Gluten-free Carrot Cake

A friend made me this simple carrot cake and it was wonderful :)

Cake
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 Tsp ginger
2 teaspoons vanilla extract
3 eggs
1 1/2 cup finely shredded carrots (2 medium)
3/4 cup finely chopped pecans or walnuts

Frosting
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter
1/2 teaspoon gluten-free vanilla
2 cups powdered sugar
1 to 3 teaspoons milk
1/4 cup coconut, if desired

1 Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.

2 In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.

3 Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.

4 In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake

Old Banana Bread Recipe

This recipe was discontinued in the early 90's edition of my Mom's favorite cookbook, so we saved it since it was so good. The new edition had a healthier, but less delicious version :)

1 3/4 Cup All-Purpose Flour
2/3 Cup Sugar
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 Cup mashed, ripe banana (2 medium bananas)
1/3 Cup shortening, or softened butter
2 Tbs Milk
2 eggs
1/4 Cup chopped pecans


Preheat oven to 350F. Spray an 8x4 loaf pan with non-stick spray.

Mix dry ingredients in mixing bowl. Make a well in the center and add remaining ingredients; mix until combined. Pour into prepared baking pan.

If using a gas stove cook for 50-60 minutes. If using an electric place bread on center rack and cover top with foil for first 20 minutes and then remove foil for remainder of baking time. Test for doneness with a toothpick.

Basic Lasagna

12 oz ground sausage
1 cup chopped onion
1 diced bell pepper
2 garlic cloves, minced
14.5 oz can chopped tomatoes
8 ox can tomato sauce
6 oz can tomato paste
2 tsp dried basil
1 tsp dried oregano
1 tsp fennel seed (optional)
1/ 2 tsp salt
Pepper to taste
6 lasagna noodles (if gluten-free boil until al dente)
1 egg
15 oz ricotta cheese
½ cup grated parmesan or Romano cheese
1 TSP dried parsley or 3 TSP fresh parsley
8 oz shredded mozzarella

Brown meat with onion, bell pepper and garlic. Drain fat from pan. Add tomato, tomato sauce and tomato paste. Stir in herbs, salt and pepper taste. Simmer for 30 minutes or low heat. Taste and adjust seasonings to taste.

Preheat oven to 375F In a small bowl mix, ricotta, egg and parmesan or romano cheese. Unless using no-boil noodles, boil pasta.

In a 13x9x2” baking pan place 3 noodles lengthwise. Spread half of the ricotta mixtures evenly over noodles. Spread half of the meat sauce and mozzarella cheese. Top with remaining noodles, ricotta cheese and mozzarella.

Cook in oven for 30 - 35 minutes or until bubbly. Let stand for 10 minutes before serving.

Fried/baked chicken

Supposedly this tastes similar to KFC chicken. I like this recipe, but since i haven't eaten at KFC in 10 years I couldn't say if this is similar. Preheat oven to 4ooF. Butter a 13x9 baking pan. Or if frying heat lard in a pan.

6 chicken breast halves, soaked in milk for 20-30 mintues. If frying use fryer pieces.

In a pie dish or ziploc bag combine:

1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Put chicken in bag and shake or dredge through flour if using a pie pan. Bake in oven for 20-30 minutes. If frying, fry over medium heat for 10 minutes, turn chicken and fry for 30 minutes with lid on pan, or until juices run clear when pricked.

Cake Brownies

2 c. all-purpose flour
1 c. white sugar
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour milk*
1/2 cup water
1 egg
1 egg yolk
1/2 cup shortening

Preheat oven to 400F.

In a medium mixing bowl combine dry ingredients. Make a well in the center. Add milk, water and shortening. Mix until combined. Beat in eggs for 2 minutes.

Pour batter into glass 13x9 baking pan. Cook for 20 minutes or until toothpick comes out clean.

*1 tsp lemon juice or white vinegar in a bowl, add enough milk to make a cup. Let sit for 5 minutes.

Black Bean Chili Rellenos

4 poblano peppers
15oz can black beans, rinsed and drained
1/2 chopped onion
2 garlic cloves, mashed
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
lard or canola oil for frying

Batter
3 eggs, room temperature
3 TBS Tapioca starch or flour
1 TBS water

Brush peppers with olive oil and place on a cookie tray. Place under broiler until skin blisters. Turn frequently. Put peppers into a glass bowl and cover with clear wrap to steam for 30 minutes. When cooled off, peel skin. Cut a 3"-4" slit in peppers. If desired remove seeds and membranes.

In a skillet cook onions and garlic in olive oil over medium heat until translucent. Add cumin and chili powder until fragrant. Mix in beans, salt and pepper. Spoon bean mixture into peppers.

Separate egg whites and yolks into separate bowls. Whip egg whites until soft peaks form (don't use a plastic bowl; egg whites won't get frothy). In separate bowl, beat yolks, water, flour and 1/2 tsp salt. Fold into egg white mixture, carefully.

Heat lard or oil in a skillet over medium heat. Spoon egg mixture into hot oil in the shape of pepper. Place pepper on top. Spoon some egg onto top of pepper. Flip pepper after 5 minutes of frying. Remove from skillet.

Lemon Poppy Seed Muffins

1 cup flour or gluten free all purpose flour
2 tsp. Baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup white sugar
2 tsp cooking oil
1/2 cup milk
2 eggs
Juice and zest from one lemon
2 Tbs poppy seed

Preheat oven to 350F.

In a mixing bowl combine flour, baking powder baking soda, salt and sugar. Make a well in the center. Add eggs, oil, milk, lemon juice and zest, and poppy seeds. Mix until combined. Don't over mix.

Spray muffin tins with non-stick spray or use paper baking cups. Spoon batter into muffin cups. Bake about 18 minuntes or until toothpick comes out clean. These muffins don't brown. Cool on a wire rack. Makes 12