CHRISPIX MIX SWEET MINGLERS
Yields 8 cups

 

1 Pkg. (6 oz. or 1 cup) semi-sweet chocolate chips
1/4 cup peanut butter
6 cups HEALTH VALLEY Corn Crunch-ems cereal (this is gluten free)
1 cup powdered sugar

In large microwave safe bowl, melt chocolate at high for 1 minute. Stir& heat an additional 30 seconds at high or until melted. Stir in peanut butter. Gently stir cereal into chocolate-peanut butter mixture, until well coated. Place powdered sugar in 2 gallons plastic storage bag. Add coated cereal to sugar & close bag. Gently toss cereal mixture until well coated. (I used 2 -1 gallon bags to mix) Store in airtight container in refrigerator. You can also add 1/2 cup peanuts if you wish.

Submitted by Dick & Eleanor


Peanut Butter Cookies

 

3/4 to 1 cup sugar to suit your sweet tooth
1 large egg, slightly beaten 1 teaspoon baking soda
1 cup GF peanut butter

Combine, shape into 1" balls, place on un greased cookie sheet and crisscross with a fork.

Bake at 350 degrees for about 10 minutes.

Submitted by Betty


Peanut Butter Cookies

Peanut Butter Whoopie Pies
(Makes about 18 cookie sandwiches)

 

1 3/4 cups corn starch (others can use flour)
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
4 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
 

  1. Preheat oven to 375 degrees.  Line two large baking sheets with parchment paper; set aside.  Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
  2. Add butter, shortening and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes.  Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture.  Beat together, scraping down sides of bowl with a rubber spatula as needed.
  3. Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet.  Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets and rotate each one.  Continue baking until the cookies spring back to the touch, 3 to 4 minutes more.
  4. Remove from oven; let cookies cool on baking sheets, 10 minutes.  Transfer with a metal spatula to a wire rack; let cool completely.  Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter. Spread 1 scant tablespoon butter cream on flat sides of half the cookies.  Top each with one of the remaining cookies, flat side down, and gently press together.  Transfer pies to a tray.
Submitted by Dick & Eleanor

Peanut Butter Buttercream
(Makes about 1 cup)

 

2/3 cup creamy peanut butter
8 Tablespoons (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar

Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed.  On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes.  Add salt to taste, if desired.  Use immediately.
 

The recipe says "best if eaten the same day" but we have found it OK to keep in the refrigerator.  We have also tried to freeze and have had no problem.

Good Luck.
Submitted by Dick & Eleanor


Peanut Butter Balls

 

2 cups crunchy peanut butter
1 stick oleo
1 lb. power sugar
3 cups Rice Krispies (GF)

Chocolate Covering
Melt in double boiler

1 large Hershey bar
1 6oz. package Chocolate chips
1 small paraffin bar
1 tsp. vanilla

Form into balls, chill, then dip into chocolate after it is melted, (and slightly cooled but still runny)

Submitted by Dick & Eleanor


Ginger Snap Cookies
(Makes 36-48 cookies)

 

1 bag "Gluten-Free Pantry" Spice cake and gingerbread mix
1 large egg, lightly beaten
3 tablespoons vegetable shortening (Crisco) 3 butter-flavored, and 3 unflavored
3 tablespoons dark molasses
1/4 teaspoon ginger
Granulated sugar to sprinkle on top of cookies

  1. Preheat oven to 350 degrees.
  2. Combine ingredients and mix to form a very stiff dough.
  3. Roll into walnut-sized balls and roll in sugar.
  4. Place on parchment paper lined cookie sheets (I don't use the paper. I just put them on the cookie sheet.
  5. Bake 8-10 minutes do not over bake
  6. Let cool slightly on cookie sheet, then remove to rack and cool completely.

These freeze well.

Submitted by unknown


Best Blueberry Muffins (1965)
(Makes about 22 medium size muffins)

 

3 1/2 cups Betty H. Flour mix*
1/2 cup sugar
5 teaspoons baking power
1 1/2 teaspoons salt
1 1/2 teaspoons Xanthan Gum
2 well beaten eggs ( or eggs beaters)
1 1/2 CUPS MILK
2/3 CUP OIL (Canola)
2 cups fresh blueberries

Sift together flour, sugar, baking power and salt.
Combine eggs, milk and cooking oil.
Make a well in center of dry ingredients and add egg mixture all at once.
stir quickly until dry ingredients are moistened.
Gently stir blueberries into batter.
Fill foil muffins cups full.
Bake at 400 degrees for 25 minutes or until the top is golden brown.
When muffins have to wait after baking, tip them to one side in pan to prevent steaming crusts.
Keep warn if planning to serve them shortly.
Muffins freeze well and also may be kept in refrigerator for a couple of days.
Warm before serving.

