Nothing screams summer quite like lemon does, with its delicious, fresh, tart taste. Our sweet friend Jennifer Bigler from Living Freely Gluten Free, has created this beautifully delicious Lemon Bundt Cake using our very own Better Batter Yellow Cake Mix. Since our yellow cake mix is the base for this recipe, you can spend less time whipping it up, and more time enjoying this treat in the summer sunshine! Servings 8 Prep Time 10 Cook Time 40-45

Ingredients

Lemon Bundt Cake: 1 pkg Better Batter Yellow Cake Mix 1 1/4 cup water 1/2 cup oil 3 eggs 3 Tbsp lemon zest 1 Tbsp lemon juice 3 tsp lemon extract Glaze: 1 1/3 cups powdered sugar 2 Tbsp lemon juice

Directions

Preheat the oven to 350 degrees F. In a bowl, combine the cake mix, water, oil and eggs, stir to combine. Add the lemon juice, lemon zest and lemon extract. Stir well until you have a smooth batter. Pour the batter into a greased bundt pan. Bake for 40-45 minutes, or until the toothpick comes out clean. Allow it to cool. To make the icing add the powdered sugar and lemon juice to a bowl and whisk until well combined and smooth. Add additional lemon juice if your icing is too thick. Drizzle all over the cake and serve.

This Italian inspired loaf is amazing with some dipping oil. Servings 1 loaf Prep Time 180 to 480 Cook Time 60

Ingredients

Directions

One of the best recipe developers and bakers I know is Patrick Auger, who works tirelessly for nothing more than the love he has for our community to create delicious baked goods. This recipe is a result of months of testing that Patrick undertook when he heard me casually mention that I couldn’t find a good bread machine recipe that worked consistently. He wanted to bless us, so he figured out exactly what was necessary to make a consistent, pillowy, and moist bread machine loaf. I am so blessed to have customers and friends like him. I hope you enjoy this recipe!

INGREDIENTS

Important:
Add the ingredients to your bread maker in the order in which they are listed.

Wet ingredients:
2 c whole milk or dairy free milk at 110° F (I use rice milk or almond milk)
2 large eggs, beaten
¼ c vegetable oil
1 tsp apple cider vinegar

Dry ingredients:
560g ORIGINAL BLEND: BETTER BATTER GLUTEN FREE FLOUR+ 10 g Psyllium husk powder (omit if using Artisan blend)

OR

560g ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR

¼ c sugar
1 Tbsp baking powder
2 tsp salt

10 g rapid rise yeast (you must use rapid rise)

THIS DELICIOUS GLUTEN FREE Patrick's French-Style Quick Baguettes WILL MAKE YOU THINK YOU ARE VISITING A FRENCH BAKERY.

Oui, they truly are that good! Patrick wanted to bring some amazing inspiration to our customers with these loaves. He developed this recipe for our customers using both of our amazing flour blends. There are 2 quicker versions for our customers needs without a sponge, so they could make our breads faster !! Baker’s note : if using Artisan Flour, loaves might be a whole grain texture and color. Servings 2 loaves Prep Time 30-40 Cook Time 35-450

Ingredients

7 g instant yeast

15 g sugar

2 1/4 cups warm water 105-110°F

1 Tablespoon salt

490 g ORIGINAL BLEND: Better Batter Gluten Free Flour 15g whole psyllium or 10 g powder psyllium

or

490 g ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR (Baker’s note : if using Artisan Flour, bagels might be a whole grain texture and color. flour for dusting work surface and working with the dough.

