Desserts

Cherry Cheesecake Shooters
Ingredients:
12 whole Graham Crackers (the 4-section Rectangles)
2 packages 8 Ounce Cream Cheese
1 can Sweetened, Condensed Milk (your choice of brands)
1 can Cherry Pie Filling (store bought, your choice)
1/4 cup Slivered Almonds (Or you can shell your own and have fresh)

Instructions:
 - 
Put graham crackers into ziplock bag (or paper sack, or whatever you can find) and smash them until they're fine crumbs.(edge of hammer works well)
 - Spoon graham cracker crumbs into mini wine glasses.(they're a great novelty item, you can find then usually in any store)
 - Add cream cheese and sweetened condensed milk to bowl, and whip them together until fluffy.(electric mixer with whip attachment works wonders)
 - Fill pastry bag or zipper bag with the filing. 
 - Snip off the end and pipe a big helping over the crumbs in each of the glasses. (Old school - use a spoon)

 - Top with big spoonful of cherry pie filling.
 - 
Top with chopped almond flakes. (smashed , pieces, whatever)
 - (Note: Mix 2 tablespoons melted butter into the crumbs if you'd like them to be a little more moist. Can substitute low fat butter.)
 - (Use whatever kind of pie filling you'd like! This is the beauty of this recipe, you can make whatever kind that suits your fancy. Mix and match, try them all, see which one's work the best for your seperate taste buds.)
 - (Note: 1 package of cream cheese makes for a more pudding-like texture; 2 packages makes for a thicker texture.)
                                             ____________________________________

Starbucks Doubleshot Expresso Cupcakes
 
 Ingredients:
1 Cup of Sugar (can substitute non fattening sweetener)
1 Teaspoon of Vanilla Extract
1/2 Cup Butter Flavored Crisco
2 Tablespoons Vegetable Oil
1 Large Egg
1 Teaspoon Salt
2 Teaspoons  Baking Powder
2 Cups  All Purpose Flour (can substitute gluten free flour but remember this flour tends to be drier in nature)
1 Cup of canned Starbucks Doubleshot Espresso

Instructions:
- Preheat oven to 350
- In large bowl, cream together sugar, crisco, oil, and vanilla extract.
- Once mixture is creamy and fluffy, add in large egg until well mixed.
- Add salt and baking powder.
- Slowly add flour and Doubleshot.
- Alternate by adding a little bit of both in the bowl.
- Fill each Cupcake holder until it is 90% full. Leave just a little bit of room for expansion while baking
- Place in oven for 15 minutes or use toothpick method. If toothpick comes out clean it's done.
                                           _______________________________________

Apple Coconut Crisp
Ingredients:
2 lbs of apples (your choice of kind, whatever makes you happy)
1/2 cup organic coconut flour (your choice of brands)
1/2 cup almond flour 
1/2 cup gluten free oats (or use 1/2 c chopped pecans or slivered almonds)
2/3 cup coconut sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/4 tsp sea salt
1/3 cup organic coconut oil
2 tbsp organic flax seed
2 tbsp egg whites
1 tsp vanilla

Instructions:
 - Preheat oven to 375
 - Core and slice apples 
 - Toss apples with a light sprinkle of cinnamon before placing in 8×11 dish
 - Mix egg whites and flax seed together and let sit until needed
 - Add all remaining dry ingredients together in bowl and mix with fork
 - Next add melted coconut oil and vanilla along with egg white & flax mixture
 - Mix together until it creates a nice crumble
 - Spread evenly across apples in dish until completely covered
 - Bake 30 minutes.
 - Once finished, let cool for at least another 30 minutes or so.
Store in refrigerator, lightly covered. If cover is tight, apples will absorb moisture from topping and it will become soggy.
                          __________________________________

                       Gluten Free Pumpkin Pie

Crust Ingredients:

2 1/2 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
2 tablespoon sugar
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 tablespoon ice water
1 1/2 tsp Egg Replacer + 2 Tbs water (or 1 egg)
12 tablespoons cold, cubed butter
Preparation:

 - Combine the dry ingredients into a food processor and pulse until blended.
Add the cold butter cubes and egg and pulse until the butter cubes are the size of peas and the mixture looks like coarse, dry crumbs. Be careful not to over process the mixture. It should be course, not smooth.
 - Add 1 tablespoon of ice water and pulse several times. Test a piece of the dough by squeezing a small amount between your fingers. If it holds together don’t add more water. If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball don’t add more water. Adding too much water will make the dough sticky and harder to roll out and shape.
 - Gather the crumbly dough into a ball and place on wax paper. Roll out the dough into a flatten disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough.
 - To Roll Dough: Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it’s soft enough to roll. When workable, roll from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate. Gently peel the waxed paper from the dough.
 - Gently press the dough into the pie plate.
 - Trim edges with knife and crimp edge with a fork or using your favorite method.
 - Partially bake the crust for 15 min at 350 degrees

Pie Filling Ingredients:

1 15 ounce can pumpkin
1 cup milk (or alternative, I personally use rice milk)
3/4 cup sugar
1/4 cup corn starch
1/4 tsp salt
1 tsp vanilla
2 tsp pumpkin pie spice
Preparation:

 - Preheat oven to 425 degrees F.
 - Add all ingredients together. Mix slowly at medium speed for 3 to 4 minutes.
 - Pour into 9-inch gluten-free pie crust and bake 15 minutes. Turn oven down to 350 degrees F. Bake another 45 to 50 minutes. Let cool. Refrigerate 30 minutes.
                            ____________________________

                      Gluten Free Cinnamon Rolls

INGREDIENTS

1 tablespoon yeast
1 teaspoon sugar
1 cup warm water
3 cups brown rice flour mix* (see recipe below)
1 teaspoon salt
1/4 cup sugar
1 1/2 teaspoons xanthan gum
1 whole large egg
1 egg yolk
1 teaspoon apple cider vinegar
2 tablespoons melted butter (substitute olive oil or coconut oil if you want dairy free)
* Brown Rice Flour Mix
2 ¾ cups brown rice flour
1 ¼ cups potato starch
¾ cup tapioca flour
Mix all flours together well.
Hint: be sure to mix well before measuring for each batch.

Filling Ingredients: Sugar/Cinnamon Mixture

1/4 cup sugar
2 teaspoons cinnamon
1/2 cup butter room temperature (substitute with coconut oil if you want dairy free)
16 ounces powdered sugar
1/2 cup butter at room temperature (substitute coconut oil if you want dairy free)
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup rice milk
DIRECTIONS

1.  Take  1/2 cup of butter out to warm to room temperature.
2.  Add yeast, 1 teaspoon sugar, and water to a small bowl.  Mix and allow to froth, about 5 minutes.
3.  In a large bowl mix together brown rice flour mix, salt, 1/4 cup sugar, and xanthan gum.
4.  In a small bowl add the whole egg, yolk and apple cider vinegar.   Slightly beat and add yeast mixture to egg mixture.  Slowly add in melted butter while mixing.  Lastly, mix combined egg and yeast mixture into flour mixture.
5.  Mix 1/4 cup sugar and cinnamon in a small bowl and set aside.
6.  Add a tablespoon of melted butter to the bottom of a baking dish.
7.  Form dough into a ball.  Flour the dough ball liberally and roll out flat onto floured waxed paper about 12″ x 6″ (make sure the waxed paper is floured well to keep the dough from sticking).  Working briskly at this point, smear 1/2 cup room temperature butter on top and then sprinkle sugar/cinnamon mixture on top.  Carefully roll, starting with a short side, with floured fingers. Cut into 10 rolls, about 2″ thick and place into the buttered baking dish.
8.  Cover with a towel and set in a warm place to allow the dough to rise, about 1 1/2 hours.
9.  Preheat oven @ 400 degrees F.
10.  Place in the oven and bake until done and brown, about 25-30 minutes.       11.  To make frosting, combine powdered sugar, butter, salt, vanilla, and milk in a mixing bowl.  Mix until creamy.
12.  Frost cinnamon rolls and serve.

Chef Notes:
*This dough will be a bit more softer than a traditional dough so be sure to keep the dough well floured while rolling it out.  Also keep your hands and the surface you are rolling it out on well floured.  The rolling, filling, rolling, and cutting steps should all be done pretty fast since the dough is so soft and it becomes softer the longer it sits.
                          ____________________________
                       Cinnamon Apple Cheesecake

1/2 cup butter, softened
  1/4 cup packed brown sugar
  1 cup all-purpose flour
  1/4 cup quick-cooking oats
  1/4 cup finely chopped walnuts
  1/2 teaspoon ground cinnamon
  FILLING:
  2 packages (8 ounces each) cream cheese, softened
  1 can (14 ounces) sweetened condensed milk
  1/2 cup thawed apple juice concentrate
  3 eggs, lightly beaten
  TOPPING:
  2 medium tart apples, peeled and sliced
  1 tablespoon butter
  1 teaspoon cornstarch
  1/4 teaspoon ground cinnamon
  1/4 cup thawed apple juice concentrate


1 serving (1 slice) equals 384 calories, 21 g fat (12 g saturated fat), 108 mg cholesterol, 207 mg sodium, 43 g carbohydrate, 1 g fiber, 8 g protein.

Directions
 - In a small bowl, cream butter and brown sugar until light and fluffy.  -  -  -  - Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes or until set. Cool on a wire rack.
 - In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.
 - Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
 - In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. Yield: 12 servings.
 - Originally published as Cinnamon Apple Cheesecake in Taste of Home August/September 2006, p31

TOTAL TIME: Prep: 40 min. Bake: 40 min. + chilling MAKES: 12 servings
                          ____________________________

                  Caramel Apple Cheesecake (Gluten Free)

Crust:

2/3 cup almonds
1/4 cup dates (pitted)
3 tablespoons finely chopped, packed dried apples (Can use with or without)
1/8-1/4 teaspoon cinnamon (optional for taste and flavor)
1/2-1 teaspoon water

 - Grind almonds in food processor. Add dates, process together into dough. Add apples, cinnamon, and enough water to create dough that will hold together when pressed.
 - Press most of the mixture into two small (3-4") cheesecake pans OR press into a bunch of mini silicone muffin cups.

Filling:

For cinnamon swirl, simply remove 3 tablespoons of the blended filling and add 1/2-3/4 teaspoon cinnamon to it. After pouring the filling, spoon small blobs of the cinnamon mixture over the top. Use wood spoon to push the mixture down into the cake and then swirl it around.

2 cups peeled, diced apples
3/4 cup cashews
3 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla
2 tablespoons melted coconut butter
4 tablespoons melted coconut oil
Pinch of salt

 - Blend aplles, cashews, syrup, lemon juice, and vanilla until completely smooth.
 - Add butter and oil. Blend to incorporate.
 - Pour over crusts.
 - Chill for 12 hours, or put in freezer for 5-6 hours before removing ring.

Caramel Sauce:
1/4 cup maple syrup
2 tablespoons lucuma, sifted
3 1/2 tablespoons raw almond butter (your choice of brand)
1/2 teaspoon pure vanilla

 - Add maple, almond butter, and vanilla to a small bowl. Sift lucuma over top.
 - Stir in.
                          ___________________________
                          Gluten free Brownies
Ingredients:
1 cup Bittersweet Chocolate Chips (Your choice of brands)
1/2 cup whole almonds (or 2/3 cup almond flour - your choice of brands)
1/3 cup brown rice flour (your choice of brands)
6 tablespoons unsalted butter, cut into chunks
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract

2 eggs

Directions:
 - Preheat oven to 325F with rack in lower third of oven.
 - Line pan across the bottom and up two sides with parchment paper.
 - If using whole almonds, add them to a food processor with rice flour and pulse until finely ground.
 - If using almond flour, mix it with the rice flour. Set aside.
 - Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until chocolate is melted and mixture is smooth.
 - Let mixture cool for 5 minutes then stir in sugar and vanilla.
 - Stir in eggs one at a time.
 - Add almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes.
 - Stir in walnuts or pecans if using those. (can leave out nuts if someone has a nut allergy)
 - Scrape batter into the prepared pan and spread evenly.

Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean.

Cool the pan. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into desired square size.

You can substitute any brand you want of bittersweet chocolates. Your choice. 60% bittersweet works the best. Or you can use the desired form of chocolate bars and melt after breaking into small chunks.
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