Sunday, June 15, 2014

Sunday Supper Recipes: Gluten Free Dr. Pepper Cake and Gluten Free Funnel Cake Sticks

I don’t have any photos to go along with today’s recipes. With it being Father’s day I made the hubby’s favorite and to make sure Boobah could enjoy some too I made a simple Gluten Free Version.
Later after all the excitement wore down from cookouts, swimming, and our usual shenanigans I made a half batch of Funnel Cake Sticks for Boobah and I to share.

Gluten Free Dr. Pepper Cake (Simplified)

I made a simplified version using a Gluten Free Boxed Cake Mix. Making a few adjustments to give it that Chiffon Cake texture that I prefer.
1 Box Chocolate Gluten Free Cake Mix (I usually have Hodgen’s Hill on hand)
2 Eggs room temperature, separated
1 Can Dr. Pepper 12oz
1/2 Cup butter, softened

Preheat Oven to 350° F.
Separate egg yolks and egg white into two non metallic bowls.
Beat the egg whites until soft peaks form. Set aside.
Add the can of Dr. Pepper to the egg yolks and beat. Add this mixture to the softened butter, beat until blended well.
Add the cake mix to the yolk, Dr. Pepper, butter mixture. Mix until well blended.
Fold in the egg whites.
Pour the batter into a well greased cake pan.
Bake for 30 min. (Everyone’s Oven is universally different if you know your oven will have a different time by all means go by what works for you)
The frosting I usually use is a quick Butter Cream, or a store bought can will be fine too. Experiment and find what you like best.

Gluten Free Funnel Cake Sticks

I make Funnel Cake Sticks for my family on occasion. We love the simplicity of sticks as opposed to a huge flat cake. I, also, don’t sprinkle mine with powdered sugar but rather dip them in a cream cheese icing.
1 cup Gluten Free Baking Mix (Bisquick’s has a great flavor and so does Bob’s Red Mill)
1 cup milk (rice, almond, buttermilk, what ever you want)
3 Tbsp Brown Sugar
4 cups oil for frying. (I plan to experiment with maybe a baking version)
In a sauce pan heat the oil to 350°F
A Pastry Bag. or Ziplock Bag
Whisk together the Baking Mix and Brown Sugar.
Pour the milk into the Baking Mix and Brown Sugar. Mix well.
Pour the batter into the pastry bag/ziplock.
Squeeze 3 to 4 inch long amounts of batter into the oil gently, the oil is VERY hot, try to avoid splashing. If you don’t have a pastry bag or ziplock you can make bits by adding spoonful's for batter to the oil like dumplings.
Watch the sticks carefully they will change color quickly and flip them so that they fry evenly it usually takes me about 2 minutes, 1 minute each side. If they turn dark don’t worry some mixes will fry darker than others.
Mix up some Cream Cheese Icing to use as a dipping sauce or top it with the traditional powdered sugar and ENJOY.

Have Good One
Jamison Star


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