A corn bread tale

So, here's the experiment, turning the family corn bread recipe into a dairy free recipe. 

The original is already gluten free, as it has no flour, but how to duplicate the butter milk taste. 

I bet the old folks didn't realize that gluten free would be so embraced in the future.   

Grandma said it was an adventure to go get flour when she was young. I guess getting ground corn was easier.

The original is corn meal, butter milk, soda, salt, an egg, and some vegetable oil.

Pretty simple, and really enjoyable.

So the butter milk has a unique flavor and texture.  The trick is duplicating it. And when  baking soda is added, it acts as leavening agent for the bread. 

I took unsweetened original almond milk, 1 teaspoon of corn starch, 1 teaspoon of Earth Balance spread, and 1 teaspoon of distilled vinegar.

Whisked it together, and then added the rest of the ingredients. Corn meal, salt, and oil. I added a teaspoon of baking powder just in case.  

The batter looked thin at first,  but baked up golden brown and crunchy

Ingredients:

1 cup unsweetened original almond milk

1 teaspoon corn starch

1 teaspoon vinegar

1 teaspoon Earth Balance or other margarine

1 egg

1 1/4 cup corn meal

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons salt

3 tablespoons vegetable oil

Preheat oven to 375

In a cast iron skillet heat 2 tablespoons vegetable oil

In a large mixing bowl, add milk, margarine, vinegar and corn starch, whisk together and met sit for 5 minutes.

Add baking soda and baking powder. 

Best add the egg and whisk together.

Add the corn meal and salt. Whisk until smooth.

Put the skillet on the stove top on medium heat. 

When the pan is hot. Add the batter and let it cook until a little bubbly

Put in the oven for 30 minutes. Test to make sure it's done by sticking a t toothpick I'm the middle. If it is firm and clean, it's done.  Let it rest for 5 minutes

Turn out onto a plate and serve. 

The analysis, crumbly, Moist, nice corn flavor. Keep in mind this is not a sweet bread, as it has no sugar. 

Shrimp Scampi

Is shrimp scampi as popular as it once was?  I'm not sure. Used to be it as on every Italian restaurant menu.

Well I thought it would try my ha d at a dairy free version. I am quite pleased with the results... It was easy and fast. And so tasty.

4 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon red pepper flakes
2 teaspoons oregano
1 precooked pound jumbo shrimp
1/2 pound  gluten free brown rice pasta.

Start by adding olive oil to a large skillet on medium heat. Add the garlic, red pepper,  and herbs.

Cook for 5 minutes. Add the broth and vinegar. Simmer until it reduces a little. Turn down to low heat.

In a large stock pit add water and a little salt. Let it come to a rolling boil. Add the pasta. Bring down the heat, stir the pasta so it doesn't stick together. Turn down the heat to low, cover and let it cook for 8 or 9 minutes, or whatever the package directions are.

While the pasta cooks, add the shrimp to the sauce. Cover and let it. When the pasta is done, drain and add to the shrimp and sauce.

Serve and enjoy!

A note of caution, since this called for precooked shrimp, don't let it over cook. They tend to get rubbery.

Caramel Apple Upside down cake

This cake is sweet and moist. My version is gluten free and dairy free.  

Ingredients

Topping

1/4 cup  margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 14oz can of fried apples

Cake

1 1/3 cups gluten free baking mix
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
 1/2 teaspoon vanilla
1/4 cup almond milk 

Whipped Cream

1 cup coconut cream
2 tablespoons powdered sugar

Steps

1 Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.

2 In 1-quart saucepan, melt 1/4 cup margarine  over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly.

3 In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with almond milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.

4 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat coconut cream on high speed until it begins to thicken. Gradually add 2 tablespoons powdered sugar, beating until soft peaks form.

5 Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.