Best known for writing “…strong stubborn heroes and plucky heroines who aren’t afraid to go toe to toe with them,” (Shelley Mosley, Booklist Magazine), Nancy currently has 3 cozy mystery series --
the Gluten-free Baker's Treat Mystery Series and the Perfect Proposal Mystery Series with Berkley, and the Candy Coated Mystery Series with Kensington--a total of 15 books in print. Praise from readers and booksellers made All Fudged Up - by pen name Nancy Coco - a 2013 National Bestseller. Nancy Lives in the Midwest with her Bichonpoo, affectionately known as Little Dog on social media. Nancy loves to hear from readers. Contact her at www.nancyjparra.com
By the way, Nancy is offering a copy of Murder Gone A-Rye today to one lucky commenter. Remember to leave your email with your comment!!
* * *
It’s July and
everyone’s eating fresh and colorful with great summer greens, peppers,
tomatoes, carrots, radishes, celery, broccoli, cauliflower, strawberries,
blueberries, blackberries and more at the famer’s markets and in gardens.
Toni Holmes, of the gluten-free Baker’s Treat series, loves
making gluten-free berry pies and coffee cakes. If I may, I'd like to ask Toni a couple of questions.
Toni, what is your favorite summer desert?
I love to make gluten-free sponge cake. Then I layer it in
glass dishes with blue berries, blackberries and strawberries, whipped cream,
cake, more berries, more cake and whipped cream on top.
Is whipped cream gluten-free?
You can make your own to ensure that it is not made in a
facility that processes other foods that contain gluten. It’s simple. Buy
organic whipping cream – a pint will do. Be sure and get it as cold as
possible. The colder it is the faster it whips. I like to put my beaters and
the bowl in the freezer for ten minutes before I make the cream to help keep it
cold and light. As the cream starts to form peaks add sugar. I like organic
pure cane sugar. Usually a tablespoon per cup of cream is enough. For a faster
smoother sweet, you can use confectioners’ sugar – I recommend pure cane sugar.
Many people who have celiac or gluten sensitivity also have a corn sensitivity
so cane sugar is best. Serve immediately.
Will you share your sponge cake recipe?
SPONGE CAKE, Gluten-free
Ingredients:
6 large eggs, separated
½ cup sifted tapioca
flour
½ cup sifted all purpose gluten-free flour
¼ teaspoon baking
powder
¼ teaspoon salt
1 cup (200 grams) granulated white pure cane sugar (divided)
1 teaspoon gluten-free vanilla (or vanillin)
2 tablespoons water
Zest of orange (outer skin) Approximately 1 tablespoon
3/4 teaspoon cream of tartar
Preheat oven to 350. You will need an ungreased ten-inch
tube pan.
Separate the egg yolks from the whites. Cover and let rest
for 30 minutes until they are room temperature.
In a medium bowl mix the flours, baking powder and salt. Set
aside.
Place the egg yolks and 2/3 cup of sugar in a large bowl and
beat until thick and light – at least three minutes. Mix in water, vanilla and
orange zest. Set aside.
In clean bowl with clean cold beaters, whip the egg whites
until foamy. Add the cream of tarter and beat to soft peaks. Slowly add 1/3 cup
of sugar until stiff peaks form.
Sift the flour mixture over the egg yolk mixture-1/3 at a
time until combined. Gently fold in the egg whites until the batter is a
uniform yellow color. Pour into pan.
Bake 25-30 minutes until a toothpick inserted comes out
clean. Remove from heat and immediately
invert the cake. Allow to cool completely before removing from the pan. About 1
hour.
Fresh assorted berries with sweetened whipped cream. Servedogmom@yahoo.com
ReplyDeleteHi -
DeleteI agree - nothing beats just berries and whipped cream. Thanks for commenting.
Cheers, Nancy
I like home made chocolate mousse, which is naturally gf, with a dollop of cream on top. Haven't made it in years though. it would be lovely with this cake layered like a trifle. Thanks! jenniferbyerschambers@yahoo.com
ReplyDeleteHi Jennifer,
DeleteOh, chocolate mousse would make a heavenly trifle. Thanks!
Cheers, Nancy
Fresh berries or pies with whipped cream.
ReplyDeleterjprazak6@gmail.com
Becky Prazak
Hi Becky,
DeleteI do love a really fresh berry pie with whipped cream. Blueberry comes to mind. Do you have a favorite?
Cheers, Nancy
I have yo admit that when I think of whipped cream, the first thing that comes to mind is pie!!
ReplyDeleteHi Kathy,
DeletePie is perfect, isn't it? :)
Cheers, Nancy
This looks heavenly, Nancy. Thanks for sharing with our MLK audience. We just got blueberries on sale at two for one so this would be the perfect cake to make to serve with them!
ReplyDeleteHi Peg,
DeleteThanks for having me! I love this cake with blueberries. But I'm partial, I grew up next to a blueberry farm. :)
Cheers, Nancy
I love Bobby Flays trifle
ReplyDeleteHi Sue,
DeleteI've been told Bobby Flays trifle is fabulous.
Cheers, Nancy
Thanks for the excellent recipe, Nancy. Looks wonderful. I am sending my GF friends to you post. I am looking forward to your book too.
ReplyDeleteHugs,.
MJ/aka Victoria Abbott
Hi MJ,
DeleteThanks! I love your books. You've given me hours of good reads.
Cheers, Nancy
Strawberries at the peak of the season with fresh whipped cream - none of that fake stuff!
ReplyDeleteReally enjoying all your series, Nancy. :-)
I agree about the strawberries, Grandma, and thank you!!
DeleteCheers, Nancy
Whipped cream goes with most everything. I love chocolate Clare's with added whipped cream--too decadent !! My grandsons , on the other hand , love all kinds of fruit with tons of whipped cream. They can eat a quart of berries and cream at one time. The best Bart is that they still manage to have all most zero body fat!! My daughter in law need gluten free goodies, so think this series would be fun to read. Ronnalord(at)msn(dot)com
ReplyDeleteHi Ronna,
DeleteCrazy how those boys can eat so much and stay so slim. :)
Thanks for the comment.
Cheers, Nancy
Looks so yummy!
ReplyDeleteThanks, Lisa!
DeleteSounds and looks delicious! Thank you for sharing and for the giveaway! :) areewekidding@yahoo.com
ReplyDeleteHi Robyn,
DeleteThanks! good luck~
Cheers, Nancy
Beautiful to look and and delicious to eat.
ReplyDeletelibbydodd at comcast dot net
Thanks, Libby,
DeleteCheers, Nancy
Whipped cream makes everything become dessert. yum! Bobbipad at gmail.com
ReplyDeleteI agree, Barbara!
DeleteCheers, Nancy
It looks wonderful!
ReplyDeletejenne.turner(at)unt.edu
Thanks, Jenne!
DeleteCheers, Nancy
Strawberry shortcake with lots of whipped cream!
ReplyDeleteDnrocker@yahoo.com
Dawn,
DeleteThis cake makes a great strawberry shortcake.
Cheers, Nancy
I love whipped cream-sometimes I'll even just have a bowl of whipped cream and sprinkles! I especially love it on a chocolate silk pie-or with fresh fruit...or both!
ReplyDeletecozyupwithkathy at gmail dot com
Hi Kat,
DeleteI love chocolate silk pie! I make a great gluten free one. I'll share it sometime.
Cheers, Nancy
My favorite is chocolate fudge pudding!
ReplyDeleteHi Pink,
DeleteYum! Sounds perfect. Must go make some.
Cheers, Nancy
yum cake berries with juice soaked into cake and real whipped cream does it for me thanks jeanniedowning@hotmail.com
ReplyDeleteHi Jeannie,
DeleteI agree!
Cheers, Nancy
Cake soaked with the juices and cool whip. Yummy for your tummy
ReplyDeleteHi CEC,
DeleteI agree!!
Cheers, Nancy
The cake looks yummy! I am going to try it this week!
ReplyDeleteDtk070305@yahoo.com
Hi Tracy,
DeleteMy grandma would slice it in half lengthwise and fill it with lemon filling and then frost with whipped cream - the cool in fridge for our hour. Yum!!
Cheers, Nancy
Strawberry shortcake and any kind of fruit pie and pudding...well, whipped cream enhances just about anything, doesn't it??
ReplyDeletePen Mettert
pmettert@yahoo.com
Hi Pen,
DeleteYes, yes it does. LOL
Thanks for the comment.
Cheers, Nancy
I enjoy fresh fruit with whipped cream!!!
ReplyDeletecyn209 at juno dot com
chocolate pudding with whipped cream on top. anything with whipped cream on top really.
ReplyDeletedotkel50 at comcast dot net
I use Cool-Whip and it's great on anything including just the spoon!
ReplyDeletekpbarnett1941[at]aol.com
wow love these different recipes for sponge cake. key lime and any kind of fruit. i like peaches best..mardox@consolidated.net
ReplyDelete