Gluten free desserts

Strawberry Cheesecake

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MVIMG_20200604_181040Strawberry Cheesecake

1  1/2 Cups purred Strawberries with juice

2- 8 oz. Blocks of Cream Cheese ( I use Philadelphia brand)

1/2 Cup Granulated Sugar

1 envelope unflavored Gelatin ( Knox brand is Gluten Free)

1 Gluten Free Graham Cracker pie crust.

About 1/2 Cup fresh strawberries sliced in half for garnish.

In medium size sauce pan add strawberries and cream cheese. Place on medium heat and stir until cheese is melted. In a small bowl whisk together gelatin and sugar. Keep stirring strawberries and cheese until mixture starts to bubble. Then stir in sugar and gelatin, let mixture come to a slow boil and remove from heat. Pour into pie crust and refrigerate until firm. Garnish with fresh strawberries and enjoy!

 

Mini Caramel Pecan Pies

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Mini Caramel Pecan Pies

1 Package , Gluten Free Caramels

1 Cup Pecan halves

Ingredients for Crust

1 egg

¼ cup oil

4 0z. Cream cheese ( I use Philadelphia cream cheese)

2/3 Cup Gluten Free Flour ( I like Betty Crocker, or Better Batter)

1/3 Cup Gluten Free Corn Starch

Place all ingredients for Crust in food processor on high until blended. Place dough in refrigerator for at least 15 minutes. It just makes dough easier to work with. (You can leave this in the fridge overnight if it is sealed).

Heat oven to 350* F.

When dough is cooled line mini muffin pan with paper liners. Flour your hands with a small amount of GF Flour and dip out a small ball of dough ( about a 1 inch ball) and roll with your hands to make it firm. Place one ball of dough into each paper cup and using your thumb or a floured dough plunger to push an indention into each ball making a mini pie crust. Make sure dough comes up the sides and to the top of the paper liners. When you have finished all of the mini pie crusts place muffin pan into oven. Bake for 14-15 minutes or until crusts are baked through and starting to brown around the edges. This should make 20- 24 mini pie crusts.

When pie crusts are done remove from oven, while they are still hot, place a pecan half into the bottom of the pie shell, add a caramel to each,( caramels will melt down into pie shell) then top with another pecan. Let cool and serve! Enjoy!

Grilled Skillet Apple Cobbler

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Skillet Apple Cobbler

My Mom’s apple trees have a lot of apples this year, and we love Apple anything! This cobbler is so easy and making it on the grill adds to the flavor and keeps from heating up the house with the oven.

Grilled Skillet Apple Cobbler

Crust:

2 Cups Gluten Free Biscuit Mix

2/3 Cup White Granulated Sugar

1 Cup Water

1 Large Egg (beaten)

Filling:

4 Cups peeled and sliced Fresh Apples ( I used green cooking apples, sliced about 1/4 inch thick)

1 Tablespoon Ground Cinnamon

1/2 Cup packed Brown Sugar

1/4 Cup (1/2 Stick) Cold Butter sliced very thin ( or butter substitute)

Finish Topping:

1 Teaspoon Ground Cinnamon

1 Teaspoon White Granulated Sugar

Preheat Grill to 375 – 400* ( only use the outside burners)

In large bowl whisk together all ingredients for crust and pour about a third of the mixture into bottom of a greased 10 inch cast iron skillet. Just enough to cover bottom completely. Set aside the rest of the batter.

Then in another mixing bowl combine apples, cinnamon, and sugar. Then pour into skillet on top of the bottom crust. Then top apples with cold butter slices, spacing evenly over apples. When this is done pour the rest of the batter on top of butter and apples.

Place in the center of the top rack of grill and close lid. Remember to leave the center burners off and only use the end burners. Bake for 35 – 40 minutes or until crust is browned around the edges and a knife inserted into apples are soft.

 10 minutes before removing from grill sprinkle top with remaining Cinnamon and Sugar. Enjoy!

Pumpkin Cream Cheese Bars

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pumpkin Cream Cheese bars

This time of year I usually make my Pumpkin Cream Cheese Roll, but these are so easy  I’ll be making these more often!

