Sam's Gluten Free Recipes
October 1st, 2024
Maple Bacon Fritters
Ingredients:
Oil for frying
2 cups all purpose flour
2 ½ teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup bacon grease
¼ cup dark Massachusetts maple syrup
¾ cup buttermilk
1 egg
4 pieces of cooked bacon, minced
½ cup dark Massachusetts maple syrup
Directions:
In a saucepan with a heavy bottom, heat 2 inches of oil on medium low. In a large bowl, combine flour, baking powder, baking soda, salt and pepper. Make a well and add bacon grease, buttermilk, ¼ cup dark Massachusetts maple syrup and 1 egg. Mix until combined, then stir in minced bacon. Test the oil by dropping just a drip of water into it, if it sizzles, it is ready.
Drop batter by the tablespoonful into hot oil (I use a cookie scoop), and cook for 2 minutes or until golden. Take out of oil and place on a paper towel. When slightly cooled, dip in remaining ½ cup dark Massachusetts maple syrup and place on cooling rack to allow excess to drip off.
Serve immediately or store in air tight container.
Maple Pecan Tiramisu
Ingredients:
3 large eggs
1 cup maple pecan infused Bourbon whiskey (recipe follows)
6 Tablespoons Massachusetts maple syrup
2 Tablespoons Marsala wine
8 oz. Mascarpone cheese
¼ teaspoon cream of tartar
1 Tablespoon cinnamon
10 maple ladyfingers (recipe follows)
Crushed pecans and white chocolate leaves for garnish
Directions:
Combine egg yolks, 5 tablespoons of Massachusetts maple syrup, and wine in a large bowl. Beat
until smooth. (2-3 min.)
Add Mascarpone and beat until smooth. (3-5 min.)
In a separate bowl, beat egg whites until foamy.
Slowly add remaining tablespoon of Massachusetts maple syrup and ¼ teaspoon cream of tartar and beat until stiff peaks form. Gently fold into Mascarpone mixture. One at a time, brush all sides of each maple ladyfinger with infused bourbon and place half on the
bottom of a small serving dish. Cover with half of the Mascarpone mixture. Repeat with second half of ladyfingers and Mascarpone mixture. Sprinkle with cinnamon and crushed pecans. Refrigerate overnight.
Place white chocolate leaf in center before serving.
Maple pecan infused Bourbon whiskey recipe:
Soak ½ cup of pecans in water for 30 minutes. Strain and place on baking sheet lined with
parchment paper. Cover with 1 teaspoon Massachusetts maple syrup and ½ teaspoon pure vanilla extract. Bake 20 minutes at 350 degrees until brown. Cool and place in bowl with 1 cinnamon stick.
Pour bourbon into bowl and cover. Refrigerate 2-3 days.
Pumpkin Cheesecake Snickerdoodles (adapted)
Ingredients
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. freshly-ground ground nutmeg
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
Filling Ingredients:
8 ounces pumpkin spice cream cheese
Cinnamon-sugar coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
Instructions
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Note: if you cant find the pumpkin spice cream cheese,
make the cream cheese filling, by blending 8 oz cream cheese, 1/4 cup sugar and 2 teaspoons vanilla together. Chillfor an hour.
