Recipes

Ingrid’s Gluten Free Frosted Peanut Butter Oatmeal Cookies

Posted by Ingrid Fehr on

Cookies:   1.5 cups flour (I use Bob’s Red Mill G.F. Baking Flour) 1 teaspoon baking soda 1 teaspoon baking powder 1 cup organic pure cane sugar 1 cup packed organic brown sugar 2 sticks butter (1/2 pound) 1 cup smooth peanut butter (I use the natural kind, all nut, no sugar) 1 Tbsp Vanilla (g.f) 2 eggs 2 cup quick-cooking gluten free oats (bob’s red mill gluten free oats)   Combine flour, baking soda & baking powder in a bowl. Beat together white sugar, brown sugar, butter, peanut butter and vanilla in a large bowl. Add egg and beat...

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Ingrid's Gluten Free Homemade Twinkies

Posted by Ingrid Fehr on

Ingredients for Cake: 4 eggs1/2 cup butter, melted and cooled to lukewarm1 cup water1 (5.1 ounce) package instant vanilla pudding mix (make sure it's gluten free)1 package gluten free yellow cake mix (Aldi brand or Betty Crocker are great) Filling: 1/2 cup butter, room temperature1 (8 ounce) package cream cheese, room temperature5 cups confectioners' sugar, sifted1 (8 ounce) container frozen whipped topping, thawed1 teaspoon vanilla extract Directions: Preheat an oven to 350 degrees F Grease 2 mini cupcake pans (24 each) Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix,...

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Ingrid's Nearly Famous Gluten Free Lemon Bars

Posted by Ingrid Fehr on

Crust: 1 cup gluten free flour1/2 cup confectioner's sugar1 stick (8 Tbs.) butter, melted, let cool   Filling: (I usually double or triple this) 2 large eggs3/4 cup sugar1 1/2 Tbs. gluten free flour (like Aldi brand)6 Tbs. juice from 2 lemons2 tsp. finely grated lemon zest Directions: Adjust oven to lower middle position and preheat oven to 325 degrees F. Grease an 8 inch x 8 pan with butter or your preference. Fit an 8 inch by 16 inch piece of heavy duty foil across the pan bottom and up the two sides as foil overhangs to pull bars from the pan. (or...

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Gluten Free Russian Tea Cakes

Posted by Ingrid Fehr on

Ingredients: 1 cup butter1 teaspoon vanilla extract6 tablespoons confectioners' sugar2 cups gluten free baking flour (I like Aldi brand or a rice flour blend)1 cup finely chopped walnuts1/3 cup or more confectioners' sugar for decoration.  Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and vanilla until smooth. Combine the 6 T confectioners' sugar and flour, add to the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an un-greased cookie sheet. Bake for 12 minutes. When cool, roll in remaining confectioners'...

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Gluten Free Cream Cheese Sugar Cookies

Posted by Ingrid Fehr on

Ingredients: 1 cup white sugar1 cup butter, softened3 ounces cream cheese, softened1/2 teaspoon salt1/2 teaspoon almond extract1/2 teaspoon vanilla extract1 egg yolk2 1/4 gluten free baking flour (such as Aldi brand or Bob's Red Mill) Directions: In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extract and egg yolk. Beat until smooth Gently stir in flour until well blended. Chill the dough for 8 hours, or overnight. Preheat oven to 375 degrees F. These can be rolled out and cut into shapes. I roll into balls and then flatten with a fork or bottom of a glass. ...

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