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Recipes
Gingerbread Cookie Recipe- GF Nicole Richie
By msweeney
In a large bowl, combine, flour, baking soda, salt, ginger, and cinnamon
- 2 1/2 cups gluten-free baking flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ginger
- 1 tsp. cinnamon
- 1 cup molasses
- 1/2 cup solid shortening
Raspberry Cream Cheese Coffee Cake
By msweeney
Preheat oven to 350°F. In a large bowl, combine flour and 3/4 cup sugar
- 2 1⁄4 cups flour
- 3 ⁄4 cup sugar
- 3 ⁄4 cup butter (light stick butter works fine!)
- 1 ⁄2 teaspoon baking powder
- 1 ⁄2 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- 3 ⁄4 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk combined, I use light sour cream & 1% milk)
- 1 teaspoon almond extract
- 1 egg
- 8 ounces cream cheese (light cream cheese or neufchatel cheese works fine)
- 1 ⁄4 cup sugar
- 1 egg
- 3 ⁄4 cup raspberry jam (I use sugar free)
- 1 ⁄4 cup sliced almonds
Magic Lemon Meringue Pie
By msweeney
Preheat oven to 325 degrees F
- 1 1/2 cups fine graham cracker crumbs
- 1/2 cup sugar
- 1/2 stick (1/4 cup) butter, melted
- One 14-ounce can sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1 teaspoon grated lemon zest
- 3 large egg yolks, whites reserved for meringue
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Blueberry Crumb Cake Ina Garten
By msweeney
Directions For the cake: Preheat the oven to 350 degrees F
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
Beef Wellington
By msweeney
Directions Sprinkle the tenderloin generously on all sides with salt and pepper
- One 2-pound center-cut beef tenderloin, tied by your butcher
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 pound button mushrooms
- 4 tablespoons butter
- 1 shallot, minced
- 2 tablespoons heavy cream
- 2 tablespoons dried breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons prepared horseradish
- 1 large egg
- Flour, for dusting
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- Flaky sea salt, for sprinkling
Chicken with Goat Cheese and Sun Dried Tomato
By msweeney
Directions Preheat the oven to 375 degrees F
- 3 boneless chicken breasts, skin-on
- 4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
- 3 sun-dried tomatoes, julienned
- Good olive oil
- Kosher salt and freshly ground black pepper
Arroz con Pollo
By msweeney
Directions Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
- 3 tablespoons vegetable oil
- 1 small yellow onion, finely diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 1/2 teaspoons salt
- 1 1/2 cups long-grain rice
- 2 cloves garlic, finely diced
- 1 1/2 cups low-salt chicken stock
- 1/2 cup tomato sauce
Gluten Free Harvest Pumpkin Spice Bars
By msweeney
1 Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray
- 1 box Betty Crocker® Gluten Free yellow cake mix
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1/2 cup butter, softened
- 1/4 cup water
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 cup raisins, if desired
- 1 container Betty Crocker® Rich & Creamy cream cheese frosting
- 1/4 cup chopped walnuts, if desired
Almond Berry Coffee Cake - GF
By msweeney
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- Glaze:
- 3/4 3/4 3/4 cup granulated sugar
- 1/4 1/4 1/4 cup butter, softened
- 1 1 1 egg
- 1/2 1/2 1/2 cup milk
- 1 1 1 teaspoon almond extract
- 1 1/2 1 1/2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
- 2 2 2 teaspoons gluten-free baking powder
- 1 1 1 teaspoon xanthan gum
- 1/2 1/2 1/2 teaspoon salt
- 2 2 2 tablespoons granulated sugar
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1 1/2 1 1/2 1/2 cups fresh mixed berries, such as raspberries and blueberries, or cranberries
- 1/3 1/3 1/3 cup sliced almonds
- 1/2 1/2 1/2 cup powdered sugar
- 1/4 1/4 1/4 teaspoon gluten-free vanilla
- 2 to 3 2 to 3 3 teaspoons milk
Lemon Polenta Cake
By msweeney
This cake is a sort of Anglo-Italian amalgam
- 1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing
- 1 cup superfine sugar
- 2 cups almond meal/flour
- 3/4 cup fine polenta/cornmeal
- 1 1/2 teaspoons baking powder (gluten-free if required)
- 3 eggs
- Zest 2 lemons (save the juice for the syrup)
- Juice 2 lemons (see above)
- Heaping 1 cup confectioners' sugar
- Special Equipment: 1 (9-inch) springform pan