Monthly Archives: December 2016

Recipe from Beth Hillson
Makes 20 to 22 cookies

These shortbread cookies dipped in chocolate make for delightful treats and great holiday gifts. They look just like the Keebler Cookies but taste even better! I used RYZE Blue Flour Blend in place of my own blend. I discovered that this blend makes fabulous cookies – better than any other flour blend I’ve tried. So, maybe I’ve given away Keebler’s trade secret (not), but this little discovery about RYZE is just between us gluten free bakers. If you prefer, omit the chocolate step and use this recipe for cutout holiday cookies.

2 cups RYZE Blue Flour Blend
2 teaspoons baking powder
¼ teaspoon salt
1 cup butter, at room temperature
3/4 cup powdered sugar
2 teaspoons pure vanilla extract
16 ounces chocolate chips, melted*

For the Cookies:
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, combine RYZE flour, baking powder and salt. Set aside.

Beat butter and sugar on medium speed until fluffy, about 2 minutes. Add vanilla and beat to combine.

On low speed, slowly add flour mixture, stopping to scrape the sides of the bowl until a soft dough forms.

Turn dough onto a sheet of plastic wrap. Cover with a second sheet of plastic wrap and roll to 1/4-inch thickness.

Use a 2 ½ inch biscuit or other circle cutter to cut out cookies. Use a ¼ to ½ inch circle to cut out the centers. Gather the extra dough from around the sides of the cutouts. Slide the piece of plastic with the cut out cookies onto a cutting board or the back of a baking sheet and refrigerate for 15 minutes so the cookies can be lifted without tearing.

Place cookies on prepared baking sheets, 2 inches apart. Bake for 10-12 minutes until edges are just barely golden brown.

Let cookies cool on sheets for 5 minutes before removing to wire rack to cool completely.

Gather remnants of dough into a ball, roll out and cut into more circles as above.

To make the Fudge Stripes and Bottoms:

Spread wax paper on your countertop. Dip bottoms of cookies in melted chocolate, allowing excess to drip off before placing on wax paper.

Once all of the cookies have been coated in chocolate on one side, transfer the remaining chocolate to a small pastry bag fitted with a small, plain tip or a plastic baggie with a hole snipped off one corner.

Drizzle each cookie with stripes. Let chocolate firm up before serving cookies.

*Here’s a tip for melting the chocolate: Melt ¾ of the chocolate in a large heat-proof bowl over boiling water. Remove from the heat and add 1 to 2 teaspoons of the hot water (or more) until chocolate is smooth but not too thin. Add remaining chocolate to melted chocolate and stir until smooth. Add more boiling water if necessary.

A recipe by Beth Hillson
Serves 6 

Comfort food meets gluten free with this thick and hearty potage.  Perfect for a winter feast and for feeding a crowd of hungry visitors, this soup is chockfull of vegetables, gluten-free pasta and white cannellini beans.  Serve with gluten-free rolls or biscuits.  Cook the pasta separately and add to the soup just before serving to prevent it from soaking up all the liquids.  Top with parmesan cheese. For more comfort foods, see my article in Gluten Free & More, Feb/Mar 2017.

3 tablespoons extra-virgin olive oil
3 slices turkey bacon, chopped
2 cups finely chopped leeks (about 1 large leek)
2 teaspoons crushed garlic
2 stalks celery, thinly sliced
2 large carrots, peeled and chopped
1 large potato, peeled and diced
1 large diced, unpeeled zucchini (about 1 cup)
1 tablespoon freeze dried or fresh chopped basil
1 teaspoon dried oregano
Salt and freshly ground pepper, to taste
1, 28 -ounce can tomatoes, drained and chopped
6 cups gluten-free chicken broth, more as needed to thin out the soup
1 cup frozen green peas
1, 15 -ounce can cannellini beans, rinsed and drained
1 cup cooked gluten free elbow pasta
1/3 cup finely grated parmesan cheese, divided
2 tablespoons chopped fresh basil, for garnish 

Heat the olive oil in a large pot over medium-high heat. Add the turkey bacon and cook until pieces begin to brown, about 2 minutes.  Add leeks and cook until leeks are translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery, carrot, and potato, and cook until they begin to soften, about 5 minutes. Stir in the zucchini, basil, oregano, salt, and pepper to taste; cook1 minute. 

Add the tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer, covered, 10 minutes. Stir in the peas and beans and cook until the vegetables are fork tender, about 10 minutes.  Divide pasta into 6 bowls and ladle soup over the pasta.  Top with parmesan and chopped basil. Serve. 

 

A Recipe from Beth Hillson
Makes 36 to 40 cookies 

These Pecan Sandies were inspired by Keebler cookies or, perhaps, it’s the other way around.  One thing is for sure, these cookies will inspire you.  They are a hit with everyone who tries them.  Easy to make, they freeze well and can be mailed without breaking.   I used RYZE Blue flour blend but you could use another all-purpose gluten-free flour blend, too.  I like RYZE because it does not contain gums and I think their Blue blend works well for cookies.  If you use another flour blend, add 1 teaspoon xanthan or guar gum and 2 tablespoons additional corn or potato starch.

1 ¾ cups RYZE Blue flour blend
½ teaspoon cream of tarter
½ teaspoon baking soda
½ cup organic non-hydrogenated shortening (like Spectrum)
½ cup granulated sugar
½ cup confectioners’ sugar
2 large eggs, lightly beaten
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup finely chopped pecans 

Line 2 cookie sheets with parchment paper.  Set aside. 

Combine flour, cream of tartar, and baking soda.  Mix well.   

In a large mixing bowl, beat the shortening and the sugars until fluffy.  Add the eggs, salt and vanilla and beat to combine.  Add the flour mixture, about 1/3 at a time, beating after each addition.  Fold in the pecans.

Chill the dough for 30 minutes.  Preheat the oven to 350 degrees. 

Roll the dough into walnut-size pieces (about 1-inch balls) and set on cookie sheets.  Flatten each until it is about ¼ inch thick.  Bake 12 to 14 minutes or until the edges are slightly golden.  Cool and enjoy. 

These are even better the second day and can be wrapped and stored in the freezer for up to 6 weeks.