2008

 Amy’s Cheese or Spinach Pizza with Rice Crust

1 c. Heinz Ketchup                                         1 lb. GF cocktail franks

1-2 Tbs. Chopped Jalapeòo peppers             ½ c. grape jelly

1 can 8 oz. Undrained crushed pineapple, in juice

Combine ketchup, pineapple, grape jelly and peppers.  Cook over medium heat, stirring until jelly is melted.  Stir in cocktail franks. Heat. Serve warm with toothpicks. Makes 12-15 servings.

Hormel Chili Cheese Dip

1 can Hormel Chili with Beans        2 c. Cheddar cheese or Velveta

 Combine then cook until heated and cheese melts about 5 minutes, stir occasionally.

Sweets:Toll House Cookies

1 ½ c Featherlight Mix                                    1 tsp. Baking powder

½ c. sorghum flour                                         1 tsp. Salt

½ tsp. xanthan gum                                        2 tsp. Vanilla

1 c. Crisco                                                       1 c. chopped walnuts or pecans

½ c. white sugar                                              ½ c. brown sugar

1 12 oz package semisweet chocolate chips         2 eggs

Preheat oven to 375°F. Have ready two cookie sheets covered in brown baking paper.

In a medium bowl, blend the flour, sorghum flour, gum, baking powder, and salt. Set aside. In the bowl of your mixer, cream Margarine, Crisco, both sugars and vanilla and each egg at a time. Add the dry ingredients and beat well. Add in chips and nuts.

Spoon the dough onto the cookie sheets using a teaspoon or small Ice cream scoop about 3 inches apart. Bake for 10 to 15 minutes for firm cookies. Cool slightly before removing from the sheets. Makes 5 ½ dozen 2” cookies.

Lemon Pudding Cookies

2 ¼ c. Gluten Free flour Mix                   ¾ c. white sugar        

2 tsp. xanthan gum                                 ¾ c. brown sugar

1 tsp. Baking soda                                  2 tsp. vanilla

2 eggs                    1 c. Crisco                 1 box of lemon pudding mix

1 Tbps. Fresh lemon juice, or 1 tsp. Lemon extract

Combine Crisco and sugars and cream. Add Vanilla and pudding to Crisco Mixture. Beat into Crisco Mixture the eggs. Mix together Gluten free flour, baking soda, and xanthan gum. Mix flour mixture and Crisco Mixture. Roll in to balls or scoop up with a small ice cream scoop and flatten with a fork. Bake on a greased cookie sheet approximately 15 to 20 minutes at 350°F. They freeze well.

Variations:                 use no lemon juice or extract.

Chocolate Vanilla Chip Cookies:

                                                         Use chocolate pudding mix instead of lemon pudding

                                                        Use ¾ c. white sugar and no brown sugar.

                                                        Use 1 c. vanilla chips.

Butterscotch Cookies: 

Use butterscotch pudding mix instead of lemon pudding.             Use ¾ c. brown sugar.

Chocolate Peanut Butter Chip Cookies

: Use devil’s food pudding mix instead of lemon                  Use 1 c. peanut butter chips.

 Crispy Rice Snacks

¼ c. chunky peanut butter                          ½ c. honey

½ c. chopped nuts                                      ½ tsp. Vanilla extract     

½ tsp. Cinnamon                                        2 c. Erewhon Crispy Brown Rice Cereal

Mix peanut butter, honey, nuts, Vanilla and cinnamon together in a bowl. Add cereal and stir gently until cereal is well coated. Place a dish of water near the bowl. Using wet hands, form mixture into walnut size balls place them on a lightly oiled dish or on waxed paper. For variety, try rolling Erewhon Crispy Snacks in coconut, chopped nuts or sesame seed. Also, try adding your favorite dried fruit to the mixture. Makes  approximately two dozen.

Quickest Peanut Butter cookies:

2 c. sugar                                  2 eggs                              2 tsp. G.F. vanilla

2 tsp. Baking soda                    2 c. chunky G.F. peanut butter

In a large bowl combine sugar and soda. Stir in eggs and vanilla. Add peanut butter and stir until combined into a stiff mixture. Form into balls about 1 inch in diameter. Drop about every 3 inches onto a lightly greased cookie sheet. Bake at 350°F for 10-11 minutes or until bottom of cookies is golden brown. Let stand before transferring to wire rack. Store in airtight container.  Makes 24 large to 70 small cookies.

Pamela’s Chocolate Chip Cookies

½ c. butter                              1 egg                            1 tsp. Vanilla

1 ½ c. Pamela’s G.F. Mix       ½ c. semi sweet chocolate chips

½ c. chopped Walnuts            ¼ c. white sugar           ¼ c. light brown sugar

Makes about 20 cookies. Cream butter and sugar, then add eggs and Vanilla and beat together. Add GF flour mix, chips and nuts then mix thoroughly. Place scoops of dough (1 tbs. size) on a lightly greased cookie sheet. Flatten with a fork or spatula. Bake in a preheated 350°F oven for about 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.

