Already gluten-free, this is my mom’s specialty frosting for cake decorating.
Mom’s Decorator Frosting
1 lb powdered sugar
3/4 cup butter-flavor shortening (if you want very white frosting, you can use white shortening)
1/4 cup cold water
1 teaspoon Karo corn syrup
1 Teaspoon vanilla
Beat with a mixer until smooth. Add more sugar if too thin or more water if too thick.
Here is another one, if you like buttercream frosting better. Though, you can use shortening instead of butter if you are lactose intolerant. This one I got from my sister-in-law, Janet.
Vanilla Buttercream Frosting
1 cup unsalted butter, softened
3 to 4 cups powdered sugar
1/4 tsp salt
1 Tbsp vanilla
up to 4 Tbsp heavy cream
Beat butter, salt, vanilla and cream on with a mixer for a few minutes on LOW speed. Add sugar gradually. Beat on MEDIUM speed until fluffy.
Check out your local area to see if you can find a GiGi’s Cupcakes. They periodically offer gluten-free cupcake days. Follow their facebook page or website to find out when they offer it in your area. I was told that they make the gluten-free cupcakes first thing in the morning when the kitchen is clean and no regular cupcakes have been made yet. I found them to be safe, but be aware that there is no guarantee. Speak to the manager about how the local stores handle the gluten-free cupcakes and ask the person boxing them for you to change her gloves and put them in a separate box if you are ordering regular ones. My husband, of course, gets a regular one. They were quite yummy.
On a regular day that I’m craving cupcakes, what I love to do is take a cake mix, Pamela or Betty Crocker GF yellow cake mix and, in addition to following the directions, add 1/3 cup vanilla yogurt or the dry mix of a box of vanilla pudding along with 1/4 tsp Almond extract…it’s so good. Most of the canned frostings are gluten-free (be sure to check), but I will post a delicious frosting recipe for you to try.
This is a recipe you can make with things you can find at a normal grocery store. This is great with a slice of warm, gluten-free bread:) This is an easy, crock-pot meal.
Pork Roast with Veggies
1 Pork Loin Roast
1 can A&W Root Beer
1 bottle Kraft BBQ Sauce (check label to be sure it’s GF)
1 large onion
1 green bell pepper (optional)
1 small bag of baby carrots
1/4 cup olive oil
Put pork loin roast in a crockpot. Cover with root beer. Cook on LOW overnight or all day. Pull apart and add BBQ sauce. Leave in crockpot while you bake the veggies. Peel and cube potatoes, slice onion into rings and pepper into strips. Place in a 9×13 pan with the baby carrots. Stir in olive oil (I use about 1/4 of a cup, but it’s just enough to coat the veggies well). Sprinkle (to taste) thyme, garlic salt and onion powder. Cover with foil and bake at 425 for 45 minutes to an hour, until the potatoes are soft. Serve as a side dish to your pork roast.
Remember, I do accept recipe requests. Let me know if you would like to make something and can’t find the recipe on this blog. Also, please share if you find a gluten-free recipe you love! Let me know how I can help. Always feel free to ask questions.
This is a rather quick recipe for white sauce enchiladas. You can leave out the coriander, or use a smaller amount, if you don’t care for that strong flavor.
2 Tbsp butter
1/4 cup rice flour
2 1/2 cups chicken broth
1 tsp dried coriander (optional)
1 can green chilies
3 cups cooked, cubed chicken
1 cup shredded cheddar cheese (more if desired for topping)
1 cup shredded Colby Jack cheese
8-10 corn tortillas
Melt butter in a saucepan, stir in rice flour until smooth. Gradually add broth. Bring to a boil and add coriander and half of the chilies. In a bowl, mix the chicken with the other half of the chilies and the Colby Jack cheese. Spoon some of the chicken mixture onto the corn tortillas. Roll up and place in a 9×13 pan. Pour sauce over the top and sprinkle with cheddar. Bake at 375 for 15 minutes.