Flourless Sun Butter Cookies

My Homemade Sun Butter Recipe ( Click here for the cookie recipe)  ) is just perfect in this recipe, which is the perfect gift to give or to treat you family. Free of all the major allergens, most folks can eat these without worrying. And, just take a gander at the low calorie could—less than 50 calories each. You know what that means? No one has to feel guilty about have two or three, and moms will not feel compelled to ration these delicious cookies.

Cranberry-Nut Tassies

No one will believe that these tassies are gluten free! The best part of making these treats is that the dough is so-o-o much easier to work with than traditional flour. Happy Baking!!!

1/2 cup butter (no substitutes), softened
1 3-ounce package cream cheese, softened to room temperature
1 cup Jackie's Quick Bread Flour Blend  (Recipe)
1 egg
3/4 cup brown sugar firmly packed
1 tablespoon butter (no substitutes), melted
1 teaspoon vanilla
1# cup fresh cranberries, finely chopped
3 tablespoons walnuts, finely chopped

1. Preheat oven to 325 degrees Fahrenheit.

2. Place 1/2 cup butter and cream cheese in a small mixing bowl and beat until thoroughly using an electric mixer. Stir in flour mixture. Cover and chill approximately 1 hour or until dough is each to handle.

3. While dough is  chilling, place egg, brown sugar, 1 tablespoon of melted butter and vanilla in a medium mixing bowl. Mix to combine thoroughly. Stir in chopped cranberries and walnuts.

4. Remove dough from refrigerator, and working quickly, shape dough into 1-inch balls. Using a tempered tassie tamper, press dough into the bottom and up the the sides of mini muffin cups. Fill each with 1-2 teaspoons of cranberry-nut filling.

5. Place in a preheat oven and bake for 25 to 30 minutes or until filling is firm. Remove tassies from pans and cool completely on cooling racks.

Servings: 36

Recipe Type: Appetizer, Brunch, Cakes, Pastries, and Desserts, Dessert, Gluten Free, Holiday

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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Sweet Zucchini Nut Bread

Having become backyard farmers means lots of summer vegetables. Our zucchini are bearing really well. This is both good news and bad. What in the world do we do with all of this beautiful green squash.

We have always enjoyed a summer squash medley of yellow and zucchini with a small sweet onion sliced into thin rounds, all caramelized in a gluten free Italian Dressing. But, you can only eat so many until you grow really tired of this dish.

Vanilla Squared Cupcakes with Extreme Vanilla Frosting

 I adapted and perfected this beautiful recipe out of a necessity to have something to use at “dressy” events, such as showers, teas and such. My Vanilla Squared Cupcakes with Extreme Vanilla Frosting (recipe follows) is oh so delicious. It just screams PARTY!

According to Rick, the icing is, in his words, “to die for”. The deep concentration of vanilla in both the cupcakes and the icing make for a bold taste and is the key to the taste in this gorgeous, super yummy dessert. Even though this recipe is written to make full sized cupcakes, it would also work equally as well as mini cupcakes, a sheet cake or a layer cake by simply adjusting the baking times.

My flour blend produces a somewhat darker batter than I would have preferred. But, it works so well I hesitate to fix what is not broken.

Extreme Chocolate Cupcakes with Peanut Butter Cream Frosting

Gluten free baking, the hardest part of mastering a gluten free diet, has been a struggle, but I am making steady progress. With Rick’s encouragement, I am beginning to tackle more and more complex dishes. This fun recipe is Extreme Chocolate Cupcakes with Peanut Butter Cream Frosting (recipe follows). This one is too strong with chocolate for my taste buds, but the frosting is so absolutely yummy. Rick and I almost got into a little fuss over who would get to lick the bowl and the beaters. If someone should happen to be allergic to peanuts, simply substitute a butter cream frosting.

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.

