3/4 softened butter
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 1/2 cups King Arthur Brand Gluten Free Multi-Purpose Flour
1-2 cups of crushed up sliced almonds
Seedless raspberry preserves
Preheat oven to 375 degrees. Combine butter and sugar, blending well. Add vanilla and egg yolks. Mix well and add GF flour. Blend together for a couple of minutes until your dough is light and fluffy.
Using a mini scoop, make 1 inch balls with dough. Roll dough balls in crushed almonds. Place one inch apart on cookie sheet. Bake for 12 minutes or until edges are just turning a golden color. Remove from oven and press a "thumbprint" into the center of each cookie with the end of a thick, round wooden spoon handle. Allow to cool for at least 20 minutes before adding a small dollop of raspberry jam in the centers. Sprinkle with a touch of powdered sugar and enjoy your beautiful, delicious cookies!
_______________
Gluten-Free Pumpkin Pie with Almond Crust
Crust:
1 1/2 cups almond flour or almond meal
3 tsp melted butter
2 tsp sugar
Filling:
2 large eggs
1 15 oz can pumpkin puree
1 12 oz can evaporated milk
3/4 cup sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/2 tsp salt
Preheat oven to 350 degrees. In a small bowl, mix almond flour, melted butter, and sugar. Pat evenly onto bottom and up the sides of a glass pie dish. Bake 10 minutes and let cool.
Beat eggs in a large bowl, then whisk in pumpkin, sugar, spices, and salt. Stir in milk and mix well. Pour mixtures onto pie crust and bake for 50-55 minutes or until cake tester inserted near the center of the pie comes out clean. Cool on rack and serve chilled with whipped cream.
I found this recipe in a Fred Meyer holiday cookbook that came in the mail. Seriously the most amazing pumpkin pie I have ever tasted. Even if you prefer a different crust, this filling is simply the best, in my opinion. Enjoy!
_______________
GF Autumn Apple Cookie Crisp
Apple Mix:
5 large Honey Crisp apples
1/4 cup apricot preserves
1/2 tsp salt
1 tsp lemon juice
1 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
2 TB sugar
Topping:
1/2 cup gf oats
1 1/2 cups gf oats blended into a course flour
1/2 cup sugar
1 tsp salt
1 tsp Pumpkin Pie Spice (or cinnamon, nutmeg, cloves to taste)
1/2 cup butter
1 TB milk
1 egg
Slice apples into bite size pieces, leaving the peel on. Blend in a bowl with Apple Mix ingredients above. Scoop apples into a 9x13 dish or covered baking stoneware dish (I like the latter best.) Mix Topping ingredients together in a Kitchen Aid until it resembles cookie dough. After mixed, drop by the batter by spoonfuls over the apples until they are covered, but do not press it down. Bake in a 350 oven for 45 minutes, covered. Enjoy!!! Perfect for Fall!
_______________
Esther's Delicious GF Stew
Large package of stew meat, browned rapidly in hot olive oil (about 5 minutes)
Small bag baby white potatoes, quartered
6 whole carrots, sliced
1/2 yellow onion, diced
Package of Road's End Organics GF Quick Gravy (in Fred Meyer's GF section)
3 TB Organic Better Than Bouillon Chicken Base (Fred Meyer with regular bouillons on top shelf)
2 cubes beef bouillon
3-4 cups water
Mix all together and cook on high in slow cooker for 5 hours. Enjoy!
________________
GF Breakfast Quiche
(from my friend, Allison...this is AMAZINGLY delicious fresh and reheated!)
About half of a loaf of Udi's GF bread
Chopped onion to taste
1 cup shredded cheese
1 pkg cooked crumbled bacon
8 eggs
2 cups milk
1/2 tsp salt
1/4 tsp pepper
"I usually use my 11 x 7 Pyrex baking pan. Spray with nonstick spray. Tear bread into pieces and place in bottom of pan. Sprinkle chopped onions over bread, followed by cheese and bacon. (At this point you can put the pan in the fridge and bake later.) In a bowl, beat the eggs. Stir in milk, salt, and pepper. Pour egg mixture over contents of the pan. Bake in preheated 375 degree oven for 35 - 45 mins, or until eggs are set. Works well with ham, sausage, or different kinds of cheese. Mild chorizo with green chiles is tasty, too." -Allison W.
