German Chocolate Cheesecake

1 pkg GF chocolate cake mix or chocolate cake recipe

2 pkg (8 oz each) cream cheese, softened
1 ½ cups sugar
4 eggs, lightly beaten

Frosting:
1 cup sugar
1 cup evaporated milk
½ cup butter, cubed
3 egg yolks, beaten
1 tsp vanilla extract
1 ½ cups flaked coconut
1 cup chopped pecans

Prepare cake batter according to package directions, set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined.

Pour half of the cake batter into a greased 9 x 13 baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top: spread to edge of pan.

Bake at 325 for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate.

For frosting, combine sugar, milk butter and egg yolks in a heavy saucepan. Cook and stir over medium-low heat untilthickened and a thermometer reads 200. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

 

Mom's Chocolate Cake

by Martha Christiansen

2 cups GF Flour Mix * 1 tsp xanthan gum 2 eggs, beaten 2 cups sugar 3/4 cup oil

1 tsp vanilla 1 cup boiling water 4 T Hershey's cocoa 3/4 cup buttermilk 1 tsp baking soda

Sift flour and xanthan gum together and set aside. Cream together the eggs and sugar. Add oil and vanilla. Combine the water and cocoa together and add to the sugar mixture. Combine the buttermilk and baking soda and set aside. Add flour mixture to sugar mixture. Lastly, add the buttermilk mixture. It will be very runny.

Bake at 350 in a greased 9x13 pan for 30 - 35 minutes (until a toothpick comes out clean and the cake is pulling away from the pan). Sprinkle with powdered sugar.

GF flour mix*

3cups Brown rice flour
1/2 cup potato starch
1 cup tapioca flour

 

Adapted Sugar Cookies

1 ½ cups white rice flour ½ cup sweet rice flour ¼ cup potato starch 4 T baking powder ½ tsp salt

½ tsp xanthan gum 3/4 cup butter flavored Crisco ½ cup granulated sugar 3 eggs whites 1 tsp vanilla

Sift flour, baking powder, salt and xanthan gum three times. Set aside. Cream shortening and sugar together. Add eggs and flavorings until light and fluffy. Add flour to egg mixture in 2/3 portions, mixing until smooth each time. Roll out to 1/8 " thick on a piece of floured wax paper. Cut as desired. Place on a greased baking sheet. Bake in a pre-heated oven at 325º for 15 minutes or until light golden brown. I use air cookie sheets. Makes about 36 cookies.

 

Gingersnaps

2 ½ cups GF Flour ¼ cup sweet rice flour 2 tsp baking soda ½ tsp salt 1 tsp Ginger 1 tsp cinnamon ½ tsp cloves

¼ tsp allspice 3/4 tsp xanthan gum 3/4 cup shortening 1 cup brown sugar, packed ¼ cup molasses 1 egg granulated sugar for rolling

Sift together dry ingredients, set aside. Cream shortening, brown sugar, molasses, and egg until fluffy. Stir dry ingredients into molasses mixture. Form into small balls. Roll balls in granulated sugar: place 2" apart on a greased cookie sheet. (don't flatten cookies). Bake at 375º for 12 min. I use air cookie sheets to keep the cookies softer.

 

Lace Cookies

2 ¼ cups oatmeal 2 ¼ cups lite brown sugar 3 T Gluten Free Flour

1 cup melted butter 1 egg, slightly beaten 1 tsp vanilla extract

Preheat oven to 375°.

Mix in a bowl oatmeal, brown sugar, and flour. Stir in melted butter. Add egg and vanilla. Blend well, then place ½ teaspoonful of the blend on sheet pan at least 2 inches apart. Bake until lightly browned, about 7 minutes. When slightly cooled removed from sheet pan.

Makes up to 80 small cookies.

If making "Lace Cups" place 3 large clumps of dough on each sheet.

When still pliable & fairly warm remove from sheet pan and place over an overturned juice glass and mold with hands. Remove when cooled. Makes about 12-14 cups.

 

Pie Crust

Spice up your favorite Pumpkin Pie or any favorite pie with this incredible pie crust.

2/3 cup Gluten Free Oats ground for 30 seconds in a food processor 2/3 cup Domata GFCF Flour 3 T Brown Sugar, frimly packed ¾ tsp ground cinnamon

¼ tsp salt 6 T cold unsalted butter, cut into small cubes 3 to 4 T of cold milk or half and half (may use milk substitute if needed)

To make the crust: In a medium-sized bowl, whisk together the oats, flours, sugar, cinnamon, and salt. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers, a pastry blender or fork, or a mixer) until the dough is unevenly crumbly. Sprinkle in the milk, continuing to mix until the dough is cohesive. Grab a handful; if it holds together willingly, and doesn't seem at all dry or crumbly, you've added enough liquid.

Shape the dough into a disk. Roll its edges along a floured work surface (as though the disk were a wheel), in order to smooth them out. Pat the disk till it's about 1" thick, wrap it in plastic wrap, and refrigerate overnight, or for up to 3 days.

Remove the dough from the refrigerator. Allow it to warm a bit and become flexible, 15 to 30 minutes. Flour your work surface, and roll the dough into a 12" circle. It may crack a bit around the edge; that's OK. Just patch the crust once it's in the pan. Transfer the dough to a regular (not deep-dish) 9" pie pan that's at least 1 ¼" deep. Trim and crimp the edges, making a tall crimp. Place the crust in the refrigerator to chill while you prepare the filling. Preheat the oven to 425°F.

Scotch Toffee

1/3 cup margarine or butter, melted 2 cups gf oatmeal ½ cup brown sugar ¼ cup corn syrup (dark or light)

½ tsp salt 1 ½ tsp gf vanilla ¼ cup almonds or sunflower seeds 1 cup gf chocolate chips

Thoroughly blend butter and oatmeal. Blend in sugar, corn syrup, salt, vanilla and nuts/seeds. In a well greased 8 X 8 pan, pack in firmly. Bake at 450 for 12 minutes (11 minutes for a 9 X 9 pan). Cool slightly. Loosen edges and turn out of pan. Finish cooling. Melt chocolate chips and either frost or put in a zip lock bag and snip small hole in corner and drizzle chocolate over cookies. Refrigerate. Make about 3 dozen.

 

Oatmeal Applesauce Cake

1 ½ cut Oatmeal ½ cup butter, cut into pieces 1 ½ cup boiling water ¾ cup white sugar ¾ cup brown sugar 2 eggs ½ cup applesauce

1 1/3 gluten free flour mix 1 tsp xanthan gum ½ tsp salt ½ tsp baking soda ½ tsp baking powder 1 tsp cinnamon ½ cup nuts

Preheat oven to 350. Grease a 9 X 13 cake pan.

Pour the boiling water over oatmeal and butter. Mix thoroughly and let stand for 2 minutes. Add white sugar, brown sugar, eggs, applesauce and mix well.

Sift together gluten free flour mix, salt, baking soda, baking powder, cinnamon. Add the dry ingredients to the batter and mix well. Stir in nut. Pour into cake pan and bake for 45 minutes or until the edge starts to pull away from the edge of the pan.

 

Muesli

½ cup oil

½ cup honey

1 tsp vanilla

5 cups rolled oats

1 cup nuts (almonds, pecans, hazelnuts)

Optional, add ½ cup coconut, sesame seeds, pumpkins seeds or sunflower seeds

Melt oil and honey in 300° oven for 5 minutes. Add the rest of the ingredients and bake for 30-40 minutes, stirring at 10 minute intervals. Add dried fruit when cooled. Serve with fresh fruit, yogurt or milk.

 

Pumpkin Pie Bars

1 1/3 cups gf flour mix ¼ tsp xanthan gum ½ cup firmly packed brown sugar ¾ cup granular sugar, divided ¾ cup butter or margarine

1 cup Gluten Free Oats®, uncooked ½ cup chopped pecans 1 pkg (8oz) cream cheese, softened 3 eggs 1 can (15 oz) pumpkin 1 T pumpkin spice

Preheat oven to 350°. Grease 13 x 9 baking pan.

Mix flour, brown sugar, and 1/4 cup granular sugar in medium bowl: cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.

Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake 25 min. Cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in the refrigerator.

 

Crunch Cookies

½ cup sugar ½ cup brown sugar ¼ cup margarine ½ tsp vanilla 1 egg ½ cup gf rice flour ½ cup gf bean flour

½ cup sliced almonds ½ cup coconut ½ tsp soda ¼ tsp baking powder 1 cup gf corn flakes or Gluten Free rolled Oats® ½ cup chopped pecan

Preheat oven at 350º.

Grease baking sheets. Break up sliced almonds into small pieces. In a large bowl beat sugars and margaring until light and fluffy. Add vanilla and eggs, blend well. Mix flours, soda, baking poweder, coconut and almonds. Add to sugar mixture, mix well. Stir in cereal and pecans.

Drop by teaspoons on cookie sheet and bake 8 minutes or until brown.

Makes 4-5 dozen.

 

Monster Cookies

¼ cup butter, room temperature ¾ cup sugar ¾ cup brown sugar 2 eggs 1 tsp gf vanilla 1 cup peanut butter

1 ¼ tsp baking soda 3 cups Gluten Free rolled Oats® 6 ounces of gf chocolate chips or M & Ms ½ cup gf sunflower seeds or chopped walnuts, optional

Preheat oven at 350º.

Beat sugar, brown sugar and butter until creamy.  Add eggs, vanilla and baking soda and mix well.  Add peanut butter and mix.  Stir in oats, chocolate chips and nuts.  Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart.  Bake for 10-12 minutes until lightly brown around edges.

 

No Bake Cookies

2 cups sugar ¼ cup gf cocoa ½ cup butter

½ cup milk 1 tsp gf vanilla 3 ¼ - 3 ½ cups Gluten Free rolled Oats®

Lay a 3 foot piece of waxed paper on a cookie sheet.

Stir the sugar and cocoa together.  Melt the butter in a 4 quart pan.  Add milk and sugar/cocoa mix.  Stir constantly and bring to a boil.  Remove from heat and add the vanilla and rolled oats.

Drop one cookie by the spoonful and see if there is any liquid that spreads from the cookie.  If there is, add another ¼ cup of rolled oats at a time until no liquid runs from cookie.  Let cookies set (may need to put in refrigerator).  Store in an air tight container.

 

Fruit Crisp

4 cups fruit (apples or peaches) 5 T water (for apples only) 4 T sugar 1 tsp cinnamon 1/8 tsp salt 1 cup Gluten Free rolled Oats®

1/2 cup gf flour mix (1/4 cup brown rice flour, 2 T tapioca flour, 2T potato starch) 1/2 cup brown sugar 1/2 tsp baking powder 1/2 cup butter, softened

Preheat oven to 375º

Toss fruit, water, sugar, cinnamon and salt and arrange in a lightly greased 9 X 9 pan.  Mix oats, flour, butter, sugar and baking powder together until crumbly.  Sprinkle over fruit.

Bake for 45-60 minutes until golden brown.

 

Aunt Jean's Granola

8 cups Gluten Free rolled Oats® 1 cup  gf sunflower seeds 1 cup coconut 1 cup powered milk 1 cup soy flour

1 cup chopped almonds 1 cup honey ½ cup peanut butter ½ cup salad oil 2 teaspoons vanilla (optional)

Mix dry ingredients. Mix honey, oil and peanut butter and add to dry mix.  Bake at 275 degrees on three cookie sheets mixing every 10-15 minutes during the baking process until toasted.

 

GF "Red Lobster" Drop Biscuits

from Jill Smith using Laura Determan's B.P. Biscuit recipe

2 cups GF Flour Mix * 4 tsp GF baking powder ½ tsp salt ½ tsp xantan gum 1/8 tsp garlic powder

¼ cup + 2 T shortening ¼ cup low fat GF cottage cheese 1 cup milk 2/3 cup to 1 cup cheddar cheese

Sift dry ingredients together. Cut in shortening and cottage cheese until mixture looks like sand. Stir in cheese. Stir in milk. It will be very sticky. Drop in spoonfuls on greased cookie sheet. Bake 10-12 minutes until nicely browned at 450 degrees. Brush with melted butter or margarine. These are very tender while warm and acceptable after they cool. Makes about 24 biscuits.

*GF flour mix
3 cups white rice flour

3 cups brown rice flour
2 cups tapioca flour
1 cup potato starch

 

Pizza Crust

by Jill Smith

Dry Ingredients

1/3 cup corn starch 1 ½ cups GF Flour Mix * 1 ½ tsp baking powder 1 tsp xanthan gum

½ tsp salt 1 tsp Italian seasoning ¼ tsp garlic powder

YEAST MIXTURE 7/8 cup hot tap water 1 t sugar 1 Tablespoon yeast

EGG MIXTURE 1 egg 1 Tablespoon olive oil

Sift dry ingredients together and set aside. Mix yeast mixture together and set aside in a 2 cup measuring cup. Grease pizza pan. Preheat oven to 425°. Place egg and olive oil in mixing bowl. Add yeast mixture. Mix in ½ of flour mixture and blend thoroughly. Stir in the last half of the flour.

Place dough on cookie sheet. Dampen hands and pat down as flat and evenly as possible. Let rise for 10 minutes. Bake for 20 minutes. Add gf pizza sauce, toppings and cheese and place back in the oven for another 10 minutes.

*GF flour mix
3 cups white rice flour

3 cups brown rice flour
2 cups tapioca flour
1 cup potato starch

 

Perfect Corn Bread

(adapted from the BH&G cookbook)

1 cup GF Flour Mix* ¼ cup sugar 3 tsp GF baking powder 3/4 tsp salt ¼ tsp xanthan gum

1 cup cornmeal 2 eggs 1 cup milk ¼ cup oil

Sift all dry ingredients together and set aside. Mix eggs, milk and oil together. Add dry ingredients and mix together. Pour into the sandwich maker until reservoir is full. Close and latch lid and cook for 4 minutes.
This recipe can be poured into a 9 X 9 pan and bake at 425 degrees for 20 to 25 minutes.

For breakfast the next morning we pour syrup and milk over the cornbread and heat in the microwave.

*GF flour mix
3 cups white rice flour

3 cups brown rice flour
2 cups tapioca flour
1 cup potato starch

 

Oat Flour Crepes

3 eggs
1 1/3 cup milk
1 cup oat flour (put 1 1/2 cup Gluten Free Rolled Oats in a blender to make flour)
1/2 cup tapioca flour
1/2 teaspoon salt
2 Tablespoons butter.

Beat 3 eggs in a bowl; add in 1 1/3 cup milk. Add 1 cup oat flour and 1/2 cup tapioca flour with 1/2 tsp salt. Melt 2 Tbsp. butter in a skillet, pour it in, and mix well. This should make a thin batter.

In the skillet, at medium-high heat, pour enough batter to make a thin pancake. When the top is set, the bottom should be lightly browned. Flip and lightly brown the other side. Add a bit more butter, and keep making cakes. This should make about 8 crepes.

These can be filled with savory or sweet fillings, or they are good rolled and eaten plain.

 

Honey Oatmeal Bread

2 ½ cups Water ½ cup Honey 1/3 cup butter or margarine 4 cups gluten free flour mix 2 tsp salt 3 tsp xanthan gum 2/3 cup dry milk powder

2 pkgs or 5 ½ tsp of yeast 1 cup Gluten Free Oats® 1 tsp dough enhancer (optional) 2 eggs slightly beaten 1 tsp vinegar 1 T water 1 egg white 2 T Gluten Free Oats® (crushed with fingers)

Grease 2 (9 X 5) loaf pans.

Combine water, honey and butter in small saucepan. Heat over low heat until butter is melted and liquids just start to steam but not boil. Sift 4 cups gf flour mix, salt, dry milk and yeast together. Place in mixing bowl for heavy mixer. Stir in oats and pour in warm liquids into flour mixture and mix for 2 minutes or until mixture is smooth. Add lightly beaten egg and vinegar. Beat for 3 1/2 minutes with heavy mixer.

Place bread dough into greased loaf pans (about half full). Preheat oven to 375. Cover and let dough rise just to top of pan. Break up 2 Tablespoons of Gluten Free Oats® with fingers. Combine egg white and water. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake for 40-45 minutes. If top starts getting brown after 30 minutes of baking, cover with aluminum foil to prevent to top from getting too dark.

Let set in pan for 5 minutes and then remove from pan and let cool entirely until slicing.

 

Banana Muffins

3/4 cup sugar ½ cup margarine 2 beaten eggs 2 ripe bananas, mashed 3 T Milk

2 cups gf flour mix* 2 tsp baking powder ½ tsp salt ½ tsp xanthan gum ½ cup walnuts

Cream sugar and margarine; add eggs, bananas, and milk. Sift dry ingredients together and add to creamed mixture. Stir in nuts. Fill greased muffin cups 2/3 full. Bake at 350 for 20-25 minutes (until a golden brown). Cool on a cooling rack. Makes about 15 muffins.

*GF flour mix
3 cups white rice flour

3 cups brown rice flour
2 cups tapioca flour
1 cup potato starch

 

Pancake/Waffle

1 cup brown rice flour ¼ cup soy flour (if allergic to soy, replace with ¼ cup brown rice flour) 3/4 cup white rice flour 4 tsp baking powder

1 tsp Salt 1/8 tsp Xanthan gum 3 eggs (or egg substitute) 1 ½ cup milk (or non-dairy substitute) ¼ cup oil

Sift together dry ingredients. Beat together eggs, milk, and oil. Add to dry ingredients; mix with a whisk by hand just until dry ingredients are moistened. If you like thinner pancakes add more liquid to desired consistency. Bake on a hot, greased griddle or waffle iron. Makes about 16 pancakes.

 

Cooked Oatmeal

2 cups water

¼ tsp salt

3/4 cup Gluten Free rolled Oats®

Bring water and salt to a boil.  Add oats and continue simmering for about 5 minutes. Stir to desired thickness.  Serves 4

 

Oatmeal Waffles

1 ½ cups Gluten Free Flour 1 cup Gluten Free rolled Oats® 1 T baking powder ½ tsp. cinnamon ¼ tsp. salt

2 eggs slightly beaten 1 ½ cups milk 6 T butter, melted 2 T brown sugar

In a large mixing bowl, stir together all dry ingredients. In a separate bowl, mix eggs, milk, butter, and brown sugar. Add to dry ingredients and stir until blended. Bake in lightly-greased waffle iron, until golden brown. Serve with either butter & maple syrup or fresh fruit and yogurt. Makes approximately 12 4-inch square waffles.

 

Engine Starting Oatcakes

Soak 1 1/2 cups of rolled oats in 2 cups of buttermilk (or soy milk) for 15 minutes

Add: 1 cup flour (gluten free all purpose from Nearly Normal
1 teaspoon baking soda
1/2 teas. salt
cinnamon to taste
1 egg (or 1 Tablespoon flax seed meal soaked in 1/4 cup warm water)
1 Tablespoon sugar or agave nectar

Mix and fry on griddle like pancakes

 

Sweet and Sour Meatballs

3 lbs ground beef 2 cups oatmeal 2 eggs ½ tsp pepper ½ tsp garlic powder

5 oz. evaporated milk 1 medium onion, chopped 2 tsp salt 1 T chili powder

Mix all the above and mold into balls.

Sauce:

2 cups catsup 2 T liquid smoke 1 ½ cup brown sugar

½ tsp garlic salt ½ tsp onion salt

Mix and cook to a boil. Pour over meatballs. Bake 1 hour at 350º or 3 ½ hours on high in a crock pot.