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Recipe Page
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Chocolate Sour Cream Cake
4 oz. unsweetened chocolate 1-1/2 cups GF flour mix**
3/4 cup lowfat sour cream 2 cups sugar
1/4 cup shortening 1-1/4 tsp. baking soda
1 cup water 1 tsp. baking powder
4 eggs, separated 1 tsp. salt
1 tsp. vanilla 1 tsp. xanthan gum
Heat the oven to 350 degrees F. Grease and line with waxed paper or
parchment the bottoms of two 9 inch round pans.
Melt the chocolate. Let cool.
In a large bowl, combine the sour cream, shortening, water, egg yolks,
vanilla, and melted chocolate. Blend well. Sift dry ingredients
three times and add to the liquid mixture. Beat 3 minutes at medium
speed.
With clean beaters, beat egg whites until stiff but not dry. Fold
into batter, mixing gently but thoroughly.
Pour into pans. Bake for 30-40 minutes. Test with a toothpick.
Cool ten minutes in the pans, and then remove. Carefully remove the
waxed paper or parchment. Cool completely, and frost as desired.
Store in the refrigerator.
This recipe was adapted by Vicki Lyles from the recipe that appears in
_Cooking Gluten Free from MGIG_ on page 122. This makes a very moist,
fudgy cake.
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Apple Cranberry Crisp
3 lb. red delicious apples, 1 tsp. quick tapioca
peeled & diced 1 cup crushed GF cereal
12 oz. whole cranberries 1/4 cup brown sugar
1/3 cup sugar 1/4 cup margarine
2 tsp. cinnamon 1 tsp. cinnamon
1 tsp. allspice 1/4 tsp. nutmeg
1 tbsp. of a GF liqueur 1/4 cup finely chopped nuts
2 tsp. cornstarch
Rub a little margarine in an 8 inch square baking dish.
Bring apples, cranberries, sugar, and first set of spices to a boil in
a heavy saucepan; stir for 5 minutes. Mix liqueur, tapioca, and
cornstarch together; stir into fruit mixture. Reduce heat and simmer
2 minutes until thick. Pour the thickened mixture into the baking
dish.
In a small no-stick fry pan, melt the margarine. Stir in the crushed
cereal and second set of spices, stirring until just crumbly.
Sprinkle the cereal mixture over the fruit mixture. Top with chopped
nuts. Bake at 350 degrees F for 20 minutes. Top with GF frozen
vanilla yogurt.
This can be doubled and put in an 8 x 13 inch pan. It keeps well and
reheats easily.
This recipe comes from Carollee Hayward, from the Prodigy on-line
computer service. Thanks to Judy Hafner for downloading it and
providing it for us.
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Double Chocolate Snack Cake
1-2/3 cups GF flour mix** 1 cup water
1 cup packed light brown sugar 1/3 cup GF vegetable oil
1/4 cup GF cocoa (or applesauce)
1 tsp. baking soda 1 tsp. GF vinegar
1/4 tsp. salt 3/4 tsp. GF vanilla
1 tsp xanthan gum 1/2 cup semi-sweet chocolate morsels
Heat oven to 350 degrees F. Grease and flour (using a GF flour) an 8
inch square baking pan.
In a small bowl combine the flour, sugar, cocoa, baking soda, salt,
and xanthan gum. Add water, vinegar, oil (or applesauce), and
vanilla; beat with a spoon or wire whisk until smooth.
Pour the batter into the prepared baking pan. Sprinkle the chocolate
morsels on top. Bake 35- 40 minutes or until a wooden toothpick
inserted in the center comes out clean. Cool in the pan on a wire
rack. Makes 6-8 servings.
This recipe came from our June '95 picnic.
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** GF flour mix:
6 parts white rice flour
2 parts potato starch (NOT the same as potato flour)
1 part tapioca starch (also called tapioca flour)
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