Flourless Sun Butter Cookies

My Homemade Sun Butter Recipe ( Click here for the cookie recipe)  ) is just perfect in this recipe, which is the perfect gift to give or to treat you family. Free of all the major allergens, most folks can eat these without worrying. And, just take a gander at the low calorie could—less than 50 calories each. You know what that means? No one has to feel guilty about have two or three, and moms will not feel compelled to ration these delicious cookies.

Herbed Goat Cheese and Prosciutto Shrimp

During the years we owned a wine, gift and antique shop named The Brass Brassiere, we hosted somewhere between one and four wine tastings per month. Do I need to point out we were busy?

One thing we learned early on was that shellfish lends itself perfectly to lighter bodied white wines. Since I had the responsibility for selecting and preparing the appetizers, I was constantly on the lookout for quick and easy appetizers. During the latter part of our tenure as shop owners,  I also sought nibbles that were naturally gluten free. 

This appetizer was one of our patrons' favorites, thus there would never be a shrimp left. When serving shellfish, you always need a back up appetizer for those with shellfish allergies.

Refrigerator Chocolate Peanut Butter Balls

These little nuggets of goodness are so sweet and yummy, they truly make you feel pampered and naughty. These are absolutely divine with a cup of coffee or as a little side treat to a bowl of ice cream. But, they are so rich, they will take your breath away if you try to scarf them down. If someone cannot eat peanuts, feel free to substitute sun butter or almond butter. To cut the sweetness, you might like to substitute 1/2 or the granulated sugar with brown sugar. No matter how you cut it, these are to die for: I promise.

Zucchini Parmesan Crisps

With summer winding down, I have a super recipe for you that is easy, yummy and takes advantage of seasonal fare. This particular recipe is naturally gluten free right out of the shoot—not tweaking needed. However, there is one teeny warning: this recipe is the definition of the words “serve immediately”.

Here is my recipe:

1 medium zucchini, unpeeled, and cut in 1/4" slices

1/2 tablespoon extra-virgin olive oil

1/4 cup freshly ground grated Parmesan cheese

1/4 cup bread crumbs, gluten free,  toasted,

1 pinch salt

Here is how I made this recipe:

1. Preheat oven to 450 degrees Fahrenheit. Line baking sheet with parchment paper; coat with gluten free non-stick cooking spray.

2. Slice zucchini into 1/4-inch slices. Place olive oil in medium-sized mixing bowl. Add zucchini and toss.

3. Place in a small mixing bowl, combine Parmesan cheese, toasted bread crumbs and salt. Use a wooden spoon to thoroughly mix.

4. Dip each slice of zucchini into the Parmesan mixture, turning to coat evenly on both sides. Gently press coating to stick. Place zucchini slices in a single layer on prepared baking sheet.

5. Bake 25 to 30 minutes or until browned and crisp. Remove from baking sheet and serve immediately.

Servings: 4

Oven Temperature: 450°F

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Nutrition (per serving): 77 calories, 35 calories from fat, 4 g total fat, 5.5 mg cholesterol, 221.6 mg sodium, 149 mg potassium, 6.6 g carbohydrates, 1 g fiber, 1.7 g sugar, 3.9 g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Creole Veggie Dip

Feel free to adjust the amount of Creole seasoning to fit your taste buds. Be sure to have lots to drink on hand as this one tends to make folks thirsty. This was always a personal favorite because it is just so easy, and this was the one exception when I would purchase precut veggies so that start to finish was less than 10 minutes. Just throw into a cooler packed with ice, and you are good to go.

Vanilla Squared Cupcakes with Extreme Vanilla Frosting

 I adapted and perfected this beautiful recipe out of a necessity to have something to use at “dressy” events, such as showers, teas and such. My Vanilla Squared Cupcakes with Extreme Vanilla Frosting (recipe follows) is oh so delicious. It just screams PARTY!

