Lemon Bars and Tarts
Crust: 1 cup Ella Bella Flour
1/2 cup Organic Sugar
1/2 cup Butter, softened
Zest of half a lemon
Pinch of Salt
1 cup Sugar
1 Tbsp Flour
3 Tbsp Lemonade Concentrate
Zest of half a lemon
Powdered Sugar for sprinkling
Combine flour, sugar, butter, and salt until well mixed.
Press into an 8 inch square baking pan.
Bake at 350 °F for 15 to 20 minutes until edges are about to turn golden brown. Remove from oven.
Combine eggs, sugar, flour, and lemonade concentrate until well blended. Pour over baked crust.
Return to oven and bake an additional 20 to 25 minutes or until filling is set.
Place on wire rack. After cooled dust top with sifted powdered sugar. Cut into squares.
**For tarts place mini-cupcake liners in mini-cupcake pan. Place a teaspoon of crust in the liner, gently press down. Cook for 10-15 min until crust just turns golden brown. Place about a tablespoon of filling in each liner. Cook for about 15-20 or until filling is set.**
Try not to polish off the whole pan in one sitting. Enjoy.
Adapted from Girl Scout Troop 31280 & 30240 recipe book.
In a large mixing bowl, beat the cream cheese. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, ginger, clove, and nutmeg beat until incorporated.
Pour the filling into your pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
adapted from www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe.html?oc=linkback
Finding the right gluten free pie dough to make that perfect pie crust for your favorite cherry pie is hard. Using Ella Bella Gluten Free AP flour makes it much easier. Our flour blend tastes like wheat flour, but contains none of the gluten! Bring out all your favorite recipes that you have not been to enjoy for years.
Gluten Free Pie Dough
2 cups (10.5 oz) Ella Bella Gluten Free flour
1 tsp salt
2 tbsp psyllium husk
2/3 and 2 tbsp (5.25 oz) Crisco butter flavored*
5-9 tbsp iced water
Mix flour, salt, and psyllium husk. Add Crisco until crumbly. Add iced water until it all sticks together.
Let sit for 1-2 hours. This step is not necessary, but very helpful. Cut dough in half. Roll out dough between parchment paper or plastic wrap. Place dough in pie pan. Roll out second half if needed or freeze until you need another pie crust.
*Note on Crisco. Yes, Crisco. Really. I have tried butter, all-natural shortening, vegan butter, cream cheese, or a mix there of. Crisco tastes the best, however the other items will work.
Adapted slightly from a family recipe; Adelaide (Miller) Hogan/Ann (Miller) Bach
This is my go to chocolate cupcake/cake recipe. It is rich and wonderful, and easily made vegan (how wonderful is that?!?)
1 cup Ella Bella all-purpose flour
1/2 cup unsweetened cocoa powder or Dutch Process cocoa powder
1 cup granulated organic sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup sunflower oil or other flavorless oil
1 large egg (omit for vegan…yes it will still be great!)
1 1/2 teaspoons vanilla extract
1. Preheat oven to 375°F. Line 12 regular-sized muffin tin with cupcake liners or grease 8×8 pan.
2. Combine flour, cocoa, sugar, baking soda, and salt in a mixer. Blend on medium-speed until blended. Pour in the water, oil, egg (optional) and vanilla. If omiting egg blend for a little longer to incorporate more air. This will create some of the fluffiness the egg creates on its on. Blend on medium-high speed until smooth and well-blended, stopping to scrape down the sides once or twice.
3. Pour into prepared pan/cups, dividing evenly. Bake until crust just starts to crack about 15-17 minutes.
4. Transfer to rack to cool for about 10 minutes, and then carefully remove cupcakes from the pan and set them on the rack to cool completely before frosting.
1.5 cups Ella Bella flour
1.5 cups sugar
10 oz melted butter
Blend dry ingredients together – you can use a big spoon, don’t even have to get our the mixer. Add butter and eggs.
Add 2 cups of fruit. Mix and match or use one kind. We LOVE blueberries at our house so that is what I tend to go with.
Bake for 45-50 min at 350.
