Holiday Cookies

Chocolate Tea Cookies (GFCF)

From Candes' Kitchen

• 1 1/2 cups GFCF flour (like Bob's Red Mill GFCF All Purpose)
• 1/2 cup unsweetened cocoa powder (like Ghirardelli Baking Cocoa)
• 1 teaspoon Xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening (like Crisco Butter Flavored)
• 1 cup sugar
• 1 teaspoon vanilla
• 1 egg

Pre-heat oven to 325 degrees.

In medium bowl combine flour, cocoa powder, Xanthan gum, baking powder, baking soda, and salt. Sift together twice, and set aside.

In large bowl cream together shortening, sugar, egg, and vanilla.

Slowly add dry mixture, blending well, until ingredients form a smooth, 'greasy' dough.

Roll, cut, and bake immediately.

Note: Make sure to keep dough from drying out. Keep unused portions in bowl and cover with damp towel. If dough dries out re-beat with small amounts of milk substitute dribbled in until dough begins to stick together again. Do not chill.

Use cookie cutters to cut out shapes. Bake for 15 minutes or until light touch does not cause indentation.

No alterations. See Rich Chocolate Cookies recipe for other versions that include gluten.

Rich Chocolate Cookies (Milk Free)

From Candes' Kitchen

• 1 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sal
• 1/2 cup plus 1 tablespoon shortening (like Crisco Butter Flavored)
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup coconut milk

Pre-heat oven to 325 degrees.

In medium bowl combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In large bowl cream together shortening, sugar, egg, and vanilla.

If working by hand: fold in coconut milk and mix well, but do not whisk. Slowly work in dry mixture until a smooth, 'greasy' dough forms.

If working with stand mixer: slowly add dry mixture, scraping down sides occasionally, until all of the dry mixture is absorbed. With mixer set to lowest setting dibble in coconut milk and let run for 1 minute longer.

Roll, cut, and bake immediately. Dough may be chilled for 15 minutes if it is too soft to work with.

Note: Do not let dough dry out. While rolling keep unused portions in bowl and cover with damp towel. While chilling keep dough wrapped in plastic wrap or plastic bag with all of the air pressed out.

May use cookie cutters.

Bake for 8-10 minutes or until soft touch does not leave indentation.

Makes 5-6 dozen.

Alteration - GFCF: See Chocolate Tea Cookies (GFCF)

Alteration - Egg-Free: increase coconut milk by 1/4 cup and add 1/2 teaspoon xanthium gum to dry mixture. May also simply omit egg for thin, crispy cookies.

Alteration - Diabetic Friendly: increase cocoa powder to 1/2 cup and replace sugar with 1/2 agave nectar. Cannot be rolled and cut with cookie cutters; drop onto baking sheet by the teaspoon.

Cranberry Shortbread (GFCF)

From Katherine's Kitchen

• 2 cups butter substitute (like Earth Balance Butter spread)
• 1 cups sugar
• 4 cups GFCF All-purpose Flour (like Bob's Red Mill)
• 1 Tsp. Xanthan Gum
• 1 1/2 cups dried cranberries (Craisins with orange flavor are nice too)
• 1/2 cup chopped pecans (if desired)

Preheat oven to 350. Beat butter substitute and sugar until light and fluffy.  Add flour and Xanthan Gum.  Mix well.

Wrap in waxed paper and chill in freezer for at least one hour.

Stir in cranberries and nuts, if using.  Drop by rounded teaspoons onto baking sheet covered with parchment paper.  Flatten each ball lightly with back of spoon.

Bake 10-14 minutes until lightly browned.  Cool 5 minutes.

Makes 48 cookies

Notes:  If you just gluten-free, and are able to use Pamela's Baking Mix instead of the flour you can omit the xanthan gum (Pamela's has a hint of casein in it and some can tolerate but others cannot).  Also, for those who can handle casein, the original recipe I adapted this from had 1 pkg. (6 oz.) of white baker's chocolate chunks.  If anyone knows of a GFCF white chocolate brand, I'd love to know about it.

