Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Spray indicated number of pans with cooking spray.
2. 7054961 Upgrade to a paid membership 36658 to unlock all instructions 58891
3. 4626817 Upgrade to a paid membership 66622 to unlock all instructions 72855
4. 9221573 Upgrade to a paid membership 49642 to unlock all instructions 63909
5. 4350829 Upgrade to a paid membership 492 to unlock all instructions 1530
6. 7922963 Upgrade to a paid membership 89670 to unlock all instructions 10206
7. 7190660 Upgrade to a paid membership 33586 to unlock all instructions 27569
8. 241637 Upgrade to a paid membership 41833 to unlock all instructions 3182
9. 6140164 Upgrade to a paid membership 53954 to unlock all instructions 72350
10. 1194627 Upgrade to a paid membership 84491 to unlock all instructions 73114
11. 5651527 Upgrade to a paid membership 27544 to unlock all instructions 89552
12. 1093888 Upgrade to a paid membership 95409 to unlock all instructions 92859
13. 8889142 Upgrade to a paid membership 46276 to unlock all instructions 16489
14. 624253 Upgrade to a paid membership 68239 to unlock all instructions 60910
15. 9966632 Upgrade to a paid membership 78570 to unlock all instructions 79007

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. 6596469 Upgrade to a paid membership 76278 to unlock all instructions 39035

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Spray indicated number of pans with cooking spray.
2. Mix together sugar, gluten free flour #1 and cinnamon.
3. Cut in butter #1 until it resembles coarse sand. Set aside to use for topping.
4. In a mixing bowl cream together butter #2, powdered sugar, salt, and vanilla.
5. Add egg, milk substitute, and lemon juice.
6. In a separate bowl, whisk gluten free flour #2, baking powder and baking soda together.
7. Add dry ingredients to the wet ingredients and blend until smooth.
8. Put half of the batter into the prepared pans, smoothing to the edges.
9. Top batter with raspberry preserves, spreading thinly. If the jam is too thick to spread, warm it a bit until thin enough to spread.
10. Top preserves with the rest of the batter, smoothing it carefully over the preserves.
11. Sprinkle the reserved topping on top of the batter.
12. Bake at 350 degrees for 45 minutes or until a knife inserted in center comes out clean.