35g ORIGINAL BLEND: Better Batter Gluten Free Flour- or ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR

DIRECTIONS:

Mixing Into the bowl of a stand mixer add the Artisan Baker’s Blend Flour, or Better Batter Original blend and 15 g whole psyllium husk or 10g psyllium husk powder or 5 g glucomannan Add all remaining ingredients. Using the paddle attachment of a stand mixer, mix to combine on low. Increase to medium speed (#6 on Kitchen aid mixer) for approx. 6-8 minutes until dough is cohesive and fluffy. SHAPING Preheat the oven to 475° F. Put the dough onto a lightly floured board or counter. Divide the dough into 3 equal portions and Stretch the dough pieces into 15" to 18" long loaves, and place them on a lightly greased or parchment-lined baking sheet; or into a lightly greased baguette pan. Sprinkle each loaf with BB flour or artisan Score 4 diagonal slashes down each baguette with a lame, razor, or sharp knife. Spritz the loaf with water, or brush them with water. Cover with oiled plastic wrap or damp dish towel. Allow to rise in warm location until almost doubled (about 30 to 35 minutes). Time to proof will depend on your kitchen, it can take up to 60 minutes in cool house Optional: While the loaves are proofing, place an additional baking steel or pizza stone on the bottom rack and heat for 45 minutes. This will be used for adding ice cubes to create steam in your oven. The steam will allow the crust to be pliable and stretchy during baking. Without the steam, your dough will cook too quickly on the exterior, and it will not rise sufficiently. BAKING Once the oven and the optional steel stone are heated, place the loaves (on their baking sheet) on the middle rack of the preheated oven. Immediately spraying water from a spray bottle into the oven 2 or 3 times during the first 10 minutes to aid in creating the crust. After 5 minutes, reduce the oven temperature to 375°F and bake for an additional 30-35 minutes. The loaves are done when they reach an internal temp of 210°F. Remove the loaves from the oven. Transfer loaves to a cooling rack and allow to cool completely before cutting, about 4 or so hours. Enjoy!

You’re going to love how quickly and easily this pita comes together.

The is an easy pie crust that will do in a pinch when you don’t have time or ingredients to bake a crust from scratch. Because of the slightly sandy nature and very delicate texture of the crust, you will find this crust is more appropriate as a single crust bottom for custard pies or as a topping for meat pies (like our Chicken and Cider pie!)
This recipe makes one crust.

1 c (4oz or 113g) Better Batter Gluten Free Pancake and Biscuit Mix
1/4 c shortening, butter or dairy free margarine
3 Tbsp Boiling water

Cut shortening, butter or margarine into the Better Batter Pancake and Biscuit Mix.
Pour boiling water over the mixture, stirring vigorously, until dough comes together in a soft ball (about 30 seconds).

On a floured rolling mat, sheet of plastic wrap, or well floured tea towel (NOT terry towel), roll out to about 8-9 inches. Gently flip onto pie pan or top of casserole. Bake as directed in recipe.

Alternately, push/pat into pie shell without rolling out.

This great recipe is as bright and sunny as the springtime or summer sunshine! Sweet and tangy, these bars are also dairy and corn free. Originally published July, 2020. Revised and edited May 2022. Servings 12 servings Prep Time 90 Cook Time 35-45

Ingredients

Crust

1 cup Earth Balance Soy Free Baking Stick

1 cup confectioners' sugar

2 1/2 cups (350 g) ARTISAN BLEND: Gum/Rice Free Gluten Free Flour or ORIGINAL BLEND: Better Batter Gluten Free Flour

1/2 teaspoon salt

Filling

4 large eggs or 3/4 cup (150 grams) aquafaba for egg free

1 teaspoon baking power

1/2 teaspoon salt

1 cup (140 g) ARTISAN BLEND: Gum/Rice Free Gluten Free Flour or ORIGINAL BLEND: Better Batter Gluten Free Flour

2 1/4 cups granulated sugar

1 1/2 cup freshly squeezed lemon juice

Zest of 6 lemons, finely grated

Confectioner's sugar for dusting

Directions

Ingredients

2 cups warm water 110°F

1 tbsp yeast (1 package)

1 tbsp sugar

2 1/2 cups 350 g ORIGINAL BLEND: Better Batter Gluten Free Flour or ARTISAN BLEND: Gum/Rice Free Gluten Free Flour

NOTES: Color will change with artisan four and must let sit for 30 mins before working with it.

1/2 cup cornmeal

1/2 tsp salt

2 tbsp olive oil

1/4 cup each: finely chopped fresh oregano and Vegan Parmesan cheese

Topping

1 recipe Dairy Free Mozzarella

1 handful fresh basil leaves

3 small Italian tomatoes, very ripe

1 or 2 cups of marinara, pizza, or tomato sauce

Instructions
Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment paper or oil a stone wear pizza pan.

In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit 5 minutes.

Add the rest of the ingredients (cornmeal, flour, salt, herbs, and vegan almond Parmesan) and beat at high speed for 3 minutes.

Spread batter onto prepared pans to make 6 inch pizza rounds. You may want to use wet hands to smooth the crust into a traditional shape and texture. Bake for 10 to 15 minutes, or until crust is slightly puffed and light brown.

Top crusts with 1/4 to 1/2 cup marinara sauce, then scatter 3 oz. cheese over the top of each pizza. Top with tomatoes and basil and either bake or grill over medium high heat for another 5-6 minutes.

These fruit filled cookies are a traditional treat for Jewish families associated with the Purim holiday. The name refers to Haman, the villain in the story of Queen Esther from the Old Testament. The pastry used for the cookies is folded over the fruit filling to create a representation of Haman's 3-cornered hat. But you don't have to be Jewish to enjoy these sweet treats!

Chilling the shaped cookies for 15 minutes before baking helps them keep their shape. They can be served with or without a simple powdered sugar glaze. The delicious fruit filling in this recipe is from pop tart filling recipe created by Chef Alina. Servings Yields: 4 dozen Prep Time 120 Cook Time 45274

Ingredients

Cookie 6 Tbsp (85g) unsalted butter at room temperature 2/3 cup (70g) vegetable shortening 3⁄4 cup (149g) granulated sugar 3⁄4 tsp salt 2 Tbsp (28g) lemon zest 1 tsp vanilla 1 Tbsp lemon juice 3 1⁄2 cups (420g) Better Batter Original Flour Blend 3 Tbsp (21g) cornstarch 2 tsp baking powder 1⁄4 cup heavy whipping cream 1 large egg plus 1 egg white (reserve the yolk) Filling 1 1⁄2 cups pure fruit, preserves or jam (not jelly) 2 Tbsp cornstarch 2 Tbsp cold water

DIRECTIONS:

Beat together the butter, shortening, sugar, salt, lemon zest, vanilla, and lemon juice until light and fluffy. Add the flour, cornstarch, and baking powder and mix. Add heavy whipping cream and egg with egg white and mix until a cohesive dough forms. Divide the dough in half. Wrap it well and refrigerate for at least 1 hour. It can be refrigerated overnight. While the dough is chilling, make the filling. In a small saucepan, mix the cornstarch with the cold water. Add the jam. Bring the mixture to a boil and simmer for 2 minutes. Continue stirring while it simmers. Remove from the heat and set aside to cool. (Chilling the filling allows it to set and makes it easier to work with.) Shaping Preheat the oven to 375°F. Prepare several parchment lined or greased cookie sheets. Working with one half of the dough at a time, roll the dough onto a floured surface. Make a rectangle 16” x 18”, approximately 1/8” to 1/4” thick. Cut the dough into circles with a 3” round biscuit or cookie cutter. (Smaller makes it more challenging to get the correct shape. Slightly larger is fine.) Place the circles on the prepared baking sheets. Add only 1 teaspoon of filling in the center of each circle. Mix the reserved egg yolk with 1 Tbsp water and brush around the edges of each circle. This allows the dough to stick together. Bring 3 of the “sides” of each circle together to make a 3-cornered “hat”. Pinch the edges together to seal. Freeze the shaped cookies for 15 minutes. Baking Bake for 12-14 minutes or until lightly browned on the bottom and edges. Transfer them to a wire rack to cool. Add a simple powdered sugar glaze if desired. Cookies may be frozen.

Get ready for the week's good eats with this week of recipes!

