The Entrepreneur Stand; Good morning, I am working on a business plan and I forgot to do this.
- Katherine Victoria Vananderland
- Nov 1, 2021
- 13 min read
Good Morning! I hope you had a great weekend; I did a lot of business planning and am happy to do this menu of snacks and goodies for you! I look forward to being with you eventually under the same roof! Here today we have some more Gluten Free snacks for you to choose for. I figure they are easier on our stomachs so; Why Not! Your the best part of our business and I appreciate you and your monetary donations are welcomed. You'll get to negotiate your price on each item for a fair price. We thank you for your donations and look forward to serving you with recipe cards, and a thank you note this day to show our appreciation to you and your business. Today, we have Taste of Home Goodies and Treats that are Gluten Free and your stomach will be happy and over all even if your not Gluten intolerant these will be good for you to snack on. Waking up to today your the best part of it!
Guests will stand in line to kiss the cook when these treats are served! For a change of pace, try them with chunky peanut butter, too. —Canada60, Tasteofhome.com Community
Total Time Prep: 20 min. + chilling Bake: 10 min./ batch
Makes 4 dozen
Ingredients
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.
Here's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
Total Time Prep: 20 min. Bake: 40 min. + cooling
Makes 12 servings
Ingredients
5 large eggs, separated
12 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1/4 teaspoon cream of tartar
1/2 cup sugar
Confectioners' sugar, optional
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Directions
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly.
In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites.
Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack.
Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.
Nutrition Facts 1 slice: 326 calories, 24g fat (14g saturated fat), 108mg cholesterol, 121mg sodium, 15g carbohydrate (14g sugars, 1g fiber), 5g protein.
It's so simple and easy to make your own frozen Greek yogurt, you might even want to get the kids in on the fun. —Taste of Home Test Kitchen, Greendale, Wisconsin
Total Time Prep: 15 min.+ chilling Process: 15 min.+ freezing Makes 2-1/2 cups
Ingredients
3 cups reduced-fat plain Greek yogurt
3/4 cup sugar
1-1/2 teaspoons vanilla extract
1 tablespoon cold water
1 tablespoon lemon juice
1 teaspoon unflavored gelatin
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Directions
Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours.
Remove yogurt from cheesecloth to a bowl; discard strained liquid. Add sugar and vanilla to yogurt, stirring until sugar is dissolved.
In a small microwave-safe bowl, combine cold water and lemon juice; sprinkle with gelatin and let stand 1 minute. Microwave on high for 30 seconds. Stir and let mixture stand 1 minute or until gelatin is completely dissolved; cool slightly. Stir gelatin mixture into yogurt. Cover and refrigerate until cold, about 40 minutes.
Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions.
Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop.
Nutrition Facts 1/2 cup: 225 calories, 3g fat (2g saturated fat), 8mg cholesterol, 57mg sodium, 36g carbohydrate (36g sugars, 0 fiber), 14g protein.
The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. —Heidi Main, Anchorage, Alaska
Total Time Prep: 25 min. Bake: 45 min. + chilling
Makes 6 servings
Ingredients
4 large egg yolks
1/2 cup plus 6 teaspoons sugar, divided
2 cups heavy whipping cream
3 teaspoons vanilla extract
Fresh raspberries, optional
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Directions
In a small bowl, whisk egg yolks and 1/2 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 vanilla.
Transfer to six 6-oz. broiler-safe ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 300° for 30-35 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.
Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized. If desired, garnish with fresh raspberries.
Nutrition Facts 1 serving: 399 calories, 33g fat (19g saturated fat), 250mg cholesterol, 35mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 3g protein.
This fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages frozen unsweetened strawberries, thawed and drained, for the fresh. —Joyce Cooper, Mount Forest, Ontario
Total Time Prep: 30 min. + freezing Makes 12 servings
Ingredients
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
3 cups fresh strawberries, mashed
1 cup whipped topping
blueberry sauce:
1 package (12 ounces) frozen unsweetened blueberries
1/3 cup sugar
1/4 cup water
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Directions
Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight.
In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled.
Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.
