Sunday, October 31, 2010

Last 31 for 21 Post: Peanut Butter Dreams (cookies made with oat flour)

Well, today is the last day of 21 for 31. For more info on the challenge and the 201 people who did it, go here - http://unringingthebell.typepad.com/my_weblog/2010/09/4th-annual-31-for-21-blog-challenge.html


My oldest sister yesterday asked all of us what we like or are thankful for about Osiyyah. She did a post about it here - http://gotdownsyndrome.blogspot.com/2010/10/31-for-21-other-kids.html.


    On the kitchen note, here is the recipe for today - Peanut butter cookies that are made with only oat flour. I haven't made these yet, but a friend made these some time back and I tried one and they were good. She just gave me the recipe, so here it is. It is from The Quaker Oat Wholegrain Cookbook.



Peanut Butter Dreams (Gluten-free)
1 cup butter or margarine
1 cup peanut butter
½ cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 ¼ cups Ground Oat Flour
2 teaspoons soda
¼ teaspoon salt
1 cup chopped peanuts

Beat together butter, peanut butter and sugars; blend in eggs and vanilla. Add combined dry ingredients; mix well. Stir in nuts; chill dough about 1 hour. Shape to form 1-inch balls. Place on ungreased cookie sheet; flatten with fork dipped in sugar to form crisscross pattern. Bake in preheated moderate oven (350 F.) about 10 minutes or until edges are golden brown.
Makes about 4 ½ dozen cookies.
VARIATION: Substitute vegetable shortening for butter; omit chilling dough.

~ Hanunyah

31 for 21 Blog Challenge!


Saturday, October 30, 2010

No-bake Chocolate Peanut butter Oatmeal Cookies

If you want, see my sister's blog for pictures.

No-bake Chocolate Peanut butter Oatmeal Cookies

Ingredients:
  • 1/2 cup butter or margarine
  • 2 cups sugar
  • 1/2 cup milk
  • 4 tablespoons cocoa
  • 1/2 cup creamy peanut butter (or chunky)
  • 3-3 1/2 cups dry quick-cooking oats (Certified gluten-free if you must)
  • 2 teaspoons vanilla
Directions:
  1. Combine the first four ingredients into a 4-quart sauce pan.
  2. Bring to a rolling boil and hold for 1 minute.
  3. Remove from heat.
  4. Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
  5. Let cool until set.
~ Hanunyah

31 for 21 Blog Challenge!

Friday, October 29, 2010

Buttery Cinnamon Cake

A yummy gluten-free cinnamon cake with a buttery cinnamon syrup. This can be made into cupcakes, too.

This would be nice in the cold, snowy winter months, with a cup of coffee, tea or hot cocoa.


Buttery Cinnamon Cake (Gluten-free)
2 cups gluten-free flour
1 tsp (or less) xanthan gum
1 TBS baking powder
1 tsp ground cinnamon
3/4 tsp salt
2/3 cup lard, oil, shortening or butter
1 1/3 cups sugar
1 1/2 tsp vanilla extract
3 eggs
2/3 cup milk

Cinnamon Syrup
1/2 cup sugar
1/3 cup plus 1 TBS butter or lard
1/3 cup water
1 tsp vanilla extract
1 tsp ground cinnamon

Preheat oven to 350. Grease a Bundt or 9"x13" pan.

Stir together the first 5 ingredients. In another bowl, stir together lard & sugar. Add vanilla. Add eggs one at a time, and beat until well mixed after each addition.

Add the flour mixture alternatively with the milk. Mix well. Pour batter into pan. Bake for about 40 minutes, or until toothpick inserted comes out clean.

Remove cake from oven and let cool about 10 minutes. While the cake is cooling in the pan, make the syrup by stirring together all the Cinnamon Syrup ingredients into a saucepan until the butter is melted. Remove cake from pan (if you are using a Bundt pan), and poke holes around the top with a fork. Pour warm Cinnamon Syrup into the holes and onto the top and sides of the cake. Sprinkle with powdered sugar.










31 for 21 Blog Challenge!

Thursday, October 28, 2010

Cinnamon Swirls

Well, we were in town all day again . . . late.....going to bed.


