Archive for April, 2009
Thanks to Easter, I still have lots of hard-boiled eggs (in many colors ) in my refrigerator. One of my favorite things to make with them is egg salad. A few years ago, I was in search of the tastiest egg salad recipe. I tried a few, but each one seemed to be lacking something. Perhaps it’s one of those recipes that you just have to adjust to your own liking. So, that’s just what I did. And fortunately, I wrote down the ingredients and amounts so I could duplicate it year after year. If you haven’t created your own recipe for egg salad yet, try starting with mine:
Heather’s Favorite Egg Salad
6 hard-boiled eggs, chopped
1/4 Cup mayonnaise
1 tsp Dijon mustard (I use coarse, or whole, grain.)
1/2 tsp prepared yellow mustard
Juice from 1/2 lemon
1 TBSP sweet pickle relish
3 green onions, sliced (about a 1/4 Cup)
1/2 tsp dried dill weed
1/4 tsp celery seed
salt and pepper to taste
- In a medium bowl, mix together mayonnaise, Dijon mustard, yellow mustard, lemon juice, and relish.
- Then add eggs, green onions, dill weed, and celery seed.
- Stir to combine and season with salt and pepper.
- Serve your egg salad on bread, rolls, tossed greens, or whatever your preference. In the picture above, I have used Schar dinner rolls, sliced in half. I gently removed the center of the bread and placed a leaf of lettuce in the bottom. Then scooped egg salad on top. I thought it made a nice presentation and was oh so good!
- Schar Classic White Rolls are wheat-free, gluten-free, and lactose free. I found them on the shelves with other gluten-free items at Wegmans. Because they are not frozen, you can also purchase them online at glutenfree.com. We use the rolls for hamburgers, too.
- For tips on hard-cooked eggs check out these websites: Anastasia’s Table and Kalyn’s Kitchen.
My gluten-free carrot cake turned out great again this year for Easter. Rave reviews from the whole family. I use Pamela’s Ultimate Baking and Pancake Mix, found online at Glutenfree.com and Amazon.com. I use Pamela’s recipe for carrot cake with slight variations to double the recipe. The cake is moist even after being refrigerated overnight. I don’t use Pamela’s frosting recipe, but instead use a classic cream cheese frosting recipe (below) that is fabulous. Serves 16-20.
My Best Gluten-Free Carrot Cake & Cream Cheese Frosting
1 Cup oil
1-1/2 Cups sugar
3 Cups grated carrots
4-1/2 Cups Pamela’s Baking Mix
1 TBSP cinnamon
2 tsp vanilla extract
1 tsp allspice, ground
1 tsp salt
- Preheat oven to 350 degrees F.
- In a large bowl, beat oil, eggs, and sugar together. Then mix in remaining ingredients. Batter will be thick.
- Pour equal amounts of the batter into two greased 9-inch round cake pans. Bake at 350 degrees F for 30-35 minutes (switching pans halfway through baking). Cake is done when toothpick comes out clean.
- Frost with cream cheese icing (recipe below).
Cream Cheese Frosting
16 oz. cream cheese
1/2 Cup unsalted butter
2 Cups confectioners’ (powdered) sugar
1 tsp vanilla extract
- Set out cream cheese and butter and let them soften at room temperature — about an hour.
- In a medium bowl, beat together cream cheese and butter until creamy smooth. Then add the vanilla and beat until thoroughly combined.
- Gradually mix in the sugar — about a 1/3 cup at a time — until it is creamy smooth.
- Frost cake and store in the refrigerator.
- Reserve about 1/2 cup to a full cup of frosting for decorations. Place in the refrigerator until ready to decorate.
- Frost the top of one layer of cake, then place the other cake on top. Continue to frost the cake by covering the sides and top, so the cake no longer shows through the frosting.
- Take out the reserved frosting and add another cup of powdered sugar to it. This should make it thick enough to add decorations the cake.
- For carrot decorations: Take a small amount of frosting (less than 1/4 cup) and add food coloring to make it orange. If using liquid drops, try one red drop and four yellow drops for orange. Mix it until it no longer has streaks. Using a frosting bag and simple round tip (or a zip-style plastic bag with a cut corner), fill it with orange frosting and begin making carrots on the top of cake. I usually put 16 on it so it’s easy to arrange evenly.
- For green carrot tops and cake bottom edge: I usually use a frosting bag and leaf tip for making the leaves, and even decorating the bottom edge of the cake.
- Place the cake in the refrigerator until ready to serve.
- I usually bake and frost the cake the night before an event. It’s always moist for eating the next evening.
From our family to yours, hope you have a wonderful Easter.
Diane at The W.H.O.L.E. Gang has started a new weekly recipe challenge, Friday Foodie Fix. This week’s featured ingredient is eggs. Perfect! My kids colored and decorated two dozen hard-boiled eggs this week for Easter. So, I’ve been thinking about what we’re going to do with all of them. With my parents visiting for spring break, we decided to make one of my dad’s favorite meals for breakfast: Creamed Eggs.
1 TBSP butter
1 TBSP rice flour (or other gluten-free flour)
salt & pepper to season
3/4 Cup milk
2 hard-boiled eggs, cut into small cubes
2 slices toast or English muffin (gluten-free variety, of course)
- In a medium saucepan, melt butter over low heat. Add in rice flour and mix thoroughly. Season with salt and pepper.
- Pour milk into saucepan. Increase heat and stir frequently until the sauce thickens.
- Stir the eggs into the sauce.
- Pour the creamed eggs over toast or an English muffin. Sprinkle a dash of paprika on top.
- For cheesy creamed eggs, stir in 1/3 cup shredded or processed cheese to the thickened sauce and let it melt before adding the eggs.
- Consider adding a minced clove of garlic to the melted butter and saute before adding the flour.