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Found 17 results

  1. Celiac.com 01/27/2018 - If you've ever had a good version of this crowd-pleasing dish at a restaurant, you likely wondered if it could be made at home. It can, indeed, and you can do it gluten-free with no extra trouble at all. This version is tasty and easy to make. Enjoy it over rice. Ingredients: 2 pounds boneless, skinless chicken breast halves, cut into bite-size chunks 1 tablespoon vegetable oil 3 cloves garlic, minced ½ medium onion, diced ½ cup gluten-free soy sauce or tamari ¼ cup ketchup 2 teaspoons sesame oil ½ cup honey 2 tablespoons cornstarch 3 tablespoons water 2 scallions, white and light-green parts, chopped, for garnish ⅓ cup Toasted sesame seeds ½-1 teaspoon crushed red pepper flakes, as desired Kosher salt Freshly ground black pepper Potato starch for dredging Directions: Season the chicken lightly with salt and pepper, and dredge in potato starch. Add vegetable oil to a medium skillet, and sauté onion until translucent. Add the garlic, and chicken and stir, cooking, until the chicken browns slightly and the onion softens. Add the soy sauce, ketchup and crushed red pepper flakes, and stir to mix. Add the sesame oil and honey, stirring to incorporate. Dissolve the cornstarch in water in a small bowl, then add to the pot, a little at a time, stirring as you go, until it thickens as desired. Stir in most of the sesame seeds. Divide among individual plates; sprinkle with the scallions and remaining sesame seeds. Serve over rice.
  2. Celiac.com 05/17/2017 - Want a great gluten-free entree that's tasty and easy to make? Made with ingredients you likely have laying around in your kitchen, these honey-glazed garlic pork chops are just the thing. Toss them on the grill, baste, and you've got the makings of a solid meal. Ingredients: 6 pork chops ½ cup ketchup 3 tablespoons honey 3 tablespoons gluten-free soy sauce 3 cloves garlic, crushed Directions: Lightly oil the grill grate, and heat to medium high. In a medium mixing bowl, blend the ketchup, honey, soy sauce, and garlic. Place the chops on the hot grill, and lightly sear them on both sides. Lightly brush glaze onto each side of the chops as they cook. Grill until no longer pink in the center, about 6-8 minutes per side. Serve with your favorite sides.
  3. Celiac.com 05/06/2017 - Want a great gluten-free dinner idea that's tasty and ridiculously easy to make? This recipe for honey-glazed garlic chicken is just what you've been looking for. Just toss the chicken into the slow-cooker, blend the ingredients, pour over the chicken, and turn it on. Come back later, and dinner is ready to go. Serve over rice or gluten-free pasta, and add your favorite side for a delicious dinner. Ingredients: 6 skinless, boneless chicken thighs ½ cup ketchup ½ cup gluten-free soy sauce 3 tablespoons honey 3 cloves garlic, minced 1 teaspoon dried basil Directions: Arrange chicken thighs in the slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl. Pour over the chicken. Cook on low for 6 hours. Serve with rice, or your favorite gluten-free pasta.
  4. Celiac.com 03/15/2017 - Looking for an easy, reasonably nutritious snack? These no-bake honey and oat peanut butter bars are just the ticket. Quick to make, no-bake, and easy to take on the go, these bars also happen to be gluten-free and plenty tasty. Ingredients: 1 cup any gluten-free oatmeal ¾ cup chunky natural peanut butter ⅓ cup thick honey 1 teaspoon vanilla ¾ cup powdered milk ¼ cup sunflower seeds ¼ cup chocolate chips, to garnish Directions: Mix all ingredients, except chocolate chips, add more powdered milk and oats as needed Spread evenly on a cookie sheet. Top with chocolate chips and/or seeds. Press down to make sure they stick. Cut into squares. Chill for 30 minutes, then cut and serve.
