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
Filling:
6-8 cups cut rhubarb
3 cups slice strawberries
1 cup sugar
2 T GF flour
2 T corn starch
Topping:
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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