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Recipes from member’s private collection.  Brands are a suggestion for the Tidewater Virginia area.
 
 

Chip Bar Cookies

¼ cup (1 stick butter) or butter flavored Crisco                    1 cup soy flour
1 cup brown sugar          ¾ c Susan's mix GF flour              2 eggs
 1 tea baking soda          1 tea vanilla              ½ tea salt1 cup each Reese’s peanut Butter Chips, Nestle Butterscotch Morsels, and semi sweet Chocolate chips

In a large bowl, brat with an electric mixer the Crisco brown sugar, eggs, and vanilla.  Combine flowers, baking soda, and salt in another bowl. Then combine flour and creamed mixtures. Then stir in chips.  Press into a greased pan (9”x13”) Bake in a preheated oven at 350 degrees for 25 to30 minutes. Cool to 15 minutes before cutting bars.
Makes: 2 ½ dozen

   Fruitcake Bars
2 cups fruitcake mix          1 1/3 cups brown sugar          ½ cup apple juice (any fruit juice) 
 1 ½ cup Susan's GF flour mix     1 tsp. grated orange peal         ½ Tbs. baking powder
2 eggs      2 tps. Cinnamon          ½ cup Crisco  ½  tps.  Nutmeg 
½ cup VSOP French Brandy         ½  tps. salt

In a small bowl, combine the fruitcake mix, juice, graded orange peal and brandy. In another bowl combine flour baking powder, spices and salt. In food processor combine Crisco, brown sugar and eggs.  Combine flour, liquid and fruitcake mix mixtures. Spread on greased (9”x13”) pan and bake 350 degrees for 25 to30 minutes. Cool and cut in squares.

Susan's GF Mixture
cup flax seed meal1 Box cornstarch                 1 box tapioca flour 
 3 cup mung bean flour       ½ c. soy flour         1 cup Garfava flour garbanzo bean flour
1cFlax seed mill                  1 package Assi Bran potato starch

Combine and mix in  Ziplock bag by shaking ziped bag.

Magic Cookies Bars
½ cup butter    ½ cup rice Bran crackers (Healthy Valley          1 cup semi-sweet chocolate chips            1 1/3 cup flaked coconut (Bakers)         1 cup walnuts 
(14 oz.)can  Sweetened condensed milk

Use a 13”x9” pan. Preheat oven to 350 degrease. Milt butter in pan. Crumble crackers then sprinkle over butter in the pan. Pore sweetened milk over crumbs. Sprinkle chips, coconut and nuts in layers over milk. Press down loosely. Bake for 25 to 30 minutes. Let cool then cut into bars. Store loosely covered at room temperature. Makes 36 bar cookies.

   Cheese crackers
½ cup Margarine or butter, softened    1 cup GF flour mix    ½ tsp. Garlic salt 
½ tsp. Chili powder    2 cups loosely packed sharp Cheddar    Cheese, grated (yellow)

Cream together the margarine and cheese. Add the flour and seasoning and mix together until the dough forms a ball. Divide the dough into 2 sections and roll each into a log about 1 ¼ “ to 1 ½  “ in diameter. Wrap in wax paper and put in freezer until chilled and firm.
Preheat oven to 400 degrease. Slice dough into 1/8 “ slices and place on an ungreased baking sheet. Bake for 9-10 minutes or until crisp and slightly brown
Logs can keep in freezer until needed.

Chocolate Peanut Butter Squares
 1 cup Pamela's Peanut Butter Brown Rice cookies (crumbled and toasted)
1 box 10x sugar    12 oz semi-sweet chocolate chips   1 cup crunchy peanut butter (Jiffy)   2 sticks Margarine (milted) 

Milt margarine; add cookie crumbs, sugar and peanut butter. Press into 9” x13” pan. Milt chocolate chips and spread on top. Cool well. Let topping harden some before cutting into squares. (No-Bake)

Peanut Butter Cookies
2 cups peanut butter     2 eggs      2 cup sugar  1 tsp. Vanilla (Durkee)    Hershey Kisses
Mix peanut butter and sugar together. Add eggs and vanilla. Make small ball and place on greased cookie sheet. Press with a fork slightly to flatten. Bake at 350 degrees for 10-12. If desired, put Hershey kiss on top. Makes about 4 Dozen.

Peanut Butter Cookies
1 cup Peanut butter (homemade)        1 cup sugar           1 egg     1 tsp. Vanilla 

Using electric mixer or by hand, beat the egg. Add the other ingredients and beat until mixed. Shape level Tbs. worth into balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly with a fork, going one way then the other. Bake at 350 degreases for 16 to 18 minutes or until set. Remove to wire racks. Makes 2 dozens cookies.

Peanut Butter Drops
2 eggs    1 cup sugar   1 cup chunky peanut butter

Beat the eggs. Stir in the peanut butter and sugar. Drop by small spoonfuls on ungreased cookie sheets, Bake 350 degrease for 10-12 minute Makes 2 ½ dozens at 2 inch cookies. No Flour keeps and travels well.
Peanut Butter Cookies

1 cup peanut butter (Peter Pan no Salt or sugar added, creamy) 
 ¾ cup brown sugar (Pillsbury Light Brown) 
½ cup evaporated milk (Pet Fat Free Skim)          6 tsp. Cornstarch (cream)

Combine ingredients and stir well. Put by the tsp. On ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes 

Quickest Peanut butter Cookie
2 cups sugar            2 eggs              2 tsp. GF vanilla          2 tsp. Baking soda 
 2 cups chunky GF peanut butter 

IN a large bowl combine sugar and soda; stir in beaten egg and vanilla. Add peanut butter and until combined into a stiff mixture. Form into balls about 1 inch. Drop about ever 3 “ onto lightly greased cookie sheet. Bake at 350 degreases for 10-11 minutes or until bottom of cookies is golden brown. Let stand 1-2 minutes before transferring to wire rack. Store in airtight container Makes 24 large cookies or 50 small.

Coconut Macaroons
3 egg whites ½ tsp. GF vanilla    Dash salt       1 cup sugar 7 oz. flaked coconut

Pre heat oven to 325 degrees. Grease cookie sheet. Beat egg whites, salt and vanilla until soft peaks form. Fold in coconut. Drop from a teaspoon ½ apart onto a greased cookie sheet. Bake in a 350 degree oven for 20 minutes. Cool on a wire rack. Makes 25-30 minutes

 Wooden Spoon Cookies
¾ cup Blanched almonds, ground   ½ cup margarine (1 stick) softened     ½ cup sugar
1 Tbs. GF flour            1 Tbs. heavy or whipping cream

Preheat oven to 350 degrees. Grease and flour 2 large cookie sheets. In 2 quart saucepan, combine ground almonds, margarine, or butter, sugar flour and cream. Heat over very low heat.
Drop batter by rounded teaspoons, about 3 “ apart into cookie sheet (Do nut place more than 6 cookies an cookie sheet because, after baking cookies must be shaped quickly before hardening.
Bake cookies 5-7 minutes, until edges are lightly brown and centered are just golden. Let cookies remain on cookie sheet. With pancake turner or long, flexible metal spatula, flip cookies over quickly so lacy texture will be on outside after rolling. Working as quickly as possible, roll each cookie into a cylinder over handle of a wooden spoon; remove from handle and cool on a wire rack. Repeat until all batter is used. Makes 1-½ dozens. Cookies. 

Variety Cookies
1 package Ener-G potato mix     1 stick Fleischmann’s Margarine 
2 eggs ½ cup sugar   1 cup packed brown sugar      1 ½ tsp. Vanilla (McCormick) 
1 Tbs. Cinnamon (McCormick) 

Cream sugar and margarine together. Beat in eggs, vanilla, spices and 1 cup of potato mix. When batter is too stiff for beaters, stir in remaining potato mix. Place teaspoon size dough on baking sheet and bake at 350 degrees for 12-15 minutes. For variety stir in Ener-G NutQuik, raisins, coconut, etc. 
Note: Potatoes absorb spices and salt so double spices when using potato flour.
Bean and other heavy flours need more rising power so put more yeast, baking powder, eggs or baking soda to rise. 

Salmon & Cream Cheese Ball
11/2 Lb. Fresh salmon or 1 Lb. Canned salmon    ½ Tea. liquid smoke (not used)
1 tbs. horseradish (Manischewitz for passover)       1 tbs. lemon juice
1 pk. Cream cheese            2 tbs. mayonnaise     1 tbs. dried parsley flakes (Tones)

Steam the fresh salmon for 45 minutes in a metal steamer.  Cool the fish. Skin the salmon, remove bones. For Salmon Ball  place meat in a bowl , add the remaining ingredients, and mix well. Shape into ball. For Salmon spread Place meat into food processor, add remaining ingredients, and   pree. 

Lemon Meringue Pie
¼ Corn Starch     1 tsp. Grated lemon rind   1 cup sugar    1 tbs. Margarine or butter
¼ cup lemon juice 3 egg yoke          1 ½ cup water   1 (9 inch) regular pre baked pie crust

Filling:
In a medium saucepan, combine corn starch, sugar and lemon juice; mix well. Beat egg yokes; add to cornstarch mixture. Add water. Bring mixture just to boiling over Medium heat and simmer gently for 5 minutes, stirring constantly. Remove for heat. Add margarine and grated lemon rind to thickened mixture and stir until thoroughly blend. Pore into baked pie crust. Prepare meringue.

