Mad for Waffles!

Camping is fun for me; I love to cook over an open fire or on the camp stove. Summer is a great time for fresh produce. If you can combine cooking and being in nature that is the best deal for me!

Now this is car camping, you know… where you drive there with a trunk full of sleeping bags, tent, tarps, comfy clothes, cook stove, lanterns, and coolers of food… So I had lots food and I also brought my cast iron waffle maker; an antique from the 1920s that was my sister Margie’s and before that my parents.  It was kinda messed up when she gave it to me but Joe and I worked hard to bake off the crud and now it works fantastically… and corn on the cob, shrimp and swordfish (frozen), half frozen chicken thighs, lamb loin chops and a zillion other food items.   Nothing like traveling light!

So we enjoyed some good food. For breakfast I made waffles, then  pancakes, and then more waffles the third morning.  The pancakes are lovely; for a year or two I just couldn’t find any pancakes that measured up to what I felt they should taste like.  These are from Elizabeth Hasselbeck’s cookbook. Sometimes I add extra milk if they are too thick. I pour the batter right out of a mixing bowl with a pour spout onto the griddle.

And, again, I forgot to take pix of the waffle iron in action; so here is that recipe (my version; based on a pancake recipe in Gluten-Free Baking Classics by Annalise Roberts. This recipe is great for camping because buttermilk travels better than regular milk and it also uses oil not butter in the waffle; easier to deal with than melting butter on the camp stove…. The other week I was out of buttermilk and used kefir, a fermented milk; worked fantastically.

waffle

Cinnamon Waffles (for 2; double for 4 people)

1 cup brown rice flour mix

1 tbsp. sugar

¼ tsp. salt

1 ¾ tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

1 large egg, well beaten

2 tbsp. canola oil or melted butter plus extra for greasing griddle.

2/3 cup buttermilk

½ tsp. vanilla extract

cooking spray (kind with no flour in it)

Directions:  To make it portable; measure the dry ingredients into a zip-lock baggie. I like to write the other ingredients on with a black Sharpie marker and label it waffles…so you don’t use the pancake mix by mistake!  Beat the egg in a large mixing bowl, add the oil, buttermilk and vanilla (optional when camping but I did bring it this summer and they were so yummy). Pour the dry mix into the bowl and whisk briefly until fairly well mixed.

While you are doing that mixing step the waffle iron should be heating.  I use a round cast iron waffle iron; please do spray it with cooking spray before heating and then I melt about 1-2 tsp. of butter into the 4 quarters; I blop the chunk around with a fork so some melts into each part of the iron.  Flip the iron over just before putting in the batter. I use a big spoon to glop it into the waffle iron.  One big glop in each half.  Close the iron and let it bake about 2 minutes. Flip it and bake 1-2 more minutes, or however long your waffle iron takes.  I serve it with real maple syrup; something this good deserves the best.  Before I serve the first waffle I break off a section and eat it hot and plain; you can really taste the cinnamon that way.  Make sure your waffles are crisp not soft. The crisp is Everything!

We had scrambled eggs and maple flavored sausage links; both go fantastically well with waffles.

Brown Rice Flour Mix (it is the same as King Arthur’s gf flour mix)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally posted in July 2015 and again in 2016  and 2017 with minor text revisions. Recipe the same.

Blueberry Tart 2.0; Cookie Crust

 

Well, still got a cast on right arm, no can roll out pie dough. So, great option   is a press in cookie crust make in stand mixer. Perfect fit in my blueberry tart, with almond crumble topping.  It was tender and held together well. It was not soggy. Best eaten within 24 hours if humid and hot.  Have to say it was still rather tricky to get out of my oven due to my cast and the inability to lift much with my right hand. I did the almonds but honestly I think next time I’m ditching them, just wanna taste the blueberries! It was delish as mde but I want simpler next  tart/pie. I did freeze a slice for Joe who wasn’t around  to enjoy any.

blueberry tart with cookie crust unbaked

Before baking – sorry for rough quality, blame my freaking cast!

