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                          Swedish Meat Balls

3 lbs. ground sirloin                     1 cup nonfat milk or Lactaid
1 lb. ground veal                         2 eggs
3/4 lb. ground pork or Bob Evans sausage  dash allspice
1 onion, cut fine                         dash nutmeg
1 cup rice crumbs (from Dietary           dash cinnamon
   Specialties, use more if needed)       salt

Mix all ingredients.  Form into balls and cook slowly.

This recipe came from Shirley Freden.

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                        Chocolate Chip Cookies

1 cup (2 sticks) margarine,     1 tsp. xanthan gum
   room temperature             1 tsp. Clear Gel (optional)
3/4 cup sugar                   1 tsp. baking soda
3/4 cup packed brown sugar      1/2 tsp. salt
2 eggs                          1 cup chopped walnuts or pecans
2 tsp. vanilla                  2 cups (12 oz.) semi-sweet chocolate
2-1/3 cups GF flour blend          chips

Heat oven to 375 degrees.  In large mixing bowl, cream butter with
sugar, brown sugar, egss, and vanilla.  In a separate bowl, stir
flour with xanthan gum, Clear Gel, baking soda, and salt.  Gradually
blend the flour mixture into the creamed mixture.  Stir in the nuts
and chocolate chips.

Drop with a teaspoon and a small rubber spatula onto baking parchment
(preferred) or an ungreased cookie sheet.  Bake at 375 degrees for
9-11 minutes or until golden brown.  Makes 6-8 dozen cookies.  Store
in Zip-Loc bags; freeze for longer storage.

This recipe came from Toni Richardson

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                         Applesauce Muffins

1 cup GF flour blend          1/4 tsp. xanthan gum
1 tsp. baking soda            1/2 cup chopped walnuts
1/2 tsp. GF baking powder       3/4 cup sugar
3/4 tsp. salt                 1 egg, beaten
1-1/2 tsp. cinnamon           1/4 cup corn oil
1/2 tsp. nutmeg               3/4 cup applesauce
1/8 tsp. cloves

Sift flour, baking soda, baking powder, salt, spices, and xanthan gum
together.  Mix in walnuts and set aside in mixer bowl.

Beat sugar, egg, and oil at high speed for 5 minutes.  Alternately
blend in flour mixture and applesauce.  Beat until smooth.  Pour
batter into muffin tins lined with baking cups.  Bake at 400 degrees
for 20 minutes, or until toothpick comes out clean.  Makes 12 large
or 16 medium muffins.

This recipe came from the CSA/USA muffin sheet.

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                       Molasses Crinkles

3/4 cup soft shortening       1/4 tsp. salt
1 cup brown sugar             1/2 tsp. cloves
2 eggs                        1 tsp. cinnamon
1/4 cup molasses              1 tsp. ginger
2-1/4 cups GF flour blend       2 tsp. xanthan gum
2 tsp. baking soda            1 tsp. Clear Gel (optional)

Mix shortening, sugar, eggs, and molasses together thoroughly, and
set aside.  Sift the remaining ingredients together.  Combine with
the shortening mixture and mix well.  Cover and chill the dough.

When warm, this dough is very soft.  To keep it firm enough to work
with, set the bowl in a pan of ice and water.  Cut off walnut-sized
pieces of dough and drop into a shallow bowl of GF flour.  Roll into
balls and dip the tops into sugar.  Place 3 inches apart on a sprayed
cookie sheet, sugar side up.  Sprinkle each cookie with 2-3 drops of
water to produce a crackled surface.  Bake at 375 degrees just until
set, but not hard*10 to 12 minutes.  Makes 4-5 dozen cookies.  Keep
in zip-lock bag; freeze for long storage.

This recipe was adapted from the Betty Crocker cookbook by Toni
Richardson.

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