Grandma Billie's Pecan Sandies AKA Wedding Cookies

My Grandma Billie made these for me ever since I was a little girl. This is my second Christmas without her - I think about her a lot, but especially at the holidays. She taught me to make bows from spools of ribbon and while she wasn't the best baker (her chocolate chip cookies were famous for being, well, not that good), she always came through when it came to these amazing little bits of powdered heaven. She also made a mean coconut cake (a post for another day - she usually pulled that one out at Easter). So, here is Grandma's recipe. I have to change the flour to a GF flour blend and omit the nuts for Whit, but for everyone else, here is the original.

Grandma's Wedding Cookies

Preheat oven to 300*

1 cup butter
1/4 to 1/3 cup confectioners sugar
2 t. vanilla
2 cups all-purpose flour
1 cup chopped nuts
1 T. water

Put all ingredients together and mix. Shape into balls and slightly press them. Bake on an ungreased cookie sheet for 20 minutes. Roll in confectioners sugar and serve.

Gluten and Nut Free Christmas Crack AKA Salted Chocolate Pretzel Bark

My sister makes an amazing recipe she calls "Christmas Crack" and I love it, but it was full of gluten and thus did not make my holiday goodie list. I have revised her recipe and use gf pretzels in place of the crackers she uses to make this gf version - safe for my whole family. They love it!

Gluten and Nut Free Christmas Crack

1 cup butter
1 cup brown sugar
8 oz. GF pretzels
8 oz or 1 bag of chocolate chips

Preheat oven to 400*.
Pour pretzels onto baking sheet lined with parchment paper.
Melt the butter and brown sugar together on the stove until it comes to a boil. Then remove from heat and pour over the pretzels. Put the pretzels in the oven for 5-7 minutes.
Melt the chocolate chips in the microwave and then pour the chocolate over the pretzels.

Freeze for 1 hour. Break into pieces and store in the fridge. Enjoy! 

Fudge With and Without Nuts

It is five o'clock in the morning on Christmas Eve as I write this entry. The heavy rain woke me up at three and after unsuccessfully attempting to go back to sleep, I got up and made the Christmas fudge. Making two batches of fudge made me think about making sure both of you had this recipe. That led to this, and so, in the manner of If You Give a Mouse a Cookie, I am up and blogging about fudge.

This fudge is tried and true. I have been making it for years. It is the Carnation recipe and it goes as follows:

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract
• LINE 8-inch-square baking pan with foil. Or use foil containers. I use small bread pan size containers to make fudge in chunks - like you would see at the candy store, then serve them on cutting boards with spreader knives at Christmas. Have your ingredients ready to go - if you have to take time to measure the chips, marshmallows, and nuts, you will risk dry fudge.
  
  COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 minutes. Remove from heat and add immediately:
  
  STIR in marshmallows, morsels, nuts (omit nuts for nut free fudge) and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Wrap in air tight plastic wrap to preserve freshness. 
• This recipe can be found here, on the Carnation site. 

Two Aunties Apple Pie

This pie is special. It is a combination of several households coming together to make pie perfection. I have not made Auntie Amy's crust from GF flour yet, so I can't say how it would turn out. I am so taken with the Whole Foods prepared gluten free crust that it is my choice of crust for GF items these days.

But, the rest of this has been tried with GF flour and is amazing. Make two, you won't be sorry.

Auntie Amy's Pie Crust

2 cups flour (don't sift)
1 tsp salt
1/2 cup oil
1/4 cup water
Minimal mixing and roll between wax paper.
Bake at 425 for 15 minutes, then add fruit and bake for time listed with pie or quiche recipe.

Auntie Ashlea's Apple Pie

1 cup sugar
1 1/2 T flour (use GF is gluten free)
1/4 tsp nutmeg
1/4 tsp cinnamon
6 large baking apples (I like Granny Smith or Pink Lady)
2 T butter
2 T lemon juice

Mix flour, sugar, nutmeg, and cinnamon. Toss with apples and dot with butter and lemon juice. Put this mixture into your crust. (Use Auntie Amy's Pie Crust recipe or Whole Foods prepared GF crust and follow baking instructions for either.) Then make streusel topping below.

Streusel Topping

1 cup of flour (GF if making it gluten free)
1/2 cup sugar
1/2 cup butter

Mix with fork or pastry cutter till crumbly. Crumble over pie. Bake pie at 350 for 45 minutes or until done.

