Ingredients

• 1/3 cup Crunchmaster® Roasted Vegetable Multi-Grain Crackers, finely crushed
• 1 large Vidalia onion, thinly sliced
• 1 clove garlic, finely chopped
• 2 cups button mushrooms, thinly sliced
• 1 pound fresh green beans
• 2 Tbsp olive oil
• 1 ½ cups 2% milk (or dairy-free milk)
• 1/4 cup (2 oz) goat cheese, crumbled
• ½ cup slivered almonds

Directions

1. Preheat oven to 350°F.
2. In a large skillet, sauté onions and garlic in oil for 20 minutes or until caramelized. Add mushrooms and milk.
3. Meanwhile, steam green beans in a large pot over medium heat for 4 minutes; transfer to a bowl of ice water. Drain and set aside.
4. Transfer green beans into prepared baking dish. Cover with onion mixture and crumbled goat cheese. Top with almonds and crushed Crunchmaster crackers.
5. Bake for 15 minutes or until golden brown.
6. Serve warm and enjoy!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

When it comes to this chocolatey holiday recipe, my wheat-eating husband says you wouldn’t know it was gluten-free. At parties all the wheat eaters devour my gluten-free desserts. Don’t worry about amount of ingredients, it’s straightforward to make.

Ingredients:

Cake:

• 2/3 cup (112 g) semi-sweet chocolate chips
• ½ cup (120 ml) water
• 4 eggs separated into yolks and whites. Put the whites in clean, grease-free 8 cup (2 liter) bowl
• 1 cup and 2 tbsp sugar (224g) divided into two containers
• ¼ tsp (1.25 ml) xanthan gum
• ¾ cup (126 g) King Arthur all-purpose, gluten-free flour
• 2 Tbsp (30 ml) cocoa
• 1 tsp (5ml) baking powder
• Pinch of salt

Filling:

Choose whichever liqueur you like and a fruit that matches. Good options are orange, raspberry, coffee, hazelnut, plain rum or brandy. Or just plain cream and plain chocolate are delicious, too!

• ½ cup (120 ml) seedless raspberry jam
• 2 Tbsp (30 ml) brandy, rum, or raspberry liqueur
• 1 cup (240 ml) heavy cream
• 2 Tbsp (30 ml) powdered sugar
• Small container of fresh, sweet raspberries

Chocolate Topping, Option 1:

• 1 cup heavy cream
• 1 cup (168 g) semi-sweet chocolate chips
• 2 Tbsp brandy, rum, or raspberry liqueur
• White chocolate to garnish for snow

Chocolate Topping, Option 2 (quicker variation, no need to chill):

• 1 cup (168 g) semi-sweet chocolate chips
• ¼ cup cream (60 ml)
• 2 Tbsp (30 ml) liqueur
• 2 Tbsp (30 ml) powdered sugar
• 1 cup (224 g) lite sour cream
• White chocolate to garnish for snow

Directions:

Cake:

1. Preheat oven to 350°F and line a 10×15 jelly roll pan with parchment paper. Make a single cut into the four corners of the paper so corners overlap.
2. Melt chocolate and water together in microwave and stir until smooth. Leave to cool.
3. In a clean bowl (glass or stainless steel), whisk egg whites until stiff (when the tips point up).  Add half of the sugar (4oz) and whisk until very stiff and marshmallow-looking.
4. In another bowl whisk the egg yolks with the second half of the sugar (4oz) until thick, creamy, and much lighter in color.
5. Whisk the cooled chocolate mix into the egg yolks.
6. Add flour, baking powder, cocoa, salt, xanthan gum and whisk until smooth.
7. Slowly pour this mixture into bowl containing egg whites and gently whisk until smooth. Scrape down to bottom with spatula.
8. Gently pour mix into lined jelly roll pan and cook for 22–25 minutes. Cake should be risen, softly firm and no wet batter in middle if you poke with a fork.
9. Remove from oven and leave in pan for about 5 minutes, then turn it out onto a cooling rack.
10. Tear off parchment paper liner in strips, then put a fresh piece of parchment paper on top and loosely roll up with parchment paper inside. Don’t worry if it cracks, the the cream filling will hold it together and the chocolate topping will hide any cracks. If you don’t feel confident rolling cake, then cut into 2 or 3 strips short or long and fill and frost as a layer cake when cold.
11. Leave to cool for about 20 minutes and then unroll.

Filling:

1. Put the cake on your serving plate.
2. Warm raspberry jam with liqueur and spread onto cooled cake, right to the edges.
3. Whisk cream with sugar and liqueur until stiff and spread on top of cake, right to the edges.
4. Add fresh raspberries.
5. Gently roll up with seam underneath.
6. Make chocolate topping, then spread it on the cake all the way down the sides.
7. For extra effects, drag the tines of a fork through the chocolate to give a bark effect; use a cheese grater make white chocolate shreds fall on top of chocolate; garnish with silk holly leaves or other Christmas décor.
8. Chill until ready to eat. I usually cut the cake in half lengthwise first and then cut thick slices.

