Gluten Free & God Seeking

Wednesday, March 4, 2015

Asian Curried Chicken Soup

The curry in this  chicken soup is just right.  Slightly warming, fragrant, and makes the entire pot delicious.  This soup is also loaded with vegetables so it really makes a great main dish soup.  

I got this recipe from my Come & Dine cookbook, a collection of recipes put together to help our young people go to away for a week of learning about the Bible.

 I tweaked a few things. Our four international students loved the curry in this soup.  Most of them also added some Sriracha to their bowls.







Curried Chicken Soup

1.  Prepare broth - In a large soup pot put:
(1)  8 cups of water with 2 T of fresh lemon juice.
(2)  A 3 lb. skinned whole chicken
(3)  Add the following seasonings:1 T salt, 1 t black pepper,  1 1/2 t Indian curry, 1/2 t sage, 1/2 t oregano, 2 bay leaves 
(4)  Simmer for 1 1/2 hours and skim off foam from the top.
(5)  Bone and break or cut pieces into bite-sized pieces.

2.  Meanwhile prepare vegetables:
(1)  Chop 1 onion.
(2)  Chop 4 large carrots.
(3)  Chop 3 celery.
(4)  Cube 2 potatoes.
(5)  Slice 2 cups of cabbage.

3. Prepare soup - After chicken is done:
(1) Add all the vegetables and simmer for 1 hour.
(2) Taste and add more  curry, salt, and black pepper, 2 T chicken bouillon.
(3)  The original recipe is slightly thickened:  If you would like to thicken this soup, (I've done it both ways), then mix 1/2 cup of rice flour with 4 T butter to make a smooth paste.  Add a bit of soup and whisk until smooth. Then gradually add to the pot of soup. 

List of My Favorite Soups, Chili & Stew Recipes

Beef 
Grandma's Favorite Beef Stew  (My mother-in-law's delicious recipe!)
Just Like Home Ukrainian Borscht   (A Polish student  said this tasted like his mom's!)

Poultry
This is the Best Gluten Free Minestrone Soup!   (A recipe my son modified)
Mouth Watering Italian  Sausage Soup   (This is  my friend Debbie's recipe)
Mexican Fiesta Chicken Soup   (A recipe I got years ago from a Mexican cookbook)
My Thanksgiving Turkey Soup  (My very own special concoction!)
Gary's Incredible Gluten Free Arkansas Gumbo  (Given to me by a Bible study friend from Arkansas)
Jeannie's French Market Soup  (A friend from when my kids were little)
Southwest Turkey Soup  (From my Syre School cookbook)

Fish
Northwest Salmon Chowder  (From my Heritage School cookbook)
Almost Like Ivar's Clam Chowder (From my Come & Dine Cookbook)

Bean & Legumes
Vi's Best Chili  (A  Bible study friend's great recipe)
Bethany's Crowd Pleasing Tortilla Soup  (One of my daughter's friends special soup)
Country-Style Lentil Soup   (From my Heritage School cookbook)
Kathy's Texas Chili & Chips (From my Come & Dine cookbook)
Spicy Cuban Black Bean Soup (From a store recipe card)
Vegetable
Creamy Pumpkin Soup  (from Food Network)
My Favorite Gluten Free Pumpkin Curry Soup  (Combo from Food & All Recipes)
Downright Delicious Potato & Kale Soup  (From my daughter-in-law's family cookbook)
A Great Fall Soup - Make it From Scratch Corn Potato Chowder  (From my Heritage School Cookbook)

Asian
Chinese Chicken Soups  - Bok choy chicken, chicken & spinach, and chicken & cabbage (Modified from Internet search by our Chinese students)
Make Your Own Gluten Free Chicken Pho!  (Modified from a newspaper article)
Gluten Free Chinese Hot Pot  (Modified by a Chinese student)
Chinese Egg Drop Soup  &  Chinese Egg & Tomato Soup  (Modified  from a student's recipe)

Sunday, March 1, 2015

Taking a Closer Look at Abiding in 1 John 2:6

    What does it mean to abide in the Lord?  For me this has been ongoing.   I like 1 Corinthians 1:30  because it presents an astounding fact about  this:  Of God are you IN Christ Jesus.  And based on that, we should stay there, but we’re probably more out than we’re in.  One time at a conference I heard a brother talk about abiding in an unusual way that made most of the audience chuckle.  He stretched the word out to show how long our being out of the Lord looked like, and the ins were really short at first, and then gradually the outs grew shorter and the ins longer sounding.   
   As I’ve been reading the Life-Study of 1 John, I’ve been learning about  abiding because John speaks extensively on this truth in his First Epistle.  Sometimes I’ve had  to read some of the paragraphs a few times just to let the truth soak in. Today I took notes from my reading to help me focus on it.  
He who says he abides in Him ought himself also to walk even as that One walked.  1 John 2:6
   In chapter 16 and on page 138 Witness Lee gives a clear explanation on  abiding:
To be in Christ is the start of the Christian life.  That was God’s doing once for all (1 Cor 1:30).  To abide in him is the continuation of the Christian life.  This is our responsibility in our daily walk, a walk which is a copy of Christ’s walk on earth (Lee, Witness. Life-Study of 1 John. Anaheim: Living Stream Ministry, 1983, Print). 
   In chapter 23 where he speaks a lot on how the anointing teaches us to abide in the Lord, he gives the Greek meaning for abide on page 201:  The Greek word translated “abide” is meno, a word that means to stay (in a given place, state, relation, or expectancy);  hence, abide, remain, and dwell.  
   In chapter 16 he explains on page 136-138 what this abiding looks like because people should be able to tell that we are dwelling in God by our living.  He says that because we have Christ living within us, we not only have Christ’s life but also His holy nature.  And because of that there are certain things that we cannot do.   He even shared what you can tell others who ask you why you don’t do something:
My testimony is that I know my God.  I have a living God dwelling within me, and I am in Him and one with Him organically….The Lord is not only my life—He is everything to me. I do not live according to certain regulations or requirements. This is a matter of the divine life within me.  The Lord dwells in me, and I know Him experientially.… It is not be one with Him merely in a doctrinal way.  When we are organically one with the Lord, He is our life, and even becomes our nature….Because we know our God in this way, we cannot speak speak certain things, do certain things, or go certain places….In our behavior and way of speaking, we should bear a sign that we are in God….We bear a sign that we are in God, even though at times we are weak and fail Him. We thank the Lord that we have some evidence, some sign, in our daily walk that we are in God. This sign is an indication that we know the Lord experientially.
May the Lord continue to make His dwelling within us more and more real.

I enjoy listening to live excerpts and the commentary on these Life-Studies on the  Life Study of the Bible with Witness Lee while I'm cooking, cleaning, and typing.   

Other Posts on 1, 2, 3 John and Jude:

What Does the Greek Word for Fellowship Mean in 1 John 1:3?
What Does 1 John 1:8 Show Us About Sin?
The Promise in 1 John 1:9
What is the Anointing in 1 John 2:27?

Thursday, February 26, 2015

Spicy Cuban Black Bean Soup

I like beans.  Just about any kind, but especially northern, kidney, pintos, and black beans.  I usually make a pot of pinto or black beans every Saturday to serve with some Mexican food.  When I saw this recipe for black bean soup at a market in the Seattle area last Saturday, I picked it up because I like to try out new bean soup recipes.  

 I normally make soup on Tuesdays because that's the night I have a meeting with some other believers. All I have to do when I arrive home is make up some gluten free muffins, cornbread, or quesadillas and put together a salad. 

Just so you know when I made this I deleted a few spices and tweaked others and added chili powder instead, plus I threw in  in some corn for color!  

Even our students from Vietnam and China liked it!!  

Spicy Cuban Black Bean Soup

1.  Prepare black beans - In a medium sized bowl put:
(1)  2 cups of black beans with water to cover. 
(2)  Sit on the counter overnight.
(3)  Drain in the morning.

2.  Prepare vegetables:
(1)  Chop 1 yellow onion
(2)  Mince up 2 tablespoons of garlic.
(3)  Chop 2 T of cilantro.

3.  Prepare soup - In a soup pot put:
(1)  1 T of olive oil  and the onions and sauté until soft, add the garlic and cook 30 seconds longer.
(2)   Add spices:  2 t of chili powder, 1 t of paprika, 1 t of cumin, 1 t oregano, and sauté for 2-3 minutes.
(3)  Then add 6 cups of water with 6  t of Chicken Better than Bouillon or 6 cups of chicken stock,  2 t  of salt, 1 t of honey (or sugar), and 1 T of red wine vinegar.
(4)  Also add drained beans, one 14.5 oz can of diced tomatoes,  1 1/2 - 2 cups of frozen corn, and the chopped cilantro.
(5)  Simmer on the stove for 30 minutes to an hour.  I put mine in the crock pot on high for about 8 hours.

