Katz's Corner KATZ GLUTEN FREE FULL OF TASTE

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Chocolate Swirl Cheescake



Makes 2- 8 inch or 9 inch Rounds

Part 1:

3* 8 OZ pkg of Cream Cheese (Dairy or non-Dairy)

3/4 Cup Sugar 

1/2 Cup Sour Cream

2 tsp. Vanilla Extract

3 Eggs 

3 T Potato Starch (You can also use 3 T Tapioca Flour)


Part 2:

1/4 C Cocoa

1/4 C Sugar

1 T Vegetable Oil

1/2 tsp Vanilla


1:

Preheat Oven to 425 Degrees

Beat cream cheese, sugar, sour cream, and vanilla extract until smooth.

Add Potato Starch 1 Tablespoon at a time, blend well.

Add eggs, beat well

2:

Add cocoa, sugar, oil, and vanilla to 1 1/2 cups of mixture #1.

Spoon plain and chocolate mixtures alternating into pan, then swirl them

Bake at 425 Degrees for 10 minutes, then at 250 degrees for 30 minutes.

Leave in unopened oven set to off for 30 minutes.

Enjoy!

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Nutty Cranapple Gallette


1/2 package Katz All-Purpose Gluten Free Dough

1 cup whole berry cranberry sauce (from a can or fresh)

2 tart apples (e.g. Granny Smith)

1/3 cup chopped pecans or walnuts

1/4 cup brown sugar

1/4 cup butter or margarine, divided


Pre-heat oven to 400F degrees.


Form dough into a ball and flatten on a parchment lined cookie sheet. Roll into a circle about 1/4-inch thick. Spread cranberry sauce over dough leaving a 2-inch margin all around.


Peel, core and thinly slice apples.  Arrange in a spiral pattern on top of cranberries.  Combine nuts and brown sugar in a small bowl.  Sprinkle on top of apples.  Dot with 3 tablespoons of butter or margarine cut in small pieces. Fold edges of dough up and over apples.


Melt remaining butter or margarine, and brush on dough.


Bake for 15 minutes, then reduce heat to 350F and bake for 25-30 minutes until crust is golden, and apples are tender.  Cool for 10 minutes.  Slice into wedges and serve warm or at room temperature.  This freezes well wrapped in foil.


Serves 8-10




Gluten Free Pumpkin Bread with Chocolate Chips




2 1/2 cup gluten free flour blend
1/3 + 1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 large eggs
1 cup soy/rice/almond milk
6 tbsp unsalted butter (melted and cooled)
1 15 oz can pumpkin puree
1 tsp vanilla
1/3 cup chocolate chips (60% cocoa)

Preheat oven to 325 degrees. Whisk together flour, sugar, baking powder, xanthan gum, salt, cinnamon,  and nutmeg and set aside. In a bigger bowl beat the eggs, then add the milk, melted butter, vanilla, and pumpkin. Whisk to combine well. Add dry ingredients a little at a time to the wet. Fold in the chocolate. Spray a bread pan or cupcake tin with nonstick cooking spray. Bake until done, testing with a fork, the top will be browned and cracked (loaf = about 1.5 hours; cupcakes = about 50 minutes). Enjoy!




Katz Gluten Free Thanksgiving Weekend Scavenger Hunt Giveaway!

We will be giving away to one lucky customer $200 worth of Katz products. All you need to do is find the code that will be hidden on one of our products page. Each day there will be a different code hidden on a different product, all you need to do is look thru our site. The code will be on the top of the product description in bright red letters. Once you find the code, come to the Mrs. Katz's Corner page and enter your code into the right box for that day. There will be one code hidden on Thurday-Thanksgiving, one code hidden on Black Friday, and one code hidden on Cyber Monday. Any participant who finds and enters the code for all 3 days will be entered into the raffle. It's that simple!


Homemade Gluten Free Cinnamon Toaster Pastries


In the twenty years I have been gluten free, one of the treats I missed most was Pop Tarts. As my skills have developed, I came up with this super easy recipe to bring back one of those childhood favorites. For me, I don't toast them, but instead I love them right out of the freezer. IF you can get them to last long enough to get in the freezer! Feel free to make them in the traditional rectangles, but I prefer a simple circle for the perfect snack size. When feeding a crowd, I take the same circle and just fold them in half for a tiny version. I make them in many different flavors, but always come back to my favorite, cinnamon.


These are great to get the kids involved! They love making the filling and icing them!


Start with one package of Katz All Purpose Gluten Free Dough.

Divide dough in half. Place half in the refrigerator to keep chilled. Take the other half and place it on a piece of stretched out clear plastic wrap that has been dusted with powdered sugar. Lightly dust the top of dough and cover with a 2nd piece of clear plastic wrap. Roll dough out to one quarter inch thick. Cut into circles using a glass or outside of a doughnut cutter. Dip in powdered sugar to keep from sticking. Place on parchment paper covered cookie sheet. You should have about 13 circles. 

Place the pan with dough in the refrigerator and make a 2nd batch of circles from the refrigerated dough. Refrigerate 


Filling:

1/4 cup packed brown sugar

1 T almond flour

1 T corn syrup

1 tsp cinnamon

Mix filling ingredients together by hand, knead into a dough. It will be thick. 

Roll filling into three quarters of an inch inch balls. Flatten each ball and place over one pan of dough.

Cover each dough with filling with a 2nd round piece of dough. 

Carefully pinch the dough together.

Preheat oven to 350 degrees (I wait so the dough doesn't get to soft when preparing the pastries)

Bake for 11-13 minutes. Cool


Icing:

1.5 cups powdered sugar

1-2 T water

1 T corn syrup

1 tsp cinnamon

Start with 1 T of water and combine with powdered sugar, corn syrup and cinnamon. Add more water if icing is too thick.

When pastries are cool, drizzle with icing, sprinkles or anything else you like!  


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