Category: Sweet Treats

Gluten-free Cheesecake

Gluten-free Cheesecake

 This gluten-free cheesecake recipe yields a creamy, classic cheesecake that you can top how you want! Berries, caramel, or chocolate, whatever you prefer!


  • 1 3/4 cups gluten-free graham cracker crumbs (Note: I used Annie’s Cocoa and Vanilla Bunny Grahams 6.75 oz box. Perfect crust flavor and texture!)
  • 1 Tablespoon sugar
  • 1/2 teaspoon cinnamon
  • pinch of kosher salt
  • 4 Tablespoons melted butter


  • 4 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs (room temperature)
  • 1 cup sour cream
  • 2 teaspoons lemon juice
  • 1 Tablespoon cornstarch
  • 1 teaspoon vanilla


  1. Preheat oven to 350°F. Butter the bottom and sides of a 9-inch springform pan. Set aside.
  2. Add gluten-free graham crackers to a food processor and process until finely ground. Pour graham cracker crumbs into a medium sized bowl and whisk together with sugar, cinnamon and salt. Then pour melted butter over the top and mix until the crust mixture resembles wet sand.
  3. Press the graham cracker mixture into the bottom of the springform pan.
  4. Bake at 350°F for 10-12 minutes, until the crust is lightly browned and fragrant. Remove from the oven and cool for at least 10 minutes while preparing the filling. (Keep the oven on!)
  5. To make the filling, combine softened cream cheese and sugar in a large mixing bowl. Beat on high for 1-2 minutes, until light and creamy. Add the eggs, one at a time, scraping down the bowl in between each addition. Then, add the sour cream, lemon juice, cornstarch and vanilla and mix only until combined and smooth.
  6. Pour the cheesecake filling over the crust and smooth with a spatula. Place cheesecake in the preheated oven and immediately lower the oven temperature to 300°F. Bake for 55 minutes to an hour, until the edges of the cheesecake are set (the center will still be a bit wobbly). Turn off the oven and let the cheesecake sit in the oven for another hour. Remove the cheesecake from the oven and carefully loosen the edges of the cheesecake from the sides of the pan with a knife but leave the cheesecake in the pan. Let the cheesecake come to room temperature.
  7. Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight. Remove the cheesecake from the springform pan and top with fresh berries or other favorite topping before serving.  Recipe by Michelle




  • 1 ½ cups flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 10 tablespoons butter at room temperature
  • ¾ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 2 tablespoon ground cinnamon
  • ¼ cup sugar
  1. Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
  2. In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
  3. In a small bowl, combine the remaining ¼ cup sugar and the cinnamon. Roll the dough into small balls (about a tablespoon), then roll each one in the cinnamon-sugar mixture. (I needed more cinnamon-sugar)
  4. Put the dough balls on parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Let cool on the cookie sheets for 2 minutes before transferring to wire racks to cool completely.

From the NY Times recipe collection


Orange Chocolate Chip Bread

Orange Chocolate Chip Bread with Coconut Topping

Makes about 24 muffins or 5 small loaves

3 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
¾ tsp salt
1 cup sugar
1 cup orange juice
Zest of one orange – about 2 tsp
2/3 vegetable oil
2 eggs
1 can (11 ounces) mandarin oranges, drained and coarsely chopped (use juice from oranges after chopping)
2/3 cup mini-chocolate chips

1 cup shredded coconut
1/3 cup sugar
2 T melted butter

  1. Heat oven to 350 (breads) or 375 (muffins). Line muffin pans or small loaf pans. Coat with Pam spray.
  2. In large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a larger bowl, beat together sugar, orange juice, zest, oil and eggs. On low, beat in the flour mixture until combined. Beat at medium speed for 1 minute.
  4. Fold in oranges and chocolate chips.
  5. Mix topping ingredients in a separate bowl. Sprinkle over top of batter.
  6. Bake* until toothpick inserted into center comes out clean or with a few crumbs. See note below for baking times and instructions.
  7. Cool slightly on wire rack before removing from pans.

*Bake muffins at 375 for 20 minutes.

*Bake small loaf breads at 350 for 40 minutes. Cover with foil after 20 minutes to prevent burning coconut topping.





Lemon Buttermilk Cake with Lemon Glaze

Lemon Buttermilk Cake with Lemon Glaze

Recipe from Averie Cooks.


