Snickerdoodles Makes 24 servings

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Makes 24 servings

2 cups Carol’s sorghum blend (recipe below)

1 teaspoon xanthan gum

½ teaspoon baking powder

½ teaspoon salt

½ cup (1 stick) unsalted butter or buttery spread such as Earth Balance at room temperature and cut into tablespoons

1 cup granulated sugar plus 3 tablespoons for rolling

1 tablespoon light brown sugar, packed

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon almond extract

¼ teaspoon cinnamon

  1. In a large mixing bowl, whisk together the sorghum blend, xanthan gum, baking powder and salt. With the mixer on low speed, beat in the butter, a tablespoon at a time until smooth. Beat in 1 cup of granulated sugar, brown sugar, egg, vanilla and almond extract until well blended. Remove the dough from the mixing bowl and knead it with your hands until it is very smooth. Divide the dough in half and pat each half into a flat disk. Wrap each disk tightly and refrigerate.

  2. Place a rack in the lower-middle position and another in the upper-middle position of the oven. Preheat the oven to 375 degrees. Line two 15 x 10 inch baking sheets (non-stick) with parchment paper to fit the baking sheet.

  3. Combine the remaining 3 tablespoons sugar with the cinnamon in a shallow bowl. Working with one disk at a time, shape the dough into 12 walnut-size balls and roll each ball in the cinnamon-sugar mixture. Place the balls 2 inches apart on the baking sheet. Repeat with the remaining disk on the remaining sheet. Place one sheet on the lower-middle rack and another on the upper-middle rack of the oven.

  4. Bake 12 to 15 minutes, rotating the baking sheets halfway through baking or until the cookies are golden brown around the edges. Cool the cookies 2 to 3 minutes on the baking sheet, then transfer them to a wire tack to cool completely. Store tightly covered for up to 2 days or in the freezer for 1 month.

Carol’s Sorghum Blend

1 ½ cups sorghum flour

1 ½ cups potato starch/cornstarch

1 cup tapioca flour

LoriPraline Strips

24 whole graham crackers (Kinnikinnick S’moreables – 2 packages)

1 cup butter

1 cup brown sugar, packed

1 cup chopped pecans

Arrange graham crackers in ungreased 15” x 10” x 1” pan. Place butter and sugar in saucepan. Heat to boiling point; boil 2 minutes. Stir in pecans; spread evenly over crackers. Bake at 350 degrees for about 10 minutes.

Cut each cracker in half while warm. Make about 36.

Nestlé®Toll House® Chocolate Chip

2 ¼ cup flour (Domata All Purpose GF Flour)

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

¾ cup sugar

¾ cup packed brown sugar

1 teaspoon vanilla

2 large eggs

2 cups (12-oz. pkg.) Nestlé chocolate chips

1 cup chopped nuts


PREHEAT oven to 375° F.

Combine flour, baking soda and salt in small bowl. Cream butter with sugars and vanilla. Add eggs, one at a time, beating well. Gradually add flour mixture, then stir in chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 5 dozen.

Lands End Cookie

1 cup brown sugar

1 cup peanut butter

1 egg

1 cup Nestle chocolate chips

1 cup nuts – walnuts or peanuts

Mix and use 1 tablespoon per cookie

Bake 8 – 10 minutes at 350 degrees

Delicious! (They do not spread)

Makes 2 dozen

Vi Harper

Incredibly Easy Peanut Butter Cookies

Preparation time: 5 minutes

Cooking time: 20 minutes

Yield: 2 dozen

2 eggs 1 cup chunky peanut butter 1 cup sugar

Preheat the oven to 350 degrees.

Beat the eggs in a medium-sized bowl. Stir the peanut butter and sugar into the eggs.

Drop dollops of dough from a spoon onto the cookie sheet, about 2 inches apart. Use the back side of a fork to press them flat.

Bake the cookies for 10 to 12 minutes, or until the cookies spring back a little when you poke them.

Gluten-Free Peanut Butter Kisses

Prep: 20 minutes + chilling

Bake: 10 minutes/ batch

Yield: 4 dozen

¼ cup butter-flavored shortening

1 ¼ cups packed brown sugar

¾ cup creamy peanut butter

1 egg

¼ cup unsweetened applesauce

3 teaspoons vanilla extract

1 cup white rice flour

½ cup potato starch

¼ cup tapioca starch

1 teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

48 milk chocolate kisses

In a large bowl, cream the shortening, brown sugar and peanut butter until light and fluffy. Beat in egg, applesauce and vanilla (mixture will appear curdled). Combine the rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.

Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 9 – 11 minutes or until slightly cracked. Immediately press a chocolate kiss into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks.

Flourless Double Chocolate Pecan Cookies

3 cups confectioners’ sugar

¾ cup cocoa

½ teaspoon salt

1 cup semisweet chocolate chips

1 ½ cups chopped pecans

3 large eggs

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Sit in chocolate chips and pecans. Add eggs and stir just until incorporated (do not over mix).

Drop by tablespoons onto parchment lined baking sheets. Bake about 15 minutes, until cookie tops are dry and cracked. Transfer sheets to wire racks and let cookies cool completely. Store in an airtight container. Makes about 3 ½ -4 dozen cookies.

This recipe is made with C & H sugar, Hershey’s Cocoa and Hy-Vee Semi-sweet chocolate chips.

Matt & Carolyn Brott

Ewehorn Brown Rice Crispies

¼ cup butter

1 bag large marshmallows

Melt butter and marshmallows

Add one box cereal

Flatten into pan

Cranberry Drops

1 cup brown rice flour ¼ cup shortening or butter, softened

1/3 cup garbanzo/fava bean flour ¾ cup packed brown sugar

2 tablespoons tapioca starch 1 egg

½ teaspoon baking soda 3 tablespoon milk

1 teaspoon xanthan gum ½ teaspoon vanilla extract

¼ teaspoon salt ¾ cup cranberries, fresh or frozen

½ cup chopped walnuts

Sift brown rice flour, bean flour, tapioca starch, baking soda, xanthan gum and salt together.

In a separate bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Beat until light and fluffy. Slowly beat in dry ingredients, until combined. Stir in cranberries and walnuts.

Drop dough in rounded tablespoons, 2 inches apart on prepared baking sheets. Let stand for 30 minutes. Bake in preheated 350 degree oven for 12 to 15 minutes or until set. Transfer to cooling rack immediately.

125 Best Gluten-Free Recipes – Donna Washburn & Heather Butt

Cranberry Swirls

These are a bit fussy to make but the taste and looks add so much to the Christmas cookie plate that they are well worth the trouble.


2 ½ cups Four Flour Bean Mix ½ cup sugar

½ cup sweet rice flour ½ cup honey

1 ¼ teaspoons xanthan gum 1 egg

1 cup ground walnuts 2 teaspoons vanilla

1 teaspoon baking powder

1 teaspoon unflavored gelatin FILLING:

½ teaspoon salt One 6-ounce package dried cranberries

1 tablespoon brown sugar 1 cup cranberry juice cocktail

2/3 cup butter or margarine 1 ½ teaspoons grated ginger

In a medium bowl, whisk together the flour mix, sweet rice flour, xanthan gum, walnuts, baking powder, gelatin, salt, and brown sugar. Set aside.

In the bowl of your mixer, beat the butter, sugar, and honey until fluffy. Beat in the egg and vanilla. Turn mixer to low and beat in the dry ingredients. Halve the dough and flatten each section into a rectangle and wrap in plastic wrap. Chill for 1 hour.

For the filling, gently boil the cranberries, juice, and ginger in a small saucepan for 7 minutes, stirring often. Puree in a food processor.

To assemble cookies, dust 2 sheets of waxed paper with rice flour and roll ½ the dough between these sheets into an 8 ½” x 12” rectangle. Remove the top sheet of paper and spread with ½ the filling. Roll up from the long side. (You may have to use the paper on the bottom to help roll, as the dough is sticky). Place the roll in foil and rechill for several hours. Repeat with the other ½ of dough and filling.

Heat oven to 350 degrees. Grease the baking sheets with shortening. Slice the dough ¼” thick and place 1” apart on the sheets. Bake for 12 minutes or until golden. Cool slightly before transferring to racks. Store airtight for up to 10 days. Make 6 dozen cookies.

The Gluten-free Gourmet Makes Dessert

Chocolate Mint Cookies

¾ cup margarine/butter

1 ½ cups brown sugar, packed

2 ½ tablespoons water

1 – 12 ounce package semi-sweet chocolate chips

2 eggs

2 ½ cups GF flour plus ¾ teaspoon xantham gum if needed

1 ¼ teaspoon baking soda

½ teaspoon salt

2 packages Andes Crème de Menthe mints

Melt first 3 ingredients in saucepan over low heat.

