Gluten-free pecan tassies

This is an old recipe from 1982 that I received from a former co-worker from Joyland Preschool in Citrus Heights.  Her name was "Pat the cook".  That is unfortunately the only way I remember her.  She was the chief cook for our preschool for many years.  She had wonderful old recipes handed down through her family that she would share with if only we asked.  I was never a pecan pie fan but these pcan tassies were to die for.  They are the perfect mouthful of dough, pecan and buttery sweetness.  I slightly changes the recipe to make it gluten-free.  I made these for my husband, Michael, who is a huge fan of pecan pies, for Thanksgiving this year.  it was the absolute hit of the evening!  They are incredibly easy to make.  My family can't wait until I make them again.  Enjoy! 
Dough
1 –3 oz cream cheese – soften
½ cup butter
1 cup flour
¼ cup powder sugar


Mix well and chill while mixing filling


Filling
1 egg
¾ cup brown sugar, packed
1 Tbsp butter
1 tsp vanilla
dash salt
about 2/3 cup pecans


Beat together all ingredients except pecans.


When ready to bake, press dough against the bottom and sides of small muffin pan. Sprinkle pecans in bottom and placefilling on top. (Not over half full)


Bake in slow oven - 325 degrees for 25 mins. Or until filling is set and dough light brown.


*Note: I always double this and use 1 8 oz. Pack cream cheese. Dough can be made a day ahead.

Pumpkin chocolate chip muffins

1 2/3 cup flour

1 cup sugar

1 tbsp. pumpkin pie spice (2 cinnamon: 1 ground ginger: 1 cloves)

1/4 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. xanthan gum

1/4 tsp. salt

2 large eggs

1 cup plain pumpkin (1/2 of a 1 lb. can) * Fresh pumpkin can be used and

tastes even better.

1/2 cup butter (melted)

1 cup chocolate chips (8 oz.)

Heat oven to 350 degrees. Grease or Pam muffin tins. Mix dry ingredients in a large bowl. Whisk remaining ingredients in another bowl. Pour over dry ingredients and fold just until moist. Scoop batter into muffin tins.

Bake 20 - 25 minutes for regular sized muffins. 15 - 20 minutes for

miniature muffins. Cool on rack. Serve warm with a glass of milk or with a cup of coffee or tea!


Amy’s Gluten-Free Cake Flour

My dear friend and mentor, Amy Radbill, is a teacher for many gluten-free classes at the Davis Food Co-op. She became my inspiration for gluten free baking. Prior to being diagnosed with Celiac I was considered the family baker. I would create all of the baked goods for all of our family gatherings. Once diagnosed it took two years before I was able to taste a piece (mind you an excellent piece!) of cake. With this recipe you cannot taste the difference between regular and gluten-free cakes. In fact in many ways it is even more delicious. The color, flavor and texture are phenomenal. My first class with Amy was “Gluten Free Cakes and Breakfast Breads”. It opened a new world for me and for my family. Life has not been the same.

For 3 cups:


1 cup rice flour

1 cup cornstarch or arrowroot

2/3 cup potato starch

1/3 cup tapioca starch

1 tablespoon potato flour





For 9 cups:

3 cups rice flour

3 cups cornstarch or arrowroot

2 cups potato starch

1 cup tapioca starch

3 tablespoons potato flour