GF Herbed Yogurt Biscuits

Makes 6 to 8 biscuits

2 cups Bob’s Redmill 1 to 1 GF Flour, plus more for rolling
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
4 tablespoons (2 ounces) cold unsalted butter
1 cup whole or low-fat plain Greek yogurt
1/4 cup minced fresh herbs, such as dill and Italian parsley or 2 tsp dried herbs
Cold milk (whole or 2%), as needed
Fresh Chives Chopped (Optional)

Preheat the oven to 450°F. Line a sheet pan with parchment paper.

In a medium mixing bowl, combine flour, baking powder, salt, baking soda, and pepper and whisk to incorporate. Cut the butter into razor thin slices; add to the dry ingredients, tossing to coat with flour, and place the bowl in the freezer for 5 to 10 minutes.

Gently fold the Greek yogurt and minced herbs into the dry ingredients, stirring until most of the flour is absorbed and the dough forms a shaggy ball. If the dough still seems too dry, add milk, a tablespoon at a time, as needed. Turn the dough out onto a floured work surface and knead just until it forms a smooth ball, about 10 to 15 seconds.

Pat the dough into a 1/2-inch thick round. Flour a sharp biscuit or circular cutter and cut out biscuits, as close together as possible. (Do not twist the cutter; press straight down and pull straight up.) Use a bench scraper or spatula to transfer biscuits to the prepared baking sheet, spacing them about 1/2-inch apart.

Bake the biscuits for 12 to 14 minutes, rotating halfway through cooking time, until tall and golden brown. Remove from the oven and allow to cool for 5 minutes before serving. 

GF Carrot Cake

2 cups Bob's Redmill 1 to 1 GF Flour
2 teaspoons Baking Soda

½ teaspoon Salt

2 Teaspoons Cinnamon 

½ teaspoon Nutmeg

1 cup Oil

2 cups Sugar

4 Eggs

2 teaspoons Vanilla

3 cups Shredded Carrots

1 can (8oz) Crushed Pineapple undrained

1 cup Chopped Pecans (optional)

Frosting

1 pkg (8oz) Cream Cheese softened

½ cup (1 stick) Butter softened

1 tsp Vanilla

2 cups powdered sugar

Preheat oven to 350 degrees. For the cake mix the flour, baking soda, salt, and spices in a bowl. Add remaining ingredients. Mix well. Pour into greased and floured 13x9 inch baking pan. Bake for 45 minutes or until toothpick comes out clean.

For frosting, beat cream cheese, butter, and vanilla until well blended. Add sugar slowly while beating the cream mixture until incorporated. Frost cooled cake. 

GF Citrus Sunshine Cake

2 cups Bob's Redmill 1 to 1 GF Flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups granulated sugar
1/2 cup milk
1/2 cup orange juice

1/2 cup vegetable oil
3 eggs, beaten
1 1/2 teaspoons grated orange zest

6 tablespoons butter, softened
2 cups confectioners' sugar

2 Tablespoons of Orange Juice (more if needed)
1 teaspoon Vanilla Extract

·       Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line cupcake pans with 20 wrappers.

·       In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.

·       Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.

·       Divide batter into prepared pans. Bake in the preheated oven for 35 minutes for cake or 20 minutes for cupcakes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

·       To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla. 

Rhubarb Upside Down Cake

• 5 Cups of cut Rhubarb
• 1 Cup of Brown Sugar
• 1 Pkg of Unflavored Gelatin
• 1/3 Cup of Butter, Melted 
• 1 Yellow Cake Mix, prepared

Directions
First start by preheating the oven at 350 degrees and greasing a 9x13 pan. In a little bowl mix the Gelatin with 2 Tbsp of cold water to dissolve. In a big bowl mix the rhubarb and sugar. Mix the gelatin in with the melted butter and then pour into the rhubarb. Mix well and lay on the bottome of the pan. Then pour your prepared cake mix over the top. Bake for 30 minutes or until a toothpick comes out clean.

GF Angel Food Cake

1 ½ Cups of egg whites (about 10)
¾ cup + ½ cup of sugar ,divided
¼ cup cornstarch
¼ cup of rice flour
½ cup of tapioca starch
1 tsp xanthum gum
1 ½ tsp cream of tarter
¾ tsp salt
¾ tsp vanilla extract

Sift 3/4 cup sugar, cornstarch, flours tapioca starch and xanthum gum together twice; set aside.

Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired. Yield: 16 servings.

Rhubarb Custard Pie

1 1/2 Cups of Sugar
3 Eggs
1/4 Cup of Flour
1/4 Tsp Nutmeg
Dash of Salt
1/4 Cup of Rhubarb Sauce (Recipe Follows)
4 Cups of Rhubarb
2 Tbsp of Butter

Have a pie pan with bottom crust ready. Lay the 4 cups of rhubarb in pan. In a bowl mix the sugar, eggs, flour, nutmeg, salt, and rhubarb sauce. Pour over rhubarb in pan. Dot with Butter. Lay a lattice top crust over pie. Bake at 400 degrees for 50 minutes.

Rhubarb Sauce:
1/2 chopped rhubarb
2 Tbsp Water
3 Tbsp Sugar
Cook all ingredients in a lil' pot on the stovepot until rhubarb is soft and can be mashed. Medium heat works best and be sure to stir it so that the sugar don't burn. Cool before using in recipe.

Chocolate Cream Pie

These amounts make enough to fill 2,  9-inch pie pans

12 oz Cream Cheese
1 box of Chocolate Instant Pudding
2 Cups of Coconut Milk
1 Cup of Melted Chocolate Chips
1 Cup of powder sugar
Whip Cream  (1 cup of heavy whipping cream + Sugar)

Beat the cream cheese and melted chocolate chips together, then add pudding pack. Add milk while mixing. Add whip cream. Add sugar to taste. Dump mixture into a graham cracker shell and garnish with whip cream using a star tip.

GF Crust:
1 box of Honey nut Chex
1 Cup of Butter
1 Cup of powdered sugar
1 tsp of Cinnamon