Book Signing at BYU-Idaho

Come and join me tomorrow (Saturday, July 30) at the BYU-Idaho Bookstore in Rexburg, Idaho, from 11-1.  I will be doing a cookbook signing and giving out samples of gluten-free muffins.  I would love to see you there!  :)  Also, I will be at BYU in Provo, Utah, doing a cookbook signing at their bookstore on Friday, August 19, from 11-1.

Gluten-free Graham Cracker Crust

See my previous blog entry for a family favorite:  Strawberry Cheesecake.  Here is the crust recipe to go with it:

2 tablespoons brown sugar

⅓ cup sugar

1 cup brown rice flour

⅓ cup tapioca flour

⅛ cup potato starch

⅛ cup sorghum flour

¼ teaspoon salt

½ teaspoon xanthan gum

1 teaspoon baking powder

½ teaspoon baking soda

¼ cup softened butter

2 teaspoons vanilla

2 tablespoons water

¼ cup cooking oil

1. Preheat oven to 325°F.
2. Combine sugar, rice flour, tapioca flour, potato starch, sorghum flour, salt, xanthan gum, baling powder and baking soda.
3. Add softened butter, vanilla, water, and oil and cut into mixture using pastry blender, two knives, or heavy duty kitchen mixer.
4. Spoon crumbs into greased pie plate and press evenly across the bottom and up the sides of the pie plate. Bake for 20 to 23 minutes for pie crust or 24 to 26 minutes for greased 9 x 13-inch (use this size for the Strawberry Cheesecake dessert recipe).

Makes two small pie crusts or one 9 x 13-inch crust

Gluten-free Strawberry Cheesecake...YUM!

You really need to try this recipe...I promise.

Strawberry Cheesecake

graham cracker crust (see the recipe for this in my next blog post)

8-ounce package cream cheese

1 1/2 cups powdered sugar

1 cup heavy whipping cream

4.75-ounce box strawberry Junket Danish Dessert

10 to 15 strawberries, sliced

1.  Prepare graham cracker crust and press into bottom of a 9 x 13-inch casserole dish.

2.  Cream together cream cheese and powdered sugar.

3.  Whip cream in a separate bowl until stiff peaks form.  Fold whipped cream into mixture of cream cheese and powdered sugar.

4.  Drop by small spoonfuls onto crust and spread carefully.  Place in fridge.

 

5.  In a saucepan with tall sides, prepare Danish Dessert according to package directions.  (I like to use a tall saucepan because Danish Dessert splatters while boiling and it gets on the stove and sometimes burns my wrist.)

6.  Allow to cool slightly, then add strawberries.  Pour over cream cheese layer.  Cover and allow to set up in fridge for 4 to 5 hours.