Stir-Crazy Cake, Vintage Recipe

Naturally Gluten-Free

CHUCK WAGON STIR-CRAZY CAKE (DF, EF)

VINTAGE RECIPE

 
INGREDIENTS

2½ Cups GF Cup4Cup Flour, any brand
1½ Cups Sugar
½ Cup Cocoa
2 Tsp Soda
½ Tsp Salt
2/3 Cup Oil
2 Tbls Vinegar
1 Tbls Vanilla
2 Cup Cold Coffee
¼ Cup Sugar
½ Tsp Cinnamon

DIRECTIONS
Preheat oven to 350F
Ungreased 9x13 metal baking pan

Put flour, sugar, cocoa, soda and salt into an ungreased 9x13 metal baking pan. Stir with a fork to mix. Form 3 wells in flour mixture. Pour oil into one, vinegar in another and vanilla in third well.

Pour cold coffee over all ingredients and stir with fork until well mixed, do not beat. Allow batter to sit for 15 minutes before baking. Combine remaining sugar and cinnamon, sprinkle over batter and bake at 350 for 35-40 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chuckwagon BBQ Sauce Vintage Recipe

Naturally Gluten-Free Condiments

Chuckwagon BBQ SAUCE

Makes 4 Cups

50 Year Old Vintage Recipe

 

INGREDIENTS

¼ Cup Oil

1 Medium Onion, minced

2 Tbls Cider Vinegar

3 Tbls Lemon Juice

1 Cup Tomato Sauce

1 Cup Water

2 Tsp Angostura Bitters

1 Tsp Salt

1 Tsp Celery Salt

1 Tbls Mustard

2 Tbls Brown Sugar

1/8 Tsp Cayenne Pepper

 

DIRECTIONS

In a medium sauce pot cook onion in oil until lightly brown and caramelized.  Add remaining ingredients and simmer for 20 minutes or until sauce begins to thicken. Pour into glass jars and cover tightly. Store the sauce in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cream Cheese Frosting Vintage Recipe

Naturally Gluten-Free Desserts

CREAM CHEESE FROSTING

Vintage Recipe

INGREDIENTS

1/2  Cup Cream Cheese or Soft Goat Cheese

2  Cup Confectioner’s Sugar

1  Tsp Vanilla

Milk or Coconut Milk

 

DIRECTIONS

 

Soften cream cheese.  Add confectioner’s sugar and vanilla.  On high speed, add just enough milk to make frosting spreadable.  Place cakes on serving trays and frost tops with cream cheese frosting.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Grandma's Sunday Soup, Vintage Recipe

Naturally Gluten-Free Meals

GRANDMA’S SUNDAY SOUP

100 Year Old Vintage Recipe 

Makes 6 servings

INGREDIENTS

Meatballs

½ Lb Ground Beef

½ Lb Ground Pork

1 Egg

½ Cup Cooked Rice 

¼ Tsp Salt 

1 Tsp Parsley 

DIRECTIONS

Heat the oven to 400° F

Rimmed sheet pan lined with parchment

In a large bowl, mix all ingredients and shape into meatballs lined up on the sheet pan. Bake for about 15 minutes until browned and cooked through. When done, remove from the oven and allow cooling before transferring to a large pot, with cover, on the stove-top.

Soup 

4 Cups Broth, Beef or Vegetable

1 12oz Can Stewed Tomatoes 

½ Cup Onion, diced

¼ Cup Celery, chopped 

¼ Cup Parsley, chopped 

½ Tsp Onion Powder

½ Tsp Garlic Powder

¼ Tsp Oregano 

¼ Tsp Basil 

1 Bay Leaf 

Salt & Pepper, to taste

Over medium/high heat, add the remaining ingredients to the pot and bring to boiling. Reduce heat, cover, and simmer for one hour. Stir occasionally to break up tomatoes. Remove the bay leaf and serve while still warm. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Whoopee Pies, Vintage Recipe

