Friday, August 19, 2011

Upcoming Cooking Class - Fredericksburg, VA

    Raising Allergy Kids is excited to be partnering with Harvest Market to present a cooking class that centers around taste testing Fresh from Elizabeth's Kitchen: Gluten-free & Allergy-Free Recipes  cookbook.  That night we will be cooking her Lemon Tea Bread and sampling her Mojito Chicken over Cilantro Rice, trying her Quinoa Tabouli , and trying several of The Pure Pantry Cookie Mixes.  
     We hope you will join us for a night of delicious taste testing and cooking.  Feel free to call the Harvest Market to sign up at 540-507-8040 for this Celiac class held August 25th at 7 pm.  The Harvest Market is located at 7610 Heth Salient Street, Suite 112, Spotsylvania, VA 22553.

      Until then try The Pure Pantry Cookie Mix, Sugar,  and make her recipe for 

Almond Crescent Cookies 

  • 1 package of The Pure Pantry Cookie Mix, Sugar,
  • 1 cup of almond flour
  • 1 cup of butter or dairy free butter substitute
  • 1 large organic egg or egg replacer
  • 1 tsp vanilla 
  • 2 tsp almond extract
  • 1 pound confectioner's sugar to dust the cookies
  1. Using electric mixer, cream together butter (or butter substitute) and egg ( or egg replacer) until well blended.  
  2. Mix in vanilla and almond extracts.
  3. Add contents of package and almond flour.
  4. Mix until all ingredients are combined and dough forms into a ball.
  5. Remove dough ball from bowl.  Cover with plastic wrap and refrigerate for 30 minutes.
  6. Preheat oven to 350 degrees (180 degrees celsius).  Grease two cookie sheets or cover with parchment paper.
  7. Remove dough from refrigerator and remove plastic wrap.  
  8. On work surface covered with gluten free flour, roll dough into long log. 
  9. Using a knife, cut log into 1/2 inch (12mm)  slices (about 1 tablespoon of dough each). 
  10. Using your hands, roll each dough slice into a crescent shape and place on prepared cookie sheet.  
  11. Bake 15 minutes or until golden brown.
  12. Remove cookies from oven and let cool for 2-3 minutes.
  13. Place half the confectioner's sugar in a baking pan.  Place slightly cooled cookies in a 9x12 inch (23x30cm) baking pan and pour remaining confectioner's sugar over the cookies.  
  14. Roll each cookie around in the sugar to coat.  Let cool in the sugar for at least 30 minutes.
  15. Remove cookies, shake off excess sugar and store in air-tight container.

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