Combine flour, sugar, soda, salt, cinnamon. Add oil, eggs and carrots. Mix well, pour into 13 x 9 pan - greased, floured with rice flour. Bake 350F. for 50 - 60 minutes. Frost when cool.
Potatoes Romanoff from a Victoria B.C. Kitchen
6 large potatoes
2 1/2 cups sour cream
1 bunch green onions
1 1/2 cups shredded marble cheddar cheese
1 1/2 teaspoon salt
Cook potatoes and cool overnight in fridge.
Shred potatoes and add remaining ingredients
Place in Pyrex pan and bake at 325 degrees farenheit for 40 minutes.
JUDY'S RIBBON FANTASY FUDGE
3 cups white sugar
3/4 cup margarine
2/3 cup canned milk
6 ounces chocolate chips
2 cups marshmallow fluff
1 tsp vanilla
1/2 cup peanut butter
Method: Combine: 1 1/2 cups white sugar, 6 tbsp margarine and 1/3 cup milk. Bring to a full rolling boil (stir constantly). Reduce heat and boil for 4 minutes. Remove from heat and add chocolate chips, stir until melted, add 1 cup marshmallow fluff and 1/2 tsp vanilla, stir quickly as it gets hard fast. Pour into a 9 x 13 pan.
Next step: Do the same with the remaining ingredients. It's very important that you have the ingredients premeasured before you begin as you have to work fast. ( Have 2 --- 1 cup marshmallow fluff ready ). Can freeze if necessary.
JUDY'S FAVORITE GLUTEN FREE BREAD
In a large mixer bowl combine : -
6 1/ 2 c. rice flour
1 1/2 c. potato starch
3/4 c. tapioca flour
1/4 c. cornstarch
1 T. egg replacer ( powdered )
1 heaping teasp. lecithin
2 T. plus 1 teasp. xanthan gum
1 T. plus 1 teasp. salt
2 T. instant yeast
3/4 c. milk powder ( skim )
1/3 c. plus 1 T. sugar.
Wet Ingredients : -
Heat 5 c. water in a pitcher in microwave until about 115 degrees or very warm.
add 1/3 c. oil ( canola ).
2 T. cider vinegar.
8 eggs plus 1 egg white ( large size )
Beat with a fork & pour into dry ingredient. Stir with spatula, until dry ingredients are moist. Then beat on high with a heavy duty mixer for 5 min., stirring down sides of bowl once or twice. Pour into pans ( greased ). Fill 2/3 full. Let raise to about 1/2" from top of pans ( approx 20 min. ). Bake 375 degrees -- 70 to 75 minutes.
Makes 4 loaves ( depending on pan size ).
Dream Bars from an Edmonton Alberta Kitchen
3/4 cup butter or margarine
3/4 cup brown sugar
1 1/2 cup rice flour
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
1 1/2 cup flaked coconut
1 2/3 cup sweetened condensed milk
Preheat oven to 350 degrees farenheit. Grease an 8" x 12" cake pan. Cut butter / margarine, brown sugar and flour together. Press into pan. Sprinkle walnuts then chocolate chips, then coconut over crust. Pour sweetened condensed milk over coconut. Bake 20 to 25 minutes. Cool pan 15 minutes. Cut into bars while warm.
Judy's Molasses Bread ( or Pumpernickel )
6 c. gluten- free flour mixture ( 5 3/4 c. mix + 1/4 c. soy flour ) plus 1 T. flaxmeal optional
4 tsp. xanthan gum
1/3 c. milk powder (skimmed )
1 tablespoon salt
1/3 c. sugar
2 tablespoons cocoa
2 tablespoons yeast ( instant )
3/4 tsp lecithin
6 eggs ( 1 1/2 cups )
1/3 c. molasses
1/4 c. vegetable oil ( canola ) plus 1 tsp.
3 c. warm water , plus 2 tablespoons ( more may be necessary )
Pour into pans. Let raise to top and bake at 375 degrees for 1 hour approx. Cover with foil , if it gets too dark towards the end of baking time.
8 c. rice flour
1 c. potato starch
1 c. tapioca flour
1 c. cornstarch
Note: For more recipes click on Page 1 etc. etc. etc. at top of page