From Tina and Miranda Jade Turbin of GlutenFreeHelp.info

Ingredients:

• 3 small apples
• 1/3 cup sugar
• 1 Tbsp. gluten-free flour mix
• 1 Tbsp. cinnamon
• ¼ tsp. nutmeg
• 1 gluten-free pie crust

Directions:

1. Peel apples.

2. Cut apples into thin, small pieces.

3. In a bowl with a lid, mix apples, sugar, gluten-free flour, cinnamon and nutmeg.

4. Seal and refrigerate for 12 or more hours to allow the mixture to get juicy.

5. Cut pie crust into circles to fit and place in mini tart pans (about 2-inch pans), about 10 such pans.

6. Preheat oven to 350 degrees.

7. Fill crusts with apple mixture.

8. Put extra crust pieces on top and add some slivered almonds if you wish, sprinkle with sugar.

If you have extra apple mix and mix, you can make “apple burritos” by rolling up the apple mixture in extra crust and sprinkling sugar on top.

10. Bake for approximately 15-20 minutes until golden brown.

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 12 servings.

Ingredients:

• 1 stick (4oz.) butter melted
• 3 large eggs
• 8 slices of center cut bacon, scissored thin and cooked with sliced white of bunch of green onions.
• 1 cup sour cream
• 1 can (11 oz.) whole kernel corn, drained
• 1 can (14+3/4 oz.) cream-style corn
• 1 cup corn meal
• ½ cup Oonagh’s Gluten-Free Flour Mix
• Salt and pepper
• 1 Tbsp. gluten-free baking powder
• 3 Tbsp. sugar
• Green of bunch of green onions cut into thin slices.

Directions:

1. Melt butter in the microwave in a microwave safe bowl.
2. Stir in sour cream and eggs until smooth.
3. Stir in corn and creamed corn.
4. Mix together cornmeal, gluten-free flour blend, sugar, baking powder, salt and pepper. Add to wet ingredients and stir together. Stir in cooked bacon and onion mix and green of green onions.
5. Either pour into two 8×8 or one 9×13 and bake in preheated 350* oven for about 35- 45 minutes until set and lightly browned. It does puff slightly.

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

Salad

• ½ cup raw quinoa grain cooked as directed and cooled
• ½ cup raw cauliflower, divided into tiny florets
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh mint
• Greens of 2 green onions (scallions, spring onions)
• ¼ cup chopped, toasted nuts (walnuts are traditional; I prefer cashews)
• 2 ribs of celery, washed and cut into small slices
• 1/3 cup of dried cranberries

Dressing

• ¼ cup regular olive oil
• 1 tsp. gluten-free Dijon mustard
• ½ tsp. sugar
• 1 Tbsp. white Balsamic vinegar
• 1 Tbsp. fresh lemon juice (You can also replace the 1 Tbsp. of Balsamic vinegar with an additional tablespoon of lemon juice)
• Salt and pepper to taste

Directions:

1. Combine all dressing ingredients and mix well. Drizzle over cooked quinoa.

2. Add remaining ingredients and stir until the dressing and ingredients are well incorporated. Let sit for an hour or more to let the flavors meld.

Tips & Alternatives:

Add more nuts and feta cheese on top as a finishing touch.

Don’t add spinach – it will wilt and turn brown.

Try adding chopped apple for a fresh bite. Toss it in with some orange slices – the acidity will keep the apple from browning, and it’s better than adding lemon juice mixed with water.

Other quinoa salad options:

• Make a guacamole version with avocado, fresh mango instead of dried fruit, cilantro and jalapeno.
• Go Greek with oregano, artichokes and olives.
• For Italian flavors, try basil, bell peppers and sun-dried tomatoes.

Remember to rinse the quinoa before cooking to get rid of the saponin (natural insect repellent on the quinoa grains) smell and taste. Put quinoa in the sieve and run cold water through it for a few minutes. I frequently rub the grains at the same time.

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 24 ladyfingers

This is based on a regular flour recipe from my friend Cheryl Emerson, a pastry chef instructor at Milford High School’s Culinary Arts Department. I’ve adapted it to be gluten-free.

Ingredients:

• 2 large eggs, separated
• ¼ cup granulated sugar – superfine if you have it
• ¼ cup powdered sugar
• ½ tsp vanilla
• Pinch of salt
• ½ cup gluten-free flour or cornstarch (I actually use ½ cup less 1 Tbsp)
• ½ tsp baking powder

Directions:

1. Preheat oven to 350 degrees.

2. Line baking sheet with parchment paper or non-stick liner. Get out pastry piping bag with a ½ inch plain piping tube. You can also use a large Ziploc bag with the corner cut off to make ½ inch opening.

3. In a large bowl, whisk egg whites until they are stiff. Add half of the granulated sugar and whisk until stiff again. Fold in remaining half of granulated sugar.

4. In separate bowl, whisk egg yolks, powdered sugar, vanilla and salt until thick and creamy and lighter colored. About 4 minutes.

