Extra Flaky Gluten Free Pie Crust

 This comes from Gluten Free on a Shoestring.

1 1/2 cups All Purpose Gluten Free Flour 

3/4 tsp Xanthan Gum 

1/4 tsp Baking Powder

1/2 tsp Kosher Salt

6 Tablespoons Unsalted Butter

1/2 cup Sour Cream

Add ice water

Directions:

In a large bowl, place flour, xanthan gum, baking powder, and salt. Whisk to combine well. Add the chopped and chilled butter and toss to coat in the dry ingredients.

Flatten each chunk of butter between your fingers. Add the sour cream and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly.

Knead the dough together with clean hands until it begins to come together. Add ice water until the dough holds together.

Turn the dough onto a sheet of plastic wrap and press into a disk as you close the plastic wrap around it. It will seem rough. Place the dough in the refrigerator to chill for 30 minutes.

Preheat your oven to 375. Grease a 9 inch metal pie plate generously and set aside.

Once the dough has chilled turn it out onto a lightly floured piece of parchment paper. Sprinkle the dough lightly with more flour and roll out into a rectangle that is about 1 inch thick moving the dough frequently and sprinkle it lightly with flour if it begins to stick. 

Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour and roll out the dough once again into a rectangle about 1 inch thick. 

Twice more remove the top piece of parchment paper, sprinkle lightly with flour and fold the dough over on itself like you would a business letter.

Roll the dough into an approximately 12 inch round about 3/8 inch thick. Roll the pie crust loosely onto the rolling pin and the unroll it over the prepared pie plate.

Trim the edges of the crust with kitchen shears. Lift up the edges of the crust to create slack in the crust and place the crust into the bottom and up the sides of the pie plate, tuck the excess pie crust under itself and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place in the refrigerator to chill until firm. (About 30 minutes and up to 3 days).

Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with a fork. 

Place a sheet of parchment paper on top of the raw crust and cover the bottom with pie weights. 

Place in the center of the oven and bake until the crust is golden brown on the edges about 10 minutes.

Remove the pie weights and parchment paper and allow the crust to cool before proceeding with your recipe.

Marshmallow Balls

My nieces and nephew, Cameron, Jayden, and Ashlyn, came over today for cooking classes. Popcorn balls were on our list today. I found these cool strawberry/vanilla marshmallows at Walmart in the Mexican food section. The taste of strawberry with peppermint was pretty good when we finished. At the beginning of our popcorn making session Ashlyn and Jayden had to try the marshmallows out and they passed their inspection.So we put the whole bag into the pot with the margarine and Ashlyn watched it melt. She knew when they were ready so she added the popcorn to the gooey marshmallows. Then I stirred them up. The marshmallow balls turned out to be a pretty pink color. Next I crushed some candy canes that I had saved from an after Christmas sale in the blender and we were ready to make our popcorn balls. Because the marshmallow balls were hot I made the balls first and then let the children handle them when they were cool. The marshmallow balls are very sticky so we sprayed their little hands with PAM. It worked really well to keep the marshmallow balls from sticking to their hands and the children thought it was great.
Next the children rolled the marshmallow balls in the crushed peppermint candy. The candy part of this was a hit with them. The marshmallow balls were now covered with a fine coating of peppermint. I had a piece of waxed paper ready for the children to put their popcorn balls on.Eating the popcorn balls was the best part. Cameron rated them as a 10 on a scale from 1 to 10.

1 pound bag of marshmallows (I used the El Mexicano Strawberry-Vanilla marshmallows from Walmart)
1/4 cup butter
3 quarts of popped popcorn
3 (3 to 4 inch) hard-candy sticks, crushed (peppermint candy canes)

Heat marshmallows and butter in top of double boiler or over low heat until melted and smooth. Pour over popcorn and mix well. Let stand several minutes before forming into balls. Roll in crushed candy. Makes 12 balls.

Caramel Corn in the Microwave

Some great recipes you can find in the newspaper. I found this recipe in the Salt Lake Deseret News. This is my favorite way to make caramel corn...in the microwave. It is quick and easy and not so messy because you use a large paper bag to mix the popcorn with the caramel. My children loved helping me shake the bag. I like to use peanuts for the nuts.

