GF Pies, Cakes, Cookies & Desserts

Melting Witches

Melting Witches.jpg

I’m finally back in the kitchen after shoulder surgery, so I had to make something fun!

Melting Witches

1 Box Pillsbury Gluten Free Sugar Cookie Mix

2 Peeled Ripe Avocadoes

2 Tablespoons Water

1 Large Egg

Hats and Brooms

Reese’s Peanut Butter Cups

Hershey’s Classic Kisses

Gluten Free Candy Corns

Gluten Free Pretzel Sticks

Preheat oven to 350* F.

In large mixing bowl mash avocadoes, add water and egg. Blend until smooth. Add Sugar cookie mix and blend into wet ingredients. When mixed spoon about 1 ½ inch balls of cookie dough onto greased cookie sheet. With wet fingers press out dough to look like little puddles. I like to indent on 2 or 3 sides to make it look more like puddles. Bake for 15 – 18 minutes. While cookies are baking unwrap candy to have it ready to place on warm cookies.

When cookies are done, remove from oven and start placing inverted peanut butter cups onto cookies. Then add Kisses by pushing down onto center of peanut butter cup. The cup will melt some , so don’t push down too hard. Then add candy corn and pretzel to form the broom. Let cool for 10 – 15 minutes before removing to cooling rack. Let Cookies fully cool before serving.

Enjoy!

Note: only use regular packages of candy that states Gluten Free on the back. Do not use the seasonal bags. The company says they are not Gluten Free.

Strawberry Thyme Frozen Yogurt Pie

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!

Crunchy No Bake Chocolate Cookies

Crunchy No Bake Cookies

Crunchy No Bake Chocolate Cookies

2 Cups Gluten Free Chocolate Chips ( You can also use GF White Chocolate chips)

1/4 Cup or 1/2 Stick of Butter ( You can use a Butter substitute, Earth Balance, Coconut Butter, or mashed Banana)

1/2 Cup Organic Agave Nectar, or Honey

4 Cups lightly Crushed Gluten Free Rice Chex Cereal  ( These work better than GF Rice Crispies)

1/2 Cup Ground Chia Seeds

In large mixing bowl melt chocolate chips and butter in microwave for 1-2 minutes or until chocolate is melted. Remove from microwave and stir in agave nectar. When well blended fold in crushed cereal and ground chia seeds. When cereal is coated, spoon onto parchment paper and let cool. They are ready to eat when cookies are set. Enjoy!

Brazilian Sweet Cornmeal Cake Bolo de Fuba

USOlympics16BrazilianCornMealCake

@rio2016 In honor of the 2016 Rio Olympics

Brazilian Sweet Corn Meal Cake, Bolo de Fubá

1 Stick of Salted Butter Softened (or ½ Cup Butter Substitute)

1/2 Cup Oil

1/2 Cup Milk

1 Cup plain Greek Yogurt (or sour cream)

3 Large Eggs

2 Cups Gluten Free Corn Flour (finely ground cornmeal, I used Bob’s Red Mill)

1 Cup Gluten Free Flour with xanthan gum already added (I used Better Batter )

2 Cups white granulated Sugar

2 Tablespoons Gluten Free Baking Powder

1/2 Cup Powdered Sugar (confectioners’ sugar) For decoration

Preheat oven to 350*F.

Place all ingredients (except powdered sugar)  into food processor or blender. Blend on high until completely mixed. Stop processor and scrape down sides as needed. When well mixed pour batter into a buttered or grease a non-stick Bundt pan. Place pan in oven and bake for 45 minutes or until a toothpick inserted into cake comes back clean. Remove from oven and let cake cool for at least 10 minutes. Before removing cake from pan slide a plastic knife or small spatula around edges to loosen cake. Then invert cake over cake plate. Cake should slide out clean. Dust with powdered sugar and  serve with Fresh Berries and Cream! Yum!!

Gluten Free Easter Egg Cake Pops

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.

Pineapple Cream Cake

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 Soft Pumpkin Cookies

IMG_2276Gluten Free Soft Pumpkin Cookies
1 ¾ Cup Jan’s GF Pie Crust Mix ( see recipe Below)
2 Teaspoons GF Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Additive Free Cinnamon
1/2 Teaspoon Additive Free Ground Nutmeg
1/2 Teaspoon Additive Free Ground Ginger
1/2 Teaspoon Additive Free Ground Cloves
1 3/4 Cups Dark Brown Sugar Packed
2 Eggs
1- 15oz. Can Pure Pumpkin Purée
Place pie crust flour mix, baking powder, baking soda, spices and brown sugar in mixer or food processor and mix or pulse until blended. Then add eggs, and pumpkin, blend until all incorporated and smooth. Place dough in the refrigerator for about 30 minutes until dough is stiff. When ready to bake preheat oven to 350*F. Place dough onto lightly greased cookie sheet by a tablespoon each, and bake for 20 minutes or until cookies are puffy and browned around the edges. When done remove from oven and sprinkle with cinnamon and sugar. These make are really soft cake like cookie. This recipe makes about 2 dozen cookies. Enjoy!

Jan’s 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.
(I have not tried other GF Flour with this mix, but I have heard that Better Batter works well too)
2 Cups Gluten Free Tom Sawyer Flour (or other all purpose GF 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 .

Jan’s Gluten Free Zucchini Banana Bread

IMG_2230 IMG_2238

Jan’s Gluten Free Zucchini Banana Bread

3  1/2 Cups Gluten Free Rice Flour ( I use Tom Sawyer/Betty Crocker GF Rice flours mixed ½ and ½ )

1 Tablespoon GF baking powder

1/4 Teaspoon Baking Soda

1  1/2 Cups Pure White granulated Sugar

3 Large Eggs beaten

1 Stick softened Salted Butter

2 Small Bananas sliced and mashed (about 3/4 cup when mashed)

3/4 Cup Peeled, finely chopped or shredded Zucchini

1 Cup chopped Pecans (optional)

Yeast Mixture

1/2 Cup room temperature Sweet Buttermilk

1/2 Cup warm water (be sure it isn’t over 110*)

1/2 Cup packed Pure Brown Sugar

2 Teaspoons Dry Active Yeast

In large mixing bowl whisk together flour, baking powder, baking soda, and white sugar.  Using mixer on high, blend together, flour mixture, beaten eggs, butter, mashed bananas, and zucchini. Cover and let set for about 15 minutes, while you prepare yeast mixture.

In glass container, add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture by the stove to keep it warm, for about 5 – 10 minutes. It will rise and start to bubble.

When ready to bake, preheat oven to 325*F. Add yeast mixture to batter and mix until completely blended don’t over mix. If using pecans, fold them in now.  Pour batter into a greased and floured (with GF flour)  5×10 inch loaf pan. If you have smaller pans make 2 loaves. Bake for 65 to 70 minutes or until bread is set in the middle and a toothpick inserted into the center comes back clean. When done remove from oven and let cool before removing from pan. Enjoy!

This recipe will make several muffins. Just bake at 325*F. for 25 – 30 minutes or until they are set in the center.

Chocolate Bunt Cake with Chocolate Butter Cream Frosting

IMG_2202 IMG_2204

Chocolate Bunt Cake with Chocolate Butter Cream Frosting

(This is a version of the Hershey’s chocolate cake recipe)

1 ¾ Cup All purpose GF Flour ( I used Better Batter GF Flour)

1 Cup Hot Water ( microwave about 1 minute)

1 Cup Milk

1 Stick Melted Butter

2 Teaspoons Vanilla

2 Large Beaten Eggs

Mix flour and all liquids in large mixing bowl, cover and let this rest for about 10 -15 minutes.

When you are ready to bake, set mixer on high and mix the rest of the ingredients.

Preheat oven to 325*

2 Cups White Sugar

¾ Cup Hershey’s Cocoa

2 Teaspoons Gluten Free Baking Powder

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

When all ingredients are blended well and there are no lumps left. Pour batter into a greased non-stick bunt pan. Bake for 40 – 45 minutes or until cake is set and pulled loose from the sides of cake pan. Remove from oven let cool for about 5 minutes and invert cake onto cake plate. Frost cake with icing below, while cake is still warm.

Chocolate Butter Cream Frosting

4 oz. Plain Philadelphia Cream Cheese, softened

1 Stick unsalted Butter Softened

2 Teaspoon Pure Vanilla

1/2 Cup Dark Brown Sugar

3 Cups Pure Powdered Sugar

1/4 Cup Pure Cocoa Powder

In food processor blend all ingredients until smooth. Frost cake while cake is still warm, so frosting will melt and run down sides of cake.  Warning this cake is so moist and rich, it can be addicting!

