Gluten Free Vinegar Pastry Crust
This makes quite a nice pie crust - to roll out, flour a cloth or waxed paper, roll dough in flour until no longer sticky, roll out with rolling pin. Invert pie plate over center of dough, slide hand under paper, and invert, gently pressing dough into edges of plate. Repeat for top crust, cutting vents in dough before inverting. I'm usually too lazy to roll out the dough and found that it works just as well, though isn't as pretty, to press the bottom crust into the pan in chunks and then smooth, then flatten top crust dough into several circles and place evenly across top of pie.
1.5 cups rice flour (Bob's Red Mill makes a good white and a good brown rice flour)
1/2 cup potato starch (I also use Bob's Red Mill)
1/2 cup corn starch
1 tbsp sugar
1/5 tsp xanthan gum
3/4 cup butter
1 egg, lightly beaten
1 tbsp vinegar
3 tbsp cold water
Combine dry ingredients. Cut in butter until forms pea-sized crumbs. Mix egg, vingar and water. Add 2 tbsp at a time until dough is of playdough consistency.
1.5 cups rice flour (Bob's Red Mill makes a good white and a good brown rice flour)
1/2 cup potato starch (I also use Bob's Red Mill)
1/2 cup corn starch
1 tbsp sugar
1/5 tsp xanthan gum
3/4 cup butter
1 egg, lightly beaten
1 tbsp vinegar
3 tbsp cold water
Combine dry ingredients. Cut in butter until forms pea-sized crumbs. Mix egg, vingar and water. Add 2 tbsp at a time until dough is of playdough consistency.
Breakfast Dessert
This is a fun 'treat' for morning or evening alike.
4 cups vanilla ice cream
2 cups Frosted Flakes or Special K*
4 cups strawberries, chopped
chocolate syrup (optional)
Divide ice cream into 4 bowls. Top each with 1/2 cup Frosted Flakes and 1 cup strawberries. Garnish with chocolate syrup if desired.
* Nature's Path makes a good GF Frosted Flakes version
4 cups vanilla ice cream
2 cups Frosted Flakes or Special K*
4 cups strawberries, chopped
chocolate syrup (optional)
Divide ice cream into 4 bowls. Top each with 1/2 cup Frosted Flakes and 1 cup strawberries. Garnish with chocolate syrup if desired.
* Nature's Path makes a good GF Frosted Flakes version
Schaum Torte With Berries and Cream
When I was a little girl I was always thrilled when Grandma made made this dessert.
6 egg whites
2 cups sugar
1 tbsp vinegar
1 tsp baking powder
2 cups raspberries or strawberries
1.5 cups whipping cream
1 tbsp sugar
1 tsp vanilla
Beat egg whites until stiff. Add the sugar and beat several minutes more. Mix in the vinegar and baking powder. Pour into an ungreased pie pan, or form into 8 small mounds on an ungreased baking sheet. Bake for 1 hour at 275 degrees. Meanwhile, place berries in a bowl and crush gently with a spoon. Set aside. Pour cream into blender and whip at high speed, gradually adding sugar and vanilla, until peaks form but are not stiff. When torte has cooled, top with berry syrup and whipped cream.
6 egg whites
2 cups sugar
1 tbsp vinegar
1 tsp baking powder
2 cups raspberries or strawberries
1.5 cups whipping cream
1 tbsp sugar
1 tsp vanilla
Beat egg whites until stiff. Add the sugar and beat several minutes more. Mix in the vinegar and baking powder. Pour into an ungreased pie pan, or form into 8 small mounds on an ungreased baking sheet. Bake for 1 hour at 275 degrees. Meanwhile, place berries in a bowl and crush gently with a spoon. Set aside. Pour cream into blender and whip at high speed, gradually adding sugar and vanilla, until peaks form but are not stiff. When torte has cooled, top with berry syrup and whipped cream.