Remove from heat. Stir in chocolate chips until melted. Pour into large mixing bowl and let stand 10 minutes to cool. With mixer at high speed, beat in eggs, one at a time. Reduce speed to low and add dry ingredients, beating until blended. Chill dough at least 2 hours or overnight. Roll into balls and place 2” apart. Bake 13 minutes (no longer) at 350 degrees (cookies crisp as they cool). Immediately place a mint on each cookie. After a minute or two, spread softened mints on cookies with a knife.

Jeanette Keller

Chocolate Chip/Butterscotch Chip Cookies

Flours - 3 ½ cups

1 cup sorghum

1 cup rice

¾ cup tapioca

¼ cup soy

½ cup corn starch

3 tablespoons xanthan gum

2 ¼ teaspoons baking soda

1 ½ teaspoons salt

1 ½ cups butter Crisco

1 ¼ cups sugar

1 ¼ cups brown sugar

1 ½ teaspoons vanilla power

3 eggs

1 ½ cups nuts

1 – 12 ounce bag butterscotch chips

1 – 12 ounce bag chocolate chips

Bake in preheated oven at 375 degrees for 8 to 10 minutes.

Cool and enjoy.

Chocolate Chip Cookies

2 sticks butter

2 eggs

¾ cup sugar

¾ cup brown sugar

1 teaspoon salt, baking powder, baking soda and vanilla

Mix with mixer

Add 1 bag chocolate chips, swirl chips or peanut butter chips

Mix 3 cups GF Bob’s Red Mill flour with 3 teaspoons Xanthan gum

Bake at 350 degrees for 10 minutes

Sweet and Salty Snack
Spray a baking sheet with nonstick cooking spray. Place a single layer of Fritos on the sheet. In a saucepan, blend 1 cup light Karo syrup with 1 cup sugar and boil for 2 to 3 minutes, or until sugar is dissolved. Remove from heat. Add 1 cup peanut butter and stir; drizzle over the Fritos. Sprinkle 1 cup semi-sweet chocolate chips on top, let set, and cool. Cut with a pizza cutter. You may substitute pretzels for the Fritos.



1 ½ cups sugar

½ cup lard or Crisco or butter


2 eggs

4 tablespoons sour milk


1 cup raisins

½ cup walnuts

½ cup coconut

Sift and add:

2 ½ cups sorghum or rice flour mixed

1 tablespoon cloves

1 tablespoon cinnamon

1 tablespoon soda

1 tablespoon citron

Chill dough and form into a roll, making the roll the size of your finger. Cut into 3/8 inch slices and place on a cookie sheet. Bake in a 375 degree oven until light brown.

Aloha Paradise Bars

(Gluten Free Adaptation for Betty Crocker Recipe)

1 pouch Betty Crocker sugar cookie mix (see below)

2 sticks butter or margarine, softened

2 large eggs

2 cups white vanilla baking chips

1 cup coarsely chopped dried pineapple

1 cup flaked coconut

1 cup chopped macadamia nuts

1 can (14 oz.) sweetened condensed milk (not evaporated)

Gluten Free Sugar Cookie Mix:

3 cups GF flour mix

1 cup powdered sugar

1 cup packed brown sugar

2 teaspoons xanthan gum

1 teaspoon salt

1 teaspoon vanilla, powdered

3 teaspoons baking soda

Combine all sugar cookie ingredients in small bowl. (Can be stored in air tight container for later use).

Heat oven to 350 degrees. Spray bottom only of 13 x 9 inch pan with cooking spray. In large bowl, cream butter and eggs, add cookie mix, until soft dough forms. Press dough in bottom of pan.

Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly the sweetened condensed milk.

Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Ray Wilson

Javanese Cookies

1 cup butter

¾ cup sugar

1 cup coconut

2 cups gf flour

Beat butter and sugar together.

Mix in coconut and flour.

Bake at 300 degrees for 30 minutes. Dust in powdered sugar.

Janet Wekesser

Russian Tea Cakes

1 cup butter, softened

½ cup powdered sugar

1 teaspoon vanilla

2 ¼ cup Bette Hagman flour mix (rice flour, potato starch, tapioca starch)

¼ teaspoon salt

¾ cup finely chopped pecans

Powdered sugar to roll cookies in

Heat oven to 400 degrees. Mix sugar and butter and add in remainder of ingredients. Shape into 1” balls; place on parchment paper and bake for 10 – 12 minutes until set but not brown. Let cool on cookie sheet for 5 minutes and roll in powdered sugar. Roll again when completely cooled. Makes 3 – 4 dozen.

