To print copy and paste on word.
 

Spicy Tuna Dip

3 hard boiled eggs[3 egg yolks & 1 ½  whites]       3 Tbs. extra virgin olive oil
1 - 3 ¼  oz. can tuna [drained]                                3 Tbs. water or oil from tuna can
¾ c. pitted black or green olives                             3 Tbs. capers [drained] *
½ of 2 oz. can anchovy fillets [drained]                   2 tsp brown mustard
ground black pepper to taste                                 parsley sprigs or/and olives for garnish

Mix all of the above ingredients in the food processor or blender. Garnish and serve with chips or crackers.

Capparis spinosa nonpareille or Capparis spinosa capote common name Mediterranean Capers Bush  

The buds or berries are used and are cured in salt or wine vinegar.
 

Layered Mexican Dip

Ortega Refried Beans mixed with Mountain Gringo Salsa    Kraft Mild shredded cheddar
Tostitos Crispy round Tortilla Chips [crushed                        Finely Chopped sweet onion
Daisy Brand sour cream                                 Chopped Fresh Italian Salad[Harris Teeter]
Chopped plump Tomatoes

Layer ingredients in order: microwave until cheese is melted. Add sour cream, lettuce and tomato. Serve with chips.

 For Dairy Free Mexican Dip leave out sour cream and subtitle dairy free cheese dip.

Dairy Free Mexican Dip
Ortega Refried Beans mixed with Mountain Gringo Salsa      Road’s End Organics
Tostitos crispy round Tortilla Chips- crushed
Layered with diary free cheese dip                                           finely chopped sweet onions
Chopped fresh Italian Salad [from Harris Teeter                      Chopped plump Tomatoes

Layer ingredients in order; microwave until cheese is milted. Add lettuce and tomato.

Spanish Rice

1 lb. Browned ground chuck or turkey                         2 - 8 oz. Cans Hunts tomato sauce
1 – 14.5 oz. can Hunts tomatoes                                 1 cup raw uncle Ben’s white rice
1 cup water                                                                  ½ cup green pepper
2 tsp. Durkee’s Chili powder                                       ½ cup onions

Combine all ingredients in crock-pot and cook on high 2 ½ - 3 hrs.
 

Seven Layer Rice Casserole

1 cup of uncooked rice                                   1 – 16 oz. Can drained corn [Stokelys]
salt and pepper to taste                                  1 – 8 oz  can tomato sauce & ½ can water
¾ lb. ground beef or turkey                              ½ cup each chopped Bell pepper & onion,
salt and pepper to taste                                  1 – 8 oz can tomato sauce & ½ can water

Layer the above ingredients in 2 quart. Casserole. Cover and bake at 350 degrees for 1 hr.

 Uncover and bake for 30 more minutes. Bacon can be added to top of casserole.
 

Tamale Pie

Filling:
1 lb ground beef or turkey                                                         1 cup chopped onion
1 green pepper chopped [4 oz can chilies Old El Paso]             1-15 can tomato  sauce                                                                                                                                                                                     1 – 15 oz. Can cut tomatoes [Del Monte]                  1 – 28 oz. Can corn kernel [drained]
½ can sliced ripe olives [Black Gold Olives]                              1 clove garlic minced
1 Tbs sugar                                  ½ tsp salt                               2 Tbs. chili powder
Dash of Black pepper                                        1 cup graded chedder cheese [Sargento]

Crust:
¾ cup yellow cornmeal [Quaker]                                               ½  tsp. Salt
2 cups water                                 ½ tsp. Chili powder              1 Tbs butter

Brown ground meat, onions and green pepper; drain. Add the remaining ingredients except cheese.

 Bring to a boil, simmer, uncovered, for 20 minutes. Add cheese; stir until milted, set aside.
Combine cornmeal, salt, water and chili powder in saucepan. Cook on medium high stirring constantly,

until thick. Add butter and mix well.
Spared half of crust mixture over bottom of 12”x8” baking dish. Add filling, spoon on remaining crust.

Bake 375 Degrees for 45 minutes. [Top with ½ cup of graded cheese if desired

Chocolate Truffle Brownies
4 large eggs              ½ cup Crisco                ¼ cup water               walnuts 
Gluten–free Pantry Chocolate Truffle Brownies Baking Mix

Pre heat oven to 350 degrees. Coat 9 x 13 in. pan with vegetable spray and coco.
In a large bowl, beat eggs for 2 minutes. Add water. Add dry mix. Add Crisco and stir until combined.

