Recipe: Pumpkin Pie (Gluten Free)

Not many of the English have ever tried a proper, American-style pumpkin pie. Just like with my Apple Butter, it takes some getting your head around it. I know that I've got a couple of friends that should try it again, because they had it straight out of the oven, which isn't as nice as after it's cooled down.

Growing up, pumpkin pie was only served on Thanksgiving, and it was either shop-bought, or the pumpkin came out of the tin. Having my own place, I now grow a few pumpkins in my back garden. If I need bigger ones for carving, once I clean the gross stuff out, I scrape the flesh so it's quite thin (it makes it easier for carving, especially when you use stencils), and save it. I tend to put it in 2 to 2 1/2 cup amounts into a zipper bag, and just toss it into the freezer until I want it.

And, I don't just make pumpkin pie in the autumn. Since I'm no longer in the States, I haven't celebrated Thanksgiving since I last visited my family in 2003. I make it whenever I fancy it. We always have it for Yule and Christmas, in my house, and the Imp's Grumpy gets a pumpkin pie for his birthday in June.  I miss having "Cool Whip" on top, but I get by with squirty cream.

The recipe that I use is from Michelle Jones, of BetterBudgeting.com . I use my own gluten free basic pastry recipe, but I'm needing to experiment with how to get it to not glue itself to my metal pie plate in the baking process...I'm thinking either greasing the pan, rolling the pastry instead of pressing it in like I normally do (since I'm getting better at rolling it out without it disintegrating), and/or layering baking paper underneath.

But, here's the recipe that Ms. Jones posted, along with the alterations that I make:

Ingredients:

1 unbaked pie crust (deep dish, if you are getting store bought) 
2 c. fresh pumpkin purée (or canned pumpkin) (I steam my pumpkin flesh before puréeing it, but you can also roast it)
1 14-ounce can sweetened condensed milk (I use the Carnation condensed Milk, and one tin will do, whether it be the normal or Light)
2 large eggs (in the lifetime that my quails start laying, I'm waiting to try using their eggs...it will take approximately 10)
1 1/2 tsp. ground cinnamon (I have a thing for cinnamon, so I do the 'this looks about right' method, and use quite a bit)
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
(If you like the spicier pies, add 1/2 tsp. cloves, I do not use them.)(I do put the cloves in, it's Ms. Jones that doesn't)

Directions:

Combine filling ingredients with mixer and pour into pastry shell.  Place a folded piece of foil around the crust to prevent over-baking.  Bake for 15 minutes at 425 degrees (220C/Gas Mark 7) then reduce heat to 350 degrees (180C/Gas Mark 4) and continue to bake for 35-40 minutes longer (or until knife inserted 1-inch from the edge comes out clean and not gooey).  

Remove pie from oven and cool on wire rack for about an hour or so.  Serve pie slices with a dollop of whipped cream.  Refrigerate leftovers; if there are any!

For the future, I do cross a lot between American and English recipes. If I forget to write out what I've converted (such as the original of this recipe only had the temperatures in Fahrenheit), my favourite site for conversions is this one: onlineconversion.com/cooking.htm

Zucchini (Courgette) Bread

Thick sliced Zucchini (Courgette) Bread

Today was the first time that I have attempted my grandmother's zucchini (courgette, for the English) bread as gluten and wheat free...it's turned out as a resounding success. For me, it's some serious comfort food...hot out of the oven (or if I'm having it later, I reheat it in the microwave for a few seconds) with loads of melted butter. LUSH!  I have been known to take it with me to a party, and found that it's better for me to not tell people what's in it until they've tried it first, because you tell them that it's sweet and has courgette in it, and they turn their noses up at it. If I wait to tell them, they end up shocked and really enjoying it. The same goes for when I've made apple butter. It's a little difficult to explain what it is to people that it's not from their culture. They see it being dark brown and gloopy looking, so won't even try it. But I do have converts that I've turned into addicts (hey, Witchy Kitty, I'll probably be doing an apple butter batch sometime within the next month :P ).

The recipe for Zucchini Bread that I have is from my step-grandmother, Jean, and has always been a family favourite. The Imp had it for the first time today and gave it a rating of 'Nom Nom Nom'. To convert it to gluten/wheat free, I didn't have to make any adjustments because the courgette naturally contains a lot of liquid. I'm also sure that yours might rise a little more than mine did, because I've only just realised, as I've typed out the recipe, that I missed out on the baking powder. It probably didn't matter since the liquid part had time to sit because I went to grab the baking soda and realised I had none, and ended up going to all three of the local shops before I found any.  It's dairy free, as there is no butter, margerine, or anything of the like in it.

