Christmas is just around the corner. Don’t panic–enjoy the season. When we get stressed out, we really miss out on so
much. With that said, I have 2 great Gluten-Free recipes to share with you. These were developed by John Piscitello. Thank you for your contribution this week.
Gluten-Free Carrot Cake
In a mixing bowl add the following:
4 Large eggs, well beaten (eggs should be at room temperature)
2 cups of sugar
1 1/2 cups of vegetable oil
3 1/2 cups of brown or white rice flour
3 jars of carrot baby food (4 oz. size)
1 cup of shredded carrots, peeled
1/2 cup of sweetened shredded coconut
1/2 cup of chopped pecans
2/3 cup of mandarin oranges, drained and chopped in food processor
2 tsp. of ground cinnamon
2 tsp. of baking soda
1 tsp. of salt
1 tsp. of vanilla
1 tsp. of Xanthan gum
Mix at medium speed until well mixed. Pour into a vegetable oil coated 9 X 13 baking dish or pan (Pyrex) and bake at 370 degrees for 35 to 40 minutes. (Toothpick inserted into the middle should come out clean) For cupcakes/muffins, cook for 15 to 20 minutes.
Frosting
4 TBSP of softened butter
3 1/2 cups of powdered sugar
6 oz. of gluten-free cream cheese which has been softened
2 1/2 tsp. of vanilla
Mix all ingredients and then spread on a cool cake. Garnish with a few strands of shredded carrots or pecans if desired.
Gluten-Free Pumpkin Cake
In a mixing bowl add the following:
4 Large eggs, well beaten (have eggs at room temperature)
2 cups of sugar
1 1/2 cups of vegetable oil
3 1/2 cups of white rice flour
1 29 oz. can of Libby’s Pumpkin
3.4 cup of sweetened shredded coconut
3.4 cup of chopped pecans
1/4 cup Half and Half
3 tsp. of ground cinnamon
2 tsp. of baking soda
2 tsp. of baking powder
1 tsp. of slat
1/2 tsp. of ground cloves
1 tsp. of ground ginger
1 tsp. of Xanthan gum
1 tsp. of vanilla
Mix all ingredients at medium speed until well mixed. Pour into a vegetable oil coated 9 X 13 baking dish or pan (Pyrex) and bake at 370 degrees for 35 to 40 minutes. (Toothpick inserted in center should come out clean) For cupcakes/muffins, cook for 15 to 20 minutes.
Frosting
5 TBSP of softened butter
3 cups of powdered sugar
8 oz. of gluten-free cream cheese, softened
2 1/2 tsp. of vanilla
Mix all ingredients and then spread on a cooled cake. Garnish with a couple of pecans if desired.
Until next time…From our Butcher Block to your Table.
2 comments
The prime rib was absolutely the best. Everyone enjoyed it and we plan on making it a tradition for our family. We love you both! Thanks for the tips! JP
Thank you John and Kathleen. Your recommendations mean a lot to us.