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CENTRAL IOWA CELIAC SUPPORT GROUP November 2006 GF NEWSLETTER AND RECIPES
Greetings to all our gluten free friends! It was so great to see so many of you at the pot luck on November 4! What a holiday feast we had!!! The turkey, gravy and mashed potatoes, along with all the other fabulous food and desserts were an incredible treat! Speaking of turkeys, I used Hy-Vee fresh turkeys, but frozen are GF also. Butterball is also GF, but you cannot use the gravy packet that is included. Thanks to the Pat Oleson, Mary Lee Phelan, Donna La Chance and Colleen Meyer for making all those mashed potatoes. Thanks to others who offered as well. We welcome all the new members to our group, and hopefully you will make some new friends and learn some valuable information at our gatherings. Those of us who have been in the group for many years learn new information every time we get together. Thanks to Halley Stille for providing the children’s program during the meeting. It is so nice to have an activity for the children while we adults talk! Thank you to those who emailed me your recipes! Just a reminder to have all of you bring two copies of the recipe you make and put one with the food item so people know what the ingredients are. This helps those who have other allergies. The other copy of the recipe should be put in the recipe basket at the registration table. Don’t forget to put your names on your recipes, in case we have questions! Thanks to Terri Schreiber for typing the recipes not emailed! I also want to thank Kathy Titus for getting the copies of the newsletter copied for me. I so appreciate all the help. We could never have such a great group without the help of so many of you! I also want to thank those who came early to help set up the tables and chairs. It takes time to do all this and many hands make for less work for everybody! We had many GF items that were donated to our group and raffled off. The best of all were 3 gift baskets made by Kay Crow. Kay has started a small business called Carriage House Gifts. She makes gift baskets to order that are gluten free and individually created. She has Pizza Lover’s Basket, Southern Comfort, The Pasta Lover, Soup’s On, The Dutch Lunch, Kids Zone, The Sweeter Side, and The Java Jolt. She basically can make any gift basket for any event! This would be a great gift for a Celiac friend, or any friend for that matter!!! You can place an order by calling Kay at 515-280-1008, or on her website www.gluten-free-gifts.com. There are some new cakes produced by a company called Foodtek. The cakes are “Fast and Fresh”, and are sold at the Mills Civic Pkwy Hy-Vee. These little cakes are about 5 inches in diameter and cook in the microwave in 1 to 1 ¼ minutes! They are so good it’s unbelievable! We had samples for everyone at the meeting and all were impressed. I want to give a special thanks to Laura Porter for preparing all of the cakes for sampling. She worked at a frenzied pace and got samples done for each table before the meeting was over! If you want to order from the company call 1-800-648-8114, or their website is www.foodtek.com. They also have cornbread, bread and other items. If you want them at your Hy-Vee ask the Health Market to stock them.
FUTURE MEETINGS Our next meeting will be February 3, 2007 at Meredith Drive Reformed Church at 11:30 am. Please mark your calendars now. This will be our Valentine pot luck and we would “love” to have a good turnout! We are going to have a special gift for everyone who attends this pot luck meeting!!!
