Shortbread Peppermint Bark

shortbread bark.jpg

1 Cup Butter
2/3  Cup Sifted Sugar
1 Egg
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract (optional)
dash salt
2 Cups Andrea's Gluten Free Superfine Flour Blend
1/2 teaspoon baking powder

Semi Sweet Chocolate Chips
Crushed Candy Canes or Peppermints


Preheat oven to 375 degrees
In large mixing bowl, cream butter until softened.
Add Sugar and beat until fluffy.
Add egg, vanilla and peppermint extract, (if desired). Beat well.
Add  Andrea's Flour Blend, baking powder and salt. Beat until well mixed.

Press shortbread dough into a square baking pan.
Bake for 10 - 12 minutes until slightly golden on edges.
As soon as shortbread comes out of the oven, sprinkle an even layer of chocolate chips on top.
The chips will melt quickly so you can spread over the shortbread.
Sprinkle with Crushed Peppermint Candy
When chocolate has hardened, break bark into chunks, or cut into desired shapes. 

Eclipse Cookies - Macaron Cookies


After trying a number of recipes, this one worked the best.
I recommend using a scale, but I've included volume measurements if needed.

  • 4 oz finely ground almond meal/flour     (1  1/4 cup)
  • 7 oz powdered sugar  (1  2/3 cup)
  • 4 oz egg whites, room temp (whites of 4 eggs)
  • 3.5 oz granulated sugar - I recommend superfine (1/2 cup)
  • Pinch cream of tartar
  • Black and yellow food gel

Use food processor (blade) to mix almond meal and powdered sugar together until it is a fine powder. Sift multiple times if you want a nice smooth surface. 

Whip egg whites (with stand mixer preferably) until foamy. Gradually add granulated sugar a tablespoon at a time. Whip until thickened, then stop mixer to add cream of tarter.  Whip on high until soft peaks form. 

Gently FOLD the almond meal / powdered sugar mixture into the stiff egg whites, 1/3 at a time. Split the batter into 2 parts and add gel food color to each half. You'll need quite a bit of black to get a truly black cookie. I had to use 20 drops of liquid color for the yellow, so added a couple tablespoons and Andrea's Gluten Free Flour Blend to the yellow half to absorb the extra liquid.

Piipe Cookies using #12 Dot Decorating Tip.

Piipe Cookies using #12 Dot Decorating Tip.


Preheat oven to 325 degrees. Line baking sheets with parchment paper. Pipe small round cookies using a large dot decorating tip (#12 plain round tip). Hold bag at 90 degree angle to get a perfect circle. If needed, tap peak on top of cookie with slightly damp finger.  Cookies will expand about 50% when baked. Tamp baking sheet to remove excess air. Allow cookies to rest / dry at room temp for 20 - 40 min, depending on humidity. If not dry, they will crack when baked. Bake cookies for 12 minutes or until firm.

Once cool, spread cookie with icing or jam of choice. I used chocolate icing and rolled in sugar course sugar to make it look like the sun shining behind the moon. 


See these links for more tips for making macaroons. 

Happy Eclipse Viewing!!

Go-To Gluten Free Macaron Recipe

13 Top Tips for making Macarons

Gluten Free Ice Cream Pie

This pie was a big hit for my son and his friends.

This pie was a big hit for my son and his friends.

Andrea's Gluten Free Cookie Dough -- Chocolate Chip or Snickerdoodle
      (8 - 12 cookies portions, depending on size of pie pan)
Ice Cream Flavor of Choice
Whip Cream
Garnish appropriate for chosen flavor of Ice Cream:
    such as chocolate sauce, caramel sauce, fresh fruit, etc

Press thawed cookie dough into pie pan
Bake 10 - 12 minutes or until puffed throughout and lightly golden
Thoroughly Cool
Scoop or cut Ice Cream into chunks and put into crust
Cover with plastic wrap and use wrap to press ice cream into crust evenly
Freeze Pie for about an hour
Top with Whipped Cream and desired garnish
Refreeze until time to slice and serve






Broccoli Salad with Bacon and Sunflower Seeds

This easy recipe is one of my family's favorites!

About 10 slices bacon or prepared real bacon bits if you prefer.
Cut raw bacon into into small pieces while cold.
Cook in skillet or Bake on lined sheet pan at 300 until crispy, stirring occasionally.
Spread bacon onto paper towel to cool
5 - 6 cups small broccoli florets
1/4 cup red onion, diced
1/2 cup raisins
1 cup sunflower seeds (I prefer roasted sunflower seeds)
Dressing - Mix together:
3 tablespoons vinegar (I used apple cider, but any type will do)
2 tablespoons sugar
2/3 - 1 cup mayonnaise (dressing will soak in as it sets)
Toss all together and let set in refrigerator for about 30 minutes. 

