Category Archives: Recipes
A Recipe from Beth
Here’s a chance to play with your food and take some of the stress out of the hectic Thanksgiving holiday, too. Even young children can make these treats. Use them as favors and set one by each plate or fill a tray with these little birds and pass them out at dessert. Either way, these turkey favors are sure to become part of your Thanksgiving tradition from now on.
I used Glutino Original Crackers to make these and the recipe first appeared on Glutino’s blog. They are so darn cute, I had to share them with you.
1 box Glutino Original Flavor Crackers
1 bag Miniature Reese’s Peanut Butter Cups, 1 per turkey
1 bag Hershey’s Milk Chocolate Kisses, 1 per turkey
1 bag Indian Candy Corn, You’ll need 5 for tail feathers per turkey plus 1 for each beak and feet*
6 tablespoons softened unsalted butter
2 cups confectioners’ sugar
2 ½ tablespoons milk
To Make the Frosting: Beat the butter until fluffy. Add the sugar and beat until crumbly. Add the milk and beat until smooth. Add a little more milk, if necessary, to create a smooth frosting. However, remember, this is the spackle that holds everything together. It needs to be thick.
Follow these steps to make assembly easier and prevent crackers from breaking.
Lay out the crackers on wax paper-lined cookie sheets.
Spread some frosting over the bottom of Reese’s Peanut Butter Cups. Set them slightly back from the center of a cracker and away from you. Put a small blob of frosting on the front of the peanut butter cup (facing you).
Spread a thick layer of frosting over the front of a second cracker and on the bottom edge of the cracker. This should be a fairly thick layer so the candy corn and kiss can adhere.
Press the frosted cracker against the blob of frosting on the peanut butter cup at a slight angle and press the bottom edge of frosting onto the first cracker. Hold it there for a minute to steady the cracker.
Now comes the fun part. Put a generous dollop of frosting on the bottom of a Hershey’s Kiss and set it in the center of the frosted cracker. This will be the beak. Press five candy corn in an arc around the cracker with the points toward the kiss. Start by placing one at the top of the cracker and two on each side so your turkey’s feathers will be even.
Note: It’s important to plant the kiss on the cracker first to stabilize it.
For the beak, cut the white and a little of the orange from a candy corn, smear a little frosting on the back, and smoosh it down above the pointy part of the kiss.
Cut two slices from the remaining orange part of this candy corn. Smear a little frosting on the narrow side of each and set them at the base of the cracker for feet. Voila. Your turkey favors are ready.
Put these in the fridge to harden or just leave them at room temperature, especially if your kitchen is cool. Don’t wrap them right away or the feathers may come loose.
Make these ahead if you are planning to use them for favors or set out all the ingredients and let the kids create decorations for the table on Thanksgiving Day.
* Indian Candy Corn is best because it is brown, orange and white (like turkey feathers). However, you can also use Candy Corn if you have it leftover from Halloween (It’s brighter orange, yellow, and white.) Brach’s, CVS and others state that their candy corn is free of gluten and the 8 top allergens. Brach’s does have a disclaimer that their products are made in a facility that also processes wheat. But CVS seems to go the extra mile to say their candy corn is gluten free. If you can’t find gluten free candy corn, you can use g-f pretzel sticks instead. Still cute and very safe
From Beth Hillson
Makes 24 balls
Preparation time: 10 minutes
Here’s the ultimate quick, delicious dessert from Carol Fenster’s new cookbook, 100 BEST QUICK GLUTEN-FREE RECIPES. My friend, Carol, is a master of gluten-free cooking and baking. She has produced eleven cookbooks and each one is better than the last. But this one truly takes the proverbial gluten-free cake! Every recipe can be made in 30 minutes or less. With the holiday season around the corner, you’ll welcome these simple and yummy recipes for meals, entertaining and all your holiday treats. Here’s one of my favorites.
Serve these bite-size treats during the holidays or at dinner parties in little foil or paper candy liners. Their small size and rich, satisfying flavor makes them ideal for when you want just a little something sweet, not an entire dessert. A food processor makes the prep super-fast. You can replace the white chocolate with dark chocolate, if you wish.