Monster Cookies:

¼ c. margarine, softened             1 ¼ tsp. Baking soda          ¾ c. sugar

3 c. GF oatmeal                           ¾ c. brown sugar                1 c. chocolate chips

2 eggs                                          ½ c. chopped walnuts         1 c. Jiff peanut butter

Preheat oven 350°F. Beat butter and sugar until creamy. Add eggs and baking soda. Mix well. Add peanut butter. Stir in chocolate chips, oatmeal, and nuts. Place teaspoon full of dough on slightly greased cookie sheet about 2“ apart. Bake 10-12 min. until slightly browned.

Coconut Macaroons:

3 egg whites                  ½ Tsp. Vanilla                     Dash of salt

1 c. sugar                       7 oz. Flaked coconut

Grease a cookie sheet. Beat egg whites, vanilla and salt until soft peaks form.  Gradually add sugar beating until stiff peaks form. Fold in coconut. Drop form a teaspoon 1 ½ “ apart onto a greased cookie sheet. Bake in a 325°F oven about 20 minutes.  Cool on a wire rack. Makes 30-45 cookies. 

Pralines Pecan Crunch:

8 c. rice/ corn crunch-ens cereal           1 ½ c. pecans

½ c. light Karo syrup                              ½  c. firmly packed brown sugar

4 Tbs. Margarine or butter                     1 tsp. Vanilla

¼ tsp. Baking soda

Heat oven to 250°F. Spray a 9x10” baking pan with non-stick cooking spray.  Combine cereal and pecans in a large bowl. Set aside. In a microwave bowl, combine sugar, corn syrup and butter. Microwave on High for 1 minute. Microwave again for 30 seconds or until boiling. Stir in vanilla and baking soda. Mix well. Pour over cereal. Mix well. Coat mixture evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool completely. Break into pieces.

Donut Holes:        

1 teaspoon cinnamon            2 C. Quick Mix                           ¼ teaspoon nutmeg             1/2  cup sugar              2 Tbsp. cocoa powder (if desired)    1 egg or 2 egg whites           1 tablespoon oil              !  cup sparkling water            2 tsp. vanilla extract 

                
Beat egg and add vanilla, oil and water, then mix together and add Quick Mix, sugar and spices. Fry in a skillet at 370ºF-380ºF. Drop by tablespoons or small ice-cream scoop as donut holes, about 6 at a time so as to maintain the temperature. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to the depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely. .Decorate with one of the following methods.

Baking Method: Fill mini-muffin tins 2/3 full. You should have enough batter to fill and bake 48 muffins. Bake at 375°F degrees around 10 minutes, or until a toothpick inserted in the middle of a donut hole comes out clean. Remove from pan and cool on wire rack for 10 minutes.

Quick mix:    

4 c. GF Flour Mix (usually I use Betty Hagmond’s  Featherweight Mix, any will do)

1 c Buttermilk powder (or optinal)                                  ¼ c. sugar                       1 ½ tsp. salt                   2 Tbs. Baking powder     

2 tsp. Egg replacer         1 Tbs.  baking soda               2 tsp. gum 

Key Lime Pie (Dietetic)

1 cup graham cracker crumbs                                                                                                3 tablespoons melted margarine
2 tablespoons Spoonful NutraSweet or 9-1 gram packets equal sweetener                1 3/4 cups skim milk

1 (1/4-ounce) envelope unflavored gelatin                                                                            1/3 to 1/2 cup key lime juice
1 (8-ounce) package reduced-fat cream cheese, softened

3 1/2 teaspoons NutraSweet sweetener                                                                                 Green food coloring
Lime slices, raspberries and fresh mint sprigs, for garnish (optional)   

1. Combine graham cracker crumbs, margarine and 1 tablespoons NutraSweet   in bottom of 7-inch spring form pan; pat evenly on bottom and 1/2-inch up side of pan.
2. Sprinkle gelatin over 1/2 cup milk in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese in small bowl until fluffy; beat in remaining 1 1/4 cups milk and gelatin mixture. Mix in lime juice and 3 1/2 teaspoons Equal or 12 packets Equal sweetener or 1/2 cup Equal Spoonful . Refrigerate pie until set, about 2 hours.
3. To serve, loosen side of pie from pan with small spatula and remove side of pan. Place pie on serving plate, garnish with lime slices, raspberries and mint, if desired.    Makes 8 servings.
   

