Impossibly Easy Coconut Pie

Hope you aren’t too full. It’s coconut pie time! Coconut is great in baked goods and pie is no exception. This coconut pie is incredibly easy with only 10 minutes of preparation time!

Impossibly Easy Coconut Pie 

Ingredients

  • 3 eggs
  • 1 3/4 cups rice or coconut milk
  • 1/4 cup vegan butter, melted
  • 1 1/2 teaspoons vanilla
  • 1 cup sweetened shredded coconut
  • 3/4 cup sugar
  • 1/2 cup Bisquick Gluten Free mix
  1. Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
  2. In large bowl, stir together all ingredients until blended. Pour into pie plate.
  3. Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
HOW EASY IS THAT!?! Easy as…pie! :)
ENJOY!

Shamrock Pancakes

Woo! 4 more days until St. Patrick’s Day! Get ready to see a LOT of green here on TwentyOne No Glue! First Shamrock Pancakes!

Shamrock Pancakes

Nothing fancy here, simply add green gel food coloring to your favorite pancake recipe. Cook as normal, stack em’ up and serve! My favorite gluten free pancake mix, Betty Crocker!

  • 1 cup Bisquick Gluten Free mix
  • 1 cup rice milk
  • 2 tablespoons vegetable or canola oil
  • 1 egg
  • 1 tablespoon pure vanilla extract
  • pinch of cinnamon
  • pinch of nutmeg
  • green gel food coloring until you get the desired green color
  1. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil or vegan butter if necessary.
  2. In large bowl, stir all ingredients until well blended.
  3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.

SIMPLE! Green! For an extra pop, sprinkle green sprinkles and powdered sugar on top!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Cake Batter Pancakes

Pancakes are a breakfast favorite of mine and my brothers. My grandma used to make the BEST pancakes! Pancakes are the perfect sweet breakfast dish. We even used to have breakfast for dinner sometimes (breakfast for dinner is delicious!) I’m seriously thinking about making pancakes for dinner tonight. Pancakes are always yummy for any birthday. So what about making special birthday pancakes that have a little cake mix in it for that extra sweetness birthdays always need!

Cake Batter Pancakes

These pancakes are definitely a great twist on a classic birthday dessert. Pancakes, icing, sprinkles! Happy Birthday to you! Or whoever you serve these to. :)

Ingredients

For the Pancakes:
  • 1 cup Gluten Free Bisquick mix
  • 1 cup Betty Crocker Gluten Free yellow cake mix
  • 3 tablespoons candy sprinkles
  • 1 cup rice milk
  • 2 teaspoons pure vanilla extract
  • 2 eggs
For the Glaze and Garnish:
  • 1 cup powdered sugar
  • 1 1/2 teaspoons rice milk
  • 1 teaspoon pure vanilla extract
  • Additional candy sprinkles
  1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  2. In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
  3. In small bowl, beat powdered sugar, milk and vanilla with whisk until smooth.
  4. To serve, top each serving with glaze and additional candy sprinkles.
  5. Don’t forget the birthday candles! :)
For a chocolate cake version, use 1 cup of Betty Crocker’s Gluten Free Devil’s Food Cake! 

Velvet Crumb Cake

A favorite among Bisquick users including myself, this crumb cake using Gluten Free Bisquick is great for an extra special sweet breakfast or a simply sweet dessert.

Velvet Crumb Cake

Ingredients

For the Cake:

  • 1 1/2 cups Gluten Free Bisquick mix
  • 1/2 cup granulated sugar
  • 1/2 cup almond, coconut, or rice milk
  • 2 tablespoons shortening (Or 2 tablespoons margarine, softened)
  • 1 teaspoon pure vanilla extract
  • 1 egg

For the Coconut Topping:

  • 1/2 cup flaked sweetened coconut
  • 1/3 cup packed brown sugar
  • 1/4 cup chopped nuts (optional)
  • 3 tablespoons margarine, softened
  • 2 tablespoons coconut milk

Add a handful of chocolate chips or butterscotch chips to the topping for a decadent finish. Or dust the some powdered sugar. 

  1. Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan
  2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
  3. In small bowl, mix coconut, brown sugar, optional nuts, margarine and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

Chicken and Dumplings

That’s right. We CAN have chicken and dumplings and it be gluten free! YES! Betty Crocker Gluten Free Bisquick makes it happen!

Chicken and Dumplings 

Ingredients

For the Chicken:
  • 2 1/2 cups Progresso chicken broth (which IS gluten free!)
  • 1 1/2 cups cut-up cooked chicken
  • 1 cup frozen mixed vegetables (your favorite – carrots, corn and peas are a great combination)
  • 1 teaspoon seasoned salt or regular sea salt
  • 1/4 teaspoon pepper
  • 1 cup rice milk
  • 3 tablespoons cornstarch
For the Dumplings:
  • 3/4 cup Bisquick Gluten Free mix
  • 1/3 cup rice milk
  • 2 tablespoons buttery spread (such as Earth Balance Buttery Spread) or margarine, melted
  • 1 egg
  • 1 tablespoon chopped fresh parsley
  1. In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
  2. In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
  3. Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.