Toll House Chocolate Chip Cookies GFCF

2 ¼ c. Favorite Gluten-Free flour blend

1 t. baking soda

1 1/8 t. salt

1 c. (2 sticks) dairy-free margarine sticks, such as Fleischmann’s Unsalted (room temperature)

¾ c. granulated sugar

¾ c. packed brown sugar

1 t. gluten-free vanilla extract

2 eggs (room temperature)

2 cups dairy-free chocolate chips

Preheat oven to 375 degrees.

Combine flours, baking soda, and salt in small bowl.  

Beat dairy-free sticks, sugars, and vanilla extract in large bowl till creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture on low speed.

Stir in chocolate chips.

Chill dough 30 minutes.

Drop by level tablespoon scoop onto ungreased cookie sheets.  Chill sheets 10 - 15 minutes prior to baking.

Bake for 6-7 minutes or until brown around edges and center is just set.

Cool in pans.

Makes approx. 5 dozen 

Spiced Zucchini Bread GFCF

3 eggs

1 large zucchini, grated (about 2 cups)

1 ½ cups sugar

¾ cup canola oil

2 t. gluten-free vanilla extract

2 ½ cups Favorite Gluten-Free flour blend

1 T. ground cinnamon

¾ t. baking soda

¾ t. salt

¼ t. baking powder

¾ cup chopped walnuts or pecans, toasted (optional)

Preheat oven to 325 degrees.

Grease two 8x4 inch loaf pans.

In bowl, with mixer on medium speed, beat eggs till foamy.  Add zucchini, sugar, oil, and vanilla and mix well.  Add flour, cinnamon, baking soda, salt, and baking powder; mix on low speed just till blended.  Stir in nuts.  Divide batter evenly between prepared pans and tap pans lightly to release any air bubbles.

Bake 55 - 60 minutes or until loaves are golden brown and toothpick inserted in center comes out clean.  

Cool in pans.  

This recipe freezes very well.

Snickerdoodles - GFCF

1 cup butter-flavor crisco

1 ½ cups sugar

2 eggs

2 ¾ cups Favorite Gluten-Free flour blend

2 t. cream of tartar

1 t. baking soda

½ t. salt

3 T. sugar

3 T. cinnamon

In large bowl, beat together crisco, sugar and eggs until creamy.

In a separate bowl, mix flour, cream of tartar, baking soda and salt together.  Add to creamed mixture and blend thoroughly.  Chill dough briefly, about 10 - 15 minutes.

Preheat oven to 400 degrees.

Mix 3 T. sugar and 3 T. cinnamon in small bowl.

Roll dough into 1 inch balls and roll in cinnamon sugar mixture.  

Place about 2 inches apart on ungreased baking sheet.

Baked until lightly browned but still soft about 6 -7  minutes.

Peanut Butter Cups - GFCF

10 oz. plus ½ cup dairy-free semi-sweet chocolate chips (13 oz.)*

⅓ cup peanut butter

Line mini muffin pan with small cupcake liners.

Melt chocolate chips in microwave in 30 second increments stirring just till melted.

Spoon 1 ½ t. melted chocolate in each cup.

Top with 1 t. peanut butter, then 1 ½ t. chocolate.

Refrigerate till set.  Makes about a dozen.

*Alternatively you can use 13 ounces of Baker’s Semisweet Baking chocolate.

Peanut Butter and Chocolate Chip Muffins GFCF

1 3/4 cup Favorite Gluten-Free flour blend

¼ cup granulated sugar

¼ cup packed brown sugar

1 T. baking powder

½ t. salt

1 ¼ cups dairy-free milk

⅓ cup creamy peanut butter

1 egg, beaten

2 T. Fleischmann’s Unsalted, melted

1 t. gluten-free vanilla extract

½ cup dairy-free chocolate chips

Preheat oven to 400 degrees.

Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk.  Make a well in center of mixture.  Combine milk and next 4 ingredients (through vanilla); add to flour mixture along with chocolate chips, stirring just until moist.

Spoon batter in to 12 muffin cups lined with paper liners.  Bake for about 15 minutes or until muffins spring back when touched lightly in center.

Ginger Spice Cookies GFCF

2 ¼ cups Favorite Gluten-Free flour blend

1 cup packed brown sugar

¾ cup canola oil

¼ cup molasses

1 egg

1 t. baking soda

1 t. ground ginger

1 t. ground cinnamon

½ t. ground cloves

¼ cup sugar

Preheat oven to 375 degrees.

In a mixing bowl combine about half of the flour, the brown sugar, oil, molasses, egg baking soda, ginger, cinnamon, and cloves.  Beat with an electric mixer on medium to high speed till thoroughly combined.  Beat in remaining flour.  (This batter is very thick - remaining flour may have to be mixed in by hand.)

Shape dough into 1-inch balls.  Roll in sugar.  Place 2 inches apart on an ungreased cookie sheet. Bake for 8 - 10 minutes or till set and tops are crackled.  Makes about 40.

Easy Chocolate Pudding GFCF

2 cups dairy-free milk

⅓ cup sugar

2 egg yolks

1 egg

3 T cornstarch

pinch of salt

3 oz. dairy-free chocolate, chopped

½ t. gluten-free vanilla extract

In a large microwave-safe bowl, combine milk sugar, egg yolks and egg, cornstarch and salt.  Whisk until bell blended.

Microwave, uncovered, for 5 minutes.  Whisk until smooth.

In second bowl, melt chocolate in microwave for 1 minute. Stir. Microwave in 30 second increments, stirring in between, till chocolate has melted.  Whisk chocolate and vanilla extract into milk mixture until smooth.

Spoon into 4 serving dishes.  Lay plastic wrap directly on surface to prevent skin from forming.  Refrigerate at least 4 hours.