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

Oatmeal Cookies

3/4 cup butter
1¼ cups firmly packed light brown sugar
1 egg
1/3 cup milk
1½ teaspoon vanilla
3 cups oats, quick or old-fashioned, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup coarsely chopped walnuts

Heat oven to 375° F. Lightly grease a baking sheet. Combine butter, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well-blended. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart on a baking sheet. Bake 10 to 12 minutes until lightly browned. Makes about 36 cookies.

Mimi

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

Scottish Oatmeal Cookies

1/2 cup butter
1/2 cup other shortening
1 cup white sugar
1 cup dark brown sugar
1½ teaspoon vanilla
2 eggs
1½ flour
1 teaspoon salt
1 teaspoon baking soda
3 cups raw quick-cooking oatmeal
1 cup finely chopped nuts

Cream butter and shortening, gradually add white and brown sugar. Blend well.  Add vanilla and eggs, one at a time.  Beat well. Sift flour, measure and sift 3 times with soda and salt.

Turn mixer to low speed, adding sifted dry ingredients to butter mixture. Fold in oatmeal and chopped nuts. Shape into rolls about 2 inches in diameter and chill overnight.

Cut into 1/2-inch thick slices. Place on greased cookie sheets. Bake at 350° F for 12 minutes.

Alternate method is to drop a teaspoonful of the batter onto the cookie sheet - no chilling.

Gran Duddie

Kourabiedes

1 cup butter, softened
2/3 cup sifted powdered sugar
1/2 teaspoon baking powder
1 egg yolk
2 tablespoon brandy or orange juice
1/2 teaspoon vanilla
2¼ cups all-purpose flour
2/3 cup finely chopped nuts
whole cloves
sifted powdered sugar

Beat butter for 30 seconds. Add 2/3 cup powdered sugar and baking powder. Beat until combined. Beat in egg yolk, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and nuts.

Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Insert stem of whole clove into the center of each cookie.

Bake at 325° F for 15 to 20 minutes or until bottoms are lightly browned. Transfer cookies to wire rack; cool.  Sprinkle with powdered sugar. Makes about 60.

Sarah

Spice Cookies

3/4 cup (1½ stick) butter
1 cup firmly packed brown sugar
1 egg
1¾ cups flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt

Pre-heat oven to 350º F and grease 2 large baking sheets. Beat butter and brown sugar together at medium speed until light and fluffy. Stir in egg, beating until smooth. Mix flour, ginger, cloves, cinnamon, soda, and salt together. At low speed, beat flour mixture into butter mixture until a soft dough forms. Drop by spoonfuls onto cookie sheets. Bake cookies until golden and set, 10 to 12 minutes. Makes 2 dozen large cookies.

Note: this recipe has a much better texture when made with a stand mixer as opposed to a hand mixer. You may need to mix a long time to get the needed fluffiness with a hand mixer. 

Laura

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

Orange Juice Cake

Cake
1 package yellow cake mix
1 3-ounce package instant vanilla pudding mix
1/2 cup pecans, chopped
1 cup orange juice
1/2 cup oil
4 eggs

Grease and flour a bundt pan. Pour pecans evenly through the bottom of the pan. Mix remaining ingredients and pour over nuts. Bake at 325º F for 50 to 60 minutes.

Glaze
1 cup sugar
1/2 cup orange juice
1 stick butter

Bring all ingredients to a boil for 2 minutes. Poke a few holes in the cake with a toothpick to help glaze penetrate the cake. Pour glaze over hot cake while still in the pan. Let stand 30 minutes. Remove from cake pan.

Jackie

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)

Ragalach

1 cup (1 sticks) butter
1 8-ounce package cream cheese
1/2 teaspoon salt
2 cups flour
1 cup finely chopped walnuts
1/4 cup sugar
1 tablespoon cinnamon

Mix butter, cream cheese, salt and flour together. Shape into 16 balls, chill one hour. Roll each ball into a 6-inch circle and cut into quarters. Mix walnuts, sugar, and cinnamon. Place 1 teaspoon of walnut mixture on each piece of dough. Fold over and pinch edges together to form into crescents. Bake on ungreased cookie sheet at 350º F for 10 to 12 minutes until slightly brown on edges.

Mimi

Pineapple Skillet Sponge Cake

Pineapple
2 tablespoons butter
3/4 cup brown sugar
pineapple slices

Melt butter in a heavy skillet; add brown sugar. Arrange pineapple slices over mixture.

Batter
3 egg yolks
1½ cups sugar
1/2 cup boiling water
1½ cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
3 stiff beaten egg whites

Beat egg yolks until thick and lemon-colored, add 1/2 cup sugar, continue beating.  Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder. Beat well and fold in egg whites. Pour over pineapple and bake in a 325º F oven for 45 minutes.

Beverly

Pound Cake

John's favorite!

3 cups sugar
3 sticks butter
5 large eggs or 6 small eggs
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 tablespoon vanilla
1 tablespoon brandy flavoring, or you know, actual brandy

Cream sugar and butter together until smooth and fluffy. Add eggs, one at a time; beat until well-blended. Sift flour, add salt and baking powder. Add milk and flour mixture, alternating until all are used. Continue to beat, adding flavoring. Bake in a square tube cake pan, greased and floured, in a 250º or 300º F oven for 2 hours.

Mimi

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

Fabienne's Fabulous Fraise Fantasy

Crust
7/8 stick butter
1½ cup flour
1/2 glass water

Mix. Let rest. Spread in pie or tart pan.  Arrange slices of fruit (apples, strawberries, peaches, etc) on crust.

Custard
2 eggs
3 oz. sugar
2-2½ cup milk
1 tablespoon flour

Pour custard over fruit slices. Bake at 375º F for about 35 minutes – custard should not be liquid anymore.

Suggestion to fix the custard via my friend Lynne:
3 whole egg plus 3 egg yolks
2 cups milk
2 tablespoons creme fraiche (substitute 2 tablespoons sour cream or 1 tablespoon Greek yogurt)
3 ounces sugar
1 tablespoon flour

Sarah

Southern Pecan Pie

1 nine-inch pastry shell
1 cup pecans
3 eggs
1 cup corn syrup
1/3 cup sugar
1/8 teaspoon salt
1/4 cup melted butter

Line pastry shell with pecans. Beat eggs well and add the corn syrup, sugar, salt, and butter.  Turn into the crust and bake in a 425º F oven for 10 minutes. Reduce the heat to 350º F and bake 40 minutes longer. Let cool before serving.

Mimi

Strawberry Glaze Pie

"Better than Shoney's!!!" says the cook.

Fill baked pie shell with strawberries.

3/4 cup sugar
1/4 teaspoon salt
1 or more tablespoon cornstarch
1 cup water

Cook 5 minutes on the stove until thick and clear. Pour over berries. Chill. May add red food coloring to get a better color on the pie.

Beverly