Strawberry Shortcake

Pound Cake

1 1/4 cups of sugar
1 1/2 cups of gluten free flour
4 eggs
3/4 cup of butter or margarine
1/2 teaspoon vanilla flavoring
1/2 teaspoon of lemon flavoring

Cream butter, margarine, and sugar until light and fluffy. Add eggs one at a time. Add flour and mix well. Beat on high for a minute then fold in flavoring.


Divide between 3 mini loaf pans that are greased. Bake at 350 for 45 minutes, until toothpick comes out clean. 

Strawberries

1 pint of strawberries

1/4 cup of sugar

1 tbsp of water

Slice strawberries.* Add sugar and water. Let sit in refrigerator until ready to use.

* I like to use an egg slicer to cut my strawberries. Makes easy, uniform slices.

To assemble: slice pound cake, place strawberries over pound cake and top with cool whip.

Creamed Eggs over Toast Points

As a child, one of the many things I loved about Easter morning was the breakfast my mom would make. After my brother and I found all the eggs the Easter Bunny hid, she would take them and make creamed eggs over toast points. It was delicious!

I have carried on the tradition with my family. Here is how I remixed it to make it gluten free.

Creamed Eggs over Toast Points

6-8 hard boiled eggs, peeled and sliced
2 tbsp of cornstarch
2 cup of milk
2 tbsp of butter
1/2 tsp of salt
6 slices of gluten free toast

Stir cornstarch into milk until combined. Place over medium heat and add butter stir until it comes to a boil and cut down to low. Add sliced boiled eggs and salt, heat through.

Serve over toasted gluten free bread, cut into triangles.

Gooey GF Chocolate Cookies

Gooey Chocolate Cookies

2 cups of powdered sugar
1/4 cup of GF Flour Mix
2 egg whites
1/3 cup of coco
1 tsp of vanilla
Dash of salt

Place all ingredients in mix mix until combined well.

Drop heaping teaspoon scoops on cookie sheet lined with parchment paper. Bake at 350 for about 9-10 minutes.

You may increase the chocolate factor by adding chocolate icing and topping with sprinkles!

Gluten Free Chocolate Cake

Chocolate Cake is one of my favorite desserts. Not long after I went gluten free, my husband and I were invited to a dinner at a new friend's house. They were all going to work together to make a gluten free meal that would be safe for me to eat. I was very touched that someone, who I just met, would go the extra mile just so I could be included in the dinner party. Everyone brought something gluten free to the dinner. I was asked to bring dessert. 

Being very naive at the time, I said sure! I thought I will make a chocolate cake. I had made one gluten free chocolate cake at the time, but I thought no problem...I will just do that again. But, I forgot to write down my recipe. So, I get home from work, throw some stuff in a bowl, mix it up, and put it in the oven. I take it out, and let it cool. Then, I go to assemble it...and one of the layers falls apart.... oh well the cake just went from three layers to two layers. I just hope it taste OK. 

Luckily, it turned out good. But, once again.....in all my hurrying....I didn't write down the recipe. Ever since I have been trying to figure out how I made the cake and how to make it for only two layers. Finally, this weekend...I DID IT!!! 

Success! Yummy Chocolate Cake! 

 

Gluten Free Chocolate Cake

1 cup sugar
1 cup gf flour
1/4 cup oil
1/2 cup of coco
1 egg
1/2 tap salt
3/4 baking soda
3/4 tsp baking powder
1/2 cup soy milk or milk
1/2 boiling water
1 tbsp flax meal
1 tsp of vanilla

Put flax meal into boiling water and set aside. Blend sugar, oil, and egg together in mixer. Add flour, coco, salt, baking soda, baking powder, and milk. Stir in water with flax meal and add vanilla. Pour batter into plans that have been lined with parchment paper and greased.

Bake at 350 for 30 minutes or until toothpick comes out clean in middle. Remove from pans to wire rack. When cooled completely, frost cake with your favorite gf icing.