Cookie Crumb Cake (Vanilla Wafer Cake)

I love this recipe because not only is it easy to make but it is very flexible for people with a gluten allergy or diabetics. You can tweak this recipe easily and it always turns out great. Even people that can't bake well, this cake recipe is for you! I have experimented adding & substituting ingredients and it always comes out perfect. I also like it because I can use up cookie crumbs or "recycle" cookies that I really didn't like much into a fabulous cake or muffins. How can you not like a recipe like that? It also doesn't require a mixer so you just stir ingredients together with a wooden spoon. EASY! The cake goes together quickly so it is great for a last minute cake (just make sure you have enough eggs or egg beaters to make it because it does require 6 eggs!) I make this when we have guests for brunch and want to have something sweet on the table. No one ever guesses that I make it GLUTEN FREE and I rarely have leftovers! (Leftovers do freeze great for a quick breakfast later!) You can also serve this hearty cake with berries and whipped cream to substitute for a shortcake. I save my gluten free cookie crumbs in a baggie in the freezer (either homemade or store-bought) or even gluten free cookies that I am not crazy about - then when I get 10-12oz. of cookie crumbs - I make this lovely cake with them!

I first saw the "original" version called "Vanilla Wafer Cake" on Paula Deen's cooking show. I thought it looked super easy, yummy and the wheels were turning in my head about  how I could substitute items to make it gluten free. I tried it and not only was it super easy, it was very tasty. If you don't have a gluten allergy, you can use the original recipe that calls for vanilla wafers. Since there are no added flour to this recipe, there is no mixing of flours which is nice. It also doesn't have any added butter/fat so it is moist but not heavy or greasy.

Cookie Crumb Cake Recipe:

•   12 oz. of crushed cookie crumbs (the original recipe called for vanilla wafers) but you can use any gluten free cookie crumbs, gluten free graham cracker crumbs, gluten free animal cracker crumbs, or an assortment of leftover cookie crumbs which is what I like to do if I have a bagful!). For today's cake, I am using a bagful (10-12 oz) of assorted cookie crumbs (shortbread, crispy chocolate chip & gingersnaps were in my bag). If you do not have a gluten allergy, you can use regular crushed vanilla wafers or graham crackers or cookie crumbs! If you are diabetic you can substitute sugar free cookie crumbs!
• 6 eggs or egg beaters (or substitute for equal amount of eggs)
• 1 cup shredded coconut (if you don't like coconut you can substitute additional 1 cup of crumbs or oats or nuts or cranberries, raisins, dried cherries, etc). I happen to love coconut so this works for me! (I added both coconut and a small handful of dried cranberries today to my loaf)
• 1/2 cup milk (or you can substitute water, orange juice, cranberry sauce, cooled coffee)
• 1 cup of your favorite nuts (hazelnuts, pecans, walnuts, macadamia nuts, almonds, etc) - If you have a nut allergy you can just leave them out. I added chopped walnuts to my cake today.
• 1 1/2  cups of sugar (you can substitute raw sugar, coconut sugar or diabetics can substitute Stevia or Splenda according to package directions). If you don't like your cake sweet you can use 1 cup of sugar and use 1/2 cup of ground oats or ground nuts or 1 cup of gluten free flour to give it the dry ingredients it needs without all the sweetness. The original recipe called for 2 cups of sugar but I felt that was just too sweet. Even 1 1/2 cups of sugar is on the sweet side for me.
• 2 tbsp. ground cinnamon, optional (the original recipe didn't call for this but I like to offset the sweetness with a little spicy flavor)

Mix all ingredients together with a spoon in a large bowl. Mix just until the eggs are blended into crumbs and everything looks moist. Pour into a greased tube/bundt pan or bread loaf pan (or even in a 9x9 square pan). This cake does not raise much so you can fill it pretty close to the top. If you are baking in a muffin pan, I suggest you use paper liners because these little guys tend to stick to the pan and don't come out very pretty without them. I also would not suggest using a fancy bundt pan with a design because this is a chunky cake and the design won't be noticeable. Bake in preheated 350 degree oven for about 1 hour for a bundt/tube pan or 20-25 minutes for muffins, about 35-40 minutes for a square cake pan. Since each oven is different and depending on your altitude, I would check cake at minimal cooking times to make sure it isn't getting overcooked. Cool at least 15 minutes before removing from pan. The top has a slightly crunchy top while the center is dense and moist bursting with coconut and/or cranberries and nuts. It is fabulous with a strong cup of coffee! 

Cookie Crumb Cake baked in Loaf Pan

Cookie Crumb Cake baked in Loaf Pan (close up view)

Thick slice of cake (see the coconut, nuts, cranberries?)

Cookie Crumb Cake baked in Bundt Pan

I hope you find this to be an easy recipe and tweak it to make it work for the flavors you like and for any special dietary needs you have. Feel free to contact me with any questions you have.

Tanja
Gluten Free Casually

Apple Crisp

APPLE CRISP. Plain, simple comfort food. This recipe is super easy to make with just a few ingredients and can EASILY be made into a gluten free version without having to purchase special flours which is very economical. This recipe is actually quicker to make than a mix but no one would ever guess because it tastes so heavenly. You can also substitute cherry or any fruit for the apple pie filling. You can even use fresh, frozen or canned fruit (like peaches, berries, rhubarb, cranberries, mangos, raisins or plums) if you prefer. This is a great recipe to take to family gatherings because everyone can eat it. It taste like "normal" food and the people with a gluten allergy can enjoy what everyone else is eating for a change. Plus it is economical so you don't mind sharing your "special" food! By the way, the left overs are fantastic for breakfast with a cup of strong coffee! :)  I will be making this for our Thanksgiving get together this year because it is always requested. Everyone loves the crispy oat topping! (I actually use this exact crumble topping for my pies too!) Diabetics can use Splenda or Stevia substitutions for the sugar and either use sugar free pie filling or fresh/frozen fruit. *If using fresh or frozen fruit that is tart, you may need to add additional sugar/sweetener to fruit prior to cooking.

We also make this crisp when we go camping. I just make the crumble part at home and put in a ziploc baggy and take some empty soup cans (without sharp edges) for individual servings. I spray the inside of cans with cooking spray & spoon in the pie filling, top with crumble oat topping and cook over open fire or on BBQ until golden brown on top. Eat with a disposable spoon. Quick & easy! Just throw away the can so we don't have any clean up! It is always a big hit to get dessert while camping!

I know a lot of cooking shows and recipes tell you that you can only use granny smith apples to bake with. They hold their shape and and tartness really good. However, I honestly use whatever apples are on sale at the store or whatever I have at home. I even mix different apples for a flavorful crisp. A crisp isn't expected to slice like a pie so don't stress yourself out if you don't have granny smith apples.  Any apple or basically any type of fresh fruit will work. You can also used dried fruit. You will just have to cook it on the stove with some water or fruit juice to make them juicy. Don't under estimate the flavor of dried fruit! (You will just have to use about 3 heaping cups and then add water and cook until soft before you use them). I love a good apricot or raisin, cherry, cranberry or a dried fruit combination being used in a crisp. You can also kick up the traditional apple crisp by adding raisins or cranberries to it. Be creative! Crisps are VERY FORGIVING! They will take substitutions well.

I grew up in a rural area and my parents had a lot of fruit trees and vines/bushes. We had grapes, gooseberries, peaches, apples, pears, apricots, raspberries, blackberries and cherries. Over the years, some of the trees died or were cut down, but my parents used to harvest the fruit and none of it went to waste. It was used for cobblers, pies, jams or juice. I have had cobblers, crisps and sweet dumplings made out of all of these things. Delicious!

Apple Crisp Recipe:

• 2 (approx 15 oz.) cans of pie filling or 1 quart homemade (about 5 cups fresh/frozen fruit). If you are using canned fruit like peaches then you will need to drain the juice or it will become soggy. The pie filling is thick so you can use it just the way it is. If your canned fruit or frozen fruit looks extremely juicy then you can add a tablespoon or two of corn starch or tapioca starch to thicken as it cooks. (It will give it a texture more like pie filling). If your canned fruit or fresh fruit is tart then you may need to add a little extra sugar! If I am using fresh apples, I peel them, slice them and I use about 7-8 apples for a 9x13 pan. I add a couple of tablespoons corn starch or tapioca starch and about 1/2-3/4 cup of regular or brown sugar. It will depend on how tart your apples are. **Note if you are using only dried fruit in your crisp like apricots or dried cherries or raisins then you will need to cook them on the stove top or microwave in a little bit of water or juice to reconstitute them and make them plump and juicy prior to baking.
• 1 1/2 cups oats (I use Trader Joe's Gluten Free Oats. Although I have used Quaker Oats even though they are not marked "gluten free" - I have not gotten a rash eating them. I have tried generic brands and broke out in hives. However, you can purchase the gluten free oats if you are not sure what your reaction will be with Quaker oats). You can use either Old Fashioned or Quick Cooking Oats - both work great. 
• 1 1/2 cups ground oats (grind in blender or food processor). Measure after ground. You can substitute a gluten free flour in place of the ground oats if you prefer. I have done it both ways and works just fine. If you do not have a gluten allergy then you can substitute regular flour in place of the ground oats.
• 3 tsp. ground cinnamon (sometimes I add a little pinch of freshly ground nutmeg too!)
• 3/4 cup melted butter (real butter will give it a richer flavor!) Do not use light margarine or else it is too watery and can give you a soggy topping. I suggest using real butter or margarine that contains 60% or more fat. You can substitute oil or Crisco if you have dairy allergies but honestly real butter is best! In a pinch, I have used oil but then I like to add a teaspoon of almond extract or vanilla or butter extract for a little flavor although you don't need to do this.
• 1 1/2 cups brown sugar or raw sugar (If you are a diabetic you can substitute Splenda or Stevia baking substitutions. Read the package for equal cup for cup substitutions! Each brand varies!)

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Spoon your pie filling or fresh/canned fruit into bottom of baking dish. (Drain your canned fruit first!) Combine the oats, ground oats (or substitute your gluten free flour), sugar, melted butter and cinnamon together. Crumble onto fruit. Bake uncovered for 35-40 minutes or until fruit is bubbly and top is golden brown. Serve warm or cold. Delicious with vanilla ice cream on top! 

Apple Crisp in baking pan

Close up view of apple crisp

Apple Crisp

Peach Crisp (made with canned peaches)

Homemade apple pie filling

I hope your family enjoys one of our favorite super easy winter desserts!

Tanja
Gluten Free Casually

Old Fashioned Vegetable Soup

Vegetable Soup always reminds me of home. My parents always made vegetable soup in the fall with all the vegetables we had left in our garden. My parents had a huge garden and so did many of their friends. My mom wasn't wasteful when we were growing up so she would make huge pots of vegetable soup and then she would can or freeze any leftovers for winter days when we didn't have electricity because of a snow storm or for a quick dinner on busy nights. We could just open a can of the pre-cooked soup and just heat it on top of our Ben Franklin wood burning stove that we had in the basement or on our portable camping stove on the "snow days". I used to hate those nights without electricity but I was impressed with how my parents could manage dinner "pioneer style". I learned a lot from my parents and canning is one thing that I hated to help with as a kid but I am very grateful now that I have that skill. It has come in handy and I find that I enjoy doing it now. My favorite thing they canned was vegetable soup. I made some (and canned a few) to take with us this weekend to northern Arizona. We are expecting COLD weather and possibly snow up there so I want to have something warm and convenient to have for dinner since we cook "pioneer style" up there! 

This soup can be made with fresh vegetables from your garden or grocery isle or if you are busy...you can just get everything frozen so you don't have all the kitchen mess. You can buy a bag of mixed vegetables, green beans and a bag of refrigerated cabbage and add a packet or two of dry onion soup mix and some broth for a very quick & great tasting soup. You can customize it for your needs. Be sure to check labels for gluten free broths, bouillon and onion soup mix if you have a gluten allergy! If you want to add meat to this recipe then you can add stew meat or left over pot roast, cubed chicken, etc. I usually like to add a little bit of stew meat or pot roast for extra flavor but you don't have to. If you are a vegetarian you can leave out the meat and go with vegetable broths & bouillon instead. You can also add any other vegetables like peas, lima beans, mushrooms, squash, etc if you desire. My parents used whatever vegetables we had in our garden. I use whatever I have on hand in my refrigerator or freezer. If you are watching your carbs, you can leave out the potatoes and corn. 

Not only does this soup taste great but it is pretty easy to make. It makes a huge pot and you can even double to recipe for a larger crowd or to freeze or can for later use. You can even put it all in the crock pot in the morning and come home to a delicious soup for dinner! I like it because it reminds me of snow days and it doesn't have gluten like most of the store bought soups. I can't believe that commercial soups put wheat flour in theirs soups! The nice thing about this soup is that you can make it over the weekend and then re-heat it on the busy weeknight or you can whip it together with frozen vegetables, onion soup mix and broth and get it together in less than 20 minutes to your table for a quick dinner on a weeknight. 

