Sugar Cookie & Berry Flag

This year as you head off to your Independence Day celebration, why not add a little color to your gluten-free menu.

This dessert is sure to set off fireworks at the big celebration! With just a few ingredients and some creativity, you can create your own piece of holiday fun and ignite some patriotic spirit at this years gathering.

Cookie Crust:
MFC Sugar Cookie Mix (prepare as directed on the package)
Press into a 9x13 cookie sheet and bake at 375° F for 12-15 minutes.
Cool for 30 minutes.

Cream Cheese Topping:
4oz. Cream Cheese
1 stick of butter
1 cup powdered sugar
1 tsp Vanilla

Preparation: Whip together until light and fluffy, spread over cooled cookie crust. Top with blueberries and strawberries in the shape of a flag. Refrigerate until ready to serve.

Red Velvet Cupcakes

Ingredients:
2 1/4 C. MFC Flour
1 Tbsp. Cocoa Powder
1 Tbsp. Baking Powder
12 Tbsp. Butter, at room temperature
1 1/2 C. Sugar
3 Eggs
1 1/2 Tbsp. Red Food Coloring, (Natural if Available)
2 tsp. Vanilla Extract
1 1/4 C. Milk
 
 
Preparation:
Preheat oven to 350° F

Mix dry ingredients together in a bowl and set aside.

Whip butter until creamy, then gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add food coloring and vanilla.

Next alternately add dry ingredients and milk, until both are incorporated.

Scoop batter into cupcake liners, fill about 3/4 full, (amounts vary depending on size of pan.)

Bake until a toothpick inserted in the center comes out clean, about 20 minutes.

Frost with favorite frosting, and Enjoy!

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Gluten-Free Waffle

Ingredients:
 
2 c. MFC Flour
1 Tbsp. Baking Powder
1/4 c. Sugar
2 Eggs
2 c. Milk
1/4 c. vegetable oil
 
 
Cooking and Mixing Instructions:
Mix all ingredients until well blended, about 3 minutes.
Meanwhile, preheat waffle iron and spray with nonstick spray.
Scoop about 1/3 cup of batter onto iron for a standard 4 inch waffle,
adjust accordingly to waffle iron size.

Cook for 3- 3 1/2 minutes.

Top with favorite toppings and enjoy.

Prepared waffles can easily be frozen and reheated in the toaster.

 
 

Simply Scrumptious Brownies

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1/2 cup vegetable oil, butter or shortening
1 cup sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup Mehl’s Flour Company Gluten-Free Flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Optional: 1/2 cup chopped nuts

Preheat oven to 350°F. Grease or oil a 9"x 9" pan. Mix oil, butter or shortening, sugar, and vanilla. Beat in eggs. Add the flour, cocoa, and baking powder; gradually stir until well blended. Spread the batter evenly into the pan. Bake for 25 minutes or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares

Great Grandma Anne's Rhubarb Crisp

*Preheat oven to 350

Mix the following ingredients:
2 Cups Brown Sugar
2 Cups Mehl's Gluten-Free All- Purpose Flour
1 and 1/2 Cups Gluten-Free Oatmeal (Bob's Red Mill works well!)
1 Cup Melted Butter
2 tsp Cinnamon

Press half of the resulting crumb mixture into the bottom of a 9X9 pan and cover with 4 cups chopped rhubarb.

Boil the following until thick:
1 Cup Sugar
1 Cup Water
2 T Corn Starch
1 T Vanilla

Pour over rhubarb. Sprinkle with the remaining crumb mixture and bake for 10 to 15 minutes. Enjoy!

Great Grandma Anne's Gluten-Free Rhubarb Crisp

 

Peanut Butter Cookies

1 cup butter or margerine
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
2-1/2 cups Mehl's Flour Company Gluten-Free Flour
1 teaspoon vanilla
1-1/2 teaspoons soda

Mix peanut butter and softened butter.  Add brown sugar and white sugar-mix.  Beat two eggs and add to brown and white sugar mixture.  Add vanilla and soda-mix.  Mix in Mehl's Flour Company Gluten-Free Flour 1/2 cup at a time.


