2 cups butter 2 cups white sugar 5 eggs 2 cups of all-purpose, gluten-free flour (Better batter is a good brand) ¼ tsp xanthan gum 1 tsp baking soda ¼ cup unsweetened cocoa powder 1 cup of buttermilk – or almond milk plus 1 tbs vinegar 1 tsp gluten free vanilla 1 cup shredded coconut 1 cup pecans 1 cup cream cheese ½ cup butter ¼ cup of cocoa powder 4 cups powdered sugar 1 cup peacans 1 tsp gluten free vanilla Preheat oven to 325 degrees F (165 degrees C). Grease and dust wi

3 cups of gluten free flour- tapioca is great for this ¼ tsp xanthan gum ¼ tsp salt 6 eggs 2 cups sugar 1 cup butter softened 2 tsp lemon zest 2 tbl lemon juice 1 cup of plain yogurt Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch springform pan. Sift the flour, xanthan gum, baking soda, and salt together. Set aside. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy pe

½ cup butter-cubed 1 ½ cups of gluten-free baking mix or gluten-free all purpose flour plus ¼ tsp xanthan gum. ½ cup white sugar ½ tsp salt ¼ tsp baking powder 1 egg yolk 1 tsp cold water if needed 11/2 cups fresh berries Preheat oven to 350 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes. Whisk together flour, xanthan gum, sugar, salt, and baking powder in a large bowl. Cut in frozen butter using a pastry cutter until the butter pieces are about t

¾ cup sweetened flake coconut ¾ cup of crushed gluten free ginger snaps 3 tbs of melted butter 2 8oz packages of cream cheese 1 10 oz can of sweetened condensed milk 2 eggs 1 tbl lime zest 2 tbl lime juice 1 tbl coconut milk 1 tsp gluten free vanilla 2 cups cubed fresh mango and 1 tsp sugar Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan. Combine the coconut, gluten free gingersnap cookies, and melted butter in a bowl; mix until even. Pre

1 cup butter 4 cups powdered sugar 1 cup peanut butter 1 ½ cups of premium semisweet chocolate chips 4 tbs peanut butter In a medium bowl, mix together the butter or margarine, confectioners' sugar, and 1 cup peanut butter until well blended. (hint if it isn’t thick enough add more powdered suger) Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter,

8 0z of whipping cream whipped until light and fluffy (can use whipped topping if you can find one gluten-free) 7 oz marshmallow cream 3 oz cream cheese In a mixing bowl, combine the frozen whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Fill strawberries of any of your favorite fruits – serve chilled.

¼ cup gluten free Bisquick® or your favorite gluten free, baking mix. 3/4 cup sugar 2 tsp gluten free vanilla 2 8 oz packages of cream cheese ¼ cup milk 2 eggs 1 cup raspberries Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray Note: ensure gluten free spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the baking mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. In same blen

1 package of gluten free yellow cake mix (Betty Crocker® sells a good one.) ¼ cup brown sugar 1 cup low-fat vanilla yogurt ½ cup applesauce ¼ cup water ¼ cup vegetable oil 3 eggs 2 tbs lemon juice 2 tsp cinnamon 1 ½ cups fresh blueberries ¼ cup powdered sugar Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®). Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, lemon juice

2 cups white sugar ½ cup cocoa 1 cup milk 4 tablespoons butter 1 teaspoon vanilla Butter an 8x8x2 pan. Then line with wax paper or plastic wrap. (I prefer wax paper) In a double boiler* - combine sugar, milk and butter – stir until it boils then stop stirring-cook until 238 degrees F on a Candy thermometer or softball stage. Remove from heat- add butter and vanilla and beat with a wooden spoon until glossy-this is the part where they are scraping and turning with a wooden pad

½ cup of butter ½ cup of peanut butter 1 pound of powdered sugar 1 cup chocolate chips (can use mini if you prefer) 1/2 tsp vanilla In sauce pan over medium heat-melt butter and peanut butter together stirring constantly. Once melted take off the heat and beat in sifted powdered sugar 1 cup at a time until it forms a cookie dough like ball. Stir in vanilla. Pat into a buttered 8x8x2inch pan. Press chocolate chips into peanut butter. Run a butter knife through it to form desir