Fold in toasted chopped nuts. Spared mixture in pan and bake about 33 minutes or until chocolate starts to smell.

 Cool for 1 hour before cutting.

Cream Cheese Pound Cake

3 sticks Butter, Softened [Shedd’s]                            8 oz. Cream cheese, softened [Philadelphia]
3 cups sugar                                                                6 eggs
1 tsp vanilla [Durkee’s Imitation]                                3 cups of white rice flour
¾ tsp. Xanthan gum

Cream butter and cheese.  Add Sugar while beating. Add one egg at a time and vanilla wile beating to blend.

 Combine Flour and gum then add to liquid mixture, beat until smooth. Pour into two greased and rice

floured large baking pans [9”x 5”x 2 ½”]. Bake at 350 degrees for 1 hour or until firm.

Cole Slaw

Red Cabbage                      Mayonnaise (Hellmann’s)                     Mustard [French’s]
Milk                                      Sugar                                                    Wine Vinegar [Harris Teeter]

Combine all ingredients and mix well.

Salmon Spread

1c. Pink Salmon  [Double Q]                        1 package Neufchatel Cheese [Philadelphia ] 
1 Tbs. dill [Tera Nova bulk]

Put in blinder or food processor and purée. Serve with crackers. [Tofu can be used instead of cheese]

Easy Chicken Mozzarella Bake

1 c. Uncle Ben’s rice          2 c. water  1 jar [14  - 5 oz Prego; pasta bake sauce; tomato, garlic& Basel]
1 envelope Lipton's onion Soup Mix                       ¼ tsp. Black pepper 
1 lb. chicken breast without skin, boneless, cut in pieces          1c. Mozzarella cheese, shredded 
                                                                                                                    [Sargento] 

Preheat oven –350 degrease. Combine rice, water, baking sauce, soup mix and pepper in 2-3 qt.

 Baking dish. Mix well. Place chicken in rice mixture, Cover tightly with foil. Bake 45 minutes Remove

 foil. Sprinkle with cheese. Replace foil and let stand 5 minutes or until cheese melted. 

Bonus:       from          Blue Ginger  East Meets West Cooking With Ming Tsai 
 Tempura Mushrooms

 
 By     Ming Tsai & Arthur Boehm

12 fresh mushrooms, cleaned      2 c. rice flour        1 to 2 c. ice cold club soda         oil for frying 

Place the rice flour in a medium bowl and wisk in the club soda gradually until the mixture

 resembles pancake batter. Set aside. Fill a large heavy-bottomed saucepan one- third full with oil.

 Fry until golden brown, about 6 minutes. Keep mushrooms submerged in the oil wile frying with

 large-mash spoon. Remove mushrooms and drain on paper towels. Salt lightly.
 

Chocolate Truffle Brownies
Gluten Free Pan try Mix               4 large eggs               ¾ c Crisco                ¾ c chopped walnuts

Preheat oven to 350 degrees. Spray 9x13 pan with GF Pam [original]. Beat eggs for 2 minutes.

 Add mix dry and oil. Blend, then add nuts and mix well. Spread in pan. Bake 33 minutes. Cool.

 Freeze 1 hour. Before cutting.

Eve’s Pudding
5 apples pealed          lemon juice             4 Tbs. powered Sugar               apple pie Spice [Durkee]

Preheat oven to 350 degrees. Grease an ovenproof pie dish. Peel and core the Apples.

Cut into thin slices and arrange over the bottom of the dish. Pore some lemon juice

 over the apples to keep color. Sprinkle with sugar and apple spice.

Topping:
Combine 1st 5 ingredients. Mix put in eggs, oil and vanilla. Mix until smooth. Add water

 if needed. Spread or pore over apples as evenly as you can. Bake on a shelf above center

 for 40 minutes until golden brown. Serve with vanilla yogurt or GF custard.

Vanilla Cupcakes
Penny Rogers

2/3 c. Land O Lakes Stick Butter           2/3 c. sugar                       2 eggs
½ tsp. Vanilla extract [Durkee] 2 c. cornstarch [Argo]        2 tsp. Baking Powder [Calumet]
6 tbs. skim milk

Preheat oven to 375 degrees. Cream butter and sugar. Add vanilla and eggs. Sift together

 cornstarch and baking powder. Add to batter into greased muffin pan filling 2/3 full.