Pumpkin Cream Cheese Bars

1  1/2 Cups Almond Flour

1 Teaspoon Xanthan Gum

1  1/2 Cups Sugar or ( I used  Stevia Pyur)

1 1/2 Teaspoon Baking Powder

2 Teaspoons Ground Cinnamon (always make sure your spices are GF)

1 Teaspoon Ground Nutmeg

2 Large Eggs ( I use Duck Eggs)

1- 15oz. Can Pumpkin Purée

Cream Cheese Filling

1 – 8oz. package Additive Free Cream Cheese (Softened)

1/2  Cup Sugar (or Stevia)

1 Egg White

1 Teaspoon Pure Vanilla

Preheat oven to 350*

In medium size mixing bowl whisk together all dry ingredients, then add eggs and pumpkin. Whisk all pumpkin bar ingredients together until smooth and well blended.  Pour batter into a buttered or oiled 9×11 inch, spreading evenly.                                                In separate bowl mix all cream cheese filling ingredients until smooth.  Then pour over pumpkin bar batter and swirl with a butter knife. Bake for 40-45 minutes or until set in center. Let cool completely and slice into bars. Enjoy!

Fresh Apple Upside Down Cake

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Fresh Apple Upside down Cake

Fresh Apple Upside Down Cake

Bottom Topping:

1/2 Cup Butter ( 1 Stick )

2 cups Brown Sugar Packed

5 Medium size Apples washed peeled and sliced about ½ inch thick slices                 ( about 4 Cups )

In medium sauce pan melt butter and add sugar on medium high heat. Stirring constantly until mixture starts to bubble and sugar is dissolved. This will take about a minute to minute and a half. Remove from heat and pour into a buttered 9×13 inch baking pan. ( I use a glass baking pan, it seems to work much better). Lay sliced apples on top of sugar butter mixture, placing them very close together. The apples I used made 3 rows the full length of the pan. Set aside and let cool while you make the cake batter.

Cake Batter:

1 1/2 Cups All-purpose Gluten Free Flour with xanthan gum already added ( I used Better Batter)

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

2 Teaspoons Cinnamon

1 1/2 Cups White Granulated Sugar

1/2 Cup Butter Softened ( 1 Stick)

1/2 Cup Greek Yogurt

3/4 Cup Milk

4 Large Eggs Beaten

1 Tablespoon Vanilla

Preheat oven to 350*

In large mixing bowl whisk together all dry ingredients. Then fold in butter, yogurt, milk beaten eggs, and vanilla. Mix with electric mixer on high until well blended. (Note: batter will not be completely smooth, the yogurt likes to stay a little lumpy, but that is what it’s supposed to do) When mixed, pour batter over apples in pan and bake for 48-50 minutes. When almost done the sugar will smell like it is about to burn, but don’t panic. This is just the sugar caramelizing. When cake is set in the center, remove pan and let cool about 10 minuets. Then slide a knife around the edges of cake and invert onto cookie sheet or serving platter. Slowly lift cake pan up and remove, letting sugar bottom, topping fall onto apples.  Enjoy!

Please note: If you use a cake mix in this and try to bake at a higher heat with a shorter baking time, the apples will not get done.

Strawberry Thyme Frozen Yogurt Pie

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Strawberry Thyme Frozen Yogurt Pie!

2 Cups fresh washed stemmed and sliced Strawberries

2 Tablespoons Fresh chopped Thyme (if you use dry, then only one Tablespoon)

1 Cup plain Greek Yogurt

1/2 Cup Stevia (you can add more or less of your favorite sweetener to your taste)

1 Gluten Free Graham cracker pie crust

Place strawberries, thyme, yogurt and sweetener into food processor. Chop on the puree setting until strawberries are finely chopped and other ingredients are well mixed. Pour into pie shell and freeze for at least 2-3 hours or until pie is set. Serve frozen, Enjoy!

This recipe also makes great yogurt popsicles, minus the pie crust of course!

High Fiber Brownies

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HighFiber Brownies

High Fiber Gluten Free Brownies

1/4 Cup Coconut Flour

1/2 Cup Almond Flour

1/2 Cup Dark Brown Sugar (packed)

1/2 Teaspoon Gluten Free Baking Powder

1/2 Teaspoon Xanthan Gum

1 Tablespoon Psyllium Husk Powder

4 1/2 Tablespoons Pure Cocoa Powder ( I use Hershey’s)

1/2 Cup Creamy Peanut Butter ( I use the low sugar natural peanut butter)

1 Tablespoon pure Vanilla

3 Large Eggs beaten

1/2 Cup, Pure Honey or Blue Agave Nectar ( I use C&H Organic)

1- 11.5 oz. package Gluten Free Milk Chocolate Chips ( you may want to use Sugar Free/Dairy Free)

Preheat oven to 350*

In large mixing bowl whisk all dry ingredients together, then add peanut butter, vanilla, beaten eggs, and agave nectar.  Using electric mixer, beat all ingredients together until batter is smooth. (Note: this batter is really thick) Then fold in chocolate chips and pour batter into a greased 9-10 inch glass baking pan or I use my thick deep pie plate for these. Bake for 30- 35 minutes or until set in center.  When done remove from oven and let brownies cool.  Enjoy!

