Tis the season for Christmas parties

Chewy Caramels

The first time I remember Christmas baking was probably around the time I was in grade three, I made fudge with my mom and we did something wrong since, while it tasted good, it was not how you want your fudge to be. But even though it was grainy and hard my grandparents ate it, because I was cute or something. 

I'd like to say my candy making has improved since then but I still can't make fudge to save my life, I do however make an excellent caramel that people eat because they actually want to. 

I'm not really sure where this recipe comes from, I found it in one of my grandmothers books one year and have been making it ever since. It might not be 'traditional' with the addition of condensed milk, but it's pretty full-proof and stress free, which really, that's what counts this time of year if you ask me.

1 cup salted butter

2 1/4 cup packed brown sugar

1 cup golden corn syrup

1 14oz can sweetened condensed milk

1/8 cup cream 

1 teaspoon vanilla extract 

Prepare a glass 8x8 inch baking dish with greased parchment paper. 

In a thick bottomed sauce pan melt butter over low heat. Add sugar and corn syrup, mixing until sugar is almost all combined.
Pour condensed milk and cream into sugar mixture, stirring constantly over medium heat until your caramel reaches a temperature of 240 degrees. 

Remove from heat and stir in vanilla. 

Pour into prepared dish and allow to set overnight. Once cool slice into bit sized pieces using a rocking motion with your knife. Wrap individually and store in an airtight container. 

New York, New York

Mexico

Cheese Bread

I am off to Mexico for a week.
But for everyone still stuck in the Edmonton winter (or other cold places) here's some cheese bread to keep you warm.

Cheese Bread
Adapted from Gems of Gluten Free baking

1 cup brown rice flour
3/4 cups gluten free flour blend*
1 Tbs plus 1 tsp instant yeast
1 1/2 tsp guar gum
1/2 tsp salt
1 cup grated extra sharp cheddar cheese
1/3 cups parmesan cheese
1 1/3 cups lukewarm water
2 tbs tomato paste (for colour)

Preheat oven to 375, lightly grease an 8x4 inch loaf pan

In a mixing bowl blend brown rice flour, gluten free flour blend, yeast, guar gum, salt, and both cheeses (reserving a small handful of the cheddar for topping). Mix water and tomato paste together in a small bowl, combine with flour mixture using a hand mixer until you get a creamy consistency.
Spoon batter into prepared pan, smoothing the top with moistened fingers, Sprinkle over the remaining cheese. Let the dough rise in a warm, draft free place till 1/4 inch from the top of pan. About 30-40 minutes.

Bake 30-35 minutes, turn bread out of pan and cool right side up on a cooling rack.


*The flour blend I used for this was
2 3/4 cups brown rice flour
2/3 cup sorghum flour
1/3 cup teff flour
3 tbs millet flour

Fifteen Minute Pasta Sauce

1 can tomato sauce

1 Tablespoon Italian seasoning

1 Teaspoon roasted garlic and bell pepper seasoning*

1/2 Teaspoon balsamic vinegar

1 clove of garlic, diced 

Place tomato sauce as well as seasonings in a small sauce pan over medium heat. Once sauce comes to a slight boil reduce heat to low, add balsamic and garlic, allow to simmer for ten to fiveteen minutes. 

Serve over pasta of choice.

*I've contacted McCormick and this seasoning blend is gluten free