Fast Pumpkin Muffins (from the celiac.com forums)

1 box Betty Crocker GF  yellow cake mix
1 cup pumpkin puree
cinnamon to taste
3 eggs
1 tsp vanilla
1/4 cup milk
 Combine all and mix according to package directions. Pour into greased muffin cups or paper liners.  Bake at 350° for 15 minutes. Makes 14 muffins. Try with cream cheese frosting!

Easy Pumpkin Soup (from celiacchicks.typepad.com), GF and casein free
2 Tbsp. olive oil
1 medium to large onion, chopped
2 Tbsp. chopped garlic
2 cups chicken broth
2 cups 100% pure pumpkin ( not sweetened pie filling.)
1 13.5 oz. can of coconut milk
1 tsp. of salt or more or less to taste
In a large pot, sauté onion and garlic in olive oil over medium heat until onions are soft. Be sure they do not brown. Once soft, add the pumpkin, coconut milk and chicken broth. Simmer and stir until well blended, about 5 to 10 minutes. Add salt to taste and serve.  For a smoother soup, cool the soup and puree in a blender, or use an immersion blender while the soup is still hot.

“Jiffy” Corn Pudding

½ package (10 oz) Bob’s Red Mill GF corn bread mix
2 eggs
one 8-oz container of sour cream (full or reduced fat)
2T melted butter
1 14-oz can corn, drained
1 14-oz can creamed corn

Mix all together, and bake in a greased casserole pan (9x9) at 350° for one hour. Pudding  is done when a toothpick stuck in the center of the pan comes out clean.

Thelma’s GF Texas Sheet Cake (a big hit at our last meeting!)

1 stick margarine
1 C water
½ C oil
4 Tablespoons cocoa

2 C GF flour *
2 C sugar
½ teaspoon baking soda
1 teaspoon cinnamon
½ C buttermilk**
1 teaspoon vanilla
2 eggs

Combine first four ingredients in a saucepan and bring to a boil, whisk to remove lumps, then cool. Combine  the sugar, flour, cinnamon, and baking soda and mix to combine. Add buttermilk, vanilla, eggs, and cocoa mixture to the dry ingredients and mix thoroughly. Pour into a greased and ‘floured’ large cookie sheet or ½ sheet pan. Bake at 400° for 15 minutes.

Frosting:

1 stick margarine
2 Tablespoons cocoa
6 Tablespoons buttermilk **
1 box (16 oz) powdered sugar

Melt margarine with cocoa and cool slightly. Add buttermilk and  powdered sugar, and mix  until smooth. Pour over hot cake and spread to edges. Cool completely. Top with pecans or walnuts (optional).

* Thelma’s GF flour blend: combine 3C rice flour, 1½ C cornstarch, and ½ C potato flour (NOT potato starch; she uses Ener-G brand potato flour). 

** to make your own ‘buttermilk’, combine 1 C milk with 1 Tablespoon vinegar, and let sit before 5-10 minutes before using.

GF Stuffing (from the celiac.com boards)

10 cups of cubed corn bread or regular bread
1 stick butter
3 medium onions diced
4 celery stalks diced
1 tsp dried thyme
1/2 tsp dried sage
2 cups chicken broth
salt and pepper to taste

If the  bread is not dried you can warm in the oven for about 30 minutes at 325° or at 200° for an hour.

Melt butter in large skillet and cook the onions and celery until soft (10-15 minutes). Add the herbs, salt and pepper and mix. In a large bowl toss the bread with the onion and celery mixture and add chicken broth  and mix. Put the bread mixture into a large greased baking pan and cover with foil. Bake at 375° for about 20 minutes, or until warmed through. For a crisp top, take the foil off and bake for an additional 5 minutes or brown under the broiler.

Donna Jo’s Dream Pastry Pie Crust (from Bette Hagman’s More From the Gluten-free Gourmet)

Blend together the flours, xanthan gum, salt, and sugar. Cut in the margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal).
Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the dough for an hour or more to chill.

Divide dough and roll out on a sweet rice-floured board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, remove it to the pie tin and invert the dough into the pan. Shape before removing the plastic. Bake as directed for the filling used.
For a baked crust, prick the pastry with a fork on sides and botton. Bake the crust in a pre-heated 450° oven for 10 - 12 minutes, or until slightly browned. Cool before filling. Makes enough pastry for a 2-crust 9" pie plus 1 pie shell.

Cinammon Rolls (from iamglutenfree.blogspot.com)
These rolls sound wonderful for Christmas morning!
 
 
Rolls:  

                                                                  
2 tablespoons shortening or butter
¼ cup sugar plus 1-2 T for sprinkling
2/3 cup of milk, warm (120°)
1 packet yeast (about 1 tablespoon)
1 egg
1/4 cup canola oil
1/2 cup potato starch
1 cup corn starch or arrowroot starch
1/4 teaspoon baking soda
2½  teaspoons xanthan gum
2 teaspoons baking powder
½  teaspoon salt
1 teaspoon vanilla extract

 Filling:  

3/4 cup brown sugar
1 ¼  teaspoons cinnamon
1/3 cup chopped nuts - optional

Glaze:
  ¾ cup powdered sugar
1 teaspoon vanilla extract
milk to thicken

In medium bowl, combine shortening and sugar and mix. Add yeast to milk. Whisk well to fully dissolve and let stand 5-10 minutes.

 
Add milk/yeast to sugar mixture, then add the remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft.

Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13 1/2" square. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap to make a 13x13 inch square of dough.

Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough's surface, leaving about a 1 ½ " around one edge sugar free. Use the bottom piece of wrap to lift the edge of the dough opposite the sugar-free edge, and start to roll it up forming a long cylinder. Cut off or trim up the irregular ends of your "log". Then cut into 8 or 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan.

Bake approximately 20 minutes, until tops are lightly browned.

Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.

You can make these rolls the night before and stop short of baking them. Wrap them up in their pan or glass dish and leave them in the fridge for the night. The next morning you can take them out and bake them.