(Makes 2 loaves)

• 3 eggs
• 1 cup vegetable oil (I use sunflower oil, and I have used olive oil in the past)
• 2 cups white sugar
• 2 cups grated zucchini (courgette. And I dumped it through the food processor grater. I had a marrow and two courgettes, and got 6 cups from them. I've separated them into zipper bags, and what remains freezes well.
• 2 tsps vanilla extract
• 3 cups plain flour (I used Doves Farm Gluten and Wheat Free Plain Flour)
• 3 tsps cinnamon
• 1 tsp baking soda
• 1/2 cup walnuts (optional...I've never added them, and I can't remember Grandma using them)

Preheat oven to 325F/165C/Gas Mark 3). Grease and flour two 8 inch x 4 inch loaf pans.

In a large bowl, beat eggs until light and frothy.  Mix in oil and sugar. Stir in zucchine and vanilla.

Combine flour, cinnamon, baking soda, baking powder, salt, and nuts in a separate bowl.  Stir into egg mixture.

Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done (my oven can occasionally take it's merry sweet time, and I had it in for 90 minutes. Basically, until you insert a skewer or knife in the centre and it comes out clean).

Snickerdoodles (Originally posted 22/12/09 on The Alternating Kitchen Witch. Edited 25/07/11)

One from my mom, but this one converts nicely to gluten, wheat, and dairy free without any adjustments.

1 cup soft margerine (dairy free works, as well)

1 1/2 cup granulated sugar

2 eggs

2 tsp cream of tartar

2 3/4 cup sifted flour

1 tsp baking soda

1/2 tsp salt

Mix together margerine, sugar, and eggs. Mix well. Sift together cream of tartar, flour, baking soda, and salt, and stir into other mix. Chill dough. Roll into balls the size of walnuts. Roll into a mixture of 2 tbsp sugar and 2 tsp cinnamon (adjust until it is the balance you want). Place about 2 inches apart on an ungreased cookie sheet. Bake until lightly brown but still soft (these cookies puff up at first, then flatten out), at 400F (I put at just under gas mark 7), for 8 to 10 minutes.

Brightest Blessings

Mel

Corn Bread Recipe #1

I actually have a couple of different recipes, but at the moment one of them is missing. It's actually the one I prefer, but I'll still post this alternative one that I've used as well (and still really like). I make it gluten free, and this is the recipe that I use if I've run out of milk, so it's dairy free already.  I find it a touch sharper in taste than the version that I use milk in, and a touch crumblier, but it's still really lovely, especially hot out of the oven with margarine or butter melting on it. I'm actually contemplating trying it with a smear of apple butter, the next time that I make a batch of it.

Ingredients:
1 cup cornmeal (I have found this at Sainsbury's, in with the international foods, i.e. the Asian foods, in a fairly good sized bag)
1 cup flour (normal flour can be used, as well. I use Dove's Farm Gluten and Wheat Free plain flour)
1/4 cup sugar (I'm sure that Splenda could be used)
5 tsp baking powder (I use a gluten free version)
1/2 tsp salt
1 cup plus 2 tbsp water
1/3 cup oil

Instructions:
Preheat oven to 425F/220C/Gas Mark 7.
Combine all of the ingredients and beat well.
Bake in a greased and floured 8-inch cake pan for 20 to 25 minutes, until a toothpick comes out clean. A normal pan can be used, but I use either a round or square silicon pan, so I can just pop it straight out.

Mel

Recipe: Bolognaisse (Pasta Sauce) (originally posted 11/02/09 on Alternating Kitchen Witch)

• one or two tins of chopped tomatoes (dependent on how much you need to make...one tin is on par for me)
• one chopped onion
• beef mince (I think the packs I get from the butchers is about 500g, but, you can always do more or less, dependent on your needs).
• vegetables...this depends on you and your tastes. Sliced mushrooms, sweetcorn, courgette (zucchini), carrots, the list is endless. I've been known for dumping in frozen mixed veg, just to get veg into those that don't normally eat it.
• Worcestershire Sauce (if you are wheat free, do not buy shop brands. Lea and Perrins is ok, as it uses barley malt. If you are full gluten free, coeliac, there are gluten free makes in the Free From sections)
• Herbs: I use what I have on hand. Mixed herbs, Italian Herbs, or, a bit of sage, oregano, and/or rosemary.
• Garlic: I rarely use whole garlic, because I can't be asked. You can, if you want. I tend to use the puree in the tube, or, I get a jar of it from the Chinese shop.
• Brown Sugar: This is optional, and, for me, mood-dependent.

