Gluten Free Cinnamon Roll Cake

Ingredients

for the cake:

• 3 cups all-purpose flour sifted, I used Pillsbury GF
• 1/4 tsp salt
• 1 cup granulated sugar
• 4 tsp baking powder
• 1 and 1/2 cup milk
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup unsalted butter melted, 1 stick

for the cinnamon filling:

• 1 cup unsalted butter softened to room temperature, 2 sticks
• 1 cup packed light brown sugar
• 2 Tbsp all-purpose flour
• 1 Tbsp ground cinnamon

for the glaze:

• 2 cup powdered sugar sifted
• 5 Tbsp milk
• 1 teaspoon vanilla extract

Instructions

to make the cake:

1. Grease a 9"x13" cake pan (or line it with parchment paper or aluminum foil and grease the sides and bottom). Set aside.
2. Preheat the oven to 350 degrees F.
3. In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
4. Add milk, eggs and vanilla and whisk until smooth.
5. Slowly add the melted butter and whisk until everything is smooth.
6. Spread the batter in the prepared pan. Set aside.
7. In a medium mixing bowl, beat butter with electric mixer until creamy.
8. Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes. (It will look crumbly at first but keep beating, it will come together.)
9. Spread the filling over the cake batter, leaving at least 1 inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.
10. Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake part comes out clean.
11. Cool the cake for 15 minutes. Pour the glaze over the cake and spread evenly.

to make the glaze:

1. Sift the powdered sugar over a medium mixing bowl.
2. Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
   Keeps covered in room temperature for up to 3 days.
   Enjoy! 

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Gluten Free Banana Crunch Cake

A great Coffee Cake to eat while watching #HailState Baseball! #RallyBanana

Ingredients:

1/2 c gf flour
1 c sweetened flaked coconut
1 c quick oats
3/4 c brown sugar
1/2 c chopped pecans
1/2 c butter (cold)
2 cups (3 large) very ripe bananas
1/2 c sour cream
4 eggs
1 yellow cake mix

Directions:

Heat oven to 350º. Grease and flour 10" tube pan ( I used a regular bundt pan) - set aside. In a medium bowl combine flour, coconut, oats, brown sugar and pecans - mix well. Using a fork or pastry blender, cut in butter until mixture is crumbly. In your mixing bowl combine bananas, sour cream and eggs. Beat at a low speed until smooth. Add cake mix and beat on high for 2 minutes.
Spread 1/3 of cake batter into your prepared pan, sprinkle with 1/3 of coconut mix and repeat layers ending with coconut mix. Bake 50-60 minutes or until toothpick inserted near center comes out clean. Cool in pan for 15 minutes the transfer to rack to cool completely. Flip it over so you have all that crunchy stuff on top.

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Baked Salmon Patties

A Healthier version of the Salmon Patties or Salmon Croquettes.

Ingredients:

1 14 3/4 oz can salmon, drained and flaked
1/4 cup egg beaters or 1 egg, beaten
1 tablespoon olive oil
1/2 small Vadilia onion, finely chopped
1 1/4 cups dried breadcrumbs (divided)
salt and pepper, to taste

Directions:

Preheat over to 375 degrees.

Mix together all ingredients except for 1/4 cup of breadcrumbs. Shape into small patties then dredge in the breadcrumbs until covered.

Place on a tray I prefer the Copper Chef crisper tray you can put them on it set a time and forget it, no need to turn over.

Bake for 15 minutes.

Server with your favorite tarter sauce.

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Philly Cheese Steak Sloppy Joes

Ingredients:

1 pound lean ground beef
2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
8 ounces brown mushrooms minced
2 tablespoons ketchup
1  tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1  cup beef broth
8  ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)
6 brioche hamburger buns

Instructions:

Add the ground beef to a large cast iron skillet cook until a crust appears on about 50 or so percent of the beef. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. 

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan. 

In a small cup mix the beef broth and cornstarch together. Then add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.

Turn off the heat, add in the provolone cheese. 

Served on toasted buns or rolls for your choice.

I will be adding this recipe to my list for tailgating. We love sloppy joes and this recipe was great!
 
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