Gluten Free Stuffing

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Gluten Free Stuffing

With all of the grain-less bread options out there you have many healthy options these days.

1-20 Ounce Gluten Free Bread (in the frozen section)

1 Cup Golden Raisins

2 Cups Low Sodium Chicken Broth (1 Cup at a time)

2 Tablespoons D’Avolio Wild Mushroom and Sage EVOO

½ Onion, chopped

1 Medium Blub Fennel, chopped white part only

1 tsp salt

2-3 TBSP Bells Poultry Seasoning

Oil a 3 quart baking pan with a brush.

Preparation

Place break on a cookie sheet in an even layer. Dry in a 250 degree oven for about an hour (flipping about every 15 minutes) or place on sheet a day earlier, defrost and dry on the counter, uncovered. If it is not dry enough, put in oven for about 15 minutes or until it feels like dry toast.

Place 1 cup raisins and 1 cup broth in saucepan and bring to a boil. Boil for 5 minutes and remove from heat. You can also microwave for four minutes. Set aside to cool.

In a heavy skillet, heat 2 tablespoons of the EVOO. Sauté onion and fennel until soft, about 10 minutes then cool slightly.

Cube the dried bread roughly and place in a very large bowl. Add salt, poultry seasoning, cooled raisins, onion and fennel; whisk eggs and add to the bowl, tossing lightly with your hands.

Place the mixture in the prepared baking pan. Drizzle with a little more EVOO and another cup of broth. Bake, covered for about 35 minutes at 350 degrees (with other things in your oven) and uncover for the last 10 minutes.

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Mexican Wedding Cakes

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Mexican Wedding Cakes

Servings: 8-9 Dozen little cookies
Categories: Christmas
Source: JudeTheFoodie.com

Ingredients

• 2 c Butter, room temperature
• 1½ c Confectioners Sugar, sifted
• 2 tsp Vanilla
• 4 c Flour, sifted
• 2 c Walnuts, finely chopped

• Additional Confectioners Sugar

Directions

Cream butter and confectioners sugar on 4 using a stand mixer. Add vanilla until blended.

With mixer on low (stir setting) add 1 cup of flour until blended. Add 2 cups nuts until mixed through.

Refrigerate for at least two hours or overnight.

Preheat oven to 300°

Using a small (1.25″) cookie scoop, roll into balls placing onto an ungreased cookie sheet, ½ inch apart. I like using parchment paper for easy clean up. Bake 25-30 minutes until cookies are a creamy color.

Place foil under cooling racks. Cool cookies for about 10 minutes on the rack then roll in confectioners sugar and place on cooling rack. Cool completely. Roll cookies one more time and place in storage. You’ll thank me for the foil tip!

Makes 7- 8 dozen little cookies.

Checkerboard Pastry Tart

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Any fruit combined with cream cheese and lemon curd base will make a tasty and pretty tart!

http://www.puffpastry.com/videos-and-tips Check out these clever videos from Pepperidge Farms. This will give you great tips on how to use the puff pastry dough. My one hint is that you let it sit for 40 minutes then work with it. If it gets too soft it becomes unmanagable.

Checkerboard Pastry Tart

1 Box Pepperidge Farm Puff Pastry (2 sheets)
1 Large Egg (beaten)
8 Ounces Regular Cream Cheese
¼ Cup Powdered Sugar
¼ Teaspoon Vanilla Extract
1 Jar Lemon Curd (or homemade about 1 cup)
2-3 Cups Berries

Preheat oven to 400 degrees.  Line baking sheet with parchment paper. Decide what serving platter you will use prior to rolling out pastry dough.

Lightly flour a cutting board and gently unfold one pastry and roll it into desired size rectangle to fit serving platter.  The less you handle it, the better. Watch the Pepperidge Farm video for tips. Put dough on parchment lined baking sheet.

Beat egg. Roll out second piece into the same size as first.  Cut according to the chart.

Using the egg as glue, brush egg on the bottom crust where you will place the top piece. Place the pieces on top according to the chart. Pierce generously with fork.

 

Bake about 15 minutes until golden brown. It may puff up but will fall when cooled. Cool on rack.

 

Place on serving platter.

 

Mix softened cream cheese, powdered sugar and vanilla until smooth. Put heaping teaspoons of mixture in alternating squares.  Use a knife or spatula to shape into the square. Repeat the same process with the lemon curd in remaining squares. Top with berries.

Chill for at least 2 hours before serving. Using a pizza cutter cut into squares on platter. I use a plastic cutter so I do not damage my platter.

Have a yummy day!

JudeTheFoodie.com