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                          Apple Spice Drops

Cookies:

   1/2 cup margarine, softened
   2/3 cup sugar
   2/3 cup packed brown sugar
   1 egg
   1/4 cup apple juice
   1/2 cup bean (garfava) flour
   1/2 cup Jowar (sorghum) flour
   1/2 cup GF flour mix**
   1/2 cup sweet rice flour
   1 tsp. xanthan gum
   1 tsp. ground cinnamon
   1/2 tsp. baking soda
   1/2 tsp. ground nutmeg
   1 cup finely-chopped, peeled tart apple
   1 cup chopped walnut

Frosting:

   1/4 cup margarine, softened
   3 cups confectioners' sugar
   1 tsp. vanilla extract
   3-4 Tbsp. apple juice

In a mixing bowl, cream the margarine and sugars.  Beat in the egg and
apple juice.  Combine the flours and spices and gradually add them to
the creamed mixture.  Fold in the apple and walnuts.

Drop by teaspoonfuls 2 inches apart onto greased baking sheets.  Bake
at 375 degrees F for 12-14 minutes or until golden brown.  Remove to
wire racks to cool.

For the frosting, cream the margarine, sugar, vanilla, and enough
apple juice to achieve spreading consistency.  Frost the cooled
cookies.  Makes about 3-4 dozen.

This recipe comes to us from Vicki Lyles, who adapted it from a recipe
that appeared in "Quick Cooking", Sep./Oct. 2000, pg. 42.  It was
served at the recent "Eating Out and Traveling GF" seminar.

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                       Coffee Shop Corn Muffins

   1-1/4 cups cornmeal
   1 cup GF flour mix
   1 tsp. xanthan gum
   1/3 cup brown sugar
   1/3 cup sugar
   1 tsp. soda
   1/2 tsp. salt
   1 egg
   1 cup buttermilk
   1/2 cup oil
   1/4 cup applesauce

Combine the dry ingredients in a bowl.  Combine the remaining
ingredients and stir them into the dry ingredients until just
moistened.

Fill greased or paper-lined muffin cups 3/4 full.  Bake at 425 degrees
F 12-15 minutes.  Cool in the pan for 10 minutes, then remove them to
a rack to finish cooling.

This recipe comes to us from Vicki Lyles, who adapted it from a recipe
that appeared in "Quick Cooking", the premiere issue, pg. 19.  It was
served at the recent "Eating Out and Traveling GF" seminar.

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                         Rolled Sugar Cookies

   1-1/2 cups 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 cup butter or margarine (cold)
   1/2 cup sugar
   1 egg (cold)
   1/2 tsp. GF vanilla, lemon, or almond flavoring

Combine the rice flour, cream of tartar, baking soda, xanthan gum and
salt.  Mix well.  Cut in the butter or margarine until the mixture is
in crumbs the size of peas.

In a small bowl beat the sugar, egg, and flavoring together.  Add this
mixture to the dry ingredients and mix until the dough pulls away from
the sides.  Form the dough into a flat ball shape and refrigerate for
one hour.

Dust some freezer paper (not wax paper) with GF flour or
confectioners' sugar.  Put the dough on the freezer paper and sprinkle
with GF flour or confectioners' sugar.  Roll the dough to 1/4 inch
thick and cut out shapes as desired.  Bake at 350 degrees F for 12
minutes.  Cool on a wire rack.  Makes about 20 cookies.

This recipe comes to us from Mary Schluckebier.  It originally
appeared in the Fall 1994 issue of "Lifeline", on pg. 15.

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                             Gingersnaps

   1/2 cup shortening
   1 cup sugar
   1/4 cup molasses
   1 egg
   1/2 cup bean (garfava) flour
   1/2 cup Jowar (sorghum) flour
   1/2 cup GF flour mix**
   1/2 cup sweet rice flour
   1 tsp. xanthan gum
   1/2 tsp. salt
   1/2 tsp. ginger
   1 tsp. cinnamon
   1/4 tsp. cloves
   2 tsp. baking soda

Combine all ingredients and form into small balls.  Roll the balls in
sugar.  Place the balls on a cookie sheet, either lightly-greased or
covered with parchment paper.  Bake at 350 degrees F for 8-10 minutes.
Makes 3-1/2 to 4 dozen.

This recipe comes to us from Vicki Lyles, from an old family recipe.
It was served at the November meeting.

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** GF flour mix:
   6 cups white rice flour
   2 cups potato starch (NOT the same as potato flour)
   1 cup tapioca starch (also called tapioca flour)