  5. Today I had the pleasure of trying out two new products from Three Bakers Gluten Free: Chocolate Chip Snackers and Honey Graham Snackers, and I'm very impressed by both. Just as the "Snackers" name implies, these new products make a perfect snack. The texture of Snackers is a bit like a cracker, bit their taste is more like a cookie. I really like the fact that the first ingredient is whole grain brown rice flour, which has more fiber and nutritional value than plain rice flour. The Honey Graham Snackers had an identical flavor to regular wheat graham crackers that I've missed so much. You can really tasted the honey graham flavor. The Chocolate Chip Snackers tasted remarkably like a great chocolate chip cookie, but again, these have the consistency of crackers, so you never get the feeling that they are too sweet or unhealthy. Overall I highly recommend these new treats to anyone, regardless of whether or not they avoid gluten, as they will be enjoyed by all. I will also be including them as a treat in my daughter's school lunches because she absolutely loves them! For more info visit their site.
  6. Celiac.com 06/09/2016 - This is one of my favorite basic chicken recipes. It's one of those super easy to make, yet big on flavor. Balsamic vinegar and honey anchor olive oil and spices to deliver a moist, delicious baked chicken that is also gluten-free! I like to prepare the marinade the night before so it's ready for dinner the next day. Ingredients: 2 pounds bone-in chicken thighs ¼ cup balsamic vinegar ¼ cup honey ¼ cup olive oil ½ teaspoon dried thyme ½ teaspoon dried rosemary 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ½ teaspoon black pepper Directions: Beat balsamic vinegar, olive oil, honey, thyme, black pepper, paprika, garlic powder, onion powder, and rosemary together in a bowl until smooth. Pour marinade into a resealable plastic bag. Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours. Heat oven to 375F (190C). Pour chicken and marinade into a baking dish. Bake chicken about 40 minutes, until no longer pink at the bone and the juices run clear.
  7. This glazed version is one of my many favorite ways to enjoy salmon. The glaze offers just the right blend of honey, ginger, and soy, along with a tiny zing from the hot sauce, to produce grilled salmon that is sure to please. Glaze can be prepared ahead of time, as needed. Great for barbeques and cookouts! Ingredients: 4 salmon fillets, about 1 pound ½ cup soy sauce ¼ cup honey ¼ cup water ¼ cup olive oil 1 teaspoon fresh ginger, shredded dash of lemon pepper dash of garlic powder dash of onion powder dash of salt 1 teaspoon Sriracha hot sauce Directions: Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, mix soy sauce, hot sauce, honey, ginger, water, and olive oil until honey dissolves. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Heat grill to medium-high. Lightly oil grill grate. Remove the filets to a plate and discard the marinade. Place salmon skin up on a hot grill, about 475 degrees Fahrenheit. Sear to capture the juices, then flip to skin-side down. Cook salmon about 3 minutes per side, or until the fat begins to seep from the seams. Plate and serve with rice and vegetables.
  8. Celiac.com 10/04/2013 - I crave this dish all of the time! I’m certainly no top-chef when it comes to preparing chicken on the grill so I’ve recently turned to the crock pot. I have to admit, I was pretty impressed with myself after making it. The sweet and saltiness with a hint of herbs paired nicely with tender meat that fell right off the bone. Simply mix up the ingredients, pop it in the crock pot, and you’ll have a tasty meal ready by dinner time. You will need: 4 chicken thighs 2 tablespoons basil 1/2 cup of liquid aminos (less sodium and no msg) or gluten-free soy sauce 1/3 cup Ketchup 1/2 cup honey 3-4 cloves of minced garlic A pinch of cayenne pepper (optional) Procedure: Place chicken in crock pot. Stir the ingredients together in a separate bowl. Pour evenly over chicken thighs. Turn to high and cook for 3 hours. I flipped each side after 1 ½ hours but that’s optional. Serve chicken and sauce on top of Jasmine rice and baked zucchini with thyme. For a crispy outside, place on a baking sheet and broil for about 4 minutes or until desired. Enjoy! This is also great for weekly meal prep: simply combine the ingredients and freeze them. Thaw it out the night before, toss in the crock pot the next morning, and slow cook for 6 hours. Yum!
