11/11/7 UPDATED!
Pumpkin Cheesecake - Trina
Saving Dinner for the Holidays, Leanne Ely www.savingdinner.com
1 1/4 cups GF gingersnap cookie crumbs (crush about 20 cookies in a
plastic bag)
1/4 cup butter, melted
3 (8 ounce) packages of cream cheese, softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar
and teaspoon of vanilla) or use whipped cream out of a can
Preheat the oven to 350 degrees. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9" springform pan. Bake 10 minutes, then let cool. Reduce oven temperature to 300 degrees.
In another large bowl, beat the cream cheese, sugar, cinnamon and ginger on medium speed until smooth. Add pumpkin. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours.
To loosen the cheesecake from the sides of the pan, unbuckle the side and carefully remove. Serve with a dollop of whip cream on the cheesecake. This recipe is to die for!
Abby's Pecan [or Walnut] Pie - Tracy
1 9-inch pie crust
1 cup light corn syrup (or equal parts light and dark)
1 cup dark brown sugar (I used light)
1/3 teaspoon salt
1/2 cup melted butter
1 teaspoon vanilla
3 whole eggs, slightly beaten
1 heaping cup shelled pecans or walnuts
Prebake the crust for 5 minutes at 375 degrees F.
Mix syrup, sugar, salt, butter and vanilla. Add slightly beaten eggs. If you're using whole nuts decoratively arrange the pecans in the bottom of the shell. Then, gingerly pour over the liquid and the pecans will very slowly rise to the surface.
Bake in a 350 degree oven for 45-55 minutes or until set.
Apple Cake - Lynne D.
1 3/4 cups granulated sugar
3 eggs
1 cup vegetable oil
2 cups Pamela's Baking/Pancake mix
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
2 cups peeled and chopped apples
1 cup chopped walnuts
Preheat oven to 350, grease a 13 x 9 pan. Beat sugar, eggs and oil together with a mixer until well blended. Mix in flour; baking soda, cinnamon and salt. Stir in apples and walnuts, mix well. Pour into baking dish. Bake 50-55 minutes. Let cool before icing.
Cream Cheese Icing
1/2 cup butter softened
1 one pound box powdered sugar
1 8oz pkg cream cheese, softened
1 tsp vanilla extract
Mix butter, sugar, cream cheese and vanilla. Spread on cooled cake. Serves 20.
Caramel Filling with Apple Slices - Jane
Pour one can of Eagle Brand Sweetened Condensed Milk into the top of a double boiler. Simmer over hot water for 2 hours--set time to ring at 20 minute intervals to check water level to be sure the bottom of the boiler doesn't boil dry. Do not lift the lid off the boiler during the entire cooking process. At the end of 2 hours place caramel filling in an air tight container-- I use a clean peanut butter jar because of the wide month.
OR
Boil sealed can of condensed milk for 2 hours, being sure can stays covered with water completely. Then cool completely sitting on counter before opening.
Chocolate Fudge Cake - Christine
Annalise Roberts, Gluten Free Baking Classics
4 ounces unsweetened chocolate, chopped
1-3/4 cups brown rice flour mix (2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1/2 cup canola oil
1-1/2 cups milk
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups frosting
1. Preheat oven to 350 degrees F. Position rack in the center of oven. Line two 9-inch round layer cake pans with parchment or waxed paper and spray lightly with cooking spray.
2. Melt chocolate in small, heavy saucepan over low heat, stirring constantly. Remove from heat and cool until lukewarm.
3. Put flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum in medium bowl and whisks until thoroughly combined. Set aside.
4. Place canola oil and milk in a liquid measuring cup and whisk until thoroughly combined. Remove two tablespoons of liquid and discard. Set aside.
5. Beat sugar and eggs in large bowl of electric mixer at medium speed until light and fluffy. Blend in melted chocolate and vanilla. Add dry and wet ingredients in two additions at low speed, then mix at medium speed for 1 more minute.
6. Pour batter into prepared pans. Place in center of oven and bake for 30-35 minutes or until a toothpick inserted in the center of a layer comes out clean. (Bake 35-40 minutes for 8-inch rounds; 18-20 minutes for cupcakes).
7. Cool cake layers in the pans on a rack for 5 minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off paper and cool completely.
8. Place one cake layer on a platter. Spread 1 cup of frosting over top and sides. Place second layer on top. Spread remaining frosting over entire cake.
Chocolate Lover's Frosting - Nestle
3 cups sifted powdered sugar
2/3 cup baking cocoa
1/2 cup butter, softened
5 to 6 tablespoons milk, divided
1 teaspoon vanilla extract
Beat 1 cup powdered sugar, cocoa, butter, 2 T. milk and vanilla extract in a small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth. Makes 2 cups.
Pumpkin Bread - Tracy
1 1/2 cups (186 grams) Four Flour Bean Mix*
1/4 cup (40 grams) brown rice flour
1 tablespoon Expandex (if available)
3/4 teapoon xanthan gum
1 1/4 cup (260 grams) granulated sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon**
1/2 teaspoon nutmeg**
1/4 teaspoon ground ginger**
1/4 teaspoon ground clove**
1 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup oil
1 heaping teaspoon molasses
2 large eggs, slightly beaten
1 15-ounce can pure pumpkin puree
2 tablespoons water (may need a little more or a little less
1/2 cup walnuts (optional)
*Flour Bean Mix: 2 cups gabanzo and fava bean (AKA garfava) flour, 1 cup sorghum, 3 cups cornstarch, 3 cups tapioca starch
**Pumpkin Pie Spice might be a good sub for the various spices.
Preheat oven to 350 degrees F. Grease and flour a loaf pan. This can be easily mixed by hand or with a mixer. Combine all dry ingredients in a bowl. Add oil, molasses, eggs and mix until incorporated. Add pumpkin puree and stir until well combined. Add the water as needed. On dry days it might all be needed; on humid days none or just a bit may be needed. Stir in nuts.
Pour mixture into the pan and bake for 60-75 minutes or until a tooth pick comes out clean. Remove from oven and let cool on a rack for 5 minutes. Then turn out onto a rack to cool completely.
