Recipes Using Chebe Cinnamon Roll-Up Mix
Chebe Pie Crust
One package of Chebe mix will make two 9" deep-dish pie crusts.
1) Prepare the Chebe dough according to package directions. White cheddar cheese works well, but most any kind will work.
2) Place 1/2 of the dough on a sheet of waxed paper. Flatten it out modestly with hands. Place a second sheet of waxed paper on top of this dough and slowly roll it flat using a rolling pin. Move the rolling pin from the center outwards to make it as round as possible (but it does not need to be perfectly round). Roll until pie-crust-thin (about 1/8") and until it is wider in diameter than your pie pan. Then slowly remove the top piece of waxed paper.
3) Place the pie pan upside-down over the flattened dough, then turn the pie pan back over together with the dough and waxed paper so that the paper is now on top of the pie pan. Slowly remove the waxed paper from the dough, allowing the dough to gently fall into the pie pan. It should fall in one piece, but if it separates in any place, you can mend it with your fingers.
4) With your fingers, push the dough that is hanging over the outside of the pie pan and crimp it to make the edge of the crust.
5) Bake the pie in a preheated 375 degree preheated oven for about 35-45 minutes.
Chebe Cinnamon Crackers
This makes a great cracker that tastes much like a graham cracker. They will keep for several weeks in an airtight container. These are great for travel, snacks, and school lunches.
1) Use the Chebe mix for cinnamon roll-ups and follow the dough preparation instructions.
2) Divide dough into 4 parts and roll each section very thin (about 1/16 inch, or the thickness of a crepe). You may wish to place the dough between two sheets of plastic wrap or waxed paper, but it isn't always necessary.
3) Remove top sheet of plastic wrap and flip dough onto a cookie sheet, then remove the second sheet of wrap.
4) Bake about 20 minutes at 375, or until lightly browned and crispy. Keep an eye on them in the last minutes. As they are very thin, they can burn quickly.
5) After it is baked and cooled, you can break the sheet into cracker-sized pieces and store it in an airtight container.
Brown Sugar Almond Sticky Buns
by Amy McGovern and Gaye McGovern
1) Grease a 9x9 square (or 9 inch round) baking pan using margarine or butter. Sprinkle 1/4 Cup brown sugar on the bottom of the pan (spread it out evenly as this is part of the topping). Sprinkle 1/4 Cup slivered almonds on the bottom of the pan.
2) Chebe Cinnamon Roll-up mix as directed (if using Original or All Purpose Chebe dough add 1/2 C sugar and do not add cheese). Roll out the dough into 1/4 inch thick rectangle. Spread with margarine (or butter).
3) Spread 1/4C to 1/3C brown sugar on the margarine. Spread 1/4C to 1/3C slivered almonds on top of the brown sugar. Roll the dough up and slice in 1/2 inch sections. Place them in the baking pan touching each other.
4) Bake at 400F for 15-18 minutes (note that the tops may not turn dark brown). Immediately after removing the rolls from the oven, turn the pan upside down onto a plate. This will give you the rolls with the topping side up. Enjoy!
Makes about 9 rolls (depending on thickness).
Chebe Toast Sticks
by Melonie Katz (of San Diego R.O.C.K.)
1) Prepare Chebe mix according to package instructions, but do NOT add cheese.
2) Add 2 tsp. of ground cinnamon as you are mixing.
3) Form the dough into sticks about 2"-3" long. Bake them according to the package instructions. (you could probably deep fry them or pan fry them, but baking is a little healthier option).
4) When they are finished baking, you can eat your Toast Sticks any the following ways:
- Dip them in GF pancake syrup
- Sprinkle lightly with more cinnamon
- Sprinkle with powdered sugar
- Coat them with homemade icing of brown sugar, powdered sugar, and cream cheese. Mix to desired consistency and taste. If it is too thick, you can warm it a bit in the microwave and it will make it suitable for dipping.
- You can make colored icing for them by combining equal amounts of cream cheese, whipped topping (something like Cool Whip) and a drop or two of food coloring.
- Roll them in a mixture of 1/2 brown sugar and 1/2 granulated sugar. You could probably try to roll the dough into a swirl before baking (sort of like a store bought pecan swirl in the doughnut section of the grocery store) to make them a different shape.
