Every once in a while it is nice to have an easy dessert to throw together, whether it is for unexpected company or a sudden sweet tooth. With a quick crust and canned pie filling, you just can’t beat this cobbler. Just make sure your to check the ingredients on the filling.
- 1 1/2 cups Pamela’s Baking and Pancake Mix
- 1/4 cup granulated sugar + 1 tablespoon
- 1/4 C melted butter
- 1/3 cup milk
- 2-21oz cans fruit pie filling
- Preheat the oven to 350 degrees.
- Grease an 8×8 or 9×9 baking dish.
- Spread pie filling in the bottom of the baking dish.
- Combine the baking mix, 1/4 cup sugar, and melted butter, then fold in milk.
- Drop spoonfuls of dough on top of pie filling, then spread it evenly.
- Sprinkle the remaining tablespoon of sugar over the top.
- Bake for 35 minutes or until top is golden brown.
- Allow to cool for 10 minutes before serving.
As everyone I’ve ever met does (or close to anyway), we serve cobbler with a nice big scoop of vanilla ice cream! If you need a quick gluten-free dessert, this was a hit with even my gluten eating family members.
I needed something relatively quick and easy for dinner one night. So, I dug through my pantry and fridge looking for ingredients I had on hand. Then I recalled a picture I had come across last week. So I ended up making baked potatoes stuffed with eggs. If for some reason you have leftover baked potatoes–this would be a great way to use them up. I didn’t so I pricked holes in my potatoes and stuck them in the microwave for 10 minutes. All together these took about 30 minutes from start to finish. I tried to come up with come cute name for these…but I’ve got nothing.
Egg Stuffed Baked Potatoes
- 4 baked potatoes (I used russet potatoes)
- 4 tablespoons shredded cheese
- 4 pieces bacon, cooked and crumbled (or bacon bits)
- 4 eggs
- 2 green onions, chopped
- salt, pepper, garlic powder and cayenne pepper to taste
- Preheat the oven to 350 degrees F.
- Cut a thin layer off of the top of your potatoes.
- Scoop out the potatoes, then season the potato shell.
- Add a tablespoon of cheese and one whole egg to each potato.
- Season the egg to taste.
- Sprinkle the bacon and green onion over the eggs.
- Bake the potatoes for 20-25 minutes. You’re just looking for the whites to set.
- Serve immediately.
Do you ever have one of those cravings that you try and try to ignore, but finally you just give in? I spent a couple of days thinking about delicious chocolaty goodness, but I was doing pretty good. Then my neighbors call and ask me to come hang out. I get over there and what are they doing? Making brownies! Talk about a punch to my willpower. Well, their brownies were not gluten-free, which meant I couldn’t eat one anyway. So, I was still holding out…I would not give in to temptation!!! However, I got home and heard the question, “Do we have anything for dessert? I want something sweet!” That was it, my willpower had already been crumbling anyway. I used a recipe I found online and altered it to make it rocky road. The original recipe is here. These were very good, a little too cake-like for my personal preference, but still tasty.
Gluten-Free Rocky Road Brownies
Gluten-Free Rocky Road Brownies
- 3/4 c. butter
- 1/2 c. cocoa powder
- 3/4 c. white sugar
- 1 c. brown sugar
- 4 eggs
- 2 tsp. vanilla
- 1 1/3 c. gluten-free flour mix
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. xanthan gum
- 1/2 cup chopped nuts (I used pecans)
- 1 c. chocolate chips
- 2 cups mini marshmallows
- In a large sauce pan, stir the butter and cocoa over low heat until melted. Remove from heat and, using a wooden spoon or stiff spatula, add the sugars. Stir in the vanilla. Add the eggs one at a time, beating after each addition.
- In a separate bowl, combine the flour mix, baking powder, salt and xanthan gum. Add this to the sauce pan and stir until all the flour is moistened. Stir in half the chocolate chips and the nuts.
- Spread the batter into a greased and rice floured 9 x 13 inch baking pan. Sprinkle the rest of the chocolate chips and marshmallows on top. Bake at 350 degrees for 30 minutes. Cool before cutting.
The thing I love about a delicious homemade applesauce is that it is so versatile. Having pork chops for dinner? It makes a great side dish. Making German style, red cabbage? Throw it in as an ingredient. Trying your hand at low-fat baking? Substitute some applesauce for the oil. Need a quick and easy dessert? Heat up some applesauce in the microwave, and top it with a scoop of vanilla ice cream. You get the idea!
- 3 lbs granny smith apples
- 3 lbs gala apples
- 2 navel oranges, zested and juiced (I also use the pulp)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon all-spice
- 1/4 cup Splenda blend brown sugar (or 1/2 cup brown sugar)
- 2 tablespoons butter
- Preheat the oven to 350 degrees.
- Place the juice, zest and if desired the pulp of the oranges into a large bowl.
- Peel, quarter and core the apples, toss them with the orange juice.
- Pour apples and juice into an enamel iron pot or a dutch oven.
- Add the cinnamon, all-spice, and brown sugar to the apples.
- Scatter the butter in small bits over the apples.
- Cover and bake for 90 minutes.
