Merry Gluten-Free Christmas
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Dec 25 2014

Merry Gluten-Free Christmas

Merry Christmas! Hopefully Santa treated you and your family well. As I was getting ready for our holiday meal, I was going through some of my favorite recipes and wanted to share a couple here with you guys. 

I always associate fudge with Christmas because it was a staple in my Grandmother’s house. She made several different varieties of fudge each year, but my favorite has to be her Remarkable Fudge. It truly is “remarkable”. 

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Remarkable Fudge

  • 4 cups sugar
  • 1 cup butter (1/2 pound)
  • 1 ½ cups evaporated milk

Cook above in buttered, heavy 3 qt saucepan to soft-ball stage (236 degrees) stirring frequently.

Add:

  • 1 12 oz bag milk chocolate morsels
  • 1 pt. Marshmallow crème (2 small containers, 7 oz each)
  • 1 tsp vanilla
  • 1 cup walnuts or pecans (optional)

Beat until well blended. Pour into 13 x 9.5 inch glass baking dish. Score while warm, cut when firm. This recipe freezes well. 

Next up? Almond Cranberry Bites. These aren’t your traditional Christmas cookies, but they are out-of-this-world!

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Almond Cranberry Bites

**Original recipe from Eatingwell.com; modified to be gluten-free by me

  • 1/3 cup whole almonds (I used Trader Joe’s raw almonds)
  • 1/3 cup sugar
  • 2/3 cup coarsely chopped dried cherries
  • 2/3 cup gluten-free flour mix (I used gfJules)
  • 2 tablespoons canola oil
  • 1 large egg white
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons chocolate chips or finely chopped dark and/or white chocolate, for decoration (optional)

Makes about 20 cookies.

Directions

1. Heat oven to 350.

2. Grind raw almonds & sugar in a food processor until you have the desired texture; the finer the texture, the more intense the almond flavor & less crunch from the almond. Be careful not to turn the almonds into paste. Transfer mix to large bowl & mix in flour & cranberries.

3. Add egg white, oil, vanilla & almond extracts. Mix until well incorporated.

4. Shape dough into small balls and place on ungreased cookie sheet. Bake for 10-12 minutes or until the bottom is slightly brown; the tops will not brown.

5. Transfer to a wire rack & cool completely.

6. Optional- melt chocolate & drizzle over cookies with a fork. Let stand until chocolate sets.

Merry Christmas!

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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