April 2007

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src="/cgi-sys/Count.cgi?df=gfiowa.dat|display=Counter|ft=4|md=5|frgb=230;239;216|dd=B"> <bR> </td> <td valign="top" height=80 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0708dfe1esnpes.jpg"> <div> <FONT SIZE="6" COLOR="#336699" FACE="Times New Roman" ><B><IMG SRC="187364d0.jpg" border=0 width="54" height="77" ALIGN="RIGHT" HSPACE="0" VSPACE="0"></B></FONT><FONT SIZE="4" COLOR="#000000" FACE="Arial" ><B>Central Iowa Gluten-Free Information</B></FONT><B>   |   </B><A HREF="index.htm" TARGET="_top" TITLE="Central Iowa GlutenFree Information"><U><B>home</B></U></A></div> <div> <B>April 2007</B><B>  |  </B><B> Barb Huyette</B></div> <div> </div> </td> <td valign="top" rowspan="2" width=16.25% BGCOLOR="#99CC99" TEXT="#080000" bgproperties="fixed" background="06f8dfc3.jpg"> <a href="http://www.gfmeals.com/?Click=975" target="_blank"><img border=0 src="http://www.gfmeals.com/v/vspfiles/templates/112/images/banners/banner2.gif"></a> <script type="text/javascript"></script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script> <bR> </td> </tr><tr> <td valign="top" height=400 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0708dfc3.jpg"> <div> <I><B><U>CENTRAL IOWA CELIAC SUPPORT GROUP</U></B></I></div> <div> <B>April 2007 GF NEWSLETTER AND RECIPES</B></div> <bR> <div> <B>Greetings to all our gluten free friends!</B></div> <div> I guess this is where I’m supposed to say “better late than never”. And I do apologize for not getting this out sooner, but my life has been a bit busier than normal lately. </div> <div> I was in awe of the last GF potluck on April 28. There were 150 of us enjoying all the wonderful food and friendship and sharing of information! Halle Stille was kind enough to provide the children’s program while the adults met. I also want to thank Kay Crow, Una, Mary Jane Bryce and her sisters and Mary Lee Phelan for all their help. There were others who came to help us set up the tables and it is so much appreciated. It takes a fair amount of organizing to make these luncheons happen, and having people help is the only way it can get done. Kay Crow donated THREE of her incredible gift baskets for give-a-ways. How come I never win anything??? Just a reminder, Kay makes the GF gift baskets for all occasions under the name <U>Carriage House Gifts</U>. If you wish to place an order you can call Kay at 515-243-8979. Van Hardin brought his pizza for everyone to sample and entertained us with his discovery process and answered questions. He was great! But I have to say the food was SO delicious and plentiful! I can never wait till the next meeting! <U>Which is July 14!!!</U></div> <div> We do want to thank everyone for their donations. As I said in the meeting, we have no membership dues. But your donations cover the stipend paid to the church for use of the facility, the meat entrees (Una and I usually take turns on the main meat dish), plates, cups, napkins, plastic ware, table covers, and postage to mail the newsletters to those with no email address. This is a strictly a volunteer effort. No one receives any remuneration of any kind. We just believe in Celiacs Helping Celiacs!</div> <bR> <div> <B>BEYOND THE GRAIN</B></div> <div> The first and most important news to share in this letter is difficult for a lot of us to deal with. With much regret Una Morgan has closed BEYOND THE GRAIN RESTAURANT. I know many of you have found this out for yourselves and I have had many calls. Una wants to thank everyone for the support that you have given her. If you have any special needs or requests (ie: special occasion cakes or desserts) she wants you to feel free to call her at 515-979-9477. She is in the process of making future plans that WILL include continuing to provide dietary support for the Celiac community. </div> <div> The International Walk for CD Awareness and Research will be June 2<FONT SIZE="1" COLOR="#000000" FACE="Arial" >nd</FONT> in Waterloo. There will be a $10 pre-registration fee or $15 on that day. The proceeds go to the Center For Celiac Research at the University of Maryland. If you are interested please email Kristi Simmerman, <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>simmerman@bigfoot.com. </U></FONT>Camp Celiac will be held August 12-17 for youths 7-16 years old. For more information call 1-877-CSA4CSA.</div> <bR> <div> <B>PRODUCT INFORMATION</B></div> <div> Modified food starch continues to confuse many people. In the US it is almost always made from corn, but occasionally is made from wheat. If that is the case it should be stated on the label. In Europe modified food starch is often made from wheat. Someone told me that Progresso Soup uses wheat in their MFS, but they rarely do this, and if it is used, they have assured me that it will be stated in the ingredient label. The following is an excerpt from a letter I received from Progresso regarding this issue: “…We do understand that ingredients can be confusing, so we want to assure you that if the ingredient label does not list wheat, barley, rye, oats, or gluten containing ingredients sourced from these grains, then the product would be gluten-free. Sources of gluten are listed on the label even if the source of gluten is part of another ingredient (such as flavoring or spice). Because ingredients may vary from one package to another due to product reformulation, you should use the product’s ingredient label to provide you with current and accurate information.” If you have any other questions regarding Progresso soups you can contact them at the 800 number listed on the can.