<<Disclaimer: Verify this information before applying it to your situation.>> Recipe Page ----------- ********************************************************************** Mrs. Symon's Coffee Cake/Muffins Batter 3 eggs ------ 1-1/2 tsp. GF vanilla 3 cups GF flour mix** 1-1/2 cups sour cream 1-1/2 cups sugar 1-1/2 tsp. GF baking powder 1-1/2 tsp. GF baking soda Filling 1/4 tsp. salt ------- 1 tsp. xanthan gum 3/4 cup brown sugar 1-1/2 sticks (3/4 cup) butter 1 cup nuts (optional) or 1/2 cup yogurt 2 tsp. cinnamon Mix the batter well. Mix the filling in a separate bowl. For coffee cake: Spray a tube or bundt pan with GF cooking spray. Pour half the batter in the pan. Sprinkle with 2/3 of the filling. Add the remaining batter, then top with the remaining filling. Bake at 350 F for one hour. For muffins: Spray tins with GF cooking spray. Fill each tin 1/3 full with batter, add some filling, then more batter to make each tin 3/4 full. Top each muffin with filling. Bake at 350 degrees F for 15-20 minutes. This recipe comes to us from long-time member and group-founder Kathy Davis. (This makes a LARGE batch of muffins.) ********************************************************************** Finnish Cake (Fruit & Cream) 1 cup eggs (about 5 large), 3/4 tsp. GF baking powder room temperature 1 tsp. GF vanilla 1 cup sugar (granulated) 1 pint whipping cream 1/2 cup potato starch any chopped & sweetened fruit or 1/2 cup white rice flour preserves Whip the eggs and sugar at high speed for 20 minutes. (A Kitchen-Aide mixer works great.) Sift the flours with the baking powder and then fold them into the mixture. Add the vanilla. Pour the mixture into 2 8x8 inch, greased & GF-floured cake pans. Bake at 325 degrees F for 30-35 minutes. The cakes should spring back and be golden brown when done. Let the cakes cool in the pans for 10-15 minutes, then gently loosen the edges with a sharp knife. Invert the pans onto cooling racks. Remove the cakes from the pans when they are completely cooled. Slice each layer in half to make a total of 4 layers. Whip the cream (add sugar & vanilla to taste) and set aside. Place fruit and whipped cream between the cake layers. Decorate with whipped cream & fresh or canned fruit (kiwi, mandarin oranges, strawberries, etc.) This recipe comes to us from a recent meeting. [It was unsigned. If the author steps forward, I'll give credit in the next newsletter--ed.] ********************************************************************** Pineapple Nut Cake Cake Frosting ---- -------- 2 cups GF flour mix** 1 cup powdered sugar (add more to be 2 cups sugar thicker) 1 tsp. xanthan gum 1 3-oz. pkg. cream cheese 2 eggs, beaten 1/2 stick (4 Tbsp.) margarine 2 tsp. baking soda 1 tsp. GF vanilla 1 20-oz. can crushed pineapple, including the juice 1 tsp. GF vanilla 1 cup chopped walnuts Mix all the cake ingredients together by hand. (Do not use a mixer.) Pour the mixture into an ungreased sheet cake pan (approximately 11x17 inches). Bake at 350 degrees F for 35-40 minutes. Mix the frosting ingredients together and pour the frosting over the cake while it is still slightly warm. If you want a real treat, warm the cake slightly before eating and add a scoop of GF vanilla ice cream. This recipe comes to us from our March meeting. [It was unsigned. If the author steps forward, I'll give credit in the next newsletter--ed.] ********************************************************************** ** 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) **********************************************************************