Recipes Part II December 2006

WHEAT FREE CINNAMON ROLL BITES - Heather Lannin

1 bag of Pamela’s Wheat Free bread Mix

Mix as directed on bag, up to the point that you begin baking.

After bread dough is finished, roll out on buttered parchment paper. Spread butter and cinnamon & sugar on the dough. Roll up as best you can.

Place them into baking pan that has heavy whipping cream about ¼ inch deep with sprinkled brown sugar on top of that.

Bake at 350 for 15-20 minutes, until cake tester comes out clean.

Let sit 5 minutes, then invert onto a serving tray or plate. Keep covered.

Makes 18-20 rolls.

C & H BROWN SUGAR SOFT AND MOIST PUMPKIN COOKIES

2 cups C & H dark brown sugar, packed

2 cups cooked or canned pumpkin

1 cup salad oil

2 tsp. vanilla

2 cups sorghum flour

1 cup brown rice flour

1 cup tapioca flour

2 tablespoons egg replacer

2 tsp. xanthan gum

2 tsp. soda

2 tsp. baking powder

1 tsp. EACH of salt, cinnamon, and nutmeg

2 eggs

½ tsp. Ginger

2 cups raisins

1 cup chopped nuts

In mixing bowl beat together sugar, pumpkin, oil eggs and vanilla. Combine dry ingredients; add and stir until smooth. Blend in raisins and nuts. Drop by spoonfuls on lightly greased cookie sheet. Bake in 350 oven 12 to 15 minutes. Makes about 6 ½ dozen cookies.

CHEWY RAISIN WALNUT SHORTBREAD BARS

Shortbread:

½ cup softened butter

¼ cup sugar

½ cup sweet rice flour

4 tablespoons cornstarch

Topping:

2 eggs

½ cup firmly packed brown sugar

1 tsp. GF vanilla

1/3 tsp. baking soda

1 cup blue diamond walnuts

1 cup raisins

½ cup flaked coconut (optional)

Heat oven to 325. Place butter for shortbread in a bowl. Sift in sugar and cornstarch; cut in. Add rice flour and work into a dough. Pat or spread into an 8x8 pan. Prick with a fork. Bake 15 minutes or until lightly browned.

Meanwhile, combine eggs, brown sugar and vanilla; beat well. Stir in baking soda, walnuts, raisins and coconut. Spoon over the hot crust. Spread to cover evenly. Return to oven and bake an additional 20-25 minutes or until top is set.

Cool completely. Cut into 20 bars.

CHERRY MASH BARS - Jana B / Ray Wilson

3 cups sugar

¾ cup margarine or butter

¾ cup evaporated milk

12 oz. package cherry chips (Gurley’s)

7 oz. jar marshmallow cream

¾ cup peanut butter

½ cup chopped peanuts

Topping:

12 oz. package milk chocolate chips

¾ cup creamy peanut butter

In a large microwave able bowl mix sugar, butter and evaporated milk. Then heat on high in microwave. Remove and stir; add cherry chips and stir until melted. Add marshmallow cream and peanut butter, stirring until completely mixed in. Add chopped peanuts and stir. Pour into 9x13 pan and spread evenly. Let it cool.

Topping: In a large microwave able bowl add milk chocolate chips and creamy peanut butter. Melt in microwave and stir mixture. Pour over cooled cherry layer and spread evenly. After cooling, cut into squares or bars. Store in air tight container.

CRANBERRY SWIRLS -- from The Gluten Free Gourmet Makes Dessert

Dough:

2 ½ cups 4 bean flour bean mix -- see below for this mixture

½ cup sweet rice flour

1 ¼ tsp. xanthan gum

1 cup ground walnuts (I used ground hazelnuts)

1 tsp. baking powder

1 tsp. unflavored gelatin

½ tsp. salt

1 Tablespoon brown sugar

2/3 cup butter or margarine

½ cup sugar

½ cup honey

1 egg

2 tsp. vanilla

Filling:

1 6 oz. package dried cranberries

1 cup cranberry juice cocktail

1 ½ tsp. grated ginger

In a medium bowl, whisk together the flour mix, sweet rice flour, xanthan gum, walnuts, baking powder, gelatin, salt and brown sugar. Set aside.

In the bowl of your mixer, beat the butter, sugar and honey until fluffy. Beat in the egg and vanilla. Turn mixer to low and beat in the dry ingredients. Halve the dough and flatten each section into a rectangle and wrap in plastic wrap. Chill for 1 hour.

For the filling, gently boil the cranberries, juice, and ginger in a small saucepan for 7 minutes, stirring often. Puree in a food processor.

To assemble the cookies, dust 2 sheets of waxed paper with rice flour and roll ½ the dough between these sheets into an 8 ½ x12 rectangle. Remove the top sheet of paper and spread with ½ the filling. Roll up from the long side. (You may have to use the paper on the bottom to help roll, as the dough is sticky.) Place the roll and rechill for several hours. Repeat with the other ½ of dough and filling.