Averie Sunshine writes: If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has. I used my favorite, foolproof, no mixer, buttermilk cake recipe and worked in lemon three ways: lemon juice, lemon zest, and lemon extract. I love the cake base because it’s fast, easy, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. The glaze really helps boost the overall lemon profile of the cake. It’s zingy, tangy-yet-sweet, and after pouring the glaze over the warm cake, it seeps into the cake, and makes it even moister, softer, and more lemony.


1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 tablespoon lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup lemon juice
3 tablespoons canola or vegetable oil
2 teaspoons lemon extract (for a less tart cake, vanilla extract may be substituted)

2 cups confectioners’ sugar
about 1/3 cup lemon juice, or as necessary for consistency
about 1 tablespoon lemon zest, or to taste


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
  3. Whisk in lemon zest; set aside.
  4. In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
  5. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
  6. Turn batter out into prepared pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  7. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
  8. Glaze– In a medium bowl, add 2 cup confectioners’ sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
  9. Evenly pour glaze over cake (doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
  10. Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.


Carl Gohs’ Zucchini Bread

From Beard on Bread 1973

We all have our favorite zucchini bread recipes and this is mine!  It’s also because Beard on Bread was my first bread cookbook. This page is stained with vanilla, oil, and zucchini juice – as it should be!

3 eggs
2 c sugar
1 c vegetable or canola oil
2 c grated, peeled, raw zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 c coarsely chopped walnuts


Beat eggs until light and foamy. Add sugar, oil, zucchini, vanilla, and mix lightly but well. Combine the flour, salt, soda, baking powder and cinnamon and add to egg/zucchini mixture. Stir well until blended. Add nuts and pour into greased (non-stick spray is fine) pans. Use (2) 9×5 loaf pans or 6 or 7 small loaf pans filling until 3/4 full.

Bake at 350 for 1 hour for large pans and about 35-40 minutes for the small pans. Bake until toothpick inserted comes out clean.
Cool on racks. For the small pans, after 15 minutes, take out of pans and put back on racks to cook the rest of the way. For the large pan, allow to cool about 30 minutes in the pan, then take out and finish cooling on the racks.  For easy clean up, I line my pans with foil, then apply non-stick cooking spray.

Frosted Pumpkin Cake Squares

Troyer’s Home Pantry in Apple Creek, Ohio

Printed in Good Housekeeping November 2003

I’ve been making this moist and flavorful cake for ten years. It’s best when made the day before you want to serve it so the spices really blend together. I frost it the day I’m serving it. John loves it the next morning with a steaming cup of coffee.

1 cup sugar

2 large eggs

1 cup canned pumpkin

½ cup canola oil

1 cup sifted flour

1 tsp cinnamon

1 tsp baking soda

½ tsp baking powder

½ tsp salt

Frosting ingredients

¾ cup confectioner’s sugar

¼ cup cream cheese  (1/4 of 8 oz block)

2 T butter, softened

½ tsp vanilla

  1. Preheat oven to 350. Grease 9-inch square pan with cooking spray.
  1. Mix sugar and eggs at medium speed for 2 minutes. Beat in pumpkin and oil.
  1. Stir together dry ingredients.
  1. At low speed, add dry ingredients to pumpkin mixture. Beat 1 minute scraping sides of bowl frequently.
  1. Pour batter into pan. Bake 25-30 minutes until toothpick comes out clean. Cool on rack.
  1. Prepare frosting:  Mix all ingredients at low speed for 2 minutes. Frost cake.

Triple Berry Crisp

Triple Berry Crisp

In my house, nothing says summer better than warm blueberries, blackberries, and raspberries sweetened with sugar covered with a buttery, oatmeal and brown sugar topping. We serve it with a scoop – or two – of vanilla ice cream.


1 cup dry oatmeal

½ cup light brown sugar

½ cup flour

1 tsp cinnamon

¼ tsp nutmeg

¼ cup softened butter

Mix dry ingredients together. Cut in softened butter until mixture is a coarse meal texture. Set aside.

Berry mixture

1 ½ cups blueberries (12 oz)

¾ cup raspberries (6 oz package)

¾ cup blackberries (6 oz package)

½ cup sugar

2 T dry tapioca

2 T flour

Rinse berries and allow to air dry in a sieve. In a large bowl, gently mix the berries with the rest of the ingredients. Pour berry mixture in a greased 1 ½ to 2-quart casserole or 9” pie plate. Cover with the topping mixture.

Bake in a 350-degree oven for 30-40 minutes until topping is golden and berries are bubbling.

