What I do have is a cheap, handheld Sunbeam Mixmaster. I bought that mixer when I was a sophomore in college, about 20 years ago at a Walgreens Pharmacy.
I wanted to bake something, maybe a cake, and I didn't have a mixer. It was late and the closest thing open that might have a mixer was the Walgreens on the corner of Southwest Parkway and Kemp.
That was the year I moved into my own apartment; a little efficiency at Taft Haus Apartments in Wichita Falls, TX. I lived in that apartment for my sophomore, junior and senior years of college. A lot of cooking and baking and drinking and laughing happened in that little kitchen.
Well, needless to say, that little, cheap mixer has seen a lot of action in the last twenty years. I love to bake when I am mulling something over, have a work deadline or celebrating something; sometimes we celebrate even small and simple things like, YAY! We made it to Thursday!
Every year since having the boys, we have beat the dickens out of our egg whites with this mixer while we read the scriptures and we make our Resurrection Cookies the night before Easter. I have mixed and beat the cake batter for each of the boys' birthday cakes with this mixer. I have used it to make new recipes, old favorites and recipes handed down from past generations.
That cheap little mixer has withstood the test of time. It never lets me down. I get perfect white peaks and shiny icings and smooth, thick batter every time. So, I will keep using my cheap, little Sunbeam Mixmaster til it won't mix any more. And maybe, just maybe, one day, I will have a Kitchenaid stand mixer…but probably not.
Well, last night I used my mixmaster to whip up a new recipe. I had recently come across a recipe for lemon brownies that sounded good, but it wasn't gluten free. So, I decided to convert it to GF.
I'm calling mine, Lemonies. They are basically lemon bars; very lemony and moist.
¾ cup sugar
¾ cup gluten free flour (I use a the Trader Joe's blend of gluten free flour)
2 tablespoons of lemon juice
And then zest one of the lemons you squeeze for the juice and add that to batter, but keep other lemon(s) for zesting for the glaze
¼ teaspoon of salt
1 stick of butter, softened
Preheat oven to 350 degrees.
Beat butter, sugar and flour. Add the lemon juice, zest and eggs and salt. Beat some more until the batter is smooth and fluffy.
Grease an 8x8 pan. Spoon batter in and bake approximately 20 to 25 minutes. Check it at 20 and then keep checking it. You don't want it to be overdone and dry.
While the lemonies are baking, whip up the glaze. Beat 1 cup of powdered sugar, 4 tablespoons of lemon juice and the zest from the lemons.
Let the lemonies cool slightly, then pour on the glaze. It will seep down into the lemonies and make them gooey and rich and tart and delicious.
I like to have lemon tasties with a hot cup of coffee, but you can enjoy yours however you please. These will also make a really nice summer treat, as well.
Roasted Grapes, Etc.
OK, that's not all I made last night. I also roasted some grapes, plums and pears that really needed to be eaten. These were a big hit too and so easy to do. We at a few and saved the rest for breakfast with yogurt and granola or over oatmeal. I will definitely be doing this again. What a great way to save fruit that may have gotten to ripe before being eaten.
Preheat oven to 450 degrees. Line a jelly roll pan with foil for easier cleanup.
Wash grapes. Wash and cut up bigger fruit, such as the plums and pears I used. Scatter on the baking sheet.
Drizzle with walnut oil (that is what I used, but you can use olive oil, if you like) and sprinkle with a bit of salt. Gently mix the fruit around with salt and oil.
Cook for about 20 minutes. Cool a bit and eat or save for breakfast or for a dessert topping for the next day. Yum!
Parmesan Chicken with Gluten Free Panko
I happened upon gluten free panko at Whole Foods the other day, and I was so excited….probably more excited than one might usually be to find panko bread crumbs, but it opened up more possibilities for me and my gluten free cooking. So, I set out to find a good and simple parmesan chicken recipe for my first experimentation with the gluten free panko. The one I settled on was not gluten free, but it was easy to convert it.
¾ cup to 1.5 cups Panko Bread Crumbs Gluten Free (I used Ian's Gluten Free Original)
2 large or 4 small boneless, skinless chicken breasts, pounded to ½ an inch approximately
¾ cup to 1.5 cups of grated parmesan
3 to 4 tablespoons of Dijon mustard
Thyme, salt and pepper, to taste
Wash and pound out the chicken.
Mix together on a plate, mustard, thyme, salt and pepper. Dredge the chicken through the mustard mixture, making sure to really cover the chicken.
Mix together the panko and parmesan. Pat the panko mixture into the chicken, on both sides, thickly coating the chicken.
Put the chicken on a rack, sitting on the baking sheet.
Bake for approximately 15 to 20 minutes.
Serve over your favorite gluten free pasta and marinara sauce.
It was REALLY tasty.
I got a little carried away in my kitchen last night, but heck it's spring break and the evenings are running long and late and we ate our lemonies in front of the TV, watching Spiderman on Netflix past 9 pm. I hope you enjoy these recipes at your home. Over and out…