Valentine Cornmeal Cookies

Love is in the air with the day made for love just around the corner. What do you mean you have no idea of what I am talking? None other than Valentines Day! I perfected this little sweet treat for those of you who are gluten free or have a friend or family member who is. These cookies have the same festive feeling as those gluten laden cookies that are so common in grocery store bakery departments this time of the year, only with more texture and flavor.

Southern Pecan Tassies

Tassies of all types are synonymous with holidays in the south. I typically have from one to four different types for all my parties, teas, etc. What I like about tassies is that they can be prepared and frozen for up to two months ahead of time.  I know that these are not stellar for nutrition, but are super starts for a terrific sweet finger food.

Crust:

1/2 cup butter (no substitutes), softened

1 3-ounce package cream cheese, softened to room temperature

1 cup Jackie's Quick Bread Flour Blend(Click for link to recipe)

1. Place 1/2 cup butter and cream cheese in a small mixing bowl and beat until thoroughly using an electric mixer. Stir in flour mixture. Cover and chill approximately 1 hour or until dough is each to handle.

2. Roll dough into approximately 1-inch balls; place one in each well of two 12-cup mini-muffin tins.

Filling:

2/3 can corn syrup

2 Tablespoons butter (no substitutes), melted

1 pinch salt

2 medium eggs

1/2 cup sugar

1 teaspoon vanilla extract

1 cup pecans, finely chopped

1. Preheat oven to 300 degrees Fahrenheit.

2. In large mixing bowl, mix corn syrup, butter, salt, eggs, sugar, vanilla and pecans. Spoon into dough lined muffin tins. Place in preheated oven; bake for 25-30 minutes or until golden brown and completely set in the center.

3. Allow to cool slightly before running a thin spatula around the rim of each tassie. Remove from muffin tin cups and place on cooling rack until completely cool. Place in airtight container at room temperature until ready to serve, up to three days.

Servings: 48

Oven Temperature: 300°F

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Inactive Time: 1 hour and 30 minutes

Total Time: 2 hours and 30 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 78.78

Calories From Fat (65%) 51.23

% Daily Value

Total Fat 5.89g 9%

Saturated Fat 2.65g 13%

Cholesterol 18.49mg 6%

Sodium 27.97mg 1%

Potassium 19.85mg <1 o:p="o:p">

Total Carbohydrates 6.37g 2%

Fiber 0.25g 1%

Sugar 3.63g

Protein 0.77g 2%

Fiber 0.25g 1%

Copper 0.03mg 2%

Energy 329.62

Glucose 0.01g

Iron 0.11mg <1 o:p="o:p">

Lactose 0.16g

Lysine 0.05g

Magnesium 3.52mg <1 o:p="o:p">

Manganese 0.1mg 5%

Net Carbohydrates 6.12g

Phosphorus 15.76mg 2%

Riboflavin 0.02mg 1%

Selenium 0.84mcg 1%

Thiamin 0.02mg 1%

Vitamin A 149.96IU 3%

Vitamin B12 0.03mcg <1 o:p="o:p">

Vitamin B6 0.01mg <1 o:p="o:p">

Vitamin C 0.02mg <1 o:p="o:p">

Vitamin D 4.49IU 1%

Vitamin E 0.13mg 1%

Vitamin K 0.43mcg <1 o:p="o:p">

Zinc 0.17mg 1%

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

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Pumpkin Icebox Pie with Pecan Gingersnap Crust

Fall just says pumpkin everything. Most of us have one or two pie pumpkins left from our fall decorations. If you do, cook them and puree the flesh to use in this recipe. Otherwise, canned pumpkin will work just fine.

Here is my recipe and how I put it together, step-by-step.

Crust:
4 ounces broken Mi-Dell Gluten Free Gingernaps
1/4 cup pecan meal
1 1/2 teaspoons brown sugar firmly packed
3 tablespoons butter melted


1. Preheat oven to 325 degrees Fahrenheit.

2. Place gingersnaps and pecan meal in bowl of food processor. Pulse until ground completely. Add brown sugar; pulse until mixed thoroughly.