Meringue:
3 egg whites, 6 Tab. Sugar. Pre heat oven to 400 degrees. With electric mixer at high speed, beat egg whites until soft peaks from form. Gradually add sugar. Combine to beat on high speed to form stiff, glossy peaks. Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking Bake for 8 to 10 minute or until golden. Cool on cake rack away from draft for 2 hours. Refrigerate, serve cold.

Apple Pie Filling
6 cups sliced, Peeled Baking apples (Macintosh or Granny Smith apples)
2 Tbs. Orange juice or lemon juice, sprinkled over apple slices

Mix together and toss with apples:
1/3 cup firmly packed lightly brown     2-3 Tbs. rice flour    Sugar (less for a more tart pie) 
  1/3 cup granulated sugar                 1 tsp. Cinnamon       1/8 tsp. Nutmeg

Layer mixture into unbarred, inch pie crust (do not prick bottoms). Cover with second pie crust. Seal and flute edge. Slit the top in several places. C over edge with a band of aluminum foil. Set on a baking sheet and bake in a 425 degrees oven for 430-45 minutes or until browned on top and juices begin to bubble through the slits. Cool before serving. Refrigerate leftovers.

Pineapple Cheese Pie
(Low sugar and fat)
Crust:
1 ¼ cups crushed Sunflakes Cereal         (Or GF Bread or cookie crumbs) 
1 Tab. Wesson Oil                                    2 Tab. Water
Pre heat oven to 250 degrees. 
Combine ingredients for pie crust and mix by spoon. Turn into 9” pie tin and press evenly to form crust. Bake 15 mutinies. Cool.

Filling:
1 20 oz. Can crushed pineapple in Natural juice drained  1 envelope Knox Unflavored Gelatin
2  Tbs. Cold water              2 Tbs. sugar  ¼ cup boiling water          ¼ cup skim milk 
½ cup low fat cottage cheese (Walmart preein blender)        1 tsp. GF vanilla flavoring 
Sprinkle gelatin into cold water in small bowl and allow to stand 5 minutes. Add boiling water and stir to dissolve. Mix cheese, milk vanilla, sugar, and pineapple slightly. Add softened gelatin and blend until almost smooth. Pour into cool crust and refrigerate till firm (about 3 hours). Make 6 servings.

Pecan Pie
Crust:
½ cup frosted Cornflakes (Barbaea’s)   ¾ cup pecans         1 Tbs. Sugar
3 Tbs. melted butter ½ cup Rice Bran Crackers (Healthy Valley) 
Make crumbs of list 3 ingredients. Add sugar and melted butter. Mix well. Press into pie pan.
Filling
3 egg 1 tsp. Vanilla    ½ cup sugar            1 cup Dark Karo Syrup       1 1 ½ pecan

Beat eggs slightly. Add sugar syrup. Vanilla and peons. Mix. Pour into crust. Bake approximately 30 Minutes. Until done in center. Check top so it doesn't get too brown. Cover it with aluminum foil Bake at 375 degree.

Pina Colada Pie
Crust:
1+ cup (Health Valley) Rice Bran Crackers, crushed    ½ tsp. Cinnamon McCormick)
  1 Tbs. (Fleischmann’s) unsalted Margarine                1 Tbs. sugar 
Combine ingredients in 9” pie plate or oblong dessert dish and press firmly into bottom and up sides. Use more crumbs for a larger, thicker crust, if desired. A simple baked crust may be subtitled, or you may simply dish this heavenly concoction up into lovely parfait or compote cups. Champagne glasses.
Filling:
1 20 oz. crushed pineapple, drained reserve Juice         23 large marshmallows (Campfire)
1 –2 cups flaked coconut (3.2 oz. )   3 Tbs. Bacardi rum (or 1 ½ tsp. extract) ¼ tsp. salt
1 8 oz. Lie Cool Whip    ½ Pecans, chopped into chunks

In a saucepan, mix ½ cup pineapple juice and the marshmallows over low heat, stirring constantly, until marshmallow are melted. Combine to cook and stir for 2 minutes. Remove from heat and stir in crushed pineapple, coconut, rum, and salt. Cook for 20-30 minutes. Fold in Cool Whip and pecans. Spread into crust. Sprinkle top of pie with 2 Tbs. Reserved coconut. Refrigerate for 3-4 hours, or until set.  Note: This simple use of marshmallows and pineapple juice are a great alternative to those rich recipes using sweetened condensed milk. If you need to be milk free, try whipping up a couple of cups of Coffee Rich (undiluted). It doesn't hold up as long, but tastes great!

