GLUTEN-FREE Light-As-A-Feather Pancakes

GLUTEN-FREE  Light-As-A-Feather Pancake Mix

4 cups gluten free flour

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

8 eggs beaten

5-7 cups buttermilk

1/2 cup and 1 TABLESPOON vegetable oil

Mix all dry ingredients in a large bowl with a wooden spoon.

Mix all wet ingredients in a medium bowl with a whisk.  

Note for the buttermilk:  You may need all 7 cups but start with 5 and add 1/2 cup at a time until you have your desired consistency.

Add wet ingredients with the dry ingredients mixing thoroughly with the wooden spoon.  The batter will be lumpy, not smooth… so don’t be surprised!  

Grease your pan or skillet with Pam spray or butter.

Turn heat to medium and let your pan or skillet get hot before pouring on the pancake batter.

For each pancake pour about a 1/4 cup of batter, cook on medium heat until bubbly and the edges are slightly dry (about 2-3 minutes per side).

Serve with fresh berries or warmed syrup.

Add sliced bananas - fresh blueberries... it's up to you to find something!
this plain gluten-free pancake has endless possibilities
and varieties to add to your breakfast arsenal.

NOTE FOR BANANAS:
spray pan or skillet and additional time before flipping to cook the
banana side; this will caramelize bananas while cooking as pictured above. 

Just to be obnoxious and see if y'all are reading the
additional information in the posted  photos...
a 1/2 cup is shown instead of the noted 1/4 cup portion for measuring.
...I just fill it half full for pouring.   :0)

Turn heat to medium and let your pan or skillet get hot 

before pouring on the pancake batter.

For each pancake pour about a 1/4 cup of batter, 

cook on medium heat until bubbly and 

the edges are slightly dry (about 2-3 minutes per side).

This golden brown hue makes me happy every time.

Some of our family favorite toppings!

Something I started a few years ago...

This silly holiday is a highly anticipated event now.
Did you know Napoleon could be so cool???

The GREEN version is quite spectacular...
it should be noted that this batter is perfect for
"pancake art" because of the white rice flour, the
colors stay their true hue.

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(It's a recipe FOR your recipe!)

CLICK TO GO TO: 

Gluten-Free Flour Mix

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Click Link FOR:       Mama Jo's Recipe Blog TABLE OF CONTENTS

MAMA JO’S ULTIMATE CHOCOLATE FROSTING

Look at the blog label and  you might notice that I am posting this under "breakfast" (...and dessert).

Sit down.  Let me explain.

Long ago, on our first Easter Sunday morning living in Texas, the handsome Bret Sr. and I were sleeping in and talking in bed about our day's events.  He lamented that it was Sunday and he wished it were Saturday so that we could have donuts for breakfast.  As we do not shop on Sunday, or make purchases, this was a no-go wish.

Thinking ahead on my food plans for the day I said, "Well, I was going to make a chocolate cake along with dinner.  Why don't I make it now for breakfast and we'll have eggs and green smoothies with it?"

The reply was a YES.

And that is how our new Easter breakfast tradition came to be!  Every Easter morning since has featured a fresh chocolate cake with scrambled eggs and garden green smoothies.

We typically enjoy this cake with company after dinner or as a birthday request...

But honestly, some of the best ones have been for breakfast.

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Gluten-Free DOUBLE Chocolate Cake Recipe:  

3 LAYERS is recommended though not pictured. 

Click on this link for the recipe:   

Mama Jo's Gluten-FREE Double Chocolate Cake

Garden Green Smoothie Recipe:  

Scroll to the bottom of the post for recipe.

Click on this link for the recipe:    

Life's A Peach - Garden Green Smoothie

Easter Project:  

(...if you're wanting this for Easter breakfast.  

Perhaps an Easter project needs to be listed here as well?)  :0)

Click on this link for the project:    

Easter Eggs Tie-Dyed (re-purpose men's silk ties)

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MAMA  JO’S  ULTIMATE  CHOCOLATE  FROSTING

This makes enough to frost a 3-4 layer cake 

 NOTE: Half recipe for cupcakes or a 2 layer cake

3/4 cup butter, softened  BUT  NOT  MELTED  (1 and 1/2 sticks)

2 teaspoons vanilla (Mexican vanilla preferred)

3/4 cup Evaporated milk

3/4  cup and 2 Tablespoons cocoa powder  (optional: sifted)

2 Tablespoons DARK cocoa powder

5 - 6 cups powdered sugar

In a Kitchen-Aid mixer or with an electric hand mixer, beat butter until creamy.

