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Date: | Sun, 21 Sep 1997 23:50:07 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Recipe Page
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Amaretto Peach Cheesecake
1-1/2 cups crushed GF cookie crumbs, chocolate or vanilla
1/2 cup chopped almonds
3 Tbsp. margarine or butter (use more if crumbs are dry)
3 8-oz pkgs. cream cheese (lite is OK)
3/4 cup brown sugar
3 Tbsp. GF flour mix**
3 eggs
16 oz. canned peaches, drained and pureed
almond flavoring to taste
Mix the crumbs, almonds, and margarine. Press onto the bottom of a 9"
springform pan.
Beat cream cheese, flour, and sugar until well blended. Add the eggs
one at a time, mixing well after each addition. Add the peaches and
almond flavoring. Mix well. Pour the mixture over the crust.
Bake for 1 hour at 325 degrees F. The cheesecake should be slightly
soft in the center; check with a toothpick. Let the pan cool and
remove the rim. Refrigerate. Garnish with almond slices and/or peach
slices. Serves 8.
This recipe comes to us from Lynn Samuel, a member of the Midlands CSA
chapter. It appeared in their July 1997 newsletter.
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Orange Sour Cream Loaf
1/2 cup butter
1 cup sugar
2 eggs
1 Tbsp. orange peel
2 cups GF flour mix**
1 tsp. GF baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. xanthan gum
1-1/2 tsp. Clear Gel
1 cup sour cream
Beat the butter and sugar for 5-7 minutes. Beat in the eggs, one at a
time. Add in the orange peel.
Combine the remaining dry ingredients. Add them to the butter mixture
alternately with the sour cream.
Pour the batter into a greased 9x5" loaf pan. Bake at 350 degrees F
for 1 hour.
You can use 1/2 to 1 tsp. orange oil in place of the orange peel. Or
you can substitute lemon or vanilla.
This recipe comes to us from Mary Guerriero.
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Quick Cherry Dessert
1 cup butter or margarine
1-1/2 cups granulated sugar
4 eggs
1 tsp. almond extract
2 cups GF flour mix**
2 tsp. baking powder
1 can (21 oz.) Thank You cherry pie filling
In a large mixing bowl, cream together the butter and sugar. Add the
eggs and beat until light and fluffy. Add the almond extract. Stir
in the flour and baking powder; mix until smooth.
Butter a 13x9" cake pan. Turn the mixture into the pan.
Spoon the pie filling into the cake in 16 equally-spaced spots.
Bake at 350 degrees F for 45-50 minutes or until golden brown. Serve
with powdered sugar or whipping cream. Makes 16 servings.
This recipe comes to us from Donna Cienciera.
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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)
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