This recipe is a great unique GF alternative for a breakfast option! Enjoy!
Cannoli
By Lisa Teske
For our family holiday gathering this past weekend, which had an Italian theme, I prepared gluten free cannoli. It was a spectactular hit since our family has been denied this simple pleasure with many members having been diagnosed with celiac disease. It was such a hit, I knew I needed to share it with my Chebe loving friends! This is a recipe for deep frying the shells just like a traditional cannoli.
You will need a dowel 1/2" or 3/4" in diameter to shape the cannoli. Cut it to less then the length of your fryer.
1) Mix Chebe Cinnamon Roll-Up mix according to package directions. (A full package will make about 20 shells)
2) Roll dough between 1/6th to 1/8th inch thickness. Use the bottom of small coffee can as cutter to make circles. Wrap circles around dowels then brush a thin coat of egg white on the surface of the dough.
3) Place in 365 degree oil for 2-3 min. Remove dowel with shell partially cooked and allow to cool for a few seconds (so you don't get burned) then remove shell from dowel and replace in oil for 4-5 min.
4) Remove shells from oil and let cool. Once cooled, break some of the air bubbles on the inside of the shell to allow access for the cannoli cream filling (see below).
Cream Filling:
Ricotta cheese, drained through a cheese cloth
1 cup powered sugar (sugar substitute works for diabetics)
1 TBS flavored extract of choice
Mix and put in plastic bag, cut tip from bag and squeeze into cooled shells right before serving.
Cherry Tarts
By Marge Johannemann
1) Mix the Chebe Bread dough as directed on the package, using shredded white cheddar cheese.
2) Make eight equal size balls of dough.
3) Pat out "super thin" circles on waxed paper using your fingers and the heel of your hand.
4) Spoon about 3 Tbs. of GF cherry pie filling onto the center of half of the rounds and then cover each with the other rounds and seal the edges with the tines of a fork.
5) Place them on a foil covered cookie sheet, cover them with waxed paper and put them into the freezer for baking later.
6) Bake at 375 degrees for about 30-35 minutes.
7) Brush the tarts with butter and sprinkle a cinnamon/sugar mixture over them.
Cream Puffs
1) Prepare the mix as directed, but replace the cheese with 2 Tbs. of sugar. You may also replace the 2 Tbs. of oil with butter or margarine.
2) Make 12 to 15 rolls of dough.
3)When baked, fill the centers of the rolls with whipped cream, custard, or pudding.
Fruit Turnovers
1) Make the dough according to package directions, replacing the cheese with 1/2 C sugar, and making about 10 dough balls instead of 20.
2) Place each dough ball on a sheet of waxed paper. Flatten it out modestly with hands. Place a second sheet of waxed paper on top of this and roll each piece flat using a rolling pin.
3) Place a spoonful of fruit: fresh, frozen or pie filling in the middle of the dough. (Try raspberries, with a couple of dark chocolate chips). Fold the dough over the filling and crimp the edges well.
4) Place in a 375 F. oven for about 20 - 25 minutes or until the edges are browned.
Option: Use cheese in the dough (as per package instructions, and fill with a chunk of your favorite cheese).
Chebe Apple Pie
By Marge Johannemann
1) Split the dough into two balls and roll them out between two sheets of plastic wrap until paper thin.
2) Gently pull off the top layer of the plastic wrap and lay an 8-9 inch pie pan upside down over the rolled out dough.
3) Pull the plastic wrap taunt under the pan and flip the pan right side up.
4) Leaving the second sheet of plastic wrap on the rolled dough, form the dough to the inside of the pan by working and shaping it with your fingers, then carefully remove the plastic wrap from the dough.
5) Fill the pie pan with two cans of pie filling (Kroger's is gluten free) that have been seasoned with apple pie spices, according to your taste and place several pats of butter over the filling. Cover the pan with the second ball of rolled out dough by flipping it over with the plastic wrap still attached to the bottom and carefully peeling the wrap from the dough. Trim the edges and seal with the tines of a fork.
6) This dough is very easy to handle. Bake the pie in a preheated 375 degree oven for about 35-45 minutes.
7) When you remove the pie from the oven, brush melted butter over the top crust and sprinkle with cinnamon/sugar mixture. Best served warm.
|