 

Make sure you was the blueberries and pick out any bad ones, buy top quality, matters always. I really didn’t miss the rolled out crust; this simple press in crumb recipe by Annalise Roberts is the very best crust for one handers! Hah!

blueberry tart baked, cookie crust

Blueberry Tart with Cookie Crust

 

Ingredients:

CRUST:

1 cup gf flour (King Arthur basic gf blend)

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon, optional

5  Tbsp. cold butter

FILLING:

3 1/2 cups blueberries

2 Tbsp. Instant Tapioca

1/3 c sugar

¼ tsp. cinnamon

1 Tbsp. fresh lemon juice

CRUMBLE:

3/4 cup gf flour

5 Tbsp. butter

1/2 cup sugar

¼ tsp. cinnamon

1/3 cup sliced almonds (optional)

 

DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray 9 inch tart pan with cooking spray and press in crust, heat oven to 375 degrees.

Mix filling in medium bowl; dump everything in and let stand while you make crumbs. Standing helps the tapioca dissolve. Pour into tart pan on crust and sprinkle top with crumble to mostly cover fruit;

Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then sprinkle 1 ¼ cups on tart; top with almonds

Bake on lowest shelf in oven, 35-40 minutes until lightly browned and blueberries are bubbling. Remove from oven and cool before serving. Best eaten within 24 hours. Vanilla ice cream is great with blueberries! Enjoy.

blueberry tart, slice , cookie crustNote: I used convection setting; took about 25 minutes to bake.

Peach Pie with Cookie Crust and Almond Crumb Topping

My guy brought over some lovely homegrown peaches. He was hopeful of pie. Problem is I broke my right wrist in July and cannot roll out a regular pie crust. Solution: press in cookie crust make in stand mixer. Perfect fit in my peach pie, with almond crumble topping.  It was tender and held together well. It was not soggy. Best eaten within 24 hours if humid and hot.  Have to say it was somewhat tricky to get out of my oven due to my cast and the inability to lift much with my right hand. Oh and Joe peeled and cut the fruit up for me, peeling is very difficult in a cast.

Make sure you peel the peaches. Fuzz in pie is no fun… Nectarines work just as well, no peeling!

Sorry for lack of photos; blame my broken wrist.

peach pie baked

It looks really brown but the crumbs were perfect

Angie’s Peach Pie with Cookie Crust

 

Ingredients:

CRUST:

1 cup gf flour

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon

5  Tbsp. cold butter

FILLING:

5 cups sliced peeled ripe peaches

2 Tbsp. Instant Tapioca

1/2 c sugar

½ tsp. almond extract (optional)

1 Tbsp. fresh lemon juice

CRUMBLE:

3/4 cup gf flour

5 Tbsp. butter

1/2 cup sugar

¼ tsp. cinnamon

1/3 cup sliced almonds (optional)

DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray 9 inch pie pan with cooking spray and press in crust, heat oven to 375 degrees.

Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then almonds.

Mix filling in medium bowl; mix sliced peaches, tapioca, sugar, and lemon juice. Pour into pie pan with pressed in crust and sprinkle top with crumble to mostly cover fruit; probably won’t need it all.

Bake on lowest shelf in oven, 45-50 minutes until lightly browned. Remove from oven and cool before serving. Best eaten within 24 hours especially when humid. Vanilla ice cream is great with peach pie! Enjoy.peach pie w ice cream

 

Apricot Tart With Crumble Topping

Apricots are among my favorite fruits. I have made a lovely rectangular fresh apricot tart in the past. But this needed to be different as I was  short a few  fruits for that version.  I had about ten ripe apricots. And my huge problem is I broke my right wrist July 2 and cannot roll out a regular pie crust. Solution: press in cookie crust make in stand mixer. Perfect fit in my planned rectangular tart.  I did a cream cheese custard layer and an almond crumble topping.  It was tender and light in texture. Best eaten within 24 hours.  Have to say it was rather tricky to get a hot tart out of my oven due to my cast and a complete inability to lift with right hand.