Heat up your pan (I prefer to use a wok, but, a good-sized frying pan is good, too, or, a big saucepan). Drizzle in 2 or 3 tablespoons of sunflower or olive oil. One the oil heats up, lightly saute your onion (and, if you're using fresh garlic, that, too). Add in your mushrooms, saute for a couple of minutes, then, add in the rest of your veg (If you're using peppers, I would add them with the onion). After they saute for a little bit, add your beef mince, and brown. When the meat is brown, add in your herbs...this is one of my 'that looks about right' amounts, so, maybe, about the size of a 5 year old's handful. Give everything a good stir. Add your tinned tomatoes and garlic puree, and, give a good stir, again. If you're using the optional brown sugar, add this, too, again, about the size of a 5 year old's handful, or so. Worcestershire Sauce at this time, too...a few good shakes.

Turn the heat down, and let simmer for a minimum of 20 minutes. The longer it simmers, the better it is, as the flavours infuse.

Serve on pasta of choice (there is wheat and gluten free pastas in the Free From sections of good sized shops), or rice or jacket (baked) potato.

Other Modifications you can do:

This can easily be turned into a chili. Just add kidney beans, pepper, and chili powder, and/or other spices of choice. I tend to use mild chili powder. Either way, be careful with how much you put in. My friend, Illustratedmum, has made the suggestion that if you over do it, add another tin of tomatoes.

Brightest Blessings,
Mel

(Food) Shopping (originally posted 11/2/09 on Alternating Kitchen Witch, slightly modified today)

Ok, now, I'm skint a good portion of the time, so, if I want something, I have to be sensible. As do most of us. I have certain things that I keep as 'staples' in my cupboards, that can go with anything, and make up anything in a quick meal.

Tinned Tomatoes: Chopped or whole (the whole ones can be chopped up. Sometimes, it's a few pence cheaper to buy the whole ones. It depends on the shop). I don't get anything fancy...just the shop's own brand (Sainsbury Basics, Asda Smart Price, Tesco Value). I usually have at least one, if not two, tins on hand at all times.
Tinned or Frozen Sweetcorn: I personally prefer frozen, but tinned works just as well. Again, shop's own brand. Cheap and cheerful, I think I tend to pay around 22p for a good sized tin.
Onions: I have a preference for using red onions, but will use yellow, if that's what's on hand. I know that our local Coop has a bag of yellow onions at a cheap and cheerful 50p, and there's maybe 7 or 8 onions in there.
I use a lot of herbs and spices, and, unless I'm following a specific recipe, I have a tendency to estimate, and do a lot of 'that looks like a good amount'. So, since I use a lot, I prefer to buy all of my dried herbs from the market in the city centre. I know I've been able to obtain them in both Grimsby and Lincoln, at the health and whole foods stalls. They also carry some spices, but, for those, I prefer to go to our local Chinese food shop. They tend to come in a reasonable sized bag for dirt cheap. Doing this saves you quite a bit from what you would spend at your major shops...where you're paying extortionate prices for a tiny glass jar. Buying from the Chinese shop, I have some spices that are the most amazing quality...mmmm....cinnamon....

For storage, since I don't like the tiny jars, I tend to wash and recycle other jars, and label them. Mayonaisse jars, jam jars, coffee jars...these are all used in our house. Eventually, though, I have my heart set on some sealing jars from Lakeland.

I am a huge proponant of buying local. Using your local butchers ensures that you get a lot better quality. The ones I know do some really good deals...i.e. 3 for £5, 2 for £5, etc. I tend to pick up two or three of the deals, and freeze for later use. Minced beef and chicken pieces are a common thing, that are nice to keep on hand as staples, because you can do anything with them. If you decide what you're making at the last minute, you can always defrost in the microwave.

Most butchers also carry eggs. If they don't, your local market is likely to. We always use Free Range eggs, because, then you know they've not been fed wheat, or loads of chemicals. I'm not massively on the organic kick, but I'm very anti GM, and, if I can afford free range, I will get it.

For those of you that are wheat or gluten free, as we are, if you are really fancying sausages, check with your local butchers. I know of one here in Lincoln that carries lovely Lincolnshire gluten free sausages every day (Pepperdine's, on Sincil Bank). Some butchers, if they don't carry them on a regular basis, can sometimes order them in for you.

As often as you can, buy your fruit and veg from your local market or greengrocers. You'll get a lot better quality, and, normally, a lot better value.

We do keep flour on hand, at all times. But, as we are wheat free, we are rather limited. We generally keep in Wheat and Gluten Free Plain, Self Raising, and Strong White Bread flours in, all made by Dove's Farm. These are available at most of the major supermarkets, in their Free From sections. If they don't have a special section, check with the rest of the flour...they might have it on one of the higher shelves (to avoid cross contamination). There are other types of flour that can be used, i.e. Spelt, Rice, Potato, etc., but, personally, I can't be asked. It can be a bit more complex, with having to add stuff like xanthan gum, etc. The Dove's Farm, for the most part, is ready to use, and I just use it like normal. You may just need to add a little bit more liquid, if you're using a normal recipe. It's a little bit of experimentation.

Well, if I think of anything else, I'll add to other posts :)

Brightest Blessings
Mel

Gluten Free Post ("Where to Start", posted 11/02/09 on Alternating Kitchen Witch, Amended a little today

I reckon myself as being a fairly plain cook, that uses a few recipes (modified, sometimes heavily beyond recognition). One of the reasons behind a good portion of my modifications is because I am severely wheat intolerant, as are a few of my friends, and the Imp was reacting, but seems to have grown out of it (fingers crossed). And I'm going to be honest...a good portion of shop bought wheat free bread and pastry are horrible. They tend to be dry, stale, and flavourless. And stupidly expensive (who wants to pay almost £2 for a half loaf of stale bread?!?). There are a few bits that are ok, even downright tasty, but, the general house rule is if we want something, find some way of making it ourselves.

I'm also not a particular fan of ready meals and jar sauces. There are a couple that I do use, i.e. the sachets of oyster and spring onion sauce (Blue Dragon) that I used in my stirfry last night, but, bolognaisse sauce is not one of them...I make my own, and will put the recipe here in my blog.

If you have kids, let them help. As well as having loads of fun, they'll be spending quality time with you, and learning essential life skills that they can use as adults. If the kids are too little, hand them pots, pans, and bits that they can bang together. The Imp is a huge help, at 3 1/2, and can bring me things out of the veg cupboard and fridge, and help add things to the bowl (as well as 'cleaning the beaters). Just be sure to use common sense regarding safe handling of sharp implements, electric appliances, and hot stuff.

Most of the recipes here will be modified already to what I do for wheat free, but, they can always be modified for normal flour. Some of the sweet stuff can also be modified for diabetic friendly. If you ask, I am happy to look up and help out.

I use recipes of my own creation, as well as a lot of recipes from other online sources, whether I modify them or not. If a recipe I place on here is from another source, I will be posting the link directly to that recipe. If it is from another source, I will quote that source.

If there is something specific in a recipe, I'll name the shops where I get them, or the brands, so it makes it easier for you to find and track down. There are a couple of my recipes that use something from the States...don't panic. If you don't have friends or family that can ship it to you, there are import resources here in the UK. My favourite import company is Let's Eat, which is a cafe and shop at the Milton Keynes Centre. As I now live too far from Milton Keynes, they are on eBay, and, also have their shop online. Google is also a good resource.

My biggest rule...enjoy your cooking. It's not that hard, and it doesn't have to be a chore. Be creative...recipes are just guidelines. If you feel it needs more or less of an ingredient, play around with it, until it suits your taste. If you have a breather whilst something is baking or simmering, use that time to do up some of the dishes, so you don't have to do them later.

Now, off we go...

Brightest Blessings
Mel

Recipe: Iced Vanilla Cupcakes

This recipe is from Issue 1 of "Baked and Delicious" magazine, that I've altered by changing the flour to a gluten and wheat free blend from Dove's Farm. For those needing sugar free, the sugar is quite easily changed to sweetener alternatives(not tried this yet myself), and the butter and milk can be easily changed for your normal alternatives if you're dairy free (I have used Flora margarine and goats milk, in the past).

Here's the recipe:
For the Cupcakes:
125g/4oz unsalted butter, softened
125g/4oz caster sugar (I just use granulated, because that's what's here)
2 large eggs, beaten
125g/4oz self-raising flour, sifted (I'm naughty and rarely sift anything but icing sugar)
2tbsp semi-skimmed or whole milk (I had just a small dash more, just in case, for gluten free)
1tsp vanilla extract
(for chocolate, replace a tbsp of the flour with a tbsp of cocoa powder and sift it into the mixture at the same time. Add a heaped tspt of sifted cocoa powder to the icing sugar, too)

For the Buttercream Icing
75g /3oz unsalted butter, softened
2tbsp semi-skimmed or whole milk
1tsp vanilla extract
225g/8oz icing sugar, sifted
food colouring, optional

In a large bowl, beat the softened butter and sugar together until they are light and fluffy. Whisk in the beaten eggs a little at a time, adding a spoonful of the measured flour to prevent the mixture curdling.  Use a metal spoon to gently fold in the remaining flour and then add the milk and vanilla extract.  Stand the cupcake cases (I use silicone, but you could also use paper cases in a muffin tin) on a large baking tray and divide the mixture equally between them.  Bake in a preheated oven at 190C/375F/gas mark 5 until well risen and golden, for about 15 to 20 minutes.  Remove and cool on a wire tray.

