Aunt B's GFCF Apple Dump Cake

Every so often my boss Linda and I get to talking about cooking or baking and one day she was telling me about something her mother use to make when she was younger.  It's was simply called a Dump Cake.  What her mother would do is take 1 can of Pineapple (undrained) mixed with 1 can of cherry pie filling putting this in the bottom of a 9x13 glass baking dish, then a layer of 1 box cake mix and last a layer of butter on top.  Basically you're just dumping one thing on top of another and then she'd bake it.  I asked Linda "What does it look like when it's done?" and she found a recipe online that was as close to what her mother made for me to see.  Now, I am a fan of cobblers and this looked like a cobbler to me, so I thought lets give it try with a GF cake mix.

To make it gluten free and casein free I used Betty Crocker's GF Yellow Cake Mix, 2 sticks of Earth Balance Vegan Buttery Sticks, and today I used 2 cans of Apple Pie Filling.  I have done the Cherry & Pineapple.  I do believe that one is my favorite, but I'd just made that for the 4th of July.

Bake for 60 minutes

The only other thing I did different than what Linda does when she makes it is I dotted the Earth Balance across the top layer.  Linda melts her's and pours it over the top.  If you melt it first make sure you cut back on the baking time.  The last time I did it that way I think it took about 30 to 35 minutes. With the dots of Earth Balance shown above I baked it for 60 minutes.  Both ways seem to work out just fine.  Today I wanted to try the dots of Earth Balance only because I saw a few regular dump cakes (made with wheat base flour mix) on the internet made this way.  I just wanted to see if there was a difference when it's was all said and done.

As you can see the Earth Balance melts just the same either way

Let it bake to a golden brown on top

This is such a simple and easy thing to make when you don't have the time to fuss.  As I said earlier I threw one of these together the morning of the 4th of July with no fuss.  Oh and don't forget the scoop of ice cream on the side or in my son's case a scoop of Almond Dream Ice Cream.  Hey, it's not summer without ice cream of some kind now is it?

Zucchini

It looks like it's going to be a good year for my Zucchini.  Last year it rotted before I could even pick it.  I think the problem was the fact that the bed was new and the soil didn't have the right mix to it.  But that was last year and this year things are looking up.

First batch was cooked in my cast iron skillet on the grill.  I sliced the zucchini, chopped some fresh herbs (Basil, Oregano, Rosemary and Thyme).  Mixed them together in a couple of tablespoons of Olive Oil, while the skillet heated up on the grill.  My skillet has a lid that I used while cooking and it also came in handy for sitting the finished Zucchini to the side while I finish cooking chicken on the grill.

Can't wait for more zucchini and summer squash to fry up in my skillet.  You know it's summer time when the summer squash and zucchini shows up in the farmers markets, so if you don't have your own garden be sure to hit the farmers markets in your area.

More Ideas for Beets

I said I'd pull out my Grandmother's cookbook to see what else there was for Beets.  Actually there are several ideas in here, but here are a few that stood out to me. The cookbook is called New American Cook Book dated 1942.

Beet Greens

Select young beet tops, Wash carefully in several waters to remove all grit.  Put entire plants, including roots, in pan.  Cover with boiling water and boil rapidly until tender, about 1/2 hour. Season with salt during cooking. Chop coarsely. Add butter (or CF Earth Balance) and serve hot.

Diced Beets and Bacon

2 1/2  cups diced boiled beets

4 slices bacon, chopped

Salt - Pepper

Fry bacon crisp. Add beets and heat through. Season to taste with salt and pepper. Serves 4 to 6. A teaspoon of vinegar may be added if desired.

Beet and Tomato En Casserole

2 1/2 cup diced boiled beets

2 1/2 cups stewed tomatoes

 1/2 cup grated cheese (sub with CF cheese I would think)

2 cups bread crumbs (GF)

2 tablespoons fat

Salt - Pepper

Put 1/2 beets into bottom of greased baking dish. Add half the tomatoes then half the cheese in layers. Season to taste with salt and pepper. Add 1/2 bread crumbs. Dot with 1 tablespoon fat.Repeat. Brown in moderate oven (350 degrees F) 20 minutes. Serves 6.

