Cream Filled Doughnuts

Ingredients:

Doughnuts
3/4 cup milk
1/4 cup of water – for yeast
1 large egg
1 tsp baking powder
3 tsp xanthan gum
1 stick of butter, melted
1/2 cup tapioca flour
1 cup sorghum flour
1/2 cup potato starch
1/2 cup rice flour
1/4 cup sugar
1 pkg rapid rise yeast

Filling
3 TBSP shortening
6 TBSP butter
1/2 tsp vanilla extract
1 1/2 cup powdered sugar
1 TBSP Milk

Directions:

Doughnuts:
1. Scald milk.

2. Mix flour, xanthan gum, yeast & baking powder together.

3. Add milk, sugar, egg, butter (melted & slightly cooled) and 1 cup of flour mix to mixer. Beat on low, scraping sides constantly for 30 seconds. Gradually add the remainder of the flour mixture. Beat on medium speed, scraping bowl occasionally for 2 minutes.

4. Let dough rest for 20 minutes, then knead. Cover & let rise in a warm place for 20 – 30 minutes.

5. Turn onto a floured surface and roll dough to about 1/2 inch thick. Cut with round cookie cutter or biscuit cutter. Place on parchment lined baking sheets. Cover with a warm, moist towel & let rise for 20 or so minutes.

6. Heat oil in fryer or Dutch oven to 350 – 365. Slide doughnuts into hot oil. Turn as they turn golden brown, about 1 minute on each side. Remove carefully from oil and drain (do not prick surfaces).

7. When cool, make a small hole to insert the filling. Take a sharp knife & carefully make a large cavity inside of the doughnut to hold the filling. Fill doughnuts generously & top with powdered sugar or frost. **It may be easier to just slice the doughnuts & half & fill – this is what my MIL ended up doing.

Filling:
1. Cream butter & shortening, gradually add sugar, 1/2 cup at a time.

2. Add milk & vanilla, beat until light & fluffy.

3. Fill doughnuts. (Will keep for 2 weeks in an airtight container in the refrigerator.

Recipe from: "glutenfreeislife" blog - 1/21/10

Doughnut Balls

Ingredients:

2 C rice flour mix
1/2 C sorghum flour*
1 1/2 tsp baking powder
1/2 t xanthan gum
2-2 1/2 eggs**
1 1/2 C sour cream
2 T sugar
1 tsp vanilla
1/4 tsp salt
1 1/4 C vegetable oil for deep frying***
Powdered sugar

Cinnamon Sugar (recipe below)
Chocolate Glaze (recipe below)
Vanilla Glaze (recipe below)

Directions:

1. In a large bowl combine rice flour mix, sorghum flour, baking powder, xanthan gum, eggs, sour cream, sugar, vanilla, and salt -- The batter will be soft, like a thick muffin batter.

2. Heat oil to about 350°.

3. Place tablespoons of dough into the fryer about 3-4 at a time for about 3-5 minutes or until golden brown all around. Remove from pan/fryer with a slotted spoon or basket. Drain on paper towels.

4.Toss with powdered sugar in a ziploc bag or toss with cinnamon sugar or drizzle with glaze.
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*Or just 2 1/2 C rice flour mix

**to do a 1/2 an egg I scramble and egg and dump approx 1/2 in the recipe.

***or if you have a deep fryer use its directions

Cinnamon Sugar

1 C sugar
1 T ground cinnamon

1. Stir together until fully combined.

Vanilla Glaze
(original cook adapted this from the Lion House Desserts cookbook)

1 C powdered sugar
2-3 T milk or cream
1 tsp vanilla

1. Combine the powdered sugar with enough milk to make the mixture slightly runny. Stir in vanilla.

Chocolate Glaze
(original cook adapted from TheUltimate Southern Living Cookbook)

1 T butter
3 T cocoa
1 C powdered sugar (sifted if you want)
1 1/2-3 T boiling water1 tsp vanilla

1. In a small heavy saucepan, combine the butter and cocoa. Cook over low heat until the butter melts and the cocoa is fully incorporated. Cool for 3-4 minutes. Add sugar andcombine together. Add water until it reaches a slightly runny consistency. Add vanilla.

