Texas Sheet Cake Brownies

1 stick butter or margarine

1/2 C shortening

1 C water

4 Tbsp baking cocoa

Stir until boils; set aside

Mix in another bowl:

2 C sugar

2 C flour (we use King Author GF)

Pour chocolate mixture over flour & sugar.

Add:

2 eggs

1/2 C milk (with 2 Tbsp Vinegar)

1 Tsp Vanilla

1 Tsp baking soda

1/2 tsp cinnamon

Pour into jelly roll pan, bake at 350' for 30 minutes.

Icing:

1 stick butter or margarine

6 Tbsp milk

2 Tbsp cocoa

1 pound powdered sugar

Crushed pecans

Boil butter or margarine, milk, & cocoa until blended & add powdered sugar.  Pour cover warm cake.  We omit the crushed pecans and cinnamon.  We have two family members that do not like cinnamon or nuts.  It tastes fabulous either way.  

Coconut-Pecan Filling & Frosting

1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 package (7 oz) Baker's Angel Flake Coconut (about 2 1/3 cups)
1 1/2 cups chopped pecans

Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.  Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.  Remove from heat.

Stir in coconut and pecans.  Cool to room temperature and of spreading consistency.

This recipe is a family favorite through generations!  I use the Duncan Hines brand for German Chocolate cake and make this German Chocolate Cake Frosting.

Gluten Free Pumpkin Pancakes (dairy free)

Ingredients:

1. 1/4 cup pumpkin puree
2. 3 tbsp almond milk
3. 1 tbsp honey
4. 3 eggs
5. 1 tbsp coconut oil, melted, plus additional for pan
6. 1 tsp vanilla
7. 1/4 cup coconut flour
8. 1 tsp cinnamon
9. Pinch of nutmeg
10. 1/2 tsp salt
11. 1/4 tsp baking soda

Instructions:

1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!

Gluten Free Apple Spice Cupcakes

Cupcakes:

1 cup rice flour

1/4 cup sweet rice flour

1/2 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

1/8 teaspoon cloves

1/2 cup butter, softened

1 cup sugar

1/2 cups brown sugar

4 eggs

1 1/2 cups applesauce

For Frosting:

1 cup brown sugar

 1/2 cup butter, softened

1/2 cup powdered sugar

For Cupcakes:

Preheat oven to 350' degrees.

Line 18 muffin cups with liners.

In a small bowl combine rice flour, sweet rice flour, cornstarch, cinnamon, baking soda, salt, and cloves.  Set aside.

In a mixing bowl:  cream butter, white sugar, and brown sugar.  Add eggs one at a time.

Mix in applesauce and then flour mixture.  Mix just until combined.

Divide batter between muffin cups.  Bake for 17-18 minutes or until toothpick inserted in the center comes out clean.

Let cool completely.

For Frosting:

With a mixer combine butter, brown sugar, and powdered sugar.

Mix for several minutes or until the texture frosting should be.

Frost cupcakes and enjoy.

Gluten Free Pumpkin Roll

Serves 6 to 8

3/4 cup Brown Rice Flour Mix*
3/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
3 large eggs, room temperature
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon pure vanilla extract
Confectioners’ sugar
Cream Cheese Filling (recipe follows)
1 cup chopped walnuts or pecans (optional)

Preheat oven to 350ºF. Position rack in center of oven. Line a 15 1/2-inch x 10 1/2 inch baking pan with parchment paper. Lightly spray parchment paper and sides of pan with cooking spray. Spread a clean, thin cotton dishtowel on a flat surface and sprinkle with about 1/3 cup confectioners’ sugar (the sugar will help to keep cake from sticking to the towel; you will use the towel to roll up the cake after it is finished baking).

Place flour, baking powder, cinnamon, ginger, nutmeg, baking soda, xanthan gum, and salt in a small bowl; whisk until thoroughly combined.

Beat eggs and sugar in large bowl of electric mixer at high speed for 5 minutes until pale yellow and thick. Add pumpkin puree and vanilla and mix until well combined. Turn mixer speed to low and slowly add the flour mixture; mix until just combined.

Spread batter in prepared pan and bake in center of oven about 18 minutes until puffed and cooked through (toothpick inserted into center should come out clean and cake will spring back when pressed lightly; color will turn a darker golden brown).

Remove cake from oven and immediately invert onto the prepared dishtowel. Peel off parchment paper. With a light touch, roll cake and towel together into a roll (starting at the narrow end) and place on a rack to cool completely.

