She sent me these recipes to try.
1/4 cup butter
1 cup brown sugar
1 egg, beaten
1/2 cup chopped pecans or other nuts
3/4 cup GF flour mix
1/2 tsp Xanthan Gum [unless the flour already has it]
1 tsp pure vanilla extract
1 cup sweet coconut
Preheat oven to 350. Spray a 9x9 baking pan with Pam. Melt butter in saucepan [or microwave]. Stir in sugar, beaten egg. Measure flour, xanthan gum, baking powder, salt. Stir into mix. Add 1 tsp GF vanilla extract. Add coconut and nuts and stir to blend. Mixture will be thick. Spread with spatula into pan and bake for 30-35 min till top is golden brown and toothpick inserted into center comes out clean. Cool on rack. Cut into bars when cool.
Impossible Coconut Custard Pie
Preheat oven 350.
1/2 cup Bisquick [I use GF Bisquick of course]
3/4 cup sugar
2 cup milk [I’ve tried coconut milk before too, worked ok]
1 cup flaked coconut
1 1/2 tsp pure vanilla extract [I sometimes use 1 tsp of vanilla and 1/2 tsp pure coconut extract]
1/4 cup butter, softened
Combine all ingredients EXCEPT coconut in a blender. Cover and blend on low speed for 3 min. Pour into a buttered pie dish. Let stand for 5 min. Sprinkle coconut on top. I cover the top and don’t really worry about the amount that the recipe calls for anymore.
Bake for 40 min at 350 degrees.
When the coconut is golden and sticking a knife in comes out clean it’s done!
I will give you the original recipe. I have adapted it over the years though. In parentheses I will put my amounts. It will make 18 cupcakes. The original recipe will make 28 cupcakes.
preheat oven 350
3 (8oz) packages cream cheese (2 pkgs)
1 Cup sugar (3/4 cup)
5 eggs ( 4 eggs)
1 tsp pure vanilla extract ( 3/4 tsp)
This is for the middle of the cupcake after the first bake. I found there was way too much left over which is a waste so I found the perfect amount for my adaption.
8 oz sour cream (1/2 cup)
1 cup sugar (1/4 cup)
1 tsp pure vanilla extract (1/2 tsp)
1) Preheat oven to 350. Line cupcake pans with paper liners.
2) In a medium bowl, cream together the cream cheese and sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into liners to fill about 3/4 full.
3) Bake for 30 min in preheated oven, until golden brown. Remove and let cool for 5-10 min. They will sink in creating the cavity to put the filling in.
4) Make sour cream topping- whisk together, sour cream, sugar and vanilla. Spoon into the well of the cupcake.
5) Return to oven and bake for an additional 5-7 min, until set.
Cool on racks. Do not remove the cupcakes from the pan until completely cool.
For an additional touch- add a dollop of your favorite pie filling ( making sure it’s GF of course!)
The Bisquick settles to the bottom forming a ‘crust’. I find it tastes better after it’s cold.