Naturally Gluten-Free Desserts

WHOOPIE PIES

Vintage Recipe

 
INGREDIENTS

Pies
2¼ Cup GF Cup4Cup Flour Blend, any brand
½ Cup Cocoa
1 ½ Tsp Baking Soda
¼ Tsp Salt
¼ Tsp Cream Of Tartar
1¼ Cup Sugar
2/3 Cup Shortening
1 Cup Milk, Coconut or Almond Milk
2 Eggs
2 Tsp Vanilla      
 
Filling
3 Tbls Cup GF Cup4Cup Flour Blend, any brand
½ Cup Milk, Coconut or Almond Milk
½ Cup Sugar
4 Tsp Butter, or DF Baking Sticks, room temperature 
Pinch Salt
1 Tsp Vanilla
8 Tbls Shortening
 

DIRECTIONS

Preheat oven to 350F

2 Large sheet pans lined with parchment paper

 

Pies

Blend shortening, sugar and eggs until smooth and creamy, add vanilla.  Add remaining dry ingredients alternately with milk and blend well.  Batter should be a bit thicker than cake batter. It needs to hold some shape. Drop by medium cookie scoop or heaping spoonful onto greased cookie sheet.  Bake for 7-10 minutes, they should be slightly firm to the touch.  Slide the paper onto the countertop and allow the pies to cool completely. Do not cover, allow the tops to dry slightly to prevent sticking.

 

Filling

In saucepan on top of stove, combine flour and milk.  Heat together, mixing constantly, until a thick paste forms.  Allow to cool and place into mixing bowl.  With mixer on medium speed add sugar, butter, salt and vanilla.  Beat until well blended and thoroughly cooled.  Turn mixer to high and add shortening one tablespoon at a time.  Continue to beat on high for additional 10 minutes until cream is light and fluffy.

 

Choose two pies of similar size and shape and sandwich together with generous amount of cream.  Sprinkle with confectioner’s sugar if desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Hawaiian Cheese Cake Vintage Recipe

Naturally Gluten-Free Desserts

HAWAIIAN CHEESE CAKE

50 Year Old Vintage Recipe

 

INGREDIENTS

 

Crust

1 ½ Sticks Butter

½ Cup Brown Sugar

1 ½ Cups GF Cup4cup Flour Blend, any brand

1 Cup Nuts, chopped

 

Filling

1 Pkg Lemon Jell-O

1 Cup Hot Water

1 8oz Pkg Cream Cheese

¾ Cup Sugar

½ Pint Heavy Cream, whipped

 

Topping

3 Boxes Lime Jell-O

3 Cups Hot Water

1 Cup Ice Cubes

 

DIRECTIONS

Preheat oven 375F

13x9 baking pan, greased

 

Crust – In medium bowl cream butter with sugar, add flour and nuts and mix well.  Press mixture into greased pan and bake 10 minutes. Remove from oven and allow cooling.

 

Filling – In a small bowl dissolve Jell-O with hot water and set aside to cool.  In a separate bowl whip cream cheese and sugar, add cooled Jell-O and carefully fold in whipped cream.  Fold together until mixed thoroughly.  Pour this mixture over cooled crust and put into refrigerator until firm.

 

Topping – Mix Jell-O with hot water until dissolved, stir in ice cubes until completely melted and Jell-O is cool. Slowly pour the Jell-O over the back of a large spoon onto the chilled cream cheese mixture and return to the refrigerator to chill until Jell-O is good and firm.  Keep refrigerated until time to serve.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Stuffed Clams, Vintage Recipe

Naturally Gluten-Free Meals

STUFFED CLAMS

50 Year Old Vintage Recipe

 

INGREDIENTS

1 Onion, Minced

2 Tsp Butter

2 Tsp Cornstarch

1 Cup Milk

1 Pint Chopped Clams, drained

½ Tsp Sage, chopped

1 Tbls GF Worcestershire

GF Bread Crumbs

 

