These are awesome! I don't think I need to write any more about them. Try them. You'll love them and not want to buy commercial crackers again.
1 cup Frankie's Gluten-Free All Purpose Flour
1/2 tsp. baking soda
1/4 cup shortening (butter flavoured or original), cut into cubes.
2 Tbsp. milk (or milk alternative)
1/3 cup water
Preheat oven to 375F. Combine flour and baking soda in a large bowl. Cut in shortening until mixture is a course blend and shortening is the size of a pea or smaller. Add in milk and water and mix until a soft dough forms. Roll out as thin as you can on parchment paper - the thinner the better. Using a knife or adjustable cutting wheel cut squares out on the parchment paper, making sure not to cut through the parchment. Then prick with a fork, or use a docker, to mark each square with holes. Sprinkle with salt.
Bake for 6 minutes, rotating halfway through the cooking time. Keep cooking and rotating every few minutes until the crackers are crisp and just lightly golden. The thinner the dough is rolled out the quicker they will cook.
Let cool completely before eating. Store leftovers - if there are any ;) in an airtight container.
It's that time of year again when you get to sink your teeth into a great funnel cake.
- 2 eggs
- 1 cup 2% milk
- 1 cup water
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- Oil for deep-fat frying
- Confectioners' sugar
In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and cinnamon; serve warm.
Hot Cross Buns! Everyone loves these and now you can make one of the best Hot Cross Buns that are gluten-free and taste good too!
1 Package of Frankie's bread mix
2 cups of warm water (105F)
1/4 cup of salad oil
1 cup of candied peel
1 tsp. cinnamon
1/4 tsp. all spice
(Mix ingredients together in a mixer)
Scoop onto lined cookie sheet. Let rise for 5 minutes then lightly brush buns with salad oil and press buns with whetted fingers to about 2.5cm in height.
Let rise for an additional 10-15 minutes.
Bake at 350-375F for approximately 15 minutes.
3/4 cup of icing sugar.
1 tsp. vanilla
2 tsp. milk
Whisk together until well blended - you may need to add a tiny bit more liquid (ie: milk), however be cautious as too much liquid will cause your icing to run.
When buns have reached 99C/211F remove from oven and let cool. When cool pipe crosses with icing mixture onto buns. Let setup and serve.
The best apple fritters you'll taste. Ever!
2 cups - Frankie's All Purpose Flour
1/2 cup - Sugar
2 1/4 tsp. - Baking Powder
1 1/4 tsp. - Salt
2 tsp. - ground cinnamon
2 - Eggs
3/4 cups - Milk
2 tsp. - Vanilla Extract
2 Tbsp. - butter (or margarine), melted
2 cups - peeled & diced apples
1/4 cup - Icing Sugar
1 1/4 tsp. - Cinnamon
light oil for frying.
In a large mixing bowl combine all ingredients up-to and including butter. Whisk to combine. Stir in apples.
Heat a few inches of oil in a pot over medium heat. (You'll know it's hot enough when a small drop of batter sizzles and rises to the top. If it doesn't sizzle, heat it up more, if it burns quickly, turn it down - the oil is too hot.
Drop spoon-sized amounts of batter in hot oil. Once they turn a golden colour on one side flip over and cook the other side. (approximately 2-3 minutes of frying). Remove and drain on paper towel.
Blend Icing sugar with 1 1/4tsp. cinnamon and dust fritters and enjoy. These are best enjoyed warm... however I've never had any left over to see how long they truly last. ;)
Enjoy these super-easy yummy Crepes.
1 3/4 cups - Frankie's All Purpose Flour
1 3/4 cups - Milk
5 - Eggs
1 Tbsp. - Vegetable oil
Pinch - Salt
In a bowl combine all ingredients and whisk together thoroughly. Ensure that there are no lumps.
In a well-oiled pre-heated flat pan, over medium heat, pour approx. 1/4 cup of the mix into the middle and spread out as thin as possible with a silicone spatula or by tipping the pan and spreading the mixture around. When evenly cooked (not crispy) on one side, flip and finish cooking on other side. Ensure that your crepe doesn't get too crispy or you won't be able to roll it. When cooked, lay on a plate and keep warm with a towel until you fill it. Don't worry if your crepe doesn't work out on the first (or second) try. The first crepe in the pan typically never works out because there are so many things to make adjustments - less/more batter, less/more cooking time, less/more temperature... the list goes on.
Filling: This part is really up to you. Add banana, then roll it up and drizzle with dark Belgian chocolate, add scrambled eggs with bacon, roll and drizzle with Hollandaise sauce... the limit to what you put in a crepe is really limitless, so have fun and be creative.