Mary Findlay

Sweet Chex Mix

1 box Rice Crunch-Ems

1 box Corn Crunch-Ems

2 sticks butter

1 cup brown sugar

½ cup corn syrup

1 teaspoon vanilla

½ teaspoon baking soda

Melt butter, corn syrup and brown sugar on stove top. Add vanilla. Bring to a soft boil and add baking soda. Pour over cereal mixture in a brown paper sack.

Microwave 90 seconds, stir.

Microwave 90 seconds, stir.

Microwave 90 seconds, stir.

Microwave 90 seconds, stir.

Spread out to cool on wax paper.

Popcorn Squares

1 cup sugar

1 cup light corn syrup

1 cup whipping cream

1 teaspoon vanilla extract

1 teaspoon baking soda

5 quarts (20 cups) popcorn

Boil sugar, corn syrup, whipping cream to soft ball stage, then add vanilla and baking soda. Pour over 5 quarts popcorn (salted) and press into buttered 9” x 13” cake pan

Jeanette Keller

Raisin Cashew Drops

2 cups (12 ounces) semi-sweet chocolate chips

1 can (14 ounces) sweetened condensed milk

1 tablespoon light corn syrup

2 cups coarsely chopped cashews

2 cups raisins

1 teaspoon vanilla

Using low heat, melt chocolate chips with milk and corn syrup; stirring occasionally. Remove from heat, stir in the vanilla until blended. Stir in cashews and raisins.

Drop by teaspoons onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in refrigerator.

Yield: 2 ½ pounds

Cinnamon Candy Popcorn

8 quarts plain popped corn

1 cup butter or margarine

½ cup light corn syrup

9 ounces red hot candies (Ferrara Pan)

Place popcorn in a large bowl and set aside. In a saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and mix thoroughly. Turn into two greased 15 x 10 x 1 inch baking pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight container/plastic bag.

Jeanette Keller

Peanut Butter Chocolate Chip (Pan) Cookie

1 cup margarine

1 cup peanut butter

1 cup sugar

1 cup brown sugar

2 eggs

2 cups gluten-free flour (sorghum)

1 teaspoon baking soda

½ teaspoon xanthan gum

1 12 ounce package chocolate chips (semi-sweet)

Cream margarine, peanut butter and sugar. Add in eggs. Stir in flour, baking soda, xanthan gum, and chips.

Pan cookie – 12 x 17 inch pan – bake 20 minutes at 375 degrees

Cookies – bake 12 minutes at 350 degrees

Use ungreased pans

Jeanette Keller


4 eggs 4 cups gf flour

2/3 cup sugar 3 tablespoons baking powder

1/3 cup milk ½ teaspoon salt

1/3 cup oil ¼ teaspoon nutmeg

Mix eggs and sugar with electric mixer. Add milk and oil beating well. In separate bowl, stir flour, baking power, salt and nutmeg. Put dry ingredients with wet mixture. Stir by hand. Chill dough in fridge. Roll ¼” to 3/8” thick on floured surface. Cut out donuts. Fry in 3” hot fat @ 375 degrees. Coat with sugar.

Kelsey Kennedy

Microwave Carmel Corn

1 cup brown sugar

1 stick butter or margarine

¼ cup white corn syrup

½ teaspoon salt

½ teaspoon soda

4 quarts popped popcorn (I air pop the corn)

Combine all ingredients except corn and soda in 2 quart glass dish. Bring to a boil and cook on full power for two minutes. Remove from microwave and stir in soda.

Put popped corn in brown grocery sack. Pour syrup over corn. Close bag and shake. Cook in bag on medium-high in microwave for 3 sets of ½ minutes – shaking in between. Pour into heat proof pan and stir (to break apart) until cool. Stores well in air tight container.

Dianne H.

Salmon Log

1 16 ounce can salmon

1 8 ounce cream cheese softened

1 tablespoon lemon juice

2 teaspoons grated onion

1 teaspoon horseradish

¼ teaspoon salt

¼ teaspoon liquid smoke

½ cup chopped pecan

3 tablespoons chopped parsley

Mix all ingredients except pecan and parsley. Form into log shape in plastic wrap and refrigerate. Before serving, mix pecan and parsley and roll log to coat outside.

Bacon Corn Chowder

Dice two – three medium size potatoes and one small onion; add enough water to cover – simmer until tender.

In saucepan, snip three to four slices bacon and cook until tender-crisp. Pour off all but one teaspoon fat. Add the potato and onion mixture and any liquid that remains into the bacon bits. Add one can cream style corn, 1/3 cup evaporated milk, ¼ cup water; salt and pepper to taste. Simmer until hot. If you would like more corn, add the desired amount of frozen or canned corn. Can serve immediately but tastes best the next day.

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