Asian Salmon

My sister and I made this over Thanksgiving break.  I usually grill salmon, but because of the snow outside we baked it instead!  Yummy!

Fresh salmon, boned but skin on (about 3 pounds)

Marinade:
   2 tablespoons Dijon mustard
   3 tablespoons La Choy Lite Soy Sauce (any gluten free soy sauce will work)
   6 tablespoons olive oil
   1/2 teaspoon minced garlic
   1 - 2 teaspoons honey

Place salmon, skin side down on a piece of tinfoil.  Drizzle half the marinade onto the salmon and allow it to sit for 10 minutes.  Grill, or place on a baking sheet and bake for 18 - 20 minutes at 400º.  Spoon the reserved marinade on top.  When you serve the salmon, the skin will stick to the tinfoil and the salmon will easily pull away from the skin.  (If you use salmon that has been skinned, just be sure to butter your tinfoil first.)

Snickerdoodles

1 cup butter
1 1/2 cups sugar
2 eggs
2 1/2 cups featherlight flour
1/2 cup gluten free flour
2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cream of tartar
1/4 teaspoon salt

2 tablespoons sugar
2 teaspoons cinnamon

Cream together the butter, sugar and eggs.  Add flours, xanthan gum, soda, baking powder, cream of tartar and salt.  Blend.  Cover and refrigerate for 30 minutes.  In a small bowl, stir together 2 tablespoons sugar and 2 teaspoons cinnamon.  Shape dough into 1 inch balls and roll in cinnamon-sugar.  Place on ungreased baking sheet and bake at 400º for 8 minutes or until bottoms are lightly browned.

Clam Chowder

My aunt Jeanette would make this every Christmas Eve.  I looked forward to it every year!  Instead of using "wheat" flour like she does, I just substitute it with featherlight.  You don't need any xanthan gum.  It thickens just fine.  You don't have to picky about how many vegetables you add.  Just add about 5 - 6 cups.  If you like it chunky add more, if you like it thin add less.

1 cup celery, chopped

1 cup onions, diced

3 cups potatoes, peeled and cubed

1 cup carrots, peeled and sliced

2 cans minced clams

1/2 cup butter

1/2 cup featherlight flour

1 quart half and half

1 ½ teaspoons salt

½ teaspoons sugar

pepper, to taste

2 teaspoons Beau Monde seasoning

2 teaspoons lemon juice

dash GF Worcestershire sauce

Put celery, onion, pototoes and carrots in a large saucepan.  Drain the clam juice into the pan with the vegetables. Set clams aside.  (If you add them now they can become rubbery.)  Add just enough water to cover the vegetables.  Cook until tender, about 20 minutes.  

While vegetables are cooking, make a rue.  In a separate saucepan, melt 1/2 cup butter at medium temperature.  Add the flour and whisk.  Stir for just a bit, heating the flour/butter mixture.  Add half and half.  Stir regularly until it thickens and begins to boil.  Take off the heat.

When vegetables are soft.  Pour the thick cream sauce into the pan with the vegetables.  Stir until combined.  Add salt, sugar, pepper, Beau Monde seasoning, lemon juice, Worcestershire sauce, and clams.  Stir and heat another 4 or 5 minutes.  Eat, or keep warm in a crockpot.

Oatmeal Chocolate Chip Cookies

You're going to love these cookies!  You can't even tell they are gluten free.  It makes a HUGE batch.  I like to bake a few trays, and freeze the rest as cookie dough so I can have fresh baked cookies whenever I want.  You can also easily half the recipe.

1 lb butter

4 eggs

2 cups sugar

2 cups brown sugar

5 cups featherlight flour

2 teaspoons soda

2 teaspoons baking powder

4 teaspoons xanthan gum
1 1/2 teaspoons salt

2 teaspoons vanilla

4 cups gluten free oatmeal

2 12 ounce bags chocolate chips

Mix well the butter, eggs, sugar and brown sugar.  Add flour, soda, baking powder, xanthan gum, salt, and vanilla.  Mix, then add oatmeal.  Stir in chocolate chips.  Bake at 375º for 8 - 9 minutes.

To freeze, just put them on the cookie sheet as if you're going to bake them.  Put them very close together so you can squeeze a lot on the tray.  Then put them in the freezer for a few hours.  Pull them out and put the frozen cookie dough balls into a freezer bag.  When you're ready to cook them, take them out of the freezer and let them defrost for 10 - 15 minutes on the counter, then bake.

