Wednesday, October 12, 2011
Today I just couldn't take it anymore and I had to have a
baking day. One of the things that I have wondered was
if I could make recipes Gluten free and would my family notice.
My husband is now gluten free. He works so
hard all of the time that I still need to give him food to eat, rather
than how I eat.
I ran across a recipe at Bees, Birds, Berries and Blooms and she had
a recipe for Apple Kuchen that was her Grandmothers. As I looked at
it I knew I could make it Gluten free and it was apple so I made it today.
I decided that I also wanted the smell of pumpkin and spices
cooking so I made pumpkin bars with cream cheese frosting.
These are gluten free too.
Then I thought today was Thursday and I was going to celebrate
that tomorrow was Friday so I baked a batch of cookies that were
not gluten free for my kids, then they told me it was Wednesday.
They are giant cookies because you use a ice cream scoop
and only put 5 per cookie sheet.
The name in my cook book calls them Buffalo Chips,
but if I told my daughter that was the name she couldn't eat
them so I told her they were called Clean Out The Cupboard Cookies.
Because you do. It was nice to use up all of the chocolate chips I had
in the pantry. It is one of those recipes I love because it makes great
2 cups butter, melted
2 cups brown sugar, packed
2 cups granulated sugar
4 eggs beaten
2 tsp vanilla
2 cups oatmeal
2 cups corn flakes or Team
4 cups flour
2 tsp baking soda
2 tsp baking powder
1-1/2 cup raisins and 1 cup coconut; or
1 large package chocolate chips and 1 cup walnuts; or
1 large package butterscotch chops and 1 cup peanuts
Blend butter and sugars, Stir in eggs and vanilla. Mix in oatmeal and
corn flakes. Sift flour, soda and baking powder. Add to mixture and mix thoroughly.
Stir in optional items. Drop by ice cream scoop onto ungreased cookie sheet.
Do not put more than 6 scoops to a cookie sheet, cookies spread during baking.
Bake at 350 degrees for about 13 minutes. Leave on pan a few minutes before removing to
cooling racks. These cookies freeze well. Makes 3 1/2 dozen saucer size cookies.
What I changed:
I didn't have corn flakes I would have used Rice Krispies but we were out
of those so I added another cup of oatmeal and another cup of flour.
I added sunflower seeds and walnuts. I also added milk chocolate chips and
semi sweet chips. I also added Hershey cocoa to the mixture because I like
dark looking cookies.
They come out of the oven very pretty. They would be a cookie I would take
somewhere because of how pretty they are and how well they seem to hold up.
My son came in from school and I cornered him with his backpack on and made
him take samples. He said everything was exceptional and after the fast food
he ate today, everything tasted healthy.
My husband likes baking day. I am trying to work on recipes that at Thanksgiving
will take care of the traditional recipes I have used through the years so I am experimenting.
It is kind of fun. Now that the weather is cooler.
I hope you have a lovely Thursday.