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Hello to all!

    We're in the season of baking goodies and I wanted to share 2 recipes in
particular that I got off this list exactly 2 years ago!  (I haven't had
emial for about 9 months so I hope I'm still going about this right...)   I
have loved them ever since because they are so easy and normal to bake and
turn out soooo well!

    The Gingerbread Cutout cookies are so good my very picky, won't go near
rice flour husband, ate them and never knew they weren't wheat flour!

    The pumpkin roll I love because it's all basic stuff you have on hand and
I can make it from start to finish in less than an hour and have all my
dishes cleaned - which includes baking time and all!  So enjoy your baking
this Thanksgiving and Christmas season!  Don't be sad you can't have all the
"other" stuff - get in your kitchen and get baking!  :o)  Enjoy!!!

Linda Sowry  :o)
Pensacola, Florida   USA

Gingerbread Cutout Cookies (from Karen Bulmer posted 2 years ago)
******************************************************

*1 1/2 c dark molasses              *1 c packed brown sugar
*2/3 c cold water                   *1/3 c shortening
*7 c Bette Hagman GF flour mix      *5 tsp Xanthan Gum
*2 tsp baking soda                  *1 tsp salt
*1 tsp ground allspice              *1 tsp ground ginger
*1 tsp ground cloves                *1 tsp ground cinnamon
*Frosting to decorate

Mix molasses, brown sugar, water and shortening.  I put these in the bowl and
turned on the mixer while I mixed the rest of the ingredients.  Mix in
remaining ingredients except frosting.  Cover and refrigerate at least 2
hours.

Heat oven to 3500.  Roll dough 1/4 inch thick on floured board (I used sweet
rice flour).  Cut with floured gingerbread or any cookie cutters.  Place
about 2 inches apart on lightly greased cookie sheet.  Bake until no
indentation remains when touhed, 10 to 12 minutes.  I was finding I was
taking them out at about 9 minutes.  Cool.  Frost or decorate with frosting.=

Makes about 2 1/2 dozen 2 1/2 inch cookies.


Pumpkin Roll (from Cathy Magyery)
****************************

Cake:

*3 eggs                       *1 c sugar
*2/3 c canned pumpkin         *1 tsp lemon juice
*3/4 c sifted GF flour        *2 tsp cinnamon
*1 tsp baking soda            *1 tsp ginger
*1/2 tsp nutmeg               *1/2 tsp salt
*1 c finely chopped walnuts   *1/2 c confectioners sugar

Filling:

*1 c confectioners sugar
*2 pkgs (3 oz each) softened cream cheese
*1/4 c softened butter
*1/2 tsp vanilla

For Cake:   In a large mixing bowl, beat eggs for 5 minutes at high speed.
Gradually add sugar mixing well.  Stir in pumpkin and lemon juice.  In a
separate bowl, combine flour, cinnamon, baking soda, ginger, nutmeg, and
salt.  Fold into the pumpkin mixture.  Grease and lightly flour a 15x10x1
inch jelly roll pan.  Spread mixture into pan and top with walnuts  Bake at
3750 for 15 min.  Turn cake onto a cloth towel that has been sprinkled with
confectioners sugar.  Roll the towel and cake up together.  Cool.

For Filling:   Combine all the ingredients and blend until smooth.  Unroll
cake, spread with filling.  Roll up and chill well.  Slice and serve.  May be
frozen.

Serves 16.