The lovely lady who is responsible for the 2ed-cup -of -coffee blog (she’s got a great sense of humor and a refreshing take on things!) has a posted a great idea: Sharing a favorite fall recipe every Monday. With the whole Gluten Free problem, I will have to alter a lot of the really yummy recipes I’ve seen while blog-hopping through some of the great blogs participating in the Fall Into Flavor endeavor….but hey, new ideas are always great! Here’s my contribution (and yes, I know it’s not Monday…but hey, you never know what tomorrow will bring and I have a quiet moment right now so….)
Gluten Free Pumpkin Chocolate Chip Cookies
½ cup butter 1 cup white sugar ½ cup packed brown sugar 2 eggs, slightly beaten 1 cup pumpkin 1 tsp vanilla 1 ½ cups white rice flour 3/4 cup tapioca starch 1 ¼ tsp xanthan gum 3 tsp baking powder 1 tsp baking soda 2 tsp cinnamon ½ tsp nutmeg ½ tsp ginger ½ tsp salt ½ cup chocolate chips
In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended.
In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in chocolate chips and or nuts. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 12 minutes. (adapted from a recipe I found on cookingcache.com).
Tuesday: Chicken Spaghetti Sauce with gluten free noodles, gluten free garlic toast, green salad (I cook the sauce on low all day…a large can of tomato puree, 2 chicken breasts, some olive oil, garlic, sea salt, oregano and basil. Before serving, I shred the chicken and stir it up.)
Wednesday: Steak Pot Pie, steamed broccoli. Cut a large steak (or several small ones) into small cubes. In a large pan, brown steak with a little olive oil. Add a chopped onion and cook until onion is translucent. Add 2 cups beef or chicken broth (Pacific brand is GF), garlic, salt and pepper and a little thyme. Bring to a boil. Add 1/2 package of frozen peas and carrots and 1/2 package of frozen southern-style hash browns (Ore-Ida brand is safe). Return to a boil, add some corn starch mixed with water to thicken and let simmer on low. In a large baking dish, mix 1 cup rice flour, 1 cup tapioca flour, 1 tsp. garlic salt and 1 stick butter with a pastry blender (or cut in with a knife and fork). When mixture is crumbly, add several tablespoons of very cold water and mix until the dough is sticky-crumbly. Press the dough into the pan and up the sides. Prick with fork and bake for 10 minutes. Fill crust with the beef mixture, and top with prepared instant mashed potatoes if you like. Bake for 15 more minutes (or until the potatoes are slightly browned) and serve!
Thursday: Tuna Melt Sandwiches. Prepare 3 cans tuna…we use mayo, mustard, finely diced red onion, diced dill pickle, and salt and pepper. Place gluten free bread slices on a large cookie sheet or two (I use homemade bread…I’m just about *done* with paying too much for bread that doesn’t taste great so I make my bread on Sunday each week!). Top bread with tuna, then add a slice of tomato (ours are finally ripe!) and a slice of regular or soy cheese. Broil until the cheese is melted and begins to brown. Serve with a salad and some canned peaches.
Friday: Cheapskate Meatloaf, garlic mashed potatoes, steamed broccoli and gravy. The meatloaf has 1 lb ground beef, with 1 pkg. Lipton Onion soup (gluten free! Yea!), 2 eggs, and then I cook 1 cup sticky white rice with 3 cups water and then mix that in, too. Then, I add 1 small can of tomato sauce and mix well, pack into 2 loaf pans and pour another can of tomato sauce over both loaves. Sprinkle salt and pepper and garlic powder over both and bake at 350 until a meat thermometer reads at least 160 (I cook mine longer, maybe 175 or so, for meatloaf…thanks for the meat thermometer, Mom and Dad! I use it all the time…). The texture of the meatloaf is a little different because of all the rice, but it is very savory and it’s nice to get 2 meatloaves out of 1 pound of beef!
