Herbed GF Bread Stuffing (Traditional Stuffing)
glutenfreeda.com
Tracy
2 boxes (12 waffles) Trader Joe's gf frozen waffles
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 gram (1/2 teaspoon) fresh rosemary
1 gram (1/2 teaspoon) thyme
1/2 gram (1/4 teaspoonish) oregano
1/4 teapoon basil
1/2 cup unsalted butter
1-1/2 cups gf chicken stock
Kosher salt and fresh ground pepper
Preheat oven to 425 degrees F. Bake the waffles until well crisped and browned, but not burned. Let cool, then break into 1/2 inch pieces. Set aside or let sit out overnight.
Cook onions, celery and herbs in butter in a large heavy skillet over
medium-low heat, stirring occasionally, until vegetables are softened,
about 15-20 minutes.
When Ready to Bake
Preheat oven to 350 degrees F. In a large bowl, toss together bread cubes, vegetables and stock. Season to taste with salt and pepper. Transfer the stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.
Showing posts with label recipes sampled at the meeting. Show all posts
Showing posts with label recipes sampled at the meeting. Show all posts
Saturday, November 3, 2012
Onion Dip
Onion Dip
Mark
1 block cream cheese
1/4 cup mayo
1 medium onion
4 ounces Parmesan cheese
green onion, to top
Combine ingredients. Place in pie pan and bake at 350F for 25 minutes.
Mark
1 block cream cheese
1/4 cup mayo
1 medium onion
4 ounces Parmesan cheese
green onion, to top
Combine ingredients. Place in pie pan and bake at 350F for 25 minutes.
Thanksgiving Feast
Our feast included the following items from the October/November 2012 Living Without magazine.
1. Pumpkin Pie - Mary Be.
Mary said the crust was difficult to roll and would increase the amount of water next time. She also commented that it needed to cook for 60 minutes instead of 45.
2. Green Beans with Balsamic Vinegar - Nancy
3. Creamed Spinach - Roseanne
Other items:
1. Sweet Ali's Dinner Rolls - Alisa
2. Perdue Roaster Chicken - Mary Bo.
3. Corn Casserole - Mary Ann
4. Cornbread Dressing - Roseanne
5. Blueberry Muffins - Tiffany
1. Pumpkin Pie - Mary Be.
Mary said the crust was difficult to roll and would increase the amount of water next time. She also commented that it needed to cook for 60 minutes instead of 45.
2. Green Beans with Balsamic Vinegar - Nancy
3. Creamed Spinach - Roseanne
Other items:
1. Sweet Ali's Dinner Rolls - Alisa
2. Perdue Roaster Chicken - Mary Bo.
3. Corn Casserole - Mary Ann
4. Cornbread Dressing - Roseanne
5. Blueberry Muffins - Tiffany
World Renowned Extra Turkey Recipe
World Renowned What to Do with Extra Turkey Recipe
AKA Green Chile Turkey Enchiladas
Ann and Eric
1 dozen corn torillas
1 can GF cream of chicken soup
1 can chopped green chiles
1 pound mild Cheddar cheese, grated
1 small onion, chopped
1 cup shredded cooked turkey
salt to taste oil
Dip tortillas in Wesson oil long enough to make tortillas limp. Drain on paper towel. In each tortilla add chicken, cheese and onion and roll up. Place in baking dish. Mix soup with chiles and pour over enchiladas. Top with cheese. Bake at 350F for 30 minutes.
AKA Green Chile Turkey Enchiladas
Ann and Eric
1 dozen corn torillas
1 can GF cream of chicken soup
1 can chopped green chiles
1 pound mild Cheddar cheese, grated
1 small onion, chopped
1 cup shredded cooked turkey
salt to taste oil
Dip tortillas in Wesson oil long enough to make tortillas limp. Drain on paper towel. In each tortilla add chicken, cheese and onion and roll up. Place in baking dish. Mix soup with chiles and pour over enchiladas. Top with cheese. Bake at 350F for 30 minutes.
Oreo Surprise
Oreo Surprise
Ann and Eric
First Layer
28 GF Oreo-style cookies, crushed
1 stick butter, melted
Mix together and press into 9x13 pan.
Second Layer
Layer 8 ounces cream cheese
1 cup powdered sugar
6 ounces Cool Whip
Mix and spread over first layer.
Third Layer
1 package chocolate instant pudding
1 package (3.5 ounces) vanilla instant pudding
3 cups milk Mix and pour over second layer.
Fourth Layer
6 ounces Cool Whip chopped nuts
Cover with Cool Whip and sprinkle with nuts.
Ann and Eric
First Layer
28 GF Oreo-style cookies, crushed
1 stick butter, melted
Mix together and press into 9x13 pan.
Second Layer
Layer 8 ounces cream cheese
1 cup powdered sugar
6 ounces Cool Whip
Mix and spread over first layer.
Third Layer
1 package chocolate instant pudding
1 package (3.5 ounces) vanilla instant pudding
3 cups milk Mix and pour over second layer.
Fourth Layer
6 ounces Cool Whip chopped nuts
Cover with Cool Whip and sprinkle with nuts.
Banana Torte
Banana Torte
Ann and Eric
Crust
1 cup margarine
1 cup GF flour
1/2 cup chopped nuts
Press into 9 x 13. Bake 15 minutes at 350F until lightly around edges. Let cool.
Cream Cheese Layer
8 ounces Philadelphia Cream Cheese
1 cup powdered sugar (more if needed)
8 ounces Cool Whip (only) thawed
4-5 bananas
Mix cheese and sugar well. Add Cool Whip and use to top 1st crust gently slice 4-5 bananas. Place on top of cheese filling.
Pudding Layer
1 large package instant vanilla pudding
2 cups cold milk
Mix quickly and pour over bananas to fill in all holes. Topping Let pudding set and top with 8 ounces Cool Whip and chopped nuts.
Ann and Eric
Crust
1 cup margarine
1 cup GF flour
1/2 cup chopped nuts
Press into 9 x 13. Bake 15 minutes at 350F until lightly around edges. Let cool.
Cream Cheese Layer
8 ounces Philadelphia Cream Cheese
1 cup powdered sugar (more if needed)
8 ounces Cool Whip (only) thawed
4-5 bananas
Mix cheese and sugar well. Add Cool Whip and use to top 1st crust gently slice 4-5 bananas. Place on top of cheese filling.
Pudding Layer
1 large package instant vanilla pudding
2 cups cold milk
Mix quickly and pour over bananas to fill in all holes. Topping Let pudding set and top with 8 ounces Cool Whip and chopped nuts.
Cranberry Relish
Cranberry Relish
Jan
1 pound cranberries
3 apples, quartered (remove seeds, but retain skin)
3 oranges (2 whole plus the rind of a 3rd orange), sectioned
1 can crushed pineapple
1 cup sugar
In food processor, grind1 pound of cranberries plus the apples. Add orange segments and grind. Add pineapple and sugar.
Jan
1 pound cranberries
3 apples, quartered (remove seeds, but retain skin)
3 oranges (2 whole plus the rind of a 3rd orange), sectioned
1 can crushed pineapple
1 cup sugar
In food processor, grind1 pound of cranberries plus the apples. Add orange segments and grind. Add pineapple and sugar.
Monday, January 17, 2011
Chili Party Chili Recipes
Laura’s Red Chili
3 15oz cans Hunts fire roasted tomatoes
3 15oz cans GF Chili beans (I use Jewel brand)
2 4oz cans diced chili peppers
1 med. Yellow onion, diced
1 ½ lb ground beef
2 TBSP cumin
1 clove garlic diced
½ tsp ground red pepper
Salt & pepper to taste
In large pot brown ground beef until crumbly, drain, set aside.
Sauté diced onion until transparent, add chili pepper, cumin, garlic, red pepper, and a dash of salt, cook for 5 min.
Add ground beef and tomatoes and beans. Simmer for at least ½ hour. – The longer you let is simmer the better the flavor.
Serve with cheddar cheese and sour cream garnish.
Laura's White Chili
3 15oz cans white beans (Cannellini beans, Northern Beans and/or Garbanzo beans)
3 15oz cans (or 6 cups of homemade) GF Chicken broth
1 4oz cans diced chili peppers
1 4oz can diced jalapeno peppers
1 med. Yellow onion, diced
3 cups chopped cooked chicken
2 TBSP cumin
1 clove garlic diced
½ tsp ground red pepper
1 TBSP Oregano
2 Cup grated Cheddar Jack cheese
Sauté diced onion until transparent, add chili peppers, jalapeno peppers cook approx. 5 min.
Add cumin, garlic, red pepper, and oregano, cook for approx. 5 min.
Add chicken broth, beans and chicken. Simmer for at least ½ hour. – The longer you let it simmer the better the flavor.
Add cheese just prior to serving.
Sunday, January 9, 2011
2nd Annual Chili Party Recipes
Many thanks to Wayne, Laura, Ashley and Wayne for hosting us at their house for the 2nd Annual Chili Party. The chili was fantastic, the conversation delightful and all of the other food was wonderful. Many people asked for various recipes. As you send your recipes, I'll add them to this post.
Green Chile Cheese Arepas - Tracy
Adapted from the Book of Yum Arepa recipe
3/4 cup Bob's Red Mill Corn Flour
1/2 teaspoon salt
1 tablespoon butter
3/4 cup BOILING water
2 tablespoons canned (or roasted) green chiles (chipotles en adobo would also be good)
1/3 cup cheese (Monterrey Jack, Cheddar or whatever you want to use)
1 tablespoon butter
Combine the corn flour, salt and 1 tablespoon butter. Add the boiling water and mix well. Let sit a few minutes. Add the chiles and cheese and mix.
Preheat oven to 500F. Heat a seasoned cast iron skillet over medium heat on the stove and add 1 tablespoon butter. Once melted spread butter around the pan and wipe out any excess with a paper towel.
Form the dough mixture into balls. The dough may be somewhat loose. It should NOT crack around the edges. Drop the balls into the pan and cook until browning and then flip and brown on the other side. It takes about 5 minutes per side. Then place the skillet with the arepas in the oven for 15 minutes.
Once cooked, eat as is or with a sauce. The arepas split and can be filled with a variety of items. Shredded chicken, pork, beans, etc.
Chocolate Crinkle Cookies - Eric
This recipe can be found here.
Chocolate Cherry Cake - Mary
1 package Betty Crocker Chocolate Gluten-Free Cake Mix
1 can cherry pie filling
1 teaspoon almond extract
2 eggs (beaten)
Grease and flour (rice) a 13 x 9 pan, combine all ingredients in large bowl, mix by hand, stir until well blended. Pour into greased pan, bake 40 minutes at 350 degrees.
Frosting:
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
Combine in a small sauce pan: butter, sugar, and milk. Bring to a boil, (stir constantly). Boil one minute. Remove from heat stir in chocolate chips, continue stirring until smooth and thick. Frost cool cake.
Fudge-Filled Peanut Butter Bars - Tracy
1 box Betty Crocker GF Yellow Cake Mix
1 cup peanut butter
1/2 cup melted butter
2 eggs
Filling:
1 cup chocolate chips
2 tablespoons butter
1 1/3 cup sweetened condensed milk
1 package coconut pecan frosting
Preheat oven to 350F. Mix cake mix, peanut butter, melted butter and eggs. Press 2/3 of it into an ungreased 9 x 13-inch pan and bake for 6 minutes. Save rest for topping.
In heavy saucepan combine chocolate, sweet condensed milk and butter. Melt over low heat stirring constantly until smooth. Remove from heat. Stir in frosting mix. Spread filling over dough in pan. Crumble with reserved dough. Bake for 20 to 25 minutes or until light golden brown. Cool completely and cut into bars.
Big Cookie - Tracy
2 1/2 cups rice flour mix (2 cups brown or white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon xanthan gum
1 cup (12 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips
Frosting:
1/2 cup butter (1 stick)
3 tablespoons cream cheese
1 teaspoon vanilla
pinch of salt
2 1/2 cups powdered sugar
1/3 cup (or so) milk
Combine flour, baking soda, salt and xanthan gum in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg beating well. Mix in flour mixture. Stir in chocolate chips. Cover the mixture and refrigerate overnight.
Preheat oven to 350 degrees F. Line an 8-inch spring form pan with parchment paper. Place half of the chilled dough into the pan and bake for 25 minutes or until golden brown and center seems to be set. When done remove from oven and let sit for five minutes. Take sides off of pan and carefully slide big cookie off of the bottom and let cool. Repeat the process with the remaining cookie dough.
While cookie cools make frosting. Combine butter, cream cheese and vanilla and mix until light and airy. Taking turns add powdered sugar and milk. You may need more (or even less) milk. The frosting should not be dense and heavy.
Put one cookie on a plate, top with frosting and place the second cookie on top. Serve.
Green Chile Cheese Arepas - Tracy
Adapted from the Book of Yum Arepa recipe
3/4 cup Bob's Red Mill Corn Flour
1/2 teaspoon salt
1 tablespoon butter
3/4 cup BOILING water
2 tablespoons canned (or roasted) green chiles (chipotles en adobo would also be good)
1/3 cup cheese (Monterrey Jack, Cheddar or whatever you want to use)
1 tablespoon butter
Combine the corn flour, salt and 1 tablespoon butter. Add the boiling water and mix well. Let sit a few minutes. Add the chiles and cheese and mix.
