Grandma L’s Sour Cream Cookies, GF/DF/EF

So I’ve written two posts about my Grandma B, so it’s high time I write about my Grandma L. 

Every Sunday when we’d visit the grandparents, we’d visit her last.  It would always start out with a visit, and then end with playing games such as Speed Scrabble, Diminishing Rook, Uno, and Chicken Scratch (just to name a few). She was a widow for over 20 years and was such an example of having a positive attitude, and enduring to the end.

Like my Grandma B always had fudge sauce on hand, my Grandma L always seemed to have cookies or some dessert on hand.  Most Sundays when we’d visit, she’d have a dessert of some sort.  

One dessert that was part of every Christmas, and many family gatherings were these sour cream cookies.   And they were always stored in her old tupperware container.

These cookies are basically a sugar cookie, but more cake-like than other recipes.  In the original recipe, sour cream is one of the ingredients.  The reason for this seemingly odd ingredient is not only for moisture and a little tang, but also to react with baking soda.  You can’t get a rise out of baking soda without some acid.  To make it dairy-free, I swap out the sour cream for coconut yogurt. 

Something else that I do differently is scoop out the dough instead of rolling it out.  Rolling the dough in sugar also makes them sweet enough to not need any frosting. 

Grandma L's Sour Cream Cookies
Yields 40
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Prep Time
10 min
Cook Time
9 min
Prep Time
10 min
Cook Time
9 min
Ingredients
  1. 1/2 cup sugar
  2. 1/2 cup brown rice flour
  3. 1/2 cup sorghum flour
  4. 2/3 cup potato starch
  5. 1/3 cup tapioca starch
  6. 1/2 teaspoon xanthum gum
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1/2 cup non-hydrogenated shortening (such as the Spectrum brand)
  11. 2/3 cup sugar
  12. 2 teaspoon vanilla
  13. 1/2 cup So Delicious Cultured Coconut Milk, plain (or other non-dairy yogurt)
Instructions
  1. Preheat oven to 350 degrees. Place 1/2 cup sugar in small bowl. Set aside. Line cookie sheets with parchment paper or silicon mats.
  2. In a small bowl, mix together first 8 ingredients (flours, starches, xanthum gum, baking powder, baking soda, and salt).
  3. In a large bowl, using a hand-mixer, beat shortening, 1 cup sugar, and vanilla until smooth. With mixer on low speed, mix in half of dry ingredients until incorporated, then mix in half of yogurt. Repeat with remaining dry ingredients and yogurt. Mix until smooth.
  4. Using a tablespoon-sized cookie scoop, scoop dough into sugar and gently roll to cover in sugar. Place on sheet pan. Using a glass, or your fingers, smash balls to under 1/2" thick. Bake for 8-10 minutes, until edges are set. Cool for 3 minutes before transferring to cooling rack.
Notes
  1. These can also be rolled out for cutout cookies. I like to do this between two sheets of parchment (sometimes I dust the dough with sorghum flour). Roll no thinner than 1/4" thick.
One Fine Tomato http://onefinetomato.com/
Sour Cream Cookies

What I find interesting, is the other day I was looking at a cookie cookbook and came across a recipe for Black and White Cookies, almost identical to my Grandma’s recipe.  I wonder if my Grandma knew that her Sour Cream Cookies are basically a Black and White Cookie.

I also decided to submit this recipe to the So Delicious Fast and Fresh Dairy-Free Time Trials Contest.  What I like about it is that unlike other sugar cookie recipes, it doesn’t require worrying about softening butter, or refrigerating the dough.  It can be mixed, formed, and all baked within less than a half-hour.

 

Fast-and-Fresh-Dairy-Free-Time-Trials-Recipe-Contest

Grandma B’s Fudge Sauce

Growing up, I was so blessed to live close to both sets of grandparents.  That meant getting to spend holidays and birthdays with them.  We’d also visit them every Sunday.   It may surprise some to know that even as a teenager, I never put up a fuss about going.  That might have something to do with the candy they’d have, but it was largely because we loved hearing the stories, playing in the toy closet, looking through old magazines, doing puzzles, and playing games.  

I was also blessed to have many cousins who were close to my age.  One cousin that is just a year older then me also lived close and my Grandma would have us both over for sleepovers a few times a year.