Thanksgiving Dressing and Gravy In Nana's Own Words

Thanksgiving Dressing and Gravy

At least one day ahead, bake a pan of cornbread following the recipe on any bag of cornmeal but be sure to use buttermilk. You can use white or yellow cornmeal but I prefer white. I recommend a 9 x 13 pan. Cover and let rest overnight. You can crumble the cornbread when it is cool enough to handle. Day of serving - Chop 1 onion, 3 stalks of celery. Add to crumbled cornbread. Add 2 eggs, well beaten, 2 cans of condensed cream of chicken (or celery) soup. Add salt, pepper, beau monde seasoning and mix well. This will be fairly stiff so add enough turkey broth to make juicy but not too soupy. Sorry I don't know how to really describe this consistency. Pour into a large baking dish and bake at 425 for appx 45 min. - 1 hour. 

To make this GF, just use GF cornbread and GF condensed soup (there is such a thing), or you can make your own. .

For gravy: You need a good sturdy metal whisk to make good gravy. If not, it will be lumpy. Saute 1 chopped onion in about 1 stick of butter until onion is pearly in color. Add white flour appx 1/4 cup and whisk until begins to cook Being careful not to burn. I use a medium high heat for this. Slowly add turkey broth, whisking all the time to keep any lumps from forming. Add salt and pepper to taste. Continue to whisk and cook until you reach the consistency you like. Turn down heat to warm to keep hot until serving, whisking occasionally to keep from burning. Good luck!

To make this GF, use GF flour. 

Gluten Free Hot Chocolate Mix

Gluten Free Hot Chocolate Mix

Ingredients

3 cups non-fat dry milk
2 cups (8 ounces) confectioners’ sugar
1-1/2 cups cocoa
1-1/2 cups white chocolate chips
1/4 teaspoon salt
Combine all of the ingredients in a large bowl. Working in two batches, pulse the ingredients in a blender or food processor until the hot chocolate is finely ground.

We had a French Press of coffee standing by to make mocha along with caramel syrup, chocolate syrup, whipped cream, and marshmallows for our Holiday Kick Off Hot Chocolate bar. Served along with a holiday movie and we were one happy family.

I do not always know the origin of recipes I post. Some have been around since I was a child and I have no idea where they originated. Some are more recent and I can site a source. In this case, I have included the link to the blog where I came across this little piece of hot chocolate heaven. Enjoy!

http://www.blissfullydelicious.com/2011/11/best-ever-hot-cocoa-mix/

Cousin Custard (or Natalie and Nicole's Special)

A recent visit from the Cheek girls left Whit and Addie craving more of this cousin-comfort food. My sweet nieces looked carefully for a recipe that was free of allergens and safe to share with their older cousins. I am told they carefully washed their hands and took great pains to keep the kitchen gluten free and safe from contamination while preparing this smash hit.

Baked Cousin Custard (No cousins are baked... just for the record.)

3 beaten eggs
1 1/2 cups milk
1/3 cup sugar
1 teaspoon of gluten free vanilla
ground cinnamon or nutmeg (optional)

Combine the eggs, milk, sugar, and vanilla. Beat well - but not foamy. Put four 6-ounce custard cups or a 3 1/2-cup souffle dish into an 8x8x2 baking dish. Pour the custard mixture into the custard cups and sprinkle with cinnamon or nutmeg (if desired). Pour boiling water into the baking dish to 1".
Place in the oven on 325 for 30-45 (50-60 minutes if using a souffle dish). Serve warm or chilled.

Turn this into caramel flan by cooking 1/3 sugar over medium heat till sugar begins to melt - shake saucepan, but do not stir. Reduce heat to low and cook till sugar is golden brown - stir frequently. Divide sugar mixture into cups and tilt to coat bottoms. Let stand for 10 minutes and add egg mixture from above. Bake and serve. (You can turn these out onto a plate.)

Make this into rice pudding by adding 1 cup of cooked rice to mixture before cooking. Bake 45-55 minutes in a 1 and half quart casserole dish. Stir after 30 min minutes.

Thanks to the wonderful allergen-safe chefs, Natalie and Nicole Cheek, for sharing this delightful treat with Addie and Whit.

Gluten Free Donuts

These quick and easy donuts were the hit of the first day of spring this year. Whit made this batch. These donuts have a cake-like consistency and are delicious.

Dry Ingredients:
2 and 1/4 c. of GF flour (use your favorite kind or combine 2 types like I did)
3/4 c. plus 2 T. of sugar
3 and 1/2 t. baking powder
1 t. salt
1/2 t. cinnamon
pinch of nutmeg

Wet ingredients:
2 eggs
1 t. GF vanilla
1 c. milk
1/2 c. oil

Mix the dry ingredients together. You could also make several batches of the dry and have them in individual storage bags with the recipe attached for a quick start on another day.

Combine 2 eggs and 1 t. of vanilla and beat on medium speed. Add 1 c. of milk and 1/2 c. of oil, continue to beat, but turn it down to low. Add your dry ingredient mixture and combine well.