</div> <div> Also confusing are artificial and natural flavors. This information was written by Lani Thopson, editor of the Clan Thompson CD Newsletter: “In the ten years we have spent researching gluten-free foods and drugs, we haven’t come across any artificial flavors that contain gluten. Natural flavors are gluten-free as well. In her book, Gluten-Free Diet: A Comprehensive Resource Guide, celiac dietician, Shelley Case, says ‘According to flavor experts from industry and government in Canada and the USA, gluten-containing grains are not commonly used as flavoring agents.’ The two exceptions are hydrolyzed wheat protein and barley malt extract or syrup. However, both Canada and the US require hydrolyzed proteins to be declared on the label – not ‘hidden’ as ‘flavor’ or ‘natural flavor’. Barley malt extract is almost always listed on the label as barley malt, barley malt extract, or barley malt flavoring. For this reason, Shelley Case says, most experts don’t prohibit the use of natural and artificial flavoring on the gluten-free diet.”</div> <div> Confusion about MSG? MSG is a flavor enhancer produced through fermentation of molasses from sugar cane or sugar beets. It is a gluten-free ingredient. As you know, as very small percentage of the population may have a reaction to MSG known as the “Chinese restaurant symdrome” that causes headaches, stomach pains, and other symptoms, however, this is unrelated to gluten reaction. This information, provided by Shelley Case, RD, was also found in the Clan Thompson Newsletter.</div> <div> Hy-Vee on 35<FONT SIZE="1" COLOR="#000000" FACE="Arial" >th</FONT> street in West Des Moines carries Gluten-Free Oats and the Toast-It Bags which are $3.39 for a 2-pack. These Toast-It bags are incredible for traveling and really do toast your bread! Don’t forget they also have many, many other gluten-free products and mixes. </div> <div> Jan Euritt forwarded information about the gluten-free products by Newman’s Own, including pasta sauces, salsas, and salad dressings, including ranch dressing! </div> <div> Walden Farms has Italian and Ranch dressings that are in 1 oz packages so that you can take them to restaurants if you want. These were available at the Marshalltown Hy-Vee and so I’m sure that if you ask the Health Market manager at your Hy-Vee they will order them in for you. They come in 6 1-0z packets in each box.</div> <div> Christopher’s Restaurant is now serving GF pasta!</div> <div> We went to Arizona a few months ago and found GF bread in the Sprouts market. If you’re looking for fiber the Rice Pecan Bread by Food for Life has 2 Grams per slice! Also, the Cinnamon Crunch from Enjoy Life has 5 grams per serving. I would recommend that if you are not used to all that fiber introduce it slowly! </div> <div> For those that do not like to make their own bread, Kinnickinnick White Sandwich Bread is really pretty good. I put a slice or 2 in the microwave to thaw then toast it or use it for a sandwich and it is quite soft. The microwave makes all the difference. Most of the time I prefer to make my own bread, but it is good in a pinch.</div> <div> Rebecca Reilley’s Cookbook “Gluten Free Baking” has a mock puff pastry recipe!!! </div> <div> Did you hear about the recall of Ben & Jerry’s Peach Cobbler Ice Cream? It didn’t list wheat on the ingredient label!!! We all know not to eat cobbler (unless it’s at our luncheon)!</div> <div> Cocoa Puffs and Trix are no longer GF. Neither is Jimmy Dean’s Fresh Taste Fully Cooked Bacon. Carnation Instant Breakfast (Strawberry) now contains barley. There may be old product still on the shelves. The bottom line is – don’t forget to read the ingredient label, not just the allergen statement. </div> <div> Those interested in alcoholic beverages: The Celiac Disease Foundation and Gluten Intolerance Group agree that distilled alcoholic beverages and vinegars are GF. Distilled products to not contain any harmful gluten peptides. Research indicates the peptides are just too large to carry over in the distillation process. This leaves the resultant liquid GF. Wines are GF also. </div> <div> More companies to support that offer GF products: Nature’s Path (<FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.naturespath.com/health_diet/celiac_diets</U></FONT>) and Gluten-Free Essentials. </div> <div> Someone sent me an email questioning the omelets at IHOP and if they were GF. I’m horrified with the information that I found out. The omelet mix they use contains pancake mix and enriched wheat flour and the regular scrambled eggs have wheat in them also!!! So if you venture out to IHOP or anywhere else for that matter, you need to ask them to make your eggs or omelet in a clean pan from shelled eggs! Some people already know about this but not many. </div> <div> We need ideas for using oats. Email any suggestions or recipes to me or bring them to the next meeting. </div> <bR> <div> <B>FUTURE MEETINGS</B></div> <div> Our next meeting will be July 14 at Meredith Drive Reformed Church at 11:30 am. This will be our summer “picnic” indoors. </div> <div> State-wide celiac disease meeting will be held September 8 at Cedar Valley Community Church in Waterloo. </div> <div> Thank you all for emailing your recipes to me. It is a lot of work to type them all up, so it is important that you email if you have a computer. Remember, we can all help each other make all of this work a little easier. Terri Schreiber has been kind enough to type up the recipes that were not emailed. And thanks again to Kathy Titus for making the copies to hand mail. </div> <div> See you all at our next luncheon! And remember if you ever have any questions or concerns please don’t hesitate to call me. </div> <bR> <div> Glutenfreely Yours,</div> <div> Barb Huyette</div> <div> 515-224-4145</div> <bR> <div> <B>Cherry Pink Salad Mary Lee Phelan</B></div> <div> 1-3oz. Pkg. cherry Jell-O 1- 8oz. Philadelphia cream cheese</div> <div> 1 cup boiling water 1-8oz. Cool-whip</div> <div> 2 cups kraft marshmallows 2 cans Wilderness cherry pie filling</div> <div> Stir boiling water in the cherry jello until dissolved. Stir in marshmallows until melted. Cool mixture. Beat cream</div> <div> cheese until smooth. Fold in Cool-whip. Combine the jello mixture and stir thoroughly. Last add the cherries and stir. Pour into a 9x13" pan. Refrig overnite.