Gluten-Free Cream Puffs

Adapted from Fannie Farmer for benefit of those who cannot have gluten.

Pastry:

½ cup butter (1 stick)

1 cup water

1 cup Pillsbury gluten free flour

4 eggs, at room temperature (very important)

Preheat oven to 375ºF. Combine water and butter in a heavy-bottomed sauce pan, and bring to a boil. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon. Return to moderate heat and stir constantly until the dough leaves the sides of the pan and forms a ball. Remove from the heat and let cool for about 5 minutes. Add the eggs, one at a time, beating hard until the dough is smooth. Place rounded spoonfuls or pipe onto an ungreased cookie sheet, 2 inches apart. Bake for 30 minutes or until the puffs are golden. Do not open the oven to check them!

Chocolate Filling:

1 cup milk

2 oz. unsweetened baking chocolate

1 cup sugar

3 tablespoons gluten free all purpose flour

⅛ teaspoon salt

2 egg  yolks, slightly beaten

2 teaspoons vanilla

Place the milk and chocolate in a large microwave safe bowl. Heat 30 seconds at a time until the chocolate is melted. Stir. Add sugar, flour, and salt. Cook on high in the microwave for three minutes, stopping and stirring in between each minute, until the mixture is very thick and smooth. Add eggs and cool. Add vanilla. 

To assemble: slice off the top of the puffs and spoon the filling mixture into the puffs. Chill. 

Laura

Kentucky Derby Pie Bars

Crust

 1 ½ cup flour

1 stick softened butter

¾ cup dark brown sugar

Beat with a mixer until crumbly. Press into a greased 9x13 pan, and bake at 350° F for 12-15 minutes. Take out of the oven.

Filling

3 beaten eggs

¾ cup light or dark corn syrup

¾ cup sugar

2 tablespoons melted butter

1 teaspoon vanilla

2 tablespoons bourbon

1 ½ cup chopped pecans

12 oz. package chocolate chips

Whisk eggs, corn syrup, sugar, butter, vanilla, and bourbon until smooth. Stir in pecans and chocolate chips, and pour into the crust. Bake for another 25-30 minutes. Cool and cut into tiny squares.

Sarah

Sauce Pan Brownies

1/3 cup shortening
2 squares unsweetened chocolate
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sugar
2 eggs
3/4 cup sifted flour
3/4 cup chopped nuts

Melt shortening and chocolate in sauce pan over low heat, stirring constantly. Beat in vanilla, sugar, and eggs, one at a time, beating after each egg. Add flour and salt, then nuts. Bake at 325° F for 15 to 20 minutes.

Mimi

Chocolate Town Cake

Cake
1 cup butter
1 cup sugar
1 cup packed light brown sugar
1½ teaspoon vanilla
3 eggs
2½ cups unsifted all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1½ cups semi-sweet chocolate mini chips

Cream butter, sugar, brown sugar, and vanilla until fluffy. Add eggs one at a time, beating well after each one. Combine flour, baking powder, and salt; add alternately with milk, beating after each addition. Stir in mini chips. Pour into a greased and floured 10-inch tube pan. Bake at 350º F for 60 to 70 minutes, or until tester comes out clean. Cool 15 minutes; remove from pan and cool. Glaze.

Glaze
2 tablespoons sugar
2 tablespoons water
1/2 cup mini chips

Bring sugar and water to a boil in a small saucepan; stir until sugar is dissolved. Remove from heat and add mini chips, stirring until melted.

Patty

World's Best Chocolate Fudge

2½ cup sugar
1/2 cup (1 stick) butter
1 5-ounce can evaporated milk
1 7-ounce jar marshmallow creme
1 12-ounce package chocolate chips
1 teaspoon vanilla

Line a 9-inch square pan with wax paper so that it extends over the sides of the pan; spray lightly with cooking spray.  In a large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly.  Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in vanilla.  Pour into wax-lined pan. Cool to room temperature and score fudge into squares. Refrigerate until firm. Remove fudge from pan by lifting wax paper. Cut through scored lines. Store in refrigerator.

