Recipes       Sept., 2006

 

 

Pasta Sauce

 

Hamburger

Green pepper

Onion

Prego Traditional Sauce

 

 

The Best Pesto                       Beckee Moreland

 

4 c. fresh basil

½ c. extra virgin oil

1 c. Parmesan cheese

¼ c. butter, softened

2 cloves garlic, crushed

Salt

 

Puree basil, oil, cheese, butter, garlic and salt in food processor until smooth.  Put in a glass jar and cover with olive oil.  This can be frozen.

 

 

Foccacia                        Beckee Moreland

 

Kinnickinick Kwik Bread Mix – make as directed using ¼ c. oil in recipe as option.

 

Spread bread batter in 8 x 11 baking sheet.  Drizzle pesto over batter, coarse salt, and pepper.  Bake for 20 mins.  Cut into diagonals.

 

 

Garlic Cheese Bread

 

Hamburger buns (made as per Bette Hagman Bakes Bread)

Parmesan, Romano and Asiago cheese

Butter

Garlic salt

 

This works well with older dry buns.  Butter, sprinkle with garlic, salt and cheese.  Broil until lightly brown on top.

 

 

Italian Salad                  Sheryl Pont

 

Cucumbers

Tomatoes

Green peppers

 

Cut above into bite-size pieces.  Cover with Hy-Vee Italian salad dressing.  Make a few hours before serving.

 

 

Sweet Baking Powder Biscuits

 

2 c. Featherlite flour (Bette Hagman recipe)

½ tsp. salt

½ tsp. xanthan gum

4 tsp. baking powder

½ tsp. baking soda

5 T. butter

1 c. cream (more if making drop biscuits)

1/3 c. sugar (omit if making regular biscuits)

 

Mix dry ingredients and cut in butter.  Add cream.  Mix well and roll out on sweet (glutinous) rice floured board, counter, or parchment paper about ½ inch thick.  Cut out and bake on ungreased sheet.  Makes 9 large or 12 small biscuits.  Bake 10-12 minutes @ 450 until nicely brown.  Can take trimmings and recombine to make more biscuits.

 

 

Easy One Pan Brownies

 

                                                For 8 x 8 pan                           For 9 x 13 pan

Cocoa                                      1/3 c.                                       ½ c.

Oleo                                         1/3 c.                                       ½ c + 2 T.

Sugar                                       1 c.                                          1 ½ c.

Eggs                                         2                                              3

Flour                                        ¾ c.                                         1 c. + 2 T.

Baking powder             ½ tsp.                                       ¾ tsp.

Salt                                          ½ tsp.                                       ¾ tsp.

 

Melt oleo in sauce pan and add cocoa.  Mix.  Add eggs and sugar into pan.  Stir until mixed well and add sifted dry ingredients.  Nuts can be added.  Spread in greased pan.  Bake at 350 for 15 min. or until top has dull crust or test with a toothpick.  Do not overbake.

 

Frosting:  Use same pan.  Melt 2 T. oleo.  Add 2 T. cocoa.  Mix.  Add powdered sugar and milk, and ½ tsp. vanilla to spread.

 

 

Cheesecake Brownies (from GF Kitchen)

 

1 1/3 c sugar                                        For cheesecake:

½ c butter                                                         1- 8 oz package cream cheese

3 eggs                                                              1/3 c softened butter

2 tsp. vanilla flavoring                            2 c powdered sugar

½ c potato starch

¾ c cornstarch

¾ c cocoa

1 tsp. baking powder

3 tsp. guar gum

1 c milk

¼ tsp. salt

 

Preheat oven to 350.  In large bowl, cream sugar and butter.  Add eggs and vanilla flavoring.  Mix well.  Add remaining ingredients.  Mix well to remove all lumps.  Spread batter into greased 9 x 13 cake pan.  Set aside.

 

In medium bowl, cream together cream cheese, butter, and powdered sugar.  Drop by tablespoonful onto top of brownie batter.  Use knife to swirl cream cheese mixture into brownie batter.

 

Bake approximately 30 mins., until toothpick inserted in middle of brownies tests clean.  Makes 15 large brownies.

 

 

Pumpkin Bars

 

Beat:                                        Sift together:

4 eggs                                      2 c. GF baking mix

1 2/3 c. sugar                           2 t. baking powder

1 c. oil                                      2 t. cinnamon

1 can Libby’s canned                1 t. salt

     pumpkin                              1 t. soda

 

Stir both mixtures together and spread in ungreased jelly roll pan.  Bake at 350 dor 25-30 min.  Cool.

 

Cream Cheese Frosting:

 

Cream:

6 oz. cream cheese      

¾ c butter

2 t. vanilla

 

Add 2 c. powdered sugar.  Spread on cool bars.

 

 

Chocolate Cake

 

1.  ¼ c margarine                      7.  ¾ c cocoa

2.  ¼ c shortening                     8.  1 ¾ c unsifted GF flour mix (see below)

3.  2 c sugar                             9.  ¾ tsp baking powder

4.  1 tsp GF vanilla                   10.  1/8 tsp salt

5.  2 eggs                                 11.  1 ¾ c milk

6.  ¾ tsp. soda

 

Flour mix: 

2 c white rice flour

2/3 c potato starch

1/3 c tapioca flour

3 tsp Xanthan gum

 

Grease and flour two 9” pans.  Cream 1-4 with a mixer, blend in eggs.  Combine 6-10; add alternately with milk to batter.  Blend well.  Bake at 350 for approx. 30 min.  Test with toothpick.

 

Frosting:

¼ c melted marg. Or shortening                        1/3 c milk

1/3 c cocoa                                                      1 ½ tsp. GF vanilla

¼ tsp salt                                                          1 1/3-4 c pwd. Sugar

 

Combine marg., cocoa, salt; add milk and vanilla.  Mix in sugar slowly.  Mix until smooth.