Review of Bette Hagman's Mock Toll House Cookies

This recipe is from the Gluten-Free Gourmet Makes Dessert cook book page 157. I have made these twice. The first time they were a little thin but a double batch lasted 4 days with 5 people yes we are cookie monsters when there are cookies around and 3 turn up there nose when we mention Gluten Free!. These taste just like Toll House Cookies actual we think they taste better. This time I added about 2 tbs of sweet rice flour and the cookies have held together even better.

The recipe calls for her featherlight flour mix and her book tells you how to blend it. It is easy I have been keeping a jar and marking it with address labels of what flour mixes or flours are inside.

This recipe is worth the book it is a great cookie and besides doing the little flour blend its as easy as gluten toll house cookies.

Canadian Bacon & Mushroom Quiche

I used a pie crust from the Incredible Edible Gluten Free Food for Kids by Sheri Sanderson

Pie Crust Pg 246
1/2C rice flour
1/2C tapioca flour
1/2C potato starch
2 tsp xanthan gum
1/4 tsp sea salt
1/2 tsp sugar
1/3C shortening or margarine
4 to 5 Tbsp ice cold water

Directions: In a bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, salt and sugar. Cut in shortening with pastry blender or two butter knives until the crumbs are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture and toss gently with a fork. Push to the side of the bowl. Repeat until all the dough is moistened. Form ball. Transfer pie crust to pie pan, cover with scran wrap. Press dough into the pan evenly from the center to the edges. prss up on the dough to form the crusts edge. Remove scran wrap. Bake empty crust in 450 degree oven for 12 to 15 ins until slightly brown.

While crust is in oven:

4 eggs
1-1/2 milk
1/4 tsp salt
1/4 tsp pepper
1/2 C sliced mushrooms
1C of chopped Canadian bacon (I used Cajun Canadian Bacon from Perfect Cuts Meat Market in Columbia Falls MT)
2 tbs Parsley
1c shredded extra sharp cheddar cheese
1c shredded montery jack cheese
2tbs sweet rice flour

Beat first 4 ingredients together, stir in mushrooms, bacon, parsley. Sprinkle sweet rice flour over shredded cheese and then mix with egg mixture. Pour into the pre baked crust above or your favorite crust. Cook at 325 for 40 to 45 or intel knife is inserted into top and it comes out clean. Let stand for 10 minutes.

Pesto Pasta Salad

I used to make this with Gluten noodles.

1lb of elbow or shell pasta cooked and drained
1 large Dill Pickle chopped
1 small jar of Pimentos
1 can of sliced Olives or chopped or favorite black olives
2 ribs chopped Celery
1/2 c of chopped green onions or chopped red onion
1/2 c of Pesto Sauce
1/2 Mayo

Toss all together and serve. Makes enough for a family of 4 or buffet table.

Garlic Cheese Biscuits

The Recipe book I used is Cooking with Coconut flour by Bruce Fife ND
Page 47

4 Eggs (I used large brown organics)
1/4 cup butter or coconut oil melted (I used organic butter)
1/4 tsp Sea Salt
1/4 tsp Onion Powder (I didnt have any so I didnt add it)
1/3 cup Coconut Flour (I used Bob's Red Mill Organic Coconut Flour) (no sifter I used a fork to fluff it in the bowl so it wouldnt clump)
1/4 tsp Gluten Free Baking powder
1/2 to 3/4 Cup Shredded Extra Sharp Cheddar Cheese (I used 3/4 C Tilamock special reserve)
8 Diced cloves of garlic ( I used 3 regular teaspoons of chopped garlic from a container)
I also added
1/2 tsp of Parsley

Blend togegther eggs, butter, salt and onion powder and parsley. Combine Coconut flour with baking powder and whisk into batter until there are no lumps. Fold in Cheese. Drop batter by the spoonful on to a well greased cookie sheet. Bake at 400 degrees F (205C) for 15 (mine went about 22 minutes) Makes 8 Biscuits. (I made 6)

I am going to try this in a hamburger pan when it arrives.

I plan on trying some more recipes and taking pictures next time.

I didnt find this caulky it was moist that is why I put in brand names and amounts of what I used. They were very moist

Warm Green Bean & Red Potato Salad with pesto & feta

This is sort of a warm salad it is also good cold. Could be served as a side dish.

Approx.

1lb Green Beans steamed for a few minutes to keep them crunchy and bright green
1lb Red Potatoes quartered and boiled
4 tbPesto either home made or store bought
4oz Feta Cheese Crumbled
3tb olive oil

Heat olive oil in fry pan and add boiled potatoes. Cook until browned on all sides. Put hot steamed green beans in bowl put two big spoon fulls of pesto on top, when potatos are done put them on top and crumbled feta cheese on top and toss all together. Serve. Garnish with Pine Nuts if you like.

Variations: leave the cheese out. add romano cheese instead. For a colorful Christmas dish add red bell pepper or roasted red peppers. You could add some cripsy bacon or cubes of chicken for a main dish.

Coconut Flour

Yesterday I was looking thru my coconut flour cookbook to try something new. I was actually looking for a cookie or something sweet as thats what I think of with coconut. I was reading thru the bread section and ran across a recipe for Garlic Cheese Biscuits. I had all of the ingredients except onion powder so I decided to try them. I thought it wasn't very much flour for biscuits but wow they were wonderful. I added some parsley to them for color. I really need to start taking pictures for the blog.

I will post the recipe later. But they were moist and didn't taste coconutty like I thought they might. So good I had to make a double batch. The recipe made 6 even though it said 8. I also thought of making them bigger I have a hamburger bun pan coming I bought on ebay and I think it will work for sandwich buns. They were moist and tasted better than the ones from Red Lobster and super easy to make. I didn't sift the flour like it said to I forgot my grandmas sifter mostly used for powdered sugar more than likely has flour in it. So I took a fork and fluffed out so it wouldnt clump.

The Recipe book I used is Cooking with Coconut flour by Bruce Fife ND

Lemon-Huckleberry Pancakes

I decided to make pancakes this morning. I went to gluten free by the bay's page for the Lemon-blueberry Pancakes and substituted Huckleberries for the blueberries since I have a freezer full and we like Huckleberries better. They are grown in the yard wild here in NW Montana and we pick and freeze them. I also didnt have any lemons so no lemon zest just the extract. The two kids who think if its gluten free it tastes terrible were home and my sister was gone so I just said hey your mom is gone want some pancakes they loved them. Didnt complain or even ask said they were the best they ever ate. They did come out very good I still want to mix up some sourdough starter with no gluten and try my old recipe for them though, that will come soon.

Love your recipe ideas Gluten Free by the Bay ( my old home town)

http://glutenfreebay.blogspot.com/2007/02/lemon-blueberry-pancakes.html