Gluten Free Dessets
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*Carmel Bownie Ice Cream Bars

*Brownie n Berries Dessert Pizza

*Scratch Apple Pie

*Creamy Chocolate Pie

*Luscious Meringue Lemon Pie

*Key Lime Yogurt Pie

*Late Summer Plum Cake

*Brown Sugar Refrigerator Gluten-free Crisps

Scratch Apple Pie -Gluten Free

Treat your family to this delicious apple pie - a wonderful baked dessert.

Prep Time – 50 Minutes
Total Time - 1 Hr 50 Min
Makes – 8 Servings

Recipe Details

Ingredients:

• 3/4 cup potato starch
• 1/2 cup tapioca flour
• 1/2 cup white rice flour
• 1/4 cup garbanzo and fava flour
• 1/4 cup sorghum flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup canola oil
• 1/4 cup water
• 1/2 teaspoon apple cider vinegar
• 2 teaspoons xanthan gum
• 1 teaspoon guar gum
• 1/3 cup chopped walnuts
• 1/4 cup sugar
• 5 cups chopped peeled apples (5 medium)
• 1/2 cup sugar
• 1/4 cup water
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg, if desired
• 2 tablespoons cornstarch
• 2 tablespoons water

Preparation Instructions:

1. Heat oven to 350°F. Spray bottom and sides of 9-inch glass pie plate with cooking spray without flour. In small bowl, stir together potato starch, all flours, 1 tablespoon sugar and 1/2 teaspoon salt; set aside.
2. In food processor, place egg, oil, 1/4 cup water, the vinegar and both gums. Process 2 minutes. Add flour mixture; process 1 minute or until well mixed. Remove dough from food processor.
3. Place 1 cup of dough in medium bowl. Stir in walnuts and 1/4 cup sugar; set aside. Press remaining dough (about 2 cups) in bottom and up side of pie plate.
4. In 3-quart saucepan, place apples, 1/2 cup sugar, 1/4 cup water, 1/8 teaspoon salt, the cinnamon and nutmeg. Heat to boiling over high heat. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
5. In small bowl, mix cornstarch and 2 tablespoons water until smooth. Add to apple mixture; cook and stir about 1 minute or until mixture thickens. Pour filling into crust. Crumble walnut dough evenly over filling.
6. Bake 55 to 60 minutes or until crust is medium brown and filling is bubbly. Cool pie before serving.

Nutrition Information

Calories:510; Calories from Fat:220; Carbohydrate Choice:4 1/2; Cholesterol:25mg; Fat:5; Fruit:2; Insoluble Fiber:2g; Omega-3:2 1/2g; Other Carbohydrate:2; Potassium:135mg; Sodium:200mg; Starch:1/2; Total Carbohydrate:68g; Dietary Fiber:3g; Total Fat:25g; Monounsaturated Fat:14g; Polyunsaturated Fat:8g; Protein:3g; Saturated Fat:2g; Sugars:28g; Fats & Oils:5tsp; Fruits:1/4c; Grains:1oz-eq;

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Enjoy this creamy chocolate pie made using Bisquick® Gluten Free mix for the pie crust.

Prep Time- 1 Hr 10 Minutes
Total Time- 7 Hr 10 Min
Makes- 10 Servings

Recipe Details

Ingredients:

• 1 cup Bisquick® Gluten Free mix
• 5 tablespoons cold butter
• 3 tablespoons water
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 1/4 cups milk
• 1 bag (6 oz) semisweet chocolate chips (1 cup)
• 1 teaspoon vanilla
• 1 1/4 cups whipping cream
• 1 tablespoon powdered sugar

Preparation Instructions:

1. Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
   1. Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
   2. Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop. Add remaining chocolate chips and vanilla, stirring until melted and smooth. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
   3. In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie.

Nutrition Information

Calories:330; Calories from Fat:190; Carbohydrate Choice:2; Cholesterol:50mg; Fat:4; Other Carbohydrate:1; Potassium:150mg; Sodium:200mg; Starch:1; Total Carbohydrate:31g; Dietary Fiber:1g; Total Fat:21g; Monounsaturated Fat:6g; Polyunsaturated Fat:1/2g; Protein:3g; Saturated Fat:13g; Sugars:18g; Trans Fat:1/2g; Fats & Oils:2tsp;

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Luscious Meringue Lemon Pie

Fluffy meringue and a pucker-up, sweet lemon filling make this pie a delightful summer dessert.

Prep Time – 45 Minutes
Total Time - 4 Hr
Makes – 8 Servings

Recipe Details

Ingredients:

• 4 cups Rice Chex® cereal
• 2 tablespoons potato starch flour
• 1/4 cup sunflower or canola oil or ghee (measured melted)
• 2 tablespoons packed brown sugar
• 1/8 teaspoon salt
• 1 whole egg
• 4 egg yolks
• 1 cup water
• 1 cup granulated sugar
• 1/3 cup lemon juice
• 6 tablespoons cornstarch
• 1 tablespoon ghee (measured melted) or sunflower oil
• 4 egg whites
• 1/2 cup granulated sugar

Preparation Instructions:

1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
2. In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients. Cover; process until crumbly. Press mixture into pie plate, starting in center and pressing up side. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
3. In 3-quart saucepan, beat egg yolks, water, 1 cup granulated sugar, the lemon juice and cornstarch with whisk until well blended. Cook on high heat, stirring constantly with whisk until thickened. Remove from heat; stir in ghee until incorporated. Pour filling into crust.
4. In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon meringue onto hot filling, spreading to edges to seal. Bake 15 minutes or until meringue is golden brown. Cool on cooling rack 30 minutes. Refrigerate 2 to 3 hours before serving.

