Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
4 ounces cream cheese (that’s half of one package, in its usual form) (Daiya lactose free cream cheese) 4 ounces unsalted butter (that’s 1 stick) (vegan stick of butter like Earth Balance) 2 ounces super-fine brown rice flour (1/3 cup) 2 ounces potato starch (1/4 cup) 3 ounces cornstarch (2/3 cup) 1/2 teaspoon fine sea salt (kosher) 2 teaspoons xanthan gum 1 large egg 1 tablespoon water
Set the cream cheese and butter out on the counter about 10 minutes before you start working with them. Cut the cream cheese and the butter into 4 equal pieces. They should be starting to soften when you work with them.
Put the brown rice flour, potato starch, cornstarch, salt, and xanthan gum into a food processor. Run the processor until the flours are well mixed.
Drop the 4 cream cheese pieces and 4 butter pieces into the food processor. Pulse them 5 to 10 times, then turn on the processor full force. At first, the flours will spin round and round and you’ll think you need some liquid to make them stick. Be patient. After a few moments, you’ll see the forces start to gather. Watch carefully. Stop the processor when the dough looks like giant curds, before it has formed a solid ball.
Form the dough into two balls with your hands. Cover them in plastic wrap and refrigerate for 15 minutes, to allow them to rest and harden up just a touch.
Roll out the dough balls between two pieces of parchment paper. You want about a 10-inch circle at the end, as evenly round as you can. Peel off the top layer of parchment paper and spread your favorite fillings onto the dough, leaving at least 1 inch space around the edges. Using the bottom piece of parchment paper, nudge the edge of the dough forward until it begins to curl inward. Roll the dough, stopping after each turn to press down lightly. Keep the log of dough as tight as you can.
Or, if you want little crescents instead, spread the filling on the rolled-out dough and press it in with your fingers. Using a pizza cutter or knife, cut the dough into 8 triangles. Starting with the wide end, slowly roll up the triangle until you have a crescent roll. Voila!
Put the shaped dough back into the refrigerator for 1 hour.
Preheat the oven to 350°. Whip the egg and water together to form an egg wash. Brush the log or triangles of dough with an egg wash.
Bake in the oven until the crust is firm and golden brown, about 25 to 30 minutes. Allow them to cool to room temperature before cutting them up.
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…