Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
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HOW TO MAKE EVAPORATED AND SWEETENED, CONDENSED MILK
I found these recipes on pinterest via http://momprepares.com/how-to-make-evaporated-and-sweetened-condensed-milk/
HOMEMADE EVAPORATED MILK INGREDIENTS
4 cups of milk (will make 2 cups of evaporated milk- slightly more than the standard can size of 14 or 15 ounces) (I personally would use almond milk or lactose free milk depending on the recipe I needed it for)
Pour the milk into the pot on the stove. Turn the stove to “low.”
Keep the milk hot, but not boiling, until the milk has evaporated to half its size (it took me about 2 1/2 hours). Stir the milk every 10 minutes or so. You can remove the skin from the top of the milk, if you like.
Allow the milk to cool to room temperature before using in a recipe.
Store the milk in the refrigerator for up to one week.
HOMEMADE SWEETENED, CONDENSED MILK
What is the difference between evaporated milk and condensed milk? Sugar!
4 cups of milk (for 16 ounces of sweetened, condensed milk)
1 ½ cups of sugar, honey, or sweetener of your choice (I used raw sugar)
Mix the sugar into the milk, then place on the stove under “low” heat.
Wait about 2 hours, stirring about every 15 minutes. After 2 hours, the milk should be about half the size it was before.
When it is reduced by half, remove it from the stove and allow to cool before using in a recipe.
Store the milk in the refrigerator for up to a week or can it for later use.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…