Re:Everyday Grain Free Gourmet Cookbook

[Guest guest]

Marla,Don't know if I am too late, or if anyone else responded. Let me know if you need any other details. Temp for both recipes is 325F.AmeliaPound Cake2 C almond flour1/2 tsp baking soda1/2 tsp salt1/4 c honey1 tbsp vanilla3 large eggsGlaze3 Tbsp honey2 Tbsp butter1/4 tsp vanillaApple Cake2 pounds apples2 cups almond flour1 Tbsp cinnamon1/2 tsp salt2 tsp baking soda4 large eggs3/4 C honey2 tsp vanilla1/4 cup lemon juice----- Forwarded Message ----To: BTVC-SCD Sent: Thu, January 21, 2010 3:52:48 PMSubject: Re: Re:Everyday Grain Free Gourmet Cookbook

I really need help. I can't find my 2 recipes from this cookbook. They are the pound cake with the butter, honey sauce. and the apple cake.

If anyone has the book and could just tell me the ingredients and the basic recipe, I make them so much,I pretty much know the details.

I'm on a waiting list with my library and Borders doesn't have it. I just need these 2 recipes. HELP!!!!

Marla P.

From: Mara Schiffren <alcibiades (AT) rcn (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Thu, January 21, 2010 9:46:18 AMSubject: Re: Re: New To The Group But Not To UC Help Please!

My advice, don't try the one in BTVC. It's like pizza on a big egg crepe!Next time you are feeling ambitious enough to make pizza, give the Ramanprasad crust a try. I didn't follow his instructions for topping, however. There I just did what I wanted to do. Mara> I bought that cookbook and another one - the one I made yesterday was from Grain-Free Gourmet. Really not bad but hard to handle as dough. Really great change of pace.> > >> >>> Wow your son and I are exactly the same, I am totally savory and don't care too much for sweets. I am extremely

new

to this but I tried making a random egg drop soup two nights ago and it came out ok. I feel like what I call "acceptable" taste-wise may not be how everyone feels. I made vegetable broth by adding a lot of vegetables, including some fresh chopped ginger and put in whatever spices from my cabinet I thought would work. When it was done simmering I slowly poured in some beaten egg. I am a huge soup lover in general and this was my first attempt. Not fantastic but not bad!>>> >>> I also tried making SCD pizza for lunch today. Again, not something I would serve to my friends but for me it was a great break from the norm. The crust wasn't so much crusty but you know what, it wasn't bad. Also I substituted fresh rosemary springs for thyme and instead of making sauce I just put fresh tomato on the dough.>> >> IMO, the best SCD pizza crust is in Raman Prasad's new cookbook>> >> It actually isn't

bad. >> >> Mara>> > > > > > ------------ --------- --------- ------> >

[Guest guest]

Amelia,

Thank you SO much. I've been calling Borders, and Noble and no one has it. My sister was going to look in her city's library. I've been desperate. so thanks so much!!!! What a blessing.

I do need a few details.

For the pound cake, you just put it all together and bake it? Right?

But the apple cake is a little more complicated. and I'm not sure what I mix with what. Because I know you mix something and then put it in with the other bowl and it foams up. Also, how long does it say to bake the apple cake? and then I think I put tin foil over it for the last part of it in the oven. I know that recipe is a little more complicated than the others.

If you have a second and can respond to my questions, I'd really appreciate it.

Thanks again.

Marla P.

To: BTVC-SCD <BTVC-SCD >Sent: Fri, January 22, 2010 4:53:13 AMSubject: Re:Everyday Grain Free Gourmet Cookbook

Marla,Don't know if I am too late, or if anyone else responded. Let me know if you need any other details. Temp for both recipes is 325F.Amelia

Pound Cake2 C almond flour1/2 tsp baking soda1/2 tsp salt1/4 c honey1 tbsp vanilla3 large eggsGlaze3 Tbsp honey2 Tbsp butter1/4 tsp vanillaApple Cake2 pounds apples2 cups almond flour1 Tbsp cinnamon1/2 tsp salt2 tsp baking soda4 large eggs3/4 C honey2 tsp vanilla1/4 cup lemon juice

----- Forwarded Message ----From: Dusty Pruett <dustman8625@ sbcglobal. net>To: BTVC-SCD@yahoogroup s.comSent: Thu, January 21, 2010 3:52:48 PMSubject: Re: Re:Everyday Grain Free Gourmet Cookbook

I really need help. I can't find my 2 recipes from this cookbook. They are the pound cake with the butter, honey sauce. and the apple cake.