According to Rick, the icing is, in his words, “to die for”. The deep concentration of vanilla in both the cupcakes and the icing make for a bold taste and is the key to the taste in this gorgeous, super yummy dessert. Even though this recipe is written to make full sized cupcakes, it would also work equally as well as mini cupcakes, a sheet cake or a layer cake by simply adjusting the baking times.

My flour blend produces a somewhat darker batter than I would have preferred. But, it works so well I hesitate to fix what is not broken.

Devilled Eggs Stuffed with Smoked Salmon

With farmer grandparents, eggs were always plentiful, so we naturally had them often in one form or another. My mother often made very traditional stuffed eggs that she flavored with Durkee Sauce to entice me to eat mine.

Later as a vocational home economics teacher, I had to practice what I preached which meant that I had to eat what I was teaching including eggs during the unit called “The Incredible Edible Egg”, a familiar slogan developed by the American Egg Board who also was kind enough to provided us with a kit chocked full of good information.

No one food has it all, including eggs, but eggs are naturally gluten free which is a good thing for Celiacs and those with non-celiac gluten intolerance. The bad news is eggs—when looking at both yolks and whites—are high in saturated fats and cholesterol. The good news is that they are a very good source of riboflavorin, vitamin B12 and phosphorus, protein and selenium.

Any you know what? If you eat only the egg white, you are eating a food that has no cholesterol and no saturated fat, making my Devilled Eggs Stuffed with Smoked Salmon (recipe follows) a wonderful choice for those who are gluten free. Because this recipe only uses the white of the egg, this recipe Actually, this dish is kind to folks with have to multiple food allergies such those who need to avoid corn, soy, and nuts of all kinds. To be honest, this one is so yummy you will want to find all kinds of ways to incorporate these babies into everyday meals.

Creole Roasted Shrimp with Lemon-Dill-Mayo Dipping Sauce

Don't you wish you could have been at my party?  I just fell in love with this recipe. I  have made it  three times, tweaking it just a little more each time, so you may be seeing this one again down the road.

When you combine lemon, dill and mayonnaise, this sauce would make shoe leather taste good. During the process of perfecting this recipe, I also learned a new way to cook shrimp—roasting. I may never boil or grill shrimp again. Roasting these babies in the oven is oh so easy. If you line your baking sheet with parchment paper, cleanup is a breeze. The only little biddy baby problem I had was making sure I did not over cook them. If you do, you will think you are chewing on pencil erasers. You need to hang out by the oven with a watchful eye while the shrimp are cooking. I like to serve these as an appetizer, but if you drizzle the sauce over the shrimp and place on a bed of rice, all of a sudden you have an entrée.

Here is my recipe and how I put this one together:

One Recipe Four Ways: Crab Stuffed Devilled Eggs, Avocados, Tomatoes or an Appetizer Dip

I just love versatile recipes--you know the type.  You have one basic recipe that can easily be adapted into three distinctive dishes.

For Easter 2013, one of the dishes I prepared was "Crab Stuffed Devilled Eggs". I had a lot of filling left, so I placed the extra filling in a small bowl in the middle surrounded by gluten free crackers. And, that got me to thinking. I could simply serve this stuffing as a an appetizer dip. The stuffing would also make a delicious luncheon or bunch dish by stuffing avocado halves or into tomato halves.

Okay, let's look at how to use this one basic recipe:

• Crab Stuffed Devilled Eggs
• Crab Stuffed Avocados
• Crab Stuffed Tomatoes
• Crab Dip 

Chocolate and Cranberry,Pear and Walnut Conserves Mascarpone Squares

I converted the recipe for this bar dessert from a regular one with perfect results. The Schar Ladyfingers worked beautifully--thanks Schar. Like all gluten free baking, the crust is better if allowed to sit 10 to 15 minutes prior to popping it into the oven. 

