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Take $5.00 OFF YOUR NEXT ORDER: 
Welcome back the change of seasons as we move into Fall with a $5.00
Fall Offer to introduce some exciting new products, and embrace some old
favorites. Take $5.00 off an order over $35.00, when placed between
October 1-October 7.   Just mention the code "CEL2723 when you place an
order (if ordering at www.missroben.com, just type the code in the
comments sections of the order) & the $5.00 discount will be
acknowledged on your invoice.

EXCITING NEW TREATS FROM MISS ROBEN'S! 
We have some tasty, new ready-to-eat additions!
Here are a few:
Orgran Nutrigrain Type Fruit Filled Snack Bars

Orgran Mini-Spaghetti & Sauce

Rice Crispie Marshmallow Snacks

Omega Smart Bars

Granola & trail mix

New candies

More Govinda bars 

Ready To Eat Brownies (frosted it would make a decadent, yet easy
birthday cake)

CORN-FREE Vanilla Powder: From Authentic Foods

BACK FOR FALL: 
Decadent gluten-free dairy-free chocolates from Chocolate Emporium: 

Chocolate Coins, Chocolate (M&M-like) Lentils, Soy-Free Corn-Free
Chocolate Chips, White Chocolate Chips 

Edward & Sons Chocolate Covered Fondants, Mints & Jellies 

And Coming In Next Week For Halloween ALL Gluten-Free Dairy-Free: 
From Chocolate Emporium: Decadent dark & white chocolate seasonal
novelties in 
Orange Foiled Dark Chocolate Pumpkin Pop, White Mint Ghost Pop, Dark
Chocolate Witch on Broomstick Pop, & Dark Chocolate Little Jack
(O-lantern) Pop 

And From Gimbals: Super Sour Bats & Orange & Black Halloween Ultimate
Beans 

Check our website www.missroben.com as we continue to add more!

RECIPE-Mock Little Debbie Oatmeal Crème Pies
Copyright, 2002, Diane Hartman, all rights reserved

Our own Diane Hartman has been entering lots of new tasty recipes & tips
on our website like these below. For more great ideas like these see
www.missroben.com and search under recipes. Keep looking-she is moving
fast & furious on new recipes & ideas! 

1 1/2 cups gluten free flour mixture (i.e. Bette Hagman mix) 
1 1/4 cup buckwheat flakes 
1/2 teaspoon cinnamon 
3/4 teaspoon baking soda 
3/4 teaspoon guar or xanthan gum 
3 1/2 tablespoon margarine, softened 
1 tablespoon cooking oil 
3/4 cup brown sugar 
1/2 cup confectioner's sugar 
1 tablespoon honey or corn syrup or cane syrup 
1/ 8 cup ground flaxseed mixture + 1/ 2 cup warm water + 2 teaspoons
baking powder (whisk and allow to stand for five minutes before adding)
OR if acceptable, use instead 2 large eggs 

Cream together sugars, honey or syrup and margarine. Add flaxseed
mixture, blending until creamy. Sift dry ingredients and add to creamed
ingredients; combine well. Drop by generous tablespoonful onto well
greased cookie sheet, and press lightly with greased or confectioner’s
sugar dusted glass bottom or spatula. Do not use flour dusted glass or
spatula, this toughens and dries out the cookie. Press to about 1/8 inch
thickness and 1 3 / 4 " diameter. Bake at 350 degrees for 10 minutes or
until very lightly golden. Do not over bake or the cookies will lose the
texture. Allow to cool for 10 minutes or until cool before removing from
baking sheet. Fill with marshmallow cream, if corn allergic prepare corn
free marshmallow recipe & additional corn free confectioner’s sugar as
needed to achieve desired texture. 

CUPCAKE/DOUGHNUT CRÈME FILLING 
2 teaspoons water 
2 cups homemade marshmallow cream (or if able, you can use pure
marshmallow crème and achieve a similar result without extra work) 
1/2 cup shortening 
1/3 cup powdered sugar 
r 1 teaspoon vanilla or 1/4 tsp vanilla extract 

In a medium sized mixing bowl, using a hand or stand mixer, combine
marshmallow crème, shortening, powdered sugar & vanilla. Beat on high
setting, add water & continue beating until light & fluffy. Insert into
cooled cupcakes or doughnuts, by inserting several small holes using a
butter knife or other skewer type utensil. Transfer mixture into pastry
bag & insert 1 teaspoon to 1 tablespoon mixture into each cupcake or
doughnut, dividing crème between the multiple holes. Frost filled
pastries to conceal inserted crème filling. 
Copyright, 2002, Diane Hartman, all rights reserved 

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www.missroben.com.  As always, we appreciate your suggestions and
comments! 
Happy Autumn! 
The staff at Miss Roben's 

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