gdobson

That's great!  I hope Alex had a very happy birthday, and I applaud you for being so thoughtful for her.  Every year my husband makes me a gluten free birthday cake.  Sometimes he has to make 2 because he ruins the first one.  But he never gives up, and I always have a very special birthday.

That would be great! I really appreciate it.
That would also be great if you have the time. We could use all of the ideas we can get.

Thanks so much. I hate to be a typical guy but I don't know much about baking -- I could use all the help I can get. I sincerely appreciate people taking the time to help me and Alex out.

Ryan

From Bette Hagman The Gluten Free Gourmet Cooks Fast and Healthy


Crust
You can use a regular gluten-free pie crust or this cereal crust:

1 cup gluten-free rice Flakes (crushed)
1 cup gluten-free corn flakes (crushed)  I have used all corn before and still tasted great
3 tbls sugar white or brown
1/2 tsp cinnamon
3 tbls melted butter or margarine
1/4 to 1/2 cup finely ground nuts or coconut (optional)

Crush cereal in a plastic bag.  Dump in sugar, cinnamon and melted butter anad mix together.
Pour into 9" pie tin and press across bottom and up sides.
Bake in preheated oven at 375 for 6 to 8 min until lightly brown


Filling
1 8 oz pkg cream cheese
1/4 cup powdered sugar
1 tsp gluten-free vanilla or almond

Topping
Any combination of sliced fresh kiwi, papaya, peach, pineapple, berries

Glaze
1 cup fruit juice (pineapple, orange, apple, or other)
3 tbl cornstarch
1/3 cup sugar (less if juice is sweet)
1 tbl lemon juice


Filling:  soft cream cheese and combne with sugar and vanilla or almond.  Pour into prepared pie crust

Topping:  arrange fruit on top of cream cheese

Glaze: (we leave off - my family doesn't like it) In small saucepan, combine juice, cornstarch, sugar, & lemon juice.
Cook over medium heat stirring constantly until thickened. Spoon over fruit while hot.  Refrigerate for 2 hours or
until ready to serve.

Good stuff.

Darn it!  I wish I had seen this before.

I used to make a fruit pizza using a sugar cookie dough for the crust, vanilla pudding (made thick)  for the base and then just top decoratively with fruit.  You can then glaze with melted all-fruit spread.

If you want, I can give you my sugar cookie recipe (tastes just like the "real thing").  For pudding, I now use vanilla almond milk--in an amount less than the regular milk called for.

Polaner fruit spread is gluten-free and very good.

Patti's idea sounds really good.  I have a fruit pizza recipe in my Bette Hagman cookbook that my whole family has liked.  If you want, I'll be happy to type it up for you.

Gina