Salsa

This salsa recipe is great because it uses bottled tomatoes, but it still tastes fresh because of the cilantro.  It's a thin salsa which works great because my kids won't eat tomatoes, but they eat this right up!

1 onion, quartered
1/3 bunch cilantro
1 inch jalapeno, seeded
2 quarts whole tomatoes (drain most of the juice out)
1/2 teaspoon salt
1/4 teaspoon pepper

Place ingredients in a blender in the order they are listed.  Turn it on high.  As soon as all the ingredients are blending, count to 5 then turn off the blender.  Serve with tortilla chips.

Note:  When I bottle tomatoes, I don't add salt.  If your tomatoes have salt, you may want to use a little less.  Also, if you want it hotter, add more jalapeno!

Tostadas

1 lb ground beef, browned
2 cans refried beans
1 package taco seasoning
8 ounce can tomato sauce
1/2 cup water

Combine in crockpot.  Cook on low for 4 to 6 hours.  Stir occasionally.

Serve on tostada shell with cheese, lettuce, tomatoes, olives, guacamole and sour cream.

Note:  My favorite refried beans are Rosarita Green Chili and Lime

Caramel-Pecan Apple Pie

This is my all time favorite apple pie recipe.  I love the crunch of the pecans, and the flavor that the caramel adds!  I'm also partial to the streusel topping!  Top with vanilla ice cream and you've got a delicious dessert!

7 cups sliced peeled tart apples
1 teaspoon lemon juice
1 teaspoon vanilla
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4 1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
Caramel ice cream topping, room temperature
1 unbaked pastry shell (9 inches)
3 tablespoons butter, melted

Streusel Topping:
3/4 cup featherlight flour
2/3 cup chopped pecans
1/4 cup sugar
6 tablespoons cold butter
Caramel ice cream topping, room temperature

In a large bowl, toss apples with lemon juice and vanilla.  Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat.  Pour (2 - 3 tablespoons) caramel topping over the bottom of pastry shell - enough to coat the bottom of the shell.  Top with apple mixture (shell will be full).  Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar.  Cut in butter until mixture resembles coarse crumbs.  Mix with hands.  Sprinkle over filling.

Bake at 350º for 50 - 60 minutes or until filling bubbly and topping is browned.  Immediately drizzle with 3 - 4 tablespoons caramel topping.  Cool on a wire rack.

Banana Cream Pie

Yum!  Yum!  Yum!
This is one of my mother-in-law's famous recipes!

2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 egg yolks, slightly beaten
3 cups milk
2 tablespoons butter
4 teaspoons vanilla
2 bananas
1 baked pie shell

Stir together sugar, cornstarch, and salt in a saucepan.  In a bowl, blend egg yolks and milk.  Pour egg and milk mixture into the sauce pan.  Cook over medium heat, stirring constantly until it boils.  Stir and boil for 1 minute.  Take off the heat and stir in butter and vanilla.  Press plastic wrap up against pudding and cool to room temperature.  Slice 2 bananas into 9 inch baked pie shell.  Pour pudding on top.  Chill 2 hours.  Top with whipped cream.

Bette Hagman's Featherlight Vinegar Pastry

I got this recipe from my cousin!  It is fabulous!

2 ½ cups featherlight flour                                                                                                       

1 rounded teaspoon xanthan gum           

½ teaspoon salt

1 tablespoon sugar

¾ cup shortening

1 tablespoon vinegar

1 egg

4 tablespoons ice water

Sweet rice flour for rolling

Blend the flour mix, zanthan gum, salt, and sugar.  Cut in the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork.  Add the ice water.

Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out.

Divide the dough in half and roll out on plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, remove it to the pie tin and invert the dough into the pan. Bake as directed for the filling used.

For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450º oven for 10-12 minutes or until slightly browned. Cool before filling

Makes enough pastry for a 2-crust 9” pie or 2 pastry shells

Crispy Chicken

1 1/2 cups GF Rice Crispies, or Rice Chex, crushed
2 tablespoons featherlight flour
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon poultry seasoning

Combine the above ingredients in shallow bowl.  Melt 1/4 cup butter and put in another shallow bowl.  Dip boneless skinless chicken breasts first in melted butter, then coat with crumbs.  Place in a greased casserole dish.  Drizzle with remaining butter.  Bake uncovered at 400º for 25 minutes, or until juices run clear.

Rachelle's Gluten Free Stuffing

Thanksgiving is delicious with this stuffing!  I've tried gluten free bread in the past and it was okay, but not great.  A few years ago I decided to use my waffles instead!  It truly was scrumptious!  I just make a big batch of waffles so I have plenty of leftovers for the stuffing.  This recipe serves about 8 to 10 people, so if you're serving more than that, you might want to double it.

5 cups GF waffles, toasted and cut in small cubes
4 cups celery, diced (about 7 celery ribs)
2 cups onion, diced
1/2 cup butter
1 cup water
2 cubes chicken bouillon
1 teaspoon poultry seasoning
salt and pepper to taste

In a small pan, bring the bouillon and water to a boil, then remove from heat.  In a separate pan, saute celery, onion and butter until soft.  Add waffles, chicken broth and poultry seasoning.  Add salt and pepper to taste.  Bake in a greased casserole dish for 20 - 25 minutes at 350 degrees until heated through.

Note:  I have a large Belgium waffle iron.  This recipe uses about 8 or 9 waffle quarters.

Raspberry Lemonade

2 cans (12 ounces each) frozen lemonade concentrate, thawed 

2 packages (10 ounces each) frozen raspberries, partially thawed
4 tablespoons sugar
2 liters Sprite
Ice cubes

In a blender, combine lemonade concentrate, raspberries and sugar.  Cover and process until blended. Strain to remove seeds.  In a 4-1/2-qt. container, combine raspberry mixture, Sprite and ice cubes.  Serve immediately.

Pumpkin Chocolate Chip Cookies

4 1/2 cups gluten free flour
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons Egg Replacer
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 cup butter or margarine
2 cups brown sugar
1/2 cup sugar
4 eggs
1 15 ounce can pumpkin
1/2 cup sour cream
1 teaspoon vanilla
1 12 ounce package chocolate chips

In medium bowl, combine dry ingredients and set aside.

In a mixing bowl cream together the butter, brown sugar and sugar.  Beat in the eggs one at a time.  Then gradually add the pumpkin, vanilla and sour cream.  Gradually add the dry ingredients.  Stir in chocolate chips.  Drop by spoonful onto greased cookie sheet.  Bake at 350º for 13 - 15 minutes.

Curry

This is one of my favorite recipes!  I love aroma in my kitchen when I make this!  You first make the basic curry roux.  Then you add veggies and meat, tailored to your liking.

3 cups water

2 chicken bouillon cubes
2 onions
2 tablespoons butter
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 apple, peeled and shredded
1 tablespoon curry powder
2 tablespoons featherlight flour
1/2 teaspoon garam masala

2 cups chicken, cooked bite sized pieces
1 1/2 cups carrots, sliced
2 cups potatoes, 1/2 inch cubes
8 ounces mushrooms, sliced
1/2 teaspoon salt

Heat bouillon in water to make broth, and set aside.  Saute onions and butter in a pan, until onions start to turn brown.  Add garlic, ginger, and apple in the pan and saute 2 or 3 minutes.  Add flour and curry powder and saute over low heat until flour is heated through.  Gradually add the broth to the onions, stirring constantly.  Simmer for a few minutes until thickened, then add the garam masala.  Add vegetables and meat.  On medium heat simmer until vegetables are tender.  Serve over rice.

Note:  I keep my ginger in the freezer.  When I need it, I pull it out and peel and grate what I need.
           I like McCormick's Curry Powder the best.

German Pancakes

This is one of my kids favorite breakfasts!  I bake 2 pans at a time, so there is enough.  You can cut 12 pancake squares from a 9 x 13 inch pan.

6 eggs
1 cup featherlight flour
1/2 teaspoon xanthan gum
1/3 cup sugar
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla

Preheat oven to 375º.  Melt 2 to 3 tablespoons of butter in a 9 x 13 inch pan while the oven is preheating.  Take pan out of the oven before the butter begins to brown.  Put all ingredients into a bowl and mix until it is combined.  Pour egg mixture into the buttery pan.  Bake for 15 minutes.  Cut into squares and serve with maple syrup.

