Snohomish County Career Fair - September 10
The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions

Everett reader adjusts recipe to gluten-free

SHARE: facebook Twitter icon Linkedin icon Google+ icon Email icon |  PRINTER-FRIENDLY  |  COMMENTS
By Judyrae Kruse
Herald Columnist
Published:
The first part of today's story began in a June 29, 2012, Forum column, wherein Lavon Woodey of Everett shared two of her favorite cookies with us.
She told us at the time, "I sometimes use butterscotch chips instead of chocolate in the treasure cookies.''
Part two happens right now, with a recipe conversion.
"When I noticed what a small amount of flour is used in the recipe for chip treasures,'' Camano Island cook Amy Perkins writes, "I knew it would translate well into a gluten-free recipe.
"All you need to do is exchange the 1/2 cup wheat flour for a 1/2 cup of gluten-free, all-purpose flour mix, and add 1/8 teaspoon xanthum gum.
"Do not use the butterscotch chip option as they have gluten, so use the chocolate instead.
"This made excellent cookies and everyone liked them.''
In case you missed it or passed it by the first time, here again is the original recipe:
Chip treasure cookies

  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup margarine, softened
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup flour
  • 2 teaspoons baking powder
  • 1 1/3 cups flaked coconut
  • 1 package (12 ounces) chocolate or butterscotch chips
  • 1 cup walnuts

In a mixing bowl, thoroughly combine the milk and margarine, then stir in the cracker crumbs, flour, baking powder, coconut, chips and walnuts, mixing well.
Drop by rounded teaspoons onto greased baking sheets and bake at 350 degrees for 9 to 10 minutes.
Makes 5 1/2 dozen.
Have you figured out a way to turn a conventional cookie recipe into a gluten-free one? Don't hesitate to send the how-to to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

Story tags » Cooking

More Life Headlines

NEWSLETTER

Weekend to-do list

Our to-do list full of ideas for your weekend

Calendar

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus