CENTRAL IOWA CELIAC SUPPORT GROUP

NOVEMBER 2007 GF NEWSLETTER AND RECIPES

Greetings to all our gluten free friends!

It was a great holiday pot luck on Nov. 10^th. There were close to 150 of us enjoying all the great food and friendships! We all really appreciated the mashed potatoes made by Kathy Titus, Kris Morine, Barbara Moore and Shirley McClain. Mary Lee Phelan was generous with her time and took flyers to stores to advertise our meeting.

Thanks to Kay Crow for donating 3 beautiful Autumn gift baskets for drawings. You are so generous and talented, Kay! You should also remember that Kay makes up baskets to give as gifts. What a great idea for the holidays!

I want to again recognize Terri Schreiber for typing the recipes that were not emailed, and Kathy Titus for making copies of the newsletter to be mailed to those without email. It takes a team to accomplish all things worthwhile! I also want to thank all of you who came early to help us set up the tables and chairs.

We had drawings for products donated by the family of Jan Euritt, a member of our group this past year, who died a few months ago. Jan had said our group was a God-send to her, and memorials were made to Celiac research.

I also want to thank Steve Huyette for all the support and assistance he so generously gives to this group. If it weren’t for him, none of you would receive emails because I’m certainly not techie enough to do mass mailings!

Sandy Huisman, registered dietitian, came to talk about foods you can expect to receive if you are hospitalized. There have been some problems in the past with a GF diet when hospitalized, but now there are frozen meals that are GF. Sandy also spoke on fiber, grains, vitamins and minerals. We appreciated Sandy sharing her time and expertise to talk with us and answer questions.

I took the following information on fiber from the CSA Lifeline journal:

Some GF whole grain sources include: Amaranth, brown rice, buckwheat, cornmeal, flax seed meal, flax seeds, cracked millet, quinoa, sorghum, teff, and wild rice.

The US Dept. of Agriculture recommends getting 14 grams of dietary fiber for every 1000 calories on any given day. The American Dietetic Association (ADA) recommends a minimum of 20-35 grams of fiber daily for a healthy adult, depending on calorie intake and g ender. According to the ADA there is a rule of thumb for fiber intake for children called “age plus 5”. For example, a 4 year old should consume 9 grams of fiber per day, or the child’s age plus 5 grams of fiber.

People choosing to use fiber supplements should be aware that those can decrease the absorption of some medications. Fiber supplements should be taken at least 2-3 hours before or after other medicines. Any questions should be discussed with your doctor.

When introducing fiber in your diet do it slowly. Bloating, cramping or gas can occur if fiber is introduced or increased too rapidly in the diet.

PRODUCT INFORMATION

Una Morgan continues to sell some of her baked goods at Nutrition Marketplace in Clive. She makes fresh bread, along with pizza crust, baked goods and other items. She maintains control of the pricing, so that is a good thing. Una will also make special occasion cakes. She can be reached at 979-9477.

Have you heard that some charcoal used for grilling uses wheat binders? Match Light is one of them. Kingsford Regular Charcoal Sure Fire Grooves contains waste wood and corn starch binder…. No gluten according to their consumer services.

If using CVS brand children’s Ibuprofen or nasal spray this product may now contain gluten. Call the manufacturer. They say that the polysorbate 80 contains gluten.

KIND BARS are carried by the Mills Civic HV, and some of them are GF and some are not. I called the company to see about cross contamination. They told me that their equipment is cleaned thoroughly before making the GF bars, and the products contain anywhere from .002% gluten, up to 20 ppm (parts per million) of gluten. I asked them to send only the products for sampling that contain less than 1 ppm of gluten. At the next meeting you can try them if you are comfortable with that. The FDA says that a product can obtain no more than 10ppm to be labeled gluten free. Some sources say 20 ppm are OK, so be careful so you know to what you are exposed.

Lynn Humphrey arranged for samples of GF granola from a company called Bakery On Main. I saw this product at the Hy-Vee Health Market on 35^th St. in WDM. Others may carry it as well.

www.glutenfreedrugs.com has a listing of GF medications. Just remember that production practices change at times, so calling the company may be the safest way to know if your medication is actually GF.

Bob’s Red Mill now offers GF oats. They have a dedicated GF facility and check all oats 3 times to ensure they are GF.

