Wednesday, July 31, 2013

What A Week Of Groceries Looks Like Around The World

Thursday, August 30, 2012

Gluten-Free Blueberry Turnovers


Flaky crust holds a delicious mouthful of blueberries. This fruity dessert delivers 5 grams of fiber and 3 grams of protein as it satisfies your sweet tooth. Turnovers are portable and a kid favorite. Double the recipe and keep spares on hand for your child's lunch box or after-school snack.


2¼ cups gluten-free high-protein flour blend 
    of choice
½ cup sugar or granulated (dry) sugar substitute*
     of choice
½ teaspoon salt
1 teaspoon guar gum or xanthan gum
½ cup (1 stick) butter or palm oil
5 tablespoon cold water
3 tablespoon vegetable oil, palm oil or butter
1. Measure flour blend, sugar, salt and guar gum into a bowl.
2. Cut butter into dry ingredients with a pastry blender or pinch with fingers until blended.
3. Add cold water and oil. Knead dough by folding it over and over until thoroughly mixed.
4. Wrap in plastic wrap and roll into a 12-inch long log. Refrigerate until ready to roll.


4 cups fresh or frozen blueberries (or 3 cups cooked fruit)
2 tablespoons butter
½ cup sugar or granulated (dry) sugar substitute* of choice
⅛ teaspoon salt
1 tablespoon lemon juice
2 tablespoons arrowroot starch
2 tablespoons cold water
¼ cup coconut flour or gluten-free flour of choice
1. Combine berries, butter and sugar in a saucepan. On medium-low heat, mix gently until a liquid forms at the bottom of the pan. When berries are floating in their own juice, add salt and lemon juice. Mix gently again.
2. In a small bowl, mix 2 tablespoons arrowroot with 2 tablespoons cold water. Pour into blueberry mixture and continue to cook over low heat until juice thickens.
3. Add coconut flour and stir until blended.
4. Remove from heat and set aside to cool. Filling will be quite thick.
5. Preheat oven to 425° F.
6. Remove dough from the refrigerator and cut or pinch off into 8 pieces. Roll each piece into a ball. (Flour your hands, if necessary.)
7. Cut 8 pieces of parchment paper into 7½-inch squares. Cut 1 additional 7½-inch square to use as top rolling paper.
8. Roll each piece of dough out onto an individual piece of paper using one piece on top. Peel off top paper and place 1 tablespoon blueberry mixture on each piece of flattened dough. (Keep flattened dough on bottom paper.)
9. Slide your hand under one half of each paper and fold dough over, making a half circle of dough with filling inside. Pinch edges to seal and prick a couple times with a fork.
10. Leave filled dough on the paper and transfer each onto a baking sheet, placing evenly on sheet. Trim excess paper if crowded.
11. Place on middle rack in preheated oven and bake 12 to 15 minutes or until top turns golden brown. Check after 10 minutes. If tops start to brown too much, cover with foil and bake an additional 5 minutes.
Each turnover contains 445 calories, 20g total fat, 12g saturated fat, 0g trans fat, 38mg cholesterol, 187mg sodium, 66g total carbohydrate, 5g fiber, 3g protein.
TIP Do not roll out dough thinner than ⅛ inch. If dough is too thin, the crust will burst as it bakes.  
*For better results when using sugar substitute, use half sugar and half substitute sugar; cook over a double boiler or pan of water until mixture thickens.
Recipe by Living Without’s test kitchen director Madalene Rhyand.

Wednesday, July 18, 2012

Saturday, June 16, 2012

Flourless Chocolate Espresso Cake with Raspberry Sauce

(Bon App├ętit  | September 1995 by Marlin Kaplan: Cleveland, Ohio)
·         3 10-ounce packages frozen raspberries in syrup, thawed

     12 ounces semisweet chocolate, coarsely chopped
·         4 ounces unsweetened chocolate, chopped
·         1 pound (4 sticks) unsalted butter, diced
·         1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
·         1 cup (packed) golden brown sugar
·         8 large eggs, beaten to blend
 ·   Fresh raspberries


Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)

Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.

Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.

Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.

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