I recently found this cookie baking pan and since it is different from using a regular cookie sheet, I have adjusted the baking time in my Soft Butter Cream Cookie recipe to accommodate. I did leave the normal dough resting and baking time at the bottom for you.
Jan’s Gluten Free Soft Butter Cream Cookies
1 1/2 Cups Fine Ground GF Flour ( I used Better Batter)
½ Cup Additive Free Powdered Sugar
Optional ( If you want them a little sweeter) add 2 Tablespoons White granulated Sugar
1 Teaspoon Gluten Free Baking Powder (If you use a heavier GF Flour you will need to add another Teaspoon)
½ Cup Salted Butter (1 Stick)
4 oz. Original Philadelphia Cream Cheese
1 Tablespoon Additive Free Vanilla
Preheat oven to 300*F. ( this pan conducts heat very well)
In medium mixing bowl whisk together flour, powdered sugar, baking powder, and soda. Soften butter and cream cheese in microwave. Don’t get it too hot, it will kill the baking powder. Beat eggs, and add to flour mixture, along with vanilla. Then add cheese and butter folding in all ingredients. Pour dough into food processor or mixer and blend until dough is smooth. Don’t over mix, it will make the cookies tough. You may refrigerate dough or dip out a about a 1 inch ball or smaller and place each ball into oiled cookie pan, pushing dough to edges of each design with wet fingers. Then place pan into oven and bake for 8-9 minutes. When cookies are brown around the edges remove pan from oven and let cookies set for about 5 minutes. Then remove to cookies from pan and let cool on cookie rack. When cookies are cool coat with glaze icing recipe below and decorate as desired.
If you are rolling out the cookies follow instructions below.
Cover and Refrigerate dough for 30-40 minutes or even over night. When dough is really cold, pour onto wax paper that has been covered in powdered sugar. Make sure dough is covered on both sides with powdered sugar so that it doesn’t stick rolling pen. Roll out dough a little thicker than ¼ inch. Using cookie cutters cut out cookies and place on lightly greased cookie sheet. Bake for 12- 14 minutes or until cookies start to brown. Let cool before removing from cookie sheet. You may brush with melted butter and dust with powdered sugar, or ice cookies and decorate.
2- 3 Cups Additive Free Powdered Sugar
Mix until smooth. Add more powdered sugar if you want it thicker.
This is one of my favorite Teas in the winter! I hope you try it!
Orange Spice Tea
1 Small Orange (washed and cut into small cubes, including the peel)
1 Teaspoon ground Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1 Gluten Free Green Tea Bag
Optional, 1-2 Teaspoon dried or fresh Lemon Thyme Leaves
Place all ingredients into coffee or tea filter of either coffee or tea maker. (I use a coffee maker) Fill with water, mine holds 12 cups and let it run the cycle. Drink warm, and use whatever sweetener you prefer. Enjoy! Oh you can also make this on the stove just in a sauce pan.
Turkey with Fruit Salad (or Chicken Salad)
This is a great way to use up that left over Turkey!
2 ½ Cups cooked and cubed Turkey (or about 2 large cooked chicken breast)
1/3 Cup finely chopped red onion
1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling
1 to 1 ¼ Cups quartered and sliced seedless grapes
2/3 Cup chopped pecans
2/3 Cup Gluten Free mayonnaise ( I use Hellman’s Real mayo)
In medium bowl add cooked and cubed Turkey ( or chicken). Wash and cut up fruit and onion adding this to meat, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!
This is our totally Gluten Free Thanksgiving Dinner. Turkey and Gravy, Ham with Pineapple, Mashed Potatoes, Cornbread Dressing (or Stuffing), Frito Salad, Spiced Pecans, 4 Dozen Sweet Rolls, Green Bean Casserole, Coleslaw, Orange Jello Salad, Stuffed Celery, the very edge of the picture, boiled eggs, ready to be deviled! This doesn’t include the Desert Table!
I went through all of my supplies and list that I start every year before the Holidays and found I was running low and missing a few items. So my Mom and I made our last trip to the Grocery store before Thanksgiving. It was crazy, but we did get what we needed. One of the items I was running low on was my Cream of Chicken Soup. I’m down to one container in the freezer, so I got the supplies I needed to make another batch.
Gluten Free Slow Cooker Cream of Chicken Soup
I Use this for Stuffing, Chicken and Dumplings, Green Bean Casserole, etc.
3 Pounds Chicken Breast (I buy a 3 lb. bag of additive free frozen chicken breast and just let it thaw in the fridge overnight)
1 stick Salted Butter
3 – 14.5 oz. Cans of Swanson 100% natural Chicken Broth (with no MSG)
2 Teaspoons Salt
1/3 Cup Argo Gluten Free Corn Starch
Wash chicken breasts, and place in crockpot whole. Chunk up the butter and place on top of chicken, sprinkle with salt, then pour in the cans of broth. Set crockpot on low for 6-8 hours. In that amount of time, chicken breast will be completely cooked and tender. Turn crock pot up on high heat, and dip out some of the liquid into a small mixing bowl, add corn starch, and whisk together. Add this back to crockpot, leaving the lid off, for 10 – 15 minutes. When liquid starts to thicken turn off heat. Using a potato masher, mash all of the chicken breast and it will shred the chicken into small pieces. Let cool, and dip out about 1 ¾ cups into 5 small plastic storage containers, dividing equally. Label and date, and freeze until ready to use. This will make enough to equal about 5 – 14 oz. cans.For those of us that cannot eat a can of soup boughten from the grocery store, this recipe will be a staple for the Holidays. It is real food no chemicals, no preservatives, & and it is much better tasting than what you can buy in the store. Hope you enjoy it!
*Please note if you buy chicken that already has broth added, this adds salt and sodium to your soup and can possibly be too salty. *