GF Gingerbread

Just in time for the holidays here's a yummy treat.

Ingredients

2/3 cup Molasses

1/2 cup Sugar

1/2 cup butter + enough hot water to fill a 1 cup measuring cup

2 eggs

1 cup White Rice Flour

1/2 cup Potato Starch

1/2 cup Tapioca Flour

1 1/2 tsp. Xanthan Gum

1/4-1/2 tsp. Salt

1 tsp. Baking Soda

3 tsp. Baking Powder

2 tsp. Ginger

1 tsp. Cinnamon

1. Preheat oven to 350 degrees.

2. In the bowl of an electric mixer (with paddle attachment) add molasses, sugar, butter/water mixture, and eggs.

3. In a large bowl add all dry ingredients and whisk slightly to mix.

4. Cream your liquid ingredients until just combined. Slowly add the dry ingredients while mixing on low speed. Once combined turn mixer to med/high and beat until well combined and fluffy (about 2 minutes).

5. Pour batter into lightly sprayed square glass dish and bake about 30 minutes.

6. Once cooled sprinkle the top with powdered sugar and serve. Enjoy!

Gluten Free Triple Mac & Cheese

If you've grown up or lived in the Atlanta area for any amount of time then you know the OK Cafe. They're an Atlanta land mark well known for their famous triple cheese mac & cheese and all things yummy and southern. Don't even get me started on the fried pickles or sweet potato chips. This is a gluten free take on their mac & cheese recipe.

INGREDIENTS:

8 ounces Gluten Free elbow macaroni

2 eggs

3/4 cup whole milk

1/2 cup half and half

1/2 cup heavy cream

1/2 teaspoon chopped parsley

1/4 teaspoon sugar1 pinch cayenne pepper

3/4 teaspoon sea salt

1/2 tablespoon dry ranch salad dressing mix

(if you can't find a gluten free mix just leave this out)

10 ounces sharp Cheddar cheese, grated

5 ounces Monterey jack cheese, grated

5 ounces Parmesan cheese, grated

PREPARATION:

1. Preheat the oven to 350 degrees F.

2. Cook the macaroni according to package directions, drain and set aside.

3. In a large mixing bowl, beat the eggs. Add the milk, half and half,
cream, parsley, sugar, cayenne, salt and ranch powder and mix until well
blended.

4. Add the macaroni, cheddar, Monterey Jack and Parmesan cheeses
and mix until fully incorporated.

5. Pour into a large baking dish.

6. Cover with aluminum foil and bake for
30 to 35 minutes.

Cat Head Biscuits NOT Gluten Free

These biscuits are NOT gluten free. I have had several family members ask for this recipe so here it is, enjoy! In my archives I have a gluten free version posted under January 2010 names Southern Style Biscuits.

Cathead Biscuits
(Makes about 18 large cathead
biscuits)


2¼ cup Cake
or Pastry Flour
4½ tsp. Salt
2½ tsp. Sugar
Big Pinch
Baking Soda
2 Tbls. + 1
tsp. Baking Powder
3 Sticks unsalted
Butter, very cold
6 cups All-purpose
Flour
1 quart cold
Buttermilk (about 4 cups),

Preheat oven
to 425 degrease.

1. Blend the first 6 ingredients together in a
food processor until the butter is cut into large pea sized pieces.

2. Add butter mixture to the 6 cups of flour and
stir slightly.

3. Add the cold buttermilk and mix dough until it
just starts to come together.

4. Roll out on floured surface until the dough is
½ to 1 inch thick. Cut and place on
baking sheet. Brush tops with melted butter.

5. Bake at 450 for 5 minutes. Reduce heat to 400 and continue to bake about
18 minutes or until fluffy and golden brown.