I don’t remember what we did every time we were there.  I do remember playing Annie Annie Over, climbing her walnut trees, dancing on the flatbed trailer, and playing dress-up.  I also remember not sleeping much.  Not because my cousin and I were up talking, but largely because of my grandparents’ snoring (and we were in a separate room).  

My grandma also always had a craft for us to do, and dinner inevitably ended with dessert.  That dessert seemed to always be ice cream with her fudge sauce.  She seemed to have a jar of this fudge sauce in her fridge at all times.  I would try to eat the ice cream first and then leave the sauce for the last. 

This recipe takes me back to those sleepovers.  It’s quick, simple, and with a few tweaks, I was able to make it dairy-free without compromising the original taste.

Grandma B's Fudge Sauce
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Prep Time
4 min
Cook Time
1 min
Prep Time
4 min
Cook Time
1 min
Ingredients
  1. 1/2 cup sugar
  2. 1 heaping tablespoon cocoa
  3. 2 tablespoons melted coconut oil
  4. 1 tablespoon corn syrup
  5. 2 tablespoons So Delicious coconut milk, unsweetened
  6. pinch salt
  7. 1/4 teaspoon vanilla
Instructions
  1. Place all ingredients except for vanilla in a small pot over medium high heat. Bring to boil and boil for one minute. Remove from heat and stir in vanilla. Serve over ice cream or brownies.
Notes
  1. To store, cool to room temperature before transferring to the fridge. To reheat, microwave in 15-second intervals until the desired temperature.
One Fine Tomato http://onefinetomato.com/
This recipe is so quick I’m also entering it in the So Delicious Fast and Fresh Dairy-Free Time Trials Contest in the 5-minute category.

Fast-and-Fresh-Dairy-Free-Time-Trials-Recipe-Contest

The fudge sauce recipe can also be used to make a frosting, but in my attempts, it has never turned out.  I was actually able to do it once when I went over to my grandmas to have her help me make it for my dad for his birthday, but I’ve never been able to do it again.  In fact, I think that my aunt Betsy has been the only one to ever be able to recreate it. 

Roasted Broccoli with Cheeze Sauce

There are many, many, many, many, many (get my point?), many dairy-free cheese sauces out there.  So why am I throwing another one out there?  The thing about most of the recipes out there is they either have flour, nuts, or tomatoes in them; each something that at least one of my family members is allergic to.   There are also sauces with dairy-free cheeses, but those can get pricy, and unhealthy.  

So, in short, I wanted to create a recipe that all of my family members can have, and one that is a little more healthy.  

Roasted Broccoli with Cheeze Sauce
Serves 5
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Broccoli
  1. 1-1/2 pounds broccoli florets, cut into 1 inch pieces
  2. 2 tablespoons olive oil
  3. 1/2 teaspoon kosher salt
  4. 1/4 teaspoon freshly ground pepper
Cheeze Sauce
  1. 2 tablespoons non-hydrogenated vegan margarine (e.g. Earth Balance)
  2. 2 tablespoons sweet rice flour
  3. 1/8 teaspoon garlic powder
  4. 1/4 teaspoon mustard powder
  5. 1/2 teaspoon chili powder
  6. 1/8 teaspoon tumeric
  7. 1/4 teaspoon salt (or more, to taste)
  8. 1/8 teaspoon freshly ground black pepper
  9. 3 tablespoons nutritional yeast
  10. 1-1/2 cups So Delicious coconut milk, unsweetened
Broccoli
  1. Preheat oven to 450 degrees. In a large bowl, toss together broccoli, olive oil, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on large sheet tray and cook in preheated oven for 10-15 minutes, until broccoli is tender and florets are lightly browned.
Cheeze sauce
  1. In a small pan, melt margarine over medium heat. Whisk in flour, garlic powder, mustard powder, and chili powder. Cook for 1 minute, until very fragrant. Whisk in coconut milk and whisk constantly until thickened.
  2. Season with salt and pepper to taste. Serve over cooked broccoli.
One Fine Tomato http://onefinetomato.com/
Roasting the broccoli is nice for a change, lending a slightly different flavor and texture.  I like this recipe because you can make the sauce while the broccoli is cooking making it a quick recipe, so I decided to enter it in the So Delicious Fast and Fresh Dairy-Free Time Trials Contest.   I actually did this one with a stopwatch and was able to get it done (trimming broccoli included) in 13’22”.

Fast-and-Fresh-Dairy-Free-Time-Trials-Recipe-Contest