My youngest son & me

My youngest son & me

About me

My name is Tanja (Sater) Miller and I'm excited about sharing my journey of converting my favorite recipes to gluten free! I am not a fancy cook - I prefer just a casual, fun meal. I am married with grown children (and have small grandchildren) & 3 dogs. I work full time as a registered nurse & I am a geek. Yes, I love Star Trek, Star Wars, Fringe, Firefly, Farscape and most of the other Scify shows. You will probably see a little of my geek side come out once in a while! Please join me on my journey of cooking, baking & converting every day recipes into yummy gluten free meals that everyone can enjoy (not just those with a gluten allergy!) Don't be shy about checking out my recipes....I have the gluten free version along with the regular recipe that I adapted from!

Monday, January 14, 2013

Rosemary's Dessert Squares

Rosemary's Dessert Squares (also called "Robert Redford Dessert"). Our dear family friend Rosemary (who is a fabulous cook) made these frequently when were kids. I loved spending the night at their house because you would ALWAYS wake up to the smell of breakfast cooking. She cooks a big breakfast every morning. The house always smells delicious! My mouth is watering and my belly is growling right now thinking about what kind of breakfast she is probably making right now! When she made this dessert she usually used chocolate pudding for the topping but sometimes she would make the 9x13 pan with foil separating the half mark and use butterscotch pudding on one side and chocolate pudding on the other side.

You can substitute your favorite flavor of pudding! I have had a craving for this delicious yet simple dessert lately so I substituted my gluten free flour to make it. Heavenly! The buttery, nutty crust pairs deliciously with the cream cheese filling and the pudding topping. It is a great balance. (If you don't have pudding on hand or don't like pudding... I have used cherry pie filling or lemon pie filling or just mixed the cream cheese and cool whip together and spooned on top of the crust instead for a different style of dessert which is more like a no-bake cheesecake). The crust recipe also can be substituted for graham cracker crust in cheesecake recipes or other cookie bar recipes. The crust is my favorite part...reminds me of shortbread cookies. I think I could make a batch of the "crust" and just eat it with a cup of coffee. Yummy! :)

Rosemary's Dessert Squares (Robert Redford Dessert) Recipe:
  • 1 cup flour (I used my gluten free flour blend, recipe below) If you don't have a gluten allergy then you can just use regular flour.
  • 1/2 cup (1 stick) melted real butter (you really should use real butter in this recipe for the best flavor!)
  • 1 cup finely crushed almonds, pecans or walnuts. (I used almonds in my batch today because that is what I had on hand. I believe Rosemary usually uses walnuts).
  • 8 oz. pkg of cream cheese, softened
  • 1 cup sugar
  • 1 container (8oz.) whipped topping, like Cool Whip
  • 2 pkgs (3.5 oz. each) instant chocolate pudding mix (or you can substitute pie filling or just omit this layer)
  • 3 cups cold milk - this is for the pudding mix so if you aren't using the pudding layer then you can omit this
Prepare the bottom crust my mixing together the flour, melted butter and nuts until crumb-like texture. Press into a greased 9x13" pan. Bake @ 350 degrees for about 15-20 minutes or until crush is lightly golden brown. Cool completely.

Coarse crumb like texture of crust dough

Dough is pressed in pan. Ready to put in oven to bake.
Beat softened cream cheese with sugar until smooth and velvety. Fold in 4oz. (half the container) of whipped topping. Spread mixture over cooled crust. Combine the chocolate pudding mixes with milk until thickened. Spoon over the cream cheese/sugar mixture. Spread remaining 4oz. whipped topping over the pudding. You can garnish with grated chocolate or a light dusting of cocoa powder if desired.
Keep refrigerated. Recipe can easily be cut in half & baked in 8x8 square pan or pie pan if desired.

Gluten Free Flour Blend Recipe:
  • 1 1/2 cups brown rice flour
  • 1 cup white rice flour 
  • 1/2 cup glutinous rice flour or soy flour
  • 1 cup potato starch (not flour)
  • 1/2 cup nonfat dry milk, make sure it is very fine in texture
  • 1 cup corn starch or tapioca starch (I used corn starch for this batch)
  • 3 tbs. xanthan gum
Combine all ingredients together well. I store mine in a glass container and use it in place of regular flour in most of my recipes. *Glutinous rice flour does not contain gluten, it is made from sticky rice. 

Ready to cut into squares (Chocolate pudding flavor)
Key Lime Pie Filling (instead of chocolate pudding)

Sliced and ready to eat!
Close up view! See all the yummy layers? :)

I hope you have fond memories of family friends and loved ones and desserts that remind you of them. This is one of those desserts for me.

Gluten Free Casually

1 comment:

  1. Oh my goodness where was I when you made these? Did you pin this on pinterest? I have to try this one soon.