(Remember these are High Fiber!)

Cinnamon Roll Marble Bread

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CinnamonRoll Marble Bread2.jpg

Cinnamon Roll Marble Bread

1/2 Cup GF Canola Oil

1 1/4 Cups Plain Greek Yogurt

5 Large Eggs Beaten (or 1 Cup Egg Whites)

1/2 Cup Sprite ( Or any Gluten Free Lemon Lime Carbonated Beverage)

2 1/2 Cups All-Purpose Gluten Free Flour (with xanthan gum already added, I used Better Batter)

2 Tablespoons Gluten Free Baking Powder ( I used Clabber Girl)

1 Cup Granulated Sugar

1 1/2 Tablespoons Active Dry Yeast

1 Teaspoon Baking Soda

Filling :

1/2 Cup Melted Butter ( or 1 Stick)

1/2 Cup Granulated Sugar

2 Tablespoons additive free Ground Cinnamon

Mix together to dissolve Sugar

Glaze:

 2 Cups Powdered Sugar

1/4 Cup water

Whisk together until smooth

Make sure the paddles are in place in your bread machine pan. Pour oil in first, ( just a little bread machine tip: Pour the oil on top of the paddles, that just helps the bread turn loose at the end of the baking cycle.) then add Yogurt. I like to add yogurt one spoon full at a time, spreading it out so that it will mix evenly. In separate bowl whisk together all dry ingredients for bread, including yeast.  Then pour this flour mixture on top of oil and yogurt. Finish adding the liquid ingredients, the beaten eggs and sprite on top of flour mixture. Place the bread pan into machine and set for light crust on Gluten Free Cycle. Make the filling while bread is kneading so that butter will cool slightly. When the knead cycle is done, use a spoon to separate and make deep indentions into the dough then spoon cinnamon filling into indentions. I make 3 lines of indentions for the filling all the way down the length of the loaf. Close lid and let the bake cycle begin. When done remove pan from bread machine and let cool at least 20 minutes before removing bread from pan. When cool drizzle with glaze and serve! Enjoy!

If you don’t have a Gluten Free cycle on your machine, then set it to knead for 15 minutes, rise for 30 and bake for 1 hour.  Remember to add your filling between the rise and bake cycle.

If you bake this in the oven, bake at 350* for 1 hour.  This is a large loaf, my pan is a large 9X5 inch. If you have the short loaf pans, then you must add a foil or parchment paper collar around the top of your pan so that it doesn’t run over into your oven.

Apple Cinnamon Muffins & Doughnuts

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Apple Cinnamon Muffins and Doughnuts

/ Janet Monk / Edit

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I love the flavors of Fall, and Apple Cinnamon fits right in!

Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added ( I used Tom Sawyer, Betty Crocker GF flour, Better Batter also works well in this recipe)

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

Easter Egg Cake Pops

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Gluten Free Easter Egg Cake Pops

April 1, 2015February 22, 2016 / Janet Monk / Edit

eggs

Easter Egg Cake Pops ( only without the stick)

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 eggs

1 Cup All-purpose Gluten free Flour  (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix  ½ & ½ mix)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!

Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.

This will make 2 dozen cake pops.

