Mini Caramel Pecan Pies
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 the 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!
MAY ALL OF YOU HAVE A SAFE AND HAPPY THANKSGIVING
Christmas Give Away
CHRISTMAS GIVE AWAY
Thanksgiving baking is happening at my house today, but wanted to get my annual Christmas give away going.
Ok here are the rules.
You must comment on my Facebook post https://m.facebook.com/story.php?story_fbid=2565647483656537&id=1671129923108302 at this link,
and then share one of my recipes to your page or in a group. Or multiple recipes as long as it is one of mine. But please comment on here or my recipe page so we can check out the shares.
I will draw a name from the shares I can confirm. If you share multiple recipes, your name will go in for each share.
The prize is one of my cookbooks and your choice of GF biscuits or Cookies.
Must be within the USA.
Updated: The recipe must be shared from my Facebook recipe page, link above or from this website.
Christmas in the Barn
I’m doing Christmas in the Barn this year at the Mayes County Fair Grounds. Trying to figure out what everyone wants this year. 
HAPPY VETERANS DAY
Pork Fajitas
Pork Fajitas
4- 5 cooked Pork Chops
1 -20oz. Bag of Frozen Pepper and Onion strips
2-3 Teaspoons Chili Powder ( Depending on how much you like Chili)
2 Teaspoons Ground Cumin
1-2 Teaspoon Garlic Powder (according to taste)
1 Teaspoon Salt ( or to your taste)
1 Teaspoon Ground Black Pepper
Slice cooked pork chops diagonally into 1/4 inch strips. Add meat to a greased 10 inch skillet, then pour peppers and onions over pork. Place skillet over medium high heat. Add spices sprinkling evenly over mixture. Stir then cover and let simmer 5-6 minutes. Stir to cook evenly until mixture is hot and bubbling. Remove from heat and serve with Gluten Free tortillas or Chips. Enjoy!
Shepherd’s Pie
Shepherd’s Pie
Left over Beef Stew
Left over Mashed Potatoes
Optional: Grated Cheddar Cheese
Preheat oven to 400*
Using the left over Beef Stew, drain liquid off of meat and vegetables. Then spread beef and vegetables mixture into a greased baking dish. (9×13 glass pan if you have enough left overs) Warm up the left over mashed potatoes in the microwave for about a minute. Then using a large spoon dip out the potatoes and dollop evenly over beef mixture. Then spread mashed potatoes, covering beef and veggies, then place pan in hot oven and bake for 20-30 minutes. If you are using cheese, the last 5 minutes of baking time spread cheese evenly over potatoes and bake until melted and slightly brown. Remove from oven and serve warm. Enjoy!
Note: If you don’t have left over Beef Stew, here are the ingredients, with the exception of the cheese and Mashed Potatoes. Remember to drain all of the liquids for the Shepherd’s Pie.
1 Pound Ground Beef
1 Large Onion (Chopped)
2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week) Or you can use canned diced potatoes
1 Tablespoon Garlic Powder
1 Teaspoon Ground Black Pepper
2 Teaspoons Seasoning Salt
2 Teaspoons Regular Salt
1 -28oz. Can of Tomatoes
1 -15 oz. Can of Whole Corn
1 14.5oz. Can Cut Green Beans
1 14.5oz. Can Sliced Carrots
Gluten Free Layered Salad
Gluten Free Layered Salad
1/2 of a Large Head of Lettuce (washed and chopped)
1 Large Bell Pepper (washed deseeded and chopped)
1 Small Purple Onion (peeled and finely chopped) In the summer, I like to use Green Garden Onions
1 – 12oz. bag of Frozen Green Peas ( I do like to rinse and drain in cool water just before adding to salad)
Optional 1 peeled and chopped Avocado
1 1/2 Cups Freshly grated Cheddar Cheese ( make sure it is additive free)
5-6 slices of cooked and drained Gluten Free Bacon (chopped, or finely crumbled)
Dressing: 1 1/2 Cups Gluten Free Mayonnaise ( I use Hellmann’s Original)
1 1/2 Tablespoons of Sugar (if you prefer to use Stevia, just use the same amount)
In medium bowl whisk together sugar and mayo. Set aside until ready to use. Or make ahead and refrigerate.
