5 Minute Friendship Cake

January 20, 2017

This is called Friendship Cake because it serves two, so make it anytime you want to share, or even if you want to eat it all yourself. It is delicious!

5 Minute Friendship Cake
Prep time: 
Cook time: 
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  • 4 T Grandpa's Kitchen Gluten-Free flour blend
  • 5 T sugar
  • 2 T cocoa
  • ¼ tsp baking powder
  • 1 egg
  • 3 T milk
  • 3 T oil
  • 3 T Chocolate Chips
  • Splash of Vanilla
  1. Add wet ingredients to a microwave safe large mug or bowl. Beat until mixed. Add dry ingredients and mix well. Add chocolate chips on top. Microwave for 3 minutes. The cake may rise over the top of the mug but that is okay. Allow to cool and tip out or eat out of dish. If you tip it out, the chocolate chips usually settle on the bottom of the dish and you can "frost" the melted chocolate chips on the warm cake. This is called Friendship cake because it can serve two, if you want to share.



Chocolate Oatmeal Cookies

October 11, 2016

Looking for a moist and delicious chocolate chip cookie? If so, look no further. There is just something about the oatmeal that keeps these cookies soft for days. However, if you want a chocolate chip cookie without oatmeal, try our Chocolate Chip Pudding Cookies, they don’t last for long around my house!

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“German Style” Devil’s Food Cake

October 8, 2016

I love German Chocolate Cake, well, I love the frosting, as does my husband. His mother used to double or triple the frosting recipe simply so Sheldon could layer more on top. Recently I found out German Chocolate is also one of my mother’s favorites, but she never made it because no one liked nuts. So, if you are a German Chocolate Cake lover as well, you can’t go wrong making it with our delicious Devil’s Food Cake recipe, and my mother-in-law’s homemade Coconut Pecan Frosting, no store bought frosting for us!!  Let us know what you think!

“German Style” Devil’s Food Cake
  • 1 c sour milk* or 1 c buttermilk
  • 2 eggs
  • 2 c gluten-free baking flour
  • 1 c vegetable oil
  • 2 c granulated sugar
  • 1 tsp vanilla
  • ⅔ c unsweetened cocoa powder
  • 1 c boiling water
  • ½ salt (optional)
  • 1 tsp baking powder
  • 1 c sugar
  • 1 c evaporated milk
  • ½ c butter
  • 3 beaten egg yolks
  • 1 tsp vanilla
  • 1 ½ c pecans
  • 2 c coconut
  • Mix the first four ingredients in a sauce pan, mix well as egg yolks will cook while heating unless blended completely in. Bring to a rolling boil. Take off the heat and add the vanilla, pecans and coconut. Mix together and let cool before frosting the cake.
  1. Preheat oven to 350 degrees. Spray 2 8″ round cake pans or 11×13″ pan. Mix milk and vinegar together and set aside for at least 5 minutes. In large bowl, mix together all ingredients except water and baking soda. Add soda to boiling water. Pour into batter and mix well.
  2. Pour batter into prepared pan and bake 40-45 minutes or until middle is set. Tooth pick should come out clean. Let cool 5 minutes before turning out onto a wire rack. Dust with powdered sugar or frost with frosting.
  3. *1 c milk plus 2 tsp white vinegar or lemon juice


Soups & Salads

Peppery Clam Chowder and Buttermilk Drop Biscuits

November 15, 2015

If you love fish but find it a little expensive at times, this is the recipe to try, a little tilapia goes a long way when diced up in soup. I was pleasantly surprised when even my most picky eaters went in for seconds, especially coupled with these moist and delicious biscuits – which are equally delicious for breakfast with jam or honey.

If you don’t have clam juice you can use chicken broth, but the clam juice does add the authentic taste you associate with a fish chowder. So, splurge just a little, it is $2 to $3 for the small jar, and try this soup. You’ll love it!

Peppery Clam Chowder and Buttermilk Drop Biscuits
  • 2 medium potatoes
  • 1 ½ c water, divided
  • 1 ½ tsp salt, divided
  • 3 slices peppered bacon
  • 1 small onion
  • 2 garlic cloves, pressed
  • 3 Tbsp gluten-free flour
  • 2 c clam juice
  • 1 tsp coarsely ground black pepper
  • 1 lb boneless, skinless tilapia fillets
  • ¼ c snipped fresh parsley
  1. Dice potatoes and place in a microwave-safe dish with ½ c water and ½ tsp salt. Cover and microwave on high 6 to 8 minutes or until tender. Remove from microwave but do not drain.
  2. Meanwhile, cut bacon into ½ inch pieces and chop onion. Cook bacon over medium heat until bacon is crispy. Remove half of the bacon and set aside. Add onion and garlic to remaining bacon and cook 2 to 3 minutes or until onion is tender. Add flour and cook 1 minute, stirring constantly, until flour is evenly distributed. Slowly add clam juice, potatoes with cooking water, 1 cup water, 1 tsp salt and black pepper. Bring to a boil over medium-high heat. Reduce heat and simmer 3 to 5 minutes.
  3. As soup simmers, carefully remove dark reddish-brown vein down length of tilapia and cut fish into ¾ inch pieces. Add fish to soup and cook an additional 1 to 2 minutes or until tilapia is opaque throughout.
  4. Meanwhile, snip parsley. Remove soup from heat. Stir in cream and parsley and ladle into bowls. Top each serving with reserved bacon pieces.

