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Recipes
Gluten-Free Banana Bread Recipe
By sandycon
In a large bowl, combine the flour, baking soda and salt
- 2 cups gluten-free all-purpose baking flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 2 cups mashed ripe bananas (4-5 medium)
- 1 cup sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Sweet and Spicy Candied Pecans - With a Kick
By sandycon
These nuts are addictive!!! Serve as a delicious snack, super-easy appetizer (great on a Ritz cracker with whipped ...
- vegetable oil cooking spray
- 3 tablespoons light corn syrup
- 1 1/2 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon generous fresh ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups pecan pieces (or halves)
Quick Homemade Tomato Soup
By sandycon
This recipe came from Canadian Living magazine, adapted for our household
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can stewed tomatoes
- 3 cups chicken stock
- 1/4 cup tomato paste
- 1/4 teaspoon pepper
Red Rice with Spinach and Dried Cherries
By sandycon
Combine the red rice, 3 cups water and 1/2 teaspoon salt in a medium saucepan
- 1 1/2 cups red rice
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, halved and thinly sliced
- Pinch of sugar
- Freshly ground pepper
- 1 1/2 teaspoons grated peeled ginger
- 1/2 cup dried cherries
- 1 10-ounce package baby spinach
- Juice of 1 orange
Gluten Free Half Brownie Half Cookie Cookies
By sandycon
Preheat your oven to 325°F
- CHOCOLATE CHIP COOKIE HALF*
- 1 1/2 1 1/2 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
- 3/4 3/4 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 3 3 3 tablespoons (27 g) cornstarch
- 3/4 3/4 3/4 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon kosher salt
- 2 2 2 ounces semi-sweet chocolate chips
- 1/2 1/2 1/2 cup (100 g) granulated sugar
- 1/3 1/3 1/3 cup (73 g) packed light brown sugar
- 8 8 8 tablespoons (112 g) unsalted butter, at room temperature
- 2 2 2 teaspoons pure vanilla extract
- 2 2 2 eggs (120 g, out of shell) at room temperature, beaten
- BROWNIE HALF*
- 1 1/2 1 1/2 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
- 3/4 3/4 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 3/4 3/4 3/4 cup (60 g) unsweetened cocoa powder (I used Hershey’s Special Dark unsweetened cocoa powder, but natural or Dutch-processed would work fine, too)
- 3/4 3/4 3/4 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon kosher salt
- 2 2 2 ounces semi-sweet chocolate chips
- 1/4 1/4 1/4 cup (50 g) granulated sugar
- 1/2 1/2 1/2 cup (109 g) packed light brown sugar
- 6 6 6 tablespoons (84 g) unsalted butter, at room temperature
- 2 2 2 tablespoons (28 g) neutral oil (such as vegetable or canola)
- 2 2 2 teaspoons pure vanilla extract
- 2 2 2 eggs (120 g, out of shell) at room temperature, beaten
- For a handy chart that lists all of these ingredients side-by-side, so you can assemble the two halves quickly, click here.
Gluten Free Chocolate Mousse Cake
By sandycon
Preheat your oven to 350°F
- Ingredients
- CAKE
- 1 cup 1 cup + 2 tablespoons (158 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)
- 1/2 teaspoon 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 11 tablespoons 11 tablespoons (55 g) unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine)
- 3/8 teaspoon 3/8 teaspoon kosher salt
- 3/8 teaspoon 3/8 teaspoon baking soda
- 3/4 cup 3/4 cup (150 g) sugar
- 1/2 cup 1/2 cup + 1 tablespoon (126 g) sour cream, at room temperature
- 6 tablespoons 6 tablespoons (84 g) vegetable oil
- 1 1 egg + 1 egg yolk (90 g, out of shell) at room temperature, beaten
- 1/2 cup 1/2 cup + 1 tablespoon (4 1/2 ounces) warm water (about 95°F)
- CHOCOLATE MOUSSE
- 1/4 cup 1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is best, but natural will work, too)
- 1/2 cup 1/2 cup (4 ounces) warm water
- 10 ounces 10 ounces dark chocolate, chopped
- 4 tablespoons 4 tablespoons (56 g) unsalted butter, chopped
- 2 cups 2 cups (16 fluid ounces) heavy whipping cream
- 1/4 cup 1/4 cup (29 g) confectioners’ sugar
Pork Tenderloin Medallions and Balsamic Reduction
By sandycon
Blakeslee Wright, Cooking Light JULY 2011
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1 cup balsamic vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon Dijon mustard
- Cooking spray
- 1 (1-pound) pork tenderloin, cut into 12 slices
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
White Chili with Quick-Roasted Garlic
By sandycon
Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl
- For the Roasted Garlic:
- 12 cloves garlic, unpeeled
- 1 tablespoon extra-virgin olive oil
- For the Chili:
- 12 shallots, chopped
- 2 tablespoons extra-virgin olive oil
- 3 Anaheim chile peppers
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup dry white wine
- 7 cups low-sodium chicken broth
- 4 cups shredded cooked chicken
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 15-ounce can navy beans, undrained
- Kosher salt and freshly ground black pepper
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 3/4 teaspoon smoked paprika
- 1/3 cup heavy cream
- 1 cup grated monterey jack cheese, for garnish
Soft Sugar Cookies
By sandycon
They're almost like those cookies at the grocery store
- For the cookies:
- 3 & 1/3 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2/3 cup shortening
- 2/3 cup salted butter, cut into chunks
- 1 & 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- For the frosting:
- 1/2 cup shortening
- 1 lb. (4 cups) powdered sugar
- pinch sea salt
- 6 TBSP milk
- 1 teaspoon vanilla
Peppered Beef Tenderloin with Roasted Garlic–Herb Butter
By sandycon
Preheat the oven to 275°
- 2 tablespoons coarsely ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon dark brown sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon apple cider vinegar
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 6 tenderloin steaks, about 1 1/2 inches thick
- 4 garlic cloves, unpeeled
- 1/4 teaspoon each fresh thyme, rosemary and oregano
- 4 tablespoons unsalted butter, softened