Saturday: Thin Crust Chicken Pizza and Salad. The crust recipe can be found here, but I double it and omit the gelatin, and just use water instead of milk. I also add some garlic powder to the dry ingredients. Spread the dough thinly over a large cookie sheet and bake at 350 until just brown around the edges. Top with homemade pizza sauce (find the recipe in Monday’s listing in the link to the left). Top with thinly sliced cooked chicken breast, red onions, olives, mushrooms, and whatever else sounds good. If you can have cheese, go for it…if not, soy cheese is OK or just add extra sauce.
Sunday: Corned Beef Brisket, cooked carrots, and “fried” cabbage. Cook a corned beef brisket in the crock pot with about an inch of water. I rub the seasoning package over the meat before putting it in, along with a little prepared brown mustard and a sprinkle of garlic powder (not salt, because it’s already salty enough!). Bake all day. Steam some carrots to go along. “Fried Cabbage” is a favorite around here…don’t worry, there’s no actual frying involved. I slice a red cabbage thinly, along with an onion. In a very large skillet, saute the cabbage and onion with lots of olive oil (2 or 3 tablespoons), salt, pepper, and 3 or 4 cloves of garlic. The cabbage should be crisp-tender. Serve slices of corned beef with brown mustard on the side, the carrots, and the cabbage.
Monday: Super Taco Salad. One pound ground beef, browned with one chopped onion. Add 1/2 to 3/4 cup salsa, some salt and pepper, and a can of black beans and heat well. Serve over green salad with onions and whatever other vegetables you’d like, the secret ingredient is balsamic vinegar…drizzle some on before you put on the meat. Add some non-dairy sour cream, some salsa, and crumbled corn chips and toss well. You won’t miss the cheese…but if you can have it by all means add some.
Tuesday: The kids are going to be out with friends for dinner, so we’ll have grilled steak and baked potatoes with steamed broccoli…all by ourselves. Come to think of it, we may even have a little red wine!
Wednesday: Crock Pot Chicken Chili. Brown several diced chicken breasts in a little olive oil in the crockery part of the crock pot. Add a large chopped onion (or 2 small ones), a chopped green pepper, several cloves of pressed garlic, 1 can chili beans, 1 can kidney beans, and 1 can black beans. Stir in one large can of diced tomatoes, with juice. Add some salt, pepper, chili powder (3 teaspoons at least, we like a little more than that) and 2 teaspoons of cumin. Stir it well, and then let it cook on low all day long. Serve with gluten free corn bread and a salad.
Thursday: Pulled Pork Sandwiches, corn and broccoli. I rarely cook pork for reasons I won’t go into right now, but I have a roast in the freezer that needs to be eaten. Toss it in the crock pot, douse it with a whole bottle of Kraft barbecue sauce. Fill the bottle 1/4 of the way full with water and shake to get out the sauce that sticks the the side, the extra water will help the roast cook. Add several cloves of minced garlic and cook all day on low. Serve with corn and steamed broccoli.
Friday: Polenta Pizza. Prepare Polenta (click for recipe…it’s in the menu this links to) as described, but add 2 tsp. garlic powder and 1 tsp Italian herbs. Spread Polenta on a large baking sheet and bake at 350 until firm (20 minutes or so…but watch it, it should be light brown around the edges but not too dark). Add some pizza sauce (one can tomato sauce with salt, Italian herbs, and crushed garlic cloves…heat it to boiling and simmer for 5 minutes), some Hormel Turkey pepperoni (again, I’m not a fan of pork…and the Turkey Pepperoni is Gluten Free!), some thinly sliced red onion, mushrooms, green pepper….whatever else you like on your pizza. We used cheese on part of it and soy cheese on the rest of it, but if you’re creative with your toppings you can just leave the cheese off. We like the polenta crust…a little different, but easy and good.
Saturday: Hamburgers and Fries. We’ll grill up some burgers made with Lipton Onion Soup mix (gluten free! Yea!). I throw in a little ketchup, an egg or two, a package of the soup mix and some cooked sticky rice, mix it well and then make patties. Serve on gluten free buns (Kinnikinnik brand for us) or wrapped in a lettuce leaf. Bake some gluten free frozen fries, or make home made steak fries with sliced potatoes tossed with olive oil and sea salt, baked at 350 until crisp and golden. Serve with fruit and steamed broccoli.
