Pistachio Pudding Parfait

I’m at the trailer so I am always looking for easy desserts to whip up on a dime.

This pistachio pudding parfait is one of them….feel free to switch out the pudding flavour and fruit and nut of your choice..it’s almost limitless.


Pistachio Pudding Parfait

  1. 1 box of pistachio instant pudding (small box)
  2. 1 cup of whole milk
  3. 1 cup of whipping cream
  4. 1 cup of sour cream
  5. Pineapple Tidbits, drained
  6. Toasted coconut
  7. Chopped pistachios….I used the salted from Costco


  • place first four ingredients in a bowl
  • with an electric mixer with whisk attached mix till nice and thick
  • place in fridge for about an hour
  • have your serving dishes ready
  • drain your pineapple tidbits
  • have your coconut ready
  • place your pudding mixture in a piping bag…I find it easier to pipe in my serving dishes…you can spoon the mixture
  • now begin layering starting with a bit of pudding in the bottom, then pineapple tidbits, then coconut then start over.
  • you can do mini desserts…and have one layer of everything in the middle
  • top with chopped pistachios


Gluten Free Sour Cream Coffee Cake

Yesterday we were at our son’s house for snowshoeing and my birthday supper…dessert was the highlight of the meal…the best gluten free cake I’ve had.  My daughter in law cooks and bakes gluten free and she is an excellent cook…and this cake was deliscious and moist!

The recipe comes from Chef Buggsy Mate…yup..that’s his name! LOL

A wonderful recipe to have with a good cup of coffee!

Gluten Free Sour Cream Coffee Cake:


  1. 2/3 cup chopped pecans
  2. 2 1/2 cup of brown sugar
  3. 2 tsp ground cinnamon


  1. 1 cup butter, softened
  2. 2 cups sugar
  3. 2 eggs
  4. 1 tsp vanilla extract
  5. 2 cups gluten free baking mix (check out mine that’s what was used)
  6. 1 1/2 tsp xanthate gum (add even if your mix has some)
  7. 1 1/2 tsp baking powder
  8. 1/4 tsp baking soda
  9. 1/4 tsp salt ( I use Himalayan)
  10. 1 cup sour cream

Confectiner’s sugar for dusting!


  • In a small bowl, combine the pecans, brown sugar and cinnamon; set aside
  • In a large bowl, cream butter and sugar until light and fluffy
  • Add eggs one at a time, beating well after each addition
  • Beat in vanilla
  • Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream
  • Pour half of the batter into a greased and floured 10″ bundt pan
  • Sprinkle with half of the streusel
  • GENTLY top with remaining batter…just by dollops..then remaining streusel
  • Bake at 350 for 45 – 50 minutes….might take longer! Check with a toothpick till it comes out clean!


Gluten Free Bread- So Moist!

It took me a couple of tries before I got this down pat..but when I finally got it ….it was great!!!!

I also took the same recipe and made a raisin/cranberry bread…that too turned out great!!! See below

For this I used my Kitchen Aid Stand Mixer…you could probably do it with a hand mixer if you have to.  I would try it.

I used the long narrow bread pans instead of the 5×9.

I greased them and just before putting the batter in I sprayed them.  Gluten free tends to stick more so I didn’t want to take a chance.

GF Sandwich Bread

  1. 1 1/2 cups of warm water (warmer than room temperature)
  2. 1 1/2 tsp of instant yeast
  3. 2 Tbsp white sugar
  4. 3 cups of gluten free all purpose flour blend ( see mine)
  5. 1 1/2 tsp of Xanthan Gum ( 1 Tbsp if blend doesn’t have any)
  6. 1 tsp salt
  7. 1 tsp white vinegar
  8. 3 egg whites
  9. 2 Tbsp oil ( I use sunflower)
  10. 2 Tbsp water


  • dissolve yeast and sugar in water in 2 cup measuring cup. Let stand  until bubbly (should reach 2 cup mark) takes about 10 minutes
  • meanwhile, combine flour, xantham gum, and salt in mixer bowl
  • whisk until thoroughly combined.
  • Add yeast mixture, vinegar, egg whites and oil to flour mixture
  • mix on medium/high for 3-4 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball.
  • Generously grease bottom and sides of 1 loaf pan…just before putting batter in spray with nonstick spray
  • spread batter in loaf pan…using a small spatula peak the center instead of spreading flat
  • let rise in a warm place for close to an hour – or. – till the batter reaches 1/4 inch from the edge of the pan
  • Preheat oven to 350
  • Bake for about 50 minutes…the top will get VERY GOLDEN BROWN! But not burned!
  • let cool for about 20-30 minutes in pan before removing
  • BEST ENJOYED FRESH….freeze the rest

Note:  I cut my loaf in sections then froze them in freezer bags.

Raisin & Cranberry Bread:

  1. same recipe and directions as above with a few changes
  2. same amount of brown sugar instead of white sugar
  3. 2 tsp of cider vinegar instead of 1 tsp white vinegar
  4. add 2 tsp of cinnamon to your dry ingredients
  5. add a handful of raisins and one handful of dried cranberries at the end to blend…..after your 3-4 minute mixing.
  6. before putting in the over sprinkle top with raw sugar…it gives the loaf a knarly rustic look