Grated Cheese

Paprika

Butter

 

DIRECTIONS

Preheat oven to 350F

12 Clean Clam Shells on rimmed baking sheet

 

In a small pan sauté the onion in butter; set aside.  In a small bowl whisk milk and cornstarch together and pour it over the sautéed onions. Return the pan to heat, stirring constantly until sauce thickens.  Add chopped clams, sage and Worcestershire and simmer a few minutes.  Add enough bread crumbs to form stuffing consistency desired and fill clam shells.  Cover with grated cheese and sprinkle with paprika.  Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top. Serve while hot. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Custard Pie, Vintage Recipe

Naturally Gluten-Free Desserts

CUSTARD PIE

Vintage Recipe

INGREDIENTS

1 Unbaked GF Pie Shell

5 Eggs, beaten

3 Cup Cold Milk

2 Tsp Vanilla

¾ Cup Sugar

Nutmeg

Salt, to taste

DIRECTIONS

Preheat oven 450F

Beat eggs until frothy.  Add milk, vanilla, and sugar.  Add salt and nutmeg to taste.  Pour into pie shell and bake 35 minutes.  Test with knife, when knife comes out clean pie is done.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cream Puff Pastries, Vintage Recipe

Naturally Gluten-Free Desserts

CREAM PUFF PASTRIES

Vintage Recipe

Makes 12 puffs, or 24 eclairs  

 

INGREDIENTS

½ Cup Butter

1 Cup Water

1 Cup GF Cup4Cup Flour Blend, any brand

¼ Tsp Salt

4 Eggs, Room Temperature

 

DIRECTIONS

Preheat the oven to 425°F

Two baking sheets lined with parchment paper

 

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Turn the heat to medium and add the flour all at once. Use a wooden spoon and begin stirring vigorously. Continue to cook over medium heat, stirring all the while, until the mixture begins to smooth out and follows the spoon around the pan. Continue mixing until the dough pulls away from the sides of pot and begins to form a ball. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes.

 

Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

 

Cream Puffs – Use a medium cookie scoop, or muffin scoop, and drop the thick batter onto the prepared baking sheets about 3" apart, to allow for expansion.

 

Éclairs – Use a pastry bag and pipe 5" logs about 1/2" to 3/4" in diameter.

 

Bake the pastries for 15 minutes, and then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.

 

Remove the pastries from the oven, and turn the oven off. With a wood skewer or cake tester make a small hole in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Leave the oven door slightly ajar. When done, place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy. Then fill and frost with your favorite fillings/frostings.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Fudge Brownies, Vintage Recipe

Naturally Gluten-Free

FUDGE BROWNIES

Vintage Recipes

 

INGREDIENTS

1 Cup Sugar

2 Squares Unsweetened Chocolate

¼ Cup Butter

2 Eggs

½ Cup GF Cup4Cup Flour Blend, any brand

½ Tsp Vanilla

½ Cup Chopped Nuts

 

DIRECTIONS

Preheat oven 325F

8x8 greased pan

 

Melt chocolate with butter, allow cooling slightly.  Beat eggs until frothy, add sugar and blend in cooled chocolate mixture.  Stir in flour and add vanilla and nuts.  Spread in greased pan and bake for 20 minutes. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Five Cup Salad, Vintage Recipe

Naturally Gluten-Free Desserts

FIVE CUP SALAD

100 Year Old Vintage Recipe

 

INGREDIENTS

1 Cup Sour Cream

1 Cup Small Marshmallows

1 Cup Mandarin Oranges, drained

1 Cup Coconut

1 Cup Crushed Pineapple, drained

 

DIRECTIONS

 

Combine all ingredients and place in serving bowl.  Refrigerate overnight before serving. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Stir-Crazy Carrot Cake, Vintage Recipe

Naturally Gluten-Free Desserts

STIR-CRAZY CARROT CAKE (DF, EF)

Vintage Recipe

 

