Sunday, May 26, 2013

Crispy Quinoa Cookies

I'd like to introduce you to quinoa cookies.  For anyone who can't have real flour, these are peanut butter cookies as you remember them: a little sweet, a little salty, chewy in the middle, crunchy around the edges and they even have a nut in the middle.  Yum!

Crispy Quinoa Cookies
Makes: 30 - 36 cookies

1/2 cup honey
1/3 cup brown sugar
1/2 cup butter
1/2 cup peanut butter
1/2 tsp vanilla
1 cup rice flour
3/4 cup quinoa flakes
1 tsp baking soda
1/4 tsp salt (optional)
1/2 cup nuts (optional)

Preheat oven to 350 F.

Beat honey, brown sugar, butter, peanut butter, and vanilla in medium bowl until creamy.   Combine rice flour, quinoa, baking soda and salt in small bowl.  Add to mixture and beat until well blended.  Add nuts if desired.  Drop by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 12 - 15 minutes or until light golden brown.  Cool 1 minute before removing from cookie sheet.
Source: Ancient Harvest Quinoa Flakes.

Lemon Angel Food Cake

Way back in the 80s, my mother had this coworker who used to bake a lemon cake for birthdays, work parties, things like that.  Mom hasn't seen this woman in years, but has been talking a lot about these cakes since I started getting really into the cake decorating thing.  She asked me if I knew how to make it, and would describe different things she remembered.  Could I bake her a cake like that?  I tried and tried, but it was never what she remembered.

About two weeks ago, we ran into the coworker.  I wonder if her ears have been ringing lately!  She was more than happy to email Mom the recipe.  I couldn't believe how simple it was.  Here I was dreaming up these complex, fancy, all-out lemon curd recipes with white cake, or sponge cake, or lemon drizzle.   Nope, it's basic, basic, basic.  To be exact, I will quote her:

Cook a Betty Crocker Angel Food Cake Mix.  ( or you can just buy one)  I use an angel food cake pan or you can use a bundt pan.
Cook:  1 pkg Lemon Pie Filling per instructions on box.  Only use 1-3/4 cups of hot water ..instead of 2 cups.  You want it to be a wee bit thicker that you would do for a pie.
Whip a small container of whipping cream.  (you can also use cool whip, but I always use the real whip cream).
When pie filling is cool mix the whipping cream together and ice cake.  I cut the cake into half and put some filling in there and then I put the rest on the top and sides of cake.

I should've seen it coming.  It's a variation of the Betty Crocker Lemon Mousse Cake. Either way, it was a huge hit.  I took it for lunch and it didn't make it past supper.  The cake disappeared in a day.  And there were only four of us home that day.  Seriously that good.

Note: normally I quote my source, but since I don't have her explicit permission to put her recipe online, I'm leaving her name off.  This isn't my recipe and I'm not taking credit for it, I'm just helping to protect her privacy.

Coconut Butter

Normally I wouldn't share a recipe so short it has only one ingredient.  But this one is genius in its simplicity and it will SAVE YOU MONEY.  So here ya go: coconut butter.

Dump a fresh bag of unsweetened, shredded coconut into a food processor, turn it on, and walk away for 15 minutes.  When you come back (like a very loud miracle) voilĂ , you've got coconut butter.

Store it in the fridge and let it come to room temperature a bit before using it otherwise it will be too hard to spread.  You can add coconut oil if you'd like, but it's really not necessary.