3. With processor still running, pour melted butter into gingersnap mixture through the chute in a thin steady stream.

4. Press mixture into the bottom of a 13 x 9 x 2-inch baking dish. Place in preheated oven; bake 10 to 12 minutes or until set and beginning to brown.

5. Remove to a cooling rack and cool completely before adding the pumpkin filling.


Pumpkin Filling:
1 tablespoon water
1 envelopes unflavored gelatin
1 14-ounce can pumpkin
2 ounces cream cheese
1 5-ounce can evaporated milk
1 tablespoon heavy whipping cream
3/4 cup brown sugar firmly packed
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 pinch ground cloves


1. Place water in a small bowl. Sprinkle gelatin over water. DO NOT STIR. Allow to stand for 5 minutes.

2. While gelatin is softening, place pumpkin and cream cheese in the bowl of a stand mixer. Beat until smooth; set aside.

3. Place evaporated milk, heavy cream,  brown sugar, cinnamon, salt, nutmeg, ginger and cloves in small saucepan over medium low heat. Bring to a simmer. Add gelatin mixture, stirring until dissolved. Gradually pour milk mixture into pumpkin mixture. Beat until smooth.

4. Pour pumpkin mixture into crust. Cover and chill 8 hours or overnight.

Topping:
1/2 cup whipping cream
1 tablespoons confectioner's sugar
2 tablespoons pecan meal

1. Place whipping cream and powdered sugar into medium mixing bowl. Using an electric mixer, beat until stiff peaks form.

2. Spread evenly over pumpkin filling. Sprinkle with pecan meal.

Servings: 12

Calories Per Serving: 352.95

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Pumpkin Pecan Tassies

Tassies of all kinds are synonymous with holiday and party gatherings. This is my latest creation that I served to a group of ladies. And of course, I converted the recipe to gluten free.

Unfortunately, these babies are not low cal and are fat laden. I justify eating these because the pumpkin is high in antioxidants. Does the good outweigh the bad? Well, probably not, but the taste definitely does. 

Here is my recipe and what I did:

Crust

1/2 cup butter (no substitutes), softened to room temperature
3 ounces cream cheese, softened to room temperature
1 cup Jackie's Quick Bread Flour Blend (Click for recipe)


1. Preheat oven to 325 degrees Fahrenheit.

2. Place butter and cream cheese in a small mixing bowl. Using an electric hand mixer, beat until creamy. Add flour in 1/4 cup increments, Beat until all flour is incorporated and mixture is smooth.

3. Divide dough into 24 equal balls. Drop one into each cup of a 24-cup mini muffin tin sprayed very lightly with non-stick cooking spray. Using a tempered tassie tamper, press dough into the bottom and up the sides of the treated muffin cups.

4. Place in preheated oven; bake for 8 to 12 minutes or until edges are lightly browned.

Author's Note: I keep my tassie tampers in olive oil that I change ever couple of weeks. (Canola oil would work equally well.) Have a well oil tamper helps prevent the dough from sticking to the tamper. I also dip my tamper in oil and then blot with a paper towel after tamping the dough of two to three tassies. This method is so-o-o much faster and easier than using your fingers.

Filling

3/4 cup packed brown sugar, divided
1/4 cup canned pumpkin
5 1/3 tablespoons butter, melted and divided
1 egg  yolk
1 tablespoon heavy (whipping) cream
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
2 tablespoons pecan pieces

1. While the tassie crusts bake, place 1/2 cup brown sugar, pumpkin, 4 teaspoons melted butter, egg yolk, heavy cream, extracts and spices in a medium mixing bowl. Using an electric hand mixer, mix until thoroughly combined. Spoon into muffin crusts.

2. In separate bowl, combine pecans and remaining brown sugar and butter. sprinkle over filling. Add 1 pecan piece in center of each tassie.