This is one of the first "finger foods" my kids got as toddlers. I just scooped out the vegetables without the broth and put it on their high chair tray. They loved it because of all the different textures and flavors. My kids grew up eating vegetables at a young age so I never had issues with them eating vegetables growing up. All of my kids still love vegetable soup! I plan on making it for the grandkids too when they come to my house. Too many kids these days won't eat vegetables. 

Vegetable Soup Recipe:

• 2 cups shredded or chopped cabbage (you can chop it yourself or buy the pre-cut packages in vegetable isle at grocery store)
• 2 cups green beans (fresh, frozen or canned)
• 1 cup corn,  more if you like lots of corn! (frozen or canned - I like to use the frozen fire roasted ones from Trader Joes)
• 1 onion, chopped
• 3 cloves of garlic, chopped (or use 3 tbs. of garlic in a jar)
• 1 small zucchini, chopped
• 3 (16 oz.) cans of gluten free broth (any type will work: vegetable, beef or chicken broth)
• 1-2 packets of gluten free dry onion soup mix (I use the Everyday Essential brand from Albertsons or the Hytop brand from Winco or the 4C brand - none of them contain gluten OR you can just use 2 tbs. diced dried onion + 2 tbs. of beef bouillon - if you are a vegetarian use vegetable bouillon instead - just make sure it is gluten free if you have an allergy!)
• 1 carrot, sliced or shredded
• 2 medium sized potatoes boiled or baked then chopped, optional
• any other vegetable you would like to add: spinach leaves, lima beans, sweet potatoes, etc
• 1 can (16-18 oz) chopped tomatoes or 4 medium sized fresh tomatoes, chopped
• water or additional broth to cover most of the vegetables in the pot. (The vegetables will cook down a little bit so don't add too much liquid. You can always add more later if needed.
• salt & pepper (we like to use sea salt at our house)
• stew meat, left over pot roast or chicken, optional. (I usually pre-cook the meat a little before putting it into the soup. I saute the stew meat first unless I am am using the crock pot - then just dump everything in there uncooked and it cooks everything for you. Or if I have just a little pot roast and broth left over then I will put it in the freezer and use it in my soup at a later date. You can also purchase rotisserie chicken or use left over turkey from a holiday meal). This soup is also great without any meat). Customize it for your family! 

Mix everything together in a large pot and cook on medium until vegetables are soft. My mom used to cook it on low heat for hours so the flavors blended really nice. If I am making a smaller batch, I will just toss everything in the crock pot and let it do the cooking for me! The soup actually tastes better the second day. These are fabulous paired with corn bread muffins. (See my gluten free version of Jiffy Muffin mix on my blog!)

I hope you enjoy my family's recipe for vegetable soup! 

Tanja

Gluten Free Casually

Chicken Noodle Casserole

Chicken Noodle Casserole

 There is something comforting about pasta. It is one of the things I missed most when I went gluten free. You don't realize the foods you take for granted until they are eliminated from your diet. I have tried several of the gluten free noodles out there but I didn't care for the textures in my casseroles or mac & cheese recipes. They seemed to be either too mushy or too tough. Then I found one that was made with potato starch and the texture is perfect. It tastes just like "regular" noodles. Of course if you don't have a gluten allergy, you can make this recipe with regular elbow noodles. The first time I made this recipe I added too much Thyme and we thought it was a little over powering in flavor. This is a great recipe for a weeknight, casual dinner. It goes together pretty quick and it just melts in your mouth. You can also tweak the recipe to add (or substitute) other things like turkey, hamburger, pork, mushrooms, sausage, tuna, etc. I was told by several of my gluten free friends that this recipe is one of their favorites because it tastes like something from their childhood...comfort food! It is rich and creamy and just melts in your mouth. (I have also made it with just assorted mushrooms instead of chicken for those friends that are vegetarians and it worked out great also!) You can also tweak the recipe with whatever seasonings/spices you like best. You can make it spicy by adding Mexican spices or Cajan spices if you prefer.  In a pinch, you can substitute rice instead of the noodles. I have done this and it is also delicious but there is something about pasta....yummy! The other nice thing about this recipe is that you can make it a day or two in advance and keep it in the refrigerator until you are ready to bake it or microwave it. It is also a great way to use up leftover meat and give it a makeover meal instead of having leftovers again!

Chicken Noodle Casserole Recipe:

• 2 cups of gluten free noodles, cooked & drained (I got mine in the bulk food section at WinCo Foods but I have seen them packaged at grocery stores with the same ingredients. I posted a photo below of the ingredients so you can find the same or similar ones. I personally think the ones made with corn are too tough & the ones made with white rice are just too mushy for this recipe). I also like using the Ronzoni brand gluten free noodles or Barilla gluten free noodles. If you do not have a gluten allergy you can use regular elbow noodles! 
• 2 tbs. minced garlic (you can use fresh garlic or garlic in a jar for convenience)
• 1 cup chicken broth + 1 tbs. chicken bouillon powder (make sure its gluten free!) I like to add the bouillon for extra flavor but you can leave it out if you don't have any on hand. 
• 1 cup heavy cream or half & half (I used fat free half & half)
• 2 cups of shredded cheese (I used Mexican blend)
• 4 tbs. rice flour or corn starch or tapioca starch (for thickener)
• 1/8 cup fresh basil, chopped or 2 tbs. dried
• dash of sea salt + dash of pepper (if you decide to make it vegetarian and use all mushroom instead of chicken...try a smoked sea salt for added flavor. Yum!)
• 2 tsp. Italian seasonings
• 1/2 tsp. Thyme or Rosemary or Poultry Seasoning (optional) 
• 1/4 cup chopped onion, optional
• 2 cups of cooked chopped chicken (you can use Rotisserie chicken or canned chicken for convenience - or left over turkey after the holidays!) 

Gluten free Elbow Noodles I found in the bulk section of WinCo Foods

Directions:

Cook & drain the noodles. In a saucepan, cook the chicken broth, cream, chicken bouillon (optional), spices, garlic, onion, salt, pepper, rice flour (or corn starch or tapioca starch) until smooth and it starts to get slightly thick. Remove from heat. Gently combine the cooked noodles, cooked chicken and 1 cup of the cheese (save the other 1 cup of cheese to sprinkle on top) together gently. Spoon into a a greased casserole dish. Sprinkle with remaining 1 cup shredded cheese. Bake 350 degrees for 15-20 minutes or until cheese is melted and everything is warmed throughout. Or microwave until cheese is melted and casserole is warm throughout. (Since everything is pre-cooked, you really don't have to cook it long). 

I hope you enjoy the easy to make and very comforting chicken noodle casserole!  

Enjoy!

Tanja

Gluten Free Casually

Chili

Nothing like a bowl of slightly spicy chili to warm the soul on a chilly evening. Even though we are still seeing temperatures in the 90s in the Phoenix area...our little shak in northern Arizona gets down into the 30s at night. Yep, time for chili! Unfortunately a lot of the chili seasoning packets or store-bought chili add gluten as a filler. Well, I am going to show you how I make a great tasting bowl of chili without the gluten. It is easy & delicious. This will make a decent sized pot of chili so I recommend inviting some friends over to help you share it or freeze/can some for a future meal. (Or you can just half the recipe for a smaller amount. But Seriously...this chili is so tasty (and tastes even better the next couple of days!) that freezing or canning left overs is a must! I love just having a quick meal for our trips to the shak already made. I can just grab a frozen bag of chili and thaw/re-heat for a quick meal or take a jar or two of homemade canned chili with us and just heat & eat. YUM! My favorite way to serve it is with either my homemade corn bread recipe (slightly sweet - tastes similar to Jiffy brand but mine can be made gluten free - recipe to follow soon) or with tortilla chips. Sometimes I also serve it over noodles (mine are gluten free) for Chili Mac. Possibilities are endless!

Last year in December I made a huge pot of chili and ended up having less people over for a party than expected so I canned chili and put some in gift baskets. It was a huge hit. I was just reminded this past weekend by some friends that live up north that they would really enjoy getting a gift basket with homemade chili & apple pie filling again! Actually, it is a lot easier than people think to can food. My parents used to have a huge garden and fruit trees so we used to can food & make jellies & preserves every year. I like to can food items so I have my favorite foods at the shak up north. They last longer and you don't have to thaw it out. Just heat & eat. It also makes great gift items because you can make them before the holidays when you have the extra time and not be stressed with baking at the last minute. (I could try to explain the canning process but seriously there are great how to videos on "u-tube" that will walk you through the process).