Preheat oven to 500F. Heat a seasoned cast iron skillet over medium heat on the stove and add 1 tablespoon butter. Once melted spread butter around the pan and wipe out any excess with a paper towel.
Form the dough mixture into balls. The dough may be somewhat loose. It should NOT crack around the edges. Drop the balls into the pan and cook until browning and then flip and brown on the other side. It takes about 5 minutes per side. Then place the skillet with the arepas in the oven for 15 minutes.
Once cooked, eat as is or with a sauce. The arepas split and can be filled with a variety of items. Shredded chicken, pork, beans, etc.
Chocolate Crinkle Cookies - Eric
This recipe can be found here.
Chocolate Cherry Cake - Mary
1 package Betty Crocker Chocolate Gluten-Free Cake Mix
1 can cherry pie filling
1 teaspoon almond extract
2 eggs (beaten)
Grease and flour (rice) a 13 x 9 pan, combine all ingredients in large bowl, mix by hand, stir until well blended. Pour into greased pan, bake 40 minutes at 350 degrees.
Frosting:
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
Combine in a small sauce pan: butter, sugar, and milk. Bring to a boil, (stir constantly). Boil one minute. Remove from heat stir in chocolate chips, continue stirring until smooth and thick. Frost cool cake.
Fudge-Filled Peanut Butter Bars - Tracy
1 box Betty Crocker GF Yellow Cake Mix
1 cup peanut butter
1/2 cup melted butter
2 eggs
Filling:
1 cup chocolate chips
2 tablespoons butter
1 1/3 cup sweetened condensed milk
1 package coconut pecan frosting
Preheat oven to 350F. Mix cake mix, peanut butter, melted butter and eggs. Press 2/3 of it into an ungreased 9 x 13-inch pan and bake for 6 minutes. Save rest for topping.
In heavy saucepan combine chocolate, sweet condensed milk and butter. Melt over low heat stirring constantly until smooth. Remove from heat. Stir in frosting mix. Spread filling over dough in pan. Crumble with reserved dough. Bake for 20 to 25 minutes or until light golden brown. Cool completely and cut into bars.
Big Cookie - Tracy
2 1/2 cups rice flour mix (2 cups brown or white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon xanthan gum
1 cup (12 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips
Frosting:
1/2 cup butter (1 stick)
3 tablespoons cream cheese
1 teaspoon vanilla
pinch of salt
2 1/2 cups powdered sugar
1/3 cup (or so) milk
Combine flour, baking soda, salt and xanthan gum in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg beating well. Mix in flour mixture. Stir in chocolate chips. Cover the mixture and refrigerate overnight.
Preheat oven to 350 degrees F. Line an 8-inch spring form pan with parchment paper. Place half of the chilled dough into the pan and bake for 25 minutes or until golden brown and center seems to be set. When done remove from oven and let sit for five minutes. Take sides off of pan and carefully slide big cookie off of the bottom and let cool. Repeat the process with the remaining cookie dough.
While cookie cools make frosting. Combine butter, cream cheese and vanilla and mix until light and airy. Taking turns add powdered sugar and milk. You may need more (or even less) milk. The frosting should not be dense and heavy.
Put one cookie on a plate, top with frosting and place the second cookie on top. Serve.
Friday, November 12, 2010
French Bread Pan
For those of you who are interested in purchasing a Fox Run 18" French bread pan like the one used to make the bread at the November meeting but didn't win the raffle, you can purchase one from a couple of different sources.The fantastic independently-owned kitchen store Dish on the Square which is located in Mount Vernon, IL (and is well worth a side trip if near the area) sells the pan for $7.59 plus shipping.
For whatever reason if that option doesn't interest you, amazon.com sells the pan for $12.99 plus shipping.
Schar Classic White Bread Mix was used to make the bread. It's currently available at vitacost.com for $4.85.
Sunday, November 7, 2010
More Recipes from the Feast
For whatever reason, I didn't receive some of the recipes. If yours isn't included, please email it to the group email account and it will be added to this post.
Extra Spicy Linguini with Sausage, Chili Peppers, Cherry Tomatoes and Arugula - Mary
Serves 4
This sensational spicy sausage and pasta dish is a great meal with or without added cream or cheese! - Rachel Ray
Salt
1 pound linguini
1 tablespoon extra virgin olive oil (EVOO)
1 pound Italian sausage, sweet or hot
1 red chili pepper, very thinly sliced
3 large cloves garlic, very thinly sliced
1 pint cherry tomatoes or grape tomatoes
2 bundles arugula or 1/3 pound baby arugula
Salt and pepper, to taste
1/2 cup cream (optional)
1 cup mascarpone or ricotta cheese (optional)
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente, reserving about 1/2 cup of the starchy cooking water just before draining.
Meanwhile, heat a large skillet over medium-high heat with EVOO, one turn of the pan. To the hot pan, add the sausage and brown and crumble it for 5 minutes. Add the chili pepper and garlic and toss for 1-2 minutes. Add the cherry tomatoes and cover the pan with a tight-fitting lid to burst the tomatoes, 8-10 minutes. Shake the pan occasionally to move the tomatoes around a bit. When the skins start to burst, crack the softened tomatoes open with a cooking utensil.
Drain the pasta (remember to reserve 1/2 cup of the starchy cooking water) and toss it with the sausage, arugula and most of the starchy water, then season with salt and pepper, to taste. If you are using cream, toss the pasta for an additional minute to heat the cream through. If the sauce gets too tight, loosen it up with any remaining starchy water.
If you are serving the pasta with mascarpone or ricotta, place a dollop on top of each serving for mixing in. But remember, this dish is fantastic as-is as well!
Corn Casserole - Mary Ann
2 tablespoons melted butter
1 chopped sweet onion
1 cup chopped celery
1/4 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1/8 teaspoon nutmeg
1 can cream corn
1 cup frozen corn
1 package of corn bread mix (Dietary Specialties or Pamela's)
1/4 cup of water until right consistency
Combine ingredients. Bake 1 hour at 350 degrees in an uncovered casserole or a square pan until done.
Extra Spicy Linguini with Sausage, Chili Peppers, Cherry Tomatoes and Arugula - Mary
Serves 4
This sensational spicy sausage and pasta dish is a great meal with or without added cream or cheese! - Rachel Ray
Salt
1 pound linguini
1 tablespoon extra virgin olive oil (EVOO)
1 pound Italian sausage, sweet or hot
1 red chili pepper, very thinly sliced
3 large cloves garlic, very thinly sliced
1 pint cherry tomatoes or grape tomatoes
2 bundles arugula or 1/3 pound baby arugula
Salt and pepper, to taste
1/2 cup cream (optional)
1 cup mascarpone or ricotta cheese (optional)
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente, reserving about 1/2 cup of the starchy cooking water just before draining.
Meanwhile, heat a large skillet over medium-high heat with EVOO, one turn of the pan. To the hot pan, add the sausage and brown and crumble it for 5 minutes. Add the chili pepper and garlic and toss for 1-2 minutes. Add the cherry tomatoes and cover the pan with a tight-fitting lid to burst the tomatoes, 8-10 minutes. Shake the pan occasionally to move the tomatoes around a bit. When the skins start to burst, crack the softened tomatoes open with a cooking utensil.
Drain the pasta (remember to reserve 1/2 cup of the starchy cooking water) and toss it with the sausage, arugula and most of the starchy water, then season with salt and pepper, to taste. If you are using cream, toss the pasta for an additional minute to heat the cream through. If the sauce gets too tight, loosen it up with any remaining starchy water.
If you are serving the pasta with mascarpone or ricotta, place a dollop on top of each serving for mixing in. But remember, this dish is fantastic as-is as well!
Corn Casserole - Mary Ann
2 tablespoons melted butter
1 chopped sweet onion
1 cup chopped celery
1/4 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1/8 teaspoon nutmeg
1 can cream corn
1 cup frozen corn
1 package of corn bread mix (Dietary Specialties or Pamela's)
1/4 cup of water until right consistency
Combine ingredients. Bake 1 hour at 350 degrees in an uncovered casserole or a square pan until done.
Monday, October 4, 2010
Banana Bread
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup mashed ripe bananas
1 cup mashed ripe bananas
1 1/2 cup Pamala's Baking and Pancake Mix
1/2 cup chopped nuts (optional)
Pre-heat oven to 325 degrees.
Pre-heat oven to 325 degrees.
Mix together sugar, oil, and eggs. Stir in bananas, add Pamala's and mix well. Fold in nuts.
Pour into a well greased and sugared 9x5x3 loaf pan. Bake 50-60 minutes or until done. Remove from pan to cool.
This recipe was provided by Mary.
Friday, June 4, 2010
June Tasting
Many thanks to the following companies who provided us with samples to try at our June meeting:
1. King Arthur's Flour Gluten-Free Mixes
2. Bob's Red Mill
If you should order any of these products please tell the manufacturer that you tried the samples they sent at a Gluten-Free Wikaduke meeting!
1. King Arthur's Flour Gluten-Free Mixes
- The tasting included: bread, brownies, chocolate cake, cookies and muffins. The donation also included pizza, pancakes and flour which a few of you got to take home. Thanks to those who prepared the delicious King Arthur mixes that we sampled!
2. Bob's Red Mill
- Our friends at Bob's Red Mill sent us Quick Cooking Oats and Whole Grain Rolled Oats
- Warmed in a panini maker these interesting wraps were tasty and have lots of possibilities. We tried the Chimayo Red Chile, Agave Grain and Spinach Garlic Pesto.
If you should order any of these products please tell the manufacturer that you tried the samples they sent at a Gluten-Free Wikaduke meeting!
Sunday, September 13, 2009
Product Information Shared by Lana
Better Batter - Lana uses this gluten-free flour mix for lots of baked items including egg roll wrappers, pie crust, etc.
Food Tech - Fresh breads and cakes in just a couple of minutes and a microwave. Website forthcoming!
Gluten-Free Sensations - French vanilla granola!
Pampered Chef - The deep dish baker that Lana used to cook a whole chicken that tasted great in 30 minutes via microwave is available through her Pampered Chef site.
Food Tech - Fresh breads and cakes in just a couple of minutes and a microwave. Website forthcoming!
Gluten-Free Sensations - French vanilla granola!
Pampered Chef - The deep dish baker that Lana used to cook a whole chicken that tasted great in 30 minutes via microwave is available through her Pampered Chef site.
Sunday, August 2, 2009
As Promised...
...the flour blend that I use for cakes.
1 1/3 cup brown rice flour
1 cup sorghum flour
2/3 cup almond meal
1 cup potato starch
Combine and use as needed.
1 1/3 cup brown rice flour
1 cup sorghum flour
2/3 cup almond meal
1 cup potato starch
Combine and use as needed.
Saturday, December 6, 2008
Delicious Cookie Recipes!
Chocolate Covered Peanuts - Mary Ann
Melt Nestle Semi-Sweet Chocolate Chips in a double boiler. Stir in peanuts. Spread on a cookie sheet lined with parchment paper and freeze. Break apart and enjoy!
'Crispy' Chocolate Chip Cookies - Pat
Pat used the Gluten-Free Pantry Chocolate Chip Cookie & Cake Mix and the recipe on the package. Except dropped heaping 1/2 teaspoon drops of dough onto a parchment paper lined sheet pan and baked for 13 minutes.
Chocolate Chip Cookies - Nancy
Nancy used the Pamela's Baking and Pancake Mix and the recipe for Pamela's Chocolate Chip Cookies on the side.
Date Nut Balls - Tracy
3/4 cup sugar
1 cup chopped dates
2 beaten eggs
1 teaspoon vanilla
1 cup chopped pecans
2 cups brown rice crispies cereal
Toasted coconut
In a heavy frying pan, mix together cup sugar, chopped dates and eggs. Cook over medium heat, stirring constantly until mixture pulls away from pan about 5 minutes.
Cool for 3 minutes and then add vanilla and pecans. Carefully mix in the cereal. Wet hands in cold water and form mixture into balls the size of walnuts. Roll in toasted coconut and place on waxed paper to cool. Makes about 2-3 dozen depending on the size.
Mrs. Proffits Brownies - Mary Boris
2 sticks butter
2 cups sugar
1 1/2 cup Pamela's Baking and Pancake Mix
4 eggs
6 tablespoon cocoa
2 teaspoon vanilla extract
Preheat oven at 350*F. Melt butter, add sugar and beat well. Add eggs, beat until until blended. Then add flour, cocoa and vanilla. Mix well. Pour into a greased 9x13 cake pan. Bake for about 30-35 minutes.
Spiced Nuts - Mary Bell
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
Mix together. Add coated nuts and mix well. Spread nut mixture on greased foil lined cookie sheet. Bake 1 hour at 225 degrees F. Stir every 15 minutes.
Sugar Cookies - Mary Boris
1/2 cup butter
1 cup sugar
2 large eggs
2 tablespoon milk
1 teaspoon vanilla
2 1/2 cups Pamela's Pancake/Baking Mix
Cream together butter and sugar. In a separate bowl blend the eggs, milk and vanilla. Alternately add the egg and Pamela's Baking Mix to the butter and sugar. Blend it all together. I chilled it for a short while and dropped it onto a cookies sheet and baked them for about 10 minutes at 375 degrees. The recipe said to roll it into a large ball, divide into 4 balls, then chill for 1-2 hours (who has the time?). Roll out onto a floured surface (you could use powdered sugar) and cut into shapes.