If anyone has the book and could just tell me the ingredients and the basic recipe, I make them so much,I pretty much know the details.

I'm on a waiting list with my library and Borders doesn't have it. I just need these 2 recipes. HELP!!!!

Marla P.

From: Mara Schiffren <alcibiades (AT) rcn (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Thu, January 21, 2010 9:46:18 AMSubject: Re: Re: New To The Group But Not To UC Help Please!

My advice, don't try the one in BTVC. It's like pizza on a big egg crepe!Next time you are feeling ambitious enough to make pizza, give the Ramanprasad crust a try. I didn't follow his instructions for topping, however. There I just did what I wanted to do. Mara> I bought that cookbook and another one - the one I made yesterday was from Grain-Free Gourmet. Really not bad but hard to handle as dough. Really great change of pace.> > >> >>> Wow your son and I are exactly the same, I am totally savory and don't care too much for sweets. I am extremely new

to this but I tried making a random egg drop soup two nights ago and it came out ok. I feel like what I call "acceptable" taste-wise may not be how everyone feels. I made vegetable broth by adding a lot of vegetables, including some fresh chopped ginger and put in whatever spices from my cabinet I thought would work. When it was done simmering I slowly poured in some beaten egg. I am a huge soup lover in general and this was my first attempt. Not fantastic but not bad!>>> >>> I also tried making SCD pizza for lunch today. Again, not something I would serve to my friends but for me it was a great break from the norm. The crust wasn't so much crusty but you know what, it wasn't bad. Also I substituted fresh rosemary springs for thyme and instead of making sauce I just put fresh tomato on the dough.>> >> IMO, the best SCD pizza crust is in Raman Prasad's new cookbook>> >> It actually isn't

bad. >> >> Mara>> > > > > > ------------ --------- --------- ------> >

[Guest guest]

Marla,My pleasure.....Pound Cake instructions:Mix all the dry ingredients together. Mix all the wet ingredients together. Mix the wet mixture into the dry mixture. Pour into prepared loaf pan. Bake in a preheated 300F oven until a knife comes out clean when inserted, about 40 minutes.Apple Cake instructions:Mix together all the dry ingredients. Mix together all the wet ingredients. Add the dry ingredients to the wet and mix thoroughly. Working quickly to take advantage of the bubbly, rising batter, add the sliced apples to the batter and mix well. Pour into the prepared springform pan. Bake in a preheated 325F oven for 30

minutes. After 30 minutes, cover with aluminum foil and bake until the cake is firm on the sides but softer in the middle, about 45 more minutes. Remove from oven and cool the cake before releasing it from the pan.I actually tried the pound cake, skipped the glaze and used it to make trifle like my mom does. It was fabulous! I think I will have to try this apple cake very soon too! Happy eating,Amelia----- Forwarded Message ----To: BTVC-SCD Sent: Fri, January 22, 2010 7:30:17

PMSubject: Re: Re:Everyday Grain Free Gourmet Cookbook

Amelia,

Thank you SO much. I've been calling Borders, and Noble and no one has it. My sister was going to look in her city's library. I've been desperate. so thanks so much!!!! What a blessing.

I do need a few details.

For the pound cake, you just put it all together and bake it? Right?

But the apple cake is a little more complicated. and I'm not sure what I mix with what. Because I know you mix something and then put it in with the other bowl and it foams up. Also, how long does it say to bake the apple cake? and then I think I put tin foil over it for the last part of it in the oven. I know that recipe is a little more complicated than the others.

If you have a second and can respond to my questions, I'd really appreciate it.

Thanks again.

Marla P.

