"American Pie" Summer Trifle

A fresh and colorful, "red, white and blue" dessert for Memorial Day and the Fourth of July holidays.

Cut the calories with low fat vanilla yogurt in place of some of the cream.

2 pints of fresh strawberries, washed, hulled, sliced and tossed with ¼ cup of sugar

1 pint of blueberries, fresh or frozen

1/2 cup strawberry-banana nectar juice (I used Jumex brand)

2 cups French vanilla lowfat yogurt (I used Stonyfield organic brand)

16 ounce container of whipping cream, whipped to hold stiff peaks, with ¼ cup of sugar folded in

1 large strawberry, cut into fan shape (see photo)

1 package Namaste brand Vanilla Cake Mix *

Bake cake ahead, following manufacturer instructions or choosing pound cake option below, if using. Allow to cool. Slice into cubes and place half of the cubed cake into the bottom of a large glass bowl or trifle bowl. Now drizzle one-half of the strawberry nectar over the cake cubes.

Next, add one-half of the vanilla yogurt, dropping dollops over the juice-soaked cake cubes. Now layer with one-half of the blueberries, then one-half of the sliced strawberries. Top the fruit with one-half of the whipped cream.

Now begin the layering process once again, beginning with the remaining cake cubes, the nectar, the yogurt, the berries and finishing with the whipped cream.

Place the berry garnish at the very center top of the whipped cream. Allow the trifle to rest and the flavors to macerate in the refrigerator for approximately four hours before serving.

Makes: Eight servings.

*Cake options: To modify this mix into a pound cake, follow instructions below.

1 package Namaste Vanilla Cake Mix (or any other cake mix if not doing gluten free)

4 eggs, beaten

1 cup butter, melted

½ cup buttermilk

4 t. GF vanilla extract

Mix all cake ingredients together well. Pour batter into an oiled 9 x 13 baking pan. Bake at 350˚F for 35-40 minutes and test for doneness. Do not overcook. Remove from oven and cool.

Some recipes are from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   http://www.celiacdiseaseinfo.org

Fall Gingerbread Cake

¼ cup vegetable oil

¼ cup butter

1 cup hot water

1 cup sorghum molasses or regular molasses

¾ cup brown sugar

1½ t. ground ginger or 1 T. fresh ginger root, finely chopped

1½ t. ground cinnamon

½ t. salt

2 t. baking soda

2  3/4 cups flour*

2 large eggs, beaten

½ cup pecans, finely chopped (optional)

In a saucepan combine all ingredients through the cinnamon.

Bring to boil, stir until well blended. Remove from heat and set aside to cool.

Sift dry ingredients together. Add the cooled molasses and sugar mixture and stir. Stir in the well-beaten eggs.

Pour into a generously-greased and floured 9 x 12 inch baking pan. Bake in a 350˚F oven for 25 to 35 minutes. The dark sugars and syrups tend to burn easily, so watch the cake closely for the last 5 minutes.

Serve warm or cooled with whipped cream, cream cheese frosting or my apple butter.

*I normally cook all gluten free. This recipe has been adapted for gluten-containing flours. For gluten free, just cut the flour by 1/4 cup and use gluten free flour blends.

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

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

St. Patrick's Rich Chocolate Mint Cupcakes

Deep, rich cake and creamy (green) mint butter cream frosting topped with Belgium chocolate shavings.

1 cup GF flour blend*
½ cup unsweetened baking cocoa
¾ t. baking soda
¼ t. baking powder
Pinch of salt
½ cup butter, room temperature
¾ cup sugar
2 eggs, room temperature
½ cup buttermilk
½ t. GF vanilla

Cream Cheese Frosting

2 cups GF powdered sugar

8 ounce package cream cheese, room temperature

1/4 cup (one half of a stick) unsalted butter, room temperature
2 t. GF peppermint extract

2 drops of green food coloring

Garnish: chocolate shavings

Preheat over to 350˚F. Line muffin pan with paper liners.

Thoroughly combine dry ingredients for cupcakes. In a larger bowl, cream butter and sugar, then beat in eggs, buttermilk and vanilla, using an electric mixer. Add dry ingredients into wet ingredients and mix until well combined. Fill muffin cups 2/3 full and bake 15-20 minutes until test toothpick comes out clean. Allow to cool to room temperature.

Blend together frosting ingredients. Allow to chill to firm up. Pour into a pastry piping tool with star tip. Frost as shown in photo and sprinkle with chocolate shavings.

Makes: Twelve cupcakes.