Gluten Free Red Velvet CupCakes

/ Janet Monk / 3 Comments
Gluten Free Red Velvet Cupcakes

GF Red Velvet Cupcakes

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With Chocolate Chips

 

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing                                                                                  

 8 oz.  Plain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Coconut, Oatmeal, Quinoa Breakfast Muffins

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Coconut Oatmeal Quinoa Breakfast Muffins

(These are Gluten Free, Soy Free, and Dairy Free! Also High in Protein and Fiber)

1 Cup GF Oats

1 Cup Coconut Flour

1/2 Teaspoon Xanthan Gum

1 Cup Packed Pure Brown Sugar

2 Teaspoons Additive Free Ground Cinnamon

1/2 Teaspoon Additive Free Cloves

1/2 Teaspoon Additive Free Ground Nutmeg

1/2 Teaspoon Additive Free Ground Ginger

1 Teaspoon Baking Soda

1 Teaspoon GF Baking Powder

1/2 Cup Oil (or butter substitute)

1/2 Cup Water

3 Large Eggs Beaten

1/2 Cup Honey

1 Cup Cooked Quinoa ( I used the Tri-Color)

In large mixing bowl whisk together all dry ingredients including spices. In separate bowl beat oil, eggs, water, and honey together, then fold in cooked quinoa. Add this mixture to dry ingredients and mix well.

Pre-heat Oven to 350* Line large muffin tins with muffin papers and fill each to the top with batter. Bake for 25-30 minutes or until a toothpick inserted into the center muffin comes back clean.

Optional:Top with crumb icing below and place muffin pan back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve.                                                                                                                       Crumb Pecan Coconut Icing

1/2 Cup butter substitute or (1 stick melted butter)

1 Cup Packed Pure Brown Sugar

1 Cup Additive Free  shedded Coconut

1 Cup Chopped Pecans

Mix all ingredients and spoon on top of muffins.

Pineapple Cream Cake

/ Janet Monk / 4 Comments

PinappleCake

Pineapple Cream Cake

7 large Eggs

1- 20 oz. Can of Pineapple Chunks,and Juice puréed  (or crushed or fresh pineapple)

4oz. of Original Cream Cheese, softened ( I use Philadelphia)

2 Boxes Betty Crocker Gluten Free Yellow Cake Mix

In large mixing bowl beat eggs, then add 1  1/2 cups of the pureed pineapple.  (reserve remaining pineapple for topping) Beat well until mixture starts to bubble. Then add chunks of the softened cream cheese, mixing until cream cheese is incorporated. Slowly fold in both cake mixes, and mix on high until well blended. Let batter set for about 15 minutes to absorb liquids.

Preheat oven to 350* When ready to bake, pour batter into a greased and floured 9×13 inch cake pan. Bake for 25- 30 minutes or until cake is set in the center and a toothpick inserted into the center of cake comes back clean.

Top with Gluten Free Whipped Cream and drizzle remaining pureed pineapple over the top of whipped cream.

Variations: You can add shredded GF Coconut or chopped pecans to change it up!

 Enjoy!!

Gluten Free Blueberry Crisp

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IMG_1449

Originally posted by Janet Monk on November 1, 2014

Blueberry Crisp

½ cup butter (=1 stick)

4 ounces cream cheese ( I use Philadelphia)

¼  cup cold water

2 large eggs, beaten

1 tsp. vanilla

2 cups Bob’s Red Mill 1 to 1 Gluten Free flour

1 cup sugar,(reserve ¼ cup to sprinkle on top)

2 teaspoon gluten free baking powder

1/2 teaspoon salt

½ teaspoon baking soda

1 – 12 ounce package frozen blueberries

In glass mixing bowl soften butter in microwave for about 40 seconds, add cream cheese to bowl and return to microwave for another 30 – 40 seconds. Cream together and add water, beaten eggs, and vanilla. In another bowl whisk together all dry ingredients (except ¼ cup sugar) and pour into the bowl with all of the liquids. Stirring and folding until there is no dry flour left. Cover and place in refrigerator for at least 20 minutes.

Preheat oven to 375* F.

Grease and flour a 9 to 10 inch baking dish (I like to use additive free powdered sugar for this). Remove batter from refrigerator and add frozen blueberries. Gently fold berries into batter, trying not to crush berries. Pour batter and berries into baking dish, sprinkle the ¼ cup of sugar on top and bake for 40 – 45 minutes or until crispy on top and set in the center. Let cool and serve. This is good for a dessert or for breakfast.

Please note: In my opinion this is not a bread flour. I tried it in bread, cookies and pizza dough. It is a dense flour and I still prefer Tom Sawyer G F and Betty Crocker GF. That’s just me, yall may have a better experience with it than I did.

