Stevie's Caramel Apple Salad

Stevie's Caramel Apple Salad

3 apples diced
1 pear diced
1/2 cup walnuts
1/2 cup of Marzetti's Caramel Apple Dip
3/4 cup of Sour Cream

Mix sour cream and caramel sauce
Pour over fruit and nuts and stir well.

This recipe is delicious!  Our daughter created it. :)

Gluten Free Black Bean Chocolate Cake

Gluten Free Black Bean Chocolate Cake  
3/4 cup black beans, soaked overnight, then cooked till very tender and drained well.
3 eggs
1/4 cup plus 1 TLB canola oil
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 TLB vanilla
1/2 tsp salt
1 teaspoon of baking soda
1 teaspoon of baking powder
 1/2 cup gf flour.... brown rice mixed with tapioca and almond meal works well.
 (1/2 cup chopped walnuts and 1/2 cup miniature chocolate chips) optional!

Mix black beans and oil, adding 1 egg at a time until beans are mixed VERY well.
You can use a food processor if you have one to mix beans and oil and turn into a paste.

Add Vanilla
Stir well

Add all dry ingredients and mix WELL.
Add optional ingredients last and stir

Spray  a bundt pan with non stick spray and spread batter into pan

Cook at 350º preheated oven until done..... around 35 minutes or until tester comes out clean.


This one turned out REALLY good. My husband's employee is a rather picky eater and he liked it.
Then we told him what was in it, and he finished it! LOL


Now I need to come up with a glaze....

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake Recipe

1/2 cup oat flour
1/2 cup tapioca flour
1/2 white rice flour
1 cup cocoa
1 tsp baking soda
2 1/2 tsp baking powder
3/4 cup butter at room temperature
3/4 cup brown sugar
1 cup of white sugar
3 large eggs
2 tsp vanilla
3/4  cup heavy whipping creme
3/4 cup sour cream

mix sugars, creme, sour creme, eggs, sugar and vanilla
stir in rest of ingredients.
Pour into 13x9x2 pan and bake at 350º for 35 minutes
or until tester comes out clean.

Cool cake.
Make a Ganache icing with
1/4 cup butter
chocolate (about 5 oz.)
1/2 cup heavy whipping creme

heat all ingredients on stove until chocolate is melted and whipping creme
thickens.
Pour over cooled cake and refrigerate.

Gluten Free Russian Tea Cakes

Gluten Free Russian Tea Cakes

Gluten Free Russian Tea Cakes 

1 cup butter, softened
1/2 cup powdered sugar 2 1/2 teaspoons pure vanilla extract   
1/4 teaspoon salt
2 3/4 cups of Bob's Red Mill Gluten Free All Purpose Flour
1/2 Tsp Xantham Gum 
1 cup finely-chopped  pecans
Powdered  sugar set aside

mix all ingredients well until creamy.  If dough is too soft  to roll in hands, put in fridge to firm up a little.
Roll some dough into small 1 inch balls.  Bake at 375º until done. (lightly browned on bottom but not on top)
(about 8-10 minutes)

Cool for 10 minutes, roll in powdered sugar and set on wire rack.

Cool completely: then roll in powdered sugar once again.

These are very delicate cookies that taste DELICIOUS!
(for non gluten free: Use same amount of regular flour (not self rising) and omit xantham gum)

Gluten Free M&M Cookies

Gluten Free M&M Cookies

Even though it is summer, we are baking! :)

                                                                   Gluten Free M&M Cookies

1 cup butter softened
2 eggs
1 TLB vanilla
3/4 cup sugar
3/4 cup brown sugar (not packed down)

cream together

Add:

1 1/2 cups brown rice flour
3/4 cup Tapioca Flour
1 tsp salt
1 tsp baking soda
1/2 tsp xantham gum

mix well!

add M&M.... around 2 cups or less or more.... :)
I also like to add raisins.

Drop by spoon full onto cookie sheet.  (give room to spread as they cook)

Bake at 375º until golden  (around 8 minutes?)

ENJOY!

Delicious Lemon Cake

Gluten Free Lemon Cake Recipe
I'll add a photo next time I make it...

                                                           Lemon Cake


2 cups Almond Meal Flour
1/2 cup tapioca Flour
1 1/2 cups brown rice flour

2 cups of sugar
1 Tsp xantam gum
1 Tsp salt
4 Tsp baking powder
1 Tsp baking soda
3 TLB vanilla extract
1 cup of milk
1 1/2 cups melted butter
2 tsp lemon extract (optional)
8 eggs

Glaze:
1 cup powdered sugar
1/3 cup of lemon juice

Mix dry ingredients together
Add milk, butter, and vanilla and blend well.
Add one egg at a time and mix well between eggs.

Bake at 375º for 30 minutes or until golden brown.

Cool cake

Poke holes in cake with fork or cake tester.

Mix lemon juice and powdered sugar to form a glaze.  Pour over cake and spread evenly.
Refrigerate.

This cake is WONDERFUL and is best served cold.

Pecan Praline Cheesecake

Cheese Cake Step By Step

PECAN PRALINE CHEESE CAKE
1/4 cup corn syrup
1/2 cup sugar
2 tsp vanilla extract
2 eggs beaten
1/4 tsp creme of tartar
dash of salt
1/4 cup butter melted (unsalted)
1 1/2 cups pecans chopped
(mix all ingredients together and pat into bottom of spring form pan, OR baking dish of choice)

Cheesecake filling
3 eggs
3 pkg of creme cheese
1 cup of sugar
2 tsp vanilla
1/4 tsp creme of tartar


Beat eggs with mixer until yellow and frothy.
Add sugar, vanilla, cream of tarter and and creme cheese. (at room temperature)
Blend until smoothe.

