Streusel Topping:
1/3 cup butter or margarine, melted
6 or 7 Pamelas Pecan Shortbread cookies (1 ¼ cups) chopped
½ cup chopped almonds
1/3 cup Open Original Shared Link
¼ cup brown sugar
½ teaspoon cinnamon

Mix preserves, sugar, and flour for filling in small bowl. Peel, core and slice apples, then cut in half crosswise. Coat apples and rhubarb with preserves mix and spoon into 8-cup baking dish.

For topping, mix chopped cookies, almonds, flour, sugar and cinnamon. Add melted butter and mix well. Sprinkle evenly over fruit filling. Microwave on high 13-15 minutes or until apples are tender, turning dish after 7 minutes. Let stand about 30 minutes. Serve warm with ice cream or whipped topping.

Can be cooked in the oven- add 1 tablespoon flour to fruit mixture and bake at 350F for 45-50 minutes.

Variation:
Pine-Apple Crisp - Substitute pineapple preserves for strawberry, omit sugar and reduce flour to 1 tablespoon. Omit rhubarb and use 2 pounds Granny Smith apples. For more tropical flavor use coconut macaroons for some of the cookies and nutmeg instead of cinnamon.

This recipe comes to us from "lonewolf" in the Open Original Shared Link.

Ingredients:
2 ½ cups gluten-free rice milk
1 1/3 cups maple syrup
1 teaspoon vanilla
3 envelopes unflavored Knox gelatin or equivalent
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
One 29 oz can pumpkin
1 pre-baked gluten-free pie crust

Directions:
Sprinkle gelatin (or whatever you use) over rice milk in saucepan. Let stand 1-2 minutes to soften. Stir over low heat until gelatin dissolves - about 2 minutes. Add maple syrup, spices and vanilla and stir over med. low heat for 3-5 minutes. Blend in pumpkin and continue to stir for 1-2 minutes. Cool until starting to thicken slightly. (It should be pretty cool.) Pour into pie shell. Chill at least 3 hours.

This recipe comes to us from angel_jd1 in the Gluten-Free Forum.

Ingredients:
8 strawberries (optional)
CHOCOLATE HEARTS (recipe follows, optional)
1/3 cup sugar
3 tablespoons cornstarch
1 cup milk
½ cup water
4 egg yolks, beaten
1 ¾ cups HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips
1 teaspoon vanilla extract
¾ cup whipping cream, whipped
½ cup whipping cream, whipped

Directions:
1. Prepare CHOCOLATE HEARTS.
2. Stir together sugar and cornstarch in medium heavy saucepan. Stir in milk and water. Cook and stir over medium-high heat until boiling. Stir about half of hot mixture into beaten egg yolks. Return all to saucepan. Boil gently 1 minute, stirring constantly. Remove from heat.

3. Add chocolate chips and vanilla to hot mixture; stir until chocolate is melted. Pour into small metal bowl. Set bowl inside a larger bowl filled with ice water. Beat on high speed of mixer about 5 minutes or until chocolate mixture is completely cooled. Fold in the whipped ¾ cup cream. Spoon into martini glasses or dessert dishes.

4. Cover lightly with plastic wrap. Refrigerate 30 minutes or up to 2 days. Just before serving, top each with a dollop of the whipped ½ cup cream and a strawberry, if desired. Peel chocolate hearts from wax paper; place one on each dessert. 8 servings.

CHOCOLATE HEARTS: Place ¼ cup HERSHEY’S Semi-Sweet Chocolate Chips or Milk Chocolate Chips and ½ teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir until melted. Let stand 2 minutes. Pour into heavy duty small plastic bag, Cut off a tiny corner of the bag. Squeeze bag to pipe mixture into heart shapes on wax paper. Refrigerate until firm.

Tip: To form perfectly shaped chocolate hearts, trace around a small heart-shaped cookie cutter on a piece of white paper. Tape wax paper over the white paper; pipe chocolate on wax paper following the outline.

This recipe comes to us from Sally Austin.