Domata Living Flour is a new product out of Missouri. They were in Des Moines and Indianola last week and were giving samples of cookies and biscuits. I tasted the chocolate-chocolate chip cookies and they were really good! They sell a flour mix that can be used in all your recipes in place of wheat flour. They also have a seasoned flour mix for frying chicken, shrimp, pork, fish, etc. Their product is gluten free, casein free, dairy free and sugar free. They are working on getting into the Hy-Vee stores. Ask your store to carry it. The contact information: www.domatalivingflour.com, This e-mail address is being protected from spambots, you need JavaScript enabled to view it . Or phone 417-276-7789, or 417-298-2452.

I received a letter from Enjoy Life Natural Brands Foods. They appreciate the business that the Celiac community has given them. They make cereals, cookies, trail mix, granola, snack bars, and bagels. They are working on coming out with new products all the time. Their websites are www.enjoylifefoods.com and www.enjoylifenb.com. The email address is This e-mail address is being protected from spambots, you need JavaScript enabled to view it . Phone is 888-503-6569. Their products contain no wheat, dairy, peanuts, tree nuts, soy, egg, fish or shellfish. They are also made without casein, potato, sesame or sulfites. They use no artificial ingredients, no trans fats and no “GMOs”. Look for these items in your favorite GF section.

OTHER INFORMATION

We need to review some basic information about making dishes that are supposed to be gluten free. All of us need to remember that we must be careful to use only products we know are GF. Ketchup (Heines), Mayo (Hellman’s, Kraft), Sour cream (AE), Brick cheeses (Kraft), Shredded Cheeses (Kraft), Spices (Tones), to name a few, and watch out for cereals. They should have no wheat, oats, barley, malt, or rye. “Lite” products are questionable. Kellogg’s Rice Krispies are never OK because they have malt in them. You also want to be careful with salad dressings. Always call the manufacturer’s 1-800 number on the product and ask if it is gluten free if you are not sure. Don’t just read the allergen statement on the back of the product. ALWAYS read the ingredient label. This is very important. You need to realize that there are actually some products out there that are labeled gluten free on the front of the package, and then wheat is listed in the ingredients! For those that are new, it might be beneficial to purchase a listing of GF foods. You can get them through the csaceliacs.org website. Modified food starch is almost always made from corn in this country, but it may be made from wheat if imported.

It also would be a good idea to list the brand name of the ingredients used for the dishes you bring to the pot luck. We all want to keep each other safe and healthy!

Hy-Vee at Mills Civic Parkway had a free GF cooking demonstration last month and there were about 50 people who attended. (I had sent out an email notice about this event.) We tried several new products, including focacia bread! They also offered a 15% discount to those who attended. Katie, the Health Market Manager at this Hy-Vee sent a graham cracker recipe that is included in the recipe section of this newsletter. They also donated the Blue corn and Mexican Tortilla Chips we had at the meeting, along with the flax seed packages you all were able to pick up. We appreciate all the efforts that the Hy-Vees make on our behalf. The Health Manager of your Hy-Vee wants you to let them know if there is a product that you would like to have them carry. They will be happy to accommodate you if they can.

The Hy-Vee GF listing has been updated as of Oct. 2007. Missy Petty sent the following info: You can access this list at http://www.hy-vee.com/health/gluten_free_product_list.asp. The Hy-Vee Dietitians have also posted gluten free recipes on their website.  By selecting the following link and searching for gluten free you will be able to view our gluten free recipes that are currently posted: http://www.hy-vee.com/recipes/recipes_list.asp?pg_c=25. If you have any questions or comments regarding the Hy-Vee Gluten Free Listing, please contact me. 1-800-289-8343, This e-mail address is being protected from spambots, you need JavaScript enabled to view it

Did you all know that Bette Hagman died on August 17^th? She was 85 years old and deserves so much credit for getting most of us started cooking a GF diet with her many cookbooks.

Keller’s Kountry Store in Dallas Center offers some GF products for those who live in that area.

Deb Holwegner and her daughter, Jenna, have made some GF gift baskets for newly diagnosed Celiacs when they have their information. If you know of someone that Deb can help out you can contact her at 515-833-2621. She lives in Redfield. This is just another example of celiacs helping celiacs! Kay Crow has been doing things like this for a number of years. We appreciate all their generosity of time and efforts!

