Carefreeglutenfree - Carefree Gluten Free

Sweet Potato Biscuits with Honey Butter

Adapted from a recipe in Taste of Home

2 c. Gluten Free all-purpose flour

1/4 tsp. xanthan gum

4 tsp. sugar

3 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 c. shortening

1 c. mashed sweet potatoes

1/2 c. half-and-half

Honey Butter

1/2 c. butter, softened

2 Tbsp. honey

1 tsp. ground cinnamon

1. In a small bowl, combine the first seven ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Combine sweet potatoes and cream; stir into crumb mixture just until moistened. 

2. Using a tablespoon, scoop the mixture and drop onto a greased baking sheet to create drop-biscuits, placing the biscuits about 1 inch apart.  (You could also roll out and cut with a biscuit cutter.)

3. Bake at 400 degrees for 9-11 minutes or until golden brown. 

4. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended.  Serve with warm biscuits.

from Southern Living magazine

1 (2.1-oz.) package fully cooked bacon slices

1 (16-oz.) container sour cream

2 cups (8 oz.) freshly shredded sharp Cheddar cheese

1/3 cup sliced fresh chives

2 teaspoons hot sauce

1. Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble.

2. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving.

3. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper

Blackberry Crisp

1 jar (25 oz.) blackberry pie filling

1/2 cup Gluten Free quick-cooking oats

1/4 cup Gluten Free all-purpose flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold butter

1. Place blackberries in a greased 8"x8" baking dish.

2. In a small bowl, mix oats, flour, brown sugar, and cinnamon.  Cut in butter until crumbly; sprinkle over blackberries. 

3. Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly.

Taco Salad

{Pictured: "Taco Salad" by Moon Cookie Gallery}

This spicy taco salad is a quick and light meal that is full of flavor.

Ingredients:

3/4 lb. lean ground beef

1 3/4 cup beef broth (preferably low sodium)

2 cups brown rice

1/2 cup salsa

2 Tablespoons Gluten Free taco seasoning

4 cups shredded lettuce

1/2 cup shredded non-dairy cheddar or nacho cheese (optional)

1/2 cup crushed tortilla chips

Directions:

1. In a large skillet, brown beef.  Drain and set aside.

2. In the same skillet, add beef broth.  Bring to a boil.  Add rice and cook according to package directions.

3. Once the rice is done, add to the meat.  Stir in the salsa and taco seasoning until the meat and rice mixture is well combined.

4. Place lettuce on the serving dish.  Top with crushed chips, rice mixture, and cheese.  Serve.

{Photo via Martha Stewart}

"Good apple pies are a considerable part of our domestic happiness."                             - Jane Austen

All-American Apple Pie

Gluten Free Pie Crust*

Filling: 2/3 c. sugar ½ tsp. cinnamon 2 Tbsp. water 2 Tbsp. lemon juice ¼ tsp. nutmeg 2 Tbsp. margarine 5-6 medium sliced apples

Crumb Topping: ½ c. firmly packed brown sugar ½ c. softened margarine 1 c. Gluten Free all-purpose flour*

1. Preheat oven to 350 degrees.

2. To Make Pie Crust: Follow package directions. 

3. To Make Filling: In large bowl, combine sugar, cinnamon and nutmeg. Toss with apples. Add water and lemon juice. Toss until evenly coated and spoon into unbaked pie crust. Dot with butter.

4. To Make Crumb Topping: Using a pastry cutter, mix topping ingredients until crumbly in texture. Sprinkle over apples. 

5. Place pie on a cookie sheet, covered with aluminum foil, to catch juices that may spill over.  Bake 45 minutes at 350 degrees.  Top with ice cream and serve.

*I used Gluten Free Pantry's perfect pie crust mix and all-purpose flour for this recipe.

Cook's Tip: This recipe can be made into a delicious gluten free apple crisp by omitting the crust.