Top with cinnamon/sugar (we have a stash in our spice pantry at all times). Bake for 5 more min. Let cool enough so you don’t burn your mouth. Blueberry cobbler tastes great alone or topped with vanilla ice cream. Enjoy!
Adapted New England Clam Shack Cookbook from https://smile.amazon.com/New-England-Clam-Shack-Cookbook/dp/1580174736/ref=sr_1_2?ie=UTF8&qid=1470338839&sr=8-2&keywords=new+england+clam+shack+cookbook
1/2 cup shortening (butter flavored Crisco)
1/2 cup dark brown sugar (0rganic)
1 egg (local)
1/2 cup molasses or sorghum
1/2 cup local honey
4 cups Ella Bella AP Flour Blend
1 tsp baking soda
1/2 tsp kosher salt
1 tsp organic ginger
1 tbls organice cinnamon
In the bowl of stand mixer add Crisco and sugar, blend until creamed together. Add molasses and honey, mix on medium until combined. Add all dry ingredients together in a separate bowl. Slowly add dry ingredients to bowl, blending on low, once all dry items are added, blend on medium until combined. Add egg, mix on medium-low until combined.
Place dough in plastic, wrap, and refrigerate for 1-2 hours or overnight.
Preheat oven to 350 degrees.
Roll out between 2 pieces of plasitic wrap until 1/4″ thick. Use your favorite cutters.
3 cups (16 oz) Ella Bella AP Flour Blend
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temp
1 cup (6.25 oz) white sugar (organic)
1 egg (local)
1 tablespoon milk
Place butter and sugar in bowl of stand mixer with paddle attachment, beat until creamed. In a separate bowl add dry ingredients, EB AP flour, baking powder, salt, gradually add dry ingredients to wet on low speed, and beat until crumbly. Add Egg and milk. Blend on medium until all items are combined. Divide the dough in half, wrap in plastic wrap or waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Roll out dough between two sheet of plastic wrap. Use your favorite cookie cutter to cut out shapes.
Bake for 7-9 min or until cookies are starting to turn brown. Remove from oven. Let cool completely before icing/decorating.
1 cup (7 oz) white sugar (organic)
1 cup (7.5 oz) dark brown sugar (organic)
8 ounces melted butter (2 sticks)
2 teaspoons vanilla extract
1 1/4 cups (4.75 oz) dutch cocoa, sifted
1/2 cup (2.75 oz) Ella Bella GF Flour Blend
1/2 teaspoon kosher salt
4 large eggs
1 cup (6.5 oz) semi-sweet chocolate chips
Preheat the oven to 300 degrees F. Grease 8×8 pan (I like coconut oil or butter.)
In a mixer fitted with a paddle attachment, add both sugars, butter, and vanilla. Blend until creamy. Add cocoa, flour and salt together in a separate bowl. Add dry mix to wet, mix on medium until combined. Add eggs one at a time, blending until just combined. Once all eggs are added mix on medium-high for 2-3 minutes until batter is smooth. Add in chocolate chips, mix on low until just combined.
Pour the batter into a greased 8-inch square pan and bake for 45-60 minutes. Brownies will be slightly cracked on top and no longer “wet” looking. Remove from oven and let cool (it will be hard). Enjoy!
Recipe adapted from Alton Brown
***Note*** This recipe lends itself to adaptation. you can add peanut butter, raspberry chips, espresso sea salt, or caramel. Let your imagination run wild.
3 cups (18.5 oz) semi-sweet chocolate chips (I like mini chips best.)
Preheat oven to 350 degrees.
In the large bowl of you stand mixer blend butter, sugar, and vanilla together until creamy. It will not be light in color because of the dark brown sugar. In a separate bowl add all dry ingredients together. Add dry ingredients to bowl of the stand mixer. Blend until combined, it will be a little chunky. Add in eggs one at a time, blending after each addition. Mix on medium-high for 1-2 minutes until creamy and looking like cookie dough. Add in chocolate chips, mix on low until chips are just combined.
Using 2 tbls scoop (size 24) drop onto cookie sheet. Bake for 12-14 min, cookies should be slightly brown and a bit raised. Cool for 5 min on sheet, cookies will fall a little bit, move to cooling rack. If you can, let them cool completely before enjoying.