Gluten Free Sticky Honey Buns

IMG_2213

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 Oatmeal Spicey Cake Spicy Oatmeal Cake

Gluten Free Spicy Oatmeal Cake
1 Cup GF Quick-Cooking Oats ( Bob’s Red Mill)
1 ½ Cups Gluten free all purpose flour( I use Betty Crocker GF / Tom Sawyer GF Flour Mix ( ½ & ½)

(Note if you cannot find Tom Sawyer GF Flour, just use Betty Crocker GF Rice flour blend and 1/4 teaspoon xanthan gum)
½ Cup White Granulated Sugar
1 Cup Packed Pure Brown Sugar
1 ½ Teaspoons Additive Free Ground Cinnamon
¼ Teaspoon Additive Free Cloves
½ Teaspoon Additive Free Ground Nutmeg                                                                                                                                                                                                                                            1 Teaspoon Baking Soda
½ Teaspoon GF Baking Powder
1 Stick Melted unsalted Butter
1 Cup Water
2 Eggs
1 Tablespoon Pure Molasses
In large mixing bowl, mix flour, water, & eggs. TIP- Refrigerate for 20 – 30 minutes. ( to let rice flour soak up liquids) Preheat oven to 350* Remove from fridge, and add melted butter, and other ingredients. Mix with mixer just until blended (don’t over mix). Pour batter into a greased and floured (with GF flour) 9×13 cake pan. Bake for 35 minutes or until toothpick inserted in center of cake comes back clean. Remove from oven and add icing while cake is still warm. When cake is topped with icing, place back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve. Pecan Coconut Icing
1 Stick Melted Butter ( ½ Cup)
1 Cup Packed Pure Brown Sugar
1 Cup Additive Free Coconut
1 Cup Chopped Pecans

Gluten Free Blueberry Crisp

IMG_1449

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.

Jan’s Gluten Free Pie Crust Recipe

on November 17, 2014

IMG_1486

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.

Gluten Free Donuts

on February 2, 2015

IMG_1677

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.

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

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

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.

Gluten Free Peaches and Cream Crisp

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 White Chocolate Chip Cookies

IMG_1544

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.

Still Working on Christmas Cookies, Soft Butter Cream Cookies

on December 9, 2014

IMG_1552I know, I need to practice on the decorating a little more, but they pass the taste test!  Gluten Free Soft Butter Cream Cookies

2 Cups Tom Sawyer GF/Betty Crocker GF Flour mix (See Recipe in flour mixes)

½ Cup Additive Free Powdered Sugar

2 Teaspoons Gluten Free Baking Powder

½ Teaspoon Baking Soda

½ Cup Salted Butter (1 Stick)

4 oz. Original Philadelphia Cream Cheese

1 Tablespoon Additive Free Vanilla

2 Large Eggs

In medium mixing bowl whisk together flour, powdered sugar, baking powder, and soda. Soften butter and cream cheese in microwave. Don’t get it too hot, it will kill the baking powder. Beat eggs, and add to flour mixture, along with vanilla. Then add cheese and butter folding in all ingredients. Pour dough into food processor or mixer and blend until dough is smooth. Don’t over mix, it will make the cookies tough. Place dough back in mixing bowl, cover and refrigerate until dough is cold.

Preheat oven to 375* F.

When dough is really cold, pour onto wax paper that has been covered in powdered sugar. Make sure dough is covered on both sides with powdered sugar so that it doesn’t stick to rolling pen. Roll out dough a little thicker than ¼ inch. Using cookie cutters cut out cookies and place on lightly greased cookie sheet. Bake for 12- 14 minutes or until cookies start to brown. Let cool before removing from cookie sheet. You may brush with melted butter and dust with powdered sugar, or ice cookies and decorate.

Powdered Sugar Icing

2- 3 Cups Additive Free Powdered Sugar

¼ Cup cold water

Mix until smooth. Add more powdered sugar if you want it thicker.

Gluten Free Cherry Chocolate Chip Cookies

on April 19, 2015

IMG_1948IMG_1946

Gluten Free Cherry Chocolate Chip Cookies

2 teaspoons Gluten Free baking powder (Clabber Girl)

1 1/2 Cups Gluten Free Pie Crust Mix (see in flour mixes)

1/4 Cup Pure Cocoa Powder

1 1/2 cups Brown Sugar

2 eggs

1/4 cup of softened butter

1/2 Cup pitted and chopped Dark Sweet Cherries ( I used the frozen cherries)

8 0z. Cream cheese

1 Cup GF Chocolate chips

Place pie crust flour mix, baking powder, cocoa, and brown sugar in mixer or food processor and mix or pulse until blended. Then add eggs, softened butter, chopped cherries, and cream cheese, blend until all incorporated and smooth. Remove beaters and fold in chocolate chips. Place dough in the refrigerator for about 30 minutes until dough is stiff.  When ready to bake preheat oven to 350*F.  Place dough onto lightly greased cookie sheet by a tablespoon each, place in oven and bake for 25 minutes. When done remove from oven and top each cookie with a slice of cherry. This should make about 2 dozen cookies.