Suggestions for graham crackers :

http://www.josefsglutenfree.com/index.html  (We used)

Kinnikinnick sells cookie crumbs

Kinnikinnick 7 layer bar cookies

kinninick graham cracker crust

kinnikinnick k-kritter cookies or midel's arrowroot cookies

gluten-free ginger snaps

http://www.thegrainlessbaker.com/

Crushed Gluten Free corn flakes, with some cinnamon and sugar added make great crumbs,

Miss Roben's Mock Gluten-Free Graham Cracker Mix

Graham Crackers, Rice Bran, Original, 7.5 oz.  And  Other products by Health Valley

Graham Crackers (Gluten-Free)

1 cup gluten-free flour mix*                  ¾ tsp xanthan gum
1 cup brown rice flour                           ½ tsp baking soda
¼ cup soy or quinoa flour                     ½ tsp salt
½ cup packed brown sugar                  7 tbsp chilled butter-cut into pieces
1 ¾ teaspoons cinnamon                     3 to 4 tbsp cold water
1 tsp baking powder                             3 tbsp honey
1 tsp vanilla

Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in 3 tablespoons, honey and vanilla. If dry add a bit more water (1 tablespoon at a time). Gather into a soft ball sized ball and refrigerate at least one hour (I usually leave it overnight, covered).

Roll out to 1/8 to ¼ inch thick (I use parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (I skip the last step if we are going to frost them).

Bake at 325F for 12-15 minutes.

* The G.F. flour mixture is made up with (Bette Hagmans Four Flour Mix )   Garfava Bean Flour 2/3 part                          Sorghum Flour 1/3 part
Cornstarch 1 part                                           Tapioca Flour 1 part                       Or use any commercial brand of gluten free flour.

Recipe for gluten free graham crust (alternative)
1 1/2 cups G.F. flour  *                                         1/2 cup margarine (melted)
1/2 cup brown sugar                                            1/2 cup chopped nuts

Mix ingredients and spread evenly but lightly in a 9" z 13" baking pan
Bake at 350 for 10 minutes
Stir until well crumbled, return to oven and bake 10 minutes more until browned evenly
Cool and use as a base for any desserts calling for a graham wafer base.  
Hint: Double the recipe and store the rest for future use.
*The G.F. flour mixture is made up with
6 cups of sweet rice flour          2 cups tapioca flour         1 cup potato starch flour
Or use any commercial brand of gluten free flour.

Corned Beef Cream Cheese Dip Recipe

½ pound deli corned beef                             1 teaspoon Worcestershire sauce              1 - 8 ounce package of cream cheese                 ¼ cup Green onions, diced    

 4 slices Swiss cheese                                     toasts   or tortilla chips

Dice corned beef into ½ inch squares.  Mix beef together with cream cheese and onions.  Spread in glass baking dish and top with Swiss Cheese.  Bake at 350 for 20 minutes until cheese is golden.  Serve on toasts or tortilla chips for dipping

Sunflower Cookies

1 c.  Sun Butter (or any nut butter)                   1 c. sugar                    1 egg       Mix all ingredients together  Put in preheated oven for 10 min. at 350°

Spinach Broccoli Bake

1 pkg. Picksweet Chopped Spinach          1 pkg. Picksweet Chopped Broccoli  Mushroom White sauce (instead of Mushroom soup)        ¼ tsp salt               

    ½  c. of mayonnaise               1 well beaten egg                              ½ tsp             ¼ tsp of garlic powder    

Sauce:                     ¼ c. melted butter or Margarine               2 c. milk or soy milk  3 rounded tbsp. of cornstarch or sweet rice flour                   2 tbsp chopped onion  2 tbsp chopped celery ½ c mushrooms                        Season to taste Combine and cook until thick   

Casserole:      Place frozen spinach in container and cover with water. Place on stove top and bring to a boil. Boil for 3 min., reduce heat, cover and simmer for 4 min. and drain.  Place frozen broccoli in container and cover with water. Place on stove top and bring to a boil. Boil for 3 min. and drain. In a large mixing bowl, combine white sauce, Mayonnaise, egg, pepper, salt and garlic powder. Add cooked broccoli and cooked spinach Mix well.  Pour mixture in a greased 2 qt. casserole. Bake at 350° for 45 min. or until firm.

Socca [French Provencal Savory Chickpea Pancake]

Adapted from a recipe by Mark Bittman of the New York Times.

1 cup chickpea flour                                      1/2 teaspoon salt                                    1/2 teaspoon pepper                        1 cup warm water                                     3 tablespoons olive oil
1/2 medium onion, thinly sliced                     1/2 tablespoon minced fresh rosemary leaves

1. Place heavy (preferably cast-iron) skillet in oven and preheat to 450 F.
2. In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves if desired.
3. Whisk in warm water and 2 tbsp olive oil.
4. Cover the bowl and allow the batter set for at least 30 minutes, add sliced onion to the batter, which should have the consistency of thick cream.
5. Remove skillet from oven. Add 1/2 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set.
6. Set Socca a few inches below your broiler for a few minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.

