Phyllo Wrapped Asparagus

8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan

Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

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Molten Lava Cakes

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose gluten-free flour
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Strawberry Fool

A fool is an old-fashioned English dessert that is made from pureed fruit and whipped cream or custard. It can be made with a variety of different fruits. Strawberries, blackberries, raspberries, or kiwi make great fools.

1 cup fresh fruit, strawberries in this case

2-3 Tablespoons of sugar

1 cup heavy whipping cream

1 Tablespoon of sugar

Puree about 3/4 cup of the fresh fruit with 2-3 Tablespoons of sugar. Sweeten to taste- When you use fresh fruit there is no way to know, without tasting, the exact amount of sugar needed. Refrigerate the puree for several hours or overnight.

Place the mixing bowl and whisk attachment in the refrigerator for a few minutes until cold. Whip the cream and a tablespoon of sugar until soft peaks form. Gently fold in the fruit puree- leaving some white streaks of cream. Transfer into wine glasses and layer with the left-over strawberries. Cover and refrigerate for up to four hours before serving time.

You may consider adding liqueur or orange/lemon zest.

Serves 4.

This pecepie recepie is from http://glutenfreemommy.com/.

Cornmeal Pancakes

I found this recipe online and I want to try it. I’m writing it down because I don’t want to lose it. So there it is:

CORNMEAL PANCAKES

2 cups stoneground yellow cornmeal, medium grain
1/2 cup rice flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/2 cup water
1/4 cup vegetable oil
1 large egg

Directions:

Preheat oven to 200 degrees. In a large bowl, combine the cornmeal, rice flour, sugar, baking powder, baking soda and salt. In a medium bowl, beat the buttermilk, water, oil and egg with a fork until blended. Add to the cornmeal mixture and mix until lumps are eliminated.
Lightly oil a griddle and heat over medium heat. For each pancake, the recipe recommends pouring about a 1/4 cup of the batter onto the griddle. I made my pancakes slightly larger. Cook for 2 to 3 minutes, until brown. Turn the pancakes and cook for about 2 minutes longer, or until browned on the second side. I kept my pancakes warm in the oven. My pancakes cooked a little faster than this on med. heat.

This pecepie recepie is from http://glutenfreemommy.com/.

Lemon Yogurt Cake

I like lemon and I like cake. So I will try this lemon cake- it is from foodnetwork.com. The only change I will do – change all-purpouse flour with gluten-free all-purpouse flour.

Lemon Yogurt Cake Copyright 2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot Contessa

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.