Nutrition Facts 1 each: 198 calories, 10g fat (6g saturated fat), 27mg cholesterol, 62mg sodium, 26g carbohydrate (23g sugars, 2g fiber), 2g protein.
With two busy boys who would rather move around than sit and eat, I needed a gluten-free, hearty, hand-held treat that could double as a quick breakfast, brunch, lunch or snack. This is a favorite of theirs, and I can change it up to accommodate ingredients I have on hand. —Susan James, Cokato, Minnesota
Total Time Prep: 20 min. Bake: 20 min. + cooling
Makes 3 dozen
Ingredients
1/2 cup packed brown sugar
4 large eggs
1-1/2 cups mashed ripe bananas (3-4 medium)
1 cup peanut butter
1/2 teaspoon salt
6 cups gluten-free old-fashioned oats
1 cup gluten-free butterscotch chips
1 cup semisweet chocolate chips
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Directions
In a large bowl, beat brown sugar and eggs until well blended. Add bananas, peanut butter and salt until blended. Stir in the oats, butterscotch and chocolate chips.
Spread batter into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts 1 bar: 179 calories, 8g fat (4g saturated fat), 24mg cholesterol, 80mg sodium, 23g carbohydrate (7g sugars, 2g fiber), 5g protein.
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Total Time Prep: 15 min. + chilling Process: 20 min./batch + freezing Makes about 1-3/4 quarts
Ingredients
4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream
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Directions
In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the 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. Repeat with any remaining ice cream mixture.
Nutrition Facts 1/2 cup: 226 calories, 7g fat (5g saturated fat), 34mg cholesterol, 35mg sodium, 37g carbohydrate (34g sugars, 1g fiber), 3g protein.
Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
Total Time Prep: 25 min. + standing Bake: 40 min. + cooling
Makes 2 dozen
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Ingredients
3 large egg whites
1/4 cup sugar
1/4 cup freeze-dried strawberries
1 package (3 ounces) strawberry gelatin
1/2 teaspoon vanilla extract, optional
1 cup 60% cacao bittersweet chocolate baking chips, melted
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Directions
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets.
Bake until set and dry, 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.
Nutrition Facts 1 cookie: 33 calories, 1g fat (1g saturated fat), 0 cholesterol, 9mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
Chocolate-Dipped Apple Rings
2 reviews Contest Winner Test Kitchen Approved
Total Time Prep: 30 min. Bake: 2 hours 20 min. + standing
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Ingredients
2 pounds medium apples
1-1/2 cups sugar
2 tablespoons ground cinnamon
12 ounces semisweet chocolate, chopped
Assorted sprinkles or small candies
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Directions
Preheat oven to 225°. Core apples and cut crosswise into 1/8-in. slices. In a shallow bowl, mix sugar and cinnamon. Dip apple slices in sugar mixture to coat both sides; shake off excess. Arrange in a single layer on parchment-lined baking sheets.
Bake 1-1/2 hours. Turn; bake 50-60 minutes longer or until apples are dry and slightly shriveled. Remove from pans to wire racks to cool completely.
In top of a double boiler or a metal bowl over simmering water, melt chocolate; stir until smooth. Dip apple slices in chocolate; allow excess to drip off. Place on parchment or waxed paper; decorate with sprinkles as desired. Let stand until set. Store in airtight containers.
Nutrition Facts 1 dipped apple ring: 40 calories, 1g fat (1g saturated fat), 0 cholesterol, 0 sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.
Caramel Creme Brulee
Total Time Prep: 20 min. Bake: 40 min. + chilling Makes 14 servings
Ingredients
4-1/2 cups heavy whipping cream
1-1/2 cups half-and-half cream
15 large egg yolks, room temperature
1-1/3 cups sugar, divided
3 teaspoons caramel extract
1/4 teaspoon salt
1/3 cup packed brown sugar
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Directions
Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture.
Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold.
Mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.
To caramelize topping in a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.
EDITOR'S NOTE:This recipe was tested with Watkin's caramel extract in a broiler-safe Staub cherry ceramic rectangular baking dish.