Maple Nut Date Bars (GFCF)

From Katherine's Kitchen

• 1 3/4 cup finely chopped pitted dates
• 3/4 cup water
• 1/3 cup pure maple syrup
• 1 tsp grated lemon rind
• 2/3 cup sugar
• 1/2 cup butter substitute, softened (like Earth's Balance Buttery spread)
• 1 cup All-Purpose GFCF Flour (like Bob's Red Mill)
• 1/2 tsp/ Xanthan gum
• 1 cup Quinoa Flakes (or 1 cup GFCF Bob's Red Mill GFCF Oats, it's new)
• 1/4 tsp baking soda
• 1/4 tsp salt

Preheat oven to 400.

Combine dates, water and syrup in heavy saucepan over medium heat.  Bring to a boil and cook about 10 minutes until most of liquid is absorbed, stirring often.  (Mixture will look like gooey jelly).  Stir in rind and cool.

Beat sugar and butter until smooth.  Combine flour, xanthan gum, oats (or quinoa), baking soda and salt.  Stir flour mixture into sugar mixture.  Mixture will be crumbly.  Press 2 cups of flour mixture into bottom of 13 by 9 in. baking pan, coated with cooking spray.  Spread date mixture over flour mixture.  Top with remaining flour mixture.  Bake at 400 for 20 minutes until golden brown.  Cool on rack.  Makes 20 bars.

Notes:  If you just gluten-free, and are able to use Pamela's Baking Mix instead of the flour you can omit the xanthan gum and the baking soda. (Pamela's has a hint of casein in it and some can tolerate but others cannot).

Fudge Brownies (Diabetic Friendly)

From Julie's Kitchen

Yield: approx. 4 Dozen

• 1 cup Wheat-juice sweetened semi-sweet chocolate chips (from your co-op)
• 1/2-3/4 cup Agave Nectar
• 1 1/2 c Butter or Earth Balance non-hydrogenated shortening
• 6 lg Eggs; lightly beaten
• 2 c Flour
• 1 c Coarsley chopped walnuts or nuts of choice
• *Chopped nuts for garnish

Pre-heat oven to 325 degrees

Put chips in a large double boiler; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes.

Whip together butter or earth balance with Agave Nectar. Add melted chips Stir in eggs, flour and nuts. Pour into a greased 9x13 pan.

Bake 30-35 minutes (as ovens and pans vary, watch carefully) Cool on a wire rack.

Pour frosting over top, garnish with chopped nuts if desired; let cool completely and cut into squares.

Makes 4 dozen.

Frosting for brownies:

• 1/2 c. Butter or margarine
• 12 oz. Wheat juice-sweetened semi-sweet chocolate chips
• 1/2 to 3/4 c. Agave Nectar (to your desired sweetness)

Heat chocolate and butter in a medium double boiler over medium heat; stirring until smooth. Remove from heat and cool to room temperature, with electric mixer, whip in Agave Nectar. Spread over slightly warm brownies.

Banana Bread (Diabetic Friendly)

From Julie's Kitchen

• 1/4 c. Sour Cream
• 1 tsp. Baking Soda
• 1/4 c. Butter, softened (room temp)
• 1 cup Agave Nectar
• 2 Eggs
• 1 lg. very ripe Banana, mashed
• 1 tsp. Vanilla
• 1 1/2 c Flour

Preheat oven to 325 degrees. Grease and flour medium loaf pan. Combine sour cream & baking soda in a bowl; set aside for 5 minutes. With electric mixer, beat butter, Agave Nectar and eggs together; blend into sour cream. Mix banana in well. Add vanilla and flour; mix well. Scrape into prepared pan with spatula. Bake for 30-45 minutes (Could be longer depending on pan and individual oven). Test center with toothpick. Cool in pan 10 minutes. Remove from pan, cool on rack.

Can frost if desired.

