Carrot Cake(deliciously moist)

Ingredients:
CAKE

2 cups of flour
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
2-1/2 tsp cinnamon
4 eggs
1-1/2 cups vegetable oil
2 cups of sugar
2-3/4 cups shredded carrots(don't need to peel carrots before shredding just wash thoroughly
1(8 oz)can crushed pineapple, drained
1 cup walnuts in pieces
1 cup flaked coconut

CREAM CHEESE FROSTING:

1/2 cup unsalted butter, at room temperature
3/4 pound (about 1-1/2 blocks) of cream cheese, at room temperature
2 tbsp milk
2 tbsp vanilla
1-1/2 cups powdered sugar

PREPARATION:

Mix sugar, oil, and eggs. Beat in flour, baking powder, soda, salt, and cinnamon. Stir in shredded carrots, crushed pineapple, nuts and coconut, and pour into greased and floured cake pans.
Bake 35 to 40 minutes. Cool thoroughly before frosting.

FROSTING:

Cream the butter and cream cheese until smooth and completely blended. Mix in 1 tbsp of the milk and vanilla. Blend in the powdered sugar and add the second tbsp of milk if needed. Enjoy! Save some for the family. hehe

GARLIC BASIL PIZZA

Laura Arbogast Bloomfield shared this recipe

1 Pizza Crust
2/3 Cup Mayo
2 Tbsp Basil
...1 clove Garlic
1 oz Parmesan Cheese
8 oz Mozz Cheese
Roma Tomatoes

Mix Mayo, Basil, Garlic, and cheeses. Spread on pizza crust. Cut tomatoes into wedges and top pizza with wedges.

Bake at 450* until done.

Try not to eat the whole pizza by yourself - always a challenge for me! DELISH!!!!

BAKED RICE PUDDING

1/3 c brown or white rice
4 c whole milk
1/4 to 1/3 c honey or sugar
1 Tbsp butter
1/3 c raisins
1 tsp vanilla
cinnamon to taste

**Rinse rice. Mix rice, milk, honey, and butter in a greased baking dish. Bake in slow oven at 225-250 degrees for about 6hrs, stirring occasionally. Pudding is done when rice is tender and pudding is the thickness you like. Add raisins, vanilla and sprinkle with cinnamon. Return to oven for about 20min. Serve warm or cold.

BOSTON BAKED BEANS

1lb dried navy beans(2C)
1/4 lb salt pork, quartered
1 med onion
2T brown sugar, packed
3T molasses
1/2t salt
1/2t dry mustard
1/8 t pepper

1. Rinse beans and place in large pan; cover with water. Boil 1-2 minutes. Remove from heat and let stand 1hr (or soak overnight). Simmer uncovered 1hr or until tender. DO NOT BOIL or beans will burst. Drain beans, reserving liquid. Place beans in 2 quart casserole dish. Add salt pork, onion, and remaining ingredients. Add enough of reserved liquid to almost cover beans. Stir to blend. Cover and bake @ 300 degrees for 3-1/2 to 4 hours.

GF Carrot Cake w/ Cream Cheese Frosting Recipe

Moist and luscious, gluten-free carrot cake with cream cheese frosting is a gluten-free favorite at my house. The cake freezes well and the recipe makes one round layer cake, one 13x9-inch sheet cake or 36 cupcakes. Three cups of grated carrots add healthy carotene, a nutrient that the body uses to make vitamin A. Not bad for a cake!


Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
•2 cups sugar
•4 eggs
•1 1/2 cups light olive oil OR your favorite vegetable oil
•2 cups all-purpose gluten-free flour mix (see notes)
•2 teaspoons baking soda
•2 teaspoons gluten-free baking powder
•2 teaspoons cinnamon
•1 teaspoon salt
•2 teaspoons vanilla extract
•1 cup chopped nuts
•3 cups freshly grated carrots
•4 tablespoons unsalted butter
•3 ounces cream cheese
•1 teaspoon vanilla extract
•2 1/2 cups gluten-free powdered sugar (See note)
Preparation:
Preheat oven to 350° F / 176° C

Use two round 9-inch cake pans, one 9x13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.


1.Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.

2.In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

3.Stir in grated carrots and nuts. Pour the batter into prepared pans.

4.Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.

5.While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

6.When cake is cool frost.

Notes:

•Most powdered sugar products are made with granular sugar processed with cornstarch or tapioca starch. However, when buying powdered sugar, read labels carefully to be sure that the product you are considering is not made with wheat starch. Manufacturers can change product formulations without notice.
•Alternatives:used Bob's Red Mill Gluten-Free Pizza Crust Mix in this recipe with good results. It contains xanthan gum, eliminating the need to add more gum to this recipe. Use your favorite gluten-free flour mix in this recipe and add 1 teaspoon xanthan or guar gum to the recipe IF the mix you are using does not contain one of these baking gums.

PUMPKIN SPICE SHEET CAKE W/CREAM CHEESE FROSTING

By Kittencalskitchen on Food.com
CAKE
4 large eggs
1 1/2 cups white sugar, plus
1/2 cup brown sugar, packed or 2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3/4 teaspoon ginger powder
1/4-1/2 teaspoon clove


CREAM CHEESE FROSTING
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups icing sugar (more if needed)
Change Measurements: US | Metric

Prep Time: 10 mins
Total Time: 35 mins
DIRECTIONS:
1 Preheat oven to 350°F.
2 Grease a 15x10-inch jelly-roll pan.
3 For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
4 In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
5 Spread the batter into jelly-roll pan.
6 Bake for 25-30 minutes or until lightly browned.
7 Cool cake completely.
8 For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
9 Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
10 Spread over completely cooled sheet cake.

Paula Deen’s Red Velvet Cupcakes from Food Network

INGREDIENTS

•2 1/2 cups all-purpose flour
•1 1/2 cups sugar
•1 teaspoon baking soda
•1 teaspoon salt
•1 teaspoon cocoa powder
•1 1/2 cups vegetable oil
•1 cup buttermilk, room temperature
•2 large eggs, room temperature
•2 tablespoons red food coloring
•1 teaspoon white distilled vinegar
•1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting

•1 pound cream cheese, softened
•2 sticks butter, softened
•1 teaspoon vanilla extract
•4 cups sifted confectioners' sugar
•Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.

Perfect for Valentine's Day!

Granola is also GF.

INGREDIENTS

14 cups of quick oats
2 tsp salt
1 cup powdered milk
1 cup canola oil
2 cups brown sugar
2 tsp vanilla
1 cup water
1-1/2 cups of dried fruit(I use craisins)
1 cup nuts(I use sliced almonds)

1. Combine dry ingredients. Add wet ingredients and mix well. Cook @ 300 degrees about 2hrs stirring every 30 min between cooking. After cooled add dried fruit and store in airtight container.

**Makes great little treats for any occassion. This recipe is great and has leeway to play with the dried fruit and nuts you use. Enjoy!!!

STROGONOFF DE FRANGO

Ingredients:
2 large chicken breasts
2 cloves garlic
1 / 2 medium onion
6 tablespoons () Oil
Salt
dried herbs
3 ripe tomatoes, chopped
1 spoon (soup) ketchup
1 tbsp (tablespoons) mustard
1 box of cream 200g
1 / 2 cup cream cheese
1 small glass mushrooms
parsley
Preparation:
Cut the chicken into small pieces. Reserve. Fry the garlic and onion in oil, add the chicken and cook, stirring until browned. Add salt and herbs. Stir and check dripping water, cooking until soft (but without breaking). Add the ketchup and mustard. Add tomatoes and cook (thicken and reduce) the sauce, combine the cream cheese and mushrooms. Remove from heat and add the cream and parsley. Serve hot.

Tip:
It is not necessary to remove skin and seeds of tomatoes, chop into small pieces and mix in blender.The cream cheese gives a special flavor to the dish.

THE GLUTEN FREE DIET AND TAX DEDUCTIONS

One of the frustrating things with Celiac Disease is how expensive ‘gluten-free’ versions of mainstream products are. $5 for a box of Italian gluten-free pasta, $7 for a bag of gluten-free bagels, $8 for a loaf of decent tasting gluten-free bread. It can quickly become quite a burden to a family or even an individual to live on a diet with gluten-free replacements. Well there is some good news at tax time, you may be eligible to deduct some of that extra expense on your taxes.

Suzanne on the NYC Celiac Meetup message board and Celiac.com were great sources in helping me to pull together this guide to tax deductions and the gluten-free diet.

If you refer to IRS ruling 02-19 & IRS medical pamphlet 502 & COMPLY with their REQUISITES you can include your gluten-free food, toiletries, cosmetics, even envelopes with gluten-free glue as part of a medical deduction.

A few things you need first:

•This will be part of your medical expenses deduction so you must have sufficient medical expenses (as a % of your earnings) to itemize your deductions.
•A doctor’s letter to substantiate your condition as DIAGNOSED Celiac Disease.
•Receipts.
What you can deduct:

•You can claim mileage expenses, and postage/shipping fees for special needs shopping.
•The price difference between regular and gluten-free products. If you were buying wheat pasta for .99 and now buy gluten free pasta for $5.00, you have to deduct the difference and that amount is used for the deduction. If you eat cereal, for example & regular corn flakes are $3.50 but gluten-free corn flakes are $5.49 for a box half the size, you have to figure the cost per ounce then calculate the difference.
•The full cost of some replacement items such as gluten-free flour and xanthan gum. Some items are not interchangeable i.e. rice flour is not a one-to-one replacement for wheat flour the way pasta or cereal is so the entire cost is deductible.
•Restaurant surcharges – any extra fees that restaurants charge for gluten-free bread or pasta can be completely deducted.
According to Celiac.com:

“After you file, your IRS office may refer you to Publication 17 and tell you these deductions are not permissible. IRS representatives have ruled otherwise and this is applicable throughout the US Refer them to the following Citations:

Revenue Ruling 55-261
Cohen 38 TC 387
Revenue Ruling 76-80, 67 TC 481
Flemming TC MEMO 1980 583
Van Kalb TC MEMO 1978 366″

I am not an account or a tax attorney so please read all of the pamphlets carefully to check for updates and be sure that you are following their guidelines correctly. While it’s not super-convenient or easy, it has the potential to provide substantial savings each year. And if you are already tracking your spending with one of the many tools now available for free online it may not even be that inconvenient.

Candy Coated Pecans by All-Recipes

Original Recipe Yield 10 to 12 servings

Ingredients

1 egg white
1/2 cup packed brown sugar
1 dash vanilla extract
4 cups pecans
Directions
1.Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2.Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3.Bake until browned, approximately 10 to 15 minutes.

TACO SOUP

submitted by Becky

1 lb of chicken breast (cooked and shredded) or 1 lb of ground beef/turkey cooked
1 can tomato sauce
1 can of pinto beans
1 can of hominy
1 cup of frozen corn
half of an onion chopped
1-2 cloves of garlic minced
1 package of taco seasoning
1 tomato chopped
Chopped cilantro to your taste
About 2 cups of water

Sautee the chopped onion and garlic, cooked shredded chicken, taco seasoning, tomato sauce, beans, hominy, corn and water. Cook till heated. Add fresh tomatoes and cilantro. Cook just a couple more minutes.
OPTIONAL: Top with shredded cheese, pico de gallo, sour cream and toasted tortilla strips.

**Pico de gallo**
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

SAUSAGE-STUFFED MUSHROOMS

Makes 6 to 8 servings

•16 extra-large white mushrooms
•5 tablespoons olive oil, divided
•2 1/2 tablespoons Marsala wine or sherry
•3/4 pound sweet or hot Italian sausage, removed from the casings
•6 scallions, white and green parts, minced
•2 garlic cloves minced
•2/3 cup panko crumbs
•5 ounces mascarpone cheese, preferably Italian (can substitute with cream cheese)
•1/3 cup freshly grated Parmesan
•2 1/2 tablespoons minced fresh parsley leaves
•Salt and freshly ground black pepper
1. Preheat the oven to 325 degrees F.

2. Remove the stems from the mushrooms, and chop them finely. Set aside.

3. Place the mushroom caps in a shallow bowl, and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

4. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned.

5. Add the chopped mushroom stems, and cook for 3 more minutes.

6. Stir in the scallions and garlic. Cook for another 2 to 3 minutes, stirring occasionally.

7. Add the panko crumbs, stirring to combine evenly with all the other ingredients.

8. Stir in the mascarpone. Continue cooking until the mascarpone has melted and made the sausage mixture creamy.

9. Take the pan off the heat, and stir in the Parmesan and parsley. Season the mixture with salt and pepper, to taste. Cool slightly.

10. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Pour any remaining olive oil and Marsala from the soaking dish onto the mushrooms. Fill each mushroom generously with the sausage mixture. Bake the stuffing for about 50 minutes, until it’s browned and crusty.

FRENCH TOAST CASSEROLE

In a perfect world, you’ll be able to find brioche or challah for this recipe, but if your world isn’t so perfect, go with what you can get your hands on – French bread, country loaf, Texas toast, even cinnamon-raisin bread.
Serves 8

•4 tablespoons (1/2 stick) unsalted butter, melted
•3/4 cup firmly packed light brown sugar
•1 loaf brioche or challah, sliced 1 1/2 inches thick (about 1 1/2 pounds)
•8 large eggs, lightly beaten
•1 cup whole milk
•1 tablespoon pure vanilla extract
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground ginger
•Pinch of salt
•1/2 cup chopped pecans
Accompaniments:

•Confectioners’ sugar
•Sorghum, cane, or maple syrup
1. Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.

2. Arrange the bread slices in the dish. (It’s fine if they overlap.)

3. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak in.

4. Top the bread slices evenly with the pecans.

5. Cover with plastic wrap, and refrigerate for 3 to 12 hours.

6. Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.

7. Bake the casserole until it’s browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners’ sugar over the casserole, and serve it with sorghum, cane, or maple sugar.

Recipe for Authentic Italian Veal and Pork Ragu

Serves 6-8, freeze for up to 3 months

Ingredients:
2 medium carrots, diced
1 medium sweet onion, diced
1 stalk of celery, diced
5 Tablespoons of olive oil
1/2 pound ground veal
1/2 pound ground pork (you can substitute one pound of either pork or veal if you don’t have access to both)
1 cup dry white wine
1 1/2 teaspoons coarse kosher salt*
8 cups strained tomatoes (I used Pomi brand)

Add olive oil to a large saucepan or stock pot and bring pan to medium heat. Add carrots, celery and onions and sauté for 5-10 minutes, until onions are translucent. Add the pork and veal and continue to cook over medium heat for 5 minutes. Add the white wine and cook for 10-15 minutes over low to medium heat, until the liquid reduces slightly. Add the salt and tomatoes and continue to simmer for 2-3 hours, stirring occasionally to ensure it doesn’t burn.

You want the sauce to reduce down so that it’s thick and can almost “stand” on the pasta.
Serve on a short, textured, pasta like fusilli or farfalle and top with a grated hard cheese such as parmigiano reggiano or pecorino romano.

GLUTEN FREE CHEESECAKE with NUT CRUST SUPREME

Gluten Free Nut Crust Supreme
2 cups Pamela’s Gluten Free Baking Mix
½ cup dark brown sugar
2/3 cup cold unsalted butter, cut into pieces
1 cup finely chopped pecans

Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!

Barbara’s Classic Gluten Free Cheesecake
4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
2 eggs
¼ teaspoon salt
1 teaspoon gluten free vanilla

Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.

While that is baking, prepare the topping.

2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon

Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.

This recipe is easy to make but incredibly scrumptious, I promise.

CELEBRATORY CUPCAKES

Yellow Gluten Free Cupcakes (adapted from the Celiac Disease Delphi Forums)
1 package Gluten Free Pantry Old Fashioned cake mix*

1 package Jello vanilla instant pudding

1/2 cup sugar

4 extra large eggs room temperature

1/2 cup canola oil

3/4 C orange juice

1 Tablespoon plus 2 teaspoons good vanilla extract*Do not follow the directions on the package

Preheat the oven to 350 degrees.

Mix the wet ingredients in a large bowl. Add the dry ingredients and beat on high speed for two minutes.

Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.

Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.

Vanilla Buttercream Frosting (adapted from Domino Sugar)
1 pound confectioner’s sugar
1 stick (8T) of good unsalted butter, softened
2 teaspoons good vanilla extract
¼ cup of milk

Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature.

Tip – I find if I am going to a party that cupcakes are difficult to transport already frosted. Instead I keep the cupcakes and frosting in separate Ziploc bags or Tupperware containers and then frost them quickly upon arrival. They may not be pretty but they will taste good. This recipe stood up against cupcakes made by a professional working at Martha Stewart! Making homemade frosting is key – it doesn’t take that much extra effort on your part but it will take your baked goods to the next level.

GLUTEN FREE RANGER COOKIES (makes 12-14 three-inch cookies)

Ingredients:
1 cup Gluten-Free Pantry all-purpose flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups gluten free corn flakes (crush them to lessen the air in the
measuring cup)
1/8 cup flax seeds
1/4 cup semi-sweet chocolate chips (I find about 1/2 cup starts
getting too sweet)
1 cup gluten-free rolled oats (quick oats work better but can’t find gf version)
1 cup flaked coconut (packed into the measuring cup since flakes have
lots more air than shredded coconut)

1/2 cup light brown sugar
1/2 cup cane sugar
1 stick unsalted butter (8 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs room temperature

Directions:

Preheat oven to 355 degrees Fahrenheit.

In a large bowl sift together flour, baking soda and baking powder. Stir in corn flakes, flax seeds, chocolate chips, oats, and coconut. In a large stand mixer combine sugar, butter, salt, vanilla and eggs. Gradually add the dry mixture 1/2 cup at a time while beating on low speed until thoroughly mixed.

On a slightly greased cookie sheet place heaping tablespoons of cookie dough at least 2″ apart.

Bake for 12-13 minutes, until golden brown around the edges, be careful not to overcook, checking at 10 min for doneness.

BROCCOLI AND CHICKEN CHOWDER

submitted by Christine

3-4 chicken breasts
1 can broccoli and cheese soup
1 pkg of cream cheese-use 1/2 of it
3 tbsp flour
1/4 c parmesan cheese
1 c broccoli
1 c carrots
1 c corn
1/3 c celery
4 tbsp butter
5 c milk

1. Stir together the milk, soup, cream cheese, flour, parmesan, and butter.
2. Cut chicken into bite size pieces and brown until cooked. Use all type seasoning to taste.
3. Combine chicken with soup and add vegetables.
4. Let stand until thicken.
ENJOY!