Dough will be slightly soft and sticky.  Place in refrigerator for one hour.  When fully chilled form into one inch balls and place on ungreased cookie sheet. Use a fork dipped in sugar, or water, to flatten slightly.  Bake for 9 minutes in a 375° F oven, or until lightly browned.  Leave on pan two minutes before removing so cookies don't break.  (This recipe can easily be cut in half). 

Rolled Gingerbread Cookies

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  • Ingredients
  • 1 cup shortening or 2 sticks softened unsalted butter
  • 2 eggs at room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups sugar
  • ½ cup brown sugar
  • 1/3 cup molasses
  • 3 1/2 cups MFC Flour
  • 1 1/2 tsp ginger
  • 1 ½ tsp baking powder

Directions:

Preheat oven to 350 degrees.

Place shortening or butter in bowl, add egg, vanilla, molasses and sugar. Beat until mixture is nice and creamy.

Add flour and baking powder. Mix on slow speed for three to five minutes. Pause and scrape the bowl halfway through to fully incorporate ingredients.

Prepare a large flat workspace. Use a dusting of corn starch on work surface. Place dough on cornstarch, lightly dust top of dough with starch, and roll out to about ¼ inch thickness. Use your favorite cookie cutouts to cut cookies. Place cutout cookies on cookie sheet. Take dough not used and form another dough ball and roll out and cut more cookies until all dough has been used.

Bake for 12-14 minutes. Take baked cookies out and let sit on pan for five minutes, then move to wire rack to cool.

Frost with your favorite frosting or icing.

Caramel Pumpkin Cake

Ingredients for Cake:

  • 1 cup vegetable oil or 2 sticks softened unsalted butter
  • 1 tsp vanilla extract
  • 2 tsp caramel extract
  • 2 eggs
  • 2 cups sugar
  • ½ cup pumpkin
  • ¾ cup water or milk
  • 2 cups MFC Flour
  • Optional. 1 cup chopped walnuts, pecans or almonds.

Ingredients for Frosting:

  • 1 cup shortening or softened unsalted butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp caramel extract
  • ½ cup pumpkin

 

Directions for cake:

Preheat oven to 350 degrees.

Place all cake ingredients in mixing bowl Beat on low to medium low speed for five-ten minutes, until mixture is nice and creamy.

Spray 9” x 13” cake pan, or two 8-9 inch square or circle cake pans. Pour batter into baking pan, or divide evenly between two pans.

Bake for 35-40 minutes for 9” x 13” pan, or 28-30 minutes for smaller pans. Poke with knife or toothpick, and when it comes out clean the cake is done.

Let cake cool for at least ½ an hour before frosting.

 

Directions for frosting:

Place shortening or butter, powdered sugar, pumpkin and extracts in mixing bowl. Use whip attachment, and mix on slow speed until powdered sugar starts to get incorporated. Don't turn on high speed until you are sure powdered sugar won't fly all over the pace.

Mix on high speed for several minutes, pausing and using a spatula to scrape the bowl occasionally.

Once frosting is ready, spread on cooled cake.

Mexican Wedding (Russian Tea Cake) Cookies

Ingredients:

  • 1 cup shortening or 2 sticks softened unsalted butter
  • 1 tsp vanilla extract
  • 2/3 cups powdered sugar, plus more for coating
  • 2 cups MFC Flour
  • Optional. ¾ cup chopped walnuts, pecans or almonds.

Directions:

Preheat oven to 350 degrees.

Place shortening or butter in bowl, add vanilla and powdered sugar. Beat until mixture is nice and creamy.

Add flour and chopped nuts. Mix on slow speed for three to five minutes. Pause and scrape the bowl halfway through to fully incorporate ingredients.

Coat hands with a little corn starch or powdered sugar. Roll dough into 1 ¼ inch balls and place on baking sheet.

Bake for 15-18 minutes. Take baked cookies out and let sit on pan for five minutes, then roll in powdered sugar.

 

Rolled Sugar Cookies

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Ingredients:

  • 1 cup shortening or 2 sticks softened unsalted butter
  • 2 eggs at room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups sugar
  • 3 cups MFC Flour
  • 1 ½ tsp baking powder

 

Directions:

Preheat oven to 375 degrees.

Place shortening or butter in bowl, add egg, vanilla, almond and sugar. Beat until mixture is nice and creamy.

Add flour and baking powder. Mix on slow speed for three to five minutes. Pause and scrape the bowl halfway through to fully incorporate ingredients.

Prepare a large flat workspace. Use a dusting of corn starch on work surface. Place dough on cornstarch, lightly dust top of dough with starch, and roll out to about ¼ inch thickness. Use your favorite cookie cutouts to cut cookies. Place cutout cookies on cookie sheet. Take dough not used and form another dough ball and roll out and cut more cookies until all dough has been used.

Bake for 12-14 minutes. Take baked cookies out and let sit on pan for five minutes, then move to wire rack to cool.

Frost with your favorite frosting or icing.

 

Banana Chocolate Chip Muffins

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Ingredients:

• 2/3 C Mehl's Gluten-Free Flour
• 1/4 C sugar
• 1 tsp. baking powder
• 1/8 tsp. baking soda
• 1/4 tsp. salt
• 1 egg well beaten
• 1/4 C melted butter or oil
• 1 banana mashed
• 1/2 C chocolate chips
 

Sift dry ingredients and then add the remaining ingredients. Stir in chocolate chips.

Fill cupcake tins 2/3 full.

Bake at 400° F for approximately 20 minutes or until golden brown. 

Lemon Coconut Cream Cookies

  • 1 cup butter, oil or margarine 
  • 1 ½ cups sugar 
  • 2 large eggs 
  • ¼ cup water 
  • 1 tsp vanilla extract 
  • 1 tsp lemon extract 
  • 1 ½ tsp baking powder 
  • 1 cup coconut flakes (shredded coconut) 
  • 3 ¼ cups Mehl's Flour Company Gluten-Free Flour
  1. Preheat oven to 350°. 
  2. Mix butter, oil or shortening with sugar until smooth and well mixed. 
  3. Add eggs, vanilla and lemon extract, mix until smooth and creamy. 
  4. Add Mehl's Flour, coconut and baking powder. Mix until entire mixture is  nice and sticky. 
  5. Use a spoon or scoop to make 1 ½ inch balls, drop onto cookie sheet with 2  inches between each ball. 
  6. Bake for 12 to 16 minutes. 
  7. Take out of oven and let cool for five minutes.  Enjoy!

 

Lemon Coconut Cream Cookies

Lemon Coconut Cream Cookies

Pancakes

1/4 cup butter or margarine
1/4 cup sugar
1/4 Teaspoon salt
1 large egg
1 cup milk or dairy-free alternative
2 teaspoons baking powder
1 cup Mehl's Gluten Free Flour
 
Mix in order given.  Increase flour for desired thickness.
 
Spray bottom of large skillet or frying pan. Medium to medium low heat, flip when pancake becomes bubbly on top. (Batter can be refrigerated.) Enjoy!

Apple Cake

Ingredients:

1 cup butter or substitute
1 cup brown sugar
1 cup white sugar
4 eggs
3/4 cup water
2 teaspoons baking powder
2 teaspoons vanilla
3 1/3 cups Mehl's Gluten-Free flour
4 large peeled, cored apples, sliced
1/2 cup cinnamon sugar (white sugar with 1-1/2 teaspoons cinnamon mixed in)
 
Instructions:
Mix butter, eggs, water and sugars well.
Add eggs one at a time - mix.
Add vanilla, baking powder - mix.
Add flour, mix well until incorporated.
Place 2/3's of dough in a greased 9 X 13 pan.
Place sliced apples evenly over dough.
Spoon remaining dough over apples and spread evenly.
Sprinkle cake with cinnamon sugar.
 
