the coconut milk, vanilla extract, coconut extract, flour, salt and baking powder. In a separate bowl whip the egg whites until foamy. While beating, add the remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold the egg whites into the cake batter. Divide the batter evenly between the two pans. Bake for 12-14 minutes (watch closely!) until a toothpick inserted in the center comes out clean. Turn the cakes onto a cooling rack to cool completely.

For the whipped cream, combine the cream and sugar together in a medium bowl and beat until stiff peaks form.

To assemble, whisk together the condensed milk, evaporated milk and coconut milk (or be like me and shake it all up in a canning jar with a lid). Place one cake layer in the bottom of the trifle dish, flattest side up. Poke holes all over the cake with a fork. Pour 3/4 cup of the milk mixture over the cake gradually, swirling the trifle dish back and forth to cover the cake with the milk mixture and adding the rest of the milk as the first layer soaks in. You can refrigerate for 30 minutes to let the milk soak in or just keep swirling and poking the cake until the mixture settles in. Top with 1/2 of the coconut pastry cream, 1/3 of the toasted coconut and 1/2 of the whipped cream.

Poke holes all over the flattest side of the 2nd cake layer (before you put it in the trifle dish). Set the cake layer over the whipped cream layer (with the flattest side up; the side you poked all over) and pour 3/4 cup of the milk mixture over the cake, again, pouring it on gradually and swirling to distribute the milk mixture. Let it sit for 5-10 minutes if needed to help the milk mixture absorb into the cake. Top with the rest of the coconut pastry cream, 1/3 of the toasted coconut, the remainder of the whipped cream and sprinkle with the last of the coconut. YIELD: SERVES 10

Refrigerate for at least 12 hours (or up to 24 hours) before serving. Serve chilled.

Ham Loaf

Ham Loaf:
INGREDIENTS:
1lb ground ham
½ lb ground stew beef
½ lb pork sausage
2 eggs
½ cup tomato juice
½ cup milk
1 cup gluten free bread crumbs

Preheat the oven to 325 degrees. Mix all ingredients together and place in large greased loaf pan.

Sauce:
¼ cup vinegar
¼ cup ketchup
½ cup tomato juice
1 cup brown sugar
1 tbsp prepared mustard
In a saucepan, combine all sauce ingredients. Bring to a boil for 2 minutes. Pour half of sauce over loaf. Bake for 2 hours (Yes TWO hours). After 1 hour, I take it out and pour the juice off the loaf and then pour the rest of the sauce over the loaf and bake it another hour.

German Spaghetti

I got this recipe from my college roommate, Kristina. I've never seen another recipe like it since - quite different and quite tasty!

German Spaghetti:
1 pkg brown rice gluten free spaghetti
Bacon (use as much or as little as you like)
Eggs (I use 6-8)
1-2 cups shredded cheese
Parmesan cheese
Soy sauce

Boil the spaghetti, while it’s boiling, fry the bacon. Drain most of the grease. Leave bacon in the pan. Whisk eggs in a bowl and stir in cheese. Add egg/cheese mixture to bacon. Cook until eggs are almost cooked. Drain the spaghetti. Add noodles to the pan with eggs. Fry all together until the eggs are fully cooked. Add some parmesan cheese and soy sauce to taste.

Moroccan Garbanzo Bean Stew

I found this recipe in this book. It was very satisfying! In fact, I have loved every recipe that I have made from this book. I highly recommend it!

Moroccan Garbanzo Bean Stew
2 cups dried garbanzo beans
3 tbsp oil
2 large onions
3 minced garlic cloves
1 tbsp cumin
2 tsp ground coriander
1 tsp turmeric
1/4 tsp ground cinnamon
1 28oz can diced tomatoes
4 cups chicken broth
Salt
Pepper

HOW TO PREPARE:
Rinse beans in a colander and place them in a mixing bowl covered with cold water. Allow beans to soak for at least 6 hours, or overnight. Or place beans in to a sauce pan and bring to a boil over high heat. Boil for 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.

Heat oil in medium skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes, or until onions are translucent. Reduce the heat to low, and stir in cumin, coriander, turmeric, and cinnamon. Cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker.

Place drained beans in the slow cooker. Add tomatoes and stock, and stir well. Cook on Low for 7-8 hours or on high for 3 1/2-4 hours, or until garbanzo beans are tender. Season to taste with salt and pepper for the last hour of cooking time.

Note: the dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.