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Recipes
Rhubarb Tart from Finland
By MaryEllen
From the REI magazine featuring Finland
- 1/2 cup Slivered Raw Almonds
- 1/2 cup Butter, room temperature
- 1 cup Flour
- 1 cup Sugar, plus 1-2 Tbs. for Topping
- 1 tsp. Baking Powder
- 1/2 Tsp. Kosher Salt
- 1/2 Tsp Cardamom
- 1/2 tsp. Mace
- 1 Tbs. Lemon or Orange Zest
- 2 large Eggs
- 1 Tbs. cold Water
- 2 cups Sliced Rhubarb (about 3 stalks)
Carrot Cake Whoopie Pies, GF
By MaryEllen
Preheat your oven to 350°F
- For the cakes
- 1 1/4 cups (175 g) all-purpose gluten-free flour (I like Better Batter or mock Better Batter here)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup (109 g) packed light brown sugar
- 1 cup (120 g) fresh, finely grated carrots (about 2 medium carrots)
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- 2 tablespoons (24 g) vegetable shortening, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 egg (50 g, weighed out of shell) at room temperature, beaten
- 1/2 cup + 2 tablespoons (5 fluid ounces) milk (any kind), at room temperature
- For the filling
- 6 ounces cream cheese, at room temperature
- 4 tablespoons (56 g) unsalted butter, at room temperature
- 1 1/2 cups (173 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
Pumpkin Cookies, GF
By MaryEllen
Definitely a fall favorite!
- Gluten Free Pumpkin Cookies:
- Ingredients
- 2 1/2 cups gfJules™ All-Purpose Gluten-Free Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. sea salt
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1/2 cup granulated cane sugar
- 1/2 cup brown sugar or coconut palm sugar
- 1/4 cup molasses
- 1 cup pumpkin purée (canned or fresh, cooked)
- 1/4 cup applesauce (or 1 egg)
- 1 tsp. pure vanilla extract
- Glaze:
- 1 cup confectioner’s sugar
- 2 Tbs. milk or the non-dairy alternative like vanilla soy, almond, coconut or hemp milk
- 1/2 tsp. pure vanilla extract
Cranberry-Apple Casserole
By MaryEllen
From Edith. She serves this at Thanksgiving as a side or dessert
- 2 cups raw cranberries
- 1/4 cup sugar
- 4 to 6 apples (depending upon size)
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup butter
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
Chocolate Peanut Clusters
By MaryEllen
No quantities, just eyeball it!
- Roasted Salted Peanuts
- chocolate morsels
- Crisco
White Texas Sheet Cake
By MaryEllen
In large saucepan, bring butter and water to a boil
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- .
- Frosting
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 1 cup chopped pecans
Low Carb Moussaka
By MaryEllen
1. Pare and slice the eggplant
- 1 butter
- 3 egg yolk
- 1 1/4 cup water, divided
- 1/4 cup whipping cream
- 1/2 cup Parmesan cheese
- 1 eggplant
- 1 lb ground lamb
- 6 Tbs olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 8 oz. can tomato sauce
- 1 1/2 tsp cumin
- 1/4 tsp nutmeg
- 1/4 tsp oregano
- cinnamon, just a shake
- 2 tsp salt
- Servings: 6
- Nutrition Facts
- Serving size: 1/6 of a recipe (12.2 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 535.91
- Calories From Fat (76%) 407.13
- % Daily Value
- Total Fat 45.94g 71%
- Saturated Fat 19.39g 97%
- Cholesterol 207.9mg 69%
- Sodium 1172.95mg 49%
- Potassium 622.98mg 18%
- Total Carbohydrates 12.05g 4%
- Fiber 4.08g 16%
- Sugar 5.17g
- Protein 20.71g 41%
- Reviews
- 4 stars - ME 1/24/2007
Fruit Kebabs with Coconut Yogurt
By MaryEllen
Serve these fruit kebabs at your next party
- 1 1/2 c low-fat vanilla yogurt
- 1 1/2 T flaked coconut
- 1 1/2 T reduced-sugar orange marmalade
- various fruits: melon, pineapple, apples, pears, blackberries, strawberries, kiwis, etc.
- NOTE: If using pear or apple, toss the cut fruit with lemon juice to prevent browning!
- Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 42.1
- Total Fat: 0.5 g
- Cholesterol: 0.8 mg
- Sodium: 13.2 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.2 g
- Protein: 0.9 g
Coconut Rice Salad with Pineapple & Herbs, Low FODMAP
By MaryEllen
Preparation: Add 1 tablespoon of the coconut oil or FODY Shallot-Infused Olive Oil to a nonstick skillet and hea...
- 2 tablespoons coconut oil or FODY Shallot-Infused Olive Oil divided
- 1/2 cup unsweetened desiccated coconut, (which is very finely ground), or unsweetened long-shred flaked coconut
- 1/4 cup (27 g) sliced or slivered blanched or natural almonds
- 4 cups (760 g) cooked basmati rice, cooled to warm or room temperature
- 1/2 a medium red bell pepper, cored and julienned
- 2/3 cup (10 g) fresh lightly packed basil leaves, torn or chopped
- 1/2 cup (8 g) fresh lightly packed cilantro, torn or chopped
- 1/2 cup (8 g) fresh lightly packed mint leaves, torn or chopped
- 1/2 cup (85 g) finely diced fresh pineapple, (see Tips)
- 1/2 cup (32 g) finely chopped scallions, green parts only
- Zest 1 lime
- 1 tablespoon plus 1 teaspoon lime juice, or to taste
- 1 tablespoon fish sauce, such as Red Boat brand, or to taste
- Kosher salt
- Freshly ground black pepper
Hot Fudge Pie, GF
By MaryEllen
Preheat oven to 325° F. Dissolve ½ cup cocoa in ¾ cup boiling water and set aside to cool
- 1/2 1/2 1/2 cup unsweetened cocoa
- 3/4 3/4 3/4 cup boiling water
- 1/2 1/2 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks or soy-free Coconut Spread)
- 1 1 1 cup granulated cane or coconut palm sugar**
- 1/3 1/3 1/3 cup gfJules™All Purpose Gluten Free Flour
- 2 2 2 eggs
- 1 1 1 tsp. pure vanilla extract