Spray or lightly coat your donut maker with oil. Scoop the batter into your donut maker and watch carefully. These may take a little extra time to cook through due to the cake-like texture. They are very easy and have a wonderful consistency - even those who do not have to eat gluten free will like this recipe.
While they are still warm,  dip them in the glaze.

Glazed donuts: Mix a cup of powdered sugar with a TINY bit of milk and use a whisk or fork to get the lumps out. Dip the donuts in, turn, remove, and allow to cool on a plate or waxed paper. If you are adding sprinkles, add them before the glaze has set (immediately after dipping).

Chocolate glazed donuts: Just add cocoa to the glaze above and whisk in well. We used Hershey dark chocolate cocoa. It was nirvana. We only glazed one side of these, as it was pretty sweet and the glaze was thicker. Just dip one side in and lay on a plate to cool.

Cinnamon and Sugar: This is my favorite kind of donut. It is super easy. Just mix up some granulated sugar (NOT the powdered sugar used for the glaze above) and cinnamon. Then dip the hot donut in, turn, and allow to cool.

Powdered Sugar Donut: Dip the donut in powdered sugar and turn, allow to cool

Enjoy Whit's donut shop recipes! He had a fantastic time making these today. 

Uncle Matt and Auntie Amy's Cookies and Cream Cheesecake Made Gluten Free

This is the gluten free version of Uncle Matt's famous cheesecake that he makes for many family events. Recently, you guys went to their house for a birthday party. Daddy and I had to work, so you went with Nana and Papa. Auntie Amy had made you guys your own gluten free cheesecake in a smaller version of this recipe. You guys were so impressed, you brought the recipe home and begged for one. As I am typing this, one is in the oven baking. I hope you enjoy it and I hope having the recipe here will be helpful for you in the future. Bon Appetit!

1 and 1/4 lb. GF Oreo-type chocolate sandwich crème cookies (2/3 crushed, 1/3 chunked) (2 packages of cookies)
3 T. melted butter

Mix together the melted butter and the crushed cookies and press into the pan.

4-8 oz. of cream cheese
1 cup of sour cream
4 eggs
1 and 1/4 cup sugar
2 T. vanilla

Soften cream cheese in microwave for 2 minutes and beat, then add sugar and vanilla.
Blend in sour cream. Add eggs one at a time. Pour half of the mixture on top of the crust. Then add the chunked cookies and pour the rest of the mixture in.

Bake at 350* for an hour to an hour and 10 minutes.
Refrigerate.

Allergen Free Pumpkin French Toast Bake

Here is a little something to bring the pumpkin spice flavor to breakfast. Yesterday, we got home from vacation at Litchfield beach. We celebrated the autumn equinox by watching, "You've Got Mail" together last night and I tried this recipe for breakfast this morning. I am including the link to the original recipe from a blog I found on Pinterest. Usually the recipes I post are from index cards in  my recipe file and I no longer remember where they came from, but, I want to give credit where credit is due, so I will try to include the link if I post something from another internet source. We all had a fantastic week at the beach. Reentry to everyday life can be a bit hard after a week off, so I hope the yummy breakfast treat and the movie night helped!

 

Ingredients

• 5 1/2 – 7 1/2 cups 1-inch gluten free bread cubes (I used the ends of several loaves of Udi bread, plus some slices)
• 7 large eggs
• 2 cups milk (any kind)* I used coconut milk so Daddy could safely enjoy this treat.
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup pumpkin puree doctored up with a pinch of pumpkin pie spice and a spoonful or so of brown sugar - mix it together, then add in to the mix  (OR 1/4 c. pumpkin butter in place of the puree)
• 3-4 tablespoons brown sugar for topping

 

Instructions

1. Cut any kind of bread into 1-inch cubes and put in a greased 9x13 pan - should cover the bottom plus about an inch or so
2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin puree (with the added spice and brown sugar) and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and a little pumpkin pie spice. Bake for 35-45 minutes or golden brown and no longer wet.
4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Notes

* For the bread cubes, just use as much bread as it takes to fill the bottom of your dish generously, plus up about 1 to 1.5 inches. If you’ve added too much to soak up the liquid, just remove some. And if it looks too wet, add some more bread.

 

I am including a photo taken from our vacation week. This is one of my favorite shots - because you both asked me to take one in your "bear hug" pose. I am so thrilled that my 10 and 14 year old children want a photo of themselves in a bear hug together! You guys are the best. I hope you enjoy breakfast this morning. I know Addie is more of a pumpkin fan than Whit, so I have a back up plan of "eggs in a hole" for you, Whit, if the French toast should prove too pumpkinish for you. Hugs to you both.

Love,

Mom

 

Perfect Popovers (Easy and Gluten Free)

These are just as easy as pancakes and do not require someone standing in the kitchen to flip them. Perfect for holidays, they are yummy, easy, and pretty. Enjoy!

