Displaying Matches 32 thru 47 of 68 Found. BACKNEXT
Crumb Topped Banana Cake Dear Elizabeth,
I host a huge Mother's Day gathering for my family each year. This year the entire party will be gluten-free! I think I have everything under control, except the banana cake. Honestly, I don't know when my mom started making this cake, but it has always appeared on the Mother's Day menu. When I tried to make it gluten-free, it was dense and heavy. The cake should be light! I need your help to convert it.
Banana cake is a great idea for Mother's Day! In most of the county, fresh fruit is just starting to appear in the markets. But, bananas are always available. Plus, if you are preparing a brunch, this cake works well, as it is not too sweet. When I first tasted it, I thought it was a nice cross between a cake and a quick bread. Enjoy!
Elizabeth . . . keep reading
Brown Sugar Pound Cake Dear Elizabeth,
My sister recently made a pound cake that I am dying to try! It is a brown sugar pound cake. She brought it to a family party and I could smell the butter, vanilla and brown sugar from across the room. Of course, her version wasn't gluten-free. I had to be content to just sniff the air. Boy, was that hard! Would you please convert the recipe?
What an awful temptation. The cake is fantastic. I hope you share the gluten-free recipe with your sister so she can bring a "safe" dessert for you to enjoy at your next get together.
Elizabeth . . . keep reading
Chocolate Cupcakes with Peanut Butter Icing Chocolate and peanut butter are just one of those heavenly culinary combos. I like to think of this recipe as the bakery version of a Reese's Peanut Butter Cup. It has a rich chocolate base and a wonderful creamy peanut butter icing. Is your mouth watering yet? . . . keep reading
Pineapple Upside Down Cake I'm a sucker for classic American recipes. And it doesn't get any better than pineapple upside cake. This cake has been around since the 1920s and for good reason. The flavors of the caramelized pineapples and brown sugar syrup marry perfectly with yellow cake. It's not a cake I make everyday, but I love having it in my repertoire. I think you will too! Enjoy! . . . keep reading
Quick Carrot Cake Bars One of my more unusual food allergies is to carrots. Yet, when a note crossed my desk from reader Eliza G. I decided to convert the recipe, relying on others taste buds. They tell me the gluten-free version tastes just like Eliza's original. Here is what she has to say about these bars:
"I love carrot cake. Since having big cake around isn't always feasible, I created this recipe years ago. This way I can enjoy the good taste of a carrot cake without having to make a layer cake. Over the years, I "lightened" up the recipe with applesauce. It's excellent, moist and flavorful. Occasionally, when I feel like a splurge, I'll ice the bars with cream cheese icing. Last fall I was diagnosed a celiac. Lately I've been craving these bars. Please consider converting the recipe."
Here is the recipe, along with Eliza's cream cheese icing for times you feel like splurging. . . . keep reading
Winter Lemon Bread My love affair with the lemon grows in the winter. After the tree has been taken down and the lights put away, my home feels a little "blah." I like to put a big bowl of lemons (and sometimes oranges and grapefruits) in the kitchen. The fragrance is enough to shake anyone out of the winter doldrums. Plus, the lemons coax me into the kitchen. Holiday baking is over but that doesn't mean that warm, comfort baking must stop. One of my favorite lemon recipes is lemon bread. I usually make it on a Friday night and by Sunday there rarely is any left. It's one of those good breads that everyone picks at throughout the weekend. This isn't a problem for me. I have a bowl of lemons just waiting to be used... . . . keep reading
Prairie State Sheet Cake Illinois reader Kay E. requested a recipe conversion for her beloved prairie sheet cake. This delightful chocolate cake recipe has been in her family for generations. Being from the Empire State, not the Prairie state, I wanted Kay to describe this cake. This is what she told me, "Prairie cake should be flat, just like the state. In fact, the icing is poured over the cake while it is still hot to ensure the finished cake stays really flat--even when iced. I used to bring this cake to potlucks, church suppers and holiday dinners. There was never a crumb left."
After a few tries, I successfully converted this family recipe. I understand why there were never any crumbs left to Kay's cake. It's scrumptious. One note: Kay's original recipe calls for a 10x15 inch jelly pan. She's right. This pan produces a nice flat cake. However, I know that not everyone owns a 10x15 inch pan. If you don't have a jelly roll pan, you can use a 9 x13 inch pan. The cake is a little higher, but it tastes just as good!
Whipping Cream Pound Cake It's not everyday that a recipe containing seven eggs and a cup of heavy cream lands on my desk. So, when I saw this recipe from Hillary G, I took notice. Before her diagnosis, Hillary would make this pound cake for her Thanksgiving guests. She writes, "This cake was great for company. I'd make the recipe and leave the loaves on a cutting board on my kitchen counter. That way, my guests could cut themselves a slice whenever the mood stuck. I always made sure to have a few loaves on hand during Thanksgiving. It was just one of those little things I did before celiac that I miss doing now. Could you convert the recipe?"
