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Recipes
Pie Crust, Jule's
By MaryEllen
To Make the Dough: In a large bowl, whisk together the dry ingredients
- Ingredients:
- 1 Gluten-Free Pie Crust (double for 2-crust pie)
- 1 cup (16 Tbs.) gfJules™ All-Purpose Gluten Free Flour (135 grams)
- 1/2 teaspoon sea salt
- 2 Tbs vegetable or palm shortening
- 3 Tbs butter or non-dairy alternative
- 2 Tbs vodka* + 2-4 Tbs cold water (OR 4-6 Tbs. cold water) (add more or less to get the dough to hold together but not be sticky)
- egg wash (1 egg + 1 Tbs. water) OR milk (dairy or non-dairy) for brushing on crust
- vodka helps to further tenderize the pastry dough and the alcohol bakes off, leaving no flavor
Almond Pancakes GF
By MaryEllen
These fluffy, paleo-friendly pancakes are free of refined sugar and can be made without dairy
- 1 + 1/2 cups blanched almond flour
- 1 tablespoon tapioca starch/flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 cup milk of choice
Corn and Shrimp Soup
By MaryEllen
Daphne brought this to a pot luck and it was delicious
- 1/2 cup diced onion
- 1/2 cup diced celery
- 4 tablespoons butter/margarine
- 1/4 cup all purpose flour
- 4 cloves garlic, pressed or minced
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon celery seed, ground
- 1/4 teaspoon thyme
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground cayenne pepper
- 1/4 tsp Old Bay seasoning
- 8 oz can tomato sauce
- 3/4 teaspoon Worcestershire sauce
- 2 cans low salt chicken broth; add water to equal 4 cups (or can use just water, vegetable broth, or combination)
- 1/4 teaspoon Tabasco sauce
- 10-oz package frozen (Green Giant) cream corn
- 1 lb large shrimp, deveined, cut into thirds
- 1 tablespoon fresh parsley, chopped
- (or dried is okay)
Garlic Knots, GF
By MaryEllen
These pull-apart gluten free garlic knots are made in a cast iron skillet, so they’re crispy on the outside, soft...
- 1 recipe Thick-Crust Gluten Free Pizza Dough from page 187 of GFOAS Bakes Bread (reprinted here on the blog) (or use this older recipe for gluten free pizza dough)
- 6 ounces thick-cut bacon, diced*
- 3 tablespoons (42 g) extra-virgin olive oil, plus more for drizzling
- 6 cloves garlic, peeled and minced
- 1/2 teaspoon kosher salt
- 2 tablespoons dried oregano, crushed between your palm and forefinger
- 1 tablespoon dried basil
- 1 1/2 ounces (about 1 cup) finely grated Parmigiano-Reggiano cheese
- Tomato Sauce, for serving
- A note about the bacon: If you prefer to make these without bacon, replace the bacon with 2 more tablespoons of extra-virgin olive oil and skip the step in which the bacon is cooked.
Trader Joe’s Cookie Butter Copycat
By MaryEllen
Grind the cookies in a food processor until they are finely processed
- Ingredients
- 30 gingersnap cookies
- 1 teaspoon brown sugar (or granulated sugar)
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 2 tablespoons coconut oil (or canola oil)
- 1/2 teaspoon cinnamon
- a pinch of salt
Lighter Green Bean Casserole
By MaryEllen
Shh...no one will know the difference
- 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
- 1/4 cup milk (2% fat)
- 1 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- 1 teaspoon reduced-sodium soy sauce
- 1 pound cut fresh green beans (about about 3 cups), cooked and drained
- 2 tablespoons crushed French's® French Fried Onions
Chocolate Revel Bars
By MaryEllen
1. Set aside 2T. butter. In a large mixing bowl beat remaining butter with a mixer on medium speed for 30 seconds
- 1 cup Butter, divided
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup flour
- 1 teaspoon baking soda
- 3 cups Oatmeal
- 1 14 oz. can sweetened condensed milk
- 2 cups chocolate chips
- 1 cup chopped nuts
- 2 teaspoons vanilla
- Servings: 75
Lowfat Eggplant parmesan
By MaryEllen
1.Place the eggplant in a single layer on a kitchen towel
- 1 large eggplant peeled and sliced into 1/2inch rounds
- 1 egg, beaten with 1/4 cup water
- 1/2 c bread crumbs
- 1/2 c parm cheese
- 1 tbl garlic powder
- 1 cup tomato sauce
- 1/2 c mozzarella cheese, part skim
- Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 223.8
- Total Fat: 8.7 g
- Cholesterol: 64.8 mg
- Sodium: 928.7 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 4.3 g
- Protein: 14.5 g
Irish Creme Cupcakes
By MaryEllen
Give these exceptional gluten free Irish Cream Cupcakes a go
- 1 1 1 cup very warm water
- 3/4 3/4 3/4 cup unsweetened cocoa powder (not Dutch alkali)
- 2 2 2 cups gfJules™ Gluten Free All Purpose Flour
- 2 2 2 tsp. baking powder
- 1 1/2 1 1/2 1/2 tsp. baking soda
- 1/2 1/2 1/2 tsp. salt
- 2 2 2 cups granulated cane sugar
- 1/2 1/2 1/2 cup vegetable oil (safflower, sunflower, non-GMO canola)
- 2 2 2 eggs or substitute
- 1/3 1/3 1/3 cup Irish Cream Liqueur
- 2/3 2/3 2/3 cup milk (dairy or non-dairy)
- Irish Cream Frosting
- 1 1 1 cup (2 sticks) softened butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 3 3 3 cups sifted confectioner’s sugar
- 3 3 3 Tbs. Irish Cream Liqueur (or orange juice)
Chocolate Almond Bark
By MaryEllen
Line a 9x13 inch baking pan with parchment paper
- 1/2 cup chopped almonds
- 2 cups Chocolate Chips
- 1 tablespoon shortening