Raspberry Oatmeal Bars; Gluten Free

I served these for dessert on Easter as part of a lunch menu. I was able to make them the day before, and with the convenience of using a gluten free vanilla cake mix these bars came together in no time, and were a delightful addition to the meal. The sweetness comes from raspberry jam and the oatmeal in the batter gives them a nice texture. They taste like a cross between a chewy oatmeal cookie and a fresh raspberry pie.The variations are endless for the filling flavor since the crust and topping would work well with any fruit such as apricot, blueberry, strawberry, fig, etc. Make this your basic recipe for bars that can be varied all year long depending on the season and what you are craving at the time.

Look pretty when cut on a platter

For this recipe and other delicious gluten free ideas visit:http://www.mdillon.builderpages.com/raspberry-oatmeal-bars.html

Pepperoni, Green Pepper & Onion Snack Muffins, Gluten Free

Now that March Madness is upon us it's time to once again bring out recipes for game day parties. I love these little muffins because of all the flavors you get in one bite. It's like having an Italian antipasto in a handheld treat. These are a great snack to serve with drinks and match well with beer and most cocktails. Also convenient is that they are fantastic both warm and at room temperature so you can make a batch right before  the beginning of the game and they will be still be tasty when the game is finishing up. A super easy recipe you will be glad you tried, since it will soon become a favorite.

Golden and Delicious Right out of the Oven

Recipe:

1 cup All-Purpose Gluten Free Baking Mix

1 cup milk

1 extra large egg, beaten

1/2 teaspoon baking powder

1/2 cup grated parmesan cheese

1/2 cup pepperoni, finely chopped

1/4 cup chopped green pepper

1/4 cup chopped red onion

1/2 teaspoon dried oregano

Mix all ingredients together in a bowl. Place in greased small muffin pans. Bake 350 for 15 minutes until puffed and golden. Makes 15.

For similar recipes visit: www.glutenfreebakingmixes.com

Irish Currant Bread;Gluten Free

It's coming up on St. Patricks Day and I have the easiest Irish Bread to make for your family and friends. It is a quick bread recipe that makes a nice dense hearty loaf without all the trouble of a yeast bread. It is made from simple ingredients that are always in my house and I can change it up by substituting raisins or dates for the currants. I would even say that most dried fruits would work here so if you have a particular favorite, experiment and have fun. When I make this for St. Patrick's Day I always make two loaves because it is fantastic toasted with butter the next morning for breakfast! 

Golden Brown Right out of the Oven

Sliced and Ready to Eat or Toast

Recipe:

1 1/2 cups Gluten Free All-Purpose Baking Mix

2/3 cup sugar

1 teaspoon baking powder

dash cinnamon & nutmeg

3/4 cup currants

2 extra-large eggs

1/3 cup milk

Preheat the oven to 350 degrees.

In a large bowl combine the dry ingredients. Mix the wet ingredients together and add to the dry ingredients. Add the currants and stir with a wooden spoon. The mixture will be dry. Add an additional tablespoon of milk if needed to moisten all the dry ingredients.  Spoon into a loaf pan that has been greased and dusted with some gluten free baking mix.  Bake 45-50 minutes until golden brown.  Cool and slice.

For more delicious gluten free recipes visit:www.glutenfreebakingmixes.com

Carrot Nut Bread

This time of year the fresh vegetables are scarce in the North East. Luckily I have access to an organic farm that keeps root vegetables, such as carrots, beets and potatoes over the winter. Although store bought carrots are also perfectly fine.When I had some leftover carrots from dinner the other night I remembered this recipe I had cut out from an old issue of Food and Wine Magazine and had never got around to making. Most carrot cakes call for freshly grated carrots and tons of fat, this was just the opposite. Using a little oil and low-fat buttermilk this recipe takes leftover carrots and turns them into a delicious healthy bread. I loved it so much I would also cook carrots just to make this bread again.  It was a  refreshing take on a familiar recipe.

Moist with chunks of carrots

Recipe:

3 medium carrots thickly sliced (7 ounces)

1/2 cup chopped nuts

1 1/4 cup Gluten Free All-Purpose Baking Mix

1 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

2 extra-large eggs, room temperature

1 cup sugar

1/4 vegetable oil

1/4 cup low-fat buttermilk

Cook carrots until tender in boiling water about 15 minutes. Drain and mash carrots.

Mix the gluten free baking mix, baking soda, nutmeg, cinnamon, and salt, and set aside.

In a large bowl beat the eggs and sugar until pale yellow. Add the oil and buttermilk. Stir in the carrots and nuts, then the baking mixture and blend well.

Pour batter into a 9"x5" loaf pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 50 minutes, until golden and a cake tester inserted in the center comes out clean.

