Recipes Part I       Dec., 2006

 

Chocolate Chip Cookies                                              

 

1 c GF All Purpose Baking Flour                      1 c butter

1 ¼ c Sorghum flour                                         ¾ c sugar

1 tsp baking soda                                             ¾ c brown sugar

1 tsp salt                                                           1 tsp vanilla extract

1 tsp xanthan gum                                             2 large eggs

12 oz pkg Nestle Semi-Sweet Toll House morsels

 

Preheat oven to 375.  Combine flours, baking soda, salt & xanthan gum in a small bowl.  Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy.  Add eggs one at a time beating well.  Gradually beat in flour mixture.  Stir in chocolate chips.  Drop by rounded tablespoon onto greased baking sheets.  Bake 9 min. or until golden.

 

Pecan Raisin Bars

 

1 c sugar                                                          ½ c light or dark corn syrup (Karo)

2/3 c margarine or butter, softened                    ¼ c Brer unsulfured molasses

1 tsp vanilla                                                      1 tsp vanilla

1 egg                                                                1 c broken pecans

2 c GF flour                                                      1 c seedless raisins

3 eggs

2/3 c sugar

 

Heat oven to 350.  Mix 1 c sugar, the margarine, 1 tsp vanilla and 1 egg.  Stir in flour.  Press dough in ungreased rectangular pan, 13 x 9 x 2 inches.  Bake until edges are light brown, about 15 minutes.

 

Beat 3 eggs, 2/3 c sugar, the corn syrup, molasses & 1 tsp vanilla.  Stir in pecans and raisins; pour over crust.  Bake until set, 25 to 30 mins.  Cool completely; loosen edges from sides of pan.  Cut into bars, about 2 x 1 ½ inches.  3 dozen cookies

 

Lands End Cookie                  Vi Harper

 

1 c brown sugar                                               

1 c peanut butter (smooth or chunky)                Mix all and use 1 T. per cookie. 

1 egg                                                                Bake 8-10 mins. at 350.

1 c chocolate chips                                           Cookies do not spread.

1 c nuts chopped (walnuts or peanuts)   Makes 2 doz.

Vanilla (optional)

 

 

Gluten Free Snicker Doodles

 

1 c butter

1 ½ c sugar

2 eggs

2 c sorghum flour +1 – 2 T. cornstarch mixed in

¼ c + 2 T. Bette Hagman’s GF Gourmet flour mixture (see below)

2 tsp cream of tartar

2 tsp baking soda

½ tsp salt

1 tsp xanthan gum

 

Mix dry ingredients together and set aside.  Cream together butter and sugar until smooth.  Add eggs – beat until fluffy.  Add dry ingredients, mix well.  Chill.  Mix 2 T. sugar and cinnamon.  Roll dough into small balls and roll balls in cinnamon/sugar mix.  Bake at 400 for 10 mins.

 

Bette Hagman’s GF Gourmet flour mix:

            2 part white rice flour

            2/3 part potato starch flour

            1/3 part tapioca rice flour

 

Chocolate Mint Cookies                                     Jeanette Keller

 

¾ c margarine                                                               2 ½ c sorghum flour

1 ½ c packed brown sugar                                           1 ¼ tsp. baking soda

2 ½ T. water                                                                ½ tsp. salt

1 – 12 oz pkg semi-sweet chocolate chips                     ½ tsp. + 1/8 tsp. xanthan gum

2 eggs                                                                          2-3 pkg. Andes Crème de menthe mints

 

In large saucepan, over low heat, cook margarine, sugar & water until margarine is melted.  Remove from heat and add chocolate chips.  Stir until chips are melted.  Pour into large mixing bowl & let stand 10 mins. to cool.  At high speed, beat eggs in, one at a time.  Reduce speed to low & add dry ingredients, beating until blended.  Chill dough at least 2 hours or overnight.  Roll dough into balls & place on ungreased cookie sheet 2” apart.  Bake 12-13 mins. at 350 (no longer).  Immediately place a mint on each cookie.  After 1-2 mins. spread softened mints over cookies with a knife.  Cool on a wire rack.  Makes 80-90 cookies. 

