One of my favorite Christmas memories as a kid was decorating the Christmas Tree—opening box after box of ornaments, delicately unwrapping each one and finding the perfect spot on the tree. To this day, it’s one of my favorite holiday traditions. I remember my mother had these wonderful gingerbread ornaments that smelled heavenly. I say “had” because they were lost to a four-legged furry friend a couple of years back, so I went on a hunt to find a great recipe for making my own.

There are a few different ways that people have approached these type of ornaments. Some recipes involve several days of drying and others involve using craft glue as an ingredient. It really depends on how much you want to put into these and how much you want to spend on the ingredients. I am opting for the slightly more complicated version without glue. This is a great activity to do with children, though be aware it takes several days to go from dough to ornament.

This is lightly adapted from EHow.com, to see the original recipe, click here.

• 6 tbsp. shortening
• 1 cup sugar
• 1 cup molasses
• 2 tsp. baking soda
• 2 tsp. ground cloves
• 2 tsp. ginger
• 2 tsp. cinnamon
• 7 cups flour (white, whole wheat, gluten free, doesn’t matter)
• 1-1/2 cups water

You will also need:

• Acrylic Paints in the colors of your choice
• Clear Acrylic Paint or Varnish
• Cookie Cutters (almost any shape will be fun)
• Rolling Pin
• Ribbon or Thread
• Straw or Pencil (for making holes- after all, you’re not eating them)

In a large bowl, beat shortening and sugar; stir in molasses. Sift baking soda, ground cloves, ginger, cinnamon and flour together in a large bowl. Stir this mixture plus water into the sugar and shortening mixture, alternately adding the water and baking soda mixture to the shortening mixture. Stir until mixed thoroughly and refrigerate 6-8 hours.

Preheat oven to 350° degrees.

Cut dough into three equal pieces, knead each piece lightly and then use a rolling pin to roll out each piece to a 1/4-inch thickness. Use a cookie cutter to shape cookie, then place on cookie sheet. Use a medium-sized drinking straw or pencil to make a hole at the top of each shape. Bake for about 20 minutes. Turn oven off and allow cookies to cool in the oven. This will help harden the cookies.

Place cookies on racks to completely harden. Place racks in a cool, dry place and let sit for two to three days. Coat cookies with clear acrylic paint or varnish and allow cookies to dry thoroughly.

Paint cookies with acrylic paints as desired. Allow paint to dry thoroughly.

Thread a 5- to 6-inch length of narrow ribbon or cording through the hole at the top of each ornament. Knot ends and hang ornaments.

We know that gravy isn’t something that typically falls within our scope of expertise at Bob’s Red Mill, but it is something that accompanies many of our favorite dishes and it does require flour. Homemade gravy is worth the effort and, after explaining how to make a good gravy several times over the last few weeks, I thought it might be of interest to you.

The key to good gravy is the roux. The roux is what binds the gravy together and promotes thickening. A simple mixture of flour and butter, lightly browned, can work miracles when added to broth. I’ve played around with a few different combinations that have worked out well- real butter with white flour, real butter with whole wheat flour, and vegan butter (we use Earth Balance) and whole wheat flour. I haven’t tried any gluten free flours, but Gluten-Free Girl has had success with Sweet White Rice Flour and others recommend brown rice flour. From what I can tell, the flour and the butter combination is fairly flexible.

To make your roux, simply melt the butter in a saucepan. Stir in the flour and stir continuously for one minute. This toasts the flour and creates a thickener for your gravy. So simple, yet so important. Stirring continuously is the best way to toast your flour without burning the butter.

To make gravy, you will also need broth, stock or drippings. I frequently use vegetable stock, but any sort of broth will work. Then, season away- add rosemary, thyme and sage for a savory sauce. For a chicken gravy, use chicken broth and salt and pepper. You can make a brown gravy with mushrooms to go with your holiday dinner or a white gravy using milk and salt and pepper for topping biscuits and fried chicken. I’ve even made a light vegan gravy using vegetable broth, salt, pepper, thyme and rosemary to go in a vegetable potpie.

I’ve never been happy with the gravy that comes in the little envelopes or the congealed gravy meant to heat and serve. I assure you that the little bit of work will be worth it when you spoon up your mashed potatoes with homemade gravy. Plus, this is a great way to show those in your life with food allergies how much you care. Gluten Free Gravy? No sweat. Vegan Gravy? So easy it’s laughable. Dairy Free Gravy? Give me a break. You can make a gravy that meets all three requirements with no one being the wiser.