3. Bake for 23 to 27 minutes or until set and the edges are golden brown. Remove from oven and place muffin tin on cooling rack. Cool for 10 minutes before removing from pan.

Servings: 12                  Yield: 2 dozen

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 10 minutes
Total Time: 1 hour and 10 minutes

Calories Per Serving: 245.35

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Buttermilk Brownies with Coconut Pecan Frosting

If you don't tell someone these very rich squares of goodness are gluten free, they would never know! I promise!

I know! These babies are way high in calories, so if you are like me, you can't afford to eat such every day. This is one of those recipes you tuck away for those special occasions when you want to reward yourself or impress your guests.

Blast from My Past--Lemon Meringue Pie

A few weeks back I received a recipe for Lemon Meringue Pie (recipe follows). Boy was this one a blast from the past. Not only had my mother and my aunt made this many, many times, this was also one of the recipes we made in the foods lab as freshman home economics majors learning about making a meringue topping. I later used the recipe to teach the same thing in my own foods labs. The instructions on the version I recently received reminded me of those cryptic recipes from my mother's journals, making me smile out loud. I dug through some old recipes collected from my college days—a good home economist never throws a recipe away—and found the one I had used with my students. This one was easy and sweet, a winning combination when working with teens.

One note about the crust: Unlike graham cracker or Ritz Cracker crusts, this combination using Pamela's Lemon Shortbread Cookies, slides down the sides of the pie pan to make a crust "layer". When cut, the pie is still pretty and the crust is moist and tender. The lemon taste in the cookies reinforces the lemon  flavor of the filling.

For fluffy meringue toppings, use egg whites at room temperature. Beat them in a glass bowl with straight sides using an electric hand-held mixer. The bowl size should be in proportion for the number of egg white. For this recipe, I used a medium sized bowl. The cream of tartar, which is an acid, helps stabilize the egg whites. Beat at high speed with an electric mixer until stiff peaks form. Avoid over beating the egg whites which will tend to make them dry and may cause them to "crack" during the cooking process.

Double Chocolate and Raspberry Cheesecake

Time for a little change of pace--a really terrific dessert. During my catering days this was the cheesecake most often requested (and the most time consuming). Dazzle your guests and graciously accept their praise; you will have earned it.

Here is my recipe:

Crust:

9 ounces Pamela's Extreme Chocolate Mini Cookies

6 tablespoons butter melted

Filling Layers:

12 ounces frozen raspberries, completely thawed, reserving juices

4 8-ounce blocks cream cheese, softened to room temperature

1 1/3 cups sugar

1 1/3 tablespoons Jackie's Quick Flour Blend (click for link to recipe)

4 large eggs at room temperature

2 teaspoons corn starch

2 tablespoons whipping cream

2 teaspoons vanilla extract

6 ounces white chocolate, finely chopped

1 teaspoon almond extract

Garnish:

1 8-ounce blocks cream cheese, softened to room temperature

1/3 cup sugar

2 teaspoons vanilla extract

1/4 cup fresh raspberries (optional)

1/4 cup Mint sprigs, for garnish (optional)

Here is how I made this masterpiece:

Crust:

1. Preheat oven to 325 degrees Fahrenheit.

2. Place parchment paper in bottom of 9-inch spring form pan. Spray with non-stick cooking spray. Double wrap outside of pan with heavy-duty aluminum foil; set aside.

3. Empty package of cookies into the bowl of food processor. Process until crumbs are very fine. In medium bowl, combine chocolate cookie crumbs and butter. Thoroughly combine. Press crumb mixture firmly onto bottom and partially up sides of spring form pan. Bake for 13-15 -minutes; cool on rack.

Filling Layers:

1. While crust is baking, press raspberries and juices through fine strainer. Measure ½ cup of raspberry juice for filling in second layer. Set aside. Remaining raspberries and juice may be reserved for some other use.

