desserts

Wednesday, March 28, 2012

Mudd Pie

This is a dessert I remember eating as a child!  I stumbled upon it and was excited to adapt it and make it gluten free.  I used Jeanne's Gluten Free All-Purpose Flour Mix and it worked really well!  It's a pretty rich dessert, so you can cut it into smaller servings.


Crust:
1 cup Jeanne's Gluten Free All-Purpose Flour Mix
1 cube butter
1 cup chopped pecans
1/3 cup powdered sugar

Mix thoroughly and press into the bottom of a 9 x 13 inch pan.  Bake at 300 degrees for 15 - 17 minutes, then cool.

Cream Cheese Layer:
8 ounces cream cheese, softened
1 cup powdered sugar
9 ounces cool whip (use only 1/2 of the carton)

Mix well and spread on crust.

Pudding Layer:
2 small packages of instant chocolate pudding
2 1/2 cup cold milk

Beat for 2 minutes, then spread on cream cheese layer.

Spread on remaining cool whip and refrigerate for at least an hour before serving.

Jeanne's Gluten Free All-Purpose Flour Mix

I've used this blend of flour a little bit and have been happy with it!  I'm excited to continue to test it!  Here's her website:  Jeanne's Gluten-Free All-Purpose Flour Mix.

1 1/4 cup brown rice flour
1 1/4 cup white rice flour
1 cup tapioca flour
1 cup sweet rice flour
2 scant teaspoons xanthan gum

Friday, March 9, 2012

Daniel's No Bake Cookies

YUM!  Who doesn't love the delicious flavor of these chocolate and peanut butter no bake cookies!  They are certainly a favorite!  They don't stick around very long at our house!


 2 cups sugar
1/2 cup milk
1/4 cup cocoa
1 cube butter
1/4 teaspoon salt
1/2 cup peanut butter
1 teaspoon vanilla
3 - 4 cups GF oatmeal

Measure out ingredients before beginning.  In a large pan mix and boil sugar, milk, cocoa, butter and salt for 1 minute.  Quickly add peanut butter and vanilla and mix.  Add oatmeal until it reaches the consistency you like best.  If you add too much oatmeal it will be dry.  If  you add too little it will be runny.  (I like about 3 1/2 cups oatmeal.)