B-B-Q Hamburgers (Serves 6-8)
These hamburgers are tangy, moist and hearty. Great for a party because one hamburger per person should be enough. Also freezes well. Great for single meals too—just defrost 1 at a time. Serve over rice or with a GF bun with coleslaw or chips on the side. If you like a lot of sauce, double the sauce recipe. Enjoy!
Hamburgers:
1 ½ lb. Ground Round
1 cup dry GF Oatmeal*
1 cup canned milk evaporated
1 onion chopped
1 tsp salt
Mix together and let set for ½ hour or so. Make patties (1/2 cup of meat=1 patty). Brown on both sides.
Sauce:
1 cup Heinz ketchup or GF chili sauce
1 cup water
3 Tbsp cider vinegar
2 Tbsp Worcestershire (Lea & Perrins)
2 Tbsp sugar
Combine sauce ingredients with pan drippings-bring to a boil. Pour over browned hamburgers. Cover with foil. Bake 1-1 ½ hour 325° to 350°. *GF Oatmeal brands: Bob’s Red Mill GF Oatmeal, Cream Hill Estates.
Category: Recipes
Crab Cakes Gluten-Free
Crab Cakes Gluten-Free
Adapted from the Old Bay Seasoning Recipe
2 slices of bread or about 1/3 cup of Kinnikinnick Panko Breadcrumbs
2 T mayo or 1 T creamy horseradish and 1 T mayo
1 T Old Bay Seasoning
2 t parsley flakes or chopped fresh parsley is better
2 t prepared mustard or a wholegrain or spicy mustard
1 egg beaten
1 tiny shake of cayenne pepper
1 pound real crab meat NOT KRAB. I buy this in a can in the dairy/ cheese section of Heinen’s. Some fish departments at other stores may also have this. Don’t buy the small cheap crab meat it’s too shredded and it’s better for dips.
In a bowl mix together the mayo mixture, Old Bay, parsley, mustard, and egg. Either break up bread into fine dry breadcrumbs or measure the Panko crumbs and add to the same bowl. Take a look at your crab meat and make sure there are no small pieces of shell and stir in crab meat. Make sure the mixture seems moist and will hold together. Shape into patties and pan fry in a little butter or oil or a combination of both. Let them really brown on one said before turning. I like a cast iron skillet.
Easy Holiday Gift Cookies
1-2 packages gluten-free cake mix (enough for 2 layers)
1/2 cup gluten free flour mix
1/3 cup canola oil
2-3 eggs
4 ounces applesauce
6 ounces semisweet chocolate chips
1/2 cup chopped pecans, or other nuts (optional)
Mix and blend well all ingredients except chocolate chips and nuts in a large bowl.
Gently stir in chips and nuts.
Place teaspoonfuls of dough 2 inches apart on an ungreased baking sheet.
Bake at 350 degrees for 12 to 14 minutes.
Allow to cool. Cookies will be light and cake-like. Place 10 to 12 cookies on a small decorative plate, cover with colored cellophane and tie with a bright ribbon. Makes approximately 3 dozen cookies.
Hints: If cookies appear to stick to cookie sheet a bit, spray cookie sheet with a little cooking spray.
Try different types of cake mixes and add-in ingredients, such as white chocolate chips, different kinds of nuts – or maybe cereals?, M & M’s or other candies, etc. – fun to experiment! Cookies could be frosted a bit, too, if desired.
Gluten Free Chocolate Mousse Cake
This always turns out great but at some point the mixture seems to get too thick to work with.
There is a large amount of dairy in this recipe. This cake is very, very rich, dense and large!
Serves 20!
Rum Chocolate Mousse Cake
Adapted from the Washington Post
Crust:
1 7/8 cups gluten free graham cracker crumbs
4 ½ T sugar
½ c butter melted plus enough to butter 9” or 10” spring form pan
1 ¼ c finely chopped nuts
2 squares of semi sweet GF baking chocolate chopped
Mousse filling:
12 oz unsweetened GF baking chocolate
6 eggs separated
2 1/3 c sugar
¾ c butter softened
1 ½ t vanilla
3 T rum or cream de cacao ( sometimes I leave this out-check if GF)
1 c heavy whipping cream
To prepare the crust: mix all the ingredients until moistened. Press into buttered 9” spring form pan. It should be at least half way up the pan. Bake for 8 min at 350 degrees. Cool.
To prepare filling, melt chocolate in double boiler. Whisk egg yolks until light and fluffy and gradually beat in a cup of sugar. Add the melted chocolate and keep beating.
Cream the butter with another cup of sugar and gradually add this to the chocolate mixture. Beat in vanilla and rum.
Separately beat egg whites with 1/3 c sugar and continue to beat until stiff. Fold into chocolate mixture . Whip cream until it forms soft peaks and fold into mousse. Pour into cooled crust and chill. Keep chilled until just before serving. This is very rich and will serve 20.
Holiday Cookies
Cookie Tips for the holidays and beyond!
Some members have reported having good luck with these flours using their own traditional recipes: Pillsbury GF all Purpose Flour, Bob’s Red Mill 1 to 1 flour (new-both seen at Marc’s), King Arthur Flour (has no gums added, so consider adding), & 123 GlutenFree Enriched Flour.
Bob’s Red Mill has a new GF pie crust mix out too! 123 GlutenFree has Pan Bars (serve with cream cheese frosting!) and Poundcake (mix makes 2!) that may even delight your gluten crowd. Check 123GlutenFree’s website for availability. Or use your favorite GF brands!
When making cookies, remember GF dough handles better when refrigerated and may spread less. Gums may help by adding structure.
Sprinkles and Colored Sugar for Cookies:
•Do-It-Yourself: McCormick food coloring is GF, (using non grain alcohol). Mix with white sugar for custom color.
•Cake Mate Decorations made by Betty Crocker under parent company Signature Brands has this to say: The company was phoned recently. They state that the decorations are made without gluten but if some are made on shared equipment, it will say so on the package. To inquire about which products are gluten free, please contact Consumer Relations by email at webinfo@signaturebrands.com or Monday – Friday 9am to 6pm at 1.877.726.8793.