<<Disclaimer: Verify this information before applying it to your situation.>> Recipe Page ----------- ********************************************************************** 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. ********************************************************************** 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. ********************************************************************** 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. ********************************************************************** ** 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) **********************************************************************