Matzoh Balls are the European Jewish equivalent of dumplings in other cultures – matzoh crumbs bound with egg, salt, and fat form small balls of dough that expand when dropped into simmering chicken stock. There is always a rabid debate in the Poe house over which is preferable – heavy, chewy (ie ‘tough’) matzoh balls [...]
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Homemade Matzoh
Matzoh – crispy thin wafers of unleavened bread – are the basis for many many favorite Passover recipes in Jewish culture. Gluten Free matzoh can be ruinously expensive to buy (and hard to come by!). This recipe can be used in traditional recipes calling for matzoh (such as matzoh brei), or ground to make matzoh [...]
Homemade Taco Seasoning
Because the majority of commercial taco seasonings contain flour, dairy, or onion powder or garlic (all three of which all of the Poes are allergic to in some combination ), this recipe was created by Naomi to allow her boys their weekly Taco fix, without sickness marring the joy. Feel free to add Onion and [...]
Kluski (PA Dutch Style thick egg noodles)
Kluski are a very thick, very dense egg noodle that is popular in the rural areas of Pennsylvania. Thicker than store bought egg noodles, these are meant to be cooked for relatively extended periods of time directly in the broth you plan to serve them with. Air drying time is essential to the texture, so [...]
County Fair Corn Dogs
A big favorite at Fair Time (and with kids of all ages) these sweet, nutty corn dogs are just like you remember! Be sure to make them quickly after creating the batter, as it will continue to thicken on standing!! oil for deep frying 2/3 cup Better Batter gltuenf ree flour 1 cup yellow cornmeal [...]
King Cake
A New Orleans Tradition involving sweet pastry and little toys, this cake is meant to be eaten as part of a party – hidden within is a small plastic baby, or some other (edible) bauble – the person who gets the baby (or orange slice/glacecherry/bean) has to host the next party and gets to be [...]
Amish Friendship Bread II
Amish friendship bread is a sweet hybrid between traditional quickbreads and a form of super-sweet sourdough yeast starter. While the original recipe calls for continually adding milk, flour, and sugar to a starter and then giving away the excess, we felt that gluten free flour is too expensive, even at bulk prices, to make this [...]