In 9×13 pan layer, chopped salad, bell pepper, onions, frozen peas, and avocado.
Top with dressing, spreading over the top of the vegetables until all covered. Then top with grated cheese, then crumbled bacon. Cover and refrigerate until ready to serve.
Do ahead tips: Fry bacon several days ahead drain and crumble. Store in the fridge in sealed container.
Chop all the other veggies except lettuce and avocado, and store in fridge. (Keep peas frozen until ready to use)
Mix dressing several days ahead and store in fridge.
Gluten Free Southwest Ranch Salad
on December 17, 2014
Southwest Ranch Salad
4 Cups chopped baby Kale
2 Cups frozen cut Corn
1 Avocado peeled, seeded and cubed
1- 16 oz. can Bush’s Gluten Free Dark Red Kidney Beans (Drained)
10 -12 Small Red Cherry Tomatoes cut in half
Optional 1 Diced Jalapeno
1 Cup crushed Gluten Free Corn Chips
Assemble all vegetables in large serving bowl and top with corn chips. Mix dressing using recipe below and pour over salad just before serving.
Dressing:
1/3 Cup Gluten Free Mild Salsa
1 Cup Ranch Dressing (see recipe below using the yogurt to make it thicker)
Add salsa and ranch dressing to small mixing bowl whisk together,and pour over salad just before serving.
Gluten Free Ranch Seasoning Mix
2/3 Cup GF Dry Buttermilk (Saco Cultured Dry Buttermilk)
2 Tablespoons Additive Free Dried Parsley Leaves
2 Teaspoons Additive Free Dried Dill Weed
1 Tablespoon Salt
½ Teaspoon Pure Black Pepper
4 Teaspoons Additive Free Onion Powder
1 Teaspoon Additive Free Garlic Powder
Process in food processor until dill and parsley are completely ground fine. Store in a labeled container, in the refrigerator or freezer.
GF Ranch Salad Dressing
4 Teaspoons Dry Ranch Seasoning Mix (See Recipe above)
1 1/3 Cups Pure Butter Milk ( to make dressing thicker use half butter milk and half plain GF Greek yogurt )
1 Teaspoon White Vinegar
2 Teaspoons Sugar
1 Teaspoon Salt
1 Teaspoon GF Lea and Perrins Worcestershire Sauce
½ Teaspoon Kikkomans GF Soy Sauce
Place all ingredients in pint canning jar and whisk together. Put lid on jar and store in refrigerator.
on December 11, 2014
Ham and Broccoli Salad
2 Heads Broccoli, chopped (about 6 cups)
1 Cup Chopped Ham (Farmland has Gluten Free ham )
1/2 Cup Pineapple Chunks
1/2 Cup Gluten Free Mayonnaise ( I use Hellmann’s)
1/2 Cup Plain Additive Free Greek Yogurt
1/2 cup sugar or Stevia Sweetener (I use ¼ cup sugar and 1/4 cup Stevia)
2/3 Cup Additive Free freshly shredded Cheddar Cheese
In mixing bowl combine broccoli, ham and pineapple. In small bowl whisk together mayo, yogurt, and sugar. Pour over broccoli mixture, blending well. Top with cheese and serve. I like to add a few Gluten Free Croutons. This is a favorite at pot luck diners.
Gluten Free Salad Dressings
This week I’m working on my Gluten Free Salad Dressings. If I get them ready a few days early it helps the flavor. Plus I don’t have to worry about mixing them up on Thanksgiving. The dressings will be ready and no last minute decision to use a bottled dressing that will make us sick. Today Catalina, and tomorrow ,maybe Ranch Dressing.
This recipe only makes a pint, but I will have to double it for the Holidays.
Jan’s GF Catalina Dressing
This dressing just literally bursts with FLAVOR!
