Gluten-free Apple Snickerdoodle Pie Recipe

If you like apples, brown sugar, and cinnamon, then this delicious gluten-free Apple Snickerdoodle Pie recipe may be just the thing. The recipe came from Rosevine Cottage.

  • 1/4 Cup Butter
  • 6 apples peeled and thinly sliced (the juicier the better)
  • 1/3 Cup Brown Sugar
  • 3 Teaspoons Cinnamon

Melt butter in a large skillet over medium-low heat. Add the sliced apples, brown sugar, and cinnamon. Toss to coat.

Cook for 5-8 minutes over medium-low heat, stirring often until the apples just become translucent. Set aside to cool while you make the topping.

Cookie dough:

  • 3/4 Cup Butter
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 Tablespoon Vanilla Extract
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon Cream of Tartar
  • 1/2 Teaspoon Salt
  • 2 Cups Gluten-free Flour

Preheat oven to 350°F. Cream butter and granulated sugar in the bowl. Beat in egg and extract. Mix together baking soda, cinnamon, cream of tartar, and salt. Add to batter. Slowly mix in flour.

Pour apples into a 9×13” baking dish. Spoon tablespoons of the cookie dough mixture evenly over the apples in a single layer.

Topping:

  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Cinnamon

Mix cinnamon and sugar in a small bowl. Sprinkle evenly over cookie dough.

Bake for about 24-26 minutes and serve. The dough can become dry, so check with a toothpick to test doneness.

Top with vanilla ice cream or whipped cream if you like.

Enjoy!

I wish you well,

Sandy

Gluten-free Pistachio Torte Recipe

This super simple Gluten-free Pistachio Torte recipe has been adapted from The Ultimate Kids’ Baking Book by Tiffany Dahle. It is absolutely delicious!

  • 2 cups gluten-free flour
  • 1/2 lb (2 sticks) butter, cubed
  • 1/2 cup chopped pecans
  • 8 oz cream cheese
  • 1 1/2 cups powdered sugar
  • 8 oz frozen whipped topping, thawed
  • 2 boxes (3.3 oz each) pistachio pudding mix
  • 2 cups milk

Preheat oven to 350 degrees F.

In a medium bowl, use two forks to combine flour and butter until dough resembles coarse crumbs. Stir in pecans.

Pour into 13X9 inch baking dish. Press crumbs into a smooth crust along the bottom of the dish.

Bake 18-20 minutes, or until lightly toasted. (It took longer in my oven.)

Remove from oven and let cool to room temperature.

In a medium bowl, beat cream cheese on medium speed until smooth. Add powdered sugar and beat until well combined. Fold in 1 cup whipped topping.

Carefully spread cream cheese mixture over prepared crust and smooth with a spatula.

In medium bowl, beat together pudding mix and milk for 2 minutes on high speed.

Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding.

Chill in the refrigerator 1 hour before serving.

Enjoy!

You can find my July Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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Gluten-free Gumdrop Cookie Bar Recipe

Here is a delicious gluten-free Gumdrop Cookie Bar recipe from my childhood. The hardest part of the recipe for me is refraining from eating all the cinnamon and spearmint gumdrops before they make it to the batter. 🙂

  • 2 cup gluten-free flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3 eggs
  • 2 cup brown sugar
  • 1/4 cup evaporated milk
  • 1 cup sliced gumdrops
  • 1/4 cup chopped pecans

Sift and mix together flour, salt, and cinnamon.

Beat eggs, sugar, and milk.

Add dry ingredients to eggs mixture. The batter will be stiff.

Add gumdrops and nuts.

You can cut the gumdrops with kitchen shears, or a sharp knife. Sugar from the gumdrops will make the knife sticky. Dipping it into a glass of warm water helps.

Spread in greased 9 X 11″ pan.

Bake at 325 degrees F for 30 minutes. The top will be cracked.

Enjoy!

I wish you well.

Sandy

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Gluten-free Blueberry Dessert Recipe

This delicious gluten-free blueberry dessert is a tasty way to enjoy summer blueberries.

Blueberry filling:

  • 2 C blueberries (You can use fresh or frozen blueberries. If you want to skip making the filling, use a 16 oz can of blueberry pie filling.)
  • 1 C sugar
  • 2 Tablespoons cornstarch
  • 1 C water

In a saucepan combine the sugar, cornstarch, and water.

When mixed well and the sugar is dissolved, add the blueberries. Crush them into the mixture.

Cook over medium heat. Stir constantly until blueberries thicken, and the filling boils.

Cool.

