Fabulous Gluten Free Fried Rice

     I make fried rice almost every week.  It's a great way to use up all the leftover rice I have in the frig.  What I have liked about this recipe is it's easy to make, and the international students love it.  It comes from a church cook book called Come and Dine that I've had for about 12 years. I've just made a few adjustments to it by increasing the amount of rice, tamari, and adding some sesame oil.

Gluten Free Fried Rice - For 8

1.  Prepare veggies:
 (1)  Cut up 2 stalks of celery and put in a bowl.
 (2)  Dice up 1 carrot.
 (3)  Dice 1 medium onion.
 (4)  Slice 2 green onions and put in a separate bowl.
 (5) Take out 1 cup of peas from the freezer.

 2.  Cook eggs:  Whisk 2 eggs in a bowl.  Put 2 T oil in a frying pan and cook like an omelet.  Cut in strips.

3.  Cook beef hotdogs, shrimp, chicken sausage, or chicken:  Add 2 T oil into a wok and cook up the meat.  Or you can make this without any meat.

4.  Add vegetables to pan: 
(1)  When almost cooked, add the celery, onion, and carrot.
(2)  Sprinkle with salt and pepper.
(3)  Turn heat down to low and cover for 3 minutes. 
(5)  Then add 5 cups of rice and quickly stir fry a few minutes
(6)  Add a 5 T tamari soy sauce, 2 tsp. sesame oil, and 1/4 tsp. salt and mix until evenly brown.


(7)   If rice isn't brown enough or needs more flavor, add a bit more tamari or a bit more sesame oil. Stir in the green onions and 1 cup of peas.

    

Other Chinese recipes on this blog:

Note about Internet recipes:  For the past 6 years we've hosted international students. Whenever I've made something, they have tasted it, and given me recommendations to make it taste more authentic.  Most of these Internet recipes have been tweaked by their suggestions.

BEEF RECIPES:
Delicious Gluten Free Beef Broccoli Stir-Fry  (Modification of Internet recipe)
The Best Gluten Free Mongolian Beef Stir-Fry  (Modification of Internet recipe)
The Best Gluten Free Ginger Beef Stir-Fry (Modification of Internet recipe)

CHICKEN RECIPES:
Gluten Free Chinese Almond Chicken Stir-Fry   (Modification of Internet recipe)
Amazing Gluten Free Chinese Cashew Chicken Stir-Fry   (Modification of Internet recipe)
Gluten Free Garlic Chicken Stir-Fry  (Modification of Internet recipe)
Gluten Free Chinese - Chicken Broccoli Stir-Fry  (Modification of Internet recipe)
Gluten Free Chinese - Spicy Kung Pao Chicken Stir Fry  (Modification of Internet recipe)
Gluten Free Chinese - Authentic Chinese BBQ Chicken  (From my Bible Study friend Rose)
Rose's Chinese Yellow Curry with Chicken & Vegetables  (From my Bible Study friend Rose)
Gluten Free Chinese - Fantastic Soy Sauce Chicken  (Modification of Internet recipe)
Rose's Authentic Stir-Fried Chicken & Vegetables (Made Gluten Free!)
Gluten Free Sweet & Sour Chicken (From my daughter-in-law's family cookbook)
Authentic Chinese Chicken & Leek Stir Fry  (Shared with me by a Chinese student's mother)

TOFU RECIPES:
My Asian Student's Favorite Tofu & Vegetable Stir-Fry  (Modification of Internet recipe)
Orange "Beef" Tofu Stir- Fry  (Modification of Internet recipe)

FISH RECIPES:
Steamed Scallion Ginger Fish with Stir-Fried Bok Choy  (Modification of Internet recipe)
Fantastic Mahi & Vegetable Stir Fry   (Modification of Internet recipe)
Tasty Gluten Free Sweet & Sour Fish  (From my daughter-in-law's family reunion cookbook)

NOODLES & RICE:
Gluten Free Chinese Fried Rice    (From my Come & Dine Cookbook)
The Cheung's Gluten Free Chow Mien  (My Bible study friend Rose taught me this)

