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DOWNEAST CELIACS™

PADDY’S CREAM DREAM By: Judy Carlisle
 
1    cup chopped pecans and/or walnuts
1    cup rice flour
½   cup butter or margarine

Blend together and press in 9 x 13" pan. Bake at 350 F for 25 minutes.
1    8 oz. pkg.  cream cheese

1    cup  GF icing sugar
1    cup  Cool Whip
Cream together cheese and sugar.  Fold in Cool Whip.  Spread over base.
1    pkg. Jello Instant Pudding  - Pistachio
1    pkg. Jello Instant Pudding  - Vanilla
2½ cups milk
Mix dry puddings together.  Add milk and stir.  Let stand 10-15 minutes.

Spread over cream cheese mixture.
1    cup Cool Whip - spread over top.
Refrigerate overnight.
For a chocolate version, use 1 chocolate and 1 vanilla instant pudding.

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Orange Poppyseed Cheesecake With Lemon Glaze

                                                                               
Crust

¾ cup     Crushed Gluten free cookies

¾ cup     ground almonds

1 Tbsp  sugar

¼ cup     butter or margarine,  melted

Filling

2 pkgs  (250g,each) Light Cream Cheese Product, softened

1 Cup Sugar

4 Eggs

1 tsp grated orange rind

3 Tbsp potato or any gluten free flour (Carol used potato flour)

¼  orange juice

¾ cup whipping cream

2 Tbsp Poppyseeds (if desired)

Glaze

2 Eggs

¾ cup Sugar

1 tsp Each grated orange and lemon rind

  ¼ cup lemon juice
  2 Tsbp orange juice

2 Tsbp butter

Crust: Combine crust ingredients; press mixture onto bottom of 9-in spring form pan. Bake at 350 F (180 C) for 8 minutes. Cool

Filling: In a large bowl, using electric mixer, beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, until just blended. Beat in remaining filling ingredients. Pour into pan. Bake at 450 F (230 C) 10 minutes- reduce heat to 250 F (120 C) and continue baking 35-45 minutes or until center is just set. Remove from oven and run a knife around rim of pan to prevent cracking. Cool thoroughly at room temperature. Chill overnight.

Glaze: In a small saucepan whisk eggs until foamy. Combine with sugar, rind, juices and butter in saucepan. Cook over low heat, stirring constantly until smooth and thickened. Cool. Just before serving, spread evenly over cheesecake.

 

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