This is a terrific recipe for a large group of people which is exactly why I am planning to serve this as one of the dessert choices for Easter. If you don't have time to make my conserve recipe, pick a jam of choice. The results will still be terrific, I promise.

Homemade Walnut and Fruit Granola

Look at gorgeous colors in this fruit, basis of this delight!

 Homemade Walnut and Fruit Granola (recipe follows) is a homemade delight that keeps well at room temperature. And, for all of those who are gluten, this one makes a great traveling companion. Plus, it is good for you.

Holiday Party Mix

Thus is an adaptation of old favorite, Holiday Party Mix (recipe follows), which is really just a dressed up version of the traditional party mix I served at parties years back. I had to remove a couple of ingredients from the original because of the gluten. But, you know what? My version is even tastier than the original, and I know that you will just fall in love with this holiday treat that will keep for up to a week at room temperature if stored in an airtight container. 

Pumpkin Pecan Tassies

Tassies of all kinds are synonymous with holiday and party gatherings. This is my latest creation that I served to a group of ladies. And of course, I converted the recipe to gluten free.

Unfortunately, these babies are not low cal and are fat laden. I justify eating these because the pumpkin is high in antioxidants. Does the good outweigh the bad? Well, probably not, but the taste definitely does. 

Here is my recipe and what I did:

Crust

1/2 cup butter (no substitutes), softened to room temperature
3 ounces cream cheese, softened to room temperature
1 cup Jackie's Quick Bread Flour Blend (Click for recipe)


1. Preheat oven to 325 degrees Fahrenheit.

2. Place butter and cream cheese in a small mixing bowl. Using an electric hand mixer, beat until creamy. Add flour in 1/4 cup increments, Beat until all flour is incorporated and mixture is smooth.

3. Divide dough into 24 equal balls. Drop one into each cup of a 24-cup mini muffin tin sprayed very lightly with non-stick cooking spray. Using a tempered tassie tamper, press dough into the bottom and up the sides of the treated muffin cups.

4. Place in preheated oven; bake for 8 to 12 minutes or until edges are lightly browned.

Author's Note: I keep my tassie tampers in olive oil that I change ever couple of weeks. (Canola oil would work equally well.) Have a well oil tamper helps prevent the dough from sticking to the tamper. I also dip my tamper in oil and then blot with a paper towel after tamping the dough of two to three tassies. This method is so-o-o much faster and easier than using your fingers.

Filling

3/4 cup packed brown sugar, divided
1/4 cup canned pumpkin
5 1/3 tablespoons butter, melted and divided
1 egg  yolk
1 tablespoon heavy (whipping) cream
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
2 tablespoons pecan pieces

1. While the tassie crusts bake, place 1/2 cup brown sugar, pumpkin, 4 teaspoons melted butter, egg yolk, heavy cream, extracts and spices in a medium mixing bowl. Using an electric hand mixer, mix until thoroughly combined. Spoon into muffin crusts.

2. In separate bowl, combine pecans and remaining brown sugar and butter. sprinkle over filling. Add 1 pecan piece in center of each tassie.

3. Bake for 23 to 27 minutes or until set and the edges are golden brown. Remove from oven and place muffin tin on cooling rack. Cool for 10 minutes before removing from pan.

Servings: 12                  Yield: 2 dozen

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 10 minutes
Total Time: 1 hour and 10 minutes

Calories Per Serving: 245.35

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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PHL Sandwich

When my sweet husband was diagnosed as severely gluten intolerant, we thought sandwiches were gone forever. None of the commercially prepared sandwich bread tasted good to us. Most of it was pack-y and dry with very little flavor. 

That was until we bought our Cuisinart Bread Machine about a month ago. To get my confidence back in place, I decided I would begin with prepackaged mixes. To date I have tried both Hodgson Mill and Pamela's Bread Mix. Both are equally delicious! 

