Gluten Free Traditional Decorators' Frosting

The following is an excerpt from my feature article The Cupcake Craze in the Fall 2009 issue of Delight Gluten Free Magazine:

Decorators’ frosting is a must for piping designs on special occasion cakes. Even a simple drop flower and leaf can make a cupcake seem extra special.

If you are interested in jazzing up your cupcakes try adding color and texture. White frostings can be customized by adding concentrated gel icing colors. Wilton brand icing colors are made to produce deeper, richer color by adding just a small amount. Most importantly, gel colors will not water down your frosting like liquid food colors do. When watered down frosting cannot hold its shape for piped designs. The best part is that all of Wilton’s icing colors, decorating sugars, and decorative sprinkles are gluten free.

Check out http://www.wilton.com if you are interested in taking Wilton method cake decorating classes in your area; here you will find class locations, cake decorating tips, and supplies. After taking a class you will be amazed at the unique signature you can add to your cupcakes.

Traditional Decorators’ Frosting (holds its shape for piped designs)

1-1/3 cups shortening
½ cup water
2 lbs. powdered sugar
¼ teaspoon salt
1 tsp vanilla

Beat all items together with a hand mixer in a very large bowl until light and fluffy (about 8 minutes). Keep tightly covered at room temperature until ready to use. May be tinted with gel icing colors and or piped with cake decorating tips and pastry bags onto completly cooled cupcakes and cakes.

*Recipe adapted from Jane’s Cakes & Chocolates

Enjoy!

Gluten Free Drop Doughnut Recipe

Recently Katz Gluten Free Bake Shoppe sponsored a fantastic giveaway on Gluten Free Taste of Home. In order to enter, readers were asked to mention a gluten free baked good that they missed eating, and would like Katz Gluten Free to consider making. Joseph from Katz Gluten Free must have noticed that several of you mentioned missing doughnuts, so he kindly offered to share his quick and easy recipe for Gluten Free - Dairy Free Drop Doughnuts with Gluten Free Taste of Home readers. Thank you Joseph!

If you prepare this recipe, please leave a comment on this post and share the delicious results!

Gluten Free Dairy Free Drop Doughnuts

Dry Ingredients

1/2 cup white rice flour

1/2 cup tapioca starch

2 1/2 tablespoons sugar

1/4 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1 tablespoon vanilla sugar (if you don't have vanilla sugar I suggest adding 1 teaspoon vanilla extract to the wet ingredients)

1/8 teaspoon salt

Wet ingredients

1 egg

1/4 cup oil

1/4 cup water

Combine all dry ingredients in a bowl and set aside. Combine wet ingredients in a separate bowl and mix; add dry ingredients to wet ingredients and mix well. Batter should be a thick creamy texture, (if too thick add a drop of water).

Drop batter by rounded teaspoon into hot oil (do not crowd; leave room, doughnuts will turn on their own). Once lightly browned on both sides, remove and place on paper towels to drain. Yield: Approximately 15 doughnuts.

Dust with powdered sugar or cut open and add gluten free filling of your choice.

*Recipe courtesy of Katz Gluten Free.

Gluten Free Tamale Pie

Want a simple comfort food recipe that is perfect for cold winter nights? Try this recipe for Gluten Free Tamale Pie! It comes together in a snap, and makes great leftovers... that's my kind of recipe. The best part is that you probably already have most of the ingredients on hand. So what are you waiting for? You can make this tasty Gluten Free Tamale Pie for dinner tonight!

Gluten Free Tamale Pie

FILLING

2 15 oz cans of red kidney beans, rinsed and drained

2 cloves of garlic, finely chopped

2 cups of gluten free enchilada sauce (canned or homemade)

1 cup whole kernel corn

1 can (2 1/4 oz.) sliced black olives, drained

1 tsp. salt

CRUST

2 1/4 cups yellow corn meal

2 cups water

1 can (12 fl. oz.) evaporated milk

1 tsp. salt

1 can (4 oz.) diced green chiles

1/2 cup (2 oz.) shredded cheddar cheese

Optional: Sour cream, diced tomatoes, and sliced scallions for garnish.

Preheat oven to 425 degrees F. Grease an 8x8 baking dish; set aside.

For filling combine beans, garlic, corn, enchilada sauce, olives, and salt in a medium sized bowl; set aside.

For crust combine cornmeal, water, evaporated milk, and salt in a medium saucepan. Cook over med-high heat, stirring frequently, for 5-7 minutes or until thickened. Stir in chiles. Reserve 2 cups cornmeal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.

Bake for 10 minutes. Cool in dish on a wire rack. Spoon filling into corn meal crust. Spread reserved corn meal mixture over filling.

Bake for 15 to 20 minutes. Sprinkle with cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Garnish individual servings with sour cream, chopped tomatoes, and sliced scallions if desired. Yield: 4-6 servings

*Based on a recipe from Alber's Corn Meal

Enjoy!

