Knottie Recipes

bette's best chicken pot pie

Adapted from Bette Hagman's The Gluten-Free Gourmet

• 3 T. shortening
• 1 egg
• 1/2 c. + 3 T. rice flour
• 1/3 c. potato starch flour
• 2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1/3 c. buttermilk
• 1 c. cooked chicken
• 2 c. chicken stock
• 1/2 c. diced carrots
• 1/2 c. sliced celery
• 1/4 c. minced onion
• 1/2 c. frozen peas
• 2-3 T. water
• 1/4 c. cream or nondairy substitute (I'll probably use soy milk)
• salt and pepper to taste

Preheat oven to 350 degrees.

Mix the shortening and egg. Sift the 1/2 c. rice flour, potato starch flour, baking powder, baking soda and 1/2 t. salt together and add them to the shortening and egg mixture alternately with the buttermilk.

Dice the chicken and set aside. Place chicken stock in a large saucepan and bring to a boil. Add carrots, celery, and onions and cook for 15 minutes. Then add peas and chicken and cook five minutes longer.

Mix the 3 T. rice flour to a thin paste with a few tablespoons of water. Thicken the stock with the rice-flour paste and cook on low for a minute or two. Add cream and season with salt and pepper.

Pour the cooked pot-pie mixture into a two-quart casserole and top with 2.5" rounds of biscuit dough. Bake all together at 350 for about 20-25 minutes.

This recipe can be made ahead and refrigerated to be baked just before serving. The biscuits still rise, but might take a bit longer to bake. Watch the oven and check the cooking. When the filling is bubbly and the biscuits warm brown, the dish is ready to serve.

vegetable quiche with mashed potato crust

Adapted from Bette Hagman's The Gluten-Free Gourmet

• 3 c. mashed potatoes seasond with salt and pepper
• 1/3 c.minced onion
• 1/2 c. grated Swiss cheese
• 1/2 c. grated Cheddar cheese
• 1/2 c. sliced mushrooms
• 1/2 c. broccoli flowers
• 1/4 c. sliced green pepper
• 1/2 c. grated carrots
• 3 eggs
• 1 c. milk

Prehat oven to 350. Butter a 9" pie pan.

Mix the seasoned mashed potatoes with minced onion and, with them, sculpt a shell in the prepared pan. Bake for 15 minutes and leave the oven on when finished.

Remove from oven and layer cheeses on the bottom, then add the vegetables. Fill the crust to slightly mounded. Beat together the eggs and milk and pour over all. Bake 30-40 minutes or until you can cut through the quiche easily.

Can substitute other vegetables such as asparagus, celery, or corn. Can also add cooked meats. Can use egg substitutes with less milk (a cup of egg substitute with a little less milk). Can also use a cup of sour cream instead of milk. Yum!

chicken pot pie

Adapted from Rebecca Bunting's Rock & Roll Piecrust and Chicken Pot Pie recipes in Jax Peters Lowell's The Gluten-Free Bible

• 2/3 c. brown-rice flour
• 2/3 c. tapioca flour
• 2/3 c. potato starch
• 3 T. cornstarch
• 1 T. xanthan gum
• 1.5 t. salt
• 10 T. cold butter, cut into chunks
• 2 eggs, beaten
• 1 large onion, diced
• 1 T. olive oil
• 2 large carrots, diced
• 1/2 yellow turnip, 1/2" cubes or smaller
• 2.5 c. + 1/2 c. gluten-free chicken broth
• 2 medium potatoes, cubed
• 3 stalks celery, finely sliced
• 3 T. gluten-free flour mix
• 1 c. frozen peas
• 2 c. cooked chicken cut into bite-sized pieces
• 1/3 c. minced fresh parsley
• 1 t. dried herb mixture (thyme, marjoram, sage, rosemary)
• salt and pepper to taste

1. Place flours, starches, gum, and salt in food processor with metal blade, mixing to combine.

2. Add cold butter chunks and pulse until mixture resembles coarse cornmeal.

3. Add beaten eggs in steady stream through feed tube with machine running. Process until mixture forms a ball.

4. Divide dough in half and form into two flattened balls.

5. Place one ball on an 18" sheet of plastic wrap, dusting lightly with cornstarch.

6. Place a second sheet of plastic wrap on top of dough and roll out large enough to line three-quart casserole dish..

7. Remove top layer of wrap and invert dough over casserole, centering and easing dough into dish. Gently peel off remaining plastic wrap. Place dish on baking sheet to catch drips.

8. Place other ball on 18" sheet of plastic wrap, dusting lightly wth cornstarch.

9. Place second sheet of plastic wrap on top of dough and roll out with rolling pin into disc large enough to cover dish.

10. Preheat oven to 425 degrees.

11.  In large saucepan, saute onion in oil over low heat until softened.

12. Add carrot and turnip and cook two to three minutes. Add 2.5 c. gluten-free chiken broth with potatoes and celery. Bring to a boil and simmer, covered, eight to ten minutes, just until vegetables are tender. Take care not to overcook them.

13. In a small bowl, whisk together flour mix and remaining 1/2 c. broth until smooth. Add to vegetable mixture, along with the frozen peas, chicken, parsley, and herb mixture. Simmer, stirring occasionally, until heated through and thickened.

12. Add filling to crust and top with second crust by pressing lightly into place. Let the edges meet the sides of the dish or not. Cut a few slits with a sharp knife. Bake 25-30 minutes, or until crust is lightly browned.