SOUP RECIPES:
Chinese Chicken Soups  - Bok choy chicken, chicken & spinach, and chicken & cabbage
Gluten Free Chinese Hot Pot  (Combination of Internet & Yingying a student from China)
Making Congee with a Chinese Student  (Recipe from a Chinese friend & a student)
Chinese Egg Drop Soup   (From my Syre School Cookbook)

SALAD RECIPES
Gluten Free Chinese Chicken Cabbage Salad  (From my Heritage School Cookbook)
Rose's Refreshing Cucumber Salad  (From a Bible study friend)
Chinese Mandarin Salad & Thai Peanut Dressing   (Dressing is from my friend Judi)

Gluten Free Banana Split Pancakes

    Nothing beats pancakes on a rainy Saturday morning!  And this recipe for banana split pancakes will help your family face it! This recipe comes from my daughter-in-law's family cookbook. All I had to do was switch out the flour.  They are delicious!  

   For a special company breakfast I put out things so people can make what I am calling banana split pancakes.  A college friend told me about a breakfast she had at a pancake house, and I thought that sounds so yummy. So I bought some Nutella, some bananas, strawberries, and some yogurt.  Below the pancake recipe are some directions on how to assemble them. 

Gluten Free Pancakes

1.  In a large mixing bowl:  
(1)  2 cups of gluten free flour:  I usually use 2/3 cup of rice flour, 2/3 cup of sorghum flour, and 2/3 cup of tapioca flour.
(2)  Stir in leavening and sugar:  8 tsp. baking powder (and that is not a typo!), 1/4 cup of sugar  (or less), and 1/2 tsp. of salt.

2.  In a smaller bowl mix together:  2 eggs, 1/3 cup of vegetable oil, 2 cups of milk, and 1 tsp. of vanilla.

3.  Combine ingredients:  
(1)  Slowly add the egg/milk mixture to the dry ingredients.  
(2)  Add more flour/milk to get just the right consistency. 

4.  Cook pancakes:  I put mine in an electric skillet at 350 and cook until bubbly and then flip over.

Banana Split Pancakes 

1.  First spread a layer of Nutella over the pancake.

2.  Put a few spoonfuls of Greek/plain yogurt on top of the Nutella.

3.  Scatter some sliced bananas and strawberries/strawberry jam on top of that.

4.  If you are using fresh strawberries, then you can pour a bit of maple syrup over the top if you like!

Other breakfast recipes on this blog:

Pancakes
Fantastic Gluten Free Blueberry Pancakes  (From my daughter-in-law's family cookbook)
Gluten Free Banana Split Pancakes  (Another recipe from my daughter-in-law's family!)
Outstanding Gluten Free Oatmeal Pancakes  (From my Heritage School Cookbook, where I worked 3 1/2 years)
Yummy Gluten Free Pumpkin Pancakes (From About Gluten Free Cooking)
Crunchy & Delicious Potato Latkes  (From a flier in my sweet potato bag)
Tasty Gluten Free Swedish Pancakes    (From my Syre School Cookbook)
Protein Packed Gluten Free Ricotta Cheese Pancakes  (From my daughter-in-law's family)
Family Favorite Gluten Free Buttermilk Pancakes (From my daughter's home ec teacher)

Waffles, Crepes,  Fritters & Dutch Babies 
Gluten Free Gingerbread Waffles   (This is one I adapted from Rachel Ray)
Easy to Make Gluten Free Waffles  (From my Syre School Cookbook)
Incredible Gluten Free Crepes  (Mix of 2 recipes)
Old Fashioned Gluten Free Banana Fritters   (My grandmother's recipe!)
Amazing Gluten Free Apple Cinnamon Dutch Baby  (From an Internet search)

Egg Dishes
Sweet Potato Hash With Poached Eggs  (From my daughter's Internet search)
Hash Brown Egg Casserole  (From my friend Lisa)
Mexican Migas Breakfast Casserole  (An adaptation 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)
Huevos Rancheros - A Fantastic South of the Border Breakfast  (I learned this years ago!)
Beautiful Eggs Florentine (Adapted from an Internet search)
Gluten Free Crustless Zucchini & Spinach Quiche  (From my Syre School Cookbook) 

