Celiac Recipes from 1995

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1995 - All rights reserved worldwide.
Disclaimer
These recipes were posted to the Celiac LISTSERV(R) during 1995. Ingredients can change or local adaptions may not be available in other areas, so caution is recommended in the use of any ingredient. These recipes have not been indepently tested for accuracy.


Table of Contents

 

Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

Cocoa Pebble Squares Apple Crisp (Peach, Apricot, etc) Modified Velvet Cake Peanut Butter Cookies Chocolate Kisses Walnut Cream Cheese Richies Chocolate Chip Cookis Peanut Butter Cookies (3) Sugar Cookies & My Mom's Molasses Cookies Rolled Sugar Cookies, with Fruit Filling and Glaze Christmas Crescents Peanut Butter Balls Gluten-Free Brownies Almond Cake Seven Minute Frosting Ice Cream Bars / Chocolate Biscuits Almond Cones Ice Cream Cones (2) Easy Caramel Corn Italian Cream Cake Carrot Spice Cookies Chocolate Chip Cookies Maple Bean Tarts Gluten-Free Pastry Almond Cookies Gingersnaps Pumpkin Cookies Sugar:confectioner's/icing/powdered Dessert Recipes from Z Pegasus (8) Lemon Chiffon Pie Fantastic GF Chocolate sheet cake Chocolate Cake/Cupcakes Brownies, Rich or Slim Basic Fudgy Brownies Low-Fat Cherry Brownies Almond Coffee Cake Andrea's Pear Crisp Cake Authentic Foods Brownie Gluten-Free, Low-Fat Buttermilk Pound Cake Potato Candy (5) Forgotten Cookies Rolled Sugar Cookies Cranberry Cheesecake Marshmallows Flourless Lemon Almond Cake Flourless Golden Egyptian Cake Microwave Fudge A Thai Dessert

Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~

Rice Beer Tiswin (Corn Beer) GF BEER Nogatina

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

Baking Powder Blender Mayonnaise Sweet Pickles Sticks BBQ Sauce Baking Powder GF Substitutions for Wheat Flour Falafel/Tahini Dressing Aunt Sibyl's Cornmeal Baking Mix: Variation on BH's GF mix Other Recipes from Z Pegasus (2) Gluten-Free Baking Powder GF Substitutions for Wheat Flour Egg Substitute Egg Substitute

Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM) Subject: Cocoa Pebble Squares 1/2 of 13 oz. box Cocoa Pebbles (In 1995 these were removed from the GF list) 1 small 7 oz. jar Marshmellow Creme 1/2 stick margarine (1/4 cup) Melt margarine in microwave or in pan on stove. Add marshmellow creme and stir. Add Cocoa Pebbles Press into greased 8x8 or 9x9 pan. Top with chocolate frosting if desired. Chill, cut and serve. ----------------------------------------------------------------------- From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM) Subject: Apple Crisp (Peach, Apricot, etc) Oil a 9x9 baking dish & add: 4 Cup cored, peeled & sliced fruit 1/2 Cup or less water (wet or dry fruit) Mix: 3/4 Cup flour GF 1 Cup Brown or white sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/2 Cup butter or margarine pinch of salt Break mixture up over fruit. Bake at 350 F till fruit is soft and crust is brown and crisp about 25-30 minutes. Eat plain, with cream, whipped cream, ice cream or a glass of rum. ------------------------------------------------------------------------- From: Virginia Mingolla (mingolla@GANDALF.RUTGERS.EDU) Subject: Modified velvet cake Preheat oven to 350. Grease and (rice) flour a 9 X 13" pan or 2 9" round pans. Blend together: 2-1/4 C gf flour mix 3 tsp baking powder 1 tsp baking soda 1 tsp xanthan gum 1 tsp salt In a large bowl beat together: 4 eggs 1-2/3 C sugar 1 Cup canola oil 1 tsp gf vanilla Add flour mixture, alternating with 1 Cup pineapple juice Beat well. Add 2 tsp lemon juice if desired (I didn't). Bake 25-30 minutes for cake and approx. 15 minutes for cupcakes. ---------------------------------------------------------------------------- From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM) Subject: Peanut Butter Cookies 1 egg 1 cup sugar 1 cup chunky or plain peanut butter Gradually add sugar to beaten egg. Stir in peanut butter. Chill dough for about 1 hour. Drop by teaspoonfuls on ungreased cookie sheet. Flatten with fork dipped in hot water and push into nice little neat circles. Bake at 350 degrees for 10 to 12 minutes. For a variation, add a few GF chocolate chips. I have doubled this recipe and cut back a little on the sugar so they are not so sweet. --------------------------------------------------------------------- From: ElfenX@AOL.COM Subject: Chocolate Kisses 2 large egg whites 1/2 tsp. shortening 1 c. sugar 4 ounces semisweet chocolate 6 Tbs. cocoa, sifted 1-1/2 c. blanched almonds, about 6-1/4 ounces, ground med.fine Preheat oven to 325 F. Beat egg whites at high speed in electric mixer until stiff. Add the sugar slowly and continue beating until egg whites are very thick, about 2 to 3 minutes. Beat in cocoa until combined. Stir in almonds and mix until completely blended. Should be quite thick and sticky. Line a baking sheet with parchment paper. Dampen hands and shape about 1 heaping teaspoonful of dough into a 1 inch ball. Pinch the ball with your fingers to form a teardrop shape and place on prepared baking sheet. Space cookies about 2 inches apart. Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely. Combine shortening and melted semisweet chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack and let chocolate harden. Makes about 16 kisses. I didn't dampen my hands and shape them. I dropped them from a teaspoon onto the parchment. They flattened and made nice chewy cookies. But wouldn't the kisses be nice for company? I can't wait to try them with pecans instead of almonds. ----------------------------------------------------------------------------- From: Jim Lyles (200-2212@mcimail.com) Subject: Walnut Cream Cheese Richies 4 oz. GF cream cheese 1 pouch Dietary Specialties white cake mix 1/4 cup butter/margarine 1 cup chopped walnuts 1 egg 1 tsp. GF vanilla Cream together the cream cheese, margarine, and egg. Add the cake mix and beat well. Add the walnuts, stirring until well blended. Chill one hour. Heat oven to 350 degrees. Shape mixture into balls and place on ungreased cookie sheet. Bake 12-15 minutes or until lightly browned at the edges. Makes about 30 cookies. -------------------------------------------------------------------- From: Lisa S Lewis (LISAS@PUCC.PRINCETON.EDU) Subject: Chocolate Chip Cookie 1 1/2 C White Rice Flour* 1/2 C Sweet Rice Flour 1/4 C Potato Starch flour 1 tsp. baking soda 1/2 tsp gf baking powder 1 tsp xanthan gum 1 tsp salt 2 eggs 1/2 C sugar 1/2 C brown sugar, packed 1 C butter/margarine** 12 oz gf chocolate chips 1 tsp alcohol free vanilla 1 C chopped nuts, opt. Combine dry ingredients in small bowl. Cream sugars and shortening till well blended. Beat in eggs, one at a time. Add vanilla. Gradually add flour mixture and combine. Stir in chips, nuts. Drop by rounded tsp on an ungreased sheet. Bake 10-12 minutes at 375 and cool on a wire rack. Can also be made into "pan" cookies by placing in an 8" square pan and baking 20 minutes. These are a fairly soft cookie, and good enough to "pass". * I like to use the very fine white rice flour that you find in Asian groceries. They make a cookie with a better "mouth feel," far less sandy. ** We avoid casein, so I use a dairy free margarine. I suspect that real butter would make a crunchier cookie. ---------------------------------------------------------------------- From: Evelyn Loy (Evey129@AOL.COM) Subject: Peanut Butter Cookies (3) Peanut Butter Cookies #1 1 Cup Peanut Butter (GF) 1 Cup Sugar 1 Egg Mix together, drop by teaspoonful, flaten with fork, bake at preheated oven at 375 for 10 min. I like the above one best because it's easy and quick. Peanut Butter Cookies #2 2 Cups peanut butter 2 1/2 Cups sugar 1 Cup plus 1 tablespoons instant potatoes 1 tsp. salt 1 1/2 tsp. vanilla 4 egg whites, beaten until slightly stiff Combine ingredients in order given. Form into small balls. Place on cookie sheet. Bake at 325 for about 12 min. Haven't tried these yet but they sound good and easy. Peanut Butter Spritz Cookies 1 Cup sugar 1 Tbs. Water 1 Cup brown sugar 2-3/4 Cup brown rice flour 1 Cup peanut butter 1/4 Cup soy flour 1 Cup butter or marg. 2 Tbs. potato starch flour 1/2 tsp. vanilla 2 tsp.baking soda 2 Eggs 1/4 tsp salt 1/2 tsp. xanthan gum Cream together sugars, peanut butter, shortening, and vanilla. Beat until very creamy; add eggs and beat until light and fluffy. Add the water; sift dry ingred. and add. Mix until completely blended. Chill. Put through cookie press onto ungreased cookie sheet. Bake at 350, for 12-15 min. or until lightly browned. Makes 5 doz --------------------------------------------------------------------- From: Thomas, Janet (janett@GOV.NB.CA) Subject: Sugar Cookies & My Mom's Molasses Cookies Here are two great recipes for cookies that my children love. They are especially good for kids because you can roll out the dough and cut them into shapes - gingerbread men or seasonal cookies (Christmas, Halloween, Easter). 