Start the week ahead with the week's good eats. This menu is packed full of wonderful, gluten-free recipes that will fit perfectly with your spring plans. Are you using the grill yet? We've already started to make smoked meats, burgers, and grilled wings. Do you have any favorites for the grill? I'm really enjoying the Better Batter Cake Mixes too, be sure to check out the Cherry Dump Cake listed below that uses the cake mixes, it works so well. It's a great dessert for a summer party or get-together. We're getting anxious to open our pool up for the season too, we have so many nights out by the pool. Over the years, summer has become one of my favorite seasons when it used to be my least favorite. I love the slow down and the peaceful evenings outdoors. What are some of your favorite summer meals? We love to grill, so most of ours centers around the grill and the Air Fryer. We also love to use fresh garden produce too. Let's get on with these tasty meals! The Week's Good Eats: Monday - Start the week off with a batch of Gluten-Free Chocolate Gravy. Then, for dinner enjoy this Ninja Foodi or Instant Pot Gluten-Free Chicken Enchilada Soup. Tuesday - Today, let's make a batch of Gluten-Free Chocolate Chip Muffins. Next up for dinner, make this Gluten-Free Smoked Meatloaf, it's wonderful paired with Gluten-Free Scalloped Potatoes. Wednesday - Make a batch of Gluten-Free Breakfast Burritos and use these Gluten-Free Tortillas. Then, for dinner enjoy these Grilled Pork Chops and pair them with Air Fried Squash. Thursday - Enjoy a batch of Gluten-Free Strawberry Scones! Then, whip up a Gluten-Free Grilled Pizza for dinner. Friday - Make this tasty Instant Pot or Ninja Foodi Salmon, then follow it up with Gluten-Free Cherry Dump Cake. Enjoy this week of good eats!

Who doesn’t love celebrating a birthday with an amazing chocolate cupcake?! Who are we kidding? These cupcakes are amazing for any kind of event!

Watch our video, or follow the text recipe below!

Naomi is always trying to think up with great, creative ways to make her family’s favorite recipes quicker and easier for those on a crunched time schedule. This recipe, which uses yellow cake mix as a base, is a perfect example of why something semi-homemade can be served proudly – this version of an old family favorite as good or better than the scratch version. We’ve updated it with chia seeds to make this an easy and delicious way to improve the nutrition. Full recipe is under the video.

1 box (586g) Better Batter Gluten Free Yellow Cake Mix

2 Tbsp (about 15g) Better Batter Original Blend Gluten Free Flour

3 eggs (you may use 3/4c aquafaba or flax/chia gel, about 6fl oz, 178ml or 183g )

2/3 c (160ml or 165g) milk, df sub, or water

1/3 c (79ml or 81g) vegetable oil

1 tsp lemon extract

1 Tbsp (9g) poppyseeds or chia seeds (or a combination of both)

Preheat oven to 375 degrees and grease, flour cupcake tins. See notes *below*

Blend together the cake mix and flour, stirring well to combine.

Add wet ingredients and beat on medium speed until just combined. Stir in poppyseed or chia seeds.

Measure batter into muffin cups. *see notes below*

Bake for about 20-25 minutes, or until muffins are just golden brown and tops spring back when lightly touched. Allow to cool at least 10 minutes on a wire rack before serving.

You may decorate with icing or glaze if desired – allow to cool completely first. Store in an airtight container, for storage purposes. You may also freeze these and reheat by placing for 30 seconds to a minute in the microwave.

Notes On Cupcake Tins: You may use any sized muffin tins you wish – baking time, yield, and rise will vary depending on what you choose and whether you line them or grease/flour. (Do not overfill, or your structure may collapse!)

Mini muffins – fill 1/2 to 2/3 full. You will get about 48 to 56 mini muffins

Traditional muffin tins: fill 1/2 to 2/3 full. You will get 12 to 24 muffins.

Texas (bakery) sized muffin tins: Fill 1/2 to 2/3 full. You will get 6 muffins.