Ginger Snaps - Laura
2 cups Gluten Free Pantry - Beth's GF All Purpose Flour
1 1/2 cup packed brown sugar
3/4 cup shortening (or melted margarine)
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
In a large mixing bowl combine about 1/2 of the four and all of the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined scraping sides of bowl occasionally. Beat or stir in remaining flour.
Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place cookies 2 inches apart on a parchment paper lined cookie sheet. Bake in 375 degree oven for 11 minutes or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Remove cookies and cool on wire rack. Makes about 48 cookies.
Melt Nestle Semi-Sweet Chocolate Chips in a double boiler. Stir in peanuts. Spread on a cookie sheet lined with parchment paper and freeze. Break apart and enjoy!
'Crispy' Chocolate Chip Cookies - Pat
Pat used the Gluten-Free Pantry Chocolate Chip Cookie & Cake Mix and the recipe on the package. Except dropped heaping 1/2 teaspoon drops of dough onto a parchment paper lined sheet pan and baked for 13 minutes.
Chocolate Chip Cookies - Nancy
Nancy used the Pamela's Baking and Pancake Mix and the recipe for Pamela's Chocolate Chip Cookies on the side.
Date Nut Balls - Tracy
3/4 cup sugar
1 cup chopped dates
2 beaten eggs
1 teaspoon vanilla
1 cup chopped pecans
2 cups brown rice crispies cereal
Toasted coconut
In a heavy frying pan, mix together cup sugar, chopped dates and eggs. Cook over medium heat, stirring constantly until mixture pulls away from pan about 5 minutes.
Cool for 3 minutes and then add vanilla and pecans. Carefully mix in the cereal. Wet hands in cold water and form mixture into balls the size of walnuts. Roll in toasted coconut and place on waxed paper to cool. Makes about 2-3 dozen depending on the size.
Mrs. Proffits Brownies - Mary Boris
2 sticks butter
2 cups sugar
1 1/2 cup Pamela's Baking and Pancake Mix
4 eggs
6 tablespoon cocoa
2 teaspoon vanilla extract
Preheat oven at 350*F. Melt butter, add sugar and beat well. Add eggs, beat until until blended. Then add flour, cocoa and vanilla. Mix well. Pour into a greased 9x13 cake pan. Bake for about 30-35 minutes.
Spiced Nuts - Mary Bell
1 egg white
1 teaspoon water
1 pound pecan halves
Beat together until frothy. Add nuts.
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
Mix together. Add coated nuts and mix well. Spread nut mixture on greased foil lined cookie sheet. Bake 1 hour at 225 degrees F. Stir every 15 minutes.
Sugar Cookies - Mary Boris
1/2 cup butter
1 cup sugar
2 large eggs
2 tablespoon milk
1 teaspoon vanilla
2 1/2 cups Pamela's Pancake/Baking Mix
Cream together butter and sugar. In a separate bowl blend the eggs, milk and vanilla. Alternately add the egg and Pamela's Baking Mix to the butter and sugar. Blend it all together. I chilled it for a short while and dropped it onto a cookies sheet and baked them for about 10 minutes at 375 degrees. The recipe said to roll it into a large ball, divide into 4 balls, then chill for 1-2 hours (who has the time?). Roll out onto a floured surface (you could use powdered sugar) and cut into shapes.
Ginger Snaps - Laura
2 cups Gluten Free Pantry - Beth's GF All Purpose Flour
1 1/2 cup packed brown sugar
3/4 cup shortening (or melted margarine)
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
In a large mixing bowl combine about 1/2 of the four and all of the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined scraping sides of bowl occasionally. Beat or stir in remaining flour.
Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place cookies 2 inches apart on a parchment paper lined cookie sheet. Bake in 375 degree oven for 11 minutes or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Remove cookies and cool on wire rack. Makes about 48 cookies.
Sunday, November 9, 2008
2008 Potluck Recipes
Below are the recipes that I received from our potluck. If any recipes have been omitted, please email them to me and I'll gladly add them. Enjoy!
Recipes for savory dishes, sweets and pumpkin cheesecake too that were shared at the 2007 potluck. It seems that the recipes for the sweets are in the blogosphere. If anyone finds them, please email us!
Barbecue Chicken Casserole
Mary Be.
1 package (1 pound, 4 ounces) Simply Potatoes Shredded Hash Browns
1 cup shredded sharp cheddar cheese
1/2 cup chopped onoin
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons olive oil
4 boneless skinless chicken breast
1/2 to 3/4 cup barbecue sauce
Heat oven to 400F. Spray 13x9-inch glass baking dish with nonstick cooking. spray. Palce potatoes, cheese and onion in baking dish. Sprinkle with salt and pepper, drizzle with olive oil. Mix well. Spread potatoes into think layer covering the bottom of the pan.
Arrange chicken breasts on top of potatoes. Pour desired amount of barbecue sauce over each breast. Bake, uncovered, for 30-35 minutes or until chicken is no longer pink and potatoes are crisp and golden brown.
Banana Cream Supreme
Lana
1 1/4 cups GF graham cracker crumbs [Lana used Kinnikinnick. She has used cinnamon Baffles as well.]
1/4 cup butter, melted
3 tablespoons sugar
1 cup sour cream
1/2 cup cold milk
1 package (3.4 ounces) vanilla instant pudding and pie filling
1 container (12 ounces) frozen whipped topping, thawed
3 medium bananas, sliced
2 tablespoons pecans, grated or chopped
Place graham cracker crumbs in 1 quart bowl. Add butter and mix well. Press crumb mixture onto flat bottom of springform pan.
Whisk sour cream and milk until blended. Add pudding and mix until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of the filling on crust. Slice bananas; arrange over filling. Spread remaining filling over the top. Place pecans over the top.
Garnish as desired and to serve remove collar from pan. Cut into 12 wedges. Yields: 12 servings.
Blintz Casserole
Tracy
Will add later.
Chocolate Cherry Cake
Mary Bo.
1 package chocolate cake mix
1 can cherry pie filling
1 teaspoon almond extract
2 eggs (beaten)
Grease and flour (rice) a 13 x 9 pan. Combine all ingredients in large bowl. Mix by hand stirring until well blended. Pour into greased pan, bake 40 minutes at 350 degrees F. Let cool.
Frosting
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
Combine in a small sauce pan: butter, sugar, and milk. Stirring constantly bring to a boil. Boil one minute. Remove from heat stir in chocolate chips, continue stirring until smooth and thick. Frost cool cake.