Sunday: Baked chicken, garlic mashed potatoes, gravy, and steamed green beans. Molten Chocolate Cake for dessert! Rub the chicken with a mixture of olive oil, crushed garlic, sea salt, pepper, rosemary and thyme. Bake until a meat thermometer reads 170 degrees. Serve with garlic mashed potatoes, gravy and steamed green beans. For dessert, Molten Chocolate Cakes. Here’s the recipe…they are naturally gluten free and very tasty, like mini-souffles but not hard to make. You can use butter substitute and have dairy free cake as well! For a fancy twist, drizzle chocolate syrup across dessert plates before you unmold the cakes onto the plates. Then sprinkle a little powdered sugar over the cakes…Voila! Fancy, but not hard.
A pretty normal menu this week, except that we’ll have friends over on Saturday. They’re coming to help hubby fix a large hole in the ceiling around our swamp cooler…so I’m planning a fun meal for hungry workers. The menu for Saturday is one you may want the whole recipe for, so I’ll post complete recipes for the Carbonara and Pavlova dessert later on.
Monday: Garlic-studded roast, garlic mashed potatoes, carrots and onions, steamed broccoli. Take a beef roast and poke holes all over all sides of it, cut garlic into slices and poke these deep into the holes. Slice one sweet onion into thick rings, and place these in a deep roaster (I used the crockery part of my crock pot). Pour some baby carrots over the onion, and place the roast on top of the vegetables. Bake at 350 until the roast is 160 degrees. Boil potatoes and garlic until soft, then mash with half a stick of gluten free/dairy free butter substitute, or add some olive oil. Season with sea salt and black pepper. Steam broccoli for several minutes until crisp-tender. Slice roast and layer down the center of a large serving platter, add the cooked carrots and onion on one side of the meat and the broccoli on the other. Serve with mashed potatoes and gravy made with the drippings from the roast and gluten free beef broth, thickened with corn starch. Yum!
Tuesday: Roast beef sandwiches on homemade gluten free bread, cranberry sauce, and left over mashed potatoes. I made a large loaf of GF bread, sliced it into sandwich slices, and I’m keeping it in the fridge. Heat the bread until warm and soft, add mayo, spicy brown mustard, lettuce, red onion, dill pickles, and a slice of left over roast beef. Serve with cranberry sauce (canned or, in our case, left over frozen whole berry sauce) and left over mashed potatoes.
Wednesday: Pasta bake. Cook some GF pasta according to package directions. In a skillet, cook 1 lb ground beef with 1 chopped onion, drain and set aside. Quickly cook one chopped zucchini and some garlic in the pan, until crisp-tender. Return ground beef to pan, add a bottle of GF spaghetti sauce, and mix well. Place noodles in a pan, pour the sauce over the noodles, and stir. Sprinkle some GF bread crumbs (or use pulverized Chex cereal…crispy and easy) mixed with Italian herbs over the top and bake until warm through. You may add cheese on top if you can have cheese…some grated mozzarella and Parmesan would be excellent.
Thursday: Cajun Beans and Rice, warm bread, and salad. Soak a bag of dark red, large kidney beans overnight. Rinse. Place beans, a bay leaf, lots of crushed garlic, some sea salt, and a little red pepper in a crock pot. Cover with water and let simmer all day. A few hours before dinner, check to make sure beans have enough water. Add more if need be, along with one chopped Kielbasa sausage. Cook 2 more hours. Serve over cooked brown rice with pepper sauce for those who want it, with warm GF bread and butter and a green salad (if you won’t be home all day, you can add the sausage with beans in the morning and cook all day).
Friday: Grilled Chicken Salad. Grill several chicken breasts, and slice in thin slices. Toss with salad greens, red onion, cucumber, chilled red beans, black olives, blue cheese (boar’s head is GF), and tomatoes. I like to crumble corn chips on top. Serve with homemade dressing…balsamic vinegar, olive oil, and stone ground mustard.
