Gluten Free Blueberry Coffee Cake
Blueberry Coffee Cake (9 by 13 inch cake)
This moist, buttery coffee cake is packed with brown sugar and cinnamon and bursting with blueberries. It’s the perfect complement to a steaming cup of morning coffee.
½ cup white rice flour
½ cup tapioca flour
½ cup potato starch
¼ cup brown rice flour
¼ cup sorghum flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 ½ teaspoons xanthan gum
½ cup (1 stick) cold butter, cut into bits
1 cup milk
2 large eggs
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
TOPPING
1/3 cup packed light brown sugar
1/3 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted
Preheat the oven to 325ºF. Butter a 9 by 13-inch pan.
In a medium bowl, whisk together the white rice flour, tapioca flour, potato starch, brown rice flour, sorghum flour, the t cup sugar, the baking powder, salt, and xanthan gum. Using your fingers, a pastry blender, or two dinner knives, rub or cut the butter into the dry ingredients until it reaches the texture of coarse meal.
In a large bowl, whisk together the milk, eggs, and vanilla. Add the dry ingredients to the wet ingredients and whisk until thoroughly blended. Using a rubber spatula, fold in the blueberries and evenly spread the batter in the prepared pan.
For the topping: In a small bowl, blend together the brown sugar, the 1/3 cup sugar, the cinnamon, and melted butter. Sprinkle the topping evenly over the batter and bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool completely on a wire rack. Cut into squares to serve.
Pickled Green Tomato with Onion
Cooking Directions:
1 gallon sliced tomatoes -- (16 cups)
2 cups sliced onions
1/4 cup canning or pickling salt
4 cups vinegar, 5% acidity
3 cups brown sugar
1 tablespoon whole cloves
1 tablespoon allspice
1 tablespoon celery seed
1 tablespoon mustard seed
Slice tomatoes and onions thin. Sprinkle with 1/4 cup salt and let stand 4 to 6 hours. Drain.
Heat and stir sugar into vinegar until dissolved. Tie cloves, allspice, celery and mustard seed in a cheesecloth or spice bag. Add to vinegar with tomatoes and onions. Bring to boil, reduce heat and simmer 30 minutes, stirring as needed to prevent scorching. Tomatoes should be tender and transparent when properly cooked.
Remove spice bags. Fill jars and cover with vinegar solution. Leave 1/2-inch headspace. Adjust lids and process in boiling waterbath canner; 10 minutes for pints, 15 minutes for quarts.
This recipe yields about 9 pints.
Comments: Processing times are for altitudes of 1,000 feet or less. In higher altitudes, add 5 minutes at 1,001-3,000 feet; 10 minutes at 3,001-6,000 feet; or 15 minutes above 6,000 feet.
Ginger Cardamom Pear Butter
Yield: 1 1/4 cups (serving size: 1 tablespoon)
Ingredients
4 cups coarsely chopped peeled Bartlett pear (about 2 1/2 pounds)
1 cup sugar
1 teaspoon ground cardamom
2 teaspoons minced peeled fresh ginger
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Preparation
Place pears in a blender or food processor; process until smooth. Combine pear puree, sugar, and remaining ingredients in a medium sauté pan over medium heat; bring to a simmer, stirring occasionally. Cook 3 hours or until mixture is thick.
Nutritional Information
Calories: 72 (1% from fat)
Fat: 0.1g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein: 0.2g
Carbohydrate: 18.9g
Fiber: 1.8g
Cholesterol: 0.0mg
Iron: 0.1mg
Sodium: 30mg
Calcium: 6mg
Pumpkin Butter
Cooking Directions:
3 cups mashed cooked or canned pumpkin
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon lemon juice
Combine all ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened. Quickly pour pumpkin butter mixture into hot jars, filling to 1/4-inch from top. Wipe jar rims clean. Place lids with bands on and process in a boiling water bath 15 minutes. This recipe yields 4 half pints.
Apple Butter
Makes 2 cups
20 (about 6 1/2 pounds) apples, such as Empire or Golden Delicious , peeled, cored, and quartered
1 cup apple cider
2 tablespoons Calvados, a French apple brandy (regular brandy can be substituted)
1 large cinnamon stick
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 small pinch of ground cloves
1 cup sugar
2 tablespoons fresh lemon juice
Directions
Combine apples, apple cider, Calvados, cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar, and lemon juice in a large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often with a large wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with large wooden spoon to help them break down.
Reduce heat to medium. Using a rubber spatula, scrape out apple mixture from pan, and transfer to a small saucepan. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 2 1/2 hours. Remove from the heat, and let stand to cool. Store in an airtight container for up to 1 month in the refrigerator or 6 months in the freezer.
From Martha Stewart Living, October 1996
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