Cheers!

One of our quietly versatile favorites for the holidays at Bob’s Red Mill is our Gluten Free Biscuit and Baking Mix. If you’ve never picked up a package before, you might not know how useful this simple mix of gluten free flours and leaveners is to have on hand. It is really as much of a light, all-purpose flour for many different cookies, shortcakes, and muffins you can create with it.

For instance, if you have just carved the last of the leftover turkey today, and are wondering what to do with all those leftover bits, think about making some GF Turkey and dumpling soup. Just make some simple Turkey Stock as usual and add in some simple GF Biscuit Mix dumplings for the last 15 minutes of simmering and you’ll have comfort food for days!

You may not even realize that on the back of the package our biscuit mix has a recipe for the easiest gluten free pie crust around, making it the perfect solution for the first time gluten free baker. No need to buy another bag of Xanthan Gum, it’s already in there.

If you’re the type of gluten free chef that already has a few of our gluten free flours in the pantry, the biscuit mix can be made into an excellent rollable pie crust, that holds it’s shape as it bakes up light and flaky.

Rollable Pie Crust

Contributed by Nan Goodman, Food Scientist

This recipe uses the Gluten Free Biscuit & Baking Mix as a base to make a rollable 9-inch pie crust.

Ingredients

•1/2 cup GF Biscuit Mix
•1/2 cup White Rice Flour
•1/4 cup Potato Starch
•1 Tb Sugar
•1/3 cup Shortening
•1/4 tsp Vanilla
•1 Egg, slightly beaten
•2 Tb Ice Water

Directions
Combine baking mix, flour, starch and sugar. Cut in shortening with a pastry cutter until pieces are the size of small peas.

Combine vanilla, egg and water. Add all at once to flour-shortening mix, and stir only until combined. Dough should form a soft ball. Place in gallon-size plastic ziploc storage bag and flatten to a small disc. Refrigerate for one hour.

Remove dough from refrigerator. Leaving dough in bag, roll out to approx. 10-inch circle. Cut open seams of bag. Remove one side of bag, and place dough side down in pie plate. Fit dough to pan and remove the plastic bag. Flute edges.

For pastry shell, prick lightly with fork if desired. Bake 400°F for 12-14 minutes, cool, and fill with pie filling.

For filled pie, such as pumpkin or pecan, do not prick crust. Fill with filling and bake according to recipe. Makes 10 servings.

NUTRITIONAL INFORMATION
Serving Size: 1 Serving – Crust only (37g)

Calories 150, Calories from Fat 70, Total Fat 8g, Saturated Fat 1.5g, Cholesterol 20mg, Sodium 75mg, Total Carbohydrate 17g, Dietary Fiber less than 1g, Sugars 2g, Protein 2g.

When we began development with Carol Fenster on our Gluten Free Shortbread Cookie Mix, one of our goals was to create a mix that could be used for more than one application. Carol not only delivered a great mix for shortbread cookies, but she gave us a wide variety of adaptations. Here is one of our favorites and a perfect addition to your holiday spread, Gluten Free Snickerdoodles. You can find more recipes using this simple mix here. This mix and others will be on sale during the month of December. Be sure to stock up for the holidays.

Snickerdoodles (from shortbread cookie mix)

Ingredients

• 1 whole pkg GF Shortbread Cookie Mix
• 1 1/2 sticks (3/4 cups) unsalted Butter, cut into 8 pieces
• 1 large Egg Yolk
• 2 Tb Water
• 3 Tb Granulated Sugar
• 1/4 tsp ground Cinnamon

Directions

Preheat oven to 375°F. Line 15×10-inch baking sheet (not nonstick) with parchment paper.

In a clean, empty spice jar with a plastic perforated top, shake together sugar and cinnamon until well blended.

Prepare cookie dough as directed, cut into 2-inch shapes, and place on prepared baking sheet. Lightly sprinkle tops of cookies with cinnamon-sugar mixture.

Bake on middle rack of oven for 12 – 15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining half of dough, bringing baking sheet to room temperature first.  Makes 36 cookies.

NUTRITIONAL INFORMATION

Serving Size: 1 Cookie

Calories 100, Calories from Fat 35, Total Fat 4g, Saturated Fat 2.5g, Cholesterol 15mg, Sodium 35mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 5g, Protein 1g.

