Terry Ambrose

Home of Mystery Writer Terry Ambrose

You are here: Home / Archives for eggs

eggs

Gluten-free Lemon Bars

By Leave a Comment

Image and original recipe from gfjules.com

Oh, yum! There’s nothing quite like a delicious lemon bar. For those of us who have Celiac disease, getting a good lemon bar can be a challenge—or maybe I should say, was a challenge. These are so good!

Print Recipe
 Gluten Free Lemon Bars Recipe
Servings
Ingredients
Crust
Filling
Servings
Ingredients
Crust
Filling
Instructions
Crust
  1. Preheat oven to 350°F
  2. In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1/4 cup of sugar; beat until combined.
  3. Beat in the 1 cup of flour until crumbly, being careful not to over-mix.
  4. Press mixture into the bottom of an un-oiled 8x8x2 baking pan.
  5. Bake for 15 minutes or until golden.
Filling
  1. Combine eggs, sugar, flour, lemon zest, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.
  2. Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned.
  3. Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.
Share this Recipe

Filed Under: Uncategorized

Marquetta’s Zucchini Bread

By Leave a Comment

This recipe originally came from a friend and it’s been in our family for many years. The zucchini bread is moist and packed with flavor. Make it gluten-free by substituting Bob’s Red Mill 1-to-1 Gluten Free flour for the flour in the recipe. On a rainy day, this is perfect with a cup of hot tea! You can also jazz it up with some chocolate chips, walnuts, or other additions. Be creative and enjoy!


Print Recipe


Marquetta's Zucchini Bread

A moist zucchini bread that is sure to be a winner with everyone!

Course Breads

Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes

Servings
loaves


Ingredients

Course Breads

Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes

Servings
loaves


Ingredients


Instructions
  1. In a large bowl, beat together the first six ingredients

  2. In another large bowl, sift together remaining ingredients

  3. Gradually mix dry ingredients into egg and zucchini mixture. Stir only until moistened.

  4. Turn into two buttered loaf pans (we use four smaller pans) and bake at 350 degrees for one hour.


Share this Recipe

Gluten-free Chocolate Chip Banana Bread

By Leave a Comment

Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is easy to make. Make it gluten-free or not, with chips or without—it’s always delicious!

Print Recipe
 Chocolate Chip Gluten Free Banana Bread
We love quick breads like banana bread. But, sometimes we want them to be a bit different. The nice thing about this recipe is you can easily change things up. Don't want chocolate chips? Try pecans or walnuts, or raisins, or dried cranberries. The possibilities are limitless!
Chocolate Chip Banana Bread
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 - 1/2 hours
Passive Time 10 minutes
Servings
loaf
Ingredients
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 - 1/2 hours
Passive Time 10 minutes
Servings
loaf
Ingredients
Chocolate Chip Banana Bread
Instructions
  1. Preheat oven to 350 degrees
  2. Mix butter, sugar, and vanilla on high speed in mixer until creamy. The mixture should be light when done.
  3. Beat in eggs, one at a time, until well blended
  4. Mash bananas with the milk in a separate bowl and set aside
  5. In another bowl, combine remaining dry ingredients.
  6. Alternately mix about 1/3 of dry ingredients and 1/3 of bananas into the egg mixture until all are combined.
  7. Bake for 1 - 1 1/2 hours. Check during last 1/2 hour for doneness by inserting toothpick or cake tester.
  8. Allow to cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
Recipe Notes

There's a wide range of time for baking due to different baking speeds for different types of pans. Once you know how long your pan and oven take, you can lock that in as the baking time. Also, if you don't have a cake tester, just use a metal turkey lacer (it works really well!).

Share this Recipe

Apple Cinnamon Bread

By 2 Comments

Fresh Apple Cinnamon Bread
This apple cinnamon bread make a great addition to a light breakfast or an afternoon snack. Yum!

We wanted a gluten-free apple cinnamon bread that was light and easy to make and delicious. This recipe, originally from The Happy Homemaker, does the trick. It’s easy to make and sure to impress!

Print Recipe
 Apple Cinnamon Bread
We wanted a gluten-free apple cinnamon bread that was light and easy to make and delicious. This recipe, originally from The Happy Homemaker, does the trick. It's easy to make and sure to impress!
Fresh Apple Cinnamon Bread
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
loaf
Ingredients
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
loaf
Ingredients
Fresh Apple Cinnamon Bread
Recipe Notes

Share this Recipe

Gluten Free Pumpkin Cheesecake

By Leave a Comment

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/

Share this Recipe

Kathy’s Quick and Easy Pineapple Upside-Down Cake

By Leave a Comment

Pineapple Upside-Down Cake

What if you need a delicious dessert for a family get together tonight. . .and it has to be gluten free? Here is a quick and easy idea I came up with using BETTY CROCKER GLUTEN FREE YELLOW CAKE MIX and some portions of a recipe from THE GLUTEN-FREE GOURMET COOKS FAST AND HEALTHY by Bette Hagman.

 

Print Recipe
 Kathy's Quick and Easy Pineapple Upside-Down Cake
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 38 minutes
Servings
slices
Ingredients
Cake Batter
Pineapple Topping
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 38 minutes
Servings
slices
Ingredients
Cake Batter
Pineapple Topping
Instructions
  1. Heat oven according to the directions on the back of the box. DO NOT GREASE BOTTOM OF PAN.
  2. Beat cake mix, water, butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Melt 1/3 cup butter (or less, I use 2-3 Tbls) in an ungreased baking pan (I use an 8” square glass baking dish). Scatter on 1/2 cup (or less) brown sugar. Arrange canned pineapple slices over the sugar mix. Pour cake batter over the pineapple and bake.
  4. Bake according to directions on the back of the box (based on altitude and size of pan you are using) adding 4 to 5 extra minutes baking time (due to the pineapple mixture) or until toothpick inserted in center comes out clean.
  5. Run a knife around the edges to loosen and cool completely. Turn upside-down onto serving platter so the pineapple is on top.
  6. Serve warm or cold topped with whipped cream or nondairy whipped topping, if desired. Enjoy!
Recipe Notes

Do not overbeat the mix. If you do, it will rise in the center, which can cause it to crack when you flip it over.

Share this Recipe