Sarah

Fudge Pie

3 1-ounce unsweetened chocolate
1/2 cup (1 stick) butter
4 eggs, lightly beaten
3 tablespoons light corn syrup
1½ cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 unbaked 9-inch pie shell

Melt chocolate and butter together and cool.  Beat syrup, sugar, salt, and vanilla into eggs. Add chocolate and butter mixture. Beat until well-blended. Pour into shell. Bake at 350º F for 25 to 30 minutes until top is crusty and set; mixture will shake like custard. This may be topped with ice cream or whipped cream. Filling may also be used to make 30 1½-inch tarts.

Sarah (Paula)

Chocolate Pillows

1 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
2½ cup flour
chocolate bars

Cream shortening and sugar. Beat in egg and vanilla. Stir in flour. Divide dough in half. Using a cookie press with a ridged disc, press onto greased cookie sheets in lengths. Place squares from chocolate bars on the dough at even intervals and cover with more lengths of dough. Cook 12 to 15 minutes at 375º F. Slice between chocolate bars and then transfer to a rack to cool. Yields about 6 dozen.

Paula

Chocolate Buttersweets

Cookies
1/2 cup butter (1 stick)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1-1¼ cups flour

Preheat oven to 350º F. Cream butter. Add sugar, salt, and vanilla. Cream well; gradually add flour. Shape cookies into balls using a teaspoon. Place on an ungreased cookie sheet. Press hole in the center of each. Bake for 12 to 15 minutes until delicately browned. Fill hole with filling while cookies are still warm. Cool. Frost.

Cream Nut Filling
3 ounces cream cheese
1 cup sifted confectioner's sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup coconut

Soften cream cheese. Blend in sugar, flour, and vanilla. Cream well. Stir in walnuts and coconut.

Chocolate Frosting
1/2 cup chocolate chips
2 tablespoons butter
2 tablespoon water
1/2 cup sifted confectioner's sugar

Melt chocolate chips with butter and water over low heat, stirring occasionally. Add sugar and beat until smooth. Drizzle over cookies.

Makes 36 cookies.

Paula
courtesy of Norma

Coffee-Chocolate Layer Pie

1/2 cup butter
2 cup vanilla wafer crumbs
1 package regular chocolate pudding mix
2 cups milk
1 package whipped topping mix
1/4 cup sifted powdered sugar
1½ teaspoon instant coffee granules or powder
1/2 cup cold milk
1/2 teaspoon vanilla
1/4 cup toasted slivered almonds

To make crust, melt butter in small saucepan, about 2-3 minutes. Stir in vanilla wafer crumbs. Press firmly into a 9-inch pie plate and set aside. Combine chocolate pudding mix with 2 cups of milk in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture starts to boil, about 5 minutes. Remove from heat and pour into crumb crust. Chill. Combine whipped topping mix, powdered sugar, and coffee granules in a small mixer bowl. Add remaining 1/2 cup milk and vanilla. Beat until light and fluffy. Spread over chilled chocolate layer in crust. Top with almonds and chill 3-4 hours.

Beverly

Brownies

1 stick butter
2 1-ounce squares baking chocolate
1 cup sugar
2 eggs, room temperature
1/2 cup flour
1/2 teaspoon salt
2 teaspoons vanilla
Optional: 1/4 cup chopped nuts, powdered sugar as garnish

Melt butter and chocolate together over low heat; add sugar and mix well. Remove from heat and add eggs one at a time, beating well between each. Add flour, salt, and vanilla. (Add nuts if you prefer). Pour into greased 7x11-inch pan (I don't own this pan, so I use a pie pan) and bake at 350º F for 20 minutes. Cut into squares or pie slices.

Gluten Free Brownies

Simply substitute Pillsbury Best Gluten Free Multipurpose Flour for the wheat flour and proceed as normal.

Laura

Triple Crown Pie

2 eggs, room temperature
3/4 dark sugar
1/2 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
pinch of salt
1/3 cup bourbon
4½ ounce pecans, chopped
1/2 cup chocolate chips
1 9-inch unbaked pie shell
whipped cream for garnish

Preheat oven to 350º F. Beat eggs on high speed in a small bowl with an electric mixer until light and lemon-colored. Gradually beat in sugar. Reduce speed to low; add syrup, butter, vanilla, salt, and bourbon. Pour mixture into unbaked pie shell, then sprinkle pecans and chocolate chips on top. Bake until golden brown, about 40 minutes. Serve warm, topped with whipped cream.

Beverly

Mountain Momma Mud Slide

1 stick butter, softened
1 cup flour
1 cup chopped pecans
1 medium size whip cream product
1 cup powdered sugar
1 8-ounce package cream cheese
1 4-ounce box each chocolate and vanilla pudding
2 cups cold milk
grated chocolate for garnish

In a medium bowl, combine butter, flour, and pecans.  Mix well and press into the bottom of a 9x12-inch pan. Bake at 350º F for 20 minutes. Let cool. In a medium bowl, cream cheese and powdered sugar until fluffy. Fold in whip cream product. Spread over baked crust. Combine chocolate and vanilla pudding boxes with cold milk. Spread over cheese mixture. Top with remaining whip cream product and sprinkle grated chocolate over top. Chill.

Beverly

Chocolate Lasgna

A family favorite after a day on the beach!

1 package regular (not double stuff) Oreos or similar chocolate sandwich cookies
6 tablespoons butter, melted
1 8-oz package cream cheese
1/4 cup sugar
2 tablespoons cold milk
1 12-oz tub of Cool Whip or other whip topping
1 1/2 mini chocolate chips

Pudding
2 3.9-oz packages of chocolate instant pudding
3 1/4 cups cold milk

Crush 36 cookies.  You may use the food processor for this but you could also place them in a large plastic bag and crush them with a rolling pin.  When the cookies have turned into fine crumbs, you are done

Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Emily

Cream Cheese Cupcakes

8 oz cream cheese
1 egg
1/3 cup sugar
1/2 teaspoon salt

Beat well, add 6 oz chocolate chips.

1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/ teaspoon salt

Sift together; and then add:

1 cup water
1/3 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla

Fill cupcake cups one-third with chocolate mixture, add a spoonful of cream cheese mixture. Bake at 350° for 30-35 minutes.

Martha

Chocolate Crispy Sticks

Preheat oven to 350°, grease an 8x8x2 pan.

Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 cup flour
1/4 cup chopped pecans

Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour & pecans, stirring until well blended. Turn into pan, bake 20 min. Cool in pan on wire rack.

Filling
1 cup powdered sugar
1 tbsp heavy cream
1/4 tsp vanilla extract
2 tbsp soft butter

Blend all ingredients. Spread over cookie layer. Chill at least 10 min.

Glaze
1 oz German chocolate
1 tbsp butter

Melt choc and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 min. With sharp knife, cut into 18 sticks.

GranDuddie

French Silk Chocolate Pie

½ cup butter
¾ cup sugar
1 oz. unsweetened chocolate
2 eggs (can use pasteurized egg substitute)
1 tsp vanilla
1 baked pie shell

Melt chocolate over hot water and cool it. Cream butter. Gradually add sugar and blend in chocolate. Add vanilla and eggs, one at a time. Cream very thoroughly and put into pie shell. Chill 1-2 hrs and top with whipped cream. Tip: a double recipe fills pie shell more completely.

Paula

Astoria Red Chocolate Cake

½ cup shortening
1 ½ cup sugar
2 eggs
2 heaping tablespoons cocoa
2 oz red food coloring
1 cup buttermilk
2 & ¼ cups of cake flour
1 tsp vanilla
1 tsp salt
1 tsp soda
1 tbsp vinegar

Cream shortening, sugar & eggs. Make paste of food color & cocoa. Add paste to creamed shortening. Add buttermilk alternately with sifted flour & salt. Add vanilla. Hold vinegar over bowl, adding soda to vinegar, then add mix to cake & blend. Divide into two 8-inch cake pans. Bake in a 350º F oven for 24-30 min. Cool on rack. Split layers with coarse thread & frost 4 layers.

Frosting:

3 tbsp flour
1 cup milk
1 cup sugar
1 tsp vanilla
1 cup butter

Cook flour & milk until very thick, stirring constantly. (In microwave, cook 5 minutes, stirring every minute.) Cool. Cream sugar & butter plus vanilla until very fluffy. Add to cooled mixture & mix until well blended. Should be consistency of whipped cream. Frost the 4 cake layers.

Note: My family is all about the green so I use green food coloring instead of red. 

Laura

Sinful Chocolate Sauce

1/3 cup cocoa
1 tbsp flour
1/2 cup sugar
1 cup boiling water
1/2 tsp vanilla
1 tbsp butter

Blend cocoa, flour & sugar. Add the boiling water, stir until smooth. Cook slowly two minutes. Add vanilla & butter. Delicious.

Mimi