Saturday: Spaghetti Carbonara and salad, Pavlova for dessert. This is a family favorite, and we often make it for guests. NOT dairy free, though…so Isaiah will have to have gf/dairy free frozen pizza (Amy’s brand, we add extra toppings). Boil some gluten free spaghetti in a large pot. While it cooks, crumble 1 pound cooked bacon (I do the bacon in advance on an electric griddle, or buy prepared cooked bacon…Hormel is GF). In a blender, blend heavy cream, garlic, egg yolks, and Parmesan until smooth. Add salt and pepper and blend again. Drain noodles, return to the pot and toss with 1/2 stick of butter. Pour the sauce over the noodles, return pot to stove top and cook briefly while tossing the pasta. Add bacon and a can of sliced black olives and mix well. Serve with extra cheese to sprinkle on top, and a big tossed salad. Use the left over egg whites to make Pavlova….a crisp meringue crust with lemon curd and sliced fruit on top.
Sunday:Smorgasbord (aka…left overs) Cajun beans and rice, Spaghetti Carbonara, Pasta Bake…whatever else is in the fridge. Spread everything out on the counter, and add bread and sandwich supplies if it looks like there’s not enough left overs to go around. Make sure you have some fruits and vegetables to choose from as well (raw are fine, maybe with some Ranch dip), and let everyone go through and choose what they like.
Finished work…Salsa, jam, peaches in juice, apple butter and pumpkin butter.
My friend Dawn and I spent a day canning together. What a blessing to work together, side by side, talking and sharing while our hands are busy putting food away for the winter. There is something about this “putting away” that appeals to my nature, a sort of nurture and love that goes into the process. We’re putting away nourishment for the family, we’re going through the motions of preserving this fresh food that will appear on the table again and again, in the cold months to come. The easy nature of a friendship cemented in Christ warms the heart as we peel, slice, sterilize and boil. The sounds of seven children, playing happily around the house warms the heart as much as the steam warms the kitchen. There is a satisfaction in setting aside hot jars filled with fruit, jam, and butters that seems to go down to our roots….I think of the generations of women before me who went through these very steps, changed so little over time. The foods grown in home soil, picked with worn but loving hands, put away to rest on shelves all winter long. I think of the women who had to do this, with every sort of available food, to ensure that their families would have something to eat. I think of long winters, the garden laying spent beneath a blanket of snow, a family sitting around a rough-hewn table in a log cabin. Where else could they have turned? My jars sit side-by-side with cans of food from the store, theirs alone would feed the family until the next harvest. It gives me cause to consider, to remember, to respect. Perhaps more than a desire to eat peaches all winter long, that’s what makes me get out the canner every year. Thankful for a good harvest, and for the women in my life…both past and present…who warm my kitchen and heart with their help and friendship! Here are some photos from the last week’s work….
Jars and rings, ready to be sterilized. How grateful I am for our dishwasher!
Empty jars wait their turn
Peaches, blanched and ready to be peeled.
Peeled and soaking in fruit fresh, to keep them from turning brown.
Sliced and ready to be heated and packed
Jars cooling on the sideboard…listen for the lids to “pop”! My cleanup crew, erasing some of the sticky residue that covered the whole kitchen…
Well…it’s that time again. I had a little break, and I’m a day late this week but….here it is!
I’m not doing much in the way of meals lately. We’re getting back into the school routine and we are still finishing up with canning peaches (last day of peaches today!). This menu will lean heavily on the crock pot, which is fine since it’s starting to feel like fall. Bring on the comfort food!
Monday: Crock Pot Chicken and Sausage Jambalaya. Throw several cubed chicken breasts in a crock pot. Add large can of chopped tomato, three or four stalks of chopped celery, a chopped onion, several cloves of garlic, and two chopped bell peppers. Add several teaspoons of Cajun seasoning (we like ours flavorful, so I added four teaspoons). Add a little salt and some red pepper if you want. Let cook on low all day, an hour before dinner add a chopped zucchini, about a cup of frozen okra, and a chopped sausage (Hillshire Farms is GF). Let simmer for an hour, if there is too much liquid in the pot take the lid off to let it evaporate. Serve with cooked rice and a salad!
