These cookies are a great option for everyone, and a great gift for the gluten free friends in your life.  They’re easy to whip up in a flash, with ingredients you already have in your pantry!!!   Enjoy.

You Won’t Believe They’re Gluten Free

Peanut Butter Cookies

2 cups natural peanut butter ( gluten free)

2 cups brown sugar ( gluten free)

2 eggs

2 teaspoons baking soda

¼ tsp salt

1 teaspoon vanilla extract ( gluten free)

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.

In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Peanut Butter Truffles

Makes about 3 dozen truffles

4 ounces milk chocolate, chopped

1 lb. natural peanut butter (scant 2 cups)

¼ cup sugar

2 teaspoons kosher salt

12 Tablespoons (6 ounces) unsalted butter, at room temperature

1 lb. bittersweet or milk chocolate

About 1/3 cup unsweetened cocoa powder

For The Truffle Filling:  Place the chocolate in a metal bowl, set it over a saucepan of hot water, and heat gently, stirring, until melted and smooth.  Remove from the heat and let cool to room temperature.

Place the peanut butter, sugar and salt in a food processor and blend for 3 minutes.  Add the chocolate and process until well blended.  Scrape down the sides of the bowl and add the softened butter; process until combined.  Remove the truffle mixture to a container, cover and refrigerate until firm.  The filling (at any stage) can be kept for up to a week.

To shape the truffles, use a #100 ice cream scoop to scoop up balls of the filling and place them on a parchment-lined pan.  Or, using about 2 teaspoons of the mixture for each truffle, roll into balls between the palms of your hands.  (This will make about 3 dozen truffles, but they can be made larger or smaller.)  The truffles should be chilled before dipping, refrigerate for at least 1 hour.

Melt the bittersweet chocolate in a metal bowl set over a pot of warm water, stirring until smooth.  Remove the bowl from the heat and let it sit for about 20 minutes, stirring occasionally, until the chocolate is at room temperature.

Line a baking sheet with a piece of parchment paper.  Remove the truffles from the refrigerator.  Lift them up one at a time, dip them in the melted chocolate, and place on the parchment-lined pan to set.  Should the bowl of chocolate become too cool at any point, return the bowl to the pot of hot water just to soften.  When all of the truffles are dipped and the chocolate is set up, dip them a second time in the remaining chocolate.  This will only take a few minutes, but they can be refrigerated for several days.

To Complete:  Remove the truffles from the refrigerator and, leaving them on the baking sheet, sift the cocoa over the top.  Shake the pan back and forth to roll the truffles in the cocoa.  You may not use all the cocoa; they should have a light dusting rather than a heavy coating. The truffles can be served immediately or can be refrigerated in a covered container for several days.

Creamy White Bean Soup with Tomato & Thyme

1 cup large dried white beans such as Great Northern or Cannellini
7 cups of water
¾ tsp. Dried rosemary
8 cloves garlic, chopped or sliced
4 cups chopped ripe tomatoes
2 tbsp. Fresh chopped thyme
¼ cup extra-virgin olive oil
4 tsp. Balsamic vinegar
2 tsp. Salt
½ tsp. Ground black pepper

Pick over beans and drain. Place in large soup pot with water, rosemary and garlic. Bring to a boil, reduce the heat and then simmer until the beans are tender, about 1-1 ½ hours. Stir in the remaining ingredients and simmer for another hour. Puree half of the soup in batches in a blender and then return pureed portion to the pot. Ladle into warmed bowls and serve.

Pimento Cheese Dip

(Makes 1 Pound)

12 ounces       White Cheddar Cheese, grated

1 jar                Minced Pimentos, drained well

3/4 cup          Mayonnaise

1 tsp.               Garlic Salt

1 tsp.               Vegetable Salt

1/2 tsp.           Black Pepper, ground

1/2 tsp.           Hot Sauce, Frank’s

4 each            Flatbread, cut into triangles and toast in oven

Preparation:

Place the cheese in a bowl of a small mixer. Using a paddle attachment, start to mix the cheese. Add the mayonnaise, and spices. Mix well. Juts before finishing add the pimentos and blend in slowly. Keep the cheese spread cold until needed. Should be soft enough to spread.

Serve with baked buttered flatbread.