</div> <bR> <div> <B>Potato Chocolate Chip Cookies Mary Lee Phelan</B></div> <div> 1 cup Blue Bonnet margarine 2 1/2 cups rice flour</div> <div> 1 cup white sugar 6 T. potato flour</div> <div> 1 cup C & H Br. sugar 2 tsp.Rumford baking powder</div> <div> 4 eggs 2 tsp. baking soda</div> <div> 3 tsp. Tones vanilla 2 cups Nestles chocolate chips</div> <div> Cream margarine and sugars together. Add eggs and beat well. Stir in vanilla. Blend dry ingredients together (except chocolate chips). Mix into egg mixture. Mix in chocolate chips for about 1 minute. Bake 10 to 12 min. or until light brown.</div> <bR> <div> <B>Lasagna Terri Schreiber</B></div> <div> 1 lb. ground beef</div> <div> 1 large can diced tomatoes (3 ½ cups)</div> <div> 1 8-oz. can (1 cup) GF tomato sauce</div> <div> 1 or 2 envelopes spaghetti sauce mix (McCormick’s)</div> <div> 2 cloves garlic, minced</div> <div> 8 oz. lasagna noodles (Tinkyáda)</div> <div> 2 cups grated Mozzarella cheese</div> <div> 1 cup cottage cheese or ricotta cheese (Sargettos Whole Milk)</div> <div> ½ cup grated parmesan cheese</div> <div> Brown meat slowly; spoon off excess fat. Add tomatoes, tomato sauce, spaghetti sauce mix and garlic. Cover and simmer 40 minutes, stirring occasionally. Salt to taste. Cook noodles in boiling, salted water till tender; drain; rinse in cold water. Place half of the noodle in an 11 ½ X 7 ½ X 1 ½ inch baking dish; cover with a third of the sauce; add half the Mozzarella cheese, then half of the cottage cheese. Repeat layers ending with sauce. Top with parmesan cheese. Cover and bake at 350º for 25 to 30 minutes, removing cover the last 10 minutes. Let stand 15 minutes. Cut in squares. Makes 6-8 servings. Note: Can refrigerate up to 48 hours. Bake 40 minutes. Can freeze up to 2 months. Bake 1 ½ hours.</div> <bR> <div> <B>Tuna Lasagne JANICE MONSON</B></div> <div> 1 carton (15 oz.) part-skim ricotta cheese</div> <div> 1 can (15 oz.) seasoned chopped tomatoes, undrained</div> <div> 2 pouches (7.06 oz.) chunk white albacore tuna, packed in water</div> <div> 1/2 teas. freshly ground black pepper</div> <div> 4 oz. gluten free, oven ready rice lasagne noodles (DeBoles)</div> <div> 2 cups grated mozzarella cheese</div> <div> 1/2 cup freshly grated Parmesan cheese</div> <div> Preheat oven to 325. Spray 8" square pan with non-stick spray and set aside.</div> <div> Place ricotta cheese in a bowl and whisk until smooth and creamy. In another</div> <div> bowl, combine the canned tomatoes, tuna and pepper and mix well. Spread </div> <div> 1 cup of the tuna-tomato sauce in prepared dish. Cover with 3 of the no-boil lasagna </div> <div> noodles. Spread half of the ricotta cheese on top of the noodles. Sprinkle half</div> <div> of both the mozarrella and Parmesan cheese evenly over the ricotta. Repeat</div> <div> the layering process with the sauce, noodles and cheeses one more time.</div> <div> Spread the remaining 1 cup sauce over the lasagne. Bake 1 hr. and 10 min. </div> <div> or until bubbly and top is lightly browned. Remove from oven and allow to stand</div> <div> for at least 10 min. before cutting. </div> <bR> <div> <B>3-Bean Salad JANICE MONSON</B></div> <div> 2 (16 oz) cans cut green beans, drained</div> <div> 1 (16 oz) can yellow beans, drained</div> <div> 1 (16 oz) can dark red kidney beans, drained and rinsed</div> <div> 1 (4-6 oz) jar/can sliced mushrooms, drained</div> <div> Chopped onion</div> <div> Chopped green pepper</div> <div> Dressing:</div> <div> 1 1/2 cups sugar</div> <div> 1/2 cup water</div> <div> 1/2 cup white vinegar</div> <div> Boil the above mixture 5 minutes. Then add: 1/2 tsp. celery seed Cool slightly, then add: 1 cup Italian dressing Pour over beans and marinate at least 12 hours in refrigerator. Keeps for several days.</div> <bR> <div> <B>OATMEAL CARAMELITAS Deb Umland</B></div> <div> 1C. Flour ¾ C. Melted Butter</div> <div> 1C. *GF Rolled Oats 1C. Chocolate Chips</div> <div> ¾ C. Brown Sugar 1 ½ Tlb. Cornstarch </div> <div> ½ tsp. Soda ¾ C. Caramel Ice Cream Topping</div> <div> ¼ tsp. Baking Powder (Smucker’s)</div> <div> ¼ tsp. Salt ½ C. Chopped pecans </div> <div> 1 tsp. Xanthan Gum</div> <div> Combine flour, oatmeal, sugar, xanthan gum, soda, baking powder & salt. Stir in melted butter. Press half the mixture in a greased 11” x 7” pan. Bake in a 350 degrees oven for 10 minutes. While its in the oven stir </div> <div> together caramel & cornstarch until blended. After 10 minutes remove from oven sprinkle with chocolate chips & pecans, drizzle with caramel mixture and then crumble the remaining dough mixture on top. Bake for another 20 minutes. Cool completely, chill in the refrigerate & cut into bars. *I used Gifts of Nature Certified Gluten-Free Rolled Oats</div> <bR> <div> <B>PINK CLOUD ANGEL FOOD CAKE Deb Umland</B></div> <div> 1 Gluten-Free Pantry Angel Food Cake Mix</div> <div> 1 ¾ C. Strawberry Pop</div> <div> 2 Egg Whites</div> <div> Filling:</div> <div> 1 Sm. Box Strawberry Jello</div> <div> 1 C. Boiling Water</div> <div> 10 oz. Box Frozen Strawberries</div> <div> 2) 8 oz. Cool Whip</div> <div> Red Food Coloring</div> <div> Prepare the angel food cake as directed on the box, substituting the water for the strawberry pop & adding 2 egg whites. Bake for 40 to 45 minutes or until done in the center. While the cake is cooling stir jello into the boiling water, cool & then stir in the strawberries. Once this as started to set up, fold in 8 oz. cool whip & set in refrigerator to chill. When cake is completely cooled remove from pan cut cake into 3 layers. Spread filling between layers, put cake back into pan & put in the refrigerator overnight. Fold into cool whip a drop of the red food coloring to make it pink. Before serving remove cake from pan & frost with pink colored 8 oz cool whip.