Fudge Brownies
No Flour Peanut Butter Cookies
Almond Macaroons
Coconut Macaroons
Kookie Cookies


We discovered about 40 years ago that my Mom has Celiac Disease.
Because of this she can not tolerate any gluten or dairy. Over the
years I have collected a large number of gluten free recipes. Many of
the recipes I use for her I have found on the internet but I did not
keep track of where they came from. This is a recipe that I have tried
and that my Mom likes.


Fudge Brownies

2 cup water
1 cup margarine
1 cup uncooked Cream of Rice hot cereal
2 egg or 1/2 cup cholesterol free egg product
2 tsp. glutenfree vanilla
2 cup sugar
6 Tbsp. unsweetened cocoa
2 tsp. glutenfree baking powder
1/2 cup walnuts (opt.)

In a medium saucepan, heat water and margarine to a boil. Sprinkle in
cereal. Cook 1 minute. Remove pan from heat, cover it, and let it sit 4
minutes. Stir in egg or egg product and vanilla. In a medium bowl,
combine sugar, cocoa, and baking powder. Stir in cereal mixture until
well blended. Stir in nuts, if used. Spread mixture evenly in a greased
9 x 13 inch baking pan. Bake 40-50 minutes at 350 . Cool and cut into
2-inch squares.



No Flour Peanut Butter Cookies

1 cup Skippy peanut butter, creamy or crunchy
1 cup white sugar
1 egg, beaten
1 tsp. vanilla

Mix all together. Roll in small balls. Place on ungreased cookie sheet.
Mark with fork or press walnut, half a cherry, mint, chocolate star or
raisin, on top. Bake 10 to 12 minutes at 325 . Makes about 3 dozen.


Almond Macaroons

2 cup blanched almonds (about 9 oz.)
2 tsp. almond extract
3/4 cup sugar
2 egg whites, at room temperature

In covered blender container, blend almonds half at a time until finely
ground. Line cookie sheet with heavy-duty foil. In medium bowl, combine
all ingredients until well mixed and stiff. Drop in 1-inch mounds, 1
inch apart on sheet. Bake 20 minutes at 350 or until firm at edges but
soft in center and golden. Remove from oven and lift foil with macaroons
to wire rack to cool. When cool, peel off foil. Store in tightly covered
container. Makes 3 dozen.


Coconut Macaroons

1/2 cup shredded coconut
2 tsp. cornstarch
1/8 tsp. salt
3 lge. egg whites
1 cup sugar
1 tsp. vanilla extract

Line 2 baking sheets with parchment paper. Combine coconut, cornstarch
and salt in medium bowl and toss to mix. In large bowl, beat egg whites
until stiff but not dry. Fold in sugar and vanilla extract. Gradually
fold in coconut mixture. Drop dough by spoonfuls 1 1/2" apart onto
prepared baking sheets. Bake 28-30 minutes at 275 , until lightly
colored. Transfer to wire racks to cool.



Kookie Cookies

1 10 1/2 oz. pkg. corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter

Spread chips on greased 15 x 10 x 1 baking pan. Over medium heat, bring
corn syrup and sugar to a boil. Boil 1 minute. Remove from heat and stir
in peanut butter until smooth. Pour over corn chips. Cool. Break or cut
in to pieces.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/