Heavenly Lemon Cake

You will not find a more moist and succulent cake anywhere! The use of one of Pamela's Products GF cake mixes provides a fail safe, time saving addition to the recipe. This one is great for a bridal shower or tea!

1 package Pamela’s Products vanilla cake mix

1-1½ t. GF lemon flavoring

1-2 t. fresh lemon zest

1 jar lemon curd*

12-16 ounces of GF whipping cream

¼+ cup powdered sugar

Prepare the cake batter, folding in the lemon flavoring and most of the zest. (You may opt to reserve some of the lemon zest for a garnish on the frosting.) Bake cake according to package instructions, using two 8 inch round cake pans. Allow to cool.

Poke holes into the top of one of the cakes with the handle of a large spoon or prongs of a large fork. Drizzle lemon curd *(see note) across the top of the cake, allowing it to soak in. Now place the top cake onto the bottom cake which already has the lemon curd soaked into it.

Whip the cream just until it holds stiff peaks, folding in ¼ cup powdered sugar (and more lemon zest, if desired) at the end of the mixing.

Frost cake with the whipped cream frosting and serve.

Notes: * GF lemon pudding or some lemon pie filling in a jar may also be substituted here. Another option I would suggest is cutting the two layers across the middle and spread the pudding or pie filling between all the layers before frosting.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:

 

http://www.celiacdiseaseinfo.org  or at Amazon.com

Herbed Popover Breads

 Simple, quick to make, flakey and moist... these baked batter breads are both wholesome and satisfying. For best results, don’t over beat the batter.   3 room temperature eggs, plus 1 egg white  1⅓ cups milk, heated in microwave until simmering, then slightly cooled 1⅓ cups GF flour blend   2 t. sugar ½ t. salt   Options: chopped fresh herbs, onion, grated Parmesan, garlic, etc.  

Heat a popover pan* in an oven set to 350°F.

Whisk the eggs and egg white and slowly add the warm milk. Whisk in the flour mixture, sugar, salt and herbs or whatever additional options that you are adding to batter at this point.

Liberally brush the hot popover pan with butter, pour in the batter and bake immediately, increasing oven temperature to 450°F for 20 minutes. Then reduce heat to 350°F degrees and continue baking until the popovers are deep brown and pull away from pan sides: about another 20 minutes.

Pierce popovers with a knife to allow the steam to escape. Serve immediately with butter, preserves, lemon curd, etc.

Notes: *If you do not own a popover pan, use small (at least 3 inches deep and no more than 4 inches in diameter) mini casserole baking dishes.

Makes: 8 popovers.   

This recipe is from my cookbook which is available at:

http://www.celiacdiseaseinfo.org    OR at Amazon.com

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-1

Fruit Slump...gluten free!

“Slump” is another name for a cobbler. This recipe is excellent with fruit in season such as apples, berries, rhubarb, peaches, apricots, etc. This cherry slump is served with a dallop of vanilla gelato.

2-3 pints ripe fruit (4-6 cups), sliced or peeled, if applicable

⅔ cup sugar, divided, ⅓ and ⅓ *

Zest from one lemon

1 T. lemon juice

1 T. GF vanilla extract

1 t. cinnamon

Dash of nutmeg, optional

⅔ t. salt, divided

1½ cups, plus 1 T. GF flour blend, divided

6 T. cold, unsalted butter, cut into small pieces, divided into 2 and 4 T.

2 t. GF baking powder

½ t. baking soda

1 cup room temperature GF buttermilk

Preheat oven to 375°F.

Fruit: Combine the fruit, ⅓ cup of the sugar or sugar substitute of choice and 1 tablespoon of flour; toss gently. Add zest and lemon juice, vanilla extract, cinnamon/nutmeg, ⅓ teaspoon salt and 2 tablespoons butter; toss gently into the fruit mixture. Place fruit mixture into an oiled pie pan or casserole.

Dough: Combine the remaining flour, remaining ⅓ cup sugar, remaining ⅓ teaspoon salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal. 

Stir in buttermilk just until mixture begins to hold together. Drop dough carefully by large spoonfuls over top of fruit, spreading to loosely cover the fruit. Place dish or casserole on a rimmed baking sheet and bake 35-45 minutes, until topping is golden brown and fruit is bubbling. Served flipped with fruit on top.

Notes:*This amount of sugar can be reduced or stevia or alternative GF sugar substitute may be used. 

Makes: 6-8 servings.

This recipe is from my cookbook, which is available at:

http://www.celiacdiseaseinfo.org    OR at Amazon.com

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-1

Old-Fashioned Scalloped Potatoes

Prepare the potatoes ahead of time. No peeling necessary. This is by far the most flavorful scalloped potato recipe ever!
 
6 medium potatoes or 3 large; scrubbed and boiled*

3 T. butter, optional

4-6 slices of cooked bacon, chopped

1 onion, finely chopped

3 T. GF flour blend

2½ to 3 cups milk or half and half

2 cups grated cheese (8 ounce block of cheese; this amount may be reduced)
Salt and pepper to taste

¼ cup total: GF bread crumbs, crushed corn chips, and/or crushed GF crackers

¼ cup Parmesan, optional

Place potatoes in an oiled 9 x 13 inch casserole dish.

Sauté bacon until almost crisp. Saute onion with the bacon in the same skillet; about 3 minutes. Stir in flour and blend on low heat until flour is absorbed into mixture.

Gradually stir in milk and bring to boil. Add cheese and seasonings. Stir on low heat until cheese melts. Mixture should be about the consistency of cake batter. (If it is too thick to soak into the potatoes, add a little more milk.) Pour entire mixture all over the potatoes.

Sprinkle top of potatoes with crumbs and Parmesan, if desired.

Bake at 350°F for about 30 minutes or until bubbly.

Notes: *After washing, cut up potatoes into large chunks and boil approximately 10 minutes, keeping them quite firm; rinse in a cool water bath and drain. Slice for your casserole.

Makes: Approximately 2 quarts of scalloped potatoes.

http://www.celiacdiseaseinfo.org    OR at Amazon.com

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-1

Upcoming events with Diane B. Jacobs

"Cooking Gluten Free" with Tonya and Lew.

May 17th, 2010, 10AM
AZTV channel 7
http://www.arizonasown.com/Global/story.asp?S=5789906


"What on Earth is a Celiac?...or how to survive without wheat or gluten in a gluten-filled world!
Thursday, May 20th, 2010, 2-3:30PM, Adult Center of Prescott,
Rowle P. Simmons Community Center
1280 B. E. Rosser St., Prescott, AZ
Call: 778-3000


Yavapai College Continuing Education; Summer Session Instructor
"Gluten Free Foodie Heaven: Affordable and Delicious Wheat Free & Gluten Free Cooking"
June 16th-July 28, 2010,
Wednesdays 5:30-7:30PM
Call: 717-7638 for more info.


KPPV Radio, Sandy Moss Interview
June 24th, 2010, 4PM