Sweet Potato Casserole

Sweet potatoes have NEVER tasted so good...

4 large sweet potatoes, cubed and cooked or 2 large cans sweet potatoes
1 cup butter, melted
1/2 cup sugar
2 eggs, beaten
1/3 cup milk
1/2 tsp vanilla


1 cup brown sugar
1/2 cup Andrea's Super Fine Grind Flour Blend
1 cup pecans, chopped
1/3 cup butter, melted

Mash sweet potatoes. Add butter, sugar, eggs, milk, and vanilla. Spread in 9 x 13 casserole dish. Can refrigerate or freeze at this point. When ready to bake, preheat oven to 350º. Combine topping ingredients, and spread evenly over sweet potatoes. Bake uncovered for 30 minutes, or until bubbly. Cover with foil if topping gets too brown while baking.

Hash Brown Potato Casserole

A popular side dish for dinner or brunch...

1 package Full Flavor Foods Cream Soup Mix or Vegetable Mushroom Sauce Mix
1 1/2 cups of cold water
In small saucepan, add water to mix.
Stir until will blended.
Heat over medium heat until thick.

Add to the following and stir well:

1 (2 lb.) bag (fresh or frozen) hash brown potatoes
1/2 c. onion, chopped
1 (8 oz.) pkg. Shredded Cheddar cheese
1 (16 oz.) carton sour cream
1 tsp. salt
Pepper to taste

Put in greased 3 quart casserole or 2 smaller dishes and freeze one for later.

1 stick melted butter
Andrea's Gluten Free Bread crumbs

Cover top with bread crumbs and pour butter over top.

Bake at 350 degrees for approximately 50 - 60 minutes, until golden brown and bubbly. Serve Hot.

Orange Salmon with Coconut Rice and Garlic Ginger Green Beans

A delicious and healthy dinner option...

Orange Salmon

1 - 4 oz Salmon Fillet per person
San-J Orange Sauce

Line baking pan with foil for easy clean up.
Thoroughly brush top and sides of each Salmon Fillet with about 2 Tablespoons of San-J Orange Sauce.
Bake at350° for 15 minutes.
Broil for 5 Minutes if top is not already browned.

Coconut Rice 

Prepare as directed on rice package, but substitute Canned Coconut Milk for water.

I prefer Jasmine Rice which calls for 1 3/4 cups of coconut milk for 1 cup of rice. I believe a can of coconut milk is just shy of 1 3/4 cup, so feel free to add water to make up the difference.
Rice takes about 25 minutes

Garlic Ginger Green Beans

Fresh green beans (cleaned and steamed) or Frozen Green Beans

Sauté in Vegetable Oil or oil of your choice (I love almond oil) with Ellbees Asian Ginger Garlic Seasoning or Ellbees Original Garlic Seasoning and chopped fresh ginger to taste.

Lemon Chicken Pasta

A delicious and fresh dinner...

1 package Ancient Harvest Quinoa Garden Pagodas
1 pound fresh asparagus spears
8 oz package sliced mushrooms
4 boneless, skinless chicken breasts
3 tbsp Andrea's Gluten Free Flour Blend
1 tsp salt
1/8 tsp white pepper
1 tsp dried dill weed
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1/4 cup dry white wine
1/4 cup prepared Full Flavor Foods chicken broth (save remainder for another use)
1/4 cup lemon juice
1/3 cup heavy cream
1-1/2 cups fresh or frozen baby peas
1/2 tsp finely grated lemon zest

Bring a large pot of salted water to a boil.  Cut asparagus into 1" pieces.  While water is heating, cut chicken into 1" cubes.  Toss chicken with flour, salt, pepper and dill.

In large saucepan, combine butter with olive oil and garlic; heat over medium-high heat.  When garlic sizzles, add the mushrooms and chicken mixture.  Cook and stir until chicken is browned and almost cooked, about 4-5 minutes.  

Cook pasta as directed on package.  Add asparagus to the pasta during the last 3 minutes of cooking time.

In small bowl, combine wine, chicken broth, lemon juice and cream and mix well.  Add to chicken mixture and stir.  Bring to a simmer and simmer for 3-4 minutes.

