Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
These #cranberry#ginger#cookies look amazing! (The Holidays are coming...these remind me of christmas) Cranberry Ginger Sugar Cookies – makes about 4 dozen (This is half the recipe in the book)
1 1/2 cups + 6 tablespoons flour (Bob's Red Mill One to One GF flour)
3/4 teaspoon baking powder
1/2 teaspoon salt (kosher salt)
1/2 cup butter (Smart Balance) 3/4 cup sugar (Raw Sugar)
1 teaspoon vanilla
1/2 cup chopped fresh cranberries
1 tablespoon chopped crystallized ginger
In a medium bowl, sift together flour, baking powder, and salt.
In the bowl of a mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy.
Add the egg, cranberries, and crystallized ginger until thoroughly combined.
Gradually add the flour and mix on lowest speed until just blended.
Place a piece of plastic wrap on the counter and place half of the dough onto it, shaping it into a log about 2-inches in diameter.
Do the same with the other half of the dough.
Chill for several hours in refrigerator until firm.
Preheat oven to 375 degrees F.
Cut into slices about 1/4-inch thick and place on a baking sheet lined with parchment.
Bake for 10 minutes, until firm, but not browned.
Adapted from my Fannie Farmer Cookbook, Thirteenth Edition, p. 837; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Bantam Doubleday Publishing Group, Inc., an imprint of Random House, Inc.; ISBN 0-385-19577-X.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…