5. Gently fold egg yolk mix into egg white mix, taking care not to deflate. Use a large stainless steel spoon and fold in figure 8 motion. Do not over mix since you will be adding flour mix.

6. Mix together flour and baking powder and sift onto egg mix and gently fold in. Scrape down sides gently with spatula and reach to bottom of bowl with spatula so everything is mixed in, but still keeping fluffiness. This is not a time to beat vigorously.

7. Gently spoon mix into piping bag and pipe roughly 3” long fingers onto lined sheet, leaving about 2” between each finger.

8. Bake in 350 degree oven for about 10 minutes until ladyfingers are risen, rounded and light golden brown.

9. Remove from oven and let cool before you try to remove ladyfingers from baking sheet. These are soft ladyfingers. For crispy/dry ladyfingers, cook additional 5-10 minutes, taking care that they do not get too brown.

Tips & Alternatives:

To make a pie crust, cook the ladyfingers to crispy/dry point, then cool and crumble.

For a sponge cake: Grease and line a 9” cake pan. Gently spoon batter in and bake at 350 degrees for about 20 minutes. Cake should be well risen, light golden brown and softly firm to the touch.

Ingredients:

• 1/2 cup water
• 1/2 cup orange juice
• 1 cup granulated sugar
• 1 lb. whole cranberries
• 2 Tbsp. grated orange rind

Directions:

1. In a 3- or 4-quart saucepan, stir the water, orange juice, and sugar together until the sugar is thoroughly dissolved.
2. Add the cranberries, bring to a boil and cook for 3 to 5 minutes, stirring occasionally, until the skins of the berries begin to pop and the berries are tender but not mushy. Do not overcook them.
3. Remove the pan from the heat and stir in the orange rind. Transfer the mixture to a serving bowl, let cool, and then chill for at least an hour or two before serving.

From Oonagh Williams of Royal Temptations Catering

Want more recipes from Chef Oonagh? Keep an eye out for her column in NFCA’s December 2014 newsletter, hitting inboxes on December 4.

This recipe came by way of my gluten-free physical therapist, Linda, from her aunt Mary Waliszak from a newspaper 50 years ago. I just added orange to the batter. Linda says she makes it one for one with Pamela’s Baking and Pancake Mix. I found I liked to add a bit more baking powder. Remember, Pamela’s already contains raising agents. The recipe says 1-2 cups of whole fresh cranberries. Linda doesn’t have a sweet tooth so she uses 2 cups cranberries. Another friend with young children uses only 1 cup of cranberries. I went the happy medium and used 1+1/2 cups and my husband thought it had too much of ‘sour’ cranberry tang – I didn’t. Also, with 1+1/2 or 2 cups of cranberries, it is much moister than with 1 cup. You could always add a bit more sugar or dates if you want to use 2 cups cranberries.

Makes 1 Bundt pan, muffins, or two 8×4 loaf pans

Ingredients:

• 2+1/4 cup (9 oz., 255g) Pamela’s Gluten-Free Baking and Pancake Mix.
• 1 cup (7 oz.) sugar
• ¼ tsp. salt
• ½ tsp. gluten-free baking powder
• 1 cup (4 oz., 100g) chopped nuts
• 1 cup (4+1/2 oz., 130g) chopped dates
• 1-2 cups whole fresh cranberries (4-8 oz., 110-220g)
• 2 eggs beaten
• Grated zest of a large orange or 1 Tbsp. (15 ml) orange extract – my choice
• 1 tsp. (5 ml) gluten-free vanilla extract – my choice
• 3/4 cup (180 ml., 6 fl. oz.) oil (I use regular olive oil)
• 1 cup (240 ml., 8 fl. oz.) buttermilk

Glaze:

1. Mix ½ cup (120ml) thawed orange juice concentrate and ½ cup sugar. (I also used orange marmalade and orange juice.)

Directions:

1. Preheat oven to 350 degrees
2. Mix all dry ingredients together in an 8 cup (2 liter) bowl
3. Add eggs, oil, extracts and buttermilk and mix well.
4. Pour into greased and gluten-free floured tube pan or two 8×4 loaf pans. I used a regular 10 cup bundt pan.
5. Bake for 1 hour – check time at 50 minutes as each oven varies. Cake is lovely golden brown, softly firm, pulling away from the sides, didn’t dome.
6. Remove from oven, and let stand until lukewarm. It has a tendency to crumble while warm and cuts best when totally cold.
7. Remove from pan and brush or drizzle with orange glaze.

Watch me on New Hampshire’s ABC TV on Wednesday, November 19, 2014 for something deliciously gluten-free. On Friday, December 12, 2014, I’ll be making my gluten-free Kahlua tipsy cake at the producer’s request. She doesn’t mind it’s gluten-free, even though she’s a wheat eater.