For the icing, in a large bowl beat the butter until completely soft.  Tim in the milk and vanilla extract, add half the sifted icing sugar and beat for several minutes (warning...for me, this coats my entire kitchen in icing sugar).  Add the remaining sugar and continue to beat until the mixture is light and fluffy.  If you are adding food colouring, put it in a drop at a time until you get the shade that you want.  You can either spread it onto your cupcakes, or I have an icing gun-thing that I fill and just squirt it on (I actually double the icing recipe, because I'm rather generous with it, and that's my favourite part.

If you want to add decorations, i.e. sprinkles or fruit such as raspberries or strawberries, lemon zest (I've contemplated exchanging the vanilla out of the entire recipe and adding lemon extract. I haven't gotten around to it yet), etc., add it before the icing sets.

This, overall, is a rather quick recipe if I need a quick treat. I think it takes me about 10 or 15 minutes to put it all together, then the 15 to 20 minutes of baking, half hour or so of letting it cool, and 5 minutes to apply the icing (that I make during the cooling off time).

Mel

The Alternating Kitchen Witch - Gluten and Wheat Free cooking

A comment on my Summer Solstice post by Andrea of Dancing Barefoot blog really got me thinking. A few years ago I had started a cooking blog, posting some of my favourite recipes that I've modified for gluten and wheat free. It kind of got put to the side because I hit a busy point of life and forgot about it. I also wasn't happy with how I had it set out, and felt that it could be quite limited, at times. But after Andrea posted, and after other requests for my recipes from else where, I've decided that this, my main blog, is a perfect place for it. I know that I've been dreadful lately about keeping up on my posts, so it will help with that. I will be slowly transferring recipes already on the old blog, as well as adding new ones. If there's one that I've not put on but you've seen me mention it, feel free to ask and I'll be happy to post it :)

Mel

Summer Solstice

I know there's not been anything from me in over a week, but I've been on a complete one track mind with projects. Those are now complete, so now to crack on with the blog posts that have been floating in my head, including a guest post for The Pagan Mom Blog for next month, and my views on Winnie the Pooh (trust me, it's not as silly as it may sound).

So, how have you spent your summer solstice, or Litha? Did you see in the dawn? Or even more lucky to see it in at Stonehenge? Unfortunately in our house, dawn doesn't exist. The Imp likes her sleep, and I'm a late night person that struggles with not getting enough sleep as it is. I think I've only seen a couple of solstice dawns when I was childless and working nights. Instead, I tend to nurture my creative streak throughout the day. Today I completed a project that I started on the New Moon (the decorative part of it) of last week, that was given as a gift this evening. I also baked some gluten free vanilla cupcakes as a solstice gift.  Most of my solstices I spend baking at least one thing that I don't have on a regular basis, and a lot of the time it is either shared or gifted.  For me, this seems to be the most natural thing in the world, and a perfect way to celebrate.

Leading back to my previous post about unfinished projects, it was an excellent feeling to finish the project today. For those that don't know me well, I'm an avid fan of attachment parenting and babywearing, and try my best to encourage and help others where I can. My friend at The Witchy Kitty blog had a gorgeous boy last week, and I thought that the best way to welcome him into the world was with a hand made work of art that will give him all the perfect snuggles he could ever desire. The day that he was born last week, this unfinished ring sling finally shouted at me that it needed to be completed. Four days of intense cross stitching, with the assistance of both the cats, and supervised to the high standards of the Imp. My fingers were numb and tingling by the end of it, but the feeling of accomplishment was amazing. Today I sorted it onto the sling as a pocket, that can be removed when he's older to be added to a quilt.  I have found in the past that when baby gifts are given, most of the stuff tend towards perishables, clothing, or decorative that they grow too old for. There's nothing wrong with that, but I do adore giving gifts that will be of use for a REALLY long time. And being handmade, started on the new moon, completed on a solstice...well, I'm simply buzzing tonight.

I still have other projects, but I now don't have the pressing 'Finish me! Finish me! Finish me!' screaming in my head, so there is now space again for my thoughts for writing.

Brightest Solstice Blessings!
Mel