RECIPES FROM PICNIC 2007,  PART II

CARROT CAKE

Sift together:

2 cups Bob’s Red Mill All Purpose Flour

2 cups sugar                             2 tsp. cinnamon

2 tsp. baking soda                    1 tsp. salt

Add:  (beat after each addition)

1 ½ cups oil                              3 cups raw, grated carrots

4 eggs                                      ½ cup pecans

Grease and flour 9x13 cake pan.  Bake at 350 for 35-45 minutes.

Cream Cheese Frosting:

3 oz. cream cheese                   2 tsp. GF vanilla

2 cups powdered sugar ¼ cup butter

Cream butter and cream cheese.  Add sugar and vanilla.

“RICE KRISPIE” BARS

1 pkg. (10 oz., or about 40) regular marshmallows OR 4 cups miniature marshmallows

6 cups Erewhorn Crispy Brown Rice cereal OR Barbara’s Organic Brown Rice Crisps

¼ cup margarine or butter

            Melt margarine in a large sauce pan over low heat.  Add marshmallows and stir until completely melted.   Remove from heat. 

            Add brown rice crispy cereal.  Stir until well coated.  Using buttered spatula or waxed paper, press mixture evenly into a 13x9 pan that has been buttered.  Cut into squares when cool.

GF BROWNIES

¾ cup butter

¾ cup cocoa powder

4 eggs

2 ¼ cup sugar

2 tsp. vanilla

1 1/3 cup GF flour mix

½ tsp. xanthan gum

1 cup chopped nuts

½ tsp. baking powder

¼ tsp. salt

            Preheat oven to 325.  Lightly grease a 9x13 pan.  Melt butter with cocoa over low heat, stirring constantly.  Cool slightly.  Blend in sugar.  Beat in eggs.  Stir in other ingredients.  Spread in pan.  Check after 20 minutes.

NO FLOUR COOKIES

1 cup peanut butter

1 cup brown sugar

1 egg

1 tsp. baking soda

1 cup chocolate chips

            Bake at 350 for 8-10 minutes.  Cool before taking off the cookie sheet.

PAMELA’S CHOCOLATE CHIP COOKIES

½ cup butter

¼ cup white sugar

¼ cup brown sugar

1 egg

1 tsp. Vanilla

1 ½ cups Pamela’s Baking and Pancake Mix

            Yield: approximately 20 cookies

            Cream butter and sugar, add egg and vanilla and beat together.  Add Pamela’s Baking and Pancake Mix and chocolate chips and mix thoroughly.  Place tablespoon sized scoops of dough on a lightly greased cookie sheet.  Flatten. Bake in a 350 oven for approximately 15 minutes.  Let cookies cook slightly and use a spatula to remove from cookie sheet.

            Variation:  Try white chocolate chips, milk chocolate chips, or butterscotch ships.  Try pecans or macadamia nuts.

            Fast and Easy:  Use a small ice cream scoop or a tablespoon to form dough balls.  Place on a greased cookie sheet, flatten and put in a freezer.  When frozen, remove from the cookie sheet and store in a freezer bag.  For hot, fresh cookies, remove from freezer, place dough on a   greased cookie sheet and bake in a preheated 350 oven for 15 minutes.

            Pan cookies:  Bake dough in a greased pan (9x12) for 20 to 25 minutes.  Cut into bars after cooling.

BABY PEARL TAPIOCA PUDDING

7 cups water

1 cup tapioca

1 (3 oz) Jello (cherry or strawberry)

1 cup sugar

1 20 oz crushed pineapple, drained

8 oz. Cool Whip

            Bring water to boiling, add tapioca, stir.  Simmer 20-25 minutes.  Stir once in a while.  Remove from heat, add Jello and sugar, stir until dissolved.  Let set to cool.  When cold add pineapple and Cool Whip.  Refrigerate.

GF BROCCOLI

2 bunches broccoli

¾ cup cashew pieces

8 slices bacon, crumbled

½  red onion, chopped

½ cup golden raisins

DRESSING:

1 cup daisy sour cream or 1 cup mayonnaise

1/3 cup sugar

3 Tablespoons red wine vinegar

SNOW PEAS WITH WATER CHESTNUTS AND GINGER -- from The No-Gluten Cookbook

1 pound snow pea pods, ends trimmed

½ cup peanut oil

8 oz. Can water chestnuts (drained, rinsed and sliced)

½ cup unsalted peanuts (Hy-Vee brand)

2 tablespoons GF soy sauce (Hy-Vee brand)

1 tsp. Lemon juice

1 tablespoon minced fresh ginger root

Tabasco (or other red pepper sauce)

            Place snow pea pods in a hot wok or trying pan with the oil.  Stir to coat, then add the water chestnuts and peanuts, stirring again.

            Continue cooking , and after 5 minutes, add the rest of the ingredients.  Mix well and serve hot or at room temperature.

FOCACCIA    - From Carol Fenster’s Wheat Free Recipes and Menus

1 ½ tsp. yeast

1 tsp. sugar

¾ cup warm water

1 ½ cup sorghum-corn flour blend

½ cup tapioca flour

1 ½ tsp. xanthan gum

1 tsp. unflavored gelatin powder

1 tsp. dried rosemary

½ tsp. onion powder

1 tsp. salt

2 large eggs

3 tablespoons olive oil

½ tsp. cider vinegar

Topping:  olive oil, parmesan cheese and thyme

(No preparation instructions were included.)

GREEK POTATOES

2 pounds potatoes

¼ cup olive oil

`/2 cup lemon juice, freshly squeezed

2 tsp. oregano

3 cloves garlic (crushed)

salt and pepper

½ cup water

            Cut peeled potatoes lengthwise into quarters or eighths and place in large, shallow baking dish.  Combine remaining ingredients (except salt and pepper) and add to potatoes.  Stir to coat.  Add salt and pepper to taste.  Bake at top of oven, uncovered, for 1 hour, or until lightly golden.  (May need to rearrange potatoes and add a little more water during cooking.)

MASHED POTATOES

            Bring to a boil, then remove from heat:

3 ½ cup water

6 tablespoons margarine (Parkay)

1 tsp. salt

            Then stir in and let stand a few minutes:

2 cups milk

4 cups Hungry Jack potato flakes

            Then stir until well blended:

1 ½ cup sour cream  (Roberts)

6 oz. cream cheese (Crystal Farms)

            Sprinkle with paprika.  Heat in oven or microwave.