Gluten Free Coconut-Pecan Cream Cheese Frosting

Have I ever told you that I am obsessed with cake? Cake, cupcakes, and frosting = happy thoughts in my world! When I was a small child I would peruse the pages of my mother's old Betty Crocker Cookbook and study the detail of every cake photo, dreaming and hoping that one day I would taste them all. When I grew up, my adoration for cakes never faded. I took cake decorating classes and started making my cake dreams a reality. I really feel that a great cake must have homemade frosting to be completely delicious. Often I make my cakes from mixes, but my frosting is nearly always from scratch. The cupcake in the photo (above) shows my Gluten Free Coconut-Pecan Cream Cheese Frosting on top of a chocolate cupcake made using a Pamela's Gluten Free Chocolate Cake mix. This frosting would taste great on just about ANY cake or cupcake you choose, whether from scratch or from a mix!

My Gluten Free Coconut-Pecan Cream Cheese Frosting was one of the recipes included in the feature article I wrote for Delight Gluten Free Magazine's Fall 2009 issue, entitled The Cupcake Craze. I hope it makes you happy too!

Gluten Free Coconut-Pecan Cream Cheese Frosting

1 package (8 oz) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
2 ¾ cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
½ cup flake coconut
½ cup finely chopped pecans
½ cup additional flake coconut, toasted (for topping)

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, one minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in the ½ cup coconut and the pecans. If a thicker frosting is desired, refrigerate covered, for 30 minutes or use at once to frost cupcakes (or cake). After frosting, sprinkle cupcakes with ½ cup toasted coconut. Yield: 3 1/2 cups

*Recipe adapted from the Cake Mix Doctor Cookbook

Enjoy!

Gluten Free Buttermilk Ranch Salad Dressing - Recipe

You can find prepared gluten free buttermilk ranch dressing on the shelves of any supermarket, but in my opinion it can't hold a candle to the full, fresh flavor of homemade gluten free buttermilk ranch salad dressing. I used to avoid making my own salad dressing because I thought it would be too time consuming. The fact is, you can whip up homemade made salad dressing in just a few minutes. I am happy to share this delicious recipe for Gluten Free Buttermilk Ranch Salad Dressing with you! It is my families very favorite creamy salad dressing. We make a fresh batch every week (if it lasts that long!). If you have little ones with an aversion to the herbs or "green things" as my kids used to say, simply omit the green herbs and the dressing is still delicious.

Gluten Free Buttermilk Ranch Salad Dressing

1 cup buttermilk
1 cup mayonnaise
3/4 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 Tbsp. dried parsley flakes
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1 tsp. apple cider vinegar
pepper to taste

Whisk the buttermilk and mayonnaise in a small bowl until well blended. Add remaining ingredients and mix well. Keep refrigerated. Yield: 2 cups

Enjoy!

Gluten Free Cheese & Spinach Stuffed Mushrooms

These tempting Gluten Free Cheese & Spinach Stuffed Mushrooms are one of my very favorite recipes. Traditionally, I serve appetizers and cocktails on New Years Eve; these warm, savory, bite-sized beauties always seem to find their way on to my holiday appetizer menu. As a matter of fact, I love these Gluten Free Cheese & Spinach Stuffed Mushrooms so much that I serve them to my family for dinner throughout the year with a side of quinoa and a hearty dinner salad.

Try adding this easy to prepare gluten free appetizer to your New Years Eve menu... you might just find you love it enough to serve it year round as well!

Gluten Free Cheese & Spinach Stuffed Mushrooms

24 fresh mushrooms, stems removed
1 (10 oz. package) frozen chopped spinach
2 ounces cream cheese
4 ounces feta cheese
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup grated parmesan cheese

Preheat oven to 350 degrees F. Wipe mushrooms clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much of the moisture as possible. In a mixing bowl combine all ingredients except mushrooms and parmesan cheese; mix well. Fill the mushroom caps with cheese-spinach mixture and place on a cookie sheet (use a cookie sheet with sides to contain the liquid emitted from the mushrooms during baking). Sprinkle parmesan cheese on top of mushrooms. Bake for 15 to 20 minutes or until heated through. Serve warm. Yield: 2 dozen.

Enjoy!

Gluten Free Pasta & Broccoli Alfredo

Gluten Free Pasta & Broccoli Alfredo is an easy week night meal that my whole family can agree on. It couldn't be simpler to prepare this rich and creamy gluten free pasta dish. Time saving steps such as cooking the broccoli in the same pot as the pasta result in less after dinner clean up (that's a plus in my book!). Feel free to substitute a jar of gluten free Alfredo sauce and frozen broccoli florets for their homemade and fresh counter parts if you are super-crunched for time, it still tastes great!

Gluten Free Pasta & Broccoli Alfredo

8 oz. cream cheese, cubed
2 cups milk
1/2 cup (1 stick) butter or margarine
4 cups fresh (or frozen) broccoli florets
1 pkg. gluten free pasta (I used Tinkyada Brown Rice Pasta Shells)
2 cups shredded Parmesan cheese, divided
1/2 tsp. black pepper

Ground nutmeg; optional

Place cream cheese, milk, and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.