What a way to make guests feel welcome! This recipe for pound cake is outrageous! It stays really moist, almost damp, for a few days. I recommend following Hillary's advice, make up a few loaves during Thanksgiving weekend. Your guests will thank you!
Amazing Chocolate Cake I love it when I a flop in the test kitchen is actually something really tasty. What do I mean? Well, this recipe began it's life as a devil dog trial. It failed miserably as a devil dog! But I couldn't stop eating it! The reason it flopped as a devil dog was because it was too light and sank a little like a soufflé. But these qualities are what makes it an amazing grown-up chocolate cake. I hope you try this "flop;" it's divine! . . . keep reading
Mini Pumpkin Whoopie Pie While traveling through New Hampshire last fall I saw a pile of pumpkin whoopee pies. "Pumpkin Whoopee Pies!" I thought. "Awesome!" If you aren't familiar with a whoopee pie, let me give you a brief primer. Whoopee pies are a classic New England snack cake. They're usually chocolate cakes sandwiched together with a fluffy white icing. So, a non-chocolate whoopee really stood out. I adore pumpkin and am always looking for new ways to bake with it. These whoopee pies are a perfect reason to open a can of pumpkin. In fact, in the fall, I think I might prefer this version of whoopee pies to the traditional chocolate. . . . keep reading
Applesauce Cake Apples and pumpkin are two of my favorite fall foods. The applesauce in this recipe allows you to enjoy the taste of apples without having to spend a lot of time peeling fresh apples. In addition to being easy, the applesauce lends great flavor and keeps the cake moist. Try this recipe the next time you need a little taste of fall. . . . keep reading
Devil Dogs Devil dogs are made by Drake's Cakes and, I think, are only available in the Northeast. But that doesn't mean you haven't eaten something like a devil dog. Think chocolate snack cake. Now, these aren't like a chocolate Twinkie. Where Twinkies are like a sponge cake, devil dogs are a little dry, but in a good way. What do I mean? The "dry" texture helps the cakes to hold together and, honestly, just tastes good! (By the way, I wondered why these are called "Devil Dogs." I found out, it's because the ones made by Drake's use devil's food cake for the sandwich.) . . . keep reading
Easy Date Cake Several months ago I received this note from Bronwyn Powers:
Believe it or not, this was one of the last gluten-filled foods I ate. On the day I was diagnosed, I was to attend a casual family dinner at my sister's. Stunned by the news I had received just hours earlier, I went to the dinner. Over dessert, I began to tell my family about my diagnosis. We had never heard of Celiac disease and didn't really understand where I might find this mysterious ingredient called "gluten." Over the next few weeks, I read all I could about the diet, quickly complying with a 100% gluten-free lifestyle.
I was hoping that you could convert this recipe for me. My sister is planning a dinner this July on the anniversary of my diagnosis to celebrate my health. I would love to enjoy a date cake again. Only this time, it must be gluten-free! Help please! Thanks much!
Not only did the recipe intrigue me, Bronwyn's family story touched me deeply. I love hearing about families that celebrate a diagnosis. These families see the diagnosis of Celiac disease not as a negative, but as the beginning of renewed health for their loved one. What a wonderful gift!
Bronwyn's date cake is amazing, I hope you will make and celebrate with the Powers family your diagnosis and diet. . . . keep reading
Lemon Almond Poppy Seed Cake I love getting recipe notes. Last month, Susan Day sent a newspaper clipping for "Lemon Almond Poppy Seed Cake". I began working on the recipe immediately. Most recipe gluten-free recipe conversions take several attempts before they begin to taste like the wheat version. Not this cake! The first attempt was perfect. Moist and almond-y, everyone loved this cake. Of course, I tested it several more times to make sure the recipe really did work. It came out the same every time. Enjoy this cake--and remember to send in requests, I love working on them! . . . keep reading
Hummingbird Cake Doesn't this cake have the perfect spring name? While flipping through an old cookbook, I came upon a recipe for "hummingbird cake." I was intrigued. Made with pineapples, bananas, and pecan, this cake sounded unusual! So, I baked it. (Without the nuts, I'm allergic!) It was amazing. I kept trying to think of a way to describe the flavor to you. Yet, for this cake, that seems almost impossible! Just try this cake. I promise everyone will be humming around for another piece. . . . keep reading
Ricotta Cheesecake This classic Italian cheesecake is traditionally served at Easter. I think the light flavor and texture make it a perfect cheesecake for the entire spring season. . . . keep reading
Displaying Matches 32 thru 47 of 68 Found BACKNEXT