I just wanted a simple and quick recipe for something like cinnamon rolls. And, this is what I came up with. I messed around with the recipe GF Buttery Cinnamon Cake. I made a glaze of powdered sugar and milk. For flavoring for the glaze, I once used cinnamon, once almond, and one time vanilla. I didn't measure anything in the glaze except the extract.


These are quick to make (probably about 45 minutes to an hour), soft and yummy, everyone really likes them.






Cinnamon Swirls (Gluten-free)
From what I remember, this makes about 15.

2 1/2 cups gluten-free flour
3/4 tsp xanthan gum
1 TBLS baking powder
1 tsp cinnamon
3/4 tsp salt
1 1/3 cups sugar
4 eggs
2/3 cup milk
about 1 TBLS lard, softened in the microwave
Cinnamon sugar


Glaze
powdered (confectioners') sugar
milk
1 tsp vanilla, 1/2 tsp almond extract, or cinnamon

1. Preheat oven to 350. Grease about two 9 x 13" cake pans.

2. Mix all ingredients together.

3. Drop the mixture from two spoons about 1 inch apart onto the greased pans.

4. Spread a little of the lard on top of each one from the back of a spoon. Sprinkle cinnamon sugar over the lard on the buns. With a spoon, swirl in the cinnamon sugar.

5. Bake in preheated oven about 20 minutes, or until done (you can test with a fork or toothpick), and a little brown. Remove from oven.

6. Mix all glaze ingredients together, adding more milk if too thick or adding more powdered sugar if too thin. Pour over buns, or pour over them later, if desired. Store in a container or plastic bag in the refrigerator.




Go to my other blog to see more pics.



Have a good night!
~ Hanunyah

31 for 21 Blog Challenge!

Wednesday, October 27, 2010

Gingersnap Cookies

Well, one of my last 31 for 21 posts . . . 

I haven't made these for some time, but they were really good and were gone when I took them to a mother's day party once. For more pictures of the cookies, see a post I did on my other blog.

This is a recipe I tweaked from allrecipes.com.




Gingersnap Cookies (Gluten-free)
4 c brown rice flour (you could also use white rice or some other acceptable flour)
2 t xantham gum
2 T ginger powder
4 t baking soda
2 t cinnamon
1 t salt
1 1/2 cups lard (or shortening or butter)
2 c sugar
2 eggs
1/2 c molasses
cinnamon sugar to roll the cookie balls in

Mix first 6 ingredients together. Mix the rest (minus the cinnamon sugar) and then add to dry mix. Roll into balls, roll in cinnamon sugar and flatten with your hand a little bit. Bake at 350 degrees for about 10 minutes. They should be brown with cracks on the tops.






31 for 21 Blog Challenge!



Tuesday, October 26, 2010

Buttermilk Cornmeal Pancakes

Here is a recipe that we have made fairly often since going gluten-free.

Buttermilk Cornmeal Pancakes (Gluten-free)
Makes 30 small pancakes (we quadruple this recipe when it's made for our family ;)!)

Ingredients:
1 1/4 cups cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (or if you don't have buttermilk, just use milk, which is what we typically do)
1/4 cup oil
2 eggs

Directions:
Mix together in a bowl: corn meal, salt, baking powder and baking soda. Combine the buttermilk (or milk), oil and eggs. Stir into dry ingredients. Bake on hot, lightly greased pan or griddle.



~ Hanunyah

31 for 21 Blog Challenge!

Monday, October 25, 2010

Sponge Toffee

I haven't made this yet but it looks good. We were in Tulsa all day, it's late, so I figured I would just pop this recipe up real quick.

Sponge Toffee
3/4 cup of corn syrup
3/4 cup of white sugar
4 tsps. of baking soda 

Cook the sugar and corn syrup over high heat until a drop in cold water looks like fine thread and snaps when touched. Then stir in the baking soda. Pour into a buttered dish and let cool.









31 for 21 Blog Challenge!







Sunday, October 24, 2010

Lemon-Cornmeal Dippers

I made these once and they were good. I used corn flour (not cornstarch) instead of the regular flour. They would probably be good with rice flour too. I used no lemon peel and a few tablespoons of lemon juice. I also didn't put the chocolate on them. They were gone pretty fast anyway.

