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!!