So, how do I decide which one to make? Depends on what I can find. Sometimes I can find one, but not the other. For example, the last grocery buying trip to our local Kroger yielded a Hodgson Mill Bread Mix right smack in the middle of wheat filled cookie mixes instead of in the section under the big "Gluten Free" sign on the other side of the store.

The recipe I am sharing with you is my husband's rendition of a BLT, and let me tell you. It is simply delicious! Try it and see for yourself!

Here is his recipe:
4 slices Boar's Head pancetta, thinly sliced
2 slices Pamela's Gluten-Free Bread (made from mix)
2 tablespoons Hellman's mayonnaise
2 leaves green leaf lettuce
1 3 1/2 inch heirloom  tomato
1/4 teaspoon salt  to taste


Here is how he did it:
1. Place four thin slices of pancetta in non-stick skillet over medium high heat. Cook until brown and crispy. When cooked, remove from skillet and place on a plate lined with two thicknesses of paper towel to drain. Set aside.


2. While pancetta cooks, cut two 1/2-inch slices from loaf of gluten free sandwich bread, made from one package of Pamela's Gluten Free Bread Mix. Spread all four half slice with 1/2 tablespoon Hellmann's Mayonnaise.


3. Place one lettuce leaf on each of two of the half slices of bread. Slice one 3 1/2-inch heirloom tomato into 1/3-inch slices, and place one slice on top of each piece of lettuce. Sprinkle each tomato slice very lightly with just a pinch of salt. Add two slices of crisp pancetta on top of each tomato slice, and then top each with second half slice of bread.


Servings: 2


Cooking Times
Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 30 minutes


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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More Tapas--Stuffed Mushrooms & More

I know that it is early in the week, but I don't ever think it is too early to plan for the coming weekend. These are both terrific for those with the nibbles on Friday evening. And thinking ahead to the fall, both of these will be great for the tailgate season. When you live in the Auburn-Opelika AL community, football is never far away from our minds. 

Herbed Cheesy Stuffed Mushrooms

You can't eat just one!

18 large mushrooms, cleaned and stems removed

3 ounces cream cheese, softened to room temperature

1/2 cup Parmesan cheese freshly grated

1 tablespoon fresh parsley, chopped

1 1/2 teaspoons fresh rosemary finely chopped

1 1/2 teaspoons fresh thyme, finely chopped

1/2 teaspoon Worcestershire sauce, gluten free

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

2 tablespoons parsley flakes, for garnish

 

1. Line a baking pan with parchment paper; set aside. Pre-heat oven to 350 degrees Fahrenheit.

2. Place cream cheese, Parmesan cheese, fresh herbs, Worcestershire sauce, salt and nutmeg in medium sized mixing bowl. Use and electric hand mixer to thoroughly combine.

3. Spoon or pipe cheese and herb mixture into mushroom caps. Place mushrooms on parchment lined baking sheet. Bake for 20 minutes.

Servings: 9

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Homemade Cracker Jacks

1 bag Orville Redenbacher popped popcorn

10 tablespoons unsalted butter

1 1/2 cup brown sugar firmly packed

1/2 cup corn syrup

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking soda

2 cups salted peanuts

1. Preheat oven to 250 degrees Fahrenheit. Spray large roasting pan with non-stick cooking spray; set aside.

2. Place popped popcorn in large mixing bowl; set aside.

3. Place softened butter in large sauce pan over medium heat. When butter melts, add brown sugar, corn syrup and salt. Bring to a boil. Turn heat to medium low and continue to simmer, stirring constantly, until mixture is slightly thickened, about 3 to 4 minutes.

4. Remove from heat and stir in vanilla and baking soda. Add peanuts and pour mixture over popped popcorn. Stir to coat popcorn thoroughly. Pour coated popcorn into prepared roasting pan.

5. Place roasting pan filled with coated popcorn in preheated oven. Bake for 1 1/2 hours or until popcorn is a golden brown and caramel has set.

6. Cool completely; break into clumps and serve. Popcorn will keep in an airtight container at room temperature for up to 5 days.

