Fondue Parmesan

This is a recipe that our nanny, Chantal would make us for a special treat.  

Eating "Fondue Parmesan" made us smile and made us feel special.  She would say 

"Bon appetit!"  

Merci Chantal.

1/4 cup  plus 1 tbsp. butter 

1/4 cup flour

1/2 cup cornstarch

2 cups milk

1 tsp. salt

1 egg, beaten

10 pieces of Gruyere Cheese

3/4 cup Parmesan Cheese

Melt butter in microwave on high for 30 seconds.

Add flour, salt and cornstarch, blend into a paste and microwave on 

high for 40 to 45 seconds.  

Add milk and egg, whisk until smooth.  

Cook on medium for 2 minutes.

Add gruyere cheese (cut in little pieces) and parmesan cheese.  

Blend until smooth and firm.

Put it into an 8" x 8" greased and floured pan.

Refrigerate around 8 hours.

Cut into squares.  Coat the squares in flour, beaten egg and milk and then bread crumbs.

To Serve

 Bake for 15 to 20 minutes in a 300 degree oven, pan fry or heat in microwave.

Serve on a bed of lettuce.

Can be frozen for later use.

Gluten-Free Sugar Cookies

Grandmaman and the Calgary Crew did some serious baking on Friday.  We tried out a gluten free sugar cookie recipe.  It was a successful undertaking based on the complete mess in the kitchen, the delicious, sweet cookies and the smiles while mixing, rolling, cutting, icing and tasting.

1 1/2 cups gluten-free all purpose baking flour 

   (use your favorite mix or 

1/2 cup rice flour, 

1/4 cup tapioca starch/flour, 

1/4 cup cornstarch or potato starch,

 note that this makes 2 cups.  I used 1/2 cups in the recipe 

and the other 1/4 cup for rolling)

1/2 cup tapioca flour or potato starch

1 cup gluten-free powdered sugar

1 teaspoon guar gum or xanthan gum

1 teaspoon cream of tartar

1/8 tsp salt

1 cup cold butter, cut in small pieces

1 egg

about 1 tablespoon milk

1 teaspoon vanilla extract or lemon extract

1 tablespoon freshly grated lemon peel (optional)

Preheat oven to 350 degrees.  Line baking sheets with parchment or lightly grease.

Put all dry cookie ingredients in a food processor and pulse about 3 times  or whisk together to thoroughly blend.  Add pieces of butter and pulse about 10 times.  If using an electric mixing beat on high for about 1 minute.  Add egg, milk and vanilla and pulse about 5 times.  The mixture should form a sticky, stiff dough.  I used the kitchen aid mixer for these steps instead of a food processor. 

 If the dough is too dry, gradually drizzle in more milk.  Wrap the dough in waxed paper and refrigerate for at least 2 hours or overnight before rolling and cutting out cookies.

 Lightly flour a large sheet of waxed paper with gluten-free flour mix and roll the dough to about 1/8 to 1/4 inch thickness.  Cut into shapes with cookie cutters dipped in gluten-free flour.  Bake in a preheated oven for about 12 minutes or just until the edges of the cookies turn golden brown.

Icing Ingredients

4 cups gluten-free powdered sugar

2 tablespoons milk

1 teaspoon corn syrup

Food coloring (optional)

While cookies are baking prepare sugar cookie icing by whisking icing ingredients until smooth.  Cool cookies completely before decorating with prepared icing.  Store in an air-tight container or wrap tightly and freeze.