½ Cup White Vinegar
3/8 Cup GF Thick Tomato Sauce
1 Cup Canola Oil
½ Cup White Granulated Sugar
2 Teaspoons Salt
1 Teaspoon Additive Free Paprika
½ Teaspoon Original Williams Chili Seasoning
1 Teaspoon Additive Celery Flakes
½ Teaspoon Additive Free Dry Mustard
1 ½ Tablespoons Additive Free Onion Powder
I like to use my smoothie maker or juicer attachment on my blender to make this, it grinds up the spices really fine. Or you can use the blender. Pour all liquid ingredients in first, then add dry ingredients and blend until all dissolved. Pour into pint jar, or air tight container, put lid on, and store in refrigerator. Shake before each use. Enjoy!
Easy Gluten Free no Yeast Dinner Rolls
Easy Gluten Free no Yeast Dinner Rolls
1 Cup Good Quality All-purpose GF Flour (with xanthan gum already added)
1 Tablespoon Baking Powder
1 1/2 Teaspoons Baking Soda
1 Cup Butter Milk (make sure it is real butter milk)
1/4 Cup Gluten Free Mayo
1 Large Egg
Optional ( 2 Teaspoons Sugar)
In medium size mixing bowl whisk together flour, baking powder, and baking soda. In another bowl whisk together butter milk, mayo and egg, then pour into flour mixture and mix just until blended. (don’t over mix, it will make it rubbery) Oil or grease regular cup cake or muffin pan, ( I also like to flour mine). Then using an Ice cream scoop to dip batter, fill each muffin container. ( I only got 10 rolls out of this recipe.) Let batter or dough rest for about 15 minutes.
Heat oven to 325* and bake for 25 minutes. Let rolls cool before removing from pan.
Jan’s Mollasses Rolls
Jan’s Molasses Rolls
Yeast Mixture:
2 Teaspoons Dark Brown Sugar
1/4 Cup pure Sweet Butter Milk (room temperature)
1/4 Cup luke warm water
2 Tablespoons Dry Active Yeast
Remaining ingredients:
3 ½ Cups good quality Gluten Free all purpose flour
Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum added.
½ Teaspoon Salt
½ Teaspoon Baking Soda
2 Tablespoons Gluten Free Baking Powder
1 Cup Pure Egg Whites (or about 5 whole eggs)
1 Stick of Salted Butter (melted)
1 Banana (mashed)
½ Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized)
Mix yeast in medium glass mixing bowl by adding sugar, butter milk, & water. Stir to dissolve sugar. Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes while you make the dough.
In large mixing bowl, whisk together flour, salt, baking powder and baking soda. In food processer, blend together eggs, butter, banana, and molasses until smooth. Slowly add flour mixture and blend until there are no lumps. Then add yeast mixture and blend again for 25- 30 seconds or until all is mixed. Do not over mix. It can make rolls rubbery.
If you want to roll out dough to make cut out type rolls, place dough back into bowl that you mixed the flour in, cover and place in refrigerator until cold. Or you can even leave it in fridge overnight.
To make large rolls, oil your hands with olive oil and dip out dough ( about the size of a tennis ball) and pat dough into a ball. Place each ball into a greased 9×13 inch baking pan. Brush dough with melted butter and set in a warm place to rise for about 20 minutes. Preheat oven to 325* Add a baking pan filled half way with water to bottom rack of oven. This will keep rolls moist while baking.
When ready to bake, place pan on middle baking rack and bake for 30 – 35 minutes for large rolls. For smaller cut out rolls bake 25- 30 minutes or until rolls are set in the center. Insert toothpick in center roll, if it comes back clean, they are done. (about half way through baking time, slide pan of water over to the side, so bottom of rolls will brown)
Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.
These freeze very well! If you make ahead and freeze, make sure you pull them apart before freezing. Then to thaw, just place in the microwave and heat individual rolls for 25- 30 seconds. If you heat more than one at a time, it will take longer.