Servings: 8 Yield: 2 1/2 quarts

Oven Temperature: 250°F

Preparation Time: 20 minutes

Cooking Time: 1 hour and 30 minutes

Total Time: 1 hour and 50 minutes

  

Author: Dr. Jacquelyn P. Horne                    Copyright: 2012

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Friday Afternoon Tapas

The week is coming to a close; a couple of friends are dropping by for a glass of frozen sangria and tapas on their way to dinner. Here, I have a couple of tapas recipes that can be made ahead and then popped into the oven just a few minutes before arrival time. These are guaranteed to be crowd pleasers.

Here is my recipe:

Bacon Wrapped water Chestnuts with Balsamic & Honey Glaze

Bacon Wrapped Chestnuts

1 5-ounce can water chestnuts, drained 

3/4 pound thinly sliced bacon

1 tablespoon balsamic vinegar

1/2 tablespoon soy sauce, gluten free

1/2 tablespoon honey

Here is how I did this:

1. Preheat oven to 450 degrees Fahrenheit.

2. Drain water chestnuts, discarding liquid. Cut bacon strips into halves, Wrap one-half slice bacon around each water chestnut; secure with a toothpick. Arrange in a single layer on a parchment lined baking sheet; set aside.

3. Place balsamic vinegar, soy sauce and honey in a small mixing bowl. Combine thoroughly. Brush all sides of bacon wrapped chestnuts.

4. Place baking sheet in preheated oven. Cooked for 15 to 20 minutes or until bacon is crispy. Turn every 5 to 7 minutes. Lightly baste with remaining balsamic vinegar mixture.

Servings: 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Here is my recipe:

Buffalo Poppers

Buffalo Poppers

20 large jalapeno chiles, stemmed, seeded and cut in half

1 8-ounce blocks cream cheese, softened to room temperature

6 ounces shredded low-fat mozzarella cheese

1/2 cup gluten free blue cheese salad dressing

2 teaspoons Tobasco sauce

1/2 teaspoon salt

1/4 cup gluten free bread crumbs

Here is how I did this:

1. Preheat oven to 375 degrees Fahrenheit.

2. Wearing rubber clubs, cut each jalapeno in half lengthwise. Using the small end of a melon baller, scoop out and discard the seeds.

3. Place the cream cheese, the mozzarella cheese, blue cheese salad dressing, salt and Tobasco, which should be at room temperature, into a medium sized mixing bowl. Mix with and electric mixer on medium speed.

4. Spoon mixture into jalapeno halves, leavening with a knife. Place approximately 1 teaspoon bread crumbs onto the top of each stuffed jalapeno half. Set aside.

5. Cover the bottom of one to two baking trays with aluminum foil for easier clean-up.

6. Arrange in a single layer on prepared baking trays, and place in preheated oven for 25 to 30 minutes or your desired degree of crispness.

7. Remove from oven and arrange on serving platter. Allow to stand for approximately 10 minutes before biting into cheese filled jalapeno.

Servings: 40

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Inactive Time: 10 minutes

Total Time: 1 hour and 10 minutes

Author: Dr. Jacquelyn P. Horne        Copyright: 2012

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Chocolate Covered Strawberries

Very, very elegant! This jewels make a big impact for minimal effort.

The key to making these strawberries so special and festive are the tiny little appetizer spoons.

12 medium strawberries, washed & dried
6 cubes Plymouth Pantry almond bark
2 teaspoons  pecan meal

1. Cut almond bard into small pieces. Place in top of a double boiler over medium heat. Do not let the bottom of the top boiler come in  contact with the simmering water.

2. When bark has completely melted, holding strawberry by the stem, dip strawberry bottom two-thirds  of strawberry into melted bark.