13. Cover apples with top crust, sealing the edges and fluting decoratively. With a sharp knife, cut a few slits in the top.

14. Place baking sheet and plate in oven and bake for 45-50 minutes.

15. Serve with a scoop of gluten-free vanilla ice cream (I love Ben and Jerry's organic vanilla) or a slice of good cheddar cheese. Yum :)

apple pie

Adapted from Rebecca Bunting's Rock & Roll Piecrust and Apple Pie recipes in Jax Peters Lowell's The Gluten-Free Bible

• 2/3 c. brown-rice flour
• 2/3 c. tapioca flour
• 2/3 c. potato starch
• 3 T. cornstarch
• 1 T. xanthan gum
• 1.5 t. salt
• 10 T. cold butter, cut into chunks
• 2 eggs, beaten
• 2/3 c. sugar
• 2 t. cinnamon
• 1/4 t. ground cardamom
• 5-7 c. peeled, cored, and sliced apples

1. Place flours, starches, gum, and salt in food processor with metal blade, mixing to combine.

2. Add cold butter chunks and pulse until mixture resembles coarse cornmeal.

3. Add beaten eggs in steady stream through feed tube with machine running. Process until mixture forms a ball.

4. Divide dough in half and form into two flattened balls.

5. Place one ball on an 18" sheet of plastic wrap, dusting lightly with cornstarch.

6. Place a second sheet of plastic wrap on top of dough and roll out with rolling pin into 12" disc.

7. Remove top layer of wrap and invert dough over 9" pie plate, centering and easing dough into plate. Gently peel off remaining plastic wrap. Place plate on baking sheet to catch drips.

8. Place other ball on 18" sheet of plastic wrap, dusting lightly wth cornstarch.

9. Place second sheet of plastic wrap on top of dough and roll out with rolling pin into 12" disc.

10. Preheat oven to 425 degrees. In large mixing bowl, combine sugar, cinnamon, and cardamom.

11.  Add apples and stir until slices are coated with sugar mixture.

12. Fill crust with apple mixture, forming an even round.

13. Cover apples with top crust, sealing the edges and fluting decoratively. With a sharp knife, cut a few slits in the top.

14. Place baking sheet and plate in oven and bake for 45-50 minutes.

15. Serve with a scoop of gluten-free vanilla ice cream (I love Ben and Jerry's organic vanilla) or a slice of good cheddar cheese. Yum :)

Cheesecake

This was my most favorite cheescake in the world as a kid.  I always begged my mom to make it.  It was also the first cheesecake I ever had...and it is much lighter tasting then your typical cheesecake, which is what made me love it so.  It was passed on to my mom by a lady named Snow.

Crust:

• 2 sticks of butter
• 2 C. flour

Combine.  Press into bottom of 9x13 pan, and bake at 350 degrees for 10-15 minutes.

Filling:

Layer 1 - Combine 1 C. powdered sugar, 2 C. cool whip, and 2 bars of Cream Cheese.

Layer 2 - 2 Packages of instant pudding (made according to pgh instructions)

Layer 3 - Cool Whip.

chess pie

I grew up eating chess pies like this one. This is an authentic James Beard 1963 recipe from House and Garden magazine, republished on Epicurious. Yum.

1/2 c. butter
1 c. sugar
3 egg yolks
1 t. grated lemon rind
1 t. grated orange rind
1/4 t. salt
2 T. lemon juice
9" pastry shell, uncooked, or 6 individual tart shells, uncooked

Preheat oven to 350 degrees Fahrenheit. Cream the butter and sugar and add the egg yolks one at a time. Beat thoroughly after each addition. Blend in the grated lemon rinds, the salt, and the lemon juice. Fill the pie or tart shells and bake for 25-30 minutes.

Easy Bake Apple Pie

My absolute all time favorite apple pie recipe

Easy Bake Pie

6 cups sliced, pared tart apples
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup milk
2 Tbsp. margarine or Butter softened
2 eggs
1 cup sugar
1/2 cup Bisquick

Streusel topping:
1 cup Bisquick
1/2 c. chopped nuts
1/3 c. packed brown sugar
3 Tbsp. firm margarine or butter

Mix apples, cinnamon, and nutmeg.
Spread in greased pie pan 10 x 1 1/2".
Beat next five ingredients until smooth, 15 seconds in blender on high
or 1 min. with hand beater. Pour over apples. Sprinkle with
Streusel. Bake at 325 degrees F for 55-65 minutes or until knife
comes out clean.

Streusel: Mix streusel ingredients together until crumbly.

Apple pie with crumb topping

Apple pie with crumb topping
makes one nine inch pie

filling:
8 cups cooking apples (2 1/2 pounds), pared quartered, cored and thinly sliced
1/3 cup firmly packed light brown sugar
1/3 cup white sugar
1 tablespoon cornstarch or 2 tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
dough for one pie crust

Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup softened margarine

mix apples with spices and sugars, tossing gently with cornstarch.
Let stand 10 minutes until juices form.

Prepare crust and fit into 9 inch pan. Pile apple mixture into pie plate.

Mix topping ingredients and sprinkle on apple filling.

Bake pie in hot oven (425 degrees) 40 minutes or until juices bubble
and apples are tender.

If edge is browning too fast, cover with narrow strip of foil.

Pie Crust
makes 3 crusts

3 cups flour
1 cup Crisco
1/2 cup water - use one egg and add enough liquid to equal 1/2 cup
1 1/2 teaspoon vinegar
1 teaspoon salt

Combine and roll out.