Chocolate Topping 1:

1. Heat heavy cream in microwave, then stir in chocolate and liqueur.
2. Wait a few minutes and stir again until totally smooth.
3. Chill for at least four hours.
4. Whisk until it is stiff enough to hold its shape and spread on cake.

Chocolate Topping 2:

1. Heat chocolate and cream together and stir until smooth.
2. Add liqueur and sour cream and stir well.
3. Add powdered sugar to taste.
4. It should be cool enough now to spread on top of cake.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

We have Beef Tenderloin (fillet) for Christmas Day with this sauce. Easily and best made in advance, refrigerate, slowly reheat and then thicken with cornstarch. If your family don’t mind rosemary leaves in a sauce, add some rosemary as you simmer it. A dash of gluten-free Worcestershire sauce also adds to the meatiness of the sauce. I’ve made this for years.

I made this sauce for a party with beef sirloin marinated for 24 hours in olive oil, balsamic vinegar, garlic and crushed rosemary. Then remove meat from marinade, sear in hot pan, cook in 350 degree oven for 15-17 minutes per lb until very rare. Chill overnight, then slice extremely thinly and place back in cold sauce and leave to marinate (24 hours is fine) until ready to slowly reheat in sauce and place in toasted rolls as sliders.

Gluten-Free Wine and Mushroom Sauce 

Ingredients:

• 2-4 tbsp (30-60 ml) olive oil
• Large onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely crushed
• 3 slices of gluten-free bacon, finely scissored
• 8 large mushrooms, cleaned and very finely chopped
• 1 c Marsala wine or favorite red wine. Do not use the cheapest wine you can find. If you don’t like the taste in a glass, you won’t like it in the sauce. But you don’t need to use an expensive wine
• 4 cups, 1 qt, 1 ltr gluten-free beef stock
• 2 tsps (10 ml) gluten-free Dijon mustard
• pepper
• 1/4 c (60ml) freshly chopped parsley
• 4 tsps (20 ml) gluten-free cornstarch (UK cornflour) mixed with ¼ cup/60 ml water.

Directions:

1. Use an 8 c/2 ltr saucepan. Cook onion and bacon together gently until onion is totally soft and nicely golden brown, not burnt.

2. Add mushrooms and garlic and cook until mushrooms are shrinking, giving up their juices and browning nicely. Don’t let garlic burn.

3. Add wine, stock, mustard, freshly ground black pepper, bring to a boil, simmer for 10 minutes. I don’t normally add salt since bacon, stock and mustard contain salt. Taste.

4. Either refrigerate once cool or thicken, add fresh parsley and serve with beef.

Makes about 8 servings

Ingredients:
For the crust:

• 2 boxes Enjoy Life Foods Soft Baked Snickerdoodle Cookies
• 1 T. dairy-free milk

For the filling:

• 2 T. dairy-free buttery spread
• 1 medium sweet apple, suitable for baking (such as Cortland), cut into 3/4-inch pieces
• 1 medium pear, suitable for baking (such as Bartlett), cut into 3/40-inch pieces
• 2 C. fresh or frozen cranberries
• 2 T. brown sugar
• 1 1/2 t. ground cinnamon
• Pinch salt
• 1 T. Enjoy Life Foods All-Purpose Flour
• 1/4 C. water
• 1 t. lemon juice

For the crumble:

• 1/2 C. Enjoy Life Foods All-Purpose Flour
• 1/4 C. packed brown sugar
• 1/4 C. dairy-free buttery spread

For the glaze:

• 1/4 C. confectioners’ sugar, sifted
• 2 t. dairy-free milk
• 1 1/2 t. ground cinnamon
• 1 t. vanilla extract
• Pinch salt

Directions:

1. Preheat the oven to 375˚F. Lightly oil a 9-inch tart dish
2. To make the crust, combine 2 boxes of Soft Baked Snickerdoodle Cookies and the dairy-free milk in a food processor. Process until the cookies are finely ground and stick together when the mixture is squeezed.
3. Scrape the mixture into the prepared dish, pressing it into the bottom and up the sides.
4. To make the filling, melt the dairy-free buttery spread in a large skillet over medium-high heat. Add the apples, pears, and cranberries. Cook until the mixture begins to soften, about 7 minutes. Stir in the brown sugar, cinnamon, and salt. Cook until the sugar melts. Sprinkle with the All-Purpose Flour, mixing to coat. Pour in the water and lemon juice, stirring constantly, until the mixture is thick and glossy. Remove the pan from the heat and set aside.
5. To make the topping, combine the All-Purpose Flour, brown sugar, and dairy-free buttery spread in the food processer. Pulse about 10 times until the mixture is in large crumbs.
6. Scrape the fruit mixture into the prepared crust. Sprinkle the crumble topping over the fruit.
7. Bake for 20 to 23 minutes, until the crumble topping is browned and the fruit is bubbling. Let cool 30 minutes.
8. To make the glaze, put the confectioners’ sugar, dairy-free milk, cinnamon, vanilla, and salt in a small bowl. Mix to combine. Drizzle the mixture over the tart. Let stand 15 minutes to set.
9. You can enjoy the tart warm, but the filling will continue to firm as it cools.
10. Serve as desired, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.