We tried a new recipe this year for our sugar cookies and Lauren and I feel that they are the best ones we have ever made. They taste great! To be honest, we haven’t made sugar cookies in several years. Time always got away from us and we didn’t ever seem to get to the sugar cookies. I am so glad we did this year. The orange zest gives them just a hint of fresh citrus flavor and I don’t believe that anyone would be able to tell that they are allergy friendly. This recipe is definitely a keeper.
Actually, this recipe isn’t new. It has been sitting in a magazine that I have had for several years. I pulled it out looking for desserts for Lauren. It is in the December/January 2014 issue of Living Without. Holiday Cookies by Cara Reed. I will post the link down below. We tweaked it a bit because I didn’t have enough sorghum flour, so we used some garfava flour instead. Sorghum flour is a little dense, so I chose garfava because it seemed comparable and that is what I had on hand. We used the white icing recipe she suggested, as well as the Wilton butter cream icing I have used for years. The white icing is quicker and easier to whip up. It is thinner, but sets very well. We enjoyed making them.
We used Bob’s Red Mill flours and Soy Free Vegan Earth Balance sticks for the non-dairy butter. We only had 1 cup of sorghum flour, so I just added 1/4 cup of garfava flour for the remaining 1/4 cup of sorghum flour that was called for in the recipe. They really did turn out nicely.
Well, I just knew after I decided to be home with the kids this summer that I would get it together and lose some weight. Haha! I crack myself up. Uh, yeah, that hasn’t happened. I have decided that instead of fat, we would use the word voluptuous. Merriam-Webster says: adjective – of a woman: very attractive because of having large hips… Yes. That sounds much better. I like the very attractive part.
Have y’all ever watched The Pioneer Woman. Oh. My. Word. I honestly DID have a very productive day yesterday. I got loads of laundry done – literally, dishes washed, cleaned out the refrigerator, and started cleaning out a closet, and took Lauren driving, but the TV was on and the Pioneer Woman! I just had to make that meal…but I had to make it Lauren friendly. So, we took a trip to get the items that we needed and came home and I got to work. We purchased thin, bone-in, pork chops. I think the ones she used were boneless. We then got the green beans. I love Pero Farms Organic green beans, a red bell pepper, a Vidalia onion (is there any other?) and some fresh peaches.
I put the peach cobbler together, first. Now, since I have to make our meals wheat, dairy, egg, nut free, I did not use her recipe. I have been trying to find one that doesn’t taste rubbery or just not good. It is a difficult task, without wheat or eggs, to make a bread pudding or cobbler texture. A few weeks ago, I used a combination of brown rice flour and tapioca flour and too much coconut oil. It was okay, but not much like the real thing. More like that rubbery consistency that happens when I am still trying to figure it out. I always try to get as close as possible to the real thing, so that Lauren can enjoy what the rest of the family does. This time, I found one of her yellow cake mixes in the pantry, so I thought that would taste good and be easy. Not 10 million ingredients or steps. If you are an allergy parent, you get that last statement. I will post the recipe I came up with below.
The next thing I did was made a mistake. I started frying the chops. I should have started the green beans first, as they take longer. Also, I have no pictures of the process of these because my nickname could be the messy cook. It looked like a bomb went off in my kitchen. If you follow some of the same people I do on instagram, pictures of my kitchen at the time would only traumatize you…and ain’t nobody got time for that! So!
I used grape seed oil to fry my pork chops in. I set my temperature on medium to medium-high heat. A little salt, pepper, and chili powder to season. I dredged through some brown rice flour and into the cast iron skillet they went. Two and a half minutes on each side and done. For Lauren’s mashed potatoes, I peel and cut up 4-5 russet potatoes and boil until tender with a fork, about 10 minutes. Drain and then place in our kitchen aid mixer. I whip the potatoes with the wire whisk attachment while adding rice milk. Salt and pepper to taste.
For the green beans, I basically used Ree Drummond’s, The Best Green Beans Ever recipe. I did change just a tad. I used 1 clove of garlic, instead of 2, just because I have become sensitive to too much garlic, lately. I don’t know why. My body has gone haywire, since I hit my 40’s. I used 1/4 cup red bell pepper, instead of the 1/2 cup that she uses. I also fried 2 slices of Applegate Farm’s bacon to saute’ the onion and garlic in, and crumbled the bacon on top just before serving.
To make the gravy, I just poured some water and rice milk, and a touch of chicken broth into the cast iron skillet and turned up the heat until it got bubbly. Then, I used arrowroot starch and brown rice flour to thicken. I salted and peppered to taste. I crumbled any bacon I had in it and a little of the sautéed onion from the green bean mixture. It turned out great. I wasn’t sure if it would taste good or not. As a southern girl raised on Mississippi cookin’ (my momma, meemaw, and grandma), we use just a pinch of this and a dash of that, so I can’t really say what the measurements were for the gravy. I just winged it. They usually put a pat of butter in things like gravy, but I can’t do that with Lauren, so that is why I used all the other things to give flavor to the gravy. It really did turn out nicely.
Funny thing. The guys, who do not have food allergies, loved the peach cobbler. Lauren has decided after 2 tries that she just doesn’t really like peaches. We topped her cobbler off with Rice Dream Frozen Dessert in Vanilla. She, at least, loved her ice-cream and all the rest. This meal was definitely a hit! Here’s hoping that all of your favorite yummy foods of summer are as delicious as we found this meal.
After several years of trying different mixes and recipes on line, we finally got to a taste that we like. Enjoy! (the all purpose flour recipe below, I think, is from a food allergy magazine or either a gluten free book I have used for years, not sure.)
2/3 c. shortening
½ c. light brown sugar
½ c. granulated sugar
1 tsp. alcohol free vanilla extract
1 3.9 oz. applesauce (snack cup size)
1 ¾ c. all purpose flour
½ tsp. baking soda
½ tsp. salt
¾ – 1 c. mini dairy free chocolate chips (we use Enjoy Life mini chocolate chips)
Preheat oven to 375 degrees. Use ungreased cookie sheet. In a mixer fitted with the paddle attachment, combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. In a separate medium bowl, combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and combine until creamy. Stir in chocolate chips and drop with a rounded teaspoon onto prepared baking sheet.
Bake 12-14 minutes or until lightly brown. Cool slightly on baking sheet and serve. Makes approximately 24 cookies.
All Purpose Flour Recipe (makes 6 cups)
2 cups brown rice flour
2 cups white rice flour
1 1/3 cups potato starch
2/3 cup tapioca starch
Mix ingredients together. Store in a tightly covered container.
Preheat oven to 325 degrees. Grease baking dish with coconut oil or spray. Combine all ingredients, except for the chocolate chips, into a blender and blend. Then, add chocolate chips to mixture. Pour mixture into prepared pan and bake for 20 minutes. Let sit to cool and then cut into sixteen small square pieces. Enjoy!