Text 26117, 116 rader
Skriven 2015-04-18 22:38:35 av Stephen Haffly (1:396/45.27)
  Kommentar till text 26094 av MICHAEL LOO (1:123/140)
Ärende: a mere trifle 529
=========================
Hello Michael,

On (18 Apr 15) MICHAEL LOO wrote to STEPHEN HAFFLY...

 ML> You could maybe just devote an afternoon to the project.
 ML> Start with 1 Tb, then if it's still too thick, melt it
 ML> down and add more liquid - a couple tries should yield
 ML> good data. I don't think the gelatin gets tired easily.

I had a bit more liquid in the batch I made today. It has 1 Tb of
gelatin. I will see how it turns out. I had not thought to try melting
it down to add liquid. The food processor seemed to work okay.

 SH> The family that got the trifle reports back that it is good. They are
 SH> stretching it out. One of the sons was not as enthusiastic about this
 SH> version, but the mom is enjoying it. She could not have any of the
 SH> previous one.

 ML> What didn't the son like about this one, or were you told?

I was not told. I will ask. It might be the difference in fruits more
than the cake and pastry cream.

I was going to try to make these, but to save time, bought some GF
vanilla wafers to use in a banana pudding.

MMMMM----- Recipe via Meal-Master (tm)

   Title: Gluten Free Vanilla Wafers
Categories: American, Desserts
Cooktime: 15 minutes
Preparation Time: 20 minutes
    Link: http://glutenfreerecipebox.com/gluten-free-vanilla-wafers/

    1/2  c superfine white rice flour
    1/4  c superfine brown rice flour
      3 tb potato starch
      1 tb tapioca starch
    1/4  t xanthan gum (or guar gum, for corn-free)
    3/4  t baking powder
1/3-1/2  t salt (optional: increase to 1/2 teaspoon)
    1/2  c Butter (1 stick) (or Earth Balance spread), at room temperature
    1/3  c Sugar (or sugar-free substitute: birch derived xylitol, etc.)
      1 tb Sugar (or sugar-free substitute: birch derived xylitol, etc.)
      1 lg egg
      4  t pure vanilla extract
      1 tb milk (cow's, almond, GF rice, etc.)


  1. Preheat oven to 350F. Line baking sheet with parchment paper.

  2. Sift together the flour with the baking powder, and set aside.

  3. In the bowl of your mixer, cream together the butter and sugar on
  medium speed for 2 minutes, scraping sides of bowl once mixed.

  4. Add the egg and blend just until incorporate, scraping bowl as
  needed.

  5. Add the milk and vanilla; and blend just until incorporated.

  6. Add the flour mixture a little bit at a time, scraping the bowl, if
  needed. Place in the refrigerator to chill for about 25 minutes.

  7. Scoop 1/2 tablespoon of the batter onto your oiled hands and roll
  into a ball. Add them to the prepared baking sheet, spaced about 1/2"
  to 1" apart. They don't spread. With oiled hands shape into desired
  form (round, oval, etc.) and press each piece of cookie dough to
  flatten to about 1 3/4 - 2" round or longer and narrower for oblong
  (rectangle or oval).

  8. Bake for 15 minutes (or 17-18 minutes for browned edges and
  crispness ), rotating the pan halfway through the baking process for
  even browning.

  9. Transfer the cookies, along with parchment paper, to a cooling rack
  to cool completely.


  Source: Carla's Gluten Free Recipe Box

  Variations:

  Substitute some of the vanilla for either lemon extract, lemon juice,
  almond extract, or add lemon zest.

  Bake them in bite size pieces by using 1 teaspoon instead of 1/2
  tablespoon, and reduce the baking time.

  If you only have regular rice flour on hand, to prevent some of the
  grittiness of rice flour, grind the flour in a coffee grinder.
  Superfine rice flours are not gritty at all.

  You may shape them in any shape you desire, such as oval for use as
  milano cookies which you would fill them with firm/chilled Chocolate
  Ganache or Dairy-Free Raw Ganache. Just make them thinner and reduce
  cooking time.

  They do not brown much, but darken upon cooling. If you should desire
  a more yellow cookie, use all white rice flour and some lemon juice,
  zest, food coloring (Select Tea makes a natural one), or add a couple
  dashes of turneric (not too much).


MMMMM


Regards,

Stephen
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