Choose A Recipe Pumpkin Spice Cake    Pumpkin Date Squares   Chocolately Crinkles   Cookie Tree

SANDRA'S FAVORITE PIE CRUST Recipe taken from: Summer 1995 issue Of all the pie crust recipes I have developed or tested, this still remains my personal favorite. Don't let yourself be intimidated by pie crust....this recipe is super easy to make and a most forgiving dough. The taste is delicious and texture flaky. Sure to make a big hit with everyone. dust sit back and listen to those compliments come rolling in. Yield: 2 9-inch crusts 1 cup rice flour 1 ¼ cup Authentic Food’s Garfava Flour 2 teaspoons xanthan gum ¼ - ½ teaspoon salt 1 teaspoon Authentic Foods Vanilla Powder ¾ cup shortening 1/3 - ½ cup cold water Mix all dry ingredients together well. Add the shortening to dry ingredients. Using a pastry blender/cutter (or two table knives or your fingers), cut in the shortening until particles are the size of small peas. Sprinkle 1/3 cup of the water over the flour mixture. Toss and stir with a fork until it starts to cling and a ball can be formed. If the dough appears too dry, add a bit more cold water as needed (a Tablespoon at a time), mixing well after each addition. If the dough is too sticky, sprinkle a bit more bean flour over it. Turn dough out of bowl and gently knead 6-10 times to form a ball. Divide dough into two equal pieces. Roll the dough out between two pieces of plastic wrap, to the desired size and thickness. Remove the top piece of plastic wrap and gently place the dough into pie pan, with the plastic wrap facing up. Use the plastic wrap to help in pressing the dough gently against the sides and bottom of the pie pan. Carefully remove plastic wrap. Fill and cover with second crust (if used). If using a top crust, vent top crust and trim edges. Bake according to recipe directions. Sandra's Notes: To make Celery Seed Pastry add 2-3 teaspoons of celery seed to this recipe. Great crust for Chicken Pot Pie. Copywrite Sandra Leonard PUMPKIN SPICE CAKE This cake is the perfect ending to a Fall gathering. The pairing of pumpkin and spices produces a moist cake. It is best made 24 hours before serving so the flavors have a chance to mingle. Yield: one l0-inch tube cake 3 ¼ cups Authentic Foods Garfava Flour ¾ cup brown sugar, packed 3 teaspoons baking powder 4 eggs, large or egg substitute 1 teaspoon baking soda 2 cups canned pumpkin puree 1 teaspoon cinnamon, ground ½ cup buttermilk ½ teaspoon allspice, ground - optional ¾ cup butter/margarine, softened ½ teaspoon cloves, ground 1 ½ cups sugar ½ teaspoon ginger, ground 1 teaspoons Authentic Foods Vanilla Powder ¼ teaspoon nutmeg, ground 1 ½ cups walnuts, coarse ground 3 teaspoon Authentic Foods Xanthan Gum Powdered sugar, garnish - optional Grease & rice flour a 10" tube pan. Mix together the first 9 ingredients. Blend well. Using a mixer, beat butter and sugars about 3 minutes until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Blend in the pumpkin. Measure out buttermilk and add vanilla to it. Into the pumpkin mixture, beat in the flour/spice mixture on low speed in three additions, alternating additions with the buttermilk mixture. Stir in the walnuts. Pour batter into prepared pan. Bake at 350° for approximately 1 1/4 hours or until cake tester is withdrawn clean and dry. Cool in cake pan about 10 minutes. Turn out onto a wire rack to cool completely. Dust with powdered sugar if desired. Copywrite Sandra Leonard To The Top of the Page PUMPKIN DATE SQUARES Delicious and spicy pumpkin bars. Easy to make but hard to keep around as they sure are good tasting. ½ cup dates, chopped ¼ teaspoon Authentic Foods Vanilla Powder ½ cup walnuts, chopped 2 eggs, large 1 cup + 2 teaspoons Authentic Food’s Garfava flour ½ teaspoon baking powder ¼ cup butter/margarine ¼ teaspoon baking soda 1 cup brown sugar, packed ¼ teaspoon cinnamon, ground 2/3 cup canned pumpkin puree ¼ teaspoon ginger, ground Mix dates, walnuts, 2 teaspoons bean flour and set aside. Melt butter/margarine, stir in brown