Mom's Pumpkin Pie

I love the tradition of food. My mother has made this recipe my entire life and it tastes very different from any other pumpkin pie I have had. I think it is the brown sugar that gives it such wonderful flavor. I used the No Roll Pie Crust recipe and made this for Thanksgiving Dinner.

Gluten Free Casein Free Pumpkin Pie

3/4 c. brown sugar

1 T. Sweet Rice Flour

1/2 tsp. salt

2 1/4 tsp. pumpkin pie spice (see note)

1 1/2 c. (15 oz can) Pumpkin

1 1/3 c. hemp milk

1 beaten egg

unbaked pie shell (try this recipe, or this one)

Combine brown sugar, flour or starch, salt, and pumpkin pie spice. Add pumpkin and stir. Add milk and egg, stir until completely mixed. Pour into unbaked shell and bake at 375 degrees for 50 minutes or until knife inserted in center comes out clean.

Gluten Free Dairy Free No Roll Pie Crust

This recipe is adapted from a recipe at My Aspergers Girl. What an amazing blog, I find a fun recipe each time I visit (try the chocolate pudding) as well as a reminder to look at the blessings in my life. I adapted the ingredients so that this recipe makes 1 crust without using a mix and I omitted the sugar. This crust will rock your world! Quiches, cream pies, pumpkin pie...........

Gluten Free Dairy Free No Roll Pie Crust- So easy you can let the kids make it

1/3 c. sorghum flour

1/3 c. white rice flour

4 tsp. tapioca flour/starch

4 T. potato starch

scant 1/2 tsp. salt

1/3 c. canola oil

2 T. hemp or rice milk

In your pie plate combine all dry ingredients. Add oil and milk and stir with a fork until thoroughly combined. Press the dough evenly all over the pan. This takes a little time but you want it to be uniform. You can press the edges with a fork or shape them. Bake at 375 degrees for 10 minutes or until browned, or fill and bake according to your recipe's directions.

GFCF Holiday Fudge

You know how you thought there were so many things you could go without, now that you are eating gluten and dairy free? I don't need __________, you said to yourself. After all I feel so good I don't even want it. Then............you went to the party or the church potluck and everyone was talking about the food, and eating your favorites and even though you knew you were better off and you were thankful for your health you still wanted it, even just one bite.

The next party you go to take this fudge, and everyone will be talking about it and you will be eating it right along with them! It is creamy and rich and smooth, no one even needs to know the secret ingredients, but you! This fudge tastes best after mellowing for a few days.

My mom made this for years at Christmas time and late last night, after passing a jar of marshmallow cream in the grocery store I got a crazy itch and decided to try it. It turned out perfect and I tried freezing a few pieces overnight (to protect myself from eating the entire pan!) and they thawed today beautifully. I will be making a few batches to freeze for the neighbors gifts on Christmas Eve. I hope you enjoy it as much as I did. This fudge tastes best after mellowing for a few days.

Gluten Free Dairy Free Fantasy Fudge

3/4 c. Earth Balance Margarine

3 c. sugar
2/3 c. Vanilla Hemp milk
2 c. semi-sweet chocolate chips or 12 oz any dark chocolate
1 jar (7 oz) marshmallow crème
1 tsp. Vanilla
1 c. chopped nuts

Bring margarine, sugar, and milk to a full boil in heavy 3 qt. Saucepan, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 220 degrees, stirring constantly. Remove from heat; stir in chocolate until melted. Add marshmallow crème and vanilla. Mix well. Stir in nuts.
Pour into greased 13x9 inch pan. Cool at room temperature; cut into squares. Makes about 3 pounds.

Gluten Free Angel Food Cake

GF Angel Food Cake with Fresh Strawberries and Whipped Cream

This recipe comes from Zanna through the SillyYaks Yahoo Group. Tomorrow is Easter and we are making the dessert for a family party. I wanted to make something everyone could eat and enjoy. I stole a taste tonight, it has excellent flavor and texture. I didn't have an angel food cake pan so I used 2 loaf pans and it came out great.

1/3 c. white rice flour

1/3 c. cornstarch

1/3 c. powdered sugar

3/4 c. granulated sugar

12 large eggs whites

2 T. water

1/2 tsp. salt

1 1/4 tsp. cream of tartar

1 tsp. vanilla

1 tsp. almond extract

Separate 12 cold eggs. Make sure you get NO yolks in the whites. Let egg whites warm to room temperature. Use a glass or stainless steel bowl.

Preheat oven to 350. Do NOT grease the angel food pan.

Sift together the flour, and cornstarch. In the bowl of your mixer, whip the egg whites, water, salt, and cream of tartar until soft peaks form. About 8 minutes. Slowly add sugars till mixed through-about another 3 minutes or until medium peaks form. Add extracts. Remove from mixer. Add flour one tablespoon at a time. I sprinkled one T at a time over the top and folded it in carefully until all flour was mixed. Pour into angel food pan.Bake for 30-35 minutes. Reverse immediately on top of a bottle or I used 2 cans around the outer rim of the pan. Let cake cool upside down. If you remove it too early the cake will fall a bit and won't be as tall. When cool, run knife around each edge, push the center out and remove the top.

Chocolate Crinkles

This recipe came from the Sillyaks Yahoo Group, which has been a lifesaver for me. Thanks to Katrina I found another chocolate treat! These are very moist, almost fudgey. They freeze well too.