 Bake 12-15 minutes until toothpick comes out clean.

Applesauce Deluxe

1  - 3 oz. Box  Raspberry Jell-O                      1 ½ c. Applesauce                       1 tsp. Lemon juice

Dissolve jell-o in 1 cup of boiling water. Add applesauce and lemon juice. Chill until firm.

 Can serve with mayonnaise or sour cream.

Chocolate Cake [with Caramel and nuts]

1 chocolate cake mix [Miss Robin’s]                          ½ c. water                                 3 large eggs 
1 c. applesauce                                                          1. c. mini chocolate chips 
 ¾ jar Butterscotch Caramel [Mrs. Richardson’s]]      ½ can of sweetened condensed milk
1 c. chopped walnuts                                                  1 tub Cool Whip

Mix 1st five ingredients together with electric beater until blended. Pour into grassed 9x13 pan.

 Bake 20-30 minutes @ 350 degrees. 
Mix condensed milk and Carmel sauce together.
 When cake is done, a lot of holes in top pour sauce over wile hot. Sprinkle on nuts.

Let cool. Spread with cool whip.

Peanut Blossoms
 

48 chocolate kisses [Hershey’s]                   1 egg ½ c. shortening                  2 tbs milk 
¾ c peanut butter                                              1 tsp. Vanilla                                 1/3 granulated sugar  

1 ½ c. GF flour                                             1/3 packed light brown sugar       1 tsp. Baking soda 

½ tsp. salt

Heat oven to 375 degrees. Remove wrappers from chocolates. Beat shortening and peanut butter

 in large bowl until well blended. Add 1/3 c. granulated sugar and brown sugar: beat until fluffy. Add

 egg, milk and vanilla; beat well. Stir tighter flour, baking soda and salt: gradually beat into

peanut butter mixture. Shape dough into 1 inch. Balls. Roll in granulated sugar, place on

 ungreased cookie sheet. Bake 8 –10 minutes or until lightly browned. Immediately press a

chocolate piece into center of each cookie; cookie will crack around the edges. Remove from

cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Spice Cake Hearts

1 bag Spice cake and Gingerbread Mix[Gluten-free Pantry]             1 large egg + 1 egg white lightly

 beaten 
1/3 c. vegetable oil                                          1 c GF buttermilk [or 1c. milk mixed with 1 tsp. Lemon juice]

Preheat oven to 350 degrees. Lightly oil an 8x8 inch pan. 
Combine eggs, oil, and buttermilk. Add cake mix and beat on low speed for 1 minute. Batter

should be smooth. Pour into prepared heart pan and bake 35 minutes or until cake tester in

center comes out clean in individual heart shaped pan for 15 to 18 minutes or until cake tester

 in center comes out clean. Cool in pan.
 

Dairy- free substitute for buttermilk:
        1 c. buttermilk  =   ¾ c. dairy-free milk, ¼ c. soy yogurt, and 1 tsp. Lemon juice
 
 

Scotch Eggs
6 small eggs                                   1 package good sausage meat [Jimmy Dean original]
3 scallions, finely chopped              2 tbs. oil or butter                           1 tbs. cornstarch
1 tsp. lemon juice                            1 tbs. Worcestershire [Lea & Perrins] or soy sauce
Salt & black pepper                            oil for frying

 Boil the eggs for 10 minutes in plenty of water. Sauté the scallions in butter or oil until soft; mix sausage, scallions,

 cornstarch, Worcestershire or soy sauce, lemon juice and salt and pepper together to make a paste. Shell the

 eggs and dry them. Divide the Sausage mixture into 6 portions and, with floured hands, shape around

 each egg encasing it completely. Deep- fat fry the eggs in sufficient oil to cover them, turning frequently

to prevent them from splitting for 6 to 8 minutes. Drain on towel or rack with paper towel under it. Serve for a

 buffet or appetizer by sliceing them in half or whole for a main course. Serve with mustard [French’s]

or mayonnaise, mustard and horseradish mixture; or brown mustard [Guldens]. 

