Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Happy St. Patrick’s Day! March 17, 2016

Top of the morning to ya!
We would like to wish all of you a “Happy St. Patrick’s Day!”
I have never been to Ireland, so the following is a short list of things I love about the Emerald Isle: the landscape is so green and beautiful, shamrocks and castles, the accents are amazing, and traditional Irish music is fantastic. Being a drummer and lover of classic rock I cannot forget the bands U2, Thin Lizzie and Van Morrison; some great music right there!
On a side note, I am friends with one of Ireland’s Paralympian sprinters; fastest Paralympian in the world, Jason Smyth. He is the nicest guy.
If you would like to learn more about him, visit his website: http://www.jasonsmyth.ie lets help him get to Rio 2016.

I hope you have a wonderful day!
The Lewissisters

 

Chocolate Coconut Clusters Gluten Free! March 7, 2016

Filed under: Cookies,Dessert,Gluten Free,Grandma D. — lewissisters @ 5:25 pm

Surprise, we’re back!
I know we do not post regularly, but I had to share a five ingredient recipe that is very special to our family.
Over the weekend I decided to make one of Grandma D’s recipes. Last week, I emailed our cousins Amy, Angie, Niki and Ashley to see if they remembered Grandma making it; they said no, they never knew this recipe existed. They encouraged me to try it and let them know how things went. I was not about to let a month go by before trying the recipe; I had to try it as soon as possible.
Once I ensured the ingredients were measured and ready to go, I enlisted my dad as my assistant. Recently, we remodeled our kitchen and I have not adapted our new cook top so I can use it myself. It was fun having my dad help make the chocolate coconut clusters. He made sure the chocolate mixture was melted and the remaining ingredients were coated in chocolate. Then, he spooned the mixture on the wax paper for me. I knew if I tried to do that it would have taken a long time to complete and the mixture would have ceased to work.
Grandma’s recipe was a success and a hit!
I hope you give it a try!
Chocolate Coconut Clusters

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6 ounces chocolate chips (3/4 cup)
1/3 cup butter
16 large marshmallows
1 cup coconut
2 cups oats

Directions
Line two cookie sheets with wax paper and set aside.
On low heat, using a medium saucepan stir butter and marshmallows until melted; add chocolate and stir until the mixture is combined and the chocolate is completely melted.
Remove the pan from the heat; stir in coconut and oats.
Using two spoons drop the Chocolate Coconut Clusters onto the wax paper.
Put cookie sheets in the fridge so the Chocolate Coconut Clusters can cool and set.

Enjoy!

 

Streusel Coffee Cake Gluten Free! March 2, 2016

Filed under: Angie's Cookbook,Breakfast,Cakes,Gluten Free,Snacks — lewissisters @ 5:06 pm

Hey everyone!
This is another recipe from Angie’s cookbook. I made it for my parents as a Valentine’s Day gift. I thought a baked gift would be great since my parents would have to drive me to pick out a gift because I can’t see what I am doing. Ha-ha
This is a delicious coffee cake, perfect for breakfast or a snack. The cake is easy to mix by hand, no need to get out your mixer, just use a large mixing bowl. Check the cake with a toothpick, the amazing streusel topping makes it so you can’t tell when the cake is golden brown. We used an 8-8 inch square disposable pan because we do not have a round cake pan. I used a gluten free pancake/baking mix because my grocery store was out of bisquick and it was fine; I also used sweetened vanilla almond milk.
The streusel topping is sweet, but the cake is not overpowering in sweetness. It is the perfect balance. My dad said: “It’s a keeper.”
Your house is going to smell amazing!
Thanks for the recipe Angie, we love it!

Streusel Coffee Cake

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2 cups Bisquick baking mix (gluten free bisquick)
½ cup milk (Almond Milk)
2 tablespoons white sugar
1 egg, beaten

Directions:
Heat oven to 375°.
Grease a 9-inch round pan. Combine above ingredients until well blended. Spread in pan.
Sprinkle batter with Streusel Topping.
Bake 18 to 22 minutes or until golden brown. Serve warm.

Streusel Topping:
1/3 cup Bisquick mix (gluten free bisquick)
1/3 cup packed brown sugar
2 tablespoons margarine or butter
½ teaspoon ground cinnamon
Stir all ingredients until crumbly.
The cake is done when a toothpick comes out clean.

Enjoy!