Excuse #1: With the wet and heavy snow we received a couple of weeks ago, The Gidge managed to get herself full of mats. I have been working on getting those out after work and on weekends. I have 2 more (right behind her ears, the poor thing) to get out and then we’re finally done.
Excuse #2: My company’s annual banquet is on February 2nd and I am in charge of planning it, as usual. Because of it, I am behind at work, so I am putting in time both in the morning and after work every day, just to keep my head above water.
Excuse #3: I have been falling back on my tried and true recipes for meals because quite frankly, I am brain-dead and exhausted because of Excuse #2.
Excuse #4: I am trying to learn Microsoft’s Expression Web because I have another work project that involves this program.
Excuse #5: See Excuse #3. Replace #2 with #4.
Excuse #6: Migraines, ears plugged (ergo dizziness on and off) for weeks now.
I am such a whiner.
I haven’t forgotten about any of you and think daily of posting something – anything – just so the world is aware that I haven’t died.
I managed to pull 2 recipes out of the Vault this weekend and convert them – both breakfast-related.
When my parents were here visiting, I found the Bob’s Red Mill gluten-free oats. I was afraid
to open the package because I knew that once I did, I would be oatmealing the hell out of everything. I really want to make my favorite meatloaf recipe (which calls for oats) but I wanted sweet breakfasty goodness before I did that.
So I bet there will be meatloaf this week, since I got the goodness out of the way.
This first recipe doesn’t call for oatmeal. But oh, my. I ate half the cake by 2 PM today and it didn’t come out of the oven until 9:30!
Sorry for the crappy picture.
The second recipe is going to have to wait for another day because…….zzzzzzzzzzzz…..
Cranberry Almond Coffee Cake
Adapted from The Vault
2 cups fresh or frozen cranberries
1/2 cup water
2/3 cup sugar
2 1/2 tbsp cornstarch
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1 tsp xanthan gum
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter
1 egg, lightly beaten
1/2 cup milk
1/2 tsp vanilla
1/4 cup sugar
1/4 cup brown rice flour
2 tbsp butter
1/4 cup sliced almonds (or other nut of your choice)
Preheat the oven to 350 degrees. Grease an 8″ round cake pan and set aside.
In a saucepan, combine the cranberries and water. Simmer, covered, for 5 minutes or until the berries are softened. Add the 2/3 cup sugar and cornstarch. stir well to dissolve. Continue to heat over low heat, stirring frequently, until the mixture has thickened to a pie filling consistency.
In a mixing bowl, sift together 3/4 cup brown rice flour, the tapioca starch, potato starch, xanthan gum, baking powder, salt, and cinnamon. Cut in the 1/2 cup butter until the mixture resembles fine crumbs.
In another bowl, combine the milk, egg, and vanilla. Add to the flour mixture and mix until blended.
Spread half of the cake batter in the prepared cake pan. Spread the cranberry filling over the dough (I sprinkled a thin layer of almonds here, too) and then spread the remaining batter over the cranberries.
In yet another bowl (and I don’t have a dishwasher yet!), combine the remaining sugar and brown rice flour. Add the remaining 2 tbsp of butter and cut in until the mixture is crumb-y. Stir in the almonds and then sprinkle the topping over the top of the batter.
Bake 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 20 minutes or so because that filling is HOT ON THE TONGUE. And the tender inner flesh of the mouth.
You get the idea.