The Sunday Recipe: Cheese Sauce for Cauliflower and/or Pasta #glutenfree

Gluten Free Cheese Sauce for Cauliflower and/or Pasta

I based this simple cheese sauce on Betty Crocker’s old-fashioned Macaroni and Cheese recipe. Something about the lack of the flour requires some extra flavor boost from an increase in mustard and Worcestershire sauce. I’ve used it several different ways since then. The first time I steamed a head of cauliflower in the microwave and mixed it with the prepared sauce then baked. That was a delicious side dish. The next time I prepared some gluten free pasta and combined the pasta with the cheese sauce and a steamer bag of frozen riced cauliflower that had been cooked in the microwave. I just stirred it all together and served my daughter for a thumbs up.


  • ¼ cup butter
  • 1 ½ tablespoons tapioca or corn starch
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 2 cups whole milk + ¼ cup whole milk
  • 2 cups shredded extra sharp cheddar cheese
  • 1 head of cauliflower, broken up and steamed (optional)
  • 1 bag of riced frozen cauliflower, steamed (optional)
  • 2 cups cooked pasta (al dente) (optional)


  1. Shred the cheese into a bowl or on a plate.
  2. Combine the starch with the ¼ cup of milk.
  3. In a large saucepan over medium heat, heat the butter to melt and add the milk.
  4. Stir in the salt, pepper, mustard, and Worcestershire sauce.
  5. Continue stirring gently until the milk begins to steam and small bubbles appear around the edge.
  6. Put the cheese in a handful at a time while stirring to melt.
  7. Give the starch and milk mixture a little stir and pour into the cheese and milk mixture.
  8. Continue stirring for a minute while it thickens then remove from heat.
  9. For baked cheese cauliflower – prepare a baking dish with cooking spray or butter and arrange the steamed cauliflower then pour the cheese sauce over it and bake at 400 degrees for 20 minutes.
  10. For creamy mac and cauliflower – simply stir in the steamed riced cauliflower and cooked pasta then serve.

The Sunday Recipe: Cheese and Golden Raisin Kolaczki

Cheese and Golden Raisin Kolaczki

These are an old family favorite and the most amazing little pastry pockets. I absolutely adore them and they are worth every bit of work. There’s a yeasty hint to the dough, but they are sweet and buttery. You have to start the dough the day ahead. In the end it doesn’t take that much work to put them together though. We treat them as a dessert cookie, but they could be served with a brunch or tea just as well. (Sadly, I did not ask my mom for the secret to sealing the center of the pockets until after I made them so my picture is not the perfect form. My taste testers said they still tasted fantastic!)


  • 2 cups flour
  • 12 tablespoons (1 ½ sticks) butter
  • 1 packet or 2 ¼ teaspoons dry yeast
  • 1/2 cup heavy cream
  • 2 egg yolks
  • Powdered sugar (to roll dough out)

Filling Ingredients

  • 1 12-ounce package 4% large curd cottage cheese
  • 2 ounces (1/4 cup) golden raisins
  • 1 large egg yolk


  1. Combine the flour and yeast.
  2. Cut in the butter with a pastry blender.
  3. Beat cream and egg yolks together then add to flour/yeast mix.
  4. Combine until it comes together into a dough. (This can most easily be done in a food processor.)
  5. Refrigerate in a covered container overnight.
  6. The next day, bring to room temperature for 3 hours before working with the dough.

Make the Filling

  1. Dump the cottage cheese into a bowl and cover with water then stir.
  2. Drain the cottage cheese in a mesh strainer.
  3. Chop the raisins.
  4. Mash or process all the ingredients together and refrigerate until needed.

To Fill the Cookies

  1. Preheat oven to 375.
  2. Prepare two large cookie sheets with parchment paper or lightly grease.
  3. Prepare a space to roll out the dough, using powdered sugar to flour the surface.
  4. Divide the dough in half and work with half at a time.
  5. Roll the square of dough out into a rough rectangle and divide into 12.
  6. Roll each small piece out to roughly 3 by 3 inches.
  7. Place a half tablespoon of filling in center.
  8. Fold the corners in and use the tip of a knife to press the corners into the center.
  9. Transfer to baking sheet prepared with parchment.
  10. Bake for 15 minutes.
  11. (Repeat with second half of dough and filling.)
  12. Dust with powdered sugar, if desired.
  13. Enjoy!!!

The Sunday Recipe: Autumn Turkey Pot Pie

This recipe was born from being short on time and already having turkey salad in the fridge made up. It’s a combination of the popular turkey salad recipe that uses pecans, cranberries, celery, mayo and yogurt, the Pampered Chef Turkey Cranberry Wreath, and what I happened to have on hand. My daughter has told me several times that she wants me to make it again, so I consider that a big win.

If you don’t know how to make crust for a pie, talk to Betty.

I like to use Spectrum organic palm oil for the shortening. For regular pie crust, the trick is really to be in a hurry – leave the fat content chunks big, like green peas, no over mixing, just enough to bring the dough together, and keep everything cold. Chill the dough ten minutes before rolling out. Now, with the vegetable shortening, I found it worked best warm. Roll out on floured parchment paper then put the pie plate over it upside down and flip them BOTH over.

Autumn Turkey Pot Pie


  • ¼ cup mayo
  • ¼ cup sour cream
  • 1 tablespoon honey
  • ½ teaspoon marjoram
  • ¼ teaspoon freshly ground black pepper
  • 2 cups chopped cooked turkey
  • ½ cup chopped celery
  • ¼ cup chopped pecans
  • ½ dried cranberries
  • 4 ounces shredded baby swiss (or cheddar)
  • Crust for top and bottom on a pie.


  1. Preheat oven to 425.
  2. Prepare bottom pie crust in deep dish pie plate.
  3. Mix the mayonnaise, sour cream, honey, marjoram, and pepper together.
  4. Add the chopped turkey, celery, pecans, cranberries, and shredded cheese.
  5. Turn into the pie crust.
  6. Cover with second crust, flute edge, and add air vents.
  7. Bake at 425 for 35 minutes.
  8. Enjoy.