Candied oranges are delicious on their own or with other desserts, such as on top of carrot cake.
Candied Orange Slices
From David Lebowitz
- 2/3 cup sugar
2/3 cup water
- Cut the orange into 1/4-inch slices. Put the slices in a nonreactive saucepan, add enough water to cover them well, and bring to a simmer.
- Blanche for 10 minutes, then drain well. The rinds should be mostly translucent at this point.
- Put orange slices back in the saucepan and add 2/3 cup sugar and 2/3 cup water.
- Cook orange slices at a simmer for about 10 minutes, or until they are tender and translucent.
This is a style of cheesecake that I grew up eating. It has a moist cake base studded with peach chunks, and the cream cheese layer is light and fluffy and even slightly caramelized.
Adapted from a family recipe
Yield: 8″ x 8″ pan
- 3/4 cup gluten-free OR all-purpose flour
- 1 (3-oz) package Jello Cook ‘n Serve vanilla pudding mix
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup milk
- 3 tablespoons butter, melted
- 1 (16-oz) can peach chunks in heavy syrup
- 8 oz cream cheese, at room temperature
- 1/2 cup sugar
- Preheat oven to 350ºF. Grease the bottom and sides of an 8″ x 8″ baking pan.
- In a large bowl, mix together egg, milk, and butter.
- Add flour, pudding mix, and baking powder. Mix well.
- Pour batter into pan, spreading evenly across the bottom.
- Drain peach chunks, reserving the syrup, and scatter chunks evenly across batter. They will sink in, but that is expected.
- In a clean bowl, beat together cream cheese, 1/3 cup of the reserved syrup, and sugar. Spread evenly across the mixture in the pan.
- Bake for 55-65 minutes if gluten-free, 45 minutes if not. In the gluten-free version, the top of the cream cheese layer will caramelize but the inside will still look wet and bubbling. It will solidify as it cools.
- Cool cake completely and cut into squares. Refrigerate any leftovers.
These chocolate chip brownies come from a friend with extensive gluten-free baking experience and are delicious. If, for some reason, you want fewer brownies, you can halve the recipe, use an 8″ x 8″ or 9″ x 9″ pan, and bake for about 25 minutes.
Chocolate Chip Brownies
Recipe courtesy of a friend
Yield: 9″ x 13″ pan of brownies
- 1 cup butter, melted
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2/3 cup brown rice flour
- 1/3 cup tapioca starch
- 2/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- ~2/3 of a 12-oz bag of semisweet chocolate chips
- Preheat oven to 350ºF. Line a 9″ x 13″ pan with parchment paper. (This is important, otherwise the brownies will stick to everything.)
- In a large mixing bowl, mix together butter and sugar. Then mix in vanilla and eggs.
- Add brown rice flour, tapioca starch, cocoa powder, baking power, and salt. Mix well.
- Stir in chocolate chips.
- Pour mixture into pan and bake for 30-35 minutes.
Japanese fruit jelly is a light, pretty dessert that is perfect after a heavy meal or on a warm day. If you’re bringing them to a party, you can easily scale up the recipe.
Japanese Fruit Jelly
Adapted from Just One Cookbook
Yield: 5 servings
- 1 (0.25-oz) pack gelatin powder
- 1/4 cup boiling water
- 1 (15-oz) can mandarin oranges OR peach chunks in heavy syrup
- 1/4 cup sugar
- In a bowl, place gelatin powder and pour in boiling water. Stir to dissolve gelatin completely.
- Add sugar to bowl and whisk until dissolved.
- Drain canned fruit, reserving syrup in a measuring cup. Add enough water to syrup to make 1 cup.
- Stir syrup mixture into gelatin mixture.
- Divide canned fruit among 5 serving glasses.
- Pour gelatin mixture over fruit, and cool to room temperature. Cover with plastic wrap and store in refrigerator until set completely (it takes several hours).