Kuhle Kitchen

December 4, 2008

Gluten-Free Peanut Butter Sugar Cookie

Filed under: Sweets — Ryan @ 8:24 pm

We found this awesome recipe at Gluten-Free Girl.  Why gluten-free, you say?  Those with celiacs disease cannot have gluten in their diet or it can make them very very sick, the goal of sharing this recipe is to show those with celiacs that they can have great food after all… and quite frankly, these are the best peanut butter cookies we have ever devoured.  Yes, we devoured them… plural.

1 cup peanut butter (we like chunky)
1 cup white sugar
1 teaspoon baking powder
1 egg

1. Preheat oven to 350°.
2. Cream peanut butter and sugar in good sized bowl.  Beat in baking powder, then add the egg (do not add at same time.)  Mix until well combined.
3. Spray two cookie sheets with non-stick spray.
4. Grab a bowl or dish of white sugar, you will be rolling the cookie in this.  Make tablespoon sized balls of dough and roll in sugar to coat.  Place evenly on cookie sheets.
5. Bake for 10-12 minutes, rotate cookie sheets halfway thru.  Let cool for 5 minutes, move to cooling rack.  All set.

November 1, 2008

Cranberry Oatmeal Bars

Filed under: Sweets — Ryan @ 6:01 pm

Another great find from Cooking LightNote: Be sure to zest the orange before you squeeze the juice.

1 1/3 cups dried cranberries (6 oz)
3/4 cup sour cream
1/2 cup granulated sugar
2 T all-purpose flour
1 t vanilla extract
1/2 t. grated orange rind
1 lg egg white, lightly beaten

4.5 oz all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 Tablespoons butter, melted
3 Tablespoons orange juice
Cooking spray

1. Preheat oven to 325-degrees
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 c oat mixture. Press remaining oat mixture into the bottom of an 11×7 inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325-degrees for 40 minutes or until edges are golden. Cool completely in pan on wire rack.

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