Chocolate Crinkles

4 oz unsweetened baking chocolate, chopped

1/4 cup unsalted butter

1 1/2 cup all purpose flour (Better batter, or Tom Sawyer, otherwise> add Xanthum)

1/2 cup Dutch Process Cocoa powder

2 tsp baking powder

1/4 tsp salt

4 large eggs

2 cups white sugar

1 tsp vanilla

1 1/2 cups miniature semisweet chocolate chips

1/2 cup powdered sugar

Place unsweetened chocolate and butter in double boiler, heat stirring

often until butter and chocolate melt. Set aside to cool slightly.

In a bowl sift or stir together the flour, cocoa powder, baking powder and salt. Set aside. In a large bowl combine eggs, white sugar, and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients, slowly, and beat until incorporated. Mix or fold in mini chocolate chips.

Cover the bowl and chill until the dough is firm enough to roll into balls, about 2 hours. Preheat oven to 325. Line 2 baking sheets with parchment paper. Sift powdered sugar into small bowl. To form each cookie, roll a rounded tablespoon of dough between your palms into a 1 1/2" ball, then roll in powdered sugar and place on cookie sheet. Bake cookies 1 sheet at a time until tops are puffed and crinkled and feel firm when lightly touched, about 13-17 minutes. Let cookies cool on the baking sheet for 5 minutes, then transfer the cookies to wire racks to cool completely.

GF Cream Puffs with Peppermint Cream Filling

These cream puffs turned out to be everyone's favorite on Christmas Day. I thought I got the recipe off of the Sillyaks e-mail group but after trying to do a search to credit the original poster I couldn't find it. These turned out easy to make and the peppermint cream was a festive touch. I think I will try them again with a chocolate cream filling another time.

Cream Puffs

½ c. white rice flour
¼ c. potato starch
¾ c. water
5 T. butter or margarine
2 teasp. Sugar
¼ tsp. salt
3 large eggs

Preheat oven to 425 degrees. Combine flours in a small bowl. In a saucepan combine water, butter, sugar and salt. Stir until mixture comes to a boil. Immediately add flour all at once. Remove from heat and stir until mixture pulls away from the sides of the pan.
Pour into a mixing bowl and gently mix to cool mixture. Add eggs one at a time beating with an electric mixer in between each egg until well mixed.

Using smallest cookie scoop place balls of dough into a well greased mini muffin pan. Smooth tops with a wet finger. You should be able to fill 24 mini muffin cups. Bake 15 minutes then reduce heat to 350 and continue baking 10 to 15 minutes or until lightly golden. Remove from oven and prick each puff with a sharp knife to release the steam.

When cooled fill with desired filling (using a spoon or a pastry bag) and drizzle with melted chocolate.

You could use any kind of pudding or frosting or even jam, I tried this recipe and it turned out really good.

Peppermint Cream Filling
4 oz cream cheese
small box instant vanilla pudding
milk
crushed candy cane
whip cream

Beat cream cheese until smooth. Add pudding mix and ½ c. milk. Beat until smooth again. Add candy cane and more milk until mixture is desired consistency. Fold in whip cream.

Decadent GFCF Chocolate Bundt Cake with Ganache Frosting

I recently celebrated my first birthday GF. I made this cake and it turned out perfect! I will warn you that I do love chocolate, it is very rich.

Chocolate Bundt Cake with Ganache Frosting

1 1/2 cups GF flour, featherlite mix works well
1/2 cup cocoa
1 cup sugar

1/2 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon xanthan gum

5 tablespoons cooking oil
1 tablespoon vinegar

1 teaspoon vanilla
1 egg
1 cup water

Mix all dry ingredients in a bowl.
Add all liquid ingredients and mix well.
Bake in a well greased bundt pan at 350 F, for 30 - 35, or until toothpick inserted comes out clean. Cool 10 minutes in pan and then invert onto a cooling rack. After cake is completely cooled turn onto a cake plate.

While cake is cooling combine in top of double boiler:

3.5 oz 70% cocoa chocolate bar (Lindt brand is good)
4 T. coconut milk
1 tsp. corn syrup

Melt all ingredients together in double boiler, stirring occasionally. Cool, stirring occasionally, till mixture slightly thickens, approx. 1 hour. Pour over cake and cool completely. Best stored refrigerated.

Scandinavian Almond Bars

This recipe came from Bette Hagman's "The Gluten Free Gourment Makes Dessert". I was looking for something different, something pretty I could take to parties for the holidays and something no one would know is gluten free. I definately found it!

Scandinavian Almond Bars

Dough:

1 3/4 c. featherlight mix (see note)

1 scant teaspoon xanthan gum

2 T. almond meal

1/2 c. margarine or butter

1 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1 egg

1/2 tsp. almond flavoring

Milk for brushing

1/2 c. coarsely chopped sliced almonds

Icing:

1 c. powdered sugar

1/4 tsp. almond flavoring

1 T. milk (or enough to make drizzling consistency)

Preheat oven to 325 degrees

In a medium bowl, whisk together the flour mix, xanthan gum, and almond meal. Set aside.

In the bowl of your mixer, beat margarine and sugar until blended. Add the baking powder and salt and beat again. Add the egg and almond flavoring, beating until well combined. Beat in the dry ingredients. Divide dough into 4 parts, forming rolls about 10 inches long with each, placing them on 2 ungreased cookie sheets and flattening to about 2 1/2 inches wide.

Brush the dough with milk and sprinkle with the chopped almonds. Bake for 12-14 minutes or until the edges are lightly browned. While the cookies are still warm, cut diagonally into 1 inch strips. Cool and drizzle the almond icing in thin threads across the cookies. Makes 40 cookies.