Nutrition Facts 1/2 cup: 452 calories, 35g fat (21g saturated fat), 298mg cholesterol, 86mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 6g protein.
I don't live in the country, but I love everything about it—especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. —Kathy Dorman, Snover, Michigan
Total Time Prep: 25 min. Cook: 15 min. Makes 32 pieces
Ingredients
2 cups unblanched whole almonds
11 ounces milk chocolate, chopped
1 cup butter, cubed
1 cup sugar
3 tablespoons cold water
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Directions
Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate.
In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally.
Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.
Get Homemade Gift Packaging Ideas TEST KITCHEN TIPSSometimes when you make toffee, the ingredients separate during cooking and there is a buttery layer on top and a thicker layer underneath. To save the batch of toffee, add about 1/2 cup hot water and stir until well blended. Continue cooking as directed. Check out more homemade candy recipes your family will love.
Nutrition Facts 1 ounce: 177 calories, 13g fat (6g saturated fat), 17mg cholesterol, 51mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 3g protein.
I dunk pomegranate seeds in chocolate to get these easy little treats friends and family love. —Jim Javorsky, Havre de Grace, Maryland
Total Time Prep: 10 min. + chilling Makes 2 dozen (about 1 pound)
Ingredients
1 package (12 ounces) dark chocolate chips
1 cup pomegranate seeds, patted dry
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Directions
In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds.
Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.
TEST KITCHEN TIPSOne large pomegranate will yield about 1 cup seeds. When melting chocolate, stop heating the chocolate before the last of the chocolate melts. The residual heat will melt the remaining chocolate as you stir. This will help prevent scorching. Sprinkle with toasted coconut or ground almonds after spooning onto waxed paper for more texture and flavor.
Nutrition Facts 1 piece: 70 calories, 4g fat (3g saturated fat), 0 cholesterol, 5mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 1g protein.
Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut
Total Time Prep: 10 min. + freezing Makes 10 pops
Ingredients
1-3/4 cups 2% milk, divided
1 to 2 tablespoons honey
1/4 teaspoon vanilla extract
1-1/2 cups fresh raspberries
1 cup fresh blueberries
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks
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Directions
In a microwave, warm 1/4 cup milk; stir in honey until blended. Stir in remaining 1-1/2 cups milk and vanilla.
Divide berries among molds; cover with milk mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts 1 pop: 51 calories, 2g fat (1g saturated fat), 4mg cholesterol, 19mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 starch.
Passed down by my grandmother and mother, this Martha Washington candy recipe is a cherished family tradition. We've even had each grandchild and great-grandchild take a turn stirring the candy mixture! —Cindi Boger, Ardmore, Alabama
Total Time Prep: 45 min. + chilling
Makes about 5-1/2 dozen
Ingredients
1 cup butter, softened
4 cups confectioners' sugar
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
3 cups sweetened shredded coconut
2 cups chopped pecans, toasted
6 cups semisweet chocolate chips
1/4 cup shortening
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Directions
In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour.
Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer.
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set.
To Make Ahead: Store in an airtight container in the refrigerator.
Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.
TEST KITCHEN TIPSFor this recipe, make sure to use sweetened condensed milk. This type of milk has most of the water cooked off and added sugar. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. To toast pecans, spread them in a baking pan and bake at 350° until golden brown, stirring often. Generally, nuts will be toasted in 6-10 minutes. Timing will depend on how finely the nuts are chopped and the thickness of your baking pan. Find more easy candy recipes here. Nutrition Facts 1 piece: 196 calories, 13g fat (7g saturated fat), 9mg cholesterol, 43mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 2g protein.
These luscious stuffed berries are the perfect bite-sized dessert. —Stephen Munro, Beaver Bank, Nova Scotia
Total Time Prep/Total Time: 20 min. Makes 3 dozen
Ingredients
3 dozen large fresh strawberries
11 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
Grated chocolate, optional
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Directions
Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open.
In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.
Nutrition Facts 1 each: 41 calories, 3g fat (2g saturated fat), 10mg cholesterol, 26mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 1g protein.
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