August 26, 2009

Gluten Free Teryaki Sauce

After playing with and combining several recipes for Teryaki sauce found on the web I have finally "created" one that is pretty darn good!

Gluten Free Teriyaki Sauce:
1 C. GF Soy Sauce
3/4 C. Water
1/4 C. Sake
1/2 C. Brown Sugar
1/2 C. Turbinado Sugar
1 Tbl. Pressed or minced garlic
2 Tbl. grated ginger

combined and whisk together

(I added a little extra Soy Sauce after I mixed it last night because it was "missing something" and that did the trick but I didn't measure how much I added... no more than 1/2 cup though :)

October 22, 2008

Chocolate and Peppermint Cookie Coins

I came across this recipe in the Woman's Day Christmas magazine and it was so easy and worked so well with the Tom Sawyer flour that I just had to post it here.

Chocolate and Peppermint Cookie Coins

From Woman's Day | December 6, 2005

Chocolate and Peppermint Cookie Coins

Photo: Jacqueline Hopkins

  • Nutrition Facts
  • Yield 264 cookie coins
  • Amount Per Serving
  • Calories NA
  • Total Fat NA
  • Saturated Fat NA
  • Cholesterol NA
  • Sodium NA
  • Total Carbohydrates NA
  • Dietary Fiber NA
  • Protein NA


    • 11⁄2 sticks (3⁄4 cup) unsalted butter, softened
    • 1 tsp baking soda
    • 1⁄2 tsp salt
    • 1 cup sugar
    • 2 large eggs
    • 21⁄2 cups all-purpose flour ( I used Tom Sawyer Flour)
    • 1⁄2 tsp vanilla extract
    • 1⁄2 cup unsweetened cocoa powder
    • 1⁄2 tsp peppermint extract (Add a little more if using gluten free flour)
    • Liquid green food color
    • 4 oz each red and green nonpareils, or coarse (crystal) sugar


    1. Beat butter, baking soda, salt, sugar and eggs in a large bowl with mixer on medium speed until creamy. On low speed, beat in 2 cups flour until just blended.

    2. Remove 11⁄2 cups dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain. Stir peppermint extract and remaining 1⁄2 cup flour into dough in large bowl. Add about 10 drops food color. Beat until no white streaks remain. Cover doughs; refrigerate 30 minutes, or until firm.

    3. Roll chocolate dough into a fat log. Divide in quarters. Working with 1 portion dough at a time (wrap and refrigerate rest), roll into a 3⁄4-in.-thick rope. Spread red nonpareils on a sheet of wax paper. Roll rope into nonpareils to coat; wrap rope in foil. Repeat with remaining chocolate dough, then the green dough and green nonpareils. Place ropes on a baking sheet; refrigerate at least 2 hours, or until firm enough to slice neatly.

    4. Heat oven to 350ºF. Have baking sheet(s) ready.

    5. Slice 1 rope at a time into 1⁄4-in.-thick rounds. Place 1 in. apart on ungreased baking sheet(s). Bake 8 to 10 minutes until set. Remove to wire racks to cool.

    Planning Tip: Can be prepared through Step 3 up to 2 weeks ahead. Store baked cookies airtight at room temperature up to 3 weeks, or freeze up to 3 months.

September 8, 2008

Gluten Free Quiche - Make now or Freeze

This year I decided to get myself organized and have been following the Holiday Grand Plan . It suggest you make several freeze ahead meals starting in September so that you are less stressed around the holidays.

Since our 2nd child is due to arrive Mid October and I will have an influx of family here I decided that this may be a good idea so that we can all enjoy our holiday and the new baby.

Today was my first freeze ahead meal and I decided what better than a quiche? It can be a breakfast or a dinner and they are very easy. I have made gluten free quiches before and instead of being bothered with a regular pie crust I typically use frozen hash browns. It's very good!

Here is the recipe I created today:

3 cups loosely packed frozen (but thawed) hash browns
1/3 cup butter melted
6 slices of bacon crisply cooked
6 oz Swiss cheese shredded
1 1/2 cup half-n-half
1/2 t salt
1/4 t nutmeg
1/2 cup cubed cooked ham
1/4 onion chopped
4 eggs

1. Preheat oven to 425
2. Squeeze hash browns between paper towels to remove moisture. Press onto bottom and up the sides of a pie plate to form crust (I use a 9inch one)
3. Drizzle melted butter over the crust and bake for 25 minutes. ( if freezing you can turn off oven when done if you are cooking it now turn oven down to 350)

While the crust is cooking:
1. Cook bacon and crumble
2. Shread Cheese
3. Mix Onion, half-n-half, salt, nutmed, cubed ham, and eggs together (I used my kitchen aid mixer but a blender would work too)

When pie crust is out cool to room temp if freezing ahead... if you are cooking now cool slightly.

Sprinkle crumbled backon and cheese on the bottome of the crust then our the egg mixture over the backon and cheese.

To freeze: Flash Freeze pie and container on a cookie sheet, Then cover and seal for storage.

To prepare: Let thaw completely if frozen and bake in a preheated oven at 350 degrees for 30 minutes until top is golden brown and mixture is set.

Cool slightly before serving.