Jan’s Gluten Free Chocolate Chip Cookies (with applesauce)

IMG_2106

Jan’s Gluten Free Chocolate Chip Cookies with Applesauce

These cookies will not go flat, shrink or get hard like most GF cookies.

2 Cups Gluten Free Pie Crust Mix (see recipe in flour mixes)

2 teaspoons Gluten Free baking powder (Clabber Girl)

1  1/4 Cups Brown Sugar

1/2 Teaspoon Baking Soda

2 eggs

5 Tablespoons softened Salted Butter

1/3 Cup additive free Applesauce

2 Tablespoons Pure Vanilla

8 oz. Cream cheese ( I use Philadelphia original)

2 Cup GF Chocolate chips or white chocolate chips

In mixing bowl whisk together pie crust flour mix, baking powder, brown sugar, and baking soda. Using mixer or food processor, then add eggs, softened butter, vanilla, applesauce, and cream cheese, blend until all incorporated and smooth. Remove beaters and fold in chocolate chips. Place dough in the refrigerator for about 30 minutes until dough is stiff.  When ready to bake preheat oven to 350*F.  Place dough onto lightly greased cookie sheet by a tablespoon each, place in oven and bake for 20 – 25 minutes or until cookies start to brown. When done let cookies set for about 10 minutes then place them on cooling racks. Depending on how large you make your cookies, this should make about 3 dozen.

Gluten Free Peach Mango Cake

on January 6, 2015

IMG_1633

Peach Mango Cake

1 pound bag of thawed, frozen Peaches ( no juice or sugar added)

1 stick of sweet Butter ( not salted)

2 Eggs

2 Tablespoons pure Lemon juice

2 ½ Cups Gluten Free Oat Flour (Bob’s Red Mill)  You can substitute coconut, or quinoa flour, but be aware, quinoa has a slightly bitter flavor and the coconut flavor will over power the peaches.

¼ Teaspoon xanthan gum

1 Teaspoon Salt

½ Teaspoon Baking Soda

2 Teaspoons G F Baking Powder (or 1 Teaspoon Double action Baking Powder)

¾ Cup White Granulated Sugar

¾ Cup Stevia Sweetener

1 Cup hot tap water ( not boiling)

2 – 15.5 oz. Cans of sliced Mango, with only sugar and citrus acid added, and no other preservatives.  I used Dole ( You can use fresh if you can find it, this time of year fresh Mango is hard to find in our area)

Preheat oven to 350* F.

In food processor chop peaches into chunks, add eggs, butter and lemon juice and blend again, just to beat the eggs. In separate bowl whisk together flour, xanthan gum, salt, baking soda, baking powder, sugar and sweetener. Pour flour mixture into food processor and pour hot water over flour. Gently pulse blender until flour is incorporated. Process only until all ingredients are blended. You can let this batter set for a while if you want, but with the peaches added it is moist and not very grainy if you go ahead and bake it. Pour batter into 9×13 inch, greased and GF floured baking pan. (for cakes I would rather use additive free powdered sugar, to flour cake  pans). Bake 30- 35 minutes or until cake is done and browned around the edges.

When ready to serve top with sliced mango. You must refrigerate any left over cake.

Gluten Free Coffee Cake

IMG_1656

Gluten Free Coffee Cake

2 Cups Tom Sawyer GF/ Betty Crocker Gluten Free blend (See GF Flour Blends)

1 Teaspoon Gluten Free Double Action Baking Powder ( or 2 Teaspoons regular)

1/4 Teaspoon Salt

3/4 Cup packed additive free Light Brown Sugar

3/4 Cup pure White Granulated Sugar

2 Sticks unsalted Butter softened

2 Large Eggs beaten

1/3 Cup Sweet Real Butter Milk

1/2 Tablespoon Pure Vanilla

In medium mixing bowl whisk together flour, baking powder, salt and sugar. Add butter, eggs, butter milk, and vanilla. Mix together on medium, then high speed just until all ingredients are blended well. Don’t over mix. Let set for 15 minutes or so, until you get filling and topping prepared.