** Overnight refrigeration works best. Dough gets soft quickly. **

Heat the oven to 350. Grease the baking sheets with shortening. Slice the dough ¼ inch thick and place 1 inch apart on sheets. Bake for 12 minutes or until golden. Cool slightly before transferring to racks. Store airtight for up to 10 days. Makes 6 dozen cookies.

FOUR FLOUR BEAN MIX -- from The Gluten Free Gourmet Bakes Bread

For 9 cups: for 12 cups:

Garfava bean flour (2/3 part) 2 cups 2 2/3 cups

Sorghum flour (1/3 part) 1 cup 1 1/3 cups

Cornstarch (1 part) 3 cups 4 cups

Tapioca flour (1 part) 3 cups 4 cups

DOUBLE GINGER COOKIES

2 ¼ cups Four Flour Bean Mix (see above) 1 cup dark brown sugar

¾ tsp. xanthan gum ½ cup shortening

2 tsp. baking soda ¼ cup (1/2 stick) butter or marg.

1 tsp. cinnamon 1 egg

1 tsp. cloves ¼ cup molasses

¾ tsp. salt white sugar for rolling

¾ cup crystallized ginger, chopped

Preheat oven to 350. Grease 2 baking sheets.

In a medium bowl, whisk together the flour mix, xanthan gum, ginger, baking soda, cinnamon, cloves and salt. Stir in the crystallized ginger. Set aside.

In the bowl of your mixer, cream the brown sugar, shortening and butter until fluffy. Add the egg and molasses and beat until blended. Add the dry ingredients and mix well. Cover and refrigerate for 1 hour.

Spoon about ½ cup white sugar into a flat bowl. With wet hands, form the dough into balls the size of a walnut, roll in the sugar, and place on the baking sheets 2 inches apart. Bake for about 12 minutes. They should be cracked on top but still soft to the touch. Let cool slightly before transferring to a cooling rack.

Makes about 4 dozen.

CHOCOLATE CRISPY PEANUT BUTTER BALLS - “A delightfully good combination!”

3 ¾ cups powdered sugar

½ cup margarine, softened

2 cups GF crunchy peanut butter

1 ½ cups GF crispy rice cereal

Chocolate Coating:

6 oz. German sweet chocolate

6 oz. GF semisweet chocolate chips

2 oz. Parafin wax

Combine the first four ingredients in a large bowl and mix well. Roll dough into 10 inch balls. Chill.

In top of double boiler over boiling water, melt German and semisweet chocolates with parafin wax, stirring constantly until smooth. (I melted these in the microwave, alternating heating on about 50% and stirring well about every minute or so.) Using a wooden pick inserted in ball, dip balls into chocolate mixture, one at a time. Set on waxed paper to harden. Store in airtight container in refrigerator.

Makes 5 dozen.

MOCHA CRINKLES --- Carolyn Brott

1 ½ cup GF flour mix

1/3 cup natural cocoa powder

2 tsp. GF instant coffee granules

1 tsp. baking soda

1/8 tsp. salt

1 tsp. egg replacer

½ tsp. xanthan gum

1 1/3 cup light brown sugar

½ cup vegetable oil

¼ cup low-fat plain yogurt

1 flax gel (! Tablespoon ground flax seed, ¼ cup water; mix and microwave until bubbly; let cool)

1 tsp. vanilla

Confectioners’ sugar

Mix together flour, cocoa, coffee granules, baking soda, salt, egg replacer and xanthan gum. In a separate bowl, beat together brown sugar and oil. Then mix in yogurt, flax gel and vanilla.

Add flour mixture to brown sugar mixture. Mix well. Cover and refrigerate dough until firm, about 3-4 hours.

Preheat oven to 350.

Pour confectioners’ sugar into shallow bowl; set aside. Form dough into 1 inch balls (about 1 Tablespoon) and roll in confectioners’ sugar to cover.

Place on ungreased cookie sheets and bake until tops of cookies are firm to touch, about 10-12 minutes. Do not overbake. Cookies should be moist and fudgy. Cool on wire racks.

Makes about 2 ½ dozen.

PEANUT BUTTER FUDGE - Jana B. / Ray Wilson

3 cups sugar

¾ cup margarine or butter

¾ cup evaporated milk

12 oz package semisweet dark chocolate chips

1 tsp. vanilla

7 oz. jar of marshmallow cream

½ cup peanut butter

1 cup chopped peanuts

In a large microwave able bowl mix sugar, butter and evaporated milk, then heat on high in microwave. Remove and stir; add chocolate chips and stir until melted. Add vanilla, marshmallow cream, peanut butter and stir until completely mixed in. Add chopped peanuts and stir. Pour into 9x13 pan and spread evenly. Let it cool and set up. Cut into 1-inch squares. Store in an airtight container by itself because flavors will mix.

PEANUT BUTTER FUDGE

2 cups sugar

2/3 cup milk

In a large pan cook the above 2 ingredients to soft boil stage with candy thermometer. Remove from heat.

Add: 1 cup peanut butter (Jiff) and 1 cup marshmallow cream

Beat until it starts to harden, but so you can still get it out of the pan.

Put in greased 8x8 pan.