Cook pasta according to package directions, adding broccoli to pot during the last 3-5 minutes of cooking time (approximately 3 minutes for crisp tender broccoli, 5 minutes for softer broccoli). Drain. Place in large serving bowl.


Add 1 cup of Parmesan cheese and the black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly. Sprinkle with remaining Parmesan cheese. Sprinkle lightly with ground nutmeg if desired. Yield: 4-6 servings

*For more gluten free menu ideas visit The Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" page.

Enjoy!

Gluten Free Fresh Creamed Spinach

Every Christmas, my family enjoys this simple and comforting Gluten Free Fresh Creamed Spinach dish, as an accompaniment to our holiday meal. If you have never made this timeless dish from scratch using fresh spinach, I highly recommend it. Frozen spinach can be used with tasty results if you are short on time, but if you have a few extra minutes to invest in chopping fresh spinach you will love the outcome even more!

Gluten Free Fresh Creamed Spinach

4 packages (9 ounces each) fresh baby spinach
1/4 cup butter, cubed
1/4 cup gluten free flour (I use sweet white rice flour for this dish)
1 cup heavy whipping cream
1 cup milk
2 tablespoons finely chopped onion
Salt and white pepper to taste

Place spinach in a Dutch oven over 1 in. of water. Bring to a boil; reduce heat. Cover and steam just until wilted, about 4 minutes. Drain; chop and set aside.

Melt butter in a large saucepan over medium heat. Whisk in the gluten free flour until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the onion, salt and pepper. Fold in spinach; heat through. Yield: 8 servings.

*Recipe adapted from Taste of Home magazine

*For more gluten free menu ideas visit the Gluten Free Homemaker and check out the What Can I Eat That's Gluten Free page.

Enjoy!

Gluten Free Pineapple Upside Down Cake

You can make this beautiful and delicious Gluten Free Pineapple Upside Down Cake for your next holiday gathering... it's so easy! Believe it or not, it starts with a gluten free cake mix so the prep time is minimal. The results? A perfectly moist classic dessert that sings of holiday cheer.

Gluten Free Pineapple Upside Down Cake

1 box gluten free yellow cake mix, one layer size (I used Betty Crocker Gluten Free Yellow Cake Mix)

3 tablespoons butter, melted

3/4 cup brown sugar, firmly packed

6 slices canned pineapple rings

6 maraschino cherries, without stems

Preheat oven to 350 degrees. Lightly spray (the sides only) of a 9 inch cake pan with nonstick cook spray and set aside. Prepare cake batter according to package directions (do not bake or pour into pan, just set the bowl of batter aside).

Pour melted butter into the bottom of the prepared cake pan and rotate pan to evenly distribute; sprinkle butter evenly with brown sugar. Arrange pineapple slices on top of brown sugar. Place a maraschino cherry in the hole of each pineapple ring. Pour the prepared cake batter over the pineapple, distributing evenly.

Choose a bake time according to directions on your cake mix package. When cake tests done, remove from oven and let cake cool in pan for 5 minutes before turning out onto a serving plate. Serve warm or at room temperature. Store leftovers in the refrigerator. Yield 8-10 slices

Enjoy!

Gluten Free Four Ingredient Flourless Peanut Butter Cookies

What could be more wonderful than a gluten free peanut butter cookie recipe that is not only delicious, but only has four ingredients and can be made from start to finish in less than 30 minutes? That is exactly what this Gluten Free Four Ingredient Flourless Peanut Butter Cookie recipe has to offer!

My kids adore Peanut Butter Cookies, so when I found this super-simple gluten free flourless peanut butter cookie recipe on Kate's Gluten Free Gobsmacked blog, I was an instant fan.

Kate has a cute way of labeling this fantastic recipe:

GF: 1+1+1+1=YUM!

Check out the easy to remember proportions of this gluten free peanut butter cookie recipe, and I'm sure you will agree that really sums it up! ;-)

Gluten Free Four Ingredient Flourless Peanut Butter Cookies

1 cup peanut butter (crunchy or creamy)

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

Coarse decorators sugar to sprinkle on top after baking (optional)

Preheat oven to 350 degrees. Beat all ingredients together (I used a hand mixer). Form dough into 2'' balls and place 2'' apart on a cookie sheet. Press each cookie ball with the tines of a fork in a criss-cross pattern. Bake for 9 minutes or until golden brown. Remove from oven and sprinkle with coarse decorators sugar (if using). Allow to cool completely before removing from the cookie sheet. Yield: Approximately 1-1/2 dozen cookies

Enjoy!

Gluten Free Chile Relleno Casserole

One taste of my Gluten Free Chile Relleno Casserole is sure to warm you up on a chilly Autumn night. This mildly spiced, extra cheesy, gluten free main dish is so comforting and easy to prepare that it shows up regularly on my dinner table. I also serve this tasty, gluten free favorite at brunch gatherings with rave reviews. Try it for yourself tonight, it is sure to become a well loved recipe in your home as well.

