Dairy Free – Gluten Free Buried Treasure Meringues

This recipe comes from King Arthur Flour company in Vermont, USA.

Buried Treasure Meringues

These light treats are Dairy-Free and Gluten-Free.  What makes them extra special is the drop of some dark chocolate or a candied cherry in the middle…. either placed atop the cookie or bury it like hidden treasure within the meringue before baking.

Hands-on time: 15 mins. to 25 mins.

Arrgh, mateys! These treasures are sure to steal hearts on Feb. 14 or any other day!

Baking time: 1 hrs 30 mins. to 1 hrs 30 mins.

Total time: 3 hrs 55 mins. to 9 hrs 55 mins.
Yield: 20 to 24 meringues

Ingredients:
2 large egg whites
1/4 tsp. cream of tartar
dash of salt
1/2 cup plus 1 TBsp. granulated sugar
Filling:
Candied cherries and/or bittersweet or semisweet chocolate chunks; King Arthur Flour bakers like Peter’s Burgundy chunks.

Directions:

1) Preheat the oven to 200°F. Line a baking sheet with parchment (first choice), or lightly grease it.

2) In a large bowl, combine the egg whites, cream of tartar, and a dash of salt.

3) Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.

4) Pipe a base of meringue onto the sheet, using a pastry bag and star tip; place a candied cherry, or a couple of chunks of chocolate, atop the base. Pipe meringue to cover the cherry or chocolate.

5) If you don’t want to pipe meringues, simply drop by tablespoonfuls onto the sheet. Place cherry or chocolate in the center of each meringue; cover or leave exposed, your choice.

6) Bake the meringues for 1 1/2 hours. Turn the oven off, and leave them in the turned-off oven until they’re completely cool, 3 hours or more. This is a good cookie to make in the evening; they can be left in the oven (with the heat turned off) overnight.

Yield: approximately 20 to 24 meringues.

 

 

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Gluten-Free Baking Products

Have Your Cake and Eat it Too!

Let them eat cake!

Allergies are more common today than 20 years ago.  In an effort to help those allergic to gluten, King Arthur Flour offers a variety of goodies… including chocolate cake!

Here’s a Gluten-free recipe for you to try

Gluten-Free Banana Bread with Coconut and Flax

Yield: 1 loaf, 16 servings.

Enjoy this tasty treat!

• 1 3/4 cups Gluten-Free Multi-Purpose Flour
• 1/4 cup whole flax meal
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon xanthan gum
• 3 tablespoons Cake Enhancer
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups (3 large or 4 small) mashed ripe bananas
• 3/4 cup unsweetened shredded coconut
• 1/2 teaspoon King Arthur Pure vanilla extract
• 1/4 teaspoon banana flavor, optional

Directions: 

1) Grease a 9″ x 5″ loaf pan and preheat your oven to 350°F.

2) In a medium-sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In your mixer’s bowl, combine the brown sugar and oil until well-blended.

3) Add the eggs one at a time, beating until well-incorporated.

4) Stir in the dry ingredients, and beat on medium speed for about 30 seconds, until well combined.

5) Stir in the banana, coconut, and flavors, and blend well.

6) Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting.

tips from the King Arthur Flour bakers

• It’s often difficult to be sure gluten-free quick breads are fully baked in the middle. A cake tester inserted into the center may come out crumb and batter free before the bread is fully baked; thus, using an instant-read thermometer is a good idea.

Want a quick treat that’s gluten-free?  Check this out first —

For a list of Gluten Free Candy:  click here.

Cute Cookie Cutters

King Arthur Flour Delivers

These square shaped cookies can help you create Love Letter Cookies for your funny Valentine.  See the recipe below for a tasty treat.

After Feb. 14th, use the cookie cutters to create mini-sandwiches for high tea and/or hors d’oeuvres.

You and everyone else will love these yummy cookies!

Ingredients: 
1 1/2c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla extract
5 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt

Directions:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

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My Heart belongs to…

Bake your Heart Out with this Pan…

Eat your heart out!

Create heart-shaped cupcakes, muffins and/or scones with this 8¾” x 8¾” x 1½” cast-aluminum pan, made in the USA, sold through King Arthur Flour Baking Company.

The pan has a non-stick coating and a lifetime warranty.

It is oven, freezer and dishwasher safe.  However, avoid using any abrasive materials, such as scouring pads, on this pan.

This pan costs $29.95 (US), plus tax, shipping and handling.