*Note : I make a batch of flour mix ahead of time.

6 cups white rice.
2 cups potato starch flour.
1 cup tapioca flour.
Stir together thoroughly.
Store in container.
May be used for muffins, bread, cake etc.

Submitted by unknown


Mikes Famous Breads

 

Desired flour mix ** Note below
1 Pkg yeast
1/2 cup instant non-fat dry milk or dry milk substitute
3 tsp. guar or xanthan gum
1/2 tsp. salt
1-1/2 cups plus 2 tbs. water
2 eggs (room temperature) beaten
1 tsp. GF vinegar
1 tsp. Sure-Jell
2 tbs. sugar
1 tsp. gelatin
1/4 cup oil

** Use one of the flour combinations below in the basic recipe

Mixture A

2 cups white rice flour
1/2 cup tapioca flour or bean flour
1/2 cup corn starch

Mixture B

3 cups Gourmet Blend flour

Mixture C

2 cups white rice flour
1 cup brown rice flour

Mixture D

1 1/2 cups white rice flour
3/4 cup brown rice flour
3/4 cups corn starch

Mixture E

2 cups white rice flour
1/2 cup bean flour
1/2 cup corn starch

In a bowl, soak the gelatin in water for two minutes.
Set aside.
Add the yeast to the machine.
Add flours, dry milk, gum, Sure-Jell and salt to the machine sugar is the last dry ingredient added.
Warm water-gelatin mixture to 85 degrees in a microwave or on the stovetop.
Add to the machine with remaining wet ingredients.
(The amount of water is based upon the desired degree of moisture in the finished loaf and the type of flour used. Use the texture of the dough and increase the water by 1Tbls. until the desired results are obtained.)
Multi - logic settings:
Kneading - 0
Rising - 20
Baking - 50
The bread can be made in the Model 100's four hour cycle.

Press start

Allow to cool before slicing.

Black Bread

To the dry ingredients add:
2 teaspoons caraway seeds
1 tablespoon cocoa power
1 tablespoon corn meal
1/2 teaspoon orange peel
Replace the vegetable oil with 3 tablespoons of molasses
Increase the water by 2 tablespoons

Ukrainian Black Bread

To the dry ingredients add:
2 teaspoons caraway seeds
1 tablespoon cocoa power
1 tablespoon corn meal
1/2 teaspoon orange peel
Replace the vegetable oil with 3 tablespoons of molasses
Replace the vegetable oil with 1 3/4 cups of cooled coffee (85 degrees)

Submitted by Mike


Flying Farmer Chicken Salad

5 cups cooked chicken cit in chunks
2 TBS salad oil (Canola)
2 TBS Orange Juice
2 TBS cider vinegar
1tsp salt
3 cups cooked rice (Uncle Ben's Original)
1 1/2 cups small green grapes
1 1/2 cups sliced celery
1 can (13oz) pineapple tidbits drained
1 can mandarin oranges drained
1 1/2 cups Hellmans Real Mayonnaise

Optional : 1 cup toasted slivered almonds

Combine chicken, salad oil, orange juice, vinegar and salt. Allow to stand while preparing remaining salad ingredients or refrigerate overnight.

Gently toss together all ingredients.

Submitted by Ruth


Gluten Free Potato Casserole

1 can Progresso Cream of Mushroom Soup
8 oz sour cream
1 bag hash brown potatoes (frozen)
add chopped onion and green pepper to taste
one package shredded cheese ( cheddar or colby)

In a large ziplock bag add
3 cups corn flakes or potato chips (I like the chips best)
1 stick of soft or partially melted oleo and mix and crush

Place mixed corn flakes or potato chips on top and bake for 30 minutes at 350 degrees or until you see it bubble

Submitted by Eleanor


Broccoli Salad

2 TBSP Vinegar
1/4 cup Sugar
3/4 cup Mayonnaise
1/2 cup Red Onion (cut up)
1 cup Celery (cut up)
1 Bunch Broccoli Florets
1/2 cup Raisins
1/2 cup Bacon ( 3 or 4 strips) cooked crisp ad crumbled
1/2 cup Sunflower seeds

Mix all ingredients together

Submitted by unknown


Yeast-Rising Thick Pizza Crust

This is it, the yeast-rising thick pizza crust you've been hungering for. This is simple to make, freezes well and will fool your friends into thinking they are eating pizza with a wheat crust.