*Replace gluten free flour with regular flour if desired.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:  
http://www.celiacdiseaseinfo.org

Bed & Breakfast Caramel Apple Skillet Cake

I created this impressive caramel apple-upside down cake for a good friend who is the owner of a local Victorian Bed and Breakfast to serve her gluten free guests. The cake is nearly completely made from start to finish in an ovenproof skillet.
 
Apple Topping:  
3 Golden Delicious apples (or other variety), sliced thin
⅓ cup unsalted butter
½ cup sugar, brown or raw sugar is best
½ cup walnuts or pecans, coarsely chopped
¼ cup raisins or currants, optional

Cake Batter:
½ of an additional apple, finely chopped
1½ cups sifted GF flour blend
1½ t. GF baking powder
¾ t. salt
½ t. cinnamon
½ cup unsalted butter, softened
¼ cup sugar
1 t. GF vanilla
1 t. minced, peeled fresh ginger or ginger paste in a jar, optional
2 large eggs
½ cup GF sour cream or plain yogurt

Topping: (optional): ½ cup butterscotch caramel sauce, warmed in microwave. (Mrs. Richardsons brand is GF)

Core the apples and cut into quarters. (I prefer to further slice the apples into thin wedges. You may choose to peel the apples; I do not.)

In a 10-14 inch skillet (cast iron or other oven proof), melt the butter over medium low heat. Add sugar and stir well to combine.

Arrange the sliced apples decoratively in the bottom of the skillet and sprinkle walnuts evenly between the apple quarters. Add raisins, if using. Cook, covered over low heat, without stirring, for 30 minutes until apples are tender and the sugar has caramelized. (All of the liquid should evaporate into the apples.)

Preheat oven to 375°F.

Cake Batter: Chop the remaining apple half finely and set aside. Whisk together the flour, baking powder, salt and cinnamon in a separate bowl.

Beat butter and sugar in a medium-sized bowl with an electric mixer or hand-held whisk until fluffy. Beat in vanilla and ginger, if using, and add eggs, one at a time, beating well after each addition.

Add sour cream or yogurt to the egg mixture, with mixer on low speed, and gradually beat in the flour mixture until just combined. Add chopped apple to batter by folding in gently. Batter will be somewhat thick.

With skillet now off the heat, carefully spoon batter over the caramelized apple topping and spread evenly with a spatula, taking care not to disturb the apples and leaving a ½ inch border edge of the apples not covered with the batter. Bake cake in center of oven for 30-35 minutes until golden brown. Do not over bake.

Remove skillet from oven and allow to cool 10 minutes on a rack. Slide a thin knife around the edge of the cake to loosen, place a serving plate on top of the skillet, and invert it so the cake ends up on the plate with the apples now on top.

Top with butterscotch caramel by warming it in the microwave for about 15 seconds and then drizzling it over top of cake.

Serve warm (best!) or at room temperature with (or without) whipped cream or vanilla ice cream.

Makes: Eight large wedges of skillet cake.

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

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Chocolate Torte

A torte is a rich cake made with little or no flour. Works for me; how about you?! This one is almost like eating a candy bar.

¾ cup GF flour blend

1/3 cup cocoa

Pinch of sea salt

¼ t. baking soda

8 ounces semi sweet or bittersweet chocolate*

¾ cup unsalted butter (1½ sticks)

1¼ cups sugar

1 t. GF vanilla extract

3 eggs, beaten

½ cup buttermilk

1 cup toasted walnuts, separated**

Glaze

4 ounces semisweet or bittersweet chocolate

½ cup heavy cream

Heat oven to 350˚F. Use a non-stick 9 or 10 inch cake pan; no smaller.

In a small bowl, whisk the flour, cocoa, salt and baking soda a set aside. 

Microwave chocolate and butter in a medium-sized bowl for one minute, stirring halfway though. Continue microwaving for 15 second intervals and stir mixture until smooth. 

Whisk in sugar and vanilla, then stir in beaten eggs, buttermilk and ¾ cup of the walnuts. Mix in the dry ingredients until just combined.

Pour batter into cake pan, tapping the pan against your countertop to assist in removing air bubbles. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Remove to a wire rack and cool in pan for five minutes, then invert cake onto wire rack and cool completely.

Glaze: Place chocolate in a small bowl. Heat cream just until simmering and pour over chocolate. Stir until smooth and chocolate is completely melted. Pour glaze over cake and smooth over top and sides. Pat remaining ¼ cup of walnuts around the top of the cake. Serve cake when glaze is firm.

Notes:*I used Trader Joes giant-size Belgium chocolate bar. **I used black walnuts.

Option: I prepared a mixed berry glaze with mixed (thawed) frozen berries, 2 T. of raspberry preserves, and 1 T. of raspberry liquor and drizzled over the top of each serving. Decadent!

Makes: Eight to sixteen servings.

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

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-