A savory finger food for parties...created to satisfy that irresistible "crave"
Read MoreA great take-along appetizer!
Read MoreA party favorite!
Read MoreYummy pudding cake that's great with ice cream...
Read MoreSo versatile and delicious, for breakfast, entrees, or dessert...
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A beautiful dessert...with our delicious sugar cookie crust.
Read More2 2/3 cups Andrea’s Gluten Free Flour Blend
2 cups sugar
1 tsp cinnamon
1 cup water
½ cup butter
½ cup canola oil
2 eggs, slightly beaten
2 tsp vanilla
1 ½ tsp baking soda
2/3 cup buttermilk
2 sticks butter, softened
2 cups sugar
4 eggs
3 cups Andrea's Gluten Free Flour Blend
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp vanilla
1 cup buttermilk
Moist, delicious, and dairy-free...
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1 cup Andreas Gluten Free Superfine Flour Blend
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs, separated
1 cup Sugar, Divided per instructions below
1 teaspoon Vanilla
1/3 cup Milk
1 Andrea's Gluten Free Pie Shell
2 tbsp salted butter, melted
1/3 cup + 1Tbsp packed brown sugar
3 eggs
2 tsp Andrea's Gluten Free Flour Blend
1 1/3 cup light corn syrup
2 tsp pure vanilla extract
6 oz package pecan halves (1 1/2 cup)
Before preparing these pies, Andrea's Pie Crust should be baked in a preheated 350 degree oven, 10-12 minutes until lightly golden. Cool completely before using for these recipes.
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Not a blueberry fan? Use all peaches for a Peaches & Cream winning pie.
Add a little crunchy sweetness by topping with a nut or oat streusel topping if desired.
Shown here without streusel topping.
3 oz. unsweetened chocolate (melted, cooled)
3/4 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon pure vanilla extract
3/4 cup refrigerated pastuerized egg product