Gluten Free Sticky Honey Buns

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Gluten Free Sticky Honey Buns

1 1/2 Cups All purpose GF Flour ( I used Betty Crocker GF and Tom Sawyer GF mixed, with xanthan gum already added)

1/2 Cup packed Dark brown Sugar

2 Teaspoons GF Baking Powder

1/2 Teaspoon Baking Soda

2 Eggs

1/2 Cup Pure Applesauce (or crushed pineapple with juice)

1/2 Cup Fat Free Greek Yogurt

1/4 Cup Pure Honey

I medium size mixing bowl, whisk together flour, sugar, baking powder, baking soda, and sugar. Then add eggs, applesauce and yogurt. Mix until well blended and smooth. Let batter rest to absorb liquids, for about 15 minutes.

Preheat oven to 325*F.

When ready to bake pour ¼ cup of batter into greased and floured mini loaf pans. Tip: Instead of GF flour, I like to dust the pan with Powdered Sugar, for these buns. ( I used the 2 ½ x 4 inch size, this is the kind that is 1 pan with 9 loaves). I also use a triggered Ice cream scoop (the ¼ cup size) to fill each loaf. Bake for 20 – 25 minutes or until loaves are set in the center and brown and pulling away from the edge. Remove from oven let cool for about 5 minutes, invert loaves onto cooling rack or parchment paper, and glaze with recipe below. These make great snacks or a quick breakfast bun!

Glaze:

1 Cup Pure additive free powdered sugar

3-4 Tablespoons water( depending on how thick you want your glaze)

In small bowl whisk together powdered sugar and 1- 2 tablespoons water then add a tablespoon at a time until glaze is smooth and you have the consistency you want. Then drizzle glaze over buns, as thick as you prefer. Enjoy!

Variation: Instead of applesauce you can use the same amount, only use crushed pineapple with the juice. I have also used pitted chopped cherries and juice.

Also instead of plain glaze, you can add cinnamon and nutmeg. Or dust with just plain powdered sugar.

NOTE: If you use Bob’s red mill, or Pillsbury GF flour, then you will need to let the liquids and flour rest a while longer, the flours that are not ground as fine, take longer to absorb liquids.

Gluten Free Peaches and Cream Crisp

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Peaches and Cream Crisp         IMG_2142 I have been up to my elbows in peaches the last few days. Our Peach tree was loaded this year. Thankfully! We didn’t get any last year, so I not complaining.

Gluten Free Peaches and Cream Crisp

Dough for Crispy Crust:

3  1/2 Cups All-Purpose Gluten Free Flour ( I use Tom Sawyer/Betty Crocker GF flour mix, See flour mixes)

2 Teaspoons GF Baking Powder

1 Cup Sugar Brown  (  you can use White Granulated)

1/4 Cup White Granulated Sugar (reserved for sprinkling on top before baking)

2 Sticks Salted Butter ( melted)

1 Egg (beaten)

In large mixing bowl whisk together, flour, baking powder, and Brown sugar. Add melted butter, and egg. Mix until well incorporated and there are no lumps, this will make a stiff dough. Refrigerate while you mix the fillings.

Peach Filling:

4 Cups Peaches ( Peeled and chunked, depending on the size of your peaches this is about 8 – 10 peaches)

1/4 Cup Gluten Free Flour

1 Cup White Granulated Sugar

Mix all ingredients for filling and set aside.

Cream Filling:

16 oz. of additive free Cream Cheese softened ( I use 2 -8oz. packages of Philadelphia original)

1/2 Cup White Granulated Sugar

2 Eggs (beaten)

1 Tablespoon Pure Vanilla Extract

In food processer blend all ingredients until well mixed and creamy.

Assembly:  

Preheat oven to 375*F.                                                                                                                                                            Either grease a 9×13 inch baking dish or line with parchment paper. Remove dough from fridge and divide in half. Roll out half of the dough in the bottom of pan, completely covering the pan and pushing the dough up the sides. Pour peach filling of the bottom crust, then pour cream filling over the top of peaches. Finally top this with the rest of the dough by pinching it of into bits and completely covering the entire pan. Bake uncovered for 35 minutes, then sprinkle top with 1/4 granulated sugar and bake another 10 minutes. (45 minutes total) Let pan completely cool before slicing. This is good served with GF ice cream or vanilla yogurt. Enjoy!

Gluten Free Banana Split Smoothie

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IMG_2115  It is getting really warm here in our part of Oklahoma, and this is a great healthy treat for those warm days! Hope you enjoy it!

