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Dear Gluten-Free Bakers,

Happy March!

At Gluten-Free Baking and More, we have prepared a fun issue for you this
month. Recipes ranging from Thin Mint Cookies to Morning Glory Muffins fill
our pages. Want to join in on the fun? Subscribe today and get ready to
bake! Visit www.glutenfreebaking.com or call 518-279-3884.

In the March Issue of Gluten-Free Baking and More:

*Breakfast Bars. A reader requested recipe, our breakfast bars are just like
"Nutri-Grain" bars--only gluten-free, of course!

*Thin Mint Cookies. It's that time of year again. Girl Scout cookie orders
will soon be arriving. You don't have to miss out on this annual event! Our
recipe for Thin Mint Girl cookies is so easy-to-make you will be enjoying
these cookies all year long.

*Morning Glory Muffins. Coconut, apples, carrots, pineapple, raisins,
walnuts and more are stuffed into these amazing muffins. In addition to
being packed with a ton of good stuff, these muffins freeze well, making
them perfect for breakfasts on the go.

*Chicken Noodle Soup. We wanted a chicken noodle soup that was fast to make.
After many attempts we discovered the secret to perfect, not soggy, noodles.
A steaming bowl of this soup is ideal for these last days of winter.

*Yellow Sheet Cake with Chocolate Buttercream Icing. Do you attend Church
suppers? PTA meetings? Office parties? Then you need a GREAT sheet cake
recipe. No matter what else is being served everyone saves room for cake. If
you bring this cake to an event, I guarantee you will be the talk of the
party.

*Blondies. I hate the tern "blond brownies"! What the heck does that mean??
I think of blondies as a rich, butterscotchy bar cookies. They are perfect
with a cup of coffee or tea.

*Penuche Fudge. My readers are a vocal group and I love them for it! In the
January issue of the newsletter I made an off-hand remark about a batch of
Penuche fudge I had just made. The e-mails poured in! People wanted the
recipe. In fact, they couldn't believe that I didn't include the recipe in
the January issue. Well, here it is. I hope you enjoy it.

*Tips and Techniques from the Test Kitchen. Ginger in Chicken Soup? Frozen
vegetables or fresh in soup? Find out these answers and more in this
month's issue of Gluten-Free Baking and More.

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Why pay high prices for gluten-free bread mixes? All new subscriptions
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Subscribe today! Visit www.glutenfreebaking.com or call 518-279-3884.

Happy Gluten-Free Baking,
Elizabeth Barbone
Owner
Gluten-Free Baking and More
www.glutenfreebakingandmore.com

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