2 cups rice flour
2 cups tapioca flour
2/3 cup milk powder or nondairy substitute
3 1/2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons pizza seasoning (optional)
2 tablespoons dry yeast granules
1 cup lukewarm water (105 to 115 degrees)
1 tablespoon sugar
3 tablespoons shortening
1/2 cup hot water
4 egg whites, at room temperature

In the bowl of a heavy-duty mixer, put flours, milk, xanthan gum and salt. Dissolve the yeast in the lukewarm water with the tablespoon of sugar added. Melt the shortening in the hot water.
With the mixer on low, blend the dry ingredients adding the seasoning, if desired. Pour in the hot water and shortening, blending to mix. Add the egg whites, Blend again, Then add the yeast mixture. Beat on high for 4 minutes.
Spoon half the dough onto a greased cookie sheet or round pizza tin. With your hand in a plastic bag, pat the dough out in a circle about 1/4 inch thick except at the edges, which should be higher to contain the sauce and fillings. Repeat with the second half of the dough.
Let rise 10 minutes then bake in preheated oven at 400 degrees for 5 to 7 minutes before spreading with your sauce and favorite topping. Bake 20 to 22 minutes more. Makes two 12 1/2 inch pizzas.

Submitted by Joe and Bette I think


Cheeseit Crackers

1/2 lb cheese
2 tbs margarine or butter
1 large egg
1/2 tsp salt
1/8 tsp ground pepper
3/4 cup rice flour
1/4 cup potato starch flour
1 tsp xanthan gum
Salt for topping

Grate the cheese. Any hard cheese will work, from cheddar to Edam. Set aside

Place butter in the bowl of a mixer and beat until creamy. Add egg, salt, and pepper. Beat in the cheese, a third at a time until combined. Mix in flours and xanthan gum until well blended. Work the dough into a ball. Do not use any water to reduce stickiness.

Divide dough, rolling pieces between sheets of waxed paper or parchment paper. Placed on a greased cookie sheet. Repeat with remaining dough. Score the crackers and prick with a fork. Lightly salt the crackers. Bake for 5 to 6 minutes at 350 degrees. Turn oven to 250 degrees and cook until crisp about 30 minutes. Let cool on sheet. Store in an airtight container.

Submitted by Mike


Pineapple Upside Down Cake

1 8 1/2 oz can sliced pineapple
3 tbs butter or marg
1/2 cup packed brown sugar
4 marach. cherries--halved
1/2 cup shortening
1 cup granulated sugar
3 eggs
1 tsp vanilla
1 3/4 cups brown rice flour
1/4 cup cornstarch
2 tsp baking power
1/2 tsp salt

Drain pineapple, reserve syrup. Melt marg in 9x9x2 in. baking pan. Add brown sugar and 1 tbs reserved syrup. Add water to remaining syrup to make 1/2 cup set aside. Arrange pineapple and cherries in pan. Cream shortening and granulated sugar. Add eggs and vanilla, beat well Stir together remaining ingredients. Add to creamed mixture alternately with 1/2 cup reserved syrup, beating after each addition. Spread over fruit. bake in 350 oven for 40 to 45 minutes. Cool in pan 5 to 10 minutes. Invert onto plate.

Submitted by Mary


GLUTEN FREE MOCK “MOCK LIMPA BREAD"

3 eggs 2 cups brown rice flour

3 TBS molasses ½ cup tapioca flour

1 tsp cider vinegar ½ cup potato starch

1 cup water 1 TBS xanthum gum

3 TBS canola oil 1 ½ tsp salt

½ cup dry milk powder

3 TBS sugar

1 pkg Red Star Active Dry Yeast

With all ingredients at room temperature separately mix the liquids ingredients and then separately mix the dry ingredients. Follow instructions for making Gluten Free Bread. (My bread machine says to put the liquid in the bread pan followed by the dry ingredients and select the machine setting for Whole Wheat ….3 hours and 40 minutes).

Note: The actual ingredients called for include all of the above plus 1TBS fennel seeds and 2 teaspoons grated orange zest. I do not include those items.

Submitted by Ruth & Jim