Gluten Free Snickerdoodles cookies and French Apple Pie

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By: foodie 24 Oct 2013 (90)
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Chef and baker Cricket Azima describes two fantastic gluten free recipes that will please everyone whether they are eating gluten free or not Impossibly Easy French Apple Pie and gluten free Snickerdoodle cookies.

Sweets and Bakery > Gluten Free Snickerdoodles cookies and French Apple Pie (Sweets )

Gluten Free Snickerdoodles cookies and French Apple Pie

Chef and baker Cricket Azima describes two fantastic gluten free recipes that will please everyone whether they are eating gluten free or not Impossibly Easy French Apple Pie and gluten free Snickerdoodle cookies.

Ingredients

Filling:

  • 3 cups (3 medium) thinly sliced peeled apples
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Bisquick Gluten Free mix
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 2 tablespoons butter or margarine, melted
  • 3 eggs

​Streusel:

  • 1/3 cup Bisquick Gluten Free mix
  • 1/3 cup chopped nuts
  • 1/4 cup packed brown sugar
  • 3 tablespoons firm butter or margarine

​Snickerdoodles (Gluten Free)

  • 2 eggs
  • 1 1/4 cups sugar
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 2 cups Bisquick Gluten Free mix
  • 2 teaspoons ground cinnamon

Cooking Directions

  • Heat oven to 325ºF. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
  • In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients, using fork, until crumbly; sprinkle over filling.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.

Makes 6 servings

​Snickerdoodles (Gluten Free) :

  • Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix until dough s.
  • In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
  • Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Makes 2 1/2 dozen cookies



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