The following recipes were recently posted on Jen's Recipe Box:
Bahama Mama Tortilla Soup Copycat from Rumbi's Island Grill
Labels: Chicken, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Recipe Clones, Soups Sandwiches and Sauces, Soy Free
Jen's Gluten Free Gravy and Cream Soup Substitute
Labels: Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soups Sandwiches and Sauces, Soy Free, Substitutes
Creamy Slow Cooker Chicken (Chicken and Rice)
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Gluten Free, Soy Free
Showing posts with label Recipe Clones. Show all posts
Showing posts with label Recipe Clones. Show all posts
Sunday, April 10, 2011
Thursday, March 17, 2011
Another Note About Gluten Free Oreos
I received this email from Becky this morning:
I made GF Oreos last night. I used the original recipe that the GF girl adapted hers from (Kitchen Lab Homemade Oreo Cookies) because I didn't have sweet rice or teff flour on hand... I just had rice, tapioca and potato starch, so I went to the original source and used my GF flour mix (Bette Hagman's GF Mix) cup for cup and made them. They turned out SO good and LJ and Saxon love them... so that's a good thing, and I usually have everything on hand that I used last night. As for the filling... I still couldn't bring myself to use shortening, it always leaves a weird feeling in my mouth. I bought some Coconut Oil, it's not too expensive and I thought it would be nice to have on hand, but I didn't end up trying it. I followed their recipe for the filling but instead of using the shortening I used a 7 oz tub of Marshmallow Creme (I also doubled the recipe for the filling because I made a batch of GF and non-GF)... I think they turned out really great with that, they have a good consistency and taste, with no oily after taste. So I just thought I'd share that little experiment with you!!! From what I saw it doesn't look like the Marshmallow Creme had any soy in it. So anyways, I was pleased.
Oh I should also note that at first I thought the mix was WAY too dry, but the GF version said to just keep mixing so I did and eventually it did come together in a clump.
I made GF Oreos last night. I used the original recipe that the GF girl adapted hers from (Kitchen Lab Homemade Oreo Cookies) because I didn't have sweet rice or teff flour on hand... I just had rice, tapioca and potato starch, so I went to the original source and used my GF flour mix (Bette Hagman's GF Mix) cup for cup and made them. They turned out SO good and LJ and Saxon love them... so that's a good thing, and I usually have everything on hand that I used last night. As for the filling... I still couldn't bring myself to use shortening, it always leaves a weird feeling in my mouth. I bought some Coconut Oil, it's not too expensive and I thought it would be nice to have on hand, but I didn't end up trying it. I followed their recipe for the filling but instead of using the shortening I used a 7 oz tub of Marshmallow Creme (I also doubled the recipe for the filling because I made a batch of GF and non-GF)... I think they turned out really great with that, they have a good consistency and taste, with no oily after taste. So I just thought I'd share that little experiment with you!!! From what I saw it doesn't look like the Marshmallow Creme had any soy in it. So anyways, I was pleased.
Oh I should also note that at first I thought the mix was WAY too dry, but the GF version said to just keep mixing so I did and eventually it did come together in a clump.
Tuesday, March 15, 2011
Gluten Free Oreo Cookies
Adapted from Top Secret Recipes
1 package gluten free chocolate fudge cake mix -- 18.25 ounce
3 tablespoons shortening -- melted (I usually use regular safflower oil)
1/2 cup gluten free flour mix -- measured then sifted
1 egg
3 tablespoons water
Wendy's Buttercream Frosting Recipe or filling recipe on Top Secret Recipes
Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
Preheat oven to 350 degrees. On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter. Alternately, I like to roll the dough in balls and flatten. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes or until done. Remove wafers from the oven and cool completely.
As the cookies bake, make the filling with Wendy's Buttercream Frosting recipe (I think I made a half batch of frosting, but I'm not sure) or Top Secret Recipes filling. If you are going to fill the cookies instead of frost them, you may want to make the Wendy's frosting thicker than the recipe calls for.
When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies. Alternately, you can just frost the cookies if you would like.
TO MAKE CANDY CANE OREOS: When making the filling (frosting), omit the vanilla and add peppermint extract to taste.
To make these SOY FREE and DAIRY FREE make sure your cake mix, shortening, flour, and filling (frosting) is soy and dairy free. To make these EGG FREE use an egg replacement.
JEN'S NOTES: I used Cherrybrook Kitchen Gluten Free Dreams Chocolate Cake Mix and Pamela's Baking and Pancake gluten free flour mix. The cake mix wasn't quite 18.5 oz so I added a couple tablespoons cocoa powder and flour mix.
1 package gluten free chocolate fudge cake mix -- 18.25 ounce
3 tablespoons shortening -- melted (I usually use regular safflower oil)
1/2 cup gluten free flour mix -- measured then sifted
1 egg
3 tablespoons water
Wendy's Buttercream Frosting Recipe or filling recipe on Top Secret Recipes
Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
Preheat oven to 350 degrees. On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter. Alternately, I like to roll the dough in balls and flatten. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes or until done. Remove wafers from the oven and cool completely.
As the cookies bake, make the filling with Wendy's Buttercream Frosting recipe (I think I made a half batch of frosting, but I'm not sure) or Top Secret Recipes filling. If you are going to fill the cookies instead of frost them, you may want to make the Wendy's frosting thicker than the recipe calls for.
When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies. Alternately, you can just frost the cookies if you would like.
TO MAKE CANDY CANE OREOS: When making the filling (frosting), omit the vanilla and add peppermint extract to taste.
To make these SOY FREE and DAIRY FREE make sure your cake mix, shortening, flour, and filling (frosting) is soy and dairy free. To make these EGG FREE use an egg replacement.
JEN'S NOTES: I used Cherrybrook Kitchen Gluten Free Dreams Chocolate Cake Mix and Pamela's Baking and Pancake gluten free flour mix. The cake mix wasn't quite 18.5 oz so I added a couple tablespoons cocoa powder and flour mix.
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