White Chili

1 large onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chicken
2 cans white beans, rinsed & drained
7 cups water
6 chicken bouillon cubes
1 can green chili's, diced
2 teaspoons cumin
1/2 teaspoon pepper
1 1/2 teaspoon oregano
2 to 3 tablespoons cilantro, chopped
tortilla chips
shredded cheese

Saute onion and garlic in olive oil.  Add chicken, beans, water, bouillon, green chili's, cumin, pepper and oregano.  Simmer 15 - 20 minutes.  Before serving stir in cilantro.  Serve with crushed tortilla chips and shredded cheese.

Pumpkin Cake Roll

I love this dessert!  It has Fall written all over it!  (Although it's great any time of year!)

3/4 cup featherlight flour

1/2 teaspoon xanthan gum

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

3 eggs

1 cup sugar

2/3 cup pumpkin

1 teaspoon lemon juice

1 cup finely chopped nuts

Mix together dry ingredients (except sugar) and set aside.  Beat eggs 5 minutes or until very thick.  Gradually beat in 1 cup sugar.  Stir in pumpkin and lemon juice.  Fold in dry ingredients.  Pour into well greased and floured 15 x 10" baking pan.  Sprinkle top with finely chopped nuts.  Bake at 375º for 15 minutes.  Loosen edges and turn out immediately onto dish towel that has been sprinkled with powdered sugar.  Start at narrow end and roll towel and cake together.  Cool completely and unroll.  Frost with Cream Cheese Frosting.  Roll and chill before serving.


Cream Cheese Frosting

4 tablespoons butter
6 ounces cream cheese
1 cup powdered sugar
1/2 teaspoon vanilla

Cheesecake

This is one of my all time favorite desserts!  It's a creamy New York style cheesecake!  Simple and decadent!  You can make the crust a few different ways.  My favorite is a pecan pretzel crust.  I'll share a few crust ideas and you can choose.

This is best served completely cold, and made the day before you plan to eat it.

Pretzel Pecan Crust:

This is my favorite crust!  Full disclosure:  I don't measure.  I blend a bunch of pecans, then a bunch of pretzels.  I mix them together and see how much I have.  You want about a 1/2 inch covering the bottom of your springform pan.  I use about equal parts of blended pecans, and blended pretzels.  Then I add sugar to sweeten it.  Usually 3-4 tablespoons.  I mix that all together and spread out on the bottom of the pan.  Then I melt 

3-4 tablespoons of butter and pour all over the pecan pretzel mixture.  Then I mix it all together really well, and press it firmly along the bottom of the pan and a little bit up the sides.  Part of the reason I don't measure is because I use different sized spring-form pans.  Your measurements will change depending on if you're using an 8, 9 or 10 inch pan.

These are the amounts I'd start with:

3/4 - 1 cup pecan paste

3/4 - 1 cup pretzel flour

3-4 tablespoons sugar

3-4 tablespoons melted butter

Preheat oven to 325º.  Bake for 9 - 10 minutes.

Simple Crust:

You can also make a simple crust with gluten free cookies and melted butter.  You don't need any added sugar if using cookies.  I have tried store-bought gluten free graham cracker crust.  It works, but I don't like the flavor. 

1 1/2 - 2 cups crushed GF cookies

3-4 tablespoons melted butter

Preheat oven to 325º.  Put the crushed cookies (any kind works) into a spring form pan.  Pour the melted butter on top and mix around.  Press the crust into the bottom of the pan.  Bake for 9 - 10 minutes.

Cheesecake Filling:

4 (8-oz) packages cream cheese, softened
1 cup sugar
3 tablespoons Featherlight flour
4 eggs
1 cup sour cream
1 tablespoon vanilla

After you have made your crust, turn the oven up to 450º.  

Using a Bosch or other stand mixer, add softened cream cheese, sugar and flour.  Mix well.  Add the eggs one at a time, mixing well, and scraping edges after each one.  

Add sour cream and vanilla, and mix well.  

Pour onto the crust and bake for 10 minutes.  Turn down the temperature of the oven to 250º.  Bake for 1 hour.  Cool completely, then refrigerate.  This is best served when completely cold.  Serve with your favorite toppings. 