</div> <bR> <div> <B>REAL OATMEAL Coffee Cake Carol Stayner</B></div> <div> 1/2 C margarine 1/4 C potato starch flour</div> <div> 1 C sugar 1/4/C tapioca flour</div> <div> 2 eggs 2 tsp baking powder</div> <div> 1 C oatmeal 1/2 tsp soda</div> <div> 1 C milk 1/2 tsp cinnamon</div> <div> 1 C brown rice flour 1/2 tsp salt</div> <div> Beat margarine, sugar and eggs. Mix in dry ingredients except oatmeal. Alternate dry and milk to beaten mixture. </div> <div> Add oatmeal last. Bake 350º 35-45 minutes. Glaze: While still warm, mix and top cake:</div> <div> 1/4 C margarine</div> <div> 1/2 C brown sugar</div> <div> 1/2 C nuts </div> <div> 3 Tbls orange juice</div> <div> Broil 2-3 minutes. Watch. </div> <bR> <div> <B>Banana Bread Joe & Juanita Greener</B></div> <div> Bake: 350 Degrees 60 Minutes</div> <div> ½ Cup Butter or Margarine</div> <div> 3/4 Cup Sugar</div> <div> 2 Eggs (beaten)</div> <div> 3 Bananas, smashed</div> <div> 1 Tsp Vanilla</div> <div> 2 Cups G/F Flour</div> <div> 2 Tsp Baking Powder</div> <div> 1 Tsp. Soda</div> <div> ½ Cup Chopped Walnuts</div> <div> Cream butter or margarine with sugar. Add eggs, vanilla and bananas. Sift dry ingredients together. Add dry ingredients. Fold in nutmeats, etc. Bake as directed above. Remove from pan and cool.</div> <bR> <div> <B>Mini Rolls Joe & Juanita Greener</B></div> <div> Bake: 400 Degrees 15 Minutes or until brown</div> <div> ½ Cup Quinoa or Chickpea flour (I used Quinoa)</div> <div> ½ Cup Tapioca Starch Flour</div> <div> ½ Cup Potato Starch Flour </div> <div> 1 Tabls Sugar</div> <div> 1 Egg</div> <div> 1 Tsp Xanthan Gum</div> <div> 2 Tsp Baking Powder</div> <div> ½ Cup Canola Oil</div> <div> ½ Cup Milk</div> <div> Beat together oil, egg and milk. In a separate bowl mix all dry ingredients. Add liquid to dry mixture & combine just until mixed. Don’t overbeat. Spoon onto ungreased muffin tin. (I used mini tins) Bake to golden brown. Store in airtight container or freeze.</div> <bR> <div> <B>Glazed Meat Loaf or All Beef Meatloaf Gary Propstein</B></div> <div> <I>from the Episode: </I><I><U>Meat Loaf Dinner</U></I><I> from www.americastestkitchen.com</I></div> <div> If you can't find chuck and/or sirloin, substitute any 85 percent lean ground beef. Handle the meat gently; it should be thoroughly combined but not pastelike. To avoid using the broiler, glaze the loaf in a 500-degree oven; increase cooking time for each interval by 2 to 3 minutes. Serves 6 to 8</div> <div> Meat Loaf</div> <div> 3 ounces Monterey Jack cheese , grated on small holes of box grater (about 1 cup)</div> <div> 1 tablespoon unsalted butter </div> <div> 1 medium onion , chopped fine (about 1 cup)</div> <div> 1 medium rib celery , chopped fine (about 1/2 cup)</div> <div> 1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)</div> <div> 2 teaspoons minced fresh thyme leaves </div> <div> 1 teaspoon paprika </div> <div> ¼ cup tomato juice </div> <div> ½ cup low-sodium chicken broth </div> <div> 2 large eggs </div> <div> ½ teaspoon unflavored gelatin (powdered)</div> <div> 1 tablespoon soy sauce </div> <div> 1 teaspoon Dijon mustard </div> <div> 2/3 cup crushed saltine crackers (For the Saltines I substituted EnerG Wheat-Free Crackers (Found at Hy-Vee Health Market)</div> <div> 2 tablespoons minced fresh parsley leaves </div> <div> ¾ teaspoon table salt </div> <div> ½ teaspoon ground black pepper </div> <div> 1 pound ground sirloin </div> <div> 1 pound ground beef chuck </div> <div> Glaze</div> <div> ½ cup ketchup </div> <div> 1 teaspoon hot pepper sauce </div> <div> ½ teaspoon ground coriander </div> <div> 1/4 cup cider vinegar<I> </I></div> <div> 3 tablespoons packed light brown sugar<I> </I></div> <div> 1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet (see illustration below).</div> <div> 2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.</div> <div> 3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler. </div> <div> 4. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing. </div> <div> Step-by-Step: Creating a Free-Form "Loaf Pan" </div> <div> Allowing meat loaf to stew in its own juices makes for a greasy mess. Here's our solution: Fold heavy-duty aluminum foil to form a 10 by 6-inch rectangle. Center the foil on a metal cooling rack and place the rack over a rimmed baking sheet. Poke holes in the foil with a skewer (about half an inch apart). Spray the foil with nonstick cooking spray.</div> <div> Step-by-Step: Troubleshooting Meat Loaf </div> <div> PROBLEM: Sides of meat loaf remain crustless. SOLUTION: Loaf pans expose only one side of the meat loaf to browning heat. By opting for a free-form loaf, we achieved an all-over browned crust.</div> <div> PROBLEM: Meat loaf sits in an unappealing pool of grease. SOLUTION<B>:</B> Baking directly on a sheet pan provides no outlet for exuded grease. A foil base, poked with holes and set on a cooling rack, lets juices drain as the loaf cooks.</div> <bR> <div> <B>Miss Roben's Carrot Cake with cream cheese frosting TRUDY BURFORD</B></div> <div> Cream Cheese Frosting</div> <div> 1 8 oz. pkg. GF cream cheese, softened</div> <div> 2 T. butter, softened</div> <div> Approximately 1# powdered sugar</div> <div> 1 t. GF vanilla</div> <div> Mix all ingredients with an electric mixer. If the frosting is still a little thick, I add a small amtl (2-3 T.) milk or cream to thin it.</div> <bR> <div> <B>Raspberry Salad BARBARA Moore </B></div> <div> Topping: 1 cup sour cream. Add all the miniature marshmallows the sour cream will hold; stir well, cover and let stand in the refrigerator overnight. Whip until fluffy and add 2 cups of Cool Whip. Refrigerate. Jello base: 2 pkgs. raspberry jello add 2 cups hot water. Add 2 10oz. pkgs. frozen raspberries, thawed. Mix in 2 cups of applesauce and let set until firm. Cover with sour cream topping.