When pasta and asparagus are cooked, drain, reserving 1/4 cup pasta cooking water.  Add peas to chicken mixture, cook and stir for 30 seconds.  Then add pasta and asparagus to pan with chicken; bring to a simmer.  Stir until slightly thickened, adding pasta cooking water if necessary.  Top with lemon zest and serve.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4-6 

Andrea's Herb Stuffing

A traditional favorite...

15 oz. Andrea's Gluten Free Herb Stuffing Bread
4 T Butter
1 cup chopped celery
3/4 cup chopped onion
2 1/2 cups Gluten Free Chicken Broth
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 - 6 oz. Cooked Pork Sausage (optional)

Allow stuffing bread to come to room temperature.
Saute celery and onion in butter until transparent.
In large bowl, mix stuffing bread, chicken broth, sautéed celery and onion, salt and pepper.
Stir well, mixing with hands to break up bread.
Add cooked sausage if desired.
Pour into an oven safe pan that has been sprayed with non-stick spray. (Stuffing can be made ahead until this point and refrigerated.)
Bake, covered at 350 for approximately 30 minutes. Uncover for 10 minutes if you like a crunchy top.

Serves 8 - 10

Green Bean Casserole

A holiday tradition...

1 pkg   Full Flavor Mushroom Sauce and Soup Mix, prepared
2 cans French Cut Green Beans, drained
2 cups Andrea's French Fried Onion Rings, prepared and chopped (see recipe below)

Set oven to 350 degrees.

Combine Green Beans and prepared Mushroom Sauce. 
Spread evenly in a medium casserole dish. Cover and bake about 40 minutes. 
Remove from oven and top with Andrea's French Fried Onion Rings. Serves 4.

Andrea's French Fried Onion Rings

 1 large onion, thinly sliced
1 cup Andrea's Gluten Free Flour Blend
1 1/2 tsp salt
1/2 tsp white pepper
1 cup vegetable oil
Separate onion slices into rings.
Combine flour, salt, and pepper.
In a large skillet, preheat oil over medium-high heat.
Coat onions in flour mixture.
Fry onions until golden. Drain on a paper towel-lined plate.

French Fried Onion Rings

A family favorite...

Recipe courtesy of Carol N.

1 large onion, thinly sliced
1 cup Andrea's Gluten Free Flour Blend
1 1/2 tsp salt
1/2 tsp white pepper
1 cup vegetable oil
Separate onion slices into rings. 
Combine flour, salt, and pepper.
In a large skillet, preheat oil over medium-high heat.
Coat onions in flour mixture.  
Fry onions until golden. Drain on a paper towel-lined plate.

Corn Souffle Casserole

A great side dish for any occasion...

Recipe courtesy of Andrea K.

2 cans (14.75 oz each) creamed corn
1 stick butter, melted
1 egg
1 package Really Great Food Cornbread mix
1 1/2 cups sour cream
1 1/2 cups shredded cheddar cheese

Preheat oven to 350. 
Mix all ingredients together.  Bake at 350 for 45 minutes in a greased 9x13 pan.

Breaded Chicken with Bacon and Cheese

A quick and easy dinner idea...

Recipe courtesy of Yoshie G. 

6 boneless, skinless chicken breasts
1 egg, beaten
2 cups Herb Stuffing bread crumbs  (Make bread crumbs with Andrea's Herb Stuffing Bread in food processor.)
Salt & Pepper
Cooking Spray (Olive oil spray recommended)
6 precooked bacon strips
6 provolone or mozzarella cheese slices

Preheat oven to 400 degrees. Spray baking sheet or pan with cooking spray.
Put the egg in a bowl large enough to dip chicken breast. Season with salt & pepper
Put Andrea’s bread crumbs in another similar size bowl. Season with salt & pepper
Dip chicken breast in egg, then transfer to bread crumbs and coat on all sides. Repeat with all breasts.
Lay chicken breasts on baking sheet or pan, one inch apart. Spray Breaded Chicken with cooking spray.
Bake until chicken is cooked thoroughly, about 20 min. Remove chicken and place one slice of bacon an one slice of cheese on top of each breast. Bake another 5 min. or until cheese is melted/bubbly.

Chicken Breasts with Apple Almond Stuffing

An easy, elegant recipe you can prepare ahead of time...

2 lbs Boneless Skinless Chicken Breasts
1 lemon (zest and juice)
2 teaspoons fresh minced garlic
2 teaspoons dried thyme
1 teaspoon paprika
1 teaspoon salt
2 Tablespoons Olive Oil

Mix  marinade ingredients to form a rub for the chicken.
Apply rub to chicken breasts and allow to marinate 2 - 8 hours. 