I received an email from Sharon Bivins who is doing business as Ceres’ Kitchen in Colorado. This is a GF meal assembly kitchen and they ship family sized meals nationwide. Their menu changes every month and they offer a large number of vegetarian as well as meat based meals. The contact information is as follows: Ceres’ Kitchen, LLC This e-mail address is being protected from spambots, you need JavaScript enabled to view it ; www.cereskitchenco.com. Phone 719-266-8202.

Ruth Graham has checked on GF turkeys. Besides the fresh HV turkeys and Butterball, the Fastco turkeys at Fareway are GF. Remember, you cannot use any of the spice or gravy packets that come with any turkeys.

If any of you are going to be traveling to the L.A. area you may want to check out The Sensitive Baker. This is a dedicated GF and Dairy Free bakery. They make all kinds of products, as well as special order cakes and ship them nationwide. Their phone # is 310-815-1800.

Someone sent me information that Shane’s Rib Shack has GF food. I called them and they said that they can make the food GF. Has anyone eaten there? I don’t know about cross contamination, but I think I’ll go see what they are doing and how they do it.

I can’t stress enough the importance of testing all the first degree relatives of Celiacs. Because someone does not have symptoms does not mean they don’t have Celiac Disease! If a DNA test is done for the presence of the DQ2 or DQ8 gene, that will help determine if any further testing is needed. If the gene is absent, there is almost no chance that Celiac Disease will develop.

I’ve received several questions about replacing wheat four with GF flour combinations. Here are some of the options for replacing wheat flour from the csaceliacs.org website:

FUTURE MEETINGS

Our next meeting will be February 2, 11:30 at Meredith Drive Reformed Church. Kris Morine initiated a contact with P.F. Chang’s, and as a result they will bring some appetizers to our next meeting. I asked that they have them here by 11:30, so you don’t want to be late! You may miss them!

I have some really great news and I am excited to tell you about a guest speaker who will be coming to speak to us in June 2008. Dr. Alessio Fasano is an international expert on Celiac Disease. He is Professor of Pediatric Gastroenterology and Physiology at the University of Maryland School of Medicine in Baltimore. He also serves as the Director of the Center of Celiac Research and the Mucosal Biology Research Center (what a mouthful!). His presentation will be incorporated in a “Living Well” seminar at Iowa Methodist Medical Center. This presentation will take place on the evening of June 10, 2008, so please mark your calendars now. You are not going to want to miss what Dr. Fasano has to say about Celiac Disease, associated conditions, genetic disorders, prevalence, testing, and epidemiology. I am very grateful Dr. Mark Purtle, Vice President of Medical Affairs, for giving us some financial support to bring Dr. Fasano to Des Moines. On June 11 Dr. Fasano will address the pediatric residents, internal medicine residents, staff physicians, nurses, and dietitians. This will be a wonderful opportunity to hear an international speaker and raise awareness about Celiac Disease in our community. I would like our group to provide some gluten free snacks for both presentations to help educate the community about how good gluten free food can be! We will be talking about this more at the February meeting. I am hoping many of you will volunteer to bring some items and hopefully most of you will be able to attend the presentation on June 10. Just know, you would normally have to go to a national or international conference to hear Dr. Fasano, so this is a very special opportunity. According to Dr. Fasano, Celiac Disease is the most frequent genetic disorder in all mankind!

Vicki Monaco is planning a 50^th Anniversary for Wayne and Kay Crow. All members of our support group are invited. It will be held December 7 from 6 to 10 pm at Legacy Golf Club clubhouse. Vicki is Wayne and Kay’s daughter. Please come and help Wayne and Kay share this special occasion.

Thanks to everyone for all the wonderful food, and thanks to those who emailed your recipes! We hope you have a wonderful Thanksgiving and blessed Christmas season. Don’t hesitate to call me if you have any questions.

Glutenfreely yours,

Barb Huyette

515-224-4145

RECIPES

PEANUTBUTTER FUDGE BROWNIES Mary Lee Phelan

Brownies

6 eggs 3 cups sugar

2 cups gluten free flour mix 1 teaspoon tones vanilla

1 ½ teaspoon rumford baking powder ¾ teaspoon salt

1 cup +2 tablespoons carob powder 1 cup vegetable oil

In large mixing bowl combine eggs, sugar oil and vanilla and mix. In a separate bowl, combine flour, carob powder, baking powder and salt and mix. Gradually add the sugar mixture into the egg mixture and mix well (batter will be thick). Transfer batter to a greased 9”x13” pan. Bake in a preheated oven at 350 degrees for 30 to 40 minutes or until a toothpick stuck into brownies comes out without batter mix. Cool on wire rack. .

Topping

6 tablespoons milk ½ cup melted butter

1 ½ cups creamy peanut butter ¼ cup carob powder

5 cups c&h powdered sugar

Once cool, carefully spread a layer of peanut butter over the brownies and chill. Combine powdered sugar, carob powder, melted butter and milk in a bowl and mix until smooth. Carefully spread mixture over the top off the peanut butter and chill.

LOADED BAKED POTATO CASSEROLE TAMMY COOPER

2 (12 Fl. Oz.) Evaporated milk

2 C. Water

6 T. Butter or Margarine

2 C. Sour Cream

3 (4.9 oz) Boxes Sour Cream and Onion Mashed Potatoes (Hy-Vee)(One and a half boxes)

1/4-1/2 Pound cooked bacon

1/2 C. Chopped Green Onions

1C. Shredded Sharp Cheddar Cheese

Heat oven to 350.  Spray 13x9 pan.  Combine milk, water, butter, potatoes, and sauce in sausepan over medium heat until it all mixed together and hot.  Remove. Stir in sour cream and onions.  Pour into pan and sprinkle with cheese.  Bake 40 minutes until hot and golden brown.

Spoon Corn Bread RUTH GRAHAM
2 eggs beaten
1 8oz can creamed corn
1 Cup Sour Cream
2/3 cup buttermilk
1/2 Cup melted margarine
1 8oz can corn (drained)
1 pkg. Yankee Cornbread & Muffin Mix (Gluten-free Pantry)
Combine all ingredients & bake in 9x13 pan.
Bake @ 350 for 45-50 min.

Cinnamon Apple Salad RUTH GRAHAM
1 Can applesauce (2 cups)
1 pkg red jello (small)
1/4 Cup red hots
1 Cup Water
Melt red hots in boiling water - stirring until all dissolved. Add jello and mix.  When cool, stir in applesauce.
Chill.

Puffed Pizza                                                             Sherry Fry

1/3 lb. lean ground beef                                3 Table. water

1/4 cup onion chopped                                 3 teasp. spaghetti sauce mix

1/2 cup tomato sauce                                  

Cook beef and onion. Add tomato sauce, water and spghetti mix. Bring to boil and simmer uncovered 5 min.

1/3 cup flour (I used Bob's Red Mill all purpose)    1/2 cup mozzarella cheese

1/3 cup 2% milk                                                      2 Tables. Parmesan cheese

2 Table. egg

1 teasp. canola oil

Place flour, milk, egg, and oil together and whisk just till blended.

Pour meat mixture into 3 cup baking dish. Sprinkle with mozz. cheese. Pour flour mixture over top. Sprinkle with Parm. cheese. Bake uncovered at 400 degrees for 20-25 min. untill golden brown and center is set.

GLUTEN FREE FRENCH BREAD DIANE MOORMAN

15-20 servings. 2 loaves. 55 min 15 min prep

1. In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.

2. In a small bowl dissolve the sugar in the water, and add yeast.

3. Wait until the mixture foams slightly, then blend into the dry ingredients.

4. Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.

5. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.

6. Slash diagonally every few inches.If desired, brush with melted butter.

7. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.

8. Preheat oven to 400 degrees. Bake for 40 to 45 minutes.

9. Remove from pan to cool.

Chocolate Oatmeal Cake JANICE CROSON
1 1/4 cup boiling water
1 cup oatmeal (GF)
1/2 cup cocoa
Let stand 15 minutes.
Cream:
1/2 cup butter
1 cup sugar
1 cup brown sugar
Add 3 eggs and beat well
Sift:
1 1/3 cup GF flour
1 tsp. zanthum gum
1 1/2 tsp. soda
1 tsp. salt
Add oatmeal and flour to creamed mixture.  Beat until smooth.  Bake in a 9x13 pan 40 minutes at 350 degrees.  Remove.  Cover with topping. Bake 10 minutes till bubbly.
Topping:
2/3 cup brown sugar
1 cup coconut
1 cup nuts
6 T soft butter
3 T cocoa
1/4 cup milk
Stir over low heat till well mixed.  Spread on cake.

Flourless Peanut-Chocolate Cookies GARY PROPSTEIN
1 C Creamy Peanut Butter
3/4 C sugar
1 large egg (slightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 c semisweet chocolate chips
1/2 c roasted salted peanuts
Preheat oven to 350, with rackin in upper and lower thirds.  In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined.  Stir in chocolate chips and peanuts.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls.  Place 2 inches apart on two baking sheets. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back half way through, cool 5 minutes on sheets; transfer cookies to racks to cool completely. I substituted Dark Chocolate, Moser-Roth brand from Aldi. The first time i made these they were quite crumbly so, this batch was a double batch with 3 eggs and about 2 teaspoons of xanthan gum added. (from Everyday Foods on PBS)

Graham Crackers (gluten-free) KATIE, MILLS CIVIC HY-VEE

2-1/4 cups gluten-free flour mix

1/2 cup packed brown sugar

1-3/4 tsp cinnamon

1 tsp gluten-free baking powder

1/2 tsp xantham gum

1/2 tsp baking soda

1/2 tsp salt

7 tbsp butter/margarine cup in pieces

3 tbsp cold water

3 tbsp honey or agave

1 tsp vanilla

Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xantham gum, baking soda and salt.  Using your fingertips, work butter into dry ingredients.  Stir in 3 tbsp cold water, honey and vanilla.  If dough is too dry, add a little more cold water, a tsp at a time.  Gather dough into a soft ball.  Cover in plastic wrap and refrigerate an hour.  Preheat oven to 325 degrees.  Lightly grease a cookie sheet and line with parchment paper.  Cut 2 - 2 gallon Ziploc bags down each side so they open out into one long sheet.  Roll a piece of dough between the 2 sheets to about 1/8th inch thick, depending on how thick you want them.  Remove top sheet, cut into 2x3 inch pieces and prick lightly all over with a fork.  Take remaining sheet with dough on it and turn it over.  Lay it flat, rolled side down onto prepared pan.  Remove sheets, bake 12 - 15 minutes or until golden brown.  If cookies spread and bake together, re-cut while still warm and loosen them.  Let crackers cool slightly before transferring them to a cooling rack.

Chebe Bread Crackers Laurie Tims

Prepare dough as package directs. Roll thin on counter. (Put a little olive oil on surface to roll thinner). Place on cookie sheet. Score with pizza cutter. Sprinkle with garlic salt (if desired). Poke holes in dough with a fork. Bake at 375° for 20 minutes. Watch carefully. Chebe bread makes soft, pliable tortillas as well. Follow directions on package.

Gluten-Free Pantry Favorite Sandwich Bread and Oscar Mayer Beef Franks Marsha Greenstein / Sheryl Tessier

Line two cookie sheets with parchment paper. Preheat oven to 350°. Prepare bread dough according to directions on the bag. Thin with one or 2 tablespoons of water. Cut Franks into chunks, stick with toothpicks and swirl into dough until coated. Let rise 10 minutes. Bake 15 minutes. Serve plain or with mustard.

Squash Casserole Sharon Grimm

3 cups squash, cooked and mashed

1 c. sugar

2 eggs

1 tsp. vanilla

½ cup butter, melted

Topping:

½ cup brown sugar

½ cup nuts

¼ cup flour

3 T. butter

Combine ingredients and pour into well-greased pan. Crumble topping over squash. Bake at 350° for 30-35 minutes.

Apple Salad Darlene Rasmussen

Apples

Grapes

Bananas

Marshmallows

Walnuts

Celery

Mix together Miracle Whip, Cool Whip and Splenda and fold into the other ingredients. You may sprinkle fruit fresh on apples and bananas to stop them from getting brown.

Jello Fruit Salad Joyce Reed

2 boxes orange jello

1 box lemon jello

3 cups boiling water

3 cups cold water

2 sliced bananas

1 8 oz. can crushed pineapple

1 small can mandarin oranges, cut up

Miniature marshmallows

Drain pineapple and oranges, saving juice. Mix jello. Add fruit. Let set till solid.

Topping

1 cup reserved juice

1 egg beaten

½ cup sugar

2 T. corn Starch

Boil till thick. Let cool and add to 8 oz. soft cream cheese. Fold in 1 small carton of Cool Whip. Spread on jello.

Carrot Cake

4 eggs

1 ¼ cups vegetable oil

2 cups white sugar

2 tsp. vanilla

2 cups GF flour (Heartlands Finest)

2 tsp baking soda

2 tsp. baking powder

½ tsp. salt

2 tsp. ground cinnamon

3 cups grated carrots

Preheat oven to 350°. Mix eggs, oil, sugar, vanilla. Add flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into 9 X 13 inch pan. Bake 40-50 minutes. Cool. Frost.

Frosting

½ cup butter, softened

8 oz. cream cheese, softened

4 cups powdered sugar

1 tsp. vanilla

Luscious Pumpkin Dessert Stacey Simmons

Crust:

1 ½ cups GF flour (1 c. brown rice flour; ½ c. potato flour)

1 ½ sticks of margarine (Blue Bonnet)

½ cup chopped nuts

Blend flour, margarine and nuts. Press in a 9 X 13 inch pan. Bake at 350° for 20 minutes.

1^st Layer:

8 oz. cream cheese, softened (Philadelphia)

12 oz. Cool Whip

1 c. powdered sugar

Blend cream cheese and powdered sugar. Fold in ½ of the Cool Whip. Spread on cool crust.

2^nd Layer:

2 pkgs instant vanilla pudding (Jello)

1 1/3 cup milk

1 small can pumpkin (Libby’s)

Blend pudding, milk and pumpkin. Pour over 1^st layer.

3^rd Layer:

Remaining Cool Whip

1 tsp. pumpkin pie spice

Mix and spread over 2^nd layer.

Chill well.

M & M Bars Pat Oleson

2 cups oatmeal

1 cup brown sugar

1 ½ cups all purpose GF flour

¾ tsp. salt

1 tsp. baking soda

1 c. butter, melted

1/3 cup peanut butter

1 can sweetened condensed milk

½ cup chocolate chips

1 cup M & Ms

1 tsp. xantham gum

Preheat oven to 375°. Combine oatmeal, brown sugar, flour, salt and soda. Add melted butter. Mix until moist. Reserve 1 ½ cups oatmeal mixture. Press remaining into a 9X13 inch pan (greased). Bake at 375° for 10-12 minutes. Combine peanut butter and milk. (heat it) and drizzle over baked crust. Sprinkle chocolate chips over the peanut butter mixture. Mix M&Ms with remaining 1 ½ cups of oatmeal mixture and place on top. Press down. Bake at 375° for 18-20 minutes.

Better Than Sex Chocolate Cake

1 pkg. chocolate cake mix (Kinikinnick)

Water

Vegetable oil (Richtex)

Non-stick spray (Crisco)

Condensed Milk (Meadow Gold)

Hot fudge (Smuckers)

Cool Whip (Kraft)

Mini chocolate chips (Toll House)

Recipe is on website

Signora Bimbi’s Double Dark Chocolate Torta

Copyright 1997 by Lynne Rossetto Kasper made by Terri Schreiber

Makes one 9-inch single layer cake, serving 8

7 ounces bittersweet chocolate (two 3.5 oz. bars) broken up (Lindt Excellence 70%)

3 oz. unsweetened chocolate, broken up (Bakers)

1 stick, plus 2 T. (5 oz) unsalted butter

2 ½ tsp. ground cinnamon

1 T. vanilla extract

1 1/3 cups sugar

¼ tsp. salt

2 generous tablespoons instant espresso coffee dissolved in 3 T. very hot water

5 large eggs

1/3 cup GF flour

3.5 ounce bar bittersweet chocolate, broken into bite-size pieces (Lindt Excellence 70%)

Preheat oven to 350°. Butter and flour (Gluten Free) a shiny 9-inch spring form pan. Put the first quantities of chocolate (bittersweet and unsweetened) and the butter together in a medium-sized microwave safe bowl. Melt for 3 to 4 minutes at medium power. Check by stirring. Chocolate holds its shape when microwaved. Or melt in a heatproof bowl over simmering water. With a whisk, beat together the cinnamon, vanilla, sugar, salt, espresso, and eggs until creamy. Stir in the flour to thoroughly blend. Then blend in the chocolate/butter mixture until smooth. Sir in the broken-up chocolate bar. Pour the batter into the spring form pan. Bake 25 minutes, or until a knife inserted in the center comes out with a few generous, moist streaks of chocolate. Cool on a rack 30 minutes (you could then wrap the cake and chill it up to 2 days). Serve warm, or at room temperature. To do white lace on the cake, cover it with a doily and sift the powdered sugar over it.

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 GF 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 a small amount of 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 salt to the gravy as it thickens. Continue with the potato starch till you achieve the right consistency.