Butter Bean Hot Pot
1 ½ c. butter beans soaked overnight or 2 cans lima beans               1 lb. Bacon [galtny] 
oil for frying                                          3 cups sliced onions 
2 large Granny Smith cooking apples, pealed and sliced [I forgot]      salt & black pepper
3 cups sliced potatoes                        chopped fresh thyme or dried thyme 
1 or 2 fresh sage leaves or dried sage [McCormick]         1 ½ c vegetable stock or water 

Drain the beans and recover with fresh water. To help with gas seaweed can be added. Bring to a boil

 and boil 10 minutes until soft about 40 minutes. Drain and set aside Pre heat oven to 300 degrees.

Brown the bacon in a heavy pan. Remove the meat adding if needed the oil to fry the onions in the

same pan. Layer the onions, beans, bacon, apples and potatoes in a greased ovenproof casserole.

 Sprinkle with thyme and sage finish with potatoes. Add a little salt and pour over stock. Cover with

 a lid or foil. Bake for 2 hours. Remove the lid and cook until brown adding stock if necessary. This is

the best tasting way to cook it. I was in a hurry so I cooked every thing and layered it without the stock.

Peach Cobbler
1 c. sugar                 9 fresh peaches             ½ pk. Miss Roben’s Biscuit Mix

Bring peaches and sugar to a boil. Prepare biscuits mix and spared on top of peaches in dish.

 Bake at 350 degrees for  30 minutes
 
 

Sausage Cheese Balls
1 package uncooked fresh sausage (Jimmy Dean)        ¼ c.  finely chopped celery   8 oz. (2 c.) sharp

cheddar cheese, shredded (Kraft)           ¼ c. finely chopped onion       ¾ c. baking / Baking mix

(Mrs. Robins Biscuit mix )                       ¼ t. garlic powder

Mix all well and make 1 “ balls. Bake on ungreased sheet until golden brown. 375 degrease for

 20 minutes makes 3 dozen.

Refried Beans Dip
1 can Refried beans [Old El Paso traditional]               1 c.  Picante sauce [mild Pace]   

 Sour cream [Breakstone]                                             Cream cheese [Philadelphia]                                     

   Mozzarella cheese [Sargento]

Mix refried beans and 1 cup of salsa together. Put in a baking dish. Spread cream cheese and a little

 sour cream over top.  Bake in oven until cheese begins to milt. Top with graded cheese. About 15-20

 total prep time.

Strawberry Shortcake
Biscuit Mix Bob’s Red Mill]            sugar                      butter                 milk            eggs                

 Strawberries   Whipping cream [or cool whip]            vanilla

Prepare biscuits according to package. Marinate strawberries with sugar. Prepare whipping cream by

whipping cream with a mixer and adding gradually sugar and vanilla. Plate: Layer ½ biscuit, strawberry,

 1/2 biscuit, strawberry, whipped cream or cool Whip. Top with a fresh strawberry for a garnish.

Cheese-cake topped Brownies
1 brownie mix [Pamela’s Brownie Mix]        1    8oz cream cheese        2 tsp vanilla        1 can of Eagle Brand                                   2 Tbs Butter or margarine        1 egg

Prepare brownie mix according to directions using a 13”x9” greased pan. Cream together cream cheese

 and butter until fluffy. Add Eagle Brand milk gradually until blended. Add egg. Add vanilla. Mix well and

spread on brownie mix. Bake at 350 degrees for 45 minutes.
Cupcakes
G F Pantry Spice cake and Gingerbread Mix                             1 large egg +1 egg white 
1/3 c. Canola corn oil (Lou Ann)                       1c. Unsweetened applesauce [Luck Leaf]
Muffin pan [12 c.]

Combine and beat till smooth. Pour into greased pan [1/2 c.]. Bake 350 degrees for 15 to 18 minutes

 for cupcakes.
 

Amazing Coconut Pie
 

2 c. milk[skim milk - Yoder’s]                                     ¾ sugar 
½ c. buttermilk baking mix  (Salo)                               4 eggs
¼ c margarine or butter[Land o Lakes]                     1 tsp. Vanilla [McCormick]
1 1/3 c. coconut [Bakers]

Place milk, sugar, buttermilk , eggs margarine and vanilla in blender and cover. Beat on low speed for 3 minutes.

 Pour into 10” pie plate and sprinkle coconut on top . Bake at 350 degrees for 45 minutes.