Pour onto pecan mixture.

Bake at 350º (preheated oven) for 1 hour 10 minutes or until sides begin to turn a golden brown

Remove from oven and cool for about an hour.  Cover and refrigerate for several hours.

I adjusted this recipe to improve it.  I omitted the whipping creme and added another package of cream cheese and an extra egg.  I also increased the sugar from 2/3 cup to 1 cup to make up for the extra creme cheese and egg. It turned out wonderfully.... more dense and stable.

 This is the Pecan crust.  I put it in the spring form pan first.

Next, I beat the eggs until very yellow and frothy.

Now I add creme cheese one package at a time and blend until smoothe.

Add all the other ingredients except whipping creme

This is when whipping creme is added, but you only stir just until it is well blended.    NOTE: I omitted the heavy whipping creme this time to see If I can have a denser cheesecake.

 Somebody is waiting for a beater to lick. :)

 Now I spoon the mixture onto the pecan mixture in the pan.

 Place in middle rack of 350 degree preheated oven.  Place a pan of water under the cheesecake.

This is what it looks like when it first comes out of the oven.  It will settle down and cool and then you have to make it get cold!
I'll take a picture of it tomorrow before we eat it. :)
HERE IT IS! :)

It was wonderful..... I tweaked the recipe and it turned out great...I'll change the recipe to reflect my tweaking. :)

Gluten Free Pop Overs

GLUTEN FREE POPOVERS

I read a recipe that was for a German Pancake several weeks ago and wanted to experiment with it.  After several weeks, Erika and I came up with something quite different.... but the taste is wonderful!
I love accidently discovering good food! :)

These babies melt in your mouth and you cannot eat just one! (or at least I can't!)
The top variation has maple glaze... The bottom one was just butter and powdered sugar.

I can picture a few variations, including Lingonberry butter with powdered sugar for a Swedish variety, Lemon curd with powdered sugar....
Or just plain, for plain old folks like me! :)

I know they aren't pretty... I haven't perfected that yet. :)  And don't know how I could.
They look interesting in the oven.  They puff up, and then when you take them out, they sink down  which is the desired effect.

So, here is the recipe:  If you try it, please drop a line and say if you enjoyed it or not....or offer ways to improve! :)

                                               Gluten Free Popovers
PREHEAT oven to 400º

1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 tsp salt  ( I use sea salt)
1/2 tsp xantham gum
1/2 tsp baking soda
1/2 tsp baking powder
2 TLB sugar

STIR all dry ingredients WELL

add:
1 TLB vanilla extract
6 eggs
3/4 cup of milk
1/4 cup of melted butter

Blend with mixer until all lumps are gone and everything is well mixed.
It will be a very thin batter. (so don't worry)

Using a spray oil.... grease muffin tins.  (I used a regular muffin pan and a mini muffin pan)

Pour batter into each muffin pan so it is about 1//2 full.  (notice.... not half empty) :)

Bake at 400º for 20 minutes. 
Popovers will swell up and even turn in the pan.....
They will start to get a golden color....

Remove from oven and place on racks.
Serve warm with melted butter and powdered sugar,  or any variety of toppings you choose or just plain. 
They remind me of the taste of a French Crueller.

Recipe for maple glaze:

9 TLB powdered sugar
2 TLB real maple syrup
2 tsp vanilla extract
mix well
drizzle over popovers.

Gluten Free Pumpkin Bread

New Gluten Free Pumpkin Bread Recipe

And OH IT WAS Delicious! :)

 This recipe makes 1 large loaf or 4 small loaves.

   Gluten Free Pumpkin Bread

2 cups of Bob's Red mill Baking Flour

(OR MAKE YOUR OWN.....  I tried Rice, sorghum and tapioca too. As long as you have 2 and a half cups, with at least 1/2 cup tapioca you will do well.  The Bob's red mill is Garbanzo bean, rice, fava bean, tapioca and rice flours all mixed together.  I prefer not to use too much rice flour because of the "sandy grit". :) My friend calls it "Sand Storm". :)

1/2 cup of tapioca starch or flour
1 1/2 tsp powdered vanilla (if you only have liquid, that is ok too)
1/2 cup butter softened or 1/2 cup of canola oil
1 3/4 cups of sugar
1/2 tsp xantham gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (we use sea salt)
2 eggs
1/2 tsp creme of tartar
1 15 oz can of pumpkin puree (not pie filling)
2 tsp of cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
(1/2 cups nuts optional, 1/2 cup raisins optional or 1/2 cup craisins optional)

Preheat oven to 325
spray pan with cooking spray to prevent sticking

mix all dry ingredients together well.
Beat eggs, sugar, and butter together, add pumpin. Stir in remaining ingredients until well blended but not too much.
Divide into 4 small pans or 1 large.
Bake for 45 minutes for small pans or until a toothpick inserted comes out clean.  (times vary)
For large loaf, 1 hour and 10 minutes or until toothpick comes out clean.

Remove from pans and cool on wire rack.  When fully cooled, wrap in plastic wrap.
Tastes delicious with holiday butters or plain butter or just plain! :)