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Recipe Page
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Rhoda's Biscotti
1 stick (1/4 lb.) margarine 2 cups rice flour
1-1/4 cups sugar 1 tsp. xanthan gum
4 eggs 3/4 cup dried cherries
1 tsp. baking powder 2 cups whole pecans
2 tsp. vanilla
Mix the margarine and sugar. Add the eggs and beat. Add the baking
powder, vanilla, flour, and xanthan gum. Mix the cherries and pecans
into the mixture by hand.
Place the mixture into greased loaf pans and cook for 30 minutes at
350 degrees F. Cool, remove from the pans, and freeze.
Let thaw 5 minutes, and then cut into 1/4 inch slices. Bake the
slices at 350 degrees F until they are brown.
This recipe comes to us from Rhoda Gross.
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Brown Rice Baking Mix Banana Spice Bars
1-3/4 cups Ener-G Brown Rice 2 eggs, well beaten
Baking Mix 1/3 cup oil
2 tsp. baking powder 1 cup ripe mashed bananas
1/4 tsp. baking soda (2 or 3 bananas)
1 tsp. cinnamon 1/2 cup sunflower seeds (optional)
1/4 tsp. ground cloves 1/2 cup raisins (optional)
1/2 cup honey
Preheat the oven to 350 degrees F.
Sift the baking mix, baking powder, baking soda, cinnamon, and cloves
together until all lumps are gone.
Combine the honey, eggs, oil, and mashed bananas. Add the banana
mixture to the dry mixture and beat until smooth. Add the sunflower
seeds and raisins (if desired) and pour into a a greased 7-1/2" x 4" x
2" loaf pan.
Bake for 50-65 minutes until a toothpick inserted in the center comes
out clean. Remove from the pan and cool before slicing.
This recipe came from one of our recent meetings.
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Choco-Coco Pecan Crisps
1/2 cup butter or margarine, 1-1/2 cups GF flour mix**
softened 1/3 cup unsweetened cocoa
1 cup packed light brown sugar 1/2 tsp. baking soda
1 egg 1 cup chopped pecans
1 tsp. vanilla 1 cup flaked coconut
Cream the butter and sugar in a large bowl until light and fluffy.
Beat in the egg and vanilla.
Combine the flour, cocoa, and baking soda and sift together. Mix in
the pecans. Add the dry mixture to the creamed mixture.
Sprinkle coconut on the work surface. Divided the dough into two
parts. Shape each part into a roll about 1-1/2 inches in diameter;
roll in the coconut until thickly coated. Wrap the rolls in plastic
wrap and chill until firm at least one hour. May be kept in the
refrigerator for up to 2 weeks, or in the freezer for up to 6 weeks.
Preheat the oven to 350 degrees F. Line cookie sheets with parchment
or leave ungreased. Cut the rolls into 1/8 inch thick slices. Place
the slices 2 inches apart on the cookie sheets.
Bake 10-13 minutes or until firm but not overly browned. Remove to
wire racks to cool. Makes about 6 dozen cookies.
This recipe came from one of our recent meetings. It was adapted from
the book _Christmas Cookies_.
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Potato Salad
10-12 small potatoes, boiled and 1 green onion, chopped
cut into small pieces 1/2 white onion, chopped
3 hard-boiled eggs, chopped 1 cup GF mayonnaise
2 ribs celery, chopped salt and pepper to taste
Mix all ingredient together thoroughly and chill.
This recipe came from one of our previous family potluck gatherings.
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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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