</div> <bR> <div> <B>FLOWER PETIT FOURS Kay Crow</B></div> <div> BASIC WHITE</div> <div> One Gluten Free White Cake Mix</div> <div> 1 Cup Sour Cream or Vanilla Yogurt</div> <div> ½ Cup Oil</div> <div> 3 Eggs</div> <div> 1 t Vanilla</div> <div> YELLOW CAKE VERSION </div> <div> Add to above:</div> <div> 1 Small Pkg Vanilla Instant Pudding</div> <div> ½ Cup Liquid (water, oj, soda pop)</div> <div> 1 extra Egg</div> <div> Bake @ 350 about 1 ½ minutes</div> <div> GLAZE</div> <div> 8 Cups Powdered Sugar</div> <div> 4 Egg Whites</div> <div> ½ Cup Milk</div> <div> 2 T Vanilla</div> <div> (this makes a very thin glaze that actually soaks in to the cake like a glazed donut and doesn’t hold color; so if you want a colored frosting over your flowers, use a regular powdered sugar frosting of a pouring consistency)</div> <div> This mini flower pan is by NordicWare and available at William Sanoma. It is very spendy-$32; so if anyone wants to borrow mine, you are more than welcome.</div> <bR> <div> <B>ITALIAN BREAD STICKS Kay Crow 515/243-8979</B></div> <div> Kinnikinnick Pizza Crust Recipe (which is 2 cups mix, 1T yeast, 2 T sugar, 1/3 cup oil, ¾ cup water, 2 eggs) </div> <div> And add:</div> <div> 2 t Italian Seasoning</div> <div> 1 t Baking Power</div> <div> Put dough in large plastic bag and secure with twisty; cut a ¾” slit off of one corner and dispense onto greased cookie sheet into 5” strips. Sprinkle with more Italian seasoning and grated parmesan. Let rise about 30 minutes and bake 25 minutes at 350. Makes 20.</div> <bR> <div> <B>White Bean Soup with Rosemary and Basil Ann Farley</B></div> <div> 2 16-ounce cans Bush’s Great Northern Beans or Cannelloni, drained</div> <div> 2 cups low-sodium Kitchen Basics Natural Chicken Cooking Stock</div> <div> 1 cup Hunt’s Chunky Vegetable Spaghetti Sauce or marinara pasta sauce</div> <div> ½ tsp. Polaner Chopped Garlic or 2 large garlic cloves, minced</div> <div> ¼ cup packed fresh basil leaves or 1 tsp. dried basil leaves (Tones)</div> <div> 1 tsp minced fresh rosemary (or 1/3 tsp. Tone’s rosemary)</div> <div> ¼ tsp. Tones red pepper flakes</div> <div> Puree all ingredients in a blender until smooth. Pour into a large saucepan or Dutch oven, and bring to a simmer. Simmer, partially covered and stirring frequently to blend flavors, 4 to 5 minutes. Serves 4</div> <bR> <div> <B>Salmon Lettuce Salad</B></div> <div> Mixed greens</div> <div> Salmon—cooked in olive oil and herbs</div> <div> Tomatoes</div> <div> Zucchini</div> <div> Peppers</div> <div> Goat cheese</div> <div> Chopped almonds</div> <div> Oil/vinegar dressing</div> <bR> <div> <B>Bean Salad Wheat-dairy-sugar free</B></div> <div> Hy-Vee Health Market Organic:</div> <div> 1 can dark red kidney beans</div> <div> 1 can garbanzo beans</div> <div> 1 can cut green beans</div> <div> Walden Farms Italian Dressing. Could add brown rice noodles (Joy brand)</div> <bR> <div> <B>Shrimp Dip Lisa McKinney</B></div> <div> 1 can small deveined shrimp</div> <div> 1 cup mayo (real, not Miracle Whip)</div> <div> 8 oz. cream cheese</div> <div> chopped celery to taste</div> <div> Onion flakes (to taste)</div> <div> Lemon juice (several drops)</div> <div> Mix and chill. Add more lemon juice if mixture gets too thick after chilling. Great for entertaining. Enjoy!</div> <bR> <div> <B>Pasta Salad Marlene Schmidt (712-664-2746 Wall Lake, Iowa)</B></div> <div> 1 box rice pasta, cooked according to directions and cooled</div> <div> 1 cucumber</div> <div> celery</div> <div> 1 medium onion</div> <div> 1 grated carrot</div> <div> green pepper (optional)</div> <div> <U>Dressing</U></div> <div> 1 cup mayo</div> <div> ½ cup sugar</div> <div> ½ cup vinegar</div> <div> Mix and pour over vegetables.</div> <bR> <div> <B>Macaroni Salad Nicki Eddy</B></div> <div> 1 lb. macaroni</div> <div> 1 large green pepper</div> <div> 1 ½ cucumber, sliced</div> <div> 1 can sweetened condensed milk</div> <div> 1 c. sugar</div> <div> 1 c. white vinegar </div> <div> 2 c. mayonnaise</div> <div> 1 c. frozen peas</div> <div> Cook, drain and cool the macaroni. Add vegetables and fold in dressing. Chill at least 4 hours. Keeps for at least a week in an airtight container. Taste improves as it marinates. This is a large recipe.</div> <div> Variation: Add 1 onion and chunks of Velveeta cheese.</div> <bR> <div> <B>Yummy Macaroni Salad Kim Bailey</B></div> <div> 1 pkg. Heartland’s Finest Elbow Macaroni, prepared</div> <div> green & red pepper</div> <div> cucumber</div> <div> pkg frozen peas</div> <div> kidney beans (drained, soaked in vinegar 1 hour and drained again)</div> <div> <U>Mix</U>:</div> <div> ½ pint Hellman’s Mayo</div> <div> ½ pint whipping cream or half and half</div> <div> ½ c. sugar</div> <div> Cook and drain macaroni. Add vegetables. Add mayo mixture.</div> <bR> <div> <B>Pasta Salad Heather Johnson</B></div> <div> 1 package GF pasta</div> <div> 1 bottle light Italian salad dressing</div> <div> cucumber</div> <div> tomatoes</div> <div> red, yellow and orange peppers</div> <div> Cook pasta according to package directions. Slice vegetables into cooked pasta and add dressing to taste. Chill and serve.</div> <bR> <div> <B>Fruit Salad Sharon Grimm</B></div> <div> 1 8-ounce can pineapple tidbits</div> <div> 1 11-ounce can Mandarin oranges</div> <div> 1 15-ounce can peaches (cut up)</div> <div> 1 10-ounce pkg. frozen strawberries and juice (thawed)</div> <div> 1 3-ounce pkg. strawberry jello</div> <div> 1 3-ounce box cook-n-serve vanilla pudding</div> <div> 1 ½ Tbsp. quick cooking tapioca</div> <div> Drain juice from fruits to measure 2 cups. Add jello, pudding and tapioca mix. Cook till thick, stirring frequently. Cool. Add fruit. Will keep in refrigerator for a week. Recipe can easily be doubled to make enough to fill 1 gallon ice cream container.