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Recipes
Sunflower Chocolate Chip cookies, GF
By MaryEllen
Totally grain free These simple cookies are thick, brownie-like and loaded with chocolate chips
- 1 cup creamy sunflower seed butter
- 1/2 cup coconut sugar (or light brown sugar)
- 1 large egg, room temperature
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 cup gluten-free, dairy-free chocolate chips or 4-6 ounces chopped chocolate
Homemade Banana Cream Pie
By MaryEllen
Heat your oven to 350ºF. In a large bowl, combine the cookie crumbs and melted butter; stir to combine
- 1 1/2 cups vanilla wafer crumbs (about 45 cookies)
- 7 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups whole milk
- 4 medium egg yolks
- 2 tablespoons unsalted butter
- 2 bananas
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Muscadine Cobbler
By MaryEllen
Muscadines grown at Wenker's Vineyard are larger and have a more delicate skin than muscadines found in the wild
- 2 pounds muscadine grapes
- 2 cups sugar, divided
- 1 teaspoon grated lemon rind
- 1/4 teaspoon apple pie spice
- 1/2 cup butter or margarine
- 1 cup self-rising flour (1 1/2 teaspoons baking powder + 1/2 teaspoon salt to GFJules flour)
- 1 cup milk
Edible (Raw) Cookie Dough
By MaryEllen
Edible cookie dough that’s made without eggs or any “regular” flour is the worry-free, safe way to let your f...
- 1/2 cup (100 g) granulated sugar*
- 4 tablespoons (56 g) unsalted butter (or virgin coconut oil), melted
- 1/4 cup (55 g) packed light brown sugar*
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 3/4 cups (196 g) blanched finely ground almond flour or cashew flour
- 3 ounces miniature chocolate chips
- 1 to 2 tablespoons milk (any kind)
- 1 to 2 tablespoons (9 to 18 g) tapioca starch or rice flour (optional)
- Both sugars can be replaced with 1 cup (160 g) granulated coconut palm sugar, ground into a fine powder
Raspberry Fool
By MaryEllen
Place the raspberries in a medium bowl and slightly mash with the back of a large spoon
- 2 cups raspberries
- 1/2 cup sugar
- 1 1/2 cups heavy cream
S’mores Hand Pies
By MaryEllen
These S’mores Hand Pies are a fun way to eat one of the most popular summer treats! They’re easy to make on the...
- 12 milk chocolate segments (I used a Hershey's Candy Bar)
- 1 graham cracker, split into four segments
- 1/2 cup marshmallow cream
- 40 mini marshmallows
- 1 egg white, beaten
Baked Scallops
By MaryEllen
Preheat oven to 400 degrees
- 1 1/2 lbs fresh sea scallops
- 4 tbsps margarine spread, melted
- 1/2 cup dried seasoned bread crumbs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried parsley
- 1/4 cup grated Parmesan cheese
Coconut Macaroons
By MaryEllen
I like macaroons best with a mixture of vanilla and almond extracts
- 3/4 cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 3/4 cups (450 g) unsweetened flaked (shredded) coconut*
- 1 egg (50 g, weighed out of shell) at room temperature, beaten
- 3/4 cup (164 g) packed light brown sugar
- 1 teaspoon pure vanilla extract (or half pure vanilla extract, half pure almond extract)
- 2 egg whites (50 g)
- 1/4 cup (50 g) granulated sugar
- 4 ounces miniature semi-sweet chocolate chips (optional)
- 6 ounces dark chocolate, melted (optional, for drizzling and dipping)
- A note about coconut: If you would like to use sweetened coconut, to control for sweetness, omit the granulated sugar.
Apple-Cranberry Crisp
By MaryEllen
1. Mix apples, cranberries and nuts in 8 inch square pan
- 1 lb apple, peeled, cored and sliced
- 1 cup cranberries
- 1/4 cup walnuts or pecans, coarsely chopped
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 Tbs flour
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 1/2 Tbs butter, softened
- Servings: 4
Pie Crust GF
By MaryEllen
Instructions Mix together Gluten Free Flour along with optional Salt & Sugar
- 2 cups of Erika's All Purpose Gluten Free Flour (or you can use King Arthur's Brand)
- 1/2 cup Palm Shortening, Coconut Oil, or Real Butter
- 1 egg
- 2/3 cup water (approx. depending on consistency - add a little at a time - not too wet, not too dry.)
- 1/2 tsp salt (or season to taste)
- 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)