Apple Crisp (Gluten Free) October 27, 2022

Surprise, we’ve got another fall recipe for you!
Yesterday, my uncle brought us a large bag of apples that he had picked from his apple tree. Since we can’t eat all of the apples before they will go bad, I decided to make apple crisp.
This recipe comes from our cousin Angie’s cookbook, thanks for the recipe Angie!
There are two things you need to use to make this recipe Gluten-Free, Gluten-Free flour and Gluten-Free oats.
When you’re peeling and slicing the apples, mind your fingers and hands so you don’t cut yourself with your knife and/or vegetable peeler.
This recipe will make your house smell divine!
I hope you’re having a fantastic fall!

Apple Crisp

1 cup flour, Gluten-Free
1 cup brown sugar
½ teaspoon baking powder
1 cup quick oats, Gluten-Free
½ cup butter or margarine (1 stick)
¼ teaspoon baking soda
¼ teaspoon salt
8 cups peeled and thinly sliced apples
1 teaspoon cinnamon
2/3 cup white sugar
Directions:
In a medium mixing bowl, stir dry ingredients together and work butter into the mix using a pastry cutter. The batter will be crumbly.
Using your hands, mix sliced apples, cinnamon and white sugar together in a medium mixing bowl and put into a greased 9 x 13 baking dish. Dot 3 tablespoons butter/margarine over the top of the apple mixture.
Sprinkle the dry mixture over the top of the apples and butter. Spread the mixture out so it’s even and covers the apples.
Bake at 350° for 45 minutes.
Serve cold or warmed up with Cool Whip, vanilla ice cream, or just eat it by itself. Store covered in the refrigerator.
Enjoy!

Pumpkin Dump Cake October 12, 2022

Hello friends,
We’re back with a delectable fall treat that will make your house smell magnificent!
Last year, I received an email with this recipe from my ward Relief Society. When I heard my screen reader JAWS read the recipe, I knew I had to bake it and share it with you (our wonderful readers), and the world.
Just grab your favorite cake pan and grease it, mix together some pumpkin pie filling (I threw everything in my stand mixer’s bowl and let it mix the batter), a boxed cake mix, chopped nuts (if you’d like), and melted butter. Dump everything in the pan (Don’t stir!), bake and cool the cake. Serve with Cool Whip, vanilla ice cream, or homemade whipped cream.
This cake is so easy to make Gluten-Free, just use a Gluten-Free cake mix.
If you have nut allergies or dislike nuts, leave them out, that’s what I did.
If you don’t have pumpkin pie spice, don’t worry, I didn’t have it either. I have put the pumpkin pie spice substitute I made this afternoon in the recipe.
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If you’re craving pumpkin, this recipe is for you!

Pumpkin Dump Cake

1 (16 oz) can pumpkin
1 (12 oz.) can Evaporated milk
3 eggs
1 and 1/2 c. sugar
4 tsp. pumpkin pie spice, or pumpkin spice substitute
1/2 tsp. salt
1 yellow cake mix, Gluten-Free
1 c. chopped nuts, optional
1 c. melted butter, 2 sticks
Pumpkin pie spice substitute:
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
Directions:
In a mixing bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice (or pumpkin pie spice substitute), and salt. Pour the batter into a greased 9x13x2 pan.
Sprinkle dry cake mix evenly over the pumpkin mixture.
Sprinkle nuts on top of the cake and then drizzle with melted butter.
Or, leave the nuts off and drizzle the cake mix with melted butter.
Bake at 350 degrees for 50 minutes.
Cool and serve with fresh whipped cream, vanilla ice cream, or Cool Whip.
Store the covered cake in the refrigerator. Serve it cold or warmed up. Serves 20.
Enjoy!