Thanksgiving 2008

So, playing catch-up here :) I have been super busy and haven't taken time to post anything lately.

Here's what I did for Thanksgiving:
-Wed night - threw a 6 lb turkey breast into the crock pot, added 1 c chicken broth, some sage, onion powder, garlic powder, and black pepper. Cooked it all night long.
-Thurs morning - took the turkey out of the crock (which meant, picking up the bones, as the meat fell right off of them).
- Made turkey gravy w/ the leftover broth.
- Made this amazing Lemon Cream Coffeecake to bring for dessert

(see recipe here: http://nograinnopain.blogspot.com/2008/09/successful-summer-recipes-its-been-too.html )

- Went shooting with Luke, his dad, and his brother (Photos of that experience here: http://stephanie-ray.blogspot.com/ )

-Came home and tried to warm up after going shooting

- Baked these fabulous rolls, along w/ stuffing (forgot to take a picture of that)

- Took the gravy, stuffing, and rolls over to the in-laws and proceeded to pig out, enjoying my very gluten/dairy free feast! Everyone really liked the coffeecake as well.

- Another gluten free success!

I think I've posted the recipe before for Laurie's Flax Bread (http://www.recipezaar.com/Gluten-Free-Flax-Bread-190906), but here it is again! With my own adaptations, of course.

Gluten Free Flax Bread

2 1/4 c featherlight flour mix

1/4 c ground flax seed

2 1/2 tsp xanthan gum

2 tsp active dry yeast

1 tsp salt

The equivalent of 3 eggs in Ener-G egg replacer

1 c warm almond/hazelnut milk

2 tbsp oil

1 tbsp agave nectar

1 tbsp honey

2 tsp vinegar

Combine flour, flax, xanthan, and salt in a medium bowl.

In a small bowl, combine milk and yeast. Let foam for a few minutes.

In a mixer, combine egg replacer, oil, agave, honey, and vinegar.

Add milk/yeast, and mix.

Add dry ingredients, and mix on medium for 4 minutes.

Pour into a greased bread pan, and let rise 30 minutes.**

Preheat oven to 350F, and bake for 40 minutes.

**Here, I changed the recipe a bit. I used half the batter to make a dozen rolls, by spooning dough into a muffin tin. I then spread the rest of the dough into an 8x8 baking dish. I let everything rise about 20 minutes, then baked for about half an hour (checking frequently).

The rolls were awesome! I had turkey and gravy "sandwiches" for the rest of the weekend!

The other half of the bread made some killer stuffing. Sooooo good!