Need A Good gluten-free Dessert For This Weekend...
Posted 01 August 2011 - 06:07 PM
Posted 01 August 2011 - 06:16 PM
"Children in a family are like flowers in a bouquet: there's always one determined to face in an opposite direction from the way the arranger desires."
~Ralph Waldo Emerson
Posted 01 August 2011 - 08:03 PM
Banana Split Cheesecake
2 packages no-bake cheese cake mix (Throw away the crust and create your own with Gluten Free Graham Crackers/cookies or just omit the crust altogether)
¾ cup butter
¼ cup sugar
3 cups cold milk
10-12 medium strawberries
1 can crushed pineapple (8 ounces)
3 medium firm bananas
½ cup chocolate ice cream topping
1 carton Cool Whip (8 ounces)
12-15 Maraschino cherries
1/3 cup chopped pecans
Mix contents of crust mix from cheesecake
with butter and sugar in a large bowl. Press
into a greased 9 x 13 inch pan. Combine milk
and contents of filling packets. Beat on low
speed until blended. Beat on high until slightly
thickened. Spread over crust. Refrigerate for
1 hour. Slice strawberries and place a layer on
top of cheesecake. Drain pineapple and
spread over strawberries. Top with a layer
of sliced bananas. Spread Cool Whip over
fruit toppings. Refrigerate for 2 hours or
until set. Before serving warm ice cream
topping in microwave and drizzle over cake.
Top with cherries and pecans.
2 cups milk
6 oz. evaporated milk
1 block margarine/butter
1 cup sugar
3 ½ tablespoons cornstarch
¼ teaspoon nutmeg
1 teaspoon vanilla
In large microwaveable bowl, heat milk,
evaporated milk, and butter for 7 minutes in
microwave on high heat. Mix sugar, cornstarch,
and nutmeg in medium bowl. When milk is heated,
make a paste with dry ingredients by
adding warm milk to dry ingredients.
Pour paste into milk and stir. Return to
microwave and heat on high heat for
7 minutes. Remove and whip until
smooth. When custard
is thick like pudding remove from
microwave, cool and add vanilla.
Stir until dissolved into custard.
This can be put into small bowls for individual servings or used as a cake topping
Double Delicious Cookie Bars
½ cup margarine
1 ½ cups graham cracker crumbs (I used gluten free grahams and some gluten-free animal crackers)
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 cup peanut butter chips
Preheat oven to 350 degreees. In a 13x9 inch
baking pan, melt margarine in oven.
Sprinkle crumbs evenly over margarine; pour
condensed milk evenly over crumbs. Top with
chips; press down firmly. Bake 25 to 30 minutes
or until lightly browned. Cool. Cut
into bars. Store loosely covered
at room temperature.
No Bake Cookies
½ cup milk
½ cup butter
¼ cup baking cocoa
2 cups sugar
1 tsp vanilla extract
½ peanut butter
3 cups gluten free oats
Combine milk, butter, cocoa, sugar, and vanilla in saucepan. Bring to a boil over medium heat. Cook for 1 minute; do not stir. Remove from heat. Stir in peanut butter and oats. Drop by spoonfuls onto waxed paper. Let stand until cool. Yield: 4 dozen
Peanut Butter Fudge
1 can evaporated milk
4 cups sugar
1 cup peanut butter
In a large pot, combine sugar, and evaporated milk.
Place on medium heat and bring to a boil.
Using candy thermometer, bring mixture to 235 degrees.
Remove from heat and add peanut butter.
Pour onto greased baking sheet and allow to cool.
Cut into squares and store in air tight container
Posted 02 August 2011 - 04:59 PM
Daughter diagnosed 1/06 bloodwork and biopsy
-gluten-free since 1/06
Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)
Posted 03 August 2011 - 09:11 AM
I used extra dark brown sugar for the topping and did not have any nuts. It was probably my favorite gluten-free dessert ever. Right up there with Pumpkin Bars.
Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.
Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James
Posted 03 August 2011 - 09:38 AM
Strawberry Pretzel Dessert
3/4 cup gluten-free pretzels
1/4 cup sugar
1/4 cup melted butter
crush pretzels to pieces about 1/4 inch maximum
press into bottom of greased 8 X 8 inch pan
bake 350 F for about 7 minutes
cool about 1 hour
4 oz cream cheese
1/4 cup sugar
8-9 oz Cool Whip
whip cream cheese and sugar together until fluffy
fold in Cool Whip (add more to taste if you want)
spread across pretzel layer (save a little for garnish if desired)
refrigerate 15 minutes or longer
1 small package strawberry Jello
1 cup hot water
1 large package frozen strawberries (without juice)
or sliced fresh strawberries - about 1/2 pint
dissolve jello in water, then add strawberries
after it thickens a little, pour over cream cheese layer
refrigerate 2 hours minimum
If using fresh strawberries, wash, cut (as desired) and put in freezer
15 minutes or longer to help the Jello begin to set quickly
You can reserve a small amount of the jello mix and add to the cream cheese layer to make it pink.
Mom of Garrett - Mizzou freshman; diagnosed Jan 2005
Posted 03 August 2011 - 09:48 AM
Petite White Chocolate Cranberry Scones
2 cups gluten-free flour blend
1/3 cup sugar
2 tsp baking powder
1 tsp lemon or orange zest
1/2 tsp salt
1/2 cup butter/margarine
3/4 cup whipping cream
3/4 cup sweetened dried cranberries, coarsely chopped
3/4 cup gluten-free white baking chips
1/2 cup gluten-free white baking chips
2 tsp shortening
Heat oven to 400oF
Combine flour, sugar, baking powder, zest and salt in a large bowl
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs
Stir in cream, mix in
Stir in cranberries and 3/4 cup white baking chips
Knead dough 5-10 times until smooth
Divide dough into 4 equal pieces
Shape each piece into a 8 X 1 inch log
Cut each log into 4 pieces (2 inch each)
Cut each 2-inch piece in half diagonally
Place on ungreased baking sheet at least 1 inch apart
Bake 9-11 minutes - golden brown around the edges
Mix 1/2 cup baking chips and 2 shortening in small microwaveable bowl
Microwave on 50% power for 30 seconds at a time until melted
Stir and drizzle scones with melted chocolate
gluten-free Flour Blend (or use your favorite)
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
2 tsp Xanthan gum
One more comment - I make a lot of good desserts, but honestly, what everyone seems to go for the most is when I make gluten-free brownies. Nothing special about the recipe, but I top with a very thin layer of chocolate frosting and Heath bar pieces.
Mom of Garrett - Mizzou freshman; diagnosed Jan 2005
Posted 03 August 2011 - 11:29 AM
Most cheesecakes can easily be made gluten-free and so can Angel Food cake (yummy with a glaze, buttercream or 7-Minute frosting).
When our lives are squeezed by pressure and pain, what comes out is what is inside.
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