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From:
Karen Bulmer <[log in to unmask]>
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
***********************

Imperial                                                Metric
--------                                                -------

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.

************************************************

Ultimate Chocolate Chip Cookies
*******************************

Imperial                                                Metric
---------                                               -------
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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