Tuesday: Band Practice Night. Hubby will be gone…so we’ll use this excuse to go easy for dinner. Baked potatoes with cooked cubed chicken, frozen broccoli, prepared bacon bits (Hormel brand is GF), cheese and sour cream for those who can have it and green onions. We may even throw a little canned chili on top (Hormel, Stag, or Western Family Thick and Chunky are all GF). Served with a green salad.
Wednesday: Split Pea and Ham Soup, Corn Bread and Salad. Throw a box of Pacific brand chicken broth (or about 4 cups of other GF broth) in a crock pot. Add 1/2 chopped onion, garlic salt, a package of dried split peas, a chopped carrot, and 2 stalks chopped celery. Add one package of GF diced ham (Bar S brand is what we used). Let simmer all day. Stir until creamy and add extra broth if it looks too thick. Serve with gluten free corn bread and green salad.
Split Pea Soup ready to simmer…the split peas are under everything else. Gluten Free Corn BreadFinished Soup and Bread. Yum!
Thursday: Tacos. Ground beef cooked with a can of black beans and taco seasoning (try McCormic) and a little salsa. Serve with lettuce, tomatoes, chopped onion, cheese, sour cream, olives, salsa and avocado. Put out warm corn or rice tortillas, or serve as a salad over a bed of lettuce with corn chips crumbled on top.
Friday: Gluten Free Pizza. I like Bob’s Red Mill Pizza mix, quick and easy and really tasty. I prepare the mix as per package directions, and use a cookie sheet to bake it. Top with sauce (one can tomato sauce, one small can tomato paste, splash of lime juice, several cloves garlic, salt, basil and oregano…cook ’till bubbly and then put it on the pizza), Hormel turkey pepperoni, sliced green peppers, mushrooms, olives, red onion, a bit of blue cheese and shredded cheese. I leave one side cheeseless, sometimes I’ll add crumbled up soy cheese instead of regular. Serve with a green salad.
Saturday: Skillet Ratatouille. In a large skillet, cook a thinly sliced Hillshire Farms turkey sausage until browned. Remove the sausage and set aside. Add 2 sliced zuchinni, 2 small yellow squash, a sliced onion, several cloves of garlic, half a chopped green pepper and some olive oil. Cook until crisp-tender. Add the sausage back in, and throw in a can of chopped tomatoes. Cook until hot, then serve with brown rice and/or toasted gluten free bread (we like Kinnikinnik hamburger buns or English muffins).
Sunday: Pulled Beef over Garlic Mashed Potatoes with Mushrooms. Put a beef roast (a cheap one works fine) in the crock pot and throw in 3 cups of beef or chicken broth, some baby carrots, and one sliced onion. Add several cloves of pressed garlic and a bay leaf. Cook all day, an hour before dinner, use two forks to pull apart the roast. Add a package of sliced mushrooms, a cup of frozen green peas, and 2 tablespoons of corn starch mixed with warm water. You may need to add more broth as well at this point. Stir well and let simmer until thickened. In the meantime, boil peeled potatoes and about 7 cloves of garlic in a large pot until soft. Throw cooked potatoes and garlic in a mixer, mash well. Add butter or olive oil, add milk (soy, rice or regular) and salt and mix again. Serve the beef over mashed potatoes, with steamed broccoli on the side.
Another photo recipe: Day two of the crock pot Mexican beans, rice and chicken.
You Need: Leftover crock pot rice, beans, chicken and corn mixturecorn tortillas one can refried beansleftover homemade enchilada sauce
Place a layer of corn tortillas on the bottom of a baking dish. I use one whole tortilla and then break some in half and line the edges. Spread half of the can of refried beans over the tortillas, then cover them with some sauce.
Layer half the chicken and rice mixture, followed by more sauce.Repeat the layers, finishing with a thick layer of sauce. I cut some tortillas into strips and decorated the top with them.
If you can have cheese, throw a layer of shredded cheddar over the rice layers and top with more shredded cheese.
Bake at 350 until browned and bubbly, about 25 minutes. Serve with a big green salad, and some dairy or non dairy sour cream if you can have it!
I usually have enough left over for lunch the next day. You don’t really miss the cheese, because there’s plenty of beans and sauce to make up for it!
Continuing the photo menu and continuing to clean out the freezer…
The next unidentifiable frosted package turned out to be bone-in chicken breast halves. So I made:
Chicken, bean and rice tacos with homemade enchilada sauce.
I love this because it’s quick and easy, it bakes in a crock pot all day and requires little effort on my part. Plus, it’s made to feed your family for two dinners (and, for our family of five, we always have enough left over for lunch!). The sauce is great, too…you’ll use a little the first night, but save most of it for Mexican Lasagna another night. I like to sneak in a zucchini for extra vitamins, and believe it or not nobody noticed. Not even hubby!
This one is gluten, dairy, soy and egg free. You could add grated cheese if you wanted, and dairy or non dairy sour cream.
Chicken and Rice mix for two dinners: two cups rice one can black beans one can corn one jar salsa (check the label for gluten etc.) 1 cup water three pieces of chicken (breasts or thighs or some combination of both) one onion chili powder salt and pepper corn tortillas (we use Mission brand) lettuce, tomato, avocado etc. for toppings
Enchilada Sauce: one zucchini four cloves garlic one large can pureed tomatoes (32 oz can) two cans chili peppers, diced or whole salt chili powder
Throw the rice, the can of beans, the can of corn, and the jar of salsa in a crock pot. Chop the onion, and put 3/4 of it in with the rice (reserve the rest for later). Stir them together. Add about a cup of water. Place the chicken on top of the rice mixture. If you are starting this early in the day, you can even put the chicken in frozen. Let it simmer on low all day long. Before dinner, take out chicken and pull all the meat off the bones. Shred chicken, and mix it back together with the rice mixture. Make the sauce: Chop the zucchini into chunks and throw it in the blender, then toss in the garlic. Add the tomato puree, the chilies, and the seasonings. Puree the sauce until very smooth and set out a bowl to top your burritos, put the rest away for the Mexican Lasagna another night. Prepare your toppings….lettuce, your pre-chopped onion, some avocado, cheese and sour cream if you want. Warm the tortillas in the microwave, and let everyone make their own burrito.
Put away the remaining chicken mixture and tortillas with the enchilada sauce for Mexican Lasagna…I usually make a different dinner in between to make sure no one gets sick of Mexican.
You can also do all the prep work the night before, and put the crockery part of your crock pot in the fridge overnight. The next morning, just take it out and plug it in…then all you have to do is shred the chicken and warm the tortillas and dinner’s ready!
Gluten, soy and dairy free chicken nuggets…with home fries, corn and salad!
This week I got a late start because of the holiday, and then we are spending the week getting settled into a routine for school, cleaning up the house and organizing everything (I’m calling this “Inservice“….regular schools do it, so why not?). I also am still up to my eyeballs in peaches, and looking at 2 more trees on the verge of being ripe….yipes!
So, I thought to make up for the fact that I won’t have many recipes this week…I’ll do some photo recipes for good back-to-school meals.
I am going through what’s in our freezer, using the meat that’s been in there for, um, quite possibly too long. I am looking at this as an entertaining challenge….what’s for dinner? Dunno, I’ll tell you when it thaws! First bag of frosted-over mystery meat ended up being….
8 Chicken Thighs, complete with bones and skin.
They looked edible after they thawed, so I made……
Gluten/Soy/Dairy Free Chicken Nuggets! These are really good, and because they are made at home you don’t have to worry about what weird and un-appetizing parts of the chicken might be hiding in there. They are gluten/soy/dairy free and are not fried, so they’re also healthy!