sugar, pumpkin and vanilla. Beat in eggs, sift in remaining bean flour, baking powder, soda and spices. Mix well. Stir in bean floured dates and nuts. Pour into greased 8 x 8-inch square baking pan. Bake in 350° oven 20 - 25 minutes. Sandra's Notes: The dates and walnuts are sprinkled with bean flour so that they don't stick to each other as well as to 'suspend' them in the dough. This will keep them from all sinking to the bottom of the pan. · To make cutting/chopping dates easy, use scissors dipped in cold water. Same applies if a knife is used. · To make lactose flee use lactose flee margarine. © Sandra Leonard To The Top of the Page SUPER CHOCOLATELY CRINKLES Are you a chocoholic? This is the cookie for you/A yummy chocolatey cookie. This dough may be made ahead and refrigerated overnight. Yield: 11 dozen (2 ½ - 3 inch cookies) ½ cup vegetable oil 4 (4 oz.) squares baking chocolate, melted 2 cups sugar ½ teaspoon Authentic Foods Vanilla Powder 2 cups Authentic Food Garfava Flour 2 teaspoons baking powder 4 eggs ½ - 1 cup powdered sugar, sifted ¼ - ½ teaspoon salt Preheat oven to 350°. Mix chocolate, oil and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Mix in flour, baking powder and salt. Blend into chocolate mixture. Allow dough to set for 5-10 minutes before baking. Shape a teaspoon of dough into a ball and roll in powdered sugar. Place 2-inches apart on greased baking sheet. Bake 10 - 12 minutes. Do not over bake! © Sandra Leonard To The Top of the Page COOKIE TREE Cookie trees make wonderful centerpieces, are very eye catching, and are creative when used for door prizes and raffles for a small fund raiser. They couldn't be easier to put together. · A different cookie or bar will be needed for each layer. Select amount of layers that will be used. · My preference is to assemble each layer of cookies on a 'cake cardboard round'. I do double the bottom cardboard (the largest cardboard round that will be used.) if it is to be the base for more than 3 layers. It gives the base a bit more stability. This is especially important if the Cookie Tree is to be taken to another location. · Use of a paper doily the same size as each cardboard round is a nice touch. · Use a small piece of double stick tape in the center of cardboard round, to help secure the doily. · Start placing the cookies on the base round, arranging in a single layer to start. If desired a second layer of cookies may be placed on top of the first layer, alternating cookies and spaces. · Complete the other layers in the same manner. · When all layers are complete, carefully stack each cookie/cardboard layer on top of each other to assemble the tree. · A few cookies might be placed loosely to help to make the top more pointed, these cookies will not be on a cardboard round layer. · A small ornamental floral pick (May depict a season, wedding colors, shower theme, birthday etc.) could be used as the very top of the Cookie Tree. · ¼ -inch wide ribbon could be used as 'streamers' that fall over the Cookie Tree. The streamers can be tied onto the bottom of the pick to be secured at the top of the Cookie Tree. Sandra's Notes: · Try using ropes of tiny pearls as streamers if making a wedding Cookie Tree. · If making a Cookie Tree for raffle/door prize, wrap each layer of the tree separately in good quality plastic wrap. A second person as a helper could tape the plastic wrap under the cardboard round while it is being held. This keeps the cookie layers fairly compact and air tight. The layers can be moved in a single section without all falling apart. Assemble cookie/cardboard layers where needed. · If using an ornamental pick as a tree topper, cut off the long wire pick part. Just leave a short stem of the wire pick that can be set in the top layer of cookies. · Cardboard cake rounds and graduated cake doilies can be found at cake decorating shops, bakeries and some culinary stores. © Sandra Leonard To The Top of the Page

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