Gluten Free French Toast Souffle

INGREDIENTS:

• 12Slices of Gluten Free White or Wheat Bread, I like to use Udi's Gluten Free Whole Grain Bread
• 8fluid ounces cream cheese, softened
• 8organic free-range eggs
• 1 1/2cups milk, Use your preference of whole, skim, and so on. May even substitute Almond Milk or Soy Milk if preferred
• 1/2cup pure maple syrup
• 1/2cup half and half
• 1/2teaspoon vanilla extract

Directions:

1. Lightly coat a 13 x 9 inch baking pan lightly with preferred greasing method (butter, Crisco, cooking spray.)
2. In a medium bowl, beat cream cheese until smooth. A standard mixer may be used, but I often mix by hand.. Add eggs one by one, mixing until smooth after each add.
3. Add milk, half and half, maple syrup and vanilla to mixture. Mix ingredients until completely smooth.
4. Set mixture to the side. Cut bread slices into approximately 1 inch cubes until entire loaf is cubed. I typically cut two to three slices at the same time to speed up the process.
5. Add cubed bread to the baking dish, spread out in an even layer. Pour cream cheese mixture over the top of the bread, evenly covering the bread.
6. When oven is preheated, bake for 45-50 minutes. Remove and allow to cool for 10 minutes.
7. Cut, serve with maple syrup and enjoy! Tip: Sprinkle powdered sugar or cinnamon sugar on top for a special treat.

https://cookmore.com/recipe/gluten-free-french-toast-souffle/

Dairy-Free Gluten-Free Pumpkin Pie

Yield: 1 9" pie

Ingredients:

• For the Crust:
• 1 1/2 cup all-purpose gluten-free flour mix
• 1 t. powdered sugar
• 1/2 t. salt
• 1/2 cup (1 stick) cold dairy-free gluten-free margarine
• 1 egg, lightly beaten
• 1 t. cold water
• For the Filling:
• 1 15-ounce can canned pumpkin (NOT canned pumpkin pie filling)
• 2 large eggs, lightly beaten
• 1 cup coconut milk or other dairy-free milk alternative
• 1/2 cup maple syrup
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/8 t. ground cloves
• 1/8 t. salt
• White granulated sugar, for sprinkling
• Vegan Whipped Cream (optional)

Preparation:

1. Prepare the crust. In a medium-sized mixing bowl, combine the flour mix, powdered sugar and salt until well mixed. Using a pastry cutter or your hands, cut in the diary-free gluten-free margarine until the mixture resembles a coarse meal. Create a well in the center of the ingredients and add the egg and water, mixing until the dough comes together to form a soft dough. Press the dough into a disk, wrap it in plastic wrap and refrigerate for 1 hour.

2. Unwrap the pie dough and place between two pieces of lightly floured (with gluten-free flour) parchment paper. Roll out the dough between the two sheets of parchment and carefully transfer to the prepared pie plate. Make a crust with your fingers and smooth out any breaks or cracks. (Gluten-free pie crusts crumble considerably more than traditional flour ones.) Place the pie plate in the refrigerator while preparing the filling.

3. Preheat the oven to 425 F.

4. Prepare the filling. In a medium-sized mixing bowl using an electric hand mixer or a standing mixer, mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined. Pour the mixture into the prepared crust and sprinkle lightly with granulated sugar. Bake for 10 minutes, then turn down the oven to 350 F and bake for 35-40 minutes more or until a skin forms on top of the pumpkin and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.) Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely. Serve cold with Vegan Whipped Cream if desired.

Cook's Note:

Something I've found with gluten-free pie crusts is that there is benefit to allowing the pies to refrigerate for a day to soften the crust a bit and keep it from being too tough or crispy (gluten-free crusts are not as flaky as wheat-based ones). So, feel free to make this pie the day before you intend to serve it!

http://dairyfreecooking.about.com/od/piesandcobblers/r/Dairy-Free-Gluten-Free-Pumpkin-Pie.htm

Kale Chips

Ingredients:

• 2 large bunches kale
• Olive oil
• Hawaiian sea salt or coarse salt

Directions:

1. Preheat the oven to 350 F. Lightly oil a large baking sheet with olive oil.

2. Wash and dry the kale, then tear into chip-sized pieces. Place on the prepared sheet, then drizzle with olive oil and sprinkle with Hawaiian sea salt or coarse salt. Bake for about 8-12 minutes, or until crisp. Cool on a wire cooling rack to room temperature and serve!

http://dairyfreecooking.about.com/od/fingerfoods/r/KaleChips.htm

Gluten Free Chicken and Dumplings

INGREDIENTS

Chicken

2 1/2

cups Progresso® chicken broth

1 1/2

cups cut-up cooked chicken

1

cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1

teaspoon seasoned salt

1/4

teaspoon pepper

1

cup milk

3

tablespoons cornstarch

Dumplings

3/4

cup Bisquick® Gluten Free mix

1/3

cup milk

2

tablespoons butter or margarine, melted

1

egg

1

tablespoon chopped fresh parsley

• 1) In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
• 2) In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
• 3) Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.

http://www.bettycrocker.com/recipes/gluten-free-chicken-and-dumplings/dac34321-1834-4357-b5ee-2e273fabab53

Gluten -Free Mini Caramel Cheesecakes

19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla
caramel:

1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk 

 crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Pre-heat the oven to 350 degrees F.
Crush your slivered almonds. 

In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.

Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. 

Bake for 10 minutes to set. 

Turn oven down to 300°.

In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. 

Spoon mixture into the muffin tins with prepared almond crust. 

Bake for 40 minutes. 

 

While cakes are cooking, start on the caramel.

Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. 

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. 

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. 

 

Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake. 

 

http://whatsfordinner-momwhatsfordinner.blogspot.com.au/2012/12/caramel-cheesecakes.html