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Recipe Page
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Cocoa-Cola Cake
2 cups sugar 1 cup cola (not diet)
2 cups GF flour mix** 1-1/2 cups GF miniature marshmallows
1-1/2 tsp. xanthan gum 1/2 cup buttermilk
1/2 cup vegetable oil 1 tsp. baking soda
1/2 cup butter or margarine 2 eggs, slightly beaten
1/3 cup Hershey's Cocoa 1 tsp. GF vanilla extract
Preheat the oven to 350 degrees F, and grease a 13x9x2" rectangular
pan.
In a large mixing bowl combine the sugar, flour, and xanthan gum. Set
aside.
In a medium saucepan combine the oil butter, cocoa, and cola. Bring
the mixture to a boil over medium heat, stirring constantly.
Add the chocolate mixture to the sugar mixture. Beat until smooth.
Stir in the marshmallows. Add the buttermilk, baking soda, eggs, and
vanilla; blend well.
Pour the batter into the greased pan. Bake 40-45 minutes or until a
toothpick inserted in the center comes out clean. Makes 12-15
servings.
A mixture of 1-1/2 tsp. of vinegar plus a scant 1/2 cup of milk can
be used instead of buttermilk.
This cake is similar to a Texas sheet cake. It comes from Vicki
Lyles, who adapted it from the cookbook _Hershey's Make it Chocolate_.
**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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Old Fashioned Soy Grits Muffins
3/4 cup Soy Quik, divided 4 eggs, beaten
1-1/2 cup warm water 1/4 cup brown sugar
1 cup soy grits 1/2 cup raisins
2 Tbsp. butter 1/2 cup nuts
Dissolve 1/2 cup Soy Quik in the water. Add the mixture to the soy
grits and let them soak for 20 minutes. Add in the butter.
Add the sugar to the eggs and beat.
Mix the remaining 1/4 cup Soy Quik with the raisins and nuts.
Add the soy grits mixture to the egg mixture. Combine with the raisin
mixture. Pour into a muffin pan that has been sprayed with
butter-flavored GF cooking spray. Bake at 350 degrees F for 30
minutes. Makes 12 muffins or 6 bundt muffins that are great for
travel.
This recipe comes to us from Elizabeth Calcagno.
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Lily's GF Pie Crust
1/3 cup brown or white rice flour 1 tsp. xanthan gum
1/3 cup tapioca flour 1 Tbsp. sugar
1/3 cup potato starch 1/3 cup (5 Tbsp.) butter
1-1/2 Tbsp corn starch 1 egg, beaten
1/3 tsp. salt 1/2 to 1 tsp. apple cider vinegar
Have eggs and butter cold for best results. Combine flours, starches,
salt, xanthan gum, and sugar into a mixing bowl. Cut cold butter into
slices and then work it into the flour mixture with hands or a pastry
cutter until the dough feels slightly moist and begins to hold
together.
Add the beaten egg and vinegar to the flour mixture and stir with a
spoon or fork until it begins to stiffen. The dough will be quite
soft at first but will firm up. Is it firms up, form it into a ball
and work it a little with your hands. Use a little tapioca flour if
necessary to keep your hands from getting sticky.
Roll the dough out between two pieces of wax paper, turning and
peeling off paper as necessary to smooth out wrinkles. Leave the
paper on the pie dough to turn it. When it is ready for a pie pan,
peel the top layer of paper off, hold the lightly greased pan over the
dough, and slip your other hand under the bottom paper and dough.
Lift it into the pan as you flip it all over.
Smooth the dough into the pan before removing the wax paper. Again
peel it off; don't lift it off. Crimp edges as desired. Prick with a
fork if a baked pie shell is desired and bake at 350 degrees F for
12-15 minutes.
Double the ingredients for a two-crust pie. Don't attempt to fold the
top pie crust. A two-crust pie will bake one hour or a bit longer.
This recipe comes from _Lifeline_, Summer 1996, pg. 5. It is Lily
Mae Patten's recipe.
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