3/4 c. shortening or butter
1 c. sugar
1 egg
1/4 c. sorghum or molasses
1 c. oat flour
1/2 c. tapioca flour
3/4 c. sweet rice flour
1/4 c. potato starch
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
3/4 tsp. ginger
Cream butter and sugar together. Stir in egg and sorghum/molasses. Add rest of ingredients and mix thoroughly. Spoon onto ungreased cookie sheet. Sprinkle with turbinado sugar crystals. Bake at 350 degrees for 8-10 mins.
An irresistible version of a favorite family Christmas cookie my great-Aunt used to make.
Original recipe:
3/4 c. shortening or butter
1 c. sugar
1 egg
1/4 c. sorghum or molasses
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
3/4 tsp. ginger
Cream butter and sugar together. Stir in egg and sorghum/molasses. Add rest of ingredients and mix thoroughly. Roll into balls and dip the tops in turbinado sugar crystals. Place on cookie sheet, and bake at 350 degrees for 8-10 mins.
Tuesday, December 13, 2011
Monday, December 5, 2011
Chocolate Chip Oatmeal Cookies
2 sticks butter, softened*
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 c. sweet rice flour
2 1/2 c. oat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. oatmeal
1 pkg. (12 oz.) chocolate chips (semi-sweet or milk chocloate) or dried cranberries
1 1/2 c. chopped pecans (optional)
Cream together the butter and sugars. Add eggs and vanilla; stir well. Combine flours, salt, baking powder, baking soda; beat well. Stir in oatmeal and chocolate chips. Drop by tablespoonfuls on an ungreased cookie sheet. Bake at 375 degrees fro 6-8 mins. Cool on wire racks.
Scrumptious!
*You can substitute 1 c. oil; then add enough milk to get the right consistency. Or better yet, use 1 c. butter flavored shortening.
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 c. sweet rice flour
2 1/2 c. oat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. oatmeal
1 pkg. (12 oz.) chocolate chips (semi-sweet or milk chocloate) or dried cranberries
1 1/2 c. chopped pecans (optional)
Cream together the butter and sugars. Add eggs and vanilla; stir well. Combine flours, salt, baking powder, baking soda; beat well. Stir in oatmeal and chocolate chips. Drop by tablespoonfuls on an ungreased cookie sheet. Bake at 375 degrees fro 6-8 mins. Cool on wire racks.
Scrumptious!
*You can substitute 1 c. oil; then add enough milk to get the right consistency. Or better yet, use 1 c. butter flavored shortening.
Chili Basil Pork Chops
1/4 c. brown sugar
1 1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. chili powder
1 T. oil
4 pork chops
Add first 5 ingredients together until crumbly. Rub over both sides of pork chops. In a well greased skillet, cook pork chops over med. heat until done.
It's a seemingly odd combination, but the result is fabulous.
1 1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. chili powder
1 T. oil
4 pork chops
Add first 5 ingredients together until crumbly. Rub over both sides of pork chops. In a well greased skillet, cook pork chops over med. heat until done.
It's a seemingly odd combination, but the result is fabulous.
Oat Bran Muffins
2 1/2 c. oat bran
1/4 c. brown sugar
1/4 c. nuts/seeds
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 c. milk
2 T. oil
Stir together dry ingredients. Add wet ingredients and stir til just moistened. Spoon battter in to lightly greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 15 mins.
Easy, delicious and healthy!
1/4 c. brown sugar
1/4 c. nuts/seeds
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 c. milk
2 T. oil
Stir together dry ingredients. Add wet ingredients and stir til just moistened. Spoon battter in to lightly greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 15 mins.
Easy, delicious and healthy!
Tuesday, November 29, 2011
Apple Crisp
Filling
3 lbs. (about 6-7) Granny Smith apples
2 T. lemon juice
1/4 c. granulated sugar
1 tsp. cinnamon
2 T. oil
1/2 c. applesauce
Topping
8 T. butter (or dairy-free substitute of choice)
1 c. gluten-free flour blend of choice
1 c. rolled oats or uncooked quinoa flakes
1/4 c. brown sugar
1/4 c. sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 cup unsalted toasted sunflower seeds**
1. Preheat oven to 450 degrees F. Lightly grease an 11x13" baking dish. Set aside.
2. Peel and core the apples. Slice them into 1/4 to 1/2-inch wedges and place them in a bowl. Add lemon juice, sugar and cinnamon and toss well to coat.
3. Place oil in a skillet. Set burner to medium heat and toss in apple mixture. Stir gently until apples and sugar start to caramelize, about 2 minutes. Add reduced apple cider and cook for 10 minutes until tender. Pour cooked apples into prepared baking dish.
4. To prepare topping, melt butter and pour into a bowl. Add remaining topping ingredients and mix well to combine. Sprinkle topping over cooked apple mixture.
