Dessert Crepes

I served this dessert at a recent family dinner.
It was inspired by a dessert my husband ordered at a local restaurant, that I could only enjoy with my eyes, because of course it wasn't gluten free.
So I came up with my own version and my husband declared it was better than the restaurant dessert. Yes, yes, I know ...  he's my husband ..  but he IS usually pretty honest!  smile

It can be made ahead and refrigerated until served.

Crepes

• 4 eggs
• 3/4 cup milk 
• 1/4 cup water 
• 2/3 cup Julie's Flour 
• 1/4 tsp xanthan gum 
• 1/2 tsp. salt 
• butter - for frying 

1. Measure milk and water in lg. measuring cup, add the 4 eggs and whisk until blended.
2. Combine dry ingredients and then whisk briskly into the liquids.
3. Heat 9" skillet, then add a dab of butter. Hold skillet in your hand and spread butter to cover bottom. Pour in just enough batter to cover bottom of the pan, again holding in your hand and tilting pan to move the batter. Place on hot element and let cook until bottom is golden ...  using egg turner, slip under the crepe and flip it over to cook the other side. 
4. Stack cooked crepes on a plate and let cool. 

**Fillings - You can use any filling you wish.  I used two - one a white chocolate filling and the other a dark chocolate filling ...  My favorite was the white chocolate, but the rest of my family said they couldn't choose. 

Fillings 

White Chocolate Filling

• 3 cups whole milk 
• 1/2 cup sugar 
• 4 tbsps cornstarch 
• 4 egg yolks 
• 1/2 cup butter
• 1 tsp. vanilla 
• 1 generous cup of white chocolate chips 

1. Mix together milk, sugar and cornstarch, and yolks in a saucepan and heat to boiling point. 
2. Cook and stir until mixture thickens.  (Do not overcook) 
3. Remove from stove and add butter, chips and vanilla stirring until melted and mixture is smooth. 
4. Cover with plastic wrap, making sure the wrap touches the custard to prevent a layer forming on top. 
5. Chill in refrigerator until you are ready to assemble the crepes. 

Chocolate Filling  

• 1 envelope unflavored gelatin
• 6 tbsps water  
• 1 cup sugar 
• 1/2 cup cocoa powder 
• 2 cups whipping cream

1. Bring water to a boil, and dissolve gelatin in the water. Set aside.
2. Mix sugar with cocoa powder, sift ... set aside
3. Whip cream until stiff, beat in gelatin and the sugar/cocoa mixture. 
4. Keep in fridge until ready to assemble crepes. 

Assembling -  

1. Spoon or pipe the filling down the center of a crepe. Smooth a little filling along one edge - this will act as 'glue' to keep the crepe from unrolling . Starting with the other edge roll the crepe around the filling, ending with the 'glue'-edged side. 
2. Arrange on serving tray and garnish with whipped cream, fresh strawberries and drizzled melted chocolate. 
3. Refrigerate until serving. 

Cottage Cheese Rolls - Gluten Free

These cottage cheese rolls are a favorite, be it family or friends - including all wheat-lovers. 

So I decided to bring them back for this FLASH BACK FRIDAY. 

I'll leave the original post here - except to note that now I use one cup of Julie's Flour Mix instead of the individual flours listed in the original recipe.  The dough handles so well. In the photo above I made the rolls without the added grated cheese as shown in the original recipe, which is the way I make them most often. 

The rolls are great with soup, or delicious as a snack with cheese or jam. 

I'll repeat the recipe here with my new flour preference ... 

• 1 cup Julie's Flour mix 
• 1/2 tsp xanthan gum 
• 1/2 tsp salt  
• 1/2 cup butter 
• 1 egg 
• creamed cottage cheese (to make 3/4 cup) 
• extra sweet rice flour for handling dough

1. Mix dry ingredients together in bowl. 
2. Using pastry blender, cut in butter 
3. Put egg in measuring cup and fill with cottage cheese to make 3/4 cup -- whisk together. 
4. Add egg/cheese mix to flour and stir until a ball forms - knead until smooth using a little more sweet rice flour if needed.   Dough should still be a little sticky. I don't usually need any extra sweet rice flour.  
5. Cover dough and chill for several hours  - at least two , its better over night.  
6. Divide dough into parts as per desired use.   
7.  For the cheese rolls -  one fist sized dough will roll into a 9-10" circle (dough is not more than 1/4 " thick)   Sprinkle with grated cheddar cheese before cutting with pizza cutter into 12 slices. Roll up each slice starting with wide end rolling to the tip. 
8. For the sausage rolls , roll dough (1/4" thick)  into a rectangle and wrap sausage pieces in a 'blanket'. placing seam side down.   I used Winkler Farmer Sausage that was wonderful.   
9. For the schnetki  click on the link (above)  to the original wheat schnetki recipe and follow the same instructions to make them.  
10. Bake at 375 degrees until golden brown.