Bake at 350 degrees for 45 minutes
 
Optional:
May drizzle  thin frosting over cake if you wish:
1/2 teaspoon vanilla
2 teaspoons butter or substitute (melted)
1/4 cup milk (warmed)
Add powdered sugar and mix until desired consistency (a small amount at a time).
(Heating butter and milk makes for a lump free frosting)
 
 
You may substitute egg replacement mixed well, dairy free imitation butter, artificial sugar.

Shown above with caramel sauce and whipped cream.

Shown above with caramel sauce and whipped cream.

Pizza Crust

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1 cup water (heated to between 100-110° F)
1 egg
1 tablespoon oil
1/2 tsp garlic powder
1/2 tsp italian seasoning
1/2 tsp onion powder
2 3/4 cups Mehl's Flour Company Gluten-Free Flour
1 package yeast
 
1. Preheat oven to 350 degrees.
 
2. Mix all ingredients together until well blended.  Approximately 3-5 minutes using a mixer.
 
3. Oil pizza pans.  (This recipe can makes up to three 12” pizza crusts.)
 
4. Split dough evenly between pizza pans.  Spray hands with oil and use hands to  spread dough evenly. 
 
5.  Bake for ten minutes.
 
6.  This recipe is intended to create pizza crusts that can be frozen and baked later with toppings. Should you choose to top your pizza crust and enjoy a gluten-free pizza immediately, please add your desired toppings after baking the crust for ten minutes. Place the topped pizza crust in the oven for an additional 15 to 20 minutes (depending on your oven) to create a delicious gluten-free pizza experience.

7. Pizza crusts that you wish to save for later can be wrapped in plastic and frozen for several weeks until you choose to top and bake as instructed.

 

 

Blueberry Muffins

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Ingredients:
½ cup butter
1 cup white sugar
¼ cup packed brown sugar
1 cup milk
2 large eggs
3 cups Mehl's Flour Company Gluten-Free Flour
½ tsp. cinnamon
1 tsp. vanilla extract
1 tsp. almond extract
1 cup blueberries
2 tsp. baking powder
1 tsp. baking soda
 
Preparation and Baking Instructions:
1. Preheat oven to 350°
2. Add all ingredients to mixing bowl and mix until well blended
3. Spoon mixture into muffin cups or greased muffin pan. Fill each cup 2/3 to ¾ full.
4. Bake for approximately 30-35 minutes
 
Every oven is different. Test with dry knife or toothpick to confirm when muffins are fully baked.

Gingersnap Cookies

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1/2 cup butter or substitute
4 tablespoons molasses
1 cup sugar
1 egg
1 teaspoon cinnamon
1 teaspoon ginger
2-1/2 teaspoons soda
1/4 teaspoon salt
2 cups Mehl's Flour Company Gluten-Free Flour
 
Mix in order given and refrigerate for one hour.  Hand roll dough into one inch balls, roll in sugar until fully coated and place on ungreased cookie sheet.  Bake in 350° oven for 9-10 minutes or until browned.  (If dough seems too sticky add additional Mehl's Flour Company Gluten-Free Flour until consistency is acceptable for forming into balls.)

Caramel Chocolate Chip Cookies

1 cup butter or margerine
3/4 cup brown sugar                                                    
3/4 cup white sugar
2 eggs
1-1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
2-3/4 cups Mehl's Flour Company Gluten-Free Flour
1 cup chocolate chips and 1 cup caramel chips
 
Mix in order given and drop by teaspoonfuls on ungreased baking sheet.  Bake at 375° for 9-10 minutes. Makes 4 dozen cookies.

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