OTHER NEWS ITEMS Remember to visit Beyond the Grain Restaurant at 800 south 63rd in WDM. All items in the restaurant are GF! The restaurant hours are Monday thru Thursday 8:00 am to 8:00 pm, and Friday and Saturday 8:00am to 9:00pm. It is closed on Sunday. Una is working with the people at the Iowa State Fair to provide a list of vendors offering GF foods for next year. Remember, our website maintained by Steve McClellan is www.gfiowa.us. Another website to browse is www.surefoodsmarket.com. There are several other websites pertaining to Celiac Disease as well. Namaste Foods is giving a 20% discount for the next 30 days after the meeting if you mention “Rock Chapter Des Moines”. The date this opportunity will end is December 4, so take advantage if you can. Their cakes are to die for!!! The phone # is 1-866-258-9493, and their web site is www.namastefoods.com. Texas Roadhouse had a GF menu but I have heard that they may be discontinuing it due to some problems with people having reactions. If you eat there you need to inquire in detail about the food you order. I have asked HY-VEE on 35th St WDM to carry the Ener-G Granola bars. These are really good for travel, snacks, or a quick breakfast! That Hy-Vee has also agreed to carry many Namaste cakes and other items, and Marlene’s Mixes Cinnamon Streusel Coffee Cake, Tea Cakes and Rice Biscuits. This is the only store in Iowa that carries Marlene’s Mixes, and they are incredibly like regular food!!! Did you know that Hy-Vee on 35th St. is offering 10% off all the items in the Health Market on Wednesdays? The Hy-Vee in Windsor Heights is offering 10% off on Thursdays! Hy-Vee has been so great about getting things we want to buy on their shelves. We are so grateful for their consideration and cooperation! Let them know! They will continue to order in our gluten free items as long as we keep buying them! The Mills Civic Parkway Hy-Vee is offering a store tour of their GF items. This will be offered on Dec. 14th at 5:50-6:30 pm, and Dec. 15th at 10:00-11:00am. Jenny Norgaard, dietician, will explain the new GF identification system and walk the aisles to see the GF products they offer. Call 515-221-2751 to sign up. There is no charge for this class. The Wheat Be Gone Pizza we sampled in July is sold at several Hy-Vee locations. CBS Evening News had a story about Celiac Disease on Oct. 6. If you missed it you can go to CBSNews.com to find it. The state meeting was very good. There were lots of food vendors and samples. Dr. David Elliott from the Iowa City Gastroenterology Dept. spoke on CD and the varying symptoms. He said that the classical symptoms of chronic diarrhea has become rare. Atypical symptoms have become common – like thyroid disorders, anemia, neuropathy, osteopenia and Dermatitis Herpetiformis. There is also the silent CD, showing no symptoms at all. No wonder it takes 5-15 years for CD to be diagnosed!!! The best serology for diagnosis is the tTG and the Anti Endomysial Antibody Test. He said if you have a positive blood test and feel better on a gluten free diet, there is really no need for an endoscopy. Dr. Elliott also said that most Celiacs can eat GF oats, but you should be tested in 6 months to make sure your antibodies have not changed. There is research being done on some digestive aids for Celiacs. There is a Zonulin Antagonist that could block the absorption of gluten for 2 hours after consumption. Dr. Elliott has some reservations about these digestive aids. There is other research going on as well. Nothing will be available for us for several years. Dr. Elliott recommends that children of Celiac parents start to be tested at age 2 years, unless they are having symptoms, then they should be tested at that time. There were some questions about the stool tests offered by Dr. Fine in Texas. Dr. Elliott said that there have been no studies to determine the accuracy of these tests. There have been no blind studies, so they have not been validated by any research. There is a new research study being done at the Mayo Clinic. They are looking for volunteers who have been on a GF diet for at least 6 months, and you must be 18-65 years of age. The study will be 6 weeks long, and the volunteers will make 5 trips to Mayo. Remuneration is offered. If interested contact Carol Van Dyke at 507-266-7842. We’ve received some questions about Bread From Anna. It is sold at several Hy-Vees and Nutrition Market Place. She makes a variety of GF bread mixes for people who are also allergic to yeast, and those who are lactose intolerant. These breads are so delicious! Anna donated many bags of her mixes to give away at the last meeting, and it was very much appreciated. If anyone wants an updated book of GF products you can call Betty Bast at 319-352-4740. The books were not quite ready for the state meeting. Roma Lewis from our group reminds us that we should save all our receipts from our GF products. When doing your taxes you can deduct the cost difference between the GF product and a regular product. As we all know our GF diet is quite expensive, so we should take advantage of any breaks we can get! If you work for a corporation that offers a flexible spending account, you may be able to get reimbursed for the cost difference as well. Larry Nulph sent me information on a GF tomato soup sold at Costco made by Pacific Natural Foods. The company also makes other soups, gravies and broths that they label GF. The tomato soup at Costco is sold in a package of six 1-quart cartons for $10.00. You can contact the company at www.pacificfoods.com. Some of you remember that Mary Greeley Medical Center in Ames has offered to do blood tests for Celiac Disease without a doctor’s order. The test is $20.00 and you must be eating gluten or the test will not be accurate. If you are interested in the test you can call Jill Roof in the MGMC lab at 515-239-6916. They offered a 1 hour seminar in October as well and I was told that it was very well attended. Remember to be diligent about reading the labels on the products that you buy. Some products have been in the warehouses that don’t have allergen listings on them. So remember to READ THE LABELS! Stephanie Kettells sent information about Chili’s Restaurant. She found out that the tortilla chips are GF to start with, however, they are fried in the morning in oil left over from the day before. That oil had been used to cook breaded chicken patties, fries, oriental wraps, etc. Chili’s does have several GF items on their menu, but it definitely pays to ask detailed questions! Some people have been reacting to low gluten hosts used for communion. It may be beneficial to inquire in your churches if you can make the GF bread for the communion. Here at Meredith Drive Church they allow me to make the bread and it is used for those that need GF communion. Lindsay Amadeo has created a Restaurant Guide and brought copies to the last meeting. We have some left and will bring them to the next meeting. These include restaurants all over the country so they can be used when you are traveling. Thank you for all the time and energy it took to put this together, Lindsay! The Dannon Company has informed the Food Allergy Network that in August they introduced a new nonfat yogurt that contains wheat, Dannon Light’n Fit Crave Control is the name. This is the only Dannon product that contains wheat. The next State Meeting will be held in Waterloo on September 8, 2007. Mark your calendars! I hope you all have a wonderful Holiday Season and we look forward to seeing you at the Valentine Pot Luck February 3, 2007! Glutenfreely Yours! Barb Huyette, 515-224-4145
RECIPES STUFFING Beth Adams 4 cups cubed GF bread (dried overnight) – I used Bread by Anna ¾ cup Minute Rice – Brown Rice 2 eggs 1 bunch of green onions 1 small jar of sliced green giant mushrooms 1 stalk of celery – I use a little less than a full stalk 1 8-ounce can sliced water chestnuts 1 16-ounce package of Jimmy Dean Sage Flavored pork sausage ½ teaspoon black pepper 2 cups of GF chicken broth—I make my own with Herb Ox chicken bouillon ¼ cup butter (1 stick) 1 clove of garlic · While cooking all the following below soak dried bread cubes in the chicken broth in a large bowl. · Cook rice according to package directions · Cook sausage according to package directions. · Mince the onion and sauté in the butter in large skillet. · Chop celery and add to skillet and sauté. · Chop mushrooms and water chestnuts and add to skillet · Add sausage and pepper to skillet · Beat eggs and add to skillet · Add cooked rice to skillet · Gently fold skillet ingredients into bowl with bread cubes. · Bake at 350 degrees for 45 minutes.
CORN SALSA Teresa Rippi 2 ½ cups frozen cut corn ½ cups finely chopped red onion 1 ½ cup finely chopped ripe tomato ¼ cup finally chopped cilantro 1 tablespoon olive oil 1 tablespoon fresh lime juice ½ to 1 teaspoon ground cumin 1/3 teaspoon salt ground pepper, to taste Cook frozen corn for a few minutes, drain water and chill thoroughly. Combine corn with chopped onion, tomato and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend at least 15 minutes or longer. May be made in advance. Best served the same day.
POPPY SEED TOSSED SALAD T. Marzetti Poppy Seed Dressing (to taste) Dole lettuce (1 bag) Shredded carrots Chopped green onion Sunflower seeds Mandarin oranges (1 can) Mix all ingredients in bowl. Add dressing and sunflower seeds right before serving.