Gently unroll cake and spread Cream Cheese Filling over the entire surface. If using, sprinkle nuts over Filling and gently pat them into place. Reroll the cake and transfer it to a large cake plate or serving platter. Cover with plastic wrap or foil and refrigerate at least six hours (this will make it easier to slice). Dust with confectioners’ sugar just before serving. Cut cake into slices with a long thin knife.

Serve chilled or at room temperature (I like it better not too “chilled” because the filling is softer that way). Can be made a day ahead. Store in refrigerator for up to four days.

CREAM CHEESE FILLING

8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 cup confectioners’ sugar, sifted if lumpy
1 1/2 teaspoons pure vanilla extract

Beat butter and cream cheese in large bowl of electric mixer until light and fluffy.

Add confectioners’ sugar and vanilla and beat at low speed until well blended.

Gluten Free 7-up Lemon Cake

1 3/4 cups butter
3 cups sugar
6 eggs
3 cups brown rice flour
1/2 tablespoon xanthan gum
2 teaspoons baking powder
2 tablespoons lemon extract
3/4 cup 7-up

Preheat oven to 325 degrees.  Grease a bundt pan and coat it with rice flour.

Cream butter and sugar, beating well.  Add eggs, one at a time, beating well.  Add flour and other dry ingredients.  Beat.  Add lemon extract and 7-up and beat well.

Pour into prepared pan and bake for 1 to 1 1/4 hours.

This recipe is delicious.  We use lemon pie filling and pour a little in the center as you are filling it into the bundt pan and top with the other half of the mixture.

Easter Lamb Cake & Whipped Cream Frosting

This is a family tradition cake for Easter in a lamb tin.  You can also make this a sheet cake.  This recipe has been used for years.  It's our family's favorite!

1 Cup Boiling Water, stove-top or microwave
2 Squares Unsweetened Chocolate
1/2 Cup Margarine, 1 Stick
1 3/4 Cups Brown Sugar
2 Eggs
1 3/4 Cups Flour, Unsifted, plus 2 tablespoons
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Sour

 Whipped Cream Frosting:
4 Tablespoons Flour
1 Cup Milk, cold
1/2 Cup Margarine, 1 stick
1/2 Cup Crisco Shortening, solid butter or white
1 Cup Sugar
2 Teaspoons Vanilla, "pure" preferred

Cake:
Pour water over chocolate and let stand until cool, stirring once in a while to soften chocolate. Mix flour, baking soda, and salt together in a small bowl. Cream softened margarine (let stand for 2 hrs, but don't melt). Add brown sugar and blend well. Add the eggs, mix well and add sour cream. Add the pre-mixed flour mixture alternately with the chocolate water to the sour cream batter. Pour into a well-greased and floured lamb mold or 11x14 pan. Be careful not to overfill. Bake 325 degrees for 1 hour. Use toothpick in a hole to test cake. If toothpick comes out clean, it is done. Do not over-bake. Use remaining batter for cupcakes.

Whipped Topping:
Set your margarine and shortening in a medium size to large bowl for 2 hours to soften. Do not melt or soften in a microwave. Mix 4 T. flour with 1 cup cold milk in saucepan, then cook over a "low" flame (3-4 setting), stirring constantly the sides and bottom being careful to not burn, until a "thick" consistency. Immediately scrape into a small bowl and set on counter to Cool.

Cream the softened 1/2 cup (1 stick) margarine and 1/2 cup Crisco shortening (not liquid) for 4 minutes with an electric mixer. Add 1 cup sugar and beat for another 4 minutes. Be sure to stop and scrape sides. Then, add cooled four paste and beat an additional 4 minutes (4-5 mixer setting). Add 2 teaspoons pure vanilla and blend for 30 seconds, scrapping the sides of bowl. Refrigerate. Be sure cake is cool before frosting. Refrigerate. Delicious Cold.