2. Beat cream cheese and sugar in large bowl until smooth and fluffy. Add flour; mix well. Add eggs, one at a time, beating well after each. Stir in whipping cream and vanilla. Place 2¼ cups batter in separate bowl; set aside to make the third layer a little later.

3. Add ½ cup strained raspberry juice with pulp. Mix well; pour raspberry mixture into prepared crust.

4. Place spring form pan in large roasting pan. Pour 1-inch hot water around roasting pan. Place roasting pan in preheated oven and bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly while leaving spring form pan sitting in hot water.

5. During the last 10 minutes of the baking process of the raspberry layer, place white chocolate in top of double boiler over simmering water until barely melted stirring occasionally.  Stir melted white chocolate and almond extract into reserved 2¼ cups of batter.

6. Starting at edge of pan, spoon remaining mixture onto top of raspberry layer. Smooth top. Return to oven and bake until cheesecake is set in center, about 30 minutes. Remove from oven; allow cheesecake to cool for 10 to 15 minutes. Refrigerate uncovered until cold, about 4 hours.

7. Remove aluminum foil and sides of spring form pan. Garnish with cream cheese mixture, if desired.

Garnish:

1. For garnish, place cream cheese, sugar and vanilla in small mixing bowl. Beat until smooth. Spoon mixture into decorating bag fitted with a star tip. Holding tip at an angle to the edge of the cheesecake, squeeze bag with cream cheese mixture firmly, but continuously, overlapping strokes about every inch to form little shells until completely around edge of cheesecake. Then, place tip at a 90-degree angle in center and squeeze bag for form large “puff”. Mint leaves and fresh raspberries add color.

Servings: 12

Preparation Time: 1 hour

Cooking Time: 1 hour and 35 minutes

Inactive Time: 4 hours

Total Time: 6 hours and 35 minutes

Calories Per Serving: 646.51

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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Double Chocolate and Raspberry Cheesecake

End-of-the-year parties call for something a little special. This is the beauty that I took to my beloved Delphi Study Club's grand finale for the 2011-12 year. 

Do you want to know how you can tell if you have a hit? Actually, there are two definitive tale-tell signs. One, you're recipe is in demand, and two, there is nothing left.

This cheesecake fit both criteria. 

Crust
9 ounces Pamela's Extreme Chocolate Mini Cookies
6 tablespoons butter melted


Filling Layers
12 ounces frozen raspberries, completely thawed, reserving juices
4 8-ounce blocks cream cheese, softened to room temperature
1 1/3 cups sugar
1 1/3 tablespoons Jackie's Quick Flour Blend
4 large eggs at room temperature
2 teaspoons  corn starch
2 tablespoons whipping cream
2 teaspoons  vanilla extract
6 ounces white chocolate, finely chopped
1 teaspoon almond extract


Garnish
1 8-ounce blocks cream cheese, softened to room temperature
1/3 cup sugar
2 teaspoons  vanilla extract
1/4 cup fresh raspberries (optional)
1/4 cup Mint sprigs, for garnish (optional)


Crust:
1. Preheat oven to 325 degrees Fahrenheit.


2. Place parchment paper in bottom of 9-inch spring form pan. Spray with non-stick cooking spray. Double wrap outside of pan with heavy-duty aluminum foil; set aside.


3. In medium bowl, combine chocolate wafers and butter. Thoroughly combine. Press crumb mixture firmly onto bottom and partially up sides of spring form pan. Bake for 13-15 -minutes; cool on rack.


Filling Layers:
1. While crust is baking, press raspberries and juices through fine strainer. Measure ½ cup of raspberry juice for filling in second layer. Set aside. Remaining raspberries and juice may be reserved for some other use.


2. Beat cream cheese and sugar in large bowl until smooth and fluffy. Add flour; mix well. Add eggs, one at a time, beating well after each. Stir in whipping cream and vanilla. Place 2¼ cups batter in separate bowl; set aside to make the third layer a little later.


3. Add ½ cup strained raspberry juice with pulp. Mix well; pour raspberry mixture into prepared crust.


4. Place spring form pan in large roasting pan. Pour 1-inch hot water around roasting pan. Place roasting pan in preheated oven and bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly while leaving spring form pan sitting in hot water.


5. During the last 10 minutes of the baking process of the raspberry layer, place white chocolate in top of double boiler over simmering water until barely melted stirring occasionally.  Stir melted white chocolate and almond extract into reserved 2¼ cups of batter.


6. Starting at edge of pan, spoon remaining mixture onto top of raspberry layer. Smooth top. Return to oven and bake until cheesecake is set in center, about 30 minutes. Remove from oven; allow cheesecake to cool for 10 to 15 minutes. Refrigerate uncovered until cold, about 4 hours.


7. Remove aluminum foil and sides of spring form pan. Garnish with cream cheese mixture, if desired.


Garnish:
For garnish, place cream cheese, sugar and vanilla in small mixing bowl. Beat until smooth. Spoon mixture into decorating bag fitted with a star tip. Holding tip at an angle to the edge of the cheesecake, squeeze bag with cream cheese mixture firmly, but continuously, overlapping strokes about every inch to form little shells until completely around edge of cheesecake. Then, place tip at a 90-degree angle in center and squeeze bag for form large “puff”. Mint leaves and fresh raspberries add color.


Servings: 12


Calories Per Serving: 646.51

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Buttermilk Brownies with Chocolate Buttermilk Frosting

If you don't tell someone these very rich squares of goodness are gluten free, they would never know! I promise!

Buttermilk Brownie with Chocolate Buttermilk Frosting & Chocolate Covered Strawberry

Here is my recipe:
2 cups Jackie's Quick Flour Blend (click for recipe)
2 cups sugar
1 2/3  tablespoons unsweetened cocoa powder
1 cup water
1/2 cup butter (no substitutes), softened to room temperature
2 teaspoons  baking soda
1/2 cup buttermilk
2 large eggs

Chocolate Buttermilk Frosting
1/2 cup unsweetened cocoa powder
1/2 cup buttermilk
1/2 cup butter (no substitutes), softened to room temperature
4 1/2 cups powdered sugar, sifted

Here is how I did this:

1. Mix flour, sugar and cocoa thoroughly.

2. Combine water and butter in saucepan. Bring to a boil. (Note: Butter should be at room temperature BEFORE combining with water. If not, water will come to boil too quickly.) Pour over flour mixture. Beat at low speed until completely blended. Turn to high; beat mixture until smooth. Add baking soda, buttermilk and eggs. Mix well (approximately 3 to 5 minutes on medium speed).

3. Preheat oven to 375 degrees Fahrenheit.

4. Pour into a 15x10x1-inch pan. Allow to sit on cabinet 15 minutes prior to placing in a 375 degree Fahrenheit oven. Bake 21 to 26 minutes or until toothpick inserted into center comes out clean. Be careful not to over bake. Allow to cool 10 ten minutes before icing with Buttermilk Frosting.

Chocolate Buttermilk Frosting:

1. Mix cocoa, buttermilk and butter in saucepan. Bring to a boil over medium heat, stirring constantly. (Note: Butter should be at room temperature BEFORE combining with other ingredients. If not, the buttermilk will come to a boil too quickly.) Remove from heat once combined mixture reaches a boil.

2. Add powdered sugar and vanilla; mix thoroughly. Spread evenly over warm brownies. Allow to cool at least one hour before cutting into squares.

Servings: 30             Yield: 1 15x10x1-inch loaf pan

Author: Dr. Jacquelyn P. Horne             Copyright: 2012

For recipe, please click Chocolate Covered Strawberries.

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Coconut Berry Tart

Here is another terrifically beautiful dessert that is gluten free & easy. I personally like recipes that can be made in stages. In this particular case, I make the crust one evening and then complete in time for dinner the next day. One warning: this is a really rich dessert, so either save this one for a group of plan to have the same dessert for several meals in a row!

