Friday, November 19, 2010

Bring on the Thanksgiving feast

Alright, so I figured I should start adding some Thanksgiving-friendly recipes so you all have time to gather ingredients and make stuff before the big day.  What does your Thanksgiving feast look like?  Are you missing items from pre-gf?  I've managed to recreate all of our mainstays.  We do a pretty typical dinner, I think - turkey, mashed potatoes, sweet potatoes, salad, stuffing, rolls, veggies, cranberry sauce, cranberry bread, gravy, pies...lots of pies.

On that note, I thought I'd start off with a recipe for graham crackers in case anyone wants a graham cracker pie crust.  Remember, I've already posted the Vinegar Pastry for those regular pies.

Graham Crackers
by Raechel Medina

3 Tbsp honey
2 Tbsp molasses
1 Tbsp brown sugar
1/4 c. peanut butter
1/4 c. Spectrum shortening
1/2 c. water + 1 tsp. lemon juice
1 tsp. vanilla extract
2 1/4 c. Featherlight flour mix
1/4 tsp. cinnamon
1/4 tsp. salt
1 tsp. xanthan gum
1/2 tsp. baking powder
1/2 tsp. baking soda

In a medium bowl, beat honey, molasses, brown sugar, peanut butter and shortening until very smooth.
Combine water, lemon juice and vanilla and set aside.
combine dry ingredients.  Alternating, add liquids and dry ingredients to the peanut butter mixture, stirring well.
Preheat oven to 400 degrees.  Lightly oil a cookie sheet (or, use Silpat baking mats).
Divide dough into three or four balls.  Roll out each to about a 1/16" thickness (I like to do this between two sheets of plastic wrap to prevent sticking).  Cut into squares or use cookie cutters for desired shapes and prick with a fork. Transfer carefully to cookie sheet.
Bake for 6-8 minutes, watching carefully so they don't burn.  Cool on wire racks.  Store in airtight container or freeze.  Makes about 4 dozen, depending on size/shape.

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