Making chili isn't rocket science. My recipe isn't anything special except that I make mine gluten free & it is quick to make. (However, I did win a chili cook-off once!) I use canned tomatoes, beans & salsa to cut down on some the prep work but you can do it the old fashioned way and soak your beans and cut your own onions, peppers, etc. I used to do it that way but no one really noticed all the extra work that was involved. The flavor turned out the same and it wasn't really that much cheaper to do it the "hard way".  Most brands of kidney beans & black beans are gluten free but read your labels especially if they have seasoning in them!

Chili Recipe: (If you want a smaller batch, cut recipe in half)

• 4-5 pounds of lean ground hamburger, cooked & drained (I use 90-93% lean). We like our chili thick but you can add less meat if you like yours more "soupy". You can also substitute game meat if you are a hunter and have a freezer full of ground lean meat. You can also used shredded beef instead of ground beef. Both are quite tasty! (I generally use the ground beef because it is quicker and usually less expensive!)
• 4-5 cans (approx 16 oz. each) kidney beans, check to make sure they are gluten free (or you can buy a commercial size can at Sam's Club, Costco, Gordon's Food Supply or Smart & Final)
• 2 cans (approx 15-16 oz. each) black beans, check to make sure they are gluten free
• 1-2 (approx 15-16 oz. each) Rotel Tomatoes (If you don't like spicy chili then you can use regular tomatoes. You can also add more tomatoes but some of my kids don't like a lot of tomato chunks in their soup so I don't add more than 2 cans most of the time)
• 2-3 cups chunky salsa (I do this because I am too lazy to cut up extra peppers, onions, etc. - but sometimes I will add a chopped small onion in addition to the salsa but I cook the onion with the ground beef so it won't be crunchy in the soup).
• 2 tbs. Paprika
• 2-3 tbs. Chili Powder (add more or less if you like it spicy or mild)
• 1-2 tbs. Chipotle Chili Powder (optional - we like the smokey spicy flavor)
• 1 tbs. beef bouillon + 1 tbs. dried onion flakes (or use 1 packet of gluten free onion soup mix)
• 1-2 tbs. garlic (you can use dried or fresh)
• 2 tsp. sea salt
• 2 cans (48-64 oz each) of V-8 juice or tomato juice (depends on how thick you want it). Note: My  mom likes her chili more "soupy" so she adds one can of juice + some water. She also adds less beans and meat. (I use V-8 juice because I could always sneak some extra "veggies" into the meal without anyone knowing it!)

Combine all ingredients together in a HUGE pot and stir well. I cook mine on low for a couple of hours just so the flavors blend nicely although you don't have to. Everything in this is actually pre-cooked so you can just warm it up and eat it right away. I will tell you that it tastes even better the next day! My kids used to enjoy opening a small bag of lunch size Frito corn chips and spooning the chili on top with a little cheese and eating it from the bag when we went camping. I liked it because no extra dishes to wash! :) 

I hope you enjoy my quick Chili recipe. You can easily alter the recipe for a larger batch, smaller batch or tweak it with whatever you like to add to your chili recipe. I have found that everyone has their own way of making chili. I hope you enjoy my recipe. 

Tanja

Gluten Free Casually

Pumpkin Pie Bread

Pumpkin Pie Bread. It tastes like fall. The spicy flavor of pumpkin pie spices mingled with a quick bread that is slightly sweet. One of the best sweet breads ever! Honestly, I am not a big fan of pumpkin pie. Usually, I will skip it at the dessert table. But...pumpkin pie bread or a good pumpkin cookie...I can scarf down my share of those! This is one of those wonderful breads that you can serve for brunch or dessert. I know my boss loves pumpkin bread with nuts and since it was her birthday, I made her the gluten free pumpkin pie bread with walnuts & no glaze + I made a small bundt size with the glaze drizzled over some slices to share with co-workers. I was pleased with the results. No one could tell it was gluten free.

This is the recipe that my mom has always used. I have no idea where she got the original recipe. I have tried other recipes but the flavor isn't the same and they seemed to be dried out. This is a dense, moist bread that packs a lot of flavor. This is one of those recipes that was easy to convert to gluten free because you can easily use some of the heartier flours that I normally don't use in my gluten free baking. Some of the flours have an after taste that that I don't care for in sweets. (Reminds me of pea pods.) This recipe however will with stand the store bought gluten free flour and actually bakes best with it & there is no strange after taste at all! I  have also used my own gluten free flour blend in this recipe with good results. I will post that flour blend below in case you want to make your own flour blend. If you do not have a gluten allergy, you can substitute regular flour in this recipe like my mom does!

