Pastries & DessertsRecipes
- Cheesecakes (1)
- Fruit Dishes (3)
- Ice Cream (1)
- Pies (1)
Mom’s Spice Cake
June 4th, 2009
My Mom made this when I was a teenager, and I loved it. I didn’t have my gluten problem at the time, so when I got to thinking about this recipe I wondered if I could convert it. I’ve done so with the help of my Mom and some ladies from Recipezaar.
Gluten Free Cranberry Orange Scones
June 1st, 2009
These scones are an excellent addition to any brunch spread. They are very light and are best served warm right out of the oven.
Flourless Almond Torte
January 16th, 2009
Almond flour is made from blanched, finely ground almonds. Bob’s Red Mill Natural Foods makes it and it’s available at Whole Foods Markets and Trader Joe’s. This cake is delicious served warm, or with berries and whipped cream.
Nutty Chocolate Chip Flourless Cookies
January 16th, 2009
Quick and easy peanut butter chocolate chip recipe that’s sure to be a crowd pleaser! And gluten-free! Makes approximately 2 dozen 2″ cookies.
Biscotti
December 10th, 2008
Biscotti originates from the medieval Latin word biscoctus, meaning “twice-baked”: it defined biscuits baked twice in the oven, so they could be stored for long periods of time, which was particularly useful during journeys and wars. Through Middle French, the word was imported into the English language as “biscuit”.
Coconut Macaroons
December 10th, 2008
Is mostly commonly found in the United States, although is invented in Glasgow, Scotland. It is a macaroon with a distinct coconut flavor and containing slices or shredded dried coconut meat. They are more like a soft cookies
Banana Foster
December 10th, 2008
Created in the 1950’s at Brennan’s Restaurant in New Orleans for Richard Foster, who was patron of the Restaurant
Creme Brulee
December 10th, 2008
Dessert consisting of rich custard base and topped with layer of hard caramel. Creme brulee means “burnt cream” in French, is a delicious classic dessert when done right.
Beignets
December 10th, 2008
A pastry made from deep fried dough and sprinkled with confection sugar, effectively a sort of French Doughnut
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