Cinnamon Coffee Cake
Easy Gluten-Free Baking, Elizabeth Barbone
Pat
Topping:
1/2 dark brown sugar, firmly packed
2 tablespoons granulated sugar
3 tablespoons white rice flour
1 teaspoon cinnamon
3 tablesppons butter, softened
Cake:
Dry Ingredients
1 cup white rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
1 teaspon baking soda
1 1/2 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
Wet Ingredients
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup sour cream
Prepare the Topping:
In a small bowl, mix together all toppings ingredients, Using a fork or your fingers blend ingredients together. The ingredients should come together like damp sand. Set aside.
Preheat oven to 350 and grease and flour a 9-inch square pan.
Prepare Cake:
In a medium bowl, whisk together dry ingredients.
In a large mixing bowl, cream butter and sugar together until light fluffy. Use high speed on a handheld mixer or medium-high speed on a stand mixer. Add eggs, one at a time. Mix thoroughly between each addition.
Add dry ingredients. Mix until combined. Batter will be dry.
Add sour cream. Blend well until all ingredients are thoroughly combined. Scrape sides of the bowl. Spoon batter into prepared pan.
Sprinkle the topping over the batter. Bake for 25-45 minutes or until a knife inserted into the center of the pan comes out clean. Cool pan on a wire rack. Serves 8.
Mexican Fudge
Nancy
8 ounces cheddar cheese
8 ounces monterey jack cheese
3 eggs
4 ounces green taco sauce (Victoria brand is gluten free)
Shread cheeses and mix together. Put one half in 9-inch square pan. Mix eggs and green taco sauce together. Pour cheese in pan. Add remaining cheese on top. Bake at 350F for 30 minutes. Cut in 1 squares. Serve with tortilla chips.
Pepperoni Pizza
Alisa
Seasoned Pizza Crust, recipe below
Hormel Natural Choice Pepperoni
Jewel Six Cheese Blend
Seasoned Pizza Crust
The Gluten-Free Gourmet Bakes Bread, Betty Hagman
3 cups French Bread/Pizza Mix*
1/3 cup dry milk powder or almond meal
1 1/2 teaspoon Italian pizza seasoning
1 teaspoon salt
2 1/2 teaspoon dry yeast granules
4 egg whites
3 tablespoons olive oil or vegetable oil
1 teaspoon dough enhancer or vinegar
1 1/2 cups water more or less
Preheat oven to 400F. Lightly grease 2 cookie sheets or pizza pans.
Blend the dry ingredients in a medium bowl of your heavy-duty mixer and blend. Reserve some of the water. Turn the mixer to low and add flour mix. Add more water if needed to get a frim dough that can still be spread. Beat on high for 31/2 minutes.
Spoon the dough onto the prepared sheet(s) and spead in circle(s) about 12-inches in diameter, making sure the edges are raised to contain the sauce.
Let rise about 10 minutes and then bake for 10 minutes while preparing your toppins. Spread on your choice of pizza sauces, cheeses, and meats. Bake again about 22-25.
*French Bread/Pizza Mix Blend
3 1/2 cups white rice flour
2 1/2 cups tapioca flour
2 tablespoons xanthan gum
2 (7-gram) packets
2 tablespoons egg replacer
1/4 cup white sugar
Combine ingredients and mix well. Store on pantry shelf.
Porcupine Balls
Mary Bo.
1 pound ground beef (I usually use 1 1/2 pounds ground sirloin, groundturkey is good too)
1/2 cup uncooked regular rice
1/2 cup water
1/3 cup chopped onion (I don't like onion, so I skip this)
1/2 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground pepper
1 can (15 ounce) tomato sauce
1 cup water2 teaspoon worcestershire sauce (Lea & Perrins is GF)
Mix hamburger, rice, 1/2 cup water, onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into 12 balls.
Mix remaining ingredients; pour over meatballs. Cover and cook in 350 F degree oven 45 minutes. Uncover and cook 15 minutes longer.
Puppy Chow
Mary Ann
Recipe unknown. Mary Ann??
Spice Cupcakes
Betty
Namaste Spice Cake Mix batter baked in cupcake pans.
Spinach Dip in Bread Bowl
Tracy
Whole Foods 365 Brand Sandwich Bread Mix
2 package (10 oz.) frozen chopped spinach, thawed and thoroughly squeezed dry
1 container (16 oz.) sour cream
1 cup mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped
Follow instructions on Whole foods 365 Brand Sandwich Bread Mix. Place in round high-sided Pyrex or Corningware pan and let rise. Bake until cooked through for approximately 35-45 minutes. Let cool on rack.
Combine all ingredients for spinach dip and chill at least 2 hours.
Hollow out bread bowl and place dip in it immediately before serving.
Tex-Mex Pasta Salad
Wendy and Dave
1-10 ounce package GF fussilli or elbow pasta, cooked, drained, and rinsed in cold water
1-14.5 can black rinsed and drained
1 cup frozen corn kernels, thawed
1 red bell pepper, seeded and chopped
3 green onions, chopped
1 cup cubed cooked chicken (optional)
1 cup medium-spiced GF salsa
1/2 cup plain GF yogurt or low-fat GF sour cream
3 tablespoons GF mayonnaise
2 teaspoons ground cumin
salt and pepper taste
Combine drained pasta, black beans, corn, pepper, green onions and chicken, if used.
In a separate bowl, combine salsa, yogurt or sour cream, mayonnaise, cumin and salt and pepper.
Pour over pasta mixture and stil to blend. Refrigerate until ready to serve.
Toffee Chocolate Cheesecake
Laura and Wayne
Make crust:
1 cup Pamela's Pancake and Baking Mix
1/2 cup butter or margerine
3/4 cup minced pecans or roasted almonds
2 tablespoons sugar
Preheat oven to 350F. Combine Pamela's baking mix and suar.
Cut butter or margarine into baking mix using a pastry cutter. Stir in nuts. Press into a greased 8 (or 10) - inch spring form pan covering bottom and sides.
Filling:
2 8-ounce pacakges of Neufchatel cheese (cream cheese), softened
1 cup Heath Bits
2 large eggs
1/2 cup sugar
Cream sugar into cheese. Using a mixer on medium mix in eggs until well blended. Stir in 1/2 cup Heath bits. Pour into prepared crust. Spirnkle top with Heath Bits. Bake at 350F for 1 hour. Cool on wire rack to room temperature. Refrigerate 4 hours or overnight.
Trader Joe's Gluten-Free Peanut Butter Cookies
Brenda and Don
Frozen cookie dough. Bake and serve.
