I have a secret to share about my holiday baking. Shh. Don’t tell…it’s not from scratch. Being gluten free, I learned years ago that it was easier for me to start with mixes and modify. Buying multiple flours and various ingredients led me to inconsistent results and frustration when I was wanting to serve my treats at family gatherings.
I have three go-to recipes that my family can count on throughout the holiday season. Two of these recipes are from my maternal grandma. She loved to bake. My some of my fondest memories are being in the kitchen with her as I was growing up. When I taste these each year, I’m flooded with sweet memories of childhood and her love. May you enjoy these as much as our family does.
Nano’s Holiday Cobbler
Filling:
4 ½ cups of mixed berries (frozen are fine, but let them sit out for a few minutes)
¾ cup sugar
2 tbsp. gluten free flour (I prefer King Arthur Gluten Free Measure for Measure flour)
Dash of salt, cinnamon and nutmeg
Topping:
2 cups gluten free flour
1 cup sugar
1 tsp. baking powder
½ cup to 1 cup melted butter (start with ½ cup and add more as needed)
Preheat oven to 375. I use the convection setting, but it isn’t necessary. Butter the sides and bottom of a 9×13 glass dish. Mix filling contents together. Pour in dish. In a separate bowl, mix the dry topping contents together. Add in the ½ cup melted butter. Mix with hands or a pastry cutter. Crumble the topping evenly across the dish. Sprinkle with cinnamon and nutmeg. Bake for 45 minutes or until edges are golden brown. Serve with vanilla ice cream, vanilla custard or non-dairy topping.
Nano’s Rum Cake
Plan ahead on this cake as you will want it to set up for at least 12 hours to the let rum really penetrate before serving.
Cake:
1 package (18.25 oz) gluten free plain yellow cake mix
1 package (3.4 oz) vanilla instant pudding mix
½ cup Sailor Jerry’s dark rum or dark rum of choice
½ cup vegetable oil
½ cup water
4 large eggs
Topping:
1 cup finely chopped pecans
Glaze:
¼ cup butter
¼ cup water
1 cup sugar
½ cup Sailor Jerry’s dark rum or dark rum of choice
Preheat oven to 325. I use the convection setting, but it isn’t necessary. Spray/coat the inside of a Bundt cake pan with vegetable oil and dust with gluten free flour or a bit of the cake mix. Pour the chopped pecans into the bottom of the Bundt pan.
Mix all the other cake ingredients together until the batter is thick and smooth. Bake cake for 55 minutes or until the cake is light golden brown and springs back lightly when pressed with your finger or a tooth pick comes out clean. Let the cake cool on a wire rack for 20 minutes. Run a knife around the edge. Poke holes in the bottom of the cake with a toothpick, wooden skewer or fork.
While the cake is cooling, prepare the glaze. Melt the butter over low heat. Add the water and sugar, stirring and increasing heat until the mixture comes to a boil. Watch carefully because it can easily overflow. Reduce heat and let simmer until thickened – 4-5 minutes – stirring constantly. Remove the pan from heat. Stir in rum.
Spoon half to ¾ of the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides into the center of the cake. Save the remaining for the top of the cake. Let the cake sit for 12 hours. Invert the cake on a serving platter. Warm the remaining glaze and pour on top of the cake. Let sit for 2-12 more hours before serving.
Lemon and Fruit Tarts
Tarts:
King Arthur’s Gluten Free Cookie Mix
½ cup softened butter
1 large egg
Sliced almonds, 6 oz
Toppings:
Frozen non-dairy topping, 8 oz
10 oz jar of lemon curd
2 lemons for lemon zest
Fresh blueberries, raspberries or other berries of choice
Mix the cookies based on the box directions. Divide up for 12 large cookies. Flatten out and press sliced almonds into the cookie. Bake per the directions. Let cool completely. Mix non-dairy topping and lemon curd to taste. Add more curd for a more vibrant flavor. Smooth a layer on the cooled cookies. Decorate with berries of choice. Top with lemon zest.
