Pumpkin Cheesecake Streusel Bar

Pumpkin Cheesecake 
Streusel Bar

Chunks of pecan in a buttery crust with a pumpkin cheesecake filling creates a quick and easy recipe using one of the new gluten free cake mixes that are now in the marketplace. Adapted from Betty Crocker.

1 box Betty Crocker gluten free yellow cake mix

½ cup pecans, chopped

½ cup butter, softened to room temperature

2 packages (8 ounce) cream cheese (I used low fat)

¾ cup sugar

1 cup canned pumpkin

1 T. pumpkin pie mix*

2 T. whipping cream

2 eggs, beaten

Heat oven to 350˚F.  In medium bowl, stir together cake mix and pecans. With pastry blender or fork, but in butter until mixture is crmbly. Reserve one cup of this mixture for topping. In bottom of 13 x 9 inch (or slightly smaller) baking pan, press remaining mixture. Bake ten minutes.

In large bowl, beat cream cheese and sugar with mixer until smooth. Add remaining ingredients and beat until well blended. Pour this mixture over the warm crust. Sprinkle with the reserved topping.

Bake 35-45 minutes until center is set and when tested with a clean knife, the knife comes out clean. Cool thirty minutes, then refrigerate about 2 hours or overnight. Do not attempt to cut into bars until bars are completely chilled and have become firm**.

Makes: Approximately 24 bars.

Notes: *If you don’t have the mix, make your own by adding 2 t. cinnamon powder, ¼ t. each of ground mace, nutmeg and clove. **These are excellent with a squirt of store bought gluten free whipped cream just before serving OR make whipped cream ahead and flavor with Cointreau or Grand Marnier before serving.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: 
 

http://www.celiacdiseaseinfo.org

 

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

Portuguese Stew

An aromatic dish that is unique, robust and very flavorful. May also be made in a crock pot.

½ cup GF flour blend (seasoned with 2 t. paprika, 1 t. garlic, salt and pepper)
10 skinless chicken thighs
3 T. olive oil
½ to1pound kielbasa in sausage form, sliced into ½ inch pieces
1 medium onion, diced
1-2 cups diced potatoes, optional
1 red and one yellow sweet pepper, julienned (I use roasted red peppers in brine)
15 ounce can canned chopped tomatoes
2 T. minced shallots, optional
1 head garlic, skin removed and cloves left whole
1 cup pitted kalamata olives
Salt and pepper
1 cup dry white wine
15 ounce can low sodium chicken broth
½ cup finely chopped Italian parsley leaves
Pinch of crushed red pepper flakes
½ cup sliced green onions
4 cups of cooked white rice
Freshly grated Parmesan, chives, and paprika

Toss the chicken with the seasoned flour.


Heat the oil in a large cast iron skillet over medium high heat.

Add chicken and sauté until golden brown on all sides; about 5 minutes per side. Remove the chicken and set aside. Add chorizo or kielbasa sausage and cook until browned on both sides.

Add the onions, potatoes, if using, and peppers. Cook the vegetables for two minutes, stirring occasionally. Add the tomatoes, shallots, if using, garlic cloves, and olives. Season with salt and pepper to taste. Stir in wine, chicken broth, and parsley and return the browned chicken to the skillet.

Bring the liquid back to a boil and then reduce to a simmer.Cover and simmer the chicken, sausage and vegetables for 40 minutes, or until chicken falls off the bone.

Add the crushed red pepper flakes and green onions. Adjust the seasonings.

Mound the rice in the center of a serving platter. Arrange the stewed mixture around the rice.

Garnish with Parmesan, chives, and a little paprika.

Makes: 4-6 servings.

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

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

Lemon Cheesecake Bars

Extreme lemon! Rich and creamy, decadent cookie-bar that is perfect to serve for a tea.

Bottom Layer

1 cup GF flour blend

1 egg, beaten

1 cup walnuts, ground

¾ cup butter

½ cup brown sugar

Lemon Cheesecake Layer

2-8 ounce pkgs cream cheese

¾ cup white sugar

1 egg

1 T. GF flour blend

4 T. fresh lemon juice

2 t. lemon zest

Powdered sugar

Fresh strawberries or raspberries, optional

Heat oven to 350˚F. Blend all bottom layer ingredients with a pastry blender/cutter. Place into a 9 x 13 (or smaller) baking pan. Bake bottom layer for 15 minutes. Set aside to cool

Combine cheesecake layer ingredients and beat with mixer. Pour batter evenly over top of the first batter. Bake at 350 for 20-30 minutes or until set. Cool completely in refrigerator before cutting into two inch squares. Dust with powdered sugar.

May also top with a garnish of fresh raspberries or strawberries.

Makes: 24 squares.

(Pictured here with Almond Cookie recipe from my cookbook)

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

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

Almond (Pignoli) Cookies

This simple, chewy melt-in-your-mouth cookie is very special with basically three ingredients. Use almond slivers on top instead of pine nuts (pignolis), if pine nuts are not readily available.

1-8 ounce can almond paste (without sugar, if possible)

½ -3/4 cup sugar, depending on personal taste and also depending on whether almond paste contains sugar

2 egg whites, slightly beaten

¼ cup pine nuts or almond slivers

¼ cup maraschino cherries, cut with scissor into slivers, optional.

Preheat oven to 350˚F. Line a large cookie sheet with parchment paper or foil; set aside.

Break almond paste into small pieces and place in a mixing bowl. Mix with an electric mixer or food processor. Add sugar and egg whites and mix batter until well combined. 

Drop dough by teaspoons onto a prepared cookie sheet. Press a few nuts onto each cookie, then top with one or two small cherry slivers.

Bake in a pre-heated oven for about 15 minutes, or until edges are firm and tops are lightly browned. Cool on cookie sheets for about 5 minutes.

Transfer cookies to a wire rack to cool.

Makes: About two dozen 2-inch cookies.

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

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

  


Almond Cookie is pictured to the right with Lemon Cheesecake Bar, which is listed in the archives of this blog.

Butternut Squash Bisque

Hearty, flavorful and unique. A wonderful harvest stew topped with grated Gouda, chives, bacon, and garnished with gem-like dried cranberries. Perfect for any Fall or Winter meal and a very special bisque that can be made ahead to serve at Thanksgiving as well!

¼ cup butter or olive oil

2 ½ to 3 pound (or less) raw butternut squash*

1 medium onion, chopped

1 large carrot, coarsely chopped

1 stalk celery, coarsely chopped

2 cloves garlic, chopped

48 ounces (slightly more or less) low sodium chicken broth

2-3 large apples, peeled, cored and chopped

1-2 cups apple cider or apple juice (I used our home made apple wine)

1 chipotle pepper in sauce** 
½ cup low fat sour cream or yogurt, plus extra for garnish

Garnish:

3 ounces smoked Gouda, grated

Center cut bacon, fried and chopped

Chives, chopped

Dried cranberries

Melt butter in 6 quart Dutch oven. Add squash, onion, carrot, celery, and garlic. Cook, stirring until vegetables are tender; about ten minutes. Add broth, apples, cider or apple juice, and chipotles. Reduce heat, cover and simmer for 20 minutes or until all are tender. Remove from heat and allow to cool slightly.

When cooled, puree in pot using an immersion blender wand. (Or puree in batches in the blender.) Blend in the sour cream or yogurt, reserving a little extra for optional garnish. Heat through. Remove from heat.

Top with shredded Gouda, dollop of sour cream, bacon, chives, and dried cranberries if desired.

Notes: *Cut the raw squash in half and scoop out seeds with a spoon. Place, flesh down, in microwavable dish with small amount of water. Cover and microwave about 8 minutes or until tender. Scoop squash out and use in the bisque. (Costco carries the squash chopped and ready to go). **Buy these peppers in a small can and make certain it is gluten free; check the ingredients for wheat.

Makes: Eight to ten servings.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking.

It 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-