Caramel Walnuts
Ingredients
* 1/3 cup sour cream
* 1/2 teaspoon salt
* 2 Tbsp milk
* 3/4 cup sugar
* 2 cups of walnut halves
* 1 teaspoon of vanilla
Method
1 In a small, thick-bottomed saucepan, mix together and heat the sour cream, salt, milk, and sugar. Heat until the temperature reads 238°F on a candy thermometer, stirring occasionally.
2 Add the walnuts and a teaspoon of vanilla. Stir until the walnuts are creamy. Remove pan from heat and spread the walnuts out on wax paper or Silpat. Separate using 2 forks if necessary. Let cool to harden.
Simply Recipes http://simplyrecipes.com
A page of wheat free recipes:
[Many recipes, for all food types]
http://www.elise.com/recipes/archives/wheat-free/
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Back in the days when I could eat wheat, I thought that Hodgson Mill's ‘Whole Wheat Buttermilk Pancake Mix’ made *perfect* pancakes; and it is whole grain too.
After becoming unable to eat anything with gluten, I bought one box of Hodgson Mill's ‘Gluten Free All Purpose Baking Mix’. Those pancakes were really delicious too. (The folks at Hodgson Mill obviously know how to make whole-grain pancakes!)
OK, what's the problem? The Hodgson Mill Gluten Free All Purpose Baking Mix costs $2.55 for 12 ounces. I cannot afford this again.
So I'm trying to make ‘the perfect whole-grain pancake’ at an affordable cost. Gluten-free in my case, but it can be made with whole wheat flour too.
I haven't succeeded in making ‘the *perfect* pancake’ quite yet, but I got darned close to it today. These were really good. Really, really good.
Next time, I'll substitute a whole-grain gluten free flour mix for the rice flour and then decide which one is better. But for people who can eat wheat, I think whole wheat flour would be best of all.
Cheers,
Pat
Pat Meadows’ Recipe for Whole Grain Pancakes - Can be gluten free
This recipe isn't perfect (IMHO), but it's close, very close. It makes enough for two people; anyway, it does in our house.
Mix dries:
1/3 cup whole grain (dark) buckwheat flour (such as that sold by Hodgson Mill)
1/3 cup whole grain yellow cornmeal (again, as sold by Hodgson Mill)
1/3 cup brown rice flour *or* 1/3 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum (omit if using whole wheat flour)
Mix wets:
1 TBS oil
1 egg
1 2/3 cup buttermilk
Mix wets and dries together. Let batter sit for about five to ten minutes. Then cook on a non-stick griddle or frying pan that has been sprayed with Pam or similar cooking spray. Turn them over when the edges look cooked.
They take a bit longer than wheat-based pancakes, and tend not to have the bubbles on top.
Next time, I'll try replacing the brown rice flour with 1/3 cup of Carrie's Flour Mix (1 part millet flour, 1 part sorghum flour, 1 part brown rice flour).