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Recently, my friends Jackie and Hanna visited my kitchen to make one of my decadent desserts.  You can watch the fun on their YouTube channel Jackie and Hanna.

1/2 cup melted butter

3 cups gluten free cereal flakes crushed

1 cup shredded coconut

1 cup butterscotch chips

1 cup chocolate chips

1 can sweetened condensed milk

1 cup chopped walnuts

Preheat oven to 325 degrees

Pour melted butter in 9" x 13" pan, sprinkle crushed cereal over the butter.  Layer the coconut, then chips over top of the cereal. Carefully pour condensed milk evenly over the pan.  Sprinkle the walnuts evenly.  Using the bottom of a measuring cup, press the walnuts into the mixture. Bake approximately 30 minutes until the centre is producing small bubbles.  Cool completely, cut into squares, a pizza cutter makes this easy.  Refrigerate or freeze bars - enjoy!

Sue's Gooey Squares

Easy Flour Blend

2 cups       white rice flour

2/3 cup     tapioca flour (or starch)

1/3 cup     potato star

Mix and store in an airtight container.

To See Show Recipes drag down from the Recipe Tab and Choose a Show or Cick on the Show number below.

Some recipes are now linked with a video on youtube - please watch at 

Note: Gluten Free baked goods are best refreshed in a microwave until warm

Season I

Show #1 - Cookies

                   Shortbread Cookies

                   Chocolate Chip Cookies

                   Orange Chocolate Cookies


Show #2 - Muffins

                   Banana Muffins

                   Lemon Cranberry Muffins

                   Cheese Muffins


Show #3 - Pizza

                   Sue’s Pizza Crusts

                   Pizza Sauce

                   Sue’s Calzones


Show #4 - Small Breads

                   Sue’s Baguette

                   Crowd Pleasing Focaccia

                   Sue’s Dinner Biscuits


Show #5 - Christmas Part I

                   Christmas Fruitcake

                   Sue’s Pastry

                   Tourtiere Pie

                   Sue’s Sugar Cookies

Show #6 - Christmas Part II

                   Gingerbread Men

                   Cinnamon Rolls

                   Traditional Sage Stuffing

Show #7 - Bagels & Pretzels

                   Chewy Bagels


                   Multigrain Bagels

Show #8 - Oatmeal

                   Oatmeal Muffins

                   Oatmeal Cookies

                   Breakfast Granola

Show #9 - Bread

                   Everyday White Bread

                   Raisin Bread

                   Buns & Rolls

                   Pumpernickel Bread

Show #10 - Honey Graham Crackers

                   Honey Graham Crackers

                   Chocolate Caramel Skor Bars

                   Graham Cracker Crumb Crust

Season II


Show #11 - Pancakes  & Waffles



                   Stuffed French Toast


Note:  Gluten free bread will not normally rise higher than the sides of the pan.  If you use a traditional loaf pan, the bread will turn out small loaves.  I use ¼ steam tray pans, which is what is normally used on buffets in restaurants. These can be used for many years. You can brush them with melted. butter, or spray them, and you should just wipe them out later, as the residual oil will make them non-stick over time. You can also line the base with a small piece of parchment paper to ensure the bottom doesn't stick. This paper will also be re-usable many times. 


Here's a link to where I buy my pans -                            




Here's a picture of the pans - 

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