1 cup whole almonds
2/3 cup powdered sugar
2 cups dried apricots (about 12 ounces)
2 tablespoons light or dark rum or orange juice
2 teaspoons grated orange zest
1 teaspoon pure vanilla extract
3 ½ ounces white chocolate chips (or a 3.5- ounce bar of white chocolate, chopped or broken into ¼ -inch chunks)
In a food processor, process the almonds and powdered sugar until the almonds are very finely ground. Add the apricots and pulse until the apricots are very finely chopped.
Add the rum, orange zest, vanilla, and white chocolate chips and pulse until the mixture is just blended. With lightly oiled hands, roll and compress the dough into 24 balls, each 1 -inch in diameter. Refrigerate for at least 1 hour to firm up. Serve in foil or paper candy liners.
STORAGE: Store leftovers, tightly covered, for up to 2 days in the refrigerator or for up to 1 month in the freezer for up to 1 month.
Per ball: 130 calories; 3g protein; 6g total fat; 2g fiber; 17g carbohydrates; 0mg cholesterol; 8mg sodium
Excerpted from 100 BEST QUICK GLUTEN-FREE RECIPES © 2014 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
I love to bake, but I can’t remember when I’ve had this much fun in the kitchen. And it’s all because I was on a quest to do a Twinkie makeover. I created this yummy gluten-free version so we could all celebrate the return of the crème-filled snack cakes.
But it’s a gluten-filled lifetime ago since I ate a Twinkie. So I scanned the internet for inspiration – – the size, the texture, the filling. It looked like there were two ways to go – – either a sponge cake or a cake mix. I opted for the sponge cake version, remembering that gluten-free cakes can be delicate and crumbly. I needed these babies to hold up when I injected them with a creamy frosting center.
Now I needed a clue on forming the cakes. Knowing gluten-free batter spreads unless corralled, I suspected I would need a special pan. Aha. The answer was a Cream Canoe Pan. Mine came with a cupcake injector/decorating kit.
The checklist of tools complete, I looked into the crème filling. To my surprise, the traditional one was flour based and, although I could substitute gluten-free flour, it did not sound all that appetizing. I created a yummy filling using Marshmallow Crème another icon of my childhood and, in this case, a good fit.
Finally, I turned to the ingredients. In place of regular flour, I used a gluten free All Purpose Flour Mix, in this case, the one from Gluten-Free Pantry (Glutino) and my go-to flour blend when I don’t want to start from scratch.
The sponge cakes turned out to be a brilliant choice. They were amazingly sturdy yet delicate and up to the task of holding the filling without falling apart. Voila, Winkees. As you can see, these look (and taste) like the real deal. Several gluten-eating tasters couldn’t tell they were gluten free.
While Winkees don’t have a 45-day shelf-life, the cakes keep on the counter for several days. The frosting keeps for several weeks. If you don’t have a canoe pan, you could make these as cupcakes and fill them with the fluffy filling. But, do yourself a favor and buy the pan. In fact, buy two. Winkees are addictive.
7 large eggs
½ teaspoon cream of tartar
2 cups Gluten-Free All-Purpose Flour Mix or blend below
1 ½ cups granulated sugar
1 tablespoon baking powder
½ cup vegetable oil
¾ cup cold water
1 ½ teaspoon vanilla
2 teaspoons hot water
1/4 teaspoon salt
1 (16-ounce) jar of marshmallow crème
¾ cup vegetable shortening
1 1/3 cup powdered sugar
1 ½ teaspoon vanilla
To make the cakes: Preheat the oven to 350°F. Spray the canoe pan channels lightly with vegetable spray. Set aside.
Separate the eggs, placing the whites in one large mixing bowl and the yolks in another. Add cream of tartar to the whites and beat until they form stiff peaks. Set aside.
Place the flour mixture, sugar, baking powder, oil, water and vanilla in the bowl with the yolks and beat until smooth.
Working in thirds, fold the beaten egg whites into the batter. Don’t be tempted to stir or beat this mixture or the egg whites will lose their loft.
Fill each section of the snack cake pan 3/4 full. An over-filled 1/3 cup measure works well for filling these pans. Bake for 18-20 minutes, or until golden brown.