Cereals
 Honey Almond Granola   (From the Heritage School Cookbook)
 Gluten Free Baked Oatmeal   (From my daughter-in-law's family cookbook)

Breakfast Muffins
Banana Nutty Muffins   (From my daughter-in-law's family cookbook)
Bursting with Blueberries Gluten Free Muffins  (From the Heritage School Cookbook)
Gluten Free Tremendous Pumpkin Muffins  (From my Heritage School Cookbook)
Scrumptious Gluten Free Blueberry Scones  (From Heritage School Cookbook)
Thanksgiving Gluten Free Pumpkin Scones  (From an Internet search)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!) (From a neighbor)

What are the Feast of Passover & the Feast of Tabernacle Really About in John 6 & 7?

     There is no other book like the Bible!  It's the only book that I've ever read that never gets boring when you reread it.  I enjoy it when I see new things or get a different perspective on a passage.  Last week I read the John Life Studies on John 6 and 7 which are on the Lord revealing that He's food for the hungry and water for the thirsty.  

     Did you ever wonder about the two different feasts mentioned in these two chapters and their connection to the words the Lord's spoke?  I know I didn't get it, but this time when I read these messages, I saw it more clearly. 

   In John 7 the people are celebrating the Passover Feast, and in John 7 they are celebrating the Feast of Tabernacles.   Here's the excerpt from the Life Study on page 208 that helped me get the connection: 

"The feast of the Passover occurred early in the year, when the people were working and laboring hard.  The case of the feeding of the 5,000 finds the people working to fill their hunger, but failing to be satisfied.  They labored, they worked, they sought something to satisfy, but they failed.  The Feast of the Tabernacles, on the contrary, occurred at a time when the harvest was over. The people had reaped the corn and wine (Deut. 16:13-14).  Everything of the harvest had been reaped, and the people were to come together at the Feast of Tabernacles and enjoy everything with their families and even with their servants.   ... That was the time to rejoice in their enjoyment--but they were still thirsty" (Lee, Witness. Life-Study of John. Anaheim: Living Stream Ministry, 1975, Print).

     What spoke to me from this message was that these two feasts are saying the same thing from two different ends of human life.  It's like the Lord is telling us in John 6 and 7 it doesn't matter on what end of your life you're at--at the sunrise or at the sunset, you're either hungry or thirsty.  In the beginning of your life you think education and a career will satisfy you, then as you get older you think family and material possessions will satisfy you, but actually you weren't made for them to satisfy you.  

   As I was reading these messages, I was thinking about a video clip produced by Bibles for America that I saw last week called the God-Shaped Vacuum.  We showed this to some college students at our Bible study because some of the students there weren't saved yet.  It's great because it shows that even Solomon who had more wealth than any man on earth realized it was vanity.  Only Christ satisfies the hungry and thirsty heart.


Blog Update 10-4-13:  If you go on to Living Stream Ministry's radio website, you will find Programs 21-24  cover these chapters.  I've really enjoyed tuning in to these broadcasts.  You will get to hear live experts of Witness Lee's speaking plus some great commentary.

Other posts on the Life Studies of John:

You can listen to the message excerpts from the Life-Study of John put out by Living Stream Ministry on the radio program called  Life Study of the Bible with Witness Lee, 

What is the Focus of the Gospel of John?
What are the Feast of Passover & the Feast of Tabernacles Really About in John 6 & 7?
The Watermelon Gospel - What the Gospel of John Shows Us

Other related posts from other Life Studies:

From the Life-Study of Luke:
A Great Gospel Illustration - How is Man Like a Glove?

From the Life-Study of Romans:
What Was Man Created For in Romans 9:21?

From Bible Studies with College Students:
Reading the Mystery of Human Life with College Students

If you click on the God Seeking & Life Study tab at the top of the blog window, you will find a list of other Life Study posts that I have done so far!

Authentic Gluten Free Chicken Flautas & the Best Homemade Refried Beans

     In March we invited over some hispanic families from our church for dinner, but I told them they had to teach me something new.  They decided to teach me how to make flautas; these can either be made burrito style or they can  be rolled.  I feel there's something special that happens when moms share recipes.  And by the way the flautas were delicious!

Authentic Gluten Free Chicken Flautas

1.  Prepare chicken:  Rinse and poach 2 chicken breasts in 1 1/2 - 2 cups of water.  It takes about 15-20 minutes.  Put chicken on a plate and shred.

2.  Prepare filling:  Put shredded chicken in a medium size bowl and add 1 t salt, 1/2 t oregano, 1 cup salsa, and mix together.  Add 2 cups of grated cheddar cheese.

3.  Prepare shells:
(1) Melt about 2 T of butter and brush the outside of 8 tortilla shells.
(2) On the inside of the shell put 1/3 cup of the chicken/cheese mixture.
(3)  Roll up like a  burrito--fold over the side and roll up and lay seam side down on a lightly greased cookie sheet.
(4)  Bake at 400-425 for 13-15 minutes.

Top with avocado slices, sour cream, and additional salsa.

The Best Homemade Refried Beans 

This fantastic recipe was on All Recipes home page during the first week of May for Cinco de Mayo.  I have been making homemade beans for years, and this recipe is now my favorite!  The only thing I did was change the amount of water it called for--9 cups seemed a little bit much.

1.  Prepare beans:  Soak 3 cups of dried pinto beans in a large glass bowl overnight.  In the morning drain.

2.  Prepare veggies:
(1) Seed and chop 1/2 of a fresh jalapeño
(2) Mince enough garlic for 2 T
(3)  Dice up 1 onion.

3. In a crock po put:
(1) 4 cups of water into your crock pot
(2)  And add the drained beans.
(3) Stir in the vegetables
(4) Add seasonings:  1 T of chili powder,  1/2 t cumin, 3 t of salt, and 1 3/4 t of black pepper.
(5) Cook for 8-10 hours on high.  Check to see if it needs a bit more water.
(6) Strain the beans and reserve the liquid for mashing.
(7) Taste and adjust any seasonings.


Other Mexican recipes 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)
Authentic Chicken Enchiladas Verde  (From a church friend)
Rebecca's Favorite Chicken & Chile Enchiladas  (From a church friend)
Delores's Chicken & Tortilla Casserole (Made Gluten Free)  (From my church cookbook, Come & Dine)

Tacos, Chimichangas  & Etc.
Rachel Ray's Recipe for the Best Fish Tacos   (From Food Network)
Fantastic Baked Chimichangas  (From my Syre School Cookbook)
Authentic Chicken Flautas  (My hispanic friend Abbie taught me how to make these!)

Delicious Chicken Fajitas  (A mix of many recipes)
Fabulous Vegetarian Gluten Free Fajitas   (From an Internet search)
Easy Gluten Free Baked Taquitos  (From a newspaper clip)

Beans & Rice
The Best Homemade Refried Beans  (From an Internet search)
Texas Pinto Beans & Rice  (From my Texas airport cookbook)

Mexican Chicken & Beef
Anna's Pollo Guisado (Mexican Braised Chicken)  (From a church friend in Phoenix)
Fantastic Gluten Free Carne Asada!  (From an Internet search--a combination of sites)
Belizean Chicken, Black Beans & Rice, and Belizean Coleslaw  (From my daughter's family)

Soups
Mexican Chicken Soup- A Great Remedy for Colds & Flu  (I got this over 25 years ago from a Mexican cookbook)
Bethany's Crowd Pleasing Tortilla Soup  (From a friend in Califiornia)
Southwest Turkey Soup   (From my Syre School Cookbook)

Salads
Baja Salad with Black Beans & Quinoa  (My own version of something I ate in Seattle)
Mexican Salmon & Mango Salad  (Modification of a Betty Crocker recipe)

Lena's Gluten Free Rhubarb Crunch - A crisp with both a top and bottom crust!

     For me baking with fresh rhubarb is a sign of spring. For me rhubarb brings back memories of my  grandmother's rhubarb pie and rhubarb sauce. I loved the tart taste in my mouth.  If you've never made a rhubarb-strawberry pie or a rhubarb crisp, it's time to try them out!     

