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- jen bouton on Remedy for What Ails You: Ginger, Lemon, Garlic, Honey and Cayenne Teas
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- Katydot on Slow Cooker Chicken Stew
Monthly Archives: January 2013
Want to impress your friends? This homemade beet marmalade should do the job. It’s incredibly easy to make, and a great flavor combination.
All it takes is some cooked beets, lemon, ginger and sugar. The marmalade thickens as it cools, so don’t be surprised at the consistency. Wait for it to completely cool in sterilized jars before spreading it on your favorite toast. Better yet, you can spread it on this great coffee cake to add a bit of savory to the sweetness.
I would like to say thanks to my cook-the-book partners. This is our last installment from Marion Cunningham’s The Breakfast Book. We started in July and ended today, with 13 chapters under our belts. I never would have tried half of what I did, so thanks for the ladies who blogged alongside me: Rachel, Aimee, Emily and Claudie. We had Sammy join us for a good bit of the book, too. It has been a pleasure getting to know each of you and I am amazed at the community that we have formed through our online alliance.
Enjoy the beet marmalade, and have a very happy and healthy new year!
- 4 medium-large beets, cooked and peeled
- 1 1/2 cups sugar
- 1 large lemon
- 2 tablespoons chopped fresh ginger
- Put the beets in a food processor and process until coarsely chopped; or mash the beets by hand.
- Transfer the beets to a heavy-bottomed saucepan and stir in the sugar.
- Put the lemon and ginger into the food processor and process until finely chopped; or chop them by hand.
- Add the lemon and ginger to the beet mixture and stir to blend.
- Cook over medium-low heat, stirring often, until the marmalade has thickened a little.
- This takes about 20 minutes – remember that the marmalade will get thicker considerably as it cools.
- Remove from the heat and put up in sterilized jars if you are not going to use the marmalade for a month or more otherwise it will keep well in the refrigerator.
To learn how to sterilize jars, click here.
I made a variation of Marion Cunningham’s great coffee cake this morning. I used gluten-free flour and lactose-free sour cream. Maybe that makes the cake sound less tasty, but believe me, if turned out very well, and tasted almost like the real deal.
I’ve been working on gluten-free recipes for a few years. They always are good variations on the theme of the original full-wheat flour versions. They never taste exactly the same, so I wouldn’t want to mislead you. It’s a matter of getting used to a lighter textured pastry, a flavor change from the original. Different isn’t always bad, just not exactly the taste you remembered.
Lacotse-free sour cream was a revelation to me. The texture is not the same, but the flavor is just as good and has brought back potato chips with onion dip into my life. I’ve never made a cake with sour cream, but had heard it would be extra moist, so I went to work.
I’ve never used a Bundt pan before. The batter was much thicker than I thought it would be, but it worked, I think, because of the baking soda. The cake turned out really light and crumbly. Not sure what kind of texture full-wheat flour would have yielded, but I was pleased with the results I got.
Great Gluten-Free Coffee Cake
from Marion Cunningham’s The Breakfast Book
one 10-inch tube cake
- 1/2 pound butter, room temperature
- 1 cup sugar
- 3 eggs
- 2 1/2 cups gluten-free flour (make your own or use this one from Gluten-Free Pantry)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup lactose-free sour cream (I used this one from Green Valley Organics)
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan or Bundt pan.
- Put the butter in a large mixing bowl and beat for several seconds.
- Add the sugar and beat until smooth.
- Add the eggs and beat for 2 minutes, or until light and creamy.
- Put the flour, baking powder, baking soda and salt in a bowl and stir with a fork to blend well.
- Add the flour mixture to the butter mixture and beat until smooth.
- Add the sour cream and mi well.
- Spoon the batter into the pan.
- Bake for about 50 minutes, or until a straw comes out clean when inserted into the center.
- Remove from the oven and let rest for 5 minutes in the pan.
- Invert onto a rack and cool a little bit before slicing.
- Serve warm.