Gluten Free and Dairy Free Snickerdoodles

source

1 cup 2 sticks Dairy-Free Margarine, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups Gluten Free Flour Mix
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time.
In a separate bowl, whisk together Gluten Free Flour, cream of tartar, baking soda, and salt to get out any lumps. Add this to the butter mixture and beat until just combined.
Refrigerate dough for about 10 minutes.
While waiting, stir together 3 tablespoons of sugar and cinnamon.
Roll about a tablespoon of dough into a ball, roll into the cinnamon sugar mixture, and place on the baking. Repeat, leaving about 2 inches between dough balls.
Bake for 11- 13 minutes or until lightly golden, rotating the pans halfway through.
Remove to wire rack to cool. Repeat with remaining dough.

Makes 36 cookies
Source: Fake Ginger

Lemonade or Raspberry Lemonade: August 20th is National Lemonade Day

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons -Alfred E. Newman Forgive me if I am posting a recipe that everyone knows, but I make this all the time during the summer and I am surprised at the amount of people that don't know how to make lemonade. It is almost as easy as Country Time and oh, so much better! Perfect for National Lemonade Day on August 20th.

1 cup lemon juice either fresh squeezed or Real Lemon in the green bottle (no substitutes or store brands -they are different)

1 cup sugar

Put these two ingredients in a 2-quart pitcher and fill it up with water or water/ice combination. Serve ice cold. That is all there is to it.

For Raspberry Lemonade: Add 1 cup of fresh raspberries to the above recipe by crushing them in a sieve.

Brenda's Easy Barbecue

I got this recipe from my sister-in-law. She brought it to family pot luck dinners when I was a child and I begged her for the recipe when I was older. I have since found the recipe in a 1967 Good Housekeeping Collection, so perhaps she got it from there. I was so surprised when I found out it's ingredients because it tastes nothing like what you'd expect from the ingredients!

1 can corned beef

1/4 cup chopped onion

1/4 cup chopped celery

Oil for frying

1 cup Ketchup

1 Tab. lemon juice

3 Tab Worcestershire Sauce

In the oil, cook onion and celery until the celery is clear. Add Ketchup, lemon juice and Worcestershire sauce. Simmer for 10 minutes. Add Corned Beef, breaking it into small pieces. Simmer for another 20 minutes. Serve on buns. My daughter eats this just in a bowl or you can buy or make gluten-free buns to make this a gluten-free dish.

Artichokes

How to cook them: For about four artichokes, put them in a large pot with about 4-6 quarts of water. Add 1/4 oil (I like olive oil.) 2 tab. lemon juice and 1 tea spoon of salt. Simmer for 40 minutes. Remove from the water with tongs. Their color will have changed from a medium green to a light green.

How to eat them: Pluck the leaves off one at a time and dip the wider part in mayonnaise. Put the part you have put mayo on in your mouth and scrape the "meat" off with your teeth as you pull it out of your mouth.

Once you get the leaves off, peel the fuzzy core off the heart. Throw the fuzzy core away. Cut the heart into pieces, dip in the mayo and enjoy. This is the best part.

Mayonnaise

This recipe is from Ruby at Branches and Beads.

In the blender go one whole egg and one egg yolk along with a tsp. of dijon mustard, a tsp of salt and the juice of a lemon. Whiz this until smooth.

Then turn the blender onto maybe the second setting and leave it running~now this is the hardest part of the whole thing~you drizzle in a steady stream, the thinnest stream you can make, 3/4 to 1 cup of oil. Olive oil is fine, but don’t use EVOO, use something lighter because the flavor will really impact the final result and you don’t want it to taste to olive oil-y. I think Canola would be ideal.

Butter Pecan Cookies, (Gluten and Casein Free and regular recipes)

Gluten and Casein-free Recipe:

3/4 cup Diamond Glazed Pecans, plus pecan halves for the topping
1/2 cup Ghee, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose gfcf flour mix

Preheat oven to 350 degrees. Finely chop the pecans.

Line a cookie sheet with parchment paper. We didn't do that with these and they stuck to the cookie sheet. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar. Top with a pecan half. Bake until golden brown, about 7-8 minutes. Cool cookies on a wire rack.

For the regular recipe (not GFCF):

3/4 cup Diamond Glazed pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Preheat oven to 350 degrees. Finely chop the pecans. Line a cookie sheet with parchment paper
With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar. Bake until golden brown, 7-15 minutes. Cool cookies on a wire rack.

Edamame (or Soy) Dip

This recipe is from Suzie J.

1 bag of
frozen shelled edamame*
1 cup silken tofu, drained
1 tablespoon or more salt
3 cloves of minced garlic
1/4 cup olive oil
juice of one lime
1/4 teaspoon or more hot pepper flakes
1/2 teaspoon or more of cumin

Cook soybeans in boiling water according to package directions.
Pour soybeans and remaining ingredients into food processor and process until smooth.
Use the minimum amount of salt and spices, and then add more to taste.
Eat with corn chips, pita chips or vegetables.

*You can use edamame in the shell, but you will have to add the time and effort of taking them out of the shell before starting with the recipe.

Flourless Peanut Butter Cookies

Katie and Alex cannot eat gluten (wheat) or casein (milk), so Katie is constantly searching for good Gluten and Casein free recipes, especially for yummy treats. Grandma Bergenholtz found this recipe on the PBS website and sent it to her. Katie made these last night and they are yummy, even if you can eat wheat!

1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts


Preheat oven to 350°, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in chocolate chips and peanuts.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Santa's Cookies

This is a recipe that Katie made. They are SO yummy!

She made them with her little brothers and took the pictures and she would like to share it with you.

Preheat oven to 350 degrees F.

