One tip is to use pre-made gluten-free dough for all of your sweet and savory recipes. New Pillsbury® Gluten Free Dough can be found in the refrigerated section at most grocery retailers, eliminating the need for an extra trip to a specialty food store. Plus, it's versatile enough for a variety of holiday favorites.
"Whether I'm cooking for my family or a large group, it's important that I make something delicious that everyone can enjoy," says Chef Cat Cora, who applauds the use of these versatile ingredients. "My twists on holiday classics are a good way to have both taste and tradition this holiday season, for both you and your gluten-free guests."
For additional seasonal inspiration and more gluten-free holiday recipes from Chef Cat Cora, like Toffee Pecan Pumpkin Pie and Wild Rice, Chorizo and Gluten Free Bread Stuffing, please visit http://www.pinterest.com/glutenfreely/cat-cora-gluten-free-recipes/.
Chocolate Chip, Raspberry and White Chocolate Trifle
- 2 containers (14.3 ounces) Pillsbury® Gluten Free chocolate chip cookie dough
- 1 pound white chocolate, chopped
- 1 1/2 pints whipping (heavy) cream
- 2 packages (8 ounces each) cream cheese, softened
- 3 pints fresh raspberries
- Heat oven to 350°F. Make and bake cookies as directed on container, then let cool. Crumble cookies and set aside.
- In 2-quart heavy saucepan, melt white chocolate with 3 tablespoons of cream over low heat until smooth. Cool to room temperature.
- In medium bowl, beat cream cheese until smooth. Fold in melted white chocolate.
- In large bowl, beat whipping cream until soft peaks form. Fold white chocolate mixture into whipped cream.
- In a 12-cup clear trifle bowl, layer 1/3 of the cookies, 1/3 of the
white chocolate mixture and 1 pint of raspberries. Repeat layering using
remaining cookies, white chocolate mixture and raspberries, ending with
raspberries. Top with cookie crumbs.
Preparation Time 30 minutes
Start to Finish Time 2 hours 30 minutes
Cheddar Apple Crumble
- 1/2 container (15.8 ounces) Pillsbury® Gluten Free refrigerated pie and pastry dough
- 1/2 cup finely chopped pecans
- 1 tablespoon powdered sugar
- 2 cups finely shredded cheddar cheese
- 2 tablespoons butter
- 1/2 cup sugar
- 4 medium apples, peeled, cored, diced (about 6 cups)
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- Heat oven to 400°F. In medium bowl, mix pie dough, pecans, powdered sugar and cheese until well blended. Place crumb mixture on parchment-lined baking sheet. Bake 12 to 14 minutes or until golden brown. Cool; crumble.
- In 12-inch skillet, melt butter over medium-high heat; stir in sugar. Cook and stir for 2 to 3 minutes, or until mixture begins to caramelize. Stir in apples, lemon juice and cinnamon (caramel will harden). Reduce heat to medium; simmer 8 to 10 minutes, stirring occasionally, or until apples are tender and caramel is dissolved. Cool.
- Spoon apple mixture into six 6-ounce oven-safe ramekins. Top with
crumb mixture. Bake 5 to 6 minutes or until warm. Top with whipped cream
or vanilla ice cream, if desired.
Preparation Time 15 minutes
Start to Finish Time 50 minutes