Preheat oven to 325* F.

Filling / Topping

2 Cups Tom Sawyer GF/ Betty Crocker Gluten Free Flour Blend

2 Cups packed Additive free Light Brown Sugar

2 Teaspoons additive free Cinnamon

1 Stick Butter Softened

1/2 Cup Brewed Coffee ( this is not instant, this is the liquid coffee ready to drink)

2 Cups Chopped Pecans

In mixing bowl whisk together flour, sugar and cinnamon. Add butter, coffee and pecans. Folding together until well blended.

When you are ready to bake, pour a little more than half the cake batter into a greased and floured (with GF flour or additive free powdered sugar) 9×13 inch baking pan. Then gently spoon half of the filling mixture evenly over top of the batter. Do not try to spread, it will push down into the batter. The filling tends to sink any way, and you don’t want it on the bottom. Finish pouring the rest of the cake batter over the filling. Bake for 50 to 55 minutes, or until cake is set in the center. Remove cake from oven and raise the temperature of the oven to 375. Spoon the rest of the Filling/Topping evenly over the cake, and return to oven for 8 to 10 minutes or until topping is melted.  Remove cake from oven and let cool completely before cutting. The filling will run if it is still warm. You might want to cut into smaller pieces, this is a very rich cake! Enjoy with your favorite cup of coffee!

Jan’s Gluten Free Banana Bread

IMG_1805

Jan’s Gluten Free Banana Bread

3  1/4 Cups Gluten Free Rice Flour ( I use Tom Sawyer/Betty Crocker GF Rice flours mixed ½ and ½. Tom Sawyer flour already has xanthan gum added, if you use a flour that does not, then you must add it. )

1 Tablespoon GF baking powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1  1/2 Cups Pure White granulated Sugar

3 Large Eggs beaten

1 Stick softened Butter

3 Large Bananas or 4 small sliced and mashed (about 1 ¼ cups when mashed)

1 Cup chopped Pecans (optional)

Yeast Mixture

1/2 Cup room temperature Sweet Buttermilk

1/2 Cup luke warm water (be sure it isn’t over 110*)

1/2 Cup packed Pure Brown Sugar

1 1/2 Teaspoons Dry Active Yeast

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together, flour mixture, beaten eggs, butter, and mashed bananas. Cover and let set for about 15 minutes, while you prepare yeast mixture.

In glass container, add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture by the stove to keep it warm, for about 5 – 10 minutes. It will rise and start to bubble.

When ready to bake, preheat oven to 325*F. Add yeast mixture to batter and mix until completely blended don’t over mix. Pour batter into a greased and floured (with GF flour)  5×9 ½ inch loaf pan. If you have smaller pans make 2 loaves. Bake for 65 to 70 minutes or until bread is set in the middle and a toothpick inserted in center comes back clean. When done remove from oven and let cool before removing from pan. Enjoy!

Chocolate Bunt Cake with Chocolate Butter Cream Frosting

IMG_2202 IMG_2204

Chocolate Bunt Cake with Chocolate Butter Cream Frosting

(This is a version of the Hershey’s chocolate cake recipe)

1 ¾ Cup All purpose GF Flour ( I used Better Batter GF Flour)

1 Cup Hot Water ( microwave about 1 minute)

1 Cup Milk

1 Stick Melted Butter

2 Teaspoons Vanilla

2 Large Beaten Eggs

Mix flour and all liquids in large mixing bowl, cover and let this rest for about 10 -15 minutes.

When you are ready to bake, set mixer on high and mix the rest of the ingredients.

Preheat oven to 325*

2 Cups White Sugar

¾ Cup Hershey’s Cocoa

2 Teaspoons Gluten Free Baking Powder

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

When all ingredients are blended well and there are no lumps left. Pour batter into a greased non-stick bunt pan. Bake for 40 – 45 minutes or until cake is set and pulled loose from the sides of cake pan. Remove from oven let cool for about 5 minutes and invert cake onto cake plate. Frost cake with icing below, while cake is still warm.

Chocolate Butter Cream Frosting

4 oz. Plain Philadelphia Cream Cheese, softened

1 Stick unsalted Butter Softened

2 Teaspoon Pure Vanilla

1/2 Cup Dark Brown Sugar

3 Cups Pure Powdered Sugar

1/4 Cup Pure Cocoa Powder

In food processor blend all ingredients until smooth. Frost cake while cake is still warm, so frosting will melt and run down sides of cake.  Warning this cake is so moist and rich, it can be addicting!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s