Gluten Free Hummingbird Bundt Cake

I am always on the prowl for gluten free versions of our old favs. I ran across a little gluten free hummingbird cake in a bakery I was visiting. It was yummy, but only a single layer about 6-inches, expensive and lacked the presentation sizzle. My husband looked at me and said “You can do better than this.”

With my marching orders in hand, I set out to find a recipe for a traditional hummingbird cake recipe that first made its debut in Southern Living in 1978. The cakes I remembered were made in layers with delicious cream cheese icing.

There are literally tons of recipes for Hummingbird Cake—both traditional and gluten free. After looking at several of the gluten free recipes, as always, I felt overwhelmed with all the culinary gyrations. When I ran across one that was made in a bundt cake pan, I thought I would give it a whirl around the kitchen.

You know what? This baby turned out perfectly the first time out of the shoot. Yeah me! The only word of caution (or good news) is that it needs to be sliced very thinly because it is so rich.

My cake technically can be cut into 10 slices, but I think 12 would be more realistic, making it a terrific dessert when serving lots of people.

 Here is my recipe and how I assemble this cake:

Preparation:

1. Assemble and measure all ingredients.

2. Preheat oven to 350 degrees Fahrenheit. Spread chopped pecan onto baking sheet in a single layer for 7 to 8 minutes or until fragrant. Set pecans aside.

3. Grease and flour bundt pan; set aside.

Cake Batter:

1 1/2 cups chopped pecans, toasted, divided

3 cups Jackie's Quick Bread Flour Blend (or gluten free flour blend of choice)

3 tablespoons cake enhancer

2 cups sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 large eggs, slightly beaten

1 3/4 cups bananas, mashed

8 ounces crushed pineapple, undrained

3/4 cup canola oil

1 1/2 teaspoons vanilla extract

1. Place flour, cake enhancer, sugar, baking soda, cinnamon and salt in large mixing bowl. Stir to combine and then sift. Spoon flour into bowl of stand mixer, add eggs one at a time, beating well after each. Add bananas, undrained crushed pineapple, canola oil, vanilla extract and 2/3 cup toasted pecans.

2. Beat on high for three to four minutes until batter is smooth.

3. Sprinkle 1/3 cup toasted chopped pecans in bottom of bundt pan. Carefully spoon batter over pecans in pan. Set pan in middle of baking sheet; allow to stand for 15 minutes BEFORE placing in preheated oven.

4. Bake for 1 hour to 1 hour 10 minutes or until internal temperature registers 200 degrees Fahrenheit on an instant read thermometer.

5. Remove from oven and place on cooling rack for 15 minutes. Turn out onto serving platter or cake stand by place serving dish bottom side up on top of cake pan. Using oven mitts, invert to release cake from pan. Allow to cool for 2 hours or until completely cool.

Glaze:

4 ounces cream cheese, softened to room temperature

2 cups gluten free powdered sugar, sifted

1 teaspoon vanilla extract

2 tablespoons 2 % milk

1. Place cream cheese, powdered sugar, vanilla extract and 1 tablespoon milk in the bowl of food processor. Process until thoroughly blended. Add remaining milk, 1 teaspoon at a time while continuing to process until smooth. Immediately spoon glasze over cooled cake. Sprinkle with remaining q/w cup toasted pecans.

Servings: 12

Preparation Time: 20 minutes

Cooking Time: 1 hour and 10 minutes

Inactive Time: 2 hours and 15 minutes

Total Time: 3 hours and 45 minutes

Calories Per Serving: 455.03

Calories From Fat (54%) 247.71

Calories From Protein (4%) 16.95

Calories From Carbohydrates (41%) 188.28

Calories From Alcohol (0%) 2.09

% Daily Value

Total Fat 28.4 g 44%

Saturated Fat 4.26 g 21%

Monounsaturated Fat 15.48 g

Polyunsaturated Fat 7.19 g

Trans Fatty Acids 0.06 g

Cholesterol 57.1 mg 19%

Sodium 362.92 mg 15%

Potassium 238.11 mg 7%

Total Carbohydrates 48.55 g 16%

Fiber 2.75 g 11%

Sugar 41.8 g

Sugar Alcohols 0.25 g

Net Carbohydrates 45.55 g

Protein 4.18 g 8%

Vitamin A 235.69 IU  5%

Vitamin C 4.81 mg 8%

Calcium 35.8 mg 4%

Iron 0.77 mg 4%

Vitamin E 2.77 mg 28%

Vitamin D 13.86 IU  3%

Thiamin 0.13 mg 9%

Riboflavin 0.13 mg 8%

Niacin 0.46 mg 2%

Vitamin B6 0.19 mg 10%

Folate 17.56 mcg  4%

Vitamin B12 0.15 mcg  3%

Pantothenic Acid 0.5 mg 5%

Vitamin K 10.8 mcg  14%

Phosphorus 83.39 mg 8%

Magnesium 30.86 mg 8%

Zinc 0.92 mg 6%

Copper 0.22 mg 11%

Manganese 0.96 mg 48%

Selenium 5.26 mcg  8%

Alcohol 0.3 g

Recipe Type: 

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Devilled Eggs Stuffed with Smoked Salmon

With farmer grandparents, eggs were always plentiful, so we naturally had them often in one form or another. My mother often made very traditional stuffed eggs that she flavored with Durkee Sauce to entice me to eat mine.

Later as a vocational home economics teacher, I had to practice what I preached which meant that I had to eat what I was teaching including eggs during the unit called “The Incredible Edible Egg”, a familiar slogan developed by the American Egg Board who also was kind enough to provided us with a kit chocked full of good information.

No one food has it all, including eggs, but eggs are naturally gluten free which is a good thing for Celiacs and those with non-celiac gluten intolerance. The bad news is eggs—when looking at both yolks and whites—are high in saturated fats and cholesterol. The good news is that they are a very good source of riboflavorin, vitamin B12 and phosphorus, protein and selenium.

Any you know what? If you eat only the egg white, you are eating a food that has no cholesterol and no saturated fat, making my Devilled Eggs Stuffed with Smoked Salmon (recipe follows) a wonderful choice for those who are gluten free. Because this recipe only uses the white of the egg, this recipe Actually, this dish is kind to folks with have to multiple food allergies such those who need to avoid corn, soy, and nuts of all kinds. To be honest, this one is so yummy you will want to find all kinds of ways to incorporate these babies into everyday meals.

Seven Layer Salad

Today, when I look in the mirror or down at my hands, I see my mother’s face and her hands. Much of the way I live my life, including my love for turning a house into a home, preparing good meals, having pretty things around me and being active in church are inherited “gifts” from my mom, my two grandmothers, my two great-grandmothers and an aunt who had no children of her own. Needless to say, I probably had more guidance growing up than any one kid really needed or could use. I know now that I was so blessed to have known, loved and been loved by so many wonderful caring women. 

Cinnamon Creme Anglaise

With the berry season right around the corner, this is one pretty, easy and delicious dessert you will certainly want to make to wow your family and friends alike.

Here is my recipe:
2 cups heavy cream
1/3 cup sugar
1 cinnamon stick, 3 inches long
4 large egg yolks

Here is how I put this recipe together:
1. Combine milk, sugar, and cinnamon stick in small saucepan. Cook over med heat stirring constantly until sugar dissolves (about 5 min).

2. Place egg yolks in medium bowl, whisk until blended. Gradually add half of hot milk mixture to egg mixture, stirring constantly. Leave cinnamon in pan. Now add the egg and milk mixture back to the remaining milk mixture in the pan. Cook over medium heat stirring constantly until mixture thickens (about 6 to 8 minutes). Do not allow mixture to come to a boil. Remove cinnamon stick. Pour custard into small bowl. Place bowl in larger bowl filled with ice and stir until custard is room temperature. Remove small bowl from ice, cover, and refrigerate.

3. To serve, spoon over fresh berries, fruit, or cake.

Servings: 8     Yield: 2 1/2 cups

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Inactive Time: 30 minutes
Total Time: 55 minutes

Calories Per Serving: 167.13
Calories From Fat (71%) 117.94
Calories From Protein (5%) 8.69
Calories From Carbohydrates (24%) 40.51

% Daily Value
Total Fat 13.36 g 21%
Saturated Fat 7.7 g 39%
Monounsaturated Fat 4.19 g 
Polyunsaturated Fat 0.77 g 
Cholesterol 133.15 mg 44%
Sodium 15.96 mg <1>
Potassium 31.84 mg <%
Total Carbohydrates 10.83 g 4%
Fiber 0.92 g 4%
Sugar 8.4 g 
Net Carbohydrates 9.91 g 
Protein 2.03 g 4%
Vitamin A 566.15 IU 11%
Vitamin C 0.6 6mg 1%
Calcium 51.35 mg 5%
Iron 0.89 mg 5%
Vitamin E 0.54 mg 5%
Vitamin D 26.6 IU 7%
Thiamin 0.02 mg 1%
Riboflavin 0.08 mg 5%
Niacin 0.03 mg <1>
Vitamin B6 0.04 mg 2%
Folate 14.1 mcg 4%
Vitamin B12 0.22 mcg 4%
Pantothenic Acid 0.33 mg 3%
Vitamin K 1.02 mcg 1%
Phosphorus 51.67 mg 5%
Magnesium 2.52 mg <1>
Zinc 0.3 mg 2%
Copper 0.01 mg <1>
Manganese 0.01 mg <1>
Selenium 4.96 mcg 7%

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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Crustless Spinach and Mushroom Quiche

One of the foods that always gave my solace after a long day in the library when I was pounding out my doctorate was quiches of all kinds, so I drug out an old recipe, omitted the crust for Rick, added a couple of things and my Crustless Spinach and Mushroom Quiche (recipe follows) was born. Not only did this one bring back memories of long hours of research and studying, but this week it just plain old hit the spot. 

Easter 2013 Revisited One Final Time--The Second Dining Table

Our second Easter dining table was also decked our in purple and green against a white damask table cloth (that belonged to my mother). Crystal candle holders were home to two green tapers.

The centerpiece was so fun and whimsical--a green Easter basket filled with purple shred, darker purple silk gerbera daisies and ceramic birds. 

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Easter 2013 Revisited One--Main Dining Table

Easter 2013 was a wonderful opportunity to share our home with our friends. I though you folks just might like to get a glimpse into the table setting before them as they partook of the dishes prepared for them.

Purple and green carried the theme of the day. Don't get caught off guard by the purplish-pink azaleas. The real centerpiece for Easter dinner was live lavender plants.

A white hemstitched tablecloth formed the backdrop for a silk topper in the same shade of green as the bow below the chandelier. Purple place mats with green napkins framed square white plates set a a 45 degree angle for added interest. 

Purple candlesticks supported matching green pillar candles.

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Tropical Virgin Summer Pina Colada

Just look at this mouth watering drink! Cool, sweet and oh so-o-o-o refreshing!

Want a  little something cool and refreshing to sip on while preparing dinner?  I have  the most fantastic, non-alcoholic Virgin Summer Pina Colada (recipe follows), just for you. This is so tasty, no one can drink just one. If you are expecting a group, you may want to make several batches. This is fun drink for those who are either not old enough to partake or who choose not to.

HOWEVER, if you have had a really hard day and want a little more kick? Substitute 1/2 cup rum for the rum flavoring, and there you will have it. The paper umbrella adds a festive touch. Imagine cooking dinner while sipping on an exotic drink. Seems just a tad decadent, doesn't it?

Here is my recipe:

 2 cups sugar

1 cup water

1 20-ounce can pineapple chunks; canned in pineapple juice

1 cup Mango nectar

1 cup coconut Milk

2 teaspoons rum extract

1 teaspoon coconut extract

1/4 cup grenadine

1 .750 ml Champagne (optional)

Here is how I put this recipe together:
1. To make simple syrup, place sugar and water in medium saucepan over medium-high heat. Bring to a boil, stirring until sugar melts. Remove from heat and allow to cool completely.

2. Pour simple syrup, pineapple juice, mango juice, coconut milk and extracts in large pitcher. Stir to combine.

3. Working in batches, place two cups of ice into the bowl of a blender with ice crush function. Cover with juice mixture. Blend using the ice crush function. Repeat until all juice mixture has been used.

4. To serve, pour 1 1/2 teaspoons grenadine into bottom of a hurricane glass. Add juice mixture. Top with champagne, if desired. Add an umbrella straw for drinking.

Servings: 8

Preparation Time: 10 minutes

Total Time: 10 minutes

Calories Per Serving: 321.93

Calories From Fat (16%) 52.5

% Daily Value

Total Fat 6.28 g 10%

Saturated Fat 5.54 g 28%

Monounsaturated Fat 0.28g

Polyunsaturated Fat 0.08 g

Cholesterol 0 mg 0%

Sodium 9.97 mg <1 o:p="">

Potassium 124.78 mg 4%

Total Carbohydrates 67.6 g 23%

Fiber 0.34 g 1%

Sugar 63.2g

Net Carbohydrates 67.26g

Protein 0.65 g 1%

Vitamin A 228.94 IU 5%

Vitamin C 8.06 mg 13%

Calcium 13.39 mg 1%

Iron 0.49 mg 3%

Vitamin E 0.07 mg <1 o:p="">

Vitamin D 0 IU 0%

Thiamin 0.04 mg 3%

Riboflavin 0.02 mg 1%

Niacin 0.33 mg 2%

Vitamin B6 0.04 mg 2%

Folate 7.99mc g 2%

Vitamin B12 0 mcg  0%

Pantothenic Acid 0.1 mg 1%

Vitamin K 0.34 mcg  <1 o:p="">

Phosphorus 21.24 mg 2%

Magnesium 16.15 mg 4%

Zinc 0.24 mg 2%

Copper 0.11 mg 6%

Manganese 0.61 mg 31%

Selenium 0.62 mcg <1 o:p="">

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

Dijon Roasted Asparagus

This is the best asparagus recipe ever, retaining all of the crunch and taste without any compromises. The one and only thing to be mindful of is placing the asparagus spears in a single layer because the cheeses tend to “stick” the spears together. By laying the spears in a single layer, serving six to eight spears is a snap by simply using a knife to cut through the cheese layer. Broccolini, another term my program does not recognize, or Brussels sprouts may be used in place of the asparagus with equally success.

Creole Roasted Shrimp with Lemon-Dill-Mayo Dipping Sauce

Don't you wish you could have been at my party?  I just fell in love with this recipe. I  have made it  three times, tweaking it just a little more each time, so you may be seeing this one again down the road.

When you combine lemon, dill and mayonnaise, this sauce would make shoe leather taste good. During the process of perfecting this recipe, I also learned a new way to cook shrimp—roasting. I may never boil or grill shrimp again. Roasting these babies in the oven is oh so easy. If you line your baking sheet with parchment paper, cleanup is a breeze. The only little biddy baby problem I had was making sure I did not over cook them. If you do, you will think you are chewing on pencil erasers. You need to hang out by the oven with a watchful eye while the shrimp are cooking. I like to serve these as an appetizer, but if you drizzle the sauce over the shrimp and place on a bed of rice, all of a sudden you have an entrée.

Here is my recipe and how I put this one together: