Saturday, March 27, 2010

Lemon Poppy Seed Bunnies

These little rabbit cookies are both tangy and sweet...and hopping in just in time for Easter!

2¼ cups GF flour blend
1 t. baking powder
½ t. salt
½ cup (1 stick) unsalted butter, softened
2/3 cup sugar
1 egg
2 t. lemon zest
2 T. lemon juice
2 T. poppy seeds
Powdered sugar

In a small bowl, whisk together first three ingredients and set aside.
Beat butter and sugar for two minutes or until smooth. Beat in egg, zest and juice until fluffy. Gradually beat in flour mixture on low, just until blended. Add poppy seeds and stir. Divide dough in half. Flatten each half into a six inch circle; wrap in plastic. Refrigerate 2 hours or longer. Let stand at room temperature 10 minutes before rolling out dough.

Heat oven to 350˚F. Coat two cookie sheets with GF nonstick spray. Place a sheet of saran wrap under dough and another sheet on top. Roll out the dough that is between the two sheets of saran wrap, to ¼ inch thickness. Peel back top sheet of saran wrap. Use cookie cutter of choice; I used a bunny cutter. Cut, re-roll scraps and repeat, placing cookies on cookie sheets one inch apart. Keep other dough in refrigerator until you are about ready to use. Repeat cutting cookies from the remaining dough.

Bake 10-13 minutes at 350 F until slightly golden around the edges. Remove to rack and dust with powdered sugar. (If using bunny shape, be careful not to overcook as ears may become too brown.)

Makes: Approximately 30 cookies.

More recipes are available in my cookbook:
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking;
A home style recipe collection for celiacs & wheat sensitive folks

available from my website 

Monday, March 22, 2010

Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:   

Wednesday, March 17, 2010

Tuesday, March 16, 2010

Taco Casserole

Taco Casserole Quick and easy and sure to bring smiles to your kids’ faces!
1 small onion, finely chopped
1 pound lean ground beef or ground turkey
½ t. garlic powder
8 ounce can tomato sauce or salsa; your preference
1 T. GF red or white wine vinegar
1 T. GF chili powder
Salt to taste (optional)
1 cup  canned black beans or pinto beans, drained
1- 9.25 ounce bag Fritos or comparable amount of left over corn chips, gently crushed
8 ounces cheddar cheese or cheddar-jack, grated
Shredded lettuce and chopped tomato
Sour cream
Sauté onion and ground beef/turkey until cooked through; drain. Add garlic, tomato sauce, vinegar, chili powder and salt. Cover and simmer 15 minutes. Mix in beans.
Lightly oil a 9 x 13 inch baking dish. Layer, beginning with corn chips, cheese and meat/bean mixture. Repeat layers, ending with meat/bean mixture, then cheese on top.
Bake uncovered at 350˚F for about 20 minutes.  
Serve hot with lettuce, chopped tomato, salsa and sour cream as garnish.
Makes: 6-8 servings.
This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:  

Baked Vanilla Cake Donuts

What are these things????

Baked Vanilla Cake Donuts
These are a lot of fun! Kids will love ’em, too! Hubby says that they have the same texture as a regular donut and are light, fluffy, melt-in-your-mouth delicious!

I adapted this recipe from Family Circle magazine to make it gluten free. It suggests a revolutionary concept in donut making. There is a whopping reduction of 12 grams of fat per donut compared to fried, PLUS, check out my nifty innovation on a “donut” pan! Makes 12 cute little, smaller donuts with a fun hole in the center to fill with your favorite jellies, lemon curd, or whipped cream. Use your imagination! Not everyone has easy access to a donut pan (most hold only 6 donuts), but most of us have access to a Walmart.*

1 cup GF flour blend
½ t. baking soda
¼ t. freshly grated nutmeg
¼ t. salt
½ cup LF buttermilk
1/3 cup packed dark brown sugar
1 egg
4 t. unsalted butter, melted
1 t. GF vanilla extract

Heat oven to 325 F. Coat a 6 indentation donut pan or a 12 opening mini-bundt pan* with GF nonstick cooking spray.

In a large bowl, whisk flour, baking soda, nutmeg and salt. In a smaller bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Combine both mixtures together and whisk until smooth.

Spoon the batter into a large resealable plastic bag. Cut off an opening on the corner of the bag and squeeze batter into prepared pan indents, about 2/3 full if using a regular donut pan; about ½ full if using the mini bundt pan. Smooth the tops somewhat.

Bake at 325 F for 10 minutes for mini bundts or 13 minutes for regular donut pan, until donuts spring back when lightly pressed. Cool in pan on rack for three more minutes, then carefully turn out onto a rack to cool.

Toppings: Powdered sugar, sugar and cinnamon, chocolate and vanilla frosting, sprinkles, nuts, etc. (all gluten free, of course!)

Makes:12 donuts, if you use the mini-bundt pan.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

~*from Walmart housewares; “Bake it Better” brand 12 cavity fluted mini bundt tube pan.

Sunday, March 14, 2010

The Best Focaccia in the World!

Tender, moist and chewy on the inside, slightly crunchy on the outside....and OMG!, makes the best GF pizza crust you will EVER eat! 

My non-GF hubby states that this bread makes the closest thing to a real pizza-tasting crust he has had to date...even compared to a well-known upscale Pizza restaurant chain known in these parts of the world....for having great gluten free pizza!
--> -->

2½ t. active dry yeast
½ t. sugar
1 cup warm water (115° F)
1 t. salt
2 cups GF flour blend
3 T. olive oil
1-2 t. minced fresh thyme or oregano leaves
1 T. non-GMO cornmeal
¼ cup coarsely grated Parmesan
Coarse salt and freshly ground black pepper for sprinkling 

Whisk together yeast, sugar, and water in medium sized bowl and let stand 5 minutes, or until foamy.

In a bowl, mix together salt and all the flour. Stir oil into yeast mixture. With  mixer on low speed, gradually add flour mixture to yeast mixture. Mix in the herbs. Dough will be very moist and sticky, almost like a thick cake batter.

Oil a 9 x 13 inch baking pan and sprinkle with the tablespoon of cornmeal. Drop dough onto pan, gently smoothing out with spatula to fill the pan. Take back of large spoon, moistened with water, and slightly smooth the top of the dough.

Cover pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, 30 minutes or more.

Preheat oven to 450°F.
Now sprinkle dough with Parmesan, a little more cornmeal, and sprinkle with coarse salt and pepper.

With lightly oiled fingertips or the back of a small spoon make indentations, about ½ inch deep and 1 inch apart, all over the dough rectangle.

Bake in middle of oven 12 minutes, or until golden. Remove from pan and cool on rack.

Makes: One 9 x 13 inch flat loaf. 

Friday, March 12, 2010

PF Changs restaurant GF offerings update...

Chinese Hot and Sour version...see recipe below!

 Lately, there has been alot of buzz about PF Chang restaurants adding more GF options to their offerings...see below:

Enhanced Offering Includes 5 New Beef Entrees and a Total of 28 Dishes

Scottsdale, AZ. (March 8, 2010) - P.F. Chang’s China Bistro (NASDAQ: PFCB) announced today a newly expanded Gluten Free Menu, featuring beef entrees for the first time.  Gluten intolerant diners can now enjoy a wider range of dining options, from P.F. Chang’s signature Chicken Lettuce Wraps and Mongolian Beef to a Flourless Chocolate Dome for dessert.

“More and more of our guests are asking for gluten free options and we’re proud to offer them a greater variety of P.F. Chang’s classics,” said Gregg Piazzi, Director of Culinary Training for P.F. Chang’s China Bistro.  “P.F. Chang’s is sensitive to all of the food allergies and dining requirements of our guests and we strive to serve customized cuisine that meets each diner’s individual needs.”

P.F. Chang’s upholds a rigorous gluten free cooking process to ensure the dietary safety of guests with celiac disease. The restaurant’s staff takes all the necessary measures of precaution during the preparation and serving of gluten free dishes.

The newly expanded Gluten Free Menu features the following items:

GF Chang’s Chicken Lettuce Wraps - $7.95

GF Egg Drop Soup Cup - $2.95/Bowl - $5.95

GF Singapore Street Noodles - $9.95

GF P.F. Chang’s Fried Rice - $7.95/Combo - $9.95

GF Buddha’s Feast - $7.50

GF Spinach Stir-Fried with Garlic
GF Garlic Snap Peas
GF Shanghai Cucumbers
Small: $2.95/Large: $4.95

GF Flourless Chocolate Dome - $5.95

Lunch Bowls:
GF Buddha’s Feast - $7.25
GF Shrimp with Lobster Sauce - $8.95
GF Moo Goo Gai Pan - $8.95
GF Beef with Broccoli - $8.95
GF Pepper Steak - $8.95
P.F. Chang's China Bistro, Inc.

P.F. Chang's China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang's China Bistro features a blend of high-quality, Chinese-inspired cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility.

And from yours truly...
There was a local program on Phoenix TV last week (3/3/10), on which someone with the
local PF Changs organization prepared Mongollian Beef, one of the newest GF
options. He mentioned that his people had been meeting with the Phoenix
chapter celiacs, getting feedback and that they had been further developing
their GF offerings. There are (at least) seven new GF options that were
tested in the Arizona market and their GF sales had risen 140% in a week's
time, since the launching of those dishes. The PF Changs person also stated
that these same options were being ramped up nationally almost immediately
due to the excellent response. 

Hot and Sour Soup Recipe
Based on a Chinese favorite, this soup is great for flu or a head cold; aromatic and satisfying any time.