5. Place baking dish in preheated oven and bake on middle rack for 20 to 25 minutes or until top turns golden brown.
6. Remove from oven and cool slightly. Serve warm by spooning apple crisp onto individual dessert plates or refrigerate for several hours and cut into squares.
(**Note: To toast raw sunflower seeds, place in a skillet over medium heat and stir until golden brown.)
3 lbs. (about 6-7) Granny Smith apples
2 T. lemon juice
1/4 c. granulated sugar
1 tsp. cinnamon
2 T. oil
1/2 c. applesauce
Topping
8 T. butter (or dairy-free substitute of choice)
1 c. gluten-free flour blend of choice
1 c. rolled oats or uncooked quinoa flakes
1/4 c. brown sugar
1/4 c. sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 cup unsalted toasted sunflower seeds**
1. Preheat oven to 450 degrees F. Lightly grease an 11x13" baking dish. Set aside.
2. Peel and core the apples. Slice them into 1/4 to 1/2-inch wedges and place them in a bowl. Add lemon juice, sugar and cinnamon and toss well to coat.
3. Place oil in a skillet. Set burner to medium heat and toss in apple mixture. Stir gently until apples and sugar start to caramelize, about 2 minutes. Add reduced apple cider and cook for 10 minutes until tender. Pour cooked apples into prepared baking dish.
4. To prepare topping, melt butter and pour into a bowl. Add remaining topping ingredients and mix well to combine. Sprinkle topping over cooked apple mixture.
5. Place baking dish in preheated oven and bake on middle rack for 20 to 25 minutes or until top turns golden brown.
6. Remove from oven and cool slightly. Serve warm by spooning apple crisp onto individual dessert plates or refrigerate for several hours and cut into squares.
(**Note: To toast raw sunflower seeds, place in a skillet over medium heat and stir until golden brown.)
Thursday, October 27, 2011
Power Bars
2 c. rolled oats
1/3 c. sesame seeds
1/3 c. flax seeds, ground
1 c. sweet rice flour
1 c. quinoa, ground
1 c. cranberries
1/3 c. sunflower seeds
1/3 c. pumpkin seeds
2 tsp. cinnamon
1 tsp. salt
3/4 c. oil
1/2 c. honey
1 1/4 c. applesauce
2 tsp. vanilla
Mix dry ingredients together, then stir in wet ingredients. Pat into a greased 9x13" pan. Bake 20-30 mins at 350 degrees. Cut while still warm.
1/3 c. sesame seeds
1/3 c. flax seeds, ground
1 c. sweet rice flour
1 c. quinoa, ground
1 c. cranberries
1/3 c. sunflower seeds
1/3 c. pumpkin seeds
2 tsp. cinnamon
1 tsp. salt
3/4 c. oil
1/2 c. honey
1 1/4 c. applesauce
2 tsp. vanilla
Mix dry ingredients together, then stir in wet ingredients. Pat into a greased 9x13" pan. Bake 20-30 mins at 350 degrees. Cut while still warm.
Friday, September 23, 2011
Drop Biscuits
1/4 c. butter
3/4 c. milk
1 egg
2 T. sugar
1 c. sorghum flour blend*
3/4 c. arrowroot powder
1/2 tsp. xanthan gum
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
In a food processor, blend wet ingredients together. Add dry ingredients and blend until dough is very smooth. (The dough will be very soft.) Use a large spoon to "drop" 12 mounds onto a 9x13" pan. Bake at 425 degrees for 12-15 mins, until nicely browned on top. Serve while still warm.
*Sorghum Flour Blend
1 1/2 c. sorghum flour
1 1/2 c. tapioca flour
1 c. potato starch
Variation:
Use 1/4 c. olive oil in place of the butter. Then add and extra 1/2 c. of brown rice flour.
To make Pigs in a Blanket, use the above variation and add 1/2 tsp. sage into the batter. Spoon 10 ovals onto a greased baking sheet. Place a sausage link in the middle of each, then cover with remaining dough. Bake at 350 degrees for 20 mins.
3/4 c. milk
1 egg
2 T. sugar
1 c. sorghum flour blend*
3/4 c. arrowroot powder
1/2 tsp. xanthan gum
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
In a food processor, blend wet ingredients together. Add dry ingredients and blend until dough is very smooth. (The dough will be very soft.) Use a large spoon to "drop" 12 mounds onto a 9x13" pan. Bake at 425 degrees for 12-15 mins, until nicely browned on top. Serve while still warm.
*Sorghum Flour Blend
1 1/2 c. sorghum flour
1 1/2 c. tapioca flour
1 c. potato starch
Variation:
Use 1/4 c. olive oil in place of the butter. Then add and extra 1/2 c. of brown rice flour.
To make Pigs in a Blanket, use the above variation and add 1/2 tsp. sage into the batter. Spoon 10 ovals onto a greased baking sheet. Place a sausage link in the middle of each, then cover with remaining dough. Bake at 350 degrees for 20 mins.
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