Category: dessert

Gluten-Free Kosher Brownies

This is my favorite brownie recipe. It’s gluten free, and can be made dairy or parve.

Ingredients:

  • 1 Bob’s Red Mill Gluten Free Brownie Mix (21 oz package, parve)
  • 3 eggs
  • ½ cup butter (dairy) or Earth Balance Vegan Buttery Sticks (parve), melted
  • 6 oz semi sweet chocolate chips (dairy or parve)
  • ½ cup walnuts, chopped (optional)

Continue reading “Gluten-Free Kosher Brownies”

Open Face Apple Pie

Gluten Free, parve. For this recipe we combined an apple crisp recipe from Elana’s Pantry and an open face pie recipe from plattertalk, and made our own modifications. Our pie didn’t come out quite right the first time, but I think the way it’s written now will be good. If you make it, please let us know if it’s good as is or if it needs any changes. We made this pie Thanksgiving 2016. Continue reading “Open Face Apple Pie”

Alice and Andrea’s Peanut Butter Cup Cookies

Contains Gluten

This is just slightly different from Nana’s recipe, and a current favorite with the local crowd. We haven’t tried making bars but presumably that works fine too. The cookie quantities are for large cookies – for smaller cookies reduce baking time.

Ingredients:

makes about 2 dozen cookies

  • 1 stick (½ c) butter
  • ¾ c white sugar
  • ¾ c brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2¼ c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 small container mini peanut butter cups from Mollie Stone’s

Instructions:

  1. Preheat oven to 350°F.
  2. Place butter in large bowl and melt in microwave.
  3. Beat in both sugars.
  4. Beat in eggs and vanilla until blended.
  5. In separate bowl, stir together flour, soda and salt with a fork or whisk to make sure soda and salt are well distributed.
  6. Add dry ingredients to wet and stir with wooden spoon until flour is all mixed in. Dough will be very stiff.
  7. Stir in mini peanut butter cups.
  8. Roll dough into 1½” balls and place 2″ apart on ungreased cookie sheet.
  9. Bake at 350°F for 11 minutes. Better to undercook than overcook. Let cool 10 minutes on cookie sheet, then move gently to rack.

 

Nana’s Chocolate Chip Cookies or Bars

Rainy day 1Contains Gluten (for Gluten Free notes see end of recipe)

This is the recipe Bill grew up with. I think it’s the standard toll house recipe. Both the bars and cookies are delicious.

Ingredients:

Makes 1-2 dozen cookies, or square pan of bars (16 bars)

  • 1 stick (½ c) butter, softened
  • 3/8 c (6 Tbsp) white sugar
  • 3/8 c (6 Tbsp) brown sugar
  • 1 egg
  • ½ tsp vanilla
  • 1 c + 2 Tbsp flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ c (6 oz) chocolate chips
  • ½ c chopped nuts (optional)

Instructions:

  1. Preheat oven to 375°F.
  2. In large bowl, beat butter with both sugars until blended.
  3. Beat in eggs and vanilla until blended.
  4. In separate bowl, stir together flour, soda and salt with a fork or whisk to make sure soda and salt are well distributed.
  5. Add dry ingredients to wet and stir with wooden spoon until flour is all mixed in. Dough will be very stiff.
  6. Stir in chocolate chips, and nuts if desired.
  7. For cookies: Make cookies of desired size on ungreased cookie sheet and bake at 375°F for 10 minutes. Better to undercook than overcook. Let cool 2 minutes on cookie sheet, then move gently to rack.
  8. For bars: Arrange dough evenly in greased pan and bake at 375°F for 20-25 minutes. Better to undercook than overcook. Let cool in pan for an hour or more until quite solid, then cut into ~2″ squares.

4/13/19 Bill made this gluten free with parve margarine, Bob’s Red Mill All-Purpose Flour mix, and no nuts. Cookies were good but a little cakey. Next time try 1 c flour mix and some extra chocolate chips. (Note that he did not add Xanthan gum and the cookies came out fine.)