8 chicken thighs (remove skin) 4 eggs (1 for chicken mixture, 3 for coating) garlic powder sea salt celery salt dash Worcester sauce 1 cup chicken broth (Pacific brand is gluten/soy/dairy free)
4 cups Rice Chex cereal (check label to make sure it’s the new, GF formula) garlic powder sea salt
Bake the chicken at 350 until done (meat thermometer should read at least 175 degrees F). Set aside and let cool (this step can be done up to a day in advance. You can also cook the chicken on low all day in your crock pot, and put them in the fridge to cool before making the nuggets).
In a food processor, pulse cereal, garlic powder and sea salt until you have fine crumbs. Put the crumbs aside in a shallow bowl or pie plate.
Remove all the chicken from the bone and put it in the food processor. Pulse until the chicken is completely pulverized, see the photo for what it will look like. Add the egg, and the spices. Add chicken broth a little at a time and pulse until the chicken is a workable consistency…something like cookie dough. If you don’t need all the broth, that’s OK.
In a separate bowl, beat the remaining eggs.
Assemble the nuggets: Using a tablespoon measure, spoon up one Tbs. of the chicken mixture. Shape it into a “nugget” shape with your fingers, then dip both sides of the nugget in the egg to coat. Next, coat the nugget completely in the crumb mixture and set it on a cookie sheet. Repeat with all the remaining chicken.
Bake nuggets for about 20 minutes at 350 degrees, or until the edges begin to brown. Or, you can bake half the nuggets and freeze the other half for later! Just put them on a cookie sheet and freeze, then remove from the sheet and put them in a freezer safe bag. Bake them another day for a fast and healthy dinner!
We made these the other day…they are so fun! They are a bit of a cross between biscuits and cookies, in that they are sort of fluffy and light in texture but hold their shape like a cookie. One of the best GF sugar cookie recipes I’ve attempted! They can be done GF, egg and dairy free. The dough is a little sticky, so you have to use a lot of tapioca flour in the rolling process…you sort of knead in the flour as you roll, which is (I think) what gives them that velvety-soft texture. Here’s the recipe:
Velvet Sugar Cookies (GF with dairy and egg free substitutes)
You Need: 1 cup shortening, or GF/Dariy free butter substitute 1 cup sugar 1 egg (or egg replacer for one egg) 8 ounces dairy free sour cream (or regular) 1 teaspoon vanilla extract 3 cups rice flour 1 3/4 cups tapioca flour (plus more for rolling) 2 tsp. xanthan gum 1 teaspoon baking powder 1/4 tsp. salt dash nutmeg
For Frosting: Two sticks GF/Dariy free butter replacer (or real butter) Two cups powdered sugar Two tsp. vanilla dash nutmeg
My kitchen assistant
You Do: Cream together shorting (or substitute) and sugar. add egg (or replacer) and beat well. Add sour cream or replacer and beat until well combined. Combine flours, baking soda, salt and nutmeg, and beat into the creamed mixture until well combined. The batter will be sticky, add a little extra tapioca flour if it appears too sticky. Put in the fridge for at least an hour to chill.
Dust your work surface well with tapioca flour, and cover your rolling pin with it. I just left the container of flour out on the table, and kept adding more as I worked. Place a handful of the dough onto the floured surface, and dust the top with more flour. Knead the flour into the dough until it is workable, then roll it out to about 1/3 inch thickness. Cut out shapes (no bigger than 2 inches diameter, or they won’t hold together) and place on a cookie sheet, repeating until all the dough is cut.
Bake cookies at 350 degrees, for five minutes. Check at five minutes, if they are slightly brown on the edges they are probably done. If not, check every minute until they are ready…they don’t take long to bake. Allow to cool slightly and then remove to a plate.
The frosting: Cream the butter/butter substitute with the sugar, and add vanilla and nutmeg. Frost cookies when they are completely cool.
OR, you could melt some chocolate chips and coat one half of the cookie in chocolate, and allow to harden. They would made very good chocolate tea biscuits!