Note: it doesn't say what size baking dish to use.

Aunt B's Fresh Beets

For the first time I decided to try to grow beets in my garden.  I guess the reason I've never tried to grow them is because no one else in my house likes them.  Most of us seem to associate them to holidays, such as Easter.  We just don't think about eating them on a regular basis.  Did you know the tops are editable, too?  I've never given that a thought either.  I haven't done anything with the tops just yet, but I plan on pulling out my Grandmother old cookbook to see whats in there for the tops.  As it is you can google beet tops recipes and find several ideas there. I love Google! Don't you?  Anyway, here's basically what I did with my beets.

After washing them real good and cut off the tops. I peeled them just like a carrot and cut them into quarters. Oh by the way I added 1" cut carrots with my beets once, so don't just stop at beets.  I tossed them in a tablespoon of olive oil. Remember I only had about five beets here, so if you have more beets add more olive oil.  I added some fresh chopped herbs from my herbs.  This time I added Thyme and Sage.  Not too much, but enough to give it a wonderful smell. I also sprinkled a teaspoon of Kosher Salt on them.

After making sure they are coated real good I wrapped them in foil and roasted them in the oven at 400 degrees for 30 minutes.  The end results were heavenly and it was a quick & easy side dish.  Even if it's for just one.

Aunt B's Peanut Butter Banana Muffins

I admit it! I make a lot of muffins, but for a good reason. My oldest son eats breakfast at school everyday and he is Gluten & Casein Free.  So it can be a challenge coming up with different ideas that he can take to school with him.  Muffins have been a great breakfast item, because you can change up the flavors so easily. I've been told that quick breads can be very forgiving and so far they have been for me.  Here's my newest one, but not my last one.  I've been kicking around the idea of strawberries. Most likely because it's spring time and strawberries seem to be on everyone's ones mind right now.

Speaking of Spring I have to show you my Beets fresh out of the garden. That's coming up next!

Aunt B's Peanut Butter Banana Muffins

1 ½ Bananas (170 grams)

3 tbs Natural Peanut Butter (at room temperature;  I use Smucker’s Brand)

1 Lg Egg (at room temperature)

½ cup Almond Milk (at room temperature) 

3 tbs Oil

½ tsp Vanilla

Flour Mixture:

1 cup Brown Rice Flour (158 grams)

½ cup Tapioca Flour/Starch (60 grams)

½ cup Potato Starch (81 grams)

½ cup Light Brown Sugar

2 tsp Baking Powder

1 tsp Xanthan Gum

¼ tsp Baking Soda

¼ tsp Salt

Directions: 

• Grease the muffin tin and preheat the oven to 350⁰
• Mash the Bananas and set them aside.
• The Peanut Butter I use has to be kept in the refrigerator, because it is made of only peanuts.  This is the reason I said to use it at room temperature.
• In a separate bowl blend your flour mixture and set it aside.

In a large Mixing Bowl beat the egg; add the Oil, Almond Milk and Vanilla.  Slowly add the flour mixture to the wet ingredients.  Once the flour is blended in with the wet ingredients start adding the mashed bananas and the peanut butter.  Mix only long enough to blend everything together.

Spoon the muffin dough into the muffins tins. Mine made about 10 muffins and this will depend on the size of your muffin tin.  Bake for 15 to 20 minutes. I let mine bake the full 20, but if you are using a small muffin tin cut back on the time. You can check them with a tooth pick to make sure they are done.  Let them cool for about 5 minutes in the muffin tin and then remove the muffins to a wire rack to cool completely.  BUT, if you’re like me its okay to steal one while it’s still warm.  I store mine in an air tight container on the counter for a day or so. They usually don’t last an longer than that, but if you want to make them last longer put them in the refrigerator.  Remember there are no preservatives in homemade baked goods, so if you’re planning to save them for a few days put them in the refrigerator.  You can always put them in the microwave for about 15 to 20 seconds to take the chill off of them.

I forgot to mention one thing yesterday. I topped the muffins with chopped peanuts. It didn't take many for the topping, so don't feel that you need a 1/4 cup of chopped peanuts for this.

