Recipes Jan. & Feb., 2007

Gluten Free Pizza

1 Gillian’s gluten free 16 oz. Pizza Dough Ball

1 T. gluten free flour

1 – 15 oz Hy-Vee Pizza Sauce

1 – 6 oz Hy-Vee Tomato Paste

Your favorite toppings

Knead dough ball onto hard surface with gluten free flour. Roll out and place onto greased 12-inch pizza pan. Bake dough for 10 minutes at 375. Let rest until cool.

Mix Hy-Vee Pizza Sauce and Tomato Paste (will make 2 servings). Spread sauce onto crust, and add favorite toppings. Bake 10-15 minutes until cheese is golden.

Poppy Seed Bread R. Wilson

3 c GF flour

1 ½ tsp. salt

1 ½ tsp. baking powder

2 ¼ c sugar

1 ½ T. poppy seeds

1 ½ tsp. vanilla (1 tsp. powdered)

3 large eggs

1 ½ c milk

3/8 c melted butter

¾ c oil

1 ½ tsp almond flavoring

Mix all ingredients together 1-2 mins. with electric mixer. Pour into 2 regular size or 4 small sized greased loaf pans. Bake 1 hour at 350 or until toothpick comes out clean. Cool 5 mins. and pour frosting glaze over while still in the pan. Let stand 5 mins. and remove from pan.

Glaze:

¼ c orange juice

¾ c powdered sugar

½ tsp almond flavoring

½ tsp vanilla

I have substituted orange juice with 2 T. orange zest, ¼ c lemon juice, & ¼ c water. Mix well and let sit a few mins. so flavors can combine.

Waffles

1/3 c oil

¼ c sugar

2 eggs

¾ c cornstarch

¾ c potato starch

1 ¼ tsp. baking powder

¼ tsp. xanthan gum

½ tsp. salt

¾ c milk

Add rinsed blueberries if you’d like

In medium bowl, combine all ingredients except milk. While mixing, slowly add milk, being sure to remove all lumps from the batter. Preheat waffle iron. Spray with nonstick spray. Pour about 2/3 c batter onto waffle iron. This will nearly cover the waffle dimples on the bottom of the iron. Once waffle is light brown, remove from waffle iron and serve. Makes about 4 7-inch diameter round waffles. Serves 4.

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.

Almond Cookies

½ c butter

½ c brown sugar, lightly packed

1 tsp almond extract

1 egg

½ c rice flour

2 c crispy rice (crushed)

2 T chopped almonds

Preheat oven to 350. Cream butter and sugar together until light & fluffy. Add almond extract and egg. Beat well. Stir in flour, Crispy Rice and almonds. Shape into balls, 1” in diameter & place on ungreased baking sheet. Press with a floured fork to flatten slightly. Bake for 12 to 15 mins. until lightly browned. Yield 24.

Southwestern Cheesecake

1 c finely crushed tortilla chips

3 T. butter or margarine, melted

2 pkgs. (8 oz.) Philadelphia Cream Cheese, softened

2 eggs

1 pkg. (8 oz.) Kraft Shredded Colby/Monterey Jack cheese

1 – 4 oz. can chopped green chilies, drained

1 c Breakstone’s or Knudsen Sour cream

1 c chopped yellow or orange pepper

½ c green onion slices

1/3 c chopped tomatoes

¼ c sliced pitted ripe olives

Mix chips and butter in small bowl; press onto bottom of 9-inch springform pan. Bake at 325 for 15 mins. Beat cream cheese & eggs at medium speed with electric mixer until well blended. Mix in shredded cheese and chilies; pour over crust. Bake for 30 mins. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with remaining ingredients just before serving. Makes 16 to 20 appetizer servings.