Remove the pan from the oven and let cool for 5 minutes. Using a flexible spatula, gentle turn cakes onto a wire rack to cool flat side (top side) down. Cool completely.
Wipe out the pan and spray with more vegetable spray. Add more batter. Repeat until you’ve used all the batter.
Let these cool while you make the filling.
To make the filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let mixture cool. In a large bowl, combine the marshmallow crème, vegetable shortening, powdered sugar, and vanilla and beat until fluffy. Add the water and beat to combine.
Line two cookie sheets with waxed paper. Set the cakes, flat side down, on the cookie sheets. Use a thick skewer to make three holes in the bottom of each cake, moving the stick around inside of each cake to create space for the filling. Don’t poke through to the top however. Fill a cake decorator or pastry bag with filling and inject each cake with filling through all three holes. Don’t worry if you overfill these and the sides begin to break. They won’t fall apart. Add a row of squiggles on top for decoration.
This makes more than you’ll need for the recipe above. Store the remainder in a zip-loc bag.
2 ¾ cups rice flour
1 ¼ cups corn or potato starch
1/3 cup tapioca flour
3 teaspoons xanthan gum
1 teaspoon salt
My friends at Attune Foods asked several bloggers to create recipes that would delight Mom’s, especially those who are gluten-free. I am honored that my recipe for Turkey Strata Muffins is among them. For the entire booklet, follow this link to Attune Foods.
Here’s my recipe to whet your appetite.
Turkey Crunch Strata Cups with Orange Slices and Balsamic Glaze
These delicious, muffin-size strata are packed with flavor and a little crunch. They make a hearty, attractive breakfast for Mom and leftovers can be frozen or refrigerated for an ideal weekday breakfast on the go. Maple syrup lends some sweet notes that work nicely with the turkey and cheese. However, if you don’t want that touch of sweetness, it can be omitted.
2 tablespoons olive oil
1 medium leek, white part only, cleaned and chopped
3 uncooked turkey sausage (about 1 pound)
1 cup shredded carrots
1 cup Erewhon Brown Rice Cereal
1 ½ cups shredded cheddar cheese
5 large eggs, beaten
2 to 3 tablespoons pure maple syrup
Orange segments or slices (peel removed) for garnish
Maple Balsamic Glaze for drizzle (recipe follows)
Lightly oil 12 muffin cups. Preheat oven to 350 degrees.
Heat olive oil in a large skillet. Add leek and sauté 2 minutes or until fragrant.
Remove casing from sausage. Add sausage to leeks and sauté, crumbling the sausage with the back of a spoon as it cooks. Sauté until sausage is cooked and no pink is visible. Remove from heat and cool. Break apart any lingering chunks of sausage (or chop with a knife) and transfer mixture to a large bowl.
Add carrot, cereal and cheese and mix well. Taste and add salt and pepper if desired. (Usually, the sausage has plenty of flavor without additional seasonings.)
Combine eggs and maple syrup. Add to sausage mixture and mix well.
Scoop into muffin cups and press gently. The filling will be above the tops of the cups, but it shrinks during baking.
Bake 23 to 25 minutes. Remove from oven. Let sit 5 minutes to set and turn onto a cooling rack. Cool to room temperature or serve warm.
To serve, set two strata muffins on a plate and garnish with 3 to 4 orange slices and a drizzle of Maple Balsamic Glaze.
Strata can be refrigerated for up to 3 days and reheated or frozen for future use. This makes a nice grab and go breakfast for Mom’s busy work week, too.
Maple Balsamic Glaze
3 tablespoons real maple syrup
2 teaspoons dark balsamic vinegar
Combine and warm briefly in the microwave. Drizzle over orange slices and strata cups before serving.
About Leeks: Leeks grow in mounds of dirt. The best way to clean them is to remove and discard the green top of the stalk. Rinse any visible dirt from inside the layers of the leek and chop finely. If leeks still seem sandy, transfer the chopped leek to a bowl and add cool water. Any leftover dirt will sink to the bottom while the chopped leek will rise to the top. Scoop out with your hand and transfer to a strainer. Discard any leeks that remain in the bottom of the bowl.