Favorite Brownies

1/4 lb. (1 stick) unsalted butter
3 ounces (3 squares) unsweetened chocolate
1 cup plus 2 T. sugar
1 t. vanilla
2 large eggs
1/2 cup all-purpose flour
1/4 t. salt
1/2 cup walnuts or pecans (optional)

Butter and flour an 8-inch square baking pan. Preheat the oven to 350°.

In a medium saucepan, over low heat, melt the butter and the chocolate. Set aside to cool for a moment or two. Whisk in the sugar and the vanilla. Whisk in the eggs, one at a time. Fold in the flour and the salt. If using, fold in the nuts.

Spread the batter in the prepared pan and bake for 20-25 minutes or until a toothpick barely comes out clean; do not over-bake.

Cool and cut into squares. Makes 16 brownies.

Apple Clafoutis

 For The Batter:
1 cup unbleached all-purpose flour
2/3 cup plus 2 tablespoons sugar
½ tsp ground cinnamon
½ tsp kosher salt
6 ea   eggs plus 1 egg yolk
2 cups whole milk

For The Apples:
1 ea   vanilla bean, split lengthwise
4  tbsp unsalted butter
½ tsp  kosher salt
3 cups   Granny Smith Apple, peeled and diced 
¼ cup  granulated sugar
2  tsp grappa, Calvados, or other fruit brandy
Confectioners’ sugar for dusting
1  cup creme fraiche or sour cream

Directions
Preheat the oven to 400 degrees F.

To Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about ½ of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Set aside.

To Cook the Apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet.

Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafoutis are puffed and browned and the center is set, about 15 minutes.

Dust the surface of the clafoutis with powdered sugar. Serve warm directly from the pan with a dollop of creme fraiche.

Chef’s Notes: If you plan to serve individual clafoutis, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans.

Serves 12-15 individual

Huge Employee
Garage Sale 

We’ve completed our fall cleaning at The Culinary Center AND partnered with our CCKC employees to bring you one of the coolest rummage sales you can imagine.  Three rooms full of great ‘gently used” items ……all for a good cause … US!!! (We ‘re saving for group trip to the NOLA Jazz Fest in May.)

Lots of cooking stuff (of course) including tabletop, decorations, serviceware, linens, glassware, equipment PLUS all of our employees garage sale items!  All items priced to MOVE!!

Sat. Oct. 29th 8am-4pm at
The Culinary Center of Kansas City

Be There When the Doors Open for the Best Deals

Free Coffee and Tastings!
Register to win CCKC gift certificates (for those who
stop by our sale!)
(That oughta get ya there!)

7920 Santa Fe Dr.
Overland Park KS 66204.

For the base:

• 4 cups chopped apples (or apples and pears)
• 2 tbsp sugar
• 1 tsp almond extract
• 1 tbsp butter
• 1/2 tsp cinnamon
• 1/4 c raisins, dried cherries or cranberries (optional)

For the crumble:

• 1 cup rolled oats
• 1/2 c sugar
• 1/4 c flour
• 4 tbsp butter (melted)
• 1/2 c crushed graham crackers, lady fingers, vanilla wafers or other cookies

Place all the base ingredients in a pot on the stove on medium heat with a lid on, so that the apples steam. Let it simmer for about 10 minutes- or until the fruit gets just soft.

In a bowl combine the crumble ingredients using a spoon or your hands to press the mixture together so it resembles big clumps. Put it all in a frying pan and toast there for about 5 – 10 minutes, until the oats get slightly golden, stirring occasionally.

Even though the fruit base will be finished cooking earlier- leave the lid on so it keeps warm. (Yes the fruit will continue to cook a little). When the crumble is ready spoon the base mixture into a bowl, top with the crumble and ice cream or whipped cream. Enjoy!

• ¼ cup canola oil
• 3 tablespoons fresh lime juice
• 2 teaspoons ground cumin
• 1 teaspoon red wine vinegar
• 1 can (15 ounces) black beans
• ½ cup finely diced yellow bell pepper
• ½ cup finely diced red onion
• ½ cup finely diced Roma tomatoes
• ¼ cup chopped green onions
• 2 teaspoons minced garlic
• 1 tablespoon finely diced fresh basil

Directions

Place the fruit, zest, and sugar in a blender and purée. Place the lemon juice and water in a pitcher and strain the puréed fruit through a medium mesh sieve into the pitcher. Stir well and pour into tall ice filled glasses and enjoy!