1 cup sugar 2/3 cup shortening 2 eggs 1/3 cup milk 3 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 tsp vanilla 1/2 tsp nutmeg 1/3 cup tapioca starch 2/3 cup potato starch 2 cup white rice flour 1/4 tsp xanthum gum (optional) Cream sugar and shortening. Beat in eggs, add milk and mix well. Add dry ingredients all at once. You want the dough to be stiff enough to roll out but not too crumbly so add the white rice flour a little at a time. You may not need the entire 2 cups. You will learn how stiff to make these cookies after you've made them a couple of times. If you don't have the xanthum gum, which makes gf baked goods less crumbly, add a package of plain gelatin. It will achieve the same purpose. Roll the cookies out on a rice floured surface and cut into desired shapes. My boys like me to add a little homemade peach or strawberry jam in the middle of the cookies. Bake at 375 degrees until edges begin to become golden. My Mom's Molasses Cookies 3/4 cup shortening 3/4 cup sugar 3/4 cup molasses 3 level tsps baking soda in molasses and beat until foamy 2 eggs 2 Tblsps warm water 1/3 cup tapioca starch 2/3 cup potato starch 2 cups white rice flour 2 tsps ginger 2 tsps cream of tartar 1/4 tsp xanthum gum or 1 package plain gelatin (optional) salt Cream shortening and sugar and beat in eggs. Add molasses/baking soda mixture and warm water. Mix well. Add dry ingredients altogether and mix well. Let stand overnight in a cool spot. Roll out on a rice-floured surface and cut into desired shapes. I find that a combination of starches and flours works best and I often experiment with combinations. You might wish to try soy flour in the molasses cookies, or brown rice flour. Also, my boys really like to have these cookies 'decorated' so I often sprinkle them with cinnamon/sugar or gf 'sprinkles'. Hope you enjoy these as much as we do. Incidently, these recipes are traditional in Maritime Canada. ------------------------------------------------------------------------ From: Russ Chabot (russ@NETIS.NETIS.COM) Subject: Rolled Sugar Cookies, with FruitFilling and Glaze 2 eggs 1 cup sugar 1 teaspoon vanilla (or other flavoring) 3 cups sweet rice flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1 cup butter Beat the eggs at high speed. Add sugar and vanilla and beat well. In a separate bowl, combine the three dry ingredients. Cut the butter into the rice flour mixture with a pastry cutter or two table knives until mixture is crumbly. Add egg mixture. Mix until dough holds together. Cover and chill for 20 minutes. Divide dough into fourths. Roll out on lightly sweet-rice-floured surface to 1/4 inch thickness. Cut with cookie cutters. Place 2" apart on greased cookie sheet. Make a depression in the center and fill with fruit filling and bake at 400 for 8-10 minutes, or until golden brown. Cool on racks. Notes and Cautions: Sometimes the dough is a little dry when you start to roll it. If it seems to crumbly, add a little milk or cream, but just a little. This recipe is passed along by Margaret Greeno(Madison,Wisconsin) taken from the GIG Cookbook and modified to add fruit filling and glaze by Joni Chabot. Gluten Intolerance Group of North America P.O. Box 23053 Seattle, WA 98102-0353 Fruit filling: 3/4 c raspberry jam 1/4 c grape jelly 4 tbls milk Blend all ingredients Glaze: 1/2 c confectioners sugar 2 tbls milk 1 tsp lemon juice Sift sugar and mix with milk and juice. Spread on cookies after baking ---------------------------------------------------------------------- From: Ellen Eagan (eagan@PANGLOSS.UCSF.EDU) Subject: Christmas Cresents 1 cup butter or margarine 5 T sugar 2 tsp GF vanilla 1 T water 2 cups Betty Hagman's GF flour mixture 1/2 tsp salt 1 cup finely ground pecans 1 tsp xanthan gum It's important that the pecans be finely ground, not just chopped in a nut grinder. I use a mouli grater for this. I don't own a food processor, so I don't know that that would work. Cream butter or margarine, sugar, vanilla, and water. Sift flour, salt and xantham gum. Add flour mixture and ground pecans to the creamed mixture. Shape into cresents or small balls. Bake 20 minutes at 325 F on ungreased cookie sheets. When they are cooled slightly, they can be rolled in confectionary's sugar or left plain. Makes about 50 cookies. ---------------------------------------------------------------------- From: Linda Blanchard (paperfan@GENIE.GEIS.COM) Subject: Peanut Butter Balls This one is fun to make with kids. Even the littlest toddler can help. Those who are good with playclays will love making these. 1 cup peanut butter 1/3 cup maple syrup or honey* 1/3 cup powdered milk 1/2 cup Cocoa Pebbles In a medium bowl, mix peanut butter with syrup or honey. (This is fun. First it looks like it's going to turn out really soupy, but as you keep stirring, it thickens and dries out a bit.) Next put in the powdered milk, and stir it in. If it seems a bit crumbly, use clean hands to mush the whole thing together. If the texture isn't friendly, feel free to add a little more of this or that (this recipe does not need precision to work). Put the Cocoa Pebbles in a fair sized ziplock bag and roll over it again and again with a rolling pin till the cereal becomes a fine powder. Roll the peanut butter mixture up into bite-sized balls and drop them one at a time into the bag. (The littlest kid in the group can periodically shake the closed bag.) You can store them in the bag or remove them to a covered container for a snack on the go. If you live in an area hot as Midland Texas, refrigerate them between servings. Otherwise, they keep well enough at room temperature. * do not use honey with tots before their first birthday ---------------------------------------------------------------------- From: Jim Lyles (lylesj@CADCAM.ATG.GMEDS.COM) Subject: Gluten-Free Brownies 1/2 cup butter or margarine (1 stick) 1/4 tsp. salt 4 oz. unsweetened chocolate 2 cups sugar 4 eggs at room temperature 1 tsp. vanilla 1 cup GF flour (Bette Hagman's mix) 1 tsp. xanthan gum optional: 1 tsp. methyl cellulose or clear gel 1 cup chopped nuts 1/2 cup sour cream Melt the butter and chocolate over hot water; stir. Cool this mixture. The cooling is the trick for perfect consistency!!!! If you don't, your brownies will be heavy and dry. Beat the eggs and salt until foamy and light in color. Gradually add the sugar & vanilla; continue beating until well creamed. With a few swift strokes, combine the cooled chocolate mixture and the eggs and sugar. Before the mixture becomes uniformly colored, fold in (again by hand) the mixed flour, xanthan gum, and optional methyl cellulose or clear gel. Again, before the flour is completely mixed in, fold in the nuts. Bake in a greased 9 x 13 inch pan at 350 degrees F for about 25 minutes. Do not overbake. Cool, then cut into squares or bars. The top and bottom will be slightly crisp and the interior soft, as brownies should be. Store in air-tight containers or on paper plates in Ziploc bags. These freeze very well (if you or your family can leave them alone). This recipe came from Toni Richardson. ---------------------------------------------------------------------- From: Jane Oswaks (SCOUT338@AOL.COM) Subject: Almond Cake This is a recipe for a wonderful Italian Almond Cake that I baked for a couple of years for a trendy Los Angeles coffee house. 2-1/2 cups whole blanched almonds (or 13 oz. almond meal) 1-1/2 cups sugar 7 eggs pinch salt grated rind of one lemon 1 teaspoon vanilla extract confectioners' sugar to dust cake 1. If using whole almonds, grind into a fine paste in a food processor. 2. Add sugar and process to blend. 3. Place 3 whole eggs and 4 egg yolks in a large bowl, reserving whites. Beat with an electric mixer while slowly adding the almond paste. Mix until fluffy. 4. Add salt, lemon rind and vanilla. 5. Whip the egg whites until stiff but not dry and fold into the mixture. 6. Butter a 9 or 10 inch springform pan, and line with well-buttered parchmont (or wax) paper. Pour the batter into the pan. 7. Bake in a 350 degree oven for 45 minutes, or until toothpick comes out dry when inserted in the center of the cake. 8. Cool. Turn the cake out of pan upside down into a serving dish, and carefully remove parchmont. Dust with the confectioners' sugar. ---------------------------------------------------------------------- From: Lisa S Lewis (LISAS@PUCC.PRINCETON.EDU) Subject: Seven Minute Frosting 1-1/2 C sugar 1/3 Cup cold water 2 egg whites 2 tsp light corn syrup OR 1/4 tsp cream of tartar pinch of salt 1 tsp vanilla In the top of a double boiler, combine the sugar, water, egg whites, corn syrup or cream of tartar and the salt. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan bottom shouldn't touch the water). Beating at high speed, cook the frosting for about seven minutes, or until it's stiff and glossy. Remove from the heat, add the vanilla and beat two more minutes. ------------------------------------------------------------------------ From: Linda Blanchard (paperfan@GENIE.GEIS.COM) Subject: Ice Cream Bars/Choc Biscuit Chocolate Biscuits These are British-style cookies, and are suitable for use in making homemade ice cream sandwiches. 3 ounces pure unsweetened baking chocolate 3/4 cup sugar 1 Tablespoon dark corn syrup 1 Tablespoons water 1-1/2 cups GF flour mix 1/4 cup corn starch 1/2 teaspoon xanthan gum 1/2 teaspoon baking powder 1/8 teaspoon salt 1/3 cup shortening 2 egg yolks 1/4 cup water or more decorative sugar (optional) In a saucepan over low heat (or in the microwave), melt chocolate and sugar with corn syrup and water. Remove from heat and set aside. In a mixing bowl, combine flour, corn starch, xanthan gum and salt, then cut in shortening as for pastry, mixing until you have the consistency of cracker crumbs. Add egg yolk. Mix in chocolate. Slowly add 1/4 cup water, allowing mixture to absorb and mix in after each addition. Keep adding water by the Tablespoon until the dough forms a ball, then add a tiny bit more. The consistency should be a little softer than (wheat) pasta or pie crust dough; not sticky at all. Refrigerate at least one hour. Preheat the oven to 350 degrees F. Divide the dough into two equal portions for rolling. On a GF-floured surface or pastry cloth, roll out to a circle just less than 1/4" thick. If desired, sprinkle top lightly and evenly with sugar and roll over it lightly with the rolling pin. Using the bottom of a glass or jar, or circular cookie or biscuit cutters, cut out circles and place them on an ungreased cookie sheet. Prick all over with a fork. Bake for 8 minutes. Remove to a rack and cool. TO MAKE ICE CREAM SANDWICHES: Find some gluten-free ice cream or make your own. (You don't have to have an ice cream maker to make your own ice cream -- though it helps! Look for instructions in any thorough cookbook or ice cream specialty cookbook.) If you can hard-freeze your ice cream, that's the best method. If your freezer doesn't freeze ice