INGREDIENTS

 

2½ Cups GF Cup4Cup Flour, any brand

1½ Cups Sugar

2 Tsp Soda

½ Tsp Salt

½ Tsp Cinnamon

¼ Tsp Cloves

¼ Tsp Allspice

¼ Tsp Nutmeg

2/3 Cup Oil

2 Tbls Apple Cider Vinegar

1 Tbls Vanilla

2 Cups Apple Juice

¾ Cup Carrots, finely grated, peeled

½ Cup Walnuts, chopped

½ Cup Golden Raisins

 

¼ Cup Sugar

½ Tsp Cinnamon

 

DIRECTIONS

Preheat oven to 350F

Ungreased 9x13 metal baking pan

 

Put flour, sugar, soda and salt and spices into an ungreased 9x13 metal baking pan. Stir with a fork to mix. Form 3 wells in flour mixture. Pour oil into one, vinegar in another and vanilla in third well.  Sprinkle carrots, nuts and raisins over all.

 

Pour apple juice over all ingredients and stir with fork until well mixed, do not beat. Allow batter to sit for 15 minutes before baking. Combine remaining sugar and cinnamon, sprinkle over batter and bake at 350 for 35-40 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Tomato Soup Cake Vintage Recipe

Naturally Gluten-Free

TOMATO SOUP CAKE (DF, EF)

Vintage Recipe

 
INGREDIENTS
 
1 Can GF Condensed Tomato Soup, recipe below
1 Tsp Baking Soda
1 Tbls Shortening
1 Cup Sugar
2 Cups GF Cup4Cup Flour, any brand
1 Tsp Baking Powder
1 Tsp Allspice
1 Tsp Cloves
1 Tsp Cinnamon
1 Tsp Mace
Pinch of Salt
½ Cup Nuts broken
½ Cup Raisins
 
DIRECTIONS
Preheat oven to 350F
Grease & GF flour 2 loaf pans
 
In separate bowl, mix tomato soup and baking soda, set aside, and allow rising.
In mixer, cream shortening and sugar until light and creamy.  Add spices, blending well. Fold in Tomato Soup mixture until well blended.  By hand, fold in flour.  Batter will be thick.  Fold in raisins and nuts.  Pour into loaf pans and allow batter to sit for 15 minutes before baking.
 
Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.  Allow to cool slightly and turn onto wire racks.  Allow the cakes to cool completely before frosting with Cream Cheese Frosting or dust with powdered sugar.
 
Condensed Tomato Soup Substitute
Serves: 1 can
 
INGREDIENTS
 
1 8-Oz Can Tomato Sauce
1 Tbsp Corn Starch
1½ Tbsp Brown Sugar
½ Tsp Salt
 
INSTRUCTIONS
 
Whisk all ingredients together in a small mixing bowl.
Use in recipes that call for condensed tomato soup.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cherry Chocolate Cake, Vintage Recipe

Naturally Gluten-Free Desserts

CHERRY CHOCOLATE CAKE

75 Year Old Vintage Recipe

 
INGREDIENTS

Cake
1 Pkg GF Chocolate Cake Mix
3 Eggs
1 21oz Can Cherry Pie Filling
 
Drizzle
1 Cup Sugar
5 Tbls Butter
1/3 Cup Sweetened Condensed Milk
1 6oz Pkg Chocolate Chips
 
DIRECTIONS
Preheat oven 350F
Angel Cake Pan or large Bundt pan
Grease and flour pan
 
Combine cake mix, eggs and cherry filling with a spoon, not a mixer, until well blended.  Don’t follow direction on box.  Pour into pan and bake for 35-40 minutes.  Allow to cool slightly.  Loosen edges with knife and turn cake onto serving dish.
 
Chocolate Drizzle
In sauce pan combine sugar, butter and milk,   Bring to a soft boil, watch carefully.  Remove from heat, stir in chips until melted.  While sauce is still warm drizzle over cake.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida