Tag Archive | Paula Deen

Gluten Free Pound Cake

GLUTEN FREE POUND CAKE
Adapted from the Paula Deen Southwest Georgia Pound Cake

Gluten Free Pound Cake

Gluten Free Pound Cake

I posted Paula Deen’s Southwest Georgia Pound Cake recipe way back in June 2013.  That particular recipe is the most popular on my blog!  Well, since that time, as you know, I have gone gluten free, and yes, I’m missing out on some goodies!  That has now begun to change and my first attempt was changing Paula’s pound cake recipe.  Sorry, Paula, had to be done.  In my book her Southwest Georgia Pound Cake is THEE Best!  And believe it or not, the change was easy, my first attempt and it worked.  I served this cake with strawberries and fresh whipped, whipped cream for my hubbies birthday dinner, this past Tuesday night.  After everyone had a slice and tried it and said it was good, I then dropped the bomb on them and told them it was gluten free!

Ha, that’s how you have to do it, let them eat it first, get the reviews, then let them know what their eating!  Well, they were all pleasantly surprised and I was told not to change a thing in the recipe!  So here ya go, my Gluten Free Southwest Georgia Pound Cake!  Paula can still have all the credit, I only changed the flour.

Here’s the recipe, make it and enjoy!

Ingredients 

2 teaspoon pure vanilla extract (you may use lemon or almond flavoring instead)
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup all-purpose gluten free flour ( I use: Betty Crocker Gluten Free Rice Flour blend )
6   eggs
3 cup sugar
2   sticks butter, softened

Directions

 Generously grease and flour a 10-inch bundt pan (I use the Betty Crocker Gluten Free Rice Flour blend also to coat the pan)

Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.

A Gluten Free Christmas Tea


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Yup, It’s January 2015 and I’m posting A Gluten Free Christmas Tea! LOL!  I was only able to do 1 Christmas Tea for Michelle, last year (2014), I send out apologies to my other girlfriends that I didn’t get to have tea in 2014, hopefully this year will be better for having tea parties.

All us gals, at one time or another when we were little girls had tea parties.  Weren’t they fabulous?? Of course they were! Especially the ones we had with our daddy’s.  And then there’s the ones, if you really lucky, to have with your daughter and/or grand-daughter.  I can’t say that my daughter was big on tea parties, she was the only girl with brothers.  She was more the tom boy than the little girl who played bride & had tea parties, but the young woman she’s become can now host her own tea parties and does quite well.  She has become a chip off the ol’ block! plus she’s a personal chef! ❤

Anyway, lets get back on track.  As I said, I hosted 1 tea party in 2014.  Now, what makes a tea party a tea party??  It has to be special.  You have to use a TEA POT and TEA CUPS and I’m sure you all have them tucked away somewhere, if not, pick one up at a yard sale, they’re around and plentiful.

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Your tea party settings need not match, it can be eclectic, it can be seasonal, it can be anything you want it to be. Themes are endless, need ideas, check out Pinterest and your brain juices will start flowing!  Once you pull out the tea pot & tea cups, find a fabric table cloth and the fabric napkins.  The person your having the tea with is worth the fuss.  Let them know they are special.  And, don’t forget the centerpiece!  The centerpiece will tie everything together.

Okay, so we decorated the table, so whats going to be on the menu??  Well, it can be cookies, cake, finger sandwiches, etc.  If your not a baker or just don’t have the time, go ahead a buy something, but DON’T serve it from the container!  This is a tea, you need to serve on your plates (and not paper plates!).  Presentation is EVERYTHING!, its not hard.

My menu: Gluten Free Blackberry Scones with Sweetened Whipped Butter & Baked Rice Pudding and of course a good selection of TEA, herbal and regular.  (You can make all this in advance, but for me, I did it all the morning of, I like fresh and warm)

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Here’s the recipes:

Baked Rice Pudding (this is slightly adapted, from Paula Deen’s which you can get here)

Ingredients
1 cup cooked rice
2 1/2 cups half & half or heavy cream (Paula uses milk, I like the richness cream adds)
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins (if you don’t like raisins, leave them out, its okay)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon fresh ground cinnamon
1/4 teaspoon fresh ground nutmeg
Directions
Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

Put rice and raisins in baking dish, set aside.  In a large bowl, slightly beat eggs, stir in sugar, vanilla, half & half and salt. Gently pour into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Grate cinnamon and nutmeg on top of hot pudding. Cool slightly and cut into squares to serve.

NOTE:  I have doubled and even tripled this recipe, it comes out great every time.

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Gluten Free Blackberry Scones (adapted slightly from Brian Johson, his recipe is here)

Ingredients:

2.5 cups of All Purpose Gluten Free Flour (Brian used Almond Flour but if your worried about nut allergies, use the all purpose)
1/2 tsp sea salt
2 organic/pastured eggs
4 tablespoons maple syrup (the real stuff)
1/3 cup melted butter, ghee (clarified butter) or coconut oil (I use ghee)
1/2 cup fresh or frozen berries

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Directions:

  • Preheat oven to 350.
  • Grease a baking sheet with butter or coconut oil.
  • In a medium bowl, mix together dry ingredients.In a separate bowl, whisk eggs until combined.
  • Add melted butter, and honey.
  • Combine wet and dry ingredients.
  • Fold in berries.
  • Drop dough onto an oiled baking sheet, with oiled parchment paper (this will just make life easier)  Shape dough into an oval, then cut in half, then quarters, than eighths.
  • Bake 15 -20 minutes (times may vary based on desired consistency)

That’s it. Now, in my oven I had to bake mine almost 40 minutes, probably because I didn’t drop them into individual triangles, like Brian suggested.  When I’ve made scones before recipes always said to do the oval and cut before baking then cut again when you take them out of the oven.  It also makes it easier to check on the doneness you just pick up a slice and check!

If your new to scones, they are not sweet and they are dry.  This is so you can dip in your tea or add sweetened whipped butter!  My fav.  Don’t get nervous thinking where can I get sweetened whipped butter, make you own! It’s easy!

Sweetened Whipped Butter

1 stick unsalted butter, at room temp
1/8 cup powdered sugar

Place butter in small mixing bowl, whip with electric mixer.  Slowly add in powdered sugar, taste.  Beat until sugar is incorporated and fluffy. If you want it sweeter add more powdered sugar.  Now, use an ice cream scoop to get the butter out of the bowl and scoop onto a serving plate.  TaaDaa!  Just make sure you serve at room temperature.  Enjoy!

SOUTHWEST GEORGIA POUND CAKE

Paula Deen Pound Cake

SOUTHWEST GEORGIA POUND CAKE

by Paula Deen

If you don’t put any other recipe in your recipe box, put this one!  It is the BEST pound cake you will ever have!  Thank you Paula Deen!

This pound cake doesn’t need anything on it, I just sprinkle it with powdered sugar and thats it.  You don’t need fruit, you don’t need anything!  But of course, you can add fruit and frosting and whipped cream, whatever you like.  And as the recipe goes, you bake it in the over for 75 minutes and YOU DON’T OPEN THE OVEN DOOR until then!  Don’t be tempted, just set your timer and walk away!

Here’s the recipe, make it and enjoy!

Ingredients 

2 teaspoon pure vanilla extract (you may use lemon or almond flavoring instead)
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup all-purpose flour
6   eggs
3 cup sugar
2   sticks butter, softened

Directions

 Generously grease and flour a 10-inch bundt pan.

Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.