cream that stiff, you'll have to put a scoop of ice cream on the flat side of one biscuit and spread it around before topping it with (flat side down) the other. If your freezer does hard freeze ice cream, you can use the same cookie cutter that cut your biscuit dough to cut the ice cream (choose a cookie cutter that's fairly sharp). Have everything ready before you start because you'll want to work quickly! I use: a dinner plate for a cutting surface; a sharp knife; cellophane to wrap the sandwiches individually; a stack of cookies; the cookie cutter; and a freezer nearby! Remove the ice cream from its container by briefly immersing it (not quite up to the rim and certainly not over the rim!) in hot water. Turn it over onto the plate and shake the ice cream loose. Slice off one slab of ice cream at a time (about 3/4" thickness is my preferred size, but you can do what looks right to you). If your ice cream container is round, the first slice should just go back in the container. Lay the slab down and use the cookie cutter to cut as many circles as you can from it. Put the cut ice cream between cookies, wrap in cellophane, and set them in the freezer as you work. Return scraps of ice cream to the container. Once you've cut as many as you need, you can gather the ones in the freezer into one container (ziplock bags work fine for me) and repack the remaining ice cream and put it back in the freezer. Enjoy! --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Almond Cones 4 tbs. butter or soft margarine 1/4 cup raw sugar 1/2 cup ground almonds 3 tbs. rice ground in blender or mill pinch of salt 1 egg Beat butter to a cream. Add sugar, almonds, ground rice and salt. Mix well with beaten egg to form stiff paste. Place in small cones on oiled pan to bake in moderate oven at 350 F. for about 20 minutes. --------------------------------------------------------------------- From: James Lyles (0002002214@MCIMAIL.COM) Subject: Ice Cream Cones (makes 6-8 cones) heavy duty foil 1 large egg 1/4 cup sugar 2 Tbsp. oil dash of salt 1/4 cup water 1 tsp. GF vanilla 1/4 cup corn starch To Make Cone Forms: Cut foil into 9"x9" squares. Fold diagonally to make double triangles. Smooth. Using the center of each triangle's folded edge as the point of the cone, start to roll the foil into cone-shaped forms. To Make Batter: Beat eggs slightly. Continue beating and add sugar, oil, and salt, until batter is thick and light colored. Set aside. Combine water, vanilla, and corn starch until smooth. Stir this into the egg mixture. Have a large, flat surface covered with wax paper ready. Lightly grease a griddle, large skillet, or electric fry pan. Heat until a drop of water will bounce around when dropped on the pan. Spoon the batter onto the pan. Tilt the pan back and forth to make a very thin pancake about 4" in diameter. Cook at low heat until it is firm enough to dislodge in one piece. Turn over. It is not necessary to brown the pancake as long as it is cooked until firm. Using a fork to help handle the hot pancake, roll it onto the prepared foil form until a cone is formed. Set it aside with the loose end down on a wire rack. Do not remove the foil form. When all the batter has been made into pancakes and cones, place it into an oven at 250 degrees F to dry out and brown slightly. This will take 45-90 minutes. When thoroughly crisped, remove from oven and store in an airtight container in the refrigerator or freezer. Getting the pancakes to dislodge in one piece is sometimes hard to do, but by the time you are finished with the batter, you will have mastered the technique. The broken pancakes can be dried out and used as pieces in a bowl of ice cream. When rolling into forms make sure the point is tightly wrapped or folded, so the ice cream doesn't drip out. --------------------------------------------------------------------- From: Michael Jones (mjones@DDI.DIGITAL.NET) Subject: Ice cream cones This ice cream cone is close enough to the real thing that the nonceliacs will never know the difference. Ice Cream Cones 1/4 cup GF margarine 2 Ener-G Foods powdered egg whites* 1 egg, separated 1 cup sweet rice flour 3/4 cup GF confectioner's sugar 1/8 tsp. salt 1/2 tsp. GF vanilla Melt the margarine and cool while assembling and mixing the ingredients. Separate the egg white from the yolk and combine in a mixing bowl with 2 additional egg whites (Ener-G Foods dry egg whites and water). Beat egg whites with salt until very stiff. Combine and sift the flour, and sugar and gently fold egg whites into dry ingredients. Add vanilla and egg yolk to melted butter, stirring gently. Add to egg white mixture stirring with a wire whisk until smooth and the consistency of pancake batter. Spoon by teaspoonfuls onto one side of the Pizzelle Maker. Cook 75 seconds or until golden brown. Remove and immediately roll the hot Pizzelle into a cone. Since time is critical do not add dough to the machine; just close the lid. Roll the cone around a forming cone, cream roll cone, or by hand. If your cone is not perfect, just serve in a small paper cup to preclude a problem as the ice cream melts. Repeat with the remaining dough. Store in a plastic container for several months/weeks. Variation: For a sweeter cone, reverse the quantity of flour and confectioner's sugar. For a chocolate cone, add 1/4 cup cocoa to the dry mixture. * Egg whites from two eggs can be used if powdered egg whites are not available. If the powdered egg whites are not from Ener-G Foods, remember to check the processing method and verify that they are GF. Sources for the Pizzelle maker are: (These prices and sources have not been verified in the last few months.) Vitantonio Manufacturing Co., 34355 Vokes Dr., Eastlake, OH. 44095, phone (216) 946-1661. Two types are manufactured: Seven-inch, single cone model (the 700-NS Waffle Corner) and the five-inch, double cone model (300-NS Pizzelle Chef). Both are priced at $61.75. The JC Penny catalog carries the model 300-NS as item number X784-0887A. It is priced at $39.99. Catalog sales toll-free number is (800) 222-6161. The model 300-NS is available from Maid of Scandinavia (800) 328-6722 as item number 64874 for $61.50. Villaware's non-stick, five-inch model with forming cone is available from King Arthur Flour (800)-827-6836. The price for item number 4026 is $54.95. ---------------------------------------------------------------------- From: ElfenX@AOL.COM Subject: Easy Caramel Corn This is the easiest caramel corn I've ever made, and it's delicious! 1 c. unpopped popcorn Pop this and put it in a large brown paper grocery bag. I use a hot air popper. Melt one stick of margarine in the microwave in a med.-large bowl. Add 1 c. brown sugar, stir well and cook 2 minutes on High. Add 1/4 c. white corn syrup, stir and cook 2 1/2 minutes on High. Take out and, while mixture is boiling, add 1/2 teaspoon baking soda and 1/2 teaspoon salt. Stir and pour over popcorn in bag. Fold down the top of the bag and put it in the microwave. Cook it on High for 4 minutes altogether, but take it out and shake it every 45 seconds. Shake it good! At the end of 4 minutes, pour in onto a couple of cookie sheets to cool. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Italian Cream Cake 5 Eggs 1/2 c Butter; softened 1/2 c Vegetable oil 1 c Honey 1 tb Vanilla 1 c Chopped nuts (optional) 1/2 c -Grated coconut; or up to... 1 c Grated coconut (optional) 1 c Buttermilk 1 ts Baking soda (heaping) 1 1/2 c AM Rice Flour 1/2 c AM Buckwheat Flour Separate the eggs. Beat the whites until stiff, and set aside. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy. Mix the flours. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed. Gently fold in the egg whites until barely mixed and still light. Pour into a well oiled 9" x 13" cake pan. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let cool. Spread cream cheese icing. ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Carrot Spice Cookies 1 c Packed brown sugar 1/2 c Margarine; softened 1 c Shredded carrots 1 c Raisins 1 Egg 1/2 c Unsweetened applesauce 2 tb Molasses 1 ts Alcohol free vanilla OR vanilla powder 2 1/2 c Rice flour 1 1/2 ts Allspice 1/2 ts Baking powder Cream sugar and margarine in large bowl. Add carrots, raisins, egg, applesauce, molasses and vanilla; mix well. Measure flour, allspice and baking powder into same bowl; slowly stir flour mixture into other ingredients and mix until well blended. Drop by teaspoonfuls, 2 inches apart on lightly greased cookie sheets. Bake in 350 F. oven 10 to 12 minutes or until cookies are set and lightly browned. Remove from baking sheet while still warm. Cool on wire rack. Yeild 48 Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Chocolate Chip Cookies 3/4 c Soya flour 1/4 c Potato starch flour 1/2 ts Salt 6 1/2 tb Margarine 6 tb White sugar 6 tb Brown sugar 1/2 ts Vanilla 1 Egg 1/2 c Chocolate chips semisweet 1/2 c Chopped nuts This is a special recipe made without gluten. Sift dry ingredients. Beat sugars and margarine. Add egg and beat again. Add vanilla and stir. Add dry ingredients. Add chips and nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for 10 to 12 minutes. Yeild 24 cookies. Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Maple Bean Tarts 24 Gluten-fr.unbaked tartshells FILLING 1 c Cooked white kidney beans 1/2 c Maple syrup 2 Eggs 1/3 c Brown sugar 1/4 c Butter or margarine, melted 1/2 c Raisins NOTE: Gluten-free pastry made with bean flour is lower in fat than regular pastry. Combine all ingredients except raisins in a food processor or blender. Divide raisins evenly among tart shells. Pour filling over raisins, filling medium-size tart shells 3/4 full. Bake at 350 F for 20 minutes or until crust is golden brown and filling set. Makes 24 tarts. Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier Feb 94 --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Gluten-Free Pastry 1-1/2 c Whole bean flour (try puree) 1/4 c Cornstarch 1 tb Cornmeal 1 ts GF baking powder 1/2 ts Salt 6 tb Vegetable shortening 1 Egg white 3/4 c Cold water Bean flour is a new product being promoted by the Ontario Coloured Bean Growers of Ontario. If not available to you, try white bean puree. Less fat is required with bean flour than whole wheat flour for pastry. Stir together dry ingredients, then cut in shortening until mixture is crumbly using pastry blender or 2 knives. Try adding puree alternately with shortening. Whisk together egg white and a little less water if using bean puree. Stir into dry ingredients to make a soft dough. Divide dough in half. Roll dough out to 1/8" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic wrap. Press into pan, patching if necessary. For pie shell or single crust: Trim edge leaving half-inch overhang to tuck under and flute edge. Line inside of pastry shell with piece of foil. Bake at 400 F for 15 minutes or until edges are golden brown, remove foil. For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2 inch overhang under edge of bottom crust, press firmly together. Flue edges. Cut steam vents. Bake as recipe directs for filling. Makes 1 double-crust, 2 single pie shells or 24 medium tart shells. Adapted from Full of Beans by Violet Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier Jan 94 ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Almond Cookies 1/2 c Butter or margarine 1/2 c Brown sugar, lightly packed 1 ts Almond extract 1 Egg 1/2 c Rice flour 2 c Crispy Rice (crushed) 2 tb Chopped almonds This is a special recipe made without gluten. Crispy Rice is available from a food distributor or health food shop. Preheat oven to 350 F. Cream butter and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, Crispy Rice and almonds. Shape into balls, 1" in diameter and place on ungreased baking sheet. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned. Yeild 24. Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Gingersnaps 1/4 c Margarine 1/2 c Sugar 2 tb Molasses 1 Egg 1/2 c Soya flour 1/4 c Cornstarch 1/4 c Potato starch flour 1/4 ts Salt 1 ts Baking soda 1/4 ts Ginger 1/2 ts Cinnamon Preheat oven to 350 F. Sift dry ingredients together. Cream margarine and sugar together thoroughly. Beat in egg and molasses. Add flour mixture. Mix well. Drop rounded teaspoons of dough onto greased cookie sheet. Bake for 10 to 12 minutes. Makes 40 cookies. Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Pumpkin Cookies 1 ts Baking soda 1 ts Baking powder (GF) 1 ts Cinnamon 1 c Rice flour 3/4 c Potato starch flour 1/2 c Shortening 3/4 c White sugar 1 ts Vanilla 1 c Pumpkin 1/2 c Nuts Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1" balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes. Yield: 36 servings Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. ---------------------------------------------------------------------- From: Mary Courtney (mizmary@IX.NETCOM.COM) Subject: Sugar:confectioner's/icing/powdered I understand from reading the celiac archives that in Canada, confectioner's sugar contains wheat starch (instead of corn starch). Sarah Rogers asked the list: >Speaking of confectioner's sugar, does anyone know how to make this out >of grain sugar? I have lots of nifty high-tech cooking tools and wonder >if any of them could grind sugar finely enough. I was browsing in a (Canadian) book published in cooperation with the Canadian Celiac Association and found a trick for making icing/confectioner's/powdered sugar. It seems to require a food processor. But first, credit where credit is due. The book is called (Full of Beans) and is by Violet Currie & Kay Spicer. Publisher Mighton House; ISBN 0-9695688-1-9. I bought it when I purchased a bag of whole bean flour (from romano beans), so the following bean flour distributors may be selling the book: In the U.S., call 909-865-1877; in Ontario, Canada, call 1-800-387-5292 or 416-291-3226; also: mail order from 519-348-4141. Some of the recipes employ pureed cooked beans for a moist addition to our gf baking. And now, The Trick: Gluten-free Icing Sugar 1 cup granulated sugar (250 ml.) 1/2 tsp cornstarch (2 ml.) In food processor, combine sugar and cornstarch. Process, scraping down sides of container frequently, for 5 to 10 minutes or until very, very finely ground and powdery. Store in airtight container at room temperature. (Makes 1 cup.) The book also contains recipes for gf baking powder and gf pasta. I'm heading straight for the cookie recipes. Is there anything suspect I should know about molasses? Happy baking! ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Dessert Recipes from Z Pegasus Title: Wheat Free Italian Cream Cake Yield: 1 cake 5 Eggs 1/2 c Butter; softened 1/2 c Vegetable oil 1 c Honey 1 tb Vanilla 1 c Chopped nuts (optional) 1/2 c -Grated coconut; or up to... 1 c Grated coconut (optional) 1 c Buttermilk 1 ts Baking soda (heaping) 1 1/2 c AM Rice Flour 1/2 c AM Buckwheat Flour Separate the eggs. Beat the whites until stiff, and set aside. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy. Mix the flours. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed. Gently fold in the egg whites until barely mixed and still light. Pour into a well oiled 9" x 13" cake pan. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let cool. Spread cream cheese icing. ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Title: Carrot Spice Cookies Yield: 48 cookies 1 c Packed brown sugar 1/2 c Margarine; softened 1 c Shredded carrots 1 c Raisins 1 Egg 1/2 c Unsweetened applesauce 2 tb Molasses 1 ts Alcohol free vanilla -OR- vanilla powder 2 1/2 c Rice flour 1 1/2 ts Allspice 1/2 ts Baking powder Cream sugar and margarine in large bowl. Add carrots, raisins, egg, applesauce, molasses and vanilla; mix well. Measure flour, allspice and baking powder into same bowl; slowly stir flour mixture into other ingredients and mix until well blended. Drop by teaspoonfuls, 2 inches apart on lightly greased cookie sheets. Bake in 350 F. oven 10 to 12 minutes or until cookies are set and lightly browned. Remove from baking sheet while still warm. Cool on wire rack. Each cookie provides: * 70 calories * 1 g. protein * 2 g. fat * 13 g. carbohydrate * 0 g. dietary fiber * 5 mg. cholesterol * 33 mg. sodium Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Title: GF Chocolate Chip Cookies Yield: 24 servings 3/4 c Soya flour 1/4 c Potato starch flour 1/2 ts Salt 6 1/2 tb Margarine 6 tb White sugar 6 tb Brown sugar 1/2 ts Vanilla 1 Egg 1/2 c Chocolate chips semisweet 1/2 c Chopped nuts This is a special recipe made without gluten. Sift dry ingredients. Beat sugars and margarine. Add egg and beat again. Add vanilla and stir. Add dry ingredients. Add chips and nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for 10 to 12 minutes. 1 cookie - 1 fruit/vegetable choice, 1 fat Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. Title: GF Maple Bean Tarts Yield: 24 servings 24 Gluten-fr.unbaked tartshells FILLING 1 c Cooked white kidney beans 1/2 c Maple syrup 2 Eggs 1/3 c Brown sugar 1/4 c Butter or margarine, melted 1/2 c Raisins NOTE: Gluten-free pastry made with bean flour is lower in fat than regular pastry. Combine all ingredients except raisins in a food processor or blender. Divide raisins evenly among tart shells. Pour filling over raisins, filling medium-size tart shells 3/4 full. Bake at 350 F for 20 minutes or until crust is golden brown and filling set. Makes 24 tarts. 1 tart = 131 calories, 1/2 starch, 1 fruit, 1 fats & oils choice 5 grams total fat, 1 gram saturated fat, 17 mg cholesterol, 2 grams protein, 17 grams carbohydrate, 46 mg sodium, 158 mg potassium. Moderate fibre. Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier Feb 94 Title: Gluten-Free Pastry Yield: 8 servings 1 1/2 c Whole bean flour (try puree) 1/4 c Cornstarch 1 tb Cornmeal 1 ts GF baking powder 1/2 ts Salt 6 tb Vegetable shortening 1 Egg white 3/4 c Cold water Bean flour is a new product being promoted by the Ontario Coloured Bean Growers of Ontario. If not available to you, try white bean puree. Less fat is required with bean flour than whole wheat flour for pastry. Stir together dry ingredients, then cut in shortening until mixture is crumbly using pastry blender or 2 knives. Try adding puree alternately with shortening. Whisk together egg white and a little less water if using bean puree. Stir into dry ingredients to make a soft dough. Divide dough in half. Roll dough out to 1/8" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic wrap. Press into pan, patching if necessary. For pie shell or single crust: Trim edge leaving half-inch overhang to tuck under and flute edge. Line inside of pastry shell with piece of foil. Bake at 400 F for 15 minutes or until edges are golden brown, remove foil. For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2 inch overhang under edge of bottom crust, press firmly together. Flue edges. Cut steam vents. Bake as recipe directs for filling. Makes 1 double-crust, 2 single pie shells or 24 medium tart shells. Double crust: 184 calories, 1 starch, 1 fat choice 8 grams total fat, 2 grams saturated, 0 mg cholesterol, 4 grams protein, 18 grams carbohydrate, 44 mg sodium, 274 mg potassium. High fibre. Adapted from Full of Beans by Violet Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier Jan 94 Title: GF Almond Cookies Yield: 24 servings 1/2 c Butter or margarine 1/2 c Brown sugar, lightly packed 1 ts Almond extract 1 Egg 1/2 c Rice flour 2 c Crispy Rice (crushed) 2 tb Chopped almonds This is a special recipe made without gluten. Crispy Rice is available from a food distributor or health food shop. Preheat oven to 350 F. Cream butter and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, Crispy Rice and almonds. Shape into balls, 1" in diameter and place on ungreased baking sheet. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned. Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. Title: GF Gingersnaps Yield: 20 servings 1/4 c Margarine 1/2 c Sugar 2 tb Molasses 1 Egg 1/2 c Soya flour 1/4 c Cornstarch 1/4 c Potato starch flour 1/4 ts Salt 1 ts Baking soda 1/4 ts Ginger 1/2 ts Cinnamon This is a special recipe made without gluten. Preheat oven to 350 F. Sift dry ingredients together. Cream margarine and sugar together thoroughly. Beat in egg and molasses. Add flour mixture. Mix well. Drop rounded teaspoons of dough onto greased cookie sheet. Bake for 10 to 12 minutes. Makes 40 cookies. 2 cookies per serving: 1 fruit/vegetable choice, 1 fat Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. Title: GF Pumpkin Cookies Yield: 36 servings 1 ts Baking soda 1 ts Baking powder (GF) 1 ts Cinnamon 1 c Rice flour 3/4 c Potato starch flour 1/2 c Shortening 3/4 c White sugar 1 ts Vanilla 1 c Pumpkin 1/2 c Nuts Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1" balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes. 1 cookie - 1 fruit/vegetable choice, 1 fat Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. ---------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Lemon Chiffon Pie I adapted the recipe I found on an old box of Shirriff Lemon Pie Filling and got good results. The only thing I found was that the crust probably could have used more butter or adhesive, it could be that I didn't let it cool long enough, it looked to good. The next day the crust was much firmer. 2 cups GF Corn flakes crushed (I used Natures Path - Honey'd Cornflakes**) (makes approximately 1 cup crushed, could use more for a thicker crust) 1/2 cup finely chopped pecans 2 tbsp sugar 1/4 cup melted butter/margarine Shirrif Lemon Pie filling 1/3 cup cold water 2 eggs yolks (save the whites) 2 cups boiling water 1 tbsp butter 2 egg whites 2 tbsp sugar 1. Combine the crushed cereal with pecans, and 2 tbsp sugar. Stir in melted butter. Set aside 2 tbsp for garnishing finished pie and press remaining mixture evenly around side and base of a 9" pie plate. 2. Bake at 400F (200C) for 5-6 minutes. Chill. 3. Prepare pie filling according to package. Let cool 10 minutes stirring occasionally. 4. Meanwhile beat egg whites until soft peaks form, beat in 2 tbsp sugar until stiff peaks form. Gently fold eggs into pie filling. 5. Spoon into pie shell and garnish with reserved crumbs. Chill 2-3 hrs before serving. ps. I've also just made plain lemon meringue pie with this crust and it tastes wonderful. I have never been a pie pastry person and even without being celiac I wish I had known about this crust years ago. The kids thought the lemon was a bit tart for them so next time I think I will try a banana cream pie with this crust. ---------------------------------------------------------------------- From: JOANNE R EGGLESTON (ZEJG11A@PRODIGY.COM) Subject: FANTASTIC GF CHOCOLATE SHEET CAKE! We recently found a fantastic GF chocolate sheet cake. This cake after taking one bite I absolutely could not believe it was GF! It tastes just like the "real" thing! Its been almost two years being GF, but after finding this recipe you just won't believe it!!! I can't take any credit for the recipe. I will share the recipe for those of you who do not receive Lifeline. The recipe was in the Summer 1995 issue and was submitted from a Helen Sumner. You have to try it! Trust me, you won't believe it's GF. So moist!!!!! CAKE - Preheat oven to 400. Grease and flour a jelly roll pan (15 1/2 x 10 1/2 inches). Mix together: 2 C. flour (GF baking mix) NOTE: We used Bette Hagemen's GF goumet mix 2 C. sugar 1/2 t. salt Bring to a boil in a pan: 1 stick margarine 1/4 C. cocoa 1/2 C. oil 1 C. water When mixture boils, pour over flour and sugar mixture. Beat well. Add to mixture: 2 large 1 t. vanilla Mix 1 t. baking soda into 1/2 C. buttermilk & add. Mix well. Pour batter into jelly roll plan. Bake for 20 minutes, remove from oven and cool. ICING Bring just barely to a boil, then stir well: 1 stick margarine or butter 1/4 C. cocoa, 5 T milk ADD: 1 t. vanilla 1 lb. confectioner's sugar or enough to make mixture spreadable. Frost cake. ---------------------------------------------------------------------- From: Chris Brown (cjbrown@SOL.WF.NET) Subject: Chocolate Cake/Cupcakes (My son says these taste like Hostess Cupcakes.) 1 1/2 cups buttermilk (substitute 1 1/3 cups coffee or juice) 3 eggs 1 tsp vanilla 1 tsp oil 2 1/2 cups w. rice flour 1 tsp baking soda 2 tsp baking powder 1 tsp salt 4 tbl bakers coco 1/2 cup brown sugar 1 cup sugar Mix wet ingredients together slowly add dry ingredients mixing well. Pour into 2 well greased 9-inch pans or cupcake trays. Cook in preheated oven at 375 degrees for approximately 20 minutes. ---------------------------------------------------------------------- From: Andrea Frankel (andreaf@NETCOM.COM) Subject: Brownies, Rich or Slim (makes 9x13 pan ******************************************************************** Copyright 1995, Andrea Karen Frankel. All commercial rights reserved. Permission granted to copy and distribute at no charge, provided this copyright is included intact and the recipes are not modified. ******************************************************************** ---------------------------------------- Basic Fudge Brownies 1/2 cup + 2 Tbsp (= 5 oz) margarine, melted 3/4 cup cocoa (Dutch Process gives deeper flavor) 2 cups sugar (or 1 + 1/3 cup fructose) 2 eggs 1 tsp GF vanilla extract 1 cup brown or white rice flour 1/4 cup soy flour 1/2 tsp salt 1 cup chopped walnuts Preheat oven to 325 degrees F. Spray 9x13 pan with pan spray. Mix ingredients in order given, stirring well after each to incorporate. Spread to edges of pan. Bake about 30 minutes, or just until the center no longer looks wet. Let cool for ten minutes before slicing into pieces. These can be iced or eaten plain. They also freeze well (I like them best straight out of the freezer!) --------------------------------------- Low-Fat Cherry Brownies (makes 9x13 pan 1 can sweet cherries packed in juice 1/3 cup Wonderslim 2 egg whites 2 tsp GF vanilla extract 1/2 tsp GF almond extract 1 cup Droste cocoa (or other Dutch Process) 2 c sugar or 1+1/3 cup fructose 1 + 1/4 cup brown rice flour 1/4 cup soy flour 1/2 tsp salt Drain the cherries, reserving the juice. Chop them in halves, and spread on a double layer of paper towels to drain further. Preheat oven to 325 degrees F. Spray pan heavily with pan spray, then line with a piece of parchment paper, pleating the corners and creasing the folds so it lines the pan smoothly. Spray paper lightly. Combine 1/2 cup juice from cherries with 2nd group of ingredients, whisking together to blend. Sift dry ingredients together. Pour wet into dry and mix well with spoon or mixer til blended; you may need another 1/4 cup of cherry juice or water - batter should be pourable. Pour and spread into pan and bake for 30 minutes, or just until center stops looking wet and toothpick comes out clean. Cool on rack 10 minutes before icing. These are wonderful with a buttermilk chocolate frosting! They also freeze well, and are best stored (and eaten?) frozen. --------------------------------------- Almond Coffee Cake (makes 9x13 pan This can be eaten hot out of the oven; it makes a wonderful brunch buffet dish, especially when houseguests have brought a bag of evil, tempting, Danish pastries! Individual pieces can be reheated briefly in the microwave, but don't repeatedly reheat the whole dish - it will get hard and stale. Topping: 2/3 cup brown sugar 1/2 cup brown or white rice flour 1 tsp cinnamon 1 cup sliced almonds 1/4 cup (1/2 stick) butter, melted 1 stick butter 1 cup sugar or 2/3 cup fructose 3 eggs 2 tsp GF almond extract 1 cup vanilla nonfat yogurt (small container) (or plain nonfat yoghurt + 1/2 tsp GF vanilla extract) 1+1/2 cup GF flour mix (BH, or Andrea's Brown GF Mix) 1/2 cup soy flour 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt Preheat oven to 350 degrees F (325 if using a glass baking dish). Spray 9x13 pan with pan spray. Mix topping ingredients together lightly until blended; set aside. Sift dry ingredients together; set aside. Cream butter and sugar together thoroughly; beat on high for 2-3 minutes until fluffy. Add eggs one at a time, beating on high until each is thoroughly incorporated. Stir extract(s) into yogurt until well blended. Add yogurt and dry mixture alternately to creamed mixture in thirds, mixing well after each addition. Spread batter in pan. Sprinkle evenly with topping, but don't press it into the batter. Bake about 30 minutes, until toothpick comes out clean. --------------------------------------- Andrea's Pear Crisp (makes one 9x13 pan or large flat casserole dish This has become something of a "signature dish" - I often take it to potlucks and other parties, where nonceliacs like it, too. The recipe that I started modifiying years ago originally called for rolled oats. I have used rolled oats and rolled rye flakes, as well as a number of different GF cereals. Rolled uncooked rice flakes were too bland. The key to the success of this recipe is to have pears so ripe that you almost swoon from their fragrance. Bartlett, D'Anjou, and Bosc all work very well; if using smaller pears such as Seckel, double the number. Hint: to ripen pears without losing most of them to rot or mold, be sure that none of the fruits is touching another while they sit out on your kitchen counter. 6-9 large, very ripe pears 1/2 cup frozen OJ or pineapple juice concentrate 1 tsp GF vanilla extract 1 Tbsp Meyer's Dark (Plantation Punch) Rum 1 cup brown rice flour 1 cup Yellow-D or other brown sugar, loosely packed 1.5 cups Cornflakes or other crunchy GF cereal 1.5 tsp ground cinnamon 1.5 tsp ground allspice 0.5 tsp ground cloves 6 Tbsp butter Preheat oven to 375 degrees F. Pan spray or lightly grease a 9x13" baking dish or large, flat casserole. Core and cut up the pears into the baking dish (leave skins on, except where bruised). In a glass measuring cup, microwave the frozen juice concentrate for one minute. Stir in the vanilla and rum, then pour over pears and mix GENTLY to coat. Using the same measuring cup, microwave the butter 30-40 seconds until melted. Stir everything else together in a bowl (or toss lightly with dry hands to keep from crushing the cereal). Dribble the butter over, and mix gently until it looks uniformly moist. Spoon evenly over the pears, but don't pack it down. Bake 35 minutes, or until it's nice and bubbly and the top is just starting to brown. Serve hot or cold (it reheats well in the microwave). A scoop of vanilla (frozen dessert of your choice) on top is heavenly! --------------------------------------------------------------------- From: Chris Brown (cjbrown@SOL.WF.NET) Subject: Cake 1 1/2 cup butter milk 3 eggs 1 tsp oil 1 tsp vanilla 1 cup brown sugar 1 cup reg sugar 2 tsp baking powder 1 tsp baking soda 1 tsp salt 4 tbl potato starch 2 1/2 cups rice flour Mix wet ingredients, then add dry ingredients. Wisk until smooth. Bake in two nine inch cake pans in a preheated 375 degree oven appx 20 minutes. Spice Cake: Use same recipe as above with addition of following ingredients: 2 tsp cinnamon 1/2 tsp ginger 1/2 tsp allspice --------------------------------------------------------------------- From: STEVEN J RICE (YPPR94A@PRODIGY.COM) Subject: Authentic Foods Brownie 1 Authentic Foods Chocolate Cake Mix 2 Eggs 8 oz Cappuccino Nonfat Yougurt 1/4 Cup of nonfat milk 1/4 Cup of mini Chocolate Chips Beat eggs at high speed until fluffy. Add nonfat yogurt and nonfat milk. Blend until smooth. Add 1 package of Chocolate Cake Mix. Beat at low speed for one minute or until mixed. Then beat at medium speed for another minute. Fold in the mini chocolate chips and pour batter into lightly grease baking pan approximately 6x10. Bake at 350 degrees for approximately 45 to 50 minutes. When brownie is done, cool in pan for 5 minutes. Then remove from pan and place on a rack. --------------------------------------------------------------------- From: Andrea Frankel (andreaf@NETCOM.COM) Subject: Gluten-Free, Low-Fat Buttermilk Pound Cake ******************************************************************** Copyright 1995, Andrea Karen Frankel. All commercial rights reserved. Permission granted to copy and distribute at no charge, provided this copyright is included intact and the recipes are not modified. ******************************************************************** This cake won first prize at the 1995 Nevada County (CA) Fair, in the Very Low Fat Baked Goods division, Cakes: Heavy Textured class. It is one of those "are you SURE there isn't wheat in this?" recipes, and one of my husband's favorites (after apple pie and pear crisp, that is!). I derived the recipe from one in the May/June 1994 "Eating Well" magazine, which is where the trick with the pear butter comes from. The pear butter does not assert its flavor like applesauce, pureed plums, or other fat substitutes do. The technique of making beurre noisette (browned butter) allows a small amount of butter to contribute large amounts of flavor. Ingredients: 2 16-oz cans pear halves (in juice or light syrup), drained 2 Tbsp butter 2 Tbsp vegetable or nut oil (I like almond for this) 2.5 cups GF Gourmet flour mix (white or brown) 1 c soy flour 1 tsp salt 1 tsp baking powder .5 tsp baking soda 1.75 cups sugar or 1.25 cups fructose, divided use 1 cup buttermilk 1 Tbsp GF vanilla extract grated zest of one lemon 1 tsp GF almond extract 2 large eggs, separated 2 large egg whites 1. Prep (can be done beforehand): Puree pears in food processor or blender. Transfer to medium saucepan and cook over medium heat, stirring almost constantly, until reduced to about one cup (anywhere from 10 to 40 minutes). Allow to cool completely. If making ahead, store covered in fridge. Melt butter over medium heat, in small saucepan or skillet where you will be able to see the color change. Cook, swirling pan, until the butter turns a light, nutty brown, about 60 seconds. (Once you've done this, you can also tell by smell when it first "turns". Pour into a teacup where you have measured the vegetable oil, stir and set aside. 2. Preheat oven to 350 degrees F. Lightly oil or spray with pan spray a 10" tube pan or large bundt pan. Dust with rice flour or GF flour mix, and shake out excess. (I have a heavy, non-stick bundt pan that works great with this recipe, but I still spray and dust to make sure the cake slides out whole.) 3. Sift flours, salt, and leavenings together into medium bowl; set aside. In a large bowl, mix pear puree, butter-oil mixture, 1.5 cups of sugar (=1 cup fructose), buttermilk, extracts, lemon zest, and egg yolks; whisk until smooth. 4. In clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form. While continuing to beat on high, slowly add the remaining .25 cup sugar or fructose and beat until stiff, but not dry peaks form. 5. With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry and two of the whites. Turn batter into pan, and bake 40-45 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool. (Hint: if you can't resist and attack this cake while still warm, it will not have the dense texture of a real pound cake!) This cake is fine as-is, or can be dressed up with a sprinkling of confectioner's sugar, melted lemon marmalade brushed on the top, or a light lemony icing. But my all-time favorite is to use the slices for strawberry shortcake! Substitution note: I have not tried replacing the buttermilk in this recipe, but if you do, be sure to add something acidic like a Tbsp of lemon juice or rice vinegar so the reaction with the baking soda will work. --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Potato Candy One based on a non-gluten grain is available from Dietary Specialties at 800-544-0099 (716-263-2787). Also the recipes use confectioner's sugar, which has corn starch in the US, but has wheat starch in Canada. From: Teresa (tamale@primenet.com) Newsgroups: rec.food.cooking Does anybody remember "potato candy"? My great grandmother used to make it a couple of times a year and I would love to know the origin...it would seem to be a frugal version of fondant which it surprising resembled altho it was some years ago and I was a child. She was from Kansas originally. The candy was made from a baked russet potato, skinned and riced. Confectioners (powdered sugar) was added and liquid to make it a fondant-like texture. A couple of drops of food coloring could make it pink or any pastel....then a walnut, date or other decorative top was added. I'm curious as I've never met anyone who remembers these. --------------------------------------- From: ariadne@mindlink.bc.ca (Nicole A. Okun) There is a recipe in a little book I have called "La cuisine de la Petite-Nation" which is from Quebec. It is for potato Easter eggs. A portion of the potato mixture is coloured yellow for the yolks, and the finished "eggs" are coated with semi-sweet chocolate. The recipe: Oeufs de Paques Maheux (de Madeleine Carriere) 1-1/2 cups mashed potatoes, cooled 1/2 cup butter vanilla extract 3 cups icing sugar yellow food colouring 8 ounces semi-sweet chocolate Blend the potato and butter together. Stir in the vanilla extract, plus enough icing sugar to obtain a shape-able "dough". Colour 1/4 of the mixture with enough food colouring to make it resemble egg yolks, and shape it into small balls. Using the white mixture, shape the rest of the "egg" around the "yolks". Melt the chocolate in a double boiler and coat each egg with chocolate. Refrigerate the eggs before serving. I haven't tried this recipe myself, so can't vouch for it. ------------------------------------------------------------------------ From: mcgrawja@unm.edu (john anderson mcgraw) Yeah, we know of it...my mother-in-law and grandmother-in-law make it at Christmas, as it is a tradition in my husband's family...they just can't have Christmas without potato candy. And since we live between mom and grandma (a big between...mom in Phoenix, us in Albuquerque, grandma in Vilonia, AR.) we get a batch dropped off both coming and going in December. I can't make it yet, and they use peanut butter rolled up in the middle. I don't work so well with peanut butter, except in PB, mayo and pickle sandwiches. Rebecca McGraw PS: If you want a recipe, I can see if I can pry it out of John's family vaults. ------------------------------------------------------------------------ From: dalep@islandnet.com (Mary Plunet) We used to make peppermint patties. Just add peppermint flavoring . Make a ball the size of a large marble, flatten and dip in chocolate. ------------------------------------------------------------------------ From: Barbara Mayo-Wells (bmw@nova.umuc.edu) Never made potato candy, but was given some as a gift at holiday time a few years ago. This particular stuff was GHASTLY, much too sweet. It had been rolled up, jelly-roll fashion, with sweetened peanut butter. Overwhelming. ---------------------------------------------------------------------- From: Debbie Resch (njdeb@CROW.CYBERCOMM.NET) Subject: Forgotten Cookies Heat oven - 350 3 egg whites, pinch of salt - Beat until stiff Gradually add 3/4 cut sugar - Beat Add 1/2 teasp. vanilla Add 1-6 oz. package butterscotch bits Place by teasp. fulls on greased cookie sheets - place close Put cookies in oven - turn oven OFF immediately Remove when oven is cool ALSO - does anyone know if Dominos Brown Sugar is gluten free - I was wondering about the carmel color. Again, if no one responds, I will call the compandy next week & post the results. ---------------------------------------------------------------------- From: JOANNE R EGGLESTON (ZEJG11A@PRODIGY.COM) Subject: Rolled Sugar Cookies For those of you looking for a WONDERFUL cut out sugar cookie recipe, here it is. Believe me, when I say they are better than the so called "real ones". 