1 pkg. semi-sweet chocolate chips
Cream together margarine, peanut butter & sugars. Add in eggs. Stir in flour and baking soda and xanthan gum, then chips. Spread onto an ungreased jelly roll pan. Bake 18-20 mins. @ 375 or until golden brown. Frost & decorate if desired.
Cranberry Pumpkin Bread 2 ¼ c flour(used Betty Hagman’s original flour mix) 2 eggs, beaten
1 T pumpkin pie spice 2 c sugar
2 tsp baking powder 1 ¾ c pumpkin puree (15 oz)
½ tsp salt ½ c vegetable oil
1 tsp baking soda ½ c chopped walnuts
1 tsp xanthan gum 1 c dried cranberries
Heat oven to 350. Combine flour, spice, baking powder, salt, baking soda and xanthan gum in bowl; stir to blend the dry ingredients well. Combine eggs, sugar, pumpkin and oil in a mixing bowl. Stir in the dry ingredients into the wet ingredients. Add cranberries and walnuts, mix thoroughly. Spoon into 2 greased and floured 9x5x2 inch loaf pans. Bake at 350 for 55 mins., or until a wooden pick or cake tester inserted in center comes out clean. Let cool in pan for 20 mins. Remove and let cool completely on rack.
Chocolate Chip Cookies Mary Schluckebier (Vi Harper) 1 ¾ c sorghum flour 1 c butter flavored Crisco
1 c chopped nuts, optional
Preheat oven to 375. Cream shortening and sugars. Add eggs and vanilla. Combine thoroughly the sifted flours, baking soda, salt and xanthan gum and stir into the sugar/egg mixture until combined. Stir in nuts and chocolate chips. Spray cookie sheet or line with parchment paper. Drop dough in walnut-sized mounds onto sheet. Bake 10-12 mins. at 375. Makes 48.
Beat whites with salt, cream of tartar and vanilla until foamy. Gradually add sugar and continue beating until sugar is dissolved & whites are very stiff. Bake on a cookie sheet that is covered with brown paper. Bake 300 for 25 min.
Dash sugar (optional)
Blend together the flours, xanthan gum, salt & sugar. Cut in the margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal).
Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the dough for an hour or more to chill.
Divide dough and roll out on a sweet rice-floured board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, remove it to the pie tin and invert the dough into the pan. Shape before removing the plastic. Bake as directed for the filling used.
For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450 oven for 10 to 12 mins., or until slightly browned. Cool before filling. Makes enough pastry for a 2-crust 9” pie plus 1 pie shell.
Flourless Eggless Peanut Butter Cookies Matthew B. 1 c brown sugar Mix together & heat in microwave till bubbling.
1 c peanut butter Let cool – this equals 1 egg:
1 tsp egg replacer 1 T ground flax seed
1 tsp baking soda ¼ c water
1 tsp Knox gelatin
Mix sugar, egg replacer, baking soda & gelatin. Stir in flax/water mix. Add peanut butter. Drop balls of dough onto cookie sheets covered with parchment paper. Bake 350 for 10 mins.
1 egg 1 c flour (used ¾ c Bob’s Red Mill mix + ¼ c tapioca flour)
½ c pumpkin ¼ tsp baking powder
½ c oil ½ tsp baking soda
1/6 c water ¼ tsp each: ground cloves, nutmeg & cinnamon
Beat egg and add other wet ingredients and mix well. Add dry ingredients. Bake in a glass 9 x 13 pan at 350 about 30 mins. until toothpick comes out clean (Double the recipe for a jelly roll pan). Bars will be slightly browned, very thin and moist. Let cool.
½ lb powdered sugar
Melt butter, add brown sugar and milk. Heat to boiling and cook 1 min. Remove from burner and add powdered sugar gradually, stirring until good frosting consistency (don’t add too much powdered sugar). Spread onto bars. Note: The frosting hardens quickly, so mix it up and spread while still warm.