#GlutenFree Sugar Cookies for Santa

I Originally posted this recipe in December of 2012 but it is such a favorite, I thought I would share it with you today again. I am very proud to share this recipe for #GlutenFree Sugar Cookies for Santa . It's not Christmas in my house without this recipe and the decorating done on Christmas Eve. My little Miss J has loves to make cookies for Santa.  This recipe has been in my family since the dark ages . My Mother used to tell me when I was a little girl, she remembered her Grand mother  making these cookies; and as soon as they were out of the oven they were gone. Due to this recipe coming from the dark ages I had to carefully measure everything and then convert it to gluten free. The original recipe was in pounds and tea cups, and tea spoons not the kind you measure with, the kind of spoon you set your table with. It’s amazing how much it taste like my great grandmother 's cookies and now they are gluten free and  I can share them with you. Don't forget when you decorate make sure you buy gluten free topping and icing.

Sugar Cookies for Santa Ingredients

1 lb powdered sugar ( 2 cups)

1lb butter (4 Sticks)

2 eggs

1/2 tsp xanthium gum

1tsp. Baking soda

5 cups sorghum gluten free flour

2 cups all purpose gluten free flour

Mix sugar and butter together in Cuisinart with dough blade.

Then add eggs sorghum flour and xanthium gum, baking soda.

Remove from Cuisinart  place on floured chopping block

Next hand kneed in 2 cups all purpose gluten free flour.

Divide into 4 equal parts and refrigerate for 1 hour.

Roll out then cut with cookie cutters

Bake at 350 on convection for 8 min until golden.

I either let my daughter decorate with sugar crystals or bake plane so they can ice and decorate later. I sometimes even make them for friends and family and dip in melted chocolate.

Enjoy and have a great holiday season making these with friends.

Bon Appetite & Enjoy

Sheila Fretz

Divine Desserts and Treats plus a little Charity Matters

 

So I was going to write a recipe for you today however, after a fun filled trip with my family this weekend  I have decided to share some of my fabulous dessert finds from this weekend. Some of them were gluten free. Which I talk about in a previous post about Disneyland having a lot of gluten free options.
　

 

The first Dessert is a standard Mickey Ice Cream Bar these are gluten Free and very yummy. However, you need to eat it quick before it Melts all over you.

 

The next Dessert was a surprise find at the Story Tellers Cafe at Disney’s California Grand Hotel. We had walked in after a long day in Disney's California Adventure park and wanted to have a sweet treat instead of dinner. Chris at the hostess desk and his Manager were so sweet and told us they just had a gluten free event earlier in the day and had 4 cupcakes left.

 

If we were interested, they could serve this with chocolate, vanilla or strawberry ice cream. As you can see Miss J ate all of the icing off first, Who wouldn't sure looked yummy.

 

The next Dessert was  a gluten free dessert it was a peach apple cobbler with a scoop of ice cream on top and some fabulous caramel sauce. I think I will have to try making this at home sounds amazing and with my gluten free topping it would be even better.

 

The last dessert was simply Devine! It was a Gluten Free Brownie that had been heated up with a cream anglais surrounding it and a Chocolate and Caramel Sauce with a scoop of ice cream. Oh My goodness it was one of the most decadent and fabulous desserts I have had.

 

Enjoy and Have a Happy Safe and productive week!

Shela Fretz

My First Post Updated to be Gluten Free

 

 

As a lot of you know when I started this blog it was not to cook in Gluten Free manor. It was started to share my recipes. My recipes are back to basics recipes that are simple and easy and not super fancy. Then shortly after starting this blog we found out that my little one was allergic to wheat and had a form of celiacs disease. So my blog has slowly turned into a gluten free site.  A lot of people have been asking that picture on your header is that Gluten Free and sadly I say no! However, you can update it by using my gluten free crumble and following the directions on the first recipe. So after receiving way to many questions via email and in person; I have decided to update for you so it will be a lot easier for all the people who eat Gluten Free.

Blueberry Pomegranate Cobbler

Serves 6

Ingredients:

Filling

2 boxes of Fresh Blueberries ( about 2 cups)

1 cup sugar

1 cup POM Pomegranate juice

1/4 cup cornstarch

Mrs Mix It's Gluten Free Topping

6 ramekins 4 oz size

Pam Cooking Spray

1 Lined baking sheet with foil or silpat

Wash blueberries and place in large mixing bowl add sugar, cornstarch and Pomegranate juices stir well until all is dissolved. Blueberries should float to the top of bowl. Set aside and let blueberries soak up the sugars. Next make topping.

Take butter and cut into cubes add oat flour, oats, and sugar and take off your rings because this involves your hands to mix. Mix and knead until well mixed together it should form clumps of the crumble.

 

Preheat oven to 350 degrees.

Take 6 ramekins (4 oz.) Spray with cooking spray, next take a slotted spoon and divide up blueberries equally into the greased ramekins, next take left over juices and divide equally again; last take the crumble topping and place a little bit at a time on top of blueberry mixture. I hold my hand around ramekin when doing this so you do not have a lot of spillage on your baking sheet. Place in the preheated oven at 350 degrees for 40 min.

Let cool for about 20 min. serve warm with vanilla ice cream or whipped cream.

Bon Appetite & Enjoy!

 

Sheila Fretz

Pumpkin Crunch Souffle

 

With Canadian Thanksgiving Holiday weekend being almost 2 weeks away. I thought I would give you a post of my latest fall dessert creation. When Canadian Thanksgiving comes around here in the states it is always hard to get a Turkey. Yes we do have people out here that are real Turkey’s on the streets. However, to find the actual bird this time of year are few and far between. I generally order a Turkey about a month in advance however, this year with so much going on we are probably going to just have a smallCanadian Thanksgiving with just my husband and daughter so no need to order that huge Turkey I will just pick up breast and a couple drumsticks.

