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Date: | Thu, 22 May 1997 08:04:54 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Here are two recipes that I have adapted to GF. I make them and freeze
them. My son enjoys them directly from the freezer as well as thawed. They
tend to crumble in his backpack (he's 5 and his backpack takes a beating)
unless I put them in a container.
Chewy "Oatmeal" Cookies
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Imperial Metric
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1 c. golden crisco 250 ml.
1 1/2 c. firmly packed light brown sugar 375 ml.
1 egg 1
1/2 c. milk 125 ml.
2 tsp. vanilla 10 ml.
3 3/4 c. buckwheat flakes 900 ml.
1 1/4 c. Bette Hagman Flour mix 300 ml.
1 tsp. xanthan gum 5 ml.
1 tsp. salt 5 ml.
1 tsp. baking soda 5 ml.
1/2 tsp. cinnamon 2 ml.
For M&M cookies add;
1-2 283 gr bag Plain chocolate M&M's
For traditional cookies add;
1 1/4 c. raisins 300 ml.
1 1/4 c. chopped nuts (walnuts or pecans) 300 ml.
1. Preheat oven to 375 F/ 190 C. Grease baking sheets with golden crisco.
2. Cream crisco, brown sugar, egg, milk and vanilla in a large bowl at
medium speed with electric mixer for 2 minutes of until well blended.
3. Combine buckwheat flakes, flour, xanthan gum, salt, baking soda and
cinnamon. Add to creamed mixture gradually, beating at low speed until blended.
4. Stir in M&M's or raisins and nuts.
5. Drop dough by heaping spoonfuls (2 tbsp/30 ml) on greased baking sheets
leaving about 2 inches/5 cm between cookies.
6. Bake for 10-12 minutes or until lightly browned. Cool 2 minutes on
sheets. Place sheets of foil on counter. Remove cookies to foil to cool
completely.
Makes 3-4 dozen cookies.
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Ultimate Chocolate Chip Cookies
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Imperial Metric
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1 c. golden Crisco 250 ml.
1 1/2 c. firmly packed light brown sugar 375 ml.
1 Tbsp. vanilla 15 ml.
2 eggs 2
2 1/4 c. Bette Hagman Flour Mix 550 ml.
2 tsp. xanthan gum 10 ml.
1 tsp. salt 5 ml.
1 tsp. baking soda 5 ml.
1 c. chocolate chips 250 ml.
1 1/4 c. chopped pecans** 300 ml.
1. Preheat oven to 375 F/ 190 C.
2. Cream crisco, brown sugar and vanilla in a large bowl at medium speed of
electic mixer for 2 minutes or until well blended.
3. Add eggs, beating 1 minute of until well blended.
4. Combine flour, xanthan gum, salt and baking soda. Add to creamed mixture
gradually, beating on low speed for 1 minute or until just blended.
5. Stir in chocolate chips (and pecans).
6. Drop dought by heaping spoonfuls (2 Tbsp/30 ml) on ungreased baking
sheet leaving about 3 inches/7 cm. between cookies.
7. Bake one sheet at a time for 8-10 minutes for chewy cookies, 11-13 for
crisp cookies.
Cookies will still appear moist, do NOT overbake. Cool 2 minutes on sheet.
Place sheets of foil on counter. Remove cookies to foil to cool completely.
** If desired omit pecans and replace with 1 cup/250 ml of chocolate chips.
Makes 3-4 dozen cookies.
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Karen Bulmer
St. Albert, AB, Canada
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