The Entrepreneur Stand
- Katherine Victoria Vananderland
- Oct 16, 2021
- 12 min read
Updated: Oct 17, 2021
We celebrate a year of doing the Entrepreneur Stand This past week its been almost a year of completion. You are the best part of it because we can do so much with the money we make from you on our baked goods and crafts. We want to recognize all of you this Sunday and Thursday for being the best part of our business. Prices will be negotiated on the phone so email to set a time to speak with the Officer Captain that you usually speak with. We have a large portion of todays sweets are gluten free scroll down to see where it stops and be on your way to enjoying great desserts without gluten. Something I wanted to do for the OCS Member.
We use the money for our life battles, so any and all donations are tax write offs we are a non-profit and for pro-fit company LLC. I have been in to my data base and it has construction and members from NARI but they are all INC. I need to figure it all out we are an LLC to cover our assets and liabilities. Thank you, again for your support were going to build a city; yes a city for Minnesota and its going to be called VanAnderland and Company.
Mocha-Walnut Macarons
1 review Test Kitchen Approved
Total Time Prep: 30 min. + standing Bake: 20 min./batch + cooling Makes 3-1/2 dozen
These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. —Christine Venzon, Peoria, Illinois
Total Time Prep: 30 min. + standing Bake: 20 min./batch + cooling Makes 3-1/2 dozen
These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. —Christine Venzon, Peoria, Illinois
Ingredients
2 large egg whites
1 cup confectioners' sugar
1/2 cup chopped walnuts, toasted
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
Dash salt
1/3 cup superfine sugar
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Directions
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside.
Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended.
Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air-dry for 30 minutes before baking. Bake 18-20 minutes. Remove parchment from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.
Nutrition Facts 1 cookie: 22 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 0 protein.
I've never met a crème Brule that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina
Ingredients
8 large egg yolks
1/3 cup plus 1/2 cup sugar, divided
3 cups heavy whipping cream
3/4 cup canned pumpkin
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
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Directions
In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts 1 serving: 452 calories, 38g fat (22g saturated fat), 327mg cholesterol, 43mg sodium, 26g carbohydrate (22g sugars, 1g fiber), 5g protein.
"One is just not enough," my husband says of these creamy pops. They're a breeze to make, and kids love them, too. You might also freeze in pretty serving cups and top with whipped cream for a grownups' "frappaccino" presentation. —Caroline Sperry, Allentown, Michigan
5 reviews Contest Winner Test Kitchen Approved
Total Time Prep: 15 min. + freezing Makes 10 servings
Maple Mocha Pops
Ingredients
2 cups heavy whipping cream
1/2 cup half-and-half cream
1/4 cup maple syrup
1/4 cup chocolate syrup
1 tablespoon instant coffee granules
12 freezer pop molds or 12 paper cups (3 ounces each) and wooden pop sticks
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Directions
In a large bowl, whisk whipping cream, half-and-half, maple syrup, chocolate syrup and coffee granules until coffee is dissolved.
Fill molds or cups with 1/4 cup cream mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts 1 pop: 221 calories, 19g fat (12g saturated fat), 60mg cholesterol, 23mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 2g protein.
This candy is a must at our house for Christmas. I made these caramels with my children, and now I enjoy making them with our eight grandchildren, too. —Darlene Edinger, Turtle Lake, North Dakota
Total Time Prep: 5 min. Cook: 30 min.
Makes 2 pounds
Ingredients
2 teaspoons plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
2 cups half-and-half cream, divided
2 teaspoons vanilla extract
2 teaspoons rum extract
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Directions
Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter. Cube remaining butter. In a Dutch oven, combine sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently. Remove from the heat; stir in cubed butter and vanilla until well mixed, about 5 minutes.
Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts 1 piece: 45 calories, 2g fat (1g saturated fat), 7mg cholesterol, 18mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 0 protein.
Gluten-Free Peanut Butter Kiss Cookies
Ingredients
Total Time Prep: 20 min. + chilling Bake: 10 min./ batch
Makes
4 dozen
1/4 cup butter-flavored shortening
1-1/4 cups packed brown sugar
3/4 cup creamy peanut butter
1 large egg, room temperature
1/4 cup unsweetened applesauce
3 teaspoons vanilla extract
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
48 milk chocolate kisses, unwrapped
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Directions
In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour.
Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.
Editor's Note
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
Nutrition Facts 1 cookie: 98 calories, 5g fat (2g saturated fat), 5mg cholesterol, 67mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein.
These cashew butter cookies are on a more sophisticated level than peanut butter. They are vegan and gluten-free, so you'll be able to share with all your friends. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time Prep: 15 min. Cook: 14 min./batch
Makes 20 cookies
Ingredients
1 cup creamy cashew butter
1/4 cup maple syrup
1/4 cup ground flaxseed
1/4 teaspoon salt
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Directions
In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork.
Bake at 350° for 18 minutes. Remove to a wire rack to cool.
Nutrition Facts 1 cookie: 90 calories, 7g fat (1g saturated fat), 0 cholesterol, 61mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 2g protein.
I converted these blondies to be gluten-free so that my family could enjoy a comforting dessert. We were really craving brownies one night, and this cakelike treat hit the spot! They're an enticing spin on gluten-free peanut butter chocolate chip cookies. —Becky Klope, Loudonville, New York
Gluten-Free Peanut Butter Blondies
5 reviews Test Kitchen Approved
Total Time Prep: 15 min. Bake: 20 min. + cooling Makes 16 servings
Ingredients
2/3 cup creamy peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup unsweetened applesauce
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup gluten-free all-purpose baking flour
1-1/4 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/4 cup salted peanuts, chopped
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Directions
In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts.
Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
TEST KITCHEN TIPSYou can cut some of the sugar by making this recipe with natural peanut butter. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. These desserts are perfect for the devoted peanut butter lover in your life. Nutrition Facts 1 bar: 176 calories, 9g fat (2g saturated fat), 26mg cholesterol, 142mg sodium, 22g carbohydrate (14g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Truthfully, I want those cozy flavors of Thanksgiving throughout the year. This ice cream has just the right balance of spices, and no matter when you make it, you'll find yourself surrounded in the warmth and love that pumpkin pie has to offer. —Angie Stewart, Memphis, Tennessee
Total Time Prep: 30 min. + chilling Process: 20 min. + freezing Makes 1-1/2 quarts ice cream and 1-1/4 cups sauce
Ingredients
3 large egg yolks
3/4 cup packed brown sugar
2 cups heavy whipping cream
1-1/2 cups half-and-half cream
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
salted caramel sauce:
1 cup sugar
1 cup heavy whipping cream
3 tablespoons butter, cubed
1-1/2 teaspoons salt
1 teaspoon almond extract
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Directions
In a large heavy saucepan, whisk egg yolks and brown sugar until blended; stir in heavy cream. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in half-and-half, pumpkin, pie spice, vanilla and salt. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
For caramel sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract. Serve with ice cream. Refrigerate leftover sauce; keep leftover ice cream frozen.
Nutrition Facts 1/2 cup ice cream with about 4 teaspoons sauce: 410 calories, 29g fat (18g saturated fat), 137mg cholesterol, 455mg sodium, 35g carbohydrate (34g sugars, 1g fiber), 4g protein.
Nothing tastes better at this time of year than a sweet-to-eat caramel apple! That rich homemade flavor just can't be beat. —Karen Ann Bland, Gove, Kansas
Total Time Prep: 10 min. Cook: 40 min.
Makes 8 apples
Ingredients
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
8 wooden sticks
8 medium tart apples
Unsalted peanuts, chopped
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Directions
In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.
Nutrition Facts 1/2 apple: 388 calories, 14g fat (9g saturated fat), 39mg cholesterol, 145mg sodium, 68g carbohydrate (65g sugars, 2g fiber), 2g protein.
I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. —Susan Wacek, Pleasanton, California
Total Time Prep: 20 min. + chilling Makes about 1 pound
Ingredients
2 cups semisweet chocolate chips
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
5 ounces white candy coating, melted
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Directions
In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl.
Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm.
Cut or break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts 1 ounce: 215 calories, 12g fat (6g saturated fat), 0 cholesterol, 36mg sodium, 28g carbohydrate (24g sugars, 2g fiber), 3g protein.
Everything above this Heading is Gluten Free Fall Desserts
Now here is what is left over of a 5-star fall desserts
We wanted a butterscotch-flavored pudding dessert. After searching many cookbooks, I came up with this version. —Judith Kuehl, Merrill, Wisconsin
Total Time Prep: 15 min. + chilling
Makes 15 servings
Ingredients
1 package (16 ounces) cream-filled vanilla sandwich cookies, crushed
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
2-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant butterscotch pudding mix
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Directions
Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust.
In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.
Nutrition Facts 1 piece: 413 calories, 22g fat (12g saturated fat), 36mg cholesterol, 414mg sodium, 49g carbohydrate (33g sugars, 0 fiber), 4g protein.
With tangy dried cranberries tucked inside and a creamy brown butter frosting, these mildly spiced pumpkin bars are doubly delightful. It's a good thing the recipe makes lots, because once you taste one, you won't be able to resist going back for more! -Barbara Nowakowski, Mesa, Arizona
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
3 large eggs, room temperature
1 can (15 ounces) pumpkin
3/4 cup butter, melted
3/4 cup chopped dried cranberries
brown butter frosting:
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons whole milk
Additional dried cranberries, optional
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Directions
In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries.
Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.
Nutrition Facts 1 each: 130 calories, 5g fat (3g saturated fat), 26mg cholesterol, 96mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 1g protein.
Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut
Ingredients
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
4 cups all-purpose flour
1/2 teaspoon baking soda
filling:
2 packages (8 ounces each) pitted dates
1 cup water
1/2 cup sugar
1/2 cup chopped walnuts
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Directions
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into 3 portions; shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely.
Roll each dough portion between 2 sheets of waxed paper into a 12x10-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread 1/3 of the filling over each rectangle to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Wrap securely. Refrigerate until firm.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts 1 cookie: 67 calories, 2g fat (1g saturated fat), 8mg cholesterol, 21mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.
Though you wouldn't know by looking, you'll find a sweet surprise inside these Snickers cookies. My mother got this recipe from a fellow teacher at her school. It's a great way to dress up refrigerated cookie dough. —Kari Pease, Conconully, WA
Total Time Prep/Total Time: 30 min.
Makes 2 dozen
Ingredients
1 tube refrigerated chocolate chip cookie dough
24 miniature Snickers candy bars
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Directions
Preheat oven to 350°. Cut dough into 1/4-in.-thick slices. Place a candy bar on each slice and wrap dough around it. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.
TEST KITCHEN TIPSEditor's Note:2 cups of any chocolate chip cookie dough can be substituted for the refrigerated dough. Use 1 tablespoon of dough for each cookie. Have fun with this easy and versatile recipe by substituting for all kinds of candies (such as Heath or Butterfinger). Try all of our top 10 best cookie recipes of all time.
Nutrition Facts 1 cookie: 123 calories, 5g fat (2g saturated fat), 6mg cholesterol, 59mg sodium, 17g carbohydrate (4g sugars, 0 fiber), 2g protein.
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