   When a friend gave me some rhubarb a few weeks ago, my first thought was to make a strawberry rhubarb pie, but I didn't want the hassle so I went with a a recipe I picked up from  my daughter-in-law's mother.  She made this for us when we stayed with them before the wedding.  It was fantastic!  

   After making this a few times it seems the main difference between a crunch and a crisp is  you make  crust for both the bottom and the top.  

  
Lena's Rhubarb Crunch

  I made my own version of this amazing dessert by adding 3 cups of chopped strawberries to the recipe, and I also tweaked the amount of butter and sugar in the recipe. Below is the original recipe with the modifications I made in blue.  I want you to know reducing the sugar doesn't make it too tart--you can work with it and get it the way your family likes it. 

1.  Prepare rhubarb:  Rinse off  rhubarb and dice up 4 cups.  (You may want to add a bit more--I did about 5 cups)

2.  In a saucepan put: 
(1)   2 cups of water, 1 1/2 cups  of sugar (I used 1 cup) and whisk in 4 T of cornstarch and cook on medium heat until thickened.  
(2)  Add the rhubarb and stir in 2 tssp. vanilla and cook about 8-10 minutes.  You don't want it to become a rhubarb sauce!

3.  Make crunch:
(1)  Mix together 1/3 cup rice flour, 1/3 cup sorghum flour, 1/3 cup tapioca flour
(2)  Stir in 1 3/4 cups brown sugar (I used 1 cup of sugar)
(3)  Add 2 1/2 cups oats  and 2 tsp. cinnamon.
(4)   Stir in 1/2 cup melted butter and mix until  blended.  (The recipe calls for 3/4 a cup but it works out with a bit less.)

4.  Assemble crunch:  
(1)  Press in 1/2 of the crumbs into the bottom of a 9 x 13 glass pan.  
(2)  Pour the rhubarb mixture over the bottom layer
(3)  Sprinkle the remaining crumbs over the top.   Bake at 350 for 1 hour.

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)
Dot's Old Fashioned Pumpkin Bread   (From my father's friend)


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 specialty!)
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 grandmother)
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)
Scrumptious Gluten Free Blackberry Cake   
Decadent & Gluten Free German Chocolate Cake  (From my Come & Dine church cookbook)
Debbie's Delicious Hot Water GF Chocolate Cake   (From my Come & Dine cookbook)
Debbie's Less Oil Carrot Cake (Made Gluten Free!)   (From my Come & Dine cookbook)
Jud's Crazy Cake (You Can Easily Make It Gluten Free!)  (From a church friend)

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)
Bebe's Gluten Free Whoopie Pies  (From my friend Debbie)
Gluten Free Coconut Chocolate Chip Macaroons  - (Recipe on Baker's bag of coconut)
Dale's Gingersnaps Made Gluten Free  (From my Come & Dine cookbook)
Chewy Gluten Free Molasses Cookies (From my daughter-in-law's Family Reunion Cookbook)
Those Famous Neiman Marcus Cookies Made Gluten Free   (From my daughter-in-law)

Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread   (From my Heritage School Cookbook)
Judi's Favorite Gluten Free Buttermilk Biscuits   (My friend 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)
My Grandmother's Favorite Banana Cream Pie  (A recipe from my grandmother)
Granny's Lemon Cheesecake Squares   (From my friend Judi's granny)
Simple & Gluten Free Chocolate Cream Pie   (From my Syre School Cookbook)
Judi's No Fail Gluten Free Pie Crust    (From my friend Judi)

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) Berry Cobbler (My husband's grandma's recipe)
Gluten Free Lemony Rhubarb Bars (From my Syre School Cookbook)
Old Fashioned Strawberry Buckle (Made Gluten Free)   (A recipe I picked up from a berry farm)
From New Zealand - Triple Berry Pavlova  (A friend's recipe - Heritage 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   (With extra spice-- 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)
Homemade Gluten Free Butter Cookies  (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 my daughter-in-laws family reunion cookbook)