SugarCookiesThere's no better time to make cookies, than when your (or someone else's) kids are around.  The joy that kids get when they're rolling out the pastry and cutting out the shapes, and even watching the cookies bake.  It brings back that memory of when we were all kids and what our elders did for us.

Frankie's Gluten-Free All Purpose Flour can be used with virtually any recipe you like.  This recipe is from the old (orange) Betty Crocker cookbook that came out in 1969.  The only thing I did was used Frankie's flour whenever it told me to use wheat flour.  We've done this time and again with numerous other recipes, from numerous other cookbooks and the results have always been magnificent.

 

Traditional Sugar Cookie

3/4 cup of shortening (part butter or margarine, softened)
1 cup of sugar

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Profiterole

Profiterole/Eclair

I once assumed that Profiteroles and Chocolate Eclair were very difficult to make. Not so. This recipe is very easy to make, makes a lot of Profiteroles and is even easier when I make them with gluten-free flour.
The other remarkable aspect of this recipe is that you probably have all of the ingredients needed for your delicious Profiteroles or Chocolate Eclair in your pantry right now.
You can make these with either butter or use margarine for a dairy-free Profiteroles.
By adding 1 cup of your favorite cheese, grated, while beating in the eggs, you will have made Gougeres – a French appetizer.  Magnifique!
Let's get started. I'm excited!

PROFITEROLES/ECLAIR
1 cup water
1⁄2 cup butter or margarine
1 cup of Frankie's All Purpose Flour
5 eggs

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