 

 

Coconut Cookies                                      

 

Mix together 1 c of brown sugar, ¾ c white sugar, 1 c soft margarine.  Beat until fluffy and then add 1 ½ tsp. vanilla and 2 eggs.  Blend and add 1 ½ c of GF flour and 1 ½ c sorghum flour, 1 tsp baking soda, ¼ tsp salt and 1 tsp xanthan gum.  Stir in 1 c of coconut and ½ c nuts.  Bake at 350 for 10-12 mins.  Cool and eat.

 

GF Potato Chip Cookies                 Larry Spreeman

 

1 lb Smart Balance Buttery Spread

1 c granulated sugar

3 ½ c Bob’s Red Mill All Purpose GF Baking Flour

2 tsp GF vanilla

1 c crushed potato chips

 

Cream shortening & sugar.  Add flour & mix well.  Add vanilla & potato chips.  Drop by tsp. onto ungreased cookie sheet.  Bake at 350 for 15-17 mins.  Remove with flat spatula and allow to cool on wire rack. 

 

Peanut Blossom Cookies                 Barbara Nelson

 

Cream together till fluffy:           ½ c Crisco

                                                ½ c peanut butter

 

Add to creamed mixture           ½ c white sugar

and beat thoroughly:                  ½ c brown sugar

                                                1 egg

                                                2 T. milk

                                                1 tsp. vanilla

 

Sift together, then add               1 c soy flour

to creamed mixture:                  ½ c potato starch flour

                                                ¼ c rice flour

                                                1 tsp. soda

                                                ½ tsp. salt

 

Shape into walnut-sized balls.  Roll in white sugar, put on ungreased cookie sheet.  Bake at 375 about 8 mins.  Remove and place chocolate star or chocolate-mint wafer (not cream-filled) on top, press in.  Put back in oven for 2-3 mins. or until nicely browned.  Makes about 3 ½ doz.

 

Variation – substitute chocolate chips or M & M’s for chocolate stars.

 

Note:  These tend to brown very quickly on the bottom.  Temperature, rack placement, or time may have to be adjusted.

 

Chocolate Crinkle Cookies

 

2 c sugar                                              2 1/3 c GF baking mix

¾ c veg. oil or canola oil                       2 tsp baking powder (GF)

¾ c Hershey’s cocoa                            ½ tsp salt

4 eggs                                                  Confectioner’s sugar

2 tsp GF vanilla

 

In large mixing bowl combine sugar and oil.  Add cocoa; blend well.  Beat in eggs & vanilla.  Combine flour, baking powder, & salt; add to cocoa mixture, blending well.  Cover, chill at least 6 hours.  Heat oven to 350.  Shape dough into 1 inch balls.  Roll in confectioners sugar.  Place 2 inches apart on greased cookie sheet.  Bake 12 – 14 mins. or until almost no indention remains when touched.  Remove from sheet.

 

Chocolate Chip Cookies

 

1 ½ c white rice flour                            2 eggs

½ c sweet rice flour                              ½ c sugar

¼ c potato starch flour              ½ c brown sugar

1 tsp baking soda                                 1 c margarine

½ tsp baking powder                            12 oz chocolate chips

1 tsp xanthan gum                                 1 tsp vanilla

1 tsp salt

 

Preheat oven to 375.  Combine flours and other dry ingredients.  Cream shortening and sugar.  Beat in eggs.  Add vanilla.  Add flour mixture.  Stir in chips.  Drop by rounded teaspoon full on an ungreased cookie sheet.  Bake 10-12 mins.  Hint – put dough in the frig overnight and bake the next day.  It works better!

 

Peanut Blossoms

 

1 c peanut butter

1 c sugar or Splenda

1 egg

1 tsp baking soda

1 tsp vanilla

 

Combine all ingredients.  Roll into 1 inch balls (I use parchment paper for baking).  Bake 350 12-14 mins.  Immediately after removing from oven, press a candy kiss into center of cookie.  Makes about 24 cookies.

 

 

GF “Chex Mix”

 

6 T butter or margarine

2 T Worcestershire Sauce

1 ½ tsp seasoned salt

¾ tsp garlic powder

½ tsp onion powder

4 c Health Valley Corn Crunch-Ems cereal

4 c Health Valley Rice Crunch-Ems cereal

2 c GF pretzels

2 c mixed nuts

 

Heat oven to 250.  Melt butter in large roasting pan in oven.  Stir in seasonings.  Gradually stir in remaining ingredients until evenly coated.  Bake 1 hour, stirring every 15 mins.  Spread on paper towels to cool.  Stir in airtight container.  Makes 12 cups snack.