Recipes for savory dishes, sweets and pumpkin cheesecake too that were shared at the 2007 potluck. It seems that the recipes for the sweets are in the blogosphere. If anyone finds them, please email us!
Barbecue Chicken Casserole
Mary Be.
1 package (1 pound, 4 ounces) Simply Potatoes Shredded Hash Browns
1 cup shredded sharp cheddar cheese
1/2 cup chopped onoin
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons olive oil
4 boneless skinless chicken breast
1/2 to 3/4 cup barbecue sauce
Heat oven to 400F. Spray 13x9-inch glass baking dish with nonstick cooking. spray. Palce potatoes, cheese and onion in baking dish. Sprinkle with salt and pepper, drizzle with olive oil. Mix well. Spread potatoes into think layer covering the bottom of the pan.
Arrange chicken breasts on top of potatoes. Pour desired amount of barbecue sauce over each breast. Bake, uncovered, for 30-35 minutes or until chicken is no longer pink and potatoes are crisp and golden brown.
Banana Cream Supreme
Lana
1 1/4 cups GF graham cracker crumbs [Lana used Kinnikinnick. She has used cinnamon Baffles as well.]
1/4 cup butter, melted
3 tablespoons sugar
1 cup sour cream
1/2 cup cold milk
1 package (3.4 ounces) vanilla instant pudding and pie filling
1 container (12 ounces) frozen whipped topping, thawed
3 medium bananas, sliced
2 tablespoons pecans, grated or chopped
Place graham cracker crumbs in 1 quart bowl. Add butter and mix well. Press crumb mixture onto flat bottom of springform pan.
Whisk sour cream and milk until blended. Add pudding and mix until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of the filling on crust. Slice bananas; arrange over filling. Spread remaining filling over the top. Place pecans over the top.
Garnish as desired and to serve remove collar from pan. Cut into 12 wedges. Yields: 12 servings.
Blintz Casserole
Tracy
Will add later.
Chocolate Cherry Cake
Mary Bo.
1 package chocolate cake mix
1 can cherry pie filling
1 teaspoon almond extract
2 eggs (beaten)
Grease and flour (rice) a 13 x 9 pan. Combine all ingredients in large bowl. Mix by hand stirring until well blended. Pour into greased pan, bake 40 minutes at 350 degrees F. Let cool.
Frosting
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
Combine in a small sauce pan: butter, sugar, and milk. Stirring constantly bring to a boil. Boil one minute. Remove from heat stir in chocolate chips, continue stirring until smooth and thick. Frost cool cake.
Cinnamon Coffee Cake
Easy Gluten-Free Baking, Elizabeth Barbone
Pat
Topping:
1/2 dark brown sugar, firmly packed
2 tablespoons granulated sugar
3 tablespoons white rice flour
1 teaspoon cinnamon
3 tablesppons butter, softened
Cake:
Dry Ingredients
1 cup white rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
1 teaspon baking soda
1 1/2 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
Wet Ingredients
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup sour cream
Prepare the Topping:
In a small bowl, mix together all toppings ingredients, Using a fork or your fingers blend ingredients together. The ingredients should come together like damp sand. Set aside.
Preheat oven to 350 and grease and flour a 9-inch square pan.
Prepare Cake:
In a medium bowl, whisk together dry ingredients.
In a large mixing bowl, cream butter and sugar together until light fluffy. Use high speed on a handheld mixer or medium-high speed on a stand mixer. Add eggs, one at a time. Mix thoroughly between each addition.
Add dry ingredients. Mix until combined. Batter will be dry.
Add sour cream. Blend well until all ingredients are thoroughly combined. Scrape sides of the bowl. Spoon batter into prepared pan.
Sprinkle the topping over the batter. Bake for 25-45 minutes or until a knife inserted into the center of the pan comes out clean. Cool pan on a wire rack. Serves 8.
Mexican Fudge
Nancy
8 ounces cheddar cheese
8 ounces monterey jack cheese
3 eggs
4 ounces green taco sauce (Victoria brand is gluten free)
Shread cheeses and mix together. Put one half in 9-inch square pan. Mix eggs and green taco sauce together. Pour cheese in pan. Add remaining cheese on top. Bake at 350F for 30 minutes. Cut in 1 squares. Serve with tortilla chips.
Pepperoni Pizza
Alisa
Seasoned Pizza Crust, recipe below
Hormel Natural Choice Pepperoni
Jewel Six Cheese Blend
Seasoned Pizza Crust
The Gluten-Free Gourmet Bakes Bread, Betty Hagman
3 cups French Bread/Pizza Mix*
1/3 cup dry milk powder or almond meal
1 1/2 teaspoon Italian pizza seasoning
1 teaspoon salt
2 1/2 teaspoon dry yeast granules
4 egg whites
3 tablespoons olive oil or vegetable oil
1 teaspoon dough enhancer or vinegar
1 1/2 cups water more or less
Preheat oven to 400F. Lightly grease 2 cookie sheets or pizza pans.
Blend the dry ingredients in a medium bowl of your heavy-duty mixer and blend. Reserve some of the water. Turn the mixer to low and add flour mix. Add more water if needed to get a frim dough that can still be spread. Beat on high for 31/2 minutes.
Spoon the dough onto the prepared sheet(s) and spead in circle(s) about 12-inches in diameter, making sure the edges are raised to contain the sauce.
Let rise about 10 minutes and then bake for 10 minutes while preparing your toppins. Spread on your choice of pizza sauces, cheeses, and meats. Bake again about 22-25.
*French Bread/Pizza Mix Blend
3 1/2 cups white rice flour
2 1/2 cups tapioca flour
2 tablespoons xanthan gum
2 (7-gram) packets
2 tablespoons egg replacer
1/4 cup white sugar
Combine ingredients and mix well. Store on pantry shelf.
Porcupine Balls
Mary Bo.
1 pound ground beef (I usually use 1 1/2 pounds ground sirloin, groundturkey is good too)
1/2 cup uncooked regular rice
1/2 cup water
1/3 cup chopped onion (I don't like onion, so I skip this)
1/2 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground pepper
1 can (15 ounce) tomato sauce
1 cup water2 teaspoon worcestershire sauce (Lea & Perrins is GF)
Mix hamburger, rice, 1/2 cup water, onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into 12 balls.
Mix remaining ingredients; pour over meatballs. Cover and cook in 350 F degree oven 45 minutes. Uncover and cook 15 minutes longer.
Puppy Chow
Mary Ann
Recipe unknown. Mary Ann??
Spice Cupcakes
Betty
Namaste Spice Cake Mix batter baked in cupcake pans.
