This gluten-free filling can be used in a regular pie crust or a gluten-free pie crust. You can even bake it without a crust at all, like a dish of custard. A different use for the abundance of zucchini. This usually makes one pie plus about 1 cup left over, which I pour into a small baking dish and bake it like a custard.
I was in a pinch when I couldn’t find orange extract for a orange Creamsicle® frosting; this recipe could be changed up to any flavor by using different flavors of Kool-Aid®.
I have used lots of different mincemeat recipes, and created my own, using the most delicious and inexpensive combinations (but really, this recipe is very traditional, nevertheless). You may devise whatever combinations are convenient and inexpensive for you. Throw in whatever’s in season, also leftovers you’ve got (cranberry sauce from Thanksgiving, oatmeal from breakfast, old bread, etc.) Mincemeat will take anything, it seems, and still taste just exactly the same — that is, exquisite! So for Heaven’s sake make whatever changes are thrifty for you, but you may keep the quantities about the same.
Chocolate cherries fondant. I use this inside the chocolate shell. It melts into a great liquid within 5 days. It is imperative to sift the powdered sugar.
Yummy spiced rum-flavored whipped cream. Great on pies, breads, drinks…just about everything! This recipe is very sweet; adjust to taste.
This is a variation on lemon curd, but made with peaches. We love it with scones or spread on toast or pound cake.
Gingerbread house icing you can eat. It holds together really well! To use, place in piping bag or use spatula to spread onto the gingerbread house pieces to stick them together. This icing can also be used to decorate the tops of cookies.
This rich, moist cake has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.
A versatile, creamy frozen strawberry filling, made with vanilla cookies, cream cheese and fresh strawberries, can fill a pie, make mini-pie snacks, or be served in waffle bowls — your choice!
Great recipe for icing sugar cookies. Add gel-style food coloring to get your desired color.
Can’t find a gluten-free pumpkin pie filling? I have it. Just pour this from the oven into your prepared, baked pie crust and refrigerate until set!
An intriguing icing that is spread over the cake and then broiled. This gives it a rich caramel flavor.
Here is a great recipe to put into your cake decorator attachments for making letters, borders, flowers, etc. Great for using on birthday cakes. Use any color food coloring.
This pastry filling combines cream cheese with sour cream, butter, an egg yolk and brandy soaked raisins.
This is a delicious take on an old classic, German chocolate frosting. Made with coconut and walnut pieces. You get all of the taste with less cholesterol. You can use pecan pieces for a more traditional version.
I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad’s garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich.
This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.
