Oatmeal Cake (a.k.a “Crack Cake”)
The original recipe was designed for baking in a microwave. The directions here are for baking in a normal oven.
1 cup of purity protocol certified gluten-free oats (GF Harvest Oats)
1 1/2 cups water
1/2 cup butter
1 cup sugar
1 cup brown sugar
1 1/2 cup favorite GF flour blend (Krusteaz Gluten-Free All Purpose Flour Mix)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
Caramel Topping Ingredients:
3/4 cup brown sugar
6 tblsp butter
2 tblspn milk
1 cup shredded coconut
1/2 cup chopped nuts
Cook oatmeal and water uncovered until mixture boils. About 3-4 minutes in microwave. Stir once and set aside.
Blend all ingredients well. Stir in oatmeal mixture.
Grease bottom of glass12x8 pan. Pour into pan.
Bake at 325 for 40-50 minutes - until toothpick comes out clean.
Combine all ingredients and heat. When well blended spread over cake.
Topping may be put under the broiler for a few minutes till golden brown.
Crockpots [technically we have a slow-cooker] are nice - you toss the stuff in - head off to work - when you return - dinner awaits! It's great getting out the vehical in the garage; you can smell dinner even before you walk into the house.
In this case, Peg had off of work, but was busy around the house so she decided to make this. Down home comfort food...
1/4 cup GF sweet rice flour (Bob's Red Mill)
1/4 cup GF Sorghum Flour (Bob's Red Mill)
1/2 teaspoon salt
1 dash black pepper
2 pounds sirloin or beef stew meat -- cubed
1/2 cup chopped onion
1 teaspoon minced garlic
8 ounces sliced fresh mushrooms
7 1/4 ounces (just shy of 1 cup) gluten-free beef broth
1/2 teaspoon gluten-free Worcestershire sauce (USA Lea & Perrins brand is gluten-free, many brands are not)
1 teaspoon gluten-free ketchup (Heinz)
Optional Seasonings: Penzey's Bavarian Style Seasoning or Penzey's Herbs de Provence
Combine flour, salt and pepper. Toss beef cubes in seasoned flour mixture to coat. Place in slow cooker.
Cover with onions and mushrooms.
Combine beef broth, Worcestershire sauce and ketchup. Pour over beef cubes.
Cover and cook on low 7 to 12 hours. Before serving, check gravy consistancy, if it is too thick, add some more beef broth.
Mushrooms were omitted this time because for some strange reason we were out. Bavarian & Herbs de Provence were added.
Original recipe: Cook's Country
This is our favorite and go-to mashed potato recipe.
4 lbs russet potatoes, peeled, quartered, ½” pieces
12 tablespoons unsalted butter, cut into pieces
12 garlic cloves, minced [We use 4-5]
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
salt and pepper
Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.