1 cup brown sugar
1 stick butter or margarine
1/4 cup white corn syrup
1/2 tsp. salt
1/2 tsp baking soda
4 cups popped corn
12 ounces of nuts

Combine ingredients except soda, nuts, and popcorn in a 1 1/2 to 2 quart microwave safe dish. Bring to a boil, then cook on full powder for 2 minutes. Remove from microwave and stir in soda.

Put popped corn in a large brown paper bag (grocery sack). Pour syrup over popcorn, Close the bag and shake. Cook in the bag on high in the microwave for 1 1/2 minutes. Shake and cook another 1 1/2 minutes. (May need another 1 1/2 minutes.) Pour into pan and allow to cool. If you use nuts, add to popcorn in the bag before adding the syrup.

Marshmallow Caramel Corn

Can't decide whether you want marshmallow or caramel? Here is a recipe for the undecided and you can have both.

2 1/2 cups brown sugar
1/3 cup water
2/3 cup white corn syrup
1 cube margarine
1 1/2 cups popcorn (before popping)

Pop the popcorn. Cook the first four ingredients in a large saucepan to a firm ball stage on the candy thermometer. Remove from heat and add 12 large marshmallows, popcorn, and nuts (if desired you may add pecans, almonds, or peanuts). Spread on wax paper. Break apart larger pieces and store in airtight container.

Fantasy Cake

This is a retro recipe that many women in the early 80's made. It is a great dessert or gift and a fun idea.

1 cup butter
1 pound marshmallows
2 quarts popped popcorn
1 cup peanuts
1 cup M & M's
1 cup gum drops

In a large saucepan, melt butter and marshamllows together over low heat. In a large deep bowl, mix all other ingredients. Add the butter-marshmallow mixture. Stir well. Pack in an 8-inch square, glass baking dish. Cool in refrigerator. Cut in 2 x 1 inch pieces when cool. Cut again when cold. Makes 32 pieces.

Rainbow Popcorn Balls

These popcorn balls are made with colored marshmallow and gelatin which give them a little color. Children will enjoy these popcorn balls.

2 quarts popped popcorn
3 Tbs butter
2 cups colored minature marshmallows
2 Tbs. flavored gelatin

Preheat oven to 250 F. Place popcorn in a large, 4 inch deep, buttered baking pan. Keep warm in oven. In a medium saucepan, melt butter over low heat. Add marshmallows and stir until melted. Blend in gelatin powder. Remove popcorn from oven. Pour marshmallow mixture over popcorn, mixing well. Form into balls. Makes approximately 8 balls.

Nature Crunch

This recipe is another healthy way to eat popcorn. With the addition of wheat germ, honey, peanuts, and raisins you have a natural snack.

2 quarts of popped popcorn
1 cup peanuts
1 cup wheat germ
1/4 cup butter
1 cup sugar
1/3 cup honey
1/3 cup water
1/2 tsp salt
1 cup raisins

Preheat oven to 250 F. Mix popcorn, peanuts, and wheat germ in a large 4 inch deep, buttered baking pan. Keep warm in the oven. Butter 2 large 2 inch deep baking pans. In a large saucepan melt butter. Stir in sugar, honey, water and salt. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture starts to boil. Cook until mixture reaches 240 F on a candy thermometer. Remove popcorn mixture from oven. Stir in raisins. Pour syrup mixture slowly over popcorn mixture, stirring to coat. Spread 1 inch deep in the buttered baking pans. Bake for 45 minutes, stirring occasionally. Cool; break or cut apart. Makes 3 quarts.

Popcorn Party Mix

Do you like to make party mixes with cereal? Try this mix using popcorn. This natural grain is healthy and unprocessed.

1/4 cup butter
1/2 tsp garlic salt
1/2 tsp onion salt
1/4 tsp celery salt
1 1/2 Tbs Worcestershire sauce
1/8 tsp tabasco sauce
2 quarts popped popcorn
1 cup pretzel sticks
1 1/2 cup mixed nuts

Preheat oven to 275 F. Melt the butter over low heat. Add garlic salt, onion salt, celery salt, worcestershire sauce, and tabasco sauce. Mix thorougly. Spread the popcorn, pretzel sticks and nuts in a large shallow baking pan. Drizzle with the butter mixture and toss to mix. Bake in the oven for 1 hour, stirring 4 or 5 times. Cool. Store in a tightly covered container. Makes 2 quarts.