Cake-Like Brownies

2 sticks butter
4 Tbsp cocoa
1 cup water

Heat until butter melts, pour over:
2 cups flour
1/2 tsp salt
2 cups sugar

Add:
2 eggs
1 tsp soda
1 tsp vanilla
1/2 cup milt
1 tbsp vinegar

Bake in an ungreased 15*10 pan (sheet cake pan) for 30 minutes at 350' 

Frost while warm with:
3/4 stick butter
3 Tbs cocoa
(heat until melted)
Add:  4 tbsp milk
1 tsp vanilla
enough powdered sugar until spreads

Fruit Bars

1 cup margarine
1 3/4 cup sugar
4 eggs
1 tsp vanilla
1 1/2 tsp baking powder
 3 cup flour
1 21 oz can blueberry, cherry, apple, or lemon filling

Cream margarine and sugar.  Add eggs and vanilla.  Stir in flour and baking powder.  Place 2/3 batter in 11*17 inch ungreased pan.  Spread pie filling over the batter.  Spread remaining 1/3 of batter by teaspoon over the top.  Bake 30-40 minutes at 350'.  Drizzle favorite powdered sugar frosting over top when cooled.

Pumpkin Cake Pie

1 can pumpkin

4 eggs

 1 can evaporated milk

1 ½ cup sugar

2 tsp cinnamon

1 tsp ginger

½ teas nutmeg

Mix all ingredients and put into 9*13 greased pan

Sprinkle 1 package yellow cake mix on top.  Pour 1 cup melted butter on top.  Spinkle chopped nuts.  Bake 350’ for 1 hour.

Flourless Banana Pancakes

2 bananas
2 eggs
1/4 cup almond butter
1/4 tsp vanilla
1 tsp coconut oil
1/4 tsp cinnamon
Pinch of nutmeg

Add all together and bake on a grill - tastes like banana bread!

Zucchini Bread

Beat together 2 cups sugar, 1 cup oil, 3 eggs, 2 cups grated zucchini, 3 tsp. vanilla. Add 3 cup flour, 1 tsp. cinnamon, ½ tsp. nutmeg, 1 tsp. salt, 1 tsp. baking soda, ¼ tsp. baking powder, and blend well. Add 1 cup chopped nuts if desired.

Bake 350’ for 50-60 minutes in bread pans o can use smaller bread pans adjust for the time. Yield 3 large loaf pans or 15 small loaf pans. Small pans take 20-30 minutes to bake.

Chocolate Zucchini Cake

Cream together: ½ cup soft butter, 1 ¾ cup sugar, ½ cup oil

Add and Beat together: 2 eggs, 1 tsp. vanilla, and ½ cup sour milk

In a small bowl combine: 2 ½ cup flour, 1 tsp. baking powder, 1 tsp. soda, ½ tsp. cinnamon, ½ tsp. cloves, 4 tbsp. cocoa and mix together

Add this to wet ingredients and blend well. Add 2 cups of finely diced zucchini and stir in. Pour into greased and floured 13*9 baking pan. Sprinkle ½ cup chocolate chips and ½ cup chopped nuts on top. Add 1 cup coconut on top. Bake 325 degrees for 40-50 minutes.

Peanut Buttercup Cupcakes with Frosting

1 box mix of chocolate cake, make it up according to the package directions and pour into muffin tin for 24 perfect chocolate cupcakes.  Unwrap peanut butter cups and put them in the middle of the chocolate cake batter in each muffin tin.

Peanut Butter Butter Cream Frosting
3/4 butter at room temperature
1/4 cup shortening (Crisco) - if you do not like shortening (add more butter)
1 tsp vanilla
1/4 - 1/2 cup heavy whipping cream
4-5 cups powdered sugar

In a mixing bowl combine butter, shortening, peanut butter, and vanilla until smooth.  Add in your powdered sugar, starting with four cups.  Add about 1/4 cup of your whipping cream, combine well with mixer and switch to a high speed to beat until fluffy.  you can play with the amounts of powdered sugar and whipping cream to get the exact texture and consistency that you want.

Cream Cheese Frosted Pumpkin Cupcakes (Gluten Free)

3 eggs
1 cup sugar
2/3 cup pumpkin puree
3/4 cup gluten free brown rice flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp pumpkin pie spice
Dash salt

Cream Cheese Frosting:
1/2 package cream cheese (softened)
1/2 cup powdered sugar
3 Tbs butter, softened
1 Tsp vanilla

Preheat oven to 375'
Beat eggs and sugar together.  Add Pumpkin, flour, baking powder, soda, and spices.  Pour into muffin cups.  Bake 13-15 minutes.  Cool.
Whip together cream cheese frosting.  Spread onto cooled cupcakes.  Sprinkle with additional pumpkin pie spice.

