Gluten-Free Diet: GF Recipes: Sinful Chocolate Pie

March 20, 2008 at 4:48 pm (Gluten Free recipes.) (, , )

Ingredients

1 c GF baking mix
1 stick margarine
1 c pecans, chopped
1 8-oz pkg cream cheese
1 c powdered sugar
1 12-oz pkg whipped topping
1 3-oz pkg GF chocolate pudding
3 c milk, divided
grated chocolate
1 3-oz pkg vanilla pudding (or substitute pistachio pudding)

Directions

To make crust, mix flour, margarine and pecans; press into a 9×13-inch pan. Bake 25 minutes at 325 degrees. Let cool. Mix cream cheese, powdered sugar and one cup of the whipped topping. Layer over cooled crust. Mix chocolate pudding with 1 1/2 cup milk, according to the directions on the package. Pour over cream cheese layer. Let stand 20 minutes in refrigerator until set. Mix vanilla (or pistachio) pudding with remaining 1 1/2 cup milk. Pour over the chocolate layer. Let stand 20 minutes in refrigerator. Top with remaining whipped topping and sprinkle with grated chocolate. Refrigerate until ready to serve.

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Gluten-Free Diet: GF Recipes: Mint Forgotten Cookies

March 20, 2008 at 4:47 pm (Gluten Free recipes.) (, , )

Ingredients

6 oz mint chocolate chips
2 egg whites
1/2 c pecans, finely chopped
3/4 c sugar
4 to 5 drops green food coloring
pinch of salt

Directions

Turn oven to 350 degrees. Beat egg whites until stiff. Fold in sugar and salt. Add chocolate chips and pecans. Cover cookie sheet with aluminum foil, shiny side up. Using small teaspoon, drop cookie batter onto the cookie sheet.

TURN OVEN OFF! Put in oven and forget until the next morning. DO NOT OPEN THE OVEN DOOR UNTIL MORNING! NO PEEKING!

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I need help!!!

March 17, 2008 at 3:34 pm (Free-Running (Parkour), Gluten Free recipes., Totally Random)

Ok, heres the deal I need help from you all to send me stuff you think could go on this site. Now here is what you have to send me, well it just has to be family friendly.

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Gluten-Free Diet: GF Recipes: Moist Brownies

March 16, 2008 at 10:50 pm (Gluten Free recipes.) (, , , )

Ingredients

2 c white sugar
dash salt
1 1/4 c GF baking mix
4 eggs
1/4 c potato flour (not starch)
2 t GF vanilla
1/2 c cocoa
1/2 c honey or light corn syrup
2 sticks margarine or
1 c walnuts

Directions

Melt margarine in a 9 x 12-inch pan in a 350 degree oven. Remove pan from oven. Mix dry ingredients well. Add honey or syrup, vanilla and eggs to the dry ingredients. Mix well but do not over-mix. Add melted margarine and blend well. Pour batter into a well-greased pan. Place pan on top shelf of oven and bake at 375 degrees for 35 to 40 minutes. Let brownies cool. Frost if desired, then cut and refrigerate. After 24 hours in the refrigerator, the moisture spreads evenly throughout the brownie.

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Gluten-Free Diet: GF Recipes: Impossible Pumpkin Pie

March 16, 2008 at 10:50 pm (Gluten Free recipes.) (, , , )

Ingredients

3/4 cup white sugar
1/2 cup gluten-free baking mix
2 Tablespoons margarine
1 13-ounce can evaporated milk (or 1 1/4 cups Coffee Rich)
2 teaspoons gluten-free vanilla
2 eggs
1 16-ounce can pumpkin
2 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon ginger and 1/4 teaspoon nutmeg)

Directions

Preheat oven to 350 degrees. Beat all ingredients until smooth – one minute in the blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes. Optional: add ¾ cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

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Gluten-Free Diet: GF Recipes: Frances’ Brownie Recipe

March 16, 2008 at 10:49 pm (Gluten Free recipes.)

Ingredients

1/2 c margarine
1 t GF vanilla
1 c white sugar
1/4 t salt
4 eggs, beaten
1/2 c rice flour
16-oz can chocolate syrup
1/2 c potato starch

Directions

Cream the margarine and sugar; add the rest of the ingredients and mix well. Spread on a cookie sheet; bake 25 minutes at 350 degrees.

