Buttered Herb Pasta

Apple Cider Pound Cake

Ingredients:

3/4 cup non-dairy butter, softened

1-1/2 cups sugar

3 teaspoons egg replacer

1/4 cup hot water

1/4 cup applesauce

1-1/2 cups Gluten Free all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup apple cider

Gluten Free, vegan caramel icing

Directions:

Preheat oven to 350 degrees.  Spray a 9x5 inch loaf pan with non-stick cooking spray.  Set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  In a separate bowl, dissolve egg replacer in hot water.  Add to the butter mixture and beat until combined.  Add in the applesauce; beat well.

In another bowl, whisk together the flour, baking powder, xanthan gum, and salt.  Add to the creamed mixture alternately with the cider, beating well after each addition.

Pour into the prepared pan.  Bake at 300 degrees for 45-60 minutes, or until a toothpick inserted in center comes out clean.  Cool completely.

Frost, as preferred and serve.

Pecan Pie

In honor of National Pecan Pie Day

Yields: 2 pies

Gluten Free Pie Crust*

5 eggs, slightly beaten Dash of salt 1 box of light brown sugar 1 1/4 sticks margarine 1/2 cup milk 1 tsp. vanilla Pecans

1. Beat eggs well.  Add the rest of the ingredients, except pecans. 

2. Place mixture in pie crusts and top with pecans. 

3. Bake at 350 degrees for 35 minutes. 

*I used Gluten Free Pantry's perfect pie crust mix.

Char-grilled Chocolate Chip Cookies

from Celiac Disease Foundation

Serves: 24

Ingredients:

1 bag Pamela’s Chocolate Chunk Cookie Mix

8 tbsp butter (1 stick) or butter alternative

1 egg (large) or egg replacer (prepared)

Directions:

Bring butter or alternative to soft room temp.

Combine with Pamela’s Mix and one large egg (or prepared egg replacer), and mix until completely incorporated. Dough will appear dark, oily, and slightly crumbly.

Press together heaping tbsp dollops and place on foiled wrapped cookie sheet.

Lightly flatten and bake in closed grill for 18 – 20 minutes.

Adapted from a recipe by Giada De Laurentiis

2 cups buttermilk 1 pound whitefish or other mild fish, cut into strips, each about 3-inches long and 1/2-inch thick 1 1/4 cups finely grated Parmesan 3/4 cup Gluten Free Italian-style seasoned bread crumbs* 1 teaspoon kosher salt Olive oil, for drizzling 2 cups marinara sauce

1. Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.

2. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.

3. In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter.

4. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.

*I used Kinnikinnick's Panco Style Bread Crumbs mixed with 1 tsp. of Italian seasoning.

“Our life is frittered away by detail. Simplify, simplify.”

- Henry David Thoreau

Sweet and Sour Chicken

Recipe from the blog Life as a Lofthouse

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 Tbsp ketchup

1/2 cup vinegar

1 Tbsp Gluten Free soy sauce

1 tsp garlic salt

1. Start by preheating your oven to 325 degrees. 

2. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.

3. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. 

4. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

In honor of National Doughnut Day

Baked Doughnuts

Recipe adapted from the blog Iowa Girl Eats

1 cup Gluten Free all purpose flour

1/2 tsp. xanthan gum

6 Tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons buttermilk

1 egg

1/2 teaspoon vanilla extract

1 Tablespoon butter, melted

For the glaze:

1/2 cup or more powdered sugar

1/2 teaspoon vanilla extract

Water

1. Pre-heat oven to 325 degrees. Mix together flour, xanthan gum, sugar, baking powder, cinnamon and salt in a bowl. Add buttermilk, egg, vanilla and butter. Whisk to combine.

2. Transfer dough to a ziplock bag. Snip off a corner of the bag and pipe dough evenly into a 6-cup doughnut pan. Bake for 9-10 minutes, or until dough is set (it won’t be golden brown, but should be springy.)

3. In a separate bowl, mix together powdered sugar and vanilla. Begin adding water 1 teaspoon at a time. Stir until desired thickness of glaze is achieved. Glaze doughnuts while warm or cool.