Here is my recipe:

Crust:
1 packagge Pamela's Shortbread & Pecan Cookies
6 tablespoons butter melted
1/2 cup sugar
1 cup flaked or shredded coconut

Filling:
13.5-ounces whole milk
1/2 cup sugar
1 1/4-ounce gelatin
1 1/4 cup heavy whipping cream

Topping:
1 cup fresh strawberries, sliced
1 cup blueberries, washed
1 cup blackberries, washed

Here is how I did this:

Crust:
1. Preheat oven to 350 degrees Fahrenheit.

2. Place shortbread cookie crumbs, melted butter and 1/4 cup  sugar in mixing bowl,  Combine thoroughly; add coconut and stir to combine.

3. Pour crumbs into in center of tart pan with removable bottom. Spread to completely cover the bottom and up the sides. Tamp down firmly.

4. Place in preheated oven for abut 12 minutes. Remove and allow to cool completely.

Filling:
1. Place 1/2 cup coconut milk in a small mixing bowl and gelatin; stir to combine. Let stand 10 minutes to allow time to activate the gelatin.

2. In large saucepan, place remaining coconut milk and remaining 1/4 cup sugar. Stir to combine. Turn heat to medium and bring to a simmer (DO NOT BOIL). Stir until sugar completely dissolves. Add gelatin mixture  to to hot milk. Cook, whisking until gelatin has dissolves. Remove from heat and allow to com to room temperature, or about 30 minutes. Cover and refrigerate until thick, but not set, about 45 minutes. If mixture begins to set, stir to smooth out again.

3. Place cream in large bowl of a stand mixer equipped with a whisk attachment. Beat on medium high until stiff peaks form. Fold into coconut milk mixture. Cover and refrigerate until set.

4. Spoon whipped cream mixture into prepared pie crust. Top with berries just before serving.

Oven Temperature: 350°F

Calories Per Serving: 383

Author: Dr. Jacquelyn P. Horne
Copyright 2012

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Valentine Chocolate Chip Cookies with Orange Liqueur Glaze

If you are going to give your heart to someone this Valentine's Day, make sure it is memorable. These cookies are sure to please!

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Here is my recipe

Cookies:
4 tablespoons butter (no substitutes), softened to room temperature
1 cup sugar
1 tablespoon orange zest
1 large egg, at room temperature
3 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 1/2 cups rice flour, plus extra for board
1/2 cup yellow cornmeal
1/2 teaspoon Rumford baking powder
1/4 teaspoon salt, or to taste
1/3 cup chocolate mini morsels

Orange Liqueur Glaze:
1 cup powdered sugar, sifted
1 tablespoon orange zest
3 tablespoons orange liqueur
1 tablespoons whipping cream

Here is what I did

Directions for Making Cookies:
1. Line baking sheet with parchment paper; set aside.

2. Place butter, sugar and orange zest in bowl of food processor. Pulse until thoroughly combined. Add egg, orange juice and vanilla. Process until smooth, scraping down sides of bowl as needed to combine. Add rice flour, cornmeal, baking powder, salt and chocolate mini morsels. Process until a soft dough ball forms. Turn dough out onto a dough board floured with rice flour. Knead for 2 to 3 minutes or until dough is smooth. Wrap dough in plastic wrap and place in refrigerator for 20 minutes or until slightly chilled.

3. Preheat oven to 350 degrees Fahrenheit after placing rack in the center of the oven. Place dough in the center of floured dough board. Roll dough to about 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into approximately 14 or so rounds. Carefully pull excess dough away from rounds of dough; place dough rounds onto prepared baking sheet. Shape scrap dough into a ball, knead and roll out to about 1/4-inch. Using a heart shaped cookie cutter, cut into 6 or more cookies. Repeat process for placing unbaked  heart shaped cookies onto baking sheet.