Popcorn Christmas Tree

Gifts from the kitchen at Christmas time are a wonderful way to express your artistic talent. This popcorn Christmas tree will delight your friends and neighbors.

4 quarts of popped popcorn
1 cup sugar
1/3 cup light corn syrup
1/3 cup water
5 Tbs butter
1/2 tsp salt
1 tsp vanilla
green food coloring
gum drops
candied cherry

I heavy saucepan combine sugar, corn syrup, water and butter. Cover pan with lid and bring syrup to a boil. Take lid off and continue boiling, stirring constantly, until mixture reaches 265 degrees F on a candy thermometer. Remove from heat and add salt, vanilla and enough food coloring to make mixture green. Place popcorn in buttered bowl. Pour syrup over popcorn. Stir until all kernels are covered with syrup. Shape into a Christmas tree. Decorate with small multicolored gumdrops and top with a candied cherry.

Oven Caramel Corn

Here is a recipe that reminds me of peanut brittle. You cook it on the stove and then into the oven it goes for that crispy crunchy texture that is reminiscent of grandmother's caramel corn.

2 cups brown sugar
1 cup butter or margaine
1/2 cup light corn syrup
1 tsp baking soda
1/2 tsp salt
5 quarts popped popcorn

Combine brown sugar, butter, salt, and syrup in saucepan. Heat until boiling, Continue cooking 5 minutes, stirring constantly. Mix in baking soda. Place popped corn in large bowl and drizzle caramel over it, mixing well. Bake corn in large, greased roaster pan at 200 F for one hour. Stir every 15 minutes. Remove from oven, let cool and break into chunks.

Jeweled Popcorn Lollipops

This is a great recipe to use for birthday party favors. Put a clear plastic bag over the lollipop and send it home with the children.

8 cups popped popcorn
3 Tbs butter or margarine
3 cups miniature marshmallows
lollipops
small gumdrops, diced

Melt butter in saucepan over low heat. Add marshmallows and stir until completely melted. Pour mixture over popped corn and stir until well coated. With buttered fingers, shape still-warm mixture around lollipops. Press gum-drop pieces onto popcorn.

Mother Goose Popcorn

This is a quick and easy recipe using a brown paper bag. Give the bag to your child and let them help you mix the popcorn. They will delight in helping you cook.

1 cup of sugar
3 Tbs. water
1 Tbs butter
1 tsp vanilla
4 drops of red food coloring

Boil sugar, water, and butter for 2 minutes. Remove from heat. Add vanilla and food coloring. Place popcorn in a large brown paper bag and pour sugar mixture over the top. Shake the bag until well coated.

Popcorn with Cheese Garlic Butter

Here is a not so sweet popcorn recipe for those of you who are more into a healthy cheese popcorn.

2 quarts of popped popcorn
1/3 cup butter
1/3 cup grated Parmesan cheese
1 Tbs. minced garlic or garlic powder to taste
Salt to taste

Preheat oven to 250 F. Spread popcorn in a large 4-inch deep baking pan. Keep warm in the oven. Melt butter and grated cheese over low heat, add garlic. Drizzle popcorn with butter mixture until thoroughly coated.

Swedish Popcorn Crunch

This recipe has a light buttery taste with an egg white glaze. After it is baked in the oven you have something that is crunchy and delightful.

2 1/2 quarts of popped popcorn
1/2 cup butter, melted
2 egg whites
dash of salt
1 cup of sugar

Put popped popcorn in a large bowl, drizzle butter over popcorn and toss. In a separate mixing bowl beat egg whites and salt until frothy. Gradually beat in sugar and continue beating until stiff peaks form. Fold meringue mixture into buttered popcorn; continue folding until popcorn is evenly coated. Turn into lightly greased large, deep baking pan. Heat in a 325 oven 15 minutes, stirring several times. Makes two quarts.

Louise's Caramel Corn

There is nothing better than a handful of caramel corn. The crunchy goodness of popcorn combined with the caramel sugar taste is out of this world.

1/2 cup of butter or margarine, melted
2 cups of brown sugar
1 can Eaglebrand Milk
1 tsp vanilla
3 gallons of popped corn

Melt the butter in a large saucepan and add brown sugar. Bring this mixture to a boil. Add 1 can of Eaglebrand Milk and stir until the soft ball stage on your candy thermometer. Add vanilla. Pour over the popped corn and mix thoroughly.