Showing posts with label kuchen. Show all posts
Showing posts with label kuchen. Show all posts

Wednesday, December 26, 2012

Blackberry Kuchen Gluten-free Recipe from Avery Aames



AVERY/ DARYL: 

After the holidays, it's probably difficult to think about sweets. You might be sweet-ed out. You might have already set your new year's resolution and decided to diet.

But I happen to adore sweets. I like them when I'm writing early in the morning, which I'm doing even over the holidays -- soon I'll be in full promotional swing for TO BRIE OR NOT TO BRIE, which comes out in 5 weeks!  [Are you signed up for my newsletter? I'm having a contest.  Check it out.]

A good breakfast cake is hard to beat.

This year, Krista posted a European-style blackberry cake that I had to try...HAD TO...but because I need to eat gluten-free, I put it off. Then, I saw blackberries still in the market when I was doing holiday shopping, so I picked some up and decided to experiment. Oh, yum.

This kuchen, a version of Krista's, is great gluten-free. Krista, thank you for your inspiration.


KRISTA'S BLACKBERRY KUCHEN (GLUTEN-FREE) 


Ingredients:
8-inch pie pan or cake pan
canola oil
2 cups blackberries, washed and picked over
(save 3 pretty blackberries as garnish)
2/3 cup sugar
cinnamon
2 egg yolks
1/2 cup sugar
1/4 cup milk (I used nonfat)
1 tablespoon melted butter
1 teaspoon baking powder
1/4 teaspoon salt
1 cup GF flour
1/2 teaspoon Xanthan gum
1 teaspoon vanilla extract
whipped cream (optional)

Directions:

Lightly grease an 8-inch pie pan or cake pan with canola oil. Mix the blackberries with the sugar and a light sprinkle of cinnamon. Let stand.

Preheat oven to 350 degrees.

Beat the egg yolks with the sugar, add the milk and then the melted butter. Beat well. Mix the baking powder with the salt, GF flour and Xanthan gum, and add to the egg mixture. Scrape the bowl, add the vanilla, and beat one last time.

Arrange the blackberries on the bottom of the pan in a single layer. Pour the batter over top of the blackberries.

Bake 30 minutes. Cool on a rack and refrigerate until set. Loosen edges gently until you can flip it over onto a cake plate.

Serve with whipped cream or ice cream. If you don't want to pipe the cream on the cake, dollop a spoonful in the middle, garnish with 3 blackberries, and pass the whipped cream for those who want it.


Note: I didn’t "flip" this over as Krista suggested. I served in the normal way and it was delicious.  


 * * * * * * *


The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE
coming February 2013.

You can pre-order the book HERE. 

Click this link to watch the TRAILER

Click this link to read an EXCERPT.

Click this link to hear a PODCAST

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!

Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!

***********







Wednesday, December 23, 2009

Grammy's Apple Kuchen


As I've mentioned before, I love going through
my grandmother's old recipe box. Especially
during the holidays. Seeing her handwriting or
the notes she made on recipe cards now yellowed
with age brings her back to me more than a
photograph in an album ever could.




I have no idea if it is accurate or not, but I tend to pick
the recipe cards that have the most stains on them. My
guess is that they were used quite a bit so they must be good,
right?

So here is my grandmother's Apple Kuchen:



3 tablespoons sugar
1 cup flour
2 tspns baking powder
2 apples (peeled and sliced)
pinch of salt
1 egg
4 tablespoons milk
2 tablespoons shortening (melted)
1 teaspoon vanilla
sugar and cinnamon to taste



Sift flour-baking powder-salt-sugar. Put melted shortening
in a bowl - add milk - vanilla - beaten egg - then sifted ingredients.
Mix thoroughly. Spread into 8 " pan. Arrange apples slices on top.
Sprinkle with sugar and cinnamon. Bake 15 minutes in 350
degree oven.





This is a light fluffy biscuit like cake with a crunchy outside and
warm cinnamon apples on top. I plan to make this instead of
coffee cake for breakfast Christmas morning. It'll be like having
Gram with me.

*I believe this was a war time recipe when rationing factored into
ingredient selection. Although, it came out fine the way it was written,
I am a butter lover so the next time I make it, I am going to
substitute a 1/2 cup of softened butter in place of the melted
shortening and milk. I'll let you know how it turns out.

Happy Holidays! Jenn

Jenn McKinlay
SPRINKLE WITH MURDER

March 2010
(Available for Pre-Order Now)


aka Lucy Lawrence
STUCK ON MURDER
Sept 2009 (Available Now)

CUT TO THE CORPSE

April 2010
(Available for Pre-Order Now)


www.jennmckinlay.com

Keep those suggestions for our Iron Chef inspired cooking week coming. I love a challenge! And I heard a rumor you can win something with chocolate.
Seriously, chocolate!!!