June 14, 2012 by brett
This was my son’s birthday cake this year. I was so happy he loved it!!! 🙂
An old-fashioned term, “spider” refers to a cast iron skillet, which I use to make this cake; spiders are not an ingredient. 🙂 Pineapple Upside Down Cake is probably one of the best known spider cakes baked today.
The use of vinegar and baking soda to provide the acid/basic-inspired rise of the cake, and the oddball directions to add liquid ingredients into three “troughs” or indentations in the dry mixture, followed by pouring water all over the top, provide unmistakable clues to the ancestry of this cake. This cake is a gluten- and allergen-free descendent of an American classic known by many names: Crazy Cake, Wacky Cake, Oil and Vinegar Cake.
Typically, Crazy Cake is made in an 8″ or 9″ square pan, though I’ve seen it doubled into a 9″ x 13″ sheet cake creation as well. In the past, I’ve made my own gluten- and allergen-free version in a 5″x7″ Pyrex baking dish. (To see a lemon version, check out Lemon Craze.)
Category baked goods, dessert, easy, Recipes, snacks | Tags: allergen-free,baked,bob's red mill,cake,dairy-free,dessert,egg-free,erawan,fingerfood,fish-free,gluten-free,grains,nut-free,peanut-free,quick,rice flour,sesame-free,shellfish-free,snack,soy-free,treenut-free,vegan,vegetarian | No Comments
March 19, 2012 by brett
FYI: I’m in the middle of updating this recipe. I’ve had too many disasters, so consider this recipe problematic prone for now. Will post again as soon as I can get it right and duplicate good results reliably. Thanks!
This dish relies on annatto seeds, not tomato, for its distinctive orange-redness and smoky, earthy flavor. It’s a classic accompaniment to Chamorro-style barbecue at fiestas. Everyone adds their own touch to this dish: bacon, hot peppers, peas, etc. (more…)
Category easy, side dish, starch | Tags: chamorro,corn-free,dairy-free,egg-free,gluten-free,grains,nut-free,peanut-free,rice,sesame-free,shellfish-free,soy-free,treenut-free,vegan,vegetarian | 1 Comment
September 8, 2011 by Dan
White rice is one of the easiest side dishes to prepare and it does not take much to get the hang of it. Here is a very quick and simple recipe that is somewhat forgiving and easy to master.
Difficulty Level: easy
Prep Time: none
Cooking Time: 20-25 minutes
- 2.5 cups water
- 2 cups white rice
- Depending on the rice, rinse once or twice. Do not rinse if the package says it is pre-washed or says something like “washing not necessary.”
- Combine water and rice into a small to medium sized stainless steel pot
- Bring to a boil (about 6 minutes)
- Turn down the heat to low and simmer for 6 minutes
- Remove from heat and let stand for 10 minutes
- fluff up the rice and serve
Notes, hints, and substitutions:
- This recipe can be doubled.
- Different varieties of rice need more or less water to cook. We prefer Kokuho Rose variety of rice. It is a short to medium grain rice that makes sushi well.
- Use more water for wetter rice and less water for more dry rice, depending on your preference. Either way, start with this recipe.
- We generally use a 6 quart pot.
- Do not use aluminum. Rice comes out best with pots made from stainless steel, carbon steel, or cast iron. Aluminum can leave an off-flavor, not to mention it has been tied to Alzheimer’s disease.
- Feel free to substitute half chicken or other broth for half the water
Category Recipes | Tags: grains,rice | No Comments