1 1/2 C. white rice flour 1/2 tsp. cream of tartar 1/2 tsp. baking soda 1 1/2 tsp. Xanthan Gum 1/8 tsp. salt 1/2 C. butter or margarine (cold) 1/2 C. sugar 1/2 tsp. GF vanilla, lemon, or almond flavoring 1 egg (cold) Combine rice flour, cream of tartar, soda, and Xanthan Gum, and salt. Mix well. Put n Kitchen Aid mixer on #1 speed for 4 minutes to blend. Cut in butter until mixture is in crumbs the size of peas. In small bowl beat sugar, egg, and vanilla (or other flavoring of your choice) together. Add this mixture to the dry ingredients and mix until dough pulls away from the sides. Form into a flat ball shape and refrigerate 1 hour. Using freezer paper, dust with rice flour. Put dough on freezer paper and sprinkle with rice flour. Roll dough 1/4" thick and cut out shapes as desired. Bake at 350 degrees for 12 minutes. Cool on wire rack. This recipe can be doubled. Please follow ALL of the above directions to the tee. If you substitute for example, wax paper instead of freezer paper, you will have problems! I always make a double batch. A double batch can make approximately 40 cookies, depending on the size of your cookie cutters. I used slightly larger ones. ---------------------------------------------------------------------- From: CAROLLEE HAYWARD (UGDT31A@PRODIGY.COM) Subject: Cranberry Cheesecake 1 lb Fresh Cranberries 1-1/3 cup sugar 1/3 cup Orange Juice 4 eggs (or substitute) 2 lbs Room Temp cream Cheese (I use reduced fat type) 1-1/3 cup sugar 2 cups low fat sour cream 1/3 cup sugar 1 tsp vanilla 2 cups Crushed GF cookies 3 Tbs melted butter or marge 1 cup sugar Serving sauce 1 cups sugar 1/2 cup ---------------------------------------------------------------------- From: Sandra J Leonard (an642@DAYTON.WRIGHT.EDU) Subject: Marshmallows 1/3 cup confectioner's sugar (powdered sugar) 1/4 cup cornstarch 1 envelope unflavored gelatin 1/3 cup water 1/2 cup corn syrup, light 1 teaspoon vanilla 2/3 cup sugar 1/4 teaspoon salt Sift together the cornstarch and confectioner's sugar. Lightly butter an 8-inch square baking pan and sprinkle with 1 Tablespoon of the cornstarch mixture. Tilt pan to coat. Do not shake out excess. Blend the gelatin and water in a small sauce pan and allow to soak. Add the sugar and stir over low heat until gelatin and sugar dissolve. In the bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla. Beat 15 minutes on high speed until peaks form. Spread the gelatin mixture over the bottom of the prepared pan and smooth the top. Let stand 2 hours or until well set. With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle remaining cornstarch on a baking sheet and invert the marshmallows onto it. Cut each quarter into 9 pieces and roll in the cornstarch/sugar mixture. Place the marshmallows on a rack and cover with paper towels. Let stand overnight to dry the surface slightly. ---------------------------------------------------------------------- From: Gfgal@AOL.COM Subject: Flourless Lemon Almond Cake 1 1/3 c blanced slivered almonds 8 tbl sugar 4 eggs separated 5 tsp packed grated lemon peel 1/2 tsp cinnamon pinch salt Preheat oven to 375. Butter and flour 9" cake pan, line w/ waxed paper Finely grind almonds w/ 2 tbl sugar in food processor. Combine yolks, 2 tbl sugar, lemon peel, cinnamon and salt in med. bowl. Beat w/ elec. mixer about 2 min until smooth Beat egg white in lg bowl until soft peaks form. Gradually add remaining sugar. Beat until stiff, but not dry. Fold whites into almond mixture gently and gradually. Transfer to pan. Bake until toohpick comes out clean (about 35 min.) Cool in pan on rack. Turn onto plate, remove paper. ----------------------------------------------------------------------- From: Gfgal@AOL.COM Subject: Flourless Golden Egyptian cake 2 oranges (juice or navel) 6 eggs 2 c sugar 8 oz blanched sliced almonds 1 t. baking powder Grease and line 8 or 9 in. Springform pan Preheat oven 325 Put oranges in thick-bottomed pot, cover with water, simmer at least 2 hours until slightly soft but not mushy. Drain and cool. Cut into quarters and remove seeds. Process in food processor w/ almonds, scraping bowl until smooth paste forms (about 5 min). Add baking powder and pulse to mix in. Add eggs and sugar, process 15 sec. Scrape bowl and process 15 sec. Place in pan. Bake about 1 hour until firm and med brown. Let cool in pan, cut around edges and remove. Top w/ Ganache Ganache 1/2 c whipping cream 1 c. choc chips In heavy hot on high heat bring cream to boil. Reduce to simmer and stir in chips. Remove from heat, stir until smooth. Spread when warm for topping or cool and beat on high w/ mixer until fluffy for filling. ---------------------------------------------------------------------- From: Blau Zahl (alspehr@MIDWAY.UCHICAGO.EDU) Subject: Microwave Fudge Makes 3 pounds. 32 oz. confectioner's sugar 1 cup unsweetened cocoa 1/2 cup soy (or rice) milk 1 cup butter, margarine, or Soy margarine! 2 tablespoons vanilla For variations (optional): 1.5 cup chopped nuts ~.5 tablespoon oil of GF peppermint 1 cup mini marshmellows 1) Mix sugar and cocoa in large glass (or other microwave-safe) bowl. 2) Add milk & butter -- don't stir. 3) Cook in microwave at HIGH 4.5 - 6 min, or until butter is melted. 4) Add vanilla and any other optionals. 5) Stir until smooth. 6) Spread in well-greased 12x18" pan. Chill till firm. (Or use it while its hot on ice cream... if you can eat it...) For 1.5 pounds of fudge: halve all ingredients, cook on high for 2 - 3 min For "rocky road fudge", add nuts and the marshmellows. For mint fudge, add the oil of peppermint, how much you add will vary according to taste. Be creative! ---------------------------------------------------------------------- From: Blau Zahl (alspehr@MIDWAY.UCHICAGO.EDU) Subject: A Thai dessert I don't know exactly what this is called, but its simple! Disclaimer: I haven't tried this in my own kitchen... Need: can of coconaut milk & bannanas & sugar Peel the bannanas and cut them in half. Into a bowl, pour some coconaut milk. Mix into the milk sugar. Add the bannanas to the milk and warm them. Eat with a spoon.
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Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~

From: Laura Johnson-Kelly (lwj1@CORNELL.EDU) Subject: Rice beer 3-21 oz cans/jars of rice syrup (be careful, some contain gluten) 6 cups corn sugar (approx. 2 lbs) 1 pint molassas 2 oz Cascade hops (use whatever kind you like with AA% of 4 - 7) 1 pkg Edme dry ale yeast Bring 1-1/2 gallons of water to a boil. Add all ingredients except 1 oz of hops. Boil for 60 minutes. Add 1/2 oz of hops (for hop flavor) 45 minutes into the boil. Add 1/2 oz of hops (for aroma) during the last 2 minutes of the boil. Cool and add to cold water in primary to make 5 gallons. Pitch yeast when 80 deg F or below. Ferment for 7 - 10 days and bottle using 3/4 cup of priming sugar. Note: She couldn't remember the hop additions so I improvised. If it comes out too sweet add more hops for 60 minutes; too bitter, add less. --------------------------------------------------------------------- From: Linda Blanchard (paperfan@GENIE.GEIS.COM) Subject: Tiswin (Corn Beer) 10 to 12 lbs of dried corn 4-1/2 gal. of pure spring water 5 sticks of canela 8 piloncillo cones 1 orange peel 1 lemon peel Roast corn in a moderately heated oven until the corn is a light brown color. Grind the corn (coarse) and place in a large heavy crock. Add all the water, citrus peel, canela, and piloncillo. Cover and let the mixture ferment. Fermentation will take about 8 to 9 days during cool weather or 4 to 5 days in warm weather. Strain through a cheesecloth, call your closest friends, and drink right away. ---- note: "The old Apache recipe calls for soaking corn and sprouting it until the seedlings are 1/2 inch long, grinding the sprouts, and boiling them. The resulting mash was then sweetened with mesquite flour or saguaro syrup and allowed to ferment in a brewing jar that was never washed so as to retain the organisms for fermentation. The finished product had to be drunk within a few hours after it was prepared or the alcohol became acetic acid, giving the beverage a sour taste." ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: GF BEER Well, as long as we are back on the subject of GF beer, here's something I found in a newsgroup. Probably not what one is expecting, but not too hard to make either. I'm not even sure if it's alcoholic. Don Wiss. From: News@f112.n255.z2.fidonet.org Newsgroups: rec.food.cooking Philip R. requested a recipe for ginger beer, here goes: 250g grated ginger 4 litres water 1.5 kg sugar 1 tbsp clove/lime juice (helps with the fermentation) NOTE: above was from a recipe book, my parents make their own as the above as a guide and have altered theirs to the following: Also, this is flat and not carbonated 3/4 lb grated ginger 4 litres water 1 lb sugar 1 tbsp rice (uncooked) mix all in a large container and let sit approx. 2 days (placing in the sun helps). Strain. Enjoy!!!! ---------------------------------------------------------------------- From: Gfgal@AOL.COM Subject: Nogatina 3 c milk 6 eggs, separated 2 c sugar 3/4 c gf flour 10 to 12 tbl butter 1/2 tbl vanilla 8 oz almonds 1 tsp cinnamon whipped cream Heat milk to boil. Meanwhile, beat yolks w/ electric mixer. Gradually beat in 1 c sugar. Beat 2-3 min until when beaters are lifted, ribbons form that dislove on surface. Beat in flour. Gradually add milk in thin stream while beating. Heat to boil in heavy saucepan on med-high stirring constantly w/ wisk on bottom of pan. Reduce to med low, cook 3 min wisking constantly. Remove from heat, wisk in butter 2 tbl at a time, and vanilla. cover & cool. Finely grind almonds in blender. Beat in egg whites until stiff peaks form. Gradually fold in 1 c sugar, then almonds and cinnamon. Generously grease and flour two 10 or 12 inch round pans (removable bottom helps). Spread batter evenly. Bake 300 until lightly browned. Immediately loosen w/ spatchula. Cool. Spread filling between layers, top with whipped cream.