Do ahead: Sauté leeks and sausage and refrigerate overnight. Add remaining ingredients in the morning and prepare as above. Or make the strata cups the night before. Just before serving, reheat gently in a 350 degree oven for 5 to 7 minutes.
I am grateful for good, gluten-free pizza and this one tops my list. It’s chewy, thanks to the addition of millet flour, and flavorful, thanks to the use of high protein flours. You can use any blend that contains one or more of these flours. (Chickpea, teff, and sorghum are all good.) Of course, you have to make this yourself, but it’s not difficult and these pizzas (par-baked or fully baked) can be frozen.
Using a pizza stone enhances the texture and fills the crust with a slightly smoky flavor. It’s yumminess to the 10th power. But, if you don’t have a stone, don’t fret. Use a heavy baking sheet or pizza pan and set it on the lowest rack in the oven.
The recipe is versatile, too. Use the dough to make pizza, pizza pockets, and focaccia. No need to let the dough rise. It will puff up nicely in the oven. However, if you like a thicker crust, let it rise for 10 minutes before adding toppings and bake an addition 3 to 4 minutes. I’ve suggested some of my favorite toppings. However, feel free to use whatever suits your fancy.
2 ½ cups high protein blend of choice or my recipe, below
½ cup millet flour
1 tablespoon xanthan gum
1 teaspoon salt
2 teaspoons chopped dry or 1 tablespoon chopped fresh rosemary
5 teaspoons instant active dry yeast
1 1/3 cups warm water
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cider vinegar
Place the pizza stone on the lowest rack of the oven and preheat the oven to 450 degrees. (Do this 30 to 60 minutes ahead so the stone is very hot.) If you are not using a stone, it is not necessary to preheat the oven for an extended amount of time.
In the bowl of a heavy duty mixer fitted with the paddle attachment, combine the
high protein blend, millet flour, xanthan gum, salt, and rosemary. Blend well. Add the yeast and blend. Combine water, oil, honey, and vinegar. Beat at medium high speed for 3 to 5 minutes or until the dough thickens. Follow preparation instructions below.
Gourmet Toppings For One Pizza
Makes 1, 12-inch pizza
1 to 2 teaspoons good quality olive oil
2 tablespoons good quality pizza sauce (such as Muir Glen)
4 medium tomatoes (red, yellow and orange) thickly sliced
A handful of small, pitted cured black olives such as Nicoise
¼ cup cubed Manchego or other cheese (optional)
Freshly grated Parmesan cheese
Fresh rosemary for garnish
Scoop half the dough onto a lightly oiled sheet of parchment paper. Cover with a sheet of lightly oiled plastic wrap. Use finger tips and palm to lightly press the dough into a 12-inch circle. Use finger tips to create a rim of dough around the edge that will become a pretty crust. Drizzle olive oil of the surface and top with a light coating of pizza sauce. Scatter tomato slices, olives and cheese over the sauce. Sprinkle with freshly grated Parmesan.
Slide onto pizza paddle and transfer to the preheated stone, sliding the parchment off the paddle and onto the stone or slide parchment onto a baking sheet and set in the lowest rack of the preheated oven. Bake 20 to 24 minutes depending on the thickness. The bottom of the pizza will be brown. Slide the pizza paddle under the parchment and slide the pizza out of the oven. Don’t worry if the paper tears a little. Sprinkle with fresh rosemary and serve.
Note: Double ingredients and repeat with remaining dough or prepare the crust and par-bake for 12 minutes (without toppings). Store the crust in the freezer for a later use. Thaw before adding toppings.
High Protein Blend (from Gluten-Free Makeovers)
Blend well and scoop out 2 ½ cups for the pizza recipe above. Reserve the rest for later use.
1¼ cups white or brown rice flour
1¼ cups sweet white sorghum flour
½ cup amaranth flour
¾ cup cornstarch or tapioca starch
As with so many great recipes, this one passed through several channels, but rather than the old-fashioned grandmother to mother to daughter or son kind of hand-me-down, this one went through an internet-compressed timeline. One day, I read an account from Mark Bittman in the New York Times Magazine about his friend Jean-Georges Vongerichten’s squash on toast. It was not a recipe, per se, but an account, like someone passing along the gist of a recipe, the flavor, the texture, but never the amounts.