 

 

Pumpkin Crunch Souffle  Ingredients

4 eggs separated in 2 separate bowls

1 Large can of LIBBY'S 100% Pure Pumpkin (29 oz.)

1 1/2 cups heavy cream.

1 cup sugar

1 ½ tsp All Spice

1 tsp vanilla

Mrs Mix It’s Gluten Free Crumble

Preheat oven to 350 degrees

Take eggs and Separate in 2 separate bowls.

 

Beat Egg Whites until stiff Peaks form

 

Next add Pumpkin to Egg yolks and blend together and heavy cream

Add Sugar, All Spice, and Vanilla until you get a creamy mixture like this.

 

Now take 1/2 of creamy pumpkin mixture and fold in to egg whites.

 

Now after that Mix last half of pumpkin into egg whites and pumpkin and place in individual soufle dish that has been sprayed with cooking spray.

 

Last top with crumble place in oven place in oven for 45 Minutes

 

 



 

 

 

Bon Appetite and Enjoy-

Sheila Fretz

              



Lemon bars in Reverse

Oner of my favorite desserts in the summer is lemon bars because they are light and refreshing and you only need a little bite to get your sweet tooth to go away

Reversed Lemon Bars Gluten Free

Cookie ingredients

2 ½ cups oat Flour

1 cup Powdered Sugar

2 sticks of butter ½ pound

Lemon Curd Ingredients

2 cups of Sugar

2 Tablespoons Corn starch

4 eggs

½ cup of lemon juice

Zest of 2 lemons

Equipment

parchment paper or aluminum foil

13 x 9 pan

cooking spray

Preheat over no 350 degrees

 

In a large bowl Mix Together Oat Flour and Powdered sugar

 

Next Cube butter

 

Mash together with your hands until thoroughly combined.

Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

 

Next place a bunch of dollops in bottom of the pan

 

Then press down until smooth

Place cookie bottom in oven for 18 min.

 

While Cookie bottom cooking make Lemon mixture.

Take Sugar and cornstarch combine in same bowl that you used to make cookie bottom

 

Take whisk and whisk in eggs two at a time.

 

 

Add Lemon Zest.

 

Add Juice over strainer so seeds stay in strainer.

 

Then when Cookie Bottom is golden Poor lemon mixture on top of Cookie bottom. Do not freak out when you see the lemon curd going to the bottom and the cookie emerging to the top. Thats what makes them reversed.

Let cook for 35 to 40 min until firm

Cool over night or for 6 hours in refrigerator.

 

Cut and serve into 1 inch squares and sprinkle with powdered sugar.

Pound cake

I love this recipe for Sunday Suppers because you can make and serve by itself or with fresh fruit you decide. This recipe makes enough for one Large Tube pan or 1 bunt pan and 3 small loaf pans or 1 large loaf pan. I chose to make the bunt pan with 3 small loaf pans then I can share with my neighbors.

I love to use my Big Kitchen Aid Mixer for a cake like this.

 Serves 16- 24 depending on size of slice

Pound Cake Ingredients:

3 Sticks Margarine ( Land of Lakes available at 99 cents store)

3 Cups Sugar

6 eggs

1 cup Milk

2 teaspoons Almond Extract

3 cups Gluten Free All Purpose Flour

3 teaspoons baking powder

Baking Spray with Flour

2 Tablespoon powder sugar for garnish

Equipment:

1 Large Tube pan or 1 bunt pan and 3 small loaf pans or 1 large loaf pan

In a separate bowl sift together: Gluten Free Flour and Baking Soda

For large recipes like this I like to use my Kitchen Aide mixer: Cream together( using paddle mixing blade) Margarine, sugar,

Next add eggs in one at a time, scraping down the sides occasionally,

Add in Almond Extract, then  beat until creamy next add all of flower mixture on slow speed mix together until thoroughly blended together.

Next Spray pans with baking spray that includes flour spray all pans and preheat oven at 350 degrees. Cook bunt pan for 40 min or Large Tube pan for 60 min.

 

 

 

 

 

 

Bon Appetit

 

Sheila Fretz

                             

Peach Crumble Cobbler

As Peach season comes and goes I always need to find something to do with all of the peaches that I get every year. This year my tree is loaded to the gills! Every year at this time as soon as peaches are ripe I peel and pit all the peaches on my tree that I haven’t given away to the neighborhood and make all sorts of peach desserts. This is one of our favorites

Peach Crumble Cobbler Ingredients:

Gluten Free Crumble

8 cups of  peaches either frozen or fresh.

1/2 cup sugar

3 tablespoons Corn Starch.

Equipment

13"x9" Pyrex or bake safe pan

Cooking Spray

1 Large cookie sheet to catch overflow

If you are using fresh peaches cut slice and toss in corn starch and sugar no boiling required.

Pulled 2 bags of peaches from freezer and defrosted.

Preheat oven to 350 degrees

Next separate fruit from juices

Place juice in pot with ½ cup of sugar bring to a boil.

Take ½ cup peach juice out and add 3 tablespoons corn starch make rue and add back into pot.

When starting to thicken add back in peaches bring to boil again.

Spray 13"x 9" pan with cooking spray.

Poor fruit Mixture into 13"x9" pan.

While waiting to boil make the Gluten Free Crumble.

Sprinkle crumble over peach mixture.

Bake in oven for 45 minutes until golden.

Serve with whipped cream or Ice Cream.

Enjoy and Bon Appetit

Sheila Fretz