Vanilla Coconut Apricot Cake

  Dowd Rogers Dark Vanilla Cake Mix:   follow directions . Cut in ½ Top bottom layer  with

 Coconut icing and top the layer with Apricot jam. Put on top layer and ice with Coconut icing.

 Top with Apricot jam.
 

Chocolate Berry Cake

 Dowd Rogers Chocolate Cake Mix: follow directions
Cut cake in ½ . Top bottom layer with chocolate icing and top that with Berry jam. Pot on top layer

. Ice cake with Chocolate icing. Top cake with  Berry jam. [I used Seedless Blackberry jam in middle

and Whole Blueberry  On top]   For mixes:            www.dowdandrogers.com
 

Sugar and Spice Madeleinen  
¼ tsp salt                 2 eggs                 ½ c sugar    2/3 c Flour Mix         ½ tsp. GF nutmeg [Spice Island] 
¼ tsp. GF ground cloves [McCormick]         1 tsp. GF cinnamon [McCormick]      ¾ tsp. GF Baking powder [Rumford]            ¼ GF margarine [Promise]   tsp GF vanilla [McCormick]

 Combine the salt and eggs in a medium bowl, and beat with a mixer at high speed until foamy. Gradually add

 in sugar, beating constantly until the mixture is thick and pale [about 5 minutes].     Mix the flour and spices

 and baking powder in a bowl and stir well. Gradually fold the flour mixture into the eggs mixture. Gradually

 fold in the margarine and vanilla.    Coat a mandeleine pan with GF cooking spray. Spoon about 1 Tps. Of

mixture into each madeline form. [Instead of a madelene pan you can use a muffin pan, mini muffin pan, muffin

top pan, etc. filling not quite ½ full.  The batter simply needs to hold its shape] Bake at 400 degrees F for 8 to 10

minutes or until  lightly browned.    Remove the madeleine from the pan using a knife. Let them cool completely

on a wire rack. Sprinkle with powdered sugar Makes 2 dozen 
 Gluten Free flour Mix used:  6 c. white rice flour [or 3c. sweet rice flour and 3 c. white rice flour];

2 c potato starch [Not the same as potato flour] ;and 1 c tapioca starch [ also, called tapioca flour]
 

Bev’s Modified Rice Pudding

1c raw rice                         2 ½ c. water                                        Dash of salt                              1 ¼ c sugar 
1 c. evaporated milk deluded with 1 c. water or 2 c. rice milk        3 eggs slightly beaten 
¾ stick of melted butter or margarine or Crisco
1/8 tsp. nutmeg                  1 Tbs. GF Vanilla Flavoring[optional]         1/8 tsp. Allspice 
 ¾ c. Raisins [steam if hard or refrigerated]

Preheat oven to 350 degrees.     Cook rice in water and salt until tender[ steam 20 minutes covered.    Cool slightly

 sprinkling ¼ c. sugar in warm rice. Add remaining sugar, milk, eggs, vanilla and raisings to rice. Pour in milted butter

and mix.      Sprinkle with nutmeg and allspice.    Pour all ingredients into baking dish.[6x10 ½ “]    After about

20 minutes carefully stir ingredients from bottom. [if you desire a custard top do not stir.]    Bake in oven at

350 degrees for 45 to 50 minutes.  To test for doneness: insert knife to center of pudding, If it comes out clean

it is ready. Cool Slightly.

Cranberry Relish

1 red delicious apple        2 c fresh or frozen Whole cranberries
1 Navel orange pealed and divided into sections    1/2 c. lightly packed brown sugar
1/4 c. pure honey            Pinch ground cinnamon  Pinch white pepper

Peel, quarter and core the apple. Immediately place the apple pieces and remaining 
ingredients in a food processor fitted with a metal blade and pulse for 5 to 8 seconds.
Heat the processed mixture in a 2 1/2 quart stainless steal saucepan over medium heat for.
Bring to a boil, then allow to simmer 3 to 4  minutes, stirring frequently. Remove from
heat and cool in a ice-water bath. Transfer the cooled relish to a NON-CORROSIVE STORAGE 
CONTAINER AND REFRIGERATE tightly covered for at least 24 hours before using. The relish
 will keep in the refrigerator for several days.
 

