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Throwback Thursday

on December 16, 2015

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Throwin' it back to the cake I made for the elementary school cake walk...

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Gluten Free/Dairy Free Chocolate Chip Oatmeal Cookies

1/2 cup vegan butter, softened 1/2 cup Crisco 1 cup packed brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cup gluten free flour (adjust the flour as needed,based on the climate) 1/2 teaspoon baking soda 1 teaspoon salt 3 cups gluten free oats 2 cups semi-sweet chocolate chips DIRECTIONS: 1. Preheat the oven to 325 degrees F (165 degrees C) 2. In a large bowl, cream together the butter, Crisco, brown sugar, and white sugar until smooth. Beat in eggs and vanilla. Combine gluten free flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (I line mine with parchment paper.) 3. Bake for 12 - 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crockpot Beef Stew

2 large beef chuck roast (approximately 6 lbs) trimmed and cut into 1 1/2" cubed Salt and pepper 2 tablespoons vegetable oil 3 large onions, chopped fine 12 oz (about 1 1/2 cup) canned crushed tomatoes 2 cups beef stock 3 tablespoons soy sauce 2 pounds carrots, peeled and cut into 1-inch pieces 1 pound potatoes, peeled and cut into 1-inch pieces 2 bay leaves 2 1/2 tablespoons Minute Tapioca Prepare carrots and potatoes and transfer to slow-cooker insert. Sprinkle with tapioca and add 2 bay leaves. Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker insert and repeat with remaining beef (you shouldn't need more oil.) Add 1 tablespoon oil, onions and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomatoes and cook, stirring w...

"Big Pancake"

You might call it a Dutch baby, a German pancake, a popover, or a Yorkshire pudding. In our house we call it a "big pancake" and it's what's for breakfast this morning. Some hints, use room temperature ingredients and a super hot pan with melted butter. It helps your pancake to puff better. Some people bake these in muffin tins. I bake mine in 9x13" baking pan and cut it into little breakfast casserole squares. This morning we added breakfast meats and liquid brownie (hot chocolate.) "Big Pancake" Melt a stick of butter in 9x13" pan in a 425F degree oven. Meanwhile: 4 eggs 1 to 1 1/4 cup milk 1 cup all-purpose flour 1/4 teaspoon salt Use blender, blend well. Pour into hot pan/melted butter. Bake for 25 minutes. Everyone in our house likes to sprinkle powdered sugar on top. You can also use syrup or sliced fruit or all of the above. My first husband was British and the one and only time I made this for brea...

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Throwback Thursday

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