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Recipe Page
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Lemon Sunshine Bread
1-1/2 cups GF flour mix** 1 cup sugar
1-1/2 tsp. baking powder 2 eggs
1/4 tsp. salt 1/2 cup milk
1 Tbsp. lemon rind, grated 3 tsp. lemon juice
1/2 cup softened butter
Glaze: 2 tsp. lemon juice, 2 Tbsp. sugar
Preheat the oven to 325 degrees F for a metal pan or 300 degrees F for
a glass pan. Lightly grease an 8" x 5" pan.
Combine the flour, baking powder, salt, and lemon rind. Set aside.
Cream the butter and sugar, until fluffy. Add eggs, one at a time.
Add the flour mixture alternately with milk, stirring just until
blended. Stir in the lemon juice. Pour the mixture into the greased
pan and bake 1 hour and 10 minutes. Cool in the pan on a wire rack
for 10 minutes. Remove from the pan.
For the glaze, put the lemon juice and sugar in a cup and mix well.
Brush the mixture on top of the bread, then let it cool on a wire
rack. The resulting bread is like a pound cake.
This recipe comes from Joan Kulka.
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Cheesecake
24 GF cookies, or Snickers candy 1 cup sugar
bar slices 2 tsp. GF vanilla
4 8-ounce pkgs. cream cheese 4 eggs
Place the cookies or Snickers slices in foil muffin liners.
Mix the cream cheese, sugar, and vanilla at medium speed until well
blended. Add the eggs and mix. Pour the mixture over the cookies or
Snicker slices so that each muffin liner is about 3/4 full.
Bake at 325 degrees F for 25 minutes. Cool, chill, and then top as
desired with jam, etc.
This recipe came from one of our recent meetings.
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Abracadabra Wand Cookies
1/2 cup firmly packed brown sugar 2-3/4 cups GF flour mix**
1/2 cup margarine 1/2 tsp. baking soda
1/2 cup molasses 1/2 tsp. salt
1 egg 1/2 tsp. cinnamon
In a large mixing bowl, combine the brown sugar and butter. Beat at
medium speed, scraping the bowl often, until creamy (1-2 minutes).
Add the molasses and egg. Continue beating, scraping the bowl often,
until well-mixed (1 minute). Reduce speed to low and add all the
remaining ingredients. Continue beating, scraping the bowl often,
just until mixed (1 minute). Divide the dough in half. Wrap each
half in plastic food wrap and refrigerate for 2 hours.
Heat the oven to 375 degrees F. Remove one portion of the dough from
the refrigerator. Roll the dough into 1-1/4 inch balls. Carefully
roll each ball into a 9-inch wand. Place the wands 1 inch apart on a
cookie sheet.
Bake for 8-12 minutes or until set. Cool for 1 minute, then remove
the wands from the cookie sheet. Repeat with the second half of the
dough. Cool completely. Store in airtight containers.
To decorate the wands, dip the ends in melted white chocolate and
sprinkle with edible glitters, colored sugars, decorator candies, or
crushed hard candies. Put on waxed paper for 30 minutes.
This was adapted from a recipe in the Nov. 1995 issue of
_MetroParent_, page 12.
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Sweet Potato Casserole
8-10 sweet potatoes 1 stick margarine
1 can crushed pineapple GF marshmallows
1/2 cup milk
Boil the potatoes. Whip them, adding the pineapple, milk, and
margarine. Bake, then top with marshmallows and broil until browned.
This recipe came from one of our recent meetings.
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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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