Recipe from: "CreatingFromScratch" blog - 1/7/10

Mocha Silk Pie

Ingredients:

Crust
1 cup Pecans, Finely Chopped
½ cups Packed Brown Sugar
2 ounces, weight Semi Sweet Chocolate Grated
2 Tablespoons Kahlua
Dash Of Salt

Filling *
2 sticks Butter (salted)
1-½ cup Sugar
2 teaspoons Instant Coffee Granules
1 teaspoon Kahlua
3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
1 teaspoon Vanilla Extract
4 whole Large Eggs

Directions:

To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.

In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.

On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.

Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Serve with whipped cream and more grated chocolate.

Recipe from: "The Pioneer Woman" blog - 1/20/10

Chocolate Chocolate-Chip Cake

Ingredients:

1 cup water
2/3 cup oil
4 eggs
1 box of gluten-free yellow cake mix (Betty Crocker works well)
1 bag of chocolate chips
1 large box of chocolate pudding (use cook & serve as I believe that's the only GF kind)

Directions:

Preheat oven to 350°
Mix all ingredients together - except chocolate chips
Add in chocolate chips
Butter/oil a bunt pan
Bake for 60 minutes
Sprinkle with powdered sugar

Recipe from: Rita Berthelot

Chocolate Chip Cookies

Ingredients:

8 oz bittersweet chocolate
4-6 oz semi-sweet chocolate chips
8 oz + 2 Tbsp unsalted butter
1 cup granulated sugar
3/4 cup brown sugar
1 egg
1 Tsp vanilla extract
2-1/2 cups gluten-free flour mix
3/4 Tsp xanthan gum (if flour mix does not have it in it)
1/2 Tsp baking soda
1/4 Tsp baking powder
1 cup walnuts, chopped

Directions:

Chop the chocolate coarsely and chill for 2-3 hours. Beat the butter until white and fluffy, 3-5 minutes. Add the sugar and brown sugar blend. Whisk the vanilla extract and egg together and add to the mixture.

Whisk together the dry ingredients. Add slowly to the butter mixture, scraping the sides until combined. Beat in the walnuts and the chocolate until combined. Wrap in plastic and chill for 2-3 hours.

Preheat oven to 325°. Roll dough into 1.5 inch balls and place on cookie sheet 2 inches apart. Lightly press the dough balls with the back of your hand. Bake until the cookies have risen and cracked, 8-10 minutes.

Recipe from: UNKNOWN

Chocolate Angel Food Cake (with strawberries)

Ingredients:

Cake

1/2 c rice flour

1/2 c unsweetened cocoa powder

1/2 t xanthan gum

1 1/2 c sugar, divided

1/2 t salt

1 1/2 c egg whites (about 10), room temperature

1 T water

1 t lemon juice

1 t cream of tartar

1 t vanilla

Chocolate Ganache

one 3oz chocolate bar, as dark as you can find. I used 77% cocoa

4 T half and half, cream, or milk

3-4 T sugar, depending on how dark/bitter your chocolate it

1 T butter

Fresh strawberries

Directions:

Cake -
Preheat oven to 350°. If your eggs aren't room temperature, sit them (before separating) in a bowl of warm water for a few minutes until no longer cold to the touch. Sift together the rice flour, cocoa powder, xanthan gum, 3/4 c sugar, and salt in a bowl and set aside. Combine egg whites, water, lemon juice, cream of tartar, and vanilla in the bowl of your mixer. Beat on low speed for about a minute. Increase speed to medium-high and beat until mixture increases 4-5 times in volume. Mixture will be foamy and will hold very soft peaks. Bring mixer back to medium-high, and add the last 3/4 c sugar a tablespoon at a time. Beat until the egg whites hold soft, glossy peaks, not stiff ones! Sprinkle a little of the flour mixture over the top, then carefully fold in. Repeat about seven times, sprinkling and folding. When everything is incorporated, scrape the batter into a clean, ungreased tube pan. Bake 40 minutes, until no longer jiggley and starting to pull away from the sides. A toothpick will come out clean.

Immediately after taking the cake out of the oven, flip it over and cool it upside down, to keep the cake from falling. Cool completely before removing from the pan.

Chocolate ganache -

Chop up the chocolate bar, and put in a small pan with the half and half and sugar. Chop up the butter. Heat the chocolate over very low heat, stirring, until chocolate is melted into the milk and the sugar is dissolved. Turn off the heat, add the butter, and stir until butter is melted.