List of My Favorite Soups, Chili & Stew Recipes

Beef 
Grandma's Favorite Beef Stew  (My mother-in-law's delicious recipe!)
Just Like Home Ukrainian Borscht   (A Polish student  said this tasted like his mom's!)

Poultry
This is the Best Gluten Free Minestrone Soup!   (A recipe my son modified)
Mouth Watering Italian  Sausage Soup   (This is  my friend Debbie's recipe)
Mexican Fiesta Chicken Soup   (A recipe I got years ago from a Mexican cookbook)
My Thanksgiving Turkey Soup  (My very own special concoction!)
Gary's Incredible Gluten Free Arkansas Gumbo  (Given to me by a Bible study friend from Arkansas)
Jeannie's French Market Soup  (A friend from when my kids were little)
Southwest Turkey Soup  (From my Syre School cookbook)

Fish
Northwest Salmon Chowder  (From my Heritage School cookbook)
Almost Like Ivar's Clam Chowder (From my Come & Dine Cookbook)

Bean & Legumes
Vi's Best Chili  (A  Bible study friend's great recipe)
Bethany's Crowd Pleasing Tortilla Soup  (One of my daughter's friends special soup)
Country-Style Lentil Soup   (From my Heritage School cookbook)
Kathy's Texas Chili & Chips (From my Come & Dine cookbook)

Vegetable
Creamy Pumpkin Soup  (from Food Network)
My Favorite Gluten Free Pumpkin Curry Soup  (Combo from Food & All Recipes)
Downright Delicious Potato & Kale Soup  (From my daughter-in-law's family cookbook)
A Great Fall Soup - Make it From Scratch Corn Potato Chowder  (From my Heritage School Cookbook)

Asian
Chinese Chicken Soups  - Bok choy chicken, chicken & spinach, and chicken & cabbage (Modified from Internet search by our Chinese students)
Make Your Own Gluten Free Chicken Pho!  (Modified from a newspaper article)
Gluten Free Chinese Hot Pot  (Modified by a Chinese student)
Chinese Egg Drop Soup  &  Chinese Egg & Tomato Soup  (Modified  from a student's recipe)

Sunday, February 22, 2015

What is the Anointing in 1 John 2:27?

    Context really helps, especially when trying to understand a word like anointing.  And the Apostle John brings up this particular word in his second chapter:

I took this spectacular sunset picture
 last week.
And as for you, the anointing which you have received from Him abides in you, and you have no need that anyone teach you; but as His anointing teaches you concerning all things and is true and is not a lie, and even as it has taught you, abide in Him.   1 John 2:27

     Witness Lee often said that you need the entire Bible to understand the Bible, and if this word is unusual to you, you can find it way back in Exodus 30.  When God told Moses how to build the tabernacle, He gave him specific directions for how to make the holy anointing oil. All the things that were put in the tabernacle were anointed with this oil, even the right ear, thumb, and toe of the priests.  It consecrated everything that was used in serving God in the tabernacle.    (I would encourage you to read the extensive and enlightening Life-Study of Exodus!)