Tutti Frutti Delight

Filling:
1 can Eagle Brand Milk    9 oz. carton Cool Whip   ¼ cup lemon juice  10 maraschino cherries
 1 small can mandarin oranges (drained)      1 small can pineapple (drained) 
1 can blueberries in natural juice (drained)     1 ½ bananas (sliced)    ½ cup sliced almonds

Mix first 3 ingredients thoroughly. Add fruits and nuts. Put into baked pie crust and refrigerate. Serve cold. 

Aunt Ruth Egg Custard Pie
4 eggs       1 cup sugar            ¼ cup melted butter             1 tsp. GF vanilla
½ cup of rice flour (or GF flour)                  2 cups of milk

Beat eggs, add sugar butter and mix well. Add flour, milk and vanilla and pour into a greased pie pan. Put in a 350 degree oven for 45 mutinies. Cook until done or brown on top. Middle will be shaky. Makes its own crust!

German Chocolate Pie
 ¼ cup margarine, softened (Mrs. Filberts)           ½ tsp.   ¼ cup rice flour (Asian market) 
3 eggs                         2/3 cup chopped pecans (Fisher)    1 cup shredded coconut (Mounds)

Pre heat oven to 350 degrees. In a blinder or food processor, place all ingredients except the nuts and coconut. Blend for 3 minutes. Stir in pecans and coconut. Pour into deep, greased 9" pie tin and bake for 30-35 minutes, or until set. Chill before serving. Makes 8 Servings.

Apple Pie Pizza
Tender Vinegar Pastry:
1 ½ Cups rice flour 1 tea. Xanthan gum              ½ cup potato starch flour      ¾ cup of shortening
¼ cup tapioca flour 1 egg, slightly beaten      1 tea. Salt 2 Tbs. Vinegar (apple cider)
1 Tbs. Sugar    2 Tbs. cold water 

Sift flours, salt, sugar and xanthan gum into a mixing bowl. Cut in the shortening, Blend together the beaten egg, vinegar, and cold water. Stir them into the flour mix. This will seem quite moist, but a rice crust needs to be more moist than a wheat flour one, Knead the mixture into a ball (handling will not toughed the dough). Roll out and place on large cookie sheet, having an edge of dough around rim.

Topping:
2 cups sugar   1 Tbs. Cornstarch    2 tsp. Cinnamon (McCormick)   2 dashes nutmeg 
2 dash salt    7 baking apples (Jon Gold)

Combine 2 cups of sugar or less if desired with the cornstarch, cinnamon, and nutmeg. Mix well. Sprinkle sugar mixture on crust. Slice, peal and core the apples. Place apples in rows on sugared crust. Sprinkle rest of sugar on top of apples. Dot with butter or Margarine. Bake at     -degrees for   minutes or until brown.

Apple Streusel Pie

4 large apples; pealed and chopped ¾ cup low fat milk   tsp. cinnamon 
1 tsp. nutmeg  1 cup sugar      ½ cup rice flour        2 eggs
Heat oven to 325 degrees. Grease bunt pan with crisp. Mix apples with cinnamon and nutmeg. Spread in bunt pan. Beat remaining ingredients for 1 minute or until smooth. Pore
Over apples 

Streusel: 
4 Tbs. butter      ½ cup pecans       ¾ Package GF Ginger Snap Cookies

Melt butter and crush ginger snap cookies. Mix in bowl and add pecans. Sprinkle over apple mixture. Bake until knife inserts in center comes out clean. Bake for 55-65 minutes
.
Cheesecake
Crust:
2 cup GF cereal or GF cookie crumbs 3 Tbs. Butter    2 Tbs., sugar  ¼ tsp. Cinnamon 
¼ tsp. nutmeg
Combine ingredients and put into spring pan.

Filling:
3 8 oz. Packages GF cream cheese       4 eggs  1 cup sugar 1 tsp. GF vanilla
Soften cream cheese; combine eggs, sugar and vanilla. Pour into prepared pie crust (spring pan) top with remaining mixture. Bake 35-40 minutes at 375 degrees. 

Chocolate Topping
 1  cake            2 package of Dream whip      1 ½ cup of milk (rice, soy or chocolate)
1 package Mori- Nu Mate Chocolate Low Fat Pudding Mix

In a chilled bowl, Blend and whip with mixer dream whip, pudding mix, and milk. Beat 8 minutes until stiff. Frost cake must be stored in refrigerator and served chilled.
 

Recipes from member’s private collection.  Brands are a suggestion for the Tidewater area.
 
                                                                     

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