Chocolate Chip Cookies 

The Enjoy life semi-sweet chocolate chips are optional.  We use them because some people in our family have soy allergies as well as gluten allergies. If you also have soy allergies, these chocolate chips are the best! We get them on Amazon. 


Link:  http://www.amazon.com/Enjoy-Life-Semi-Sweet-Chocolate-10-Ounce/dp/B000HDJZWO/ref=sr_1_1?ie=UTF8&qid=1334620398&sr=8-1

Ingredients

 1/3 cup Coconut Oil

1/3 cup Butter

1 tbsp. safflower oil

1 cup Packed Brown Sugar

1/2 cup Granulated Sugar

1 tbsp. Vanilla Extract

1/3 cup Water

2 1/4 cups *Gluten-Free Flour Mix

1 tsp. Salt

1 tsp. Xanthan Gum

1 1/2 tsp. Baking Soda

1/2 tsp. Gluten-Free Baking Powder

1/2 of a 10 oz. bag of Enjoy Life Semi-Sweet Chocolate Mini Chips

*Gluten Free Flour Mix
2 parts rice flour
2/3 part potato starch
1/3 part tapioca flour
ex. 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour. 
This will yield 3 cups flour.


Directions

• Preheat oven to 375 degrees
• Cream coconut oil, butter and sugars in a mixing bowl.
• Add vanilla and water. Mix until just combined.
• Combine gluten-free flour, salt, xanthan gum, baking soda and baking powder.
• Add to creamed mixture and beat until smooth.
• Add in mini chips. Allow to sit for at least 10 minutes.
• Drop by spoonfuls onto parchement-lined baking sheet.
• Bake 10-12 minutes. Cool on baking sheet for 15-20 minutes.

Strawberry Shortcake

Recently, on a gluten free message forum; a woman commented that she missed Sara Lee pound cake. The following recipe is not exactly like Sara Lee pound cake, but I think it's better.  It's a recipe that has been in our family for years. We converted it to gluten free, and it tastes just as good. This cake is dense, moist, and buttery, just like a good pound cake should be. It's delicious by itself, but it also makes for an excellent strawberry shortcake!


Southern Plain Cake

Ingredients:

• 1/2 lb. butter (2 sticks)
• 1/2 cup shortening (For soy free or non-hydrogenated use palm oil or coconut oil which are both solid at room temperature.)
• 2 1/2 cups sugar (The original recipe calls for 3 cups, but we tried it with 2 1/2 and it is just as good. But if you really want the sugar go for all 3.)
• 5 eggs
• 3 cups *gluten free flour mix and 3 tsp. xanthan gum.
• 1 1/2 tsp. baking powder (make sure the label says gluten free.)
• 1 cup milk
• 1 tsp. Vanilla (Or any other flavoring. I have tried almond and I really liked it.)

*Gluten Free Flour Mix
2 parts rice flour
2/3 part potato starch
1/3 part tapioca flour
ex. 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour. This will yield 3 cups flour.


Directions:
Preheat oven to 325 degrees F. 
Grease tube pan. 
Cream together butter, shortening, and sugar. 
Add eggs, whip until creamy. 
Sift flour and baking powder. 
Add slowly to butter mixture until completely mixed. 
Add milk and vanilla together. 
Pour slowly into batter and whip until creamy. 
Pour into greased tube pan. 
Bake for 1 hour. Check cake and bake for 1/2 hour more or until done. 
Butter cake top while hot (optional)

Gluten Free Sugar Cookies

Easter is coming up, and if you're like my family, you like to decorate cookies. We hope you enjoy this recipe, and that you have a very Happy Easter!

Ingredients:
1 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups gluten free flour mix*
3 teaspoons xanthan gum


Directions:
Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix baking powder and flour, add one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough. Divide dough into 2 portions. On a floured surface, roll out dough and cut into desired shapes.
Bake cookies on an ungreased cookie sheet on top rack of oven for 6-7 minutes, or until cookies are lightly browned.



Frosting: 
1 stick butter
2 cups Powdered Sugar
1 teaspoon vanilla
Food Coloring 


Directions:
Combine butter, powdered sugar, and vanilla. Whip until creamy.  Then separate frosting into bowls and add food coloring until desired color is achieved.  


*If frosting is too thin add powdered sugar
*If frosting is too thick add a tablespoon of milk 

Number Of Servings:20-24 average-size cookies

*Gluten free flour mix:

2 parts rice flour

2/3 part potato starch

1/3 tapioca flour