  As New Testament believers though, this anointing is no longer outward but inward.  Many times brother Lee would use the illustration of painting to explain what this anointing does within us.   He talks about this illustration in chapter 21, pages 179 and 181
 Paint is the best illustration of the compound ointment. What is the best way to know the elements of a particular paint?  The best way is to buy a can of paint and apply some paint to a piece of furniture….In a similar way, it is by applying Himself to us as the "paint" that the compound Spirit teaches us concerning the Triune God and His activities [His incarnation, human living, death, resurrection, and ascension]….The Triune God who is now organically one with us, is teaching us concerning Himself….This knowledge is not doctrinal;  it is experiential. In a similar way, we come to know the Triune God by enjoying and experiencing Him….When the Triune God becomes our enjoyment and experience, His moving is the anointing within us. (Lee, Witness. Life-Study of 1 John.  Living Stream Ministry, Anaheim, 1983, Print).
    He mentions in this chapter (on page 183) that because there were so many heretical teachings bombarding the believers at that time, John reminded the believers that through the Lord's  anointing they would be able to know the truth concerning the Trinity from the lies.   
    Probably what touches me the most about what I read is that whenever we contact the Lord through prayer, singing, or fellowshipping with others, God is painting us layer upon layer.  And through that painting we are getting saturated with all the elements of this heavenly paint.  One time a brother encouraged us that we should always have the sign "wet paint" on our being so that when people touch us, they get some of that paint on them, too.  I really like the footnotes on this verse in the Recovery Version of the New Testament, and if you don't have one, you can click on this link and order one for free!
I enjoy listening to the live excerpts and the commentary on these Life-Studies on the  Life Study of the Bible with Witness Lee while I'm cooking, cleaning, and typing.   

Other Posts on 1, 2, 3 John and Jude:

What Does the Greek Word for Fellowship Mean in 1 John 1:3?
What Does 1 John 1:8 Show Us About Sin?
The Promise in 1 John 1:9

Thursday, February 19, 2015

Gluten Free Comfort Food That Hits the Spot - Chicken Divan

   Chicken divan is probably an American comfort classic.    This rich sauce tastes with just a hint of curry and lemon is just delicious.  And then add to that  fresh broccoli spears (or frozen) and juicy pieces of chicken breast and you've got it. 

 I made this for our international students last weekend who I knew loved chicken, broccoli, and curry. I figured it was like an American spin on these Asian favorites, and guess what?  They loved it!  You should have seen their plates heaped with rice with the chicken divan cascading over the top.  

This recipe comes from my Syre School Cookbook.  I just substituted the two cans of cream of chicken soup with this white sauce with Better Than Bouillon.  




Chicken Divan

1.  Prepare chicken:  Cook and cube 2-3 large chicken breasts.

2.  Prepare gluten free chicken soup: 
(1)  Melt 2 T of butter in a large skillet.
(2)  Whisk 3-4 T of tapioca starch with 2 cups of milk.
(3)  Slowly add the milk mixture and whisk to keep it smooth.
(4)  Add seasonings:  2 t Chicken Better Than Bouillon, 2 t Indian curry, 1 t salt, 1/2 t black pepper.
(5)  Thin with more milk if it's too thick.  Cool a bit and then mix in 1 cup of mayonnaise and 1 T fresh lemon juice. 

3.  Lightly steam 1 large bag of broccoli spears according to package.

4.  Arrange casserole in a 9 x 13 pan:
(1)   Arrange 1 large package of broccoli spears on the bottom of the pan. 
(2)  Scatter the cubed chicken over the top.
(3)  Scoop gluten free chicken soup mixture over the top. 
(4)  Grate cheddar cheese over the top.

5.  Bake at 350 for 30 minutes. 


List of other casseroles on this blog:

Mexican Casseroles:
Texas Style Gluten Free Stacked Enchiladas  (From my Come & Dine cookbook)
Acapulco Delight - A great Mexican Enchilada   From my Heritage School Cookbook
Michelle's Favorite Vegetarian Enchiladas   (From my daughter)
Kathy's Baked Chili & Chips Casserole  (From my church cookbook, Come & Dine)
Gluten Free Mexican Quinoa Casserole  (From an Internet search)
Fiesta Gluten Free Tamale Pie   (From my church cookbook, Come & Dine)
Rebecca's Favorite Chicken & Chile Enchiladas  (From a church friend)
Delores's Chicken & Tortilla Casserole (Made Gluten Free)  (From my church cookbook, Come & Dine)

Pasta Casseroles:
Oh So Good Vegetarian Lasagna  (From Internet search)
Fantastic Gluten Free Macaroni & Cheese  (Modified from Heritage & Internet search)
Gluten Free Comfort Food - Downright Delicious Gluten Free Tuna Noodle Casserole  (From my Heritage School Cookbook)

American Favorites:
Scalloped Potatoes - (From my mother-in-law)

Breakfast for Dinner:
Hash Brown Egg Casserole  (From my friend Lisa)
Mexican Migas Breakfast Casserole  (Modified from a recipe from an airport cookbook)
Baked Zucchini Frittata  (I picked this up from a Whidbey Island farmer's market)
Jan's Sausage & Vegetable Frittata  (From a friend who was a home ec teacher)

