Monday, September 10, 2012

Pumpkin Pie Dip recipe

Dip apples and crunchy GF ginger snaps in this creamy dip for a memorable Fall treat! Great served with my molasses cookie recipe in this blog!

8 ounce package LF cream cheese, room temperature
1 cup GF powdered sugar (or substitute stevia to taste)
15 ounce can pumpkin
1 T. ground cinnamon
1 T. pumpkin pie spice
1/2 t. ground ginger
1 T. Grand Marnier, optional
1 cup plain  non-fat Greek yogurt
Ground cinnamon for dusting

In food processor, blend cream cheese and powdered sugar until smooth. Blend in the pumpkin, spices, and liquor. Fold in the yogurt.

Chill until ready to serve. Dust top of dip with cinnamon. 

Serve on a platter with apples and gluten free ginger snaps; Enjoy!

Makes: About four cups of dip. 

This recipe is from the cookbook: "The Farmer's Daughter Cooks Gluten Free."
To see a Youtube slide show "tour" of the cookbook, click on this link:


Saturday, August 11, 2012

No Bake Country Fruit Tart

An incredibly simple tart that requires no baking. Any fruit may be used, but I made use of our summer harvest from our large peach tree.

1 cup raw pecans or almonds, finely ground
1 cup almond meal
1 cup pitted dates or dried figs, finely chopped
Pinch of salt

5 cups of sliced peaches
8-12 ounce jar of good quality peach preserves
8-12 ounces of sour cream

Mix the ground nuts, almond meal, dates or figs, and salt together. Spray GF baking spray onto an 8-9 inch tart or spring form pan. Press the crust mixture into the bottom of the pan and up the sides to create a uniform crust. Place in the refrigerator.

When ready to fill the pie, arrange the sliced peaches into the crust, overfilling it slightly. In a bowl, fold the sour cream into the jar of peach preserves and now pour over the top of the peaches that are arranged in the tart. Refrigerate the tart for 1-2 hours.

Serve with whipped cream.

Makes: Eight slices.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: