Here is the Margarita recipe,
1 6 oz. can frozen lemonade concentrate
1 6 oz can frozen limeade concentrate
1/4 cup powdered sugar
3 cups crushed ice
2 cups club soda, chilled
Lime slices if desired
Coarse salt, if desired
1. In a blender container, combine lemonade and limeade concentrates, powdered sugar and ice. Cover and blend until of slush consistency. Add Club soda and stir gently.
2. To serve, rub rims of glasses with lime slices; dip rims in coarse salt. Fill each glass with punch mixture. Garnish with lime slices.
When we made this it came out very strong so you might want to taste it carefully before you make a bunch of this. The coarse salt is next to the regular salt in the supermarket.
Have a great dinner party next week!
I have had the most difficult time coming up with a mix that works for doughnuts so I experimented till I came up with this one, and it is wonderful! I also made waffles out of the same mixture and they are the best gluten free, casein free, egg and corn free I have ever had. The extra 3 tbls of tapioca starch are to make up for the egg that I cannot use.
Waffle/ Pancake/ Doughnut Mix
1 1/2 cup sorghum flour
1/2 cup + 3 tbls tapioca starch
1 cup rice flour
3/4 cup sugar
3 tbls baking powder
Sift these 5 ingredients together thoroughly. This recipe actually makes 3
batches so you can either store the dry ingredients or make a batch of
waffles, a batch of pancakes, and a batch of doughnuts all at one time. It
works great for all 3! For each batch mix 1 1/3 cup of the mixture with 3/4
cup of milk substitute, so if you plan on using all of it at one time that
would be 2 1/4 cups of milk substitute. Or you can make 1 batch and store
the remainder of your dry ingredients for another time. For variation I add
chocolate chips to my waffles, blueberries to my pancakes and dip doughnuts
in powdered sugar
Here is my recipe for Tapioca Waffles and a tasty way
to use them for something other than Breakfast.
HELP: I’m still looking for a recipe for pizzelles ….
2 eggs – separated (I use Ener-g Egg replacer
since we also can’t have eggs. I need to try
this recipe with gelatin)
1 c buttermilk (add 1 Tble of vinegar to any milk
substitute. I use rice vinegar. Regular milk
substitute can also be used)
1/4 c oil
1 cup Rice Flour (I’ve also used garbanzo bean flour)
1/2 c tapioca flour
1 1/2 tsp baking soda
1 tsp baking powder.
( I will sometimes add some vanilla powder
for taste)
Beat egg whites to form dry peaks (or whip egg replacer lightly)
Set aside. Mix egg yolks with buttermilk and oil.
In another bowl, mix dry ingredients.
Add egg yolk mixture to dry ingredients.
Then fold in egg whites (or whipped egg replacer).
Bake in a well oiled and heated waffle iron.
ROAST CHICKEN ON WAFFLES
(or toast points)
yields: 6 servings
Can also be made up ahead of time and frozen
in freezer bags.
2 c. cooked chicken
Rosemary, salt, pepper to taste
3 Tble oil / casein free margarine
2 Tble chopped onion or flakes
1 clove of garlic, crushed (can be left out if needed)
3 Tble flour (I used sweet rice flour or corn starch)
1 1/2 c. veg/chicken broth
nutmeg, cayenne pepper to taste
6 waffles
Saute onion in butter in saucepan until tender.
Add garlic. Cook over low heat for 5 min.
Add flour. Add broth. Cook until thickened
and bubbly, stirring constantly. Reduce heat.
Simmer 10 min longer. Stir in chicken and spices.
Cook until heated thru. Toast waffles/toast in the meantime.
Spoon chichen mixture over waffles.
Garnish with parsley.
Cashew Crickle is a great treat – tastes like peanut brittle, except it is
made with cashews. I made this for Krista, and she couldn’t get enough of
it (and neither could the rest of the family). This is from Taste of Home.
You’d never know you were on a special diet with this candy.
Cashew Crickle
2 cups sugar
1 cup corn syrup
1/2 cup water
3 Tablespoons GFCF margarine
1 teaspoon GFCF vanilla extract
1/2 teaspoon baking soda
2 cups salted cashews
In a large saucepan, combine sugar, corn syrup and water; bring to a boil,
stirring constantly, until sugar is dissolved. Cook, without stirring, over
medium heat until a candy thermometer reads 300 degrees F. (hard-crack
stage). Remove from the heat; stir in margarine, vanilla and baking soda.
Add cashews. Pour into a greased 15-inch X 10-inch X 1-inch baking pan.
Cool before breaking into pieces. Yield: about 2 pounds.
Tater Tot casserole
1 lb ground beef or turkey
1 can of vegetables of choice (we used peas)
1 batch of condensed soup substitute
1 bag Spud Puppies (find in HFS – like tater tots)
Brown beef or turkey until crumbly, drain fat. Mix with vegetables and
soup and place in greased casserole dish. Top with Spud Puppies and bake
one hour at 350. Top with Soymage or Tofutti cheese substitute if
desired. This is good without the cheese too.
Condensed Soup Sub for Casseroles
2 c instant nonfat dry milk (or dairi free)
1/4 c instant chicken bouillon or acceptable chicken stock
1 tsp thyme (optional)
1/2 tsp pepper
3/4 c cornstarch or arrowroot
2 tbsp onion powder
1 tsp basil (optional)
Combine all ingredients and mix until well blended. Store in a tightly
closed container. Makes 3 cups of mix or the equivalent of 9 (10 1/2 oz)
cans of condensed soup. To use in place of 1 can of condensed soup, mix
1/3 cup dry mix with 1 1/4 cup water in saucepan. Stir and cook until
thickened. Add 1 tbsp oleo if desired.