Sesame Teriyaki Chicken Salad

"How does your garden grow?" is a question we often ask each other on our recipe group. That's a good question if you ask me.  I sent this weekend working in the yard and my garden.  I bought some seeds that I had run out of or replaced those that were out of date. If the date on the back of the seeds is 2 years old I toss them and buy new ones.  Over the years I've learned not to waste my time planting seed that have become old.  If they're a year old and nothing seems to work from that batch of seeds I toss those right then and there.

Beets & Carrots

Peas & Strawberries

Spinach in a Container

 Mostly the weekend was spend pulling weeds. My how the weeds can grow so fast.  As for my garden it's not real big, but it's big enough for us.  I don't need a huge garden, because I don't can my vegetables.  I'd love to, but I don't have the time.  As it is I need to make my Banana Bread today and start looking at ideas for hamburger buns.  Since going Gluten Free myself I've been able to actually taste a lot of the products that I buy for my oldest son.  The hamburger buns I buy are good, but they seems to have a lot of bread to them.  Most of the time I cut off part of the bun to reduce the width of the buns.  

Yesterday I made a wonderful Salad with Chicken on it for our lunch.  Years ago when I had more time one of my favorite shows on the Food Network channel was Semi-Homemade with Sandra Lee.  I love her idea of using products that we can buying in the grocery store and making something wonderful with them.  That's basically what I did yesterday.

GFCF Sesame Teriyaki  Chicken Salad

Chicken (I used tenderloins)
Organicville Sesame Teriyaki Sauce
Oil
Lettuce, Carrots and Tomatoes

It was easy to do and fast.  I cut up same chicken tenderloins and fried them up in my cast iron skillet with a couple of tablespoons of oil.  When they were a golden brown I added about a 1/4 cup (maybe more because a just poured it in) of the Sesame Teriyaki Sauce.  Organicville seems to be a favorite right now in my house and if you time I'm sure there's a lot of recipes out there for a Sesame Teriyaki Sauce, but I wanted to get back outside to enjoy the lovely weekend.  Once I added the sauce I turned down the heat on the chicken to let it simmer for about 5 minutes.  This gave me time to throw together the salad.  When the chicken is done just add it to the salad with your favorite salad dressing. I used a sun dried tomato dressing on my salad.  It was wonderful, it was fast and I was back out of my back porch in no time enjoying the beautiful day.

Aunt B's Chicken & Peas

I know I haven't posted anything in a while again, but I have my reasons. I've been busy in my garden getting it ready for the season. It's been beautiful here lately, until today. Today is cold and rainy.  We even saw a little sleet this morning.  Here's what I've been up to in the garden.  I bought rabbit wire to enclose the garden this year.  I had it on one of the beds last year, but that made for a lot of bending over the rabbit wire to work in the beds.  With the rabbit wire enclosing the area I can sit on the edge if I want to while pulling weeds.  Yes, weeds get in my beds, too. You know how it is when you mow.  It blows stuff everywhere else you have a bag on the mower or even better a mulching mower.

The old ladder is for the Peas to climb on with strawberries under it.

Why the picket fence? That so my dog, Angel, doesn't run into the rabbit wire in her enthusiasm while chasing the squirrels.  No, she doesn't chase the rabbits. We taught her not to chase them, but she does like to watch them along with the birds. Yeah I can hear her brain working, too.  Nuts! Why can't I chase the Rabbits, too!

On to cooking. Here's a quick and easy meal that Garrett often asks me to make for dinner.

Aunt B's Chicken & Peas

6 - boneless skinless chicken breast
Moore's Original Marinade or Italian Dressing
1 - can of peas or frozen peas
Brown Rice
Chicken Broth

I cut up the chicken into chunks and marinade it in either Moore's Marinade or the Italian Dressing. Whichever one Garrett picks that day or whichever I have on hand. I let it marinade for most of the day and then stir fry it in a large skillet. While I'm stir frying I cook the  peas and the brown rice. The brown rice I cook in chicken broth using the amounts on the brown rice packaging.  I very seldom use water when cooking any of my rices. The chicken broth helps to give it some sort of flavoring.  When it's all done lay a bed of rice in your bowl and pile on the chicken and peas. I add a little gf soy sauce to mine OR in my son's case.  Pile on the chicken, peas and hot sauce!