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Recipes
Six Layer Dessert
By weavincanuck
Preheat oven to 325 degrees F
- 1 cup all-purpose gluten-free flour (see NOTE)
- 1/4 tsp xanthan gum
- 2 Tbsp granulated sugar
- 1/2 cup finely chopped pecans
- 1/2 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 cup whipping cream
- 2 Tbsp granulated sugar
- 1 (3.9 ounce) package gluten-free instant chocolate pudding mix (I used Kraft Jell-O Chocolate Fudge instant pudding)
- 1 1/2 cups milk
- 1 (3.4 ounce) package gluten-free instant vanilla pudding mix (I used Kraft Jell-O Vanilla instant pudding)
- 1 1/2 cups milk
- finely chopped chocolate candy or chocolate shavings
- NOTE: The ‘all-purpose gluten-free flour’ that I use consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Baked Zucchini Fries with Bloomin’ Onion Dipping Sauce (Grain Free) | Primally Inspired
By weavincanuck
Instructions Preheat oven to 425 degrees F
- For the Zucchini Fries:
- 2 medium sized zucchini
- 2 eggs
- 1/3 cup coconut flour
- 1/3 cup arrowroot flour/powder
- 3 tablespoons Parmesan or Romano cheese (omit for a dairy free)
- 1 1/2 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- sea salt and pepper, to taste
- 1-2 tablespoons coconut oil or other oil/fat of choice
- For the Bloomin’ Onion Sauce:
- 1/2 onion, sliced
- 1/2 teaspoon sea salt
- 1 tablespoon coconut oil or butter/ghee (or other fat of choice)
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure honey (optional)
- 1 teaspoon dijon mustard
- 1/2 cup mayonnaise (or sour cream or Greek yogurt)
Heavenly Ambrosia Salad
By weavincanuck
Mandarin oranges, crushed pineapple, mini marshmallows and coconut are spooned into a whipped topping-lined bowl fo...
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 2 cans (11 oz. each) mandarin oranges, drained
- 1 can (20 oz.) crushed pineapple in juice, drained
- 3 cups JET-PUFFED Miniature Marshmallows
- 2 cups BAKER'S ANGEL FLAKE Coconut
Fruit Bon Bons
By weavincanuck
In large bowl, combine sweetened condensed milk, coconut, 1/3 cup gelatin, almonds, extract and enough food colorin...
- 1 14 oz can Sweetened Eagle Brand Condensed Milk
- 2 7 oz packages flaked coconut
- 1 (8 serving size) package fruit flavor gelatin, any flavor
- 1 cup ground blanched almonds
- 1 tsp almond extract
- food coloring (optional)
Quiche Lorraine & Florentine - appetizer size
By weavincanuck
Crust: To prepare the dough follow Pamela's Easy Pie Crust instructions (to prepare, do not bake)
- 1 recipe Pamela's Easy Pie Crust from Pamela's Gluten-Free Bread Mix
- Quiche Filling
- 3 eggs
- 1 cup cream
- 1 cup milk
- 1/4 tsp salt
- 1/8 tsp pepper
- Divide filling in half to make both flavors.
- For LORRAINE add to
- 1/2 egg mixture
- 1/2 tsp chives finely chopped
- 2 tbsp finely chopped crispy bacon-about 2 pieces
- 2 tbsp finely chopped and slowly cooked onion
- 1/4 cup finely grated Swiss cheese
- For FLORENTINE add to
- 1/2 egg mixture
- 1-1/2 cup spinach-lightly steamed and chopped finely (see below for method)
- 1/4 cup finely grated Swiss cheese
- 1/4 tsp grated nutmeg
Dill Pickle Soup
By weavincanuck
In a large pot, combine broth, potatoes, carrots and butter
- 5-1/2 Cup chicken broth
- 1-3/4 lb. russet potatoes, peeled and diced
- 2 Cups carrots, small dice
- 1 Cup dill pickles, small dice
- 1/2 Cup unsalted butter
- 1 Cup all-purpose flour
- 1 Cup sour cream
- 1/4 Cup water
- 2 Cups dill pickle juice*
- 1-3/4 tsp Old Bay seasoning
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- Garnish (optional)
- sliced dill pickles
- fresh dill
- black pepper
Peanut Butter Pie
By weavincanuck
Cream together sugar, vanilla and cream cheese with electric mixer
- 1/2 cup sugar
- 1 tsp vanilla
- 8 oz cream cheese softened
- 8 oz Cool Whip thawed
- 1/2 cup crunchy peanut butter
- chocolate sauce
- caramel sauce
- 6 oz Reese's Peanut Butter Cups cut into 8 pieces
- Crust
- 1 1/2 cups peanuts crushed
- Drizzle crushed nuts with melted butter and sugar. Mash into place and chill before adding the topping.
Gluten Free Samoa Cookies
By weavincanuck
Preheat oven to 350 degrees
- Caramel:
- 2 Cups Blanched Almond Flour (I love Nuts.com )
- 1 Tbs Tapioca, Arrowroot or Potato Starch
- 3 Tbs Butter, Ghee, Earth Balance or Coconut Oil
- 1/3 Cup Granulated Sugar (see note above)
- 1/8 Tsp Salt
- 1/4 Tsp. Baking Soda
- 1 Tbs Vanilla Extract or Water
- 1 Tbs Applesauce
- 3/4 Cup Butter/ Earth Balance/ or Coconut Oil.
- 1 1/4 Cup ” Brown Sugar” (note: this can be regular brown sugar or Sucanat or Palm Sugar)
- 1/4 Cup Liquid Sugar (Agave, Coconut Nectar, Brown Rice Syrup, or Corn Syrup)
- 6 oz (half a can) of heavy Coconut Milk (MimicCream or regular heavy cream also work)
- 1/2 Tsp Salt.
- Topping:
- Chocolate Chips (melted in microwave)
- Toasted Unsweetened Coconut Flakes. (toast in oven in pan at 350, 5-8 minutes)
Swedish Meatballs
By weavincanuck
In a large skillet, saute finely chopped onion in butter over medium heat until lightly browned
- 2 lbs. lean ground beef
- 1 medium onion, finely chopped (about 1/2 to 2/3 cup)
- 1 T. butter
- 1 T. fresh parsley, finely chopped (or 1 t. dried parsley)
- 1/2 t. nutmeg (divided)
- salt and pepper to taste
- 2 slices white bread (or 1 cup bread crumbs)
- 2 eggs
- 1-2 T. milk, canned milk, or heavy cream (if needed)
- 2 T. flour
- 1 1/2 cups beef stock or water or a combination of both (I like it best with all stock)
- 1/2 cup heavy cream (optional)
Grand Forks Noodles
By weavincanuck
Mix and bake
- 1 package spiral pasta cooked
- 1 can Cream of Mushroom Soup
- 1 can diced tomatoes
- 1 can mushrooms
- 1 can black olives
- 1 cup mayonnaise
- 1 pkg mozzarella and roasted garlic sausage (mini roasted tomato basil mozzarella works too)
- oregano
- basil