Sugar Cookies

Gluten Free Sugar Cookies

1 1/2 cups white rice flour
1/2 teaspoon cream of tartar
1 1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter or margarine
1 egg
1/2 teaspoon gluten free vanilla, lemon, or almond flavoring
1/2 cup sugar 

Preheat the oven to 350°F.
Mix the first 5 ingredients in a bowl. Once this is mixed well, add the butter and mix together until ingredients become crumbly.

In a separate bowl combine the egg, vanilla and sugar and use a whisker to combine.  Add this mixture to the dry ingredients. Mix it all, until it recedes from the sides. Shape the dough by making it a circle that is flat, then for about an hour, let it set in the refrigerator.

After you let the dough set in the refrigerator for an hour, put the dough on freezer paper that has flour (gluten free) sprinkled on it. If you choose to, you can substitute the flour for powdered sugar to give it an even better taste. Roll out to 1/4 inch thickness then use a cookie cutter and cut out approximately 20 cookies.

Place cookies on a lightly greased cookie sheet and bake for 12 minutes. Remove from the oven when done and cool on a rack.   The serving size is around 20 cookies.

Sugar Cookies

2/3 c. shortening                                    1 tsp. soda

2 eggs                                                     1 1/3 c. sugar

3 ½ c. flour                                             ½ tsp. salt

2 tsp. baking powder                              2/3 c. buttermilk           

2 tsp. lemon extract

Mix together shortening, sugar, and eggs.  Add lemon extract, salt, baking powder, and soda.  Mix.  Add flour alternately with buttermilk.  Chill in fridge for at least one hour.  Cut out cookies and bake at 375 for 9 min.  Decorate with frosting and sprinkles.

Almond Buttercream Frosting

1 package powdered sugar                         

1 c. shortening

7 Tbl. water 

1 tsp. almond flavoring 

1 tsp. vanilla flavoring 

1 tsp. butter flavoring 

  

In a kitchen aid mixer, mix together powdered sugar and shortening on low speed, while mixing add in flavorings and water and mix until smooth.  Separate into bowls and add desired food colorings.                             

                         

 

Basil Grilled Chicken & Vegetables

Marinade:                                               

¼ tsp. pepper

3 Tbl. Olive oil                                    2 garlic cloves

1 ½ tsp. dried basil                              ½ tsp. salt

1 medium green pepper, sliced            1 medium zucchini, sliced

½ onion, sliced                                    1 tomato, sliced (optional)

4 Chicken Breasts

Put chicken breasts in one ziploc bag and vegetables in another bag.  Mix marinade and pour some in each bag.  Marinade for 30 min. – 1 hour.  Grill chicken on BBQ grill and can grill vegetables in foil or a grill basket for about 10 min. or until tender. My friend Ashley made this for my birthday several years ago and I love it!!!  Thanks Ash

Corn Bread

Gluten-Free Sweet Potato Corn Bread

3 large eggs
1/2 cup vegetable oil
3/4 cup sweet potato puree
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup cornmeal
1 cup Pamela's Ultimate Baking Mix - or your own flour mix
with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good
pinch of sea salt added
1/2 teaspoon baking powder
Sea salt, to taste
Preheat the oven to 350 degrees F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal.  In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.  In a separate mixing bowl whisk together the cornmeal, flour mix baking powder and sea salt Using a rubber spatula add dry ingredients into the wet...  Stir by hand just enough to make a smooth batter.  Pour batter into prepared cake pan.  Bake on center rack oven for about 45 minutes or until cornbread is firm to the touch and golden.

The Best Cornbread

           

                            1/2 c. butter                                     1/2 tsp. soda

                            2/3 c. sugar                                      1/2 tsp. salt

                            2 eggs                                              1 c. cornmeal

                            1 c. buttermilk                                 1 c. flour

Melt butter, add sugar and beat.  Add eggs and beat.  Mix soda, buttermilk and add dry ingredients to butter mixture.  Then add buttermilk mixture.  Beat and pour into 9x9 pan.  Bake at 375 for 30 min.

Zucchini noodles with Marinara or Alfredo Sauce

Zucchini Noodles

2 pounds zucchini (or a combination of yellow and green zucchini)

2 Tbl. Extra virgin olive oil

Salt and pepper

Using a vegetable peeler or a mandolin, cut the zucchini into lengthwise ribbons.  I like using the larger setting to make thicker noodles for Alfredo and the smaller setting to make thin noodles for Marinara.  Heat olive oil in pan.  Cook zucchini for two to three minutes until softened and beginning to be translucent.  Add salt and pepper to taste.  Serve, topping with tomato sauce and freshly grated Parmesan if desired.   Serves 4.

