Archive for May 2014
Halfway Cookie Bars
In separate bowls Separate two large eggs. Cream together the following in a large bowl: ½ C butter ½ C cream cheese 1/2 C brown sugar 2 egg yolks 1 tsp. water 1tsp. gluten free vanilla In a medium sized bowl stir together: 2 C. Marilyn’s Gourmet Gluten free Multipurpose Flour ¼ tsp salt ½…
Read MoreGluten Free Pumpkin Gingerbread with Cranberries
Preheat oven to 350 degrees (175 degrees C). Line a 9” square pan with parchment paper and lightly spray with a GF baking spray. Ingredients: ½ C white sugar ½ C butter or butter alternative 1 large egg 1 C unsulphured molasses In a large bowl, cream together the sugar and butter. Add the egg…
Read MoreGluten Free Anadama-Style Bread
An old fashioned traditional New England porridge style yeast bread that is made without kneading and has only one rising! Moist and sturdy with a slight sweetness, superb as a sandwich bread or toasted with jam. Not your typical yeast bread. Growing up in rural Vermont, this was a family favorite that I am proud…
Read MoreCoconut and Nut Sour Cream Cake
Bake in preheated 350 degree oven ¼ C butter or butter substitute such a Coconut oil 1 Cup brown sugar 2 eggs, lightly beaten 1 C Gluten free flour mix 1 teaspoon ground nutmeg 1 teaspoon baking soda 1 C. sour cream ( or plain yogurt) 1 cup shredded coconut 1/2 C pecans or walnuts, chopped…
Read MoreBig Family Chocolate Chip Oatmeal Cookies Extraordinaire
Big Family Chocolate Chip Oatmeal Cookies Extraordinaire (Not your Grandma’s cookies) Moist cake like cookies enough for the whole family and a friend or two and they store well! In a large mixing bowl cream together: 1/2 unsalted butter 1/2 C. nonfat plain yogurt 1C canned pumpkin puree 1 C sugar 1 C brown sugar…
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