From: Amelia Bhide <bhide_thehague@ yahoo.com>To: BTVC-SCD <BTVC-SCD@yahoogroup s.com>Sent: Fri, January 22, 2010 4:53:13 AMSubject: Re:Everyday Grain Free Gourmet Cookbook

Marla,Don't know if I am too late, or if anyone else responded. Let me know if you need any other details. Temp for both recipes is 325F.Amelia

Pound Cake2 C almond flour1/2 tsp baking soda1/2 tsp salt1/4 c honey1 tbsp vanilla3 large eggsGlaze3 Tbsp honey2 Tbsp butter1/4 tsp vanillaApple Cake2 pounds apples2 cups almond flour1 Tbsp cinnamon1/2 tsp salt2 tsp baking soda4 large eggs3/4 C honey2 tsp vanilla1/4 cup lemon juice

----- Forwarded Message ----From: Dusty Pruett <dustman8625@ sbcglobal. net>To: BTVC-SCD@yahoogroup s.comSent: Thu, January 21, 2010 3:52:48 PMSubject: Re: Re:Everyday Grain Free Gourmet Cookbook

I really need help. I can't find my 2 recipes from this cookbook. They are the pound cake with the butter, honey sauce. and the apple cake.

If anyone has the book and could just tell me the ingredients and the basic recipe, I make them so much,I pretty much know the details.

I'm on a waiting list with my library and Borders doesn't have it. I just need these 2 recipes. HELP!!!!

Marla P.

From: Mara Schiffren <alcibiades (AT) rcn (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Thu, January 21, 2010 9:46:18 AMSubject: Re: Re: New To The Group But Not To UC Help Please!

My advice, don't try the one in BTVC. It's like pizza on a big egg crepe!Next time you are feeling ambitious enough to make pizza, give the Ramanprasad crust a try. I didn't follow his instructions for topping, however. There I just did what I wanted to do. Mara> I bought that cookbook and another one - the one I made yesterday was from Grain-Free Gourmet. Really not bad but hard to handle as dough. Really great change of pace.> > >> >>> Wow your son and I are exactly the same, I am totally savory and don't care too much for sweets. I am extremely

new

to this but I tried making a random egg drop soup two nights ago and it came out ok. I feel like what I call "acceptable" taste-wise may not be how everyone feels. I made vegetable broth by adding a lot of vegetables, including some fresh chopped ginger and put in whatever spices from my cabinet I thought would work. When it was done simmering I slowly poured in some beaten egg. I am a huge soup lover in general and this was my first attempt. Not fantastic but not bad!>>> >>> I also tried making SCD pizza for lunch today. Again, not something I would serve to my friends but for me it was a great break from the norm. The crust wasn't so much crusty but you know what, it wasn't bad. Also I substituted fresh rosemary springs for thyme and instead of making sauce I just put fresh tomato on the dough.>> >> IMO, the best SCD pizza crust is in Raman Prasad's new cookbook>> >> It actually isn't

bad. >> >> Mara>> > > > > > ------------ --------- --------- ------> >

[Guest guest]

Hey Marla! (or anyone else seeking this book out). Amazon has it!

http://www.amazon.com/gp/product/1552856682/ref=cm_rdp_product

-Joanna

[Guest guest]

Thanks so much, again.

It really helped me out.

I have a few tips for you. For the pound cake, I use an 8 inch square pan and bake for 20-25 minutes.

The glaze would actually be good as a frosting for other cakes.

As far as the apple cake, I only use about 3 large apples. The center of the cake never seems to be cooked, so I cut out the center and put it in a casserole dish and bake it a little longer. (This is after the 30 and 45 minutes. )

Anyway, those are my few tips.

Thanks again.

Have a great week.

marla P.

To: BTVC-SCD <BTVC-SCD >Sent: Fri, January 22, 2010 1:57:15 PMSubject: Re:Everyday Grain Free Gourmet Cookbook

Marla,My pleasure.... .Pound Cake instructions:Mix all the dry ingredients together. Mix all the wet ingredients together. Mix the wet mixture into the dry mixture. Pour into prepared loaf pan. Bake in a preheated 300F oven until a knife comes out clean when inserted, about 40 minutes.

Apple Cake instructions:Mix together all the dry ingredients. Mix together all the wet ingredients. Add the dry ingredients to the wet and mix thoroughly. Working quickly to take advantage of the bubbly, rising batter, add the sliced apples to the batter and mix well. Pour into the prepared springform pan. Bake in a preheated 325F oven for 30 minutes. After 30 minutes, cover with aluminum foil and bake until the cake is firm on the sides but softer in the middle, about 45 more minutes. Remove from oven and cool the cake before releasing it from the pan.I actually tried the pound cake, skipped the glaze and used it to make trifle like my mom does. It was fabulous! I think I will have to try this apple cake very soon too! Happy eating,Amelia

----- Forwarded Message ----From: Dusty Pruett <dustman8625@ sbcglobal. net>To: BTVC-SCD@yahoogroup s.comSent: Fri, January 22, 2010 7:30:17 PMSubject: Re: Re:Everyday Grain Free Gourmet Cookbook

Amelia,

Thank you SO much. I've been calling Borders, and Noble and no one has it. My sister was going to look in her city's library. I've been desperate. so thanks so much!!!! What a blessing.

