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                           Pumpkin Muffins

   2/3 cup rice flour
   1/3 cup black bean flour
   1/3 cup corn starch
   1/3 cup tapioca starch
   1 cup sugar
   1 tsp. salt
   1-1/2 tsp. baking powder
   1 tsp. xanthan gum
   1 tsp. ground cinnamon
   1/2 tsp. ground nutmeg
   dash ground cloves
   dash ginger
   1 cup pumpkin
   3 eggs
   1 cup milk

Mix all the dry ingredients together well.  Add in the pumpkin, eggs,
and milk.  Combine well.

Use one 12-pan muffin tin or two 6-pan muffin tins.  Fill each pan 3/4
full.  Bake at 325 degrees F for about 30 minutes.

This recipe comes to us from Bruce Richardson, chef of Saint Charles
Seminary in Wynnewood, PA.

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                    GF Peanutty Chocolate Cookies

   2/3 cup sugar
   1/3 cup Hershey's cocoa
   1/4 tsp. baking soda
   1/2 cup milk
   2 cups (12 oz.) Reese's peanut butter chips
   1 tsp. vanilla extract
   1 cup finely chopped peanuts
   2-1/2 dozen whole peanuts

In a medium saucepan combine the sugar, cocoa, and baking soda.  Blend
in the milk.  Add the peanut butter chips and stir over low heat just
until the chips are melted and the mixture is smooth.  Add the vanilla
and pour the mixture into a medium bowl.  Cool; chill until set.

Roll spoonfuls of the batter into 1-inch balls, then roll the balls in
the chopped peanuts.  Flatten them slightly and top each with a whole
peanut.

Bake at 350 degrees F for 8-10 minutes or until slightly firm, but not
hard.  Cool slightly and remove the cookies from the cookie sheet.
Cool on a wire rack.  Makes about 30 cookies.

This recipe comes to us from TCCSSG member Alice Priestley, who
received it from Hershey Foods Corporation (800-468-1714) in May 1999.

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                        French Butter Cookies

   2 sticks (1/2 lb.) of butter, room temperature
   2/3 cup brown sugar
   1 egg
   1 tsp. vanilla
   2-1/2 cups GF flour mix**
   1 tsp. salt

Mix the butter and sugar.  Add the egg and vanilla.  Mix in the flour
and salt.  Make three rolls in plastic and chill them for 1 hour.

Roll each roll in sugar and cut into 1/4" thick slices.  Use wood
skewers to make 5 holes; one in each corner and one in the middle.

Bake at 350 degrees F for 15-20 minutes.  The resulting cookies taste
a little like Lorna Doone cookies.

This recipe comes to us from TCCSSG member Joan Kulka.

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                              Lemon Bars

   1 pkg. angel food cake mix from The Gluten-Free Pantry
   1 15.75-oz. can of Comstock lemon (or other flavor) pie filling

Stir the two ingredients together with a spatula.  Spoon into a 9x13
inch pan or a brownie pan (ungreased) and bake at 350 degrees F for 25
minutes.  While still warm, sprinkle powdered sugar on top.

This recipe comes to us from TCCSSG member Mary Guerriero, who claims
that even her gluten-eating friends love it.

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                     GF Peanut Butter Chip Snacks

   2 cups (12 oz.) Reese's peanut butter chips
   1 Tbsp. shortening
   5 cups GF corn flakes, crushed to about 2-1/3 cups
   1 cup raisins

In the top of the double boiler over hot, but not boiling, water; melt
the peanut butter chips and shortening.  Stir until smooth and creamy.
(Or, place the chips and shortening in a medium, microwave-safe bowl
and microwave on high 60 to 90 seconds until the mixture is smooth
when stirred.)  Mix the crushed corn flakes with the melted chips and
raisins.  Stir until the cereal is well-coated.

Drop by the teaspoonful onto a tray covered with wax paper.  Cover and
chill for about one hour, or until firm.  Remove from the refrigerator
and store in an airtight container in a cool, dry place.  Makes about
3-1/2 dozen snacks.

This recipe comes to us from TCCSSG member Alice Priestley, who
received it from Hershey Foods Corporation (800-468-1714) in May 1999.

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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)