GF Monster Cookies

Step one - Flourless Oatmeal Cookies

1/3 cup unsalted butter
1 1/2 cups certified gluten-free rolled oats
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
1/8 tsp sea salt
1 tsp vanilla extract
1 egg

Melt the butter and set aside to cool slightly.

Place oats in a medium-sized bowl.

Stir in both sugars and the salt and blend to break up any lumps.

In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Set aside in refrigerator.

Step 2 - Make Flourless Peanutbutter cookies

1 cup peanut butter 1 egg 1 cup white sugar 1 tsp baking soda Mix ingredients together. Step 3 - Make MONSTER Cookies

Combine the two doughs.

Add 2/3 cup of mini M&M's, mix well.

-Chill for 10 minutes

Place balls of dough onto parchment paper covered baking sheet. Flatten balls slightly. Bake for 8-10 minutes on 325 degrees.

Flourless Oatmeal Cookies

From Gluten Free Easily

1/3 cup unsalted butter (I believe coconut oil will work, but I haven’t tried it yet)
1 1/2 cups certified gluten-free rolled oats
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
1/8 tsp sea salt
1 tsp vanilla extract
1 egg
2/3 cup mini chocolate chips; finely chopped raisins; finely chopped dried cranberries; 2/3 cup finely chopped nuts; or, combination of all these ingredients that equals no more than 2/3 cup total (optional)

Melt the butter and set aside to cool slightly. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.

In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture and add chocolate chips or raisins (if used), mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.

Chill the dough about 30 minutes.

Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.

Chilled dough will still be somewhat soft when removed from the refrigerator. Form the dough into 1-inch balls (or lumps, don’t stress) and place on the baking sheet about 2 inches apart. Flatten each ball down very slightly.

Bake for 12 to 15 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.

Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a spatula.

Recipe makes 1 1/2 dozen cookies.

Shirley’s Notes: If you add any of the optional ingredients, it’s very important that the pieces be finely chopped or already small, like mini chocolate chips (which, of course, also melt and hold things together). These cookies come out pretty flat and the dough is not substantial enough to include whole raisins, whole dried cranberries, etc. The original recipe states that the dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. I haven’t tried this method yet, but you do get the lace-cookie look and taste from the edges of the cookies made as shown above. I love lace cookies though, so I do plan to try that version, too. Last, if you are not eating gluten free, you can use any brand of rolled oats.

Adapted from Washington Post

GF Peanutbutter Cookies

INGREDIENTS:

1 cup peanut butter 1 cup white sugar

1 egg 1 teaspoon baking soda

DIRECTIONS:

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets.
3.	Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.

Apricot glazed pork chops

6 pork chops

1 jar apricot preserves

4 oz apple juice

2 Tbsp grated fresh ginger

1 tsp thyme

a couple shakes of nutmeg

a couple twists of the pepper grinder

Mix apricot preserves, apple juice and spices in a glass baking dish. Add pork chops and thoroughly coat. Cover with tinfoil.

Refrigerate for 1- 3 hours.

Bake on 350 for 30 -45 minutes until pork is cooked throughout.

*Remove tinfoil after first 15 minutes*

Easy Brazilian Cheese Bread Recipe

**Gluten Free**

• Prep time: 5 minutes
• Cook time: 15 minutes

INGREDIENTS

• 1 egg*
• 1/3 cup olive oil
• 2/3 cup milk
• Scant 1 1/2 cups tapioca flour
• 1/2 cup grated cheese, sharp or hard cheese works the best
• 1 teaspoon of salt (or more to taste)

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Enough batter for 16 mini muffin sized cheese breads.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Grandma Zola's Fruit Cobbler

From the kitchen of Camron McIntire.....


Butter (size of a walnut) I use about 2 to 3 Tbs

1 Cup self rising flour or

1 Cup all purpose flour, 2 Tbsp Baking powder & 1/4 tsp salt

1/2 cup Sugar

1 Pint of jarred or canned fruit in syrup or

1 Pint of fresh fruit prepared by boiling or steaming

1/3 to 1/2 cup Milk

1 tsp Vanilla (Optional)

I use a glass baking dish when possible, Just avoid using anything with a nonstick coating as it may start to flake off with the stirring of ingredients...

Anyway... Melt butter in baking dish and allow to cool. Add dry ingredients and milk, mix well. Pour fruit evenly on top of the batter (do not mix)and bake at 350 until golden brown evenly across the middle... About 40 minutes to an hour.....