Spaghetti Sauce

3 Tbl. olive oil  

4 cloves garlic 

1 small onion, chopped

1 tsp. fresh rosemary 

2 tsp. fresh thyme and Basil

2 cans (28 oz) stewed tomatoes

1 can tomato paste                                  
1-2 Tbl. sugar

Heat olive oil, sauté the onion and garlic until onion is soft.  Add thyme and carrot, cook about 5 more minutes until carrot is soft.  Add tomatoes and juice and bring to a boil, stirring often.  Lower heat and simmer 30 minutes until sauce is thick.  Season with salt and pepper.                                         

Fettuccine Alfredo

            1/2 cup butter                                                     

1 (8 oz. pkg.) cream cheese                                                        

1 ½ c. milk                                                                   

1 tsp. fresh garlic or powder                             

black pepper                                                               

¾ cup grated parmesan cheese                            

Your favorite pasta (I like gluten-free Heartland)

In a medium saucepan, melt butter.  When butter is melted, add cream cheese.  When the cream cheese is softened, add milk and parmesan.  Season with garlic and pepper.  Simmer for 5 min.   Serve over hot noodles.  You can add grilled chicken  or sautéd vegetables if desired.

Creamy Vegetable Chowder

3 Tbl. butter                                                

1 onion, finely diced

3 potatoes, peeled and diced                        3/4 c. chopped celery

2 c. sliced carrots                                          2 tsp. salt

1/8 tsp. ground pepper                                  3 c. chicken broth

3 c. milk                                                             

1/2 tsp. dried parsley

1/4 c. cold water                                                

1/4 c. cornstarch

Melt butter in large  saucepan over med. heat.  Add onion and cook until tender.  Add carrots and celery and cook for 10 min.  Add water or broth, potatoes, salt and pepper.  Bring to a boil and allow to simmer for 15-20 min.  Add milk and parsley.  In a separate bowl, stir cornstarch into cold water.  When completely dissolved add to hot soup, stir.

Cream Puffs

Cream Puffs

                         

                        1/2 c. butter                                           1/4 tsp. salt

                        1 c. flour                                                4 eggs

Preheat oven to 375.  Grease large cookie sheet.  In med. saucepan over high heat, heat 1 c. water, butter, and salt until butter melts and mixture boils.  Reduce heat to low, with wooden spoon vigorously stir in flour until mixture forms ball and leaves sides of pan;  remove from heat.  Beat eggs into mixture until thoroughly blended.  Drop batter on cookie sheet in 8 large mounds, 3 inches apart.  Bake at 40 min. or until golden.  Cut a slit in the side of each and bake 10 more min.  Cool on wire rack and serve with desired filling.  Makes 8

Gluten Free Cream Puffs

½ c. white rice flour                                    ¼ c. potato starch
¾ c. water                                                    5 T. butter or margarine
2 tsp. Sugar                                                 ¼ tsp. salt

3 large eggs

Preheat oven to 425 degrees. Combine flours in a small bowl. In a saucepan combine water, butter, sugar and salt. Stir until mixture comes to a boil. Immediately add flour all at once. Remove from heat and stir until mixture pulls away from the sides of the pan.
Pour into a mixing bowl and gently mix to cool mixture. Add eggs one at a time beating with an electric mixer in between each egg until well mixed.

Place balls of dough into a well greased mini muffin pan. Smooth tops with a wet finger. You should be able to fill 24 mini muffin cups. Bake 15 minutes then reduce heat to 350 and continue baking 10 to 15 minutes or until lightly golden. Remove from oven and prick each puff with a sharp knife to release the steam.

Chicken Salad

4 c. cubed cooked or canned chicken

3/4 c. finely diced celery                                1/2 c. sliced water chestnuts

1/2 c. slivered almonds                                     

1 c. mayo

Salt and pepper                                                

2 T. sugar

1 c. sliced red grapes                                         1 T. mustard

¼ tsp. garlic salt                                                 ¼ tsp. onion powder

1/4-1/2 tsp. curry powder

           

Can fill 20 cream puffs (recipe in appetizer section) or I like to eat it with Nut Thin crackers or on top of lettuce as a salad.