|
|
 |
|
|
|
 |
|
|
 
• Gluten-Free Holiday Cut-Out Cookies
• Silly Yak Gluten-Free French Toast
• Silly Yak Gluten-Free Bread Stuffing
Gluten-Free Holiday Cut-Out Cookies
MIX TOGETHER:
 3 cups Holly's Gluten-Free Flour Mix
1 cup sugar
1 TBLS xanthan gum
½ tsp salt
1½ tsp baking powder
CUT IN:
1 cup butter
1 egg
3 TBLS buttermilk or milk
1 tsp vanilla
Blend well. Chill if desired, but is not necessary. Roll out on rice floured surface. Cut into shapes. Bake at 350
degrees for 8-10 minutes. Sprinkle with sugar before baking or frost after cooled.
You may substitute your favorite gluten-free flour mix. Just check to see if yours already contains xanthan gum.
If it does, just delete the xanthan gum from this recipe.
Silly Yak Gluten-Free French Toast
8 slices Gluten-Free Cinnamon Swirl Bread
 2 medium bananas cut into ¼" slices (can also use thin-sliced apples)
1 cup milk
4 ounces cream cheese, softened
3 eggs
1/3 cup sugar
3 TBLS Holly's Gluten-Free Flour Mix
2 tsp vanilla
Heat oven to 350 degrees if serving the same day. Place 4 slices of GF Cinnamon Swirl in a single layer in a buttered 9" square baking dish. Top with bananas and 4 slices of GF Cinnamon Swirl. Blend milk, cream cheese, eggs, sugar, flour, and vanilla in a blender until smooth. Pour over GF Cinnamon Swirl stack. Let stand 5 minutes or refrigerate overnight. Bake 40-45 minutes (50-55 minutes if refrigerated) until set and top are toasted. Let stand 10 minutes. Cut GF French Toast into diagonal halves and remove with spatula. Dust with powdered sugar or use pure maple syrup if desired.
Silly Yak Gluten-Free Bread Stuffing
Serves 10 to 12
This recipe makes a traditional stuffing. You can give it twist by adding sautéed wild mushrooms, dried fruits,
apples, cranberries, lightly toasted nuts, fresh shucked oysters, or cooked gluten-free sausage.
 4 cups gluten-free bread (your choice), cubed and lightly toasted
6 TBLS unsalted butter or margarine
1 cup quarter-inch diced onion
1 cup quarter-inch diced celery
1/3 cup quarter-inch diced carrot
16 large fresh sage leaves
1/8 tsp nutmeg
1 pinch dried thyme leaves
1/2 tsp coarse salt
24 grinds fresh black pepper
3/4 cup broth (vegetable or chicken)
Put the bread cubes into a mixing bowl. Melt 4 tablespoons of the butter in a small skillet. Sauté the onion,
celery, and carrot until tender. Then lightly mix the vegetables in with the bread.
Using the same skillet, melt the remaining 2 tablespoons of butter. Toss in the sage leaves and remaining
spices/herbs and sauté until sage leaves are crisp. Add in broth.
Pour broth mixture over bread cubes in mixing bowl. Stuff the turkey, or bake in separate dish at 350 degrees for
45 minutes or longer depending on your oven.
|
|
|
|
|
|
 |
|
|