Spinach Dip in Bread Bowl
Tracy
Whole Foods 365 Brand Sandwich Bread Mix
2 package (10 oz.) frozen chopped spinach, thawed and thoroughly squeezed dry
1 container (16 oz.) sour cream
1 cup mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped
Follow instructions on Whole foods 365 Brand Sandwich Bread Mix. Place in round high-sided Pyrex or Corningware pan and let rise. Bake until cooked through for approximately 35-45 minutes. Let cool on rack.
Combine all ingredients for spinach dip and chill at least 2 hours.
Hollow out bread bowl and place dip in it immediately before serving.
Tex-Mex Pasta Salad
Wendy and Dave
1-10 ounce package GF fussilli or elbow pasta, cooked, drained, and rinsed in cold water
1-14.5 can black rinsed and drained
1 cup frozen corn kernels, thawed
1 red bell pepper, seeded and chopped
3 green onions, chopped
1 cup cubed cooked chicken (optional)
1 cup medium-spiced GF salsa
1/2 cup plain GF yogurt or low-fat GF sour cream
3 tablespoons GF mayonnaise
2 teaspoons ground cumin
salt and pepper taste
Combine drained pasta, black beans, corn, pepper, green onions and chicken, if used.
In a separate bowl, combine salsa, yogurt or sour cream, mayonnaise, cumin and salt and pepper.
Pour over pasta mixture and stil to blend. Refrigerate until ready to serve.
Toffee Chocolate Cheesecake
Laura and Wayne
Make crust:
1 cup Pamela's Pancake and Baking Mix
1/2 cup butter or margerine
3/4 cup minced pecans or roasted almonds
2 tablespoons sugar
Preheat oven to 350F. Combine Pamela's baking mix and suar.
Cut butter or margarine into baking mix using a pastry cutter. Stir in nuts. Press into a greased 8 (or 10) - inch spring form pan covering bottom and sides.
Filling:
2 8-ounce pacakges of Neufchatel cheese (cream cheese), softened
1 cup Heath Bits
2 large eggs
1/2 cup sugar
Cream sugar into cheese. Using a mixer on medium mix in eggs until well blended. Stir in 1/2 cup Heath bits. Pour into prepared crust. Spirnkle top with Heath Bits. Bake at 350F for 1 hour. Cool on wire rack to room temperature. Refrigerate 4 hours or overnight.
Trader Joe's Gluten-Free Peanut Butter Cookies
Brenda and Don
Frozen cookie dough. Bake and serve.
Tuesday, August 5, 2008
Cindy's GF Wraps
Here's the wrap recipe Tracy brought to the meeting on Saturday. Once cool the bread can be folded and rolled without breaking. It's great for sandwiches on the go!
1 cup fine brown rice flour
1/2 cup tapioca starch
2 tablespoons sugar [Tracy uses 1 tablespoon]
2 teaspoons xanthan gum
2 1/4 teaspon instant yeast (or 1 packet)
1/2 teaspoon salt
3/4 cup water
1 teaspoon cider vinegar
2 tablespoons extra virgin olive oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
2. Combine wet ingredients (water, vinegar, oil, and eggs). Add dry ingredients to well blended wet ingredients. Beat on medium/medium high speed for 4 minutes.
3. Grease and flour a cookie sheet. Using a wet, offset spatula spread the dough to 1/8 - 1/4 inch thin. [The thicker the dough the less pliable.]
4. Preheat oven to 425F. Place pan in a warm spot and to rest/rise for 35-40 minutes.
5. Bake for 11-15 minutes or until the top is golden brown.
1 cup fine brown rice flour
1/2 cup tapioca starch
2 tablespoons sugar [Tracy uses 1 tablespoon]
2 teaspoons xanthan gum
2 1/4 teaspon instant yeast (or 1 packet)
1/2 teaspoon salt
3/4 cup water
1 teaspoon cider vinegar
2 tablespoons extra virgin olive oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
2. Combine wet ingredients (water, vinegar, oil, and eggs). Add dry ingredients to well blended wet ingredients. Beat on medium/medium high speed for 4 minutes.
3. Grease and flour a cookie sheet. Using a wet, offset spatula spread the dough to 1/8 - 1/4 inch thin. [The thicker the dough the less pliable.]
4. Preheat oven to 425F. Place pan in a warm spot and to rest/rise for 35-40 minutes.
5. Bake for 11-15 minutes or until the top is golden brown.
Tuesday, April 8, 2008
Ravioli and Pierogies...Oh My!
If you weren't at Saturday's meeting you very well may have missed the best food we've ever sampled at a meeting--Conte's Pasta ravioli and pierogies. It seemed as if participants had a difficult time eating and chatting as the room was eerily quiet while everyone was eating. Many thanks to Conte's Pasta for the very generous donation of their gluten-free products!We've put a call into Conte's Pasta to find out where their products may be purchased locally. We'll update this post once we receive the information. In the meantime, the ravioli and pierogies as well as gnocchi may be ordered online.
In order to keep the ravioli and pierogies for a while, Mary par boiled the ravioli, tossed it with a bit of butter to prevent sticking, placed it in a crockpot and added marinara sauce. The pierogies were also par boiled, tossed with butter and then fried in an electric skillet just before serving.
We had so much product that we placed two bags of Conte's Pasta in one of the raffles which the Amy L. won! Pat generously offered 'to keep the pasta safe' until the May meeting due.
Thanks to Miss Roben's for providing us with samples of their delicious chocolate and yellow cake mixes for us to try on Saturday. Below are the recipes Mary used when baking the cakes. Enjoy!Chocolate Cherry Cake
1 package Miss Roben’s chocolate cake mix
1 can cherry pie filling
1 teaspoon almond extract
2 eggs (beaten)
Grease and flour (rice) a 13 x 9 pan, combine all ingredients in large bowl, mix by hand, stir until well blended. Pour into greased pan, bake 40 minutes at 350 degrees.
Frosting
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
Combine in a small sauce pan: butter, sugar, and milk. Bring to a boil, (stir constantly). Boil one minute. Remove from heat stir in chocolate chips, continue stirring until smooth and thick.
Frost cool cake.
Yellow Cake
1 package Miss Roben’s yellow cake mix
1⁄2 cup sugar
4 extra large eggs (room temperature)
1⁄2 cup canola oil
3⁄4 cup orange juice
1 tablespoon plus 2 teaspoons vanilla extract
Preheat oven 350 degrees, grease and flour (rice) a 13 x 9 pan. Mix the wet ingredients in a large bowl. Add dry ingredients and beat on high speed for two minutes. Pour into 13 x 9 pan, bake for 40 to 50 minutes.
Vanilla Buttercream Frosting
1 pound confectioner’s sugar
1 stick unsalted butter softened
2 teaspoons vanilla extract
1⁄4 cup milk
Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high for at least two minutes until the frosting is smooth and creamy. Frost cool cake.
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