Frosting for Banana Bread:

• 4 Tbs. soft butter
• 1 tsp. grated lemon rind
• 2 Tbs. Agave Nectar

Beat well, spread over top of bread when cooled.

Vanilla Ice Cream and Variations (Diabetic Friendly)

From Julie's Kitchen

Yield: 1 Quart

• 2 c Heavy cream
• 1 c Milk
• 1/2 to 3/4 c Agave Nectar
• 3 Egg yolks
• 2 Tb Vanilla
• 1 Tb Xanthum Gum

Chill medium size stainless steel or ceramic bowl in freezer. In large double boiler, warm milk and vanilla almost to a simmer. In medium bowl, whip egg yolks with electric mixer to liquefy them. Still whipping, slowly whip in about 1/4 cup hot milk mixture until well blended and smooth. Add another 1/4 cup hot milk mixture while whipping. Add whipped egg mixture to hot milk mixture, whipping milk mixture while pouring egg yolk mix into top of double boiler. Cook over low heat only until slightly thickened. Do not overcook as it will curdle.

While beating on high speed, add tablespoon Xanthum Gum, whipping until well incorporated. Do not do this step slowly or you will have

lumps. Remove from heat and pour into waiting chilled bowl, scraping all with rubber spatula. Put into fridge uncovered to chill.

After milk mixture is chilled (5-24 hours), in large mixing bowl whip heavy whipping cream until fluffy. Add desired amount of Agave Nectar, finish whipping until well thickened.

With spatula, scrape milk and egg mixture into whipped cream bowl and

whip together well.

Pour into ice cream maker and freeze according to manufacturer's directions.

*Great ice cream topping: Slice cleaned, fresh strawberries into plastic container. Drizzle with desired amount of Agave Nectar for sweetness and stir together. Refrigerate and put over dishes of ice cream.

*For chocolate ice cream, add 1/2 cup cocoa powder to milk and egg mixture while whipping over heat before Xanthum gum is added.

*Can add many things to vanilla ice cream to make other flavors: fresh orfrozen berries, extracts (substituting vanilla), chopped fresh peaches, chopped nuts, etc. NOTE: you will have more product when adding berries, nuts so will not fit comfortably into quart container. May have to divide and process two batches.

Granola Cookies (Diabetic Friendly)

From Julie's Kitchen

Pre-heat oven to 300 degrees. Spray cookie sheets with baking spray or you may omit this step (for personal preference and type of pans)

• 1 1/2 cups Earth Balance pure vegetable shortening (or butter)
• 3 eggs
• 2 Tbsp. milk (can add a bit more if too dry)
• 1/2 - 3/4 cup Agave Nectar (depending on personal taste preference)
• 2 tsp. Vanilla
• 2 tsp. ground Cinnamon
• 1/2 tsp. ground Nutmeg
• 1 cup Flour (all purpose)
• 2 cups Whole Oats (old-fashioned oatmeal)
• 1 Tbsp. Xanthum Gum
• 1 tsp. Baking Soda
• 1/2 cup Raisins
• 1/2 cup Chocolate Chips (sweetened with wheat juice from your co-op)
• 1/2 cup chopped Walnuts (or other nuts)
• 2/3 cup Sunflower nuts (raw, unroasted)
• 1/4 cup Sesame Seeds (raw, unroasted)
• 2 Tbsp. Golden Flax Seeds

1. In very large mixing bowl, cream shortening, add eggs and blend well until creamy.

2. Add milk, Agave Nectar, vanilla, cinnamon and nutmeg; whip until well blended and creamy.

3. In separate bowl mix together flour, oats, xanthum gum and baking soda.

4. Blend half of dry mixture into shortening mixture until well blended.

Add remaining dry mixture and blend again, making sure everything is well coated.

5. Add remaining ingredients and thoroughly blend with heavy spoon until evenly distributed.

Drop from heaping teaspoonfuls onto cookie sheet, 2 inches apart. Bake approx. 12-20 minutes (depending on oven and type of pans used). Do not allow to get too dark. Cool on wax paper on flat surface. Store cooled cookies in airtight container in freezer between layers of wax paper to retain freshness.

