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Thursday, September 04, 2014

Cooking and baking....first a painting

Holding my finished painting from last week so that Nadine could get a photo! This one is for sale in her gallery at The Art Location, here in Fayetteville.

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Today I am baking. First an eclair cake, gluten free.

Heat 1/2 c. Water and 1/4c. Butter in a sauce pan until boiling.

Remove from heat and quickly stir in dry ingredients...1/2 c. Flour (gluten free) , 1/2 t. Salt, 1 t. Sugar.

A dough ball will form. Move this to a mixing bowl and beat in, one at a time, 2 Eggs and 1t. Vanilla.

Spread into a small baking pan, prepared with cooking spray.

 

Bake at 425 degrees for 20-25 minutes. Dough will puff...

Remove from oven and cool.

Top with filling made with 1 pkg. instant vanilla pudding, combined with 2 cups coolwhip and 3/4 c crushed pineapple. Leave some juice in the pineapple!

Spread over cooled eclair.....chill until ready to serve!

 

 

 

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Cornbread in an iron skillet, following directions on back of War Eagle Mills organic stoneground cornmeal.

I used buttermilk for the milk! I forgot that I like unsweetened cornbread, and added the honey before I remembered! I guess I need another cup of coffee to wake up! However, it will not be very sweet, so we will just eat it and like it!

Ready for the oven.

 

3 comments:

Sandi Holland said...

Hi Lila: Your eclair cake looks really good. Love the topping too. My 76 yo mom would like the simplicity of this recipe. Is gluten-free flour like plain flour in that salt has to always be added? Does baking soda need to be added in some recipes? Thanks.

Lila Rostenberg said...

There are many varieties of gluten free flour.
They come without baking powder, baking soda, or yeast.
In the eclair recipe, it is the eggs that make it rise, no matter which flour you use...
King Arthur makes good gluten free flour...or you can make your own by combining all kinds, coconut, potato, tapioca, almond meal.....the list is long!
There is also gluten free Bisquick available!

Sandi Holland said...

Thanks so much for the info!

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