3. Place each strawberry into an appetizer spoon; sprinkle with pecan meal and enjoy!

Servings: 12

Calories Per Serving: 46.45

Author: Dr. Jacquelyn P. Horne          Copyright: 2012

Author's Note: This brand of almond bark does contain soy lecithin and is produced in a facility that also hands milk and nut products.

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Smoky Kale Chips

Look @ how beautiful & crispy! 

I enjoy surprising my quests with something a little off the beaten path. Smoky Kale Chips do just that. Here, I like the beautiful shades in the baked kale again the solid white of my serving dish against a purple backdrop & a floral napkin.

Here is my recipe:

8 large kale leaves
2 tablespoons olive oil, extra virgin
1/4 teaspoon salt
1 teaspoon smoked paprika

Here is how I made this:

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Wash and dry kale leaves; remove stems and tear into two to three inch pieces. Add olive oil; toss to coat thoroughly. Set aside.

3. Mix salt and smoky paprika. Sprinkle over olive oil coated kale. Toss thoroughly to evenly distribute paprika mixture over leaves.

4. Spread kale leaves out in a single layer on baking sheets.  Place in preheated oven. Bake for 14 to 16 minutes or until crispy.

5. To serve, place in decorative serving bowl.

Servings: 4 Yield: 2 cups

Oven Temperature: 350°F

Amount Per Serving
Calories Per Serving: 134.42

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Homemade Fruit Crisps

Baked Homemade  Fruit Crisps

Terrific, low calorie snack. Easy, easy to make. My recipe calls for one piece of fruit, but I make several at the time. Hey, the oven doesn't care how many you cook at one time.

Here is my recipe:


1  medium Apple or pear
1 teaspoon cinnamon-sugar (optioonal)

Here is what I did:


Special Equipment Needed: Fruit Corer

1. Preheat oven to 200 degrees Fahrenheit.

2. Using a fruit corer, core fruit. Slice very thin, usually getting 8 to 10 slices per piece of fruit.

3. Place in single layer on baking sheet, and place in preheated oven. Sprinkle very lightly with cinnamon-sugar, is desired. Bake for 2 hours without opening oven door.

4. Remove and allow to cool for 20 minutes.

Servings: 2             Yield: 8 slices

Oven Temperature: 200°F

Total Time: 2 hours and 25 minutes

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Flourless Peanut Butter and Butterscotch Cookies

Miss having cookies with a glass of milk? You don't have to give up anything with these super delicious cookies. And, it is true--there is no flour, as in not a spec in these babies.  

These cookies are begging for a glass of milk

I chose to use butterscotch morsels because that is what I had on hand, but any gluten free baking mini morsels would work equally well. Nuts or coconut also make terrific options. Be creative. This one basic recipe can be catalyst for dozens of cookie recipes.  

Here's my recipe:

1 cup peanut butter
1 cup sugar
1  large egg slightly beaten
2 teaspoons vanilla extract
1/2 cup butterscotch mini morsels
1 tablespoon raw sugar

And, here is how I made these:


1. Preheat oven to 350 degrees Fahrenheit. Position racks in the upper and lower third of the oven.

2. Place peanut butter, sugar, egg and vanilla in a medium bowl. Stir until thoroughly combined. Fold in butterscotch mini morsels.

Shape dough into 1 1/2-inch balls!

3. Working with 1 heaping tablespoon at a time, mold dough into balls. Place dough balls about 2 inches apart on a baking sheet lined with parchment paper. Gently flatten dough balls with the tines of a fork. Sprinkle with sugar.

I used a cross hatch pattern; simply flattening works too!

4. Bake approximately 10 minutes or until edges begin to turn golden around the edges, switching the position of the pans halfway after 5 minutes. Transfer baking sheets to cooling racks. Allow cookies to cool completely before transferring to a serving platter.

Yield: 21 cookies

Oven Temperature: 350°F             Total Time: 30 minutes

Nutrition Facts
Serving size: 1/21 of a recipe (1 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 131.96

Source:
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


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