Chocolate Creme De Menthe Cake
A yummy way to follow corned beef and cabbage on St. Patty's Day
Chocolate Creme De Menthe Cake
4 squares baker's chocolate
1/2 cup sugar
1/2 cup water
1/2 cup butter
1 1/4 cups sugar
3 eggs
1 2/3 cups flour (or 1 cup rice flour, 2/3 cup potato starch, 1 tsp xanthan gum)
1 tsp baking soda
3/4 cup milk
1 tsp vanilla extract
1/2 cup butter, softened
2 cups powdered sugar
1 tbsp water
3/4 tsp peppermint extract
4-5 drops green food coloring
2 cups chocolate chips
6 tbsp butter
1/2 tsp peppermint extract
In small saucepan, melt chocolate with water and 1/2 cup sugar. In mixer cream butter and 1 1/2 cup sugar. Add eggs and beat until well mixed. Add flour and baking soda alternately with milk, beating throughout. Add vanilla and cooled chocolate mixture and beat well. Pour into well greased 9 x 13 pan. Bake at 350 for 5o minutes. When cooled, place cake in freezer for 1 hour.
Meanwhile, in mixer, cream butter, powdered sugar, and water. Add peppermint extract and food coloring and mix well. Spread on frozen cake. Chill in fridge for 1 hour.
Meanwhile, melt butter and chocolate chips on low heat. Stir in peppermint extract. Spread over cake. Refrigerate until hardened.
Chocolate Creme De Menthe Cake
4 squares baker's chocolate
1/2 cup sugar
1/2 cup water
1/2 cup butter
1 1/4 cups sugar
3 eggs
1 2/3 cups flour (or 1 cup rice flour, 2/3 cup potato starch, 1 tsp xanthan gum)
1 tsp baking soda
3/4 cup milk
1 tsp vanilla extract
1/2 cup butter, softened
2 cups powdered sugar
1 tbsp water
3/4 tsp peppermint extract
4-5 drops green food coloring
2 cups chocolate chips
6 tbsp butter
1/2 tsp peppermint extract
In small saucepan, melt chocolate with water and 1/2 cup sugar. In mixer cream butter and 1 1/2 cup sugar. Add eggs and beat until well mixed. Add flour and baking soda alternately with milk, beating throughout. Add vanilla and cooled chocolate mixture and beat well. Pour into well greased 9 x 13 pan. Bake at 350 for 5o minutes. When cooled, place cake in freezer for 1 hour.
Meanwhile, in mixer, cream butter, powdered sugar, and water. Add peppermint extract and food coloring and mix well. Spread on frozen cake. Chill in fridge for 1 hour.
Meanwhile, melt butter and chocolate chips on low heat. Stir in peppermint extract. Spread over cake. Refrigerate until hardened.
Rhubarb Pie
This is one of my absolute favorite desserts. It's a little tart, which I think is just perfect.
3-4 cups rhubarb, sliced 1" thick
1/2 cup sugar
3 tbsp flour (or rice flour)
In large bowl, combine all ingredients. Let sit in fridge for 1 hour. Pour into 1 double crust pie shell and top with lattice crust or crust with vents. Bake at 400 degrees for 50 minutes.
3-4 cups rhubarb, sliced 1" thick
1/2 cup sugar
3 tbsp flour (or rice flour)
In large bowl, combine all ingredients. Let sit in fridge for 1 hour. Pour into 1 double crust pie shell and top with lattice crust or crust with vents. Bake at 400 degrees for 50 minutes.
Blackberry Pie
3-4 cups blackberries
3-4 tbsp sugar
3 tbsp flour (or rice flour)
Combine all ingredients. If using fresh blackberries, allow to sit in refrigerator for 1 hour. Pour into pie crust and top with lattice crust or vented crust. Bake at 400 degrees for 40 minutes.
3-4 tbsp sugar
3 tbsp flour (or rice flour)
Combine all ingredients. If using fresh blackberries, allow to sit in refrigerator for 1 hour. Pour into pie crust and top with lattice crust or vented crust. Bake at 400 degrees for 40 minutes.
Peach Pie
1 unbaked double-crust pie crust
6 cups peaches, peeled and sliced (about 5-6 large peaches)
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
4 tbsp flour
Combine peaches, sugar, cinnamon, nutmeg and flour. Pour into prepared pie shell. Top with lattice crust. Bake at 425 for 30-40 minutes. Allow to cool before cutting or pie will be soupy.