  9. Since I fell in love with the homemade lavender biscotti from my favorite coffee shop in San Francisco, I’ve been trying to incorporate this distant cousin of mint into my cooking. Lavender is easily found in specialty food stores or online, and a little goes a long way. This recipe for shortbread makes about 30 delectable cookies. It’s important to chill the dough; it will be firm and easier to work with. Ingredients: 1½ cups almond meal flour, plus extra for dusting ¼ cup cornstarch 2 tablespoons dried lavender flowers, chopped 2 tablespoons honey ¼ cup sugar 8 tablespoons butter, cut into 1-tablespoon pieces ½ teaspoon salt Directions: Preheat oven to 350° F. In a medium bowl, combine honey, sugar, and butter with a mixer or spoon. In a separate bowl, sift together flour, cornstarch, lavender and salt. Add to butter mixture and stir until you have soft dough. Transfer dough to a dusted cutting board, roll into a ball and wrap in plastic. Chill for 30 minutes. Roll out chilled dough about ¼-inch thick and score into rectangles. Bake on a greased cookie sheet for 15-20 minutes until golden brown. Cool to room temperature and serve.
  10. Celiac.com 07/04/2013 - Summer is getting ready to give a sharp elbow to spring, and that means it's time to fire up the old grill and get some meat sizzling. Chicken is one of my favorite things to do on the grill, and this tasty, easy to make, honey lemon chicken delivers big, rich flavor that is sure to please. I like to cook up a whole bunch at one time and pop the leftovers in the fridge for a lunch or picnic treat. This recipe works well for chicken breasts, and also makes a delicious kebab. Ingredients: Marinade: 1 chicken--about 4 pounds, cut into 10 pieces, rinsed and patted dry ½ cup freshly squeezed lemon juice ⅓ cup honey ⅓ cup olive oil ⅓ cup gluten-free red pepper hot sauce ( I use Liberty Brand) ⅓ cup gluten-free Dijon mustard (I use Amy's) 1 tablespoon grated lemon zest Glaze: ½ stick of butter ⅓ cup honey ⅓ cup freshly squeezed lemon juice ⅓ cup gluten-free BBQ sauce 1 tablespoon grated lemon zest 2 tablespoons Dijon mustard Grill: ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon lemon pepper Directions: Mix the lemon juice, olive oil, hot sauce, mustard, and lemon zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator. Before grilling, make sure chicken is at room temperature. Heat the grill to medium flame. Remove chicken from the marinade and pat dry. Dust chicken with onion powered, garlic powder, and lemon pepper. Place chicken on grill for 5 minutes on each side, then reduce heat to medium-low and close the lid of the grill. Cook another 20-25 minutes, until chicken is fully cooked. While the chicken cooks, melt butter, and whisk in the honey, lemon juice, BBQ sauce, zest, and mustard. Put some of the glaze into a small bowl for serving. Brush the tops of the chicken pieces with glaze, then turn the chicken over, and cook for 2 minutes. Brush other side of the chicken with glaze and turn it again. Cook for about 2 more minutes, until glaze sets up. Remove the chicken from grill, and serve with a small side of glaze.