Sunday, February 15, 2015

The Promise in 1 John 1:9

  I've heard it said that a tiny piece of insulation can block the flow of electricity. It amazes me that something so seemingly small could block something so powerful.  I thought about that when I was reading chapter 6 of the Life-Study of 1 John because Witness Lee mentions that our sin can frustrate the flow of this divine fellowship within us.  But it doesn't have to block it forever:

If we confess our sins, He is faithful and righteous to forgive us our sins and cleanse us from all unrighteousness.  1 John 1:9
   All of this made me think about a conversation we had  a month ago with a college student who told my husband and I that he was troubled because he wondered how often God would forgive him. So we opened up 1 John 1:9 and read it with him. My husband told him this was a promise. Together we read it phrase by phrase and even made it our prayer.  
  We could also tell that Satan was dumping accusation on him, so we turned to Revelation 12:10b-11which is another favorite of ours and read:  "…for the accuser of our brothers has been cast down, who accuses them before our God day and night, And they overcame him because of the blood of the Lamb and because of the word of their testimony, and they loved not their soul-life even unto death."  It would almost seem we don't stand a chance against Satan's 24/7 accusation, but this verse shows us that the blood of Jesus is powerful enough to shut his mouth!

   Witness Lee’s fellowship on the blood of Christ and confession has been a great help to my Christian life.  It’s important to know the truth that the blood of Jesus cleanses us from all the sins we commit  even after we’re savd.. On page 107 in chapter 12 of the Life-Study of 1 John, he shares how God's faithfulness and righteousness secure our forgiveness:  
The promise in 1:9 should never be misused as an encouragement to sin. This means that we should not think that we may continue to commit sin and then confess and receive the Lord's cleansing….Because we still have sin in our nature, it is always possible for us to sin. If you sin, you need to confess your sin to God. He has promised in His gospel to forgive us, and He will be faithful to His word. Furthermore, in redemption, God judged Christ on our behalf. This means that He will not judge us for our sins if we confess them through the redemption of Christ.  As the righteous God, He will surely cleanse us from our unrighteousness. In this way we may preserve our fellowship with Him and enjoy Him day by day (Lee, Witness. Life-Study of 1 John.  Anaheim: Living Stream Ministry. Print, 1983).  
At the end of our  conversation with this student, we flipped back to Matthew 4:4 to point out  that if Satan still accuses us after we confess our sins, we need to do what the Lord did.   He was giving the devil the word of His testimony when He proclaimed, “It is written man shall not live on bread alone but on every word that proceeds out of the mouth of God.  We shared with him when Satan accuses you for what you’ve already confessed, you  just need to speak back  1 John 1:9! 

I enjoy listening to live excerpts and the commentary on these Life-Studies on the  Life Study of the Bible with Witness Lee while I"m cooking, cleaning, and typing.   

Other Posts on 1, 2, 3 John and Jude:

What Does the Greek Word for Fellowship Mean in 1 John 1:3?
What Does 1 John 1:8 Show Us About Sin?

Saturday, February 14, 2015

Decadent & Gluten Free German Chocolate Cake

  German chocolate cake is my father's favorite.  My favorite part was always the coconut frosting and filling. With two of my daughters coming to dinner tonight I decided to try to make this amazing cake from my Come & Dine Cookbook gluten free.  

  I've never made a three-layer cake before, and I was a bit nervous converting such a complex cake.  I read and reread each section while my husband assisted.  While the cake was baking, I took a look at the frosting.  I was like wow this is about as rich as the cake! So I went online to see if I could find something with less fat. I checked out a few but went with the one below.  In case you want to see the filling and frosting recipes that came with this cake, I've put them down, too.  

   Okay, I held my breath when everyone took their first bites.  There were ten of us at the table, and nobody could tell that I had switched out the frosting--probably because the cake itself is that good!  My four-year-old grandson was the first one to give me the thumbs up on it.  This cake is fantastic!!

Gluten Free German Chocolate Cake

1.  Melt baking chocolate - In a small saucepan put:
(1)  4 oz of sweet baking chocolate and 1/2 cup of water
(2)  Stir chocolate mixture until it's completely melted.