I usually make this recipe just like the basic one - plain or with walnuts. However, you can add dried cranberries, dates, raisins, pecans or whatever you would like in your sweet bread. You can also make a glaze that can be drizzled over the top. My mom always made it either plain or with walnuts and that is my personal favorite. However...I have been known to dress up imperfections with a glaze. Nothing worse than taking a loaf out of the pan too soon and it cracks or slices ugly. Quick fix: Glaze! A glaze drizzled over the top easily fixes mistakes - it draws the eyes away from imperfections. (Oh no....I am giving away my secrets! Now every time you see me bring something to a party with a glaze you will know I screwed it up somehow!)

Pumpkin Pie Bread Recipe:

• 3 cups sugar (can use raw sugar which works great in this recipe)
• 1 cup softened butter or margarine or 1 cup oil (Note: you can substitute 1/2 cup applesauce + 1/2 cup oil to reduce the fat) DO NOT USE LIGHT MARGARINE OR BUTTER. The bread will not rise correctly.
• 4 eggs (or substitute egg beaters)
• 1 can (15-16 oz) pumpkin puree (do not use pumpkin pie filling)
• 3 1/2 cups gluten free flour blend (I used Bob's Red Mill gluten free all purpose flour in today's recipe because I had some in my pantry. However, you can use my gluten free flour blend below instead. I have used it in this recipe and it works great also)
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt (finely ground)
• 4 tbs. pumpkin pie spice (the original recipe only calls for 2 tbs but I like more flavor)
• 1 tbs. ground cinnamon (I personally prefer Saigon roasted cinnamon but regular cinnamon works fine too!)
• 1/2 cup water or coffee (I generally use water because my family doesn't care for the taste of coffee. Although the flavor is subtle...you can still taste it sometimes)
• 1 cup chopped walnuts or pecans, optional
• 1 cup dried cranberries, raisins or dates, optional (I generally don't add these because so many people don't care for them in breads and they can be expensive if they aren't on sale)

Mix the sugar, oil, eggs & pumpkin puree. Add pumpkin pie spice and cinnamon. Gradually add the remaining ingredients. Don't over mix. Pour into two greased loaf pans or one bundt pan. Bake in pre-heated 350 degree oven for 60-70 minutes or until toothpick inserted comes out clean. Cool in pan(s) for at least 30 minutes before removing to wire rack to finish cooling. Store in airtight container or wrap in foil or plastic wrap to prevent it from drying out. 

This recipe can easily be baked in empty metal cans (like baked bean cans or metal coffee cans that don't have the narrow lip on them - which are getting harder to find! Baking in cans allows you to bake more loaves at one time in your oven. The cylinder shaped breads are so cute to wrap in plastic wrap & bow for holiday gift giving + the round slices look fantastic on a party platter! You don't need fancy mini loaf pans to make cute loaves. Just be sure to spray the cans with cooking spray & only fill the cans a little more than halfway full so they can rise without overflowing into your oven! If making smaller loaves, check your bread after 40-45 minutes of baking to see if they are done. You can also bake this recipe in muffin tins but cooking time with be only about 15-20 minutes. (Muffins or sliced bread (individually wrapped) freeze great for a quick morning breakfast or afternoon snack!)

This recipe actually tastes better 1-2 days later after spices have blended. It also slices best when slightly chilled. This makes an awesome recipe when you need to bake something in advance but need it to taste fresh. This bread also freezes very well. The recipe can also be cut in half for 1 loaf. (You can freeze the extra pumpkin puree if you aren't going to use it right away for something else).


Brown Butter Frosting (optional - this recipe is delicious without the frosting also)

• 1/2 stick real butter
• 4 tbs. milk 
• 1 cup powdered sugar
• 1/2 cup brown sugar
• 1 tbs. pumpkin pie spice or ground cinnamon

In a saucepan, melt the butter, milk, pumpkin pie spice (or cinnamon) and brown sugar until sugar is dissolved. Cool slightly and then whisk in the powdered sugar. It should have a light brown/tan color. Drizzle over cooled bread or bundt pan if desired.