I do need a few details.

For the pound cake, you just put it all together and bake it? Right?

But the apple cake is a little more complicated. and I'm not sure what I mix with what. Because I know you mix something and then put it in with the other bowl and it foams up. Also, how long does it say to bake the apple cake? and then I think I put tin foil over it for the last part of it in the oven. I know that recipe is a little more complicated than the others.

If you have a second and can respond to my questions, I'd really appreciate it.

Thanks again.

Marla P.

From: Amelia Bhide <bhide_thehague@ yahoo.com>To: BTVC-SCD <BTVC-SCD@yahoogroup s.com>Sent: Fri, January 22, 2010 4:53:13 AMSubject: Re:Everyday Grain Free Gourmet Cookbook

Marla,Don't know if I am too late, or if anyone else responded. Let me know if you need any other details. Temp for both recipes is 325F.Amelia

Pound Cake2 C almond flour1/2 tsp baking soda1/2 tsp salt1/4 c honey1 tbsp vanilla3 large eggsGlaze3 Tbsp honey2 Tbsp butter1/4 tsp vanillaApple Cake2 pounds apples2 cups almond flour1 Tbsp cinnamon1/2 tsp salt2 tsp baking soda4 large eggs3/4 C honey2 tsp vanilla1/4 cup lemon juice

----- Forwarded Message ----From: Dusty Pruett <dustman8625@ sbcglobal. net>To: BTVC-SCD@yahoogroup s.comSent: Thu, January 21, 2010 3:52:48 PMSubject: Re: Re:Everyday Grain Free Gourmet Cookbook

I really need help. I can't find my 2 recipes from this cookbook. They are the pound cake with the butter, honey sauce. and the apple cake.

If anyone has the book and could just tell me the ingredients and the basic recipe, I make them so much,I pretty much know the details.

I'm on a waiting list with my library and Borders doesn't have it. I just need these 2 recipes. HELP!!!!

Marla P.

From: Mara Schiffren <alcibiades (AT) rcn (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Thu, January 21, 2010 9:46:18 AMSubject: Re: Re: New To The Group But Not To UC Help Please!

My advice, don't try the one in BTVC. It's like pizza on a big egg crepe!Next time you are feeling ambitious enough to make pizza, give the Ramanprasad crust a try. I didn't follow his instructions for topping, however. There I just did what I wanted to do. Mara> I bought that cookbook and another one - the one I made yesterday was from Grain-Free Gourmet. Really not bad but hard to handle as dough. Really great change of pace.> > >> >>> Wow your son and I are exactly the same, I am totally savory and don't care too much for sweets. I am extremely new

to this but I tried making a random egg drop soup two nights ago and it came out ok. I feel like what I call "acceptable" taste-wise may not be how everyone feels. I made vegetable broth by adding a lot of vegetables, including some fresh chopped ginger and put in whatever spices from my cabinet I thought would work. When it was done simmering I slowly poured in some beaten egg. I am a huge soup lover in general and this was my first attempt. Not fantastic but not bad!>>> >>> I also tried making SCD pizza for lunch today. Again, not something I would serve to my friends but for me it was a great break from the norm. The crust wasn't so much crusty but you know what, it wasn't bad. Also I substituted fresh rosemary springs for thyme and instead of making sauce I just put fresh tomato on the dough.>> >> IMO, the best SCD pizza crust is in Raman Prasad's new cookbook>> >> It actually isn't

bad. >> >> Mara>> > > > > > ------------ --------- --------- ------> >

[Guest guest]

At 03:26 PM 1/24/2010, you wrote:

As far as the apple cake, I only

use about 3 large apples. The center of the cake never seems to be

cooked, so I cut out the center and put it in a casserole dish and bake

it a little longer. (This is after the 30 and 45 minutes. )

Try using a Bundt pan, which will let heat into the middle of the

cake.....

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund