Mini Caramel Pecan Pies

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Mini Caramel Pecan Pies

1 Package , Gluten Free Caramels

1 Cup Pecan halves

Ingredients for Crust

1 egg

¼ cup oil

4 0z. Cream cheese ( I use Philadelphia cream cheese)

2/3 Cup Gluten Free Flour ( I like Betty Crocker, or Better Batter)

1/3 Cup Gluten Free Corn Starch

Place all ingredients for Crust in food processor on high until blended. Place dough in refrigerator for at least 15 minutes. It just makes dough easier to work with. (You can leave this in the fridge overnight if it is sealed).

Heat oven to 350* F.

When dough is cooled line mini muffin pan with paper liners. Flour your hands with a small amount of GF Flour and dip out a small ball of dough ( about a 1 inch ball) and roll with your hands to make it firm. Place one ball of dough into each paper cup and using your thumb or a floured dough plunger to push an indention into each ball making a mini pie crust. Make sure dough comes up the sides and to the top of the paper liners. When you have finished all of the mini pie crusts place muffin pan into oven. Bake for 14-15 minutes or until crusts are baked through and starting to brown around the edges. This should make 20- 24 mini pie crusts.

When pie crusts are done remove from oven, while they are still hot, place a pecan half into the bottom of the pie shell, add a caramel to each,( caramels will melt down into pie shell) then top with another pecan. Let cool and serve! Enjoy!

More Party Food!

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Gluten Free Sausage Cheese Balls!

1 Pound GF Pork sausage, uncooked ( I used JC Potter)
8 oz Cream Cheese, softened
1 Cup GF Bisquick ( or your own GF biscuit mix)
2 Cups Sharp cheddar cheese, shredded
Optional ( 1-2 finely chopped Jalapeñoes)

Preheat Oven to 375*
Add all ingredients to food processor or large mixer, using the dough hook or blade. Mix until well blended, then using a 1 to 1 1/2 inch scoop, ( or your hands) make balls from mixture. Place each ball onto a parchment paper lined baking sheet. ( I like to use my stone ware, it makes them really crispy). Bake for
25-30 minutes. Turning each sausage ball half way through baking time. When cooked through, remove and serve. Enjoy!

 

Pumpkin Cream Cheese Bars

pumpkin Cream Cheese bars

This time of year I usually make my Pumpkin Cream Cheese Roll, but these are so easy  I’ll be making these more often!

Pumpkin Cream Cheese Bars

1  1/2 Cups Almond Flour

1 Teaspoon Xanthan Gum

1  1/2 Cups Sugar or ( I used  Stevia Pyur)

1 1/2 Teaspoon Baking Powder

2 Teaspoons Ground Cinnamon (always make sure your spices are GF)

1 Teaspoon Ground Nutmeg

2 Large Eggs ( I use Duck Eggs)

1- 15oz. Can Pumpkin Purée

Cream Cheese Filling

1 – 8oz. package Additive Free Cream Cheese (Softened)

1/2  Cup Sugar (or Stevia)

1 Egg White

1 Teaspoon Pure Vanilla

Preheat oven to 350*

In medium size mixing bowl whisk together all dry ingredients, then add eggs and pumpkin. Whisk all pumpkin bar ingredients together until smooth and well blended.  Pour batter into a buttered or oiled 9×11 inch, spreading evenly.                                                In separate bowl mix all cream cheese filling ingredients until smooth.  Then pour over pumpkin bar batter and swirl with a butter knife. Bake for 40-45 minutes or until set in center. Let cool completely and slice into bars. Enjoy!

Gluten Free Gingerbread

Merry Christmas GingerBread

Gluten Free Ginger Bread

3 Cups fine ground GF Flour ( I like Better Batter)

2 Teaspoons GF Double Action Baking Powder ( Clabber Girl)

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Teaspoon Additive Free Ground Cinnamon

¼ Teaspoon Additive Free Ground Nutmeg

1 Cup Sugar

4 Large Eggs

1 Tablespoon Peeled and Freshly Grated Ginger Root

2/3 Cup Water

1   Stick melted Salted Butter

½  Cup GF Oil

1 Cup Pure Additive Free Honey

In large mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. In another bowl beat the eggs and add the freshly grated ginger and whisk together. Add water, melted butter, oil and honey, to the eggs and ginger. Stir all liquids together and pour into flour and spice mixture. Beat with mixer just until well blended. Don’t over mix, it will make the bread rubbery. Let batter set in fridge for about 20 minutes.

Preheat oven to 325*F.

When ready to bake, pour batter into four small greased and floured ( with GF Flour) 3 ½ x 5 ½ inch loaf pans, or two large 9×4 inch loaf pans. Fill pans to about ½ inch from top of pan. I like to swirl the batter on top, so that it will split and look more like artisan bread. Or you can smooth out the dough if you prefer. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Evenly space loaf pans on top rack, over water and bake for 40 minutes. Remove water and bake loaves for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove pans from oven and cover with foil. Serve warm with butter. Or give to friends for Christmas!

 

Jan’s Soft Butter Cream Cookies

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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 Teaspoon Baking Soda
½ Cup Salted Butter (1 Stick)
4 oz. Original Philadelphia Cream Cheese
1 Tablespoon Additive Free Vanilla
2 Large Eggs
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.
Preheat oven to 375* F.
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.
Powdered Sugar Icing
2- 3 Cups Additive Free Powdered Sugar
¼ Cup cold water
Mix until smooth. Add more powdered sugar if you want it thicker.

Holiday Meal Prep Day 3

GFMixes

Working on Gluten Free Mixes today. I have my Gluten Free Flour mixes for Pie Crust, Sweet Rolls, and Gravies all ready and waiting in the freezer for Thanksgiving! All I have to do is add the wet ingredients!

Here’s the recipe for my Honey Sweet Rolls.

Gluten Free Honey Sweet Rolls

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Honey Sweet Rolls 

3 ½  Cups Gluten Free All purpose Flour ( I used Tom Sawyer and Betty Crocker mixed)

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Heaping Tablespoon Gluten Free Baking Powder

1 Cup Pure Egg Whites

½ Cup Gluten Free Canola Oil

1/2 Cup Pure Butter Milk

½ Cup Pure Honey

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 2 hours. ( I like to mix this the day before and let it set overnight.)

When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.

Yeast Mixture:

¾  Cup White Granulated Sugar

½ Cup Scalded Milk (in microwave about 1 minute)

¼  Cup Cold tap water

2 Heaping Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes. I like to set it near the stove to keep it warm.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water, to bottom rack of oven. This will keep rolls moist while baking.

When yeast is ready, add dough and yeast mixture to food processor or mixer. Blend on highest setting until well mixed. Do not over mix, it will make rolls rubbery. I usually blend no more than 30 to 40 seconds or until all lumps are gone and dough is smooth.

Pour dough onto wax paper that has been lightly greased and floured (with GF flour). Lightly sprinkle more flour on top of dough, just enough to roll out. Roll out dough to about 1 inch thickness. Using a 2 ½ in round cookie cutter, cut rolls and place in a lightly greased nonstick pan. Or if you are using a glass baking pan you must lightly grease and flour the pan or the rolls will stick. I can get 18 rolls into a 9×13 inch pan. This will make 24 – 25 rolls depending on how big you make them. I use a smaller pan for the rest of the rolls. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls.

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Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes.  Place in top rack of oven, above water,  when rolls have risen and bake for 20 minutes then remove pan of water from oven and let rolls finish baking for another 5 to 10 minutes or until completely brown and done in the center. Insert a wooden toothpick in the center roll, if it comes back clean, then they are done.

Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.

 

 

Prep for the Holidays, Day 1

Gluten Free Croutons

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I’m starting my prep for Holiday cooking today. I’ve been saving the ends of my Gluten Free Bread in the freezer for a while now. So today I’m going to make Croutons for Stuffing.

Gluten Free Croutons

Preheat oven to 400*

Gluten Free bread

1 Teaspoon additive free garlic powder

1 Teaspoon salt

Per 2 ½  Cups cubed bread

I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick.  Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed.  To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.

My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.

Jan’s Molasses Rolls

April 8, 2015March 18, 2016 / Edit

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Jan’s Molasses Rolls

Yeast Mixture:

2 Teaspoons Dark Brown Sugar

1/4 Cup pure Sweet Butter Milk (room temperature)

1/4 Cup luke warm water

2 Tablespoons Dry Active Yeast

Remaining ingredients:

3 ½  Cups good quality Gluten Free all purpose flour

Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum added.

½ Teaspoon Salt

½  Teaspoon Baking Soda

2 Tablespoons Gluten Free Baking Powder

1 Cup Pure Egg Whites (or about 5 whole eggs)

1 Stick of Salted Butter (melted)

1 Banana (mashed)

½ Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized)

Mix yeast in medium glass mixing bowl by adding sugar, butter milk, & water. Stir to dissolve sugar.  Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes while you make the dough.

In large mixing bowl, whisk together flour, salt, baking powder and baking soda. In food processer, blend together eggs, butter, banana, and molasses until smooth. Slowly add flour mixture and blend until there are no lumps. Then add yeast mixture and blend again for 25- 30 seconds or until all is mixed. Do not over mix. It can make rolls rubbery.

If you want to roll out dough to make cut out type rolls, place dough back into bowl that you mixed the flour in, cover and place in refrigerator until cold. Or you can even leave it in fridge overnight.

To make large rolls, oil your hands with olive oil and dip out dough ( about the size of a tennis ball) and pat dough into a ball. Place each ball into a greased 9×13 inch baking pan. Brush dough with melted butter and set in a warm place to rise for about 20 minutes. Preheat oven to 325* Add a baking pan filled half way with water to bottom rack of oven. This will keep rolls moist while baking.

When ready to bake, place pan on middle baking rack and bake for 30 – 35 minutes for large rolls. For smaller cut out rolls bake 25- 30 minutes or until rolls are set in the center. Insert toothpick in center roll, if it comes back clean, they are done.  (about half way through baking time, slide pan of water over to the side, so bottom of rolls will brown)

Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.

These freeze very well! If you make ahead and freeze, make sure you pull them apart before freezing. Then to thaw, just place in the microwave and heat individual rolls for 25- 30 seconds. If you heat more than one at a time, it will take longer.

Roasted Broccoli and Canadian Bacon

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Roasted Broccoli and Canadian Bacon

3 Large Heads of Broccoli

1/3 Cup Pure Olive

1 Teaspoon additive free Garlic Powder

1 Teaspoon MSG free Seasoning Salt (I use Lawry’s)

4-5 slices of Gluten Free Canadian Bacon

Optional-1/2 Cup Freshly grated Asiago Cheese

Preheat oven to 400* F.

Wash and drain broccoli. Then cut broccoli florets into a 9×13 inch baking pan. Drizzle oil over broccoli, tossing to completely coat florets in oil. Spread broccoli out in pan so that it is only one layer deep.  Sprinkle garlic powder and seasoning salt evenly over florets. Using kitchen shears, cut Canadian bacon in ½ inch pieces over broccoli. Place pan in oven and bake for 20 minutes. Then turn broccoli and bacon so that it can brown on the other side. Bake another 10-15 minutes or until tips of florets are turning brown and stems are tender. Remove from oven top with cheese and serve. Enjoy!

Variations: Add chopped pistachios or pine nuts.

Replace the Asiago with Parmesan ( you can also add the cheese the last 5 minutes of baking time to brown the cheese.)

If you really like garlic, replace the garlic powder with sliced garlic and let it roast along with broccoli.

 

Gluten Free Sugar Free Cherry Chocolates

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Gluten Free Sugar Free Cherry chocolates

1 cup water

1/8 cup corn starch

2 – 8oz. packages sugar free chocolate chips

1- 12oz. package frozen Dark Sweet Cherries ( I used Great Value unsweetened)

1/4 Cup of your favorite sweetener ( I used Stevia)

2 Dozen Mini Muffin paper baking cups

In small sauce pan, whisk together water and corn starch, to make the cream filling. Place sauce pan on burner at medium high heat and continue to stir until it starts to bowl and thicken. This will go very fast, so watch it carefully.  Remove pan from heat and let cool.

Line mini muffin pan with baking cups. In a medium size glass mixing bowl, melt chocolate chips in microwave on high for 2- 3 minutes, stirring half way through. When done stir to dissolve all of the chips, then use a regular spoon to dip melted chocolate into baking cups, lining the bottom and sides by using the spoon to spread it, completely coat each cup so that none of the paper is showing.  Then add a frozen dark cherry into each cup. Place filled pan into the freezer for about 3 minutes.

Finely chop or puree’ the rest of the cherries and add to the filling in the sauce pan. Then stir in sweetener until all is blended. Remove muffin pan from freezer and spoon filling around cherries in each cup. Then top with remaining melted chocolate. Return muffin pan to freezer for another 2 minutes or until chocolate is set. Remove pan and serve, or fill candy boxes with cherry chocolates and give as gifts. Enjoy!

This recipe will make 2 dozen cherry chocolates.

Easy Gluten Free no Yeast Dinner Rolls

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Easy Gluten Free no Yeast Dinner Rolls

1 Cup Good Quality All-purpose GF Flour (with xanthan gum already added)

1 Tablespoon Baking Powder

1  1/2 Teaspoons Baking Soda

1 Cup Butter Milk (make sure it is real butter milk)

1/4 Cup Gluten Free Mayo

1 Large Egg

Optional ( 2 Teaspoons Sugar)

In medium size mixing bowl whisk together flour, baking powder, and  baking soda.  In another bowl whisk together butter milk, mayo and egg, then pour into flour mixture and mix just until blended. (don’t over mix, it will make it rubbery) Oil or grease regular cup cake or muffin pan, ( I also like to flour mine).  Then using an Ice cream scoop to dip batter, fill each muffin container. ( I only got 10 rolls out of this recipe.) Let batter or dough rest for about 15 minutes.

Heat oven to 325* and bake for 25 minutes. Let rolls cool before removing from pan.

Gluten Free Easter Egg Cake Pops

eggs

Easter Egg Cake Pops ( only without the stick)

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 eggs

1 Cup All-purpose Gluten free Flour  (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix  ½ & ½ mix)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!

Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.

This will make 2 dozen cake pops.

Soft Pretzel Appetizers

IMG_1616I’ve tried different dough’s with these pretzels and this is the closest I’ve come to the real pretzel taste. This dough is almost the same as the honey sweet roll recipe, but the other watered down flour dough pretzel recipes that I found just didn’t taste good. So I tweaked my own recipes until I found one that worked. I hope you enjoy them!

Gluten Free Soft Pretzel Appetizers

1 ¾   Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mixes)

¼ Teaspoon Salt

¼   Teaspoon Baking Soda

1 Tablespoon Gluten Free Double Action Baking Powder

½  Cup Pure Egg Whites

¼  Cup Gluten Free Canola Oil

¼  Cup Pure Butter Milk

¼  Cup Pure Honey

Yeast Mixture:

1/3  Cup Pure Brown Sugar

¾  Cup warm tap water ( not too warm, it will kill the yeast)

1 Tablespoon Dry Active Yeast

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Mix the yeast mixture in separate bowl and add to flour mixture, folding together until blended. (note: there is no need to let yeast stand ) Then pour dough into food processor or mixer and mix just until dough is smooth. Cover and place dough in fridge until it is cold and workable.

When ready to make pretzels Preheat oven to 410*F.

8 Cups Water

½ Cup Baking Soda

2 beaten egg whites

1 Tablespoon sea salt

Roll dough out onto floured service ( using GF Flour), to about ½ to ¾ inch thick. Cut dough into strips and cut again into 1 to 1 ½ inch squares.  In medium sauce pan boil water and baking soda. Place 5-6 squares of dough at a time into the boiling soda water for about 30 seconds. Dip little pillows out of soda water with slotted spoon or strainer and place onto baking sheet covered in parchment paper. When baking sheet is full, brush with egg whites and place in oven to bake for 15 to 20 minutes or until completely browned. Remove from oven and sprinkle with sea salt. Depending on the size you make the squares, this recipe will make 3- 3 ½ dozen pretzels.  Serve with dipping sauce below or any gluten free dip you prefer.

Gluten Free Ranch Dip

4 Teaspoons Dry Ranch Seasoning Mix (See Recipe)

1 Cup Plain Greek Yogurt

1 Teaspoon White Vinegar

2 Teaspoons Sugar

1 Teaspoon Salt

1 Teaspoon GF Lea and Perrins Worcestershire Sauce

½ Teaspoon Kikkomans GF Soy Sauce

OPTIONAL: Fry 6-8 slices of bacon, cool, drain and chop, then add to dip!

Whisk together, cover and place in fridge until ready to use.

Real Gluten Free Ginger Bread

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Gluten Free Ginger Bread

3 ½ Cups Tom Sawyer GF/Betty Crocker GF rice flour Blend ( see Flour blends)

2 Teaspoons GF Double Action Baking Powder ( Clabber Girl)

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Teaspoon Additive Free Ground Cinnamon

¼ Teaspoon Additive Free Ground Nutmeg

1 Cup Sugar

4 Large Eggs

1 Tablespoon Peeled and Freshly Grated Ginger Root

2/3 Cup Water

1   Stick melted Salted Butter

½  Cup GF Oil

1 Cup Pure Additive Free Honey

In large mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. In another bowl beat the eggs and add the freshly grated ginger and whisk together. Add water, melted butter, oil and honey, to the eggs and ginger. Stir all liquids together and pour into flour and spice mixture. Beat with mixer just until well blended. Don’t over mix, it will make the bread rubbery. Let batter set in fridge for about 20 minutes.

Preheat oven to 325*F.

When ready to bake, pour batter into four small greased and floured ( with GF Flour) 3 ½ x 5 ½ inch loaf pans, or two large 9×4 inch loaf pans. Fill pans to about ½ inch from top of pan. I like to swirl the batter on top, so that it will split and look more like artisan bread. Or you can smooth out the dough if you prefer. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Evenly space loaf pans on top rack, over water and bake for 40 minutes. Remove water and bake loaves for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove pans from oven and cover with foil. Serve warm with butter. Or give to friends for Christmas!

Ham and Broccoli Salad

 

on December 11, 2014

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Ham and Broccoli Salad

2 Heads Broccoli, chopped (about 6 cups)

1 Cup Chopped Ham (Farmland has Gluten Free ham )

1/2 Cup Pineapple Chunks

1/2 Cup Gluten Free Mayonnaise ( I use Hellmann’s)

1/2 Cup Plain Additive Free Greek Yogurt

1/2 cup sugar or Stevia Sweetener (I use ¼ cup sugar and 1/4 cup Stevia)

2/3 Cup Additive Free freshly shredded Cheddar Cheese

In mixing bowl combine broccoli, ham and pineapple. In small bowl whisk together mayo, yogurt, and sugar. Pour over broccoli mixture, blending well. Top with cheese and serve. I like to add a few Gluten Free Croutons. This is a favorite at pot luck diners.

Still Working on Christmas Cookies

IMG_1552I know, I need to practice on the decorating a little more, but they pass the taste test!  Gluten Free Soft Butter Cream Cookies

Still Working on Christmas Cookies, Soft Butter Cream Cookies

on December 9, 2014

  Gluten Free Soft Butter Cream Cookies

1 1/2 Cups of a fine ground GF Flour ( used Better Batter)

½ Cup Additive Free Powdered Sugar

1 Teaspoon Gluten Free Baking Powder ( note if you use a heavier GF flour then you will need to add another teaspoon)

½ Teaspoon Baking Soda

½ Cup Salted Butter (1 Stick)

4 oz. Original Philadelphia Cream Cheese

1 Tablespoon Additive Free Vanilla

2 Large Eggs

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. Place dough back in mixing bowl, cover and refrigerate until dough is cold.

Preheat oven to 375* F.

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 to 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.

Powdered Sugar Icing

2- 3 Cups Additive Free Powdered Sugar

¼ Cup cold water

Mix until smooth. Add more powdered sugar if you want it thicker.

Thinking about Christmas Cookies

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Gluten Free White Chocolate Chip Cookies

1 Stick Salted Butter

4 oz. Additive Free Cream Cheese ( I used  ½ of an 8 oz. pkg. of Philadelphia)

2 ¼  Cups Tom Sawyer G F and Betty Crocker GF rice flour blend ( see mix in Flour mixes)

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Teaspoon GF Baking Powder

1 Cup Additive Free White Granulated Sugar

1 Cup Additive Free Packed Brown Sugar

3 Medium Eggs

2 Cups Gluten Free White Chocolate Chips ( or Gluten Free Chocolate Chips)

In small glass bowl melt butter, about 30 seconds in microwave, then add cream cheese and return to microwave for about 15 seconds or until softened. In separate large mixing bowl whisk together flour, baking soda, salt, baking powder, and both sugars. Beat eggs and add to flour mixture, then add butter and cream cheese. Fold all ingredients together adding white chocolate chips, until well mixed. Cover and refrigerate at least an hour or until dough is completely cold. (You can refrigerate this over night).

Preheat oven to 375* F.

When you are ready to bake and dough is cold, roll dough into 2 to 2 ½ inch balls and place on lightly greased cookie sheet. I used an air bake sheet, and bake for 12- 14 minutes or until cookies are completely brown. Remove from oven and let cool. Cookies need to cool completely, to set. (That is if you can let them, WARNING, these can be seriously addicting!) Makes about 3 dozen cookies.

(Remember if you use another flour that does not have xanthan gum, then you must add it. Tom Sawyer already has it added.)

Gluten Free Salad Dressings

IMG_1491This week I’m working on my Gluten Free Salad Dressings. If I get them ready a few days early it helps the flavor. Plus I don’t have to worry about mixing them up on Thanksgiving. The dressings will be ready and no last minute decision to use a bottled dressing that will make us sick. Today Catalina, and tomorrow ,maybe Ranch Dressing.

This recipe only makes a pint, but I will have to double it for the Holidays.

Jan’s GF Catalina Dressing

This dressing just literally bursts with FLAVOR!

½ Cup White Vinegar

3/8 Cup GF Thick Tomato Sauce

1 Cup Canola Oil

½ Cup White Granulated Sugar

2 Teaspoons Salt

1 Teaspoon Additive Free Paprika

½ Teaspoon Original Williams Chili Seasoning

1 Teaspoon Additive Celery Flakes

½ Teaspoon Additive Free Dry Mustard

1 ½ Tablespoons Additive Free Onion Powder

I like to use my smoothie maker or juicer attachment on my blender to make this, it grinds up the spices really fine. Or you can use the blender. Pour all liquid ingredients in first, then add dry ingredients and blend until all dissolved. Pour into pint jar, or air tight container, put lid on, and store in refrigerator. Shake before each use. Enjoy!

Jan’s Gluten Free Pie Crust Recipe

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Gluten Free Flour Mix for Pie Crust

I keep this made up, only in a larger amount, & in the freezer, it makes prep. time go so much faster.

2 Cups Gluten Free Tom Sawyer Flour

1 Cup Argo corn starch

1 Cup Gluten Free Betty Crocker rice flour blend

Mix well in large bowl & store in a gallon freezer bag. Be sure & label the bag. If you cook Gluten Free, like I do, labeling is important. Note: if you use Betty Crocker Rice flour alone, then you must add 1/4 teaspoon xanthan gum, per 2 cups .

 Gluten Free Pie Crust

1 egg

¼ cup oil

4 0z. Cream cheese ( I use Philadelphia cream cheese)

1 Cup Gluten Free Flour Pie Crust Mix (Tom Sawyer, Betty Crocker & Corn Starch)

Place all ingredients in a food processor on high until blended. Place in refrigerator for at least 30 minutes. (You can leave this in the fridge overnight if it is sealed). Roll out onto floured (with GF flour) surface to desired thickness and place in pie pan, flute the edges, and fill with pie filling, or for cream pies bake shell at 350* F. for  25-30 min. or until golden brown. ( I like to roll mine out on floured wax paper, using a glass rolling pen filled with ice water.)To place dough in pie pan, move rolling pen to edge of dough and using the waxed paper flip edge of dough over rolling pen, turning the rolling pen so that dough is loosely wrapped around it. Then lift dough to pie plate and gentle place in pan. If dough becomes too warm to work with, return to refrigerator until cool.

This will make 1 pie shell. To make pie with a top crust, you must double the recipe. When working with a top crust, after rolling it out on floured wax paper, it helps a lot to return it back to the fridge, or freezer until it is cold,(not frozen). The dough is so much easier to work with, if it is really cold.

This dough will also freeze well. I just flatten the dough out to about 4 inches around and wrap it in floured wax paper, folding it over on all sides, forming a square package. Then place it in a zip lock freezer bag, and freeze. When ready to use just open the zip lock bag about half way and microwave about 25 – 30 seconds, and roll out. I like to keep the wax paper on it to roll out, you will probably need to add a little more flour before you roll it out.