Use as a desert

Adapted by Susan

1 cup chickpea flour                                      1/2 teaspoon salt                                                1 cup warm water                                     3 tablespoons walnut oil                      

 ¼  teaspoon   of nutmeg                               ¼  c brown sugar                                                 jam or jelly for toping                              cook from above instructions

Peach Pandowdy:

One -12 oz. Pouch or packet light cake mix(Gluten free Pantry Old fashioned cake mix)

3 c fresh peaches  sliced or one lb. Frozen(thawed) or 1 –28 oz. Can sliced peaches, drained

1/3 c. dark brown sugar                    1 Tbs. lemon juice                 1 tsp. cinnamon

1/3 c. raisins or dried cranberries

Preheat oven to 400º. Butter a shallow 2 qt. casserole.  Combine the peaches ,  brown sugar, lemon juice and cinnamon in a bowl. Tumble gently. Let stand for about 10 minutes before spooning into the casserole and sprinkling raisins over the top. Prepare the cake mix as suggested on the box. Spoon this over the fruit .  Bake for 30-40 minutes until a tester comes out clean. To serve, spoon out and top with whipped topping or frozen yogurt and some fruit pieces.

Beans and Franks

1 pk. Ball Bark Franks                   1 can Bush’s Original Baked Beans

Cut franks into small pieces. Open can beans and in a pan pore in beans put in franks.  Stirring combine beans and franks and heat.

VERMONT BLUEBERRY BUCKLE

3/4 c. sugar                           1/4 c. shortening                        1 egg
3/4 c. milk                              2 c. GF flour Mix ( used Bob’s Red Mill GF Flour)
2 tsp. baking powder            1/4 tsp. salt                          
2 c. blueberries or drained canned blueberries

TOPPING:

1/2 c. sugar                           1/2 c. flour                                  1/2 tsp. cinnamon
1/4 c. soft butter

Mix topping ingredients in a small bowl. Set aside.

Beat together sugar and shortening (or butter). When mixture becomes light, add egg and beat. Mix together dry ingredients on a piece of waxed paper. Pour half of dry ingredients into bowl; add milk and remaining dry ingredients.

Stir together until combined, do not overmix. Sprinkle berries on top and stir in.

Sprinkle on topping and bake at 350 degrees for 45-50 minutes.

Hamburger and Macaroni

1 to 1 ½ lb. 93% to 98% lean Hamburger             1 lb. GF Macaroni product

1 can each tomato sauce, tomato puree, chopped tomatoes

1 can chopped onions                                             Seasonings

Brown the Hamburger and add the onions to cook. When hamburger is no longer pink and onion is limp and the tomato products and seasons with salt, pepper and oregano. Cook the macaroni keeping the time somewhat less than the package directions (the pasta will continue to pick up liquid from the meat sauce when the two are combined). Drain the macaroni and combine with meat sauce. Feel free to add anything else you might like to the meet sauce, e.g. mushrooms, black olives, pepper, etc. Adrienne has been making this from memory since we have been married.

Sloppy Joes

1 lb. ground meat              2 Tbs. shortening                     1 c. chopped onions

1c. diced celery                 1 chopped green pepper          1 minced garlic clove

2 Tbs. Worcestershire sauce                    1 c ketchup        ½ tsp paprika

3 beef bouillon cubes, crushed (Celifibs)     ¼ tsp pepper         6 oz. tomato past

1 ¼ c water           3 tbs. vinegar           3 tsp brown sugar        3 tsp. dry mustard

Heat shorting in skillet and brown meat discard fat. Combine all ingredients in pan, stir well. Place on fire, cover and cook. Or. Combine all ingredients in crockpot, cover and cook on low for 6-8 hours or high 3-4 hours. Serve over warn bread or buns, or noodles

Mexican Casserole

2 corn Tortillas                              1 lb. cooked and drained ground meet        

¼ chopped onion                          1(4 oz.) can green chilies             

11 oz. can enchilada sauce           1 can chicken broth        1 Tbs. cornstarch

1/2 c celery Chopped cooked        1 c cheddar cheese      1 c. water

Combine beef, onion, chilies, sauce, broth, water and celery. Layer with tortillas in 9 X 13 pan. Top with cheese. Bake @ 300°.

Veggie Taco

per taco                 

1 corn tortillas        ¼ c. refried beans                    ¼ c cheddar cheese, shredded

¼ c avocado, diced                      ½ c. salad vegetables e.g. lettuce, cucumbers, tomatoes, onions and/or salsa 

Combine on taco and eat.

Recipes from member’s private collection.  Brands are a suggestion for the Tidewater area.

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