Banana Split Smoothie

1 frozen banana cut into slices

1/3 cup frozen dark sweet cherries

1 cup milk

1/3 cup plain GF Greek Yogurt

1 ½ Tablespoons Stevia ( or sweeten to taste, with honey, agave nectar, etc,)

Place all ingredients in to smoothie maker or blender. Blend until smooth and garnish with GF cookie crumbs, chopped nuts and sweet cherries. Enjoy!

Note: When my bananas start to turn I like to slice them up and freeze each banana in an individual bag. That way when I need them to make smoothies or use them for banana bread, I know I am getting the right amount. Also there is usually one banana that no one will eat.

Gluten Free Orange Cream Cake

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Gluten Free Orange Cream Cake

2  Cups All-purpose Gluten free Flour ( I use Tom Sawyer/ Betty Crocker Gluten Free flour mix with xanthan gum already added)

2 Cups White Sugar

2 Teaspoons Gluten Free Baking Powder

1 Teaspoon Baking Soda

8 oz. additive free Cream Cheese softened ( I use Philadelphia brand)

1 Cup additive free Orange juice ( with the pulp)

Zest of 1 Orange

1 Stick Melted Butter

3 Medium Beaten Eggs

Preheat oven to 325*F.

In large mixing bowl, whisk together all dry ingredients. Then add cream cheese, orange juice, the orange zest, butter, and beaten eggs. Fold together liquid and dry ingredients, then mix well until large lumps are dissolved. There will be small lumps from the orange pulp and zest. Let batter rest for 10 – 15 minutes, then pour into a greased and floured 9×13 inch baking pan. Bake for 30 – 35 minutes or until center is set and tooth pick inserted into center of cake comes back clean.

Let cake cool and then poke holes into cake about an inch apart with the end of a chop stick or wooden spoon handle. Pour orange glaze ( recipe below) over cake until completely covered. To decorate top with orange slices, or GF orange candies. This cake is better served Cold.

Orange Glaze

2 Cups Orange juice

4 Cups Powdered Sugar

8 oz. additive free Cream Cheese

2 drops GF Red food Coloring (I use Gluten Free AmeriColor)

In food processor add all ingredients and blend until completely smooth.

Note: if you can find Blood oranges, you may omit the food coloring. The Orange juice in the cake and glaze will amount to about 4-5 oranges depending on their size.

 

Gluten Free Cowboy Cobbler

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Gluten Free Cowboy Cobbler

Batter:

2 Cups all-purpose Gluten Free Flour ( I use Tom Sawyer/Betty Crocker GF)

1  1/2 Cup white granulated Sugar(reserve ½ cup for filling)

1 Teaspoon GF Baking Powder

1/4  Teaspoon Baking Soda

1 Large Egg beaten

1 Cup Water

Filling:

2 Cups fresh or frozen Fruit ( I used frozen Dark Sweet pitted Cherries)

2 Tablespoons Cold butter chopped ( reserve 1 tablespoon for topping)

Preheat oven to 375:

In medium mixing bowl whisk together flour, sugar, baking powder, and baking soda.  Add water and beaten egg, whisk until all lumps are gone. Prepare 10 inch cast iron skillet, by completely greasing bottom and all the way up the sides. If you are using fresh fruit, such as blueberries, wash and drain fruit. Pour half of the batter into bottom of skillet, spreading completely to the edges of skillet. Then add fruit, arranging almost to the edge of the dough, but not touching the outside edge of the skillet. Top fruit with ½ cup sugar, and dot with 1 Tablespoon cold butter. Pour remaining batter over and completely covering fruit. Bake for 30-35 minutes or until starting to brown. Dot with remaining butter and sprinkle sugar over the top ( about 1 tablespoon). Bake another 5 minutes. Remove from oven and serve warm. Enjoy!

If this were made over an open fire, I would use a cast iron Dutch oven and it would be covered by the lid, with hot coals stacked on top so it could bake.

