Sour Cream Cookies

This is a tender cookie studded with raisins or cranberries (or even chocolate chips if you prefer).  They spread out more when gluten free, as expected, but not unreasonably so.

Original recipe

Sour Cream Cookies
Adapted from All Recipes

Yield: 24 cookies

  • 1/2 cup shortening OR butter
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 cups packed brown sugar, depending on how sweet you want them
  • 2 eggs
  • 1 cup sour cream
  • 3 cups gluten-free OR all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups raisins OR cranberries OR chocolate chips
  • 2 cups chopped pecans (optional)
  1. In a medium bowl, cream together shortening OR butter, sugar, eggs, and vanilla until smooth.
  2. Stir in sour cream.
  3. Mix in salt, baking powder, and baking soda.
  4. Mix in flour.
  5. Stir in raisins OR cranberries OR chocolate chips, and pecans if using.
  6. Cover dough and refrigerate for 1/2 hour.  (This step is less important if you’re using gluten-free flour, so I usually skip it.)
  7. Preheat oven to 350ºF.  Grease cookie sheet.
  8. Drop dough by teaspoonfuls onto prepared cookie sheet.  Space cookies 1-2 inches apart, using the larger distance if gluten free.
  9. Bake 15-20 minutes.
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Carrot Cake

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Like most dense cakes, carrot cake turns out well gluten free.  The coconut, pineapple, and cranberries or raisins add extra flavors and texture, and help hold the cake together.  And you just can’t go wrong with cream cheese frosting.

For baking instructions for a gluten-full version, see here.

Original recipe

 

Carrot Cake
Adapted from All Recipes

Yield:  Two-layer 9″ round cake

  • 3 eggs
  • 3/4 cup milk OR buttermilk OR plain yogurt
  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 2 cups gluten-free flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 (8-oz) can crushed pineapple with juice
  • 1 cup cranberries OR raisins
  • 1 cup chopped walnuts or pecans (optional)

 

  1. Preheat oven to 350ºF.  Grease and flour two 9″ round pans.
  2. Mix together eggs, milk (OR buttermilk OR plain yogurt), vegetable oil, sugar, and vanilla.
  3. Mix in cinnamon, salt, and baking soda.
  4. Mix in flour.
  5. Stir in shredded carrots using a large wooden spoon.
  6. Stir in coconut, crushed pineapple and juice, cranberries OR raisins, and walnuts and pecans, if using.
  7. Pour batter into cake pans.
  8. Bake for 1 hour, or until a toothpick inserted near the center comes out clean.
  9. Cool for at least 20 minutes on a wire rack.
  10. Frost with cream cheese frosting.