Starting with the savories, I used the same recipes shown on the savories page for the witchy cucumber and the pimento cheese bat wings, but used gluten free bread. I decided on the spider deviled eggs because they were cute and because they are naturally gluten free--which was a win/win for this tea party.
On to the first recipe:
Gluten free pie crust for jack o'lantern pies (modified King Arthur recipe)
1 1/4 cup gluten free baking mix
1 tablespoon sugar
1/2 tsp salt
6 tablespoons cold butter
1 large egg
1 tsp lemon juice
1. Whisk together baking mix, sugar, and salt.
2. Using a pastry blender, cut in butter.
3. Whisk egg and lemon juice together until very foamy. Mix into dry ingredients, stirring until it comes together. Add 1 to 3 tablespoons cold water if more moisture is necessary.
4. Shape into a ball, cover with clear wrap, and put into fridge for an hour, or overnight.
5. Allow dough to rest for 10 to 15 minutes before rolling, and then make pies as shown on the savories page.
I also made a special gluten-free scone--pumpkin chai! This recipe is a mix of a couple I found online.
Pumpkin Chai scones (Gluten free)
1 cup baking mix
1/4 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cardamom
1/4 tsp salt
dash of clove
4 tablespoons cold butter
1 bag chai tea (I used a pumpkin chai)
1/4 boiling water
4 oz pumpkin
1 tsp vanilla extract (be careful, not all are gluten free. McCormack's extracts are however)
1. Put chai tea bag in a bowl and cover with 1/4 cup boiling water. Let steep for 5 minutes.
2. In a bowl add dry ingredients. Whisk together.
3. Using a pastry blender, cut in butter.
4. In a small bowl, mix together pumpkin, tea, egg, and vanilla extract.
5. Add wet ingredients to dry and mix together.
6. Oven should be preheated to 400. Bake for 15 minutes.
I have one last post for last week's tea party then I'm done--dessert!