  11. There are countless 'health' food snack bars and protein bars on the market, many of which aren't as healthy as their makers would have you think. On the other side of the spectrum, you have snack bars that are loaded with various superfoods and are really quite nutritious, but taste like cardboard. The Peanut Butter Honey GoodOnYa bar is what I would call a perfect middle ground – it is rich and flavorful, but filled with highly nutritious organic ingredients. Even better, it's not only gluten-free, but completely soy-free, dairy-free and grain-free as well. When I need a quick snack on the go, I usually go for fruit and a container of yogurt, which I feel is enough of an indulgence. After trying this peanut butter GoodOnYa bar though, I am seriously considering adding it to my morning routine. I adore peanut butter, and in this context, I don't have to feel bad about eating it. These are high quality organic peanuts that are tested by a third party for mold and bacteria (peanuts have gotten bad press over these issues in the past). These peanuts though, are just a rock-solid source of protein and vitamin E. This is a truly fillerless bar. Rather than grains, soy or corn, they've included a collection of superfood seeds: organic sprouted flax seeds and organic raw sesame and hemp seeds. These are all low GI 'slow burners;' the end result is a bar that fills you up and gives you energy without a sugar crash. The people at GoodOnYa have crafted a snack/protein bar with real integrity. It's deliciously peanut-buttery, and full of things that your body will eventually thank you for. Highly recommended! For more information, visit their website. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  12. Celiac.com 05/07/2013 - Pork chops are one of my reliable standbys, one of my go-to dishes when I need to make a delicious dinner in a pinch. Any way you care to make them, I'm usually happy to eat a pork chop. Recently, I decided I needed a bit more splash in my recipe mix, so I looked around that put a new spin on an old favorite. The result made me smile. It's spring, so apricots and peaches will soon be appearing at a stores near you. Yes, this recipe can be made with peaches, just use less peach than you would apricot, but otherwise, prepare the same way. This recipe serves four, so scale accordingly. Ingredients: 4 boneless pork chops (1-1½ inches thick) 4 fresh apricots or 1 peach, pitted and cut into wedges 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons honey 1 tablespoon water 1 tablespoons gluten-free brown mustard (I use Amy's) 4 cloves garlic, minced 2 teaspoons chopped fresh Italian parsley Salt and black pepper to taste Directions: Rinse and dry pork chops, and then season them on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat, and sear the chops about 5 minutes per side, until well browned. Remove chops to a plate for a moment. Keeping the juices in the pan, add apricots and allow them to sear briefly, then whisk in garlic, honey, mustard, and water. Add chops back to the pan. Make sure they're flat on the bottom, so they cook evenly. Reduce heat to a simmer, and cook covered, until the pork is cooked through; about 7-8 more minutes. Turn once at 3½-4 minutes, and stir as needed. Sprinkle with parsley, and serve chops topped with the cooked apricots and pan juices. I like to serve them with rice and vegetables for a delicious dinner. The pork chops pair nicely with a dry white wine or a gluten-free hard apple cider.
  13. As the summer gives way, and the last summer nights begin to carry the chill of fall, the oven beckons you to give up the grill and bring your cooking inside. When that happens, I like to answer that call with simple, quick and delicious recipes that will warm the house just enough to keep it comfortable. Baked chicken breasts offer one of the simplest ways to craft a quick, delicious dinner that will have family and friends smiling. This recipe will serve six adults, so adjust accordingly. Ingredients: 6 skinless, boneless chicken breast halves ½ cup honey ½ cup Dijon or stone-ground mustard - gluten-free (I use Annie's) 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon paprika 1 teaspoon dried parsley salt and pepper to taste Directions: Heat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, mix the honey, mustard, thyme, basil, paprika, and parsley. Pour or brush half of this mixture over the chicken, until well coated. Bake for about 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink inside, and the juices run clear. Cool about 10 minutes before serving with rice, or potatoes, and salad for a tasty, delicious meal.
  14. Oh, Chicken, how can I prepare thee? Let me count the ways. This is a great, quick spin on everyday chicken thighs and can easily spice up an ordinary middle-of-the-week dinner. The combination of spices is potent and aromatic but the real kick comes from the cider vinegar. I’ve played around with different combinations and quantities of spices depending on which flavor I want to highlight—that’s the fun part. Thighs are great over brown rice, on a salad, with veggies, in tacos or even on their own. Thighs also cook great on the grill in the summertime. Ingredients: 8 skinless, boneless chicken thighs 6 tablespoons honey 3 teaspoons cider vinegar 2 teaspoons garlic powder 2 teaspoons chili powder 2 teaspoons paprika 2 teaspoons black pepper 1 teaspoon ground cumin 1 teaspoon ginger 1 teaspoon ground red pepper 1 teaspoon salt Directions In a small bowl, mix honey and cider vinegar and set aside. Combine all spices in medium a bowl and mix well. Add in chicken thighs and work until well coated with spice mixture. Place thighs on a broiler pan and broil for 5-6 minutes on each side. After chicken in fully cooked, remove from over and brush half of the honey glaze over thighs. Cook for another minute and repeat with the reverse side of the chicken. Serve with you favorite side dish. Thighs are great the next day.