Pumpkin Torte

crust:
2 c. Nature's Path Honey'd corn flakes    1/3 c. sugar
1/4 c. butter                            
felling:
2 eggs beaten
3/4 c. sugar                              8 oz. cream cheese Kraft
2 c. canned pumpkin Libby's               3 egg yolks
1/2 c. sugar                              1/2 c. milk
1 tsp cinnamon                            1/2 tsp. salt
1 env. unflavored gelatin Knox            1/2 c. cold water
egg whites                                 ¼  c .sugar
Topping:          Cool Whip

Mix corn flakes, 1/3 c sugar and butter. Press into a 9"X13" baking pan
Bake 8 minutes at 350 degrees. Mix eggs 3/4 c sugar, and cream cheese.
Beat until smooth. Pour over corn flake crust. Bake 20 minutes at 350 degrees.
In saucepan combine pumpkin mixture, egg yolks, 1/2 c. Sugar, milk cinnamon
and salt. Cook over medium heat until thickened. Remove from heat. Dissolve gelatin
in water. Add to mixture. Let cool. Beat egg whites until frothy. Slowly add 1/4 c 
sugar And Continue beating until stiff. Fold into the boiled pumpkin mixture. Pore 
over tort. Top with cool whip when ready to serve.
 

Dressing/Stuffing

1/2 c. margarine(I used 1/2)     2 c. onions, chopped    2 c .celery, chopped
1/4 c. fresh, chopped            8 oz. Mushroom, chopped  11-13 c. dried out gluten free bread cubes
1 1/2 Tbs. poultry seasoning     1 1/2 tsp salt          1 1/2 tsp thvne
1/2 tsp black Pepper             1 1/2 ground sage       3 1/2 c. chicken broth
3 c cooked chicken diced(not used)  2 eggs beaten      1 tsp Baking powder
Melt margarine in a skillet and sauté onion , celery, parsley, and mushrooms
Put gluten free bread cubes in a large bowl. Add all the seasonings and toss well. Place stuffing mixture
in a greased 9"X 13” baking pan and cover with foil. Bake at 350 degrees for 30 minutes, remove foil and 
continue baking for another  15 to 20 minutes.
 

Corn Pudding

3 tsp cornstarch          1/2 c sugar           2 eggs
Purée heat oven to 350 degrees.
1 can coronation Evaporated Milk       1 can Del Monte "Sweet Corn Cream Style"
Mix cornstarch and sugar. Add milk slowly, add slightly beaten eggs. Mix. Add corn. mix.
Bake for 45-60 minutes
 

Grandmother Edwards Ambrosia

       Oranges                 Tangerines                 Coconut

Peal, slice and seed oranges and tangerines.  Layer oranges and 
coconut then tangerines and coconut until bowl is full. Squeeze 3
tangerines and 1 orange. Pore juice over layers. Refrigerate.
 

Sweet potato casserole

Topping:
1/2 c Brown Sugar Domino             1/3 c cornstarch           1 c. Pecan bits
3 Tbs margarine Fleischmann
felling:
3 c cooked, mashed sweet potatoes     1/2 c sugar Domino       2 eggs beaten
1/2 tsp salt                         1/2c milted margarine    1/2 c milk lactose free
1 1/2 tsp vanilla  McCormick

Purée heat oven to 350 degrees
Mix well mashed potatoes with rest of felling ingredients. Pour into 1 1/2 quart
ungreased casserole.
Mix all topping ingredients together well. Then spread over top of casserole
Bake for 35 - 40 minutes. Top should look light brown. 

 Mediterranean Fruit Bars

2/3 c dates , chopped            2/3 dried apricots          2/3 c raisins

1 Tbs. lemon juice                 1 c water                       ¼ c. Fleischmann margarine

1 c GF flour mix                      2 Tbs. soy                    ½ xanthan gum

1 tsp Baking soda                  1 tsp orange peel         ¼ tsp salt

½ tsp cinnamon                      ¼ tsp nutmeg               ¼ tsp cloves

2 Tbs brown sugar                    2 eggs                         ½ c. walnuts

Preheat oven to 350°.  In a medium saucepan combine dates, apricots raisins, lemon juice and water Simmer

 5 minutes, stirring occasionally. Stir in margarine and set aside. In a mixing bowl, blend together the flour mixture,

 soy flour, gum, baking powder, orange peal, salt, cinnamon, nutmeg, cloves and brown sugar. Stirring fruit mixture

and eggs until well blended Add nuts. Spared the batter in greased 9” x 13” pan 15 - 20 minutes or until top springs

 back when touched  lightly. Cool before cutting into 1” by 2” bars. Makes 4 ½ dozen bars

