Holiday - Christmas and Thanksgiving
Brined turkey
Description:
Brining is an excellent way to cook pasture raised and organic turkeys that are not pumped full of the artificial additives that keep conventional turkeys moist.
Ingredients:
1 cup salt
3⁄4 cup brown sugar
2 lemons, quartered
1 Tbls whole black peppercorns
3 onions, quartered
5 carrots, cut into big chunks
Additional salt and pepper
Your favorite stuffing, optional
1 12-14 lb turkey (fresh or defrosted, giblets removed)
Preheat oven to 500 degrees. Remove the turkey from the brine. Rinse under cold water and pat dry with paper towels inside and out. Place the onions and carrots in a roasting pan. Season the turkey generously inside and out with salt and pepper, and stuff with your favorite stuffing, if desired. Place the turkey on top of the vegetables. Roast on the bottom rack of oven for 30-45 minutes, or until the breast is well browned.
Remove the turkey and cover the breast and any other well-browned portion with double-thick aluminum foil. Reduce oven temperature to 400 degrees. Return the turkey to the oven and roast for another 1 - 1.5 hours, or until an instant-read thermometer registers 165 degrees when inserted to the thickest part of the thigh (not touching the bone.) Let the turkey rest, loosely covered with foil, for at least 15 minutes before serving.
Roast Turkey
1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 tablespoons unsalted (1/2 stick) melted CF margarine
Preheat the oven to 350 degrees F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.
Herb-Roasted Lamb
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted CF margarine, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.
Lamb Chops with Pomegranate Relish
2 large oranges, segmented
1/3 cup red wine (such as Pinot Noir)
1/4 cup unsweetened pomegranate concentrate (found at gourmet markets or health food store)
3 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch
1 cup pomegranate seeds
1/3 cup finely diced Vidalia onion
1/4 cup chopped fresh mint
1 1/2 teaspoons fresh lemon juice
Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 1/3 cup); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 1 to 2 minutes. Serve topped with relish.
Roast Goose with Cherry Sauce
8 pounds domestic goose
2 tablespoons lemon juice
Cherry Sauce:
3/4 cup apple-cherry juice
1/3 cup sugar
9 inches stick cinnamon
6 whole cloves
1 tablespoon cornstarch
1 tablespoon water
16 ounces frozen unsweetened tart red cherries, pitted
2 tablespoons brandy, or kirsch
Rinse goose, pat dry and season cavity with salt. Tuck drumsticks under band of skin across tail. Skewer neck skin to back. Prick skin well. Place bird, breast side up on a rack in a roasting pan. Brush with lemon juice. Insert a meat thermometer into center of thigh muscle, not touching bone. Roast, uncovered, at 350*F for 3 hours or until meat thermometer registers 180-185*F. Remove fat during roasting. Let stand covered 15 minutes before carving. Serve with Cherry sauce.
Cherry Sauce: Mix juice, sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 minutes. Remove spices. Combine cornstarch and water, add to juice mixture. Cook until thickened and bubbly. Cook and stir 2 minutes more. Add cherries, thawed and drained, and brandy, heat through.
Poached Salmon
2 salmon fillets 8 oz each
salt to taste
2 cups dry white wine
1 cup water
1/2 teaspoon whole coriander seeds
1 bay leaf
Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.
Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.
To make whole fish, use enough wine and water to cover fish body and double coriander, salt and bay leaves when poaching.
Herbed rib roast
For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed
Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
Cook roast: Let roast stand at room temperature 1 hour (Roast can marinate up to 24 hours in refrigerator if needed). Preheat oven to 450°F.
Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
Put slices from roast and serve with jus.
Prime Rib with roasted garlic and horseradish crust
30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt
1 6-pound well-trimmed boneless beef rib roast
Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
Slice beef crosswise. Rewarm juices; drizzle over beef.
Candied Sweet potatoes
2 pounds sweet potatoes, peeled and sliced 1/4 inch thick (about 8 cups)
2 tablespoons maple syrup
1/4 cup organic apple juice or cider
1/4 teaspoon salt
1 tablespoon CF margarine
1/4 to 1/2 cup chopped pecans
Preheat oven to 350° F.
Mixed sliced potatoes with maple syrup, juice and salt in a shallow 2-quart casserole. Dot top with margarine, cover and bake for about 45 minutes until tender. Uncover, sprinkle with nuts and bake 15 minutes longer.