2.  Prepare dry ingredients - In a medium sized mixing bowl put:  
2 cups of gluten free flour:  I used 2/3 cup of sorghum flour, 2/3 cup of white rice flour, and 2/3 cup of tapioca flour, 1 t baking soda, and 1/2 t of salt.  Stir to combine.

3.  Cream butter & sugar - In a large mixing bowl put:  
(1)  1 cup of softened butter and slowly add 2 cups of white sugar (I used 1 1/2 cups without any problem) and beat on medium speed until light and fluffy (usually 4-5 minutes). 
(2)  Add 4 egg yolks ONE at a time beating well after each addition. (Put the whites in a small bowl.)
(3)  Stir in the cooled chocolate mixture and 1 t of vanilla.
(4)  Add flour mixture alternately with 1 cup of buttermilk, beating after each addition until the batter is smooth. I used about 1/2 cup of flour and 1/4 cup of buttermilk each time. 

4.  Beat the egg whites  - In a small mixing bowl:  Beat egg whites on high until stiff peaks form. 

5.  Fold the egg whites into the cake batter:  Gently fold the egg whites into the batter. 

6.  Prepare pans for baking:   
(1) Butter and flour 3 9" round cake pans.
(2)  Measure out batter by 1/2 cups until the batter is gone.
(3)  Bake at 350 for 25-30 minutes.  Check with a toothpick. 
(4)  Put on wire rack to cool for 15 minutes.
(5)  Turn out onto wire racks to cool completely.


Coconut & Pecan Filling & Topping

In a medium sized saucepan put:  
(1)  Stir 1 can of evaporated milk, 4 egg  yolks slightly beaten, 1 cup of sugar, 1 t of vanilla.  
(2)  Stir constantly on medium high heat until thickened and golden brown. 
(3)  Remove from heat and stir in 2 1/2 cups of coconut and 1 cup of chopped pecans.


Chocolate Frosting for the Sides

In a medium sized bowl put:
(1)  1 box powdered sugar and 1/2 cup of cocoa
(2)  Add 1/2 cup of sour cream and 1 t vanilla and mix
(3)  Add enough buttermilk so that it's the right consistency for frosting the sides.


Low Fat Coconut & Pecan Filling & frosting

I wanted to get a recipe with less fat and sugar and found this amazing one on Fat Free Vegan's website. Because I made a three-layer cake and wanted to just have one filling and frosting, I doubled her recipe.  Instead of using soy milk, I used my So Delicious coconut milk that I use for my cereal.  What I liked about this was there was enough for the filling, top, and sides!!  And nobody could tell it wasn't frosting made with butter!!

1.  Into a saucepan on medium heat put:
(1)  2 cups of So Delicious Coconut milk, 2/3 cup of Chaokoh regular coconut milk, 2 1/2 cups of sugar (I put in just 2) and 2 t vanilla extract.
(2)  Mix together 2/3 cups of tapioca starch with 1/2 cup of water and stir into the milk mixture and bring to a boil.
(3)  Boil just 1 minute and remove from heat and let cool.
(4)  When almost cool, add 2 1/2 cups of shredded coconut and 2 cups of chopped nuts.  It was a bit thick so I had to add more of the Chaokoah coconut milk to make it just the right consistency for spreading.  But I actually think this additional coconut milk added to the flavor of this frosting!
(5)  Spread some on the layers and use the rest for the sides and the top.  I Pressed additional coconut on the sides and top.  



Other Gluten Free Baking & Desserts on This Blog:

Breads & Coffee Cakes: 
Gluten free & Low-fat Banana Bread    (From my daughter-in-law's family reunion cookbook)
Celebrate Fall With Gluten Free Pumpkin Bread  (A friend's recipe)
Delicious Gluten Free Zucchini Bread (From my Heritage School Cookbook)
My Favorite Gluten Free Cranberry Nut Bread  (From my daughter-in-law's family cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!)   (From a former neighbor)
Here's a Zucchini Bread with a Hawaiian Twist! Gluten Free Pineapple Zucchini Bread (From my Syre School Cookbook)