</div> <bR> <div> <B>Fiesta Potato Casserole</B></div> <div> 2 lbs. frozen hash browns (HyVee)</div> <div> 1 10-ounce Health Valley Organic Cream of Chicken</div> <div> 1 pint sour cream (HyVee)</div> <div> ½ cup onion</div> <div> ½ c. green pepper</div> <div> ½ c. red pepper</div> <div> 1 tsp. salt</div> <div> 1 tsp. pepper</div> <div> 8 ounces grated sharp cheddar cheese (HyVee)</div> <div> <U>Topping</U>:</div> <div> ½ cup melted butter</div> <div> 2 cups gluten free southern Home style tortilla crumbs</div> <div> Pre heat oven to 350 degrees. Combine all ingredients except topping in large bowl. Place in 9 X 13 inch pan. Spread tortilla crumb topping on entire casserole. Bake 45 minutes to 1 hour or until potatoes are soft.</div> <bR> <div> <B>Chicken Enchilada Casserole Roma Lewis</B></div> <div> 8 enchilada style HyVee corn tortillas</div> <div> 2 (10oz) cans Hy-Vee premium breast of chicken, drained</div> <div> 1 (15 oz) can gluten free enchilada sauce</div> <div> 1 (14.5 oz) can Hy-Vee diced tomatoes with green chilies, drained</div> <div> 2 cups Hy-Vee 3-cheese Mexican blend shredded cheese</div> <div> 1. Preheat oven to 350°. </div> <div> 2. Tear four of the tortillas into bit-sized pieces and spread evenly into a greased 8-by-8 inch baking dish. </div> <div> 3. In a medium bowl, combine chicken, enchilada sauce, tomatoes and ripe olives. Mix well. </div> <div> 4. Top torn tortilla layer with half of the chicken mixture. Top with 1 cup cheese. </div> <div> 5. Tear remaining tortillas and spread over top. Follow with remaining chicken mixture and cheese. </div> <div> 6. Cover and bake for 30 minutes or until heated through.</div> <bR> <div> <B>Corn Casserole Betty Henry</B></div> <div> 1 can cream corn</div> <div> 1 can whole corn, not drained</div> <div> 1 cup macaroni (gluten free, uncooked)</div> <div> 1 stick oleo melted</div> <div> 1 cup Velveeta cheese cubed</div> <div> Mix all ingredients together. Bake at 350 degrees for 1 hour. First ½ hour covered. Second ½ hour not covered.</div> <bR> <div> <B>Banana Chip Nut Bread Sharon Grimm</B></div> <div> 3 T. oleo, soft</div> <div> 3 T. brown sugar</div> <div> 1 egg</div> <div> 2 medium ripe bananas</div> <div> 3 tsp. buttermilk</div> <div> 2/3 c. white rice flour</div> <div> 2/3 c. tapioca flour</div> <div> 1 tsp. xanthum gum</div> <div> 3 tsp. potato flakes</div> <div> 1 ½ tsp. baking powder</div> <div> ¼ tsp. baking soda</div> <div> ¼ c. walnuts</div> <div> ¼ c. chocolate chips</div> <div> Combine first 3 ingredients. Mash bananas with buttermilk. Combine flours. Add to cream mixture alternately with bananas.</div> <div> Pour in greased 8 ½ X 4 ½ pan and bake at 350° for 35-40 minutes or until tests done.</div> <bR> <div> <B>Gluten-Free Biscuits Laura Porter</B></div> <div> From Mothering Magazine</div> <div> 2 cups Pamela’s Ultimate baking powder and pancake mix</div> <div> 2 tsps baking powder</div> <div> ½ tsp. baking soda</div> <div> ½ tsp. salt</div> <div> 2 T. sugar</div> <div> 5 T. cold, unsalted butter, cut into bits</div> <div> 1 cup buttermilk (shake carton to mix well)</div> <div> 1. Preheat oven to 450°.</div> <div> 2. Mix together dry ingredients in large bowl.</div> <div> 3. Cut butter with pastry cutter until mixture resembles coarse meal. </div> <div> 4. Add buttermilk.</div> <div> 5. Mix together until soft sticky dough forms.</div> <div> 6. Drop dough in 12 mounds about 2 inches apart onto ungreased cookie sheet.</div> <div> 7. Bake 12-15 minutes until golden (mine took 8-10 minutes)</div> <div> 8. Remove from pan at once and cool on wax paper.</div> <bR> <div> <B>Bette’s Four Flour Bread</B></div> <div> Makes a great strawberry short cake!</div> <div> From The Gluten-free Gourmet Bakes Bread</div> <div> <TABLE BORDER="0" CELLPADDING="1" CELLSPACING="1" WIDTH="595" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="VOID" RULES="NONE" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 19 WIDTH="221"><div> DRY INGREDIENTS</div> </tD> <tD VALIGN=TOP WIDTH="106"><div> SMALL</div> </tD> <tD VALIGN=TOP WIDTH="130"><div> MEDIUM</div> </tD> <tD VALIGN=TOP WIDTH="125"><div> LARGE</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 ><NOBR><div> Bette’s Four Flour Bread Mix *</div> </NOBR></tD> <tD VALIGN=BOTTOM WIDTH="106"><div> 2 ¼ cups</div> </tD> <tD VALIGN=BOTTOM WIDTH="130"><div> 3 1/3 cups</div> </tD> <tD VALIGN=BOTTOM WIDTH="125"><div> 4 ½ cups</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="221"><div> Dry yeast granules</div> </tD> <tD VALIGN=BOTTOM WIDTH="106"><div> 2 ¼ tsps.</div> </tD> <tD VALIGN=BOTTOM WIDTH="130"><div> 2 ¼ tsps.</div> </tD> <tD VALIGN=BOTTOM WIDTH="125"><div> 2 ¼ tsps.</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="221"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="19" ALIGN="bottom" WIDTH="221" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=BOTTOM WIDTH="106"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="19" ALIGN="bottom" WIDTH="106" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=BOTTOM WIDTH="130"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="19" ALIGN="bottom" WIDTH="130" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=BOTTOM WIDTH="125"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="19" ALIGN="bottom" WIDTH="125" HSPACE="0" VSPACE="0"></tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="221"><div> WET INGREDIENTS</div> </tD> <tD VALIGN=BOTTOM WIDTH="106"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="19" ALIGN="bottom" WIDTH="106" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=BOTTOM WIDTH="130"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="19" ALIGN="bottom" WIDTH="130" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=BOTTOM WIDTH="125"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="19" ALIGN="bottom" WIDTH="125" HSPACE="0" VSPACE="0"></tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="221"><div> Eggs</div> </tD> <tD VALIGN=BOTTOM><NOBR><div> 1 plus 1 white</div> </NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> 1 plus 2 whites</div> </NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> 1 plus 3 whites</div> </NOBR></tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="221"><div> Margarine or butter</div> </tD> <tD VALIGN=BOTTOM WIDTH="106"><div> 3 T.