CHERRY PECAN SALAD Janice Croson. 1 can cherry pie filling 1 small can crushed pineapple 1 can condensed milk 1 ½ cup miniature marshmallows 1 carton Cool Whip 1 small package pecan pieces Mix the above and refrigerate.
GREAT CRANBERRY SALAD Leota Garwood 1 pound cranberries (ground) 1 cup sugar 2 cups crushed Dole pineapple (drained) 1 package HyVee miniature marshmallows (net weight 10.5 oz.) 1 carton Cool Whip – 8 ounces Grind cranberries thru food chopper. Mix cranberries and sugar, then let stand 10 minutes. Add drained pineapple, marshmallows and Cool Whip. Mix well, put in a 9 X 13 inch dish. Chill overnight.
PUMPKIN BARS Nicki Eddy 1 cup sorghum flour | 1 can processed pumpkin | ½ cup corn starch | ¾ c. brown sugar, packed | 2 tablespoons baking powder | 3 eggs | ½ teaspoon salt | ½ teaspoon vanilla | 1 ½ teaspoon cinnamon | 1 cup evaporated milk | ¼ teaspoon nutmeg | ½ cup chopped nuts (optional) | ¼ teaspoon pumpkin spice |  | Sift and mix dry ingredients together and set aside. In another bowl blend together pumpkin, brown sugar, eggs and vanilla. Add dry ingredients and evaporated milk. Mix together, but do not over stir. Fold in nuts. Place mixture into a 9 X 13 inch greased cake pan and bake at 375 degrees for 30 to 40 minutes, or until done to the touch and pulling away from the sides. Cool on a cake rack and serve with cream cheese frosting.
CHOCOLATE CHIP COOKIES Tammi Leatherman 2 ¼ cups Heartland GF Performance Blend flour 1 teaspoon baking soda 1 teaspoon salt 1 cup Land-O-Lakes butter ¾ cup sugar ¾ cup brown sugar 2 teaspoons vanilla 2 eggs 1 teaspoon water 1 ¾ cups chocolate chips Bake 9 minutes at 375 degrees.
CHOCOLATE CHIP MERINGUES No Name 4 large egg whites (room temperature) ¼ teaspoon salt ¼ teaspoon cream of tartar 1 cup sugar 1 teaspoon vanilla 2 cups mini chocolate chips Preheat oven to 225 degrees. Line baking sheets with parchment paper. Beat egg whites and salt in large bowl with electric mixer at medium speed till frothy. Add cream of tartar—beat until soft peaks form. Slowly add sugar—1 tablespoon at a time, beating mixture continuously at high speed. Add vanilla. Continue to beat at high speed for 6 minutes, scraping side of bowl occasionally. Stir in chocolate chips. Drop by teaspoonfuls onto prepared baking sheet one inch apart. Bake 1 ½ hours rotating sheets from top to bottom shelves after 45 minutes. Meringues should be dry and firm. Remove and let cool. Makes 3 dozen.
BLUEBERRY CREAM DESSERT No Name 16 gluten free “graham” crackers, crushed ½ cup butter, melted ½ cup sugar 8 ounces cream cheese softened 2 eggs 1 cup sugar 2 21 ounce cans of blueberry pie filling (Wal-Mart Great Value is gluten free) Mix first three ingredients together. Press in a 9 X 13 inch glass pan. Bake at 350 degrees for 4-5 minutes. Cool. Beat together the next three ingredients. Pour over crust. Bake at 350 degrees for 20 minutes. Cool. Spread blueberry pie filling on top . PEANUT BLOSSOMS Halley and Shelly Stille Cream together: 1 cup softened butter or margarine 1 cup peanut butter 1 cup brown sugar Add: 2 unbeaten eggs 2 teaspoons vanilla Stir in: 1 teaspoon salt 2 teaspoons baking soda 3 ½ cups Gifts of Nature All Purpose Gluten Free Four Blend Shape into 1 inch balls. Roll in sugar. Bake at 350 degrees for 4 to 5 minutes or until cracks begin to appear. Press a chocolate star/kiss into the center of cookie. Cracks will show all around the edges. Continue to bake about 2 minutes more or until done. This makes well over 100 cookies and will use a one pound bag of chocolate stars/kisses.