Notes:  

I like to serve it with raspberries and raspberry sauce.  To make the raspberry sauce, work softened frozen raspberries through a sieve to get the seeds out.  Sweeten it by whisking in powdered sugar until it's sweetened to your liking. 

We really like the cheesecake served the next day after being refrigerated overnight.

Jewell Salad

This is another of my Grandma's favorite recipes.  My son requested it today to go with his birthday dinner!  It's looks cool and is very tasty!

1 (3-oz) pkg Strawberry Jello
1 (3-oz) pkg Lime Jello
1 (3-oz) pkg Orange Jello
1 (3-oz) pkg Lemon Jello
1 half pint whipping cream

Prepare 3 bread pans by lining each pan with plastic wrap.  Make Strawberry Jello, Lime Jello and Orange Jello according to directions, except use 1/4 cup less water in each.  Pour into bread pans and let set until firm.

A few hours later, make the Lemon Jello according to the package directions.  Let it set in the refrigerator until it starts to thicken, then beat until thoroughly mixed.  In a separate bowl whip whipping cream until stiff peak.  Add whipping cream to Lemon Jello and beat until thoroughly mixed.

Cut first three pans of Jello in inch squares and place in a large bowl.  (I like using the plastic wrap because I don't have to wash the bread pans!)  Add Lemon Jello and cream mixture and stir only until mixed.  Pour in a 9 x 13 glass baking dish.  Refrigerate until set.

Swedish Pancakes

My Grandma got this recipe from a Swedish woman.  It was always a family favorite in my home growing up.  I've since adapted it to make it gluten free, and it's delicious!  We eat Swedish Pancakes all year long, but it's also the favored Christmas morning breakfast dish!

2013 update:
I make these crepes all the time, but this morning I learned something new about them.  I was trying to be ultra prepared and measured out the ingredients ahead of time.  I put the xanthan gum with the flour and mixed it up prior to adding it to the egg mixture.  BIG MISTAKE!  Because of the nature of xanthan gum, the more you mix it, the thicker it gets.  With this recipe it makes it way too thick.  So the bottom line is:  Add the xanthan gum after you've added the milks, sugar, salt and flour.  Mix it a little, then add the water.  If you do that, they will turn out perfect!

8 eggs
1 cup milk
1 can evaporated milk
1/3 cup sugar
1/3 teaspoon salt
3 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 cup water


Beat eggs completely.  Keep the mixer going on a slow speed the entire time you're adding ingredients.  (I use a Bosch and keep it on a 1.) Beating constantly add milk, evaporated milk, sugar, and salt.  Add flour.  Then add xanthan gum.  Add 1 cup water.  Turn off mixer and pour the batter into a large pitcher to make it easier to pour each pancake into the pan.  Cook on hot, buttered griddle or in frying pan, spreading thinly over surface to make a large, thin pancake.  You may need to play with the temperature that you cook it on.  I cook it at about medium high.  Serve with butter and maple syrup.

I also love Swedish Pancakes as a dessert with fresh berries and whipped cream or ice cream!

Bette Hagman's GF Flour

I use this flour blend for my white bread recipe.

6 cups rice flour
2 cups potato starch flour (not potato flour)
1 cup tapioca starch

Bette Hagman's Featherlight Flour

This is my all time favorite gluten free flour blend!  It works for almost every recipe!

1 cup rice flour
1 cup cornstarch
1 cup tapioca starch
1 Tbsp potato flour (not potato starch flour)

Rachelle's Spaghetti Sauce

1 lb hamburger
1 medium onion, diced
1/4 teas garlic powder
1 quart whole tomatoes
2 8 oz cans tomato sauce
1 - 2 Tbsp oregano
1 - 2 Tbsp basil
1/2 teas garlic powder
1 teas vinegar
1 T sugar
1/2 teas salt
1/8 teas pepper
2 T corn starch
2 T water

Brown hamburger, & onion.  Season with garlic powder and salt & pepper.  Drain and return to saucepan. Add the rest of the ingredients.  Simmer 5 minutes.  In a separate bowl combine corn starch and water.  Gradually add it to the sauce to thicken.  Simmer another 5 minutes.  Serve over brown rice noodles and top with Parmesan cheese.

Note:  I make this recipe to taste.  I keep adding ingredients until it tastes "right."  This is my basic recipe, but tweak it until you like it!  I like it best with fresh garlic and fresh Parmesan cheese.