Holiday meals with something for everyone
Tuesday, November 1, 2016
No one likes to be left out at the holidays, especially when it comes to meals.
Those who must seek out certain foods often find the holidays challenging. So, to help those searches, here are:
- 24 diabetes-friendly Thanksgiving recipes via Prevention magazine. (November is American Diabetes Month, by the way.)
- Six Thanksgiving menus (including vegan and vegetarian) and a Hanukkah menu via Whole Foods Market.
Did you know? Plain turkey is gluten free, as is most ham. Traditional mashed and sweet potato recipes often are gluten free. Also, it’s OK to go first if dinner is served buffet- or family-style. It’s a way to make sure serving spoons go where you want them to go. These are among 25 tips for navigating a gluten-free holiday via Gluten-Free Living.
Here are two gluten-free recipes for holiday favorites.
1 pound margarine or butter
1 pound Velveeta cheese
1 cup cocoa
4 pounds powdered sugar
2 cups nuts, chopped
2 teaspoons vanilla
Melt margarine and cheese together. Mix in remaining ingredients. Spread in greased pan. Cool. Cut in squares. Keep refrigerated.
A heavy-duty mixer works best. Hand-held mixers may not be powerful enough to do the job.
Dutch Sugar Cookies
This recipe yields 36 to 40 cookies.
1 cup rice flour
½ cup tapioca flour
1 cup cornstarch
1 teaspoon baking powder
2½ teaspoons xanthan gum
1 teaspoon salt
1 cup sugar
1 cup butter flavor Crisco
1 egg or ¼ cup liquid egg substitute
2 teaspoons vanilla
¼ cup potato starch, for kneading
Preheat oven to 350 degrees. Have on hand two ungreased cookie sheets.
In a small bowl, whisk together the flour mix, baking powder, xanthan gum and salt. Set aside.
Put cream sugar and butter flavor Crisco in the bowl of a mixer. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine.
The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
Using about half at a time, place a piece of plastic wrap over the ball and cut to about 1/8-inch thickness.
Cut into desired shapes and place on pan.
Decorate with colored sugars before baking or use frosting to decorate after baking.
Bake for about 13 minutes. Cool slightly before removing from the pan.
With this dough, you can use all the scraps. Scrape them together and roll out again. They won’t get tough.