Gluten Free Peach Crisp

Gluten Free Peach Crisp:
This is a great Summer time dessert. I had a package of Frozen Peaches that I wanted to use up. This recipe goes together real quick and it taste great!


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Gluten Free Peach Crisp:

Spray a 1 Quart Casserole Dish with Cooking Spray

In a medium size bowl combine:
16 oz. Frozen Peaches no Sugar added (Defrost the peaches ahead of time)
2 TBL. Granulated Sugar
1 TBL. Gluten Free White Rice Flour
½ tsp. Cinnamon


Crumb Topping:
In another medium bowl combine with a fork or fingers:
1 Cup Gluten Free Quick Cooking Oats (I used Bob's Red Mill)
¼ Cup Gluten Free White Rice Flour
4 TBL. Cold Butter cut into cubes
¼ Cup Brown Sugar
1 tsp. Cinnamon
Combine until it's the size of small peas.

Place the Peaches into the Casserole Dish
Top with the Crumb Topping.

I placed my Casserole Dish on top of a Pizza pan in case any juices spilled over.

Bake in a Preheated 350* oven
For 50 minutes or until you see some of the Peach Juices are bubbling and the Crumb Topping is Golden Brown.


Place on a wire rack and cool.

Makes 5 servings

When I'm ready to serve the Peach Crisp. If it has cooled off I place a serving in a bowl and microwave 20-30 seconds to heat it up. This is optional, if you like yours cool then skip warming it up.
Top with Vanilla Ice Cream.

ENJOY!!


http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Crown Royal Cookies ~ Gluten Free

Crown Royal Cookies ~ Gluten Free

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Crown Royal Cookies ~ Gluten Free:

In a stand mixer with a paddle add:
1 stick  (½ cup) Room Temperature Butter
1-1/2 Cups Sugar
½ Cup Cocoa Powder
Start with the mixer on low, then turn up the mixer and Cream thoroughly

Add and Mix:
2 eggs – 1 at a time
1 tsp. Vanilla

Add and Mix
½ Cup Crown Royal Regular or Maple Whiskey (***See Footnote 1***)


Whisk together in a medium bowl:
2-1/4 Cups Gluten Free Flour (***See Footnote 2***)
1 tsp. Xanthan Gum
½ tsp. Baking Soda
½ tsp. Salt

Slowly add the dry ingredients to the wet ingredients, scrap down the bowl a couple of times. Mix until combined.

Line 2 Cookie sheets with Sil-Pat Baking Mats

Using a 1 TBL size cookie scoop measure out the dough. The dough is sticky,, I would dip the cookie scoop into warm water every 3-4 cookies to easily release the cookie dough.

Bake in a 375* Preheated oven
For 11-12 Minutes.
Cool on the Cookie sheets for 2 Minutes
Remove the cookies and cool on a wire rack.

When the cookies are completely cooled lightly dust with Confectioner's Sugar (Powdered Sugar).

Makes 3-1/2 dozen cookies.

ENJOY!


(***Footnote 1 ***)
http://www.celiac.com/gluten-free/blog/27/entry-85-alcoholic-beverages/
Crown Royal products
from the company: “Please be advised that Crown Royal products, which have been distilled, do not contain glutens or gluten residues. However, as this relates to a medical condition, may we suggest you consult your own physician concerning the consumption of alcohol beverage products?”


http://www.dummies.com/how-to/content/glutenfree-alcoholic-beverages.html


http://www.gfoverflow.com/product.php?id=008536


(***Footnote 2***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


http://www.bobsredmill.com/

http://www.silpat.com/

http://www.crownroyal.com/


Camera:
Canon PowerShot SX230 HS 14X Zoom
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Oreo and Peanut Butter Brownie Cakes

 
Gluten Free Oreo and Peanut Butter Brownie Cakes

Recently my friend John sent me this recipe. I converted it to Gluten Free.
These are super simple to make and are so good!!

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Gluten Free Oreo and Peanut Butter Brownie Cakes:

32 Chocolate Vanilla Creme Gluten Free Cookies (I used Glutino Gluten Free Chocolate Vanilla Creme Cookies--- you will need to buy 2 packages but you will not be using all the cookies)

Spread about 1 tsp. of Peanut Butter on each cookie.
Top 1 cookie with a second cookie and place into a Silicone Muffin Liner that has been sprayed with Cooking Spray. (***See Footnote 1***) Line a Cookie Sheet with a Silicone Liner. Place the Silicone Muffins on top of the Silicone Lined Cookie Sheet.
Making a total of 16 Double stacked Cookies.

Recipe for the Brownie Batter:
In a small pan over medium heat
Melt 1 Stick of Butter (½ Cup)
add 1 Cup Sugar... mix with a Wooden Spoon and let cool for a few minutes
add 2 Beaten Eggs
and 1 tsp. Vanilla
Place into a Medium Bowl.

Add:
1/3 Cup Unsweetened Cocoa Powder
½ Cup Gluten Free Flour (***See Footnote 2***)
½ tsp. Xanthan Gum
¼ tsp. Salt
¼ tsp. Baking Powder
Mix well.. if the batter is to thick slowly add 1-2 tsp warm water and mix thoroughly.
You want the batter to be a bit running and not to thick. Add the water slowly.

Using a 1 TBL. cookie scoop measure out 2 TBL. of the Brownie Batter over each cookie letting it run down the sides of the cookies.

Bake in a Preheated 350* oven
For 18-20 Minutes.

Cool for about 10 minutes then remove from the Silicone Liners. They will easily slide out. Cool completely on a wire rack.

ENJOY!!!


***Footnote 1***
The first time I made these cookies I baked them in Paper muffin liners.. ½ of the cookies stuck to the Paper. I read online that this is a common problem. Many people suggested spraying either paper liners or tin foil liners with cookie spray so the cookies won't stick. I have always wanted to try the Silicone Liners,,, they worked beautifully and none of the cookies stuck.

***Footnote 2***
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/

Glutino:
http://www.glutino.com/products/cookies-and-wafers/cookies/chocolate-vanilla-creme-cookies/


Camera:
Canon PowerShot SX230 HS 14X Zoom
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software