Ingredients

For the chocolate cake:

• 1/4 c cocoa powder
• 1/3 c cake flour (mix together 1/4 c Better Batter Original Blend All-Purpose Flour + 1 Tbsp gluten free cornstarch)
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 c granulated sugar
• 4 eggs, separated
• cooking spray

For the cream filling:

• 1 stick unsalted butter, softened
• 1/4 c vegetable shortening
• 8 oz marshmallow creme
• 1 tsp vanilla
• 1 c powdered sugar

For the chocolate ganache:

• 1 c heavy cream
• 8 oz (about 1 1/3 c) dark or milk chocolate chips

You will also need parchment paper, a handheld electric mixer or a stand mixer for this recipe.

Instructions

Preheat and prepare. Lightly spray a half sheet pan (jelly roll pan with sides) with cooking spray. Add a piece of parchment to the sheet pan which covers the sides too, since this cake can stick. Set aside. Preheat the oven to 425 degrees. Sift the dry ingredients. In a large bowl, soft together the cocoa powder, cake flour, salt, and baking powder. Set aside. Whip the egg whites. Using a stand mixer, or a large bowl and a handheld mixer, whip the egg whites until they are at soft peaks, about 2-3 minutes on medium high speed. Do not beat too long until they are stiff; the tips should curl over themselves at the soft peak stage when lifted by the whisk/beater. Set aside. Make the sponge cake batter. Add the sugar and egg yolks to the dry cocoa powder mixture. Beat on low with the mixer until incorporated. This mixture will be thick. Switch to a spatula and mix in one-third of the beaten egg whites. Gently fold the egg whites in using the spatula to lighten the chocolate batter. Add in the remaining two-thirds of the beaten egg whites and continue to fold (not stir) with large strokes around the bowl until all egg whites are incorporated into the batter. Pour the batter onto the prepared sheet pan. Smooth into an even layer using an off-set spatula or butterknife. This will be a thin layer in the sheet pan. Bake. Bake the cake for about 6 minutes or until the cake springs back when gently touched and the top feels slightly spongy. Remove from the oven and quickly remove from the sheet pan (parchment paper layer included) and place on the work bench or large cutting board. Smooth the parchment edges flat and roll up, parchment and all, from the short end. This will prevent the cake from cracking later on when filled with creme filling. Let chocolate and parchment roll cool completely on a wire rack before unrolling. Make the cream filling. While the chocolate cake is cooling, make the cream filling. In a large bowl, beat together butter, vegetable shortening, marshmallow creme, vanilla, and powdered sugar. Scrape the sides of the bowl with a spatula often to mix everything together. Set aside until cake assembly time. Assemble. Carefully unroll the parchment and chocolate cake from each other. Spoon the cream filling into the cake and use an off-set spatula to spread into an even layer. Re-roll the cake placing seam side down. Place on top of a wire rack placed over a sheet pan. Glaze. Heat the cream over medium heat on the stove until it just begins to simmer. Quickly remove from heat and add the chocolate. Stir with a whisk until all of the chocolate has melted. Carefully pour the ganache glaze over the entire cake roll, ends included. Let the chocolate set up at room temperature before serving. Makes 8+ servings. Store leftovers at room temperature in an air-tight container. Adapted from Cooking By Moonlight

Ingredients

• 2 1/2 c (10 oz) Better Batter Original Blend All-Purpose Flour, plus 1 Tbsp extra flour for dusting the workbench
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/3 c light brown sugar, lightly packed
• 1 stick (4 oz) unsalted butter, finely grated and frozen
• 1 large egg beaten, at room temperature
• 1/2 c plain full-fat yogurt or sour cream
• 6-7+ Tbsp whole milk
• 4 oz cheddar cheese, shredded
• 4 oz ham, diced
• 1/4 c diced scallions, optional
• 1 egg beaten with a splash of milk, for brushing on top of the scones before baking

