Terry Ambrose

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Gluten-free pumpkin breakfast cookies

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Exterior of the Pelican Cove Inn, Carlsbad, CA.

This recipe originally came from the Pelican Cove Inn, a local Bed & Breakfast in Carlsbad, CA. This quaint local B&B is conveniently located to downtown Carlsbad, has wonderful rooms, and offers a full breakfast to start your day. It’s a fabulous place from which to explore the coast of North County San Diego.

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 Gluten-free pumpkin breakfast cookies
Here's a little something special for your fall holiday season. And best of all, these cookies are gluten-free!
Course Desserts
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Course Desserts
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 325. In a large bowl, mix both kinds of oats, cranberries, pumpkin seeds, flax, pumpkin pie spice, and salt.
  2. Add pumpkin puree, eggs, coconut oil and honey. Stir until combined.
  3. Drop on cookie sheet (about ¼ cup each) and flatten a bit. They don’t flatten while cooking.
  4. Bake for 15-20 minutes.
Recipe Notes

Original recipe and photo for these pumpkin breakfast cookies from Pelican-Cove Inn, Carlsbad, CA at https://pelican-cove.com/blog/pumpkin-gluten-free-breakfast-cookies/

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French Pear Tart

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This recipe is provided courtesy of Daryl Wood Gerber, the author of A Souffle of Suspicion. 

From the publisher: 

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.

Print Recipe
 French Pear Tart
Course Desserts
Servings
Ingredients
Crust (*Gluten-free Crust Recipe Below)
Filling:
Gluten-free Crust
Course Desserts
Servings
Ingredients
Crust (*Gluten-free Crust Recipe Below)
Filling:
Gluten-free Crust
Instructions
Main Recipe
  1. Set one oven rack in the middle of the oven and set another at the top or second to the top slot (depending on how hot your broiler is).
  2. Preheat oven to 350 degrees F.
  3. In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.
  4. Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let it cool. Leave oven on.
  5. Meanwhile, set the fig preserves into a small microwaveable bowl and heat for about 40 seconds. Pour the fig preserves through a mesh strainer into a bowl to separate chunks from liquid. Don’t throw away either portion. Set aside.
  6. Now, slice three pears into 1/2-inch slices, discarding core. (You do not need to peel.) Heat 1 tablespoon of butter in a large skillet. Add pear slices plus 1 tablespoon water. Cover and cook on medium heat until pears are slightly tender— about 3 minutes. Remove pears onto a large plate and let cool.
  7. Take the remaining three pears and cut them in the same manner. Melt 2 tablespoons of butter in previously used skillet. Add the uncooked pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes, stirring occasionally to make sure they cook through. You want them to be very tender.
  8. Using a potato masher, mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens. It will turn a darker color. That’s okay.
  9. Transfer pear-fig puree onto the cooled tart crust; spread evenly. It will fill up nicely.
  10. Next, take the cooled pear slices that you set side and assemble them in layered circles, starting at the outer edges, like a rose petal design. You might have to trim a few to make them fit together.
  11. Place tart on the middle rack of the oven. Bake at 350 degrees F for 28-30 minutes.
  12. Just before the tart is finished baking, warm up the strained liquid fig preserves for 20 seconds in the microwave.
  13. When the tart is cooked, remove it from oven and brush the surface of the pears evenly with the warmed fig liquid. Return the tart to the oven and place on the top rack (or second to the top rack). Broil very briefly!!! 1-2 minutes. Watch carefully until pears get a nice caramelized look. You don’t want the fig jam to burn.
  14. Remove from oven and let cool for at least 1 1/2 hours before serving.
  15. When ready—and this is a nifty trick—place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards. It leaves a perfectly formed crust.
  16. Cut pear fig tart into eight slices and serve.
GLUTEN-FREE CRUST:
  1. Preheat oven to 350 degrees F.
  2. In a bowl, mix together cornstarch, tapioca flour, sweet rice flour, whey flour, xanthan gum, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.
  3. Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let sit to cool. Leave oven on. Return to main recipe, Step 5: “Meanwhile, set the fig preserves…”
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Yummy strawberry cobbler

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This strawberry cobbler is so yummy you won’t believe it. And the taste of strawberries makes this one delectable. Watch out, though, you might find yourself reaching for an extra piece!

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 Yummy strawberry cobbler
Strawberry Cobbler
Course Desserts
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Desserts
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Strawberry Cobbler
Instructions
  1. Preheat oven to 400 degrees F. Butter a 2-quart baking dish.
  2. Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
  3. Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
  4. Bake for 25 minutes or until biscuit topping is golden brown and filling is bubbly.
Recipe Notes

Serve with cream or ice cream to create a fruitfully decadent dessert. Original recipe from Allrecipes.com

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Best Big, Fat, Chewy Chocolate Chip Cookies

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This amazing recipe came from Pelican Cove Inn please visit www.pelican-cove.com for more great recipes.

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 Best Big, Fat, Chewy Chocolate Chip Cookies
These are the best chocolate chip cookies I have ever tasted!  It is a little unusual in that you melt the butter and use a lot more vanilla. We found it on the internet at allrecipes.com a few years ago and we have been using it ever since. Enjoy!
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 325 and grease cookie sheets
  2. Sift together flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together melted butter and sugars. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in chocolate chips. Drop cookie dough 1/4 cup at a time onto prepared cookie sheet about 3 inches apart.
  4. Bake 15 to 17 minutes in the preheated oven or until edges are lightly browned. Cool on racks and enjoy!
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Gluten Free Pumpkin Cheesecake

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Recipe by: SEAMSTERRIFIC

“When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I’ve adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!”
Print Recipe
 Gluten Free Pumpkin Cheesecake
Course Desserts
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Passive Time 2 hours + cooling time
Servings
Ingredients
Crust:
Filling:
Course Desserts
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Passive Time 2 hours + cooling time
Servings
Ingredients
Crust:
Filling:
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
  3. Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
  4. Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
  5. Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.
Recipe Notes

ALL RIGHTS RESERVED © 2016 Allrecipes.com

http://allrecipes.com/recipe/234962/gluten-free-pumpkin-cheesecake/

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The Best Apple Pie Muffins Ever

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By Dotty2: I got this recipe from a friend. I make these often and take them to many potlucks, office parties, the cottage, picnics, children’s lunch and the list goes on. Recipe from the cookbook “Just The Best.”

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 The Best Apple Pie Muffins Ever
Recipe provided by Food.com courtesy of Dotty2
Course Desserts
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Topping
Muffins
Course Desserts
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Topping
Muffins
Instructions
Topping
  1. In a small bowl toss together sugar, flour, butter, and cinnamon until crumbly; set aside.
Muffins
  1. In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
  2. In a separate bowl, sift together flour, soda and salt.
  3. Stir oil mixture into flour mixture alternately with buttermilk.
  4. Fold in apples, mixing just until combined.
  5. Spoon into greased muffin cups filling 3/4 full.
  6. Sprinkle topping over evenly.
  7. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
Recipe Notes

Cinnamon could be added to the batter (about 1 teaspoon or less).

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