Homemade Sun Butter

When asked about becoming a part of the outreach ministry for my church, I got to thinking about what I could share in addition to the words of Jesus with others. And because I am so keenly aware of the many, many folks with food allergies, some severe, in addition to those with diseases such as my husband's Celiac disease, I came up with a two part idea that is easy enough children can help. Use canola oil to eliminate all of the recognized allergens.

First, we will make Homemade Sun Butter (recipe follows). Second, the sun butter that is our gift along with a recipe for Sun Butter Cookies ( Click here for the recipe) which the family we are visiting can make with the their children and family. 

My Homemade Sun Butter is terrific on gluten free crackers or as a substitute in any recipe that calls for peanut or any other nut butter. My version is much cheaper than the store bought stuff and tastes better. Why does my Homemade Sun Butter taste better? Because it is made with love.

The attached card is easily made with any desk-top publishing program and a color printer, or hand write the recipe and simply add a fall sticker from the craft store.

Valentine Cornmeal Cookies

Love is in the air with the day made for love just around the corner. What do you mean you have no idea of what I am talking? None other than Valentines Day! I perfected this little sweet treat for those of you who are gluten free or have a friend or family member who is. These cookies have the same festive feeling as those gluten laden cookies that are so common in grocery store bakery departments this time of the year, only with more texture and flavor.

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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Rice Cake Snack

When you have the munchies mid-afternoon, this makes a terrific and pretty snack. We keep these rice cakes in our cupboard all the time.  One rice cake alone is only 80 satisfying calories and this brand is the real, gluten free deal. 

1 Lundberg Flax with Tamari rice cake

1 tablespoon mascarpone, softened to room temperature

1 1/2 teaspoons Blueberry Merlot Jam (click for recipe)

Spread mascarpone cheese evenly over rice cake. Top with jam.

Servings: 1                         Total Time: 2 minutes

Calories Per Serving: 178.86

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Valentine Chocolate Chip Cookies with Orange Liqueur Glaze

If you are going to give your heart to someone this Valentine's Day, make sure it is memorable. These cookies are sure to please!

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Here is my recipe

Cookies:
4 tablespoons butter (no substitutes), softened to room temperature
1 cup sugar
1 tablespoon orange zest
1 large egg, at room temperature
3 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 1/2 cups rice flour, plus extra for board
1/2 cup yellow cornmeal
1/2 teaspoon Rumford baking powder
1/4 teaspoon salt, or to taste
1/3 cup chocolate mini morsels

Orange Liqueur Glaze:
1 cup powdered sugar, sifted
1 tablespoon orange zest
3 tablespoons orange liqueur
1 tablespoons whipping cream

Here is what I did

Directions for Making Cookies:
1. Line baking sheet with parchment paper; set aside.

2. Place butter, sugar and orange zest in bowl of food processor. Pulse until thoroughly combined. Add egg, orange juice and vanilla. Process until smooth, scraping down sides of bowl as needed to combine. Add rice flour, cornmeal, baking powder, salt and chocolate mini morsels. Process until a soft dough ball forms. Turn dough out onto a dough board floured with rice flour. Knead for 2 to 3 minutes or until dough is smooth. Wrap dough in plastic wrap and place in refrigerator for 20 minutes or until slightly chilled.

3. Preheat oven to 350 degrees Fahrenheit after placing rack in the center of the oven. Place dough in the center of floured dough board. Roll dough to about 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into approximately 14 or so rounds. Carefully pull excess dough away from rounds of dough; place dough rounds onto prepared baking sheet. Shape scrap dough into a ball, knead and roll out to about 1/4-inch. Using a heart shaped cookie cutter, cut into 6 or more cookies. Repeat process for placing unbaked  heart shaped cookies onto baking sheet.

4. Place baking sheet into preheated oven. Bake for 12 to15 minutes or until lightly golden around the edges.

5. Allow cookies to cool completely BEFORE icing to prevent icing from running off the cookie.

Directions for Making Glaze & Decorating Cookies:
1. Place sifted powdered sugar, orange zest and orange liqueur in medium mixing bowl. Stir until smooth. using a spoon, begin by placing about two teaspoons of icing in the center of the cooking.  Using the back of the spoon, spread icing to within about a half inch from edge of cookie, mimicking the shape of the cookie.

2. Allow icing to set for about 10 to 15 minutes. Using a store bought red gluten free icing in red and fitted with a small tip, outline the orange liqueur glaze with the red icing. For interest, add squiggles, initials or anything you like to make your "heart" special.

Servings: 10              Yield: 20 cookies

Oven Temperature: 350°F                Total Time: 2 hours

Calories Per Serving 243.05

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Chocolate Chip Cookies with Orange Liqueur Glaze

My husband loves combining the flavors of chocolate and orange. So, I put my creative thinking cap on and developed this scrumptious cookie. Keep in mind that you don't have to worry about overworking the dough--you can't. This cookie dough contains no gluten. 

Here is my recipe for the cookie:

4 tablespoons butter (no substitutes), softened to room temperature

1 cup sugar
1 tablespoon orange zest
1 large egg, at room temperature
3 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 1/2 cups Bob's Red Mill rice flour, plus extra for board
1/2 cup yellow cornmeal
1/2 teaspoon Rumford baking powder
1/4 teaspoon salt, or to taste
1/3 cup chocolate mini morsels

And, this is what I did:


1. Line baking sheet with parchment paper; set aside.

Dough ball is a bit crumbly until kneaded--a lot!!!

2. Place butter, sugar and orange zest in bowl of food processor. Pulse until thoroughly combined. Add egg, orange juice and vanilla. Process until smooth, scraping down sides of bowl as needed to combine. Add rice flour, cornmeal, baking powder, salt and chocolate mini morsels. Process until a soft dough ball forms. Turn dough out onto a dough board floured with rice flour. Knead for 2 to 3 minutes or until dough is smooth. Wrap dough in plastic wrap and place in refrigerator for 20 minutes or until slightly chilled.

3. Preheat oven to 350 degrees Fahrenheit after placing rack in the center of the oven. Place dough in the center of floured dough board. Roll dough to about 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into approximately 14 or so rounds. Carefully pull excess dough away from rounds of dough; place dough rounds onto prepared baking sheet. Shape scrap dough into a ball, knead and roll out to about 1/4-inch. Using a 2-inch round cookie cutter, cut into 6 or more rounds. Repeat process for placing dough rounds onto baking sheet.

4. Place baking sheet into preheated oven. Bake for 12 to15 minutes or until lightly golden around the edges

Dough rolled to approximately 1/4".

Place 1/2" apart on baking sheet.

Using 2" cutter, cut rounds close.

Now that the cookies are baked, it is time to add the finishing touch. And, here is my recipe for the delicious glaze.

Orange Liqueur Glaze:
1 1/3 cup powdered sugar, sifted
1 tablespoon orange zest
3 tablespoons orange liqueur
1/4 cup milk chocolate chips

Final Product!!!

1 1/2 tablespoons whipping cream

The finishing line is in sight. Here is how:
1. While cookies bake, place sifted powdered sugar, orange zest and orange liqueur in medium mixing bowl. Stir until smooth, Drizzle over hot cookies as soon as taken out of oven. Allow to cool for 10 to 15 minutes. Transfer to a cooling rack.

2. While cookies cool completely, place chocolate chips and whipping cream in the top of a double boiler or in a heat resistant bowl placed over bowling water. Stir until chips are completely melted and smooth. Drizzle over cooled cookies.

Oven Temperature: 350°F

Servings: 10                          Yield: 20 cookies                           Total Time: 2 hours

Calories  Per Serving 243.05

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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