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Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

From: Roy Armour (roya@WV.MENTORG.COM) Subject: Baking Powder (corn & Gluten Free Ingredients: 1/3 cup Baking Soda 2/3 cup Cream of Tartar 2/3 cup Arrowroot (or Potato Starch) Mix well. Store in an airtight container. 1-1/2 teaspoon of this mixture = 1-teaspoon of regular baking power. ------------------------------------------------------------------- From: Roy Armour - IC (roya@WV.MENTORG.COM) Subject: Blender Mayonnaise 1 Egg 1/8 teaspoon Dry Mustard Shake of Salt 5 teaspoon Wine Vinegar 1 teaspoon Lemon Juice 1 cup Salad Oil Combine egg, dry mustard, salt, wine vinegar, and lemon juice in blender. Add 1/4 cup salad oil, cover, and momentarily mix at low speed. Uncover and pour 3/4 cup salad oil in a steady, thin stream while blender is running. Mix until smooth. Place in a glass jar and store in the refrigerator. ------------------------------------------------------------------------- From: Dwight Corbitt (DWIGHT322@AOL.COM) Subject: Sweet Pickles Sticks This sweet pickle recipe is from Sara Moore Mika and it is really good, some of the new people might like to try it this summer. 4 cups sugar 3-3/4 cups vinegar ( apple of coarse) 3 tablespoons salt 4-1/2 tablespoons celery seed 4-1/2 tablespoons mustard seed 3 teaspoons turmeric Mix and boil for 5 minutes. Pour boiling water over cucumbers let set for 4 hours covered Drain cut into sticks pack in jars Pour hot syrup in jars Process in hot water bath 10 minutes remove at once (be sure water covers jars.) -------------------------------------------------------------------- From: Lynelle Thomas (lthomas@METOLIUS.COCC.EDU) Subject: Bar-B-Q sauce saute 1 med-lrg chopped onion 1/4 cup honey 1 T. olive oil for 5 min. 1/4 cup dard-brown sugar add 1-6 cloves chopped garlic 1-3 T. finely chopped ginger 1 28oz. crushed tomatoes 2T. molasses or honey 1 1/2 cups ketchup(Heinz) dash or dried red pepper 1 cup orange juice 2-4 T. chilli powder 6 T. lemon juice 1 T. ground coriander 6 T. red wine vinegar 1-2 T. dry mustard 2 T. WRIGHT's liquid smoke 1/2 t. salt Simmer 45-60 minutes or until the sauce thickens and has a smooth texture. Adjust the seasonings to taste. Cool to room temp. Put in covered jars in fridge. It will last up to 2 weeks. Finger-lickin' ribs GOOD. I would cook the ribs in boiling water for 20 minutes--drain--pat dry-place in pan, pour sauce over and back til done. If you do them on the grill instead of oven, still boil (to remove fat) pat dry, spray grill with Pam then cook. The last 5 minute baste with sauce. Otherwise the sauce will just make the ribs burn. --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Gluten-Free Baking Powder 1 ts Baking powder 2 ts Cream of tartar 8 ts Cornstarch Sift together 4-5 times. Store in airtight container. Use within 3 months. 1 serving. Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1 Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario L5N 1A6 -------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: GF Substitutions for Wheat Flour For 1 TBSP Wheat Flour 1/2 tb Cornstarch 1/2 tb Potato flour 1/2 tb White rice flour 1/2 tb Arrowroot starch 2 ts Quick cooking tapioca 2 ts Tapioca starch For 1 CUP Wheat Flour 7/8 c Rice flour, white or brown 2/3 c Rice flour white or brown & 1/3 cup potato starch flour 1 c Cornflour (maize) Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1 Canadian Celiac Association ---------------------------------------------------------------------- From: "K.van Dam" (vandamk@PRL.PHILIPS.CO.UK) Subject: Falafel/Tahini Dressing I make tahini dressing by mixing some tahini with lemon juice until you have a mayonnaise like consistency. Add some garlic or herbs for extra taste. Why not make you own hummous to top your falafels? I make large batches and freeze in containers Soak and cook 500 g chick peas Blend in batches in a liquidiser of food processor with: juice of about 3 lemons 5 cloves of garlic few tbs olive oil 1 tbs cumin seeds After processing stir in a few tbs of tahini (my blender is not strong enough to cope with the tahini as well) --------------------------------------------------------------------- From: Melissas Picchini (MelissaABP@AOL.COM) Subject: Cornmeal Baking Mix Aunt Sibyl's Cornmeal Baking Mix: 5c. cornmeal (Quaker is the only brand that I have found to be safe) 2c. instant mash potatoe flakes 1/2 c. corn starch (can use more for consistancy but will brown more quickly when cooking) 1/2 T. salt 3 T. baking powder 1/4 to 1/3 c. sugar 3 c. nonfat dry milk Mix together dry ingredients. CORNBREAD 2 c. dry mix 1 egg (or two egg whites slightly beaten) 1 T. oil 1 c. water (can use slightly less if you like) Bake at 425 degrees F in an 8x8x2 oiled pan for 20-25min. I have sucessfully used this recipe in larger pans and baked it for less time. Cornbread is done when it pulls away from the side of the pan. Don't let it get too brown. PANCAKES 1c. dry mix 1 egg (or 2 egg whites slightly beaten) 1 T. oil 3/4 c. water Mix ingredients well and cook on a oiled skillet. If you make this in advance, the cornmeal absorbs the water and you will need to add more water. The benefit of this is that the pancakes have a smoother texture. Ryan complains if the batter has not sat for awhile. He claims that it makes a huge difference. Also, I always use the egg whites because Ryan would be eating too many whole eggs in his diet if I didn't. (Heart disease runs in our family.) Enjoy. Melissa Picchini ( MelissaABP@aol.com) --------------------------------------------------------------------- From: Andrea Frankel (andreaf@NETCOM.COM) Subject: Variation on BH's GF mix It bothered me that there was so little insoluble fiber in BH's recipes. Now I mix up my GF mix using brown rice flour, and adding rice bran as well. The proportions I use are 6-2-1-1 (where my "part" is usually a half-cup measure, since that fits nicely inside the big glass "canning jars" I use as cannisters). I found that a 2-lb bag of brown rice flour is usually about 6 cups, and using that as a basis for the mix gives me enough to fill a cannister used for 5 lbs of wheat flour (ours is lighter and fluffier). This mix can be used for anything the original GF mix can be used for - and I've even used it for making angelfood cake! Andrea Frankel - andreaf@netcom.com - (916) 274-1921 ** Right now I'm having amnesia and deja-vu at the same time. ** I think I've forgotten this before. --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Other Recipes from Z Pegasus Title: Gluten-Free Baking Powder Yield: 1 servings 1 ts Baking powder 2 ts Cream of tartar 8 ts Cornstarch Sift together 4-5 times. Store in airtight container. Use within 3 months. Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1 Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario L5N 1A6 Title: GF Substitutions for Wheat Flour Yield: 1 servings For 1 TBSP Wheat Flour 1/2 tb Cornstarch 1/2 tb Potato flour 1/2 tb White rice flour 1/2 tb Arrowroot starch 2 ts Quick cooking tapioca 2 ts Tapioca starch For 1 CUP Wheat Flour 7/8 c Rice flour, white or brown 2/3 c Rice flour white or brown & 1/3 cup potato starch flour 1 c Cornflour (maize) ---------------------------------------------------------------------- From: Dain Smith (dain@TELEPORT.COM) Subject: Egg Substitute My wife has used the following recipe from "The Allergy Self-Help Cookbook" (Rodale Press 1984) by Marjorie Hurt Jones page 189 in baked goods with good success. Makes about 1/4 cup. This mixture will bind patties, meat loaves, cookies and cakes as well as eggs do. But it will not leaven like eggs for souffles or sponge cakes. This recipe makes enough to substitute for ONE EGG (my emphasis); you can easily double or triple it. 1/3 cup water 1 tablespoon whole flaxseed Place the water and flaxseed in a small sauce pan. Bring to a boil, then reduce heat so mixture bubbles slowly. Cook for 5 minutes, or until mixture is the consistency of a raw egg white. Do not use too high a heat or mixture will become thick and gummy. Note: Don't bother straining out the flaxseeds. They don't have much flavor and won't detract from whatever you're making. ----------------------------------------------------------------------
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