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Sunday, August 10, 2014

ART WORK THIS WEEK and a recipe!

You may read about this woman and her creation HERE !

...as I wrote about her emerging from my sketchbook, I was able to "see' some things that she needed!

Now I am about to bake a gluten free blueberry lemon gluten-free dessert....recipe and photos to follow.

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BERRY CREAM CHEESE COFFEE CAKE gluten free

For cake:

I box King Arthur Flour yellow gluten free cake mix

3 eggs

1/2 c soft butter

1/2 c. Buttermilk

1/2 c. Yogurt or sour cream. (Note: you can use 1 c. of any of these instead)

Zest of 1 lemon

Mix well! Use a mixer!

 

Pour into greased pans lined with parchment or wax paper.

Set aside.

FOR CREAM cheese layer:

8 ounces Neufch√Ętel cheese, softened

3 eggs

2/3 c sugar

1/4 c cornstarch

Zest of 1 lemon (note: that makes 2 Lemons!)

Blend all ingredients in blender or food processor. Pour I/2 of the cream chees mixture onto each pan of cake batter.

BERRIES: use any fresh berries you like!

Sprinkle 1 c (or so ) of berries over the top of each pan.

 

CRUMB TOPPING

1 c. Gluten free flour

1/2 c. Sugar, I used Sugar in the Raw...larger crystals, beige color.

1/4 c. Chilled butter, cut in 1/2 inch chunks

Combine in bowl and work with pastry blender or your fingers until it looks like crumbs!

Spread on top of cakes. Bake at 350 degrees for 45-60 minutes.

Remove from oven, cool and serve. Dust with powdered sugar if desired.

 

 

 

Recipe from Stacey Cakes in McCall, ID. Modified to use gluten free cake mix.

 

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