- Remove from oven and use a potato masher or even a whisk to make the applesauce a smooth or as chunky as you like.
This comes out to roughly 2 quarts of applesauce.
It never fails. Every time we buy bananas we end up with a few that hang around long enough to become spotty, brown and overripe. If you are anything like me, they either go in the garbage (when I’m lazy) or into a loaf of banana bread. Now, I like banana bread as much as the next person, but one day I decided it was time to try something different. So I took the sour cream coffee cake recipe on the bag of my Pamela’s pancake & baking mix, changed the filling and added bananas to the batter. I wasn’t sure what adding the bananas would do to the consistency, but it turned out really well!
Gluten Free Banana and Chocolate Chip Coffee Cake
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup white sugar
- 1/8 cup brown sugar
- 2 tsp cinnamon
- 2 cups Pamela’s Pancake & Baking Mix
- 2/3 cup butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 tsp vanilla
- 2 bananas, mashed
- 1 cup sour cream
- Preheat oven to 350 degrees.
- Mix filling ingredients together and set aside.
- In a large mixing bowl cream the butter and sugar until well blended. Add eggs one at a time, then vanilla and bananas.
- On low speed, alternate mixing in baking mix and sour cream (in about 3 batches). Don’t over mix.
- Grease a 9 inch bundt pan and add half of the batter, cover with half of the filling. Dollop the rest of the batter and spread evenly. Top with the rest of the filling mixture. Take a knife and insert straight down into batter and using a sawing motion, move up and down around the pan in a zig zag motion in 1-inch intervals to marbleize the cake. Do not smooth out the batter.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- While cake is still warm run a knife around the edges and middle. Once cooled, remove from pan.
I had never heard of a crostata, until one day I happened to be watching a cooking show and the host made an apple crostata. So what is a crostata? It is an Italian tart, that is usually filled with fruit or jam. The thing that struck me most, was the beautiful, rustic look of the finished product. While planning my menu for the week, I decided to try making a savory version of a crostata. When I made this it was my first attempt at gluten-free pie crust and I went with Pamela’s Gluten-Free Bread Mix to make the crust. Then I filled it with caramelized red and yellow onions and topped it with chunks of goat cheese. Overall I was really pleased with the results. The gluten-free crust was fantastic!
Caramelized Onion and Goat Cheese Crostata
- 1 3/4 cups Pamela’s Gluten-Free Bread Mix
- 8 tbsp butter, cut into chunks and chilled
- 4 tbsp ice water
- 2 medium yellow onions, sliced into half circles
- 2 medium red onions, sliced into half circles
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried thyme
- 4 oz fresh goat cheese
- Preheat the oven to 350 degrees.
- In a food processor, add bread mix and 8 tablespoons butter. Pulse in the food processor until mixture is pea sized. Add one tablespoon of water at a time and pulse until dough comes together.
- Pat dough into a flattened ball and wrap in plastic wrap. Refrigerated for 30 minutes.
- Add 1 tablespoon olive oil and 1 tablespoon olive oil to a skillet over medium to medium-high heat. Add the sliced onions. Stir onions every few minutes to keep from sticking. After about 10 minutes add salt, pepper and thyme. Continue cooking for another 20 minutes, stirring every few minutes. Remove from heat.
- Roll dough out between sheets of parchment paper or wax paper, until it is about 1/8th of an inch thick. Transfer dough to a lightly greased baking sheet.
- Spread caramelized onions over dough, leaving about 1 1/2 inch border of dough remaining. Break goat cheese into chunks and place over the onions.
- Fold the dough edges up onto the filling and crimp as needed.
- Baked for 30-35 minutes or until crust is slightly brown.
- Allow to cool for 10 minutes or serve at room temperature.
I said in my very first post, almost a year ago, that I would be moving recipes over here from a different blog. Well, now I’m finally getting around to it!
When I first came up with the recipe, I was trying to find something healthier to eat than the sugary breakfast cereals that usually made up my weekday morning breakfasts. This bread is hearty and with the use of Splenda, a better option on the sugar front, than those cereals I was eating. If you don’t like sugar substitutes, it is easy to sub in regular sugar. Also, make sure you by oats that are specifically labelled as gluten-free!
Wheat Free Zucchini Oatmeal Bread
- 2 cups Pamela’s Baking & Pancake Mix (This is my favorite baking mix.)
- 1 cup quick-cooking oat, uncooked
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Splenda
- 1/4 cup Splenda brown sugar blend, firmly packed
- 2 teaspoon ground cinnamon
- 3 large eggs
- 3/4 no sugar added apple sauce
- 1 teaspoon vanilla extract
- 3 cups zucchini, shredded
Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
Combine eggs, apple sauce, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.
If you’re like me, you really miss going out for a sandwich. Not some puny ham and cheese sandwich that you throw together at home because that’s what you have ingredients on hand to make. But a really good sandwich with crunchy vegetables, yummy meat, good quality cheese and bread. There are times I drive by a sandwich shop (there’s a Jimmy Johns right next to my usual grocery store) and wish I could go in. It’s amazing the things that I took for granted when I could eat them.
These stuffed peppers may not be a sandwich, but served along with a side of oven fries, I didn’t even miss the bread.
- 4 green bell peppers
- 1 tbps olive oil
- 1 white or yellow onion, sliced
- 1 pint cremini mushrooms, sliced
- 8 oz roast beef, chopped (I just use gluten-free lunch meat)
- 8 slices provolone
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- Cut the tops off of the peppers and clean out the seeds. Place the peppers right side up in a baking dish and lightly salt and pepper the inside of the peppers. Place in the oven and bake for 20 minutes or until the peppers just start to soften.
- While the peppers are baking, heat a medium size skillet to medium heat.
- Chop the pepper tops, discarding the stems.
- Coat the bottom of the skillet with olive oil and add the chopped pepper tops, onion and mushrooms, stirring occasionally. Continue to cook until the onions are translucent and only slightly crunchy. Add the roast beef and continue to cook until heated through. Salt and pepper mixture to taste
- When the peppers are softened, place half a slice of cheese in the bottom of each one, then fill the peppers about halfway with the beef and vegetable mixture. Top the mixture with a half slice of cheese then layer on the rest of the meat. Top each pepper with a slice of provolone and return the peppers to the oven.
- Bake for 10-15 minutes.
*When I made these along with the oven fries, the total bake time for the fries matched up with the peppers perfectly.
I’ve not done a great job with keeping this blog updated. I’m hoping to change that soon. I’ve lots of recipes and photos of said recipes that I need to post.
What better way to turn over a new leaf than sharing the recipe for our Halloween dinner. I came across a recipe on Martha Stewart’s website for White Bean and Sausage Soup in Pumpkin Bowls. There was a lot about the original recipe that appealed to me. However, do you really need leeks, onion, and pearl onions all in one soup? I think not! There were a few other changes I made that will be reflected in the recipe below.
Sausage and Bean Soup in Pumpkin Bowls
- 1 pound sweet Italian sausage, casing removed
- 3 large leeks, white and pale-green parts only, halved and thinly sliced crosswise, rinsed well
- 1 stalk celery, trimmed and cut into 1/4-inch dice
- 4 medium carrots, peeled and cut into 1/4-inch rounds
- 2 medium to large red potatoes, chopped into bite size pieces
- 2 cans great northern beans, drained and rinsed
- 1 bay leaves
- 4 cups chicken stock
- 12 (about 2 pounds each) cooking pumpkins, washed and dried
- 1/2 cup extra-virgin olive oil
- 3 tablespoons butter
- 1/2 pound white button mushrooms, trimmed and quartered
- 1 cup thawed frozen baby peas
- 1/4 cup rice flour
- 1 can evaporated milk
- salt and pepper to taste
- Preheat oven to 350 degrees. Using a steak knife (or a more appropriate tool if you have it), cut out tops of pumpkins, and reserve. Remove seeds. Rub inside of each pumpkin with the oil, and season with salt and pepper. Place pumpkins and tops right side up on baking sheets. Bake 25 minutes.
- In a large stockpot over medium-high heat, add sausage. Cook, and break up sausage until it is browned. Add 3 tablespoons butter, potatoes, carrots, leeks, and celery. Cook, stirring occasionally, until vegetables have softened, about 12 minutes. Stir in mushrooms and rice flour. Allow to cook for 2 minutes.
- Reduce heat to medium. Add the beans, peas, chicken broth, evaporated milk and bay leaf. Simmer for 30 minutes. Add salt and pepper to taste.
- Ladel soup into pumpkins and bake for an additional 15 minutes, or until pumpkins are tender.
When I was in grad school I lived in Kentuckiana. Don’t know what that is? It is the metro area around Louisville, KY that includes parts of Southern Indiana. Right down the street from the church I attended is a place called the Derby Dinner Playhouse. Traveling productions of plays and musicals are performed there, and you enjoy a buffet dinner. I had the chance to attend a couple of different performances at the Derby Dinner Playhouse and thoroughly enjoyed the experience. Apart from the wonderful shows, the thing I remember most about this place was dessert. It was the first time I had ever heard of hummingbird cake, let alone tried it. This moist cake, with the flavors of banana and pineapple was so good. Add the cream cheese frosting and it became one of my favorite cakes. Well, this week I had some old bananas, and couldn’t bring myself to make another loaf of banana bread. Taking a recipe I’ve used in the past and making some adjustments I came up with a great gluten-free version of this cake. It wasn’t the prettiest cake I’ve ever made, and in future I would increase the the amount of frosting (so I could frost the sides)…but the texture was perfect and it tasted fabulous!
Gluten Free Hummingbird Cake
- 3 cups gluten free all-purpose flour (I use this)
- 1 and 1/2 teaspoons xanthan gum
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 1/4 cups vegetable oil
- 5 eggs
- 1 (8 ounce) can crushed pineapple with juice
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 and 1/2 cups mashed bananas
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans (I use rice flour for this).
- Combine the flour, xanthan gum, sugar, salt, ground cinnamon and baking soda.
- Beat the eggs until you can see bubbles from where air has been incorporated into them. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
- Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting. In future I would increase the frosting recipe by half or maybe even double it.