Original post, with pastry use variations, can be found here. 

Chocolate 'With a Hint of Spice' Pudding

What's better than chocolate? Chocolate with a bit of spice! I know you can hardly see the chocolate pudding but it's there in the cup, under the whipped cream and raspberries! We all know what chocolate pudding looks like so this is more about the taste..that 'hint of spice' and about presentation.
A few weeks ago I invited a few blogging friends for lunch, Char (mgcc), Susan (Mom's Recipe Collection) and Jeanine (Faithfully Gluten Free)..they came bearing gifts, don't you just love when that happens:) This cute cup and saucer is a gift from Susan. We got to talking and since I served chocolate pudding for dessert we all thought this would be a great little cup to serve pudding in and it was suggested for a future post. And here it is.
This pudding paired up with coconut rolls is just perfect!

• 3/4 cup brown sugar, lightly packed
• 1/4 cup cocoa powder
• 3 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chili powder
• 2 1/2 cups coconut milk..you can use regular milk
• 1/2 cup heavy cream
• 2 teaspoons vanilla

1. In a large microwave safe bowl whisk together brown sugar, cocoa powder, cornstarch, cinnamon, chili powder, coconut milk, and heavy cream.
2. Cook in microwave for 6 to 8 minutes, stirring every 2 minutes until thick and smooth.
3. Remove from heat and whisk in vanilla.
4. Now if you don't like the 'skin' that forms on hot pudding, press plastic wrap directly on the pudding to prevent that. I like the 'skin' that forms on the pudding so I leave out this step.
5. Pour into serving dishes and serve with a dollop of whipped cream and a few raspberries. 
6. Here's an idea: If you want to turn the spice up a notch sprinkle a few grains of cayenne on top.
7. Serves: 6

Breakfast-on-the-Go Biscuits

These biscuits have no added sugar and are gluten free if  gluten free oats are used, such as Only Oats. They have a good flavor and are still good the next day, or the next! 

• 1 1/3 cups oat flour (gluten free or regular)  -  you can use your coffee grinder to turn oat flakes into oat flour, if you wish. 
• 1/4 cup almond flour 
• 2 1/2 tsp. baking powder 
• 3 tbsp butter 
• 1 egg 
• 1 rounded tablespoon mayonnaise (I used Miracle Whip) - or sour cream 
• milk or buttermilk to make 3/4 cup 
• 1/3 cup dried cranberries 

1. Blend dry ingredients together
2. Cut in butter until you have a uniform crumb
3. Put egg and mayonnaise in a cup and add enough milk to make 3/4 cup
4. Stir liquid into flour mixture and stir just until well blended 
5. Stir in cranberries 
6. Drop by tablespoon onto baking sheet lined with parchment paper 
7. Bake for 15 minutes @ 425 degree. 

24 Hour Fruit Salad

A girlfriend, a former Miss Abbotsford,  shared this recipe with me many years ago, and it has remained one of my favorite salads. Can be made ahead and keeps well in the fridge.

• 2 eggs
• 4 tbsp sugar 
• 4 tbsp vinegar 
• 2 tbsp butter 
• 1 cup cream - whipped 
• 2 cups crushed pineapple
• 2 cups mandarin orange segments
• 2 cups cherries (or fruit cocktail mix) 
• 2 cups marshmallows (miniature) 

1. Beat eggs, vinegar and sugar  - cook on med. heat, stirring until mixture thickens. - be careful not to overcook. 
2. Remove from heat and add butter.  Let cool. 
3. Mix drained fruit and marshmallows. 
4. Fold whipped cream into cooled dressing and then fold in mixed fruit. 
5. Chill in fridge for several hours before serving.

NOTE: You can vary the fruit according to preference - if you want to add bananas, add them just before serving, otherwise they will turn brown and mushy. 

Lime Cottage Cheese Salad

This salad has to be tasted before one realizes it is one of those unexpectedly delightful flavor mixes. Who would think of mixing cottage cheese with lime jello?
My sister-in-law, a good forty-some years ago served this salad when we were at her house.
To be polite, I took a small spoonful - but to my surprise I LOVED it !  Of course I asked her for the recipe and it has, over the years, continued to be my favorite jello salad.

• 2 pkgs -  3 oz. lime jello 
• 2 cups hot water
• 1 cup cream - whipped 
• 1/2 cup salad dressing - Mayonnaise or Miracle Whip 
• 3/4 cup celery, chopped fine
• 1/4 cup onions, chopped fine 
• 12 oz. or 1 1/2 cups of creamed cottage cheese 

1. Dissolve jello in hot water and let partially set, then whip jello 
2. Stir in remaining ingredients and let set in fridge.