Jell-o Fudge

This was good! Use any flavor you want. The recipe used Kool-Aid, but we didn't have any so I used jell-o and less sugar.

Jell-o Fudge

1 3 oz. package Jell-o (any flavor)

1 3/4 cups sugar

1/2 cups butter

2/3 cups milk

1.In saucepan mix and bring all ingredients to a boil.

2.Cook and stir untill mixture forms a soft ball in cold water.

3.Remove from heat beat until thick.

4.Spread in greased pan, cool and cut in about 18 pieces.

~ Hanunyah

Chocolate Marshmallow Bars

These were yummy and easy, and didn't take very long to make.

Chocolate Marshmallow Bars (Gluten-free, Corn-free, Dairy-free)

Crust:

3/4 cup lard

3/4 cup corn-free powdered sugar

1 1/2 cups gluten-free flour

Chocolate Filling:

1 cup corn-free powdered sugar

1/4 cup cocoa

1-3 tablespoons water

Marshmallow Topping:

3 egg whites

3/4 cup granulated sugar

shredded coconut (optional)

Preheat oven to 

350ºF.

In bowl, cream lard and 3/4 cup powdered sugar until light. Blend in flour. Press evenly over bottom of a greased 9 x 13 inch pan. Bake for 12 -16 minutes, until set. 

Meanwhile, 

beat egg whites until foamy. Continue to beat, adding granulated sugar, 1 tablespoon at a time until egg whites form soft peaks and are glossy.

 Combine all ingredients for the filling, and spread over hot baked crust. Spread egg mixture over chocolate filling layer. Sprinkle with coconut, if desired. Bake at 350

ºF

 degrees (just watch them; the recipe didn't say how long, but if I make them again, I'll time it and update this, Lord willing). Cool and cut into bars.

~ Hanunyah

Microwave Cake

Here's another recipe that I've had for awhile, just haven't posted it until now.

This may be halfed, it makes a lot.

Microwave Cake (Gluten-free, Dairy-free, Corn-free, Egg-free)


1/2 cup gluten-free flour (rice)
1/4 teaspoon guar gum
1/4 cup sugar
1/8 teaspoon baking soda
1/8 teaspoon cream of tartar
1 tablespoon cocoa powder (if you want a vanilla cake, omit cocoa)
1/4 teaspoon vanilla
1/4 cup + 1 tablespoon water (if not dairy-free, you may use milk)
1 teaspoon oil

Mix all ingredients well. Spray a microwave-safe bowl or cup with cooking spray, and pour the batter into the cup.
      Microwave at full power for 1 minute. Depending on the strength of your microwave and shape of you cup, you may need to cook the cake longer in 15 second increments until done. As long as you don't overcook it, it won't turn rubbery. The cake will puff up, so don't fill a very small container - it needs some room to rise.


~ Hanunyah

Quick & Easy Microwave Pudding

This is really easy - just mix it up, and microwave (stirring every couple minutes), until it thickens. This recipe may be halved or doubled (if doubling it, make sure to use a big bowl). And, if you halve or double it, make sure you halve or double the time, too.

Quick and Easy Microwave Pudding (Gluten-free, Corn-free)
Adapted from AllRecipes.com.

• 1/2 cup white sugar
• 1/3 cup unsweetened cocoa powder (if you want vanilla pudding, omit cocoa)
• 2 tablespoons arrowroot powder (if you're not corn-free, you may use 3 
  • tablespoons corn starch)
• 2 cups milk (you may be able to use non-dairy milk)
• 2 teaspoons vanilla extract
• 
  
  

  1. 
     
• 
  
  

  1. In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
• 
  
  
  • 
    
    

    1. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
• 
  
  

  1. 
     
• 
  
  
  
  
  

  1. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator.
  
  
  
  
  ~ Hanunyah

Banana Apple Orange Muffins

These are yummy . . . it's a nice blend of flavors. I made them because I was making goodies for my family for their trip to TN, and I wanted to put something more in a muffin than just flour and sugar :).

Banana Apple Orange Muffins (Gluten-free, Corn-free, Dairy-free)
Adapted from Food.com

1 1/2 cups gluten-free flour
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 cup brown sugar, firmly packed
1 to 1 1/2 tablespoons grated orange peel or chopped candied orange peel
1/2 cup orange juice or water
1/4 cup oil
2 eggs
1 cup mashed ripe bananas (about 2 bananas)

Preheat oven to 350F.

In a large bowl, mix together the first 5 ingredients. Make a well in the center and add the rest of the ingredients. Beat well.

Spoon into greased muffin pans, filling 3/4 full. Bake in preheated oven 20-25 minutes, until when toothpick inserted in the center comes out clean.

Chocolate Banana Cupcakes

These muffins are yummy and moist and are also easy to make.

Chocolate Banana Cupcakes (Gluten-free, Corn-free, Dairy-free)
Adapted from TasteOfHome.com

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 teaspoon salt
1 1/3 cup mashed ripe bananas
1/3 cup oil
1 egg
1 cup (6 ounces) chocolate chips (optional)

In a large bowl, combine all ingredients. Fill greased or paper-lined muffin cups 3/4 full.
Bake at 350° for 20-25 minutes or until muffins test done.

Yield: about 1 dozen.

Vanilla Cookies

Vanilla Cookies (Gluten-free, Dairy-free, Corn-free)

Adapted from Celiac.com

½ cup lard, shortening, etc. (if using shortening make sure it's corn-free, if you must)
1 cup sugar
1 large egg white
1 Tbs. gluten-free vanilla extract
1 Tbs. milk (non-dairy)
1 1/3 cup + 1 Tbs. all purpose flour

Preheat oven to 350F.

Mix all ingredients until well combined. Roll dough into small balls, place on a greased cookie sheet, and flatten them some.

Bake for approximately 10-14 minutes, or until edges are lightly browned.

Yield: 7 dozen cookies.

~ Hanunyah

Pumpkin Roll

This is something that I have wanted to try for awhile, but I wasn't sure how well it would stay together. So I tried it the other day (because it only uses 3/4 cup of flour, and we didn't have much flour at the time) and it actually turned out good. After making the first one, I decided to make another one, because I knew 1 roll wouldn't go very far. They both were almost gone that night.

Pumpkin Roll (Gluten-free, Dairy-free, Corn-free)
Adapted from AllRecipes.com

• 3 eggs
• 1 cup white sugar
• 2/3 cup pumpkin puree or canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup gluten-free flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup chopped walnuts (optional)
• 1 recipe Fluffy Frosting (you could halve the recipe, because I only needed about half of that recipe for 1 roll)
• 
  
• Preheat oven to 375 degrees F (190 degrees C). 
• 
  
• In a mixing bowl, beat all ingredients exept the Fluffy Frosting together. Grease a 15x10x1 inch baking pan; line with waxed paper or foil. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts if desired.
• 
  
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar, if desired.

~ Hanunyah