Mary Ellen Stringham, Author at Spindles Designs by Mary and Mags

Gluten Free Rhubarb Almond Cake

July 21, 2014 by Mary Ellen Stringham 6 Comments

A friend has several very large rhubarb plants. When she offered some fresh rhubarb we jumped at the opportunity. We are so excited to have some fresh rhubarb in the house we are having a difficult time deciding what to do with it. We went through several options, the usual strawberry-rhubarb crisp or strawberry rhubarb pie, the unusual rhubarb slush or muffin. We went with more baked goods this time, cake. We may love cake at our house and it never lasts long.

My husband was introduced to Rhubarb while he served his mission in Canada. He introduced me to it when we were first married, and well that is one relationship that has flourished. I am so excited to have a stash of rhubarb to play with as the summer goes on, it should be fun!

Mary Catherine

Ingredients:

1 1/2 cup packed brown sugar

2/3 cup vegetable oil

1 egg

1 tsp vanilla extract

2 1/2 cups all purpose gluten free flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 tsp xanthan gum

1 cup milk

2 cups rhubarb, chopped

1/2 cup sliced almonds

Directions:

1. Line the bottom of two 9 inch round pans with parchment paper and preheat the oven to 350 degrees.

2. Mix sugar, oil, egg, and vanilla until smooth. (I used my electric mixer)

3. In a separate bowl mix flour, salt, baking soda, baking powder, cinnamon, and xanthan together. Add to the sugar mixture alternating with the milk.

4. Mix in the rhubarb and sliced almonds with a spoon or spatula. Split the batter into the two prepared pans.

5. Bake for 30 to 35 minutes. Let cool in pan for 10 minutes then remove from pan to cool completely.

6. Drizzle with favorite frosting.

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Lemon Basil Chicken

July 11, 2014 by Mary Ellen Stringham 7 Comments

Lemon plus spice is by far our favorite chicken marinade. This time it was Basil but right up there equal to Basil is Rosemary and Thyme.

Ingredients

1/2 cup EVOO (extra virgin olive oil)
1/4 cup lemon juice
1 tsp lemon zest (optional)
1-2 tbsp fresh chopped basil, rosemary or thyme
1 tsp salt
4 large boneless skinless chicken breasts

Combine and mix EVOO, lemon juice, zest, basil and salt in a gallon size Ziploc bag. Add chicken breast and remove air. Let marinade 30 minutes to 1 hour before grilling. Grill using your favorite method and ENJOY!

Mary Ellen

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You might also enjoy these:

Citrus Ice

Grilled London Broil

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Grandma’s Coleslaw-with a twist

July 5, 2014 by Mary Ellen Stringham 2 Comments

My Grandmother had a great recipe for coleslaw, I thought. It had shrimp and boiled eggs in it and I loved it. She would make it for family dinners and she was so funny she would make a very small bowl full. I don’t know if she didn’t think anyone liked or what.

As I passed the small salad shrimp in the fish case in the grocery store I thought of her salad.

I was already purchasing a package of coleslaw for another recipe that wouldn’t use

the entire bag so I bought some shrimp.

I didn’t taste the same as I remembered. I thought tasted a little boring.

coleslaw recipe with shrimp and boiled eggs, delicious

Like other coleslaw recipes the milk separated out and looked like a very unappetizing dish. I put on my thinking cap and decided I needed to make a change or two.

What would it taste like on a Ritz Cracker?

I drained the milk and scooped some on a Ritz Cracker. That was good it still need something more.

I added scallions and some celery seed. So much better.

My new appetizer and go figure, yummy and healthy.

Ingredients

3 cups coleslaw with carrots, chopped fine
2 boiled eggs, diced fine
1/3 – 1/2 lb small salad shrimp
1/2 cup mayonnaise
1-2 tbsp milk (optional)
1 tsp celery salt
4 scallions chopped fine
Salt to taste
Ritz Crackers

In a medium mixing bowl stir together cabbage, eggs, shrimp, mayonnaise, salt, scallions and celery salt. If it seems thick stir in milk, only if needed. Chill until ready to serve. Serve on Crackers. Sprinkle each cracker with just a pinch of celery seed.

When Margaret was a teenager she would help her grandmother, the crazy one, make coleslaw. The running joke was that every time Margaret thought she was through chopping cabbage grandma would say

“it isn’t small enough, keep chopping”.

Give it a try!

Mary Ellen

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Soft Snickerdoodles

Caterpillar Cupcakes

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Szechuan Lettuce Wraps

June 27, 2014 by Mary Ellen Stringham 3 Comments

The recipe is easy and ready in minutes.

Like a lots of men John likes hot, thus the “Szechuan”.

The world cup is something that John enjoys watching. He wanted something some what healthy for his watching snacks and decided on “Lettuce Wraps”.

We no longer have cable TV so he made a date with our boys to watch one of the Saturday games at their house. When you watch sports you have to have snacks!!!

Lettuce Wrap Recipe at spindlesdesigns.com

Ingredients

2 cups coleslaw with carrots (purchased in bag)
3 boneless skinless chicken breasts
1/2 cup scallions
1/4 cup Szechuan sauce
1 tbsp Chinese five-spice powder
1/4 tsp cayenne
1/2 tsp salt
1/ tsp black pepper
1 tbsp butter
1 lemon, juiced
1 head Bibb or iceberg lettuce
2 tbsp olive oil
1/4- 1/2 tsp garlic powder

In a medium bowl toss together coleslaw and scallions with the Szechuan sauce. Set aside.

In a medium bowl stir together 1 tbsp olive oil, cayenne, Chinese five-spice, salt, pepper and garlic powder. Cut chick breasts into thin strips and toss in the spice mixture until well coated. In a large skillet on high heat, heat 1 tbsp olive oil. Add coated chicken and cook about 4 minutes or until lightly browned. Add lemon and butter and stir chicken for about another minute. Remove from pan. Let cool. When cooled place a spoonful of coleslaw on a lettuce leaf, top with a spoonful of chicken and roll the lettuce leaf.

Watch out, that first bite is a hot one!

Mary Ellen

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Guyanese Chow Mein

No Bake Cookies

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Easy French Bread

June 18, 2014 by Mary Ellen Stringham 9 Comments

We love French bread. You can do so many things with it, you can use it as
pizza crust, french toast,

toasted with PB & J, cheese sandwich or any sandwich for that matter, garlic bread, cheesy garlic toast and our favorite hot from the oven with butter.

This recipe is great to start before you begin preparing dinner and can serve it fresh
from the oven when dinner starts.

Ingredients

2 tbsp SAF yeast

2 1/2 cups hot water

3 tbsp sugar

1 tbsp salt

5 tbsp vegetable oil

6 cups flour

1 egg white
Sesame seeds (optional)

In mixer bowl, mix 4 cups flour, sugar, salt and yeast. Add hot water (I get it as hot as my tap will get) and oil. Mix until smooth. Scrape sides. Stir in remaining flour and mix well.

Leave in mixing bowl, let rest 10 minutes. Turn mixer on to stir down dough, about 30 seconds. Let rest again for 10 minutes, stir down, repeat 3 more times. Turn dough out onto floured board. Knead until lightly coated with flour. Divide dough in half . Flatten and form each half into a 9″ X 13″ rectangle and roll tightly lengthwise , seal edges and place seam edge down on greased baking sheet.