I used a long rectangular pan with removable bottom. A round tart pan is great too. I think it might work with small nectarines if not firm or squishy.

I didn’t take pictures; hard enough to bake with one hand! Sorry. Next time I will snap a bunch.

apricot tartapricot tart slice2

Angie’s Apricot Tart With Almond Crumble

Ingredients:

8-10 ripe apricots

CRUST:

1 cup gf flour

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon

5  Tbsp. cold butter

FILLING:

6 oz light cream cheese, room temp.

¼-1/3 c sugar

½ tsp. almond extract

1 lg egg, room temp.

CRUMBLE:

2/3 cup gf flour

2 Tbsp. butter

¼ cup brown sugar

¼ tsp. cinnamon

1/3 cup sliced almonds

DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray tart pan with cooking spray and press in crust, Cut apricots in half, remove pits. Heat oven to 375 degrees.

Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then almonds.

Mix filling in medium bowl with portable mixer; mix sugar and cream cheese and then add egg and flavoring. Pour into crust. Nestle apricot halves in it cut side down and sprinkle top with crumble to mostly cover fruit; probably won’t need it all.

Bake on lowest shelf in oven, 30-35 minutes. Lightly browned. Remove from oven and cool before serving. Best eaten within 24 hours. Vanilla ice cream is great with it if that’s your thing! Enjoy. apricot tart slice

Great Hamburger Buns

I recently shopped at a Trader Joe’s in Massachusetts. Bought some interesting stuff. One item I was really pleased with was a pack of gluten free hamburger bun. They even had sesame seeds all over the top! The flavor and texture was very close to what I remember of gluten based burger buns. Firm enough to hold a burger and fine for a sandwich. The bonus for me was that each bun was full sized; my beloved ciabatta buns by Schar are a tad small when it comes to holding a typical burger. Great price point too. Win Win!

gluten-free-hamburger-buns

Longing for Trader Joe’s to take the plunge and put a store in the Lehigh Valley; third biggest metro center in Pennsylvania. Soon!

Brown Rice Risotto (Wild Mushroom version)

Risotto is a favorite rice dish at my house. I generally use arborio rice, short fat white grains. It takes about 18-20 minutes to cook on the stovetop. Someone got me a bag of short grained brown rice. Saturday I tried it out for risotto. And, as it takes longer than white rice, I made it in my Instant Pot pressure cooker; easier, faster and less heat in my kitchen. It was pretty tasty. And super healthy as brown rice is a whole grain. This was a wild mushroom risotto made with chicken of the woods shrooms which I had harvested last fall and frozen partially precooked. Delicious! Baby bella or cremini mushrooms would work well; slice and sauté before adding to the recipe. Or sub in a cup of frozen peas or barely cooked chopped asparagus.

wild mushroom risotto

Yes, those mushrooms are pink! This is a dish of leftover risotto; not as creamy as first cooked was.

Wild Mushroom Brown Rice Risotto

 

Ingredients:

1 cup brown short grain rice

1 Tbsp. olive oil

½ c diced onion

1 garlic clove minced

1/3 c dry white wine

1 2/3 cups chicken broth

1 tsp sea salt

1 cup cooked wild mushrooms; 1 ½ c sliced mushrooms cooked in 2 Tbsp butter 3-6 minutes

1/3-1/2 cup just grated Parmesan cheese

Directions

Put IP on sauté feature, let heat then add olive oil. Add finely diced onion, cook 4-5 minutes, stir often. Add rice, stir and cook a minute, add wine, cook a minute, add garlic, stir and cook 30 seconds. Add broth and salt. Put on lid, lock and put on pressure for 35 minutes. While it cooks sauté the shrooms. At end of 35 minutes do a quick release, open, stir and add the mushrooms, stir and add cheese, grind on black pepper.  Stir and serve. Enjoy!

Note, if watery you can put on sauté for 3-5 minutes to dry it out some. Or, if dry add up to a quarter cup more broth.

risotto and firey salmon

Summer supper perfection: dilly cuke salad, corn on cob and firecracker salmon fillets with the risotto.