Jules Nearly Normal Flour

I've been meaning to post this for awhile but just haven't.  I found this online there's a how to video on you tube.

I use this recipe for cooking as a thickener or to bread with.  I also use it to bake with when I am out if Jules Gluten free flour mix.  It is almost as good as the premixed stuff.

• 1 cup potato starch
• 1 cup corn starch
• 1 cup white rice flour
• 1/2 cup tapioca starch
• 1/2 cup corn flour
• 4 tsp. xanthan gum

Mix all ingredients well and store in air tight container.
I

Vanilla Sweet Popcorn

I love this recipe!  It tastes like kettle corn without the salty flavor.  I think I'll try adding a teaspoon of salt to the next batch to see if it tastes like kettle corn.  Either way it should be good. :)

2 Quarts popped popcorn
  2/3 c sugar
1/4 c light corn syrup
1/2 c butter
1 t vanilla


Preheat oven to 250 degrees F. Oil a 10x15 inch baking pan with sides.

Place popcorn into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.

Bake in preheated oven for 30 minutes, stirring every 4-5 minutes.

Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

I mixed it with chocolate popcorn.

Chocolate Popcorn

My father-in-law got me an air popper for Christmas with a bunch of different corn kernals. It's been fun experimenting with neew recipes. This is a yummy one. It's great mixed with the vanilla popcorn.

2 Quarts popped popcorn
3/4 c sugar
1/4 c light corn syrup
1/4 c cocoa powder
1/2 c butter
1 t vanilla


Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.

Place popcorn into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.

Bake in preheated oven for 30 minutes, stirring every 4-5 minutes.

Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

I mixed it with vanilla popcorn. YUM!

Broccoli Cheese Soup

This is my FAVORITE soup! It is the best comfort food on the planet.

1 cup chopped onion
1 cup chopped celery
2 tablespoons of butter
3-4 carrots
4-5 potatoes
3 1/2 cups of watter
8 oz frozen bag of broccoli or  about 3 cups fresh
2 teaspoons of chicken boullion
2 cans cream chicken soup (i used my homemade recipe and double it)
16 oz processed cheese, cut up in cubes

Melt butter in large pot. Add onion and celery and saute intil tender.

Add carrots, potatoes, (if using fresh broccoli add now too), water and chicken bouillon. Bring to boil and cook 8 minutes. Add frozen broccoli and cook about 5 minutes longer or until vegetables are cooked.

Turn heat to low and add soup and cheese. Serve when cheese is melted. 

Divinity

MMMMMMmmmmm....I haven't eaten a lot of divinity, but I made it four times this last Christmas season.  It's a new favorite of mine.  You definitely have to add the pecans.

•  4 cups sugar
• 1 cup white corn syrup
• 3/4 cup cold water
• 3 egg whites
• 1 teaspoon pure vanilla
• 1-2 cups chopped pecans

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes (I used a handmixer and it took 10-12 minutes). Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

I forgot to take a pic of my divinity so this is off of paula deens' website and that's where I got the recipe too.

Crustless Pumpkin Pie

I got this off of Jules website.  It is super good and super easy!  It's great (I hear) with regular flour also.  It forms a slight crust as it bakes.  Sounds kinda weird but delicious.

• 15-ounce pumpkin purée
• 3/4 cup milk
• 3/4 cup cream
• 2 tablespoons oil
• 2 teaspoons vanilla extract, gluten-free
• 2 eggs
• 3/4 cup Jules Gluten Free^TM All Purpose Flour
• 1/2 cup brown sugar, packed
• 1/4 cup sugar
• 2 teaspoons baking powder, gluten-free
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice (or 3/4 teaspoon nutmeg plus 1/4 teaspoon cloves)

Preheat oven to 450ºF.

Butter or spray with cooking oil a 10-inch pie plate and one ramekin.  I used a tart pan.

Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.

Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the rim of the pie plate.

Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.

Bake at 450ºF for 15 minutes, then reduce heat to 375ºF and bake for 30 more minutes or until a knife inserted into the pie comes out clean.

Caramel Popcorn

I love carmel popcoran and this recipe is delicious.  It's chewy and soft.  I bet it would be great with almonds or pecans.

1 c corn for popping or 3 bags microwave popcorn
2 1/4 cup brown sugar
1 cup butter
1 cup light corn syrup
1 can sweet and condensed milk
1 teaspoon salt
1 teaspoon vanilla

Pop popcorn and shake bowl to get unpopped kernels to bottom of bowl.  Remove all unpopped kernels.

Mix brown sugar, butter and corn syrup in 4 qt saucepan. Bring to a boil stirring constantly.

Heat until it reaches soft crack stage (270-290 degrees).  Remove from heat and add remaining ingredients.

I like to stir it often as it cools down and place it in a bag.  I also break it upafter it's in the bag because it makes it easier to eat.