Crust:

  • 2 C gluten-free graham crackers crumbs
  • 1 stick butter, melted
  • 1/4 C sugar

Mix cracker crumbs, sugar, and butter.

Press to form crust in 9 X 11 dish.

You can save 1/4 C of the mixture to sprinkle on top, if you’d like.

Topping:

  • 8 oz cream cheese
  • 1/2 C milk
  • 8 oz container whipped topping

Soften the cream cheese. Mix together with milk and topping. Beat well.

Assemble the dessert:

Layer 1/2 of the topping mixture over the crumb crust.

Spread all of the berry filling over that.

Add the remaining topping mix over the berries.

If you saved some of the crumb crust, sprinkle it over the topping.

This should be refrigerated 3-4 hours before serving.

Enjoy!

I wish you well.

Sandy

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Gluten-free Flourless Chocolate Mini Cakes Recipe

This tasty gluten-free flourless chocolate mini cakes recipe is super-simple to make, and oh so good.

  • 8 tablespoons (1 stick) unsalted butter, plus 2 teaspoons butter, at room temperature, for greasing custard cups
  • 8 oz semisweet chocolate chips
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • Confectioners’ sugar, ice cream, berries, or whipped cream for topping

Place a rack in the center of the oven and preheat the oven to 400 degrees F. Rub eight 1-cup ceramic or glass ramekins or custard cups with the 2 teaspoons of butter. Place these on a baking sheet and set them aside.

Place the 8 tablespoons of butter and the chocolate chips in a heavy saucepan over low heat. Heat, stirring until the chocolate has melted, 3-4 minutes, then remove it from the heat.

Place the eggs, sugar, vanilla, and salt in a large mixing bowl and beat with an electric mixer on medium-high speed until the eggs are frothy and have almost doubled in size, about 4 minutes.

Add the chocolate mixture a little at a time, beating continuously on low speed or whisking with a wire whisk. (Do not add all the chocolate at one time or the heat of the chocolate will cook the eggs.) The batter will thicken as the chocolate is incorporated.

Divide the batter among the prepared custard cups, spooning about 3/4 cup into each. Put the baking sheet with the cups in the oven.

Bake the cakes until they have risen and the edges are set ,12-15 minutes. (Because the inside of these cakes should have a pudding-like consistency, be careful not to cook them too long.)

Remove the cakes from the oven and let them cool for 10 minutes.

To serve, run a knife around the edge of each cake and turn it out onto a dessert plate. Add whatever topping you choose, or leave plain. Either way, they are delicious.

Enjoy!

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I wish you well.

Sandy

Gluten-free Layered Pudding Dessert Recipe

by Sandy Kirby Quandt

This Gluten-free Layered Pudding Dessert has a thin cookie-like bottom layer, adds cream cheese and powdered sugar, then ends with a layer of pudding and whipped topping.

Yum!

  • 1 cup gluten-free flour
  • 1 cup chopped nuts (I used pecans)
  • 1 stick butter softened
  • 1 cup powdered sugar
  • 8 oz cream cheese softened
  • 9 oz container Cool Whip topping defrosted
  • 1 large box instant pudding (your favorite flavor)
  • 2 2/3 cup cold whole milk

 

Cream flour, 1/2 cup nuts, and butter together.

Spread in 9X12X2″ pan.

Bake at 375 degrees for 15 minutes, or until brown.

Let cool.

 

Cream together sugar and cream cheese.

Fold in 1 cup Cool Whip.

Spread on crust.

 

Mix pudding with milk and spread over cream cheese mixture.

 

Top with remaining Cool Whip and nuts.

Chill for at least 30 minutes.

There you have it. A delicious Gluten-free Layered Pudding Dessert.

 

Enjoy!

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I wish you well.

Sandy

[bctt tweet=”This Gluten-free Layered Pudding Dessert has a thin cookie-like layer, adds cream cheese and powdered sugar, then ends with pudding and whipped topping. ” username=”SandyKQuandt”]

Gluten-free Berry Crisp Recipe

by Sandy Kirby Quandt

Just in time for Independence Day celebrations. This delicious, easy to make gluten-free berry crisp recipe is packed with blueberries, blackberries, and strawberries. Add vanilla ice cream, or whipped cream, and you have a perfect summer combination. If you’d like to skip any of those berries, just even out the amount of berries so you end up with six cups.

Topping

  • 1/2 cup gluten-free old-fashioned oats
  • 1/2 cup gluten-free flour
  • 1/2 cup packed light-brown sugar
  • 1/3 cup chopped pecans
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes

Filling

  • 1 1/2 cups blueberries
  • 1 1/2 cups blackberries
  • 3 cups quartered strawberries

Preheat oven to 375 degrees F.

