Promised Recipes

Gluten-Free Pumpkin Spice Bars Recipe (aka Bumpkin Cake)

These flavorful bars are moist and tender. Not to mention, they make the house smell like pumpkin pie. Add some raisins or dried cranberries, if you like.

2 large free-range organic eggs
1/3 cup extra light olive oil or vegetable oil
1 cup light brown sugar, packed
1 cup organic pumpkin puree (canned is fine)
2 teaspoons bourbon vanilla extract
1 and 3/4 cups Pamela's Ultimate Baking Mix or a dairy-free gluten-free flour mix with 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 3/4 teaspoon xanthan or guar gum added
1 teaspoon cinnamon
1/2 teaspoon Pumpkin Pie Spice- or a blend of nutmeg, cloves, allspice, ginger
1/3 cup finely chopped walnuts or pecans

Preheat the oven to 350 degrees F.

Grease a 9x13-inch baking pan or line the pan with greased parchment.

Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix and spices; and beat just until the batter is smooth. Add in the nuts and stir by hand to combine.

Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.

Cool on a wire rack. Frost when cool.

Brown Sugar and Spice Frosting

4 tablespoons butter or buttery non-dairy spread such as Smart Balance

1/4 cup packed light brown sugar

2 tablespoons apple cider or orange juice

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 teaspoons bourbon vanilla extract

2 cups powdered sugar, as needed

Spoon the butter, brown sugar and cider into a small saucepan; and heat through on medium heat, stirring constantly. When the mixture is smooth and hot, and begins to bubble, remove the pan from heat and allow it to cool a bit.

Pour the brown sugar mixture into a mixing bowl. Add the vanilla and spices, and beat. Begin adding the powdered sugar, a little at a time and beat until smooth; add more sugar as needed to thicken the frosting.

Frost the bars.

Makes 15 to 18 bars.

Read more: http://glutenfreegoddess.blogspot.com/2006/10/brown-sugar-spice-pumpkin-bars.html#ixzz13cJDPGvB






Pineapple Casserole 

Ingredients

• 1 cup sugar
• 6 tablespoons all-purpose flour
• 2 cups grated sharp cheddar
• 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
• 1 cup cracker crumbs (recommended: Ritz)
• 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the preparedcasserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapplemixture. Bake for 25 to 30 minutes, or until golden brown.