Country Apple Dumplings

Ingredients

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown

Gluten-Free Peach Dump Cake

I LOVE peaches in the summertime - this was a hit!  We haven't tried this as a dutch oven - but I think it would work!!!

6 ripe peaches, peeled and sliced
1/2 cup sugar
1/4 cup orange juice
1 15-oz package gluten-free yellow cake mix
1/2 cup butter (for dairy free I used Best Life)

Preheat oven to 325' place peaches in 9*13 inch pan.  Sprinkle with sugar and drizzle with orange juice; mix and let sit for 5-10 minutes to bring out the juices. 

Sprinkle dry cake mix evenly over the peaches.  Spoon the melted butter evenly over the cake mix.  Bake for about 50 minutes or until top is golden brown, peaches are tender, and filling is bubbling around the edges.  Serve warm or at room temperature with vanilla ice cream or frozen yogurt (for dairy free we use Soy Ice Cream).  Refrigerate any leftovers.

Chocolate Cobbler - Gluten Free

3/4 cup sugar
1 cup self rising flour
1/2 teaspoon xanthan gum
2 Tablespoons cocoa
1/2 cup milk (use soy for dairy free)
3 Tablespoons melted butter (use Bestlife for dairy free)
1 teaspoon vanilla
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish.

Top Mixture – Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa

Pour 1 1/2 cup water gently over all. DO NOT MIX- just gently pour over all
Bake at 350 degrees for 40 minutes. Serve hot, or cold.

Cinnamon Raisin Bread Pudding

For the pudding:

1 ½ cups sugar

4 eggs, beaten

2 cups milk (use almond milk for dairy free)

2 teas vanilla extract

1 teas cinnamon

3 cups cubed Rudi’s Gluten-Free Cinnamon Raisin Bread

½ cup golden raisins

1 ¼ cup brown sugar

¼ cup butter (use best life for dairy free)

1 cup crushed pecans

2 teas cinnamon

For the sauce:

½ cup butter or margarine (for dairy free I use Best Life)

½ cup sugar

½ cup brown sugar

1 cup heavy cream (use thick almond milk for diary free)

1 teas cinnamon

1 Tbs vanilla extract

Preheat oven to 350’ Prepare a 9*13 baking dish with non-stick spray.  In a large bowl, combine sugar, beaten eggs, milk, vanilla, and cinnamon.  Whisk together until well combined. 

Add the cubed Rudi’s cinnamon raisin bread and raisins and gently stir to combine.  Pour this mixture into the prepared baking dish and set aside while you make the topping.  In a separate mixing bowl, combine the brown sugar, butter, crushed pecans, and two teaspoons cinnamon.  Mix together until crumbly and roughly the size of small peas.  Sprinkle this mixture over the top of the bread mixture.

Bake for 40-45 minutes, until fully set.  To make the sauce, combine the butter, sugar, brown sugar, heavy cream, and cinnamon in a sauce pot.  Bring to a simmer over medium heat, stirring constantly, until mixture comes to a slow boil.  Cook until the sauce thickens to desired consistency.  Remove from heat and stir in the vanilla extract.  Sever over the top of the bread pudding.

Pumpkin Chocolate Chip Squares

2 sticks (16 tablespoons) unsalted butter at room temperature (I use Best Life for Dairy Free)

1 ¼ cups sugar

1 extra large egg, beaten

2 teas pure vanilla extract

1 cup canned solid pumpkin

2 cups all-purpose gluten free flour

1 teas xanthan gum

1 tbs pumpkin pie spice

1 teas baking soda

¾ teas kosher salt

1 (12-ounce) package semi-sweet chocolate chips

Preheat the oven to 350’.  Line a 9*13 inch baking pan with parchment paper, allowing the lining to overhand the edges. 

In a large bowl, cream the butter and sugar until light and fluffy.  Add the egg, then vanilla, and pumpkin, and beat to combine.  Add the flour, xanthan gum, pumpkin pie spice, baking soda, and salt, beating after each addition and reserving a couple of tablespoons of the flour in a small bowl.  Beat the batter well until it becomes thicker and a bit more elastic.

Add the chocolate chips to the small bowl of reserved flour and toss to coat.  Then add the flour-coated chips to the batter and stir until the chips are evenly distributed throughout.

Pour the batter into the prepared baking pan, smoothing the top.  Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean.

After allowing them to cool completely in the pan, lift out by the overhung parchment paper.  Peel back the parchment paper and slice into squares with a serrated knife.