The mention of winter squash and caramelized onions caught my attention. What great flavors and there was nothing unhealthy or fattening, at least in the description. So I created a recipe from what I thought Jean-Georges might have told Mark and that Mark was recounting to his readers. I made the recipe for a Thanksgiving appetizer and served it with gluten-free French bread. Needless to say, it was a huge hit. Even my son wanted the recipe.
So, I figured I would copy the account from the New York Times online and fill in the details with my notes. But what came up was the original recipe from Jean-Georges Vongerichten. In some places, it was quite different than what I had created. It called for cheese, chili flakes, and mint. By then, I was hooked on my version. Here it is, a perfect dip or spread or appetizer that I’ll be serving at all our winter gatherings, especially for the Super Bowl.
Butternut Squash Spread
1 medium butternut squash, peeled and cubed
4 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
2 large yellow onions, peeled and thinly sliced
1/4 cup apple cider vinegar
2 tablespoons maple syrup
Gluten-free baguette, thinly sliced and lightly toasted
Extra salt, to taste
Heat the oven to 400. Toss the squash cubes with 2 tablespoons olive oil and 1 teaspoon of salt and spread the mixture over a parchment-lined baking sheet. Bake, stirring every few minutes, until tender and slightly colored, about 20 to 25 minutes. Edges should be golden brown and squash should be very tender. Remove from the oven.
Meanwhile, heat remaining 2 tablespoons olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until broken down, an additional 15 minutes or so. The mixture should be jammy.
Combine squash and onions in a bowl and smash with a fork until combined. Adjust seasoning. Serve with gluten-free toast or crackers.
Note: The original recipe says to spread this mixture on toasted bread, top with ricotta, goat cheese or mascarpone cheese, coarse salt and mint. I did not do this, but now that I’m passing this on, you can try your own version of this wonderful recipe!
Christine from New Zealand wrote to say, “I haven’t had a Crumpet for years and wondered if you had a recipe for gluten free crumpets?”
She piqued my interest as I had never had one. So I did a bit of research. Crumpets are made with a rather thin yeast batter and are cooked on a bake stone or griddle in crumpet or English muffin rings. The distinguishing feature of real crumpets is their pliable texture and the characteristic holes into which butter deliciously melts and oozes.
After reading a mainstream formula, I developed this recipe makeover. These crumpets are soft, light in texture and quite tasty. You will not be disappointed. Add your favorite jam or slather with butter. I like both. If you are not able to get one of the all-purpose flour blends I mentioned here, you can use any flour blend you have available.
1 ½ cups all-purpose gluten-free flour blend such as Gluten-Free Pantry All-Purpose Flour or King Arthur Multi-Purpose Flour
½ cup sorghum flour
2 ¼ teaspoons dry active yeast
1 teaspoon of sugar
½ teaspoon cream of tartar
¾ cup warm milk (about 110 degrees)
½ cup warm water (about 110 degrees)
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 tablespoon melted butter
TIP: If using a blend that does not contain gum and salt, add 1 teaspoon xanthan gum and ½ teaspoon salt.
1) Combine flours, yeast, sugar, cream of tartar and blend. Add warm milk and water and beat for 3 minutes. Cover with plastic wrap and let stand in a warm place for about 20 minutes. The thick batter should double in size.
2) Add baking powder, baking soda and butter and beat for 1 minute or until well mixed. Cover and let stand 10 minutes.
3) Preheat a griddle to 350 degrees. Coat 8 to 10, 3 ½ inch English muffin rings well with vegetable spray. Set on griddle, bake stone or large skillet (see note below).
4) Place enough mixture into the center of each ring to come halfway to the top of the ring. Cook for 4-6 minutes over medium heat, until bubbles appear over the entire surface, and the dough appears ‘dry’.
5) Use tongs to remove the ring. Turn the crumpet over and cook an additional 2 to 4 minutes to brown the top. Remove from the pan and cool on a baking rack. Split and enjoy. Or, if thin enough, do not split before eating.
