This sweet slice is a new take on a traditional Canadian favorite – the butter tart. The result is a kind of shortbread base smothered in a creamy, buttery, raisin stuffed filling and baked to a golden crispy brown. If you love butter tarts but don’t have time to fuss with the pastry, this is the recipe for you! If you’ve never had a butter tart, you should give these little deadlies a try. You won’t regret it. They taste a bit like pecan or even raisin pie. (Recipe below)
This is a conversion of a pre-celiac family recipe from one of those tried and true community cookbooks. We’d been missing them, so I thought I would give converting them a whirl. I am embarrassed to say that we ended up eating almost the entire slice while I was photographing it! I’d say it was a success!
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Having an intimate holiday or just want something healthful and quick for a midweek dinner? Here are two recipes for turkey that take no time at all and taste absolutely fantastic! Both create a moist, perfectly cooked turkey breast that can be sliced for dinner or saved in the refrigerator for those amazing turkey sandwiches everyone loves so much (on gf bread of course!)
These cookies take a bit of work, but in the end, they are beautiful (and really, really tasty!) Make them as a gift. Your friends will appreciate the effort. Or make them as Christmas tree decorations – just pierce the top of the cookie with a hole before baking and thread with small ribbon after they have cooled. Placed in front of a Christmas light, these really shine. PLUS you can eat them on New Years Day (and remember – they are really, really tasty)
To make a stained glass cookie, you need a cookie dough that doesn’t spread while baking. If the dough spreads, it will obliterate the stained glass window in the middle. I tried to refine our brown sugar cookie recipe by adding more gf flour and using shortening instead of butter, but by the time I got the texture right, the cookie itself was dry and powdery. Then I remembered a recipe I’d seen on Simple Gluten Free Kitchen for linzer cookies and I decided to try it. It worked great! The dough rolled out nicely, didn’t spread too much, and the result is a mild almond and vanilla wafer. Besides stained glass cookies, these would be great glazed or sandwiched with jam or Nutella or dipped in chocolate for a dessert fondu.
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The trick with turkey is to keep the white meat moist while waiting for the dark meat to cook through. Some people do this by basting the bird every 15 minutes, covering the breast with tinfoil, brining the bird overnight, even disassembling the whole thing and cooking the pieces separately. This recipe/method cooks the bird perfectly without brining, or deboning, or even fussing and basting. In fact, for this there is no turkey baster required! And you will end up with moist and tender white meat and amazingly flavorful dark meat.
This recipe is a combination of Ina Garten’s “Perfect Roast Turkey” recipe and my mom Mary’s awesome recipe for holiday turkey.
Looking for holiday meal recipes? You might like these (gluten free as always):
Make these soft, chewy, and not-too-sweet gluten free cookies with your favorite peanut or almond butter. The choice is yours, but make a double batch ‘cause they won’t last long – and they are even better the second day! We call whatever you can fit in your hand a serving!This is a conversion of one of our favorite pre-GF recipes.
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I was aiming for gluten free, dairy free pumpkin muffins but the resulting treats were so cake-like, I thought, “Maybe I’ve serendipitously come up with a recipe for gf pumpkin cupcakes?” Then again, I wanted to eat them for breakfast – and I just can’t let myself start eating cupcakes for breakfast. “So,” I decided, “they need a new name, something that encapsulates their light-yet-hearty crumb and spicy, sweet taste.” My first attempt was “muffcake”… but Geoff said that just didn’t seem right. In the end, I went with my next oh-so-creative idea: “cupffins.” Confused? Give them a try and you’ll see what I mean.
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With a crisp, buttery crust and a soft crumb, these buns are sure to become one of your go-to recipes. No one need know they are 30% whole grain! A variation on our tried and true lean crusty bread and white bread recipes, these buns are easy to make and taste fabulous. Even people who don’t like crusts tend to love the buttery saltiness that covers these! For the first time in years, Geoff preferred the bun to the burger!
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