</div> </tD> <tD VALIGN=BOTTOM WIDTH="130"><div> 4 ½ T.</div> </tD> <tD VALIGN=BOTTOM WIDTH="125"><div> 1/3 cup</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 ><NOBR><div> Dough enhancer or vinegar</div> </NOBR></tD> <tD VALIGN=BOTTOM WIDTH="106"><div> ½ tsp.</div> </tD> <tD VALIGN=BOTTOM WIDTH="130"><div> ¾ tsp.</div> </tD> <tD VALIGN=BOTTOM WIDTH="125"><div> 1 tsp.</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 38 WIDTH="221"><div> Warm water, milk, or nondairy substitute</div> </tD> <tD VALIGN=BOTTOM WIDTH="106"><div> 1 cup</div> </tD> <tD VALIGN=BOTTOM WIDTH="130"><div> 1 ½ cups</div> </tD> <tD VALIGN=BOTTOM WIDTH="125"><div> 2 cups</div> </tD> </tR> </TABLE></div> <div> Grease your chosen pan(s) and dust with rice flour. The liquid temperature will be different for the hand mixing and bread machines. For hand mixing have it about 110° to 115°; for your bread machine, read the directions in the manual.</div> <div> For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.</div> <div> In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), margarine, and dough enhancer. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.</div> <div> For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 3 ½ minutes. Spoon the dough into the prepared pan(s), cover, and let rise in a warm place about 35-45 minutes for rapid-rising year, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50—60 minutes, covering after 10 minutes with aluminum foil.</div> <div> For bread machine: Place the ingredients in the bread machine in the order suggested by your machine manual. Use the setting for white bread with medium crust.</div> <div> * Bette’s Four Flour Bread Mix</div> <div> <TABLE BORDER="0" CELLPADDING="1" CELLSPACING="1" WIDTH="594" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="VOID" RULES="NONE" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 19 WIDTH="209"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="19" ALIGN="bottom" WIDTH="209" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=TOP><NOBR><div> <U>12 cups </U>(6 single loaves)</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <U>24 cups </U>(12 single loaves)</div> </NOBR></tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="209"><div> Garfava bean flour</div> </tD> <tD VALIGN=BOTTOM WIDTH="178"><div> 3 cups</div> </tD> <tD VALIGN=BOTTOM WIDTH="197"><div> 6 cups</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="209"><div> Sorghum flour</div> </tD> <tD VALIGN=BOTTOM WIDTH="178"><div> 1 cup</div> </tD> <tD VALIGN=BOTTOM WIDTH="197"><div> 2 cups</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="209"><div> Tapioca flour</div> </tD> <tD VALIGN=BOTTOM WIDTH="178"><div> 4 cups</div> </tD> <tD VALIGN=BOTTOM WIDTH="197"><div> 8 cups</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="209"><div> Cornstarch</div> </tD> <tD VALIGN=BOTTOM WIDTH="178"><div> 4 cups</div> </tD> <tD VALIGN=BOTTOM WIDTH="197"><div> 8 cups</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="209"><div> Xanthan gum</div> </tD> <tD VALIGN=BOTTOM WIDTH="178"><div> 3 tablespoons</div> </tD> <tD VALIGN=BOTTOM WIDTH="197"><div> 6 tablespoons</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="209"><div> Salt</div> </tD> <tD VALIGN=BOTTOM WIDTH="178"><div> 1 tablespoon</div> </tD> <tD VALIGN=BOTTOM WIDTH="197"><div> 2 tablespoons</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="209"><div> Egg Replacer</div> </tD> <tD VALIGN=BOTTOM WIDTH="178"><div> 1 tablespoon</div> </tD> <tD VALIGN=BOTTOM WIDTH="197"><div> 2 tablespoons</div> </tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 ><NOBR><div> Unflavored gelatin (optional)</div> </NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> 3 (7-gram) envelopes</div> </NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> 6 (7-gram) envelopes</div> </NOBR></tD> </tR> <tR> <tD VALIGN=BOTTOM HEIGHT= 19 WIDTH="209"><div> Sugar</div> </tD> <tD VALIGN=BOTTOM WIDTH="178"><div> ¾ cup</div> </tD> <tD VALIGN=BOTTOM WIDTH="197"><div> 1 ½ cups</div> </tD> </tR> </TABLE></div> <div> To blend this thoroughly use either a large container and stir well or place in a strong plastic kitchen bag and tumble to mix.</div> <bR> <div> <B>Gluten Free Apple Torte Cheryl Stayner</B></div> <div> <U>Crust</U></div> <div> 4 c. GF Gingersnaps</div> <div> 3 T. Butter</div> <div> <U>Torte</U></div> <div> 3-4 apples (peeled and cored)</div> <div> ¼ cup apple juice</div> <div> 4 eggs, separated</div> <div> 1 can sweetened condensed milk</div> <div> 2 ½ T. lemon juice</div> <div> 1 tsp. vanilla</div> <div> 1 tsp. cinnamon</div> <div> 1/8 tsp. salt</div> <div> Pre-heat oven to 375°. </div> <div> Crush cookies and blend in butter. Press into 9-inch spring form pan. Cut apples into ¼ inch slices. Place in saucepan and cook with juice till tender. Drain well.</div> <div> Beat egg whites and set aside. In a separate bowl, beat egg yolks with remaining ingredients. Gently fold apples and egg whites into mixture. Pour into crust and bake for 30 minutes.