Homemade Cheese Ball (Diabetic Friendly)

From Julie's Kitchen

• 16 oz Cream Cheese (room temp)
• 4 - 6 oz. Chevre goat cheese (room temp)
• 8 oz. Feta Cheese Crumbles-Mediterranean Style with herbs
• 2 cups Walnuts, chopped fine
• Latex food-safe gloves

In a food processor, combine all cheeses and blend well. With a rubberscraper, clean all cheese mixture out of processor and into non-metal bowl, cover and chill overnight. Scrap cold cheese mixture onto wax paper. Put on gloves and pick up cheese to form into ball (1 large ball or two smaller balls) Roll into chopped walnuts to cover completely and place on platter for serving, cover with plastic wrap and chill until ready to serve. Serve with gourmet crackers or small hors d'oeuvre bread and cheese spreaders.

Persimmon/Apple Muffins (Diabetic Friendly)

From Renee's Kitchen

(may use all apples if you don't have persimmons)

yield - 24 muffins

• 1 1/4 cups milk
• 1-cup vegetable oil
• 2 eggs
• 1/2 cup agave nector
• 1 tsp cinnamon
• 1 med apple
• 1 med persimmon (or another apple if not using persimmons
• 4 cups wheat flour or all purpose flour
• 6 tsps baking powder
• 2 tsps salt

Heat oven to 325 degrees

Grease bottoms of muffin tins or put muffin papers in them.

Beat Milk, oil, egg and agave nector

Mix in apple, persimmons and cinnamon.

Stir in flour, baking powder and salt until moistened (don't overmix)

Divide mixture into muffin tins

Bake at 325 for 18-20 minutes until toothpick comes out clean

Suggestion - Serve warm with agave nector sprinkled on like honey.

Coconut Corn Flake Pecan Bars (GFCF)

From Katherine's Kitchen

• 1 package (7 oz) shredded coconut
• 1 package GFCF chocolate chips (we use Tropical Source)
• 1 1/2 cup pecan halves (if desired)
• Non-stick cooking spray
• 1 package (10 oz) mini-marshmallows
• 4 TB butter substitute (such as Earth Balance Buttery Spread)
• 4 cups cereal (we used Envirokidz Amazon Corn Flakes)

Preheat oven to 350. Spread coconut on one side of a large cookie sheet and pecans on the other side, if using, on the other.  Toast, about 15 minutes.

Coat an 8 inch square baking pan with non-stick spray.  Line pan with waxed paper, leaving some over the edges to help you remove from the pan later.  Spray the inside of the paper too.

In a large non-stick pan, melt marshmallows and butter substitute over medium heat, about 5-10 minutes.  (You could probably microwave them too, but I find it hard to know how long before they burn!)  Remove from heat.

Quickly stir in cereal and chocolate chips.  Transfer to your pan.  Cool in fridge until firm, about 2 hours. The chocolate will begin to melt when you stir it in and look a bit "muddy" but never fear, when the batter hardens, all is well.  When firm, remove from pan and peel off paper.  Use a serrated knife and cut into small bars.  They are very rich, a little goes a long way!

Glutino Chocolate Wafers (GFCF)

From Katherine's Kicthen

• 1 package GFCF chocolate chips (like Tropical Source)
• 1 box, round Glutino Crackers (the ones that look like Ritz)
• 1/4 tsp. peppermint extract (GFCF, McCormick)
• Sprinkles or crushed GFCF candy, if desired

Melt chocolate chips over low heat, or in microwave.  Blend in extract.  Dip crackers in melted mixture to coat, place on wax paper covered cookie sheets.  Top with sprinkles or crushed candy, if desired. Refrigerate until firm, probably 1 or 2 hours.  Another thought I had, spread each cracker with peanut butter before dipping in chocolate. These are easy, not to messy to make.