ADD  vanilla, half of the evaporated milk, 1 cup of the powder sugar and the DARK cocoa powder - beat in added ingredients until creamy, and then beat on HIGH for 30 seconds.

ADD  cocoa powder, beat until creamy, and then beat on HIGH for 30 seconds.

ADD  remaining evaporated milk, beat until creamy, and then beat on HIGH for 30 seconds.

ADDING  1 cup  at a time - add 4 cups of the remaining powdered sugar, and then beat on HIGH for 30 seconds after each cup is added. 

TASTE your frosting at the 5th cup of added powdered sugar.

ADD  an additional 1 cup or 1/2 cup more powdered sugar after the 5th cup depending on your desired consistency and taste. 

TIP:  be sure to beat in added ingredients on HIGH for 30 seconds!

Make sure your cake layers have had plenty of time to
cool down before frosting!

Finished frosting will be thick and creamy.

Tip:  before putting down your base layer of cake,
spread out some frosting on your cake plate to keep it from
slipping off and to help when serving.

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Click Link FOR:     Mama Jo's Recipe Blog TABLE OF CONTENTS

Dave’s Camping Chili

2019 Summer Challenge:
15 hill repeats 
with the final repeat as a
fireman carry of a teen...
and 1.5 hours to do it! 

My future PJ was the first to
complete the challenge!
He MADE SURE he was ahead
to get the teen recruit he wanted. 

:0)

Any way you look at it -
from the bottom of the hill or from the top...
a HUGE, AMAZING accomplishment!
(As for me:  I was happy with my 5 hill repeats!)

This dinner is a family favorite!  

It always goes camping with us because I love how quick the pre-camping prep is and how fast I can get dinner ready once the tent is up.

With a chimney full of briquettes ready to go under your Dutch oven, this will be a camping dinner ready fast! 

- Easy, hearty, AND TASTES AMAZING!!  

- Even if you’re NOT camping, or had a day of challenges and fun... this dinner is hard to beat.  :0)

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Dave’s Camping Chili

1-2 bags of "lightly salted" Frito chips 

1 lb pork sausage - hot/Kroger brand preferred  

1 (1-2 lb) boneless pork loin cut into bite size pieces and fat removed 

2 cans Green chilies 

1  large onion, chopped  

2 cans kidney beans (don't drain)

3-4 cans chili beans (don't drain)

3/4 teaspoon coarse cracked pepper

2 teaspoons Kosher salt 

Brown meats, chopped onion and green chilies together.

When browned, add remaining ingredients. 

Heat to a simmer and remove from heat.

If you have time, let simmer stirring very regularly for 30 to 60 minutes for very tender pork chop bites. 

Serve chili over Fritos (I usually need 2 -3 bags to deal with leftovers).

Add a can/cans of chili beans if you need to stretch out the leftover amount.

If camping: take 2 - 1 gallon ziplocks to double ziplock leftovers in your cooler.

Gluten-Free NOTE:

READ your meat labels; read your bean labels; read your corn chip labels...

This is readily a GLUTEN-FREE dinner with what sausage you pick 

(yup! sometimes those crazy companies will sneak it in there!!!) 

and with what beans you go with. 

READ.


A huge "THANK YOU" to Dave Francom, his "I've never written it down" chili recipe, and the fun night of Dutch oven dinner at Surfside beach.  :0)  Miss you guys!!!

...And another huge thank you to my family!  Thanks for always making summer memorable and fun.  Sure wish we could be together more often.  The food is always better, and the laughter nearly tangible.  Love you all.  See you next summer!

Back-Flippin' off the beach sand...
Adam White,
your skills are AMAZING!!!

Camping in Oregon with my nearly-twin sister.
LOTS  of campfires and cooking, beach runs,
4th of July parade and fireworks,
kite-boarding winds and cold.

2020  Camping  Trip... 
(Before COVID)

Camping in Texas happens
in the winter Y'ALL!!!

I take this recipe completely prepped -
onions are chopped and meat is cut and ready; 
including the sausage taken out of its wrapper and 
everything gets shoved into a gallon ziplock
ready to dump in the dutch oven.

Cook the meat, onions and
green chilies throughly.
ADD all the required cans of
beans and cover to finish cooking.

Everyone will be waiting.