Carrot Cake Deb Terry

2 c Bob’s Red Mill All Purpose GF Baking flour

2 c sugar

2 tsp baking soda

2 ½ tsp xanthan gum

½ tsp salt

2 tsp cinnamon

1 ½ c vegetable oil

4 eggs

3 c finely grated carrots

½ c coconut

½ c raisins

½ c chopped English walnuts

Combine dry ingredients. Mix well. Add oil, eggs (one at a time), beating after each addition. Add carrots. Fold in coconut, raisins & nuts. Place in greased & floured 9” x 13” glass pan. Bake 50-60 min. at 350 or until toothpick inserted in center of cake comes out clean. Top with cream cheese frosting or nondairy whipped topping.

Cream Puff Pastry Jeanette Keller

Pastry:

1 c water

½ c coconut oil (Sprectrum – refined)

1 c (GF Pantry) Beth’s All Purpose Baking Mix

1 T sugar

½ tsp. salt

4 eggs

Combine water & coconut oil in large saucepan. Bring to boil. Combine & mix flours, sugar & salt & add to coconut oil & water. Stir continuously until mixture forms into a ball that detaches from sides of pot. Remove from heat & let cool a bit. Add the unbeaten eggs, individually, while beating w/an electric mixer. Drop by spoonfuls onto greased baking sheet. Original recipe calls for the puffs to be approx. 2 inches round and about 1 ½ inches high. I made mine smaller. Make sure you allow them room to expand and not touch. Bake 20 mins. @ 450, then 20 min. @ 350 (I adjusted this down a bit.) Remove from oven and insert a knife gently in each one to release steam. Serve cold filled w/sweetened whipped cream or custard. Makes 8-10 puffs (I made approx. 25).

Filling – Vanilla pudding:

¾ c sugar

3 T cornstarch (Argo)

3 c milk

2 beaten eggs

1 T butter

1 ½ tsp vanilla

In a heavy medium saucepan, combine sugar & cornstarch. Stir in milk. Cook & stir over medium heat till thickened & bubbly. Cook & stir 2 mins. more. Remove from heat. Gradually stir approx. 1 c. of the hot mixture into beaten eggs. Return all of the egg mixture to the saucepan. Cook till nearly bubbly, but do not boil. Reduce heat. Cook & stir 2 mins. more. Remove from heat. Stir in butter & vanilla. Pour into bowl & cover surface with clear plastic wrap. Chill. Do not stir. Fill éclairs 4 hours or less before serving so they will not become soggy.

Glaze: (I would halve this recipe.)

2 bars Ghiradelli 60% Cacao

½ c coconut oil

Dash of vanilla

Heat chocolate w/coconut oil until melted in microwave, 1 min. at 50% power, then 30 sec. intervals, stirring between. Stir in vanilla. Should be glossy, workable consistency. Spread on top of your finished éclairs.

Hawaiian Cake

3 c flour

½ tsp xanthan gum

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

2 c sugar

1 ½ c vegetable oil

3 large eggs, lightly beaten

8 oz. crushed pineapple, including juice

2 c mashed bananas (approx. 5 bananas)

3 ½ oz. flaked coconut

1 ½ tsp. vanilla extract

Cream Cheese Glaze:

1 ¼ c powdered sugar

3 oz. cream cheese, softened

1 T. light corn syrup

½ tsp. vanilla extract

Walnut halves or chopped nuts for garnish

Preheat oven to 350 degrees. Butter and flour a 10 inch tube pan with removable bottom. In a large bowl, sift together flour, baking soda, salt and cinnamon. Add sugar and combine well. In a mixing bowl, combine vegetable oil & eggs. Add to dry ingredients and stir until just combined. Add pineapple and bananas to mixture. Stir in coconut and vanilla. Pour into prepared pan. Bake 1 hour and 10 mins. to 1 hour and 20 mins. or until cake tester comes out clean. Cool cake on a wire rack for 15 mins. Remove sides of pan and cool cake completely on tube. Run knife around bottom of pan and tube; invert cake onto plate.

Glaze – At low speed, beat together all ingredients until smooth. Spread glaze on top of cooled cake, letting excess drip down sides. Decorate top with walnut halves or chopped nuts.

Serves approx. 10.