Friday, December 18, 2009

Baking with Nancy Reagan

Today ends our 5-day long Holiday Cookie Recipe Week! And we have a yummy gluten free recipe to share with you this morning. The recipe is from Nancy Reagan's kitchen and is for Vienna Chocolate Bars.

The ingredients that you will need include:

*2 sticks butter
*1 1/2 cups sugar
*2 egg yolks
*2 1/2 cups gluten free flour (I used Bob's Red Mill Gluten Free All Purpose Baking Flour)
*1 10 oz. jar of raspberry jelly
*1 cup semisweet chocolate bits
*1/4 tsp. salt
*4 egg whites
*2 cups finely chopped walnuts

Now, the directions are as follows:

1) Cream the butter with the egg yolks and 1/2 cup of sugar.

2) Add the gluten free flour and knead with fingers.

3) Pat batter out on a greased cookie sheet to about 3/8 inch thickness.

4) Bake 15-20 minutes at 350 degrees fahrenheit until lightly browned.

5) Remove from oven and spread with jelly and top with chocolate bits.

6) Now, beat egg whites in bowl with salt until stiff.

7) Fold in remaining cup of sugar and nuts.

8) Gently spread on top of jelly and chocolate.

9) Bake 25 minutes at 350 degrees fahrenheit.

10) Now cut in squares or bars.

And don't forget that Ms. Celiac's Market sells tons of great gluten free baking ingredients!

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