Recipes Included On This Page Pancake and Waffle Mix - GF Pecan Pumpkin Pie Pork Chop Bake Pumpkin Cake Pumpkin Cake Roll Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pancake and Waffle Mix - GF Recipe By :The Gluten-free Gourmet Cooks Fast and Healthy Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups GF Flour Mix -- (1 liter) 1 cup buttermilk, dried -- (250 mL) 1/4 cup sugar -- (50 mL) 1 1/2 teaspoons salt -- (7 mL) 4 teaspoons baking powder -- (20 mL) 2 teaspoons baking soda -- (10 mL) 4 teaspoons Egg Replacer -- (20 mL) optional This mix can be used for pancakes or waffles; does not have to be refrigerated. Combine the ingredients and mix well. Store in an airtight container on the pantry shelf. Makes 4 batches of pancakes, waffles or cakes. Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman;1996; ISBN 0-8050-3980-5. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 2g Fat (9.2% calories from fat); 10g Protein; 28g Carbohydrate; 0g Dietary Fiber; 21mg Cholesterol; 2072mg Sodium. Exchanges: 1 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pecan Pumpkin Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- slightly beaten 1/2 cup sugar 1/2 cup brown sugar -- firmly packed 1 tablespoon flour 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 teaspoon cinnamon 1 1/2 cups cooked pumpkin 1 1/2 cups milk -- heated Unbaked pie shell Topping 1 tablespoon brown sugar 2 tablespoons butter 3/4 cup pecan meats In a mixing bowl, blend in the following ingredients with the beaten eggs: sugar, brown sugar, flour, salt, nutmeg, allspice and cinnamon. Add cooked pumpkin and mix well. Gradually add heated milk to pumpkin mixture. Turn into a pasty lined pan; bake in oven at 450F. (230C) for 10 minutes. Remove from oven and cover with topping. TOPPING : Melt the brown sugar with the butter in a saucepan. Add pecans: place on top of pie and bake in a 350F. (180C) oven for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Contributed to the FareShare Gazette by Jennie; 25 September 2003. www.fareshare.net ADDITIONAL COMMENTS: From: Doug**Comment RE: Jennie's pumpkin pie Well ... Jennie, I have to say that my MUCH better half, she who bakes, while I cook (I wouldn't dare bake!) did the pumpkin pie recipe which you posted the other day. Jennie, you are the greatest! If I were closer and 50 years younger I would give you a great big kiss!! Marie has been doing pumpkin pies ever since we were married way back in /49....19, not 18! and this is the best pumpkin pie she has ever done, by her own admission. She did a couple of changes, she used vegetable shortening rather than lard, trying to get the cholesterol down, and she pre-baked the shell for 10 minutes so it would not be soggy. She also exchanged the white sugar for Splenda, and retained the brown sugar in the recipe, as I am diabetic. She also dropped the milk with lactaid, as I am also lactose intolerant. SO, for all you diabetic too much cholesterol lactose intolerant folk out there (whew) try her changes but don't change the rest of the recipe it is a winner! So there ya go, Jennie, on behalf of both Marie and myself, thank you very much for a great recipe! Cheers, Doug & Marie in Nanaimo BC (and our kids will thank you also, she will do it in Chilliwack for our Thanksgiving October 13th!) Contributed to the FareShare Gazette by Doug; 29 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 6g Fat (31.8% calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 210mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Pork Chop Bake Recipe By :Panhellenic Cookbook Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large potatoes -- cubed 2 large carrots -- cubed 1 can cream of mushroom soup Extra mushrooms -- sliced (opt.) 2 large pork chops -- or steaks or 4 small Salt and pepper -- to taste Microwave potatoes and carrots in small amount of water for 6 minutes. Drain. Pour into baking dish. Add cream of mushroom soup and extra mushrooms, if using. Brown pork chops or steaks in frypan. Place on top of casserole. Bake, uncovered at 350 F. for 40 minutes. Turn chops and season to taste. Cover. Bake for 40 minutes more. Source : "Panhellenic Cookbook" S(MC formatting by): "bobbi; NOTES : This is delicious. I did add about 1/4 cup of milk to rinse the soup can. It was needed. I used 4 fairly thick chops and we had two meals for two. Contributed to the FareShare Gazette by Bobbie; 12 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 19g Fat (41.6% calories from fat); 28g Protein; 34g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 607mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Pumpkin Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 2 1/2 cups sugar 2 eggs 2 cups pumpkin 2/3 cup milk 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon ginger 1/2 teaspoon cloves 1 1/2 teaspoons cinnamon 1 teaspoon allspice 2 teaspoons baking soda 1 teaspoon baking powder 1 1/2 teaspoons salt 1 1/2 cups raisins 2 cups chopped nuts Cream butter and sugar, add eggs, pumpkin, milk and vanilla. Stir in flour, ginger, cloves, cinnamon, allspice, soda, baking powder and salt. Add raisins and chopped nuts. Bake in a greased tube pan for 1 1/2 hours at 350F (180C). Contributed to the FareShare Gazette by Jennie; 25 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 440 Calories; 20g Fat (39.1% calories from fat); 7g Protein; 63g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 492mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Cake Roll Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup chopped nuts 1 cup powdered sugar 6 ounces cream cheese 4 tablespoons butter 1/2 teaspoon vanilla Beat eggs for five minutes; gradually add sugar, pumpkin, lemon juice. Sift together flour, cinnamon, ginger, nutmeg and salt; fold into creamed mixture. Spread in 15 x 10 x 1-inch (38x22x2.5 cm) greased and floured jelly roll pan. Top with nuts. Bake in 375F. (190C) oven for 15 minutes. Turn out onto a towel sprinkled with powdered sugar. Cool. Beat last four ingredients until smooth and spread over cake. Roll up; chill overnight and slice. Contributed to the FareShare Gazette by Jennie; 25 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 13g Fat (47.2% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 170mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.

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