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)
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• Preheat oven to 375 degrees F (190 degrees C). 
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• 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

Banana Bundt Cake

Another GF bundt cake.


Banana Bundt Cake (Gluten-free, Dairy-free, Corn-free)
Adapted from AllRecipes.com

• 1/3 cup shortening or oil
• 1 1/4 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups mashed ripe bananas
• 2 cups gluten-free flour
• 3/4 teaspoons cream of tartar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup milk or water
• 3/4 cup chopped walnuts (optional)
• confectioners' sugar

In a mixing bowl, cream the shortening and sugar. Add the eggs, beating well. Blend in vanilla and bananas and mix well. Blend in the flour, baking powder, baking soda, salt, and milk, stirring just until combined. Stir in walnuts, if desired. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Candied Orange Peels

Ummmmm . . . . . I've been a slacker at posting here!! Sorry!

No reason for orange (or lemon or grapefruit) peels to go to waste! These are pretty good, and aren't bitter if you boil them 3 times.

Candied Citrus Peel
Adapted from http://www.homemade-dessert-recipes.com/

Carefully cut orange peel in strips, place in saucepan in cold water, and bring to boil. Repeat process three times, then measure orange peel and add equal quantity of sugar and hot water. Cook until pulp is translucent. Remove from syrup; roll in sugar; place on plates to dry.

~ Hanunyah

Oranges 'N' Cream Fudge

*Featured on - The Gluten-Free Homemaker's Gluten-Free Wednesdays*

This is THE BEST fudge I have tasted!! It was sooo yummy, creamy, and dreamy. This is definately a hit - I was told it tasted like a Dreamsicle.

I created this recipe from a different fudge recipe - Peppermint Chocolate Fudge. I had the idea to use white chocolate or white almond bark instead of chocolate chips, and use some orange extract that I had on hand instead of peppermint extract. So I tried it, and as said earlier the results were great!

Oranges 'N' Cream Fudge

• 1 2/3 cups granulated sugar
• 2/3 cup milk
• 2 Tbs. margarine (or lard, shortening, etc.)
• ¼ tsp. salt
• 2 cups mini marshmallows
• 1 ½ cups (9 ounces) white almond bark, chopped (or white chocolate chips)
• 1 ½ tsp. vanilla extract
• 1 1/2 tsp. orange extract
• graded orange peel (optional)

• Line a 8-inch square baking pan with foil.
• In a medium saucepan combine sugar, milk, margarine, and salt. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes (until soft ball stage). Remove from heat. Stir in marshmallows, almond bark, vanilla extract, and orange extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with the orange peel, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

~ Hanunyah