My camping kitchen box!
Everything I need for Dutch oven
cooking and clean up.

Don't forget your chips!!!
Serve over Frito chips

- save your leftovers in your
cooler in clean gallon ziplock.

I  LOVE  CAMPING...
and my hammock views.

Click Link FOR:      Mama Jo's Recipe Blog TABLE OF CONTENTS

GLUTEN-FREE Sugar Cookies

Let's be personal for just a moment... this original recipe was a labor of LOVE!  It took nearly 10 years to find!  We went through  A  LOT - (A  WHOLE  LOT!) of sugar cookie recipes before finding one that my handsome man loved.  

Then, I had the task of wrapping my head around making it gluten-free. 

Without further procrastination, (it has been a "draft" since December 2017...) I give you:  Bret Sr.’s Favorite Sugar Cookie

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1 cup (2 sticks) butter, softened

1 ½ cups sugar

1 egg

1 ½ teaspoons vanilla

½ teaspoon almond extract

3  cups Gluten-FREE flour mixture

1 teaspoon baking powder

Preheat oven to 375 F.  

In a mixing bowl, cream butter with sugar with a hand mixer (or a Kitchen Aid) mixer until combined.  

Once combined, beat sugar and butter on HIGH for 10-12 minutes until light and fluffy.

Beat in egg and extracts.  

In separate bowl, mix flour, and baking powder; add to butter mixture 1 cup at a time and mixing in completely after each addition.  

DO NOT CHILL DOUGH.  

Divide dough into two balls.  

On your counter sprinkle an Tablespoon or two of the gluten-free flour mixture to roll out each ball ¼ inch thick - one at a time.  

Monitor your use of the cookie dough.  

Do not roll out and cut more than 3 times.  

TOSS whatever is left over after rolling it out 3 times.  

(WARNING:  your cookies will be nasty… Don’t be tempted to roll out more than 3 times.)

Dip cookie cutter in flour before each use.  

Bake cookies on a baking sheet with parchment paper for 10-12 minutes or until cookies are just barely, barely brown.  

DO NOT transfer them to a cooling rack immediately.  

Let sit on baking sheet for 2-3 minutes before transferring.  

Lift parchment paper gently on opposite corners and let cool completely before icing.

NOTES AND TIPS:  I use what’s left as a lump cookie with pretty sugar sprinkled on top instead of rolling out into another shape.

If you want to skip icing just sprinkle your cookies with colored or large granulated sugar before baking!  Skipping the icing makes these cookies incredibly fast since there is NO CHILL TIME... (HECK YES!)

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Sugar Cookie Icing:

When sugar cookies are baked and cooled make the following in desired colors.  I usually make 3 or 4 to accommodate the number of cookies made.  I use fairly large cookie cutters.  For smaller cookies, more icing will be needed.

For each color:

1 cup powder sugar

2 teaspoons milk

2 teaspoons light corn syrup

¼ teaspoon almond extract

food coloring

In a small bowl, stir together powder sugar and milk until smooth.  

Beat in corn syrup and almond extract until icing is smooth and glossy.  

If icing is too thick, add more corn syrup.  

Add food coloring until desired color is achieved.  

Use the back of a spoon to distribute icing and then to paint sugar cookies.

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NOTES  FOR  G-FREE  FLOUR  BAKING:
You are using a white rice-based flour...
Be careful to note that the cookies will remain extremely
WHITE and you will over-cook and/or burn your
cookies if you are waiting for a
"light-golden brown" color on top.

...It's never gonna happen! 

I realized when Payton made these on her own
(to give out to her friends! So cute...)
that there needed to be a visual
on how thick the cookies need to be!

And a  1/4  INCH  is pretty thick guys...

I have squished enough of these over the years
to know what it "feels" like when the right thickness.
But here's something for y'all to LOOK at.  :0)

The fastest way to make these sugar cookies is to
squish a ball of cookie dough out to a  1/4 inch thick,
cut a shape with a cookie-cutter within the circle,
(DON'T CUT ALL THE WAY DOWN!),
finish off your cookies with some colored sugar
before baking and then BAKE.
Easy-peasy...

... ... ... ... ... ... ... ... ... ... 

(It's a recipe FOR your recipe!)

CLICK TO GO TO: 

Gluten-Free Flour Mix

... ... ... ... ... ... ... ... ... ...

Click Link FOR:        Mama Jo's Recipe Blog TABLE OF CONTENTS