Gluten Free Chile Relleno Casserole

3 cans (4 ounces each) whole green chiles, drained

1 - 1/2 cups (6 ounces) shredded Monterey Jack cheese

1 - 1/2 cups (6 ounces) shredded sharp cheddar cheese

1/3 cup gluten free flour blend (I use Bette Hagman's Featherlight blend)

1 cup half-and-half cream

2 eggs, beaten

1 can (8 ounces) tomato sauce

1/3 package taco seasoning mix (I use Mc Cormick brand)

Split chiles open lengthwise. Rinse out seeds and place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a bowl, combine the gluten free flour blend, cream and eggs until smooth.

In a greased deep 1 - 1/2 quart baking dish, layer half of cheese, chiles and egg mixture. Repeat layers. Combine tomato sauce and taco seasoning mix. Pour tomato sauce mixture over the top; sprinkle with reserved cheese.

Bake, uncovered, at 350 degrees for 55 - 65 minutes, or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 4-6 servings

*Recipe adapted from Taste of Home

Enjoy!

Gluten Free Pumpkin Pancakes

You may think I have gone pumpkin crazy this month... but in my opinion you can never have too much pumpkin in the Autumn! I never tire of pumpkin recipes this time of year, and luckily neither does my family. My recipe for Gluten Free Pumpkin Pancakes will warm your bellies, and your hearts. Easy to make and fun to eat, this is Autumn comfort food in it's simplest form. From my country kitchen to yours... enjoy!



Gluten Free Pumpkin Pancakes


2 cups Pamela's Ultimate Wheat Free Baking & Pancake Mix

2 tablespoons brown sugar, packed

1 teaspoon baking powder

1-1/2 teaspoons pumpkin pie spice

1/2 cup canned pumpkin puree

1-1/2 cups milk

1 egg, lightly beaten

2 tablespoons vegetable oil

Butter & warm maple syrup for serving; optional


Combine Pamela's Ultimate Wheat Free Baking & Pancake Mix, brown sugar, baking powder, and pumpkin pie spice in a large mixing bowl; set aside. Combine remaining ingredients in a separate bowl; mix well. Stir pumpkin mixture into flour mixture until just moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking until cooked through and golden. Top each serving with butter and warm maple syrup if desired. Yield: Approximately 16 pancakes.



Enjoy!

Pamela's Gluten Free Ultimate Baking & Pancake Mix Giveaway AND Gluten Free Pumpkin Gnocchi with Browned Sage Butter Recipe

If you have been following me on Gluten Free Taste of Home for a while you have probably figured out that I use Pamela's Gluten Free Ultimate Baking & Pancake Mix... a lot. I have no need to make everything completely from scratch. I am a passenger on the "semi-homemade" train... next stop, a quick delicious home cooked meal. Pamela's mixes make baking delicious treats faster and easier, without sacrificing taste or texture. In my opinion the recipes I make with Pamela's mixes come out more delicious than when I used to bake with wheat flour!


Pamela's Gluten Free Ultimate Wheat Free Baking and Pancake Mix is a gluten free cook's best friend in the kitchen; I substitute it in nearly every recipe I make that calls for flour (including the recipe I am sharing today)... and you know what? It works! It doesn't just kind of work, it exceeds expectations and brings a moist, delicate, texture to your baking that will leave you smiling. The good folks at Pamela's Products know I am a fan, so they asked if I would like to sample a few other Pamela's Gluten Free products that I had never tasted. I had been meaning to try Pamela's Gluten Free Classic Vanilla Cake Mix and also the Pamela's Gluten Free Cornbread and Muffin Mix... here was my chance! As with every other Pamela's mix I have ever tried, these produced baked goods with a perfect texture, and a moist crumb (not to mention they tasted FABULOUS!).


Want to try a bag of Pamela's Gluten Free Baking & Pancake Mix for yourself? Pamela's Products has generously offered to GIVEAWAY a bag to (1) of my lucky readers. To enter visit the Pamela's Products website and leave me a comment at the end of this post telling me the two Pamela's products you would most like to try.

BONUS ENTRIES:

1) Subscribe to my Freebie Fairy blog by e-mail or reader.

2) Become a follower of my Freebie Fairy blog.

3) Grab my Freebie Fairy button and display it on your website/blog (copy the html code for my button from the sidebar of my Freebie Fairy website and paste the code into your website).

4) Get (5) bonus entries if you: Blog about this giveaway linking it back to my Gluten Free Taste of Home website. PLEASE LEAVE ME THE LINK TO YOUR POST WITH YOUR ENTRY or it will not count.

5) Follow me on Twitter and tweet the giveaway.

Giveaway ends November 11, 2009 at 7:00 p.s.t. Open to US & Canada.