Pie Crusts are one of the easiest recipes to make vegan. Often times the recipe is naturally vegan when it calls for vegetable oil rather than butter, shortening or margarine. A basic pie crust usually calls for flour(s), ice water or milk, a little salt and a fat. Cold water or milk is usually used since it helps the crust have a flaky texture.

Here are a few pie crust recipes and how you would veganize them.

Flaky Whole Wheat Pie Crust
Instead of butter, use vegetable shortening or non-dairy margarine. Earth balance makes a great non-hydrogenated margarine that is even available soy-free. Spectrum makes a non-hydrogenated vegetable shortening that would be good to use as well.

Wheat Pie Crust with Egg
There are a few options to replace the egg in this recipe which is mostly used as a binder. You could use our Vegetarian Egg Replacer, Flaxseed Meal or even just cornstarch. For any of these options, to make one egg just combine 1 Tb of the product with 3 Tb of water and mix. Add this to the recipe as you would the egg.

Buttermilk Pie Crust
This recipe calls for both butter and shortening. You can use the vegan options I mentioned before. Using just one form of solid fat will work, but the results will not be quite as light and fluffy. For the buttermilk, measure out soymilk instead (or another milk alternative) and mix in 1 tsp of lemon juice and let stand a few minutes.

Easy as Pie Crust (Gluten Free)
Anytime a recipe calls for milk, a milk alternative can be used. Soymilk tends to perform the best, but almond milk, rice milk, oat milk, hazelnut milk, coconut milk and hemp milk are all available as well. Make sure to use a non-dairy margarine for making this recipe as well.

Almond Oat Pie Crust
This gluten free recipe is naturally vegan, so just make as directed and enjoy!

If you have any further questions about veganizing a pie crust, please let us know. Happy baking!

Writing By Chelsea Lincoln

There are so many nice things to say about Joslyn from Miss Fitbliss that we don’t even know where to begin. Her blog is beautiful and well-written. We love her healthy attitude about exercise and eating and just cannot get enough of her recipes! Head over to her blog and enjoy the humor and the lovely photography, but be sure to come back and read this great guest post!

Hi, I’m Joslyn from Miss Fitbliss, and I‘ve been eating gluten free for a little over 2 years now after sudden allergic reactions to wheat.  A vegetarian since the age of 11, I was a little apprehensive about having to cut yet another key group out of my rapidly shrinking food pyramid.

With a lot of creativity and a passion for cooking, I was able to comfortably find options for eating that have turned out delightfully good.  And thanks to Bob’s Red Mill, I now actually prefer the gluten-free versions of many dishes to the real deal.

This dish is my spin on Spicy Pad Thai.  Although it’s traditionally made with rice noodles, I prefer it with spaghetti squash instead for a nutrient rich, surprisingly delicious base that’s free of grains.

Take a nice large spaghetti squash

Wield your sharpest kitchen knife

And take out your day’s stresses on the innocent plant.  Stab it multiple times then slide the whole thing on a baking sheet.  Place it in the oven at 350 degrees for about an hour.  Up the temp to 450 degrees for another 15-20 minutes after that, then cut open, discard seeds, scoop out the meat, and place in a bowl.

Take a gentler approach with your mushrooms.  No violence required, just wash and scatter on a baking sheet.   Drizzle a little olive oil over them.   Let them join the squash in the oven for only about 30 minutes at 350 degrees.

Now time to make the sauce.  If you like it hot put ½ teaspoon of cayenne in a mixing bowl.  If you just want a tiny bit of heat, go with ¼ teaspoon.

½ teaspoon of sesame oil.  Also add 2 ½ Tablespoons of safflower oil or olive oil or even sesame oil if you prefer its nutty taste to something more neutral.

2 teaspoons of vinegar.

2 Tablespoons of tamari or soy sauce or 1 scant Tablespoon of Bragg’s Liquid Aminos

1 ½ Tablespoons of honey

1 ½ Tablespoons of peanut butter.  I prefer chunky for a nice crunchy dish.  Mix it up.

Now, time to assemble it all.

Rip up some fresh spinach and place at the bottom of a bowl

Place the hot or warm spaghetti squash on top.

Place your roasted mushrooms on top of the squash.

Now for the grand finale: spoon the spicy peanut sauce on top.

And distribute it evenly throughout the bowl.  Bon Appetit!