Filling:
3 cans apple pie filling
1tablespoon lemon juice
1 cup dried cranberries

Topping:
1 ½ cup gluten free granola
20 Mi-del gluten-free gingersnaps, chopped or broken
4 tablespoons melted butter

Directions:
Spray a 9” x 13” pan with oil spray. Spread apple pie filling into pan. Mix in cranberries with lemon juice (adds tartness). Mix gingersnaps and granola together, spread evenly on top. Drizzle melted butter on topping, spread through.

Bake at 350F degrees for 20-30 minutes till golden brown and bubbling at sides

Serve warm with ice cream or whipped cream.

This recipe comes to us from Naomi Durrance.

1 stick butter (½ cup)
1 cup gluten-free flour mix
1 ¼ teaspoon baking powder
Dash of salt
1 teaspoon xanthan gum (or a little less)
1 cup granulated sugar
1 cup whole or low-fat milk
1 teaspoon vanilla extract
2 eggs, beaten
1 small can (5 oz.) evaporated milk
1 can (30 oz.) pumpkin pie filling (be sure to use one that calls for adding
eggs)

Preheat oven to 350F. Cut the butter into 4 pieces and put them into a 9 x 12glass baking dish. Put the dish in the preheating oven to melt butter. In a medium bowl mix flour, sugar, baking powder, xanthan gum, milk (not evaporated milk), and vanilla. Remove baking pan from the oven and pour flour mixture on top of the melted butter (DO NOT STIR), and set the mixture aside. Break the eggs into a 2-quart bowl and whisk them together. Add the evaporated milk and pumpkin filling and mix well. Slowly pour or spoon the pumpkin mixture on top of the crust batter in the baking pan (DO NOT STIR).

The crust batter should rise to cover the pumpkin as it bakes. Bake until the crust is dark golden brown on top, about 50-60 minutes. Let the cobbler rest for at least 20 minutes. before serving. Best served warm or room temperature. Optional: vanilla ice cream or other topping (serves 8-10).

This recipe comes to us from Martha Spinelle.

My basic gluten-free flour recipe: 2 cups rice flour, ½ cup potato starch, ½ tapioca flour. I substitute this for just about any recipe I come across. Guar/xanthan gum: 1 teaspoon for every cup of gluten-free flour. (I copy the chocolate chip recipe off the package substituting the flour and adding the gum.....this has worked for just about every recipe I have ever found in any cookbook.) May be less for Cakes, and I dont use gum when I make Pancakes.

½ cup tapioca flour
½ cup (1 stick) Margarine
½ cup cornstarch
½ cup butter-flavor Crisco
¼ cup potato starch flour
1 egg, cold
1 cup sweet rice flour
1 tablespoon gluten-free vinegar
1 rounded teaspoon guar gum
4 tablespoons ice water
½ teas salt
Sweet rice flour for rolling
Dash sugar (optional)
(Xanthan gum can be used instead of Guar gum)

Blend together the flours, gum, salt, and sugar. Cut in the cold margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal). Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the dough an hour or more to chill. (I chill mine overnight.)

Divide dough and roll out on a sweet rice-flour board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, invert the dough into the pan, shape before removing the plastic. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450F oven for 10-12 minutes, or until slightly browned. Cool before filling. Makes enough for a 2-crust 9 pie, + 1 pie shell.

Peach/Cranberry Filling Ingredients:
7 cups sliced peaches (with skins—adds fiber and nutrients)
1 cup frozen cranberries
¾ cup sugar
1/3 cup quick-cooking tapioca beads

Filling Directions:
Mix sliced peaches, cranberries, sugar and tapioca beads in large bowl and let sit while you make the crust. (This will give the tapioca beads time to dissolve.)

Olive Oil Pie Crust Ingredients:
2 cups gluten-free flour
1 teaspoon Xanthan Gum
1 teaspoon salt
1 teaspoon sugar
½ cup light olive oil
¼ cup fat free milk
1/3 cup fat free cottage cheese
½ teaspoon vinegar

Pie Crust Directions:
Mix together liquid ingredients first, then add dry ones until if forms sticky clumps. Press together by hand until it forms a loose ball. Cut in half and roll out under Saran wrap. It will be very loose and not easy (or pretty) to roll out. Press into bottom of pie plate - some parts will need to be pressed in with your fingers. Prick with a fork and bake at 350F until lightly golden – or about 15 minutes. Remove from oven and add the filling. Cover with top crust (which will, again, not be very cooperative.). Bake at 350F for about 45 minutes or until done. Cool and enjoy.