And now I present you with a recipe for Gluten Free Gnocchi with Browned Sage Butter. I found this recipe on my Foodbuzz friend Jessica's How Sweet It Is blog, and I instantly KNEW I had to make it. The recipe called for wheat flour. NO problem! I knew that Pamela's Gluten Free Ultimate Baking and Pancake Mix would offer a flawless substitution. Friends, this dish was so good that my kids and hubby are still talking about it a week later. If you don't have fresh sage on hand to top the tender Gluten Free Pumpkin Gnocchi by all means omit it, and simply top with the butter and Parmesan cheese. Either way, this is a unique Autumn dish that you are not likely to forget anytime soon once you taste it!



Gluten Free Pumpkin Gnocchi with Browned Sage Butter (Pumpkin Dumplings)

2 cups Pamela's Gluten Free Ultimate Baking & Pancake Mix

1/4 teaspoon pumpkin pie spice

1 1/4 cups canned pumpkin puree (NOT pumpkin pie filling)

1 stick butter

2 tablespoons fresh chopped sage leaves

1 cup finely shredded Parmesan cheese

Using your hands, mix together Pamela's Gluten Free Ultimate Baking & Pancake Mix, pumpkin pie spice, and pumpkin puree to form a dough. If it is too sticky, add a bit more Pamela's Baking Mix, mixing thoroughly with your hands. Break off 1/5 of the dough and roll into a long, even strip on a non-stick surface. Cut gnocchi into desired size with a sharp knife. Press your thumb into the back of each gnocchi, while simultaneously indenting the other side with the tines of a fork, using a rolling motion. Each dumpling should have a dent on one side (from your thumb), and grooves on the other (from the back side of the fork tines), yet not be flattened. The dents and grooves help hold butter and sauce on the gnocchi.

Boil a large pot of water and salt liberally. When the water begins to boil prepare the browned sage butter.

To prepare the browned sage butter: melt the stick of butter in a skillet over low heat. When butter has melted add the sage. Increase heat to medium, stirring constantly until butter just begins to brown (barely brown, not burnt!). Remove skillet from the heat and set aside.

Boil the gnocchi until it floats, about 3 minutes. Drain. Turn gnocchi out onto a serving platter or pasta platter. Sprinkle shredded parmesan over the hot gnocchi and evenly pour the hot browned sage butter over all. Serve immediately with a dish of extra shredded parmesan for topping gnocchi if desired. Yield: 3-4 servings

Check out these other yummy Gluten Free Taste of Home recipes using Pamela's Gluten Free Ultimate baking & Pancake Mix:

Gluten Free Frosted Pumpkin Doughnuts:

http://glutenfreetasteofhome.blogspot.com/2009/10/gluten-free-frosted-pumpkin-doughnuts.html

Gluten Free Country Style Eggs Benedict with Asparagus and Drop Biscuits:

http://glutenfreetasteofhome.blogspot.com/2009/09/country-style-eggs-benedict-with.html

Gluten Free Cherry Muffins - Two Variations

http://glutenfreetasteofhome.blogspot.com/2009/07/cherry-muffins-two-variationsgluten.html

Gluten Free Cherry Chocolate Cookie Tart

http://glutenfreetasteofhome.blogspot.com/2009/08/cherry-chocolate-cookie-tart-gluten.html

Gluten Free Chocolate Cobbler

http://glutenfreetasteofhome.blogspot.com/2009/05/chocolate-cobbler-gluten-free-warm.html

Gluten Free Blackberry Blueberry Crumb Pie

http://glutenfreetasteofhome.blogspot.com/2009/09/blackberry-blueberry-crumb-pie-gluten.html

Gluten Free Unbelievably Good Cake Doughnuts

http://glutenfreetasteofhome.blogspot.com/2009/05/unbelievably-good-cake-doughnuts-just.html

Enjoy!

Gluten Free Glazed Orange Almond Cake

My super-moist Gluten Free Glazed Orange Almond Cake recipe will have your family lining up for seconds. This cake tastes as good as it looks. The orange flavor really comes through and works well with the subtle almond undertones. This has none of the stereotypical gluten free cake issues... it is as delicious (if not more delicious) than most cakes containing gluten. It may very well be the moistest cake you have ever had! It's texture is wonderful and very similar to banana bread.



When you try my Gluten Free Glazed Orange Almond Cake you will find that it makes a great brunch offering, as well as a snack or dessert. Try a slice (or two!) with a steaming hot cup of tea or coffee... so comforting!

Gluten Free Glazed Orange Almond Cake

8 tablespoons butter (1 stick), softened

1 cup sugar

2 eggs at room temperature

1/2 cup almond meal

1/4 cup brown rice flour

1/4 cup coconut flour

1/2 cup "cake friendly"gluten free flour blend (I use Bette Hagman's Featherlight Blend flour recipe)

1 teaspoon xanthan gum

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

5 ounces buttermilk

1 teaspoon vanilla extract (I recommend Rodelle Pure Vanilla Extract) 

3 ounces orange juice (fresh is best)

Zest from 2 oranges

Orange Syrup

1/4 sugar

1/4 cup orange juice

1/2 teaspoon vanilla extract (I recommend Rodelle Pure Vanilla Extract)

Orange Glaze

1/2 cup powdered sugar

1 tablespoon orange juice (fresh is best)

Preheat oven to 350 degrees. Lightly grease and flour (gluten free flour, of course!) a loaf pan.

Combine buttermilk, orange juice, and vanilla in a small bowl and set aside.

Combine flours, almond meal, xanthan gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.

In a large bowl, cream sugar and butter with an electric mixture until fluffy. Beat in eggs one at a time, then add the orange zest. Alternate adding wet and dry ingredient mixtures to creamed mixture, starting and ending with the flour.

Pour batter into loaf pan and smooth the top. Bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean.

Remove cake from oven and let stand 10 minutes in the pan on a cooling rack. Remove cake

from pan and let cool an additional 5 minutes on the rack. Meanwhile, prepare the orange syrup.

In a small saucepan, combine sugar, orange juice, and vanilla. Heat over medium heat, stirring until the sugar dissolves and the mixture slightly thickens, about 3 minutes. Spoon the syrup on top of the warm cake.

When you are ready to serve, in a small bowl mix 1 tablespoon of orange juice with the powdered sugar to from an orange glaze. Drizzle orange glaze on the cake.

*Recipe adapted from Ina Garten

Enjoy!

Gluten Free Coconut Spinach Soup

My Gluten Free Coconut Spinach Soup reminds me of my visit to Thailand, where I ate coconut soup nearly every day (yum!). To me, the magical combination of coconut and lime is like paradise on a spoon.

My quick to prepare version of this South East Asian classic is a real treat, and has a mild flavor that even children will enjoy. Because it uses mainly pantry items, you can stock up on the ingredients and enjoy it anytime. Every bite is sure to put a smile on your face! It makes a perfect light meal, or a winning side dish.

Gluten Free Coconut Spinach Soup

2 tbsp. vegetable or peanut oil

1 onion, chopped

2 garlic cloves, minced

4 oz. can diced green chilies

2 tsp. ground cumin

1 tsp. coriander

1/2 teaspoon turmeric

1/2 teaspoon ground ginger

2 1/2 cups vegetable broth

2 1/2 cups coconut milk

1 lb. fresh baby spinach leaves

Juice of 1/2 lime

Salt

Coconut, toasted, for garnish (optional)

Heat the oil in a large saucepan or stockpot. Add the onion, garlic, and chilies and cook gently for about 4 minutes. Stir in the cumin, coriander, turmeric, and ginger then add the broth and coconut milk. Bring to a boil. Reduce the heat, cover the pan, and simmer the soup for about 10 minutes.

Stir in the spinach and cook for about 2 minutes or until the leaves wilt. Stir in the lime juice and salt to taste. Heat gently for a few seconds, if necessary, and ladle into soup bowls. Top with toasted coconut , if using, and serve immediately. Yield: 4 servings

*Recipe adapted from 500 Soups

*For more gluten free meal ideas visit the Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" page.

Enjoy!

Gluten Free South Western Quiche

Quiche is a winner in my house day or night. I love the versatility of quiche. You can add nearly anything you want inside with delicious results. My Gluten Free South Western Quiche makes the most of your Autumn harvest. If you have garden fresh corn and vine ripened tomatoes from your garden on hand, by all means use them. I hope you enjoy this warm, satisfying quiche as much as I do.

Gluten Free South Western Quiche

1 cup milk
4 eggs
1/4 cup chopped fresh cilantro or 1 tablespoon dried cilantro
1/2 teaspoon chili powder,
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh OR thawed frozen corn OR drained canned corn
1 1/4 cups shredded sharp cheddar cheese
1/4 cup crumbled Cotija cheese
1 medium tomato, seeded and chopped

Heat oven to 350 degrees F. Spray a 9 inch glass pie plate with non-stick cooking spray.

In a medium bowl, stir all ingredients except corn, cheese, and tomato until blended. Stir in corn, cheese, and tomato; pour into pie plate.

Bake 40-50 minutes, or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings

*Recipe adapted from Betty Crocker

Enjoy!

Gluten Free Frosted Pumpkin Doughnuts

"Autumn, the year's last, loveliest smile." ~ William Cullen Bryant

I love all of the seasons, but Autumn has a special place in my heart for her extraordinary foliage, and bountiful harvests. I am especially fond of pumpkins. I love looking at them, and of course eating them. My Gluten Free Frosted Pumpkin Doughnuts are one way I share my fondness of Autumn and pumpkins with my family.


Many of my readers commented on my Gluten Free Unbelievably Good Cake Doughnut recipe a few months back. These are just as delicious, but with a taste that will remind you of pumpkin pie. Pumpkin pie flavored doughnuts... oh yes. I serve my Gluten Free Frosted Pumpkin Doughnuts with hot apple cider on crisp autumn weekends.


How will you serve your Gluten Free Frosted Pumpkin Doughnuts?




Gluten Free Frosted Pumpkin Doughnuts

2 eggs

1 cup sugar

2 tablespoons butter, softened

1 cup cooked OR canned pumpkin

1 tablespoon lemon juice

4 1/2 cups Pamela's Ultimate Wheat Free Baking & Pancake Mix

1/2 tsp salt

2 teaspoons pumpkin pie spice

1 cup evaporated milk

Oil for Deep Frying (I used peanut oil)

Frosting

3 cups confectioner's sugar

3-4 tablespoons orange juice

1 tablespoon evaporated milk


In a mixing bowl. beat eggs, sugar, and butter. Add pumpkin and lemon juice; mix well. Combine Pamela's Baking Mix, salt, and pumpkin pie spice; add to pumpkin mixture alternately with milk. Sprinkle 1/2 cup of Pamela's baking mix onto a clean work area. Use an ice cream scoop to measure dough for each doughnut (dough will be sticky). Drop each dough portion onto the prepared work surface. Gently turn until all sides are coated in Pamela's Baking Mix and dough is no longer sticky. Use your hands to gently shape each dough portion into a circle. Press your finger through the center of each dough portion all the way through to the work surface below; move your finger around so that you create a whole in the center of the dough, about 1'' in diameter. Gently transfer shaped dough to a dinner plate. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden, about 3 minutes (turn halfway through frying time with a slotted spoon). Drain on paper towel lined plates. Combine Frosting ingredients; spread over warm doughnuts. Yield: 2 dozen

*Recipe adapted from Taste of Home magazine

Enjoy!

Country Style Eggs Benedict with Asparagus - Gluten Free

Do you like to eat breakfast for dinner? My family does, and one of our most loved meals is Eggs Benedict. Sometimes I make them with Gluten Free English Muffins. Other times I make a delectable "country" version with drop biscuits and melted cheese (they are very Paula Deen!). If we have fresh asparagus on hand that will always make it's way on top of our gluten free Eggs Benedict. Asparagus and hollandaise sauce are such a perfect pair! I use packaged gluten free hollandaise sauce to speed up the prep time, and it tastes great. Of course my gluten free Country Style Eggs Benedict with Asparagus also tastes fabulous for breakfast or brunch. If you have a large family, or are hosting a brunch you can make large amounts of poached eggs and keep them warm in a oven set to a very low temperature, as you continue to cook. Give this satisfying gluten free meal a try... it really hits the spot!

Country Style Eggs Benedict with Asparagus - Gluten Free

1/2 cup white vinegar

8 eggs

1 package Mayacamas brand gluten free Hollandaise Sauce mix - prepared according to package directions

2 recipes Pamela's Drop Biscuits (recipe to follow)

1/2 cup shredded sharp cheddar cheese

2 tbsp. water

1 bunch asparagus, trimmed

Salt

Cayenne pepper

Freshly ground black pepper


Prepare 2 batches of Pamela's drop biscuits (recipe to follow).

Fill a large, deep skillet 2/3 full of water. Pour vinegar in water. Cover and bring to a boil, then reduce heat to simmer.

Meanwhile, crack eggs into 8 individual tea cups. Prepare an "egg draining plate" by layering 2 paper towels on a dinner plate; set aside.

Prepare the hollandaise sauce according to package directions (tip: although the package directions don't state this, the sauce will be much smoother if you whisk it constantly until the mixture comes to a boil). When the sauce is ready, reduce heat to low and cover to keep warm, stirring occasionally.

Place trimmed asparagus in a shallow casserole dish. Add the 2 tablespoons of water and cover with lid. Microwave on high for 4 minutes, or until crisp tender. Drain and keep covered, set aside.

Lower tea cups containing eggs into simmering water, tipping them sideways as the make contact with the water to gently release the eggs under the water (eggs should not touch in water). After 1 minute, gently turn eggs over with a large slotted spoon. Continue cooking until eggs reach desired doneness (be sure not to over cook them if you like the yolks on the runny side). Remove eggs with large slotted spoon and place on prepared "egg draining plate". Gently pat the tops of the eggs with paper towels to absorb excess water. Sprinkle eggs lightly with salt.

Place 2 biscuits on each of 4 dinner plates. Place 2 poached eggs right along side the biscuits. Sprinkle 1/8 cup shredded sharp cheddar over each plate of eggs and biscuits. Top each plate with asparagus. Sprinkle with cayenne and freshly ground black pepper to taste. Yield: 4 servings.