Nutrition Information

Calories:370; Calories from Fat:100; Carbohydrate Choice:4; Cholesterol:135mg; Fat:2; Other Carbohydrate:2 1/2; Potassium:110mg; Sodium:210mg; Starch:1 1/2; Total Carbohydrate:61g; Total Fat:11g; Monounsaturated Fat:3g; Polyunsaturated Fat:5g; Protein:5g; Saturated Fat:2 1/2g; Sugars:42g; Fats & Oils:2tsp; Meat & Beans:1oz-eq;

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 Key Lime Yogurt Pie

Fresh lime juice and Key lime yogurt gives a refreshingly tangy taste to a cool pie that's gluten free!

Prep Time – 25 Minutes
Total Time - 55 Min
Makes – 8 Servings

Recipe Details

Ingredients:

• 1 cup Bisquick® Gluten Free mix
• 5 tablespoons cold butter
• 3 tablespoons water
• 2 tablespoons cold water
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons unflavored gelatin
• 4 oz (half of 8-oz package) cream cheese, softened
• 3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
• 1/2 cup frozen (thawed) whipped topping
• 2 teaspoons grated lime peel
• Whipped topping, if desired
• Grated lime peel, if desired

Preparation Instructions:

1. Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
2. Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
3. In 1-quart saucepan, mix 2 tablespoons cold water and the lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
5. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours. Garnish with whipped topping and grated lime peel. Cover and refrigerate any remaining pie.

Nutrition Information

Calories:220; Calories from Fat:120; Carbohydrate Choice:1 1/2; Cholesterol:35mg; Fat:2 1/2; Other Carbohydrate:1/2; Potassium:135mg; Sodium:300mg; Starch:1; Total Carbohydrate:22g; Total Fat:13g; Monounsaturated Fat:3g; Protein:4g; Saturated Fat:8g; Sugars:8g; Dairy:1/2c; Fats & Oils:2tsp;

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Late Summer Plum Cake

Photo: Melanie.Einzig

• This recipe was entered in the contest for Your Best Recipe for Plums.

Amanda & Merrill's Testing Notes:

Plums don't need much, just a pillowy batter to encase them, to catch their juices and a little sweetness to joust with their tartness. The batter for JSCooks's cake is scented with sour cream, vanilla and lemon. She uses lemon verbena leaves; we went for the substitute, lemon zest, and the cake did not suffer for it. Do go the extra mile and make whipped cream or buy some creme fraiche for serving. - A&M

I developed this recipe for my book, Farmers' Market Desserts. But because I tend to write long recipes, including all of the detail the reader might need, space ran short and this one fell victim to the editorial axe. A recent windfall of plums from a friend’s tree reminded me it was time to make this cake. I originally developed the recipe using the small, dense-fleshed prune plums that come toward the end of summer. This time, my fruit bowl was filled with juicy Flavor Rosa and Yummy Rosa varieties, some still firm, others soft. With these larger plums, I needed only five or six of them, and because they were juicier, the cake took a bit longer to bake (and turned out seductively moist). I have been on a lemon verbena kick ever since putting the plant in my herb garden. If you don’t have any, substitute a teaspoon of finely chopped fresh lemon balm or lemon thyme, or 1/2 teaspoon of finely grated lemon zest. - JSCooks

Serves 8

• 1 1/2 cup unbleached all-purpose flour, plus more for pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 8 medium-size fresh lemon verbena leaves or 1/2 teaspoon grated lemon zest
• 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
• 2/3 cups granulated sugar
• 2 large eggs, at room temperature
• 3/4 cups sour cream, at room temperature
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons firmly packed light or dark brown sugar
• 12 small to medium, firm-ripe prune plums, halved lengthwise and pitted
• Lightly sweetened, softly whipped cream or crème fraîche, for serving (optional)

1. Preheat the oven to 350 degrees F, with a rack in the lower third. Butter a 9-by-2-inch round cake pan. Line the bottom with parchment paper and butter the parchment. Dust the pan with flour, tapping out the excess.
2. Stir together the flour, baking powder, salt, and baking soda in a small bowl. Set aside. Stack the lemon verbena leaves (if using), roll up tightly lengthwise, and cut them crosswise into fine ribbons. You will want 2 to 3 packed teaspoons.
3. In the bowl of a standing mixer fitted with the paddle attachment (or with a handheld mixer), beat together the butter and granulated sugar on medium speed until light, about 5 minutes. Mix in the eggs, one at a time, beating well and scraping down the bowl after each addition. Mix in the sour cream, vanilla, and reserved lemon verbena (or lemon zest) until well combined. On low speed, add the flour mixture just until combined. (The batter will be thick.)
4. Spread half of the batter evenly into the bottom of the prepared pan. Sprinkle with 1 tablespoon brown sugar and top with 12 of the plum halves, cut side down. Dollop and spread the remaining batter over the plums. Arrange the remaining 12 plum halves, cut side up, over the top. Sprinkle the remaining 1 tablespoon brown sugar over the plums.
5. Bake until the cake is golden and pulling away from the sides of the pan and a toothpick inserted near the center tests clean (assuming you haven’t hit a plum), 50 to 55 minutes, rotating the pan front to back a little past halfway through baking. Let cool in the pan on a wire rack for 20 minutes.
6. Run a thin knife around the inside edge of the pan to loosen the cake sides. Invert a flat plate over the pan. Using oven mitts if needed, grasp the plate and pan tightly together on both sides and invert the plate and pan to release the cake onto the plate. Lift off the pan and peel off the parchment. Invert the cake again onto a serving plate.
7. Serve warm or at room temperature, with whipped cream, if desired.

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