Gluten-Free New York Cheesecake Recipe
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Crust Ingredients:1 1/4 cups gluten-free graham cracker crumbs, about 6 ounces
4 tablespoons melted butter
2 tablespoons sugar
1/4 teaspoon nutmeg
Cheesecake Filling Ingredients:
2 pounds softened cream cheese ((4 8-ounce packages))
1 cup sugar
4 large eggs
1 cup sour cream
2 tablespoons sweet rice flour OR cornstarch
1 teaspoon vanilla extract
Sour Cream Topping Ingredients:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
Cherry Glace Ingredients:
1 21-ounce can cherry pie filling
1 tablespoon sugar
1/4 teaspoon vanilla
Preheat oven to 325°F. Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin. Pour crumbs into a mixing bowl. Add sugar and nutmeg and stir to thoroughly blend. Add melted butter and stir to combine. Press crumb mixture into bottom of 9-inch springform pan. Don't press the crumbs on the sides of the pan. Refrigerate while preparing the cheesecake filling.
Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy. Add eggs, one at a time. Add sweet rice flour, sour cream and vanilla. Beat on high until smooth.
Remove crust from refrigerator. Pour cheesecake filling into spring form pan. Smooth top with a spatula and bake for 45 minutes.
While cheesecake is baking, place remaining 1 cup sour cream, 1/4 cup sugar and 1 teaspoon vanilla in a bowl and whisk until smooth and blended. Remove cheesecake from oven and carefully spread sour cream mixture over the top of the cheesecake. Use a spatula to spread sour cream topping over the baked cheesecake with a light touch. Return cake to the oven and bake an addition 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour before removing.
Cool completely and refrigerate for at least 4 hours before serving. While cake is cooling combine cherry pie filling, 1 tablespoon sugar and 1/4 teaspoon vanilla. Stir to blend. Spread cherries over chilled cheesecake just before serving. Yield- 8 to 12 servings
Fat Free Valentine Meringue Cookies
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3 egg whites
1/4 tsp cream of tartar3/4 cup superfine sugar
Red food coloring
Red sprinkles
Preheat oven to 225 degrees. Line a large rimmed baking tray with parchment paper. Beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating egg whites until the soft peak stage. Gradually add sugar, a tablespoon or two at a time, beating well after each addition. Mix until all the sugar has been added and the egg whites are stiff and glossy. Add a few drops of red food coloring and stir to make the egg whites pink.
Drop by the tablespoon onto the parchment-lined baking sheet, or, with the help of a small heart-shaped cookie cutter, make heart shape meringues -- spoon the meringue inside the cookie cutter, and push down with the spoon as you lift the cookie cutter, then repeat for each cookie.
Bake for 1 hour. Switch off oven, and leave in the oven for 2-3 hours. Makes about 24-30 cookies
Allrecipes.com
4 (3/4 inch) thick pork chops 1 teaspoon vegetable oil
2 tablespoons brown sugar salt and pepper to taste
1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter 2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Preheat oven to 175F. Place a medium dish in the oven to warm. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan; cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir incbrown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Apple Crisp
www.BeFreeForMe.com
6 cups peeled, cored, and thinly sliced cooking apples
3/4 cup all-purpose gluten-free baking flour (Check label for allergens!)
3/4 cup light brown sugar
1/4 teaspoon salt 1 teaspoon ground cinnamon
½ teaspoon ground nutmeg ½ cup butter
Preheat oven to 350 degrees. Place apples and ¼ cup of water in a greased baking dish (1.5 to 2 quart size). Mix flour, brown sugar, salt, cinnamon, and nutmeg in a bowl. Cut in butter until crumbly, and sprinkle the mixture over the apples. Cover with foil and bake 30 minutes.Uncover and bake 30 minutes more, topping is crisp and apples are tender. Serve warm or at room temperature. Option is to serve with vanilla ice cream.
Cheese Garlic Biscuits
Betty Crocker Gluten-Free
2 cups Bisquick® Gluten Free mix 1/4 teaspoon garlic powder
1/4 cup firm butter or margarine 2/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz) 3 eggs
Garlic-Butter Topping
1/4 cup butter or margarine, melted 1/4 teaspoon garlic powder
Heat oven to 425°F. In medium bowl, combine Bisquick mix and 1/4 teaspoon garlic powder. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms. Drop dough by 10 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until light golden brown. Mix 1/4 cup melted butter and 1/4 teaspoon garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.
Avocado and Grapefruit Salad
6 tablespoons olive oil
2 tablespoons white wine vinegar
1 pink grapefruit
2 large ripe avocados
1 head romaine lettuce, cut
2 tablespoons shelled pumpkin seeds
Wisk together olive oil and wine vinegar; season to taste with salt and pepper. Peel grapefruit ensure to remove all the flesh. Cut out sections of grapefruit. Allow any grapefruit to drip into olive oil dressing. Cut avocados in half and remove the seed and slice into long sections.
Place cut romaine lettuce on plate and top with grapefruit sections and avocados. Pour dressing over salad. Finish by sprinkling salad with pumpkin seeds.
Serve 4.
All Purpose GF Baking Flour
1 c. almond meal
1 2/3 c. brown rice flour
2 c. white rice flour
¾ c. sweet white rice flour
2 c. white rice flour
¾ c. sweet white rice flour
2/3 c. cultured powdered buttermilk
¾ c. tapioca starch
½ c. potato starch
1 ¼ TBSP salt
1 ¼ TBSP salt
3 TBSP Xanathum Gum
Mix all ingredients together and store in an air-tight container. Works 1 for 1 for regular flour.
Tip…to make self rising flour- add 3 TBSP baking powder and 2 TBSP baking soda.
Creamy Baked GF Macaroni and Cheese
1 1/2 c. dried gluten free macaroni pasta or shells
3 green onions diced
1 c. shredded Colby Jack cheese
1c. shredded Gruyere cheese
1 1/2 TBSP all purpose GF baking flour
3TBSP flour
1 1/2 c. milk
salt and pepper to taste
paprika
Cook pasta according to package directions minus 3 minutes. Meanwhile, melt butter in skillet; add onions. Saute lightly for 5 minutes. Add flour to butter and mix well. Whisk in milk. Lower heat, and cook on medium until slightly thickened. Remove from heat. Rinse cooked pasta and drain well. Toss pasta with white sauce and cheeses. Pour into a lightly greased 8x8 baking dish. Sprinkle lightly with paprika to add color. Bake uncovered in a 350 F oven for 40 minutes or until bubbly. Serve immediately.
Gluten Free Angel Food Cake
Creamy Baked GF Macaroni and Cheese
1 1/2 c. dried gluten free macaroni pasta or shells
3 green onions diced
1 c. shredded Colby Jack cheese
1c. shredded Gruyere cheese
1 1/2 TBSP all purpose GF baking flour
3TBSP flour
1 1/2 c. milk
salt and pepper to taste
paprika
Cook pasta according to package directions minus 3 minutes. Meanwhile, melt butter in skillet; add onions. Saute lightly for 5 minutes. Add flour to butter and mix well. Whisk in milk. Lower heat, and cook on medium until slightly thickened. Remove from heat. Rinse cooked pasta and drain well. Toss pasta with white sauce and cheeses. Pour into a lightly greased 8x8 baking dish. Sprinkle lightly with paprika to add color. Bake uncovered in a 350 F oven for 40 minutes or until bubbly. Serve immediately.
Gluten Free Angel Food Cake
1 1/3 c. room temp egg white (approx. 12 eggs)
½ c. potato starch
½ c. + 2 TBSP cornstarch
¾ c. sugar +1 c. additional sugar
½ tsp. cream of tartar
1 tsp. vanilla
½ tsp. salt
Preheat oven to 375 F. Sift potato starch, cornstarch, and ¾ c. sugar together- set aside. Meanwhile, mix egg whites, salt, cream of tartar, and extracts until stiff peaks form. Reduce speed and add 1 cup sugar 1 TBSP at a time. Turn on lowest speed and slowly add sifted sugar mixture. Pour into a clean angel-food tube pan; bake 35 minutes.
Hint... use only an angel food tube pan. A non-stick pan will not work. Allow plenty of head room for the cake to grow during the baking process, but do not put the cooking rack on the lowest level.
Mexican Hot Chocolate
4 rounds of Mexican hot chocolate
1 c. hot chocolate mix
1 c. powdered sugar
2 c. powdered milk
2 TBSP dutch baking cocoa powder
Finely crush the Mexican hot chocolate rounds either with a knife or heavy duty blender. Add the remaining ingredients and mix until well combined. Add to taste in either hot water or milk. Store in an airtight container.
Note: Read all ingredient labels to ensure they are gluten-free.
Coconut Pecan Yams
2 lb. yams, peeled and cut into chunks
½ c. chopped pecans
¼ c. flaked coconut
¼ c. butter
¼ c. brown sugar
¼ tsp. cinnamon
Preheat oven to 350 F. Lightly grease a 8x8” baking dish. Place chunked yams into baking dish. Top with pecans, coconut, sugar, and cinnamon. Dot with butter. Cover and bake 60 minutes or until tender. Serve hot.
Mexican Hot Chocolate
4 rounds of Mexican hot chocolate
1 c. hot chocolate mix
1 c. powdered sugar
2 c. powdered milk
2 TBSP dutch baking cocoa powder
Finely crush the Mexican hot chocolate rounds either with a knife or heavy duty blender. Add the remaining ingredients and mix until well combined. Add to taste in either hot water or milk. Store in an airtight container.
Note: Read all ingredient labels to ensure they are gluten-free.
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