DOWNEAST CELIACS™

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ICE BOX GINGER SNAPS
Submitted by Margaret Patterson

1 cup Shortening                                  4 cups Gluten-free flour mix* plus more for mixing

1 cup Molasses                                     2 tsp. Xanthan gum

1 cup White sugar                                 1 tsp. Cinnamon

1 Egg                                                   2 tsp. Ginger (rounded)

1 Tbsp. White vinegar                            2 tsp. Baking soda

                                                          1 tsp. Salt

Beat together well (by hand or mixer) the shortening, molasses and sugar. Add the egg and vinegar and beat in.

Sift together the dry ingredients and mix with the wet ingredients. Dough hooks work well here. Add / knead more flour into the mixture to get the right consistency to make logs of dough - you may need up to another cup of flour to reach this. Divide the dough and make two logs for easier handling. Roll waxed paper around each log, and chill. Slice thinly for cookies. Bake at 400 F. for 8-10 minutes. Watch closely, and lower heat if required. Makes a large batch.

This recipe was adapted from an old recipe by Gertrude Wheaton, and shared with Margaret Patterson. The cookies are very good, and could be mistaken for the gluten version.

*Gluten-free flour mix - 2 parts rice flour, 2/3 part potato Starch, and 1/3 part tapioa starch.

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    Quiche                                        Judy's Fudge
   Submitted by Judy Burgess

                                                                   Put in a greased pot:
Recipe can be cut in half                                1c brown sugar, (light color)

Use 9 x 13 — greased pan                                3c white sugar

                                                                   1c milk

Combine:                                                      2—3 tsp corn syrup

4c cooked rice                                              Boil to soft ball stage (Test in cold water)

2 beaten eggs

salt & pepper                                                * Bring to boil while stirring

                                                                   * Immediately stop stirring, reduce heat to low

Press into pan                                               and continue to cook 15 —20 minutes.

Sprinkle with 1/4 c — 1/2 c cut up ham,

onions and peppers                                        Remove pot — add:

                                                                   1/2c firm margarine or butter

In a bowl:                                                      2 tsp vanilla

Beat 8 eggs

1 ¼ c milk                                                     Beat with an electric mixer until it starts to get

Sprinkle 1/2 c cheese (can be mozza,               thick.

swiss cheese best or cheddar.                         Pour into greased pan.

Then pour egg mixture over the cheese

                                                                   Cut fudge, about 15 mm. later

Bake:

425° for 15 minutes                                        Let cool (*Coconut sprinkled on pan)

Then 350°for 10— 15 minutes

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