Monday, February 16, 2009

Andy's Clam Chowder

Andy’s Clam Chowder (GF/CF)

4-5 medium Potatoes
1 can chopped clams
1 can minced clams
1 bottle clam juice
1 tsp black pepper
½ onion finely chopped
½ container Tofutti soy sour cream
½ lbs GF/CF Bacon chopped

Peel potatoes and cut into 1” cubes. In a large pot boil potatoes with clam juice (including juice from cans), and black pepper. If clam juice doesn’t cover the potatoes add water. Cook chopped bacon and onion together (do not drain). When potatoes are done add bacon and onion, clams, and sour cream. Stir all together and keep on low heat until ready to serve.

If you want to make a larger pot just double the ingredients. It's great durning the cold winter months.

Yummy Spice Cake

Mjuk Peppar kaka (Mormor’s Spice Cake) GF/CF

2 eggs
1 ½ cup sugar
1 ½ cup Gluten Free All Purpose Baking Flour (Bob’s Red Mill is what I use)
1 tsp Xanthan Gum
1 tsp Cardamom
2 tsp Cinnamon
2 tsp baking powder (recommend Aluminum Free)
¾ cup Milk substitute (Rice, Almond, Hemp or Soy milk)
1 cube Margarine (can be substituted with ½ cup applesauce or other pureed fruit)

Preheat oven to 350°. Grease and coat with GF/CF flour a 9x5 inch loaf pan. Or for smaller loaves use three 5x3 inch loaf pans. In a large mixing bowl combine eggs and sugar. In a smaller mixing bowl combine all dry ingredients. Slowly add the dry ingredients into the eggs and sugar. Then mix in the milk substitute and margarine. Place the mixture into the loaf pan(s). Bake larger loaf pan for 1 hour and smaller loaf pans for 45 minutes.

This recipe was one of Andy's Swedish Great Grandmothers. I converted it to GF/CF, and the house always smells wonderful after I make it. A warning about this recipe, it doesn't last long because it's so yummy everyone eats it up.