Pamela's Drop Biscuits - Gluten Free

Double this recipe for Country Eggs Benedict

1 cup Pamela's Ultimate Wheat Free Baking and Pancake Mix

1/4 cup shortening

1/3 cup plus 1 tbsp. milk

Preheat oven to 375 degrees F. In a large mixing bowl pour in Pamela's Baking Mix and cut in shortening with a pastry blender until the mixture resembles coarse crumbs. Pour milk into flour mixture while stirring with a fork. Do not let dough sit. Immediately drop generous tablespoon fulls of dough onto a lightly greased baking sheet. Bake 12 minutes or until golden brown on top. Yield: 5-6 biscuits.

Enjoy!

Chocolate Cupcakes with Fluffy Chocolate Frosting - Gluten Free

This delicious recipe for gluten free Chocolate Cupcakes with Fluffy Chocolate Frosting is one of (6) tempting cupcake recipes that I included in my Cupcake Craze feature article in the Fall '09 issue of Delight Gluten Free magazine. If you haven't had a chance to experience Delight Gluten Free magazine yet, I highly recommend it. There are so many delicious recipes inside, it will make you hungry just reading it!


This is the perfect all-occasion chocolate cupcake recipe. One bite of these, and you won't believe they are gluten free! These gluten free Chocolate cupcakes are not dry, dense or gritty. These are cupcakes like you remember them... honest to goodness can't-stop-at-one cupcakes. You really need to whip up a batch for your self to believe it!


Chocolate Cupcakes with Fluffy Chocolate Frosting - Gluten Free

½ cup sorghum flour
½ cup tapioca flour
¼ cup brown rice flour
¼ cup white rice flour
1 cup unsweetened cocoa powder, sifted
½ teaspoon baking soda
2 ½ teaspoons baking powder
1 ½ teaspoons xanthan gum
¾ cup salted butter, at room temperature
¾ cup brown sugar, packed
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups buttermilk
1 recipe Fluffy Chocolate Frosting (recipe provided below)
1 oz square semi-sweet baking chocolate, shaved (optional, for garnish)

Preheat oven to 350˚. Prepare cupcake pans with paper liners. Whisk the flours together. Add the cocoa powder, xanthan gum, baking powder, and baking soda to the flours and whisk together until thoroughly combined. Beat in the butter until creamy. Slowly add the brown sugar and the granulated sugar; beat until light and fluffy. Add the eggs and the egg yolks, one at a time. Add the vanilla. With the mixer on low speed, alternate adding the flour mixture and buttermilk. Fill the cupcake liners until nearly full. Bake for 16-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for 10 minutes in the pan, and then remove cupcakes to cool completely on a wire rack. Frost cooled cupcakes with Fluffy Chocolate Frosting and sprinkle with shaved chocolate if desired. Yield: approximately 1-1/2 dozen cupcakes.

Fluffy Chocolate Frosting - Gluten Free

Makes 3 cups

8 tablespoons (1 stick) butter, at room temperature
2/3 cup unsweetened cocoa powder
3½ cups confectioners’ sugar, sifted, plus additional if needed
1/3 cup milk, plus additional if needed
2 teaspoons pure vanilla extract (for flavor variations, try raspberry, peppermint, or coconut extract instead of vanilla and use 1 teaspoon of chosen extract instead of 2)
¼ teaspoon salt

Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Place the confectioners’ sugar, 1/3 cup milk, vanilla, and salt in the bowl, and beat with the mixer on low speed until the frosting lightens and is fluffy, 2 to 3 minutes. Add more milk if the frosting is too thick, OR confectioners’ sugar, 1 tablespoon at time if the frosting is too thin. If a firmer frosting is desired, cover and refrigerate for 30 minutes or use immediately to frost your cupcakes or cake. Yield: 3 cups frosting.

* Cupcake recipe adapted from recipezaar.com

*Frosting recipe adapted from The Cake Doctor Cookbook

Enjoy!

Classic Macaroni Salad - Gluten Free

If you are looking for a crowd pleasing side dish, my gluten free Classic Macaroni Salad is just the answer. The simple, fresh ingredients in this creamy salad add wonderful flavor and texture. This is the comforting, sweet macaroni salad you may remember eating at your mother or grandma's house growing up (minus the gluten!). The addition of a sliced hard-boiled egg and paprika as garnish make for a lovely presentation. Prepare some tonight to enjoy with your loved ones!

Classic Macaroni Salad - Gluten Free

2 cups uncooked gluten free elbow macaroni (I always use Tinkyada brand)

1 cup mayonnaise

2 tablespoons sweet pickle relish

2 teaspoons sugar

3/4 teaspoon ground mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup thinly sliced celery

1/3 cup chopped carrot

1/4 cup chopped onion

1 hard-boiled egg, sliced

Dash Paprika

Cook macaroni until al dente; drain and rinse with cold water. Cool completely.

For Dressing: in a small bowl, combine the mayonnaise, pickle relish, sugar, mustard, salt and pepper. In a large bowl, gently combine the macaroni. celery, carrot and onion. Add dressing and toss gently to coat.

Refrigerate until serving. Garnish with egg and paprika. Yield: 8 servings.

*Recipe adapted from Taste of Home Magazine

Enjoy!