French Onion Dip – No Soup Packets Required!

 

I have included quantities for the measurement-inclined, but this recipe is easy to play with. You can caramelize shallots with the onions, add a clove of finely diced garlic with the Worcestershire sauce, or leave out the cayenne if you don’t want a little kick.

This dip tastes best if you allow it to chill overnight. Just let it warm up on the counter for 15 minutes (you don’t want it so firm that it breaks your chips!), give it a stir, and serve.

 

 

Modified from: Williams-Sonoma 

 

Yield: 1-3/4 cups

 

Ingredients:

  •  1 large onion or 1-1/2 medium onions (1-1/2 to 1-3/4 c. diced onion)
  • 1/2 teaspoon salt
  • 1/4 c. room temperature water (for use as needed)
  • 2 Tablespoons butter
  • 2 Tablespoons Worcestershire sauce (Lea & Perrins says GLUTEN FREE on the label)
  • 1 1/4 c. sour cream
  • 1/4 c. mayonnaise
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground pepper

 

Other Equipment:

  •  Pan, approximately 10 inch diameter

Read the rest of this entry »

Peanut Butter Cookies

These peanut butter cookies are easy to make and don’t require any specialty flours. If you are making them for the Celiac in your life, and don’t keep a gluten free kitchen, I would recommend using fresh jars of peanut butter, and as always make sure all other ingredients are gluten free and uncontaminated as well.

Yields: 16 cookies using #40 portion scoop

 Ingredients:

  •  1 c. traditional peanut butter (such as Skippy), or combine 1/2 c. traditional PB and 1/2 c. natural PB
  • 1/2 c. white sugar
  • 1/2 c. brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 Tablespoon vanilla (recommended: Nielsen-Massey)
  • 1/4 teaspoon salt

 Other Equipment:

  • Electric mixer
  • parchment lined cookie sheet
  • portion scoop (optional)

Read the rest of this entry »