4. Place baking sheet into preheated oven. Bake for 12 to15 minutes or until lightly golden around the edges.

5. Allow cookies to cool completely BEFORE icing to prevent icing from running off the cookie.

Directions for Making Glaze & Decorating Cookies:
1. Place sifted powdered sugar, orange zest and orange liqueur in medium mixing bowl. Stir until smooth. using a spoon, begin by placing about two teaspoons of icing in the center of the cooking.  Using the back of the spoon, spread icing to within about a half inch from edge of cookie, mimicking the shape of the cookie.

2. Allow icing to set for about 10 to 15 minutes. Using a store bought red gluten free icing in red and fitted with a small tip, outline the orange liqueur glaze with the red icing. For interest, add squiggles, initials or anything you like to make your "heart" special.

Servings: 10              Yield: 20 cookies

Oven Temperature: 350°F                Total Time: 2 hours

Calories Per Serving 243.05

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Chocolate Chip Cookies with Orange Liqueur Glaze

My husband loves combining the flavors of chocolate and orange. So, I put my creative thinking cap on and developed this scrumptious cookie. Keep in mind that you don't have to worry about overworking the dough--you can't. This cookie dough contains no gluten. 

Here is my recipe for the cookie:

4 tablespoons butter (no substitutes), softened to room temperature

1 cup sugar
1 tablespoon orange zest
1 large egg, at room temperature
3 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 1/2 cups Bob's Red Mill rice flour, plus extra for board
1/2 cup yellow cornmeal
1/2 teaspoon Rumford baking powder
1/4 teaspoon salt, or to taste
1/3 cup chocolate mini morsels

And, this is what I did:


1. Line baking sheet with parchment paper; set aside.

Dough ball is a bit crumbly until kneaded--a lot!!!

2. Place butter, sugar and orange zest in bowl of food processor. Pulse until thoroughly combined. Add egg, orange juice and vanilla. Process until smooth, scraping down sides of bowl as needed to combine. Add rice flour, cornmeal, baking powder, salt and chocolate mini morsels. Process until a soft dough ball forms. Turn dough out onto a dough board floured with rice flour. Knead for 2 to 3 minutes or until dough is smooth. Wrap dough in plastic wrap and place in refrigerator for 20 minutes or until slightly chilled.

3. Preheat oven to 350 degrees Fahrenheit after placing rack in the center of the oven. Place dough in the center of floured dough board. Roll dough to about 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into approximately 14 or so rounds. Carefully pull excess dough away from rounds of dough; place dough rounds onto prepared baking sheet. Shape scrap dough into a ball, knead and roll out to about 1/4-inch. Using a 2-inch round cookie cutter, cut into 6 or more rounds. Repeat process for placing dough rounds onto baking sheet.

4. Place baking sheet into preheated oven. Bake for 12 to15 minutes or until lightly golden around the edges

Dough rolled to approximately 1/4".

Place 1/2" apart on baking sheet.

Using 2" cutter, cut rounds close.

Now that the cookies are baked, it is time to add the finishing touch. And, here is my recipe for the delicious glaze.

Orange Liqueur Glaze:
1 1/3 cup powdered sugar, sifted
1 tablespoon orange zest
3 tablespoons orange liqueur
1/4 cup milk chocolate chips

Final Product!!!

1 1/2 tablespoons whipping cream

The finishing line is in sight. Here is how:
1. While cookies bake, place sifted powdered sugar, orange zest and orange liqueur in medium mixing bowl. Stir until smooth, Drizzle over hot cookies as soon as taken out of oven. Allow to cool for 10 to 15 minutes. Transfer to a cooling rack.

2. While cookies cool completely, place chocolate chips and whipping cream in the top of a double boiler or in a heat resistant bowl placed over bowling water. Stir until chips are completely melted and smooth. Drizzle over cooled cookies.

Oven Temperature: 350°F

Servings: 10                          Yield: 20 cookies                           Total Time: 2 hours

Calories  Per Serving 243.05

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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