2 cups Gluten Free flour blend (I use Bob’s Red Mill 1 to 1)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
6 tablespoons butter, cold
3/4 cup milk
Directions
Preheat oven 425 degrees
Mix in a large bowl, flour, salt, sugar,and baking powder. Make a well in the middle.
Using a cheese grater, grate the cold butter into the well. Using fingers or pastry cutter, cut the butter till coarse crumbs form.
Make another well in the center and add the milk all at once and stir quickly until dough follows the fork around.
Knead gently 10-12 strokes. Roll or pat dough 1/2 inch thick. Dip cutter in flour and cut biscuits out.
Bake on ungreased baking sheet in oven for 13-15 minutes.
Makes 14-16 biscuits depending on the size of the cutter.
2 cups gluten free flour, (I use Bobs Red Mill 1 to 1 blend)
1 tsp xanthan gum (omit this if your flour mixture has it included)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
1 teaspoon cinnamon (I add 2 because my husband likes a lot!)
1/4 cup sugar
1/3 cup backed light brown sugar ( I use coconut sugar)
6 tablespoons vegetable shortening, melted and cooled
2 tablespoons honey
2 tablespoons molasses
1/2 teaspoon vanilla
1 egg, beaten
2-4 tablespoons milk
Directions
Preheat oven to 325 degrees, line a rimmed baking sheet with parchment paper.
In a large bowl add flour, xanthan gum if needed, baking soda, baking powder, cinnamon, sugar, brown sugar then mix together until there are no lumps. Make a well in the center of the mixture.
Add shortening, honey, molasses, vanilla, egg and 2 tablespoons of milk into the well. Combine after each addition.
Knead the dough adding small amount of milk, as needed, to bring the dough together.
Divide the dough into 2 balls. Roll 1 ball onto parchment paper 1/4 inch thick. Cut into rectangles 2 x 4 inches.
Bake 15 minutes or until golden brown. The crackers will crisp when they are cool. Makes 20 crackers
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup organic cane sugar
1/2 cup brown sugar, (or substitute 1/2 cup coconut sugar)
1 egg
1/2 teaspoon vanilla
1-1/4 cups sifted all-purpose flour, (use a Gluten Free baking flour if you want Gluten Free cookies)
3/4 teaspoon soda
1/4 teaspoon salt
Directions
oven 375 degrees
Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Crisscross with fork tines. Bake at 375 for 10-12 minutes. Cool slightly; remove from pan. Makes 4 dozen
1 1/2 tablespoon butter, cut into pieces, plus more for brushing
2 cloves garlic, minced
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded cheddar cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
salt and pepper
2 cups heavy cream
1/4 teaspoon nutmeg
4 bay leaves
1/4 cup grated parmesan cheese
Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter. Combine the cheeses into a small bowl.
Heat the skillet over medium-high heat, add half of the potatoes and 1 large clove of minced garlic. Slightly brown the potatoes, adding more butter if needed. Grease a 9×13 shallow baking dish and place fried potatoes into the dish spreading over the bottom. Add more potatoes, butter and garlic to the skillet and brown the second half of the potatoes.
While the potatoes are browning, cover the potatoes in the 9×13 pan with one half of the cheese mixture, salt and pepper. When the second half of the potatoes are brown place them on top of the mixture in the baking pan. Cover them with the remaining cheese mixture. Sprinkle with salt and pepper, nutmeg and then pour the heavy cream on top of everything. Place the bay leaves on top. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves before serving.
2 cups graham cracker crumbs, (substitute Gluten Free graham crackers if you want gluten free bars)
2 cups confectioners’ sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Directions
In a medium bowl, mix together the butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Place beef in a large bowl. Stir in red wine, salt and pepper. marinate 10 minutes, remove beef and pat dry. Save the liquid
Heat oil in skillet and stir in the beef, Cook 5-7 minutes. Remove beef and drain grease. Add 2 tablespoons butter. Stir in the onion, garlic and salt. Cook until translucent. Remove onions to beef platter.
Add 2 more tablespoons butter to skillet and cook the mushrooms 10 minutes. Remove to platter.
Melt 1/4 cup butter in pan. Wisk in flour and work 4 minutes. Gradually add the beef stock and bring to a boil. Reduce heat to low and pour in wine marinade, worcestershire sauce. mustard and red pepper. Then add beef and onions. Simmer 1 hour.
Stir in mushrooms, sour cream and cream cheese 5 minutes before serving.
Heat 4 tablespoons olive oil in a large skillet over medium heat. In a large bowl, mix together the first 8 ingredients and slowly mix in the water. The meatballs should be moist but hold their shape. Scoop 1 tablespoon meat. Place cheese in middle of meat, cover with another piece of meat mixture. Roll in a ball making sure they are sealed. Place in preheated fry pan and cook 2 minutes each side. Place browned meatballs on a parchment lined baking sheet and bake in 400 degree oven 10-12 minutes.
Marinara Sauce
3 tablespoons Olive Oil
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
Directions
Brown garlic in olive oil, 1 minute and add tomatoes, salt and pepper, sugar, seasoning, red pepper, mix to combine. Simmer 10 minutes stirring occasionally. Season with salt and pepper. Add the meatballs to the sauce and stir to coat. Serve immediately over noodles.
Thoroughly cream butter and sugar. Add egg, milk and vanilla; beat well. Sift together flour and baking powder and add gradually to creamed mixture; mixing to smooth dough. DO NOT CHILL! Force dough through cookie press onto ungreased cookie sheet. Bake in hot oven (400 degrees) 8 minutes; cool. Makes 6 dozen
NOTE: Add green food color to the dough if you want Christmas trees. Decorate with colored sugar or candy sprinkles.