kathysrecipebox

Cooking with food intolerances

Anise Cookies November 26, 2016

Filed under: Dessert,Uncategorized — Kathy Brown @ 9:03 am
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1/2 c. Soy-free Earth Balance  dsc05780

3/4 c. sugar

1 egg

1 tsp. vanilla

1 3/4 c. gluten-free flour blend (I use Pamela’s)

1 Tbs. crushed anise seeds

1/2 tsp. baking powder

pinch of salt

Mix all ingredients together. Put down a sheet of wax paper about 12″ long (standard width). Plop the dough along one side, and roll up so that you have a tube of dough. Chill in refrigerator for about one hour. Take dough out of fridge and remove from wax paper. Cut into slices 1/8″ – 1/4″ thick (I made one sheet of thinner slices and one sheet of thicker slices). Place on insulated baking sheet, leaving about an inch between cookies. Bake in preheated 350F oven for 11-13 minutes.

I liked the thinner ones dipped in my tea, because they were crisp. The softer ones were good for just snacking on. I’m keeping in an air-tight container and so far they’ve lasted 2 days (because my kids don’t like anise!).

 

 

Meringue Cookies May 21, 2016

My mother always made these when we were kids. I leave out the artificial coloring and sprinkles that she always put in them, but otherwise it’s almost the same. A batch lasts less than 24 hours in our house. Unfortunately it’s not safe for egg-free people.

3 egg whites

18 tsp. cream of tartar

dash salt

1 1/2 tsp. red wine or apple cider vinegar or 1/8 tsp. cream of tartar

2 tsp. safe vanilla

3/4 c. beet or cane sugar

Beat egg whites with electric mixer (using wire whip if stand mixer) with the vinegar or cream of tartar and the salt until double in volume. Beat in vanilla. Sprinkle in sugar one tablespoon at a time, beating constantly. Meringue should stand in firm peaks (usually takes about 10 minutes to get all sugar incorpoated). Drop by teaspoons onto parchment lined insulated baking sheet. Bake in preheated 275F oven for 30 minutes. This recipe does not work on a humid day!!

 

Grandma Murphy’s Rice Pudding

I know, I know, I already have two recipes for rice pudding. What can I say? I love rice pudding. And no, Grandma Murphy is not even my grandma! This is a friend’s grandmother’s recipe, which I’ve modified to be safe for me (but not my son, since it’s got eggs in it).

4 c. So Delicious unsweetened or vanilla rice milk

2/3 c. jasmine or basmati rice

3/4 c. sugar + 2-3 Tbs. sugar

1 Tbs. soy-free Earth Balance

3 eggs (separated)

1 Tbs. gluten free vanilla extract

In a heavy saucepan, combine coconut milk, sugar, rice, and soy-free Earth Balance. Cook on low for about an hour, stirring occasionally. Test rice to make sure that it’s tender/cooked. Turn off.

Separate 3 eggs. Put egg whites into a stand mixer (or use a bowl and a hand mixer). Beat the whites until stiff, adding 2-3 Tbs. sugar, so that it looks like meringue.  Yolks should be in a bowl. Temper eggs by putting a little of the rice mixture in at a time and stirring. Then add yolks/rice mixture back into the pudding. Turn the pudding back on and cook for 2-3 minutes. Add vanilla. Turn off.

Preheat oven to 350F. Fold egg whites/meringue into pudding. Put in the oven to brown the meringue (keep a close eye on it; it will be less than 10 minutes).

 

Lemon Iced Sugar Cookies March 24, 2016

Filed under: Dessert — Kathy Brown @ 5:27 pm
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I’ve been craving cookies for a couple of weeks. So this morning, I decided to bake some sugar cookies before school. I wanted lemon… a lot of lemon. So I took a recipe, adapted it so it didn’t have… you know, pretty much any normal ingredient, then added some lemon. Changed the time. Changed the icing. And pretty soon everything on the recipe was marked up for change. Guess it’s my recipe now!

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Note: this one has an egg, because my son doesn’t like sugar cookies anyway. But since it’s only one egg, I’m going to guess this one would work with ground chia as a replacement for the egg (1 Tbs. ground chia + 3 Tbs. hot water).

Cookies:

zest of 3/4 of a lemon (the zest of the remaining 1/4 lemon will go in the icing)

juice of 3/4 of a lemon (the juice of the remaining 1/4 lemon will go in the icing)

1 c. sugar

1/2 c. palm shortening

1/2 c. soy-free Earth Balance

1 egg

2 1/2 c. Pamela’s gluten free flour blend

1/2 tsp. baking powder

1/4 tsp. sea salt

1 tsp. safe vanilla

Glaze:

zest of 1/4 of a lemon

juice of 1/4 of a lemon

1 tsp. safe vanilla

1 c. powdered sugar

For the cookies, mix all the cookie ingredients together. Using a medium scoop, place cookies 2″ apart on insulated baking sheet. Bake in preheated 375F oven for 10-11 minutes. Let cool (about 10-15 minutes). Mix all glaze ingredients. Glaze the cookies (I just drizzled about a teaspoon on each cookie and spread it with the back of the spoon). Let cool/dry completely. Store in airtight container.

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The problem with this cookie, however, is that it’s delicious melt-in-your-mouth goodness. I ate 3 for breakfast on my way to work, 4 for lunch, and 3 more after school. Oops. Guess it’s time to make another batch!

 

Macaroons December 13, 2015

I wanted to make macaroons for an Anniversary party I was going to, and my daughter wouldn’t share her “secret recipe” with me, so I made my own. I started with a gluteny one, and made some changes.

  • 1-1/3 cups shredded coconut
  • 1/3 cup sugar, divided
  • 2 tablespoons gluten-free flour (I used Pamela’s GF blend)
  • pinch of sea salt
  • 2 egg whites
  • 1 teaspoon vanilla (see recipe here)

Combine coconut, half of the 1/3 cup of sugar, flour, salt, and vanilla. Mix well.

Beat egg whites on high until frothy. Add rest of sugar, 1 teaspoon at a time, until stiff peaks form.

Fold the coconut mixture into the egg whites. Using a medium scoop, drop by scooperful onto ungreased insulated baking sheet. Bake in preheated 325F oven for 18 minutes. Let cool about 5 minutes on the baking sheet, then remove and cool completely.

The last Macaroon

The last Macaroon

 

Traditional Biscotti March 19, 2015

4 Tbs. Soy-free Earth Balance
1/4 c. Spectrum shortening
3/4 c.  granulated sugar
3 large eggs
1 teaspoon vanilla (homemade)
1 tsp crushed star anise
juice of a quarter of a lemon and the lemon zest from it
1 tsp. baking powder
1/2 tsp. salt
3 c. gluten-free flour blend (I used Pamela’s blend)

Preheat oven to 375°F.

In a large mixing bowl, cream together the Earth Balance, shortening and sugar, then add the eggs one at a time, beating well after each egg. Beat in the vanilla, crushed star anise, lemon juice and zest, baking powder and salt. Mix in the flour, 1 cup at a time, until it is well blended.

Place parchment on insulated baking sheet. Divide the dough into two equal pieces, and shape each piece into a rough 12-inch log, leaving about 3 inches between each log. Wet your fingers, and pat the logs into smooth-topped rectangles 12 inches long x 2 1/2 inches wide x 3/4 inch thick.

Bake the logs in the preheated oven for 20 to 25 minutes, or until they’re beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F.

Use a serrated knife to cut the logs into 1/2-inch wide slices. Carefully place the cut sides up (and down) still on the parchment-lined baking sheet.

Return the biscotti to the 300°F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they’re very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. 

 

Apple Crisp October 21, 2012

My grandmother’s recipe, with a few modifications…

4 c. peeled, sliced apples

1 c. gluten-free flour blend (I use Pamela’s gluten-free baking blend, but it has corn)

3/4 c. sugar

pinch of sea salt

1 tsp. baking powder (homemade corn-free if you can’t tolerate corn)

1 flax egg, chia egg, or regular chicken egg (I’ve done it all 3 ways)

1/2 c. canola or light olive oil

cinnamon sugar

Spread sliced apples in 8×11″ pan. Mix together flour, sugar, salt, and baking powder. Add 1 egg (or flax or chia egg). Mix thoroughly. Add oil. Mix. Spoon mixture over apples. Sprinkle with cinnamon sugar. Bake in preheated 350F oven for 35-45 minutes.