Gluten Free Oat Fruit and Nut Bars

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Oat, Fruit and Nut bars

#GlutenFree #OatBars

1/2 Cup Pillsbury Gluten Free Flour

1/4 Teaspoon G F Baking Powder

1/2 Teaspoon Baking Soda

1/2 Cup 100 % Pure Cane Brown Sugar

1 Cup Gluten Free Old Fashioned Oats

1/2 Stick Salted Melted Butter

1/2 Cup Water

2 Large Eggs Beaten

1/4 Cup Organic Blue Agave Nectar

1 Cup additive free Dried fruit(I used ½ cup dried cranberries and ½ cup dry pitted chopped dates)

1 Cup Gluten Free Chocolate Chips or GF White Chocolate ( I used ½ cup of each)

1 Cup chopped pecans ( or sunflower seeds)

In mixing bowl whisk together flour, baking powder, soda, and sugar. Stir in oats, and add melted butter, water, beaten eggs, and agave nectar. Mix until well blended, then fold in fruit, chocolate chips, and nuts. Spread batter into a greased and floured (with GF flour) 9×13 inch baking dish. Bake at 350*F. for 18 to 20 minutes or until browned around the edges. Let bars  cool for a bit before cutting. They will be gooey and slightly crumbly, with so much fruit and nuts added. Enjoy!

Gluten Free Red Velvet Cupcakes

/ Janet Monk / 2 Comments

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GF Red Velvet Cupcakes ( with No artificial Colors)

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)(If you don’t want to use beets, then just use any red fruit in the same amount)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, water and egg whites. Mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing 

8 oz.  Plain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Gluten Free Donuts

/ Janet Monk / 2 Comments

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Gluten Free Donuts

1 1/2 Cups Tom Sawyer/Betty Crocker GF Flour Mix

1/4  Teaspoon Salt

1/4  Teaspoon Baking Soda

1 1/2 Teaspoons Double Action GF Baking Powder (I used Clabber Girl)

1/4 Cup White Granulated Sugar

1/2 Cup Egg Whites Plus 1 Large whole Egg

1/8 Cup GF Oil

1/4  Cup Sweet Buttermilk

1/2 Stick Butter (melted and reserved for brushing dough, and donuts)

In medium size bowl whisk together flour, salt, baking soda, baking powder, and sugar. In a separate bowl beat egg and egg whites together, then pour into flour mixture along with oil and buttermilk. Mix together until blended well. Let dough set in refrigerator for 20 – 30 minutes, or overnight if you wish.

When you are ready to bake, Preheat oven to 325* F.

Yeast Mixture:

2/3 Cup White Granulated Sugar

1/4 Cup Scalded Milk ( in microwave about 40 seconds)

1/8 Cup Cold Water

1 1/2 Tablespoons Dry Active Yeast

In small bowl or glass measuring cup, scald milk, then and add cold water, and sugar to bowl. Mix with small plastic whisk and add yeast. Whisk again and let set for about 10 to 15 minutes in a warm place. Yeast should foam and start to rise. Remove dough from fridge and spoon into food processor or mixer, add yeast mixture, mix well on high speed until well blended and smooth. Spoon batter into a large pastry bag or 2 large frosting bags. The tip of the bag should be opened to about one inch across. I use the disposable frosting bags, and just snip the ends off till the opening is one inch wide. Grease nonstick donut pans thoroughly and squeeze batter into the circle filling each donut space. If you want to make jelly donuts, just over fill the space and completely cover the top of the donut hole with batter. Brush donut batter with melted butter and let them rise for 15-20 minutes in a warm place. Then bake for 22 to 25 minutes or until donuts have risen and completely brown. Remove from oven and brush donuts with melted butter again before removing from pans. Let cool for 10 – 15 minutes then remove from pans and turn them over and glaze while still warm. If you make jelly donuts, glaze using recipe below and then fill the holes with your favorite GF jelly. Store in airtight containers.

Please note, if you use Betty Crocker GF alone or another flour that does not contain xanthan gum, you must add 1/4 teaspoon.

This is enough batter to make 18 regular donuts, or 1 dozen jelly donuts.

I use a very thin glaze, if you want a thicker glaze, just add more powdered sugar.

Glaze:

½  Cup  water

2 – 2 1/2 Cups Additive Free Powdered Sugar

Add ingredients to medium mixing bowl and whisk together until smooth. Spoon or brush over donuts, until completely covered.

