DOWNEAST CELIACS™

CHOCOLATE ROLL

1 egg, beaten                                           1c icing sugar

1/2c Kinnikinnick graham style                  l/2c cocoa

cracker crumbs                                        2 tbsp oil

2-1/2c small colored marshmallows

coconut

Mix all together, except coconut. Press into roll about 2@ in diameter. Roll in coconut. Chill. Cut into thin slices.

PASSOVER CAKE

12 eggs separated                                  2 tbsp lemon juice

pinch of salt                                           1 c plus I tbsp potato starch

1 ½ c sugar

Preheat oven to 325 and line the bottom of a tube pan with parchment paper. Beat the egg whites until stiff, add the salt, then slowly add the sugar while beating. In a separate bowl, combine the yolks, lemon juice and potato starch. Fold this mixture gently into the beaten egg whites. Pour the batter into the prepared pan and bake for 1 hour 10 minutes. It is very important not to open the door during the baking. Cool the finished cake upside down on the pan. Delicious with strawberries or other fruit.

SHORTBREAD COOKIES

l/2c cornstarch                            1c white rice flour (can also use sweet rice flour)

l/2c icing sugar                             ¾ c butter

Sift dry ingredients into howl. Add butter or margarine and mix dough until smooth. Wrap in wax paper and refrigerate for one hour. Shape into 1 inch balls onto ungreased cookie sheet 11/2 @ apart. Press down with fork. Decorate with sprinkles, cherries, nuts, etc. or roll out dough and cut into shapes with cookie cuttersC decorate if desired. Bake at 300 degrees for 15-20 minutes or just until edges are slightly brown. (don’t overbake)

HOMEMADE POPPYCOCK

¾ c unsalted redskin peanuts                     ¾ c pecan halves

¾ c whole raw almonds                             ½ c margarine

l/3c corn syrup                                          1c brown sugar

1 tsp vanilla                                                ½ tsp salt

16c (after popping) plain popcorn

Spread all the nuts on a large roasting pan and bake at 325 for 10 minutes stirring once. Remove from the oven and add popped corn to the nuts in the pan. Melt the butter in a pan and add the corn syrup, brown sugar and salt. Bring to a boil, stirring, and allow to boil for 2 minutes. Remove from the heat and stir in the vanilla. Drizzle this mixture over the popcorn and nuts and stir well, Bake for 10 minutes at 350, stirring once. Remove from the oven and stir occasionally as it cools.

BROCCOLI CORN CASSEROLE

1- l6oz can GF creamed corn                   I tbsp dried onion flakes

l- lOoz frozen chopped broccoli              2 tbsp melted butter

I   egg, beaten                                          ½ tsp salt, dash pepper

l/2c coarse GF bread crumbs

Topping:    l/4c crushed potato chips

In a large bowl combine corn, broccoli, egg, crumbs, onion, melted butter and salt and pepper. Turn into lightly greased quart casserole. Mix together topping and place on top: Bake uncovered 350 for 35-40 minutes. Remove – refrigerate. Re warm at 325 for 30 minutes.

SUGAR & SPICE PECANS

2 tbsp unsalted butter                             3 tsp granulated cumin

½ tsp cayenne                                        3c pecan halves

2 tbsp sugar                                            ½ tsp salt

Melt butter in small frying pan, When bubbly, stir in chumin and cayenne. Remove from heat. Place pecans in bowl; stir while drizzling with butter mix. Then stir in sugar and salt. When coated, bake on baking sheet at 300 for about 25 minutes. Store in air tight container at room temperature for I week or refrigerate,