Strawberry Shortcake

This is my mother-in-law's recipe!  It's a summer favorite and a huge hit at family gatherings!  The fresh strawberries combined with the cake and cream cheese topping are delish!
Just use my Gluten Free White Cake recipe!

White sheet cake
2 8 ounce packages cream cheese, softened
2 cups powdered sugar
8 ounces frozen whipped topping, mostly thawed
1 package Strawberry Danish Dessert
5 - 6 cups strawberries, sliced

Make white cake and bake in a cookie sheet (13 x 18 inches) for 20 minutes.  Cool completely.  Whip together cream cheese and powdered sugar.  Add whipped topping and mix completely.  Spread on cooled cake.  Cook Danish Dessert according to package directions, using the Pie Glaze recipe on the box (1 3/4 cup water to 1 package Danish Dessert.)  Let cool.  Stir in strawberries.  Spread berry mixture over top of cake.  Chill.  Store in refrigerator.

Golden Caramels

I learned how to make homemade caramel from my mom, who was taught by her mom.  I really like this recipe because it's "the good caramel!"  It doesn't take too long, because I simplify the recipe.  My mom says I should really cook it slower, but I can't taste a difference.  So faster it is.  I use this recipe to make caramels, as well as turtles.  The original recipe comes from Candymaking by Pauline Atkinson.  As my mother always says, make sure to test your thermometer before making candy!

2 cups whipping cream
1/2 cup milk
1 1/4 cups light corn syrup
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla

In a 4-cup bowl, combine cream and milk.  In a heavy 4-quart saucepan, combine 1/3 of the cream-milk mixture, corn syrup, sugar and salt.  Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.  Boil, stirring occasionally until mixture turns a light tan color.

Clip on candy thermometer.  Increase heat a little; medium to medium high.  Stirring continuously and without stopping the boiling action, slowly pour in cream-milk mixture little by little.  Pour in a small amount, then while stirring let it get boiling a little harder, then pour in a little more.  Continue stirring and adding cream-milk mixture until you've added all of it.

Don't worry too much about how much you're adding.  The important thing is to not let it stop boiling.  If it starts to look likes it going to stop boiling, turn up the heat a little for just a minute, then turn it back down.  My grandma says that if it curdles add 1/16 teaspoon baking soda and stir.  (I've never had that happen to me.)

Boil caramel until it reaches a firm ball stage.  (This varies - depending on your altitude.)  Remove from heat and stir in vanilla.  Without scraping, pour caramel into a buttered 9 x 13 inch glass casserole dish.  Cool completely.

This recipe makes about 95 pieces of caramel.  (The size shown in the picture.)  I like to buy the caramel wraps from candy making stores, to wrap the candy in.  You can also use plastic wrap.

If making turtles, this recipe makes about the same amount of turtles, 93 - 98.

Shepherd's Pie

This is an excellent recipe to use with leftover mashed potatoes!  It's quick and easy!  I like that it's a one dish meal; a great casserole!

1 pound hamburger
1 small onion, diced
salt & pepper
3 tablespoons featherlight flour
2 cups water
3 beef bouillon cubes
1 quart green beans, drained
mashed potatoes
cheese

Preheat oven to 375º.  Brown hamburger and onions, seasoning with salt and pepper.  Sprinkle flour on top of cooked meat.  Stir and cook for 1 - 2 minutes.  Pour in water and stir.  Add beef bouillon cubes.  Stir every minute or two, until thickened.  Add green beans, and mix together until heated through.  Pour beef and green bean gravy into a greased 9 x 13 inch casserole dish.  Top with mashed potatoes.  Bake at 375º for about 20 minutes, or until potatoes are heated through.  Remove from the oven, and immediately top with shredded cheddar cheese.

White Cake

This white cake is delicious!  I like it best cooked in a cookie sheet.  It's a moist cake that is a little bit dense.  It's very good!  I like to use this recipe for Strawberry Shortcake!

3 eggs

1 ½ cups sugar

½ cup butter, softened

1 ¼ cup rice flour

¼ cup tapioca starch

½ cup potato starch

2 teaspoons xanthan gum

1 teaspoon salt

3 ½ teaspoons baking powder

1 cup plain yogurt

1 teaspoon vanilla

Preheat oven to 350 degrees.  Beat eggs and sugar until fluffy and lemon yellow  Add butter and mix.  Mix dry ingredients, add to egg mixture, and stir to combine.  Add yogurt and vanilla and mix.

Bake at 350 degrees for 18 - 20 minutes in a cookie sheet.  Bake for 45 minutes for 9 x 13, 30-35 minutes for 2 round 9” cake pans, and 15 – 20 minutes for cupcakes.

Chicken and Rice

This is one of those homemade feel good meals.  My mom used to make it when I was growing up.  After being diagnosed with Celiac disease, I started making my own Cream of Chicken Soup to go in it, and it tastes great!

1 1/2 cups uncooked rice
8 - 10 boneless skinless chicken tenders
3 cups water
1 1/2 cups carrots, sliced
1 cup celery, sliced
1/2 of a medium onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 recipe GF Cream of Chicken Soup (below)

Preheat oven to 350º.  Pour rice in a greased 9 x 13 inch casserole dish.  Even out the rice on the bottom of the dish.  Place chicken on top of rice and season with salt and pepper.

Put water in a large saucepan.  Add carrots, celery, onion, salt, and pepper.  Bring to a boil.  Add Cream of Chicken Soup.  Bring it to a boil again, and pour over chicken and rice.  I usually wiggle each piece of chicken a little with a fork just to make sure the juices get mixed all through the rice and chicken.  Sprinkle with paprika.  Bake at 350º for 55 - 60 minutes.

Cream of Chicken Soup

1/2 cup onion, diced
2 tablespoons butter
2 tablespoons featherlight flour
1 1/2 cups milk
2 chicken bouillon cubes

Saute onion in butter.  Add flour and cook and stir for a minute.  Gradually pour in milk.  Whisk.  Add chicken bouillon cubes.  Simmer and stir until bouillon dissolves and soup thickens.