Beet-Chocolate Cake Terri Schreiber 2 cups sugar | ¼ cup oil | 2 cups flour (gluten free) | 3-4 ounces unsweetened chocolate | ½ teaspoon salt | 4 eggs | 2 teaspoons baking powder | 3 cups shredded beets | 1 teaspoon baking soda | | ½ teaspoon xanthan gum | | Combine dry ingredients. Sift or mix well together. Melt chocolate very slowly over low heat or in a double boiler. Allow chocolate to cool then blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into 2 greased 9 inch cake pans or one 9 X 13 inch pan. Bake at 325 F. for 40-50 minutes, or until fork can be removed from the center cleanly. Serves 10. Frost with chocolate or cream cheese frosting.
SWEET AND SPICY LITTLE SMOKIES Kris Morine I lb Hillshire farm little smokies 2/3 c blackberry jam 1/3 c steak sauce 1TBSP yellow mustard Put all in crock pot and let it go
CREAMY MASHED POTATOES Mary Lee Phelan 10 large potatoes [5 lbs] 8 oz. Philadelphia cream cheese 1 cup AE sour cream 1/2 cup Blue Bonnet stick margarine 1/2 cup milk [depending on how creamy you wish] salt & pepper to taste Peel, boil potatoes,& drain. Using my large mixer bowl, mix potatoes until well blended. Gradually add sour cream, cream cheese, margarine, & milk. Beat until potatoes are smooth. Place in a large Pam sprayed 9"x 13" pan. Refrigerate over night. Bake 350 at degrees for 45 min. I place the potatoes in the crock-pot, stirring every so often. after heating in the oven for 20 min.first. This saves the oven space for the other foods.
STAWBERRY RHUBARB PIE FILLING Kay Crow 243-8979 2 cups chopped rhubarb 2 cups sliced strawberries 1 T lemon juice 1 c sugar 3 ½ T Minute Tapioca
PUMPKIN PIE FILLING: Kay Crow 1 can Libby's Pumpkin 1 can sweetened condensed milk 2 eggs 2 ¾ t pumpkin pie spice (or 2t cinnamon- ½ t cloves- ¼ ginger) Bake both pies at 350 for about 45 minutes
GLUTEN FREE PIE CRUST Kay Crow 2 1/4 cups GF flour mix 2 T sugar 1 t salt 1 t xanthum gum 1/2 cup margarine 1/2 cup shortening 1 T Vinegar 3 T Ice Water 1 cold egg Place dry ingredients in mixing bowl or food processor and combine. Add margarine and shortening and mix until consistency of small peas (more water or flour as needed). Combine vinegar, egg and water and add to bowl of dry ingredients. Mix until dough pulls away from sides and forms ball. Remove dough from bowl and chill if you have time. (I usually don't and get along ok but use a little more flour when rolling out). Roll out between 2 sheets of wax paper or a pie pasty bag. Place in pan, trim, flute edges and fill. If you are not filling pie yet, just prick the bottom several times with a fork and bake 15 minutes at 350. Baked pie crusts keep very well just sitting on shelf for many days. TIP: This recipe makes two 9" pie shells or one two-crust pie; with a few scraps left over. I always save my scraps. Chill them and then break them up with your finger tips until very small pea size. Cover and store in freezer. When ready to use, toss with brown sugar and cinnamon and use as a crumb crust topping for a pie like a dutch apple. This is the topping that I used on the strawberry rhubarb pie. When you have these crumbs in the freezer, you can always have a fruit pie, even if you only have baked shells on hand.
LEMON POPPY SEED MUFFINS: Kay Crow 1 package 1-2-3 Gluten Free Delightfully Gratifying Poundcake Mix 3 Tbsp. Poppyseeds 1 1/2 cups unsalted butter, margarine or shortening, softened (I use margarine) 5 eggs 3/4 cup orange juice 2 Tbsp. lemon extract Mix all ingredients together for about 3 minutes. Then pour paper lined tins ¾ full. Sprinkle with course sugar (called raw or natural sugar in stores) Bake 20-25 minutes @ 350 or until brown on top. Cool on rack and then dust with powdered sugar. TIP: This makes a huge batch.almost 3 dozen. Sometimes I divide up between muffins, mini muffins and small loaves. These freeze really well and slices of them make a perfect base for a dessert like strawberry shortcake, or warm cherry pie filling on top or whatever suits your fancy. Mine is a scoop of vanilla ice cream topped with hot fudge and sprinkled with pecans.
LEAF SUGAR COOKIES: (or Christmas, etc.) Kay Crow 1 1/2 sugar 1/3 c shortening & 1/3 c margarine 2 eggs 3 T milk 1 t vanilla extract 3 1/4 GF flour 2 1/2 t baking powder 1/2 t salt In mixer, cream sugar, shortening, margarine. Add eggs, extract and milk. Whisk dry ingredients and add to creamed mixture and mix until well combined. Form a ball and chill. Roll on floured surface and cut with floured cookie cutter. TIP: I find if I roll my dough too thick (1/4"), the cutout shape of the cookie puffs too much when baked and looses some of its definition; and if I roll it too thin (1/8"), the cookie is too crisp and not as tender. I find that 3/16" is just about perfect for things like, Christmas trees, leaves, letters, etc. The fatter cookies are good and if you are making something like bells or snowmen, it wouldn't matter. Another tip is I find if I paint my cookies with milk just before going into the oven, the tops stay smooth don't crack as badly; which is nice when you are trying to decorate them. Frost with colored icing and/or decorate with sprinkles.
CAVATELLI Norma Rohn 1 (16 oz) pkg. GF shell macaroni 2 (4oz) cans mushrooms, drained 1 lb. Italian sausage 2 tsp. Italian seasoning 1 lb. ground beef 2 (8 oz) pkg. shredded Mozarella cheese 1 (48 oz) jar GF Spaghetti Sauce 1 (40z) jar GF mild Taco sauce Boil macaroni until tender. Brown sausage and beef and drain off excess fat. Add macaroni, sauces, mushrooms and seasoning. Pour into prepared baking dish. Bake at 400* for 20 to 30 minutes or until heated through. Add shredded cheese to top during the last 10-12 minutes so cheese can melt and slightly brown. APPLE SALAD Dianna Kruse 4-5 apples, cored and chopped 1 - 8 oz can crushed pineapple 1 - 1oz box sugar free instant pudding 1 - 8oz container sugar free cool whip Mix pineapple with chopped apples. Sprinkle dry pudding over them and mix well. (I used vanilla, but butterscotch and white chocolate are very good too) Fold cool whip into apple mixture and chill. Keeps well for over a week.
CORN PUDDDING Dianna Kruse 2 Tlb. butter 3 Tlb. sugar 2 eggs 1/8 tsp salt 2 tsp. cornstarch 1 can cream style corn 2/3 cup milk Mix butter, sugar, salt, cornstarch with the eggs. Add corn and milk. Mix all well and pour into a buttered casserole. Bake 1 hour at 325.
CHOCOLATE CHIP PEANUT BUTTER COOKIES Dianna Kruse >From gfutah.org 1/2 cup margarine, softened 1/2 cup chortening 1 cup peanut butter 1 cup sugar 1 cup packed brown sugar 2 eggs 2 1/2 cups gluten free flour blend 1 1/2 tsp baking soda 1 tsp. baking powder 1/3 tsp salt 1/2 tsp xanthan gum 2 cups chocolate chips Heat oven to 375. In a large mixing bowl, beat butter, shortening. peanutbutter, sugars, and eggs with electric mixer until well blended. Stir together flour, soda, baking powder and salt. xanthan. Stir into butter mixture. Add chocolate chips. Drop be rounded teaspoons onto greased cookie sheet. Bake 8 - 10 minutes or until lightly brown on edges and just set in middle. Cool slightly remove from cookie sheet to wire rack. Makes about 5 dozen cookies. gfutah.org has alot of neat recipies in all catagories.
LEBKUCHEN Andrea Goes ½ c. molasses ½ c. honey 2/3 c. brown sugar 1 egg 1 Tbl. Lemon juice 1 tsp. dried lemon peel 2 c. brown rice flour ½ c. potato starch flour ¼ c. tapioca flour ½ tsp. baking soda 1 tsp. xanthan gum 1 tsp. cinnamon 1 tsp. allspice 1 tsp. nutmeg ½ tsp. ground cloves ½ c. raisins ½ c. chopped, slivered almonds Boil molasses and honey. Cool to room temperature. Beat in sugar, egg, and lemon juice. Mix dry ingredients. Add to wet and mix well. Refrigerate over night or until well chilled. Roll in greased hands and flatten with a greased glass bottom. (Alternately, roll out on floured board and cut into traditional rectangle shapes.) Bake at 350 degrees for 10 to 12 minutes until light brown. Cool until no longer hot and store immediately in containers between waxed paper to keep soft. If crispy cookie is desired, let cool completely before storing. Freezes well.
SWEET POTATO CASSEROLE Gary Propstein Sweet Potatoes Brown Sugar Molasses Chopped Walnuts Marshmallos Bake 350 45 min-1 hour
NACHO DIP Gary Propstein Velveeta Hormel Chili - no beans Salsa Place in crock pot. Stir.
Chocolate Chip & Peanut Butter Cheesecake Deb Umland Crust: 1 Box Pamela’s Shortbread Swirl GF Cookies 3 Tlbs. Melted Butter Crush Cookies, stir in melted butter & press in a 10” springform pan. Bake 350 degrees for 5 mins. Cool on rack. Filling: 5 pkgs (8 oz each) Cream Cheese, softened 1 ½ C. Sugar ¾ C. Creamy Peanut Butter 2 tsp. Vanilla 3 Eggs 1 C. Peanut Butter Chips 1 C. Chocolate Chips Beat together cream cheese & sugar until smooth. Add peanut butter & vanilla, mix well. Add eggs one at a time, beating on low until combined. Stir in chips, pour over cooled crust & bake at 350 degrees for 50-55 mins. or until center is almost set. Cool on rack for 15 mins. (leave oven on) Topping: 1 C. Sour Cream 3 Tlbs. Creamy Peanut Butter ½ C. Sugar ½ C. Chopped Peanuts Chocolate sauce to drizzle on top Mix sour cream, peanut butter & sugar. Spread over filling & sprinkle with nuts. Return to oven for 5 mins. Cool on rack for 10 mins. Carefully run knife around the edge of the pan to loosen. Cool 1 hour longer & then refrigerate overnight. Drizzle with chocolate just before serving.
APPLE PIE BARS Deb Umland Crust: Filling: ¾ C. Tapioca Flour 2 Handfuls GF Crispy Brown Rice Cereal ¾ C. Cornstarch 8-10 Apples peeled & sliced thin ¼ C. Potato Starch 1 C. Sugar 1 ½ C. Sweet Rice Flour 1 tsp. Cinnamon 1 ½ tsp. Xanthan Gum 1 Tlb. Cornstarch ¾ tsp. Salt Powdered Sugar Frosting 1 ½ tsp. Sugar 1 ½ C. Butter 1 Egg & 1 Egg Yolk 1 ½ Tlb. Vinegar ½ C. Milk Mix together the first 7 ingredients for the crust then cut butter into flour mixture, like making pie crust. Lightly beat with a fork the eggs, vinegar & milk & pour into the flour & butter mixture. Stir with fork until it is all moistened. Divide dough in half, shape into 2 rectangular disks, wrap them in plastic wrap & place in the refrigerator for a half hour. While dough is chilling peel & slice the apples. Mix together sugar, cinnamon & cornstarch in a small bowl set aside. Roll out first crust to fit a 11” x 17” jelly roll pan. Sprinkle with crispy brown rice cereal, layer with sliced apples & then sprinkle with the sugar mixture. Roll out remaining crust, place on top of apples & pinch crust around the edge to seal. Bake at 350 degrees for 55-60 minutes. Cool completely then lightly drizzle with powdered sugar frosting. (Roll out crust on plastic wrap that is dusted with sweet rice flour. Roll the crust up on the rolling pin, then unroll it on to the pan & then peel off the plastic wrap.)
CRANBERRY SALAD Joe & Juanita Greener 1 (15 oz) can crushed pineapple, drained, 1 cup of juice reserved 1 cup water 1 (3 oz) package orange gelatin 1 (3 oz) package cherry gelatin 1 (16 oz) can whole-berry cranberry sauce 1 (6 oz) can frozen orange juice concentrate 1 cup chopped pecans or walnut ½ cup chopped celery Spray a 6-cup mold with non-stick cooking spray. Combine reserved pineapple juice and water in a small saucepan; bring to a boil and remove from heat. Pour juice mixture into a large bowl and add gelatins; stir until dissolved. Add drained pineapple, cranberry sauce, orange juice concentrate, nuts, celery and mix well. Pour gelatin mixture into mold and refrigerate until firm.
ENGLISH TOFFEE Joe & Juanita Greener 2 cups sugar 1 teaspoon salt 1 cup water 1 cup (2 sticks) butter 2 cups slivered almonds, divided I used (9 oz) semi-sweet chocolate morsels Combine sugar, salt, water and butter. Cook to the light crack stage (285 F on candy thermometer), stirring constantly. Add 1-cup almonds. Pour on well-greased cookie sheet and cool. In a microwave-safe bowl, melt chocolate on high for 30-second intervals, stirring after each, until melted & smooth. Spread half of top of cooled toffee. Sprinkle with remaining slivered almonds. Press onto chocolate and allow to cool. When cool break into pieces. I was able to cut.
SUGAR COOKIES Joe & Juanita Greener 1-1/2 cups powdered sugar 1 cup margarine 2 medium eggs ½ teaspoon almond flavoring 1 teaspoon clear vanilla flavoring 2 ½ cups G/F flour mix 2 teaspoons baking powder 1 teaspoon xanthan gum 1 teaspoon cream of tarter Cream sugar and margarine on medium speed for about 3 minutes until light and fluffy. Add eggs and flavorings. Mix well. Sift together dry ingredients and blend in. Refrigerate overnight. Divide dough in fourths, working with ¼ at a time. Keep remainder refrigerated. Roll out using white rice flour to prime the surface of a pastry mat. Dough should slide across pastry mat surface. Put a sheet of waxed paper on top of dough and roll out. Use your favorite cutters. Bake 350 degrees for 8-10 minutes until pressing on cookie leaves no indent. These cookies will appear more blonde than wheat cookies. Frost and/or decorate as desired.
TURKEY AND GRAVY Barb Huyette After cleaning the fresh Hy Vee turkey, I stuff both ends with onions and apples (cut in 1 inch chunks). I put 1 T. potato starch flour and shake it in a Reynolds poultry cooking bag and place the turkey in the bag. I then rub the turkey with soft butter over the exposed areas. Giblets are added to the bag as well. Cut slits in the top of the bag. Bake according to directions on cooking bag. I make the turkey the day before and pull it off the bones. I put it into a roaster pan and add some Swanson Chicken Broth and cover and refrigerate. To make the gravy, I pour all the drippings from the bag into a saucepan, bring that to a boil and add potato starch flour that has been mixed with water. I whisk the flour mixture into the broth quickly, because it can congeal if just poured in and stirred. I then add salt and garlic to the gravy as it thickens. Continue with the potato starch till you achieve the right consistency.
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Central Iowa Celiac Connection 
