Cut-Out Sugar Cookies
1/3 cup softened, unsalted butter
4-oz. low fat cream cheese
2 cups French Bread Pizza Mix (#40)
1 cup sugar
½ tsp. gluten-free baking powder
½ tsp. grated shredded lemon or orange peel
1 tsp. gluten-free vanilla
1 tsp. orange or lemon juice
Beat butter and cream cheese together until fluffy. Combine 1 cup French Bread Mix, sugar, baking powder, and citrus peel. Beat into butter mixture. Add egg, vanilla and orange or lemon juice. Beat in remaining 1 cup of French Bread Mix. Cover and chill dough for 2 hours or overnight.
Preheat oven to 375 degrees. Divide dough in half. Roll one piece between two sheets of plastic wrap until ¼ inch thick (or thinner). Peel off top layer of plastic wrap and cut into desired shapes with cookie cutters. Peel off bottom layer of plastic wrap and set on cookie sheets lined with parchment paper. Bake 10 minutes or until edges are slightly brown. Do not overbake. Cool completely. Frost or serve as is.
Makes 24-30 cookies.
Yummy Peanut Butter Cookies
(Adapted From Provisions, Nantucket, MA)
Kids old and young will love to make these easy and delicious cookies.
3 cups French Bread/Pizza Mix (Item #40) or any all-purpose gluten-free baking mix
1 tsp. gluten-free baking powder
1 tsp. salt
2 sticks unsalted butter, softened
1 cup creamy or chunky peanut butter
2 tsp. gluten-free vanilla
1 cup packed brown sugar
1 cup sugar
2 large eggs
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine French Bread Mix with baking powder and salt. In a large bowl, beat butter, peanut butter and vanilla until well blended. Add both sugars and beat. Add half the dry ingredients, then the eggs, one at a time, stirring well after each addition. Add remaining dry ingredients.
Roll cookies into 1 1/2 inch balls and set 2 1/2 inches apart. Press tops with the back of a fork. Bake 14-16 min. of until lightly browned on the edges. Remove from pan and cool on a wire rack. May be frozen.
(If You/your Son/Daughter is allergic to nuts soynut butter is an alternative)
Makes 4 dozen cookies.
Lemon Sponge Roll
With Lemon Curd
from The Gluten-Free Pantry Companion
Grated peel of one lemon
½ cup sugar
3 eggs separated
Juice of one lemon
½ cup rice flour
¼ cup cornstarch
1 ½ teaspoons baking powder
1 Tablespoon sugar (added to whites)
¼ teaspoon cream of tartar
2 Tablespoons confectioners sugar
Preheat oven to 350 degrees. Spray a 15½-x-10½-x-1-inch jelly roll pan with vegetable spray, line with wax paper, and spray paper. Set aside.
1) Combine peel with sugar and reserve.
2) In a mixing bowl, beat the egg yolks with the sugar and peel mixture until yolks are light and have increased in volume. Add lemon juice and beat to combine.
3) Combine rice flour, cornstarch, and baking powder. Combine with yolk mixture.
4) In a large bowl, beat the egg whites and 1 Tablespoon sugar until they are frothy. Add cream of tartar and continue beating until whites are stiff but not dry. Fold into the flour mixture just until large lumps disappear.
5) Spread into prepared pan and bake 15-20 minutes or until the cake is light brown and set. Sprinkle confectioners sugar on a dish towel and turn cake onto it. Peel off wax paper. Starting at the narrow end, roll, leaving the dish towel between the rolls. Place seam-side down on rack and allow to cool completely about 1-2 hours.
6) Unroll the cake and spread with an even layer of the lemon curd filling (recipe follows). Roll the cake back up. (This time, discard the towel.) Wrap well in plastic wrap and serve or refrigerate 2-3 days or freeze for up to 2 months. Sprinkle with additional confectioners sugar just before serving.
Lemon Curd/Cream Filling
½ cup confectioners sugar
Zest and juice of 2 lemons
3 egg yolks
4 Tablespoons unsalted butter
1 small container (4 cups) gluten-free frozen, non-dairy whip (such as Cool Whip), thawed
In a small sauce pan, combine the sugar and the yolks. Add the lemon juice, slowly, and cook over medium heat, stirring constantly until it thickens and coats the spoon. Remove from the heat and whisk in the butter and the zest. Bring to room temperature and fold in non-dairy whip. Spread over cake.
If cake cracks while being rolled, lemon curd will pull it back together. To cover cracks, sprinkle with confectioners sugar or top with whipped cream. Note: Lemon curd (before non-dairy whip is added) may be refrigerated for up to a week. Place plastic wrap flush with surface of mixture.
Note: Lemon curd (with or without the non-dairy whip) may be layered with angel food cake for a quick trifle.
(The lemon curd isn't always a good idea!)
Danielles Chocolate Peanut Butter Cup Cake
2 bags of Gluten-Free Pantry Danielles Decadent Chocolate Cake
Preheat oven to 350 degrees. Prepare Danielles Decadent Chocolate Cake according to package directions* and bake in 9-inch round layers. Cool and frost with Peanut Butter Cup Frosting.
1 cup smooth peanut butter
4 oz. low-fat cream cheese
½ cup milk
1 Tbs. gluten-free vanilla
½ cup (about 6) Reeses Peanut Butter Cups, crumbled
3 cups confectioners sugar (more for stiffer frosting)
Beat first five ingredients together until smooth and fluffy. Frost cake. Sprinkle with crumbled Reeses peanut butter cups. Refrigerate until time to serve. This cake is even better the second day.
*Note: Cake is even richer when prepared with 5 Tbs. butter and 1 cup of buttermilk in place of oil and water.
Fresh Berry Tart
1 recipe of Perfect Pie Crust (#55)
4 oz. almonds, ground in a food processor
3/4 cup sugar
6 Tbs. butter, at room temperature
2 Tbs. rice flour
1 tsp. Almond Flavor (Item # 190)
3 cups washed and drained blueberries or sliced strawberries
3 Tbs. apricot preserves, warmed
Combine almonds and sugar. Beat in the softened butter until smooth. Add one egg at a time, beating thoroughly after each. Add flour and almond extract. Reserve.
Roll out one half of the dough between 2 layers of plastic wrap until 1/8 inch thick and transfer to a 9-inch pie pan, patting any broken pieces into place. Use a piece of plastic wrap to help.
Prick crust and fill with almond mixture. Bake at 375 degrees for 25-30 minutes or until golden brown on the top and edges. Remove from oven and cool. Brush the top with some of the preserves. Line with washed blueberries and brush with remaining apricot preserves. Chill and serve.
Zucchini Applesauce Spice Cake
1 bag (14 oz.) Gluten-Free Pantry Spice Cake Mix
1 egg plus 1 white, beaten
1/3 cup vegetable oil
3/4 cup (scant) unsweetened applesauce
1 cup (scant) grated zucchini, undrained
Preheat oven to 350 degrees. Combine all ingredients. Pour into a lightly oiled 9-x-5-inch loaf pan. Bake 45 minutes. Cool in pan for 10 min. Turn onto wire rack and cool completely. Slice and enjoy.