Gluten Free Honey Sweet Rolls
on November 25, 2014
Honey Sweet Rolls
Gluten Free Flour Mix: My favorite flour mix, 1 – 1pound box of Betty Crocker GF Rice Flour and 3 Cups of Tom Sawyer GF Flour, whisk together and store in airtight container. Using this mix there is no need to add xanthan gum.
Ingredients for rolls:
3 ½ Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mix above)
Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone you must add 1/4 teaspoon xanthan gum.
½ Teaspoon Salt
½ Teaspoon Baking Soda
1 Heaping Tablespoon Gluten Free Baking Powder
1 Cup Pure Egg Whites
½ Cup Gluten Free Canola Oil
1/2 Cup Pure Butter Milk
½ Cup Pure Honey
In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 2 hours. ( I like to mix this the day before and let it set overnight.)
When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.
Yeast Mixture:
¾ Cup White Granulated Sugar
½ Cup Scalded Milk (in microwave about 1 minute)
¼ Cup Cold tap water
2 Heaping Tablespoons Dry Active Yeast
In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes. I like to set it near the stove to keep it warm.
Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water, to bottom rack of oven. This will keep rolls moist while baking.
When yeast is ready, add dough and yeast mixture to food processor or mixer. Blend on highest setting until well mixed. Do not over mix, it will make rolls rubbery. I usually blend no more than 30 to 40 seconds or until all lumps are gone and dough is smooth.
Pour dough onto wax paper that has been lightly greased and floured (with GF flour). Lightly sprinkle more flour on top of dough, just enough to roll out. Roll out dough to about 1 inch thickness. Using a 2 ½ in round cookie cutter, cut rolls and place in a lightly greased nonstick pan. Or if you are using a glass baking pan you must lightly grease and flour the pan or the rolls will stick. I can get 18 rolls into a 9×13 inch pan. This will make 24 – 25 rolls depending on how big you make them. I use a smaller pan for the rest of the rolls. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls.
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Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes. Place in top rack of oven, above water, when rolls have risen and bake for 20 minutes then remove pan of water from oven and let rolls finish baking for another 5 to 10 minutes or until completely brown and done in the center. Insert a wooden toothpick in the center roll, if it comes back clean, then they are done.
Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.
Rolls should be about 2 inches thick when done.
Gluten Free Sweet Potato Casserole
Gluten Free Sweet Potato Casserole
1 Stick of salted Butter (softened)
3/4 Cup Pure Organic Agave Nectar
2 Tablespoons Brown Sugar (packed)
1/3 Cup Egg Whites (or 2 whole eggs)
3 ½ Cups Cooked (or canned, & drained) Sweet Potatoes ( if you use canned, it is 1- 29oz. can additive free sweet potatoes or yams) (for fresh sweet potatoes, it will take about 2, 8-9 inch large peeled and boiled sweet potatoes)
In large mixing bowl, add softened butter, agave nectar, brown sugar and egg whites. Using electric mixer, beat until blended. Add sweet potatoes and mix until potatoes are blended well with butter mixture and look like mashed potatoes.
Preheat oven to 350* Pour potato mixture into a greased 9 inch square baking dish, smooth out the top, and make the topping.
Pecan Topping:
1/2 Stick of butter (1/4 cup)
1/4 Cup Pure Honey
1 1/2 Tablespoons Brown Sugar (packed)
1/4 Cup Gluten Free All Purpose Flour
2 Cups Chopped Pecans
In medium bowl melt butter, and add honey, brown sugar and flour. Whisk together until flour is completely dissolved. Add Pecans and fold into butter honey mixture. When well mixed spoon pecan topping onto sweet potatoes and bake for 30 – 35 minutes. Let casserole cool and serve. Enjoy!
To make this dairy free, just switch out the butter for Earth balance or another GF butter substitute.
Do ahead tip:
If you prefer fresh sweet potatoes, you can peel and cut them up into large chunks and put them in the crock pot, cover with water and cook on low for 4-6 hours or until soft. Drain and refrigerate until needed.
Gluten Free Preservative Free Cream of Chicken Soup
Gluten Free Slow Cooker Cream of Chicken Soup
Gluten Free Stuffing or Dressing
Gluten Free Stuffing or Dressing To begin my stuffing I like to start preparing now. So first I make my croutons. Then I make my the cornbread. That way I only need to assemble the stuffing on Thanksgiving.
Preheat oven to 400*
Gluten Free bread
1 Teaspoon additive free garlic powder
1 Teaspoon salt
Per 2 ½ Cups cubed bread
I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick. Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed. To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.
My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.
Gluten Free Thanksgiving Stuffing (or Dressing)
Gluten Free Thanksgiving Stuffing/Dressing
2 Sticks of Salted Butter
2 Medium Onions Chopped (about 4 cups)
2 Cloves of Garlic Crushed
2 Tablespoons Additive Free Dried Celery Flacks
2- 14 oz. Cans of 100% Chicken Broth (Swanson’s)
1 ½ Teaspoons Salt
1 Teaspoon Pure Ground Black Pepper
1 Container of Frozen GF Cream of Chicken Soup (See Recipe in previous post)
¼ Cup Pure Additive Free Ground Sage
2- 10 inch Pans of Baked GF Corn Bread (See recipe in previous post) (this should make about 12 cups when crumbled)
4 Cups Gluten Free Croutons ( See recipe in previous post)
2 Eggs beaten.
1 Cup of Turkey Drippings (if you like your dressing Really moist you can add another ¼ to ½ cup)
In large sauce pan melt butter, and add onions, garlic, and celery, sauté until onions are translucent. Add chicken broth, salt, pepper, GF chicken soup and sage, until soup melts do not boil. In large mixing bowl, crumble cornbread and add croutons. Pour onion and broth mixture over bread, (make sure broth & drippings is not too hot to cook eggs) add beaten eggs and turkey drippings. Mix well and add to turkey roasting pan. (as per directions above) Or if you would rather not stuff the turkey with dressing, you can always bake the dressing independently, at 325* for 40 – 45 minutes. This will fill 2, greased 9×13 pans, and will feed a large gathering for the holidays.
When I make dressing for us during the year, not on any holiday. I half the recipe and buy a small 1 – 1 ½ pound turkey breast, thaw it, wash it well and slice it into about ½ inch x 2 inch shreds and add it to the onion and chicken broth mixture to cook. Only when you add the frozen GF cream of chicken soup, go ahead and add the whole container. Then you must let the mixture come to a boil to help cook the turkey pieces. Let this cool before adding to bread and both beaten eggs. Bake as above in one greased 9x 13 pan.
Quick Gluten Free Cream of Mushroom Soup
Quick Gluten Free Cream of Mushroom Soup
1- 8oz. Can of Pieces and Stems Mushrooms ( blended slightly in food processor)
3 Tablespoons Salted butter ( or butter substitute)
1 Cup of Water or Milk ( I use water)
2 Tablespoons Corn Starch
1 Teaspoon Salt
Pour Mushroom pieces with liquid into medium sauce pan, turn heat on medium high and add butter. In small bowl mix water (or milk) with corn starch and whisk together until dissolved, and add to sauce pan along with salt. Stir and let mixture come to a bowl and cook for 1 minute. Remove from heat and let cool. Use in casseroles, or eat as soup with crackers.
Variations: Add ¼ teaspoon black pepper or garlic for a little kick.
To make a larger batch to freeze for later, just double or triple the recipe.
Gluten Free Chicken and Dumplings
Gluten Free Chicken and Dumplings
Dumpling Dough
1 ½ Cups Tom Sawyer GF/Betty Crocker GF Rice flour blend
½ Teaspoon Salt
¼ Teaspoon Baking Soda
1 Teaspoon Double Action GF Baking Powder
1 Cup Egg Whites, or 5 very Large Eggs
Chicken and Broth
2 Containers Frozen Cream of chicken soup (see recipe above)
3 Cup water
½ Stick of Salted Butter
2- 14.5 oz. Cans Additive free Chicken Broth (I use Swanson 100% chicken Broth)
1 Tablespoon Argo Gluten Free Corn Starch
In medium mixing bowl whisk together flour, salt, baking soda, and baking powder. In mixer or food processor, mix together dry ingredients and eggs. Beat dough just long enough so there are no lumps. Refrigerate for 15 to 20 minutes.