Green Beans with Lemon and Walnuts
4 cups water
2 pounds green beans, trimmed
grated lemon rind, zested
6 tablespoons CF margarine
2 tablespoons fresh lemon juice, or to taste
salt and pepper
2/3 cup walnuts, toasted
Steam beans until tender but still bright green (8-10 minutes). Transfer to bowl, toss with lemon zest, margarine and juice. Season with salt and pepper. Transfer to a warm platter, sprinkle with the toasted nuts. Serve immediately.
Toasted nuts: Bake at 350°F in a single layer, stirring once after 5-7 minutes. Cook another 5-7 minutes until the nuts give off a toasted aroma.
GFCF Mashed potatoes
White or Yukon gold potatoes (do not use russet)
Onion, chopped
CF margarine
Unflavored CF milk substitute (vanilla makes it too sweet so use unflavored. Potato milk makes it too heavy so I use rice)
Salt and pepper
Peel potatoes and cut up. Place in pot with onion, cover with cold water, add 1 tablespoon salt. Bring to boil and cook until soft. Drain and whip potatoes, mix in margarine. Heat milk in pan you cooked potatoes in and milk into potatoes until desired consistency. Salt and pepper to taste.
Sweet Potato casserole
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted CF margarine, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans
1 cup miniature marshmallows (optional)
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, margarine, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.
Butter (with margarine) an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans and marshmallows. Bake until puffed, about 30 minutes. Serve immediately.
Wild rice stuffing with hazelnuts and dried cranberries
1/2 cup (1 stick) CF margarine
2 large onions, chopped
1 garlic clove, minced
6 3/4 cups canned low-salt chicken broth
2 cups wild rice (about 13 ounces)
2 cups long-grain brown rice
2 cups dried cranberries
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup chopped green onions
Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
To bake stuffing in turkey: Loosely fill main cavity with stuffing. Spread margarine inside ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with margarined foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
To bake all of stuffing in baking dish: Preheat oven to 350°F. Spread margarine inside 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered/margarined foil, buttered side down; bake stuffing until heated through, about 40 minutes.
World's Best Cornbread Stuffing
2 hot Italian sausages
2 tablespoons extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large GFCF corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray
Heat the oven to 350 degrees F.
Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.
Foolproof Giblet Gravy
turkey neck and giblets
6 cups chicken broth
2 large onions, sliced
1 cup sliced carrots
1 cup dry white wine, or water
1/2 cup celery leaves
6 tablespoons CF margarine
roasted turkey drippings
salt and pepper to taste
cornstarch and water (mixed)
1/2 teaspoon Kitchen Bouquet, to taste
Put neck and giblets, broth, onions, carrots, wine and celery in pot. Bring to a boil, reduce heat. Simmer gently uncovered 90 minutes. Remove giblets to a cut board to cool. Strain broth, pressing vegetables to extract juice and flavor. Discard vegetables. Add water to broth, if necessary, to make six cups. Chop giblets and neck meat very finely. Refrigerate.. Meanwhile, mash butter and flour until blended. Break into four chunks. Bring broth to a boil. Reduce heat and gradually whisk in flour mixture until thick. Boil 3 minutes longer to remove "floury" taste. Cover surface of gravy to prevent skin forming. Refrigerate.
After turkey is removed from roasting pan: Spoon off fat from pan drippings and discard. Stir juices - add water if necessary, scraping up brown bits. Add no more than 2 cups to gravy - or it will be too thin. Stir in giblets and neck meat. Heat over medium heat until hot. Season to taste. Makes 6-7 cups.
Turkey Gravy
1/4 pound (1 stick) CF margarine
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup GF Flour mix
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
In a large (10 to 12-inch) sauté pan, cook the margarine and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
Salads
Best cranberry relish
16 ounces fresh cranberries
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon grated orange zest
Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
Fancy salad
I used to make this with nice Maytag Blue cheese on it but it’s good without it too.
Spring Mix salad
Vinaigrette (see dressings page)
Cherry or grape tomatoes, halved
Pomegranate seeds
Toasted chopped pecans
Watergate Salad
1 cup miniature marshmallows
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1/2 cup chopped Pecans
1-1/2 cups thawed nondairy CF Whipped Topping (http://www.rich.com/product_info.cfm?catid=6159 or http://www.kineretfoods.com/products/425.php)
COMBINE marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended. ADD whipped topping; stir gently until well blended. Cover. REFRIGERATE at least 1 hour before serving. Store leftovers in refrigerator
Desserts
Want to substitute for sugar? Read about sugar and other ingredient substitutions.