1.75 ounce package dried shitake mushrooms, reconstituted and coarsely chopped (or ½ pound fresh mushrooms, chopped)

¼ cup tree fungus mushroom, chopped (optional)
6 cups GF chicken stock
8 ounce can bamboo shoots, cut into thinner strips if possible
¼ cup unseasoned GF rice vinegar
3 T. GF soy sauce or 6 T. Braggs Liquid Aminos
1 T. sesame oil
1 T. fresh grated ginger
½ T. GF chili garlic sauce*
1 t. sugar
1½ T. cornstarch, mixed with ¼ cup cool water
10.5 ounce package firm tofu, cut into strips
2 eggs, beaten
Sliced green onion for garnish

Cover dried mushrooms (if using) with hot water; let stand for 10 minutes.
Combine mushrooms, stock, bamboo shoots, vinegar, soy sauce or liquid aminos, sesame oil, ginger, and chili garlic sauce and sugar in a large pot. Bring to a boil; reduce heat and simmer for 15 minutes.
Stir in cornstarch mixture; cook, stirring constantly, for about three minutes or until slightly thickened. Add tofu and cook just until heated through. Adjust seasonings, adding more soy sauce or vinegar if desired. Finally, while stirring soup, gently pour in egg, cook for 1 minute more.
Season to taste with salt, if needed. Garnish with sliced green onions.
Notes: *Found in the Asian foods isle in your grocery.
~Chopped cooked chicken may also be added to this soup.
Makes: 8 servings.
This recipe is from my cookbook:
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking; A Home Style Recipe Collection for Celiacs & Wheat Sensitive Folks
available from my website 
or from

Thursday, March 11, 2010

Strawberry Shortcake Cheesecake

I grew up in the Midwest on a large beef cattle farm. In the summers, our family raised strawberries for extra income. People would travel long distances just to purchase our berries from our rustic roadside stand! 

My brothers and sisters and I would pick strawberries to earn extra spending money in the summers. One of our favorite pastimes (and how we sometimes spent the extra income we had earned picking strawberries) was riding our bicycles to the small nearby village swimming pool, where we would often spend the lazy summer afternoons.

This fluffy, creamy strawberry cheesecake is also chewy, with a cookie-like shortbread crust. An unusual take on cheesecake!

2 large eggs, room temperature
¾ cup sugar
1½ t. GF vanilla extract
1 cup GF flour blend
½ t. baking powder
¼ t. salt

2 pints of fresh, ripe strawberries; organic if possible, washed, stemmed, cut into fourths and lightly mashed (set aside a few sliced, unmashed berries for  top garnish, if desired.)
¼ cup powdered sugar, optional

Cheesecake Filling:
1 envelope Knox unflavored gelatin
½ cup sugar
1 cup boiling water
2-8 ounce packages GF cream cheese, softened
1 t. GF vanilla extract

Pre-heat oven to 350˚F.

Shortcake Crust:
Beat eggs and sugar until creamy. Mix in vanilla. Sift together the dry ingredients; mix into the egg-sugar-vanilla mixture and blend. Spread onto the bottom of an oiled 10 inch spring form pan and bake for approximately 20 minutes until golden brown. Set aside to cool.

Cheesecake: Mix gelatin and sugar in a small bowl; add boiling water and stir until gelatin completely dissolves, about 5 minutes. Beat cream cheese and vanilla in a large bowl with mixer until smooth; slowly beat in gelatin mixture.

Take the gently mashed strawberries (powdered sugar may be mixed into the strawberries at this point), including juice, and gently spread onto shortcake crust.

Pour cheesecake mixture over the strawberries and place in refrigerator, allowing the cheesecake to set for about 3 hours.

Garnish with remaining strawberries, if desired, and serve.

Makes: Approximately 12 slices of cheesecake.

This recipe is from my first cookbook:
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking;
A Home Style Recipe Collection for Celiacs & Wheat Sensitive Folks
available from my website 

Monday, March 1, 2010

Gluten Free Dark Chocolate Cake...and healthy!

This very low fat chocolate cake is also low in only 200 calories a slice! But don't be taken back by the secret ingredients...finely grated beets and ground almonds...which add extra fiber and moisture, too!

---adapted from Lifetime TV's "Cook Yourself Thin"

GF cooking spray
1 1/4 cups GF flour blend
1/4 cup finely ground almonds
5 T. cocoa powder
1 t. baking soda
1/4 t. salt
4 ounces beets, peeled and finely grated
4 ounces low fat buttermilk
2 T. strong black coffee
3 large eggs
3/4 cup sugar

Icing: 1/2 cup dark chocolate, cut up, 2 T. strong black coffee, 2 T. honey or agave syrup

Preheat oven to 350 F.
Spray a spring form baking pan with cooking spray.

In a small bowl, combine the first five ingredients. (flour through baking soda)
Using a mixer and at medium speed, beat the eggs and sugar for 4 minutes until pale and fluffy. On low speed, beat in the grated beats, followed by the dry ingredients. Add the buttermilk and coffee until the batter is smooth.

Pour mixture into the baking pan and place in the middle of a hot oven. Bake for approximately 25-30 minutes until done. Cool for 10 minutes and unmold onto a cooling rack until completely cool.

Icing: Prepare a double boiler. Combine the icing ingredients and gently stir until the chocolate is smooth. Stir until mixture thickens. With the cake still on the cooling rack, pour the icing liberally over the top of the cake and allow to drip down the sides. Transfer to cake stand for serving.

Makes: 10 slices.