While dough is chilling, add water and frozen containers of cream of chicken soup to a large stock pot and heat on medium high heat until soup is thawed. Stirring occasionally, add butter to let it melt. Open cans of chicken broth and whisk corn starch and broth together before adding to pot, making sure all of the corn starch is dissolved. Cover pot and turn heat to low, letting pot simmer while preparing dough. Don’t forget to stir it.
Remove dough from fridge. Place dough on GF floured covered surface, cover dough with additional flour, and roll out to about ¼ inch thick. Cut dough into about ½ by 1 inch dumpling strips. I know they look small, but they will rise and fluff up when added to pot.
Turn heat up on pot and let it come to a full boil, still stirring. When chicken and liquid are at a rolling boil, add dumplings strips to pot. Gently fold over liquid and dumplings until they have expanded and risen in size. That will only take about 2-3 minutes. Turn heat to low, cover and let chicken and dumplings simmer. Continuing to stir gently, about every 5 – 10 minutes. Chicken and dumplings should be completely done in 30 – 40 minutes. Serve warm.
I like to top my dumplings with freshly grated parmesan cheese. My husband likes to cover his bowl of dumplings with black pepper.
Note: You may add more cooked and shredded chicken if you wish, but I would not add more than one chicken breast, it will also absorb some of the liquid, and take away from the dumplings.
Jan’s Gluten Free Pie Crust Recipe
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 .
You can use another GF flour besides the 2 I used, and add the corn starch, but please use a quality GF flour. Otherwise it will be gritty.
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.
Jan’s Gluten Free Pecan Pie
Jan’s Gluten Free Pecan Pie
1/2 Cup packed Brown Sugar
3 Tablespoons All purpose Gluten Free Flour
1/2 Teaspoon Salt
3 Large Eggs
3Tablespoons Softened Butter ( or butter substitute)
1 Cup Corn Syrup ( you can use light or dark)
1 Teaspoon Vanilla
2 Cups Pecan Halves ( I like to reserve 1 cup to decorate the top)
1- 9 inch unbaked Gluten Free Pie shell
Preheat oven to 350*
In small bowl whisk together sugar, GF flour, and salt. In separate large bowl, beat eggs, butter, and corn syrup together, adding in vanilla. Fold in 1 Cup pecans, then pour mixture into pie shell. Arrange the remaining pecans in a circular pattern around pie. Cover outer edge of pie crust with a pie shield or foil to keep crust from over browning. Place in oven and bake 45 minutes. Remove pie shield the last 10 minutes of baking time. Remove from oven and let cool before serving
Pineapple Cream Cake
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!!
Chocolate Bunt Cake with Chocolate Butter Cream Frosting
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!
Fried Sweet Potatoes
4-5 Large Sweet Potatoes
2 Tablespoons Light Olive Oil
2 Tablespoons Butter or Butter Substitute
3 Tablespoons Brown Sugar
Wash peel and slice sweet potatoes into 1/8- 1/4 inch thick slices ( thin slices cook faster). In medium size skillet ( 8-10 inch), heat oil on high until hot, add butter and potato slices. Spreading out evenly over skillet. Cover and cook for 3-4 minutes. Stir, flipping over potatoes so they will cook on both sides. Cover and let fry another 3-4 minutes. Take lid off and check potatoes with a fork, they should be fork tender. If you can insert the fork without resistance, then add brown sugar sprinkling evenly over potatoes and stir. Turn heat to medium and cook uncovered for another 2-3 minutes to brown potatoes. Stir flipping potatoes again to brown evenly. When done remove from heat and serve.
Jan's Gluten Free 