 

Thinking about Christmas Cookies

/ Janet Monk / 2 Comments

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Gluten Free White Chocolate Chip Cookies

1 Stick Salted Butter

4 oz. Additive Free Cream Cheese ( I used  ½ of an 8 oz. pkg. of Philadelphia)

2 ¼  Cups Tom Sawyer G F and Betty Crocker GF rice flour blend ( see mix in Flour mixes)

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Teaspoon GF Baking Powder

1 Cup Additive Free White Granulated Sugar

1 Cup Additive Free Packed Brown Sugar

3 Medium Eggs

2 Cups Gluten Free White Chocolate Chips ( or Gluten Free Chocolate Chips)

In small glass bowl melt butter, about 30 seconds in microwave, then add cream cheese and return to microwave for about 15 seconds or until softened. In separate large mixing bowl whisk together flour, baking soda, salt, baking powder, and both sugars. Beat eggs and add to flour mixture, then add butter and cream cheese. Fold all ingredients together adding white chocolate chips, until well mixed. Cover and refrigerate at least an hour or until dough is completely cold. (You can refrigerate this over night).

Preheat oven to 375* F.

When you are ready to bake and dough is cold, roll dough into 2 to 2 ½ inch balls and place on lightly greased cookie sheet. I used an air bake sheet, and bake for 12- 14 minutes or until cookies are completely brown. Remove from oven and let cool. Cookies need to cool completely, to set. (That is if you can let them, WARNING, these can be seriously addicting!) Makes about 3 dozen cookies.

(Remember if you use another flour that does not have xanthan gum, then you must add it. Tom Sawyer already has it added.)

Jan’s Gluten Free Pie Crust Recipe

/ Janet Monk / 1 Comment

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Gluten Free Flour Mix for Pie Crust

I keep this made up, only in a larger amount, & in the freezer, it makes prep. time go so much faster.

2 Cups Gluten Free Tom Sawyer Flour

1 Cup Argo corn starch

1 Cup Gluten Free Betty Crocker rice flour blend

Mix well in large bowl & store in a gallon freezer bag. Be sure & label the bag. If you cook Gluten Free, like I do, labeling is important. Note: if you use Betty Crocker Rice flour alone, then you must add 1/4 teaspoon xanthan gum, per 2 cups .

 Gluten Free Pie Crust

1 egg

¼ cup oil

4 0z. Cream cheese ( I use Philadelphia cream cheese)

1 Cup Gluten Free Flour Pie Crust Mix (Tom Sawyer, Betty Crocker & Corn Starch)

Place all ingredients in a food processor on high until blended. Place in refrigerator for at least 30 minutes. (You can leave this in the fridge overnight if it is sealed). Roll out onto floured (with GF flour) surface to desired thickness and place in pie pan, flute the edges, and fill with pie filling, or for cream pies bake shell at 350* F. for  25-30 min. or until golden brown. ( I like to roll mine out on floured wax paper, using a glass rolling pen filled with ice water.)To place dough in pie pan, move rolling pen to edge of dough and using the waxed paper flip edge of dough over rolling pen, turning the rolling pen so that dough is loosely wrapped around it. Then lift dough to pie plate and gentle place in pan. If dough becomes too warm to work with, return to refrigerator until cool.

This will make 1 pie shell. To make pie with a top crust, you must double the recipe. When working with a top crust, after rolling it out on floured wax paper, it helps a lot to return it back to the fridge, or freezer until it is cold,(not frozen). The dough is so much easier to work with, if it is really cold.

This dough will also freeze well. I just flatten the dough out to about 4 inches around and wrap it in floured wax paper, folding it over on all sides, forming a square package. Then place it in a zip lock freezer bag, and freeze. When ready to use just open the zip lock bag about half way and microwave about 25 – 30 seconds, and roll out. I like to keep the wax paper on it to roll out, you will probably need to add a little more flour before you roll it out.

Pumpkin Pie Coffee Creamer

/ Janet Monk / 2 Comments

pumkpie3I’m not a big coffee drinker, but I love pumpkin. The creamers that are on the market now say “Gluten Free”, and they may be. But when you do some research on them, there are still so many chemicals and preservatives…. well you get my point. This recipe is simple with real ingredients, REAL PUMPKIN, and I think it’s really good!

Pumpkin Pie Creamer

I can Eagle Brand sweetened condensed milk

1/2 Cup Libby’s pumpkin puree

1/4 teaspoon additive free nutmeg

1/4 teaspoon additive free cinnamon

Whisk all ingredients together, and store in air tight container and refrigerate. I keep mine in a pint jar. Shake well when ready to use. I use about 2 tablespoons per cup. You may want yours a little sweeter, just taste after you stir it in your coffee.

OH, be aware, if you like pumpkin this can be a little addicting!