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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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