Makes four dozen cookies
(Adjusted from the recipe on the Quaker Oats boxtop: free of wheat, eggs, milk, peanuts and tree nuts)
1/2 lb (2 sticks) of Earth Balance spread, softened *
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs worth of egg replacer
1 tsp vanilla
1 1/2 cups gluten-free flour blend
2 tsp xantham gum
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Quaker Oats (Quick 1 Minute)
Heat oven to 350 degrees. Beat together Earth Balance spread and sugars until creamy. Add egg replacer and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats**; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet (the smaller the better with this wheat-free version) or parchment paper.
Bake 10-12 minutes or until golden brown.
* You can also use 1 1/2 sticks of butter with 1/3 cup of white bean puree if you want to add some protein.
** Add 1 cup of raisins or dried cranberries when you mix the oats.
Recipe courtesy of Stephanie Smith
2 1/2 tsp ground ginger
1 1/4 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp baking soda
1/4 tsp salt
Mix all this and set aside.
1/2 cup unsalted butter or soy butter
3/4 cup molasses (get good flavored molasses for this as it really makes a difference)
1/2 cup sugar
2 Tbs water
Ener-G egg replacer equivalent to 1 egg
3 cups flour
Melt butter in small saucepan. Remove from heat and stir in molasses and sugar. Next beat in spice mixture, water, and egg replacer.
Place flour in large bowl and make a well in the center. Pour liquid mixture into flour. Mix together, then pour out onto board and knead until smooth. Roll the dough into about 4 or 5 balls. Flatten each ball, place greased wax paper between each flattened ball, cover with plastic wrap and place on plate in refrigerator. Refrigerate at least 2 hours. Can be kept up to 2 weeks.
Preheat oven to 350 degrees. Roll dough and cut cookies. Can be made into thick or thin cookies, whichever you prefer. For cookies about 1/8-inch thick, cook about 12 minutes. You must watch these cookies because they do not get brown around the edges without the egg.
Decorate with this icing:
2 cups confectioners' sugar
6-8 tsp water
4 tsp light corn syrup
1/2 tsp vanilla
Assorted food coloring
Mix all ingredients well and pipe onto cooled cookies. We also add red hot candies.
Recipe courtesy of Rosemary McNiel
Makes about two dozen cookies
1 cup butter (or non-dairy Fleischmann’s unsalted margarine)
¾ cup sugar
2 tsp vanilla extract (or 1½ tsp vanilla and ¼ tsp lemon extract)
2 cups all-purpose flour (or gluten-free substitute)
½ tsp baking powder
¼ tsp salt
1 cup powdered sugar
1 tsp vanilla extract
4 tsp water
Preheat oven to 400 degrees. Combine butter, sugar and extract(s). Beat at medium speed until creamy. Reduce speed to low. Add remaining ingredients. Beat until well mixed.
Refrigerate dough a couple of hours/overnight.
Roll dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten balls to ¼ inch thickness with the bottom of a buttered glass dipped in sugar. Bake for 7 to 9 minutes or until the edges are lightly browned. Cool 1 minute; remove from sheets. Cool completely.
Stir together glaze ingredients with a whisk in a small bowl. Decorate cookies with glaze and colored sugars.
Recipe courtesy of Joyce Clark Hicks
Only Burger, Durham's mobile burger eatery, has a new place to park and call home. Approximately three weeks ago, the food truck opened a brick and mortar location at Hope Valley Square shopping center (3710 Shannon Road, Suite 118, Durham, http://durhamcatering.com/onlyburger, 919-724-9377). At the new location, the menu is basically the same—$4.75 for single burgers and $7.25 for doubles—except that it has expanded to include beer (and seating). Only Burger will celebrate its grand opening at 11 a.m. today with half priced burgers.
At noon this Saturday at Efland-Cheeks Elementary School (4401 Fuller Road, Efland), Mildred Council of Mama Dip’s in Chapel Hill and Robert Campbell, a local minister, environmental activist, and chef, will evaluate entries by two Orange County residents competing to create an interesting take on a traditional southern vegetable recipe. The contestants—Chrisean Fuller of Efland-Cheeks and D’Jenna Crayton of Chapel Hill—are finalists from an earlier cook-off held in conjunction with the Efland Food Project, which aims to document African American foodways in the Efland-Cheeks area. For both the previous and upcoming competitions, foods are judged according to their health benefits, taste, and cultural significance, with an eye toward expanding rather than diminishing local ways of preparing foods.
Hear Council and Campbell’s take on the final entries at noon. And be sure to visit Efland-Cheeks Elementary School earlier around 11 a.m. for the start of the Efland-Cheeks Community Festival, which will include activities for kids, a number of health-oriented booths, and a game of bid whist. The latter—a card game from which bridge was supposedly derived—will be for spectators only, having filled earlier during pre-registration.
This allergy-free, low-glycemic version of the traditional side dish is irresistible!
1 package cranberries
2 cups water
1 can crushed pineapple
½ cup erythritol
1 tablespoon agave nectar
Rinse cranberries. In a medium saucepan, combine cranberries, water, pineapple, erythritol and agave nectar. Bring to a boil, stirring constantly. Cranberries will pop open and begin to soften. Reduce heat and simmer for 15 minutes, or until mixture forms a smooth, viscous consistency. Remove from heat, allow sauce to thicken as it cools. May be refrigerated to thicken further. Serve chilled or at room temperature.
- Pineapple substitutions: mandarin oranges, raisins, mango, raspberries, blueberries
- Alternative sweeteners: sucanat (evaporated cane juice), honey, molasses, maple syrup, stevia, xylitol, brown rice syrup, fruit juice concentrate
© 2008 Good And Good For You by Mary Hogan