Desserts

Desserts

In this section:

Apple Pear Compote

Bread Pudding with Rum Sauce

Butter Pecan Ice Cream

Chocolate Cheesepie

Chocolate Pudding

Creamy Rice Pudding

Crunchy Peach Crisp

Fruit Cobbler

Fruit Delight

Lemon Rice Pudding

Milky Way Ice Cream

Sangria Fruit Cup

Nutella Mousse

Pineapple Meringue Torte

Rice Pudding With Compote

Rum Bananas

Apple Pear Compote

1/2 c applesauce

1 1/2 c fresh or frozen cranberries

1/2 c white wine

1/2 c apple cider

1/2 c white granulated sugar

1 T grated lemon rind

4 c apple slices [Golden Delicious] not peeled, cored, sliced

2 c pear slices [Bartlett, Anjou] not peeled, cored, sliced

Combine cranberries, wine, cider, sugar, and lemon rind in a saucepan and bring to a simmer over Medium heat. Cook for 4 to 5 minutes. Remove from heat and stir in applesauce.

Combine apple and pear slices in a 8- x 10-inch baking dish that has been liberally greased with a solid shortening such as Crisco. Pour the cranberry mixture over the apple/pear slices. Cover and bake in a 400-degree oven for 25 minutes. Uncover, baste, bake for an additional 10 minutes or until fruit is fork tender. Serve compote with ice cream or as a sauce over bread pudding which has been prepared with apple cider or apple juice.

Comment: The same recipe works well with other apple choices and with a substitution of golden raisins for the cranberries. Using three-fourths cup of the compote, remove to blender and puree. Add a cup of tap water and a half teaspoon of cinnamon to make a sauce. Heat to boiling and then reduce to simmer for 3 to 4 minutes. Add three Tablespoons of white wine to the sauce before pouring over the compote.

Bread Pudding with Rum Sauce

This is a good basic recipe for a bread pudding that is baked in the oven. It can be adapted easily to chocolate, cranberry, strawberry, [most any fruit that you would like]. Or, better yet--to the whim of the cook. Since the bread puddings of my childhood were with raisins, prunes or canned blue plums--those selections remain my favorites. If you have a preference for a non-alcohol sauce, omit the rum and use a fruit juice of your choice.

for the bread pudding:

4 c GF bread, torn into small pieces [3/4 to 1 inch, or so]

2 c of milk or milk substitute

2 c of white granulated sugar

3 large eggs or 4 medium eggs

2 T GF vanilla [can substitute or add mint, almond, etc.]

1/2 to 3/4 c raisins, chopped prunes, or chopped canned blue plums [or add 3/4 cup cocoa powder along with 2 heaping Tablespoons of orange zest, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg].

Grease a 9 x 13-inch glass baking dish with Crisco or margarine. Place the bread in a bowl with the milk. Beat the eggs with the sugar. Add the vanilla and fruit. Next add the egg mixture to the bread mixture. Combine. Pour into prepared baking dish. Bake for 65 minutes in oven preheated to 350 degrees.

for the sauce:

1 stick of margarine or butter or Crisco [1/2 c]

1 c white granulated sugar

1 egg

1/4 c white rum [or fruit juice]

Note: if you have made chocolate bread pudding, add 1/2 cup cocoa powder]

Melt shortening in saucepan over Medium heat. Reduce heat to Low. Beat egg with sugar, when combined, whisk into melted shortening until blended. Stir until mixture begins to thicken. Add rum. Continue cooking over low heat until sugar has dissolved. Do not boil or go beyond the bubble stage in cooking. Continue stirring until thickened.

When the pudding has cooled, cut into squares. Spoon sauce onto each plate, place a square of pudding on the sauce, dust each square with a few shakes of powdered sugar and then add a spoon of sauce onto the top of the pudding.

