GLUTEN FREE CREPES STUFFED WITH STRAWBERRIES, JAM & WHIPPED CREAM

Best Crepes Ever!


1 1/2 cup milk
1 cup "Cup4Cup" Gluten-free flour or use all purpose if not Gluten Free
pinch of salt
2 T. sugar
1 T. vanilla
3 eggs

Place all of the above in a blender and process until smooth.

Spray a crepe pan with coconut oil (available at Trader Joe's) or cooking spray and heat over med-hi.  Pour in a scant 1/2c. batter and swirl around the pan to make an even layer.  Cook until browned and then flip to cook other side.    Lay crepe on a plate and spread with strawberry jam.  Add chopped berries.  Fold and top with whipped cream & more berries! Enjoy!

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FABULOUS GLUTEN FREE BROWNIES

THESE ARE AMAZING!!! THANKS TO CUP 4 CUP FOR ANOTHER PHENOMENAL GLUTEN FREE PRODUCT!

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GLUTEN FREE STRAWBERRY SHORTCAKE PANCAKES

MADE FROM THE BEST GF MIX IN THE WORLD -OF COURSE, BY CUP 4 CUP!!!!!! GO VISIT THEM ON FACEBOOK, TOO!!!! BAKE ACCORDING TO PACKAGE DIRECTIONS AND ADD LOTS OF STRAWBERRIES & WHIPPED CREAM!

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MINI APPLE PIES

I need to work on a better pre-cooked filling recipe for these but the crust was OUTRAGEOUS so I had to share it with you!!!! To make my pies gluten free, I used CUP 4 CUP flour!

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DEEP DISH CARAMEL APPLE PIE CRUMB CAKE

MAKE CARAMEL AHEAD OF TIME (CAN BE REFRIGERATED FOR DAYS!!!) CLICK HERE FOR RECIPE!

Crust & Topping:
2 cups all purpose flour (To make it Gluten Free, I used CUP 4 CUP flour)
1 cup light brown sugar
2 sticks butter, soft (16 Tablespoons)
1 tsp. cinnamon

FILLING:
5 POUNDS APPLES (I like honeycrisp & Fuji)-peeled, cored and sliced thinly
2 Tablespoons lemon juice
1 tsp. cinnamon
Toss apples, cinnamon and lemon juice in a huge bowl.

Press 2/3 crumbs into a 9" springform pan. Press along the bottom and 1 inch up the sides. Fill with apples. It will be packed high!!!  Sprinkle on rest of crumbs as a crumble.  Lay on a baking sheet lined with foil and bake at 350 for 1 hour and 15 mins.  Run a knife around the edges and keep in the pan.  Drizzle the top with salted caramel and let cool completely before removing the springform sides.  Serve with the extra caramel for drizzling and whipped cream!

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INDIVIDUAL CHOCOLATE LASAGNAS....GLUTEN FREE!!!!!

FOR THE CHOCOLATE CAKE LASAGNA LAYERS:

• 2 cups sugar
• 1 3/4 cups "CUP 4 CUP" flour (BEST GLUTEN FREE FLOUR) or use all purpose of not making this gluten free
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla 
• mini chocolate chips-for decorating at the end



1. Preheat oven to 350.Line two 9x13 pans with nonstick foil.
2. In a mixer, combine dry ingredients.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among pans and bake until a toothpick inserted comes out almost clean, about 15-20 minutes. Let cakes cool completely.
5. Use a round biscuit cutter to cut circles for layering.

WHIPPED CREAM FILLING for LASAGNAS:  

• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar

1. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to until stiff peaks have formed. 

ASSEMBLY:
Place one cake round on a plate, pipe on some whipped cream.  Repeat this until you reach the top.  Decorate with mini chips, if desired.

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RIGATONI ALLA VODKA PIZZA!!!!!

 START WITH YOUR HOMEMADE CRUST. THIS IS A GLUTEN FREE CRUST. YOU COULD ALSO USE PILLSBURY CRUST!

 BOIL UP YOUR HOMEMADE RIGATONI (OKAY, YOU CAN USE STORE BOUGHT TOO!!!)

 BAKE UP YOUR CRUST SO IT'S NICE AND CRISPY!

 TOP IT WITH YOUR RIGATONI ALLA VODKA

 ADD SOME CHEESE AND PUT IT IN THE OVEN!

 7 MINUTES LATER IT'S READY!

 CUTS PERFECTLY!

 SLICE FOR YOU?

 MMMMMM!!!!
 
OPEN WIDE!


STEP 1: USE PILLSBURY CRUST OR MAKE PIZZA DOUGH
2 cups "Cup 4 Cup" gluten free flour
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a parchment lined pizza pan. I used one with holes on the bottom for extra crispness! Build up the sides for the crust and thin out the center. Use a fork to make tiny holes on bottom and rub olive oil all over the crust. Bake in a 425 degree preheated oven in the pan for 10 minutes on a baking stone. Remove from the pan placing the pizza directly on the stone for 5 more minutes. Remove from the oven. Add pasta mixed with the sauce (recipe below) and shredded cheese. Return to the oven for about 7-10 minutes until the cheese is all melted.
crust recipe adapted from bon appetit

Alla Vodka Sauce 

MELT 4T. BUTTER, ADD 1 CHOPPED ONION AND 6 CLOVES CHOPPED GARLIC. ADD 2 CANS CRUSHED TOMATOES (28 OUNCES),  1 C. HEAVY CREAM, 1/2 C. PARMESAN CHEESE, SALT/PEPPER.  COOK 45 MINS ON A LOW SIMMER PARTIALLY COVERED. (OPtional: add 2/3c vodka-we actually leave it out-i know, i know but it's just as yummy without it lol)

MIX THE SAUCE WITH STORE BOUGHT PASTA OR HOMEMADE.  IF MAKING GLUTEN FREE HOMEMADE, CLICK HERE FOR MY RECIPE!

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LOOK NO FURTHER......BEST GLUTEN FREE PIZZA CRUST MIX!!

KUDOS TO CUP 4 CUP FOR THIS AMAZING PIZZA CRUST MIX!!! FOLLOW PACKAGE DIRECTIONS AND ADD SAUCE/CHEESE.  YUM!!!!

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