Gluten-Free Zuchinni Pancakes

I've shared several dessert recipes ... now for something a little more healthy! Everyone seems to have an abundance of zuchinni at this time of year. So here is a gluten-free recipe to use up some of that excess zuchinni. These zuchinni pancakes are wonderful for dinner when topped with ketchup, tomato sauce, grated cheese, or sour cream and chives. Add a fresh garden salad, and you have a delicious and light dinner for one of these final hot days of summer!

Zuchinni Pancakes
2 c. grated, unpeeled zuchinni (squeeze out liquid)
2 Tbs. grated or finely chopped onion
1/4 c. parmesan cheese
1/4 c. Gluten-Free All-Purpose Flour #2 (see recipe in earlier post)
2 eggs
2 Tbs. mayonaise
1/4 tsp. oregano
salt & pepper to taste

Mix all ingredients. Heat 1 Tbs. butter in a skillet. To make each pancake, pour about 1/4 c. batter in the pan; flatten with a spatula. Brown on both sides. Serve plain or top with tomato sauce and grated cheese, or sour cream and chives.

A Great Gluten-Free Picnic Recipe!

This is a great recipe to take to those end-of-summer picnics and gatherings. It's quick to assemble, delicious to eat ... and best of all, it's gluten-free! Enjoy! :~)

Gluten-Free Butterscotch Toffee Dessert
1 c. gluten-free all-purpose flour #2 (recipe in an earlier post)
1/2 c. pecans, finely chopped (optional)
1/4 c. sugar
1/2 c. (1 stick) butter or margarine, melted
1 c. toffee bits (I chopped up Heath Bars), divided
2 c. cold milk
2 (3.4 oz) pkgs. instant Butterscotch pudding
1 (8 oz) tub Cool Whip

Heat oven to 400 degrees. Mix flour, sugar, butter and 1/2 c. toffee bits in a bowl until well mixed; press firmly into bottom of a 9 x 13 pan. Bake 10 min or until lightly browned; cool.

Pour milk into large bowl; add pudding mixes and beat with wire whisk until well blended. Spread half of mixture on crust. Gently stir half of the whipped topping into the remaining half of pudding. Spread over pudding in pan. Top with remaining whipped topping and remaining 1/2 cup of toffee bits. Refrigerate at least 3 hours. Keep cold.

Gluten-Free Blueberry Lemon Cake

Sorry for the long silence ... The last post I made was just before I gave birth to our firstborn child, a baby boy weighing 8 lbs 15 oz. Since then, my days have been filled to the brim with both joy ... and busyness in caring for this precious gift from God. However, I am beginning to find a routine and with it, some time to begin baking again.

Blueberry season is here! Our family loves blueberries and I came up with the following gluten-free recipe for Blueberry Lemon Cake. When I served it at a gathering recently, I forgot to mention it was gluten-free until everyone was nearly finished eating it (obviously, those gathered were not gluten intolerant). No one could believe that it was gluten-free, and my husband declared it was a "10" (the highest rating a dish can receive at our house). So, pull out the blueberries and whip up this delicious gluten-free treat!

Gluten-Free Blueberry Lemon Cake
2 1/4 cups Wheat-Free (Gluten-Free) All Purpose "Flour"Mix #2 (see earlier post for recipe)
1 1/2 cups granulated sugar
1 Tbs plus 1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. guar gum
1/2 cup butter, softened
3/4 c. milk
4 eggs
1 tsp. vanilla
2 c. blueberries, fresh or frozen (if frozen, do not thaw ahead of time)

1 - 16 oz can of Duncan Hines Creamy Home-Style Lemon Supreme Frosting

Heat oven to 325 degrees. Spray a 9 x 13" pan with Pam. Mix all the dry ingredients. Mix in butter until crumbly. Mix in milk, eggs and vanilla until no lumps remain. Stir in blueberries. Pour into 9 x 13" pan and spread evenly; bake for 45-50 min, or until lightly browned and toothpick inserted in the center comes out clean. Let cool completely and then frost with one16 ounce can of Duncan Hines Lemon Frosting (actually, our family likes it with 1 1/2 cans :~) ). Cover and store at room temperature; do not refrigerate. Serves 12-16.