You’ve been so patient with us as we perfect our recipe for Bob’s Savory Oat Fritters and we are finally ready to share it with you! Matt and I have been chopping and dicing and frying for months now and we can hardly believe the 2010 Golden Spurtle Competition is only 10 days away! This last year as World Porridge Champions went far too quickly, but we think we’re ready. Our last practice session left us with a whopping 60 seconds to spare! You can make our Savory Oat Fritters in 30 minutes, but you might enjoy yourself more if you take it a bit slower.

Bob’s Savory Oat Fritters

Ingredients:

• 1 cup Bob’s Red Mill^® World Champion Steel Cut Oats
• 2-1/2 cups Chicken Broth (1 cup separate)
• 1/3 cup Shallots, minced
• 2 Tbsp Olive Oil
• 1 package dried Porcini Mushrooms
• 1 cup grated Parmesan cheese
• 1 cup raw Pancetta, fat removed, cut into cut into ¼ inch about the size of a bean or a kernel of fresh corn (save two or three scraps of fat for cooking)
• 2 Tbsp fresh Thyme
• 12 to 16: 1/2-inch cubes Soft Northern Pecorino (di Pienza), Gruyère, or your favorite soft flavorful melting cheese
• 3 large Eggs
• 1/3 cup Milk
• 1-1/2 cups Unbleached White Flour
• 2 cups Bread Crumbs*
• 3-5 cups Safflower Oil for Frying (enough to cover an entire ball or fill your deep fryer according to the manufacturer’s instructions)

1. If using a deep fryer, begin heating oil to approximately 360°F.
2. Reconstitute mushrooms in 1 cup of heated chicken broth. Drain mushrooms, save broth for cooking. Chop mushrooms so that they are about 1/4 inch square.
3. In a medium-size pan, add fat scraps and raw pancetta. Cook until browned and crispy, about 3 to 5 minutes. Drain and set aside.
4. In a medium-size pot, heat the olive oil and cook shallots until translucent (about 1 minute). Add 2-1/2 cups chicken broth (include the one cup used for mushrooms), steel cut oats and mushrooms. Bring to a boil and reduce heat to medium. Cook, stirring often, until oats drink up most of the liquid (about 15-20 minutes). When mixture has thickened and oats are cooked, remove from heat and add thyme and pancetta.
5. Let mixture cool until no steam is released when stirred. To speed up cooling process, place the pot of oats in an ice bath stirring constantly. When oats are warm to touch, but not hot, add 1 egg, stirring to combine. Add parmesan, stirring to combine. If using a pot of oil, rather than a deep fryer, begin heating oil to approximately 360°F.
6. Taking three medium bowls, place unbleached white flour in the first bowl. Place two eggs and milk in second bowl and whip to combine. In the third bowl, place bread crumbs.
7. Using wet hands, scoop 1/4 cup of oatmeal mixture into your hand, forming a ball. The mixture will be sticky and it is handy to have a bowl of water nearby to wash-up as you go. Press one piece of Pecorino into the center of the ball, forming the mixture around the cheese. Dip first in flour, second in eggs, third in bread crumbs. Place on a dry plate until ready for frying. Continue to make balls until the mixture is gone.
8. Depending on the size of the fryer, place as many balls as you can into the oil at once so that they lay evenly in the bottom of the basket or pot. Fry for 1-2 minutes, until golden brown. Remove from oil and place on a paper towel to soak up excess oil. Continue frying until all balls are cooked.
9. Serve with our simple tomato sauce or your favorite tomato sauce.

*To make the best bread crumbs, take one baguette of French bread and slice length-wise. Let sit out two to three days until dry or toast in oven (about 350°F for 15 to 20 minutes, just keep an eye on it to be sure it doesn’t burn). Crunch the baguette with a rolling pin or pastry blender until you have a bowl of bread crumbs that are almost uniform in size and shape. A food processor will work well, too.

Simple Tomato Sauce

Ingredients:

• 1 28-ounce can San Marzano whole plum Tomatoes (look for the cans that do not contain basil) with juices
• 1/4 cup Extra Virgin Olive Oil
• 2 Tbsp finely minced Garlic
• 1/4 tsp dried Oregano
• 1/4 tsp crushed Red Pepper Flakes or more to taste
• 1 tsp Sea Salt
• Black Pepper to taste
• 2 Tbsp finely minced fresh Parsley

In a large heated sauté pan, add the olive oil, then the garlic over medium heat. Add the tomatoes and their juices, using a spoon to break up the tomatoes. Add the salt, pepper, oregano and red pepper flakes, and stir to combine. Turn heat to low, partially cover and allow to simmer for about an hour. Stir occasionally, scraping the bottom to combine. When sauce is thick, remove from heat and add parsley. Stir to combine. Makes about 2 cups.

