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
1/2 cup butter, softened (not melted) (Smart Balance)
1 tablespoon water
1 teaspoon gluten-free vanilla
1 egg (egg replacer if needed)
Filling4 eggs (egg replacer if needed)
2 cups Immaculate Baking Co.™ cane sugar (I prefer raw sugar)
1 teaspoon gluten-free baking powder
1/4 cup lemon juice
1 tablespoon grated fresh lemon peel
15mins prep time
3/55hrs / mins total time
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
Reserve 1/4 cup of the cookie mix. In medium bowl, stir remaining cookie mix, the softened butter, water, vanilla and 1 egg until soft dough forms. Press mixture evenly in bottom of pan. Bake 18 minutes.
Meanwhile, in large bowl, beat 4 eggs slightly with whisk. Beat in reserved 1/4 cup cookie mix, the sugar and baking powder until well blended. Beat in lemon juice and lemon peel with whisk.
Pour filling evenly over warm base.
Bake 20 to 25 minutes or until top is golden brown. Cool completely, about 1 hour. Refrigerate at least 2 hours until chilled. For bars, cut into 9 rows by 4 rows.
If desired, garnish each bar with a sprinkling of powdered sugar, a few fresh raspberries or blackberries, or make a glaze to drizzle over bars using 1 cup powdered sugar and 2 to 3 tablespoons fresh lemon juice.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…