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Archive for the ‘Cake’ Category

I love cobbler. And just this week I noticed that they were selling the new Gluten Free Bisquick at my local Smith’s (a Kroger Co.). Of course I had to buy a box. You see, my mom made strawberry shortcakes from Bisquick and I had been thinking about that lately. The Strawberry Shortcakes I made recently were great but not quite what my mouth and mind remembers. So I was excited when I saw that the GF Bisquick had made it to my store shelf.

And while I wanted strawberry shortcake, I had an overabundance of blueberries that were picked too late for me. You know when they have started getting seedy? I can’t eat them raw that way. So I knew I needed to cook them down into some sort of yumminess. I looked around on the Live Gluten Freely website but couldn’t find any cobbler recipes there. So I went to the regular General Mills website and looked at Bisquick recipes and found one for a Peach Cobbler (another favorite) that I figured would work.

And work it did. The entire 8″ x 8″ pan was gone in less than 48 hours.

Blueberry Cobbler

Adapted from Betty Crocker

1/3 cup sugar

1 Tbsp cornstarch

1/4 tsp cinnamon

6 cups of blueberries *

2 Tbsp water

2 tsp lemon juice

1 cup gluten free Bisquick mix

1 Tbsp sugar

1/3 cup milk

1 Tbsp butter, melted

2 tsp turbinado or raw sugar

Preheat the oven to 400 degrees. In a large saucepan, mix 1/3 cup sugar, cornstarch and cinnamon. Break up any lumps of cornstarch. Add the blueberries, water and lemon juice. Bring to a boil over medium-high heat, stirring frequently. Boil and stir for one minute. Turn off heat.  Pour berries into an 8″ x 8″ (ungreased) baking dish.

In a separate bowl, mix together the Bisquick mix, 1 Tbsp sugar, milk and melted butter. It will form a soft dough. Using a teaspoon, drop lumps of the dough over the top of the berries. Sprinkle with turbinado or raw sugar. Bake for 20-25 minutes or until dough becomes golden brown.

Serve warm with vanilla ice cream or whipped cream.

Notes:

* Six cups of blueberries may have been too much. I think next time I will try 4-5 cups of berries. The berries bubbled up and over the pan in the oven. Be sure to place a cookie sheet or foil below your baking dish in the oven to catch any spills. I caught mine too late although I managed to catch the majority of the mess.

* In the photo above it doesn’t look like there is much of a “crust”. I was concerned initially. At least until I ate it and discovered that a lot of the dough pieces sank down into the blueberries. But I do think that there were too many berries and not enough dough so next time I will try less fruit. And I may also try to spread the dough into a more even crust over the top and see what happens.

I think next time it will be peaches or blackberries!

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As I mentioned the other day, I had the opportunity to make some sweets for a couple of events over the past week. I have been loving the seasonal strawberries and so I decided to try Amy of Simply Sugar and Gluten Free’s Shortcake. It turned out great! The shortcake was very subtly sweetened, allowing the fruit and cream to supply the sweetness.

I followed Amy’s recipe to the letter and even used her All Purpose Baking Blend consisting of sweet rice flour, sorghum, cornstarch and tapioca, for the flour mix. It worked well. The cornmeal also added a nice, rustic touch to the cakes that we liked.

Since I was baking for a large group (and my husband) I made a double-batch of the recipe and baked it in a 9×13″ glass baking dish. It was the right size dish and made the pieces of cake just the right thickness to cut in half horizontally and layer with berries as we did in the picture above. It looks a little like the Leaning Tower of Shortcake…a little too much whipped cream, perhaps?

All in all, a success. And my husband and I even liked eating pieces of the shortcake by itself – not too sweet, just right. Nice job and thanks for the recipe, Amy!

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Lemon Pound Cake

As I have mentioned before, I am not much of a gluten free baker. Don’t get me wrong, I love all the baked goodies, but that is exactly why I can’t have them around the house – I will eat them! But since my birthday was coming up and we were headed to The Melting Pot, I figured I deserved a birthday cake! So I looked in my pantry to see what I could find and then started looking around the internet. I wanted a pound cake or something similar. Something to go with some fresh strawberries but also something to take to my birthday dinner at The Melting Pot for dipping in Chocolate Fondue.

For not baking often, I keep a lot of Gluten Free Pantry (GFP) mixes in my cabinet. But this is partly because I can’t pass up a good deal! I often find gluten free items in the clearance basket at my local Smith’s. So I decided to look for recipes using one of the mixes I already had, either the GFP Old Fashioned Cake and Cookie Mix or the GFP French Bread and Pizza Mix. Looking on the glutenfree.com website in the GFP recipe section, I found this recipe.

But, since I was at home waiting for a repair guy to show up, I couldn’t really run out and grab some lemon yogurt. Nor do I like to buy the sugared-up yogurts. So I made some modifications based upon what I had on hand and it turned out great! It is lighter than what I remember a Sara Lee pound cake to taste like, but for us it was just right. I also made only half of the original recipe as it was intended for a large bundt cake pan.

Lemon Pound Cake

Adapted from glutenfree.com

1-15 oz. package Gluten Free Pantry Old Fashioned Cake and Cookie Mix
1/4 cup butter, melted
1 egg
1 cup plain non-fat Greek yogurt
1 Tbsp milk
2 tsp lemon juice
2 Tbsp lemon zest

Preheat oven to 325 degrees. Combine all ingredients. Pour batter into a greased loaf pan and bake approximately 50-55 minutes or until toothpick comes out clean. Cool in pan for about 10 minutes and then turn out onto a wire rack to cool completely.

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