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

Peanut Butter Cookies

Naturally Gluten-Free Cookies

PEANUT BUTTER COOKIES

Makes 3-4 Dozen Cookies

INGREDIENTS

2 cups Peanut Butter (Creamy or Chunky)

1 cup Sugar

1 cup Light Brown Sugar

2 eggs

1 tsp Vanilla Extract

2 tsp Baking Soda

1⁄2 tsp Salt

1⁄2 tsp Cinnamon

Course Sugar or Salt for tops (Optional)

INSTRUCTIONS

Preheat oven to 350°
Two rimmed baking sheets with parchment paper

In a medium mixing bowl beat by hand the eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined, add the sugar and brown sugar and cream together before finally adding in the peanut butter and continue mixing by hand only until well blended.

Scoop peanut butter mixture into balls and place balls few inches apart on prepared baking trays. Flatten with moistened fingers or the tines of a fork in a perpendicular cross-hatch pattern. Sprinkle with sugar or salt before baking.

Bake 8-10 minutes until puffed and lightly golden at edges. Allow to cool on trays to set before removing.

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

Free Range Fruitcake

Naturally Gluten-Free

FREE RANGE FRUITCAKE (DF)

 

INGREDIENTS

 

4-5 cups Sun-Dried Fruit, any variety, diced

(Raisins, Currants, Cranberries, Blueberries, Cherries, Apricots, Mango, Pineapple)

Zest & Juice of One Lemon

Zest & Juice of One Lime

¼ Cup Candied Ginger, chopped

1 Cup Gold Rum

1 Cup Sugar

1 ¼ Sticks DF Butter

1 Cup Lemon/Lime Juice & Apple Juice, combined

¼ Tsp Ground Cloves

¼ Tsp Allspice

1 Tsp Ground Cinnamon

1 Tsp Ground Ginger

1 ¾ Cups GF Cup4cup Flour, any brand

1 ½ Tsp Salt

1 Tsp Baking Soda

1 Tsp Baking Powder

2 Eggs

½ Cup Toasted Pecans, broken

Brandy or Gold Rum for Basting and/or Spritzing

 

DIRECTIONS

Heat oven to 325 degrees

Grease a large glass baking pan

 

In a medium bowl zest the lemon & lime, then squeeze the juice into a one-cup measure. Add just enough apple juice to complete the one cup needed for the cake. In the same bowl combine dried fruits, candied ginger and both zests. In a non-reactive pot combine dried fruits, rum, sugar, DF butter, juice and spices. Bring mixture to a soft boil stirring often, reduce heat and simmer for 5 to 10 minutes. Turn off heat and leave to cool for about an hour.

 

Combine dry ingredients and then add half of the fruit mixture. Bring batter together with a large wooden spoon and then stir in eggs one at a time until completely integrated. Add remaining fruit mixture and combine well, then fold in nuts. Spoon batter into the baking pan and allow batter to sit for 15 minutes before baking.

 

Bake for 1 hour, check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

 

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy or rum and allow cooling completely. When cake is completely cooled, seal tightly and set aside. Every 2 to 3 days, feel the cake and if dry, spritz with brandy or rum. The cake's flavor will enhance considerably over the next two weeks.

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

Homemade Cake Mix Recipe

Homemade Cake Mix Recipe (x3)

Can be made using Gluten-Free flour blends

3 quart-sized Mason Jars for storage

 

Dry Ingredients (makes 3 cakes)

4 ½ Cups Cake Flour (Tips below)

2 ¼ Cups Sugar

3 Tsp Baking Powder

1 ½ Tsp Salt

 

Instructions

In a very large bowl or pot mix dry ingredients thoroughly. Carefully measure mix into 3 quart-sized Mason Jars for storage. Use a Food Scale for accuracy.

 

NOTE: Each jar will make one 9-inch square cake or 12 cupcakes. Gluten-Free Cup4Cup flour blends can be used.

 

How to make Cake Flour

Cake Flour is simply a lighter, finer ground flour. If using regular, or All-Purpose flour use this simple trick to make Cake Flour. To make one cup of Cake Flour, add two tablespoons of cornstarch to your one-cup measuring cup, then fill it the rest of the way with All-Purpose flour. If you need ½ cup measurements, add one tablespoon of cornstarch to your ½ cup measuring cup and fill the rest with All-Purpose flour.

 

Another option would be to use a Cuisinart blender and give the flour an extra spin. This works well for any Gluten-Free Cup4Cup flour blends too.

 

Cake Mix Variations

 

White Vanilla Cake (x1)

Can be made using Dairy Free options

 

Wet Ingredients (for time of baking)

½ Cup Butter, softened

½ Cup Milk

4 Egg Whites

2 Tsp Vanilla

 

Yellow Vanilla Cake (x1)

Can be made using Dairy Free options

 

Wet Ingredients (for time of baking)

½ Cup Butter, softened

½ Cup Milk

2 Large Eggs

2 Tsp Vanilla

 

Spice Cake (x1)

Dry ingredients can be added to the Jar for storage

2 ½ Tsp Cinnamon

1 Tsp Nutmeg

1 Tsp Ginger

½ Tsp Allspice

¼ Tsp Cloves

 

Wet Ingredients (for time of baking)

Can be made using Dairy Free options

 

½ Cup Butter, softened

½ Cup Milk

2 Large Eggs

2 Tsp Vanilla

 

Double Chocolate Cake (x1)

Dry ingredients can be added to the Jar for storage

½ Cup Cocoa Powder

¼ Cup of Chocolate Chips

 

Wet Ingredients (for time of baking)

Can be made using Dairy Free options

 

½ Cup Coffee, cooled

¾ Cup Mayonnaise

2 Tsp Vanilla

 

Baking Instructions

Preheat the oven to 350°F.

In a large bowl, combine eggs and vanilla.

Add dry cake mix ingredients and stir to combine.

Add softened butter and milk and stir until smooth.

Pour batter into greased and floured pans.

 

Bake at 350°F for 30 to 40 minutes or until done. Bake cupcakes for approximately 16 minutes. Allow to cool completely before frosting. Gluten-Free flour blends may take a bit longer to bake properly.

 

Is the cake done:

The edges of the cake pull away from the sides of the pan.

It smells fragrant.

The top and edges are golden brown (or matte for chocolate cake).

A toothpick or paring knife comes out clean.

The cake springs back when pressed gently.

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