If you would like to try these delicious buttermilk biscuits with your soup, click on the picture below.


Best Gluten-Free Brownies EVER!

November 4, 2015

There are a lot of things I gave up when I was diagnosed with Celiac Disease 15 years ago. One of these things was gooey, chocolatey, delicious brownies. Since then my family and I have tried many different brownie recipes, and the closet we have gotten was a delicious chocolate cake. However, when I came across this recipe, which has a lot of melted chocolate, I thought I would try brownies one more time. I made these brownies Sunday night, I almost started crying when I pulled them out of the oven, saw the crusty top, and tasted the moist and delicious chocolately goodness. So, please excuse the “unprofessional” picture – my daughter said I should have used a middle piece instead of a corner one – but this best shows how amazing these brownies are!


Best Gluten-Free Brownies EVER!
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  • 1¼ c semisweet chocolate pieces
  • 8 Tbsp butter/margarine
  • 1 c sugar
  • Pinch of salt
  • 2 Tbsp water
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ c Grandpa’s Kitchen Gluten-Free Flour Blend
  • ½ c chopped walnuts (optional)
  1. Preheat oven to 325º. Grease 8-inch square baking pan. Place the chocolate, butter, sugar, salt and water in a small saucepan over very low heat. Heat, stirring often, until the chocolate and butter are melted and the sugar is dissolved.
  2. Pour into a mixing bowl. Stir in the eggs, one at a time. Stir in the vanilla extract. Stir in the flour. Fold in nuts (optional). Pour batter into the prepared pan.
  3. Bake for 35 minutes. Cool completely before cutting into 9 squares. Dust with confectioners’ sugar, if desired.


Desserts, Yeast Breads

Cinnamon Rolls

November 3, 2015

Unlike dough made with wheat flour, gluten-free dough is really hard to work with. When you make our delicious bread you’ll notice the dough is very soft and you spoon it – or dump it as I do – into your baking pan. When we discovered our pizza crust recipe we were so excited because unlike those on the market, ours rolled out  just like a regular pizza crust, no Saran wrap, no corn meal, and no messy failures. So, if we could make a roll-able pizza crust dough, why not a cinnamon roll one?

Cinnamon Rolls
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  • ⅔ c Milk (add ⅛ tsp sugar)
  • 1 pkg Yeast (about 1 Tbsp, found in Grandpa’s Kitchen bread/pizza mix)
  • 2 Tbsp Shortening or Butter/Margarine
  • ⅓ c Sugar
  • 1 Egg (beaten)
  • ¼ c Oil
  • 1 tsp Vanilla
  • 1 pkg Grandpa’s Kitchen Bread/Pizza Mix
  • ¼ tsp Baking Soda
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ⅓ c Brown Sugar
  • 1 tsp Cinnamon
  • ½ c Chopped Nuts (optional)
  1. Preheat oven to 350 degrees. Measure out milk and sprinkle a ⅛ teaspoon sugar into the milk before warming up in the microwave to between 105° and 110°. Add yeast, mix until fully dissolved and set aside until foamy.
  2. Cream shortening/margarine and sugar; add egg, oil and vanilla and add yeast mixture. Mix well. Add remaining ingredients and mix until completely blended. Dough will be very soft.
  3. Lay wax paper down and spray with butter spray. Place dough on top and roll dough out to size of paper (usually 16” X 12”) and thickness desired. Sprinkle dough evenly with brown sugar/cinnamon mixture. Spread brown sugar/cinnamon mixture evenly over dough’s surface, leaving a ¼ inch at one end just dough. Roll up dough to form a long cylinder.
  4. Roll up dough to form a long cylinder. The best way to do this is to slowly roll the dough using the wax paper. As you fold the dough over, pull the wax paper off the dough and continue going until the dough is completely rolled up and sealed. Cut into 8 slices of similar size.
  5. Place rolls into a greased 13” X 9” pan (if rolls are thick, you may need two pans so to not crowd the rolls) leaving an inch space between the cinnamon rolls. Let rise for 30 minutes. Bake approximately 20 minutes, until tops are lightly browned. Do not overcook! Mix cream cheese glaze while rolls are cooking. Drizzle glaze over rolls while still warm.

You will love this recipe! Although it is not exactly like those huge, soft and gooey cinnamon rolls you grew up eating, it is a wonderful substitute, especially if you are missing them. This dough does need tender loving care, in addition to wax paper and cooking spray, but it is worth the extra work!