Category: Recipes

Holiday Baking Treats

Thumbprint Cookies …..source – King Arthur GF Flour Blend

Made these today. They came out great!

Ingredients: 1 c butter, 1/2 c sugar, 1/2 c brown sugar, 2 eggs – separated, 1 t vanilla, 1/2 c nut meal (I used pecan), 2 1/2 c – 3 c gf flour, 1 c ground nuts (again, used pecans), preserves or jelly for filling.

Method: In a large bowl beat the butter and sugars until creamy. Add the egg yolks, vanilla and salt.

In a medium bowl combine the minimum measure of flour and the nut meal. If the dough seems too sticky add additional flour a few tablespoons at a time until the dough is no longer sticky but the flours are combined and the dough is workable.

Chill the dough for 1 hour or longer ( I held mine overnight). Refrigerate the egg whites until ready to use.

Remove the chilled dough from the refrigerator and allow to rest at room temperature for half an hour. I cut mine into cubes to allow it to soften faster. Allow the egg whites to come to room temp. Preheat oven to 350 degrees. Line baking sheets with parchment.

Form the dough into balls. When the dough is formed whisk the egg whites to foamy. Roll the dough balls in the egg whites followed by the ground nuts. Place the dough balls 2 inches apart on the baking sheet. Press into the center of each ball to create an imprint. Bake the cookies for 10 minutes. Turn the tray and continue to bake for 3 – 6 additional minutes. Centers of the cookies should look dry. Remove the baking sheets from the oven, transfer the parchment paper with the cookies to a cooling rack. Allow to cool before filling the centers. If the center of the cookie has puffed and closed up the imprint use the end of a butter knife to repress the imprint. After the cookies are cooled drop a 1/2 t to 3/4 t of jam/preserves/jelly (I used pineapple and plum preserves) to the center imprint. Cookies can be drizzled with decorator frosting or powdered sugar to serve.

Yield: about 30 cookies

Pizzelles

6 eggs
3 1/2 cups GF Flour (I used Betty Hagman’s)
1 1/2 cups sugar
2 Tbsp vanilla or anise
1 cup margarine melted (do not use more or substitute oil)
or 1/2 butter & 1/2 Margarine
4 tsp. baking powder

Beat eggs, adding sugar gradually, Beat until smooth.

Add cooled margarine and vanilla or anise.

Sift flour and baking power.

Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.

Bake in Pizzelle baker.

Makes about 60 pizzelles.

Variation: Pizzelles with nuts. Finely chop one cup of walnuts or pecans. 
Blend into Classic Pizelle dough. 

Spray pizzelle maker to prevent sticking.
Check timing on 1st few they go fast.

Apple and Pear Tart

Eileen shares this delicious sounding recipe for Apple and Pear Tart. A perfect way to celebrate apple season.

She recommends these substitutions and additions:

  • Substitute Gluten Free flour and 1/2 t xanthan gum
  • Substitute 1/4 t cardamom for the pods
  • Saute the apples in a little butter for 5 minutes on a medium heat then arrange them on the batter. That way they are done when the crust is done
  • Use a piecrust shield or cover the edge with foil
  • Bake for 50-60 minutes

Bacon Wrapped Taters

Marylou shared this recipe.

She says: 
Easy to make a whole bunch (10# baking potatoes & 3# bacon) or just 1/2 dozen potato wedges & 3 strips of bacon. Best warm with Ranch Dressing. The ranch dressing makes them perfecto! Yummm
The recipe was in a Cooking Light Magazine 3-4 months ago.

2 large russet potatoes each cut into 6 wedges
12 thin slices of bacon
cooking spray

Preheat baking sheet in a 475º oven

Season potatoes and wrap with bacon, tucking the ends

Remove hot sheet from oven and coat with cooking spray

Roast potatoes 20 minutes, turning 1/2 way through

Serve with ranch for dipping

Marshmallows

I’ve had a lot of fun making marshmallows.  It’s surprisingly easy and the results are so tasty.  I’ve modified a recipe I found at King Arthur Flour and there are many similar recipes online.

Ingredients
3 packages unflavored gelatin
1 cup cool water
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
1 tablespoon vanilla extract
confectioners’ sugar

Instructions
1. Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside.
2. Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.
3. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.
4. With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin.
5. Increase the speed to high, and whip until the mixture is very thick and fluffy, has turned white, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters).
6. Add vanilla towards the end of the mixing time.  The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F.
7. Spread the marshmallow mixture into a greased 9″ x 13″ pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows.
8. Sprinkle confectioners’ sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Dipping the knife or cutters in cold water before
cutting helps reduce any stickiness.
9. Roll marshmallows in confectioners’ sugar to coat edges.
10. Store in a ziploc bag or closed container. Freezing works, too.

For chocolate marshmallows, add 1/2 cup cocoa powder when adding vanilla. Roll cut marshmallows in a cocoa and confectioners’ sugar mix.