Gluten-Free Makeovers (67 page)

Add the remaining ¾ cup sugar to the figs in the saucepan and cook over medium heat until it reaches the consistency of jam, stirring frequently. After 15 minutes, mash the figs until the consistency is smooth. Add a little more water if necessary to render a spreadable texture. Let cool until just warm to the touch.

Preheat the oven to 350°F. Coat a 9 × 13-inch Pyrex baking dish with vegetable spray.

Divide the dough in half. Place one half between two sheets of plastic wrap and roll out to ¼ inch thick. Remove the top sheet of plastic and place the dough into the bottom of the baking dish. Spoon the fig mixture over the dough, spreading evenly. Roll out the remaining dough and place over the figs. Don’t worry if the dough tears. Just piece it back together.

Bake for 30 minutes or until the top is golden. Let cool and cut into squares.

Instead of preparing the fig mixture, use either fig, apricot, or other jam. Spread a generous layer over the pastry, cover with the second pastry layer, and bake as directed.

This kid-friendly treat is ideal picnic food. The combination of chocolate, graham crackers, and marshmallows makes an irresistible dessert that’s reminiscent of the campfire treat. The availability of commercial graham cracker–style crumbs cuts the preparation time considerably.

Heat the oven to 350°F. Line a 9 × 13-inch baking pan with aluminum foil, or lightly oil a 9 × 13-inch baking pan.

Beat the butter and sugar in a large bowl until light and fluffy. Add the eggs and vanilla and beat well. Mix together the flour blend, graham cracker crumbs, baking powder, xanthan gum, and salt. Add to the butter mixture, beating until blended.

Press half the dough into the prepared pan. Sprinkle the chocolate chips over the dough, and then sprinkle with the marshmallows. Scatter bits of the remaining dough over the marshmallows, pressing to cover the marshmallows. Don’t worry if some of the marshmallows are showing.

Bake for 25 to 30 minutes, until lightly browned. Cool completely in the pan on a wire rack. Use the edges of the foil to lift the bars out of the pan. Set on a smooth surface and cut into bars, or cut into squares in the pan.

Use commercially prepared gluten-free graham cracker crumbs or grind gluten-free graham crackers in a food processor (see Pantry, page 273).

My friend, Debbie, who was recently diagnosed with celiac disease, handed me a recipe for Black and Whites and asked if I could make it over for her. These New York traditions are also called Half-Moon Cookies although the texture is more like a soft cake. One half is frosted with vanilla icing and the other with chocolate. Debbie thought they were wonderful. I think you’ll agree.

Make the cookies: Preheat the oven to 350°F. Line two cookie sheets with parchment paper.