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Recipe Page
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Pumpkin Cake Roll
Cake:
3 eggs
1 cup granulated sugar
2/3 cup pumpkin (pure pumpkin, not pie filling)
1 tsp. lemon juice
3/4 cup GF flour mix**
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup nuts (optional)
Beat the eggs with a mixer at high speed for 5 minutes. Gradually add
and beat in the sugar. Stir in the pumpkin and lemon juice.
Stir together the remaining ingredients (except the nuts) and fold
into the pumpkin mixture. Spread into a greased and floured 15x10x1"
pan. Top with the nuts.
Bake at 375 degrees F for 10-15 minutes. Turn the cake out on an old
pillowcase, sprinkled well with sifted powdered sugar. Starting at
the narrow end, roll the pillowcase and cake together. Cool
completely, then unroll.
Filling:
1 cup powdered sugar
2 3-oz. pkgs. GF cream cheese
4 Tbsp. margarine
1/2 tsp. vanilla
Combine all the ingredients and beat until smooth. Spread over the
cake roll (but not to each end). Roll the cake and filling up like a
jelly roll. Chill well in the refrigerator.
This recipe comes to us from our April meeting. The author is
unknown.
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Chocolate Chip Bars
Crust:
1-1/2 cups GF flour mix**
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar
Mix the flour, butter, and brown sugar in a small bowl until crumbly.
Press into a greased 13x9" baking dish or pan. Bake at 350 degrees F
for 12-15 minutes or until lightly browned.
Filling (Top):
3 eggs
3/4 cup granulated sugar
3/4 cup light corn syrup
2 Tbsp. butter or margarine, melted
1 tsp. vanilla
1 tsp. xanthan gum
2 cups (12 oz. pkg.) Nestles Tollhouse chocolate chips
1-1/2 cups chopped walnuts (optional)
Beat the eggs, sugar, corn syrup, butter, vanilla, and xanthan gum in
a medium bowl with a wire wisk. Stir in the chocolate chips and nuts.
Pour over the crust. Bake at 350 degrees F for 25-30 minutes, or
until set.
Cool. Chill, and cut into bars.
This recipe comes to us from Beth Coderre.
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Cookie Press Mock Graham Crackers
3/4 cup (1-1/2 sticks) butter or margarine
1/4 cup GF molasses
1 cup honey
1 tsp. vanilla
1-1/2 cups brown rice flour
1-1/2 cups GF flour mix**
2 Tbsp. garbanzo bean/chick pea flour
1 tsp. xanthan gum
1 tsp. salt
1 tsp. cinnamon
1 Tbsp. baking powder
Preheat the oven to 325 degrees F.
In a large bowl, beat together the butter, molasses, honey, and
vanilla.
In another bowl, blend the flours, xanthan gum, salt, cinnamon, and
baking powder. Stir into the other mixture and mix well.
Spoon the dough into a cookie press tube. Using the shortbread disc
(thin, flat on one side of the opening, and serrated on the other
side), press the dough onto lightly-greased cookie sheets. Continuous
rows can be placed almost side by side on the sheet. The crackers
should be lightly scored by a knife or metal spatula to cracker size.
Bake for 15 minutes or until just lightly brown at the edges. Cool
completely and break the crackers at the scoring. Stor in an air
tight container. Makes about 10 dozen 2x2" crackers.
This recipe comes to us from Deb Sullivan, who adapted it from Bette
Hagman's recipe, found on pg. 87 of her second cookbook, _More From
the Gluten-Free Gourmet_.
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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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