Invert your completely cooled cake onto a plate. Spread the warm chocolate mixture over the top evenly, and then arrange sliced, fresh strawberries in circles around the top, starting on the inside.

Recipe from: heythattastesgood blog - 7/7/09

Cherry Fluff Cheesecake

Ingredients:

1 (8 oz.) package reduced fat cream cheese
1 (8 oz.) tub whipped topping
1/2 cups granulated sugar
1 - 2 cups whole walnuts, crushed until crumb-like in food processor or blender
2 tbsp. brown sugar
2 tbsp. melted butter
1 can low-sugar cherry pie filling (most are gluten free, using corn starch as the thickener, check your ingredients)

Directions:

In a medium-sized bowl mix cream cheese, whipped topping, and granulated sugar, until thoroughly combined. In a smaller bowl mix crushed walnuts, brown sugar, and melted butter until crumbly.

For crust, press walnut mixture evenly into a baking dish that has been spritzed with non-stick cooking spray. Pour cream cheese mixture evenly over the walnut crust. Top with cherry pie filling and chill until ready to serve.

Makes 8 servings.

Recipe from: Gingerlemongirl blog - 9/17/07

Caramel Pumpkin Pean Gingersnap Cheesecake

Ingredients:

FOR CRUST
12 ounces, weight Storebought Gingersnaps
½ cups Chopped Pecans
6 Tbsp Butter, Melted
2 Tbsp Brown Sugar
1 dash(es) Salt

Filling *
4 packages (8 0z. Packages) Cream Cheese
1-½ cup Sugar
1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
1 Tsp Ground Cinnamon
1 Tsp Allspice
½ Tsp Nutmeg
4 whole Eggs
2 Tbsp Heavy Cream
1 jar (about 12 Oz.) Caramel Topping
Extra Chopped Pecans
Extra Crushed Gingersnaps

Directions:

For crust:
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

For filling:
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.

Bake at 350° for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.

Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.

When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Recipe from: Pioneer Woman blog - 11/22/08

Caramel Apple Pecan Rolls

Ingredients:

Dough:

2 Tbsp shortening (I used butter-flavored Crisco and you can use plain butter but I think it tends to melt out underneath the rolls too much)

1/4 cup sugar

2/3 cup milk

1 packet yeast

1 egg

1/4 cup oil (I used canola)

1/2 cup tapioca starch

1 cup corn starch

1/4 Tsp baking soda

2 1/2 Tsp xanthan gum (I use guar gum)

2 Tsp baking powder

1/2 Tsp salt

1 Tsp vanilla extract

Filling

About 1 cup applesauce (I used homemade chunky)

2-3 Tbsp brown sugar

Topping 3/4 cup chopped pecans 2 Tablespoons brown sugar Melted butter to spoon over (optional)
Caramel sauce to drizzle over after baking

Directions:

Dough -
In mixing bowl, combine shortening and sugar. Add yeast to warm milk and let set to foam (about 10 minutes) before adding to sugar/shortening mixture. Then, add remaining ingredients. Mix for a full minute for dough to get thicker. Follow instructions given previously in post for laying out dough and rolling it out. (could not find post on original cook's blog - may try making ball shapes & baking at 350°).

Filling -
Spread filling over dough evenly as possible. If your applesauce is very thin, you might want to consider cutting down the amount and adding some small pieces of chopped apple as well.

Recipe from: "glutenfreeinthecountry" blog - 11/25/08

Cardamom Pumpkin Custard Pie

Ingredients:

4 eggs
3/4 cup sugar
2 cups milk (can use canned, evaporated milk)
1 tsp. vanilla
1/2 cup pure pumpkin puree
1/4 cup sorghum flour
1/2 tsp. *cardamom
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg

Directions:
Beat eggs with sugar until light and fluffy. Add milk, vanilla, and pumpkin puree. In a small bowl, mix sorghum flour, and spices. Whisk in flour mixture a little bit at a time, making sure it's fully incorporated with egg mixture. Pour custard into a lightly greased pie tin. Sprinkle top of custard with additional cinnamon and grated nutmeg, if desired. Bake at 350 for 35-45 minutes or until knife inserted in center comes out clean. During baking the flour will form a light crust around the top and bottom of the pie! Cut to serve in wedges. Garnish with a generous spoonful of whipped cream and a sprinkling of cinnamon.

Recipe from: "gingerlemongirl" blog - 11/19/08