I got the original recipe from a yahoo group I joined called "Cookie_Recipes".




Lemon-Cornmeal Dippers (Gluten-free)

Prep: 30 min Bake: 20 min Makes: 36
Total Cost: $2.08

These make great dunkers with coffee, hot cocoa or milk.

2 sticks (1 cup) unsalted butter, softened
3/4 cup sugar
1/2 teaspoon salt
1 large egg
2 teaspoons finely grated lemon peel
1 teaspoon fresh lemon juice
1 3/4 cups plus 2 tablespoons all-purpose flour
1 cup yellow cornmeal
1/2 cup semisweet chocolate chips, melted

1. Heat oven to 350 F.
2. Beat butter, sugar and salt in a large bowl with electric mixer until
fluffy. Beat in egg, lemon peel and juice until blended. On low speed, beat in
flour and cornmeal.
3. Shape heaping tablespoons dough into 4- to 5-inch ropes, about 1/2 inch
thick. Form "S" shapes and place 1 inch apart on ungreased cookie sheets.
4. Bake 20 minutes or until golden. Remove to wire rack to cool.
5. Scrape melted chocolate into corner of a sandwich-size ziptop bag. Snip tip
off corner; drizzle zigzag design on cookies.









31 for 21 Blog Challenge!





Saturday, October 23, 2010

Just Like Reese's Candy

I have made this a few times and everyone really likes it, and it is devoured within a couple days. I got it from a yahoo group I joined called "Candy-Recipes".

Just Like Reese's Candy 

2 cups peanut butter (creamy or crunchy) 
1/2 cup brown sugar 
1/2 cup melted butter 
1 tsps. vanilla
2 1/2 cups powdered sugar
1 cup semi-sweet chocolate chips (It's better with about double this amount)
2 tbs. butter

Mix first 4 ingredients together. Add powdered sugar and mix well. Press into a 9x13 inch pan.

Melt chocolate chips and butter together. Spread over first mixture and chill for about one hour then cut into squares.

This is so easy to make and tastes just like a reese's peanut butter cup candy, and they freeze well.











31 for 21 Blog Challenge!







Friday, October 22, 2010

Corn Syrup Substitute

Here is a recipe someone sent on one of the yahoo groups I joined. I haven't made it yet, but I don't need to because none of our friends or family has a corn allergy (that we have found yet). Although, I might make it sometime if I run out of corn syrup.

Here it is anyway.


Corn Syrup Substitute
Ingredients:
  • 2 cups sugar
  • 3/4 cup water
  • 1/4 tsp. cream of tarter
  • dash of salt
Directions:
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep 2 months. Yield: almost 2 cups. For dark corn syrup add 1/4 cup molasses to the above recipe.



31 for 21 Blog Challenge!



Thursday, October 21, 2010

Cooked Frosting

This simple and easy frosting is cooked, cooled and then beat. There's no powdered sugar (aka confectioners', icing or 10x sugar) in this frosting. I made it today along with Basic Cupcakes, and Flourless Peanut Butter Cupcakes. I added the cocoa powder to make it chocolate.

I found this here - http://answers.yahoo.com/question/index;_ylt=AjuEVTcMaPSjF0vpUcK5e_l36xR.;_ylv=3?qid=20080227114317AABxbfm

This frosting keeps in the refrigerator, but it does set. Just take it out and put it in the microwave for a few seconds, then stir and microwave until spreadable.

Frosting (with no powdered sugar)
1 c. white sugar
1/4 c. butter (I used lard)
1/4 c. milk

1 tsp. vanilla

Stir together in a small saucepan, and bring to a boil over medium high heat. Boil for 1 full minute; remove from heat and stir in the vanilla. Place pot in a bowl of cold water, and let it cool about less than a minute. Remove from bowl of water and beat with a spoon until thick enough.

Chocolate Frosting:
Add 1 tablespoon cocoa to sugar.

Brown Sugar Frosting:

1/2 c. white sugar
1/2 c. brown sugar




31 for 21 Blog Challenge!



Wednesday, October 20, 2010

Basic Cake/Cupcake recipe

Here is a cake recipe we have made a few times and turns out good. It was a muffin recipe that we tweaked from allrecipes.com.

Basic Cake recipe (Gluten-free)
2 cups gluten-free flour
1 teaspoon xanthan gum
3 teaspoons (1 Tablespoon) baking powder
1/2 teaspoon salt
1 1/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla extract


Directions
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Stir together the flour, xanthan gum, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk, oil and vanilla. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into a 9x13" pan (Or pour into greased or paper lined muffin pans).



~ Hanunyah


31 for 21 Blog Challenge!

Tuesday, October 19, 2010

Buttermilk Lemon Pie

This turned out pretty good, But when I went to turn the oven down after the 10 minutes it was suppose to be at 400, It was at about 500 or 550 degrees F! So, the top got a little burt, but it turned out fine anyway. I found out as I was going to put this in the oven that we had no nutmeg. So I just used cinnamon sugar instead of the nutmeg.

The recipe is from



Buttermilk Lemon Pie
Ingredients
Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups buttermilk
4 eggs
1/4 cup butter, melted
1/3 cup lemon juice
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Directions
  • In a medium bowl, combine the sugar, flour and salt.
  • In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon peel and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg.
  • Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.




31 for 21 Blog Challenge!


Monday, October 18, 2010

Gluten Free, Grain Free Peanut Butter Cupcakes (flourless)

I made a small batch of these today (small batch because I wasn't sure that they would turn out). I used sugar. I didn't top them with any chocolate chips either.
       Everyone really liked them and couldn't believe that they were flourless. I'm sure I'll make more next time.

Please go to the lady's blog who made the recipe, for the recipe - http://gingerlemongirl.blogspot.com/2010/10/gluten-free-grain-free-peanut-butter.html









31 for 21 Blog Challenge!



Sunday, October 17, 2010

Buddy Walk 2010!!

Today was the Tulsa Down Syndrome Buddy Walk. No recipes for today, because we were gone all day having fun at the Buddy Walk . . . more recipes tomorrow, Lord willing. Here are some pictures at the Buddy Walk.

We brought some goats, a sheep and some rabbits for a small petting zoo.



We hid candy in the hay bales, and the kids had to find them.



~ Hanunyah


31 for 21 Blog Challenge!

Saturday, October 16, 2010

Layer Bars (a GF version of Seven Layer Bars)

Seven Layer Bars seem to be somewhat popular, but you might think since going GF you can not make those anymore. Well, that is not the case. This gluten-free version is made with no graham cracker crust. Beware, though, what brand of butterscotch chips you use, because some contain gluten. Just read labels.


Allrecipes.com, has a little section of gluten-free recipes, if you write in the search "gluten-free", you should get lots of results. I found this recipe by doing that, and looking through the recipes.


These are easy, and were yummy. I didn't get a picture.


I used a substitute for the sweetened condensed milk though. This recipe is from http://www.cooks.com/. Here is the recipe for the sweetened condensed milk substitute I used (below).


Sweetened Condensed Milk Substitute

2 eggs
1 c. brown sugar
1 tsp. vanilla
2 tbsp. GF flour (I used 2 Tbsp corn flour, and 1 Tbsp corn starch)
1/2 tsp. baking powder
1/4 tsp. salt

Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.

Ok, now to the bar recipe. You may use a mixture of different kinds of chips and nuts.

Gluten-Free Layer Bars



Ingredients

  • 7 ounces flaked coconut (I think I used about 1 1/3 cups)
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • 1 cup peanuts
  • 1/2 cup sliced almonds (I didn't use these)
  • 1 (14 ounce) can sweetened condensed milk (or substitute listed above)

  1. Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9 inch baking pan.
  2. Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsel, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut . Bake for 20 minutes in the preheated oven. Cool completely before cutting into squares.






 ~ Hanunyah

31 for 21 Blog Challenge!

new design + name

As of 1-3-12: I've re-named my blog name (which used to be "Hanunyah's Sweet Creations") to "Ranch Girl's Sweets 'N' Treats". "Sweet Creations" is a pretty common name, so I figured I'd change it to something a little different ;). My URL is still the same, though.

Also, a big thanks goes to my older sister (@ CountryGirlWebDesign.com) who has re-designed my blog and fixed-up all of the HTML. So, I hope you enjoy the new layout!