If you live in the greater Portland area or are looking for an excuse to come visit our World Headquarters, why not sign up for one the fantastic cooking classes we offer. Each month our store hosts three or four fabulous chefs from all over the country to bring you cooking classes on everything from basic bread baking to the secrets of Indian cuisine.

Here is what we have on the docket for September. Call 503-654-3215 x 208 today to sign up, spaces go quickly! All classes are taught in the Bob’s Red Mill Whole Grain Store located at 5000 SE International Way, Milwaukie, OR 97222. Click here for directions. Sign up to receive class schedules by email here.

Fabulous Favorites with Chef Amelia Hard!
Tuesday, September 14, 2010 • 5:00-7:00 p.m.
Join Chef Amelia Hard for a special class featuring the recipes her students have raved about! We’ll start with Cornmeal & Walnut Focaccia, a delicious crisp and chewy fl at bread that you can eat as a snack, an antipasto, or an accompaniment to a meal. Then we’ll make a richly-flavored Barley Risotto with Wild Mushrooms, as delicious as it is healthy. And while the risotto is being stirred, a fragrant pot of Bulgur & Green Lentil Pilaf will be simmering on the stove, spiced with cinnamon, nutmeg, and cardamom. Then to top off the evening we’ll fi nish our time together with a wonderful Greek Wine Cookie. These are recipes you’ll want to make again and again as the weather turns chilly. Note: All of these recipes are vegetarian.
Supplies to bring: enjoy the sampling! ………………………………………………………… Class Fee: $40.00

Great Ways with Whole Grains with Chef Ivy Manning!
Thursday, September 23, 2010 • 5:00-7:00 p.m.
Come celebrate the first day of Autumn with local cookbook author, Ivy Manning. She’ll share her secrets to
help you get more whole grains into your diet and share recipes for 4 great meals to jump start your healthy diet deliciously. Southwestern 4 Sisters Stew (Quinoa, Corn, Anasazi Beans, Squash), Sweet Corn Grits with Jump In The Pan Shrimp or Tofu, Crispy Millet Cakes with 3-Pepper Sauce, and Crunchy Kasha Cheese Burgers. Vegetarians and Omnivores welcome.
Supplies to bring: enjoy the sampling! ……………………………………………………………. Class Fee: $40.00

Fall Comfort Foods with Chef Thomas Hartwell!
Thursday, September 30, 2010 • 5:00-7:00 p.m.
The days are shorter as the temperatures begin to drop…hard to believe fall is here. This is the time of year we all look for foods that bring us comfort on a cool autumn day and Chef Thomas Hartwell has just the foods to
satisfy your palate. His menu includes: Butternut Squash and Corn Bisque, Barley and Acorn Squash Salad,
Baked Spaghetti Squash with Basil Pesto, Deep Fried Chickpea Fritters and Roasted Kombocha Pumpkin with
Basmati Rice and more. Come enjoy an evening of healthy foods that are sure to please family and friends alike!
Supplies to bring: enjoy the sampling! …………………………………………………………….. Class Fee: $40.00

Happy Summer Solstice!

Since today is both the beginning of summer, and the longest day of the year, we thought we’d share with you our favorite sunshine fueled cooking idea – the solar oven! This simple cooking method is powered by little more than some reflective material and a nice sunny day.

Although the solar oven was once thought of just a quirky science project, these ovens are gaining respect around the world as they provide a straight forward cooking solution in areas that have been affected by disaster while people are rebuilding their homes. They can also be used to pasteurize drinking water in areas where cooking fuel is sparse, but sunshine is plentiful.

There are many amazing premade solar cookers available online ranging from the lightweight and collapsible solar reflector design, to the sturdy and durable solar box oven. You can get started cooking with the sun by buying a fancy premade reflector that is ready to simply unfold and cook, or you can follow some simple plans to build one yourself. Making your own solar oven is easy, and doesn’t even require much in the way of special skills or tools. Many of the supplies that you need to build the most basic designs, such as cardboard boxes and aluminum foil, are things that you may even already have on hand.

Now that school is out, building your own solar oven is a great outdoors learning experience to share with kids. After all, what better way to learn about the amazing power of solar energy, than by an experiment that ends in cookies!