Notes: Alternatively, make thinner crumpets by filling only one-third of the way up the rings. These do not need to be cooked on the second side. If you don’t have a griddle, heat a heavy cast iron skillet and line it with as many rings as possible. You’ll need to make these in more than one batch.
Happy Holidays! With Thanksgiving just around the corner, wow your guests with this unique and delicious twist on traditional apple pie. The rich sour cream center brightens the apple flavor and the presentation can’t be beat. For those with a dairy allergy replace the sour cream with soy sour cream or coconut yogurt. This can be made egg-free, too.
½ cup packed light brown sugar
¾ cup all-purpose flour blend (any brand)
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons cold unsalted butter or dairy-free butter replacement, cut into small pieces
5 McIntosh apples
2/3 cup low-fat sour cream, dairy-free sour cream or coconut yogurt
1 large egg, lightly beaten
½–¾ cup sugar, to taste
3 tablespoons all-purpose flour blend of choice or rice flour
1 teaspoon ground cinnamon
¼ teaspoon salt
1 Flaky Pie Crust, uncooked (below)
1. To make Streusel Topping, combine all topping ingredients in a food processor and pulse until mixture resembles coarse meal. Reserve.
2. Preheat oven to 350°F.
3. Peel and thinly slice apples.
4. In a large mixing bowl, combine sour cream and egg and beat well.
5. In another bowl, combine sugar, flour, cinnamon and salt. Whisk into sour cream mixture. Add apple slices, tossing to coat.
6. Spread mixture over uncooked crust. Sprinkle Streusel Topping over the top.
7. Set pie on a cookie sheet for ease of handling. Place on middle rack in preheated oven and bake 55 to 60 minutes or until filling is bubbly and topping is brown. If crust browns too quickly, cover edges loosely with foil.
TIP: For an egg-free pie, replace the egg in the filling by adding 3 additional tablespoons sour cream (or dairy-free substitute) in step 4. Add 1 tablespoon cornstarch or potato starch in step 5.
Flaky Pie Crust
Makes One 9-Inch Crust
Unless rolled too thin, this dough is not prone to tearing. If it does, pull it back into place and pat it down.
1½ cups + 2 tablespoons High-Protein Flour Blend (below)
1 tablespoon potato flour (not potato starch)
1 teaspoon xanthan gum
¼ teaspoon salt
2-3 teaspoons sugar
½ teaspoon baking powder
½ teaspoon ground cinnamon
4 tablespoons cold butter or dairy-free butter replacement
4 tablespoons organic shortening
1 large egg or 2 tablespoons additional unsweetened applesauce
1 teaspoon cider vinegar
2 tablespoons unsweetened applesauce
1. In the bowl of a food processor fitted with the knife blade, combine dry ingredients. Cut buttery stick and shortening into pieces. Sprinkle over dry ingredients. Pulse several times until pieces are the size of large peas.
2. In a separate bowl, combine egg, vinegar and applesauce. Add to flour mixture and blend just to combine. Carefully gather dough into a ball. (Watch your fingers as steel knife is very sharp.) Wrap in plastic wrap and chill at least 1 hour.
3. Place the dough between 2 layers of plastic wrap and press it down with heel of hand. Then gently roll it into a 9-inch circle. Start from the middle and roll out uniformly in all directions to form the circle. Rotate the dough in ¼ turns to help even-out crust to about ¼-inch thickness throughout.
4. Carefully peel off the top layer of plastic wrap. Turn the crust into the pan, slowly peeling off the backing. Press the crust into the pan and crimp the edges, trimming off any excess dough.
TIP: To reduce the fat in this pie crust, replace 3 tablespoons butter or shortening with an equal amount of unsweetened applesauce.
High-Protein Flour Blend
Makes 3¼ cups
1 cup amaranth flour
1 cup brown rice flour
¾ cup cornstarch or potato starch (not potato flour)
½ cup tapioca starch/flour
1. Combine ingredients. Store in a tightly covered container in the refrigerator until used.
Short on time? Use a commercial high protein flour blend or add 1 cup of amaranth flour to 2 1/4 cups gluten-free all-purpose flour blend.
A version of this recipe first appeared in Living Without Magazine.