Triple Meringue stars
3 large egg whites, at room temperature 30 minutes, divided
1 teaspoon pure vanilla extract
3 pinches of cream of tartar, divided
3/4 cup superfine granulated sugar, divided
1-1/2 teaspoons instant-espresso powder
2 teaspoons unsweetened cocoa powder
1 (3-1/2-ounce) bar 70%-cacao bittersweet chocolate, melted
1 tablespoon oil
Equipment: 3 (12-inch) disposable pastry bags; a 1/2-inch star tip
Make vanilla and coffee meringues:
Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.
Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.
Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.
Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.
Make chocolate meringues:
Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.
Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in cocoa mixture gently but thoroughly.
Transfer meringue to a pastry bag and pipe more stars.
Bake meringues:
Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)
Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.
Dip meringues in chocolate:
Line a large baking sheet with parchment or wax paper.
Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.
Cook's notes:
• We used a Wilton 2110/1M star tip for our meringues. An Ateco 885 swirl star tip also works well.
• To avoid stickiness, try to bake meringues on a dry day.
• Dipped meringues keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 1 week or frozen, container tightly wrapped in plastic wrap, 1 month. Thaw frozen meringues, still in wrapped container, until container reaches room temperature, at least 30 minutes. (Do not unwrap and open container until completely thawed.)
No-Bake Pumpkin Pie
(Serves 8)
The crust can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for one day.
Cookie-Almond Crust
4 cookies (I used Pamela's ginger cookies)
Handful of sliced almonds
About 4 ounces marzipan (mine was hard, so I microwaved to soften)
About 2+ tablespoons coconut oil (use more if necessary) or gfcf margarine
[Any cookies or nuts would work for this crust. But you may need to add sugar, if you're not using marzipan or lots of sweet cookies.]
Pumpkin Filling
3 tablespoons cold orange juice
2 teaspoons vanilla extract
2 teaspoons gelatin (from 1 package)
1 cup coconut milk (other CF milk substitute would probably work okay too)
2/3 cup (4 3/4 ounces) sugar
3/4 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large egg yolks
1 (15-ounce) can plain pumpkin puree (1 3/4 cups)
1. FOR THE CRUST: Adjust oven rack to lower middle position and heat oven to 325 degrees.
2. Pulse cookies, almonds and marzipan in food processor until evenly and finely ground, about fifteen 2-second pulses (you should have 1 cup crumbs). Add warm coconut oil in steady stream through feed tube while pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to 9-inch pie plate and spread evenly over bottom and sides; wipe out food processor bowl and reserve. Using flat-bottomed ramekin or dry measuring cup, press and smooth crumbs into pie plate (see illustration, at left). Bake until fragrant and browned around edges, 15 to 18 minutes. Cool completely on wire rack.
3. FOR THE FILLING: Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes.
4. Combine 1/2 cup coconut milk, 1/3 cup sugar, salt, and spices in small saucepan. Cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot mixture into yolk mixture, whisking constantly. Return mixture to pan and cook over medium-low heat, stirring constantly and scraping bottom of pot with heatproof spatula, until custard is thickened and registers 175 to 180 degrees on instant-read thermometer, about 2 minutes. (When properly cooked, custard should form slight ridge on tip of spatula when bottom of pan is scraped and spatula is lifted.) Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved.
5. Puree pumpkin in food processor until smooth, 10 to 15 seconds. With machine running, add remaining 1/2 cup coconut milk through feed tube in steady stream. Scrape sides of bowl and process for additional 10 to 15 seconds. Add pumpkin mixture to custard mixture and stir until completely smooth. Transfer filling to cooled crust. Chill pie, uncovered, until filling is just set, about 3 hours. Cover pie with plastic wrap and continue to chill until fully set, at least 6 and up to 24 hours. Cut pie into wedges and serve.
Peanut Butter Balls
1 stick (8 tablespoons, 1/2 cup) CF margarine
3 1/2 cups of powdered sugar (about 1 lb.)
2 cups of chunky peanut butter
2 cups of GFCF substitute for Rice Krispies (such as Rice Twice)
1 package of GFCF chocolate chips
Mix all ingredients together except for chocolate. Refrigerate for several hours. Overnight is ideal. Form peanut butter mixture into small balls. Melt chocolate in a double boiler. Dip balls into chocolate using small spoon or toothpick. Set on wax paper and let cool.
Makes about 3 dozen peanut butter balls.
Peanut Butter Cookies
1 cup peanut butter
1 egg
1 teaspoon vanilla
1 cup sugar
Combine all ingredients well, form into balls and place on cookie sheet. Cook at 375 degrees for 11 minutes. If you like them a little soft, cook 9 minutes and they will be more “fudgy”, or if you want them crispy, cook them 13 minutes.