Cakes:
Gluten Free German Apple Cake   (From my grandmother)
You Won't Believe It's Gluten Free Carrot Cake (From my daughter's husband's grandma--whew)
Judi's Super Moist Gluten Free Chocolate Cake    (From a church friend)
Judi's Gluten Free Orange Chiffon Cake    (From a church friend)
Marilyn's Spectacular Gluten Free Oatmeal Cake   (My mother-in-law's--she's a great cook!)
The Best Gluten Free Black Bottom Cupcakes   (From my Heritage School Cookbook)
Delicious Gluten Free Rhubarb Cake   (From my daughter-in-law's family reunion cookbook)
Grandma's Gluten Free Applesauce Cake   (From an Internet search--tastes like my grandma's!)
Old Fashioned Gluten Free Banana Cake   (From my grandma)
Rosie's Gluten Free Pineapple Upside Down Cake   (From my daughter-in-law's family reunion cookbook)
Overwhelmed By Your Bumper Crop of Zucchini? Try Claudia's Gluten Free Chocolate Zucchini Cake!   (From my former neighbor Claudia of 12 years)

Cookies:
The Ultimate Gluten Free Cowboy Oatmeal Cookies   (From my Heritage School Cookbook)
Mom's Go To For Gluten Free Peanut Butter Cookies (From my Heritage School Cookbook)
The Best Gluten Free Recipe for Snickerdoodles    (From my Heritage School Cookbook)
Gluten Free Rocky Road Brownies    (From a church friend)
Mark's Famous Chocolate Chip Cookies - Made Gluten Free!   (From my daughter-in-law's family reunion cookbook)
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies (From a church friend)

Marie's Old Fashioned Molasses Cookies (Also Great Gluten Free!)   (My friend Marie's recipe) 
Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread   (From my Heritage School Cookbook)
Judi's Favorite Gluten Free Buttermilk Biscuits   (Judi's sister's recipe)

Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a gluten free top and bottom crust!) (My daughter-in-law's mother. She's an amazing cook, which I think most of us moms become after a few years!)
Delicious Gluten Free Apple Crisp    (From my Heritage School Cookbook)
Ginger's Outrageous Apple Pie    (From a church friend)

The BEST Lemon Meringue Pie with Mrs. Lauralicious Gluten Free Pie Crust  (Internet)

Desserts with Fruit:
Sensational Gluten Free Strawberry Shortcake   (From the back of Costco's organic sugar)
Terrific Gluten Free Strawberry & Peach Trifle  (Modified from an Internet search)
My Favorite Gluten Free Strawberry Cheesecake (From my Heritage School Cookbook)
Just Like Grandma's (But Only Gluten Free) Blueberry Cobbler (My husband's grandma)
Gluten Free Lemony Rhubarb Bars (From my Syre School Cookbook)

Holiday Cookies & Baking:

Old Fashioned Gluten Free Pumpkin Cookies  (Modified from back of the Libby's pumpkin can)
My Family's Favorite Gingerbread Cookies (Now Made Gluten Free!)  (From my Heritage School Cookbook)
My Grandkids Favorite Gluten Free Peppermint Sugar Cookies  (From Syre School Cookbook)
Our Favorite Pumpkin Pie   (Modified from back of Libby's pumpkin can)

Perfect Gluten Free Pumpkin Cheesecake   (From back of cream cheese box)
Gluten Free Polish Fruitcake  ( Modified from Internet search)
Old Fashioned Gluten Free Gingerbread Cake   (From my Heritage School Cookbook)
Gluten Free Nordy Bars  ( From my Syre School Cookbook)
Grandma Pitcher's Old Fashioned Sandies (Made Gluten Free)  (My husband's grandma)
Make a Family Tradition & Make Your Own Fruitcake    (From my Heritage School Cookbook)

Muffins:
My Favorite Banana Nut Muffins   (From my daughter-in-law's family reunion cookbook)
Gluten Free Tremendous Pumpkin Muffins   
(From my Heritage School Cookbook)
Bursting with Blueberries Gluten Free Muffins   (From my Heritage School Cookbook)
Toni's Outrageous Gluten Free Corn Muffins    (From back of a Bob's Red Mill package)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)

Puddings & Ice Cream: 

Dairy Free Strawberry Coconut Ice Cream (And other ice cream favorites!) (From searches)
Baked Coconut Pudding   (Something I worked out from my Aunt Sue's rice pudding recipe)
Tangy Lemon Pudding   (From Internet search)