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Gluten-Free Diet: GF Recipes: Chocolate Cake

March 16, 2008 at 10:47 pm (Gluten Free recipes.) (, , , )

Ingredients

7 oz semisweet chocolate
1 stick butter or margarine
2/3 c sugar, divided
6 eggs, separated
3/4 c (4 oz) blanched almonds, finely chopped

Directions

In the top of a double broiler, melt the chocolate over hot water. In a medium-sized bowl, cream the butter or margarine with 1/3 cup of sugar. Add the egg yolks and beat at high speed until very light. Add the melted chocolate and almonds. Mix well.

In a separate bowl, beat the egg whites stiff with remaining 1/3 cup of sugar. With a rubber spatula, fold the stiffly beaten egg whites into the chocolate batter.

Reserve 1/2 cup of the batter. Pour the remaining batter into an nongreased 8-inch spring-form pan. Preheat oven to 325 degrees. Bake for 30 minutes. Cake is done when a toothpick inserted into the center, comes out clean. When cool, run a knife around the edge and remove the frame. Pour the reserved uncooked batter over the top of the cake and chill. Garnish with chocolate shavings. Serves 6 to 8.

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Glutin Free: GF Recepis: Mousse Pie

March 16, 2008 at 10:46 pm (Gluten Free recipes.) (, , , )

Ingredients

1 t unflavored gelatin
1/4 c cocoa
1 T boiling water
1 c whipped topping, well chilled
2 T cold water
1 t GF vanilla
1/2 c white sugar

Directions

Sprinkle gelatin into cold water in a small bowl; let stand one minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Combine sugar and cocoa in small chilled bowl; add Rich’s Whip and vanilla. Beat 30 seconds on low speed or until smooth; beat 1 minute on medium speed or until stiff peaks form. Gradually add gelatin mixture; beat until blended. Pour into cooled chocolate crumb crust. Spread with topping, if desired. Chill for 2 hours. Serve.

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Glutin free Brownie Bottom Cheesecake!!!

March 15, 2008 at 7:13 pm (Gluten Free recipes.)

recipes

Brownie Bottom Cheesecake

Free of: wheat, gluten, peanuts, tree nuts and soy. Options for dairy- and egg-free.

ingredients:

Crust:
1 box Enjoy Life® Double Chocolate Brownie cookies, processed into crumbs (1 ½ cups)
1/4 cup plus 1 tbsp butter or dairy-free alternative*
1/4 cup cocoa powder
1/2 cup brown rice flour
2 tbsp tapioca flour/starch

Cheesecake:
Vanilla filling:
1 (8 oz.) package cream cheese or dairy-free alternative **
1 egg or egg substitute***
2 tsp vanilla
1/2 cup sugar

Chocolate filling:
1 (8 oz.) package cream cheese or dairy-free alternative**
1 egg or egg substitute***
1/2 cup sugar
1/4 cup cocoa powder
1 tsp vanilla
1/4 cup Enjoy Life® semi-sweet chocolate chips (optional)
directions:

1. Preheat oven to 350°F. Lightly spray a 9” tart pan with removable bottom.
2. To prepare crust, mix cookie crumbs with brown rice flour, cocoa powder and tapioca flour. With a fork, cut in butter until mixed well. Press crumbs into bottom and on the sides. Bake for 6 minutes to set the crust.
3. To prepare cheesecake, first make vanilla filling: beat cream cheese, sugar, egg and vanilla until smooth. Next, make the chocolate filling: beat cream cheese, sugar, egg, cocoa powder and vanilla until smooth. Add chocolate chips for an even chocolatier flavor (optional). Spoon dollops of chocolate and vanilla filling over the baked crust. With a knife, gently swirl the dollops for a marbled appearance.
4. Bake at 350°F for 45-50 minutes or until knife inserted comes out clean. Let cool. Cover and refrigerate 6 hours or overnight. Enjoy!

*TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
**TIP Dairy-free option: use 1 (8 oz.) package of Tofutti’s Better Than Cream Cheese (plain non-hydrogenated) (contains soy) in place of cream cheese.
***TIP Egg-free option: for best results, use Ener-G’s egg replacer in place of eggs. We found that flax/water egg substitute does not work well in this recipe.

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