1 - 15 oz bag Andrea's Gluten Free Herb Stuffing Bread
1/2 cup butter
3/4 cup diced Celery
1/2 cup diced Onion
1 Apple, diced
1 cup julienne Fresh Spinach (optional)
2 cups Gluten Free Chicken Broth
1/2 cup Sliced Almonds - toasted in 350 oven for 5 min
black pepper 

Saute celery, onions and apple in butter until transparent. Add spinach. 
Saute about 5 minutes.
Add stuffing bread, chicken broth, almonds and pepper. 

Place stuffing in oven safe 13x9 pan or glass dish.
Lay marinated chicken breasts on top of stuffing.
Bake in 350 degree oven for 30-40 minutes or until internal temperature of chicken reaches 165 degrees.

Pumpkin Nut Bread

Just as delicious if made nut-free...

3 cups sugar
1 cup vegetable oil
4 eggs
3 1/3 cups sifted Andrea’s Gluten Free flour blend
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon salt
2/3 cup water
1 15 ounce can pumpkin
1 cup raisins
1 cup chopped nuts (optional, leave out if you must be nut free)

Preheat oven to 350.
Blend sugar, oil and eggs.  Add remaining ingredients as listed and mix well. 
Grease and flour 3 loaf pans (8 Inch x 3-3/4 Inch x 2-1/2 inch foil pans).  Bake for 60 minutes, or until toothpick inserted in center of each comes out clean.

Open Cinnamon Rolls Breakfast Bread

A yummy way to wake up your house...

Recipe courtesy of Debra H.

1/2 cup sugar
2 eggs
3 tbsp butter, softened
1 tbsp vegetable oil
1 tsp vanilla
1 cup milk
1/2 cup chopped dates (optional)
1/8 cup chopped nuts, walnuts or pecans (optional)
1 1/2 cups Andrea's Gluten Free Flour Blend
1 cup Andrea's Gluten Free Pancake Mix
1 tsp baking powder
1 tsp baking soda

1/2 cup brown sugar
1/2 cup butter, very softened
1/8 tsp ginger

Heat oven to 350.  Mix topping ingredients in small bowl blending spices very well, and set aside.
Over waxed paper, sift together GF flour and GF pancake mix, baking powder, baking soda, and set aside.
Mix white sugar, eggs, 3 tbsp butter, vegetable oil and vanilla together.
Add 1 cup of sifted flour mixture to wet ingredients.
Add 1/2 cup milk to dough mixture.  Add remaining sifted flour mixture and remaining milk alternately.
Dough will be very sticky, so blend well on high speed to incorporate ingredients.
Gently blend in dates and chopped nuts if desired.
Spread mixture into a greased 13x9 inch baking pan, use spatula to spread evenly.
Using a spoon, drop small dollop amounts of cinnamon topping mixture sporadically over dough mixture.  Once all is placed, use a fork or spoon handle to twirl the cinnamon into the dough.
Bake at 350 for 20-25 minutes, or until a toothpick comes out clean.
Serve with butter if desired.  As option, can drizzle with confectioner's sugar glaze icing, or to be festive, sprinkle decorative colored sugar.
Alternative: Substitute flours with 1/2 cup GF flour, 1 cup GF pancake mix, and 1 cup GF oats (cooked) for an oatmeal variation.

Monkey Bread

A favorite for kids of all ages...

1 Package Andrea's Gluten Free Biscuit Dough
1/2  cup granulated sugar
1 teaspoon cinnamon
1/2 cup firmly packed brown sugar
4 T butter, melted
1/4 cup chopped pecans, if desired
Remove Biscuit Dough from freezer to allow to soften slightly.
Heat oven to 350°F. Line Loaf pan with foil or spray with non-stick spray.
In large plastic food bag, mix granulated sugar and cinnamon.
Cut each biscuit into sixths.
Shake biscuits a few at a time in bag to coat with cinnamon sugar.
Arrange coated biscuits in pan, sprinkling pecans among the biscuit pieces (if desired).
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center.
Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Serves about 6

Double recipe to fill 12-cup fluted tube pan for traditional Monkey Bread Ring.  
Do not use 2 piece fluted pan, as hot syrup may seep out.


Use our Pie Crust to create delicious quiche varieties...

