Gluten Free Pumpkin Gingerbread Bars

These pumpkin gingerbread bars were a favorite if my mother-in-law's. Each Halloween after trick or treating I would take the kids over to her house for the really big candy bar she had for them. For the adults she made these bars to go along with a nice glass of wine, both were great after a busy night. I changed them up a little leaving off the cream cheese frosting she used and simply drizzled them with a powdered sugar glaze. Also these are a gluten free version. Delicious anytime in the cool months with whatever you are drinking.

Recipe:

1 cup gluten free all-purpose baking mix

1 teaspoons baking soda

1 teaspoons ginger

 3/4 cups gluten free oatmeal

2 tablespoons brown sugar

1 egg, beaten

3 tablespoons butter

1/3 cup light corn syrup

1/2 cup canned pumpkin puree

Mix first 4 ingredients together in a large bowl. Melt the brown sugar, butter,and syrup and add to the bowl. Mix in the egg and pumpkin. pour into a greased 8x8 cake pan. Bake @350 degrees for 28-30 minutes, until firm.

Cool and then drizzle with cinfectioners' sugar mixed with just enough water to make a smooth icing. 

For information on the gluten free all-purpose baking mix used in this recipe visit:www.glutenfreebakingmixes.com

Gluten Free Pumpkin Week

Fall Whiskey Barrel

This weekend I went pumpkin crazy. The grocery store had a huge display for the beginning of the Thanksgiving Season and I could not resist buying a large can of Libby's Pumpkin.  I never make my pumpkin puree from scratch, it's way too much work and the can pumpkin tastes just fine. I was especially inspired after I finished decorating the whiskey barrel in front of my house for the Fall and used a pumpkin in the display. Since I am baking gluten free these days I converted my favorite recipes and included some new experiments. I will be posting one a day for this week starting with a breakfast item and progressing onto delicious pumpkin cheesecake squares. Let me know what you think.

Spiced Pumpkin Biscuits:

1 3/4 cups gluten free all-purpose baking mix

2 tablespoons brown sugar

1 tablespoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

7 tablespoons cold butter, cut into small cubes

3/4 cup canned pumpkin puree

1/2 cup milk

Mix together first 8 ingredients. Add butter and mix with your fingers until well combined, but crumbly.  Add milk mixed with pumpkin. Turn dough onto a gluten free floured work surface and pat into a circle 1" thick.  Cut biscuits using a 2"-3" cutter, gathering scraps to re cut until all dough is used. Brush biscuits with 1 tablespoon melted butter and sprinkle with a little sugar. Bake biscuits on a  baking sheet lined with parchment paper @400 degrees 20 minutes until golden.



Delicious with Apple Butter or Jam

For information on the gluten free all-purpose baking mix I used visit:www.glutenfreebakingmixes.com 

 

Vanilla Spice Cake with Cream Cheese Frosting

The vanilla gluten free cake is so delicious when I make it in the summer drizzled with mashed fresh berries, that I decided to make a spice version for the Fall.  Now that the weather is cooler my taste buds are calling for flavors similar to pumpkin pie, with cinnamon, nutmeg, and all-spice coming to mind. Since I love the convenience of the gluten free baking mixes and always have a few on hand the task was super easy and came together in a flash. I decided to frost it with cream cheese frosting that can be made from a gluten free frosting mix.  The result was very tasty and perfect for the season.  It would be a nice addition to the Thanksgiving dessert table. The spices I chose were what I like best so feel free to adjust to your personal taste.

Frosted and ready to cut

Recipe:

1 package gluten free vanilla cake mix

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon all-spice

 Add the spices to the cake mix and then prepare and bake according to manufacturer's directions.  Let cool and invert onto a serving plate.

Frosting:

Prepare the vanilla gluten free frosting mix as directed using the cream cheese variation.  Frost cooled cake and decorate with nuts if desired.

For information on the vanilla gluten free cake mix and other gluten free mixes visit:www.glutenfreebakingmixes.com

Gluten Free Jalapeno Sausage Balls



This recipe is an variation on a Paula Deen recipe  from "Paula Deen's Southern Cooking Bible".  I made it gluten free and substituted chicken sausage for pork sausage. I used some salt and pepper for additional flavor to make up for some blandness in the turkey sausage.  For a dipping sauce, I like ranch dressing to balance the spiciness.  The recipe calles for one small jalapeno pepper feel free to increase this to taste.



 Beautifully browned cheese and jalapenos

Recipe: 

1 1/3 cup gluten free all-purpose baking mix
1 1/4 cup shredded cheddar cheese
1/2 pound chicken sausage

1 1/2 tablespoon butter, cubed

1/2 jalapeno pepper, minced

2-6 tablespoons milk, as needed

1/2 teaspoon salt

1/4 teaspoon black pepper

Mix all ingredients in a large bowl, add milk as needed to moisten dry ingredients and make batter come together. Roll into 1" balls: place on a greased cookie sheet 1/4 " apart.  Bake 28-30 minutes until browned.