Instructions

Preheat and prepare. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. Grate the stick of butter using the smaller holes on a box grater. Freeze 10 minutes while gathering the rest of the ingredients. Make the scone dough. In a large bowl, add the flour, salt, pepper, baking powder, baking soda, and brown sugar. Mix well to combine. Working quickly, add the frozen grated butter into the flour mixture and gently stir to combine. Set aside. In a small bowl, whisk together one egg, yogurt or sour cream, and 5 Tbsp milk. Beat well to combine. Add the liquid mixture to the flour mixture and combine with a fork. Continue to add milk one tablespoon at a time or until everything is just moistened. Add in the ham (I used Virginia Smoked, but choose your favorite!) grated cheese and optional scallions. Gently fold into the dough with a spatula. Pour the dough onto a clean, floured work bench and shape into a thick 10-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared baking sheet, spacing the scone wedges 2 inches apart. Bake. Brush the egg wash on top of each scone wedge using a pastry brush before baking. Bake for 18-20 minutes or until the tops are golden brown. Cool slightly and serve warm. Adapted from Baker By Nature

Servings 45022 Prep Time 15 Cook Time 20-25

Ingredients

• 2 Tbsp unsalted butter or dairy free substitute
• 3 eggs
• 3/4 C whole milk or dairy free substitute
• 2 tsp lemon zest
• 2 tsp lemon juice
• 1 tsp vanilla
• 3/4 C ( 3 oz) Better Batter Original blend All-Purpose Flour
• 1/8 tsp salt
• 1/2 c fresh raspberries
• 1 tsp powdered sugar, for garnish

I used my 10-in cast iron skillet for this recipe.

Instructions

Preheat the pan. In a 375 degree F oven, melt the butter in your skillet for 2 minutes, being careful not to over brown the butter. Mix up the batter. In a large bowl, combine the eggs, milk, lemon zest, lemon juice, and vanilla and whisk well. Add the flour and salt and whisk until lumps are gone. Pour into the preheated skillet coated with melted butter. Top with raspberries. Bake. Bake the dutch baby for 20-25 minutes or until a toothpick inserted in the middle comes out cleanly. Cool 5 minutes (the pancake may deflate slightly during this time) before sprinkling with powdered sugar. Slice and serve. Makes 4-6 portions. Adapted from Family Fun

Another great master
recipe to keep on hand, this Self rising flour mix can be used anywhere self-rising flour is called for.

Single Batch

2 cups (about 8-8.5oz or 227-240g) Better Batter Gluten Free Flour
1Tbsp (14g) baking powder
1tsp (6g) salt

Double Batch

4 cups (16-17oz or 452-480g) Better Batter Gluten Free Flour
2 Tbsp (28g) baking powder
2 tsp (12g) salt

Triple Batch

6 cups (about 24-25.5oz or 681-720g) Better Batter Gluten Free Flour
3 Tbsp (42g) baking powder
1 Tbsp + 1 tsp (18g) salt

Instructions:
Put all ingredients in a large bowl; use a whisk to mix until uniform. Seal tightly in a plastic bag or container, making sure to label. Use wherever self-rising flour is called for

Ingredients

For the crust:

• 1 1/2 C store-bought, gluten free graham cracker crumbs (about 10 rectangle sheets) or use this Better Batter recipe to make your own
• 2 Tbsp brown sugar
• 6 Tbsp unsalted butter, melted

For the lemon filling:

• 2 (14 oz each) cans store-bought sweetened condensed milk, about 2 1/2 C total or use the homemade sweetened condensed milk recipe below
• 3 large egg yolks
• 2/3 C fresh squeezed lemon juice, from about 5 lemons
• pinch of salt

For the whipped topping and garnish:

• 1 C heavy whipping cream
• 3 Tbsp powdered sugar
• 1/2 tsp clear vanilla extract (regular vanilla works too!)
• fresh raspberries and fresh lemon slices

Optional: Homemade sweetened condensed milk:

• 4 C whole milk (reduced fat or skim milk will not work)
• 1 1/3 C powdered sugar
• 10 Tbsp unsalted butter
• 4 tsp vanilla extract

Instructions

Make the homemade sweetened condensed milk. (Skip this step if using condensed milk from the store). Bring the whole milk and powdered sugar to a simmer in a saucepan over medium low heat. You do not want this mixture to boil ever. Whisk frequently until the mixture just begins to thicken, about 10 minutes. Add the butter and continue to gently simmer until the milk mixture is very thick, about 10 more minutes. Remove from heat when the condensed milk coats the back of a spoon, leaving a trail. Add the vanilla and whisk well to incorporate. Cool completely before making the lemon filling. Please note: this condensed milk will really need to be thick otherwise the lemon filling for the pie will not set up properly. Preheat and prepare. Preheat the oven to 350 degrees. Make the crust. Crush the graham crackers in a food processor until they are finely ground. Add in the brown sugar and melted butter and pulse to combine into a damp sand-like consistency is formed for the mixture. Spoon into a 9 inch pie plate. Press into an even layer on the bottom and all the way up the sides. Compress the graham cracker mixture well. First bake. Bake the graham cracker crust for 10-12 minutes or until lightly golden brown all over. Remove from the oven and set aside. Prepare the lemon filling. In a large mixing bowl combine the sweetened condensed milk, lemon juice, egg yolks, and a pinch of salt. Using a handheld electric mixer, beat this mixture for 3-4 minutes or until a smooth, thick consistency is reached. Scrape down the sides of the bowl as needed. Gently tap the bowl on your work surface to release any air bubbles trapped in the filling mixture. I also use my spatula to gently turn over the filling inside the bowl to pop air bubbles. Pour the filling into the baked crust. Second bake. Bake the pie for 10-12 additional minutes or until the center is set and does not jiggle when you move the pie plate. The filling should not be brown on top at all. Remove the pie from the oven and let cool completely to room temperature. Cover lightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight. Garnish. Just before serving, whip the cream. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer (or use a handheld mixer and and a large mixing bowl) on medium-high speed for 2-3 minutes or until soft peaks form. Stir in vanilla. Spoon or pipe onto individual pieces of pie and top with lemon wedges and fresh raspberries. Makes 6-8 servings. Adapted from Mel's Kitchen Cafe

Have fun with these little, delicious fried Mexican Pastries! Scented with Cinnamon and glistening with sugar, they are a dieter’s worst nightmare and a kid’s greatest delight! This version of the pastry is free of all top allergens, so you can serve it to all your food allergy and vegan friends!

Our full recipe is below the video

Summer is the perfect time for a strawberry shortcake. This simple recipe uses our Better Batter Yellow Cake Mix to make this delicious and easy summertime desert. Servings 12 Prep Time 90 Cook Time 20 - 25

Ingredients

Cake Layer: Vegan option: 1 box Better Batter Gluten Free Yellow Cake Mix 1 (15oz) can of white beans, drained and rinsed, blended with 1 ¼ c of water Blend this mixture together with dry boxed mix, mixture may be thick. Bake according to directions.

Directions

Cake: Preheat the oven to 350 degrees F. Line an 18" x 13" rimmed baking sheet with parchment paper. Make cake batter according to directions on the back of the cake mix box, or use the vegan option in this recipe. Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 20 -25 minutes. Remove pan from oven and cool completely on a wire rack. Once cool, cut the cake into 24 rounds the size of your dessert cups or jars. Strawberry Layer: Toss diced strawberries with sugar and let rest 10 minutes. Cream Layer: In a large mixing bowl, use an electric hand mixer and whip heavy cream until soft peaks form. Add powdered sugar and vanilla, then whip until light and fluffy. Continue whipping until stiff peaks form. To assemble trifles: Place 12 cake rounds in 12 small jelly jars, or small, round disposable plastic cups. Add a spoonful of strawberries over each cake round. Transfer cream to a piping bag fitted with a large round tip. Pipe cream mixture over strawberry layer. Repeat layering process once more with a cake round, strawberries, and cream. Store in refrigerator until ready to serve. This dessert can be made up to 24 hours in advance.