 

In medium-size mixing bowl combine the first six topping ingredients. Sprinkle the vanilla extract on top and add the butter, mixing it in with fingertips or a pastry blender until topping comes together. Set aside.

 

Combine all the filling ingredients in a medium-size mixing bowl, or directly in an 8X8 baking dish. Stir to combine.

 

Once berry mixture is in the baking dish, sprinkle the topping evenly on top. Bake until the topping is golden brown and the filling is bubbling around the edges. About 45 minutes.

 

Let cool for 5 minutes before serving.

 

Top with whipped cream or vanilla ice cream.

 

Enjoy!

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I wish you well.

Sandy

Gluten-free No Bake Banana Split Pie Recipe

by Sandy Kirby Quandt

  • 2 cups gluten-free graham cracker crumbs (Or you can purchase a gluten-free graham cracker pie crust, and eliminate the cracker crumbs and butter.)
  • ½ cup melted butter
  • 4 ounces cream cheese, at room temperature
  • 16 ounces dessert whipped topping (like Cool Whip)
  • 2-3 large bananas, sliced
  • 1 pint strawberries, hulled and sliced
  • 1 (20 ounce) can crushed pineapple, drained well
  • ½ cup chopped nuts
  • Chocolate syrup
  • 8 – 10 maraschino cherries, patted dry

Combine the graham cracker crumbs with the melted butter and press firmly into a 9 inch deep dish pie pan. (If you use a pre-made pie crust, you can skip these steps.)

Beat the cream cheese with a mixer until smooth.

Combine one third of the whipped topping with the cream cheese, mixing well. Spread onto the crust.

Top with sliced bananas, strawberries, and pineapple, in that order.

 

 

Spread the remaining whipped topping on top of the pie.

 

Refrigerate for 4 hours or up to a day ahead.

Before serving sprinkle the chopped nuts on top of the pie, drizzle with chocolate syrup and place maraschino cherries on top.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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Gluten-free Black Forest Cheesecake Bars Recipe

By Sandy Kirby Quandt

This delicious gluten-free dessert recipe needs to be made at least 3 hours ahead of time. It can be made up to 3 days before eaten, if need be.

  • 1 17-20 oz pkg Gluten-free brownie mix, plus whatever ingredients the mix requires
  • 12 oz pkg frozen cherries, thawed, and roughly chopped
  • 5 Tbs granulated sugar
  • 8 oz cream cheese, at room temperature
  • 1 cup very cold heavy cream
  • 1 Tbs fresh lemon juice

Heat oven according to brownie mix directions. Lightly coat a 9-inch square pan with cooking spray.

Prepare brownie batter according to directions. Fold in half the cherries, and transfer the batter to the prepared baking pan. Bake and cool according to package directions.

Meanwhile, in a medium saucepan combine 2 Tbs sugar, 1 Tbs water, and the remaining cherries and any juices.

Bring the mixture to a boil, then reduce heat and simmer, stirring, until the cherries break down and the liquid turns into a thick syrup, 10-12 minutes. If the syrup is not thickening, you can stir in 1 teaspoon of corn starch.

Transfer to a bowl to cool, then refrigerate until ready to use.

Using an electric mixer, beat the cream cheese and remaining 3 Tbs sugar in a medium bowl on medium, until smooth. Gradually add the cream, then increase the speed and beat until soft peaks form, about 2 minutes. Beat in the lemon juice.

Spread the cream cheese mixture over the cooled brownie. Add the cherry syrup topping and refrigerate for at least 3 hours.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Turtle Pumpkin Pie Recipe

By Sandy Kirby Quandt

This delicious, easy to make, no-bake Turtle Pumpkin Pie recipe is definitely a keeper. The recipe is compliments of jello.com.

  • 1/4 cup plus 2 tablespoons caramel ice cream topping, divided
  • 1 ready to use gluten-free graham cracker crust
  • 1/2 cup plus 2 tablespoons chopped pecans, divided
  • 2 packages (3.4 oz each) JELL-O Vanilla flavor instant pudding
  • 1 cup cold milk
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 8 oz tub whipped topping, thawed

Pour 1/4 cup caramel topping onto bottom of pie crust. Sprinkle with 1/2 cup pecans.

Beat next 5 ingredients in large bowl with whisk until blended.

Stir in 1 1/2 cups whipped topping. Spoon into crust.

Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and nuts just before serving.

Enjoy!

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I wish you well.

Sandy

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