It’s time! This is the week I answer your food and cooking questions, and share your favorite recipes.
YOUR QUESTIONS:Do you have any recipes for gluten free ice cream? – Jenny in Lancaster
We love using this basic method to make ice cream. It’s adapted from an ice cream recipe by www.GlutenFreeOnAShoestring.com
1 3/4 cups sweetened condensed milk
2 tsp vanilla extract2 cups heavy whipping cream
Using a mixer with a whisk attachment, beat the cream on med-high speed until soft peaks form.
Turn the mixer to low speed and add the sweetened condensed milk in a slow, steady stream, continuing to whip until incorporated. Add the vanilla, increase the speed to high and whip until thoroughly blended.
Freeze a minimum of 4 hours before serving.
Use this basic recipe to make a variety of flavors. For example, to make a cookie dough ice cream gently stir in your favorite frozen cookie dough and chocolate chops before freezing.
YOUR RECIPES:Tahini GranolaFrom Shoshannah in Morgantown
This is a mildly sweet granola, which is the way I like it. The tahini packs in the nutrition, as well as a tasty flavor. Brown rice syrup can be found at health food stores.
4 cups rolled oats4 cups quick oats
1 cup raw wheat germ or wheat bran
1 cup chopped nuts (a combination of peanuts, cashews, and almonds)
2/3 cup pure tahini (sesame seed paste)
1/3 cup olive oil1 Tb natural molasses + honey to = 1/3 cup
1/3 cup brown rice syrup2 Tb raw brown sugar
1/4 cup water1/2 tsp sea salt
Preheat the oven to 275 degrees.
Mix together the oats, wheat germ , salt, and nuts in a large bowl.
Combine all the liquid ingredients and sugar. Add it to the oat mixture. Stir till everything is well mixed.
Spread out the granola on 3 medium sized baking trays, that have been oiled.
Put 1 tray on the second rack from the bottom of the oven and put the other 2 trays on the 3rd rack from the bottom.
Bake for 10 minutes.Turn the oven heat to 250 degrees and bake for 15 minutes.
Turn the heat off and leave granola in the oven for 15 minutes.
Don’t stir the granola at all, while it’s baking or afterwards either.
Let the granola cool on the trays on racks.
Homemade Hamburger HelperFrom Dee In Kenhorst
I love boxes of hamburger helper. But I don’t love all the chemicals and fake ingredients in them. This recipe is just as fast and easy to make. If you don’t have time to chop onions, use dried onion flakes instead.
1 lb hamburger1/2 -1 cup onions, diced
3 Tbs butter2 cups cold milk1 cup cold water
2 cups macaroni1 tsp salt1/4 tsp black pepper
1 Tb dried oregano, parsley, garlic powder, chili powder, and paprika
2 cups cheddar cheese, shredded
Saute the beef and onions in the butter until browned.
Add the remaining ingredients except the cheese.
Bring to a boil, cover, reduce heat, and simmer until the pasta is cooked – about 10 minutes. Stir occasionally.
Stir in cheese. If sauce seems is thin, it should thicken as it sets. Serve.
Yield: 6 servingsPhiladelphia Style Carrot Cake
From Michael in Honey BrookCake:
1 cup vegetable oil1 cup sugar3/4 cup brown sugar
4 large eggs1 cup all-purpose flour
1 cup whole wheat2 tsps baking soda
2 tsps baking powder2 tsps cinnamon
1 tsp salt2 cups raw shredded carrots
1 cup chopped walnuts1 cup crushed pineapple, drained
1\\2 cup pineapple juice1\\2 cup raisins
Icing:1 – 8oz pkg cream cheese1/4 lb (1stick) margarine
4 tsps pure vanilla1 box (1 lb)confectioner’s sugar
1/2 cup walnuts, choppedPreheat oven to 350 degrees. Grease and flour 15 1/2 x 10 1/4 x 2 1/4 inch pan.
In a large bowl using a fork or spatula combine oil and sugars. Mix well. Add eggs, one at a time, mixing thoroughly.
In a separate bowl sift together flours, baking soda, baking powder, cinnamon and salt.
Slowly add sifted ingredients to the egg mixture. Mix well. Stir in carrots, pineapple, walnuts, and pineapple juice.
Mix until smooth. Add raisins and mix thoroughly. Bake in greased and floured pan for 35 minutes or until knife, when inserted, comes out clean.
Icing: Soften cream cheese and margarine to room temperature.
Using a mixer, cream together cream cheese and margarine until smooth. Add vanilla and mix well. Slowly add confectioner’s sugar and blend thoroughly. Stir in l/2 cup chopped walnuts.
Icing the top of the cake. Optional: Sprinkle 3 tablespoons of chopped walnuts on icing for decoration. Garnish also with shredded carrots.
The last Tuesday of the month I endeavor to answer your questions and share your favorite recipes. Send them to me at throughmykitchenwindow@gmail.com.