Chocolate Cake with Sour Cream Frosting
Cake:
3/4 cup butter, softened
3 eggs
2 cups flour (or 1.5 cups rice flour, .5 cup potato starch, 1 tsp xanthan gum)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1.5 cups sugar
2 teaspoons vanilla
1.5 cups milk
Combine flour, cocoa, baking powder and baking soda ingredients in bowl. S et aside. In mixer, beat butter until smooth. Add sugar until well mixed. Add eggs, beating after each addition. Alternately beat in dry mixture and milk until smooth. Prepare one 13 x 9 x 2 pan or 2 9-inch round pans. Pour batter into prepared pan(s) and spread evenly. Bake at 350 for 40 minutes for rectangular pan or 35 minutes for round pans.
Frosting:
(halve for sheet cake)
1 12-oz package of semisweet chocolate chips
1/2 cup butter
1 8-oz carton sour cream
4 cups powdered sugar
In saucepan over low heat melt butter and chocolate. Remove from heat and allow to cool slightly. Stir in sour cream until smooth. Gradually add powdered sugar, mixing well, until desired consistency is reached.
3/4 cup butter, softened
3 eggs
2 cups flour (or 1.5 cups rice flour, .5 cup potato starch, 1 tsp xanthan gum)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1.5 cups sugar
2 teaspoons vanilla
1.5 cups milk
Combine flour, cocoa, baking powder and baking soda ingredients in bowl. S et aside. In mixer, beat butter until smooth. Add sugar until well mixed. Add eggs, beating after each addition. Alternately beat in dry mixture and milk until smooth. Prepare one 13 x 9 x 2 pan or 2 9-inch round pans. Pour batter into prepared pan(s) and spread evenly. Bake at 350 for 40 minutes for rectangular pan or 35 minutes for round pans.
Frosting:
(halve for sheet cake)
1 12-oz package of semisweet chocolate chips
1/2 cup butter
1 8-oz carton sour cream
4 cups powdered sugar
In saucepan over low heat melt butter and chocolate. Remove from heat and allow to cool slightly. Stir in sour cream until smooth. Gradually add powdered sugar, mixing well, until desired consistency is reached.
Brown Cookies
1 cup raisins, ground or chopped
1.5 cups brown sugar
1 cup butter, softened
3 eggs
4 tablespoons water
1 teaspoon baking soda
4.5 cups flour (all purpose or gluten free)
extra flour for dusting
Cream butter and sugar. Add eggs and mix until smooth. Add dry ingredients and mix well. Stir in water until moist but not sticky. Add raisins. Turn out onto floured surface and roll to 1/4 inch thick. Cut into heart shapes (or any shape desired). Place on buttered baking sheet. Bake at 375 for 10 minutes or till lightly browned.
1.5 cups brown sugar
1 cup butter, softened
3 eggs
4 tablespoons water
1 teaspoon baking soda
4.5 cups flour (all purpose or gluten free)
extra flour for dusting
Cream butter and sugar. Add eggs and mix until smooth. Add dry ingredients and mix well. Stir in water until moist but not sticky. Add raisins. Turn out onto floured surface and roll to 1/4 inch thick. Cut into heart shapes (or any shape desired). Place on buttered baking sheet. Bake at 375 for 10 minutes or till lightly browned.
Double Chocolate Walnut Cookies
1/2 cup butter, softened
1/4 cup brown sugar
1/4 cup white sugar
3/4 cup brown rice flour **
2 tbsp teff flour
2 tbsp cocoa powder
1/2 cup tapioca starch
2 tsp xanthan gum
1/2 tsp baking powder
2 eggs
1/2 tsp baking soda dissolved in 1/2 tbsp hot water
1 tsp vanilla
1/2 cup chopped walnuts
3/4 cup chocolate chips
Cream butter and sugars. Add eggs and vanilla, mixing well. Stir in baking soda and hot water. Add flours, cocoa powder, baking powder and xanthan gum. Mix will. Gently stir in nuts and chocolate chips. Drop onto greased baking sheets by heaping teaspoonfull (or refrigerate for one our and roll into small balls then place on greased baking sheets). Bake at 375 degrees for 10-12 minutes.
*Recipe may be doubled, but use only 3 eggs and 1 tsp vanilla
** to make with regular wheat flour, use 1.5 cups all-purpose flour, subbing 2 T cocoa powder for 2 T of the a-p flour
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