  15. "Platano" is a Spanish word for the fruit we Americans know as the plantain. The plantain is a heartier older cousin of the sweet, commercial banana, and a fruit I think is underused here in America. Firmer plantains are commonly used for savory dishes, but as they ripen, they become sweeter. When that happens, they become perfect for desserts and other sweet dishes. Look in the dessert section of the menu restaurants across central and South American restaurants, and you will find fried plantains, or platanos fritos. This version of plantains is quite versatile. I’ve served it as a simple dessert, but it pairs well many breakfast and lunch staples. If you’re able, make extra honey butter to reserve; it's a great spread that complements the plantains beautifully. Ingredients: 3-5 small ripe plantains 2 tablespoons room-temperature butter, plus 2 tablespoons for frying 1 tablespoon vegetable oil 2 tablespoons honey Cinnamon for sprinkling Directions: Mix 2 tablespoons softened butter with honey. Refrigerate until firm enough to spread. Cut ends from plantains. Slice skin lengthwise and peel. Cut in ¼ inch slices and set aside. Heat the remaining butter and vegetable oil in a large skillet. Arrange plantain slices in single layer and heat for 3-5 minutes per side or until golden brown. Sprinkle with cinnamon and serve warm with chilled honey butter.
  16. This is a recipe that you can't go wrong with. Easy to make, lightand healthy, no refined sugar, gluten, eggs, or dairy. What awonderful way to use all the berries that are popping up this summer.Try this recipe as it is written, or substitute with whatever berriesare abundant in your area. Blueberry Honey Pie with Honey Whipped Cream and Raspberries (Gluten-Free) Blueberry Filling Ingredients: 6 cups blueberries ¾ cup honey 2tablespoons + 1 teaspoon arrowroot powder ¼ cup water 2teaspoon lemon juice 2 teaspoon coconut oil ½ cup raspberriesfor topping pinch salt To make filling: In a large saucepan, mix blueberries, honey, and salt. Add waterto arrowroot powder in a small bowl and blend. Add toblueberry mixture; blend. Stirring often, cook over medium-high heatuntil mixture is bubbly and arrowroot-water mixture turns blueberrycolor, about 2 to 5 minutes. Stir in lemon juice and coconut oil. Cool slightly and pour into your already prepared pie crust. Chill at least an hour. Serve with honey whipped cream. Honey Whipped Cream Ingredients: 1 cup coconut “cream,” from a chilled can of full-fat coconutmilk ¼ cup honey To make whipped cream: The day before you plan to make this pie, chill one can of coconutmilk, your mixing bowl, and beaters in refrigerator. Skim about onecup of the “cream” off the top. Add the coconut cream to achilled bowl. Whip coconut cream with chilled beaters until it reaches itswhipped cream state. Gradually add honey. Whip again until it turnsto whipped cream with at least soft peaks remaining when you stopwhipping. Spoon onto chilled pie, leaving a perimeter of blueberriesexposed. (Chill whipped cream if you are not topping your pieimmediately.) Top whipped cream with raspberries. Raw Nut Crust: The following raw crust recipe is ahealthy alternative to flour crusts. However, you can use yourfavorite crust for this recipe and it will be just as good. Crust Ingredients: 2 cups finely ground raw soaked almonds ⅓ cup honey (or agavenectar) To make crust: Combine 2 cups finely ground raw almonds and ⅓ cup honey inmixing bowl. Press into lightly greased 5-inch pie dish. To Assemble Pie: Fill pie crust with berry filling and top with honey whipped cream and berries. Serve chilled and enjoy a little piece of heaven!
  17. 1 cup each honey and brown sugar ¾ cup shortening (Butter Flavored Crisco) 3 eggs at room temperature 2 tablespoons xanthan gum 3 teaspoons baking powder 1 teaspoon baking soda 4 cups Ener-G Gourmet mix 2 teaspoons cinnamon 1 teaspoons salt 1 cup candied fruits, nuts or chocolate chips Heat together in saucepan honey, brown sugar, and shortening. DO NOT BOIL. Cool. Beat in eggs and beat thoroughly. Combine with dry ingredients which have been sifted together. Dough will be soft. Either roll and cut with cookie cutter or drop by spoonfuls. Bake at 325º 10-15 minutes, or until golden brown.
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