</div> <bR> <div> <B>Coffee Cake Cheryl Steckbauer</B></div> <div> From Gluten Free Kitchen cookbook</div> <div> <U>Topping</U>:</div> <div> ½ tsp. cinnamon</div> <div> 4 T. sugar</div> <div> 2 T. butter, softened</div> <div> <U>Ingredients</U>:</div> <div> 1 egg</div> <div> ½ c. oil</div> <div> 2/3 c. cornstarch</div> <div> 1 ½ tsp. xanthan gum</div> <div> 1 T. baking powder</div> <div> 2/3 c. milk</div> <div> ½ tsp. salt</div> <div> ¼ c. sugar</div> <div> ½ c. potato starch</div> <div> ¼ tsp. baking soda</div> <div> 1 tsp. vanilla</div> <div> 2 T. shortening</div> <div> <U>Directions</U>:</div> <div> Pre-heat oven to 350°. In small bowl, combine topping ingredients. Set aside. In medium bowl, combine all other ingredients. Mix well, being sure to remove all lumps from batter. Pour batter into greased 8 X 8 baking pan. Sprinkle topping over top of cake batter. Cut in topping as you would for a marble cake—holding knife point down, make circular motions through batter. Bake approximately 40 minutes, until toothpick inserted in middle tests clean.</div> <bR> <div> <B>Rice Cereal Treats (from website)</B></div> <div> ¼ c. HyVee sweet cream butter</div> <div> 6 c. HyVee mini-marshmallows</div> <div> 6 c. Koala Crisp cereal</div> <div> Mini M & Ms</div> <bR> <div> <B>Apple Cake Joyce Reed</B></div> <div> 2 tsp. Cinnamon</div> <div> ½ c. sugar</div> <div> 4 apples, peeled & thinly sliced</div> <div> 1 c. rice flour</div> <div> ½ c. bean flour</div> <div> ½ c. cornstarch</div> <div> ¾ c. sugar</div> <div> 2 tsp. xanthan gum</div> <div> 2 tsp. baking powder</div> <div> ½ tsp. salt</div> <div> ¼ cup oil</div> <div> ¾ c. orange juice</div> <div> 1 tsp. vanilla</div> <div> 2 large eggs, beaten</div> <div> ¼ c. confectioners sugar (optional)</div> <div> Preheat oven to 350°. Combine cinnamon and ½ c. sugar. Add to sliced apples. Mix and set aside. In separate large bowl. Combine flours, ¾ c. sugar, baking powder and salt. In a separate bowl combine oil, orange juice, vanilla and eggs. Beat together. Add to flour mixture and blend well. Pour ½ batter in greased 9 X 9 inch pan and spread evenly with a rubber spatula. Add apple cinnamon mixture. Cover with remaining batter. Sprinkle with confectioners sugar if desired. Bake for 30-35 minutes. </div> <bR> <div> <B>O Henry Bars Betty Henry</B></div> <div> 4 cups gluten free oatmeal</div> <div> 1 c. brown sugar</div> <div> 1 ½ sticks oleo, softened</div> <div> 1/3 cup dark syrup</div> <div> Mix together and bake for 10 minutes at 350° in greased 9X13 inch pan. Let mixture slightly cool and then melt 1 cup chocolate chips and ¾ cup chunky peanut butter in microwave. Put in refrigerator for short time and then cut and keep in refrigerator.</div> <bR> <div> <B>Brownies</B></div> <div> 3 eggs 1 c. sugar</div> <div> ½ c. oil 2 T. unsweetened cocoa</div> <div> ½ c. potato starch 1 c. nuts, chopped</div> <div> Beat the eggs and sugar until light and fluffy. Gradually add the oil, then the cocoa and potato starch. Blend together. Stir in the chopped nuts. Pour into a lightly greased </div> <div> 9-inch square pan. Bake at 350° for 30 minutes. Cut into squares.</div> <bR> <div> <B>Pavlova – Australian Dessert Jean Elliott, Marshalltown, Iowa</B></div> <div> 4 egg whites</div> <div> 1 tsp. vinegar</div> <div> ¼ tsp vanilla</div> <div> 1 pinch salt</div> <div> 1 c. sugar</div> <div> 1 pinch cream of tartar</div> <div> 2 tsp. corn starch</div> <div> Beat eggs and salt until stiff. Add sugar gradually, beating all the time. Add vinegar, vanilla, sifted corn starch and cream of tartar. Beat again. Grease a sheet of waxed paper on a pizza pan (I use foil) and pour mixture on it. Preheat oven to 300°. Lower to 250° and put Pavlova in. Bake 1 hour, then turn off oven leaving Pavlova until cold. This can be made days before needed.</div> <div> For serving, add topping. Cover with whipped cream. Top with sliced bananas, strawberries, kiwi fruit, crushed pineapple, sliced canned or fresh peaches, sliced canned or fresh apricots. In fact, any type of fruit. (Be sure to drain canned fruit well.) Sprinkle with chopped nuts and grated chocolate.</div> <div> Note: This dessert was a tribute to the great dancer, Pavlova. It originated in Perth, W. Australia.</div> <bR> <div> <B>Baker’s 1-Bowl Brownies Janet Askew, Adair</B></div> <div> Modified for GF friends</div> <div> 4 squares unsweetened chocolate</div> <div> ¾ c. (1 ½ sticks) oleo</div> <div> 2 c. sugar</div> <div> 3 eggs</div> <div> 1 tsp. vanilla</div> <div> 1 c. GF flour mixture</div> <div> 1 tsp. xanthan gum</div> <div> 1 c. chopped nuts</div> <div> Heat oven to 350°. Grease and flour (GF) 9X13 inch pan.</div> <div> Melt chocolate and oleo in a medium or larger microwaveable bowl. Microwave and stir at 1-minute increments. Stir sugar into chocolate. Blend well. Add eggs and vanilla. Blend well again, mixing completely. Add nuts or put on top of batter after putting in pan. Bake 30-35 minutes. Do not over bake! Makes 2 dozen.</div> <bR> <div> <B>Monster Cookies Marsha Bristley</B></div> <div> (This is ½ size version since the oats are fairly expensive)</div> <div> 1 c. sugar</div> <div> ½ c. butter</div> <div> 1 1/8 c. brown sugar</div> <div> 1 3/8 c. peanut butter *</div> <div> 3 eggs, beaten</div> <div> ¾ tsp. GF vanilla extract</div> <div> 2 tsp baking soda</div> <div> ½ lb. M & Ms</div> <div> 1 c. GF chocolate chips</div> <div> 4 ½ c. certified oats</div> <div> * You can use Smart Balance Natural peanut butter. It is trans fat free and using it means less total sugar in the recipe. Cream butter and sugars. Add peanut butter, eggs, vanilla and baking soda. Mix oatmeal in 1 ½ c. at a time. Add M & Ms and chocolate chips. Mix well. Make each cookie the size of a golf ball. (I use a cookie scoop.) Flatten cookies a little. Bake at 350° for 12 minutes. Take out when lightly browned and let cool for a few minutes on cookie sheet. When cool, freeze cookies to retain freshness AND so they don’t get eaten all at once!</div> <div> Note: Dough keeps well in fridge for a few days.</div> <bR> <div> <U>Mixes</U></div> <div> Gluten Free Pantry Coffee Cake (Prepared as directed on package) Kim Bailey</div> <div> Gluten-Free Pantry Chocolate Truffle Brownies</div> <bR> <bR> </td> </tr></table></body>