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Welcome to my Blog 'In The Kitchen With Don'! Thank you for your visit and come back soon!


Friday, January 29, 2021

Gluten Free Almond Flour Sour Cream Cake

 My brother in law has celiacs disease and I am always on the look out for good recipes that are both gluten free and tasty, as close to regular baked goods as possible.  This cake is just that.... tender, moist, flavorful and flat out delicious.  Even if you don't have to eat gluten free, this is a good one try.  And if you are trying to eat lower carb,  just get rid of the sugar and use your favorite non-sugar sweetener.   


3 1/4 cups fine almond flour

1 cup white sugar

1 tsp salt

1/2 tsp baking soda

1 tsp baking powder

1/2 cup sour cream

1/4 cup melted butter (for a bit more flavor you can lightly brown the butter)

2 tsp vanilla

1/2 tsp almond extract

3 eggs

Preheat oven to 350 degrees.   Butter an 8x8 inch square cake pan and set aside.   Put the dry ingredients into a large bowl and mix well.    In another smaller bowl, beat the sour cream and eggs until well blended, then stir in the butter and flavorings.   Pour this into the dry ingredients and mix well, then spoon into the prepared pan and smooth the  top.    Bake about 40 minutes or until golden brown and a tooth pick stuck in the center comes out clean.   Remove from oven and allow to cool before cutting. 

 If you wish you can either frost with a butter cream frosting or, my favorite, make a like glaze to drizzle over the top.   It is also tasty eaten with fresh fruit and whipped cream. It isn't a very sweet cake, so if you wish to use more sugar in the batter, I would add about another 1/2 cup.  There is no no reason you couldn't use brown sugar in place of the white, either.   A butter, flour and sugar streusel on top of the cake would be tasty, too.   Just either more almond flour or any gluten free all purpose flour with sugar and butter.    

Saturday, December 26, 2020

Chocolate Sugar Cookies

 Choose your favorite sugar cookie recipe, replace 1 cup of the flour with cocoa powder, if you have the dark cocoa powder even better.   Also use half brown sugar for the white sugar and add 2 tsp instant coffee granules.   These cookies will turn out tasting a lot like a chocolate brownie.   They are very good.  

Cream Cheese Cookies

 1/2 cup softened butter

8 oz softened  cream  cheese

2 cups white sugar

1 tbsp vanilla extract

1/2 tsp almond extract

2 eggs

3 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

Cream the butter, the butter and sugar until light and fluffy, then beat in the  eggs and extracts.   When well mixed, add the flour, salt and baking powder.  Mix until well blended.   Place in a covered dish and chill at least three hours, overnight is better.   The dough will be very sticky.  When ready to bake the cookies, preheat the oven to 350 degrees.  With wet hands, form the dough into balls and flatten slightly. Place the balls on a cookie sheet about 2-3 inches apart.   Bake for 11-12 minutes, until the bottoms are just slightly starting to brown.   Cool slightly on the cookie sheet, then place on a cooling rack until completely cooled.   Enjoy!   These are addictive!

Savory Roasted Mushrooms and Onions

 1 lb button mushrooms,  Portobello if possible, washed and cut into halves

1 bag frozen pearl onions

4-5 peeled garlic cloves, chopped

2 tbsp. soy or tamari sauce

2 tbsp cider vinegar

2 tbsp brown sugar

salt and pepper to taste

1 cup bacon, chopped and cooked until crisp, dained

3 tbsp of bacon grease, from the cooked bacon, trying to save as much of the browned stuff in the bottom of the pan

Preheat the oven to 400 degree, using the roast setting on your oven if you have that, if not just usual bake setting.  Toss all of the ingredients except the crisp bacon crumbles, place in a large baking dish and roast about 20-30 minutes, stirring once or twice, until the mushrooms are browned and any liquid has reduced to a thick glaze.      Place in a serving dish and stir in the bacon crumbles.   These are addictive!  

If you don't care for onions, omit and add another 8 oz package of mushrooms. 

Saturday, October 24, 2020

Stir Fried Leeks and Mushrooms

 2 leeks, peeled, cleaned and sliced

1 onion, peeled, halved and thinly sliced

about 2 cups sliced mushrooms

1/2 pound lean pork, cut into 1/2 inch cubes

oil for stir frying

 Marinade for the pork:  3 tbsp soy or tamari sauce, 3 tbsp rice wine vinegar or cider vinegar, 1/2 tsp sesame oil, 1/4 tsp crushed red pepper, 1 tbsp finely chopped ginger, 3 finely chopped cloves of garlic, 1 tbsp of cornstarch.   Mix this all together well, then add the pork cubes, making sure all the pork is covered with the marinade.   Set aside for at least 10 minutes. 

 An additional 3 cloves of chopped garlic and 3 tbsp chopped ginger, set aside

Heat a wok or large deep skillet then add about 3 tbsp oil and swirl it around the pan.  Add the mushrooms and onion, stir fry it until the mushrooms begin to brown a bit.  Remove to a large bowl, then add the leeks.   Stir fry the leeks until they too start to  brown, then remove them to the bowl with the mushrooms.

Add an additional 3 tbsp of oil to the walk, swirl it around and then add the pork.  Stir fry the pork until it is all white and starting to look done.  It won't take very long,  add the remaining garlic and ginger, along with 1 tsp of sesame oil, and fry until fragrant.  Return the vegetables to the pan, mix all together and then allow it to sit a minute or two before eating.