The Roanoker - November/December 2020 - 17

GLUTEN-FREE

Cinnamon Lemon
Crunch Coffee Cake
Everyone will love this lemony breakfast treat, especially
those who follow a gluten-free diet. Makes 16 servings.
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SYMPHONY
DREAMS

Line an 8-inch square pan with foil, leaving a 2-inch overhang on
two sides. Spray foil very lightly with vegetable spray.
In a medium heavy-bottomed saucepan, combine the sugar,
cream and corn syrup. Stir before heating. Cook over low heat,
swirling the pan as necessary, until the sugar melts, about 10
minutes. Avoid getting any of the sugar on sides of the pan.
Increase heat to medium-high and bring to a boil. Boil, without
stirring, until the mixture reaches 238 degrees Fahrenheit on a
candy thermometer, about 5 minutes. Immediately transfer to the
large bowl of a stand mixer and beat on medium-low for 1 minute,
then increase speed to medium and beat until no longer shiny,
5-7 minutes. Add the vanilla and salt, mix to combine, then fold in
pecan pieces.
Transfer the mixture to the prepared pan, pressing down
to cover the bottom of the pan. Refrigerate until set, about 30
minutes.
In a double boiler, melt the Symphony chocolate bars and mini
chocolate baking chips over simmering water. Spread the melted
chocolate over the chilled candy mixture, then sprinkle with sea
salt.
Refrigerate until set, at least 15 minutes. Remove the candy
in the foil onto a cutting board. Cut into 1-inch pieces. (The candy
may break into uneven pieces, but that's okay; it will still be
delicious!)

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1 (20 ounce) box Krusteaz Gluten Free Cinnamon Crumb
Cake Mix
2 ounces chopped pecans
¼ cup water
1/3 cup vegetable oil
4 eggs
10 ounces lemon curd

Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8"x8"
square baking pan.
Place water, oil, eggs and cake mix in a large bowl. Stir together
until blended (batter will be slightly lumpy). Spoon half of batter
into pan and spread evenly. Sprinkle half of cinnamon topping
over batter. Drop remaining half of batter in small spoonfuls
over topping layer and spread to edge of pan. Sprinkle remaining
cinnamon topping over batter.
Bake for 41 - 43 minutes or until knife inserted in center of
cake comes out clean. Remove from oven, allow to cool. Poke 36
holes in cake with the handle of a wooden spoon or chopstick.
Warm lemon curd gently in a saucepan, so it just begins to melt.
Pour warmed lemon curd over cake and spread with a rubber
spatula so that some of the curd goes into the holes in the cake.
Refrigerate until service.

Harvest Snack Mix
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5 cups Rice Chex™ cereal
4 cups Corn Chex™ cereal
1 cup salted mixed nuts
1 cup shelled pistachios
1 cup salted cashew pieces
1 cup dried cranberries
1 cup Snyder's Butter Flavored Rounds pretzels
2 ounce bag mini Parmesan crisps, broken in half
6 tablespoons butter or margarine, melted
2 tablespoons Worcestershire sauce
1½ teaspoons seasoned salt
3/4 teaspoon garlic powder
½ teaspoon onion powder

Preheat oven to 250° Fahrenheit. Place cereal, nuts, and pretzels

NOVEMBER/DECEMBER 2020

17
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The Roanoker - November/December 2020

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