On one of the yahoo groups I am on, one of the ladies there calls her husband’s mother her mother-in-love. I like that designation , so I am officially stealing it for my own husband’s mother. My mother -in-love, Virginia, had her birthday last week. To help her celebrate, Jim and I cooked dinner and took it over to her house. Well, Ingle’s Supermarket made the rotisserie chicken, but I made the rest.
In addition to the chicken, we had gluten free macaroni and cheese, cole slaw, and a pretty good gluten free carrot cake with cream cheese frosting. I don’t have any pictures of the food, but here are the recipes I used:
Gluten Free Mac and Cheese
2 cups cooked gluten free pasta (I used quinoa elbow macaroni)
3 tablespoons butter
1/2 tsp salt
1/4 cup tapioca flour
1 small can evaporated milk
1 small can water
1 1/4 cups 2% milk
2 cups grated cheese
Spray an 8″ X 8″ pan with olive oil. Spread the cooked pasta in the pan. Sprinkle 1/2 cup cheese over the noodles, and toss to mix together. Melt the butter in a saucepan. Add salt and tapioca flour, stirring to cook so it does not burn. Slowly add the milk and water, stirring with a whisk so it won’t be lumpy. When it thickens slightly, add the egg that has been beaten, whisking to stir it in completely. Stir in 1/2 cup cheese. Pour sauce over the noodles in the pan. Sprinkle 1/2 cup cheese over the top. Place the pan on a cookie sheet, and put into the oven, and bake at 400 degrees for 20 minutes. Remove from oven, stir the mixture towards the center, making sure the cooked part in the corners is stirred to the middle. Put back in the oven and bake for another 35 minutes. Remove from oven again, stir again. Sprinkle the remaining cheese on top. Put back in the oven and bake for 15 more minutes.
For the carrot cake, I used the recipe on the back of the package of Pamela’s Baking Mix.
1/2 cup oil
3/4 cup sugar (I used 1/2 cup Splenda and 1/4 cup sugar)
1 1/2 cups grated carrots
2 1/4 cups Pamela’s Baking Mix
1 1/2 tsp Chinese Five Spice Powder
1 tsp vanilla
1/2 tsp salt
Beat oil, eggs, and sugar together, then mix in remaining ingredients. Batter will be very thick. Pour into 2 greased loaf pans or one 8″ X 8″ baking pan. Bake at 350 degrees for 20-25 minutes.
Cream Cheese Frosting
8 oz cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners sugar
Beat cheese and butter together until fluffy. Beat in sugar until well blended. Spread on cooled cake.
I baked this cake a day ahead of time and put it in the refrigerator, covered with aluminum foil. It was a bit dry the next day, but it still tasted good. I would make it again, but serve it the same day.
Oh, and when we went outside to get in the truck to leave, there was the most beautiful moonrise ever. This picture does not do it justice, but here is the best picture I could get of it, so enjoy: (Can you believe that moon?!)