Variations: For chocolate bread pudding, I typically use 3 to 4 T of Nutella or melt a plain Hershey bar for use in the baked pudding and then use a second in the sauce. With Nutella, I add a half cup of finely chopped hazelnuts with the bread. I use 2 T of Nutella in making the sauce. Brown sugar provides a nice change as a substitution for white granulated sugar in the sauce. With strawberries in the pudding, I like to add 2 to 3 drops of mint flavoring to the sauce along with the vanilla; for pears in the pudding, I add 2 to 3 drops of almond flavoring. The gluten-free bread of choice for bread pudding has been potato bread. However, with bread pudding being such a specialty treat, any of the bread selections work out well. If you are not lactose intolerant, you may wish to substitute canned evaporated milk for the milk used in this pudding.

Note: Nutella is a creamy, nut/chocolate spread that is excellent on toast and hot breads; Nutella is excellent when used as a sauce for ice cream. This product works well as a substitute for melted chocolate in most recipes. In the Midwest, Nutella can be found in most grocery stores in the same section as peanut butter.

Variation: Instead of using a large oblong pan for bread pudding, it works very well to use regular sized muffin tins. The servings then are pre-measured and fit bowls and dishes easily. With individual muffin-sized bread puddings, I often change the flavoring to that more of a dressing with the use of onion or leeks, some Swiss cheese, a shake or two of ground sage, an extra egg, and white pepper for seasoning. This leek or onion bread pudding is, in actuality, more like a muffin and is excellent served with fowl. It has become a part of the trimmings with Thanksgiving dinner.

Raisin Bread Pudding. three slices bread; 2 eggs, beaten; one fourth teaspoon non-iodized salt; one can evaporated milk; one half cup boiling water; one teaspoon cinnamon; one teaspoon nutmeg; one half cup raisins soaked in the boiling water; two teaspoons GF vanilla flavoring. Combine ingredients. Transfer mixture to a two quart baking dish that has been lightly greased with a solid shortening such as Crisco. Bake in a 350-degree oven for 45 minutes. If we had company, there was always a raisin sauce for topping: water, raisins, half cup powdered sugar, cinnamon, boiled.

Butter Pecan Ice Cream

This is cooked custard base ice cream that can be adapted with sugar, flavoring, and fruit substitutions to a several other flavors.

2 large eggs

3 T butter, unsalted

1/3 to 1/2 c GF brown sugar

1/2 c half 'n half

2 c cream

1 t vanilla flavoring

1/4 t almond flavoring

1 1/2 c pecans, halves or chopped

Place eggs in a medium bowl and set aside.

In medium saucepan, melt butter over low heat until it begins to turn golden brown. Add brown sugar, stirring until it melts. Stir in half 'n half and bring to a low simmer. Slowly beat half 'n half mixture into eggs. Return entire mixture to pan and cook over low heat, stirring constantly with whisk or wooden spoon until custard thickens slightly. Do not let mixture boil or eggs will separate and cook separately to scramble.

Remove from heat and pour hot custard through strainer into large bowl. Allow to cool slightly, then stir in cream and vanilla and almond flavorings. Refrigerate until cold or overnight.

Stir chilled custard, then freeze in one or two batches according to the directions of your ice cream make [machine]. Add pecans to mixture when ice cream is semi-frozen and allow machine to mix in.

Chocolate Cheesepie

An easy to make, easy to bake comfort food for chocolate lovers. Vary the crust to suit your taste and of course, to be gluten-free. I have a plastic sack in the freezer with GF cookie crumbs that I use for crusts for cheese cakes and cheesepie. And, I often omit the crust and use 5-inch ramekins as the plate for both baking and serving the pie.

3 8-oz packages of cream cheese

3/4 c white granulated sugar

3 eggs, beat to foamy before adding to the mixture

1 t GF vanilla flavoring

2 c semi-sweet chocolate chips [Hershey Mini-Chips]

1 GF crumb crust [or no crust]

2 T whipping cream

Preheat oven to 450 degrees. Beat the cream cheese and sugar in a bowl until well-blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups chocolate chips. Pour into crust.

Bake for 10 minutes at 450 degrees. Without opening oven door, reduce heat to 250 degrees; continue baking for 30 minutes. Check for doneness. Remove from oven to wire rack. Cool completely. Refrigerate until thoroughly chilled.

Place remaining 1/3 cup chips and whipping cream in small microwave-safe bowl. Microwave on High 20 t0 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesepie. Refrigerate 15 minutes or until topping is set. Serve with garnish of fruit such as strawberries.

Chocolate Pudding

4 c whipping cream

5 ounces of bittersweet chocolate, cut into pieces

6 egg yolks

1/2 c white granulated sugar

1 t GF vanilla flavoring

pinch of salt

Preheat oven to 325 degrees.

Bring cream to low simmer in heavy saucepan, then remove from heat.

Place chocolate in stainless steel bowl, add 1 cup warm cream, and let stand until chocolate is melted. Stir chocolate mixture until it is smooth, then stir in remaining cream. Stir slowly until a smooth mixture results.

In a separate bowl, whisk the egg yolks, sugar, vanilla, and salt. Gradually whisk in chocolate mixture. Strain pudding through fine mesh strainer.

Pour pudding into eight [6-ounce] ramekins. Place them in a deep baking pan and place pan in oven. Add enough hot water to pan to reach halfway up sides of ramekins. Cover pan and ramekins with foil. Bake pudding for 50 minutes in a 325-degree oven. When gently shaken, the pudding should look set around edges, but not quite set in the center.

Remove ramekins from water bath and let cool at room temperature. When cooled, refrigerate several hours, or overnight. Serve chilled.

Note: Bittersweet chocolate has sugar, vanilla, and lecithin added in the pure chocolate liquor and cocoa butter. Semisweet will have more sugar, but the two selections are pretty much interchangeable in recipes.

Creamy Rice Pudding

1 1/2 c tap water

2/3 c rice, white, long grain

1 12-oz can evaporated milk

1/2 c raisins [dried cranberries or dried cherries] or omit

1/2 c white granulated sugar

1 1/2 t GF vanilla flavoring

1/2 t nutmeg, ground [or cinnamon]

1/4 t non-iodized salt

2 eggs, lightly beaten

In a small saucepan, place water and rice; bring to boil. When beginning to boil, reduce heat to a low simmer. Cover and cook for 12 to 15 minutes or until liquid is absorbed. Stir in evaporated milk, raisins, sugar, vanilla, nutmeg, and salt; bring to boil. Stir small portion of rice mixture into eggs. Add egg mixture to rice mixture. mix well with wire whisk. Bring to boil. Cook, stirring constantly for two minutes. Serve warm or chilled.

Comment: You can make this pudding substituting one and half cups leftover cooked white rice. Place cooked rice in saucepan, add evaporated milk and all remaining ingredients except eggs. Continue as directed.

For coconut rice pudding, substitute one half cup flaked coconut [toasted or non-toasted] for raisins.

Crunchy Peach Crisp

3 1/2 c peaches, sliced [frozen, unsweetened, thawed, drained with juice reserved]

2 T honey, warmed, divided

2 t lemon juice

1/4 t ginger, ground

1/4 t GF cinnamon, ground

1/2 to 3/4 c rolled rice [rice flakes, Ener-G Foods and other commercial food companies]

2 T pecans, ground

1 T butter, softened

1 T tap water

Lightly grease a 8- x 8-inch baking dish with a solid shortening such as Crisco. In medium bowl, toss peach slices with 1/4 cup of the reserved juice, one Tablespoon honey, lemon juice, and spices. Arrange in layer on bottom of prepared dish.

In small bowl, mix together rice flakes, pecans, remaining honey, butter and water to soften rice flakes. Spread on top of peaches. Bake in a 350-degree oven for 25 minutes.

Fruit Cobbler

1 stick margarine

2 c fruit [cherries, peaches, apples, blueberries, crushed pineapple]

1 c white granulated sugar

3/4 c GF baking mix

2 t GF baking powder

3/4 c milk

Melt the margarine in a 9- x 9-inch baking dish. Combine the baking mix, baking powder, and milk in a small bowl and pour onto the margarine. Do not mix. Combine the sugar with the fruit. Pour fruit mixture into baking dish over flour mixture. Do not mix.

Bake in a 325-degree oven for 45 minutes. Cool. Cut into squares and serve. Can add whipped cream or ice cream.

Willa Jean Rottman, Humboldt, NE

Fruit Delight

1 can Mandarin orange slices, drained

1 can chunk pineapple, drained

1 fresh orange, peeled, diced

1 can apricot pie filling [Wilderness or any GF brand]

2 bananas, sliced

3/4 c pecans, whole

Combine and fold together the first four ingredients. Chill. Just before serving, add the sliced bananas and the pecans. Serve in large sauce dishes with a ring or 3 or 4 wafer cookies.

Comment: Minor changes such as adding chopped pears, a can of whole cranberries or orange and grapefruit sections are excellent additions [or substitutions].

Lemon Rice Pudding

Lemon zest is likely the secret ingredient for this recipe. Never add sugar until rice is totally cooked. [It took me a while to learn that part of the technique for cooking rice].

1 1/2 c milk

1/4 c raw long-grain white rice

pinch of non-iodized salt

1/2 cinnamon stick

1 strip of lemon zest, 3 inches long and 1/2-inch wide

1/3 c white granulated sugar

2 T heavy cream

GF cinnamon for sprinkling

In a saucepan, bring milk, rice, salt, cinnamon, and lemon zest to just below boil. When that point has been reached, turn the heat to low, cover pan, and simmer until rice is very soft, about 40 minutes. Stir occasionally.

When cooked, carefully remove cinnamon sticks and lemon zest. Stir in sugar and cream and cook 10 minutes more. Remove pan from heat.

Let cool for 20 minutes, then spoon into small pudding or ice cream bowls. Sprinkle with cinnamon as desired.

Milky Way Ice Cream

Select a gluten-free Milky Way or Snicker candy bar for this ice cream. Freeze in an ice cream maker according to manufacturer's instructions.

8 oz of Milky Way candy bars

1 pt whipping cream

2 eggs

1 qt milk [or half 'n half]

1 pkg instant vanilla pudding

1 pkg instant chocolate fudge pudding

In a double boiler, melt candy bars with one cup of the cream. Beat eggs with remaining cream; whisk into melted chocolate. Cook on Low and stir for five minutes. Cool. Beat milk and pudding mixes together in one bowl. Fold into cooked chocolate mixture. Freeze in ice cream maker. Or chill in refrigerator for overnight and freeze just before your guests are to arrive. Makes about three pints. [Recipe can easily be doubled to accommodate a larger ice cream maker or freezer].

Sangria Fruit Cup

With a dachshund named Jago Sangria, how could I not favor this simple dessert. It is a mock of a recipe shared by a member of the Spanish Celiac Association.

1 2-liter bottle ginger ale

1 1-liter bottle white wine

1/2 c potato vodka [optional]

1 c peach or apricot juice

juice of one lemon

juice of one orange

Fruit Cup:

2 apples, peeled, cored, cubed or sliced

2 pears, peeled, cored, cubed or sliced

1 c seedless grapes, halved

1 banana, cut in half and sliced

The punch mix can be combined in a large punch bowl and served as a punch. Or, it can be poured over small servings of the fruit combination. Serve either in a small cup or bowl or in a larger parfait glass. At backyard picnics, I serve this dessert in a short heavy glass with long spoons. We begin with spoons and end with a drink.

Nutella Mousse

Europe's beloved cocoa spread is great for your breakfast toast or as a part of an innovative lunch. You can find it at your grocery store at the same counter as peanut butter.

1 c heavy cream

1/4 t instant coffee granules

1/2 c Nutella [noo-tella]

Combine cream and coffee granules in a small mixing bowl. Stir until dissolved, about five minutes. Add Nutella. Beat with an electric mixer on medium for one minute. Stop mixer and scrape sides and bottom of bowl, and continue beating on medium just until beaters leave impression [very soft peaks], about one minute.

Mousse will seem too soft, but will stiffen when chilled. Divide evenly into individual serving dishes, and chill for four hours. If desired, top with whipped cream and a shaving of chocolate before serving.

Pineapple Meringue Torte

There's no frosting to fiddle with, use a meringue. This is a simple butter cake with a pineapple filling. It is excellent served warm or cold.

1/3 c butter or margarine

1/2 c GF brown sugar

1 # 2 can crushed pineapple

3 T cornstarch

1/4 c tap water

2 T lemon juice

1 c GF baking mix

2 t GF baking powder

1/2 t baking soda

1/2 t non-iodized salt

1/3 c butter or margarine

1/3 c white granulated sugar

3 unbeaten egg yolks

1 t GF vanilla flavoring

1/3 c milk

In a saucepan, melt butter and add brown sugar. Combine and add pineapple. Bring to boil. Keep stirring. Combine cornstarch with water and stir in lemon juice. Add to pineapple. Remove from heat. Cool.

Sift together flour, baking powder, soda, and salt. Cream butter, sugar, egg yolks, and vanilla. Add dry ingredients. Stir in milk and blend. Pour batter into 9- x 13-inch pan that has been liberally greased with a solid shortening such as Crisco. Spread filling over batter. Cover with coconut meringue that has 3 to 4 Tablespoons of additional coconut sprinkled over the top.

Bake in a 300-degree oven for 50 to 60 minutes. Check on doneness with a wooden pick.

Coconut meringue: beat 3 egg whites; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; until it forms soft mounds. Gradually add three fourths cup white granulated sugar; beat until it forms stiff peaks. Fold in one teaspoon GF vanilla flavoring and one fourth cup chopped coconut.

Rice Pudding With Compote

Rice Pudding:

2 T butter

1 c rice [Arborio is an excellent choice]

2 T orange zest

1 T GF vanilla flavoring

3 c whole milk

3/4 c white granulated sugar

2 c heavy whipping cream

For the Compote:

1 c golden raisins

1 1/2 c orange juice

1/4 c white granulated sugar

orange slices from one orange [use the orange you zested for the rice pudding].

Rice Pudding. Melt the butter in a heavy-bottomed saucepan. Add rice, zest and vanilla. Cook, stirring constantly, for 3 to 4 minutes. Add the milk. Continue stirring constantly. Reduce to Low heat and continue to cook for about 30 minutes. It will take that long for the rice to absorb all of the liquid. When the rice is soft and all of the liquid has been absorbed, add the sugar and mix well. Pour into shallow pan. Cover with plastic wrap and refrigerate to cool. When cold, fold in the whipped cream.

Compote. Place the raisins, juice, and sugar in a saucepan over Low heat. Cook for 25 to 30 minutes, or until all the liquid is absorbed. Let cool. Cut the skin off the orange, using a sharp knife. Cut between the membranes and gently pull out the clean wedges of orange. Add the wedges to the cooled raisins.

To serve, top each serving of rice pudding with compote.

Rum Bananas

1/4 to 1/2 c apple juice

4 t GF brown sugar

1 t butter or margarine

2 shakes of nutmeg

2 large bananas, cut into chunks [about 1/2-inch pieces]

1 to 2 T light rum

vanilla or coffee-flavored ice cream

In a one quart microwave-safe casserole, combine apple juice, brown sugar, butter, and nutmeg. Microwave on High for one minute. Add bananas; toss to coat. Microwave on High for two minutes. Spoon sauce over bananas. Pour rum over bananas in casserole. Ignite with a long match. Serve banana mixture over ice cream. [or bread pudding].