Preheat oven to 400*
Grease muffin tins.

1 c. milk
6 eggs
1 c. gluten free flour
1/2 t. salt
1 t. gluten free vanilla
1/4 c. melted butter

Blend the milk, eggs, salt, vanilla, and gf flour in the blender till any lumps are out. Add the melted butter and continue to blend.
Fill muffin tins slightly less than half full.
Bake 15 min.

Blueberry Topping:
fresh or frozen blueberries
pure maple syrup or honey

Place blueberries in a sauce pan and heat on low. Add drizzles of honey or syrup over the blueberries as they cook down a bit.
Simmer slowly on low.

You could also make any other topping of choice using fruit, honey, syrup, etc.

1 Cup Cobbler - Easy Peasy

This recipe is super simple and a favorite of mine from childhood.

1 stick of real butter
1 cup of gluten free self-rising
1 cup of sugar
1 cup of milk
1 cup of fruit (fresh, canned, or frozen)

Put the stick of butter in a baking dish and put it in the oven on 375*.

While the butter melts, mix the sugar, flour, and milk together in a bowl. I use a whisk for best results.

Take the baking dish out of the oven and pour the flour mixture into the middle of the melted butter.  Then pour the fruit on top. Do not mix.

Bake on 375* for an hour.

Gluten Free Bisquick Fruit Swirl Coffee Cake

Merry Christmas!
It is Christmas evening and we are settling down after a very special Christmas day. This is the third year that we have made the Gluten Free Bisquick Fruit Swirl Coffee Cake for breakfast. Nana and Papa made the traditional coffee cake that I have eaten every Christmas since I was a little girl. It is full of gluten and nuts and not something that I have been successful in creating in a gluten/nut/dairy free form. This Bisquick "breakfast/brunch cake", (Whit doesn't like it when we call things "coffee cake" because there is no coffee in it. ;), is yummy, easy, and can be made without dairy, gluten, or nuts.
So, this Christmas morning, we had both coffee cakes. Nana made the traditional one, and I made this recipe for you guys and Daddy.

Here is the recipe in the gluten/nut/dairy free form:

4 eggs
1/2 cup Earth Balance Dairy Free Spread melted
3/4 cup rice milk
2 t. vanilla
1 box of gluten free Bisquick
2/3 cup of sugar
1 can of pie filling or canned fruit in light syrup

Stir and beat the ingredients together except for the pie filling.
Spread 2/3 of the mixture in a greased/sprayed pan. Spread pie filling over batter. Drop the remaining batter on top by spoonfuls.
I have been using canned blueberries in light syrup for this recipe. I drain the can of berries and hold back the syrup. Then I can use it for the glaze in place of the milk. The pie filling would make a slightly sweeter cake. You could also use fresh fruit. I would imagine any berry would work well. We have done cherries and blueberries.

Bake the cake at 375* for 20-25 minutes. Prepare the glaze below and drizzle over warm cake.

Glaze:
1 cup powdered sugar
2 T. rice milk OR light syrup from canned fruit

If I was making this just for you kids, I would use real butter and regular milk. Since Daddy can't have dairy, I make it this way.
Enjoy!

Holiday Dressing

It is December 24, 2012, and I am baking our Christmas turkey and dressing in the oven as I type. You guys are playing together and laughing in Whit's room. It is such a pleasant sound to hear on Christmas Eve. Daddy is spinning the Christmas hits on the stereo, while we all go about our holiday merriment.
Holiday recipes were a big part of our festivities when I was a child. We had a traditional Christmas, Thanksgiving, and Easter menu. I haven't stuck to the same menu every year, but I hope you still have some fond memories of good food and family at this time of year.
Here is the "family" recipe for dressing. I, of course, modified it to be gluten free.

Gluten Free Holiday Dressing

*1 pan of your favorite GF cornbread (prepared WITHOUT the sugar or honey/sweetener - you don't want this to be sweet) - Crumble this up in a big bowl with some GF bread or GF biscuit crumbs. Work the cornbread and bread together till well mixed and finely broken up.

*GF chicken broth

*GF condensed cream of chicken soup

*onions and celery chopped

*2 eggs

*GF seasoning of your choice

After you have your big bowl of cornbread and bread crumbs, add the other ingredients and mix together. You will need to abandon the spoon at some point and dig in with your hands if you want to make this the way your Auntie Ashlea and I do. I have left the quantity of ingredients out because I am not sure how much of everything I use. It depends on the size of the cornbread mix. You may need two eggs since gluten free things tend to need extra stickiness to work well. Experiment with this recipe and I think you will be delighted with the results. Spread the mixture in a pan and bake at 350* until firm. Probably about 20-30 minutes.

I think this recipe taste amazing with turkey, gravy, and good friends and family to share it with.