Ingredients:
1 cup toasted almonds
2 cups gluten-free corn flakes
2 tablespoons brown sugar
¼ cup melted butter
1 quart vanilla ice cream
6 ounces frozen lemonade concentrate
Optional fresh or frozen raspberries

Directions:
Take out the ice cream to soften while you make the crust. Pulse almonds in food processor until very coarsely chopped. Add corn flakes, sugar, and melted butter and pulse until the texture of graham cracker crumbs. Press crumb mixture into an 8 or 9 inch pie plate. Set in freezer while you prepare filling.

Rinse out the bowl of the food processor, then put ice cream and lemonade concentrate in food processor bowl. Process until well blended. Spoon ice cream mixture into pie crust and freeze until you're ready to eat. Garnish with raspberries if desired.

This recipe comes to us from Linda Sowry.

Makes one pie crust:

1 ¼ cups gluten-free all purpose flour
¼ teaspoon salt
1/3 cup shortening
3 to 4 Tablespoons cold water

In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. (Then they talk about rolling it and setting it into the pie plate. Im going to jump in and say this is where we flatten the ball out in your hands and set in pie plate. I use the small end of the tart roller thing from Pampered Chef to roll it up the sides and around. Put a damp plastic wrap over it to make it smooth out more easily. You just need to get it up the sides, you wont have extra for a fancy edge.) Do not prick pastry. Bake as directed in individual recipes.

1 bag cranberries (12 oz.)
¾ cup sugar
1 teaspoon grated orange zest
¼ cup orange juice
2 tablespoons Grand Marnier
1 cup heavy whipping cream

Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.

Rub through a strainer to remove skins. Stir in zest, orange juice and liqueur and mix thoroughly. Whip cream and fold into cranberry puree. Place mousse in bowl or wine glasses or place in a serving bowl. Decorate with whipped cream before serving if desired.

This recipe comes to us from Carolyn Mann.

Preheat oven to 350F.

Crust Ingredients:
1 ¼ cup finely crushed gluten-free graham crackers
½ cup finely chopped pecans
2 tablespoons melted butter

Crust Directions:
Combine gluten-free graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9 inch spring form pan that has been sprayed with nonstick cooking spray. Place crust in freezer while preparing the filling

Filling Ingredients:
2/3 cup non-fat plain yogurt
2 (8 oz) packages light cream cheese softened
1 ¾ cups canned pumpkin
2 eggs
½ cup sugar
½ cup brown sugar
1 ½ cups nonfat evaporated milk
2 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon salt
1 teaspoon vanilla

Filling Directions:
In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy. Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped.

Cool on rack, and then cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon (optional).

Makes 16 servings.

This recipe comes to us from Thomas Schaefer.

Ingredients:
6 tablespoons sugar (granulated)
¼ cup plus l tablespoon of cornstarch
8 large egg yolks
l quart of whole or 2% milk
8 ounces semisweet chocolate chopped
4 tablespoons unsalted butter, cut up
1 – 10 inch baked gluten-free pie shell
1 ½ cups heavy whipping cream, chilled
2 tablespoons confectioners sugar
l teaspoon vanilla
Chocolate shavings to scatter over the top of the whipped cream

Directions:
Whisk sugar and cornstarch together in bowl. Add the egg yolks and beat high speed until thick and pale about 4 minutes (I like to use a electric hand mixer for this). Put the l quart of milk in a saucepan and bring to a boil whisking often over medium heat. Whisk 1/3 of the hot milk into the egg yolk mixture then add this to the rest of the milk. I do this off the heat, then return to the heat and cook over medium heat until it thickens and comes to a boil. Remove from heat and add the chocolate and butter that has been cut up. Whisk until it is melted and smooth. Pour into the baked pie shell. Cover carefully and refrigerate at least 2 hours or overnight.

Two to three hours before serving, whip cream, sugar and vanilla to stiff peaks. Smooth over the pudding and scatter with chocolate shavings.