Strawberry Cheesecake

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

MVIMG_20191212_102506

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

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

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!

Cherokee Huckleberry Bread

Cherokee Huckleberry Bread

*Oklahoma Huckleberry/Blueberry Season*

2 1/4 Cups all-purpose Gluten Free Flour (Reserve 1/4 Cup for coating berries)

2 Teaspoons Baking Powder

1 Cup White Granulated Sugar

1 Stick Melted Butter ( 1/2 Cup)

1 Cup Milk

3 Eggs Beaten

2 Cups Huckleberries washed and stemmed ( or Blueberries )

Preheat oven to 350*

In large mixing bowl, whisk together 2 Cups of the flour, baking powder, and sugar. Then add melted butter, milk and beaten eggs. Mix ( by hand or with mixer) until batter is smooth and all dry ingredients are gone. In a small bowl sprinkle fresh berries with the ¼ cup of flour, turning them over by hand so you don’t mash them, completely coating berries with flour. Lift berries out of the excess flour and place them into the batter. Gently fold berries into batter. Then pour batter into a buttered 10 inch cast iron skillet. Bake for 40 – 45 minutes or until bread is set in the center and brown. If you want additional browning on top place under broiler for about 1 minute. Remove from oven, let cool and serve. We like to dust each slice with a little powdered sugar, or eat it with ice cream.

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!

Cinnamon Roll Marble Bread

 

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.

Jan’s Gluten Free Banana Bread

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!

Gluten Free Sugar Free Cherry Chocolates

cherrychocolates

Gluten Free Sugar Free Cherry chocolates

1 cup water

1/8 cup corn starch

2 – 8oz. packages sugar free chocolate chips

1- 12oz. package frozen Dark Sweet Cherries ( I used Great Value unsweetened)

1/4 Cup of your favorite sweetener ( I used Stevia)

2 Dozen Mini Muffin paper baking cups

In small sauce pan, whisk together water and corn starch, to make the cream filling. Place sauce pan on burner at medium high heat and continue to stir until it starts to bowl and thicken. This will go very fast, so watch it carefully.  Remove pan from heat and let cool.

Line mini muffin pan with baking cups. In a medium size glass mixing bowl, melt chocolate chips in microwave on high for 2- 3 minutes, stirring half way through. When done stir to dissolve all of the chips, then use a regular spoon to dip melted chocolate into baking cups, lining the bottom and sides by using the spoon to spread it, completely coat each cup so that none of the paper is showing.  Then add a frozen dark cherry into each cup. Place filled pan into the freezer for about 3 minutes.

Finely chop or puree’ the rest of the cherries and add to the filling in the sauce pan. Then stir in sweetener until all is blended. Remove muffin pan from freezer and spoon filling around cherries in each cup. Then top with remaining melted chocolate. Return muffin pan to freezer for another 2 minutes or until chocolate is set. Remove pan and serve, or fill candy boxes with cherry chocolates and give as gifts. Enjoy!

This recipe will make 2 dozen cherry chocolates.

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 Blueberry Crisp

IMG_1449

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.

Peach Orange Frosty

IMG_2154 It’s hay season here on the ranch, and this frosty treat brings a lot of smiles to my guys working out in the hot sun.

Peach Orange Frosty

1 Large Orange, or 2 small ones peeled and sectioned

1 1/2  Cups peeled and sliced peaches

If you prefer, you can sweeten to taste with sweetener, honey, or agave nectar.

Add fruit, and sweetener to smoothie maker or blender and blend until smooth. Pour into glass and place in freezer for about 20 – 30 minutes or until frosty, and starting to freeze.

I have also made this with frozen fruit, and it is just as good on a hot day.

Variations:

Instead of oranges use mango, strawberries, or 1 Tablespoon of grated ginger.

You can also blend up the fruit and pour into ice cube trays and freeze. Then use the cubes for tea.

Peachpopsicle Peachpopsicles2 I also like to make fruit popsicles. If you don’t have the popsicle molds, you can use the small paper cups with a popsicle stick or plastic spoon or fork frozen in the center for the handle.

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 Banana Split Smoothie

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

IMG_2096

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.

 

Jan’s Gluten Free Pie Crust Recipe

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.

Pumpkin Pie Coffee Creamer

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!