Cool to room temperature. Serve with vanilla ice cream.

Farmhouse Buttermilk Coffee Cake

Farmhouse Buttermilk Coffee Cake

From King Arthur Flour

This old-fashioned brown sugar cake derives much of its delightful texture from buttermilk. The nutty pecans and sugar on top are a perfect complement to the moist cake underneath.


  •  1/2 cup butter – softened to room temperature
  • 2 cups light brown sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups King Arthur Unbleached All-Purpose Flour


  •  6 tablespoons melted butter
  • 1 cup light brown sugar
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 2/3 to 1 cup diced pecans or walnuts


 Preheat the oven to 350°F. Lightly grease a 9″ x 13″ cake pan.

  1. Beat the butter and brown sugar together till smooth.
  2. Add the eggs, beating till smooth.
  3. Stir in the buttermilk and vanilla extract.
  4. Mix together the baking soda, salt, and flour. Add to the wet ingredients and beat until thoroughly combined.
  5. Pour the batter into the prepared pan.
  6. Bake the cake for 35 minutes. Towards the end of the baking time, prepare the topping.
  7. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick but pourable.
  8. Top the baked cake with the topping and return to the oven for another 10 minutes.
  9. Remove the cake from the oven. The topping will look very runny.

You can eat the cake hot, with the glaze still gooey; or let the cake sit at room temperature for a few hours, by which time the glaze will have set.

Yield: 24 servings.

Lemon Soufflé Cheesecake with Blueberry Topping

Lemon Soufflé Cheesecake with Blueberry Topping

I made this yummy, light lemony cheesecake with Quincey, my 14-year-old cousin, to teach her how to crack and separate perfect eggs, make meringue and fold it into the batter. She did well! It was perfect and worth the extra trouble to make. Enjoy!



  • 1 1/4 cups graham cracker crumbs
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 4 large egg yolks
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream


  • 4 large egg whites
  • 1/3 cup white sugar


  • 3 cups fresh blueberries or frozen blueberries, thawed
  • 1/3 cup white sugar
  • 1 teaspoon fresh lemon juice



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9-inch springform pan. Cut an 18-inch square of aluminum foil and wrap around the outside bottom of the pan.
  2. To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan.
  3. Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
  4. To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.
  5. Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan.
  6. Bake in preheated oven until the top is almost set, 50-55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving.
  7. To make the topping, place 1 cup blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
  8. Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.


Printed From 3/5/2018


Patti LaBelle’s Lemon Bars

Patti LaBelle’s Lemon Bars

John and I love a good lemon bar cookie. I found this recipe in People magazine July 17, 2017. I was able to use fresh-picked Arizona lemons the first time I made them. Outstanding! However, store bought lemons will make a great cookie as well.


1⅓ cups all-purpose flour, divided plus more for dusting the pan

¼ cup powdered sugar, plus more for dusting lemon bars

1/8 tsp table salt

½ cup unsalted butter, thinly sliced, at room temp, plus more for greasing pan

1 ½ cups granulated sugar

1 tbsp lemon zest, plus ½ cup fresh juice (from 4 lemons)

4 large eggs



  1. Preheat oven to 350. Lightly grease an 8-inch square nonstick baking pan and line it with crisscrossed sheets of aluminum foil or parchment paper so that 2 inches hang over each side to create “handles”. Lightly grease foil and coat with dusting of flour. Turn pan upside down and tap to remove excess flour.
  2. Prepare the crust: Whisk together 1 cup flour, powdered sugar and salt in a large bowl. Add butter and stir to combine. Knead until a smooth dough forms. Crumble dough into prepared baking pan and press gently into an even layer. Freeze 15 mins.
  3. Bake crust in the center rack of the preheated oven until golden 15 to 20 minutes. Remove from oven and set aside.
  4. Prepare the filling: Whisk together remaining 1/3 cup flour, granulated sugar, lemon zest, juice and eggs in a large bowl until smooth. Pour mixture over hot crust. Return to oven and bake until filling is lightly browned 20 to 25 minutes.
  5. Run a small sharp knife around the inside edges of the pan to loosen pastry. Cool in the pan on a wire rack for 30 minutes.
  6. Lift the foil handles to remove pastry from pan. Place on rack to cool completely about 30 minutes. Cut pastry into 9 equal squares. Peel off and discard foil. Just before serving, sift powdered sugar over bars.


Makes 9 bars