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 Apple Pie

Ingredients:

• 2 Gluten-free pie crusts for a 9-inch pie plate
• 7 cups peeled Grannie Smith apples, sliced 1/4" think (about 2 1/2 pounds)
• 3/4 - 1 cup sugar (if using a tart variety of apple, use more sugar)
• 2 tablesppons gluten-free sweet rice flour or tapioca flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablesppons cubed butter
• Prep time: 30 minutes
• Cook time:  50 minutes
• Total time:  80 minutes
• Yeild:  1 9-inch pie

Preheat oven to 425°

Use one 9-inch pie plate

1. Prepare gluten free pie crust.  Use any you would like.

2. Line 9-inch pie plate with one of the prepared gluten-free pie crusts.

3. Combine sugar, sweet rice flour OR tapioca starch, cinnamon, nutmeg and salt in a  large bowl and use a whisk to thoroughly blend ingredients.

4. Add sliced apples and gently coat apples with sugar mixture.

5. Pour apples into dough-lined pie plate and distribute them evenly.

6. Dot the top of the apples with cubed butter.

7. Place the second prepared crust over the top of the apples. Press edges to seal dough and use your favorite method to flute the edges (pressed with fork tines, etc.). Cut or poke several small vents in the top of the pie crust.

8. Bake for 50-60 minutes, until top is golden brown and apples are tender.

9. Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.

10. Allow pie to cool for several minutes before cutting.

Gluten Free Apple Crisp (dairy free)

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup 
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup sorghum flour (or brown rice flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top. 

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Note:  Gluten Free Goddess

Apple Butter

5 pounds apples, peeled, cored, and diced
1 3/4 cups apple cider
1 1/4 cups sugar
2 tablespoons lemon juice
Pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg

In a large pot, bring the apples an cider to a boil over medium-high heat, stirring occasionally to prevent sticking or burning.  Reduce the heat to low and simmer until the apples are soft, 30-35 minutes.  Use a potato masher, fork, or immersion blender to roughly mash the mixture.  Return the apple mixture to the heat and stir int he sugar, lemon juice, salt, cinnamon, mace, and nutmeg.  Continue to simmer until the mixture has thickened and becomes a deep rich brown, about 1 1/2 hours.  The mixture will be relatively smooth but may have a few chunks.  If you want a completely smooth butter, you may puree it lightly at this point.  Store the apple butter in a covered container int he refrigerator or pour the finished apple butter into prepared jars, leaving a quarter-inch of head space.  Seal the jars and process for 7-10 minutes in a boiling-water canner.  Store the processed jars in a cool, dark place.

Frozen Fruit Cup

2 10 oz boxes frozen strawberries, partially thawed
2 11 oz cans mandarin oranges, drained
12 oz can crushed pineapple with juice
4 bananas, sliced
1 1/2 cup sugar
1 cup water

Mix all fruit.  Combine sugar and water and boil two to three minutes.  Pour over mixed fruit.  Freeze mixture in clear plastic cups.

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.

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!

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.

Strawberry Jam

3 quarts fresh strawberries, hulled
1 1¾ ounce package regular powdered fruit pectin
½ teas. Butter
7 cups Sugar

Place 1 cup of strawberries in an 8-quart heavy kettle. Crush berries. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin and butter. Heat on high, stirring constantly, until mixture comes to a full rolling boil. Add sugar all at once. Return to boiling; boil q minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.

Ladle at once into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; Cool on racks. Makes about 7 half-pints.

For Dairy Free utilize Dairy Free Butter (I use Best Life)

Apple Pie Filling

6 quarts blanched sliced fresh Apples
5 ½ cups Sugar
1 ½ cups cornstarch, flour, or clear gel or ultra gel
1 T Cinnamon
1 teas. Nutmeg
2 ½ C cold Water
5 cups Apple Juice
¾ cups Lemon Juice

Use firm, crisp apples, if apples lack tartness, use an additional ¼ C of lemon juice for each 6 quarts of slices.
Wash, peel, and core apples. Prepare slices 1/4 -1/2 inches wide and place in cold water containing ¼ cup lemon juice for every 4 cups of water to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, spices, Ultra Gel, and spices in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately in a water bath according to the recommendations below.

Processing time for pint or quart size jars: 0-1000 ft: 25 minutes, 1001-3000 ft: 30 minutes, 3001-6000 ft: 30 minutes, Above 6000 ft: 40 minutes

Freezer instructions: Alternately this recipe can be placed in freezer bags and frozen for several months. Shelf life – 1 year.

Gluten Free NOTE: DO NOT USE FLOUR.

Apple Butter

5 pounds Tart Apples
2 cups Apple Cider
3-5 cups Sugar
¾ teas. Cinnamon
¾ teas. Cloves
½ teas. Allspice
½ teas. Nutmeg

• Core and quarter apples (peeling isn’t necessary). Cook apples slowly in cider until tender (I put mine in my crock pot) – then blend in a food processor or blender.

• Add 3 cups of sugar and check for sweetness, then add more as necessary (sometimes up to 5 cups total). Add spices and stir together.

• Cook for 6-8 hours in a crock pot. I just cook it overnight on low.

• Test for thickness by spooning butter on a cold plate. If no liquid comes out of the edges, it is thick enough. If it isn’t thick enough, you can take the lid off of the crock pot and turn it up to high, let some liquid boil off, but stir and check back often.

• Ladle into sterile jars leaving ¼ inch head space.

• Process in a boiling water bath for 10 minutes, adjusting for altitude if necessary.

• You may also freeze this apple butter if you prefer.

Pear Dessert

Cut two pears in half and leave the stem intact. Remove core and seeds with a melon baller.

Place the fruit in a small baking dish and brush with a mixture of 1 Tbs. maple syrup, 1/8 tsp cinnamon, and a dash of nutmeg.

Bake, uncovered, at 375' for 30 minutes or until softened. Fill core with 1 Tbs Greek yogurt (or to keep dairy free leave it un-topped) and top with cinnamon. Serves 4

Banana Bread & GFCF Banana Bread

1/2 C. Butter
1 C Sugar
2 Eggs
1/4 C Nuts (optional)
3 Ripe Bananas
2 C Flour
1 Tsp. Soda
Chocolate Chips (optional)
Maraschino Cherries (optional)

Cream butter and sugar. Add beaten eggs, flour, and soda. Crush bananas and mix in. Add optional goodies. Place in greased loaf pan. Bake 1 hour at 350'



I made this also for my son who is on a GFCF diet:

1/2 C Butter (I used Best Life)
1/2 C Canola Oil
1 C Sugar
2 Eggs
3 Ripe Bananas
2 C Rice Flour (or your favorite simple gluten-free flour blend)
1 Tsp Soda
1/2 Tsp Baking Powder
1/2 Tsp Cinnamon
1/2 Tsp Vanilla

Cream Butter & sugar, add beaten eggs, rice flour, & dry ingredients. Add vanilla and oil. Crush bananas & mix in. Add any optional goodies. Place in greased loaf pan. Bake at 1 hour at 350.' The banana bread freezes well too!!!