Gluten Free Blueberry Pound Cake

This simple pound cake is wonderful, and yes I ate the whole thing!

The last time my grandson came to visit he said, "Gammy I wuv buberries", but it was the end of his stay and I didn't have time to make him anything. He is coming tomorrow and I am making sure that he has something with buberries. I really think he'll like this and he can have a slice with his cereal in the mornings. Wrong you know how kids are he said he didn't like it. And wouldn't you know honey doesn't like blueberries, so I had no choice I had to eat the whole thing!

If you are not following a gluten free diet use regular all purpose flour and make it just the same. You will love it!

Gluten Free Blueberry Pound Cake  

 

Ingredients:

1 cup granulated sugar
1/2 Cup Salted Butter
2 eggs
1 Tbsp Vanilla Extract
1 Cup Milk
2 Cups All purpose Flour (I use Pillsbury Gluten Free Flour Blend)
2 tsp Baking Powder
2 Cups Blueberries, Fresh or Frozen

Directions:

Preheat your oven to 350 degrees. Grease a 9-inch loaf pan.
Cream together the butter and sugar.
Add the eggs, vanilla and milk beating well.
Add the dry ingredients and beat until well combined
Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
Pour batter into your loaf pan and bake for 60-75 minutes.
Allow to cool in pan for 10 minutes before removing to finish cooling.


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Gluten Free Banana Split Bread with Almond Glaze

I am lost for words over this bread. It is one of the best I have ever eaten. It reminds me of the holidays and makes me ready for Christmas.

This will be a great bread to keep on hand during the holidays. It would also make a great bread for gift giving, you could leave the glaze off if you desire.

Of course I cook gluten free but if you use a regular banana bread mix you could also make it full of gluten.

Gluten Free Banana Split Bread with Almond Glaze

Ingredients:

• Butter Crisco and 1 Tbs GF flour
• 1 (8 oz.) can crushed pineapple, well drained, reserving juice
• 1 (14 oz.) package  Pillsbury Banana Flavored Quick Bread and Muffin Mix
• 2 large eggs
• 3 tablespoons Vegetable Oil (I used Coconut Oil)
• 1/3 cup chopped maraschino cherries
• 1/3 cup Sugar Free chocolate chips or chocolate chips of your choice
• 1/3 cup chopped pecans
•  
• Basic Powdered Sugar Glaze
  3/4 cup powdered sugar
  1 lg tbsp milk
  1 tsp pure almond flavoring (you could use vanilla)

Directions:

• HEAT oven to 375°F. Grease generously 8 x 4 or 9 x 5-inch loaf pan and sprinkle with GF flour. Add water to reserved pineapple juice to make 3/4 cup.
• Combine bread mix, eggs, oil, pineapple, cherries, chocolate chips, pecans and reserved pineapple juice in large bowl. Stir 50 to 75 strokes with spoon until moistened. Pour batter into prepared pan.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes. Remove from pan. Cool completely. 
• To make the glaze, whip the sugar, milk, and flavoring. Spread or drizzle onto warm bread.
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Gluten Free Mounds Brownies

These brownies are the bomb, but really sweet so a dab will do ya. If you love mound bars you are sure to love Mounds Brownies!

Gluten Free Mounds Brownie

Ingredients:

1 Gluten Free (9x9) pan of brownies, prepared
12 oz  shredded coconut
14oz Can sweetened condensed milk
1 Cup powdered sugar
1 Sm Can of chocolate fudge frosting

Directions:

Prepare brownies according to directions and let cool completely.

In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are mixed well.

Spread coconut mixture over brownies.

Place can of frosting in the microwave for 5 seconds (please be sure to remove foil liner and lid) until pour-able.

Pour frosting over the coconut mixture. Let cool and set up completely.

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