Saturday, April 18, 2015

Pound Cake (gluten free)

2 cups sugar

1 cup Butter, melted

4 Eggs

4 teaspoons vanilla

3 cups Gluten-Free Flour

2 teaspoons baking powder

1 cup milk


Pre-Heat oven to 350°F. Grease 12-cup Bundt or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour. Set aside.

Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.

Stir together gluten-free flour and baking powder in bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.

Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Serve with strawberries & whipped cream

Sunday, March 29, 2015

Gluten Free Wacky Cake (No Eggs, Milk, Or Butter)

This type of cake was made popular during the Great Depression. Families were rationed. They made the best with what they had available.

Gluten Free Wacky Cake (No Eggs, Milk, Or Butter)

  • 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
  • 5 Tbsp. vegetable oil 
  • 1 Cup water 
Preheat oven to 350 degrees F.

Mix first 4 dry ingredients in a greased 8" square baking pan, starting with the flour first.  Mix well. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla and almond extracts in the other, and the vegetable oil in third larger depression. Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean. Cool.  Top with your favorite frosting 

You can double this recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  Don't forget to grease you pan. 

Other Flavor Options:

Use 2 tsp vanilla extract instead of the vanilla/almond
add 1 Tbsp lemon zest & substitute 1 tsp lemon extract instead of almond 
add 3 Tablespoons cocoa powder & omit almond extract
Make 2 small wells & 1 larger well
Add liquid ingredients to the wells
Mix until smooth 

Saturday, February 28, 2015

Slow Cooker Breakfast Casserole

 This recipe is easy peasy! It also happens to be easily adaptable & yummy!

Slow Cooker Breakfast Casserole

  • 1 package (30 ounces) frozen shredded hash browns (O'Brien are best for added flavor )
  • Meat of your choice 1lb. approximately  (diced ham, cooked crumbled bacon, or Sausage, cooked and drained)
  • 1 medium onion, chopped

  • 1 medium green pepper, chopped
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

  • Directions

    1. In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, meat(sausage, ham, bacon), onion, peppers, and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-8 hours or until eggs are set. The center should measure 160 degrees .  Yield: 12 servings

    *my niece doesn't do dairy well so I used her milk in the recipe & omitted the cheese from the recipe. I served the cheese on the side for a topping for those that could have it. It worked great!

    Wednesday, August 27, 2014

    Cherry Pecan Banana Muffins

    Cherry Pecan Banana Muffins
    1 cup granulated sugar
    1/2 cup unsalted butter, softened
    2 eggs
    1 cup mashed super-ripe bananas, usually 3-4 medium bananas worth
    1 tsp. vanilla extract
    2 cups gluten free flour
    1 tsp. baking soda
    1 tsp. salt
    1/3 cup toasted chopped pecans
    1/2 cup maraschino cherries, drained well, chopped
    Preheat oven to 350 degrees F.  In a large mixing bowl, using an electric mixer, cream sugar with butter until light and fluffy; add eggs, one at a time and beat well.  Add bananas and vanilla and beat again, making sure batter is well combined.  In a small bowl, combine flour, baking soda, salt, pecans and cherries.  Using a spatula or large spoon, gently fold the flour mixture into the banana mixture, just until ingredients are barely combined.  Don’t over mix!  Divide batter between 12  well-greased muffin tin cups and bake, uncovered, for approx. 20 minutes or until muffins are golden brown and spring back to the touch on top.  Remove from oven and place muffin tin onto a cooling rack.  Remove from muffin tin and store in an air tight container.
    Makes 12 fat muffins

    Sunday, July 6, 2014

    Most Amazing Gluten Free Chocolate Chip Cookies

    It's Sunday're bored...what do you do? BAKE COOKIES of course!!

    Most Amazing Gluten Free Chocolate Chip Cookies
    2 1/4 cups gluten free flour

    1 teaspoon baking soda

    1 cup butter, softened

     3/4 cups packed brown sugar

    1/4 cup white sugar

    1 (3.4 ounce) package instant vanilla pudding mix

    2 eggs

    1 teaspoon vanilla extract

    12oz. milk chocolate chips (or flavor of your choice)

    1 cup chopped walnuts (optional)

    1. Preheat oven to 350 degrees F Sift together the gf flour and baking soda, set aside.
    2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Refrigerate dough for 10-15min. Drop cookies by rounded spoonfuls onto greased cookie sheets.
    3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

    Enjoy !!

    Friday, June 6, 2014

    Texas Sheet Cake Cookies

    Darn you Facebook friends who share yummy looking recipes!! This drool worthy recipe for Texas sheet cake cookies came across my news feed. It was a gluten filled recipe that I knew needed to be gluten free ASAP! So I came home from work and did just that.....

    Texas Sheet Cake Cookies

    • 1/2 cup butter, room temperature
    • 1/3 cup granulated sugar
    • 1 egg
    • 1 tsp vanilla
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 1/3 cup gluten free flour mix
    • 1/2 cup milk chocolate chips, melted
    • Icing
    • 1/2 cup butter
    • 2 Tbsp cocoa powder
    • 3 Tbsp milk
    • 2 1/2 cups powdered sugar
    • 1/2 tsp vanilla
    How to Make
    1. Preheat oven to 350°
    2. Line baking sheet with parchment or silicone mat, set aside.
    3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
    4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
    5. Turn mixer to low and slowly add in gf flour. Dough will be thick.
    6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
    7. Mix melted chocolate directly into cookie dough until evenly mixed.
    8. Chill dough in refrigerator 12-15 min. or until firm
    9. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
    10. Transfer to a wire rack to cool.
    11. Icing
    12. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
    13. Pour icing over cookies and allow icing to set before serving.

    *Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.


    SO muxh icing....mmmmmm
    Pour a tall glass of milk. These cookies aren't for amateurs 


    Sunday, December 15, 2013

    Better Than A Ride In Santa's Sleigh Christmas Poke Cake

    Better Than A Ride In Santa's Sleigh Christmas Poke Cake

    1 Betty Crocker Devil's Food GF chocolate cake mix, baked according to the directions on the box. (except, bake in a 9x13 pan. Cake will be thinner, but better for the  recipe)
    1 cup peppermint dairy creamer (Coffeemate is gluten free)
    14.5 oz sweetened condensed milk
    1 jar hot fudge sundae sauce
    1/4 cup peppermint dairy creamer
    1 cup crushed Gluten Free Oreo type cookie  
    8 oz Cool Whip
    Andes Peppermint Chips for topping (approximately 1 1/2 cups) (yep they are gluten free)
    Crushed gluten free Oreos for topping (approximately 1 cup)

    1. Once the cake has cool, use the bottom of a wooden spoon to poke LOTS of holes in the cake.
    2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint Coffeemate. Pour over the cake, trying to fill in the holes.
    3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint Coffeemate. Mix in 1 cup crushed GF chocolate sandwich cookies .
    4. Pour and spread the fudge mixture over the cake as evenly as possible.
    5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed cookies  (as much or as little as you want).
    6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

    This is SO yummy!!! Enjoy!