May be served with any dipping sauce you like or alone.

The all-purpose gluten free baking mix may be found at:www.glutenfreebakingmixes.com



Anything And Everything Gluten Free Muffins

I call these anything and everything muffins because I came up with the recipe by combining what I liked about a bunch of "healthy muffin" recipes I have collected over the years.  The combination works well for those of us who don't like an over powering spicy  flavor and a too dry muffin which often happens if the muffin is too nutritious.  I like a combination of a "good for you muffin" and a tasty one. I  added a few ingredients that are very beneficial but don't take away from the flavor and kept the fat low by using low fat yogurt, applesauce, and buttermilk for moistness. See what you think. Feel free to leave out anything you don't care for and double up  on another ingredient to balance it out. Also substitutions work, If cranberries aren't your thing use raisins or dates, even prunes would be good. I used some canned pumpkin but if you want to leave it out just use extra applesauce.  See how this goes, that's why I call them anything and everything.  Let your imagination be the guide!

Recipe:

1 1/2cups gluten free all-purpose baking mix
1/2 cup gluten free oats
1/4 cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon all spice

Mix these dry ingredients in a large bowl.

Then mix the following wet ingredients in a separate bowl and add to the dry ingredients and mix until just moistened.

2 extra large eggs
1/4 cup maple syrup1/4 cup butter milk
4 ounces plain yogurt (gluten free)

1/2 cup canned pumpkin
1/2 cup applesauce

1 small apple, diced
1/2 cup craisins or any dried fruit , roughly chopped
4 ounces butter, melted
2 tablespoons canola oil

Bake 350 degrees for 22-24 minutes in greased muffin tin. Makes 12 large muffins

The gluten free all-purpose baking mix is available at:http://www.glutenfreebakingmixes.com

Cranberry Orange Gluten Free Scones

These are a nice change of pace from muffins for a weekend breakfast or coffee break at work and are just as easy to make.  They also taste great on the second and third day so the  leftovers can be enjoyed for a while. The tartness of the cranberries and the orange flavor goes especially well together. They actually taste like a cross between a muffin and a scone because they are light but not cake like. Using just a small amount of butter, and yogurt for moistness also keeps the calorie count of these scones less than some traditional recipes that call for much heavier ingredients.  They are very tasty and will not leave you feeling like you ate half your daily calories for breakfast or a snack.


Finished Single  Scone

Recipe:

1 1/2 cups gluten free all-purpose baking mix
1/4 cup sugar
2 teaspoons orange peel
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut in small pieces
3/4 cup dried cranberries
1/2 cup walnuts (optional)
2 tablespoons orange juice
1 egg, beaten
1/2 cup gluten free yogurt (Greek is best)
1 egg white, beaten

Combine first 5 ingredients in a medium bowl.  Add butter and incorporate with your fingers until mix resembles coarse crumbs.  Add combined yogurt, orange juice and beaten egg. Mix in cranberries, and nuts if using.
Divide dough in half and make into two circles on parchment lined baking sheet that has been sprayed with non-stick spray. Cut into 6 wedges but do not separate.  Brush with beaten egg white.

Scones ready for baking

Bake at 400 degrees for 18-20 minutes until browned. Let cool on wire rack on pan for 15 minutes and enjoy!


      

Finished scones ready to cut and eat.

The all-purpose baking mix to make these delicious scones is available @www.glutenfreebakingmixes.com 

Apple Festival Gluten Free Fritters

Apple Fritter, inside moist and delicious

Every year in my home town we hold an Apple Harvest Festival.  Vendors from around New England come for the two week event. There are many types of food available to eat with the emphasis on Apple treats. One local organization has been selling apple fritters for years.  Although the actual recipe is a secret these are pretty close and have the added benefit of being gluten free. The line at the fair is very long and people wait forever to buy a dozen or two. With this recipe there is only a short wait while they fry and the batter is mixed up which takes but a few minutes and is done in one bowl.

Frying in my "Little Daddy" fryer

It's very easy if you have a fryer because the oil can be used for multiple batches, otherwise a regular sauce pan can be used.

Give them a minute to drain on paper towel to absorb extra oil

Roll in cinnamon sugar before eating

Recipe:

1 cup gluten free all-purpose baking mix
3 tablespoons sugar
1 teaspoon baking powder
1 egg
1/2 cup milk
2 teaspoons melted butter
1 cup chopped apples

Mix dry ingredients in a medium bowl. Add rest of ingredients and mix until combined. Drop by tablespoons into oil @350 degrees and fry on both sides until well browned 2-3 minutes per side.  Roll in cinnamon sugar and serve
Cinnamon sugar: 1/2 cup sugar mixed with 1/2 teaspoon cinnamon

A full batch nice and crispy 

For information on the gluten free all-purpose baking mix for this recipe visit:www.glutenfreebakingmixes.com