Pineapple Ice box Cake
| 1/8 lb. |
- * butter |
1. In a small mixing bowl, cream * butter and sugar.
2. Add pineapple, pecans and marshmallows.
3. Roll in wafers until they become fine crumbs and mix to make a stiff mass.
4. Roll onto wax paper and place into refrigerator overnight.
5. Slice and serve with * whipped cream. |
| 1/2 cup |
- brown sugar |
| 1 small can |
- drained pineapple |
| 1/2 cup |
- broken pecans |
| 1 lb. |
- marshmallow (in jar) |
| 1 lb. |
- Glutano® Gluten Free |
|
Vanilla Wafers |
|
| * To make this GFCF, substitute Fleischmann's Light margarine for butter. Leave off the whipped cream, or look for a Soy based alternative (no casein). |
Fudge Cake
| 2 cups |
- * sifted flour |
1. In a small mixing bowl, cream the butter.
2. Separately mix the sugar and cocoa; then pour into bowl with creamed butter and mix.
3. Add eggs one at a time and beat 5 minutes.
4. Separately, add baking soda, sour milk, salt and flour and mix.
5. Add sour milk/flour mixture to creamed mixture and mix.
6. Bake 30 - 40 minutes at 350 degrees F. |
| 3/4 cup |
- ** butter |
| 2 cups |
- pure cane sugar |
| 2 |
- whole eggs |
| 1/2 cup |
- cocoa |
| 1 tsp. |
- baking soda |
| dash |
- salt |
| 1 cup |
- boiling water |
| 3/4 cup |
- ** sour milk |
| 1 tsp. |
- Vanilla extract |
| 1 9“ |
- sheet baking pan |
| |
| * Make flour from 2/3 cup Garfava bean flour, 1/3 cup Sorghum flour, 1 cup Cornstarch and 1 cup Tapioca flour- mix thoroughly before using. |
| ** To make this GFCF, substitute Blue Diamond Almond Breeze for milk and Fleischmann's Light margarine for the butter. |
Fresh Apple Cake
| 1 1/2 cups |
- * sifted flour |
1. Preheat oven to 350 degrees F.
2. Grease and * flour an 9“ baking pan.
3. In a mixing bowl, cream butter and sugar then add eggs and beat well.
4. Add dry ingredients and mix well.
5. Stir in raw apples and pour into 9“ baking pan.
6. Sprinkle with chopped nuts.
7. Bake at 350 degrees F for 40 - 45 minutes or until done. |
| 1/2 cup |
- ** butter |
| 1 cup |
- pure cane sugar |
| 1 |
- egg |
| 1 tsp. |
- ground nutmeg |
| 1 tsp. |
- baking soda |
| 1/2 tsp. |
- salt |
| 1 tsp. |
- ground cinnamon |
| 2 1/2 cups |
- chopped tart green apples |
| 1/2 cup |
- walnuts |
| 1 9“x9“ |
- sheet baking pan |
| To Serve: |
| 1. Serve warm with Cool Whip®. |
| |
| * Make flour from 2/3 cup Garfava bean flour, 1/3 cup Sorghum flour, 1 cup Cornstarch and 1 cup Tapioca flour- mix thoroughly before using. |
| ** To make this GFCF, substitute Fleischmann's Light margarine for butter. Leave off the Cool Whip®, or look for a Soy based alternative (no casein). |
Date Cake
| 1 cup |
- * sifted flour |
1. Preheat oven to 350 degrees F.
2. Grease and flour an 8“ baking pan.
3. Cut dates and pecans and pour into mixing bowl.
4. Add soda to boiling water; pour over nuts and dates then let cool.
5. In a separate bowl, cream butter and sugar.
6. Add beaten egg, flour, date mixture and vanilla extract in order listed while stirring continuously.
7. Bake at 350 degrees F for 45 minutes.
8. While still hot, pour pet milk over the top and let stand till ready to cut.
9. Serve with Cool Whip®. |
| 1 Tbsp. |
- ** butter |
| 1 cup |
- brown sugar |
| 1 |
- egg |
| 1 - 8 oz. pkg. |
- Dates |
| 1 tsp. |
- baking soda |
| 1 cup |
- pecans |
| 1 cup |
- hot water |
| 1 small can |
- ** pet milk |
| 1 tsp. |
- Vanilla extract |
| 1 - 8“ |
- baking pan |
| |
| * Make flour from 2/3 cup Garfava bean flour, 1/3 cup Sorghum flour, 1 cup Cornstarch and 1 cup Tapioca flour- mix thoroughly before using. |
| ** To make this GFCF, substitute Blue Diamond Almond Breeze for pet milk. Leave off the Cool Whip®, or look for a Soy based alternative (no casein). |
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