Chef Oonagh’s son was diagnosed over 5 years ago with no previous symptoms. She has non-celiac gluten sensitivity, but with celiac disease markers, and has cousins with celiac disease. Chef Oonagh is British, has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire. Chef Oonagh will be speaking at the GFAF Expos in Springfield, Massachusetts in October and Dallas, Texas in November. Chef Oonagh has just returned from speaking and teaching gluten-free cooking classes to a support group in Dallas and Fort Worth. ‘Like’ Chef Oonagh at Gluten Free Cooking with Oonagh on FB where she posts links to her recipes, her Delicious Gluten Free cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at [email protected].

From Chef Oonagh Williams of



Royal Temptations Catering

Makes about 24 – 1” balls

Ingredients:

• 1/2 cup semi-sweet chocolate chips (gluten-free)
• 1 ½ Tbsp. corn syrup or honey
• 3 Tbsp. orange juice. For a tangier taste, use orange juice concentrate.
• 3 Tbsp. orange liqueur
• Grated rind of half an orange
• 1 ¼ cups very finely crushed dry gluten-free Lady Fingers (one batch of my recipe, roughly 5 oz. in weight)
• 1/2 cup finely chopped toasted pecans, walnuts, macadamias or almonds
• Additional white sugar for rolling, or finely shredded white or dark chocolate
• Decorative mini muffin cups

Directions:

1. In a 6-cup microwave safe bowl, melt chocolate, honey, orange juice and orange liqueur together in increments until melted. Stir in zest.

2. Use a spatula to stir in cookies and nuts until the mix is very moist and sticking together like a paste.

3. Put sugar or shredded chocolate in wide cereal bowl. Using a #60, 1 tablespoon scoop, take scoops of the mix and drop into sugar or chocolate. Gently roll around to cover the ball. Carefully pick up and drop into decorative mini muffin cups. Place them all in a covered container and store at room temperature for at least a day for flavors to develop.

Tips & Alternatives:

Dip the completed truffle balls in melted chocolate and finish with colored chocolate melt.

Courtesy of Crunchmaster

Ingredients: For Filling

• 1 ½ cup roasted* pecan halves, divided
• 2/3 cup sugar
• 3 eggs
• 1/3 cup dark corn syrup
• 2 Tbsp. cider vinegar
• 1 Tbsp. butter, melted
• 2 tsp. gluten-free vanilla extract
• Pinch of salt
• ½ cup dried cranberries chopped
• 1 Tbsp. tahini (sesame paste)

* Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.

Ingredients: For Crust

• 1 cup finely ground Crunchmaster Original Multi-Seed Crackers
• 4 Tbsp. sugar
• ¼ tsp. salt
• 4 Tbsp. butter, melted

Directions:

1. Preheat oven to 350°F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened.
2. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes.
3. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden. Cool before serving.

From Tina and Miranda Jade Turbin of GlutenFreeHelp.info

Ingredients:

• 8 ounces (1 cup) pomegranate juice
• 3/4 cup granulated sugar
• 1 bag cranberries, washed
• Juice of 1/2 lemon

Directions:

1. In a medium pot, combine pomegranate juice and sugar. Over medium-high heat, bring juice to a boil.

2. Add cranberries. Return juice to a boil. Cook for 5 minutes.

3. Reduce heat and allow mixture to simmer for 10 minutes.

4. Remove from heat. Stir in lemon juice.

5. Transfer to a bowl.

6. Chill and serve.

From Chef Oonagh Williams of Royal Temptations Catering

Makes an 8×8 deep serving pan

Ingredients:

Pudding:

• 2 plain gluten-free bagels (about 8 oz. weight) cut into ½ inch squares (like tic-tac-toe)
• 2 cups half and half or mix of half and half and milk
• 1 x 15 or 16 oz can solid pack pumpkin – not pie filling
• 2/3 cup packed light brown sugar
• 4 large eggs
• 1 Tbsp. gluten-free pumpkin pie spice
• 2 tsp. gluten-free vanilla extract
• ½ cup golden raisins
• ½ cup chopped nuts

Sauce:

• 1 cup packed light brown sugar
• ½ cup (1 stick) unsalted butter
• ½ cup heavy or whipping cream

Directions:

1. Preheat oven to 350 degrees.
2. Mix half and half, pumpkin, brown sugar, eggs, spices and vanilla together in a 10-12 cup bowl until blended.
3. Stir in raisins and nuts. Fold in bread cubes. I like to mix this together in a bowl, refrigerate overnight, stir and then turn into greased 8×8 pan.
4. Bake in preheated 350 degree oven for about 40-60 minutes until bread is puffy and golden, does not ‘slosh’ around with excess milk mixture and a knife inserted in the center comes out clean. Remove from oven, sprinkle with powdered sugar and serve warm with caramel sauce.

Sauce:

1. Melt butter and brown sugar together in a non-stick pan over a medium heat. Watch so that neither butter nor sugar burn.
2. Add cream and stir well until sugar has completely dissolved. Serve in an oven-proof jug with the pudding. The sauce will stiffen on cooling but can be reheated gently. Sauce will keep in the refrigerator for about one week.

Note:There are lots of good caramel sauces in the shops, so you can save some time by purchasing a ready-made sauce.