Gluten Free Flour Blend Recipe:

• 1 1/2 cups brown rice flour
• 1 cup white rice flour (I used sweet rice flour for this batch)
• 1/2 cup glutinous rice flour (made from sticky rice, gluten free)
• 1 cup soy flour or sorghum 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 all my recipes. This particular blend I really like for quick breads. It holds the texture well and doesn't crumble. (I usually don't use this recipe in cookies because I don't normally care for the flavor of  soy or sorghum flour but you can't taste it in this recipe). The texture and flavor was just as good as the original gluten version.

Served with Cool Whip (My husband's version)

Bundt version, sliced with frosting drizzle

Bunt version cooling in the pan

Loaf version

Sticky Chicken

Sticky Chicken. Sweet tangy onion glazed chicken. Super simple & economical but it tastes like you spent a long time in the kitchen. 4 simple ingredients. Easy enough for a weeknight supper but tasty enough to impress guests for dinner. (It also makes tasty wing sauce if you are having a crowd over for the ball game!) My uncle Al made this over 20 years ago for a family get together at his house and it was a big hit. Of course I snagged the recipe from him and have been making it ever since. I like it because you can buy the salad dressing or make your own for this recipe. I have tweaked the recipe just a tad bit to make it gluten free and I will also list some substitutions that I have done and it still tastes great. I generally like to follow recipes exactly but sometimes you have to improvise with what you have in your pantry. Most of the time you can find the premium apricot, peach or pineapple preserves at your Dollar Tree Stores or 99cent stores...which in this economy it is a lot cheaper than paying $3-$6 at the grocery store for it! I usually will pick up a couple at a time and keep in my pantry since they have a long shelf life. Sometimes I use my homemade preserves if I have them - but I don't make them frequently so when I have to purchase them...I like to get them for a good price! Just because it costs more doesn't make it taste any better! (I'm a thrifty shopper!) Of course you can always kick it up a notch and add a tablespoon of chili flakes if you want a spicy kick to your chicken.

Sticky Chicken Recipe:

• 1 whole chicken, cut into parts (or use your favorite pieces and it doesn't matter if it is boneless and/or skinless - use whichever you like) Little whole Cornish Hens work well for this recipe also which is nice for a fancier dinner. For convenience, I use boneless/skinless breasts most of the time.
• 1 envelope dry onion soup mix (I used Essential Everyday which is Albertson's store brand that is labeled gluten free on the back of the box)
• 1 (12 oz.) jar of Apricot preserves (I have also substituted peach or pineapple preserves in the past because I had them in my pantry and refused to run to the store just for apricot preserves! Both tasted good)
• 1 (8 oz) jar or 1 cup of homeade Catalina salad dressing (Kraft and Ken's Catalina dressings are both gluten free or you can use my gluten free homemade recipe below). The original recipe called for Russian dressing but I can't always find it at our store so I started using Catalina for the past few years. 

This is Albertson's store brand (gluten free)


  

Mix the dry onion soup mix, preserves and salad dressing & pour in the bottom of a 9x13 pan. Arrange chicken pieces over the glaze. Cover with foil or lid and put in 350 degree oven. Bake covered for about 50-60 minutes. Remove lid and bake additional 15-20 minutes or until chicken is cooked through.(If you are using thinly cut boneless/skinless chicken then it won't take as long to cook) Remove from oven and let stand 15-20 minutes before serving so sauce can thicken. I generally serve it over rice and spoon the sauce over top of the chicken & rice. Oriental vegetable blend usually is a nice side dish for this recipe. 

You can also make all wings or chicken legs or breast tender strips for parties and serve on a large platter of rice or in short clear disposable cups with rice on the bottom of the cup and the chicken leg sticking out. I have also skewered a chicken breast tender strip with a wooden skewer and put in a disposable clear cup with rice & garnish for an appetizer. Garnish with chives or poppy seeds for added color. People are usually very surprised to find out how simple this recipe is to prepare. My kids always enjoy this recipe when I make it. Matter of fact, my daughter is stopping by tomorrow to pick up some left overs! 

Homemade Catalina Salad Dressing

• 1/4 cup honey or corn syrup
• 1/3 cup ketchup (I use Heinz)
• 1/4 cup white vinegar
• 1 tsp. onion powder
• pinch of sea salt
• 1/3 cup oil
• 3/4 cup water

Whisk all together well. 

Below are pictures of sticky chicken over white rice. Garnished with chives. Very moist and juicy. 

Chicken leg with rice in a party cup - great for tailgating!

Enjoy!

Tanja 

Gluten Free Casually