Apricot Bars

Crust:

1c. Dream Pastry Mix      2 tsp sugar       5 ½ Tbs. Cisco + 3 tsp water

Filling:

2/4 c brown sugar                        2 eggs                                1-  6 oz. Jar jr. apricots

½ c walnuts chopped                  2 Tbs., GF flour mix              ½ c shredded coconut                       
 1 tsp almond extract                  1 tsp fresh orange zest

Frosting:

2 Tbs. Fleischmann margarine       2 tsp fresh orange zest         ½ c Walnuts chopped

Chocolate Chip Meringues

2 egg whites [at room temperature]        ¾ c sugar                         1 tsp. vanilla

1 c chocolate chips                             1/8 tsp. Cream of tarter         ½ c chopped nuts [pecans]

Preheat oven at 300°. Beat first three ingredients until soft peaks form, add sugar one tsp. at time, beat

 until stiff peaks form. Fold in chocolate chips and nuts. Drop on brown paper-covered cookie sheet. Bake

 for 25 minutes. Yields 4 dozens

Coconut Macaroons

3 egg whites                      1c sugar                        ½ tsp. Vanilla                      dash of salt

Beat egg whites, vanilla and dash of salt until soft peaks form Drop on greased cookie sheet by tsp.

Bake in 325° for 20 minutes makes 2 dozen to 3 dozen.

Quickest Peanut Butter Cookies

2 c sugar             2 eggs          2 tsp vanilla           2 tsp GF Baking Soda             2 c chunky GF peanut butter

In a large bowl combine sugar and soda: stir in beaten eggs and vanilla. Add peanut butter and stir until combined

 into a stiff mixture. Form into balls about 1” diameter. Drop about every 3 “  onto a lightly greased cookie sheet. Bake

 at 350° for 10 to 11 minutes or until bottom of cookies is golden brown. Let stand 1 to 2 minutes before transferring to

 wire rack. Makes 24 large to 70 small cookies. Store in airtight container.

Peanut Butter Cookies

¾ c Jiff creamy peanut butter            ½ c. Butter Flavored Crisco Shorting         1 ¼ c .firmly packed light brown sugar

3 Tbs. Milk                                         1 Tbs. Vanilla                                                1 egg

1 ¾ c. Bobs Red Mill GF All Purpose GF Baking Flour              ¾ tsp. Salt         ¾ tsp. Baking soda

Preheat oven to 350°. Combine Jiff, Crisco, sugar, milk and vanilla in a large bowl. Beat at medium speed of mixer

until well blended. Add eggs. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture

 at low speed.  Mix just until blended. Drop by teaspoon 2 inches apart onto ungreased baking sheet. Bake 325°

 7 to 8 minutes.

Snickerdoodle cookies

Made from  Old Fashion Cake and Cookie Mix  sold by Gluten-Free Pantry. Follow the recipe on the package.

 If desired you may add candid fruit and roll the mix in shredded coconut.

Pecan Meringues

2 egg whites                  1 tps. Vanilla                  ¼ tps. Cream of tartar               1 c sugar               1 ½ c of pecans   

Preheat oven to 300°. In a large bowl, beat egg whites, vanilla and cream of tarter until frothy. Continue beating wile

gradually adding sugar. Beat until still peaks form. Fold in ground pecans. Drop by rounded teaspoonful onto greased

 baking sheet. Bake 25 minutes. Cool on wire rack. Makes about four dozen cookies.

Chocolate Cherry Kris Kringles

½ c . unsalted butter              ¾ c light brown sugar                1 tsp. Vanilla               1 Tbs. Juice from cherries

1 ½ c. rice flour                     20 to 25 maraschino cherries patted dry             20 to 25 milk chocolate chips

1 c chocolate chips

Preheat oven to 350°.  Cream sugar and butter together Add vanilla, juice, cherries and flour. Mix well. Chill dough

 for at lest 1 hour before baking Stuff each cherry with a chocolate chip, then wrap in 1 tab. Of dough. Bake on

unglazed cookie sheet for 12 - 15 minutes. Cool Milt 1 cup chocolate chips in top of double boiler over low heat

 or in the microwave and dip top of cookies in milted chocolate.

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

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