Post Holiday Food Fest

Okay, I'm lying back, feet up on the desk, hand clasped over my tummy and dreaming about the holiday gluttony in which I participated.

(Sounds weird, I know, but I have an English major for an editor now--yes, the daughter has finally declared! Anyway,)

I feasted with glorious abandon and so for the next couple of days, I'll continue to blog the stuff I ate -- most of which I didn't make, but which was made for me during the holidays, (the ultimate in love is GF food) because if I don't do it now, I'll forget or misplace the recipes. Most of them are already a faint and distant memory.

I personally will be baking with less caloric abandon so watch for the New Year stuff too. It should be good, but remember to bookmark the holiday recipes for next year.

And I wish a Happy and Healthy New Year to everyone!

Holiday Spiced Pecans

Three day English Toffee

This is one of those recipes you do not want to repeat.

I was flying high on the caramel recipe, so I tried one for baked English Toffee. It seemed so easy, bring ingredients to a boil, pour into a pan, bake 15 minutes.

Didn't work.

Not fifteen minutes, not half an hour, instead I boiled the mess again the next day and when that didn't work, I did it again the next day. Finally the mess solidified and I melted chocolate and scattered pecans.

Lovely and delicious, but I can't recommend this recipe.

FMI (For my information) Do not repeat this next year.

Faux GF Rumaki

What more could you ask for than fake food? Actually Rumaki is any food wrapped in bacon and broiled, (wiki) so this qualifies as the real thing, but I call it fake because I've eaten the real thing and while this recipe is quick, easy and less gross to make, it tastes nothing like the real McCoy.

The real mcCoy was made by the Mother-in-Law in her pre-Vegetarian days and it involved chicken livers and more time and more mess and more delicious... but in lieu of that, here is this.

Easy Rumaki

Slice a pound of bacon in thirds across the front. Roll each third of a slice around a whole (canned) water chestnut and secure with a toothpick. Bake at 350 20 minutes and freeze for later, or using your turkey baster, suck up and squirt this sauce atop and bake another 20 minutes.

Sauce

3/4 cup ketchup

1/2 cup brown sugar combined and warmed in the microwave until fluid.

DELICIOUS!!!

My Bread, Sorghum. Millet Molasses Quinoa Bread

Modified from GLUTEN FREE MOMMY and GOBSMACKED

This is the other bread that is my staple. We make this about once a week and it's our staple for sacrament "communion" bread.

Sorghum Quinoa GF/CF BREAD RECIPE

1 cup sorghum flour or brown rice flour

1/2 cup quinoa flakes, or GF oatmeal flakes, or GF oatmeal flour

3/4 cup millet flour

1/2 cup tapioca flour/starch

1/4 flax seed meal

1/3 cup potato/corn/arrowroot starch (or leave it out, I do.)

1 Tablespoon xanthan gum

1 tablespoon GF dough enhancer (optional)

Sift/stir dry ingredients thoroughly together.

Mix water and brown sugar and proof with the yeast while assembling other wet ingredients.

Blend eggs, vinegar, oil and

3 eggs

1 tsp apple cider vinegar

1 Tablespoon molasses

4 Tablespoons canola oil

1 packet active dry yeast (One tablespoon)

3 Tablespoons brown sugar

1 cup water (more or less)

1 1/2 teaspoons salt

Blend all wet ingredients together and add to sifted dry ingredients. Blend well, leave to sponge ten minutes then add salt. Beat dough on high for four minutes. Scoop into pans (filled 2/3 full only) and raise to the top of the pans. Bake at 350 for 40 minutes or until loaf reaches 190 degrees. Read GF Bread Hints & Tips for more instructions.