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Michelle Fuller's Recipes
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Cinnamon Rolls
Dough:
3-1/2 cups Michelle's flour mix***
3/4 cup powdered milk
1/4 cup sugar
1 tsp. salt
1 Tbsp. xanthan gum
3-1/2 tsp. baking powder
1-1/2 cups warm water
1-1/2 Tbsp. yeast
2 tsp. sugar
4 Tbsp. honey
2 eggs
3 Tbsp. melted butter
1 tsp. vanilla
Filling:
1 Tbsp. cinnamon
1/2 cup brown sugar
1 stick softened butter
Icing:
3/4 cup powdered sugar
orange juice or water--enough to form a smooth icing
Combine the first 6 dry ingredients in a bowl and set aside.
Combine the water, yeast, and 2 tsp. sugar in the bowl of a mixer.
Let the yeast proof for 5 minutes or until foamy.
Combine the honey, eggs, melted butter, and vanilla in a small bowl
and whisk together. Add the honey and egg mixture to the yeast
mixture in the mixer bowl. Attach a paddle beater to the mixer and
turn it on at low speed. Add the dry ingredient mixture to the mixer,
1/3 at a time, until a soft dough forms. Use additional flour mix if
necessary.
Sprinkle a small amount of flour onto a sheet of parchment. Place the
dough onto the parchment. Roll the dough out with a rolling pin to
form a rectangle. The dough should be about 1/4 inch thick.
Combine the brown sugar and cinnamon for the filling and set aside.
Spread the softened butter over the surface of the dough. Top it with
the brown sugar mixture.
From the wide side of the dough rectangle, begin to roll up the dough.
Use the parchment paper to help control the dough as you roll it up.
Preheat the oven to 350 degrees F.
Cut the dough into 12 even pieces and place them in a greased 13 x 9
inch pan. Cover the pan and let the rolls rise in a warm place for
about 40 minutes.
Bake for about 25 minutes or until the rolls are golden brown. Apply
the icing. Makes 12 servings.
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Easy Caramelized Onions
1/2 stick butter
2 large sweet onions, sliced
1 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
salt and pepper to taste.
In a large, heavy-bottomed pan, melt the butter. Add the onions and
saut over medium heat until the onions begin to brown. Add the sugar
and increase the heat until the onions begin to caramelize. Add the
vinegar and cook for another 2 minutes. Add salt and pepper to taste.
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Focaccia with Caramelized Onions
2-1/2 cups Michelle's flour mix***
1 Tbsp. xanthan gum
1 tsp. salt
3/4 tsp. pepper
1 tsp. crushed rosemary
1 tsp. oregano
2 Tbsp. sugar
1-1/2 cups warm water
2 Tbsp. yeast
1 tsp. sugar
2 Tbsp. olive oil
2 eggs
Comine the first 7 dry ingredients in a bowl and set aside.
In a mixing bowl combine half of the warm water (3/4 cup), the yeast,
and 1 tsp. sugar. Allow the yeast to proof until foamy. Add the
remaining 3/4 cup water, olive oil, and eggs.
Using the flat beater attachment, mix the yeast mixture on low and add
the reserved flour mixture all at once. Mix on low speed until no
lumps remain and the dough resembles a thick batter.
Grease a 12-inch pizza pan and press the dough evenly to form a thick
crust. Allow it to rise uncovered in a warm place, until doubled in
bulk. (You can warm your oven to 200 degrees F, turn it off, open the
door for a minute, then put the focaccia in.)
Remove the focaccia from the oven. Preheat the oven 425 degrees F.
Just before putting the focaccia in the oven, top it with caramelized
onion (see the previous recipe). Bake for 25-30 minutes until it is
golden brown. Makes 8 servings.
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Marshmallow Icing
1/2 cup water
2 Tbsp. corn syrup
1-1/2 cups sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
2 egg whites
1 tsp. vanilla
In a heavy-bottomed sauce pan, combine the water, corn syrup, sugar,
cream of tartar, and salt. Place over medium heat and warm until the
sugar has dissolved.
Place the egg whites in a mixing bowl and mix them at high speed until
very foamy and just beginning to hold shape.
With the mixer running add the hot syrup mixture in a slow steady
stream to the egg whites. After all the syrup has been added, add the
vanilla and mix on high speed until the icing is very white and will
stand in stiff peaks. Use immediately to ice a cake (see below).
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Chocolate Chiffon Cake
1-1/2 cups Michelle's flour mix***
1/4 cup cocoa
3/4 cup sugar
4 tsp. baking powder
1/4 tsp. salt
1 tsp. xanthan gum
1/2 cup water
1/2 cup corn oil
6 egg yolks
1 tsp. vanilla
6 egg whites
2 Tbsp. sugar
Preheat the oven to 350 degrees F. Line the bottom of 2 9-inch round
cake pans with parchment. Do NOT grease the sides of the pans.
Combine the first 6 dry ingredients in a bowl and set aside.
Combine the water, oil, egg yolks, and vanilla in another bowl and set
aside. Use a bowl large enough to mix the entire cake.
In a mixing bowl or with a hand whisk, whisk the egg whites until they
are frothy. Add the 2 Tbsp. sugar. Whisk on high until soft peaks
form.
Mix the dry ingredients into the egg yolk mixture and mix well to
combine.
Fold in egg whites, and pour the mixture into the prepared cake pans.
Fill the pans about 3/4 full. Bake for 20-25 minutes. Check for
doneness with a cake tester or toothpick. Remove from the oven and
cool for 5 minutes. Invert the cake in the pans on a rack for the
remainder of the cooling time.
After the cake has cooled, ice it with Marshmallow Icing (see the
previous recipe). Makes 10 servings.
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*** Michelle's flour mix:
5 lbs. white rice flour
30 ounces potato starch (NOT the same as potato flour)
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