Cream 1 1/4 cups butter or margarine

and 2 cups of sugar in a mixing bowl until fluffy.

Add two eggs

and 2 teaspoons vanilla to creamed butter mixture and beat well.
In another mixing bowl, combine 2 cups flour (we are gluten-free, so we used a gluten-free flour mix),

3/4 cups cocoa,
1 teaspoon baking soda

and 1 teaspoon salt.

Gradually add to creamed mixture.

Add 2 cups of Fruit Cake mix fruit

and 1 cup chopped nuts (we used walnuts).

Roll into small balls and place on cookie sheet.
Bake 10-12 minutes.
Let cool before storing in an airtight container.
Makes about 6 dozen.

Santa's Cookies for Cookie Exchange

(Makes about 6 dozen.) 

1 1/4 cups butter or margarine
2 cups sugar
2 eggs
2 tea. vanilla
2 cups flour
3/4 cup cocoa
1 tea baking soda
2 cups Fruitcake Mix candied fruit
1 cup chopped nuts

Preheat oven to 350 degrees F.

Cream butter or margarine and sugar in a mixing bowl until fluffy.

Add eggs and vanilla to creamed butter mixture and beat well.

In another mixing bowl, combine flour, cocoa and baking soda.

Gradually add flour mixture to creamed mixture. Add Fruit Cake mix fruit and chopped nuts. Roll into small balls and place on cookie sheet.

Bake 10-12 minutes.

Let cool before storing in an airtight container.

 GFCF Santa's Cookies

 1/2 original Recipe (3 dozen)

5/8 cup margarine
1 cup sugar
1 egg
1 tea. vanilla
1 cup gluten-free flour
3/8 cup cocoa
1/2 tea baking soda
1 cup Fruitcake Mix candied fruit
1/2 cup chopped nuts

Preheat oven to 350 degrees F.

Cream margarine and sugar in a mixing bowl until fluffy.

Add the egg and vanilla to creamed margarine mixture and beat well.

In another mixing bowl, combine gfcf flour, cocoa, and baking soda.

Gradually add the flour mixture to the creamed mixture. Add the Fruit Cake mix fruit and the chopped nuts. Roll into small balls and place on cookie sheet.

Bake 10-12 minutes.

Let cool before storing in an airtight container.

Lamb Curry

This dish takes all day to make. It is a curry recipe given to my husband from a friend who lived in India when he was younger, so it is spicy. When we first made this dish, we didn't see "Curry" listed as one of the spices and we could not figure out how curry could be made without curry powder, so we added some curry powder, and boy, was it hot! It wasn't until later we found out that curry powder is a combination of spices -the combination that is in this recipe!

8 Tab. oil

3 lbs. lamb (you can use beef instead), cut into 1 inch cubes
4 cups finely chopped onions
4 tea. finely chopped garlic
3 Tab. finely chopped ginger root
1 Tab. ground cumin
2 1/2 tea. turmeric
3/4 tea. red pepper
1 1/2 cups chopped canned tomatoes (or 2 cups fresh)
1 Tab. salt
2 Tab. ground coriander
4 med. potatoes, peeled and cubed

Heat 4 Tab. oil over high heat in a large heavy-bottomed pan. When oil is hot, brown meat in the pan. Remove meat when it is brown and add the remaining oil to the pan. Reduce heat and fry onions until they turn dark brown -about 2o minutes, stirring constantly. Add garlic, cumin, turmeric and red pepper and continue frying for about 10-15 minutes. Return meat to the pan, along with the tomatoes with their juice and salt. (You may need to add additional water -check ever so often to make sure there is enough liquid for it not to stick.) Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours. Add potatoes and continue simmering covered until potatoes are tender (about 30 minutes.) Turn off heat and let it sit for at least 30 minutes -preferably 2 hours. When ready to serve, simmer until heated through. Serve over rice.

Sunflowers Snack

These are made of a rice cake for a base, spread peanut butter on it. Line the edges with bananas and sprinkle sunflower seeds (sans shells, of course.)

Marshmallows

Coat a 9 x 13 inch baking dish with butter and powdered sugar.
Put 3 envelopes of unflavored gelatin and a 1/2 cup of water in your mixer's bowl and let "bloom" for 10 minutes. Meanwhile add 2 cups of sugar, 2/3 cup of white corn syrup and 1/4 cup water in a saucepan. Bring to a boil and boil 1 minute. Turn on mixer and drizzle boiling syrup into the mixer's bowl. Turn mixer up and add 1/4 teaspoon salt. Turn mixer on the highest setting you can without losing the contents of the bowl. When it fluffs around the sides, stop the mixer and scrape down the sides of the bowl. Turn back on high and continue mixing until the volume stops increasing. (This whole process should take from 8-12 minutes.) Add 1 Tablespoon of vanilla extract and mix in. Add coloring now, if you wish. Pour into baking dish and smooth with a spatula.
Cool overnight.

In the morning, invert the baking dish over a cutting board coated with powdered sugar.

Cut into squares of the desired size.

Dredge squares in powdered sugar until not sticky. Keep in an airtight container until ready to use.
A small bag of these make a wonderful gift with a jar of homemade hot chocolate mix.

Pumpkin Muffins

Perfect for National Pumpkin Day on October 26.

makes about 2 dozen muffins

1 cup rice flour
1/2 tea. salt
2 tea. baking powder
1/4 cup + 2 Tab. sugar
2 Tab. softened or melted shortening or margarine
1 egg
1 cup milk
1 tea. cinnamon
1tea. nutmeg
1 tea cardamom
1 cup canned pumpkin
1/2 tea. orange extract

Mix dry ingredients together. Add wet, one at a time, keeping the mixer going the whole time. Bake in 400 degree F oven for 25 minutes or until done.
Optional: top with crushed pecan before baking.