Christmas Nitey Nites Vintage Recipe

Naturally Gluten-Free Cookies

CHRISTMAS NITEY NITES

50 Year Old Vintage Recipe

INGREDIENTS

2 Egg Whites, Beaten Stiff 
¾ Cup Sugar 
1 Cup Chocolate Chips 
¾ Cup Chopped Nuts 

DIRECTIONS
Very important - preheat oven to 350 
Large cookie sheet with parchment paper

In a clean stainless steel or glass bowl beat the eggs until foamy. Slowly add the sugar and continue beating until stiff peaks form. Gently fold in the chocolate chips and nuts.  Use a medium cookie scoop or teaspoon to portion out the dough onto the cookie sheets.  Place in oven, turn oven OFF, leave over night or for at least 2 hours. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Peppermint Meringue Cookies

Naturally Gluten-Free Cookies

Peppermint Meringue Cookies

Makes 24 cookies

INGREDIENTS

1 Cup Confectioners’ Sugar

2 Large Egg Whites

1/8 Tsp Peppermint Extract

1/3 Cup Candy Canes, crushed

DIRECTIONS

Heat the oven to 175°F

Large cookie sheet with parchment paper

Sift the confectioner’s sugar to remove any lumps. Crush the candies or place in a Cuisinart and pulse until desired consistency, like rough sand.

Put the egg whites in a medium bowl and beat with an electric mixer on medium until foamy. Increase the speed to medium high and beat until the whites hold soft peaks. While still mixing gradually add half the confectioner’s sugar, the peppermint extract and the remaining confectioner’s sugar.  Beat until firm, glossy peaks form.

Use a large pastry bag fitted with a large (#8) star tip or a small cookie scoop and drop the meringues about 1 inch apart on the prepared cookie sheet. Sprinkle with the finely chopped candy canes.

Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chocolate Macaroons

Naturally Gluten-Free Cookies

DOUBLE CHOCOLATE MACAROONS

Makes about 24 Cookies

INGREDIENTS

2 ¼ Cups Unsweetened Coconut

2/3 Cup Sugar

¼ Cup Cocoa Powder

2 Tsp Vanilla

¼ Tsp Salt

2 Eggs

½ Cup Chocolate Chips

INSTRUCTIONS

Heat oven to 325°

Line 2 baking sheets with parchment paper

In a medium saucepan, quickly whisk eggs to combine. Add coconut, sugar, cocoa powder, vanilla, and salt, and cook over medium-low heat; stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer mixture to a bowl and let cool, uncovered, for 20 minutes; stir in chocolate chips and allow cooling to room temperature.

Use a medium cookie scoop or teaspoon to portion out the dough and roll mixture into balls and place 1" apart on the baking sheets. Bake for 20 minutes, rotating the pans halfway through, until macaroons are just set. Be careful not to over-bake as cookies will firm up as they cool. Transfer to a wire rack to cool.  Store the cookies in an airtight container. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Sweet Onion Dip

Naturally Gluten-Free Appetizers

Sweet Onion Dip

Makes about 2 cups

INGREDIENTS

1 Tbls Olive Oil

2 Large Vidalia (Sweet) Onions, finely chopped

1 Cup Sour Cream or Plain Yogurt

2 ozs Cream Cheese, softened

1 ½ Tsp White-Wine Vinegar

½ Tsp Garlic Powder

½ Tsp Celery Powder

¼ Cup Chives, finely chopped

Sea Salt & White Pepper, to taste

DIRECTIONS

In a large skillet, heat oil over medium heat. Add onions and season with salt and pepper. Continue to cook, stirring frequently, until golden brown, about 12-15 minutes. Let cool to room temperature.

In a medium bowl whisk together the sour cream or yogurt, cream cheese, vinegar, garlic powder, celery powder, and season with salt and pepper. Add the caramelized onions and chives and combine. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips, fresh vegetable spears or rice crackers.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Apple Crisp Vintage Recipe

Naturally Gluten-Free desserts

APPLE CRISP

Vintage Recipe

 

INGREDIENTS

8 Apples, peeled and cored

1 Cup GF Cup4Cup Flour Blend, any brand

1 Cup Brown Sugar

½ Cup Butter

¼ Tsp Salt

 

DIRECTIONS

Preheat oven 375F

Baking pan, lightly greased

 

Peel and slice apples and place in bowl with water and touch of lemon juice, set aside.  Make topping with flour, sugar, softened butter and salt.  Mix together with fork until crumbly.  Drain apples and place in greased baking pan.  Sprinkle topping over apples and bake for 30 minutes. Enjoy warm with a scoop of ice-cream or by itself at room temperature. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Pie Crust Vintage Recipe

Naturally Gluten-Free Desserts

PIE CRUST

Makes 6 crusts

100 Year Old Vintage Recipe

 

INGREDIENTS

4 Cups GF Cup4Cup Flour Blend, any brand

1 Tbls Sugar

2 Tsp Salt

1 ¾ Cup Shortening, Crisco or Earth Balance sticks

½ Cup Water

1 Tsp Vinegar

1 Egg, beaten

 

DIRECTIONS

 Mix flour, sugar and salt.  Add shortening and cut into flour with fork or two knives until mixture is course and grainy.  In separate bowl mix water, vinegar and slightly beaten egg.  Add all at once to flour mixture.  Use dough mixer or fork and mix until all Flour is moistened.  Divide into six balls and chill before rolling. Roll out between two sheets of parchment paper. GF dough tends to be tender, it might be easier to return the flattened crusts to chill a bit before placing them in the pie plates.

Pie dough freezes well. Wrap individual dough balls in heavy-duty aluminum foil or freezer-weight plastic wrap and then seal them in a freezer bag, they should keep for up to 6 months. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Coconut Cranberry Yummies

Naturally Gluten-Free Cookies

COCONUT CRANBERRY YUMMIES

Makes 5 dozen

 

INGREDIENTS

 

1 Can 14oz Sweetened Condensed Milk

1 Pkg 14oz Sweet Coconut

1 Cup White Baking Chips

¼ Cup Almonds, ground

1 Tsp Almond Extract

 

1 Cup Cranberries, chopped fresh or frozen

 

DIRECTIONS

Preheat oven 325F

Large cookie sheet with parchment paper

 

In a large bowl, combine the first five ingredients; mix well. Fold in cranberries.

 

Use a medium cookie scoop or teaspoon to portion out the dough on the baking sheets; gently shape into mounds.  Bake at 10-12 minutes, until edges are lightly browned. Cool for 3 minutes before removing from pans to wire racks to cool completely.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Raspberry & Irish Mist Trifle Vintage Recipe

Naturally Gluten-Free Desserts

IRISH TRIFLE

100 Year Old Vintage Recipe

 

INGREDIENTS

1 GF Vanilla Cake, day old

1 Jar Raspberry Jam

½ Cup Irish Mist Liquor

½ Cup Dessert Sherry

 

3 Eggs, separated

¼ Cup Sugar

¼ Tsp Salt

2 Cup Milk, scalded

1 Tsp Vanilla

1 Tbls Butter

 

1 Cup Whipping Cream

2 Tbls Confectioner’s Sugar

 

½ Cup Blanched Almonds

½ Cup Fresh Raspberries

 

DIRECTIONS

 

Slice cake into 2 or 3 layers.  Spread jam generously on layers of cake.  Sprinkle each layer with Irish mist and sherry.  Put into serving bowl and set aside.  Place cake in bowl that is slightly larger than cake so that custard and whipped topping can spill over sides and fill bowl.

 

In heavy saucepan beat egg yolks with sugar and salt.  Slowly pour scalded milk into eggs, beating continuously.  Cook over low heat, until custard thickens and coats metal spoon.  Remove from heat, stir in vanilla and butter and pour over cake. 

 

Refrigerate several hours until custard sets firmly.  Beat egg whites with a little salt until stiff, set aside.  In separate bowl, whip cream with sugar until soft peaks form.  Fold in egg whites and pile over trifle.  Decorate top with almonds and raspberries.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Toll House Cookies Vintage Recipe

Naturally Gluten-Free Cookies

TOLL HOUSE COOKIES

Makes 9 dozen

100 Year Old Vintage Recipe

 

INGREDIENTS

2 Cup Butter

1 ½ Cup Sugar

1 ¾ Cup Brown Sugar

4 Eggs

2 Tsp Vanilla

4 ½ Cup GF Cup4Cup Flour Blend, any brand

2 Tsp Soda

2 Tsp Salt

1 Tbls Hot Water

2 Cup Chocolate Chips

 

DIRECTIONS

Preheat oven 375F

Large baking sheets lined with parchment paper

 

Allow all ingredients to reach room temperature.  Cream butter and sugar until thick and creamy.  Add brown sugar and eggs, beating until smooth. Beat in vanilla, soda, salt and flour.  Batter will be very thick, add hot water.  Fold in chocolate chips.  Drop by medium cookie scoop or teaspoon onto cookie sheet and bake for 10-12 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Pumpkin Pie Spice

 

Naturally Gluten-Free Spice Mixes

PUMPKIN PIE SPICE MIX

 
INGREDIENTS
 
4 Tbls Ground Cinnamon
2 Tbls Ground Ginger
1 Tbls Ground Cloves
½ Tbls Ground Nutmeg
 
DIRECTIONS
Air-Tight Storage Container w/Shaker Lid
 
Measure all ingredients into an air-tight storage container and shake well.  

Label and store in a cool, dry space away from sunlight.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida