Summer Recipes from the Annual Picnic 2015

Grape Salad                   By  Lori

grapes ( about 1 lb.)

8 oz. sour cream

4 oz. philadelphia cream cheese

I sprinkle with cinnamon and lemon peel

pecans – optional

Mix together


Buttermilk Brownies

Dry ingredients                     Gluten Free Flours

2 c. sugar                            1/2 c. sweet Rice Flour

2 c. flour                              1/2 c. Rice Flour

1/4 tsp. salt                         1/2 c. Sorghum Flour

1 1/2 tsp. soda                     1/2 c. Tapioca Flour

1 tsp. Xanthan Gum

1 tsp Guar Gum

Mix first, bring to boil and cool

1 stick oleo

1/4 c. oil

4 TBSP cocoa

1 c. water

Add dry ingredients, 1/2 c. buttermilk, 3 eggs, and 1 tsp. vanilla.

This is a thin batter but ok. Bake in a greased cookie sheet for

40 min. at 350* or 375*. Sprinkle 1 c. nuts over batter in cookie sheet before baking. Mix nuts evenly, because nuts, if put in batter always go to top and are uneven in baking pan.

Soft Frosting

3/4 stick oleo

1 1/2 TBSP cocoa

4 1/2 TBSP milk

1 1/2 c. powdered sugar

1 tsp vanilla


Pasta salad         By   Jennie Wilson

1 box Barilla Gluten Free Penne (cook according to directions)

diced carrots

1 can chopped black olives

green onions

cheese cubes

baby tomatoes

cucumber sliced or diced

Mix together first 2 c. real mayonnaise and 1 ranch packet When this is mixed really well mix in with the other ingredients.


Strawberry Rhubarb Crisp    By   Ray Wilson


6-8 cups cut rhubarb

3 cups slice strawberries

1 cup sugar

2 T GF flour

2 T corn starch


2 cups GF flour mix

2 1/2 cups sugar

1 tsp salt

1 tsp cinnamon

1 tsp soda

1/2 cup real butter (room temp)

Mix all filling ingredients and pour  into 9 in. X 13 in. greased pan. Mix dry ingredients and then mix in soft butter to a crumble consistency. Sprinkle over fruit. Add thin slices of butter over top for a richer dessert. Serve warm or cooled.

Option: Use a GF yellow cake mix for the dry topping ingredients and sprinkle butter over top, then bake.


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