Let cool in the pan for 10 minutes then on a wire rack until completely cooled. Wrapped in plastic it will stay fresh for 3-4 days and freezes well for 1 month. 

For more gluten free recipes visit:www.glutenfreebakingmixes.com

Gluten Free Soft Chocolate Chip Cookies

This is a nice everyday cookie that is a family favorite and super easy to make. It is a soft centered cookie with lots of chocolate chips and a moist cake like consistency. The recipe make about 2 and 1/2 dozen smaller sized cookies. I love them warm right out of the oven but they also taste great after they have cooled and in the unlikely event you have any leftovers they freeze well.

Recipe:

Soft Chocolate Chip Cookies

1 Cup Plus 2 tablespoons Gluten Free All-Purpose Baking Mix

1/2 teaspoon salt

1/8 teaspoon baking soda

7  tablespoons unsalted butter, room temperature

1/4 cup sugar

1/4 cup packed brown sugar

1 extra-large egg, room temperature

1 teaspoon vanilla

2 tablespoons sour cream

1 1/2 cup semi-sweet chocolate chips

In a small bowl combine the gluten free baking mix, salt,and baking soda. In a large bowl mix the butter and sugars until fluffy. Beat in the egg and vanilla. Add the gluten free baking mixture and the sour cream alternately until just combined.

 Mix in the chocolate chips by hand. Drop dough by rounded tablespoons onto baking sheets lined with parchment paper. Flatten slightly with your fingertips. 

Bake @ 350 degrees until light golden brown, about 12 minutes. Makes 2 1/2 dozen.

For more gluten free recipes and products visit:www.glutenfreebakingmixes.com

Gluten Free Brownie Cheescake

This cheesecake looks very fancy, tastes delicious and still comes together easily.  Using a gluten free brownie mix for the crust is a yummy change of pace and adds an extra layer of creamy goodness to the dessert. I made it for my daughter's birthday last Saturday and everyone gave it great reviews. No one missed the graham crust at all!

Delicious served with a strawberry sauce.

Brownie Cheesecake:

1 Package Gluten Free Brownie Mix

3 8oz. Package Cream Cheese, room temperature

1/2 Cup Sugar

3 Extra-Large Eggs

2 teaspoons Vanilla Extract

Prepare the brownie mix according to the manufacturer's directions. Place 1/2 cup brownie mix in a small bowl.  Put remaining batter into a greased 9" springform pan. Put pan on a double sheet of aluminum foil and wrap foil around pan.  Bake @ 350 degrees for 25 minutes. Cool 10 minutes on a wire rack. Brownies will just be barely done.

In a large bowl beat cream cheese and sugar until well blended. Beat in eggs and vanilla on low speed until combined. Put 1/4 cup of the mix into reserved brownie batter.  Spoon half of the cheesecake batter onto brownie crust and then put half of the reserved chocolate mix, by tablespoons onto this layer. Repeat layers. Swirl batter by cutting through the batter with a knife, avoiding swirling down to the brownie crust layer. Bake at 325 degrees for 50-60 minutes until center is almost set. Cool on wire rack for 10 minutes then run a knife along edge of pan to loosen cheesecake from sides. Cool completely. Remove sides of pan and refrigerate at least 4 hours before serving.

For more delicious gluten free recipes visit:www.glutenfreebakingmixes.com 

Gluten Free Chocolate Crinkle Cookies

After all the holiday baking I want an easy recipe that looks like I spent some time making but in reality only took a few minutes to put together. These cookies fit the bill. They are super fast to mix up and look like cute chocolate snowflakes.  The chocolate chips and a convenient gluten free brownie mix give them a nice rich chocolate  flavor and rolling them in the confectioner's sugar give them a  pretty crinkle appearance. I plan on making these for my super bowl party this year so everyone can enjoy a sweet treat for dessert.

Right out of the oven

Look pretty on a dish

 CHOCOLATE CRINKLE COOKIES

1 package Gluten Free Brownie Mix

1/2 cup Gluten Free All Purpose Baking Mix

1 extra-large egg, room temperature

1/4 cup, plus 2 tablespoons water

3 tablespoons vegetable oil

1/2 cup semisweet chocolate chips

confectioner's sugar

In a large bowl beat the brownie mix, all purpose baking mix, egg, water and oil until well blended. Stir in the chocolate chips.

Place the confectioner's sugar in a shallow bowl. Scoop the dough with a spoon and shape into 1" balls. Drop into the sugar and roll to coat. Place 2" apart on greased baking sheets. Bake @ 350 degrees for 8-10 minutes until set. Cool on wire racks for 10 minutes.  

Makes 2 dozen.  

For more recipes like this visit:www.glutenfreebakingmixes.com