3 Eggs
1 1/3 cups Milk
1 teaspoon Salt
½ teaspoon pepper
1 Andrea's Ready-to-Bake Pie Crust

For Ham and Swiss Quiche:

¼ cup chopped onion
4 oz or approx 2/3 cup Ham, chopped
1 ½ cup shredded Swiss cheese

For Spinach Quiche:

¼ cup chopped onion
1/3 cup frozen spinach (thawed and squeezed dry) or sauté 3 cups fresh spinach
1 cup Shredded cheddar

For Cheddar Mushroom Quiche:

1/3 cup chopped onion
1/3 cup chopped green pepper
2/3 cup sliced mushrooms
1 1/2 cup Shredded cheddar
Whisk eggs. Add Milk, salt and pepper stir well. Set aside. 
Layer desired ingredients in unbaked pie shell.  Keep pie shell in provided aluminum pan.
Place pie shell on baking sheet.
Pour egg mixture over ingredients. Make sure ingredients are still evenly distributed after adding egg mixture.
Bake in 350 degree oven for 45 minutes – 1 hour or until top puffs in center and quiche is golden brown. 



So versatile and delicious, for breakfast, entrees, or dessert...

1 cup Andrea's GF Flour Blend
1 egg
1/2 tsp salt
2 1/2 TBL oil
1/2 - 3/4 cup milk (skim or 2%)

In a large bowl or blender, combine ingredients and add enough milk (gradually) to make a paste consistency.  Continue adding milk until batter is a very thin pancake-like batter.

Spray 9" skillet with non-stick cooking spray.
Pour approximately ¼ cup of the batter into a preheated skillet, while tilting the skillet to completely cover the bottom with a thin layer of batter. Once skillet is covered, pour off excess batter if necessary.
Cook over medium heat until lightly brown. 
Carefully flip and cook other side until lightly brown.

Serve hot for breakfast spreading butter on one side, rolling up and drizzling with syrup or fill with fresh fruit and top with whipped cream

Crepes can be cooked ahead of time.
Stack the crepes with parchment or wax paper between each. 
Refrigerate in plastic bag or covered container until ready to use. 

Apple Crepes:

Place desired amount of apple pie filling on each crepe then roll up.  Place filled crepes in baking dish seam side down. Cover pan with foil.  Bake in oven at 350 degrees until warm.  
To serve: place one crepe on each plate, top with vanilla ice cream and drizzle with caramel sauce.

Crepes for Manicotti

¾ cup Andrea’s Gluten Free flour blend
1/3 cup milk
¼ cup water
3 eggs
1 tsp salt

Blend all ingredients in blender until smooth.
Allow to sit while skillet heats. 

Spray non-stick cooking spray in a 9" skillet.
Pour approximately ¼ cup of the batter into a preheated skillet, while tilting the skillet to completely cover the bottom with a thin layer of batter. Once skillet is covered, pour off excess batter if necessary.
Cook over medium heat until lightly brown. 
Carefully flip and cook other side until lightly brown. (optional)

Stack crepes with parchment or wax paper between each.  
If making in advance, refrigerate in plastic bag or covered container until ready to use. 


16 oz. ricotta cheese
2 eggs
½ cup parmesan cheese
Either ½ pound cooked and drained Italian sausage OR
    10 ounces chopped frozen spinach - drained well  
salt and pepper to taste


Spray baking dish with non-stick cooking spray.  Place desired amount of filling onto each crepe and roll up.  Place filled crepes in baking dish seam side down.  Pour favorite store-bought (or homemade) red pasta sauce over crepes.  Top with shredded mozzarella cheese.  Bake in 350 degree oven approximately 30-40 minutes, or until heated through.

Chocolate Pancakes

Sure to be a breakfast favorite!

Recipe courtesy of Debra H.

2 eggs
1/3 cup sugar
3 1/2 tbsp melted butter
1 tbsp vegetable oil
1 tsp vanilla
1 2/3 cups milk
2 cups Andrea's Gluten Free Pancake Mix
2/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
additional water as needed to thin batter to desired consistency


Blend eggs, sugar, butter, oil and vanilla together in mixing bowl.
In separate bowl, mix dry ingredients together: GF pancake mix, cocoa powder, baking soda, baking powder, and set aside.
Add 1 cup of dry mixed ingredients into batter to gradually incorporate into batter.
Add 1 cup of milk and blend into batter. Add remaining dry ingredients into batter and blend.
Add remaining milk into batter.  Thin batter with additional water as needed to thin batter to desired consistency.
Cook as you would any type of pancake. Serve with chocolate syrup and whipped cream topping if desired.  Also good with raspberry jam or maple syrup.