Gluten-free Pistachio Nut Cake Recipe

This delicious gluten-free Pistachio Nut Cake is simple to make using a box of gluten-free yellow cake mix.

Cake

  • 1 box gluten-free yellow cake mix
  • 1   3 1/2 oz package instant pistachio pudding mix
  • 4 eggs
  • 8 oz sour cream
  • 1/2 cup vegetable oil
  • 1/2 teaspoon almond extract

Topping

  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts – I use pecan

Mix all cake ingredients together until well blended.

Pour 1/3 of the batter into a greased and floured 10″ tube pan. Sprinkle 1/2 topping over the batter.

Pour 1/3 batter over the topping. Sprinkle rest of topping over this layer.

Top with remaining batter.

Bake 50 minutes at 350 degrees F, or until done.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

One of my posts is on Inspire a Fire today, March 3, 2020. I would love for you to stop by and read it.

Gluten-free Great Northern Bean Soup Recipe

Here is a hearty gluten-free soup recipe using Great Northern beans and a lot of vegetables. Delicious!

  • 1 pound Great Northern beans, washed and sorted
  • 2 1/2 quarts cold water, divided
  • 3 carrots, sliced
  • 3 celery ribs, sliced
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 14 1/2 oz  diced tomatoes (Pilot used Italian seasoned tomatoes.)
  • 2 bay leaves
  • 1 teaspoon basil
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Soak beans overnight in 2 quarts water.

Add remaining water to the softened beans and bring to a boil. Reduce heat and simmer for 30 minutes.

Add remaining ingredients. Simmer 60 minutes or until beans are tender.

Remove bay leaves and serve .

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Calico Chicken Soup Recipe

Full of  delicious vegetables, this Gluten-free Calico Chicken Soup Recipe is perfect for a cold winter day. To save time, the vegetables can be minced the night before.

  • 3 tablespoons olive oil
  • 1 cup onion, minced
  • 2 celery stalks celery, minced
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, cubed (canned chicken works well)
  • 14.5 oz can diced tomatoes
  • 1/2 cup carrots, diced
  • 6 cups gluten-free chicken stock
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon ground pepper
  • 1 teaspoon salt
  • 1/2 lb green beans, cut into 1 inch pieces
  • 1/2 cup fresh corn
  • 1 cup zucchini, diced
  • 1 small red pepper, minced
  • 2 tablespoons finely chopped parsley

In a 4 quart stock pot, heat the olive oil. Add the onion and celery and sauté for 5 minutes on medium heat.

Add the garlic and chicken and sauté, stirring often, for 10 minutes.

Add the tomatoes, carrots, chicken stock, ground thyme, pepper, and salt. Bring to a boil, lower heat, cover and simmer for 20 minutes.

Add the green beans, corn, zucchini, red pepper. Cover and cook for 10 minutes.

Stir in the parsley.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Pineapple Salad Recipe

This gluten-free Pineapple Salad recipe is another gluten-free recipe from the way-back machine. When I saw it highlighted in a magazine, it brought back memories of church potlucks from the 1960s and 70s. Perhaps it will find a place on your table this holiday season.

  • 20 ounces crushed pineapple with juice
  • 6 ounces lemon gelatin
  • 4 ounces cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup chopped celery
  • 1/2 cup chopped pecans

Boil pineapple with juice in medium saucepan and add lemon gelatin. Stir until gelatin is dissolved.  Remove from heat.

While gelatin is still warm, add softened cream cheese. Stir until fully melted.

Stir in mayonnaise until fully mixed.

Add chopped celery and pecans.

Pour into an 8X8 inch glass baking dish and refrigerate until set. About four hours.

Enjoy.

I wish you well.

Sandy

Please sign up to receive posts every Tuesday and Thursday. Thanks.

Gluten-free Pumpkin Spoon Bread Recipe

This delicious gluten-free pumpkin spoon bread recipe is perfect for adding a touch of autumn to your meal. Although it is more involved than most recipes I post, the extra effort is worth it.

  • 2 tablespoons butter, plus more for greasing the pan
  • 2 cups low-fat milk
  • 3/4 cup gluten-free yellow cornmeal
  • 1 cup canned pumpkin puree (Don’t be like me and misread that as 1 CAN.)
  • 3 tablespoons maple syrup
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, separated

Preheat the oven to 375 degrees F with the rack in the middle.

Lightly coat a 2-quart high-sided baking dish with butter.

In a medium saucepan over medium-high heat, combine the milk and butter. Bring to a simmer, then reduce the heat to medium and stirring all the while, gradually whisk in the cornmeal. If you don’t add the cornmeal gradually, you’ll end up with lumpy batter.

Simmer, stirring frequently with a whisk, until the mixture thickens. About 2 minutes.

Remove from the heat and stir in the pumpkin, maple syrup, thyme, salt, cinnamon, ginger, and nutmeg.

Let the mixture cool for 15 minutes.

Whisk the egg yolks into the cornmeal mixture until incorporated.

Using a mixer, beat the egg whites until soft peaks form. 1 to 2 minutes. Fold the egg whites into the pumpkin mixture until just incorporated, then pour the mixture into the prepared dish.

Bake until golden brown on top and set in the middle. 40-45 minutes.

Let rest for 5 minutes before serving.

Enjoy.

I wish you well.

Sandy

Please sign up to receive posts every Tuesday and Thursday. Thanks.